Recently we had a potluck with some fellow campers, and I pulled out this recipe from the past.
When I first started making and testing this recipe, I used a 6 inch cast iron skillet. I have since been gifted with an amazing 10 inch (#8) skillet! So I adjusted for that. And it’s actually way easier to make, because it doesn’t insist on bubbling over! Yay! 🙂
It’s kind of like apple pie, without the hassle of making a crust.
It’s great with some ice cream as a dessert. Or with some plain yogurt for breakfast- fruit and granola all in one!
It’s hot chocolate season again! Actually, I think anytime is a good time for hot chocolate, but colder temps do encourage it…
I used to use mix. Then I gave up on mix.
When you need to know exactly what you are eating, and cut back on your sugar, it’s easier to make your own. And it turns out way tastier…
I recommend making the whipped cream. Of course, you don’t need it every time… the hot chocolate is pretty dandy by itself. But everything is better with homemade whipped cream!! It does make a little more than you need for 2 cups of hot chocolate. I’ve found that much less than 1 cup of cream and it doesn’t whip up the same in my big stand mixer. But hey, plan your breakfast to use up the leftovers… 🙂
If you have a stand mixer, it’s even easier. You just start the cream whipping and check in on it every couple minutes while making the hot chocolate. If you are using a hand mixer, do the whipped cream first because sitting a couple minutes on the counter while you make the hot chocolate will have no effect on it. Whereas, if you made the hot chocolate first, and got it to the perfect temperature and then let it sit for 10 minutes or so while doing the whipped cream it would no longer be the “perfect temperature”…
Using mixer, starting on medium, whip cream gradually increasing speed (this method prevents it from flying all over the place to some degree. Unlike turning it straight to high, and cleaning your whole kitchen...)
Whip until nice and thick. Set aside
*as tempting as it is to cut this down, be careful with that. It helps the whipped cream hold it's fluffiness, especially overnight... You can replace with maple syrup for a slight maple flavor!
You can’t make this stuff up… I once read in order to help have an exciting blog you should lead an exciting life. Now I’ve never thought mine to be very exciting, though people tell me they never know what I’ll be up to next or what crazy thing I’ll try…
Tonight I was in the kitchen, finishing up dog food and getting ready to make some dessert when my PB said “COME HERE! Right now…!” And there was a peacock. On. Our. Lawn.
I recalled seeing my neighbor post to Facebook a few days earlier that they had a peacock visitor. I sent her a quick text, more as a haha. But she knew who it belonged to and texted me right back how to get a hold of the owner. So a quick call later and they were on the way to attempt to corral him. He’s named Raj. They arrived and thanks to some conveniently placed dog yard fencing they were able to grab him!
After all that excitement I did get back to making this yummy Coconut Rice Pudding, which I’ve made one other time. And we really liked… Tonight I made some whipped cream and hot chocolate to go with it.