Instant Hot Cocoa

I should just restrain myself.  I keep turning over long-enjoyed food products and finding things on the ingredients label I just don't like. Most recently it was hot cocoa mix which contains sucralose.

I'm just not a fan of artificial sweeteners.  They are all created as a sugar alternative to be sweet but to have no (or less) calories.  In the first place I don't believe it is calories per se that are the enemy to good health, and secondly if I wanted to find a replacement for sugar I would go the other direction on the processing spectrum and instead choose to replace it with honey or maple syrup.

So after returning the canister of hot chocolate to the store shelf, we returned home to revisit Alton Brown's "Art of Darkness II: cocoa" to seek out our solution, and were not disappointed.  It's a yummy mug of hot cocoa very rich and dark--very un-American. It's a nice big batch that we can store in a canister for quick and easy use.   A frugal replacement for something fairly overpriced in the store(especially if you buy individual packets) and one in which I can control each of the ingredients. 
 

Homemade Hot Cocoa Mix

• 2 cups powdered sugar 
• 1 cup cocoa (Dutch-process preferred) 
• 2 1/2 cups powdered milk 
• 1 teaspoon salt 
• 2 teaspoons cornstarch 
• 1 pinch cayenne pepper (if you like that kick)

Combine all ingredients in a bowl and sift together (we use a whisk). Seal in an airtight container.

To use, fill your mug one third to half full with the hot cocoa mix and pour in hot water.

Note: LDS Cannery dry milk is a little different than the "instant" powdered milk they sell at the grocery store.  If you are using cannery milk use only 1 1/2 cups dry milk.  Then the amount of mix you'll add to your cup will probably be on the lower end as well.  Just experiment with it--we always do!

Chocolate Chip Ghost Pancakes

 Happy Halloween!

 We had chocolate chip ghosts for breakfast.

 Whole wheat flour doesn't lend for a very ghostly appearance--but we'll take it anyway. 

 Then we started our day with a flannel board telling of The Chocolate Chip Ghost.  It's a silly story about some ghosts who disobey their mother and end up in a lot of trouble. 

We get it out every year for family home evening around Halloween time.  Here is a free printable version if you're interested.

We'll just be spending the rest of the day having spooky fun and trying to stay out of trouble.

Homemade Granola Bars

I've been working on this recipe for a long time. This is an instance where I wanted to replicate my favorite store brand, so that's why it is the way it is. This includes the addition of crisp rice cereal (and peanut butter chips). This cereal really helps keep the bar light. Even with that addition these bars still have way less preservatives than what the grocery store sells. But if you want-- exchange them out for more oats.

Homemade Peanut Butter Chocolate Chip Granola Bar Recipe:

3/4 C butter, softened
1/2 C honey
1/2 C packed brown sugar
1 tsp vanilla
1 C flour
1 tsp baking soda
2 1/2 C rolled oats
1 1/2 C crisp rice cereal
1/2 C chocolate chips
1/2 C peanut butter chips
1/2 C peanut pieces (I put peanuts in a plastic bag and give my son a mallet and 60 seconds.)

Preheat oven to 325 degrees F. Lightly butter one 9x13 inch pan.

In a large mixing bowl combine the butter, honey, and brown sugar. Add the vanilla, flour, and baking soda, mix to combine. Add the oats, crisp rice and remaining mix-ins. Firmly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. When you remove from oven, use the back of a spatula to press down and compact the bars. (This will make them easier to hold without them falling apart.)Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

**For oatmeal raisin granola bars leave out chips and peanuts, add 1 cup raisins.

Makes 24 1 x 4 inch granola bars. Freeze extras--though I doubt there'll be any.