Peanut Butter Hot Cocoa

As I sit here on this very, very chilly Friday afternoon, the world around me crumbles to pieces.  

It is quiet and peaceful here at my desk.  My latte is steaming, my dishwasher gently humming, and my lamp casts a dim, warmish glow across my workspace.  The coziness is all mine, for the rest of my charming and characteristically quiet city runs about like fretful squirrels axniously preparing for winter. 

Snow has covered this city faithfully for the past several years, but that does not alter the inevitable panic that arises when you tell a state of very content southern-wanna-bes that they must now tuck away their golf clubs and pick up their snow shovels. 

My father has always been somewhat of a daredevil in the eyes of this city, venturing out through the perilous blizzards (about 4 inches of snowfall), to pick up more mittens and canister after canister of cocoa mix. 

You see, we do not drive in snow.  If it is on the road, we are not.  That is just how it is in this fair city and we like it that way. 

I myself am not ambitious to learn the tricks of my father's daring trade, but am more than happy to be a passenger.  Especially if there are sledding hills and warm drinks on the other side. 

This year, however, I am more than content to stay in the warmth of Norwyk Manor (our humble apartment's not-so-humble title), and enjoy the wintery world in all of its snow-covered glory. 

My pantry is stocked with cookie supplies - an obligatory endeavor on snow days - and the refrigerator loaded with whipped cream for the most necessary of snow day treats.

Hot cocoa.  

Even in its simplest form it remains a masterpiece. 

This year, however, I have ignored classicism and taken my chocolate down alternative paths of warm, chocolatey delight.

See Coconut Cream Hot Cocoa. 

So, when the snow warnings arrived this morning, I knew exactly what needed to be done. 

As a child, I claimed to hate peanut butter and chocolate.  Thank goodness I woke up from that nightmare and entered into the land of all that is wonderful. 

Creamy peanut butter is whisked into steaming milk that has been scented with nutmeg. 

Chopped milk chocolate is tossed into the fragrant pot and finished with vanilla extract. 

Of course, cocoa would not be cocoa without whipped cream, and a marshmallow or two wouldn't go amiss. 

It can snow until I run out of chocolate, but then I might need to call in a ride from Dad. 

May your weekend be cozy, and your cocoa rich.  

Sincerely,

Pedantic Foodie

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Peanut Butter Hot Cocoa 

serves 6

- 1 quart whole milk

- 1/2 cup granulated sugar

- 1/8 teaspoon freshly grated nutmeg

- 1 cup creamy peanut butter

- 8.5 ounces milk chocolate, finely chopped

- 1 teaspoon vanilla extract

- whipped cream, optional, but not really optional at all

In a 3-quart saucepan, combine milk and sugar.  Place over medium heat and stir until the sugar has dissolved and the mixture is steaming. 

Remove from heat and whisk in nutmeg and peanut butter.  If the peanut butter does not appear to be melting, return the pot to the burner and stir over low heat until smooth.  

Stir in chopped chocolate and vanilla extract. 

Serve immediately with whipped cream (1 cup cream whipped with 1/4 cup confectioner’s sugar).  Enjoy!

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Creamy Coconut & Lime Smoothie

Can we just make a smoothie together?

I feel like ninety percent of the vegetables I've eaten in the past month have been roasted to death, covered in cream sauce, or topped with marshmallows.  It's been wonderful - oh so wonderful - but it is time to start putting some nutrients into this body that is trying very hard to dodge the ineluctable winter sickness. 

Now, let's talk about green smoothies for a moment.  I will not drink things that do not taste at least reasonably good because, while I might be able to choke it down once or twice, I know it will soon become a chore that will quickly be forgotten.  Also, if I am going to go to the trouble of cutting up fruit and vegetables, pulling out the blender, and cleaning the blender, I think I should have some kind of reward.  

So, this smoothie.  This smoothie truly tastes really good.  Maybe not as good as a crisp waffle covered in melted butter and a sprinkling of sugar, but it is a genuinely good breakfast.  

It is super refreshing and packed with great fats and proteins so it can actually sustain you until lunchtime. 

The base of this smoothie is coconut cream.  I froze my cream into cubes as to give this smoothie a frosty texture.  For whatever reason, I cannot will myself to drink a room temperature smoothie. Nope, not doing it. 

Besides adding protein, avocado brings a creamy nuttiness to our blended treat. 

Spinach, a twist of fresh lime, tart cranberry juice, and a bit of sugar join the avocado and coconut cream cubes. 

This smoothie is rich, but in a wonderfully energizing and refreshing way.  

Right now it's all about balancing my intake of pistachio gelato with spinach. 

It's good to be back in the game. 

