Happy New Year!
It has literally just become 2017, so it is time for resolutions, goals and introspection. I have decided to look over my posts from this past year and see just what everyone liked the most. Maybe you would like to check those pages out is you missed them! Here goes!
Coming in at #10: I wrote a tutorial on how to bind a piece of carpet into an area rug! This one was pinned lots of times. It is really pretty easy to do and you can find the post here.
#9 Is about us! This is our original post that tells about how we invented Hot Cocoa Bombs and why we started blogging!
#8 goes hand-in-hand with #9: This is the Hot Cocoa Bomb tutorial that shows you how to make these delicious treats!
#7 is a recent post! It is a recipe for Jan D'Atri's Stinky Pretzels. (She recently told me that she has changed the name to gourmet pretzels because some people just couldn't get past the name.)
A long time family favorite comes in at #6! Be sure to grab the recipe for South of the Border Casserole here!
I hope that my mom is happy when she sees that her pie crust recipe made it to the #5 spot! We did an entire pie series that went with this crust!
#4 is Pizza Pot Pie! This looks so good, I may make it again soon.
We knew this one would be high on the list! #3 is Florida Fudge! Go get the recipe, you won't regret it!
#2 is hard to resist! It isChicken Enchilada Casserole in a Crock Pot!
And now, Dum Da Da Dum, #1 Kudos go to my friend and guest poster Tina for her Artisan Bread in a Crock Pot!
Well, that is it for 2016! We are all looking forward to new posts and ideas in this New Year. I hope you will all follow along because we are having a lot of fun so far and hope you are, too, as well as gleaning some new ideas and information. Thank you for all of your support!
Madalynn and I came up with an idea to use colored marshmallows and Funfetti Candy Melts for our Hot Cocoa Bombs to make them more festive for New Year's Eve. Click on the pictures for more info.
Then, I added sprinkles, but I wanted something with a little more pizzazz! So, Alicia and I decided to try some sugar decorations. We had never made them before and they didn't turn out quite the way we imagined, but they do give the Cocoa Bombs an artsy look, which seems appropriate for New Year's Eve. This is what we did:
We just stuck the designs on while the Candy Melts were still soft. (Work quickly!)
When you put the Bombs into your hot milk, the sugar design just melts! Then, you get the nice fruity flavor of the marshmallows combined with the chocolate and it is a fun, new way to enjoy your Hot Cocoa Bombs!
If you have any good tips on working with the sugar, let us know! It was hard to peel of the waxed paper without breaking it. I was out of parchment paper. Also, you have to be very careful with the melted sugar because it is super hot (I got the tip of one finger). It was fun working with Alicia while she is in town for the holidays!
So, go on, check out the full Cocoa Bomb tutorial here and give it a try!
Now that Christmas is over, I wanted to get away from the sweets that we have been eating to excess. Since I got a fabulous new KitchenAid this year for Christmas, I decided a nice loaf of whole wheat bread would be the first thing I would make with it.
I had a bag of King Arthur Sprouted Wheat Flour that I wanted to use. So, I went to their website and found a whole wheat recipe that I adapted to use with my KitchenAid.
Why use sprouted flour?
I did a little research and found out the wonders of baking with sprouted flour. The folks at Cultures for Health and One Green Planet tell us some good information. When grains are sprouted, they become living things that our bodies digest like vegetables rather than a starch. Vegetables are much easier to digest because the grain's starches are broken down into simple sugars in the sprouting process. Those simple sugars are used by our bodies as energy, rather than stored as fat. Sprouted flour also is better for management of weight and type 2 diabetes.
I also learned that when you bake with sprouted flour, you will probably need to add a little more liquid to your recipe. I found this out by myself as I mixed up my bread yesterday. My discovery was confirmed on Cultures for Health. Their suggestion is 3 T. more liquid for less than 4 cups of flour, and 1/4 cup for 4-5 cups of flour.
Click the button for my version of this recipe.
There were only 2 problems with my loaf:
My friend Rhonda has been sprouting her own wheat for flour for a long time. I may have to take some lessons!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!
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