I am no help if you've made a resolution to lose weight/be healthier.  My first post of the year is for hot chocolate mix?!  Fortunately for the non weight watchers/health nuts, I make no such resolutions.



I debated on sharing this with you because I don't feel it's quite ready yet- I think some tweaking is in order, but for the time, this is still a killer hot chocolate mix.  If you've tried the salted caramel hot chocolate or the salted caramel mocha at Starbucks and enjoyed it, this one is for you.  This mix works well as a hot chocolate, and works as a coffee flavoring, too.  I'd like to experiment with adding instant mocha in the mix, but that's another post. 



I made this on Christmas Eve and gave it away as presents, and so far everyone who has tried it has enjoyed it.  This takes a few steps, but trust me that it's worth it.  It also makes a huge amount, so I had to process the ingredients in batches and stir it all together with a whisk in a large bowl.  Huge amount translates to lower cost per serving.  Yay!



This mix is great for gifts, and with winter really setting in in NC, it's good for those who need a warm drink. 



Salted Caramel Hot Chocolate Mix
from pennies on a platter

makes 32 servings

2 1/2 cups granulated sugar

• I never thought I'd give this warning, but be careful when cleaning the pot in which you cooked the sugar.  Drew actually cut himself on some of the sugar
• I made this on a rainy day and it still caramelized
• I used 1 Tb. Fleur de Sel.  I'd likely add more next time.  I didn't feel the salt or caramel came through well in every cup I tried, so either more salt or better mixing is in order...
• A note on Fleur de Sel.  If you live in an area where gourmet foods are sold, you could possibly buy or order this without much problem.  If not, follow the alternative directions and use a good quality sea salt or other gourmet salt.  This isn't really the time for table salt.
• The more dutched your cocoa, the better because the more cocoa butter it has.  I can't buy dutched cocoa in stores near me and think it's sort of overkill to order specialty food items off the internet, so I used Hershey's Special Dark cocoa.  I would have also used Trader Joe's cocoa, which I believe is mostly dutched.
• I gave this away in 8 oz Mason jars.  They hold four servings (12 Tb) perfectly. 
 

I saw this pinned several weeks ago and was skeptical.  I had tried to make my own creamers before using half and half and flavored syrups, and they weren't any more economical and not even as tasty as the store bought ones, but still the potential was there, and isn't the original picture so pretty?  I gave it a try.

This creamer is delicious!  I mean, on its own, it's a treat, and it really works well in coffee.  It only takes about 10 minutes to throw together, but it's not super cheap, so use your own discretion in making it.  It does, however, allow you to control the ingredients in your creamer, and it really does taste great.  Have you ever read the back of an International Delight Bottle?  No thank you. 



I halved the recipe, and it's lasted about a week and a half with just me drinking it.  Because it contains real pumpkin and spices, you do have some settling of the creamer, both in its container and at the bottom of your own coffee.

I'll post the recipe below as I made it.  Click on the link below the recipe title to see the original. 

Homemade Pumpkin Coffee Creamer
from Next to Heaven Blog
**half recipe of original blog
1 cup half and half
2 Tb. pumpkin puree
1/2 tsp. pumpkin pie spice
2 Tb. real maple syrup
1/2 tsp vanilla extract or flavoring

Pour all ingredients except vanilla into a small pot and whisk together.  Heat on stovetop over medium heat.  Don't let it get to boiling- just allow all ingredients to warm, the spices to infuse, etc.  Add vanilla and stir to combine.  Turn off heat.  Pour mixutre through a fine mesh strainer and into a jar or small pitcher to store.  Store in refrigerator.  Makes approx. 10 oz. creamer.

Notes

• There is a tip on the blog post that suggests the flavor intensifies after letting sit- I totally agree- it's best to wait a few hours before using, but it's still good right away.
• I used vanilla flavoring (i.e. no alcohol and no actual vanilla) because it's what I had on hand.  If that's what you use, then you can add it in at the beginning with all the other ingredients.

I am afraid this post may seem a little weak in light of my hiatus last week.  The thing is, though, that I have been drinking cucumber water like it's going out of style for over a week now. 



I can't explain why, but there's just something really refreshing about cucumber water that makes me want to drink it over regular water in the summer.  It's somehow almost more thirst quenching.  It's cool, a little sweet, and whispers of the summer sun.  This year we planted four cucumber plants in our garden.  Each one has survived to create more cucumbers than we know what to do with.  If and when I find a good pickle recipe I will share it on here.  I've already make and canned two different batches of pickles, but I'm not completely happy with either one.  Go figure. 

So, other than pickles, cucumber water is a somewhat novel way to enjoy your sudden garden payload of cucumbers. 

I have to give credit to my missionary friend, Jordana, who introduced me to cucumber water last year when she was home from Sweden.  She had it at a cookout, and I loved it at first sip.  I am so glad I tried it, despite its unconventionality. 

Cucumber Water
1/2 gallon water
Approx. 4 inches of cucumber (1 pickling cucumber, half an English cucumber), sliced into thin slices

Combine the two into a pitcher, preferably one with a lid that has a filter so that when you pour the cucumbers don't come out with it.  Allow to sit in fridge for an hour or so before serving.  Enjoy!