I haven’t figured out the intrigue with big bowls, or “Super Bowls” as they are affectionately called, but I wanted to get in on the action. On this inaugural iPhonetography Friday (in which I share with you some photos taken with my iPhone) I present you my favorite dishes served in bowls:

Pasta Primavera

Spaghetti Marinara - my favorite food in the whole world

Tomato Basil Soup with Grilled Cheese Sandwich

Salty Steamed Edamame

Not Microwave Popcorn

Ice Cream - Why stop at one? Mint Chocolate Chip AND Cherry Garcia

—

Two years ago today I was exploring Seattle with my realtor looking for the perfect home. A home with a large kitchen to cook and an even larger area to entertain. A home with enough room for an office and a nursery. A home to call “ours” and in which to have a baby or two. This was the third house-shopping day, and the first that I was alone with the realtor. It was a Friday and he had to work. I went in to work with him that morning, like I did most Fridays, to work on the bookkeeping for our small machine shop in Ballard, Washington. I was only there for a couple of hours before I left for the house-hunting appointment with Diane, our realtor and Kal’s wife, one of the other shop guys. I went into the shop to say goodbye to him. He eyed my smoothie breakfast so I gave him the rest. He told me I was the best wife ever and kissed me goodbye. As he was walking away he turned back with a big smile and wave and said, “I love you so much. I’ll see you in a few hours.”

As we walked out of the first home of the day, Diane took a phone call and walked away from me. I could tell something was wrong but kept my distance to avoid eavesdropping. She came back and grabbed both my arms with her hands, looked straight into my eyes with tears welling in her own and said, “We need to go to the shop. Follow me.” It was only a few minutes away. I called him three times on the way there and didn’t understand why he wasn’t answering his phone. My phone rang. “Madre”. I ignored the call. There were two police cars in front of the shop.

No ambulances. No fire trucks. It must not be that bad.

The street was over-crowded with parked cars. I had to park half a block away. I ran the half-block to the shop, not sure my stiletto boots would carry me. I stopped short just inside the doorway. My realtor was standing there staring at me. Next to her were two policemen. All the shop guys were sitting, standing, or leaning, all eyes on me. I looked towards his office chair where I saw his blue coveralls and worn black work boots from the corner of my eye.

Who is in his chair? Where’s Jon? What’s going on?

“Where’s Jon?”
The officer started, “There’s been an accident…”
“Don’t sugar coat it”, I snapped.
“He’s gone.”
He’s gone? Where is he? Is he on his lunch break? At the hospital? What does that mean “he’s gone”?
“What?!” I croaked with what felt like the last breath I had in me.
“He’s dead.”

My knees stopped working. My realtor caught me as she wailed loudly. I started towards the door to the machine shop. The officer stepped in front of me and told me I didn’t want to go in there. Then I was sitting in his office chair. How did I get here? I’m pretty sure someone was sitting in this chair just a moment ago. The officer told me he’d give me a few minutes and then we would need to talk. He looked like a baby. I’m only 26. Jon is only 27. This police officer must be 15. Does he even know what he is dealing with? What I’m dealing with? Why isn’t he more upset?

Suddenly the room was empty, although I don’t think it actually was. I was sitting in Jon’s office chair. The chair and desk where I sat once or twice a week to do the bookkeeping. It seemed so foreign and uncomfortable now. I was wearing the coat he wore in to work that morning. His phone was in my lap and I was looking through his wallet as if I’d find him there.

I think I used his phone, but I can’t be sure. I called David, Jon’s best friend. I explained that there had been an accident and that Jon had died instantly. I don’t think I explained things eloquently; in fact, I think I blurted it out. We sat in stunned silence on the phone for what felt like an eternity. It was the most comforting silence. He stammered something and we hung up. The police officer was back and telling me to call somebody that could drive me home. I could feel my gaze cut through him as I said I wouldn’t be leaving. He said I’d need a ride later and for now someone to just sit with me. So I called the person I knew could get there the quickest. “Madre” was calling again. This time I answered. “I’m so sorry sweetie” her voice cracked through the phone. Something about a plane and seeing me in a few hours.

