Reader Recipe Feature: Winter Spiced Cocoa

 This is a recipe that was sent to me back during the summer, and even though were in the midst of one of the warmest months of the year, I looked forward to trying this cocoa mix once it cooled down.  Well, here we are in the middle of December, and I'm just now getting around to trying this delicious spiced cocoa! I couldn't wait to share, because not only do we still have a few cold months ahead, but I think this would also make a fabulous holiday gift.

 A reader named Patty, who also happens to be extremely sweet, kindly shared this recipe.  She told me that as soon as there is a hint of fall in the air, she makes a large jar of this as it is so good during the winter months.  I have a feeling we'll be doing the same now!

Patty doubles the batch, but only makes one at a time so that it mixes well in the food processor.  She then stores it in a mason jar.

I think what makes this cocoa a little special is that it includes so many wonderful spices, even cardamom, which Patty loves (and me too!). 

 Winter Spiced Cocoa Recipe:

2 cups powdered milk (Patty recommends Organic Valley brand)

3/4 cup vanilla sugar (recipe will follow)

1/2 cup natural cocoa (baking cocoa)

1/2 cup non dairy creamer powder (such as Coffee Mate)

1/2 tsp ground nutmeg

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/2 tsp cinnamon

1/2 tsp ground ginger

Put all ingredients in food processor and pulse until mixed well. Store in air tight container. Mix 3 Tbsp. to a cup of very hot water.

Vanilla Sugar Recipe:

1-2 vanilla beans

2 cups sugar

Split and scrape the vanilla beans. Mix into the sugar and bury the pods into the sugar. Let the mixture sit overnight before making the cocoa for the first time.  (Patty makes a double recipe to use for other recipes too). Store in a tightly covered jar (keeps for a very long time).

Once a batch of the cocoa is made, it is so easy to add it to some hot water.  I topped ours with homemade whipped cream and a little cocoa too (smile).  The flavor of all the different spices is so delicious.

 I love the idea of packaging the cocoa mix to give as a gift.  I put some in a jar and wrapped it with bakers twine and a tag. 

 I have a couple rolls of bakers twine, but I like this thicker cording better, especially when using it to wrap gifts. 

Jillian has been begging me to buy cocoa for a long time... I kept promising her I would make some for us to try.  

So there were definitely some squeals of excitement when they got up from their nap and discovered hot cocoa waiting for them (smile).  Thank you, Patty, for sharing your recipe with us! I hope you all have a great week!

Reader Recipe Feature: Old Fashioned Sugar Cookies

 Drawing a recipe from the hat (so to speak) today, I was thrilled when I saw it was a recipe for Old Fashioned Sugar Cookies.  For one, the girls and I have come down with a cold and nothing sounded better than melt-in-your-mouth sugar cookies and two, sugar cookies are my husband's absolute favorite and something I rarely bake these days... I knew he would declare that he loved me forever when he came home from work and saw the cookie jar full of these (smile). 

These sugar cookies are so amazingly good... after they came out of the oven, I was afraid there wouldn't be any left in the cookie jar! 

 This is a recipe that was submitted by Pat, who has a blog called Home On Grange Hall Road.  I loved what she wrote about the cookies when she sent the recipe in, so I'll let you read it word for word too!

This recipe has been a favorite of my husband's family for several generations, passed down from his dear great-grandmother, Edith Trigger.  My mother-in-law, Vera Campbell, was the best cook and baker I have ever met.  I am so honored that she took the time to teach me her cooking secrets and share with me her precious family recipes.  Some of the ingredients have changed since Grandma Trigger made these wonderful cookies.  Lard has been replaced by butter and vegetable oil.  These cookies not only look beautiful and taste delicious, they are also award winning state fair cookies!  I am continuing the tradition of passing the recipe on to the next generation as I share the recipe and cooking secrets with my granddaughters.  When I am in the kitchen baking these cookies, I have warm wonderful thoughts of my family.  Thoughts from the past of the wonderful times I spent cooking and learning with my mother-in-law and thoughts to the future for the time I will spend teaching my granddaughters. 

