Uber Chewy Peanut Butter Cookies

The other day I had a peanut butter cookie crusted in large crystals of sugar. I was instantly taken back to my childhood, and had been craving more. With every craving needing some sort of fulfillment, I set out to make a beyond chewy cookie with a deep rich flavor. The results ended up using molasses to make for a super rich dough, as well as sweetened condensed milk for that gooey  quality and notes of caramel.

1 1/2 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
 2 Tablespoons molasses
1 egg
1 teaspoon vanilla
1/4 cup sweetened condensed milk
1/2 cup peanut butter
Raw Sugar for dusting

1. Preheat oven to 325
2. Spray a baking sheet with non-stick spray
3. Combine together the flour, baking soda, and salt
4. Stir to combine
5. In the bowl of an electric mixer- combine together the sugar, molasses, egg, vanilla, condensed milk, and the peanut butter
6. On a medium speed, beat the liquid ingredients together for 3 minutes
7. Add in the dry ingredients and stir just until combined
8. Portion out the dough into 12 equal portions, roll each portion into a smooth ball
9. Dip the balls into a small bowl of the raw sugar
10. Place the crusted balls onto the greased baking tray, and press down with a fork two times creating a "#" sign.
11. Bake the cookies for 20-25 minutes, or until the bottoms of the cookies begin to turn a deep brown.
12. Allow to cool on the pan for about 10 minutes

Makes about a dozen

Careful of how many of these you eat, they are guaranteed to hurt your stomach if you have too many. Find that balance with one or two, and poor yourself a glass of milk.

Keep Eating,

JTFussy

Turkey Chili

On cool, rainy days like this you just need a bowl of soup. In particular, a bowl of chili can warm your entire being up.

1 Tablespoon olive oil
8-12 oz ground turkey thighs
1 medium onion- diced
1 Tablespoon salt
1 cloves garlic- minced
1 (12oz) bottle hard cider
4 teaspoons chili powder
1 (12 oz) can black beans
1 (15 oz) can diced tomatoes
1 (28 oz) can crushed tomatoes
1 1/2 teaspoon black bean paste
2 teaspoon hot sauce
1 teaspoon black pepper
1 Tablespoon pickled or fresh jalapeno
1 Tablespoon vinegar
1 Tablespoon sugar

1. Place the oil into a medium stockpot
2. Cook the turkey over medium heat until browned all the way through, break it up into small bits
3. Add in the onions and salt, cook until translucent
4. Toss in the minced garlic and cook just until you smell it
5. Then add in the cider and chili powder
6. Cook down until the liquid is almost all gone
7. Add in all of the remaining ingredients, stir to combine
8. Simmer together for at least 30 minutes (the longer, the more cohesive the flavor will be)

A slightly spicy bowl of chili that can easily be altered to your desired heat level. The lack of  fatty meat, means you don't have to worry about all that straining nonsense. Allow the soup to sit overnight for maximum flavor.

I like to top mine with loads of cheese, pickled jalapenos and a dollop of sour cream!

Keep Eating,
JTFussy

Canal Junction Black Swamp Gouda

As the city is cloaked with such heavy snow, I found myself craving some gooey cheese nestled between some toasted bread. With all of these blasted grilled cheese restaurants opening up around town, I figured it may be helpful to remind everyone that preparing a grilled cheese takes about five minutes.

The key to a great grilled cheese, besides butter, is the quality of ingredients. When you set out to make a tasty sandwich, you need top quality bread (I'm using Dan the Baker's) and fantastic cheese. When I need a great local cheese, I either choose Laurel Valley Creamery or Canal Junction.

Due to it's greater availability, I often have some form of Canal Junction on hand. Their Headwater's Tome is a great hard cheese with a beautiful layer of ash settled right through the center. The Tome isn't anywhere near perfect for melting, but their Black Swamp Gouda poses a better option. Rich, nutty, and with a touch of funk, Black Swamp Gouda is a great choice for melting over a slice of bread to dunk into soup or just as a sandwich.

