Slow Cooker Snow White Cocoa


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  • 16 oz. heavy whipping cream
  • 6 c. 2% milk
  • 1 tsp vanilla
  • 1 bag of white chocolate chips (11 – 12 oz.)

One of my favorite things about this time of year is all of the yummy drinks there are to warm us up!  Slow Cooker Snow White Cocoa is one of my favorites. (My daughter named it!) It’s fun for a chilly day and makes enough to serve at family gatherings. Get creative and let the kids pick out their own toppings (ex: peppermint bark, chocolate sprinkles, marshmallows, whip cream, etc.)  Enjoy!

  1. Place all ingredients in the slow cooker.
  2. Crock on LOW for 2-3 hours.
  3. Mix well to blend – the chocolate should be melted.
  4. Use a ladle to pour into mugs.
  5. Top with your choice of treats such as peppermint bark, chocolate sprinkles, marshmallows, whip cream, etc. (not included in nutritional data)

Happy Crocking!

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Make strawberry shortcake in a jar


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Avoid the muss and fuss all together and pack your treats in sturdy glass jars? Not only are they fun for eating, they are splendidly easy to tote. Just put them together, screw a lid atop, and serve withing 2-3 hours.

A simple box cake is crumbled into jars and topped with a mixture of frosting and whipping cream, which protects the cake from too much seepage from the strawberries. A simple, splendid way to enjoy summer.

Strawberry Shortcake in a Jar

  • 1 boxed Yellow Cake Mix, baked according to package directions
  • 1 can vanilla frosting
  • 1 (8 ounce) whipped topping
  • 1 quart fresh strawberries mixed with 1/4 cup sugar

Crumble the yellow cake mix into large chunks. Press a small amount of the crumbled cake mix into the bottom of four small canning jars.  In a small bowl, mix together the frosting and whipped topping. Spoon a small amount on top of the cake layer. Spoon a few strawberries on top of the frosting layer, add another layer of cake, frosting, and strawberries.

Top each jar with a lid and ring. Store in the fridge up to 12 hours before serving.

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Maple Blueberry Malted Belgian Waffles With Maple Syrup And Fresh Whipped Cream


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There’s just something about the flavor of a blueberry waffle served with buttery, pure maple syrup. Simple and delicious!

Ingredients

  • WAFFLES:
  • 2 1/4 cups flour
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup canola or vegetable oil
  • 1 1/2 cups 2 percent milk
  • 1 egg
  • 1/4 cup malted milk powder
  • 1 cup Maine blueberries (thaw and drain well if you use frozen berries)
  • FRESH WHIPPED CREAM:
  • 1 pint heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine the flour, sugar, salt, oil, milk, egg, malted milk powder, and baking powder and mix with a whisk until well combined. Do not over mix—it’s OK if the batter is slightly lumpy. Gently fold in the blueberries, using caution not to break them.
  • Heat a waffle iron and liberally coat it with cooking spray.
  • Ladle the batter onto waffle iron and cook until golden brown, about 8 minutes. To keep the waffles warm and crisp, keep them covered in a 250-degree oven and then just before serving uncover to expose waffles to the dry heat for a few minutes, then plate.
  • For Fresh Whipped Cream: In large mixing bowl, add the cream, sugar, and vanilla and beat on high until stiff peaks form, about 4 to 5 minutes. Use caution to check after it starts to get thick, checking after every 10 to 15 seconds of beating. If you overbeat, you’ll have to dump the batch as you’ll be on your way to churned butter!

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10 ADULT Hot Chocolate Fall Drink Recipes


Adult Hot Chocolate

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This is the simplest and most common way to spike hot chocolate because all you need to do is add a little peppermint schnapps to the cocoa. Not only does it add a little alcoholic warmth, but the added peppermint brings some depth to the flavor, making it just a touch sweeter than well.One garnish I find almost essential for this drink around the holidays are mini candy canes. Just hang one on the side of the glass and allow it to melt in the warmth for an even more minty touch.According to The Bartender’s Black Book you may also hear this drink referred to as a Peppermint Kiss, Cocoanapps, or Snuggler.

Prep Time: 6 minutes

Total Time: 6 minutes

Yield: 1 Cocktail

Ingredients:

Preparation:

  1. Pour the schnapps into a mug or Irish coffee glass.
  2. Fill with hot chocolate.
  3. Stir well.
  4. Optionally, top with whipped cream and chocolate sprinkles or shaved chocolate.

