"Frozen" Hot Chocolate (Chocolate Quente Inspirado no Filme "Frozen")

"Frozen" Hot Chocolate (Chocolate Quente Inspirado no Filme "Frozen")

 

Wow it has been almost a year since I shared a recipe.

 

I saw this on Facebook and thought I would post:

 

Recipe by Sweet Caroline

Ingredients (serves 2-3):
4 ounces of white chocolate, chopped
1 3/4 cups milk
1/4 teaspoon vanilla extract
Few drops of blue food coloring
Whipped cream
Blue sugar crystals

Directions:
In a small sauce pan over medium/low heat, add the chopped white chocolate and milk, bring to simmer (don't let it boil). Keep stirring until the chocolate is completely melted, remove from heat. Stir in vanilla extract and blue food coloring. Pour into mugs, serve with whipped cream and blue sugar crystals. Enjoy!

http://www.sweetcarolinescorner.com/2014/12/frozen-hot-chocolate-chocolate-quente.html

LIBBY'S® Famous Pumpkin Pie

LIBBY'S® Famous Pumpkin Pie

Estimated Times:
Prep Time:15 minutes
Cooking Time:55 minutes
Cooling Time:120 minutes

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
 

Caramel Apple Cider

1 (64-ounce) bottle of apple juice or cider
1/2 cup orange juice, freshly squeezed or a high-quality brand such as Simply Orange
2 cinnamon sticks
1/4 teaspoon ground allspice
1 orange
8 cloves
1/3 cup bottled caramel sauce (plus more to tast if desired)
Sweetened whipped cream (p.252 or from a can)
Ground cinnamon

1. Pour the apple cider into a large stockpot on the stove. Set heat to medium-high. Add orange juice, cinnamon sticks & allspice.

2. Thoughly wash your orange & then gently stab the while cloves into it. If you find it hard to do that with out destroying the cloves, use a toothpick to poke little holes first and then insert the cloves.

3. Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes or longer if you wish. If at any time the orange splits open, remove it from the pot.

4. After the cider has simmered for an hour, add caramel sauce & stir to combind and dissolve. Add more caramel to tast if needed.

5. When ready to serve, ladle the cider into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.

Serves 8-10 ~Our Best Bites~ page 27

Grasshopper Cheesecake - Lion House

Grasshopper CheesecakeMakes 16 servings.

Crust
1 ½ cups slivered almonds
¼ cup powdered whey
2 tablespoons sugar
¼ cup butter, melted

Ganache
4.5 oz bittersweet baking chocolate
¼ cup heavy cream

Filling
3 (8 oz) packages cream cheese, softened
¾ cup sugar
¾ cup sour cream
1 teaspoon peppermint extract
Green food coloring, as desired
4 eggs
Whipped cream, for garnish
Chocolate sauce, for garnish
Preheat oven to 350 degrees F.
For crust: Place almonds in food processor fitted with an S-blade. Process until almonds are a medium-fine texture. Add whey and sugar and pulse once. Place almond meal in a bowl and drizzle melted butter into it. Mix with your hands until it feels slightly squishy. Press into the bottom of a 10-inch springform pan. Bake 12 to 15 minutes, or until lightly browned and slightly pulling away from the sides of the pan. Remove from oven and let crust cool while you make the ganache.
For ganache: Melt chocolate with cream in the top of a double boiler over simmering water. Whisk well to make a smooth, shiny ganache. Spread evenly over the crust and set aside.
Reduce oven temperature to 325 degrees F. Place a pan of water on bottom rack of oven.
For filling: In a mixing bowl, beat cream cheese until smooth, scraping down the sides of the bowl often. Beat in sugar and sour cream and mix well. Add peppermint extract and food coloring. Add eggs, one at a time, beating after each addition until very smooth and creamy.
Pour the mixture into the chocolate-coated crust. Place cake in the oven, on the rack above the pan of water. Bake 1 hour. Turn off oven and prop the door open to cool cake slowly for 1 hour so the cake will not crack.
Remove from oven and chill at least 2 hours. Remove sides of pan and slice into 16 even pieces. Garnish with whipped cream and a drizzle of chocolate sauce.
To read our staff reviews of these recipes, click here.