Choro's and Extra Rich Hot Chocolate Dipping Sauce

I am calling it a "sauce" but I tell you it is a drink, as well.  And if you can call this drink a "sauce", then you know it is rich and amazing.

Here is another hint about how amazing it is:  Think "one block of Ghiradelli dark chocolate bar."  Now think of drinking it.  Like I said, amazing.  If it were liquor, I'd be drunk.  But I don't drink, so I have this in my life now.   Marry me, dark chocolate bar?

Back to the story.

First, the hot chocolate, then the chorro's.

One bar of Ghiradelli dark chocolate bar
one cup milk
about 1/2 can sweetened condensed milk
hershey's syrup (optional)

Put the first 3 sinful ingredients together in a little pot.  Stir constantly until it melts.  Don't let it boil, but let it begin to froth or simmer, so it has those little tiny bubbles just on the side of the pan.  That is when it is done.  This was about 6 servings, maybe 1/2 cup in each cup that we used.

The second batch we made didn't have quite enough sweetened condensed milk (so we must have used more than half a can the first time), so we squeezed some Hershey's syrup in to make it a little sweeter.  Yup, that was out of this world, too.  But if less sweet is what you are going for, you don't have to put the Hershey's in.

Elsa adapted this from Marth Stewart, but had a couple of recipes out and then we just started doing our own thing.  So I don't know who to credit, but I do thank the Gods for creating chocolate.

Chorro's
Make a chorro batter (just google it).  Put it in a pastry bag with a big star tip, so that it comes out with the nice design you see picured.  It doesn't take long to fry, maybe a minute just as the edges start to get brown.  Drop in a bowl of cinnamon sugar and toss lightly.  Elsa kept getting after me for putting too much on- so toss lightly- or Elsa won't be happy.  When you fry them, you need enough like when you make donuts.  But like I always say, DON'T GET BURNED!  Hot grease is dangerous.

Now serve on a plate like Elsa did for pretty presentation.  Dip the chorros, then drink up the Hot Chocolate.  And then your Christmas will be merry and bright!

Lumpia

The other night, I was part of a committee that gave a special presentation at our church.

We created a festive atmosphere by decorating with Christmas colors, poinsettia's, and nativities (we used some of my mirrors and cake stands to compliment things, too).

And to top it off, we asked this little lady (who is really a giant of a lady), Elsa, to help us with the food.

I was ultra-thrilled because she wanted to make some Filipino food.  This was thrilling because way back when, (when I was a young wart hog of a girl in my early 20's) I served a mission there.  I was so busy with service and teaching that I did not have the time to learn to cook the amazing food I was being exposed to.  They would cut pineapple so beautifully, made lumpia and pansit, and had sweet bread shops on many corners in the villages.  I didn't bring any of those cooking skills home with me.

Elsa is awesome at food presentation and making an exquisite dish.  We all worked together for this pretty display.

Without further a-due, here are the lumpia directions:
Lumpia
ground pork, 1 lb.
an egg
chopped onions
salt and pepper

Mix it up like you would meat loaf and put it in one of those cookie presses/tubes you see pictured below.

Open your won ton wrappers and cut them in half length-wise.

Then just squeeze a long skinny line of the pork filling.

Put a little egg along the edge, then roll it up.  Just dip your finger in a dish with a whisked egg like you see pictured above.

Heat up a pan of oil.  Enough oil that the lumpia roll can "bathe" or float in.

After they are browned and cooked through, you place them on a paper towel on a plate to get off the excess oil.

AND BE CAREFUL!  OIL IS HOT AND YOU CAN GET BURNED.  Please don't blame me if you do.

For a pretty presentation, cut them into thirds.  Serve with sweet chili dipping sauce.  Elsa got hers at a local Mexican food grocery store.

Ta-da!  Fit for a king (and for the rest of us regular sorts).

Vintage Serving Set

This charming, handcrafted set is 25% off!  It would be the perfect addition to a wedding, New Year's Party, any party, decorating a kitchen, or giving as a gift.

Hop on over to Etsy to purchase it or to see more of my products.

JL Plates and Platters

Cafe' Latte

One our favorite places on earth is Summit and Grand Ave. in St. Paul.

First we had a fun family activity on Sat. in St. Paul.

Then we drove along the streets on Summit and Grand and looked at the beautiful old mansions.  And any time we get in a 10-15 mile radius of Cafe Latte, we're going to say "Since we are so close, we just have to stop by!"

We each ordered a piece of cake from their many cases of cakes and desserts to choose from.

Then when the storm hit yesterday, I said, "I am gonna make me some Cafe Latte Chicken Salsa Chili."

And then I did.

And then my kids did this:

And here is the recipe which is posted right on their website (do I hear an Amen! to that?!)
Cafe Latte Chicken Salsa Chili

Or if you don't want to click it, here it is:

Café Latte’s Chicken Salsa Chili

• 3 tablespoons olive oil

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces

• 1 1/2 cups chopped yellow onions

• 1/2 teaspoon crushed red chili pepper flakes

• 1 tablespoon minced fresh garlic

• 2 teaspoons minced fresh jalapeno chili peppers

• 1 1/2 cups chicken stock

• 3 tablespoons chili powder

• 1 can (28 ounces) whole tomatoes, undrained and broken up

• 1 can (29 ounces) tomato puree

• 2 cans (15 ounces each) dark red kidney beans drained

• 1 can (15 ounces) hominy

• 1/3 cup chopped fresh cilantro

• 2 tablespoons freshly squeezed lime juice

To make chili: Warm olive oil in a large stockpot over medium heat. Sauté chicken

until cooked. Add onions and reduce heat. Cook for 3 minutes or until onions are tender.

Add pepper flakes, garlic, jalapenos, chicken stock, chili powder, tomatoes and tomato

puree, kidney beans and hominy. Simmer for 15 to 20 minutes.

To serve: Add chopped cilantro and limejuice just prior to serving. Adjust seasoning to

taste. Top with sour cream, chopped red onions, grated cheddar cheese and tortilla chips

My Neck of the Woods

What a beautiful sight our winter storm brought in yesterday!  The last I heard it was 16 inches of snow.

Here is our street-- it looks like a winter wonderland!

My Kitchen Table

What is it about an antique butter dish that warms your spirits?

This is on my kitchen table right now.  It makes me feel merry and bright. ;0)

My sale is still going on at Esty.  Just type in HOLIDAYSALE25 when you check out to get 25% off during the Holidays.