 

Old Fashioned Sugar Cookies

Ingredients:

1 cup butter (Pat recommends Land of Lakes Unsalted Butter.  It gives the cookies a beautiful color and a rich, buttery taste)

1 cup vegetable oil

1 cup powdered sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

4 1/2 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon salt

Instructions:

1.  Cream together thoroughly butter, oil, powdered sugar and granulated sugar

2.  Add eggs and vanilla and beat until smooth

3.  Stir in flour, cream of tartar, baking soda, and salt.  Blend well.

4.  Refrigerate dough for at least 30 minutes

5.  Roll teaspoons of dough into balls, then roll in granulated sugar

6.  Place on lightly greased cookie sheet or parchment paper (Pat prefers parchment paper)

7.  Flatten in crisscross pattern with fork

8.  Bake at 350 degrees for 10 to 12 minutes

9.  Leave cookies on cookie sheet for 2 minutes after taking out of oven, them move to wire racks

Exact cooking time is critical.  The cooking time for Pat's oven is precisely 11 minutes.  She also turns the cookie sheet in the oven at 5 minutes. 

 The sugar cookies were a huge hit at our house... Justus said they were the best he's ever had and I'm keeping this recipe forever as it's a winner (smile).  Thank you SO much, Pat, for sharing your delicious and special family recipe with us all! 

P.S.  I think these cookies would make fabulous holiday or hostess gifts too!

If you're interested in submitting a recipe, you can find the details here.

Reader Recipe Feature: Chicken and Dumplings

 I want to say thank you so much to everyone who submitted a recipe!  I can't tell you how much I have enjoyed reading your recipes and learning a little more about you... not to mention that I want to try every single one, because they all sound wonderful! 

The first recipe I tried was Mrs. H.'s Old Fashioned Chicken and Dumplings submitted by Laurie, who writes a blog called Heritage Schoolhouse. Laurie mentioned that this is her original recipe she developed, similar to the one she grew up with, but with more seasoning and homemade dumplings.  I love that she said it reminds her of her childhood.  Aren't those the best recipes?! 

I've actually made this recipe twice now, and it is so delicious. Today it was rainy and dreary and this just sounded like the perfect comfort food.  We were actually upstairs working on a project when I realized it was 5:00, everyone was hungry and I hadn't even thought about dinner other than setting out some chicken to thaw.  This dish is easy and quick and also uses ingredients that one would commonly have in their fridge and pantry. 

Mrs. H.'s Old Fashioned Chicken and Dumplings
 (Submitted by Heritage Schoolhouse)

4 servings

4 tablespoons butter, divided

2 tablespoons oil, divided

1/2 cup flour

1 pound boneless, skinless chicken breasts

1/2 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

1 clove garlic, diced

4 cups chicken broth

1 teaspoon poultry seasoning

1/2 teaspoon pepper

1/4 teaspoon salt

1 tablespoon corn starch

1 1/4 cups half and half, divided

1 cup flour

1/2 tablespoon baking powder

1/2 teaspoon salt

Melt 2 tablespoons of butter in a large skillet.  Add 1 tablespoon oil.  Coat chicken breasts in flour and then brown each piece on both sides in skillet; set aside.  In a large sauce pan melt the other 2 tablespoons of butter.  Add the other tablespoon of oil.  Saute onion, carrots, celery and garlic until tender.  Add broth, poultry seasoning, salt and pepper to saucepan.  Bring to a boil, add chicken and cook until chicken is done.  Remove chicken and shred with two forks; set aside.  Stir cornstarch into a bit of water and then add to saucepan.  Cook and stir for one minute until thickened.  Add 1/2 cup half and half to saucepan and stir.  In a separate bowl, combine flour, baking powder, and salt.  Add 3/4 cup half and half and mix until dough forms.  Drop dough by spoonfuls into simmering chicken broth and let cook for several minutes.  Add chicken back to pan, spoon up hearty bowlfuls and enjoy! 

Thank you so much, Laurie, for sharing your recipe with us!  It is delicious, warm and comforting and has gone into my file of keeper recipes!  

I hope everyone has a wonderful weekend.

P.S.  If you are interested in submitting a recipe to be featured, you can read more here.