If there is one thing that Doug and I have in common, it is that we both have a weakness for chocolate. Recently I came across a recipe for Chocolate Syrup that I just had to try. To say it was great, would be an understatement. Doug has dubbed this the “Better Than Hershey’s Syrup” Syrup It is very good on ice cream, and in milk, and a little dollop in my morning coffee makes it mocha-licious! Here is the the recipe:
Better Than Hershey’s Syrup
½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
1 teaspoon vanilla
1 cup water
2 cups sugar
⅛ teaspoon salt
1 teaspoon vanilla
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat, whisking constantly. Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups. The result is very rich, so I only use a teaspoon for a glass of chocolate milk.
************************
Another recipe that I have made a few times this summer was one my mother called "No-Bake Cookies." These were always a favorite when I was growing up, and you can whip up a batch in about 10 minutes. The best part, is that you don’t have to turn on the oven, so they are perfect for summertime!
Mom’s No-Bake Cookies
1 stick of butter (1/2 cup)
2 cup Sugar
1/2 cup milk
1/2 cup cocoa powder
1/2 cup peanut butter (if you use crunchy, make it 3/4 cup)
2 tsp vanilla
3 cups of uncooked oatmeal
Bring the first 4 ingredients to a boil, stirring constantly and boil for 1 full minute, and take off heat. Immediately add the peanut butter and the vanilla, and whisk in until it is all incorporated. Finally, add 3 cups of oatmeal, and stir until all is mixed in, now drop by spoonful onto wax paper. Do this quickly, as it will harden up rather fast. Let cool. You can store these in a covered container.
No comments:
Post a Comment