During the year, there are always special people that enter our children’s lives. If there is someone special in your child’s life, like a good friend or a teacher, you may want to thank them with a homemade gift of Spicy Hot Chocolate and Morning Biscotti from the ATCO Blue Flame Kitchen.
To give Spicy Hot Chocolate as a gift, combine the first five ingredients (chocolate mix through nutmeg) in a plastic gift bag and attach the gift tag instructions, as written below. For more recipes from ATCO Blue Flame Kitchen, check out the website at www.atcoblueflamekitchen.com.
Spicy Hot Chocolate
1/2 cup (125 mL) hot chocolate mix
1/4 cup (50 mL) firmly packed brown sugar
3 Tbsp. (40 mL) cocoa
1 - 1 1/2 tsp. (5 to 7 mL) cinnamon
1/4 tsp. (1 mL) nutmeg
6 cups (1.5 L) homo milk
1 Tbsp. (15 mL) vanilla
Combine first 5 ingredients (chocolate mix through nutmeg) in a saucepan. Gradually stir in milk. Cook over medium heat, stirring frequently. Stir in vanilla. Serve immediately. Serves 6 to 8.
Gift tag mixing instructions: Place Spicy Hot Chocolate in a large saucepan. Gradually stir in 6 cups (1.5 L) homo milk. Cook over medium heat, stirring frequently. Stir in 1 Tbsp. (15 mL) vanilla. Serve immediately. Serves 6 to 8.
Morning Biscotti
2 1/4 cups (550 mL) flour
1 cup (250 mL) sugar
3/4 cup (175 mL) quick-cooking rolled oats
1/2 cup (125 mL) sliced almonds
1/2 cup (125 mL) raisins
1/4 cup (50 mL) wheat bran
2 Tbsp. (25 mL) flaxseed
2 tsp. (10 mL) baking powder
1/2 tsp. (2 mL) cinnamon
1/4 tsp. (1 mL) ginger
1/4 tsp. (1 mL) salt
3 eggs
2 Tbsp. (25 mL) oil
2 tsp. (10 mL) vanilla
Combine first 11 ingredients (flour through salt) in a bowl. Whisk together eggs, oil and vanilla. Add to flour mixture and stir to combine. Mixture will appear crumbly but feel slightly sticky. Gather dough into a ball and knead lightly several times. Divide dough in half. On a greased cookie sheet, shape each half into a log 10 inches (25cm) long and 3 inches (7.5cm) wide. Bake at 350°F (180°C) for 30 minutes.
Remove cookie sheet from oven; let logs stand for 2 to 3 minutes. Transfer logs to a rack and cool for 10 minutes. Place logs on a cutting board. Using a sharp knife, cut each log diagonally into 14 to 15 slices. Place slices, cut side down, on cookie sheets. Reduce temperature to 325°F (160°C); bake for 12 minutes. Remove cookie sheets from oven. Turn slices over and continue baking for 12 minutes. Remove from cookie sheets and cool biscotti on racks. Store in an airtight container for up to 1 week. May be frozen. Makes about 2 1/2 dozen biscotti.
Calgary’s Child Magazine © 2024 Calgary’s Child
