I don't really know how to describe it, but it did make me wonder if our milk was just slightly bad. The recipe said to beat it to make it frothy, but I'm pretty lazy and this was looking really appetizing, so I skipped it. Yes, this is a massive wine-sized bottle of vanilla from Mexico.Īs you can see, it didn't quite fill all the way. We didn't have any vanilla extract, so I had to get some pure vanilla from this sucker: However I will be only making one serving, since I am home alone for tonight and I don't think even I could stomach 6 servings of a chocolate drink. It is copyright 1944.Īnyway, here is the recipe they provided: COME ON GUYS GET ON THE BALL.) When I say ancient, I do mean, ancient. to Blogspot: Where is your underline option? I had to go and underline it manually with the HTML edit. What I am making tonight is the aptly titled Hot Cocoa (Basic Recipe) from an ancient copy of The Good Housekeeping Cook Book (A.N. Hot chocolate is made from chunks of, you guessed it, chocolate, melted down into the mix. Hot chocolate is not the same thing as hot cocoa. Bake for 20-25 minutes until the tops of the muffins start to crack.I learned something quite crucial to my quest today.Be sure not to overfill the muffins or they may spill over the edge when baking. Place a teaspoon of marmalade into each and then top with batter making sure there is enough batter to cover the marmalade.
Spoon two tablespoons of the batter into each muffin.Add in the flour, baking soda, baking powder and combine.In a large bowl mix the oil, sugar, eggs, orange zest and liqueur.Preheat your oven to 375☏ and line a muffin tin with paper liners.1/4 cup blueberry orange marmalade from Murchie’s Tea & Coffee.
Made with zesty gourmet marmalade this recipe is *chef’s kiss*. If the idea of a serving platter of candy and chocolate makes you want to eat some fresh fruit and call your dentist, then maybe baking a sweet blueberry orange marmalade muffin is more your vibe.
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