Flavored Latte recipe
Makes 2 servings.
1 (12 ounce) can evaporated milk
4 teaspoons instant coffee, divided
1 cup very hot water, divided
Small amounts of peppermint crunch, toffee crunch, candy cane confetti, snow flake confetti, or holly and berry confetti.
Microwave evaporated milk in an uncovered, microwave-safe bowl on HIGH for 2 minutes or until very hot. Carefully pour into blender; cover. Blend on high for 1 minute or until very frothy on top.
Put 2 teaspoons coffee granules into each 12-ounce coffee mug. Add 1/2 cup hot water to each mug; stir. Gently pour milk mixture into each mug, spooning foam on top. Sprinkle small amounts of your favorite decorations on top fo the foam.
Winner - Grapes! We dipped grapes in chocolate and LOVED them! Congratulations Crystal! We had even more fun making them look like a bumble bee!
Melt Guittard dark chocolate in 30 second intervals. Dip a grape that has been dried off into the chocolate. Use the candy painting bottle with some white chocolate and make some lines like a honey bee! While wet apply almond slices to look like wings. Bzzz!
Other reader ideas we liked?
Saltine Crackers topped with black walnuts, Chex Cereal pieces, Chow Mein, rice noodles, Nature Valley bars, fresh oranges, dried pears, dried apricots, dried ginger, Gingko Biloba, Siberian Ginseng, rose petals…. and FINGERS!
Ok, admit it, you’re guilty! You are in the kitchen melting chocolate for dipping graham crackers and you think to yourself “What other things can I dip in here!? Hmmmm!”. You soon find yourself dipping all kinds of crazy things! Well here are our crazy things and we hope you don’t think less of us!
Popcorn
Ritz crackers
Potato chips
and yes…Dry Ramen noodles!
What have you dipped? Let us know!!
Thank you to Betty Crocker for this fun Chocolate Truffle Topiary!
We made our truffles with this recipe to make them look like the professionals.
| 1 |
round florists’ foam topiary with dowel and base, 5 inches in diameter |
| |
Flowerpot to fit topiary base, about 6 inches in diameter |
| |
Rocks to weight flowerpot |
| |
Toothpicks |
| 36 |
to 48 chocolate truffles with firm centers, about 1 1/4 inches in diameter |
| |
Plastic wrap or aluminum foil |
| 2 |
to 3 cups fresh raspberries |
| 1 |
yard 1-inch-wide white and gold ribbon |
| 1. |
Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. |
| 2. |
Insert toothpicks into topiary ball; push truffles onto toothpicks. |
| 3. |
Line top of pot with plastic wrap; cover with raspberries. Tie ribbon into bow on dowel. |
4 ounces Guittard chocolate chips
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy whipping cream
1 teaspoon Madagascar vanilla
1 pinch salt
Put the cream and chocolate on medium and heat, stirring constantly, until smooth. Let cool. Whisk the eggs in a mixing bowl until light and fluffy (for about 1-2 minutes.) Whisk in the sugar, a little at a time, then continue whisking until completely blended. Add the cream, vanilla and salt and blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups whole milk, divided
5 ounces Guittard chocolate chips finely chopped
1/2 cup chilled heavy whipping cream
1/3 cup Toffee crunch
Whisk sugar, cornstarch and salt in saucepan. Add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium heat until mixture thickens and comes to boil. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.
Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
Process gelato base in ice cream maker according to manufacturer’s instructions, adding toffee during last minute of churning.
Chocolate Frozen Banana’s
Remember those good ol’ frozen chocolate bananas we had when we were kids, or the ones the vendors sell at the fairgrounds? Oh yes, the perfect blend of frozen banana flavor and just the right amount of chocolate. So creamy and refreshing, great for hot days!
4 medium bananas - with no green showing at all, but not brown and mushy.
8 sucker sticks
2 bags of milk or dark Guittard chocolate (recommended for it’s shiny finish after freezing)
Dipping Decorations: edible decorations, candy crunch, granola, chopped nuts, crushed Oreos
Line a sheet pan with waxed paper. Before peeling, cut each banana in half across the middle. Insert a sucker stick into the cut end of each banana in its peel, pushing the stick half way in. Peel the banana. Place the bananas on the sheet pan and freeze for 1 hour. Melt the chocolate in 30 second intervals, being careful not to scorch the chocolate. Dip the frozen banana into the chocolate, rolling it around to cover completely. Sprinkle your decorations onto the chocolate covered banana very quickly before the chocolate cools. Return to the freezer. Once frozen, store the banana in an airtight container, because chocolate will absorb the odors in your freezer.
Supplies: Guittard dark, milk and white chocolates, short truffle mold, premium raspberry preserves (I like All-Fruit), coffee or kaluha flavoring oil, red candy coloring, heavy cream.
Filling:
Place one bag of dark chocolate in a microwavable plastic bowl with 1/3cup heavy cream and microwave at 30 second intervals until chocolate begins to melt (usually 2 intervals). Stir in about 10 drops of coffee flavored oil. Place the mixture in the freezer to set up.
Melt about 1/2 cup of white chocolate and stir in several drops of red color until it is a light raspberry colored hue. Place in a piping bag or squeeze bottle and pipe lines or random swirls into the truffle mold cavities. Allow chocolate to set.
Melt milk chocolate and fill cavities halfway. Turn mold upside down and swirl to coat sides of the cavities. Empty excess chocolate back into bowl. Place mold in freezer to set chocolate shell.
Fill shells with about 1 teaspoon of raspberry jam and a ball of the set mocha truffle filling and top off each cavity with melted milk chocolate. Freeze to set truffles, unmold and put in truffle cups for an professional look!
Thanks to a reader’s suggestion, we tried it and we loved it! A perfect blend of sweet and salty! Yum!
1/2 bag of popped microwave popcorn.
1/2 bag of Guittard milk chocolate melted in 30 second intervals.
Poor the melted chocolate over the popcorn and stir until all the popcorn is covered. Place in the refrigerator until chocolate is cooled.
Enjoy!
1 Jar of marshmallow cream
1.5 bags of Guittard dark chocolate
3/4 pound of bulk Peter’s Caramel
3/4 cup peanuts
1 bag of Guittard milk chocolate
In a microwave safe bowl, microwave the chocolate in 30 second intervals to avoid scorching. In another microwave safe bowl, melt the caramel in 30 second intervals. (CAREFUL! HOT HOT HOT!)
Mix the first 4 ingredients together. Spread the mixture on a greased cookie sheet and lay flat. When cool cut into 1 inch by 2 inch squares. Dip the squares into melted Guittard milk chocolate using the dipping tool. Set on wax paper in the refrigerator to cool.
Enjoy!
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Makes 2 servings.