Cold "Hot" Chocolate

Recipe sent in by: D. Archer
I've had this at a restaurant, always wanted to do it myself.

Chocolate syrup
- 1/2 c Cold Water
- 1/2 c Unsweetened Cocoa Powder
- 2 Tbs Sugar
- 1 oz Bittersweet Chocolate, 70%, Finely Chopped

For Each Serving
- 1/3 c Chocolate Syrup
- 2/3 c Cold Milk
- 2 Tbs Cordial Syrup ( Ex: Caramel, Butterscotch, or Irish Cream )
- Ice Cubes

1) In a small saucepan, mix cold water, cocoa powder and sugar. Heat until the cocoa and sugar are completely dissolved and the syrup starts to thicken. Take off the heat and whisk in the chopped chocolate. Cool.
2) For each serving (about 1 1/4 cup) of cold hot chocolate, place 1/3 cup of chocolate syrup, 2/3 cup cold milk, and 2 tablespoons (or to taste) of cordial syrup in blender or the mixing cup for the immersion blender. Blend well until frothy at the top.
3) Fill the serving glass with ice and pour the cold hot chocolate over the ice. Place in the freezer for 2-3 minutes to chill and let the foam set.

Notes:
• The bittersweet chocolate is optional and you can make the chocolate syrup with just the cocoa powder. The bittersweet chocolate does add the creaminess and more of the chocolate flavor to the drink.
• If you only want the chocolate flavor, skip the cordial syrup. You can also add another ounce of bittersweet chocolate.
• You can use other ingredients to add the flavors to the cold hot chocolate such as liqueurs or extracts. Just taste test to get the right amount of flavor (a splash of a liqueur or a drop or two of an extract should be enough).
• You can make homemade syrups. For example to make a caramel syrup: melt 1/2 cup sugar, stirring constantly until it turns into golden liquid, then slowly stir in a 1/2 cup of hot water and boil for a few minutes, stirring. Cool and store in the airtight container until ready to use.
• If you have leftover chocolate syrup, store it in an air tight container and use it later for another serving of cold hot chocolate.
• You can also make a larger quantity of the chocolate syrup and use it as a homemade chocolate syrup for ice cream sundaes and other desserts.

Testimonials: by D. Archer
I've never made this myself, but I fell in love with it and always wanted to do it. I found this recipe on a nice site 5 Star Foodie. The site has wonderful photos and tips, check it out.

Chocolate Hazelnut Sauce

Recipe sent in by: D. Archer
Sinfully delicious!









- 2 Tbs Nutella
- 1/2 Tbs Butter ( I used Smart Balance )
- about 1/4 c Milk ( thin to desired consistency ) • ( Heavy Cream could be used )

1) In small sauce pan melt butter and Nutella, stirring frequently.
2) Once the butter and nutella have been blended together smoothly, add milk slowly stirring constantly.
3) Once the sauce has come together remove from heat, serve warm.

Testimonials:
by D. Archer
This dessert sauce is versatile and oh so good. It is for pure indulgence and decadence. We used it to top Vanilla Ice Cream. Could be used over a variety of things, pound cake, over an eclair, drizzled over fruit.

NOTES:
Don't know what Nutella is? It is quite similar to the very common peanut butter. However it is made with hazelnut and a touch of cocoa. A lovely, smooth, rich treat to spread over bread, english muffins, bagels, croissants, and the like.

Ice Cream In a Bag

Recipe sent in by: D. Archer
Super fast & easy, great for the kids!

- 1/2 c Milk
- 1/2 tsp Vanilla Extract
- 1 1/2 Tbs Sugar ( to taste )
- 6 Tbs Salt
- Ice
- Gallon sized freezer bag
- Quart sized freezer bag

1) In the quart sized freezer bag, fill with milk, vanilla extract, and sugar. Seal bag well.
2) In the gallon sized bag, add the ice and salt.
3) Place small bag into the larger bag and seal well.
4) Shake the bag for about 10 minutes. This is where having the kids play with their food is actually ok! The bag does get cold though so you may consider using a towel.

NOTE:
Do NOT double this recipe, it doesn't work too well. Just make separate servings. Each one makes about 1 scoop worth of ice cream.

Testimonials:
by D. Archer
This is fun to do, takes very little. BUT it does take arm power. Tossing the bag back and forth is a good way to make it easier and make the time pass quicker. It makes a sort of soft ice cream, but it is tasty.

Additionally, you can substitute cocoa powder for vanilla if you want a chocolate version. You could also add flavored extracts or syrups for different varieties. Lemon would work nicely for a refreshing version.

Chocolate Snowballs

Recipe sent in by: D. Archer
This recipe is from Betty Crocker, sounds like one to try.