Now the tiny office was filled with people. The two police officers, a medical examiner, the Medical Police Chief, a Labor and Industries representative, two Hazmat employees. Everyone handing me business cards, explaining who they were, what they needed from me, and what I’d need to take care of in the coming days. Everyone was walking in and out of the door connecting the office to the shop. The one I was blocked from entering. I stared longingly and achingly at that damn door. A few different people told me that I didn’t want to go in there, that I didn’t want to see him. I agreed. All the “business” took several hours. I sat and watched as they rolled a purple cloth-covered stretcher from the shop and into an ambulance. I felt an incredible urge to run towards him and an even stronger force holding me back. I was mere feet away from him, but I couldn’t go to him. All I could do was sit and watch and listen to everyone’s instructions.

I was numb. The whole day whizzed by while moving in slow motion with my numb self at the center of it all. My head spinning but focused on the things that needed to be done. I was comforted by friends and family, but was unable to feel comfort. The day didn’t make sense. Was it even real? It didn’t feel real, but it felt too real.

It wasn’t until the following morning that it hit me like a ton of bricks. January 30th, 2010 was the first time in my 26 years that I completely understood that term. I sobbed and sobbed and felt like I’d never be able to breathe again.

–

We met when we were twelve. I thought he was cute but he didn’t like me. I got over it. We became friends when we were fifteen. Good friends. We went to Disneyland together every Sunday after church. First with all our siblings and eventually just the two of us. We would give each other relationship advice and opinions about significant others. One cold and rainy Sunday night we cuddled up to watch the fireworks while sitting outside Village Haus Restaurant (except we always called it the Pinocchio place). It was a friendly cuddle, a necessity because we were so cold! A short while later, on Christmas Eve, 2000, Jon asked me to be his girlfriend. We were seventeen. We spent the next five years figuring out how to be adults, how to be in an adult relationship, and be responsible for ourselves. On the evening of November 25, 2005 at the top of the Space Needle overlooking the Seattle skyline, Jon got down on one knee and asked me to be his wife. We got married in Orange County, California on September 15th, 2006. We danced to our song Fly Me To The Moon by Frank Sinatra. We moved to Seattle, Washington a few months later. I got to be his wife for three-and-a-half years.

–

Two years has flown by and dragged on. Death is a funny and terrible thing. It mixes up emotions. Causes them to all happen at once. It doesn’t make sense, but it is one of the only absolutes. Everyone dies. Everyone knows someone that has died.

Friday, January 29th, 2010 was the worst day of my life. It was the start of a whole new life for me. A whole new me. The death of my husband has changed me. I’m not the same person I was two years ago. Some parts are better, some parts are worse, but nothing is the same. Sometimes I don’t feel like me. Sometimes I don’t recognize myself in the mirror.

I dreamt about him every night for about the first six months following his death. I still dream about him sometimes. Sometimes they’re normal good or weird dreams. Sometimes they’re terrible.

I still sleep on one side of my queen-sized bed. Having a pile of laundry, books, magazines, or homework on the other side is sometimes necessary.

I was a good housewife. I kept the house tidy, packed Jon’s lunch most days, and cooked us dinner every night except “date night”.  I never brought home take-out for dinner. Now I eat fast food or order from a restaurant way more than I should, and way more than I want to. I struggle to keep my home clean now. I just don’t have the energy. Cooking is so therapeutic for me, and I do it often enough for blog posts, for school, and for work, but cooking normal things like dinner every night feels like it requires too much energy.

I used to exercise 5-7 days a week. I was fit and sexy. I loved my body. I gained 35 pounds in the months following Jon’s death and I haven’t lost them. I (luckily) have never struggled with self esteem or body image issues, but I don’t love my body like I once did. I feel fat and gross sometimes. I sigh when I see my stomach rolls in the mirror.

Taking showers and brushing my teeth are a chore. I have to remind myself that they are necessary activities if I want to keep people in my life. Wearing makeup makes me feel better but I often don’t because I just don’t feel like making the effort.

I have reminders set in my calendar to pay my bills. I once had an amazing memory (something Jon and I shared). Now I have an alert to remind me to pay rent. Even with that alert I have been late on my rent payment several times.

I hate the phrases: “Time heals”, “God has a plan”, “Journey”, “Widow”

Last year, on the first anniversary of his death, I buried Jon’s ashes. Along with his ashes I buried a journal we kept that was “our story”. It started with the story of how we met and became a couple. A story I loved to tell to anyone who would listen. A story that is too hard to tell now. A story that now has an end. Along with our journal I buried our wedding rings. It felt right at the time, and it still does. This year, this morning, I’ll go light a candle on his grave and then go to church where I’ll cry in sorrow and anger and mixed emotions.

