Daily Local News (West Chester, PA)
Sweet ways to enjoy National Cocoa Day
Need another reason to indulge? Gather your ingredients because Dec. 13 is National Cocoa Day.
“Let’s make cocoa!” It’s a common refrain this time of year while decorating the tree or wrapping presents, after playing in the snow or walking in the woods. Need another reason to indulge? Gather your ingredients because tomorrow’s National Cocoa Day.
“My granddaughters just love hot cocoa,” said Pat Brett, co-owner of Kimberton Whole Foods. “They love to have that in the winter.”
Another favorite: classic chocolate cake that’s gluten-free and bursting with cocoa flavor.
“It’s just your fantasy birthday chocolate cake,” she described, “all sorts of chocolate explosions happening in your mouth.”
“Moist and light and fluffy,” the cake’s featured in the new “Kimberton Whole Foods Cookbook: A Family History with Recipes.”
“It’s more than a cookbook,” explained Brett, who collaborated with her son Colin. “It’s the story of our family and our community.”
Speaking of community, treat teachers, neighbors, coworkers and friends to a culinary gift this holiday season like chocolate drop sugar cookies or homemade hot cocoa mix. With just five ingredients, it’s a sweet, simple (sippable!) way to show you care.
Short on time? Visit Weavers Way Co-op in Ambler for bulk cocoa mix. Pour it in Mason jars, add some all-natural peppermint marshmallows and watch people smile.
Finally, don’t forget wine cocoa – perfect for festive party or cozy night in. As Joanne Levengood of Manatawny Creek Winery once said, “Wine and hot chocolate – why not?”
Homemade Hot Cocoa Mix
Hot cocoa is a treat full of decadent flavor that’s good for you. Add a few drops of vanilla or a few grains of ground cayenne pepper. Top with miniature marshmallows, serve with a cinnamon stick and enjoy! Ingredients 1/2 cup powdered sugar 1/4 cup cocoa 3/4 cup powdered milk
1/4 teaspoon salt 1/2 teaspoon cornstarch Instructions
Blend all ingredients together in a blender. Store in an airtight container. Makes about 7 servings.
To serve: Add 3 heaping tablespoons of the mix to 8 ounces boiling water. For extra-creamy cocoa, use skim milk in place of water. Stir well. RECIPE COURTESY OF LIBBY MILLS
Gluten-Free Classic Chocolate Cake
Ingredients 2 cups gluten-free flour (I prefer Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or Pamela’s Gluten-Free All-Purpose Flour Artisan Blend) 3/4 cup cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon Himalayan pink salt 1/2 cup sunflower oil 1 1/2 cups raw sugar 2 large eggs
1 cup plain yogurt or buttermilk 2 teaspoons vanilla extract 1 cup brewed coffee or decaf coffee, cooled Frosting: 2 (3-ounce) bars milk chocolate or 3/4 cup milk chocolate chips, melted and cooled slightly
1 cup (2 sticks) unsalted butter, melted and cooled 1 large egg yolk 1 teaspoon vanilla extract 1 1/4 cups powdered sugar Instructions Preheat oven to 350 degrees. Grease 2 round 8- or 9-inch cake pans. Cut a circle of parchment paper to place on the bottom of each pan for easier cake removal. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. In a separate, medium bowl, beat together oil, sugar and eggs until well-mixed and uniform in color. Add yogurt, vanilla and cooled coffee. Stir into dry ingredients mixture. Divide batter evenly between the 2 cake pans, smoothing the tops. Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes, then turn out onto a cooling rack.
To make frosting, beat melted chocolate, melted butter, egg yolk, vanilla and powdered sugar together for several minutes, until light in color and quite fluffy. Place 1 cake layer upside down on a serving plate and spread with about a third of the frosting. Place second layer of cake on top and spread another third of the frosting over the top. Frost sides of cake with remaining frosting. Serves 8 to 10.
RECIPE FEATURED IN “KIMBERTON WHOLE FOODS COOKBOOK: A FAMILY HISTORY WITH RECIPES” (HICKORY GROVE PUBLISHING)
Chocolate Drop Sugar Cookies
Ingredients 2/3 cup butter, softened 1 cup sugar 1 egg 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1/2 cup cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup buttermilk or sour milk (see note)
Additional sugar Instructions
Preheat oven to 350 degrees. Lightly grease cookie sheet. In large bowl, beat butter and sugar until well blended. Add egg and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yields about 1 dozen cookies.
Note: To sour milk, use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
RECIPE COURTESY OF NATIONAL CONFECTIONERS ASSOCIATION
Mexican Chambourcin Hot Chocolate
Ingredients 1 cup chambourcin wine 2 cups milk 4 ounces bittersweet chocolate 1/3 cup sugar 3/4 teaspoon cinnamon 1/4 teaspoon ancho chili powder (optional) Dash salt Instructions Heat the milk in saucepan. Break the chocolate into bits and add, stirring until chocolate is melted. Add sugar and spices and stir until dissolved. Add wine, mix and serve with a cinnamon stick.
RECIPE COURTESY OF MANATAWNY CREEK WINERY
Beer can be cocoa-riffic too
For a twist on National Cocoa Day, order a chocolatey brew. Stop by The Pour House in Exton for Chocolate Milk Stout by 4 Hands Brewing Co. Made with more than “three pounds of cocoa nibs per barrel,” its “a chocolate lover’s dream.”
And at The Pour House in North Wales, try Sloop Brewing Co.’s Chocolate Milk Baked Stout, which “tastes like chocolate milk, aka cocoa, in beer form.”