Monday, October 13, 2008

Hot Chocolate


1/3 cup + a tiny bit more sugar
1/3 cup cocoa (I used Hershey's dark)
Pinch of salt

1/3 cup boiling water

3 1/2 cups milk

1 cap full vanilla
sprinkle of cinnamon


  1. In a saucepan add first three ingredients to boiling water. Stir consistently for a minute or two.
  2. Add milk and stir until hot. Make sure to keep stirring so as not to burn!
  3. Just before serving add vanilla and cinnamon.
  4. Serve hot!
Review: Delicious rich, hot chocolate! Makes two very generous servings :)

Monday, October 6, 2008

Mixed Berry Muffins

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 bag frozen mixed berries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
  1. Preheat oven to 325 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. If you use fresh berries raise the temperature of the oven to 400 F.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Review: These muffins are incredible. Moist, sweet, delicious! Paul doubled the recipe and made six jumbo muffins. Jumbo Giant muffins! He did not double the crumb topping, as the amount called for makes plenty. We got the recipe from and slightly tweaked it to work with our frozen mixed berries we had on hand.