from my kitchen to yours

Okay, so I really can't take the credit for either of these recipes, but still. Take it from me, both of the end products are d-i-divine.

The first, warm milk.

 image from google

 Yes, warm milk, and not yo mamma's warm milk either. This milk is incredible. And incredibly easy. Seriously, I didn't know milk could taste this good. In my opinion it tastes just like a melted churro. Deek thinks it tastes like a melted cinnamon roll. So just imagine the melted cinnamon carbohydrate of your choice. I've made this roughly 267.4 times in the past 2 weeks. It's that good. I'm pretty sure I originally found this recipe on Allrecipes.com. Not 100% sure though, I'll have to do some link hunting and post it later. Anyway, here she be:

Warm Milk
from the Internet
mug of milk
1 tablespoon white sugar (give or take according to taste)
dash of vanilla
dash of cinnamon

*Heat milk however you fancy, add additional ingredients, stir and sink into your own personal heaven!

One of my favorite things about this recipe is that while it's still a 'hot drink', it doesn't give me an upset stomach like hot cocoa usually does. As if it couldn't get any better.

Moving on....

image from google

 To truffles!! Of the homemade chocolate variety. I didn't realize they were so simple to make. I made them yesterday and when my entrepreneurial minded husband tasted them he said, "You need to sell these somewhere." Enough said.

Chocolate Truffles
The Essential Mormon Cookbook
1/2 cup heavy cream
1/3 cup sugar
6 tablespoons butter
1 cup milk chocolate or semi-sweet chocolate chips
1 teaspoon vanilla
chopped nuts

*Combine heavy cream, sugar, and butter in a small saucepan; bring just to boil. Remove from heat; immediately add chocolate chips. Stir until chips are melted; add vanilla. Pour into bowl.  Cool, stirring occasionally, until chocolate begins to set.  Cover and chill in refrigerator several hours.  Form  mixture into balls of desired size, working quickly to prevent melting.  Roll in chopped nuts or dutch processed cocoa.  Store in fridge or freezer until serving time.

I didn't have any heavy cream on hand so I used this substitute I found online: add 1/3 cup melted butter to 3/4 cup milk. It creates 1 cup of heavy cream, so I just halved it for this recipe.

Even with the substitute the truffles were to die for.

So there you have it. 2 new recipes that scream comfort and goodness.

How about you? Any super simple holiday recipes you'd like to share? Divvy out the wealth people.

Happy Baking!