Mint Mocha Coffee

This morning I got a little creative.  I don’t have pictures, and really no measurements because I eyeballed everything.  I had some Ghirardeli milk chocolate chips and half and half left over from the Red Velvet Trifle that I made so I wanted to use them up.  

I put a pot on low-med heat and put in about 1/2 cup of half and half.  You could use milk or heavy cream whatever you have in your fridge.  I added about a handful or two of the chocolate chips.  I didn’t want the mixture to be too thick or chocolatey so I went easy on it.  You could add as much as you wanted.  If you use milk you might want to add more to thicken up the milk a bit.  If you don’t have chocolate chips you could use Hershey’s Chocolate syrup.  

After the chips were melted I added in a few drops of Peppermint extract.  It smelled SO good!  While this was going on I brewed about 20 oz of coffee in the Keurig.  Currently we have a really strong French Roast so it’s almost like espresso.  

That’s it!  Easy right?  Tasted better than the coffee shop!  The flavor was a lot like peppermint bark which I am currently obsessed with.  It was cold and snowing this morning so this was the perfect warm drink to snuggle up to.  Enjoy!

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Hocus Pocus 2013!

Well, we’re done with 2012 and on to 2013.  Looking back I think I’m overall pretty happy with the way the year went.  We learned a lot, laughed a lot, and made some big decisions that turned out to be the best.  I hope everyone had a year worth reflecting on and I wish you the best for 2013.

 

To start the year off right I’ve decided to share with you my recipe for hocus pocus rolls.  Why hocus pocus?  Because they’re MAGIC!  They taste like a cinnamon roll with none of the effort, there’s a disappearing act that is pretty cool, and they are magically DELICIOUS!  Did I have you at cinnamon roll?  I thought so.

Here’s what you need:

roll of crecent rolls

marshmallows – 1 for each roll

melted butter or ghee

cinnamon sugar mix

 

First POP that can of crecent rolls open and lay them out.  Then take a marshmallow coat it in ghee or melted butter and cover with cinnamon sugar.

Hocus Pocus Rolls

 

 

Next you want to place the marshmallow in the center of the roll and roll it up so that the marshmallow is completely sealed in there.  I only made four rolls because we don’t give much sugar to my son so I left the other four plain for him.  Anyway, I left a couple unsealed to show you what happens.  Nice of me, huh? 🙂

Hocus Pocus Rolls

 

Next I brushed some ghee over the top and dusted a little bit of cinnamon sugar on top.  Pop them in the oven for 10-12 minutes or until they’re golden brown.

Hocus Pocus Rolls

 

When they come out, they’ll look totally normal, but the magic is waiting on the inside!

 

Hocus Pocus Rolls

 

As you can see, if you leave them unsealed, they poop all over the place and it’s sticky and hard to unstick.  SO, make sure you seal them up.

 

Here’s what happens when you do it right:

Hocus Pocus RollsAs you can see, there’s no marshmallow in sight.  It’s just cinnamon sugary goodness with “icing”.  SO good.  SO easy.  Try it out!!

 

Slow Cooker Chicken Tacos

My phone DIED!  So I couldn’t take pictures of this fabulous dish.  Take my word – it looks, smells, tastes amazing.  The best part, it’s EASY!  Here’s what you need:

 

2ish pounds of boneless, skinless Chicken thighs or breasts (I used Thighs)

1 packet of Taco Seasoning (I used chipotle Taco Seasoning)

1 – 16 oz jar of Salsa (I used Old Dutch Restaurant Style Chipotle Salsa)

 

I used Chipotle stuff because my husband really likes that smoky flavor, but you can use pretty much anything you want.

Throw your chicken into the crock pot, coat it with taco seasoning, pour the salsa over it, and set it on low for 6-8 hours or high for 4-6 hours depending on how cold or frozen your chicken is.

I cooked mine for 4 hours on high and it was fresh from the store.  It was SO good, nobody could guess there’s only 2 ingredients in it!  The even better part, with my crazy schedule I never have time to cook so this amount will last us all week.  We’ve had it as tacos and last night I made quesadilla’s.  Let me know what combinations you used and how it turns out!

Caramel Marshmallow Popcorn

Oh My GOD.  How many of you buy a bag of marshmallows for s’mores or some recipe and end up with some leftover, and then it just sits there getting stale and you have no idea what else to use them in?!  This happens all the time.  Jayesh always looks pointedly at me when he sees a clipped bag of marshmallows in the back of the fridge.  Well now I’ve found a delicious use for them!

Almost always I have to have popcorn while watching a movie.  It reminds me of my weekly trips to the cinema with my mother.  We used to share a soda and a bag of popcorn with extra butter.  It was our thing.  Also reminds me of my grandfather-he LOVED popcorn.  He’d always ask me to pop a bag, especially when his throat was itchy from a cold.  He said he liked the way they scratched his throat on the way down.

So I’ve got a lot of fond memories tied up to these delicious little kernels.  Now I always like to top my popcorn with something other than butter.  I use pepper, red pepper, garlic powder, garlic chutney, etc.  I also like to dip them in salsa or sour cream.  Usually I like it savory, but every once in a while I have a sweet tooth and like to add caramel or something of the sort.  So here’s what you need.

 

Brown Sugar

Butter

Marshmallows

Popcorn (popped)

The brown sugar and butter should be 1:1 ratio.  Melt those in the microwave and mix.  Add in some marshmallows and microwave a little at a time and keep stirring.  The marshmallows inflate and make it hard to mix if you do a long period of time.  Pour this mix over your popcorn and ENJOY!!!

 

Does anyone else dress their popcorn, how do you do it?