- 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
- 1/2 c Butter or Margarine, melted
- 1 Egg
- 1/4 c Gold Medal All-Purpose Flour
- 1/4 c Unsweetened Baking Cocoa
- 1/2 c Finely Chopped Almonds
- 1 tsp Almond Extract
- 60 Hershey's Kisses milk chocolates, unwrapped
- 3/4 c Powdered Sugar


1) Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2) Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3) Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4) Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Cake Truffles ( AKA Cake Balls )

Recipe & Photos sent in by:
D. Archer

So deelish! They look elegant and are surprisingly luscious.










- 1 box Cake Mix ( flavor of your choice )
- Eggs ( number according to the instructions on the box )
- Vegetable Oil ( according to the instructions on the box )
- Water ( according to the instructions on the box )
- 2 C Frosting ( flavor of your choice )
- 1 ( 3 ounce ) Bar Chocolate Confectioners Coating ( I melted chocolate chips )


1) Make cake according to box. When cake is done, and still warm, crumble into large bowl.
2) Stir in the frosting until well blended.
3) Melt chocolate in a metal bowl over a pan of simmering water, stirring until melted and smooth.
4) Use a melon baller or small scoop to form balls of the cake mixture.
5) Dip ( or drizzle ) the balls in the chocolate using a toothpick or fork to hold them. Place on wax paper to set.
* If desired, roll in nuts, coconut, chocolate chips, non-pareils ( sprinkles ), or drizzle white chocolate to decorate.

Testimonials:
by D. Archer
I made these last night, I really thought they'd be "okay".. but.. they were SO good, people are requesting them for gifts for friends! Highly recommend trying these yourself! I used Red Velvet Cake with Cream Cheese Frosting and coated with Semi-sweet Chocolate. Photos to follow!

As promised, here are some pictures. I took some step by step shots to make sure everything was as clear as could be. Enjoy!

Cake & frosting mixture

Uncoated cake balls

Melted chocolate over a pan of simmering water

Just dipped

Again, just dipped and not yet cooled

Finished! Ready to enjoy!

Buttercream Frosting

Recipe sent in by: D. Archer
Love, love, love buttercream!.

- 1 c Shortening
- 1 c Butter
- 8 c Confectioners' Sugar
- 2 tsp vanilla extract
- 6 fluid ounces Heavy Cream


1) Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2) Add vanilla and cream, blend on low speed until moistened. Add additional cream if necessary ( up to 2 ounces ).
3) Beat on high until frosting is fluffy.

Notes:
by I have not tried this yet, I may be doing so tonight, here's to hoping this is as wonderful as it sounds!

Lemon-Berry Cheesecake

Makes: 8 Slices, Preparation time: 10 minutes, Cooking time: 1 hour and 10 minutes

Ingredients (use vegan versions):
- 1 graham cracker pie crust (store bought or home-made)
- 1 cup silken tofu
- 1 cup strawberries, fresh or thawed frozen
- 1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)
- 1/2 cup sugar
- 2 teaspoons lemon extract
- 2 tablespoons cornstarch

1) Preheat oven to 350 degrees Fahrenheit. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
2) Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
3) Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.

Source of recipe: VegWeb Lemon-Berry Cheesecake

More on this recipe, comments & photos can be found on the link above. I thought I'd post this because it sounds great for summertime heat!

Quick & Easy Icing ( or Glaze )

Recipe sent in by: D. Archer
Super easy and fast, tastes rich and is easily adaptable!

- 2 Tbs Butter
- 2 oz Neufchatel cheese ( 33% less fat cream cheese )
- 1 Tbs Sugar
- 1/4 tsp Almond extract ( you can substitute your favorite flavor )
- Optional Milk, for thinning

1) In a small sauce pan, melt butter and cheese over medium-low heat, whisk until smooth.
2) Add in the sugar and whisk until dissolved.
3) Whisk in the extract, continue to whisk until flavor has been completely incorporated.

Note:
You can stop at this step if you want a thicker icing, but if you'd prefer a glaze, whisk in milk 1/2 tsp at a time until you reach desired consistency.

This is only a small amount of icing, perfect for icing a pound cake. This recipe lends itself to much modification: Add as much or little sugar to taste, also works wonderful with a splash of fresh squeezed lemon OR orange juice, would be nice with vanilla extract.

Testimonials:
by D. Archer
"Also, for added richness & a slightly sweeter taste try melting in a small amount of white chocolate into the icing. If you add the white chocolate, you can also thin with a little more milk and use as a drizzle on plates or over desserts for a fancy, elegant, yet very easy sauce or garnish."

Muslim Navy Bean Pie

Recipe sent in by: N. Marion

This pie is made with navy beans but it is very similar in taste to a
sweet potato or pumpkin pie. Pairs well with: Whole Wheat Pie Crust







Yields 2 bean pies
- 2 Whole Wheat Pie Crusts
- 2 C. dried navy beans
- 4 Eggs
- 1-12 oz. can evaporated milk
- 1 stick butter softened
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 Tbl unbleached flour
- 2 C. organic sugar
- 2 Tbl vanilla extract

1) Rinse and soak beans in a pot of water overnight. OR quicksoak according to directions on package.
2) Drain beans and fill with water to cover plus 2 inches. Cook beans until soft.
3) Preheat oven to 350 degrees.
4) In blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed.
5) Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well.
6) Pour into pie shells. Bake about one hour. Until golden brown.