2 Tablespoons butter
1 onion, thinly sliced
1 teaspoon brandy
2 Tablespoons chicken stock
8 Slices Artisan Bread (choose Dan the Baker)
1/2 pound Canal Junction Black Swamp Gouda, sliced thinly

Preheat oven to 250
In a large saute pan melt the butter, over medium-low heat
Add the onions and caramelize over low heat until they are deep brown (about 35 minutes)
Add in the brandy and the stock
Continue to cook until the mixture looks mostly dry, and remove from heat
Arrange the slices of bread on a sheet tray
Layer the cheese evenly over top the bread and bake until the cheese has fully melted
Layer the onions across the bread and form the slices into sandwiches

Makes: 4 Sandwiches

Balance between the sweet onion and the mildly salty cheese creates a great grilled cheese that will remind you of a bowl of french onion soup.


Keep Eating,
JTFussy

Deviled Egg Salad

I bet it's happened to a great deal of us: You forget your grocery list at home and you pick up a carton of eggs you didn't really need. If you only eat one egg in the morning, or just on weekends, you probably wouldn't make it through that second pack before they went bad. 

When I find myself with an abundance of eggs, I often end up pickling them, or tossing one on a sandwich at every meal.  One quick way of using quite a few of the little stinkers, is egg salad. Probably not your thing if you aren't a fan of the shelled treasures, but egg salad is one of the southern staples I picked up along my travels. 

8 eggs (uncooked in the shell)

4 teaspoons squeezed prepared horseradish

1/3 cup mayonnaise

1/2 teaspoon hot sauce

1 teaspoon whole grain mustard

1/4 teaspoon celery seed

1 teaspoon sliced chives

1/2 teaspoon dill weed

1/4 teaspoon salt

Fill a medium bowl with ice and water

Place the eggs in a medium sauce pot

Fill the pan with room temperature water, covering the eggs by an inch

Bring the pan to a boil over high heat

Cook for eight minutes

Poor off the hot water and crack the eggs slightly

Place the cracked eggs into the ice water

After about three minutes the eggs will be cool and ready to peal

Remove all the shells and  four of the egg yolks, save the four extra whites

Dice the whole eggs and egg whites into about quarter inch pieces

Place the diced eggs and the remaining ingredients in a medium bowl

Stir together, breaking up the yolks, until the mixture is homogeneous

Serves 2-4  

Slightly spicy but ultra creamy egg salad, may not sound or initially look appealing, but it is a treat when smeared over a soft piece of bread with some crisp lettuce. I'd break out this treat when you have all those extra Easter eggs laying about in a few months, but really- why wait!

Keep Eating,

JTFussy

Pickled Iceberg

Iceberg lettuce, the awkward step child of the lettuce family. Once herald as the supreme lettuce, Iceberg has been shamed by the leafier greens. "Crunchy Water" is a general label slapped onto the heads of grassy water.



Crunchy and mild in flavor, iceberg lettuce has been practically demoted to the realm of condiment. Outside of a wedge salad swimming in thousand island dressing, iceberg's main place of use seems to be on top of tacos. So with a little inspiration from kimchi you can transform the lackluster head of roughage into a bit of a versatile condiment.

1 head thinly sliced iceberg lettuce (about 1 quart)
1 1/2 Teaspoon salt
1 Tablespoon Sambal chili garlic paste
1/2 tsp ground cardamom

1. In a clean bowl, toss all ingredients together
2. Let rest overnight
3. Stir again, and serve immediately or allow to rest for up to three days

A salty, slightly spiced, grassy flavor, this simple to throw together recipe is perfect for topping a lamb burger. It may sound a bit odd, pickling lettuce, but it consider it like sauerkraut/ kimchi/ acar jawa. It'd be an interesting addition to any taco bar or even mixed in to your normal leafy salad mix.

Keep Eating,

JTFussy

Rosemary Caramel Corn with Smoked Salt

Whether you are browsing Netflix, at a theater, or tuning in for your favorite show, chances are you need a salty snack. Movies are almost synonymous with popcorn; the crispy bits bring a sense of community to the snack bowl. Both Brandon and I love it, although I think he enjoys the crunchy treat a bit more (as he pulls the bowl further from my reach). Knowing this, anytime we see a movie, I make sure he is never without- yes this means force-feeding him.

