Nate was working at the hospital today. That made church interesting for me, but I managed to keep Caleb from escaping the pew and Josh being too disruptive. I don't always get to stop Josh from letting everyone know how many deacons are lined up to pass the sacrament, though.
During dinner, we were pointing to everyone's nose, and Josh said, "Dad's nose is not here."
Last week, I made a penne, Italian sausage, and bell peppers dish. How did I manage to get my family to eat it? I put the bell peppers, onions, and tomato sauce in the blender and pushed puree, and when Nate asked what was for dinner, I said, "A pasta dish."
On Thursday, as I was trying to keep up with Josh running from the library's main entrance to the children's computer, a book caught my eye. The title?
Hot Chocolate
I have a hard time thinking of a food or drink that I love better.
In the cookbook, a guy, Michael Turback, compiled recipes from cafes across the country and from Europe. The recipes are obviously a bit more exotic. They call for whole milk, half-n-half, or heavy cream and don't call for powdered cocoa, but ounces of semi-sweet or bittersweet or they specifically say what percentage of cacao is recommended. Some recipes call for ground chipotle chile, cayenne pepper, paprika, bay leaves, or fennel seeds. Pretty weird. They're some cool ones in there...Malted Hot Chocolate, Peanut Butter, Black Bottom Hot Chocolate (fudge on the bottom), Hot butterscotch with white chocolate, Frrrozen Hot Chocolate, to name a few...
Well, I've tried only one recipe so far, the Caramel Hot Chocolate, but I had to tweak it to fit the ingredients I have at home. The recipe has you make the caramel from cooking sugar, water, and heavy cream. Then, you add 2 tablespoons of that caramel sauce to the chocolate mixture of 1 1/2 ounces bittersweet chocolate melted in 5/8 cup whole milk (yes, the recipe really did say 5/8 cup). I personally don't have heavy cream and bittersweet chocolate lying around, so I added 2 tablespoons of my Kroger brand caramel sauce (left over from a brownie recipe I tried) to my Kroger brand hot chocolate mix and regular milk, and how did it taste? Carmaelly Wonderful!!!
Somebody who borrowed this book before me wrote "Awesome" on the recipe for Nutella Hot Chocolate. Unfortunately, Nutella isn't something I buy regularly, or I would have tried it already. The book says that Nutella was created by an Italian during World War II as an economical alternative to chocolate. It's a blend of hazelnuts, cocoa butter, and vegetable oils, so using Nutella would give hot chocolate a hazelnutty flavor.
Here's the recipe
3/4 cup whole milk
2 heaping tablespoons Nutella
Basic whipped cream for serving
In a small saucepan over medium-low heat, bring the milk to a simmer. Add the Nutella and stir with a wooden spoon until thoroughly blended. Pour into a mug and garnish with a dollop of whipped cream. Serve immediately. Makes 1 serving.