Hot Chocolate

One of our favorite parts of the "Polar Express" is the Hot Chocolate song!! Wouldn't it be fun to ride on THAT train? I'd drink Hot chocolate with Tom Hanks any day ;)

We are all crazy about hot chocolate in the fall and winter....typically when it's less than 50 degrees out, although today it's 75 degrees and sunny, I was still begged to make some this afternoon. Marshmallows or not, my 7 year old was determined to have it.

One thing I don't like about cocoa mixes is their grainy texture. It takes a lot of stirs before you can really dissolve a package of Swiss Miss. Just sayin'. I prefer a nice smooth texture with rich flavor when it comes to milky cocoa in it's hot drinkable form.

In years past, after a group would go caroling or just for the fun of a good old fashioned get together, bonfire, or weenie roast, it was nice to have a pot of this creamy rich cocoa waiting for everyone to share.

You won't believe something this good could be this easy.....I highly recommend it.

1 (14 oz) can of sweetened condensed milk (you can use the lowfat or fat free)
1/2 cup of unsweetened cocoa powder
1 1/2 tsp of vanilla extract
dash of salt
6 1/2 cups of water

In a large saucepan or dutch oven, combine the first 4 ingredients and mix well. Gradually add the water, stirring slowly and warm over low-medium heat, but do NOT allow it to boil. Serve hot.

This recipe makes 8 cups. You can store leftovers (if you have any) in the refrigerator for up to 5 days. Just mix well and reheat.

Pumpkin Brownies

I never thought I'd love the combination of chocolate and pumpkin together. I mean, I like chocolate with things like strawberries, nuts, raisins, caramel...you get where I'm going. Pumpkin is great with cinnamon, cream cheese, nutmeg, ginger....so why would I have ever considered putting these two things together?

I'm not even sure why it struck me to combine the two and make a delicious fudgy brownie with a velvety pumpkin filling. I mean, I had heard of the WW recipe for mixing a box of cake mix with a can of pumpkin for a light dessert, but I wanted something to really make a flavor statement with the distinct separation of flavors. And one can never have too many brownie recipes...I mean, come on!!

This pumpkin brownie recipe is the perfect way to blend the savory essence of pumpkin with the richness of chocolate.

Here's how I start....Preheat the oven to 350 degrees.
Mix 4 oz of softened cream cheese and 3 Tbl white sugar until well blended, add 3/4 of a cup of pumpkin, 1 egg,1/2 Tbl cinnamon, & 1 tsp. nutmeg and mix until smooth.

In another bowl, mix together 1 box of your favorite fudge brownie mix. (You can easily substitute your "from scratch" recipe here). I mix the brownie mix, 1/4 cup water, 1/2 cup of applesauce and 2 eggs just until blended.I used a disposable baking pan, because I had planned to share these with the office. *Note: they didn't make it to the office, because I couldn't keep the kids out of it!!


Pour the brownie batter evenly in the bottom of your baking dish. Drop spoonfuls of the pumpkin mixture into the brownies and using a knife, cut through the batter several times to marble it. Bake for 25-30 minutes or until the brownies are set.

4 Ingredients To Chocolate Heaven

Fudge Boy Chocolate Cake:

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
3 cups cold milk
1 pkg. chocolate fudge cake mix
1 pkg. thawed whipped topping

Spray slow cooker with cooking spray.

In medium bowl, whisk together pudding mix and milk. Pour into slow cooker.

In same bowl, prepare cake batter per package directions. Pour batter over pudding, careful not to stir. Cover.

Cook on HIGH 2-1/2 hours or until toothpick inserted in cake comes out clean. Turn slow cooker off, but keep it covered for at least 20 min. or until pudding becomes thick. Serve topped with whipped topping.