Being the sugar junkie that I am, what's better than popcorn for a movie? Caramel Popcorn, of course! Caramel corn was a treat that I got on occasion as a child. Not too often, but enough to tantalize the brain with food memories of days gone by. One thing that I always hated about caramel corn is the tedious baking process. Yes this makes it crispier, but who can bear the extra wait with that smell in the air? One way to combat this problem is to cook the caramel for a bit longer, you don't have to bake at all, but your caramel corn will have a sticky character to it.

2 Tablespoons vegetable oil
1/4 cup popping corn kernels
1/2 cup brown sugar
2 Tablespoons corn syrup
1/4 cup butter
1/2 teaspoon baking soda
1 teaspoon rosemary- minced
3/4 teaspoon hickory smoked salt- course

1. Place the oil and corn kernels in a large saucepan
2. Put a tight fitting lid on the pan
3. Heat the kernels over medium high heat, shaking occasionally
4. After a few moments the kernels will begin to pop, continue to shake
5. As the popping slows down remove the pan from the heat
6. Leave the lid on the pan until popping stops
7. Coat a medium bowl with nonstick spray
8. Place all of the popped corn into the sprayed bowl (no kernels!)
9. In a small sauce-pot combine together the brown sugar, corn syrup, and butter
10. Cook the sugar mixture until it begins to produce large foamy bubbles (about 6-8 minutes)
11. Add in the baking soda, and rosemary, stir to fully mix
12. CAREFULLY, pour the hot sugar over the popped corn
13. Using a heatproof spatula toss the corn so it's completely coated in caramel
14. Sprinkle in the smoked salt

Yield: 1-2 servings

So whether you are force-feeding someone at the movies or just having a cozy movie night, don't just settle for your ordinary popcorn. Dress up those bits of corn with this savory-sweet coating and be prepared to pull the bowl away from greedy hands!

Keep Eating,
JTFussy

Roasted Vegetable Hash

Whether it's for breakfast or for dinner, a fried egg can be something of beauty--a tender white outer membrane holding a golden silk. Not for everyone, but a supple delight for some.

The question is, what do you serve with the egg if you want something a little heavier? More often than not, the answer will be potatoes of some sort. If you have the time, a hash can be a great choice. It's heavy in starch and perfect for sopping up a runny yolk.


2 cups diced red potatoes
1 1/2 cup diced carrots
1 1/2 cup cauliflower florets
2 T olive oil
1 tsp chili powder
1/2 teaspoon salt
1/4 cup onion diced
1/4 cup red pepper diced
1/2 cup diced cooked chicken
1 clove garlic
1/4 teaspoon ground black pepper

1. Preheat oven to 350
2. In a medium bowl, combine together the potatoes, carrots, cauliflower, olive oil, chili powder, and salt
3. Toss together, mixing completely
4. Spread out on a sheet tray and roast for 45 minutes, tossing occasionally
5. Meanwhile, heat a saute pan with just enough oil to coat the bottom of the pan
6. Saute the onion over a high heat
7. When the become translucent add in the red pepper and cook until tender
8. Add in the chicken, garlic, and the black pepper
9. Remove from heat.
10. When the roasted vegetables are tender, remove from oven and toss with the sauteed ingredients

Yields: 4-6 servings

Tender vegetables will fill you up and keep you going on these long cold days. Though perfect with an egg, why not give this hash a shout out with roasted chicken or pork? When it warms up for spring, try it as a side for a barbecue. Goes best with a hearty Cabernet.

Keep Eating,
JTFussy

Triple Chocolate Cranberry Cookies

With wintry days like this there is often very little to do, other than bake, obviously. Most everyone loves chocolate chip cookies. What's not to entice? Warm chewy crusts encasing chunks of gooey chocolate. Chocolate was once reserved for the divine, and for good reason! It's bitter, addictive, and has been cherished by mankind for centuries.

