Sunday, August 12, 2012
Friday, March 2, 2012
Modge-Podge Suitcase - Pt. 2
Saturday, January 28, 2012
Fruit - and some celery too
Friday, January 27, 2012
Modge-Podge Suitcase - Pt. 1
Sunday, January 22, 2012
Chemistry Cookies
Saturday, January 21, 2012
Hot Chocolate Sticks - The Injesting
Friday, January 20, 2012
Hot Chocolate Sticks - The Making
Hot Chocolate Sticks
Makes 15-16 sticks
Update: It seems that some people have had trouble with the consistency of the mixture becoming too thick. I made another batch and weighed the dry ingredients and have included the measurements below. This should help to remove any issues caused by inconsistencies in measuring cup sizes or method of packing those cups.
Supplies
sticks (at least 5 inches long) - I used kabobs and cut them in half because they were way way cheaper!
piping bag or sandwich bag with 1/2″ corner cut off - I didn't need this - the chocolate was easy to handle if you are ok getting messy!
ice cube tray or deep candy mold, each cavity approximately 1 ounce
Ingredients
16 oz. dairy free semi-sweet chocolate (not chips)
1/2 c (1.5 oz) loosely packed cocoa
1 c (4.5 oz) loosely packed powdered sugar
1/8 tsp salt
mini vegan marshmallows
In a medium bowl, sift together cocoa, powdered sugar, and salt. Set aside
Chop chocolate into small pieces (no larger than about 3/4″ inch long) and combine in a glass bowl that is completely dry. Microwave in 30 second bursts on 50% power, stirring between each burst, ensuring that your spatula is also completely dry. Once chocolate is about 2/3 melted (there are still some chunks in the melted chocolate), stir until remaining chunks melt. This prevents the chocolate from getting too hot.
Pour melted chocolate into the mixing bowl containing the dry ingredients and stir until combined. Mixture will be very thick, similar to brownie batter. Spoon mixture into a piping bag (no coupler or tip is needed) or into a sandwich bag with the corner sliced off. Pipe the chocolate into an ice cube tray.
Once all chocolate has been piped, pound the tray lightly on the counter to eliminate air bubbles and to flatten the tops of the cubes if they are uneven. Working one cube at a time, insert a stick and place four mini marshmallows onto the top of the cube. Once all cubes are complete, set aside until cubes are completely dry. You can also place them in the fridge if you are in a hurry.
Once all cubes are dry, remove carefully from the molds. Wrap pretty and store in the cupboard.
To Use:
Heat up 1 cup almond or soy milk (approximately 1 ounce of chocolate should be used for each cup of almond milk, so adjust based on the weight of your cube) and stir in. Cube will take several minutes to dissolve completely.