HG's That's Hazel-NUTS! Cocoa Supreme
Cocoa Nutty!
Warning: Humans who love chocolate may become addicted to this recipe. The beverage you are about to consume is extremely delicious. Prepare to fall in LOVE...
Ingredients:
1 packet Swiss Miss Sensible Sweets Diet Hot Cocoa Mix
2 tsp. Coffee-mate Sugar Free Hazelnut powdered creamer
2 tsp. unsweetened cocoa powder
2 tsp. mini semi-sweet chocolate chips
4 tbsp. Fat Free Reddi-wip
Optional Garnish: additional unsweetened cocoa powder
Directions:
Place all ingredients in a mug except for the Reddi-wip. Add 1 cup very hot water, and stir until ingredients are fully dissolved, melted, and combined. Top with Reddi-wip and, if you like, sprinkle with additional cocoa powder. Consume as soon as you can without burning your tongue!
MAKES 1 SERVING
Serving Size: 1 cup with whipped cream (entire recipe)
Calories: 114
Fat: 5g
Sodium: 173mg
Carbs: 14.5g
Fiber: 2.5g
Sugars: 8g
Protein: 3g
POINTS® value 2*
From Hungry Girl website.
Showing posts with label hot. Show all posts
Showing posts with label hot. Show all posts
Sunday, February 8, 2009
Friday, November 21, 2008
Hot Mulled Wine
What better way to survive the cold than with some hot mulled wine?
Yield: 6 servings.
1/3 cup sugar
1/4 cup bourbon
1 (750 ML) bottle cabernet sauvignon or other dry red wine
1 sachet Mulling Spice Blend
Cinnamon sticks (optional)
Combine first 4 ingredients in a large saucepan. Bring to a simmer; cook 20 mins. Discard sachet. Serve warm. Serve with cinnamon sticks, if desired.
From Cooking Light, December 2008.
Yield: 6 servings.
1/3 cup sugar
1/4 cup bourbon
1 (750 ML) bottle cabernet sauvignon or other dry red wine
1 sachet Mulling Spice Blend
Cinnamon sticks (optional)
Combine first 4 ingredients in a large saucepan. Bring to a simmer; cook 20 mins. Discard sachet. Serve warm. Serve with cinnamon sticks, if desired.
From Cooking Light, December 2008.
Hot Chocolate Fudge Cakes!!!
I haven't tried these yet, but something tells me this holiday season is the perfect time to do it. YUM.
Yield: 10 servings/cakes
3.4 oz all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 tsp instant espresso powder
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 tsp vanilla extract
1 (2-6 oz) bar dark (71%) dark chocolate, finely chopped
2 Tbs powdered sugar
Weigh or lightly spoon flour into measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
Place butter in a large bowl; beat with a mixer at medium speed 1 min. Add granulated and brown sugars, beating until well blended (about 5 mins). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixure; fold in chocolate. Divide batter evenly among 10 (4 oz) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hour or up to 2 days.
Preheat oven to 350 F.
Let ramekins stand at room temp 10 mins. Uncover and bake a 350 F for 21 mins or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
From Cooking Light, December 2008.
Recipe by Diana Morgan, author of The Christmas Table.
Yield: 10 servings/cakes
3.4 oz all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 tsp instant espresso powder
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 tsp vanilla extract
1 (2-6 oz) bar dark (71%) dark chocolate, finely chopped
2 Tbs powdered sugar
Weigh or lightly spoon flour into measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
Place butter in a large bowl; beat with a mixer at medium speed 1 min. Add granulated and brown sugars, beating until well blended (about 5 mins). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixure; fold in chocolate. Divide batter evenly among 10 (4 oz) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hour or up to 2 days.
Preheat oven to 350 F.
Let ramekins stand at room temp 10 mins. Uncover and bake a 350 F for 21 mins or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
From Cooking Light, December 2008.
Recipe by Diana Morgan, author of The Christmas Table.
Saturday, December 1, 2007
Homemade Hot Cocoa
Sarah's Homemade Hot Cocoa
1 tbsp. cocoa powder
2 tbsp. sugar
2 tbsp. water
1 c. milk
a bit of vanilla, if desired
Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.
1 tbsp. cocoa powder
2 tbsp. sugar
2 tbsp. water
1 c. milk
a bit of vanilla, if desired
Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.
Submitted by: Sarah Wright
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