An even more decadent choice, chocolate chocolate chip cookies are often so devilishly tasty that one should eat them under a napkin to hide the shame. However, it is always important to push the boundaries of acceptability. What is worse than that, you ask? Well triple chocolate chip cookies could just take the cake.

I would hate for you to be overcome with such blasphemous tendencies, so why not tame down the indulgence with some dried cranberries? Little chewy, ruby gems, relieving guilt and adding just a pop of tart fruit flavor.

2 1/4 cups flour
1/3 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter- softened
3/4 cup sugar
3/4 cup dark brown sugar
1 Tablespoon pomegranate molasses
2 teaspoons vanilla extract
2 eggs
1 cup dark chocolate chips
1 cup white chocolate chips
1 cup dried cranberries

1. Preheat oven to 350
2. Spray 3 Sheet trays with nonstick spray
3. Stir together the flour, cocoa, baking soda, and salt
4. Cream together the butter, sugar, brown sugar, molasses, and vanilla extract until light and fluffy
5. Add in the eggs and beat until the dough comes together
6. Stir in the chocolate chips, and the dried cranberries
7. Add in the flour mixture and stir just to combine
8. Portion out the dough into 2 Tablespoon portions
9. Align onto the sheet trays leaving 2 inches in between each ball
10. Bake for 15 minutes
11. Allow to cool on the tray for 3 minutes 
12. Transfer to a cooling rack for an additional 5 minutes

yield: about 3 dozen

Ok, ok, so I was a bit dramatic earlier. Yes, these cookies are delicious, but they probably aren't going to get you on the bad side of any deity (I make no promises). Enjoy these with a nice cup of coffee, or an anise scented tea. 

Keep Eating,

JTFussy 

Ruby Apple Pie Cocktail

The other night I was rummaging around in my freezer and I came across a bag of McIntosh apples. Why I had one bag of frozen, peel-on apples, I'll likely never remember. As a result, I got the urge to visit the olden days and make a bit of apple butter. I would later turn the rich apple butter into a torte.

But wouldn't you know it, I got preoccupied with something else. Lo and behold, those preoccupations led to me getting bored and super thirsty. Halfway through the cooking process, I just had to stop. I decided to allow my apartment to smell amazing and transform my impatience into thirst-quenching.

8 McIntosh apples, frozen
1/4 cup apple cider vinegar
2 cups water
1 vanilla bean, split
1 star anise pod
1/8 teaspoon cinnamon

1/4 cup honey

3/4 cup vodka
1/3 cup port
1/4 cup frangelico

1. Take the frozen apples and place them into a dutch oven
2. Add in the vinegar, water, vanilla bean, star anise, and cinnamon 
3. Put the lid on the pot, and simmer on medium heat for 2 hours
4. Remove from heat
5. Discard the star anise pod, and the vanilla bean, and reserve the apples for making apple sauce
6. Reserve all of the liquid in a separate container
7. Add the honey and chill to room temperature
8. Stir in the remaining alcohol, and chill

Serve on the rocks
Yield: 4-6 glasses

On these cold blistery days, a nice cocktail can take the edge off, and if you involve cooking, you get the extra heat to keep you warm. If, by chance you don't feel like cooking you can easily sub out apple juice, and save yourself some time. Either way, this is a slightly tart drink that balances between apple cake and warm cherry pie.

Keep Eating,
JTFussy

Honey Toffee

Honey has been considered to be the nectar of the gods--ambrosia. And although the gods have joined the pages of history books; it comes as no surprise that the luscious, golden syrup has been revered throughout history, and has remained relevant in our lives to this day.

Honey produces small amounts of hydrogen peroxide,and this is the key to it's immortality. Having a virtually indefinite shelf-life, honey is a sound investment to the pantry. One often overlooked and slightly-feared area of honey is the comb itself. While some people find it to be waxy, a high-quality piece of honeycomb, perfect for spreading on crackers, can wow a crowd. Honey Run Farm produces some of the best local honeycomb in the area. Dark, rich, and full of flavor, this honeycomb is sure to please, although it can be hard to find.

