I must be a big kid (at least at heart) because I do LOVE an occasional glass of chocolate milk;) And on a hot day, what better than a nice cold glass of the chocolate stuff! My kids are split on chocolate milk – Dominick loves it, Daniel – not so much. So I make enough for two, and my little guy is happily drinking his white milk:)
- 1.5 cups milk (any milk of your preference)
- 1 tbsp dark unsweetened cocoa powder
- 1 tsp organic cinnamon
- 1 tsp pure vanilla extract
- 1 tbsp raw honey
Keeping with last week’s coffee theme (Coffee is Life! How to Make a Café Bombón), I have decided to try another coffee recipe. This time – Vietnamese Iced Coffee or Cà Phê Sữa Đá.
Given that the weather has been absolutely beautiful and by that I mean – HOT, I think this recipe is right on time!
Coffee is life, at least for me!
So, I asked my beautiful cousin, Magda, about recipes for Spanish coffee. After all, she married into a Spanish family, so I figured – who will know better?! And within minutes, I had SO many coffee ideas that I will seriously be trying a different coffee every week;) And not just Spanish! Thank you Magda!
Ice cream! YUM! Who doesn’t like it? Who doesn’t crave it? Who doesn’t want to eat it right now?! Okay, okay, enough…let’s make some ice cream!
We received an ice cream maker for Christmas and it has been the talk of the town…or at least the talk of our home;) Yes, my boys just SO SO SO love it and want to make ice cream…all the time!! With Daniel’s egg allergy – I have tried this egg-less vanilla ice-cream recipe.
Let’s unleash our inner beer lovers today and make some mulled beer! Full disclosure here: I am not a beer drinker or beer lover. However, after making my mulled wine (Sunday Funday: Making Mulled Wine!), I just had to try mulled beer too! It’s only fair;)
And guess what?! I LOVE IT! It obviously does not taste like your regular glass of beer, but really, that is the point here;)
- Beer (I used this Polish Lezajsk beer – it’s light and most recipes call for light beer)
- 2 lemon slices
- 2 wedges of mandarin orange
- 2 cinammon sticks (1 for garnishing)
- 3 coin size slices of fresh ginger
- few pods of cardamom (5-10)
- few cloves (5-10)
- black peppercorns
Chai is my ultimate go-to comfort drink. I just love to enjoy this hot, aromatic, sweet and spicy cup of LOVE!
- 2 cups of water
- 1 cup of whole milk or milk substitute
- 2 tbsp black tea (loose leaves)
- 5 crushed cardamom pods
- 2 small cinnamon sticks
- 2 coin sized pieces of fresh ginger
- 5-10 cloves
- black peppercorns
- sugar or honey
Unless you are a vegan or vegetarian, you likely like bacon, yes? It’s the ultimate comfort/breakfast/winter food, or hey, even BBQ season food! Who doesn’t like the smell of bacon frying in the morning, seriously?
But, bacon can be also be a pretty and delicious appetizer!
- 20 Bacon slices
- 10 Mushrooms
- 10 Prunes
- Maple syrup and greens for garnish
- Roll mushrooms and prunes in individual bacon strips
- Ensure they are wrapped tightly
- Preheat oven to 400 degrees F (200 degrees C)
- Place tightly in a roaster, cover and place in oven for at least 30 minutes
- Remove from oven, uncover and drain fat
- Place back in the oven uncovered for approx. 15 minutes
- Remove from oven
- Garnish with microgreens and maple syrup
- Serve warm or cool – tastes great either way!
Try it for your family today (my kids love these!), or when entertaining your guests!
My household has gone through a terrible cold this week. It kind of stopped us in our tracks, put the boys in bed for a few days, and basically ruled us. The minute I saw my kids getting sick, the Polish mother in me said ‘I need to make rosół’. The minute I told my mom I was sick and so were the boys, she said ‘I’ll make rosół!’
As you can see, we are believers in this Polish chicken soup. It’s good for the cold, the flu and definitely good for the soul.
Rosół, the Queen of Polish soups, has been a staple in the Polish kitchen since approximately the 16th century. There are so many varieties and versions of this soup that if you ask any Polish cook about their recipe, it will surely differ from yours!
Here is mine. It even differs from my mom’s (let’s face it, I can’t compete there!)
- 3 liters of cold, filtered water
- 2 organic chicken legs, skin on
- bunch of fresh parsley
- 3 parsley roots
- 4 large carrots
- 1 small celery root (or half of large)
- 1 small onion
- few pieces of garlic
- 4 bay leaves
- few allspice berries
- salt and pepper
- pasta noodles of your choice (capellini works great but so does gluten-free spaghetti!)
- Wash meat and transfer to a large pot
- Add cold water
- Add some of the fresh parsley (helps greatly with the smell of cooking chicken!)
- Cook for approximately half hour on medium heat
- Peel vegetables and cut into pieces
- DO NOT peel the onion – this goes in with skin on and creates the beautiful golden colour of the soup
- Add all vegetables, salt, pepper, bay leaves and allspice
- Remove cooked parsley and add fresh
- Simmer for about two hours
- Strain the soup if desired
- Remove chicken from the bone, cut into small pieces
- Serve hot rosół with noodles, chicken and carrots (I eat it with all of the cooked veggies!)
- Garnish with fresh parsley
Enjoy! Happy Sunday!