The more you whip this beverage, the better the result will be! I highly recommend using a hand mixer fitted with a whisk attachment.
1/2 c. cocoa
1 T. flour
1/4 c. dark brown sugar
4 c. milk
3 cloves -- whole
1 cinnamon stick -- broken
2 T. powdered sugar
1 1/2 tsp. vanilla
Mix the cocoa and flour in a 2-quart saucepan. Stir in the brown sugar, milk, cloves, and cinnamon stick. Heat the mixture until almost boiling over medium heat, stirring constantly; reduce the heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove the mixture from the heat; remove the cloves and cinnamon. Stir in the powdered sugar and vanilla. Beat with wire whisk or hand mixer until foamy. Pour the mixture into mugs. If desired, serve with whipped cream and cinnamon sticks.
Yes, that's right. These double baked cookies are based on readily available cake mix. I'll also add that they are delicious and I'm not the sort who would likely make biscotti if I didn't have a recipe this easy.
1 pkg. chocolate cake mix
3/4 c. canola oil
2 T. almond extract
2 c. toasted almonds
Preheat the oven to 350 degrees and grease a jelly roll pan or cookie sheet with lip on all sides.
Combine all of the ingredients. Pour the batter into the prepared jelly roll pan and bake for 20-30 minutes or until a toothpick inserted near the center comes out clean. Remove the pan from the oven, but keep the oven on. Slice the cookies into thirds (the long way) and across in 1/2-inch slices. Remove half the slices and spread them out on another jelly roll pan (ungreased) and return both pan to the oven for 3-10 minutes or until crisp and golden.
Cool the cookies on a wire rack and store in an air-right container.