Cappuccino Cascades

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Chocolate and coffee are a perfect pairing and this recipe is yet another great example to prove this point. In this instance, hot chocolate and freshly brewed coffee are combined with a fun vodka and amaretto.

Crater Lake Vodka is produced by Bend Distillery in Bend, Oregon and it is available in a number of states as well as online (see their website for more info). Crater Lake’s hazelnut espresso vodka is a gem in the current flavored vodka market and is one that I highly recommend trying, if for nothing else, than the novelty of the flavor.

Prep Time: 6 minutes

Total Time: 6 minutes

Yield: 1 Cocktail

Ingredients:

Chocolate Kiss Recipe

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The Chocolate Kiss is a wonderful spiked hot chocolate drink that will get you warmed up in no time. It’s a variation of the simple Adult Hot Chocolate that adds a touch of coffee liqueur for a deeper flavor profile.

In keeping with the name, I like to top this one with a healthy mound of whipped cream that is crowned by  placing a Hershey’s Kiss chocolate on top.

For a drink that is a little stronger, replace the coffee liqueur with one of the espresso-infused vodkas like those from Three Olives or Van Gogh.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 Cocktail

Ingredients:

Preparation:

  1. Pour the liqueurs into a mug or Irish coffee glass.
  2. Fill with hot chocolate.
  3. Stir well.
  4. Optionally, top with whipped cream and a Hershey’s Kiss.

Hennessy Hot Coco Recipe

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Brandy (or Cognac, to be precise) does not often make an appearance in the same glass as hot chocolate and it’s a shame really, because it is a fantastic combination. Of course, you could just pour hot chocolate over a shot of Hennessy and call it done, but there will be a lot left to be desired. It is the spiced syrup and vanilla that can take that drink from average to outstanding and the cream top and spicy-sweet garnish is just an added bonus.

I have linked to a brown sugar spiced syrup recipe below, however, if you do not want to make this easy simple syrup yourself there are some commercially available options. One that is very similar is Monin’s Spiced Brown Sugar Syrup.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 Drink

Ingredients:

Preparation:

  1. Add all liquids, except the heavy cream, to a heat-proof glass.
  2. Layer the desired amount of cream on top.
  3. Garnish with grated nutmeg and dark chocolate.

Hot Peppermint Patty

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You have got to love spiked hot chocolate and this is one of the best recipes out there for it. Both peppermint schnapps and crème de menthe add that minty snap to this intensely chocolate warm drink. There’s also a Peppermint Patty on the rocks that you might also enjoy, it has all the same wonderful flavors without the warmth.

Prep Time: 6 minutes

Total Time: 6 minutes

Yield: 1 Cocktail

Ingredients:

Preparation:

  1. Pour the liqueurs into an Irish coffee glass.
  2. Fill with hot chocolate.
  3. Top with whipped cream.
  4. Garnish with shaved chocolate or chocolate sprinkles.

Midnight Snowstorm

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This recipe for a Midnight Snowstorm is very similar to a Hot Peppermint Patty, using crème de menthe in place of the harsher peppermint schnapps. This substitution leaves the minty, chocolate flavor but does so in a very smooth, creamy way.Use white crème de menthe inside the drink and add green crème de menthe on top of the whipped cream for a little color.

Prep Time: 6 minutes

Total Time: 6 minutes

Yield: 1 Cocktail

Ingredients:

Preparation:

  1. Pour white crème de menthe and hot chocolate into an Irish coffee glass.
  2. Top with whipped cream.
  3. Drizzle the green crème de menthe on top.

Mound Bar

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Chocolate and coconut, it has long been a favorite indulgence and this hot drink mimics one of the most famous candy bars with that mix. The Mound Bar does a fairly good job at complimenting the candy and it is very simple, though if you like the “Mound Bar’s” dark chocolate I highly recommend taking the extra time to make hot chocolate the old fashioned way (see this article for the method) and avoid the powdered hot cocoa mixes, as this will result in a richer chocolate base that the coconut rum will compliment beautifully.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 Cocktail

Ingredients:

Preparation:

  1. Pour the coconut rum into a mug or Irish coffee glass.
  2. Fill with hot chocolate.
  3. Stir well.
  4. Optionally, top with whipped cream.

