I discovered this recipe when I was in high school spending the night at a friend's house. She is the youngest of 12 and her mom made a batch of this mix every fall to last them through winter. And let me tell you, it is heavenly! Creamy, not TOO rich or sweet - it's just right.
The up-front cost is about $20, but considering you pay $3 for 10 packets (that you have to use 1.5 of), it's still the frugal choice.
Warning: This makes a LOT of hot cocoa mix - about a 5 gallon bucket full. I give this away to all of our family members and lots of friends at Christmas and we still have plenty left for us at home. And it keeps very well in an airtight container.
Hot Cocoa Mix
ONE 3lb. 8oz. container Nestle Quik powder
ONE 4lb. box dry milk powder
ONE 2lb. 3.3oz. container non-dairy creamer powder
4lb (TWO 2lb. bags) powdered sugar
Mix all ingredients well (I use a plastic bag and mix from the outside.). Add 1/3 cup to 8oz. hot water and stir well.
Store in an airtight container.
Now for the cool part! I am giving away THREE one-pound bags of this hot cocoa mix along with a mug so you can try it before you make it! This is what you have to do:
Post a comment with your favorite recipe that goes well with hot cocoa - quick breads, coffee cake, etc. I will choose THREE of them to make and post the results on this blog along with each recipe (and pictures, of course).
I will post the winning recipes on September 27th, so you have an entire week. Post away - I can't wait to try them!!! :)
Good luck!
27 comments:
Marbled Banana Bundt Cake
1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
3 ripe, medium bananas, mashed (about 1 cup)
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream (low fat is fine)
1/4 cup cocoa powder, sifted
Preheat oven to 350F and lightly grease a 12-cup bundt pan (12-inch diameter).
In a large bowl, cream together butter and sugar until light. Beat in the eggs one by one, waiting until each has been incorporated to add the next. Beat in vanilla extract and mashed bananas.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add half of the flour mixture to the butter mix and stir to combine. Add in the sour cream, followed by the remaining flour mixture.
Remove 1 1/2 cups of batter into a small bowl and stir in cocoa powder.
Pour 2/3 of the plain batter into the prepared bundt pan, top with cocoa batter and spoon the rest of the plain batter on top. Run a knife through the batter gently to swirl.
Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
Turn cake out onto a wire rack to cool completely before slicing.
Serve plain, or dusted with powdered sugar.
Serves 12-16.
I would be the one that posted the banana bundt cake recipe. LOL
Mmmmm...Orange Cranberry Scones go perfectly with hot cocoa.
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
-MizIndependent
Oh YUM!!! I have a few... hmmm just to pick one..huh??? I'll be back!! LOL LOL
I haven't made this recipe in a long time:
PECAN COFFEE CAKE
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
1 cup (8 ounces) sour cream
1/3 cup vegetable oil
2 teaspoons vanilla extract
2/3 cup chopped pecans
1/3 cup sugar
2 teaspoons ground cinnamon
½ cup confectioners’ sugar
2 tablespoons orange juice
In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through with a knife to swirl. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. In a small bowl, combine confectioners’ sugar and orange juice until smooth; drizzle over warm coffee cake. Yield: 12-15 servings.
Spiced Pear Bread (Low fat)
3 cans (15-1/4 ounces each) pears, drained and mashed
1 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
3 eggs
3-1/4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1/2 teaspoon salt
Mix the first five ingredients. Mix the dry ingredients and add to wet. Spray two loaf pans with cooking spray. Bake at 350° for 60 min.
It's a moist, delicious bread with not much fat.
How about a good sugar cookie?
2 3/4 cup a.p. flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter softened
1 1/2 cups sugar
1 egg
1 tsp vanilla
Preheat oven to 375 degrees. Mix the flour, baking soda, and baking powder and set aside.
Cream together the butter, sugar, egg, and vanilla. Blend in the dry ingredients (gradually). Use a spoon to roll the dough into dough into balls and place onto ungreased cookie sheet. Bake 8-10 minutes. Leave on cookie sheet for 2 minutes before cooling on wire rack.
I really like Monkey Bread, as it is so simple! I just mix up a batch of Bisquick biscuits, then pinch off a piece(any size), dip in melted butter, then roll in brown sugar. I place the coated biscuit pieces in a bundt pan and bake at 350 for about 20-30 min(I think)! I really don't measure or time anything for this recipe, but it is a favorite of my family!
heretoservehim@yahoo.com
Thank you!
I like this recipe:
Pumpkin Bars:
4 eggs
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
1.5 teaspoons ground cinnamon
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 2/3 cups granulated sugar
Preheat the oven to 350 degrees F.
Use an electric mixer at medium speed and combine the eggs, sugar, oil and pumpkin until light & fluffy. Stir together the flour, baking powder, cinnamon, salt & baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined & the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Cut into bars once completely cooled.
These can be frosted, but it gets too sweet for me at that point. This is a favorite in my family, escpecially when it's cold outside. The perfect comfort food.
I had several that I had to decide from...so here is one....