I have spent the last two years learning to grieve. Learning to accept what has happened and learning to move forward with my life. Jon will forever occupy a piece of my heart. I feel stronger now than I did two years ago. Stronger than I did a year ago. I am not the same woman who woke up married and ready to start a normal day that morning two years ago. I have been changed. Deeply affected by a terrible tragedy. The last two years have felt like a chore to wake up and get out of bed every day. It feels like it takes all my strength just to live. I know it won’t always feel this way, and it isn’t nearly as bad as it was a year ago. Time doesn’t heal. Things are different. Not necessarily better or worse, just different.

My life isn’t all depressing.  My parents and siblings have been great. Sunday family dinners are the highlight of my week and we usually spend that time laughing. I have an amazing small group of friends that have walked with me for the past two years and kept me alive. I have many wonderful things and people in my life whom I love and who love me back.

–

Bachelor Food – Jon’s Final Culinary Endeavor 

Jon woke up that morning in an amazing mood. He made breakfast out of leftovers. He had recently made his “bachelor meal”, one of the few things he cooked: polska kielbasa, red bell peppers, onions, and potatoes sauteed with a splash of beer altogether in a cast-iron skillet. He called it his “bachelor meal” because polska kielbasa makes me sick to my stomach so he only got to make it when I didn’t feel like cooking or didn’t have an appetite for some reason. He cooked that into an omelette that he then wrapped in a tortilla; a bachelor breakfast if ever I saw one.

I taught you the other day how to have a successful girls night.  One of the key components is to have something sinfully rich, chocolatey and amazing for dessert.  Here is the perfect solution.  I originally saw this recipe over on Recipe Girl.  It was love at first sight!  My salivary glands became activated immediately upon seeing that title and first photo.  As I read more about this chocolate wonder and skimmed the recipe I just had to make it mine!

The chocolate cheesecake recipe looked divine and her warning of it being a thick batter just made my craving that much more intense.  I used her chocolate cheesecake recipe for the cheesecake layer.  I have a simple and perfect go-to devil’s food cake recipe that I just couldn’t abandon in my time of chocolate need.  In addition to that I also made a chocolate glaze to top my cakes instead of using the sour cream chocolate frosting used in the original recipe.  Finally, since it was girls night and chocolate cake just is not for sharing I made individual little cakes (and bite-sized ones, too, just for fun).

To make the individual cakes I just used a 3-inch round cookie cutter to cut out the cake and cheesecake then spooned the chocolate glaze on top and let it drip over the edges.  I can’t even tell you how many bites of cake and cheesecake I ate while cutting out and assembling these little guys!  I ate more that night at girls night and even more the next day at family dinner (and even more while trying to figure out how to turn them into cake pops.  More on that later).

Like the original recipe says, “This cake is for big time chocolate-lovers”.  Enjoy!

Chocolate-Glazed Chocolate Chocolate Cheesecake Cake
or Chocolate Cheesecake Cake
or Chocolate Lover’s Dream Come True Cake
or Make Me Now Cake!

Chocolate Cheesecake
From Recipe Girl
Makes one 9-inch round cheesecake
5 ounces bittersweet chocolate (70% cocoa), chopped
Two 8-ounce packages cream cheese, at room temperature
1/2 cup + 3 tablespoons granulated white sugar
2 tablespoons unsweetened cocoa powder
2 large eggs

-Preheat oven to 325 degrees
-Fill a large roasting pan with about two inches of water and place in oven while it preheats
-Melt chocolate and set aside
-Beat cream cheese with an electric mixer until it is smooth and creamy
-Mix in sugar and cocoa powder
-Add eggs, one at a time, beating after each addition
-Mix in melted chocolate
-Mix until smooth (the batter will be very thick and not like your typical cheesecake batter)
-Scoop into a springform pan or straight-sided cake pan (The pan should be greased and the bottom lined with parchment paper)
-Smooth batter to form a flat surface
-Carefully place the pan into the water in the large roasting pan already in the oven
-Bake for 45 minutes or until the batter is set and not jiggly
-Allow cheesecake to cool, wrap with plastic wrap, and store in freezer until ready to use (remove from the freezer about ten minutes before you plan on cutting out the smaller portions)

