Hot Chocolate

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Hope you all had a terrific weekend. I have been following the news about the big snow storms in many parts of the US. I hope you are safe and warm wherever you are!.  In Colorado, we have  yet to see snow showers this year, which is rather unusual.  A part of me is glad that I can still walk out easily without worries of black ice, shoveling and the likes, but the other  part of me is apprehensive about missing a white Christmas.

The mercury levels are still low enough, and on these cold days something like hot chocolate to keep warm is welcomed. I made this keeping my kids in mind, and I am glad to say they loved it.  This is not a unique recipe I am sure, but a gentle reminder in case you are missing it.  A wonderful chocolaty drink! :-)

This is so good not only for the kids, you will enjoy it also.  Smack!

Serve with some whipped cream on top



Or as it is !



Ingredients:

Semi Sweet Chocolate- 2 ounces
Milk- 2 cups
Sugar- 1 1/2 Tbp
Vanilla - 1/2 tsp
Whipped cream to decorate

Method:

1.Chop the chocolate coarsely.
2.Boil the milk and sugar till it starts bubbling, but not boiling much.
3.Add the chopped cocoa and let it melt well by stirring for about 2 minutes.
4.Add the vanilla,stir and pour into warmed cups.
5.Serve warm with some whipped cream on top or just like that.

Contributor: Namitha

Coffee Cake

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The name is a misnomer. If you are thinking there is any taste of coffee in this cake, there is not. I am sure you know this, but I just have to write about it because I was fooled too many times. Either while looking up recipes or buying a cake at the store the lack of coffee as an ingredient in the first and lack of it in the later has always had me boiling. When I first looked up a recipe for coffee cake, I was hoping to find one with coffee flavor, and when I did not, I was quite angry. I was appalled that there could be such huge discrepancies in a recipe. These small things always make me wonder about language in general, and how some things came to be called what they are called!



Now I know this is a cake meant to be had with coffee, or on a break or chat (gossip) with friends. According to questionable intelligence from Wikipedia, (I say this because the article has a note on top "This article does not cite any references or sources" ) these cakes are generally square or rectangle. Now with so many things going wrong beginning with the name for these cakes, I baked mine in a pie pan and hence it was round, obviously. Please do use the measurements and guidance for pan size given below for best results.



The recipe is from a friend at my Bible class on Wednesdays. About 15 ladies, including me, meet and have a terrific time of learning and sharing. We take snacks to have with tea or coffee during these sessions. This one was brought by Emily and was a huge hit with us all! Since she knew about my blogging, I was asking her about the recipe. She typed it out neatly and sent me an email of the recipe. She was very generous to share this recipe! I am enjoying this cake with a cup of coffee as I write. To generous friends and family here is quick, painless, tasty recipe.



To talk about the cake itself it is nice, sweet, and oh-so-buttery. Calories yes, but very quickly made, AND it is a fantastic option when you have someone visiting on short notice. I love recipes which can be put together quickly, especially when I have to cook a lot of main courses and dessert generally takes the least priority.

Enjoy a pleasant weekend!

Ingredients:
1 1/2 C. flour
1 C. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Combine the above ingredients.

Take 1 egg and mix well with a fork in 8 oz. cup. Fill the remainder of the cup with milk to the 8 oz. mark.
Combine the dry ingredients and the egg mixture. Pour in to a greased 8x8 pan.

Combine 1/2 C. brown sugar and 1 tsp. cinnamon. Sprinkle on top of the batter.

Bake @ 350 degrees for about 35-40 minutes. (Until toothpick inserted comes out clean.)

As soon as coffee cake comes out of the oven, prick holes all over the cake with a toothpick and pour 1/2 Cup melted butter over the cake.

This doubles very well using a 13x9x2 pan.

Contributor: Sunitha

Braised Mustard Greens

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Braise - to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. (Courtesy; dictionary.com)

If you live in the Southern states of the US., you will be familiar with cooked greens, braised in bacon fat. I used mustard greens to mimic this at home, but with chicken stock. It's simple and a nice accompaniment with baked or fried chicken and mashed potato.What a comfort food during winter days !!



If anyone is wondering how mustard green looks, I hope this will help.



Try adding peppered vinegar to spike up the heat.



Ingredients:

Mustard Greens - 1 bunch
Chicken Stock - 1/2 cup
Oil - 2 tspn
Onions - 1/2 or 1 small
Garlic - 2 cloves
Black Pepper powder - to taste
Salt - to taste
Vinegar - 1 or 2 tspn or as per your taste

Method:

1. Wash and drain the leaves and tear them into pieces or chop. I have bunched them and chopped them close
2. Heat oil in a pan which will take the volume of the cut leaves
3. Saute onions and garlic and add the leaves
4. Toss around or stir as possible for a minute or two and then add the chicken stock.
5. If you don't care about the color of the leaves you can cook them covered. I tend to keep them open to retain color if possible
6. You should be cooking this at the lowest heat on your stove. Slow cooking is needed for about 10 to 15 minutes.

Notes:

1. These leaves burn your eyes like when you chop onions
2. If you are into greens then you will enjoy eating it as it is or else this is a good accompaniment with grilled, braised, baked, deep fried meat with mashed potato.
3. You can do this kind of cooking with turnip greens, collard greens, kale etc.

Contributor: Sunitha