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Makes 2 servings.
In a pot wisk together all of the below ingredients (stir consistently to avoid burning), bring to a simmer over medium heat and serve with marshmallows or whipped cream or simply alone in a nice mug. Enjoy!
3 cups of skim milk (I use Farmland skim plus, if you don’t have that you can use 2% or whatever kind of milk you have)
1/4 cup of unsweetened coco powder
Pinch each of cinnamon, allspice and nutmeg
2 tablespoons confectioners sugar
splash of vanilla extract
tiny pinch of salt
5-8 semisweet chocolate chips
I went to watch the NY Giants season opener Sunday. And that means — Tailgating! I was asked to make something sweet, and there is no bigger crowd pleaser than brownies. Check out these delicious brownies – made from scratch. Try it just once, and you will be amazed at how much more yummy they are then the boxed variety.
1 cup of butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs, slightly beaten
1 cup flour
1/2 cup unsweetened cocoa powder (like Hersheys)
1/2 teaspoon salt
1 generous handful of mini chocolate chips
Preheat oven to 350.
In medium saucepan over low heat, melt butter. Add sugar, vanilla and eggs. Whisk until blended well. Sugar should melt / dissolve mostly. Do not let it boil – you will get scrambled eggs – (simmering is okay).
Measure out flour, cocoa and salt in a large bowl. Mix to combine. Stir in butter and sugar mixture to combine. Fold in mini chocolate chips.
Pour into a 13 by 9-inch pan sprayed with PAM. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool. Cut into triangles. Enjoy!