Tip: 5 minutes after removing pies from oven, cover with plastic wrap that clings.

They look delicious!
Want a slice?

Testimonials:
by N. Marion
"The navy bean is the staple of the Muslim diet because it is such a power bean. It has a great balance of everything! This pie is in no way healthy except for that little super bean, but then again, is pie really supposed to be? :o) Try it, you will LOVE it."

Whole Wheat Pie Crust

Recipe & Photo sent in by:
N. Marion

Pairs well with:
Muslim Navy Bean Pie








Yields 2 pie crusts
- 2 Cups Finely Ground Whole Wheat Flour
- 1 Teaspoon Salt
- 3/4 Cups Vegetable Shortening
- 7 Tablespoons Cold Water

1) Mix flour and salt in bowl.
2) Cut in shortening using pastry blender or two knives, until all flour is just blended to form pea-sized chunks.
3) Sprinkle water, one tablespoon at a time. Mix lightly with fork until dough will form a ball.
4) Divide dough into two parts. Press between hands to form two 5- to 6-inch patties. Set aside one pattie.
5) With rolling pin, roll out the crust pattie between two pieces of unfloured plastic wrap, into a circle the size of your pie pan.
6) Remove top piece of plastic wrap. Use the bottom piece of plastic wrap to lift the crust and turn it into the pie pan. While plastic wrap is still covering crust, gently press crust to fit the pan. Remove the other piece of plastic wrap.
7) Roll out the other pie crust pattie the same way.

Sour Cream Pound Cake

Recipe & Photo sent in by:
N. Marion










- 1 1/2 c All-purpose flour (I used unbleached, white flour)
- 1 1/2 c White sugar (I used organic sugar)
- 1/2 c Butter
- 1/2 c Sour cream
- 3 Eggs
- 1 pinch Baking soda

1) Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
2) In a large bowl, cream butter and sugar until light and fluffy.
3) Add sour cream and eggs. Add flour and pinch of soda, mix well.
4) Pour into a 8x4 inch loaf pan.
5) Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Note:
by: N. Marion
Mine did this little Grand Canyon divide thing in the middle...lol (I don't know why) When the rest of the cake was done the little divide part wasn't and so (mistakenly) I put it back in for another 10 minutes. I realized, afterwards, if I had just let it set, the divide would have finished baking on its own. My cake is fine it just has overly brown edges, but nothing that a little lemon juice squirted on it won't cure :o)

Super Fast & Easy Blueberries & Cream

Recipe sent in by: D. Archer
Adapted from a recipe I found online.
- 2 c fresh blueberries ( 1 pint )
- 1/3 c sour cream ( regular or low-fat )
- 1 tsp vanilla extract
- 4 tsp brown sugar

1) In 4 small bowls place 1/2 cup blueberries.
2) Mix the vanilla into the sour cream, then spoon in a heaping tablespoon onto the berries.
3) Top with 1 teaspoon of brown sugar.
4) Enjoy!

Notes: For a crunchy addition, crumble some granola over the top.

Strawberry Topping

Photo by: N. Marion

Recipe sent in by: D. Archer
Old family treat, my mom made this for us for dessert, paired with vanilla ice cream, DEE-LISH!





The trouble here is, I have no measurements for you!

Here is what you need:
- 2 baskets of fresh strawberries* ( you can use frozen also, but the end result will be softer strawberries )
- 1/4 - 1/2C Granulated Sugar* ( amount depends on how many strawberries you have )

1) Slice strawberries into a bowl.
2) Pour in sugar and stir/toss around strawberries until they are coated, cover the bowl and place in the refrigerator. Allow to sit for about an hour or longer. Stir the berries after they have been chilling for a while.
3) Sugar should be completely dissolved. Stir the strawberries and syrup together, and taste. If it doesn't taste sweet, add a bit more sugar and let chill for about 20 minutes longer, stir and serve over your favorite dessert. ( Either pound cake or vanilla ice cream are a perfect match! )

Testimonials:
by N. Marion
"Vanilla Ice Cream with Strawberries ♥ Thank you again, Dawn! We all LOVED this. You guys should try this, it was so great! I used frozen strawberries (I'm sure fresh would be better, but I only had these) I defrosted them and then chopped them up and put them in a bowl. I sprinkled a little sugar on top and gave them a stir and then let them sit in the fridge while I made dinner. When it was time for dessert, I took the strawberries out and gave them another lil stir and then spooned them on top of our lil cups of ice cream and yummy!!!"