| T O P I C R E V I E W |
| kristin sherrill |
Posted - Dec 16 2009 : 12:07:07 PM
I found this recipe for creamer on someone's blog somewhere. I want to make it but I don't know what baking cocoa is. Does anyone know? And where would I get it? in the baking aisle?
Here's the recipe.
2 cups 1/2 and 1/2
1/3 cup baking cocoa
1 1/4 cups succanot (or regular sugar)
peppermint extract
Combine 1st 3 ingredients in saucepan on medium heat. Do not get too hot. Remove from heat and add a few drops peppermint extract. Keep refrigerated.
Now doesn't that sound too good? I want to make some for my 2 DDs for Christmas. But need to know what the baking cocoa is first.
Thanks. Kris
Happiness is simple. |
| 10 L A T E S T R E P L I E S (Newest First) |
| hhalleck |
Posted - Dec 30 2009 : 5:01:07 PM
These sound delicious!
Hannah May
Farmgirl #882
www.thehallecks.blogspot.com
www.prettystinkingreen.com
 |
| kristin sherrill |
Posted - Dec 25 2009 : 6:53:09 PM
This is SO darn good! I had to try some in some half decaf and it's like chocolate mint ice cream! Thick and creamy. I even grated a little nutmeg on top. Really good and very addictive, too.
Kris
Happiness is simple. |
| dutchy |
Posted - Dec 25 2009 : 05:09:55 AM
MMM sounds yummo!!
Hugs from Marian/Dutchy, a farmgirl from the Netherlands :)
My personal blog:
http://just-me-a-dutch-girl.blogspot.com/
Almost daily updates on me and mine :)
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| StarMeadow |
Posted - Dec 25 2009 : 04:50:04 AM
Check out this recipe... I stumbled on these the other day checking out a grocery list thingy....but you can find this recipe and a bunch of other Make Your Own at this site: http://www.budget101.com/myo02.htm
I have this stuff in my cupboard. I even have some raspberry syrup! I suppose you could try it with the fat free condensed milk too... IDK, I figure, it sweet stuff for my coffee...it's not supposed to be ff or low sugar....
MYO Coffee Creamer
14-ounce can sweetened condensed milk
1 1/2 cups skim milk
flavorings of choice.
Example flavorings:
* Chocolate Almond use: 1-Tbsp cocoa, 1-tsp almond extract
* Vanilla: use 2-tsp vanilla extract
* Cappuccino: use 1-tsp almond extract, 1/2 tsp orange extract
* Strudel: use 1 T. cinnamon, 1 tsp vanilla extract, 1 tsp almond extract.
* Chocolate Raspberry: use 2 tsp cocoa powder, 2 T. raspberry
syrup
Measure all ingredients into 32 oz container (with a cover) , seal container and shake vigorously. (Store in fridge up to 2 weeks) |
| gramadinah |
Posted - Dec 16 2009 : 3:51:23 PM
Learn something new every day. Thanks .
Diana
Farmgirl Sister #273 |
| kristin sherrill |
Posted - Dec 16 2009 : 3:07:57 PM
Ok, so I think I am going to just use the unsweetened cocoa that I make hot cocoa with? That sounds pretty easy to do. And thatnks for the advice, Sheri.
Diana, I get mine in 50 pound bags in Atlanta. It's about $80.00. But you can find it at any grocery store or health food place. In the sugar section. There are all kinds of "real" raw sugar. I have used succanot for years now in everything. But not to make jams and jelly. It just will not work. So I have to use white sugar for that if I want it to gel.
Kris
Happiness is simple. |
| Sheep Mom 2 |
Posted - Dec 16 2009 : 2:54:34 PM
No, cocoa is just powder - like hersheys in the baking aisle. It's unsweetened. There are two types, dutched and the type like hersheys. Either type will work for the creamer. One piece of advice for you - dissolve the cocoa powder in a little boiling water before adding it or you will get lumps floating. Let it cool a bit before adding it to your cream.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| gramadinah |
Posted - Dec 16 2009 : 2:27:23 PM
yepers, where would you get Succanot?
Diana
Farmgirl Sister #273 |
| kristin sherrill |
Posted - Dec 16 2009 : 2:16:57 PM
Succanot is dehydrated cane juice. I have the kind with honey in it. So the cocoa is like chocolate squares?
Kris
Happiness is simple. |
| gramadinah |
Posted - Dec 16 2009 : 1:29:17 PM
Unsweetened baking cocoa is either powdered or in blocks what Is succanot?
Either would work I think.
Diana
Farmgirl Sister #273 |