Fresh Apple Cake with Caramel Sauce
4 cups chopped fresh apples
2 cups granulated sugar
Mix the apples and sugar together and let sit for 15 minutes to form
syrup.
2 eggs
1 1/3 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
In a large mixing bowl, beat eggs until thick and foamy. Add oil and
beat well until it looks like soft margarine. Stir in apple mixture,
mixing well. Add all dry ingredients, stirring until smooth. Pour into a greased and floured 13" x 9" baking pan. Bake at 325 degrees for 55 to 65 minutes or until sides begin to pull away from edge of pan and toothpick inserted near center comes out clean. Serve warm or cooled.
Makes 15 to 20 servings.
Caramel Sauce
1 stick margarine
1 cup granulated sugar
1 small (4 oz.) can evaporated milk
1 teaspoon vanilla
Place all ingredients in a small saucepan and cook over medium heat
until thickened and smooth. To serve, pour or spoon 1 tablespoon or more over each slice of cake. Can be served warm or cooled. Refrigerate any leftovers in a sealed container. It can be re-heated.
This is my mom's recipe, so I love making it both because it is tasty and for the nostalgia. I love telling my kids, "my mom made this for me, too".
This recipe makes 2 8-inch round pans of rolls. I usually freeze one pan (unbaked) for later use (bonus!). This time I was using up 3 cups of cottage cheese, so I made three batches and froze the last two batches as a roll of dough (after rolling up the dough with the filling in it), wrapped twice in plastic wrap and once in foil. When it is time to use it, I can let it thaw a bit, then slice it while it is still chilled (the dough will be easier to handle). Once it is cut, I will let it sit in the pans until it has risen (it will probably take about twice a long as if you made it fresh, since it will be cold to start).
Cottage Cheese Rolls
2 3/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
(mix these ingredients in a large bowl)
1 cup cottage cheese
1/2 stick butter or shortening or a combination of both, cut into pieces
(cut the cottage cheese and butter in using two knives or a pastry cutter until the dough is in large chunks)
1/4 cup warm water
4 1/2 teaspoons active dry yeast
(add the yeast to the water to let it proof (it will bubble up) - about 5 minutes)
1 egg
(beat the egg into the yeast mixture and add to the flour mixture).
Stir in the egg mixture until all the flour is absorbed into the dough. The dough will be sticky. Turn out onto a well floured surface, turn it over a few times to cover it with flour so that it is easier to handle. Then pat or roll out into a 12 by 12 inch square.
Mix together the filling:
2/3 cup finely chopped pecans
2/3 cup brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla
Spread filling over dough, roll up and cut into 18 slices. Place nine rolls in to a greased 8-inch round baking pan, repeat with another 8-inch pan. Let rise until doubled(about 45 minutes).
Bake at 375 for about 20 minutes, or until lightly browned.
Here is mine
Almond poppy seed bread
3 eggs
1 1/8 c. oil
1 1/2 c milk
2 1/4 c. sugar
1 1/2 tsp baking powder
1 1/2 tsp salt
3c. flour
1 1/2 Tbl poppy seeds
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter flavoring
combine all of the above and pour in to 2 loaf pans Bake at 350 for about 45 min or until done in the center
once its removed from the oven pour the glaze over.
Glaze
3/4 c sugar
1/4 c. Orange juice
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter flavoring
combine and pour over hot bread still in the pans. Let sit 5 min then remove bread from pans and cool completely.
Butternut Squash Bread
1 cup white sugar
1/2 cup brown sugar
1 cup butternut squash, cooked and mashed
1/2 cup oil
2 eggs
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/4 cup water
2 cups flour
1 t. baking soda
1 cup raisins (optional)
1/2 cup walnuts (optional)
Beat together sugar, brown sugar, squash, oil and eggs 1-2 minutes or until smooth (I do this in my blender or food processor). Mix together dry ingredients; mix alternately with water, ending with dry ingredients. Add raisins and nuts. Spoon batter into greased and floured 9x5x3-inch loaf pan. Bake at 350 degrees 60-65 minutes or until top is springy to the touch. Let cool in pan 15 minutes.
Nothing beats chocolate on chocolate! These are cookies that we always make at Christmas.
CHOCOLATE CRINKLES
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, at room temperature
1 ¾ cups granulated sugar
3 large eggs
1 teaspoon vanilla
4 squares (1 ounce each) unsweetened chocolate, melted
½ cup confectioners’ sugar
Mix flour, baking powder and salt. In a large bowl beat butter and granulated sugar with electric mixer until fluffy. Beat in eggs until mixture is pale yellow, then vanilla and chocolate until blended. Gradually add flour mixture, mixing just to blend. Refrigerate dough about 1 hour. Heat oven to 350°. Lightly grease cookie sheets. Shape heaping teaspoonfuls dough into 1 ¼-inch balls. Roll in confectioners’ sugar. Place 1 ½ inches apart on prepared cookie sheets. Bake about 12 minutes until tops are purred and crackled. (Do not over bake.) Cookies are soft when hot but firm and chewy when cool. Remove to rack to cool. Makes 52.
