Thursday, February 27, 2014

Ultimate Hot Chocolate

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Excuse the quality of the picture.  The taste?  Out of this world! That is the problem when you have kitchen windows facing North!  I know! I barely get sun, and when I do, I get too much sun.  Ugh!!

Okay, okay, back to the hot chocolate!  I know there are many versions of this hot chocolate on the web, however, this is my kids favorite ever.  Mind you it would of been 'PERFECTO' had I still had the "whipping cream" that I had bought over the weekend.  I don't know about your children, but mine?  Well, I have this "whipping cream monster" you see.  She secretly hides somewhere in the house, in great anticipation of me leaving the kitchen...
Then when I do, she gleefully scoots to the kitchen, opens up the refrigerator, and proceeds to squirt all the whipping cream directly into her mouth, yes, yes she does.  So when mom "needs" the whipping cream, all I get is that gooey little liquid that barely oozes out of the canister.  Does anyone else have this problem?  *Sigh*


So, just imagine there is the marshmallows, then the whipping cream, and finally the chocolate sprinkles, well, just because they look pretty and stuff!

Ready for this very simple yet delicious recipe?  Here we go;

Ingredients for 2 mugs:
1 tbsp Nutella spread (or your favorite hazelnut spread)
2 tbsp your favorite hot chocolate mix (not packets)
1/3 cup mini marshmallows
Hot water
*optional, but highly recommended* - whipped cream and chocolate sprinkles

Directions:
-Using  your favorite mug add the 1 tbsp of Nutella spread into the bottom of your mug.

-Add a little bit of hot water and stir to thin out the spread.  

-Add in your hot chocolate mix, and stir with the hot water and Nutella.

-Fill with the rest of the hot water to your preferred taste.  

-Add in your marshmallows.

-Top with whipped cream and sprinkles.

Take your first sip, SIGH and enjoy!! ♥




Till next time!
Dishin with Didi

Monday, February 10, 2014

Banana Apple Walnut Chip Muffins (low fat)

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I know right?  These little babies are absolutely delicious.  Delicious I say and just bursting with flavor...
No one will ever know they are low fat.  I know!!


These muffins were the result of my tweaking an old Weight Watchers recipe I had.  I love banana muffins, (who doesn't), and I adore apple and walnuts.  Add in some chocolate chips and well, I'm in heaven...
So tweaking I did, and I can honestly tell you, we had total success.
They are bursting with fruit flavors, a little special twist to the walnuts, which leaves a total "wow factor".  Then we add in those amazing chocolate chips.  Shhhhh, it's our secret that they are low fat.  "Mum's the word".


Ready for the recipe?  Here we go;

Prep time: 15 minutes
Bake time: 22-23minutes
Yield: 12 good size muffins

Ingredients:  

2 cups all purpose flour
1/2 cup granulated sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt (I used Kosher)
1 large egg
1 cup low fat buttermilk (I used the 1 cup to 1 tbsp acidic to make my own)
1 medium sized banana, mashed
1 apple, peeled, cored and grated
1/4 cup chopped walnuts
1/4 cup semi-sweet chocolate chips
2 tsp brown sugar *optional*
1 tsp vanilla

Directions:
-Preheat oven to 350F.  Spray your muffin tins, or insert your liners into your muffin tins, set aside.

-Using a small non-stick saute pan, add in your chopped walnuts and lightly toast.  If you want to add a "wow factor", who doesn't right? Stir and incorporate the brown sugar into the walnuts till they are lightly toasted and smell wonderful, just a couple of minutes is all. Remove from heat immediately and place into a small glass or ceramic bowl. By adding the brown sugar into the walnuts you are making almost like a brittle consistency and flavor to the walnuts, this is totally optional, but highly recommended. 

-In a medium bowl, add your mashed banana, grated apple, egg, buttermilk and vanilla, set aside. 

-In another medium size bowl, add in your flour, sugar, baking powder and soda and finally the salt.

-Add the dry ingredients to the wet and stir until just blended, do not over mix.

-Spoon the batter into the muffin tins and bake for 22-23 minutes or until a toothpick inserted in the center comes out clean. 



-Remove from oven, and let sit in muffin tins for a couple of minutes, then remove onto baking rack.




Watch out for sticky fingers waiting with anticipation for these gems to come out of the oven...
Don't even think about telling them they are low fat, it's our secret!!



Till next time!
Dishin with Didi