Devil’s Food Cake
Makes Two 9-inch round cakes
1 Cup Cocoa Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
2 Cups All Purpose Flour
3 Eggs
1 1/2 Cups Sugar
1 Cup Vegetable Oil
1 Cup Milk
1/3 Cup Brewed Coffee

-Sift together flour, cocoa powder, baking soda and salt
-In separate bowl beat together eggs and sugar
-Mix in the vegetable oil
-Gently fold in half the flour
-Mix in the milk and coffee
-Gently fold in remaining flour
-Pour batter into two greased 9-inch cake pans
-Bake for 15 minutes or until cake springs back when gently pressed

Chocolate Glaze
16 Ounces Chocolate
2 Sticks (one cup) Unsalted Butter
2 Teaspoons Corn Syrup

-Combine all ingredients in a heat-proof bowl
-Melt over a double boiler or in the microwave in short bursts
-Cool to room temperature

To assemble cakes
-Using a 3-inch round cookie cutter, cut as many circles out of all the cakes as you can
-Place one round of devil’s food cake on a cooling rack with parchment paper underneath
-Place one round of chocolate cheesecake on top of the devil’s food cake
-Top with another round of devil’s food cake
-Pour chocolate glaze over assembled cakes and allow it to drip over the sides
-Let sit for ten minutes to allow the chocolate glaze to harden (or consume immediately if you just can’t wait!)

Get in the kitchen and make something delicious together!  We made pizza.  Elyse has this wonderful pizza crust recipe so we made three varieties.  Margherita Pizza (mozzarella, tomatoes, and basil), Chicken Alfredo Pizza (alfredo sauce instead of red sauce, chicken, garlic, and crushed red pepper), and Roasted Vegetable Pizza (Roasted eggplant, squash and zucchini with pesto and goat cheese).  Oh man, I’m starting to crave them all again.  I may need to instate a weekly Pizza Night in my home.

Finally, have something sinfully rich, chocolatey, and amazing for dessert.  We had this chocolate cheesecake sandwiched between two layers of devil’s food cake and draped in chocolate glaze.

Make pizza tonight with the girls, or the boys, or your family.  It will be a fun way to get in the kitchen and create something together!

Perfect Pizza Crust
Makes One 12-inch pizza crust

1/2 Cup Warm Water
1 Teaspoon Active Dry Yeast
1/2 Tablespoon Honey
1 Teaspoon Salt
1 Tablespoon Olive Oil
3/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour

-Mix together water, yeast, and honey
-Let sit about ten minutes, or until the mixture is foamy
-Mix together the two flours
-Using a dough hook or your hands mix in the salt, olive oil, and half the flour mixture
-Mix in the remaining dough in batches until the dough reaches a tacky, but not sticky to the touch, consistency. You may or may not need all the remaining flour
-Knead the dough by hand or with the dough hook until it is smooth and elastic
-Lightly grease a bowl that is twice the size of the dough
-Place the dough in the greased bowl and cover with plastic wrap or a dry kitchen towel
-Leave out at room temperature for 2 hours
-The dough will about double in size
-Roll dough into a 12-inch circle and top with ingredients of your choice

If you have a pizza stone sprinkle it with semolina flour or cornmeal before putting rolled-out dough on it. You can also line a cookie sheet with parchment paper to bake your crust and avoid sticking.

-Bake at 500 Degrees for 10-15 minutes or until crust is golden brown and cheese is bubbling

Topping Ideas:
Pepperoni
Sausage
Black Olives
Mushrooms

Margherita Pizza
-Sprinkle dough with shredded mozzarella cheese
-Top with sliced tomatoes
-Bake at 500 degrees for 10-15 minutes or until crust is golden brown
-Remove from oven and top with chiffonade of fresh basil

Chicken Alfredo Pizza
-Spread alfredo sauce on dough
-Sprinkle with shredded mozzarella cheese
-Top with pre-cooked chicken, grated parmesan cheese, minced garlic, and crushed red pepper flakes
-Bake at 500 degrees for 10-15 minutes or until crust is golden brown

Roasted Vegetable Pizza
-Spread pesto on dough
-Sprinkle with pre-roasted eggplant, squash, and zucchini
-Top with goat cheese
-Bake at 500 degrees for 10-15 minutes or until crust is golden brown

I made tamales for the first time when I was in Junior High.  We went over to my dad’s friends’ house and made tamales with them just before Christmas.  It was my first experience making or eating tamales and it was, unfortunately, wasted on me.  I was an extremely picky eater.  I enjoyed the tamale-making process, but as far as I remember I only ate one tamale and I didn’t really even eat it.  I just picked at the masa.

