Hot Chocolate – It’s almost May!

I will be attending a Beltane Festival tonight and usually I would take something yellow or Springy, maybe a salad with lots of color or a lemon something-or-other. This year it is cold! Not just a little cold, REALLY COLD.  Like 45 degrees cold.

So this year I am making the ever popular Chocolate Meringue Cookies and Hot Chocolate. Yes dark and dense overly sweet, but all I can think of in this cold is comfort food.

If I have not told you, I use to be a Chemist, an Analytical Chemist.  So measuring was always important.  I feel like I am often rebelling against my past when making Hot Chocolate.  I really like just throwing some things in a pot and heating it up.  The problem is, my kids want me to repeat the recipe.  “I put what was left in all the milk containers in with chocolate chips and coconut cream.” Not very reproducible.

Really that is my recipe, what ever milk we have, Trader Joes Semi-Sweeet Chocolate Chips, and Trader Joes Coconut Cream.  Sometimes I will add Vanilla or Cinnamon. The portions are always determined by my mood.  Cygnet Organizing LLC Hot Chocolate

The best part of Hot Chocolate is what you put on top.  I like Jet Puff Mallow Bits.  These are the dried marshmallows you find in hot chocolate packs.  You can find them at Walmart and some other grocery stores.  I also like using Marshmallow Fluff as a topping.

Blessed Beltane, and Happy Spring.

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Chewy Chocolate Meringue Cookies

I love these cookies!  They are so easy to make and who doesn’t like a chocolate cookie?  These are great anytime of year but are an easy recipe to take to a cookie swap.  They are dairy free, gluten free, soy free and nut free.

Ingredients

3 cups powdered sugar

2/3 cup unsweetened cocoa

3 egg whites at room temperature (you can also use egg whites in the box!)

1 Tablespoon vanilla extract

1 cup chocolate chips (we use Trader Joe’s semi-sweet)

 

Directions

  1. Preheat oven to 350 degrees F
  2. Line a cookie sheet with a silpat mat or parchment paper
  3. In a bowl mix together powdered sugar and cocoa
  4. Add the egg whites slowly.  If the dough is too runny the cookies will spread out too much as they cook.  They will still be yummy, just not in circular form.
  5. Once the dough is wet but not runny add the vanilla and chocolate chips.  Stir until the chips are incorporated throughout.
  6. Scoop batter into mounds about two tablespoons in size onto the prepared baking sheet.
  7. Bake in oven for 13-15 minutes until the tops are shiny and cracked.
  8. Remove from oven and cool for a few minutes on baking sheet before transferring to a plate to finish cooling.