Baby it's cold outside

Awesome Chilly weather here in the LV. The Oregonian Ronks were excused to go home after Sacrament yesterday due to a snow storm that's still on the ground. The Siufanuas got lots of Snow but too warm to stay for the season. The California Lyons Cajon Pass was closed. And for us, It was fun to see the first snow fall today. When the clouds cleared the near by mountains were so beautiful. It made me homesick for the Ohio Valley.

But with so many hot cocos to choose from; I was quickly brought back to the reality that I'm over 60 ok 61 and not into shoveling snow. Actually these are pictures of Frozen Hot Chocolate that can just as well be made in a hot version. These frozen concoctions are served in several high end restaurants . Made with 12 or more different domestic and imported chocolates and creams.

This one has gold on it...thus the cost of $25,000 and the Guinness World Record for the most expensive dessert in the world November 7, 2007.

Anyone had one of these? NOT the $25,000 one the $8 ones at the top.

I could be happy with a half a can of whipped cream, a little carmel and strings of homemade hot fudge. Yum. Oh yes a chunky light homemade marshmallow would just be the perfect topper.

I think a stash of cocoa in your food storage would be a sweet delight for everyone in times that something so small would bring such BIG delight. Share your fav or unusual one with us.

Here's a very inexpensive Frozen Chocolate recipe to try.

peeptoepumpsandpearls.blogspot.com/2008/08/fr...

And here's a Hot cocoa mix recipe.

SUBMITTED BY: Earla Taylor Servings - 52

INGREDIENTS
11-1/2 cups dry milk powder
5-1/2 cups sifted confectioners' sugar
2 cups unsweetened cocoa powder
2 cups powdered non-dairy creamer


DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 15 cups, or about 45 servings.
In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 52 cups mix, or enough for about 52 servings.
For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.