Sincerely, 

Pedantic Foodie

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Coconut Cream & Lime Smoothie

serves 2

- 7 ounces coconut cream (I get mine at Trader Joe's)

- 1/2 ripe avocado 

- 1/2 cup fresh baby spinach (about a handful)

- 2 tablespoons fresh lime juice

- 1/2 cup sweetened cranberry juice (preferably not from concentrate) 

- 1 1/2 tablespoons granulated sugar

Pour coconut cream into an ice cube tray and freeze overnight, or until fully set. 

Combine coconut cream cubes, avocado, spinach, lime juice, cranberry juice and sugar in your blender and pulse until very smooth.  Serve immediately.  Enjoy! 

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Coconut Cream Hot Cocoa with Coconut Tuiles

There is one wintry day that I remember with exceptional fondness. 

My brother, sister, and I had piled into the bed of my father’s truck, which had a cap, and sealed it up tight and cozy.  

We brought with us every blanket in the house, probably a stuffed critter or two, and huddled together in our newfound fortress.  My gracious mother made us a thermos of hot cocoa and several bags of microwave popcorn.  

That day was magical. 

Snow was falling, and we gripped our steaming miniature mugs as though that chocolatey brew was the only thing standing between us and frostbite. 

I would happily hop into the back of that truck today, though we probably could no longer sit up without hitting our heads, and my brother probably wouldn’t want to cuddle up with his sisters anymore, but I would give anything for even a taste of that long-lamented magic.

Last week, I attempted to stir up (pun intended) some of that childish magic as I made this hot cocoa. 

This cocoa was inspired by my heavily anesthetized husband (then fiancé), just after he had his wisdom teeth removed.  As we sat in the office waiting for him to become somewhat lucid, he offered me a range of ideas for future recipes.  He was most excited about hot tea with whipped cream, which has yet to come to fruition.  What a shame…

Though his culinary instincts were not at their sharpest at the time, he did make one suggestion that was rather brilliant.  Coconut Cream Hot Cocoa.

Medicated stupor aside, where there is cream and chocolate, there is happiness. 

“Yes, dearest drugged one, we can indeed make that a reality.  Now please stop pouting, I’ll buy you that smoothie.” 

The days have been cold, the mornings colder, and I am yearning for that long lost comfort that came in the form of the bed of a hefty green truck, cuddly siblings, and packet after packet of Swiss Miss. 

Today there are no siblings to cuddle with and no truck bed to crawl into, but I have my cocoa and the warmest of memories to shield me from the blustery world that lies around me. 

Now go grab some chocolate, you’ve got work to do. 

Cheers to the good old days that inspire the good new days. 

Sincerely, 

Pedantic Foodie

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Coconut Cream Hot Cocoa with Coconut Tuiles 

serves 4 / tuile recipe adapted slightly from Fine Cooking

for the coconut tuiles

- 6 tablespoons granulated sugar 

- 1 ounce all-purpose flour 

- 3 tablespoons unsalted butter, melted

- pinch of kosher salt

- 1 tablespoon water

- 2 tablespoons shredded, sweetened coconut

In a small bowl, whisk to combine sugar and flour.  Whisk in melted butter, salt, water, and coconut.  

Cover the bowl and refrigerate for one hour; or until firm. 

Preheat oven to 325 degrees and line a baking sheet with a silicone baking sheet.  Portion the chilled mixture into 1/2 teaspoon balls, spacing them about 3-inches apart.

Bake for 7-9 minutes, until they are deep golden in color.  Remove from the oven and allow to cool for one minute before removing from the pan.  You may shape them gently before they cool, or allow them to cool on the pan completely and then break into pieces. 

Store in airtight containers until ready to use. 

for the coconut whipped cream

- 3/4 cup heavy whipping cream

- 1/2 cup coconut cream

- 1/4 cup confectioner’s sugar, sifted

Beat heavy whipping cream on high speed with an electric mixer until soft peaks form.  Reduce speed to low and mix in confectioner’s sugar and coconut cream.  Refrigerate until ready to use. 

for the hot cocoa

- 3 cups whole milk 

- 1 cup coconut cream

- 1/3 cup granulated sugar 

- 7 ounces milk chocolate, roughly chopped

- 1/8 teaspoon nutmeg 

- 1/2 teaspoon vanilla

Combine whole milk, coconut cream, and granulated sugar in a medium saucepan and place over medium heat.  Stir the mixture often until the sugar is dissolved and the milk is steaming. 

Remove from heat and add chocolate; stir until smooth.  Stir in nutmeg and vanilla. 

Serve hot with heavy spoonfuls of whipped cream and a coconut tuile. 

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