It's pouring rain here tonight
It would be one of those nights that I would enjoy being in the kitchen, cooking up something yummy...and chocolately. But, alas, I live with a person who is "territorial" and makes, via her actions, the kitchen "off limits."
Sometimes I just don't get why people have to be so pushy, insecure and competitive... over such silly, stupid things.
Finally finished sending out the Christmas Cards....I could probably send out a few more, but, alas....ran out of time. Isn't that always the way though? I'm sure they are on their way to getting really soggy.
I've been busy writing little articles for our weekly paper, The Independent, so alot of my "writing" has been done outside "blogtopia"....but I am finding out how much I truly enjoy putting "pen to pencil" (or fingers to keyboard) and creating something "tasty." I need to do more of it.
And, yes...I am beginning to put together a little New Year's Resolution list.
Ahhh...but back to dreaming of hot chocolately things...with a little "kick."
DREAMY HOT CHOCOLATE
After a day of snowboarding in Colorado, Mar Jennings writes that he craved a cup of good hot chocolate, but with a twist. Back home in Connecticut, he came up with this apres ski cocktail for aging athletes, like himself, who are over 21.
Mar's Dreamy Winter Delight
- 2 oz. Brady's Irish Cream liqueur
- Splash of Celtic Crossing liqueur
- Canned whipped cream
- 1 serving hot chocolate mix
- Cinnamon, ground or stick
- Fresh chocolate shavings to garnish
Garnish with whipped cream. Add cinnamon. I prefer to place a cinnamon stick through the whipped cream. As a bonus, top with chocolate shavings. — From "Life On Mar's" by Mar Jennings - Connecticut Post
Mmmmmm....couple that with a madeleine...or two...or three....
What you will need:
- 1 stick butter (unsalted)
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup flour
- 2 teaspoons of lemon zest
Preheat the oven to 375 degrees. Grease and flour the madeleine pans. (These can be of various sizes). Melt the butter and let it cool down. Beat together eggs, sugar and salt, then add the vanilla. Gently fold in the flour using a spatula. When blended, fold in the butter very carefully, but quickly so it does not settle at the bottom of the mixing bowl.
Spoon the batter into the pans and bake for about 8-10 minutes or until golden brown.
Turn out onto a cooling rack and once completely cool, dust with confectioners sugar.
Your Madeleine cookie may be stored in an airtight tin for up to 4 days. If you wish as an alternative, you may substitute the lemon zest with orange zest.
And there you have it!