It would also make a lovely edible holiday gift! Add to a small mason jars, top with a ribbon or bow, and gift to friends and family over the holiday season. I devoured it warm on top of vanilla ice cream, but I imagine it could be even more appreciated in homemade ice cream shakes, mint chocolate milk, or drizzled on top of warm, gooey brownies. Bar chocolate and chocolate chips are in no way substitutes for one another (most of the time, at least), but in this case, grab the easy stuff and don’t look back. This Pumpkin Spice Coffee Creamer recipe couldn’t be any easier Add 3 tablespoons of pumpkin puree, 1 teaspoon of pumpkin pie spice, 4 tablespoons of maple syrup, and 1 teaspoon of vanilla to the base creamer recipe and shake well. Chopping bar chocolate is one of the messiest and annoying tasks out there-trust me, I had to chop pounds and pounds of chocolate during my time working at the bakery. Luckily, the chocolate chips worked perfectly, which I think we can all agree is a wonderful thing. I made up my own version of Mint Chocolate creamer by using peppermint. In the end, I halved the recipe and changed a few of the ingredient amounts to make it the perfect thick consistency. Do you have suggestions for pumpkin spice and York Peppermint Patty The. In a double boiler, melt the chocolate and shortening. With the bottom of a glass, press the balls into patties. Portion the mint mixture into bite-sized dough balls and place on wax paper resting on a cookie sheet. Stir into coffee, hot chocolate, or milk for a festive treat. Put a lid on the mason jar and shake vigorously to mix. In a pint-size mason jar, combine the coconut milk, peppermint extract, and maple syrup. Pretty much the lazy girl’s solution to not having her favorite mint chocolate chip ice cream on hand. Blend with a stand mixer with the paddle attachment until smooth. Warm the can of coconut milk in a bowl of hot water for about 5 minutes to make it easier to pour. I wasn’t entirely sure if my chocolate chips would do the trick in exchange for chopped bittersweet chocolate, but I went for it.Īlong the way, I realized I could make the syrup even more exciting by adding peppermint extract. ![]() Heck, I was just looking for easy, but if it also was going to be the best, I’m not one to complain!Ī quick scroll of the ingredient list: chocolate, water, corn syrup, cocoa powder, and sugar-check, check, check, check, and check. ![]() In the process, I discovered David’s Lebovitz’s recipe for the best chocolate sauce ever. I turned to Google to solve my problems (as I often do) and typed in “simple chocolate sauce recipe”, hoping for a miracle since all I had on hand was a very small amount of bittersweet chocolate chips. Like many other recipes that are created due to cravings for one thing or the other, it was made late one night, when I desperately wanted chocolate sauce to pour on some vanilla ice cream that was lingering in the back of my freezer. This chocolate peppermint syrup qualifies as one of the easiest things I’ve ever made in the kitchen.
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