Oaxaca Chakas

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The Oaxaca Chakas (Mexican slang for ‘cool’) is tasty spiked hot chocolate drink. It features Oaxacan chocolate, which is known for its spicier qualities and is known for making a divine cup of hot chocolate. The flavors of Mexico are built up in this particular drink via agave nectar and a very fine tequila. The Milagro Select Barrel Reserve Anejo is the top of the brand’s portfolio and has a price to reflect it of around $90/bottle. However, for a truly high-end, made from scratch hot chocolate, this tequila’s butterscotch notes are ideal. Delicious, soothing, spicy, and rich, Oaxaca Chakas is a great warm drink for the chilly days of autumn and winter.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 Cocktail

Ingredients:

Preparation:

  1. Mix all ingredients in a pot.
  2. Heat up to just before boiling.
  3. Pour into coffee cup and top with whipped cream.
  4. Garnish with cinnamon.

Ski Lift

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The Ski Lift takes you to the tropics while still enjoying a warming drink. As opposed to the mints and dark flavors that are usually paired with hot chocolate, this recipe goes fruity tropical with a blend of peach and coconut. It’s absolutely delicious!

Prep Time: 4 minutes

Total Time: 4 minutes

Yield: 1 Cocktail

Ingredients:

Preparation:

  1. Pour the schnapps and rum into an Irish coffee glass.
  2. Fill the glass with hot chocolate.
  3. Top with whipped cream.
  4. Sprinkle coconut flakes on top of the cream.

Spiked Three-O Mocha

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Looking for something to enhance the average cup of hot chocolate? This recipe is one that will certainly help you in that mission. It adds triple shot of espresso (via Three Olives Vodka) with a touch of amaretto that creates layers to the average hot cocoa and is perfect for a winter evening warming sipper filled with chocolate.My advice is to skip the powdered hot chocolate mixes and start from scratch. This hot cocoa recipe is a good place to start, and this Oaxaca Chakas recipe has tips for using the spicy Mexican chocolate rounds.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 Cocktail

Ingredients:

Preparation:

  1. Pour the vodka and amaretto into an Irish coffee glass.
  2. Fill with hot cocoa.
  3. Top with whipped cream and sprinkle with shaved chocolate.

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Pumpkin Pecan Dessert {in a jar}


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1 can (15oz) pumpkin

1 can (12 oz) evaporated milk

3 eggs

3/4 cup sugar

4 teaspoons pumpkin pie spice

 (or 2 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg 1/2 teaspoon allspice)

1 boxed cake mix (white or yellow cake)

1 1/2 cups chopped pecans

3/4 cup butter, melted

whipped cream, or vanilla ice cream, for serving

Directions ~

1.  Preheat oven to 350*F

2.  In a large bowl add the first 5 ingredients, and whisk together until fully combined.

If you’re making one 9″ x 13″ dish of dessert….

3.  Spray dish with non-stick cooking spray.

4.  Pour pumpkin mixture into 9″ x 13″ dish.

5.  Sprinkle cake mix (dry) onto of pumpkin layer.

6.  Then sprinkle chopped pecans all over.

7.  Pour melted butter over top.

8.  Bake 50-60 minutes, or until toothpick inserted in center comes out clean, and dessert is a nice golden brown.

9.  Cool at least 30 minutes before serving.

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If you’re making this dessert in jars….

3.  Lightly spray 12, wide mouth 1/2 pint jars with non-stick cooking spray.

4.  Use a measuring cup to put about 1/2 cup pumpkin mixture into each jar.

5.  Sprinkle two rounded tablespoon of dry cake mix on top of pumpkin layer, in each jar.

6.  Then sprinkle on one rounded tablespoon of chopped pecans in each jar.

7.  Pour one tablespoon of melted butter on top (of each jar).

8.  Bake jars on a large baking sheet (so they are easy to put in and out of the oven) for about 40 minutes, until toothpick inserted in the center of a jar comes out clean, and dessert is golden brown.

9.  Cool at least 30 minutes before serving.

Note:  When I baked mine using these measurements they filled the jars fully when baked, and as they cooled they shrunk down just a bit, a perfect amount of space to close the jar.

Before serving, top with whipped cream or vanilla ice cream.

This dessert is equally delicious the next day.

Recipe Source:  Betty Crocker, Holiday Recipes booklet, 2000.

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