The 12 Days of Christmas Cooking...Day 3

I'm sorry Day 3 is late. Yesterday was not a nice day and I had a lot of errands to get done. But I'll make up for it, I promise!

It's getting colder where I live. We've actually had some frozen precipitation and school closings in my area, which is pretty unusual in December. Normally, our coldest month is January. So in attempts to keep myself cozy and warm, I've been drinking lots of hot beverages like tea, hot chocolate and coffee. With that in mind, I bring you day number 3 in the 12 Days of Christmas Cooking (and drinking).
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On the third day of Christmas, my true love gave to me...

3 Lovely Hot Beverages!

Coffee: Red Sea Blend by Allegro Coffee
Howie, my co-host on The Geeky Gourmet and coffee guru extraodinaire, suggests the Red Sea Blend by Allegro Coffee, sold at Whole Foods Markets around the US. It's one of his favorites because it's not over-roasted, like Starbucks coffees tend to be. He says, "It's a good, solid blend that is consistent. It's as good as you're going to get on a normal basis." The company that roasts this blend describes it as a fragrant, exotic flavor with notes of cherry, strawberry, tobacco, and nutmeg. Howie also encourages you to do a little research for local places that roast their own beans and offer sample packs. That way you can try a few different varieties to decided what you like best.

Tea: Imperial Republic Snow Rose Full-Leaf Herbal Tea
This is one of my favorite teas. It comes from The Republic of Tea- an awesome company for tea enthusiasts. It's made from a native Chinese herb called Snow Rose, as well rose petals and other fragrant herbs. It's light and soothing. I've only had it a few times because it's a bit pricey at $31.00 per 3.5 ounce tin (that makes about 50 cups), but a nice treat. But in all honesty The Republic of Tea offers something for everyone. They have a wide variety of black, green, red, oolong, and herbal teas. There's even a tea of the month club and a tea blog that is full of information to help you better understand traditions and new trends in tea.

Hot Chocolate: I love them all!
Okay, I don't know that I love them all. However, I do like so many that no particular type sticks out in mind. I just enjoyed a cup of white hot chocolate from Dunkin Donuts the other day. Starbucks has a really tasty salted caramel hot chocolate. I love the Mexican hot chocolate from my local coffee shop. And I make a mean homemade version, myself. So I think that's what I'll share.

Elle's Double Chocolate Hot Chocolate

3 Tbsp. unsweetened cocoa powder
3 Tbsp. granulated sugar
2 Tbsp. water
1/4 chocolate chips (milk chocolate, semi-sweet...it's up to you)
3 C. whole milk or half and half
Marshmallow fluff or whipped cream for topping

In a small sauce pan over medium heat, combine the cocoa powder, sugar, and water into a smooth paste. When this mixture is well combined and starting to heat through, add the chocolate chips and gently melt them into the cocoa powder mixture. When everything is completely melted, slowly whisk in the milk. Bring the milk and chocolate mixture up to a simmer, whisking often. Simmer for about 5 minutes to help thicken. Pour into mugs and top with marshmallow fluff or whipped cream. Oh! If you add a bit of cinnamon and a teeny pinch of cayenne, the flavor of this drink changes in wonderful ways!

Stay warm and enjoy!

Elle

Baking season has begun!

In the Hinson household, baking is a season. We tend to bake all year long, but in the fall and winter months it's almost as if baking were a sport. The oven is constantly on with something baking away, making the air smell delightful. We, being my mother and I, make cookies, breads, cakes, pies...the list goes on. I always enjoy being in the kitchen concocting something new. My dad and fiance make great taste testers, too! As a side note, it still feels weird (and awesome) to say fiance as opposed to boyfriend.

This year's baking season began with Pumpkin-Pear spice bread and a pumpkin cheesecake. I used roasted pumpkin that I froze earlier this fall for both recipes. I added the pear to the bread basically just to use up some over ripe pears that I didn't want to throw out. It added a lot of moisture to the bread making the texture awesome! I think it also added a nice sweetness, but it's not too sugary. Tonight, my baking season continued with Coconut-Chocolate chip cookies. They taste like a Mounds candy bar in cookie form. The flake coconut helps keep the cookies moist and chewy, which is my favorite texture combination in a cookie.

As requested, here's the recipe!

Coconut-Chocolate Chip Cookies
1 C. (2 sticks) unsalted butter, softened
3/4 C.white, granulated sugar
3/4 C. light brown sugar
2 eggs
1/2 tsp. coconut extract
1/2 tsp. vanilla extract
2 and 1/4 C. all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1, 12 oz. package semi-sweet chocolate chips
1 cup flake coconut

Preheat the oven to 350 degrees F. Cream the butter, white granulated sugar, and brown sugar together using a stand or hand mixer. Next, add the eggs and extracts. Blend until everything is incorporated very well. Then, add the salt, baking soda and about half of the flour. When that is well mixed, add the rest of the flour and mix just until blended. Using a heavy duty wooden spoon, stir in the coconut flakes and the chocolate chips. (Charlie had to help me with this because I have zero upper arm strength.) When the cookie dough is mixed well, drop rounded teaspoon fulls of the dough onto greased or parchment lined cookie sheets. Bake for about 9 minutes give or take, depending on your oven. Allow to cool on the pan for about 5 minutes before transferring to a cooling rack or sheet of parchment. This recipe makes about 5 dozen cookies.

Most cookies freeze well if you put them in vacuum sealed bags. Otherwise, they'll keep for about 2 weeks or as long as the people in your house allow them to :)

I'll try to share some pictures and a few more recipes of my baking season in the coming weeks. Until then, happy baking!