Preheat oven to 350\u00b0.
Spray two 8-inch pans or 1 large pan. Mix the flour, sugar, cocoa, baking soda and salt in a bowl.
Pour in the water, oil, vanilla and vinegar and stir until well combined.
Add chocolate chips.
Pour into the prepared pans and bake 30 minutes or until done.
Cake can be iced or sprinkled with powdered sugar.
n 2 packages of hot cocoa powder to the batter. Bake according to
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan.
Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour.
Bake in the preheated oven in 5 to 10 minute increments until set and sticky in texture, 25 to 65 minutes. Let cool for 10 minutes before cutting into bars.
Combine hot cocoa mix and hot water.
Add shot of chambord. Stir well.
Garnish with whipped cream and chocolate shavings, if desired.
Enjoy!
ine.
Slowly pour the milk into the saucepan.
Add vanilla
Pour milk into blender.
Add hot cocoa mix and ice.
Blend first at low speed and then high speed until ice is finely crushed and slushy.
Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix, if desired.
Serve with a straw and enjoy!
P.S. This recipe was originally posted using small ice cubes. At our shop we have a commercial blender that has no problem getting through these. Since most people have regular blenders, I have changed it to crushed ice.
egrees Celsius.
Melt the butter and lightly grease
Combine all the dry ingredients in a large bowl and mix well.
Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
Mix well with a wooden spoon and then store in a dry airtight container.
To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
Heat in a small saucepan over low heat, stirring with a whisk.
Heat until hot, but do not boil, about 6 to 7 minutes.
Serve with marshmallows.
combine the coffee granules and hot cocoa mix in a mug.
Add the hot water and stir to dissolve.
Stir in the Dulce De Leche or Caramel Sauce. Make sure it fully dissolves into the coffee!
Top with skim milk, stir once again, and drink.
You can chill it I guess, but I never do, it just goes straight down.
For aesthetics sake I guess you can strain out any undissolved bits, but I'm way too lazy :P.
Pour the Grand Marnier into a heatproof toddy glass.
Add the prepared hot cocoa.
Stir with a cinnamon stick for the full flavor.
Combine the oatmeal, hot cocoa mix and dry milk powder together. (add ground cinnamon and ginger if using).
Add the boiling water and microwave for about 20 seconds, or until bubbly (keep your eyes peeled, you would'nt want it boiling over).
If you're using quick-cooking oats, increase the cooking time to 1 minute.
Give it a quick stir and let it rest/sit for 30 seconds.
delicious (to me, at least)!
ntil well blended. Storing the blend in an air-tight
Pour heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form. Fold in sweetened condensed milk, 1 cup marshmallows, and hot cocoa mix. Transfer to a 9x5-inch loaf pan; smooth the top with a spatula. Top cream mixture with the remaining marshmallows.
Cover pan with plastic wrap and freeze until firm, about 5 hours. Remove from freeze to let soften, about 10 minutes.
Combine ingredients in large bowl.
Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
Store in airtight container for up to 3 months.
Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk.
Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!
White Cocoa: put chopped white chocolate in
Use recipe for Hot Cocoa.
Make the cocoa syrup and cool it. Add rest of water, milk and vanilla.
Stir or beat until smooth. Chill quickly.
Stir before serving.
Preheat the oven to
Heat up water and milk in a cocoa mug to very hot in microwave or on stove.
Add both cocoa and splenda.
Stir well and serve.
Cut and chop cilantro, tomatoes, jalapenos and onions as much or as little as you desire.
Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients.
Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce.
Refrigerate, (stores for up to 6 months).
Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.
ew raisins or nuts in the bottom of tart shells.