jenn would be so proud.
her mozzarella balls have been on my recipes-to-try list ever since i read about them. i did not make homemade soup. i reconstituted a can of campbell’s tomato soup. and it was perfect. EP also took hold of the camera without me asking, and took photos like i do. :-)
i didn’t have a wire rack to bake them on, and i think this is why they came out a bit less than crispy. but i will absolutely be making these again.
we enjoyed with some simple salad (with bacon bits. because they’re soy.) and some roasted asparagus.
let’s move on to dessert. and can we forget the fact that i just posted a recipe for hot chocolate? [incidentally, when i made it for EP and me, i forgot that 1 square did not equal 1 oz, and made it with a lot less chocolate. still delicious.]
this time i wanted to make something a little bit lighter. the small chunk of chocolate bar makes an awesome, decadent dessert, but this is a good cup of cocoa.
- 1 cup milk [i used unsweetened organic soymilk]
- 2 tbsp cocoa
- 1 tbsp pb2 [i think peanut flour would work]
- 1 tsp vanilla extract [if you use pure extract, probably less]
- 1 tbsp sweetener [i used 2 tsp sugar + 2 packets splenda]
heat milk on stove. add all ingredients and whisk [i whisked for a long time, mainly because i felt like i was kicking off the holidays and wanted to make it count].
sip unadulterated, or with mini mallows [or in my case, a dollop of fluff — this will definitely be happening throughout the winter].
what i ate wednesday is hosted by jenn at peas and crayons. if you have a chance, go check out the other links this week!