HONEY TOFFEE

1¾ cup sugar
1 cup corn syrup
¾ cup water
½ cup honey
1 teaspoon salt
2 tablespoons butter
1½ teaspoons baking soda
Thinly coat 2 sheet trays with cooking spray

1. Combine together the sugar, corn syrup, water, and honey in a 4-quart saucepan
2. Bring the mixture to a boil and continue to cook to 310°F on a candy thermometer
3. Once the hot sugar mixture has reached temperature remove from heat
4. Stir in the butter, salt, and baking soda
5. Pour the hot sugar evenly between your two prepared sheet trays
6. Allow to cool, undisturbed, until room temperature
7. Break up the toffee into bite-size pieces and store in an airtight container

Bees, as we all know, are the bearers of honey, endlessly collecting pollen and converting it into rich honey and royal jelly. Depending on the type of flowers from which the bees source their pollen, unique flavor profiles can be created in honey. Generally speaking, the darker the it is, the stronger the flavor.

Bee populations have been dwindling over the past few years. And although their stings can be poisonous to the extent of being deadly, it is vital that we do what we can to preserve their existence. Without them the pollination of our crops would become next to impossible. It is important to support your local bee farmer so they might be able to continue to grow and create habitats for larger colonies.

Black Tea and Bourbon Chicken

The chicken has been a staple on many a dining table. What's not to like about the animal that everything seems to taste like? Any good chicken dish begins with a well-fed and cared-for bird. Because most of us can't just go to the farm and pick our hen we have to make do with the markets we have. With words like "all natural" and "free range" floating around it's confusing to navigate what those crafty marketing people are really doing.

• Free range- The bird has had the option of going outside.
• All Natural- Nothing has been added to the chicken postmortem.
• Naturally enhanced- The bird has been plumped up with stock made from it's own bones (or sugar).
• No Hormones- Law prohibits chicken hormones, this is all marketing.
• No Antibiotics- There are no traces of antibiotics in the chicken you are eating, but may have at one time.
• Organic- All of the feed is organic, and must be free range

Black Tea and Bourbon Chicken Thighs

1 teaspoon dried black tea (or smoked black tea)
2 chicken thighs with legs attached
salt
2 Tablespoons strongly brewed tea
1 Tablespoon honey
A splash of bourbon

1. In a mortar and pestle, crush the dry tea into a fine powder
2. Heavily sprinkle the chicken pieces (skin side up) with the tea powder and salt
3. Heat a large saute pan on high for 1 minute
4. Add just enough oil to coat the bottom of the pan
5. Turn the heat to medium-low, and add in the chicken (skin-side down)
6. Cook the chicken until halfway done, the skin side should be brown (about 25 minutes)
7. Flip the chicken and continue to cook until done (about 20 minutes)
8. Remove the chicken from the pan, drain out the remaining oil
9. Turn the heat to high and add in the brewed tea and honey
10. Scrape at the pan with a rubber spatula, releasing any of the tasty brown stuff on the pan
11. Continue to cook until the liquid begins to create small glossy bubbles.
12. Remove from heat and add in the bourbon
13. Pour the glaze over the fully cooked chicken

Now you know what a few terms mean, why not go to a reputable poultry supplier such as Rife's Market or North Market Poultry and Game. When you do, go for a whole bird and teach yourself how to break it down. Use the breasts one day and the legs/ thighs another. Use every bit of the bones for a nice stock.

Keep Eating,

JTFussy

Miso Spaghetti and Meatballs

Spaghetti and meatballs is a classic, adored by everyone young and old. Some of my first food memories are of this classic dish, and it still holds a special place in my recipe book. In fact, the first thing my boyfriend ever prepared for me was Spaghetti- just like my parents make it, too!

Although we all pretty much love this combination of sauced pasta and chunks of  seasoned meat, sometimes it's nice to do something slightly different. Today I felt like having dumplings for lunch. To be honest, dumplings can be quite tedious. For this reason we are going to deconstruct them, making spaghetti and meatballs that taste just like them.

