3 SQUARES OF PLAIN MATZAH
1 CUP BAKERS SHREDDED COCONUT
1 CUP CRANBERRY CRASINS
3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS
1 CUP OF SLIVERED ALMONDS (TOAST IN 350 DEGREE OVEN FOR 7 MINUTES)
CRUMBLE THE 3 SQUARES OF MATZAH INTO SMALL PIECES
THEN MIX ALL THE INGREDIENTS EXCEPT THE CHOCOLATE TOGETHER WITH THE MATZAH
3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS UNTIL SMOOTH.
ADD THE CHOCOLATE TO THE ABOVE DRIED INGREDIENTS
PLACE WAX PAPER ON COOKING SHEET; THEN SPREAD THE MIXTURE OUT ON THE COOKIE SHEET AND FLATTEN WITH A METAL SPATCHLER.
REFRIDGERATE OVER NIGHT AND THEN BREAK INTO PIECES
I remember coming in from a long day of building snow forts to my mother’s smile and warm cup of hot chocolate with that cover of marshmallow “Fluff” that stuck to your nose. We are on our third or fourth straight day of waking up to zero or subzero temps although they say we may get above the teens this afternoon, not counting the wind chill that is. Yesterday Deb and Nicole decided that a cup would be just the right thing. So Nicole and I grabbed our coats and braved the elements. I just like the walking and the company part. This morning waiting for me in email a message from Cook’s Country this recipe sounds perfect for home or office.
Why this recipe works: We wanted a recipe for hot cocoa that was creamy, rich, and big on chocolate flavor. Nonfat dry milk lent our Hot Cocoa Mix recipe a sweet dairy flavor, especially when we reconstituted the mix with hot milk instead of hot water. Confectioners’ sugar worked best in our recipe because it dissolved quickly, and cornstarch helped thicken the hot cocoa. And for complex chocolate flavor and a soft, creamy texture, we used a combination of white chocolate and cocoa powder.
Makes about 20 servings
- 3 cups nonfat dry milk
- 2 cups confectioners’ sugar
- 1 1/2 cups Dutch-processed cocoa powder
- 1 1/2 cups white chocolate chips
- 1/4 teaspoon Salt
- Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.
I am trying to see how I am doing, so far just a few comments not that I expected hundreds this early on or ever, and I am just overwhelmed that I have 67 followers between Facebook and my blog I could not imagine when I began that anyone would be interested in what I cook or write about.
I am learning things everyday about writing recipes, taking pictures, cropping pictures the list goes on….
I need your help.
What I am looking for is how am I doing, any suggestions, what might you like to see, what improvements would you suggests, what should I stop doing? I have so many recipes that I don’t prepare any more but they were/are good, should I share those? I could go on but I won’t….
I am asking is that if possible, would you could you make the comments on the blog site not Facebook, I know it’s an extra click and wait but hey it’s for a friend right. Use the comment section at bottom of recipe and let me know what you think. Exchange ideas to try. Rate the dish if you tried it, there is the “Rate this” section below the Title then others might think to try.
But most importantly I encourage you to enjoy cooking and eating and watching for that smile on someone’s face when they take the first bite and shake their head.
Thanks so much!