Food Network Fool

About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 9, 2010

hot chocolate (from Ina Garten's 'The Barefoot Contessa Cookbook')

MAKES 5 CUPS; SERVES 4 TO 5

Who doesn't love hot chocolate on a cold winter day? This hot chocolate has wonderful depth of flavor from two kinds of chocolate, and pure vanilla. I sometimes even serve it for dessert with whipped cream, but it's good anytime, especially for a weekend breakfast. Ummm.

2 1/2 cups whole milk
2 cups half-and-half
4 OUNCES bittersweet chocolate, chopped
4 OUNCES milk chocolate, chopped
1 TABLESPOON sugar
1 TEASPOON pree vanilla extract
4 TO 5 vanilla beans or cinnamon sticks

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, and vanilla extract and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cin­namon stick to garnish each serving.

The better the choco­late, the better the drink, but Hershey's will work, too.

No comments:

Post a Comment