Mexican Hot Chocolate - Week 10

(with apologies for the lack of photographs; my email program was not cooperating but I'll add them later on)

Falling temperatures, rainy streets reflecting Christmas lights and a completely darkened sky before 6 p.m. create the perfect evening for sweet and spicy Mexican hot chocolate. A roaring fire and smooth jazz are great complements. And, if you're lucky, you'll have leftovers :). 

Mexican Hot Chocolate
Makes 2 servings

The most readily available brand of Mexican chocolate is Ibarra, which comes in a hexagonal package. If you can't find it, substitute bittersweet chocolate with a hefty pinch of cinnamon. (this recipe utilizes bittersweet chocolate; if you use Ibarra, eliminate the cinnamon in the milk).

3 ounces Mexican chocolate
2 1/2 cups milk
2 teaspoons cinnamon 
2 teaspoons vanilla
3 teaspoons mild chile powder

Finely chop the chocolate into grainy flakes - a food processor works great for this. Set a saucepan over medium-high heat and add the milk, cinnamon, vanilla and chile powder. When the milk is warmed through and on the verge of boiling, pour the hot milk over the chocolate.

Place the lid on the food processor and then pulse the mixture, removing the top to release steam if needed. Continue blening until the chocolate is completely melted and the milk is frothy. Pour into mugs and garnish with whipped cream and another dash of cinnamon.

Santa's Favorite Cookie - Chocolate Week 8

Okay, so maybe Santa has a different favorite cookie but, somehow, chocolate chip cookies evoke all sorts of warm, cozy feelings, especially in the face of biting cold and oncoming winter weather.

Several years ago, this recipe began as Vanishing Oatmeal Raisin Cookies. Whole wheat pastry flour, substitution of vegetable oil for half of the original butter, and extra cinnamon to complement the chocolate chips have gradually crept in to this recipe. And I've recently changed from semi-sweet to bittersweet chips.

Enjoy them now and then freeze some to share with extended family when the holidays arrive.

Cinnamon Chocolate Chip Cookies
Makes 5-6 dozen cookies

1/2 cup butter
1/2 cup olive or canola oil
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 cup whole wheat pastry flour
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon salt (optional)
3 cups rolled oats
10 ounces bittersweet chocolate chips

Preheat oven to 350 degrees. Beat together butter, oil and sugars until creamy. Add eggs, vanilla, cinnamon and baking soda and combine well. 

Stir in flour and then add walnuts. Stir in oats and chocolate chips.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 12-14 minutes or until golden brown. Cool 1-2 minutes and then remove from pan to wire rack or a countertop covered with foil and parchment paper.