Pork Meatballs:

1 lb ground pork
2 teaspoons siracha
2 teaspoons tamari
2 eggs
1/2 cup plain bread crumbs
3/4 teaspoon ground black pepper
1 teaspoon salt
3 mushrooms- minced
1 cup cabbage- minced
2 large cloves garlic- minced
1/4 teaspoon ground dried ginger
1/4 teaspoon ground cumin
2 green onions, sliced

yield: 20 meatballs

Preheat oven to 350 degrees
Combine together all of the ingredients, in a medium bowl
Mix until all of the ingredients are evenly dispersed throughout the pork
Divide the mixture up between 20 meatballs
Roll by hand to create smooth balls
Place each ball on a well greased sheet tray
Roast the meatballs until cooked thoroughly about 25-30 minutes
Remove from the oven and allow to rest for 10 minutes before serving

Miso Sauce:

5 Tablespoons butter
3 cloves garlic- minced
1 cup white wine
5 Tablespoons white miso paste
1 lb angel hair pasta- cooked
1 orange zested
4 basil leaves

Yield:4-6 servings

In a large saucepan, over medium heat, melt the butter
Add the garlic and cook for 2 minutes, remove from heat
Pour the wine into the pan, and return to heat
Allow the wine to reduce by half
Stir in the miso, remove the heat
Toss the pasta in the sauce until evenly coated
Place the dressed pasta onto a plate, add meatballs
Garnish with orange zest and basil leaves

Fresh citrus complements the butter and salty miso. The meatballs are earthy, and slightly spicy, but are easily toned down by the addition of pasta. Mix the two together and you get a nice, light rendition of two classics. Congrats my friends, we just made some easy fusion fare. Serve the pasta with the same white wine you used in the sauce and you won't have to worry about a bad wine pairing, either. Dumplings made easy, or a change up to your spaghetti? You decide.


Keep Eating
JTFussy

Watershed Distillery

Address: 1145 Chesapeake Ave, Columbus, OH 43221
Phone:(614) 357-1936

Welcome back to the work week for those lucky ones just now returning from the holidays. Whether you are doing everyone else's work or just not ready to get back into the swing of things; I’m sure we all could use that cure for the Monday’s. Yes, I’m talking about the cure that generations have fought for, and the one that can humble the most persnickety of us all. A good ol’ fashion libation.

Like most all other aspects of the food world, the foundation of any good cocktail are the ingredients. If you use subpar liquor and mixers, you are bound to have a feeble drink. All alcohol types have different flavor profiles, and each one varies from brand to brand. Personally I’m a gin drinker: Gin (for those of you not in the know) is the polarizing pine-tree spirit missing from most all frat boys liquor cabinet.



Enter Watershed Distillery a progressively growing business, founded on my favorite poison, but they didn't just stop there. Watershed brings affordable, great tasting, local hooch to the shelves of many bars and liquor stores in the city. Their line up includes: vodka, four peel gin, bourbon barrel aged gin, and bourbon, all packaged uniformly in proudly labeled glass bottles. All of their offerings are solid, and many gin-haters, end up liking the citrus notes offered in this variety, but personally I’m not much for the bourbon barrel aged gin (I guess it’s just not the gentle caress of juniper that I've come to covet)

Apricot Infused Simple Syrup:

½ cup water
¼ cup sugar
5 dried apricots, chopped

1. In a small saucepan combine together the water, sugar, and apricots
2. Bring the mixture to a boil, over high heat, stirring to dissolve the sugar
3. One at a boil, remove from heat, and allow to come to room temperature
4. Strain the mixture into a container and chill in the refrigerator

A Fussy Top and Bottom:

1 oz Watershed gin
1 oz apricot infused simple syrup
1 dash of bitters
4 oz Black port wine

Yield: 1 drink

1. Pour the gin, simple syrup, and bitters into a cocktail shaker with ice
2. Stir the contents of the shaker until fully chilled (you can tell from the beads of sweat forming around the outside of the shaker)
3. Pour the chilled gin mixture into a red wine glass
4. Slowly pour the port down the side of the glass so that it settles at the bottom

Always drink to good fortune, and always drink responsibly. It never hurts to unwind with a little firewater, but all good things in moderation. So, the next time you go out, hit up the bartender for something better than the rot-gut they’d have given you before. Show you’re a classy person and call for some Watershed, you will get your night started out right.