Sausage Pin Wheels
Take a package of crescent rolls and place them together to make a square. Take a "log" of sausage (do not cook it) and "mash" out on top- yes, using your hands! Once this is done I like to spread shredded cheddar cheese on top. Roll it up where you have a "log" and wrap in plastic wrap and put in the fridge. After getting a little firm in the fridge you cut into slices. Bake at 350 for about 10 - 12 minutes. Yummy- and simple.
(this is second only to monkey bread - but I noticed someone already posted it!)
I LOVE this recipe for pumpkin bread and pumpkin and chocolate go so well together!
Pumkpin Spice Bread
INGREDIENTS
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Simple Scones
Preheat oven to 425 degrees.
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter (not margarine)
1 egg
1 cup vanilla yogurt
1 teaspoon vanilla
2 teaspoons milk
Sugar (to sprinkle on tops)
In a bowl, combine the flour, baking powder, baking soda and salt; cut in butter slices until the mixture is crumb-like. Stir in the egg, yogurt and vanilla. Place onto a floured surface; knead approx. 8 times.
Roll into a 9 inch circle then cut into eight wedges.
Place on an ungreased baking sheet. Brush the tops with milk; then sprinkle with sugar. (I sometimes add cinnamon to the sugar.) Bake for 12-15 minutes.
When I lived in Florida, I LOVED these cookies called "Cowboy Cookies" and could only find them in Publix stores. Anyway, not long ago, I finally found a recipe so I can make my very own now! And they're just as yummy as I remember.
Cowboy Cookie
1 cup shortening (recommended: Crisco)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups rolled oats
1/2 cup chopped pecans
1 (6-ounce) package chocolate chips
1/2 cup shredded coconut
Preheat oven to 350 degrees F. In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool.
Hot cocoa always goes with cinnamon rolls in our house :) This recipe calls for a box of pudding. We use other flavors besides vanilla. The favorite right now is butterscotch.
INGREDIENTS (Nutrition)
* 1 cup milk
* 1 egg, beaten
* 4 tablespoons melted butter
* 4 tablespoons water
* 1/2 (3.5 ounce) package instant vanilla pudding mix
* 4 cups bread flour
* 1 tablespoon white sugar
* 1/2 teaspoon salt
* 2 1/4 teaspoons bread machine yeast
* 1/2 cup butter, softened
* 1 cup packed brown sugar
* 2 teaspoons ground cinnamon
**CREAM CHEESE ICING***
4 tablespoons softened butter
3 ounces cream cheese
1 1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS
1. In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
2. When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
3. Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
4. Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. Cream Cheese Icing: Combine in a mixing bowl until well blended. Frost cinnamon rolls with icing while rolls are still in the baking pan.
Pumpkin Sheet Cake With Cream Cheese Frosting
1 (16ounce) can pumpkin
2 cups sugar
1 cup of vegetable oil
4 eggs, lightly beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Preheat oven to 350. I n mixing bowl, beat pumpkin, sugar, and oil. Add eggs and mix well. Combine flour, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until well blended. Pour into greased 10x15-inch baking pan. Bake for 25-30 minutes or until cake tests done. When cool, frost with Cream Cheese Frosting.
Cream Cheese Frosting
5 TBSP butter, softened
3 ounces cream cheese, softened
1 tsp vanilla
1-3/4 cup powdered sugar
3-4 tsp milk
chopped nuts if desired
Beat butter, cream cheese, and vanilla in mixing bowl until smooth. Gradually add powdered sugar. Mix well. Add mil until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts if desired.
That pumpkin sheet cake sounds DIVINE!!!
Good thing I take a "diet break" over the weekend. :)
Nothing goes better with hot cocoa than homemade marshmallows!
Hmoemade Marshmallows
Ingredients:
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.
Cinnamon Sugar Toast
Yes, I am a real gourmet but this is what I love with hot cocoa.
1 slice Texas Toast (toasted)
1 tsp. real butter
1 tbl sugar
1/4 tsp cinnamon
Spread your toasted bread with butter. Mix together the sugar and cinnamon. Sprinkle the sugar mixture onto the toast. Here is where the gourmet in me reveals its clever head. Place your cinnamon toast under the toaster oven broiler for 30 seconds to melt the sugar. If your a real talented gourmet use a kitchen torch to "carmelized" the sugar. Cut into 4 triangles and serve to dunk into your hot cocoa.
I have a question about the recipe you posted Kami...do you add the 8 oz of water to the powder mix? And then store all of it (the powder mix that you added water to) in an airtight container???
I have a question as well. When you say this makes a lot, how much is that? I am planning on making this as gifts, and am going to buy quart size mason jars. About how many should I expect to fill?
Thanks so much!
Amanda
I edited my original post to add that it makes about a 5-gallon bucket full of hot chocolate mix. I would estimate that the entire batch would fill at least 15 quart jars with some left over. That's just a guess, but I'm pretty sure of that number.
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