chocolate

KNR, p. 327 “Mocha for the Holidays”

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“Mocha” refers to a coffee drink that combines strong coffee (or espresso) with chocolate, and milk. The chocolate is added in the form of powder, chocolate syrup, or melted chocolate. 

Sheila and I both love coffee and if you have seen our recipe list, you know that we enjoy chocolate quite a bit as well. It didn’t occur to us to put the two together until we were stuck with terrible coffee at a motel. In a life-changing happenstance, a server placed packets of hot chocolate powder near the hot water and a light flashed on in my brain. I dumped the mix into a paper cup of the muddy water they had labeled as coffee, and we now had something drinkable…dare I say ‘transformative?’

We were hooked by the flavor combo, so why not make mocha at home using the delicious coffee we love?

The balance of ingredients is fairly standard:

Mocha for the Holidays

Sheila & Charlie Kerrian
Prep Time 5 minutes
Cook Time 5 minutes
Course Beverage
Servings 1

Equipment

  • 1 quart-sized pan

Ingredients
  

  • 6 ounces strong, hot coffee (or espresso)
  • 1/2 cup hot (not boiling) whole milk
  • 2 Tablespoons Ghirardelli chocolate chips or chocolate syrup

Optional: candy canes, cinnamon sticks, whipped cream, sugar, mini-morsels, Bailey's

Instructions
 

  • Brew your favorite coffee as you usually do.
  • Place the whole milk in a pan on the stove, add the chocolate, and whisk together.
  • Heat on medium high and continue to whisk until the milk starts to simmer around the edges (do not boil) and the chocolate is thoroughly melted.
  • Pour the heated milk/chocolate into the coffee, stir and serve. You have an easy, yummy hot drink in a few minutes.

Notes

At the holidays, we serve the mocha drinks with whipped cream on top, and/or plop a cinnamon stick into the mug. The photo shows the variations of the basic recipe, with ground cinnamon, frothy milk, or chocolate powder on top for enhanced flavor.
These days, we travel with hot chocolate packets which mix nicely with a 6-8 ounce mug of coffee. The chocolate covers a lot of nasty notes of suspicious brown liquid presented as coffee.
Keyword Coffee, Chocolate

 

 You’re welcome!

 

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KNR, p. 204 “Chocolate Chip Pumpkin Muffins”

Sheila tried out a new muffin recipe. And the muffins have PUMPKIN in them. Big smiles here.  She said that these were for breakfast, but since I was hanging around for taste-testing duty, I had the first one for an afternoon snack. She made some with chocolate chips and without, and both types were great. Chocolate and pumpkin, though? Perfect together!

In case you were wondering? No bodies anywhere in the kitchen or dining room. I always check. 😉

 

Chocolate Chip Pumpkin Muffins

Sheila Kerrian
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 6

Equipment

  • Standing mixer
  • Jumbo Muffin Pan

Ingredients
  

Topping

  • 3 Tablespoons   brown sugar
  • 2 Tablespoons pecans, chopped and ground
  • 1/4 teaspoon ground cinnamon

Muffins

  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup brown sugar
  • 2 large eggs      
  • 1 teaspoon pure vanilla extract 
  • 2 cups all-purpose unbleached King Arthur flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon sea salt
  • 1 1/4 cups organic canned pumpkin puree
  • 3/4 cup Ghirardelli semi-sweet chocolate chips

Instructions
 

  • Mix topping ingredients together and set aside.
  • Pre-heat oven to 375. Use standing mixer on slowest speed. Do not overbeat at any step.
  • Cream oil and sugar. Add eggs and vanilla and beat until just mixed.
  • Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
  • Add pumpkin puree and mix until just blended. Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.  
  • Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers). Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
  • Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.

Let rest on cooling rack for five minutes, then enjoy!  🙂

 

 

 

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KN, p. 289 “On the Road to Portugal”

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Sheila and I just returned from a trip to Portugal. (We helped a family member move across the ocean and get settled into an apartment.) When this opportunity came up, we jumped at the chance to help out one of our favorite people on the planet and to get on the international road again. Let’s be honest – we enjoyed quite a bit of sightseeing in between hanging curtains and shopping for dishes.

This overseas trip had its quirky (but solvable) challenges, generally not faced in the USA. Lucky for you, we did the research, so you don’t have to. (with no bodies found anywhere) Take a look:

A washcloth (called facecloths in some areas) seems to be a USA item, since no European hotels or B&Bs have ever provided them for us and the staff always look at me like I’m nutso bonkers when I explain what Sheila is looking for. Very few stores seem to carry them either, including some home furnishing shops we checked out. Pack one (or two) in your suitcase.

Universal adapter: we in the USA have different shaped electrical outlets than people in most of the rest of the world. SO, when we travel we need to have outlet adapters. They don’t convert the electricity, but when we insert the correct adapter into the European outlet, we can then plug our electrical items into it and charge our laptops and hairdryers. Some places require a converter for the electricity flow as well. Check with the destination residence to see what is required. This adapter worked well for us in Portugal. They are sold online thru Walmart and in Europe in FNAC stores, among others.

 

 

 

 

 

 

Jet lag: It takes time for the body to adjust when changing several time zones during a flight, because our sleep patterns/circadian rhythms are interrupted. For each time zone crossed, experience tells us that it takes a day to return to feeling normal. So…five time zones crossed in a flight (in general) translates to five days of recovery. So what are the symptoms most people complain about?

  • Insomnia
  • Inability to concentrate (brain fog)
  • Extreme fatigue
  • Dehydration
  • Stomach upset
  • Headaches

Yes, it’s real. I got into the car two days after our return and sat in the driver’s seat, intending to drive us to the grocery store. And stared at the dashboard. I couldn’t figure out what all those icons were for. Seriously. Sheila took over the wheel and I didn’t drive until a couple of days later, when my brain had returned to normal function. Sheila’s symptoms were sleep and headache related and she never did experience the brain fog that so clearly affected me.

The money: Traveling to Europe? Most countries there use the Euro for legal tender.
The Caribbean has its own variety of currencies. Canada and Mexico each have their own as well. Take the time to learn the exchange rate in the country you’ll be visiting and plan your travel budget accordingly. For the most part, it’s better to use a multibank ATM to take out your needed cash for purchases. The rate at a multibank ATM is better since the banks in that network agree on an exchange rate. A regular ATM will charge more. Exchanging your home country physical cash for the local cash inside a brick & mortar bank will generally get you the worst rate of exchange. The differences are not huge, but if every dime counts, there’s an app on your phone that will reveal the rate of exchange for any given purchase. Be aware that it often changes daily as a result of global conditions.

The Chocolate: Dad used to say that you could tell about the quality of a country’s food by their desserts. If you go by that rule alone, Portugal has terrific food. Well, it does, in addition to the desserts in the multiple cafes that seem to be on every corner in the cities. The chocolateries compete with each other for the fabulous bars and barks and truffle-type offerings. Most also serve hot chocolate that is perpetually ready for the eager customers in line.
Our favorite chocolate spot in both Porto and Braga is Chocolataria Equador, where the delightful shopkeeper (shown here in Braga) expertly used her phone translator app to navigate our conversation and sales. The cocoa beans are imported from Ecuador and the chocolate is then handcrafted in Portugal. Oh, my, yum! Not only is the chocolate superb, but the fillings in the bars are inventively added to create exceptional concoctions. Worthy of multiple trips to the shops…you know…for just one more bar.

Any questions? Ask away in the comments below. Travel the world and enjoy!

 

 

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