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!

Key Lime Brownies

Jeremy won the contest for the most unusual brownies at our Church Labor Day picnic. 

 

That's brownies with a layer of lime curd topped with a layer of chocolate ganache.

Ganache is just cream and chocolate.  Heat up one part heavy cream until it starts to get steamy.  Pour over three parts chopped semi-sweet chocolate in a glass bowl.  Let sit until chocolate melts, stir to incorporate.  Pour over top of cake or brownies.

I have to add here that Jeremy sent me into the store for lemon curd, and I came out with a jar of lemon and a jar of lime.  Not that I'm claiming Jeremy's victory for the most unusual brownies, I just was pretty sure that if he was there looking at the selection that he would choose the lime.  So I guess I'm just saying I know my husband. . . and I can hold my own in the kitchen stadium.(And yes, that picture is the brand we get--though it's not really so hyper-colored.)

And here is the Brownie Recipe:


1/2 cup butter
1/2 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
2 tsp vanilla

1 1/2 cups all-purpose flour

1/4 teaspoon salt

Preheat the oven to 350 degrees F.  Prepare a 9x13 inch pan.

In medium saucepan over medium heat, melt butter. Remove from heat and immediately stir in the cocoa. In a large bowl, beat together the sugar and eggs. Add vanilla and stir in the melted chocolate mixture. Combine the flour and salt; stir into the batter just until combined. Spread evenly into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven, or until the top has crusted over.