My next tamale-making experience was last summer in culinary school.  We only got to make three tamales, though, because it was just for the learning experience.  Having a new-found love of tamales I wanted to have a big tamale-making day like so many people do leading up to Christmas.  I promised my friend, Marky, we would make them together.  Since everyone was so busy leading up to Christmas we instead had a New Year’s Eve Tamale Party!

A few of my friends brought over Mexican food side dishes and I provided all the tamale ingredients.  I mixed the masa and lard ahead of time.  Oh yeah, I wanted to go totally authentic so I used lard, and it was delicious!  We spent the evening laughing, chasing around the kids, and making tamales.  It was a good night.

We made, and ate, lots of tamales.  Queso fresco, chicken, roasted poblanos and chorizo were the stuffings of choice.  We ate so many that I spent the next two days making more tamales to give to my family and to just have on hand.  I now understand what a huge undertaking tamales are.  It’s not that you have to make so many at a time. It’s that you want to!  They’re so good and so easy to consume in large amounts that you have to make enough to freeze so that you have them for months to come!

Not wanting to waste anything I even made little tiny tamales out of the little tiny corn husks I had left over.

Tamales
Makes 40 Tamales

50 Corn Husks
-Soak in water for at least 20 minutes prior to using so they become pliable.
-Remove from water and pat dry just before assembling. If they become too dry before you get the chance to use them just place them back in the water for a few minutes. I leave mine in a large bowl of water next to my work area and take them out one at a time.
-Tear 10 of the corn husks into 1/4 inch strips. These strips will serve as ties to hold the tamales closed

Tamale Dough
If you are afraid of lard you can use vegetable shortening instead. It just won’t be quite the same fatty deliciousness.

3 Cups Fresh Masa
1 Cup Lard
(You can find fresh masa at tortilla-making places or at Mexican markets. Some larger chain grocery stores carry it, as well. Look for packages labeled “Coarse Ground Masa” or “Masa Para Tamales” Do not buy the package labeled “Masa Preparada Para Tamales” that one has a bunch of stuff already mixed in and just isn’t the same as doing it yourself.)
1 Teaspoon Salt

-Using an electric mixer, beat together all ingredients until light and fluffy

OR

3 Cups Masa Harina (This comes in a package like flour and is a powder)
2 Cups Chicken Broth
1 Cup Lard
2 Teaspoons Salt
1 Teaspoon Baking Powder

-Mix together the masa Harina and chicken broth to form a thick dough
-Using an electric mixer, beat in the lard
-Add the salt and baking powder
-Continue to mix on high until dough is light and fluffy

To Assemble Tamales
-Remove corn husks from water and pat dry
-Lie flat on a cutting board or sanitized work surface
-The corn husks have a natural curve to them, allow the curved ends to point up. This will make it easier when folding the tamales
-The corn husks will look like a triangle. Place the widest side towards you. The narrow top will be folded down later to close the tamale
-Spread a thin layer of masa across corn husk leaving a 1/2 inch border on one long side and about an inch at the narrow top of the corn husk
-The thickness of your masa will determine cooking time and masa-filling-ratio. If you like a lot of masa then lay it on thick. If you prefer more filling then make a thin layer of masa. Don’t go so thin that you can see the corn husk through the masa.
-Place filling ingredients in a line down the center of the masa-filled corn husk
-Fold over in thirds using the 1/2-inch border as the top layer of the tamale
-Fold down the narrow top towards you and tie with a corn husk string
-Place the tamales, open side up, in the top portion of a steamer – lay the tamales against each other like fallen dominoes to get as many in the steamer as possible
-Steam for one hour or until the masa falls off the corn husk when gently pulled

Tamale filling ideas:
Roasted and peeled Poblano Peppers
Queso Fresco (this is the best cheese for tamales because it doesn’t melt)
Pre-cooked Chorizo
Pre-cooked Chicken

Tamale Accompaniments:
Crema
Salsa (I like Herdez Salsa Verde with tamales)
Guacamole
Corn
Refried Beans
Mexican Rice

