Happy Hot Chocolate

It’s been a year exactly since I started this blog so I’m trying to celebrate. When I think celebration, I think of drinks and the “cheers” motion. But I have been feeling a little down lately and I’m not in the celebrating mood. So what better way to cheer myself up/cheers with myself? Hot chocolate. It’s a drink and I can physically do the cheers motion with it and also CHOCOLATE.

This would have been more ideal if I had red wine at home, because I could have made my red wine hot chocolate again but alas, I don’t have any wine at home. But I have another secret ingredient 😉 Not so secret or special but evaporated milk in hot chocolate just makes it that much better. It’s really going the extra mile.

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Anyways, let’s get to making the kitchen smell wonderful!

Recipe:

INGREDIENTS
  • 3 cups water
  • ½ cup unsweetened cocoa powder
  • ⅓ cup sugar
  • 1 can evaporated milk

METHOD

  1. Whisk the water, cocoa powder and sugar in a medium-sized saucepan, over medium heat. When everything has combined evenly, reduce the heat and let simmer for 7 . Whist occassionally
  2. Stir in the evaporated milk and let simmer for two minutes then serve
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Creme Brulee

Hey hey! So I have accepted the fact that who I am now is a person who posts like barely once a month. You should accept it too. :p

But ANYWAYS, I made creme brulee and I am in love with myself. I took the day off from work and now I’m treating yourself. Mental break days are the best.

Creme Brulee is probably one of the easiest desserts to make, it’s pretty impressive and it’s always “just enough”. I also don’t know anyone who doesn’t like creme brulee.

I don’t have ramekins but I have these little mason jars I got from a desert store that also had creme brulee in them once upon a time so I’m using them.

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So with that, here’s the recipe:

Serves: 2

Ingredients:

  • 3 Egg Yolks
  • 1/3 cup softened butter
  • 1 1/4 cup milk
  • 1 1/2 tablespoon Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Sugar (one tablespoon for each serving)

Directions:

  1. Whisk all the ingredients (except the 2 tbs sugar) together in a medium sized bowl
  2. Sieve the mixture into two ramekins, baby mason jars or mugs
  3. Cover each ramekin with foil and place in a pot of boiling water with a lid and steam for 15 minutesimg_3844
  4. Chill in the fridge for about 2 hours
  5. Gently drain the creme brulees and dab the tops with paper towel so it’s not very wet
  6. Sprinkle a table spoon of sugar on each creme brulee and use a torch to burn till it turns a deep amber. (if you don’t have a torch, use a spoon heated over a stove and press onto the sugar).image1
  7. Refrigerate for about 30 minutes (when the crust hardens).
  8. Serve cold and enjoy.

Red Wine Hot Chocolate

It’s getting cold ://

But you know what that means?!! All the kinds of hot chocolates :D!!

Hot chocolate has got to be my favorite warm beverage apart from pumpkin spice lattes but I’ll leave the latter to Starbucks.

I saw this recipe on facebook the other day and I thought to definitely try it out. It sounded really gross at first but it started growing on me. I really like warm, creamy alcoholic beverages so I’m glad I gave this a shot.

I used Jason Triggs merlot which is full-bodied and a little fruity.

I actually really enjoyed making this and better yet drinking it. There is a wine-y after taste and it’s very rich and thick! Kinda like you’re drinking the chocolate founting at Aunt Gilda’s wedding but with a little bit of mmmph! I would definitely make this again.

Recipe:

Ingredients:

  • ⅔ cup semi sweet chocolate chips
  • ⅔ cup red wine
  • 1 cup milk
  • 2 1/4 teaspoons melted butter
  • 1 tablespoon sugar
  • Pinch of salt
  • ½ teaspoon vanilla extract

Method:

  1. Combine all the ingredients (except salt and vanilla extract) in a pot over medium heat and stir occassionaly till it’s all melted and even
  2. Remove from heat and add in salt and vanilla extract. Pour in mugs and enjoy 🙂

*If you don’t like how thick this is, you can thin it out with 1/2 a cup of milk and 1/2 a cup of red wine 🙂

Let me know what you think!

 

Coconut Milk Thyme Chicken

Hello everyone! Hope y’all have been doing well. I haven’t posted in a while and I have no real excuse sooooo. YEH!

Anyways, today I made coconut milk thyme chicken and rice for dinner. Everyone knows how to make rice so I didn’t include that in this recipe. This chicken however is just as easy to make and fast too. I cooked from frozen chicken and everything (including the rice) was ready in about 40 minutes.

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Before switching the chicken to the casserole dish

The garlic, thyme and coconut milk all combine so nicely!

Happy Sunday! Let me know what you think of this recipe either on my my tumblr or in the comments below!

Ingredients

  • 4 chicken drumsticks
  • salt and fresh ground pepper, to taste
  • 1/2 tablespoons olive oil
  • 1/4 tablespoon butter
  • ¾ teaspoons of dried thyme
  • 3 garlic cloves; minced or diced
  • 1/2 cups coconut milk

Instructions

  1. Preheat oven to 375F degrees.
  2. Season chicken with salt and pepper.
  3. Heat olive oil and butter in a pan. When the butter is melted, add in the chicken till chicken is brown on the outside
  4. Add thyme and garlic; cook and stir for 30 seconds.
  5. Transfer chicken into a casserole dish and pour in the coconut milk. Bake until chicken is cooked (about 30 minutes)

Chicken Teriyaki Pineapple Bowls

Y’all!!! Let me tell you how easy this is to make and how fancy it looks.

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First off, just look at it and appreciate it!!!!!! Second, omg…it was actually really good. Teriyaki is one of the easiest things to make and tastes like probably how heaven looks. So the only lengthy thing about this was making boiled rice but that’s because rice takes a while to boil and that’s just what that is. But overall, this was really easy. I threw in some pineapple into the sauce as well just to give it a sweeter taste and that really brought the flavors together. We had so much extra pineapple so we decided to make pineapple sorbet smoothies with the sorbet ice cream my friend had in his freezer and ice. It was an adventure (literally, because we used his food processor and all the liquids were splashing everywhere- just a mess).

Anyways, I suggest you all should try this. For the sauce I used brown sugar, sesame seeds, soy sauce, honey and brown sugar. Threw them all in after the chicken breasts were fully cooked, let simmer a bit; added a little water and VOILA! We felt fancy. :p

Hope you’re all enjoying your Thursday evening as much as I am 🙂 The weekend is so soon!