Homemade Hot Chocolate

When it's this cold in Chicago and it's snowing, this is the perfect afternoon homemade, not out of the packet, treat.  It takes just minutes.  

The recipe is for 4 servings but I made it for 2 servings and have seconds for another day stored in the refrigerator.  All the ingredients I had on hand. I used 2% milk and topped it with ReddiWhip Extra Creamy Whipped Cream.  

Ingredients for 4 servings:

4 cups milk (preferably whole or 2%)

1/4 cup unsweetened cocoa powder

1/4 cup granulated sugar

1/2 cup semisweet chocolate chips

1/4 teaspoon pure vanilla extract

Instructions:

Place milk, cocoa powder and sugar in a small saucepan.  

Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling).  

Add chocolate chips and whisk constantly until the chocolate chips melt and distribute evenly into the milk.  

Whisk in the vanilla extract and serve immediately with mini marshmallows or sweetened whipped cream.  

Smaller Servings:

2 servings:

     2 cups milk

     2 tablespoons unsweetened cocoa powder

     2 tablespoons granulated sugar

     1/4 cup semisweet chocolate chips

     1/8 teaspoon vanilla extract

adapted from celebratingsweets.com

Raisin Bran Muffins

When my children were small I always kept a big tub of Six Week Muffins (recipe is in the original Foley Faves on this blog) in the extra refrigerator in the garage.  On weekend mornings I would just scoop the batter into muffin pans and bake.  These delicious muffins are the same, except yield only 12 for same day baking.

Ingredients:

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

3 tablespoons light brown sugar

2 1/2 cups Raisin Bran cereal

1/3 cup vegetable oil

1 egg

1 1/4 cups buttermilk

1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 375 degrees.  Line a muffin pan with liners or spray with non-stick cooking spray.

In a large bowl, whisk together the flour, baking soda, salt and sugar.  Stir in the cereal; set aside.

In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract.

Pour the wet ingredients over the dry ingredients and stir until completely combined.  Allow the mixture to sit at room temperature for at least 45 minutes.  (This allows the cereal to soften in the batter).

Divide the batter between the 12 muffin tins.  Sprinkle the tops with granulated sugar. (I use Bob's Red Mill Sparkling Sugar).

Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.  

Store in an airtight container at room temperature or freeze.

adapted from www.browneyedbaker.com