They were completely in love until the day she died.  My grandfather has not stopped loving her. I remember my mother calling their house one time when I was about fifteen.  The phone rang several times before they picked up and when my mom commented about that my grandma said, “Oh your father and I were tangled up on the couch.”  That is one of my favorite memories of them as a couple, and defines what their relationship was like in my eyes.  When I went through my feminist, woman-power stage I didn’t approve of the way she waited on him hand-and-foot, but I now see it as an important part of their marriage and something I wanted to emulate as a wife.  She would cook dinner, get it all on the table and served, sit down, and then notice he didn’t have a drink.  So she would get back up and get something for him.  He always protested and told her to sit back down and that he would get it himself, but by the time he uttered one word she was already up and halfway back.

She didn’t just live to serve him.  He treated her equally like royalty.  He appreciated all she did for him and took care of her.  I have this photo of them at a park.  They are walking away from the camera and are holding hands.  I remember when that photo was taken.  I was a snotty, moody teenager, and even then I loved the scene.

My mother gets many of her traits from my grandmother and I from my mother.  Whenever we are being stubborn or ornery we blame it on our heritage.  Many of the traits that make us who we are came from her.  Traits we love, but that others don’t so much love. My sister is really the worst of all of us. Definitely the meanest and most like my grandma.  Love you, Rach!

Of all the legacy she’s left behind my favorite food-related things are apricot fried pies.  She was from Oklahoma.  Fried. In bacon drippins.  So good.  The apricot fried pies are a heavily guarded family secret so I can’t share it with you!  Just kidding.  Maybe I’ll share it one day.  It is so simple and so delicious and so feels like home.  For now I’ll share with you my spiced version of these pies.  I use puff pastry, and I bake them. Mine are totally fabulous, too.

It was a happy coincidence that my mother and I decided to make this apricot filling on the same day.  So I have in my fridge the classic family version and my spiced version just waiting to be spread on toast, served over ice cream, and stuffed into buttery pie crust.  

Spiced-Apricot Pocket Pies
Makes about three cups of filling

2 Pounds Dried Apricots
1/2 Cup Sugar, or more to taste
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves

Homemade or store-bought puff pastry or pie dough

-Place dried apricots in pot and cover with water
-Simmer over low heat, don’t boil, one hour (the apricots will absorb most of the water and double in size)
-Remove from heat and mix with an electric hand mixer until smooth
-Add more water if necessary to reach desired consistency. It should be the consistency of jam or preserves.
-Mix in sugar and spices
-Taste and adjust seasoning. The amount of sugar called for in this recipe makes it sweet, but still allows the tartness from the apricots to come through.
-Cool to room temperature then refrigerated in an airtight container.

This mixture will last up to two weeks in the refrigerator and can be frozen for up to one year. If properly canned I’m sure it would last far longer.

To assemble the pies:
-Cut puff pastry or pie dough into three-inch squares
-Place one tablespoon of mixture in center
-Dip fingertip in water and run around edges of pasty dough
-Fold into a triangle and seal edges with the tines of a fork
-Prick top of sealed pies with fork to vent
-Bake in 350 Degree oven until golden brown, about 12-15 minutes
Two sheets of store-bought puff pastry yields 18 pies

I have been wanting to share this recipe with you since the weekend after Thanksgiving!  When I was working in the restaurant at school we had a flatbread appetizer that changed weekly.  One week it was flatbread with maple-roasted squash, goat cheese and micro basil.  It was so yummy!

When my uncle asked me to help him cook for a post-Thanksgiving dinner party I just knew I needed to serve this soup as one of the courses. (Also on the menu was roast leg of lamb with tarragon sauce, baby carrots, baby pattypan squash, black truffle risotto, and chocolate mousse.) It was a fun dish to create because it doesn’t have very many ingredients and my uncle and I spent about half an hour tasting the soup then adding a little more of this or that until it was perfect.  I encourage you to do the same at home. Taste the soup throughout cooking.  Add more maple syrup if it isn’t sweet enough, more heavy cream if it doesn’t feel smooth and creamy enough, more salt and pepper if it just sort of lacks flavor, or more lemon juice if you can’t quite put your finger on what it needs.

Butternut squash is on the sweeter side of the savory squash family.  The addition of maple syrup, heavy cream, and goat cheese make this a sweet, savory, tangy and satisfying soup for the last bits of wintertime.  (For those not in Southern California you still have plenty of wintertime to enjoy this warm meal.)

