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Mexican Cocoa

By |2018-09-27T11:34:14+00:00September 14th, 2018|Categories: Blogs|Comments Off on Mexican Cocoa

Mexican Cocoa – – unsweetened cocoa powder, cinnamon, cayenne, chili powder, milk of choice (almond, soy or other nut milk. You can also substitute for Irish Creme or a coffee-liqueur), maple syrup, agave or honey (optional–you may not need a sweetener if you milk is sweet), Silver tequila (optional), paprika, cinnamon stick, , Prep the spices: In a saucepan over low heat add the cocoa powder, cinnamon, cayenne and chili. Toast until fragrant about 2 minutes–be careful to not burn the spices and cocoa.; Add the liquds: Slowly pour in milk, whisking gently, until fulling incorporated. Increase heat to medium and bring mixture to a low simmer. Blend in sweetener and remove from heat. ; Prep your mug: Rim a mug with paprika by first dipping the mug rim in a shallow saucer of water then into a saucer of paprika. Add tequila to mug and pour in hot cocoa mixture. Garnish with cinnamon stick and enjoy.; ; – – Blogs

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Chilled Sour Cherry Soup

By |2016-12-29T12:24:13+00:00April 7th, 2016|Categories: April's Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Gluten Free, Recipes, Seasonal Recipes, Soups and Stew, Spring, Spring Recipes|Tags: , , , |Comments Off on Chilled Sour Cherry Soup

Europeans have a long used fruits in soups.  It’s more than an elegant dessert or appetizer, it’s a fantastic way to use up summer’s abundance or ‘less than perfect’ fruit.  This soup is wonderful with fresh or frozen cherries.  You can use dried cherries in a pinch, but reduce the sugar and increase your simmering time until the cherries are soft–enjoy!

April

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