Keep Eating,

JTFussy

Hot Chocolate

Warm, smooth, rich hot chocolate can be a god-send on a cold blistery night. It can warm you up and brighten your spirits when the days seem filled with the icy breath of despair.

Although you can buy a case of decent cocoa-mix at just about any grocery store, it can be fun, easy, and (dare I say) impressive to others if you whip up a quick batch during a cozy movie night in. Heck, you can make a batch of the dry mix and keep it in a mason-jar for the entire season. Not only will this give you something to occupy yourself with, but you will reap the benefits of having a superior mix in your cupboard.



For the mix:

1 cup dark chocolate (around 64%)
1/2 cup cocoa powder
1/2 cup powdered sugar
1/2 cup dark brown sugar
1 teaspoon espresso powder
1/2 teaspoon ground dried cinnamon
1/2 teaspoon salt
1 teaspoon vanilla bean powder (optional)

1. With a knife, shave the dark chocolate thinly, and pass the knife through the shavings several times to create small flecks (you want them small enough to dissolve readily in the hot milk)
2. In a medium sized bowl, combine together all of the remaining ingredients
3. Stir together until the mix looks consistent throughout
4. Place into mason-jars for later use

Yield: 2 pint mason-jars

Too serve:

1 glass of milk per person
2-3 Tablespoons cocoa mix per person
a mountain or marshmallows (optional)

1. In a small saucepan, over medium heat, bring the milk to a simmer
2. Whisk in desired amount of cocoa mix
3. Allow the mixture to boil, stirring to prevent scorching
4. Pour into glass

The hot cocoa will be hotter than you are used to, so be prepared to let it rest for a few minutes to prevent burning your tongue. The sweet mixture pairs marvelously with a good movie, blanket, and a mountain of marshmallows!

I almost forgot- Don't forget to share!

Keep Eating,

JTFussy

Carrot Soup

Many months ago my grandmother approached me proclaiming of an ethereal carrot soup made at the hospital she volunteers at. I returned to my parents house several times to hear of the story, the soup became something of legend. That is until the planets aligned and one of my visits timed to the serving of the soup, not only that but my grandmother also managed to pick up an extra cup for me to try.

Having recreated commercially produced foods before, I was asked to give the soup a shot. I accepted, and finally had time to try my hand at the soup. I believe I got about as close as one can get without having access to the same ingredients that the(presumably a large corporate) manufacturer uses.

1 diced onion
3 cups julienne carrots
2 large cloves garlic
1 Tablespoon salt
4 Tablespoons butter
1/4 cup flour
1 quart chicken (or vegetable) stock
1 Tablespoon dried chives
1 pinch dried dill weed
1/2 teaspoon ground dried ginger
1/2 teaspoon apple cider vinegar
1/2 cup carrot juice
2 teaspoon corn starch
1 cup cream
1/2 teaspoon hot sauce

1. In a stock pot melt the butter
2. Add into the pot the onions and cook until translucent
3. Add the carrots and cook for 1 minute
4. Next add in the garlic and salt and cook for another minute
5. Stir the flour into the vegetables and continue to cook until the flour becomes a golden color
6. Stir in the stock, scrapping the bottom of the pan with a wooden spoon to release any stuck-on flour
7. Toss in the dried chives, dill, ginger, and cider vinegar, and bring to a boil
8. Cook the soup stirring occasionally, for about 20 minutes, or until the carrots are tender and the taste of flour has gone away.
9. In a small cup stir together the carrot juice and corn starch, until all of the starch dissolves
10. Stir the carrot juice into the hot soup
11. Finally add the cream and hot sauce, stir to incorporate

Yields: 1.5 quarts                            

The soup tastes great with your favorite corn bread and a glass of sauvignon blanc. It is sweet, creamy and just hearty enough for those cold winter days when you just need a cup of soup to keep your hands and tummy warm.

Keep eating,

JTFussy