This hot cocoa would be considered “sipping chocolate” by some and a ridiculous indulgence by others. It is so thick and rich that if you’re not a chocolate lover like me you’ll want to serve it in small espresso cups instead of regular mugs.

I hope you are all spending quality time with the people you love the most. The holiday you celebrate (or don’t celebrate), the day on which it falls, the madness of the season, whatever you’re doing today and for the final week of this year. It doesn’t matter as long as you’re with those that make you happy and make you feel loved and whole.

Merry Christmas and Happy Hot Cocoa to you from Daisy!

Crazy Chocolate Lover’s Indulgent Hot Cocoa

1 1/4 Cups Whole Milk
3/4 Cup Heavy Cream
1/2 Cup Sugar
4 Ounces Bittersweet Chocolate (or semisweet if you like it sweeter)
1 Teaspoon Vanilla Extract
1/4 Teaspoon Ground Cinnamon

-Chop chocolate into small pieces
-Place all ingredients in a saucepan
-Heat over medium to low heat until chocolate is melted and drink is hot
-Do not boil
-Stir constantly, scraping side and bottom of pot with a rubber spatula
-Serve immediately. This will thicken as it cools

Before I started this hot cocoa series I went shopping at several grocery stores looking for all the different chocolates and flavorings I could get my hands on. One item I found was Dagoba Organic Chocolate. Star Wars chocolate?! Yes please! (I’m not a nerd. I just have several in my life whom I love.) Just pretend there is an “h” on the end.

I bought this chocolate just because of the name, but I noticed it was organic and fair trade certified. I began researching the company and liked what I found. I am not affiliated with (or compensated by) this company in any way, but I believe in giving credit where credit is due. I rarely discuss brands here, but when I find a company I can stand behind and support I like to share. So go to their website to learn more about them.

In Star Wars, Dagobah is where Luke Skywalker goes to be trained by Yoda. I think Chai Spiced Hot Cocoa was probably a regular beverage in Jedi training. I mean, chocolate makes me stronger and chai spices definitely help improve my force skills.

Chocolate, spices, Yoda-approved. What’s not to love?

For those that celebrate Christmas today (like my dad’s side of the family). Merry Christmas! Have a wonderful day with your loved ones, and enjoy some Jedi Hot Cocoa together.

Chai-Spiced Hot Cocoa (From A Galaxy Far, Far Away)
Makes six servings

6 Cups Milk
1 Cup Powdered Sugar
1/2 Cup Cocoa Powder
5 Whole Cloves
3 Whole Black Peppercorns
2 Cinnamon Sticks
1 Vanilla Bean – Split in half lengthwise and scrape out inside
1 Bay Leaf

-Mix all ingredients together in saucepan
-Steep over low heat 20 minutes
-Whisk to incorporate powders into milk
-Strain into mugs
-Serve hot

My mother loves coconut.  Coconut anything.  There is no way I could do Twelve Days of Cocoa and not include coconut in some form.  There is a large coffee chain that had a mocha coconut frozen beverage during the summer and she quickly became addicted.  I mean, um, she rather enjoyed them.  In moderation.

So this one is for you, Mom.  (Yes, I will make this on Christmas Day at your house.)

This cocoa recipe does sort of cheat in that it requires coconut extract instead of fresh coconut.  I have found that adding the coconut extract into the ganache while cooling infuses the flavor without overpowering the beverage.

Kitchen Tip:  When toasting the shredding coconut keep an eye on it.  Unless, of course, you prefer burnt coconut hot cocoa.

Toasted Coconut Hot Cocoa
1 1/2 Tablespoons Coconut Ganache
1 Cup Milk
1 Tablespoon Shredded Coconut (can be found in the baking aisle of your supermarket)

-Mix together ganache and milk until well combined
-Place coconut on baking sheet and toast in 350 degree oven until lightly browned (keep an eye on this as it only takes a few minutes)
-Serve hot in your favorite mug
-Top with toasted coconut

Coconut Ganache
1/2 Cup Heavy Cream, hot
3 Ounces Chocolate, chopped
1/8 Teaspoon Coconut Extract

-Pour hot cream over chocolate
-Gently stir to melt chocolate and mix well
-Add coconut extract just before chocolate is completely melted