Breakfast

Hot Chocolate Bombs

~ lindy

Hot Chocolate Bombs

Special Supplies:

*Semi Silicon Mold or Molds, I used the medium-large 6 cavity semi mold, found on Amazon Note: Make sure you have large enough mugs to fit the size of chocolate bombs you make!

Ingredients:

*Ghiridelli Chocolate Melting Wafers (Start with melting 1 cup of the wafers at a time in the microwave in 30 second increments stirring between increments just until melted) I like Ghirardelli (melt more wafers as needed for desired amount, 1 cup makes around 3 hot chocolate Bombs)

Making the Chocolate Bombs

After melting the wafers, spoon the melted chocolate into individual cavity spreading to the top of cavity using spoon. Repeat for each cavity. Refrigerate just until set. About 5 minutes. Then repeat this process again with the second chocolate layer.

When Second layer has set remove from the mold with the hardened chocolate and carefully remove each chocolate. Set aside while you prepare toppings.

Note: Make sure all your fillings and hot chocolate mixes are prepared and ready to add to your chocolate bombs before you start to assemble chocolate bombs.

Warm a small frying pan on stove slightly, not to hot, just until warm remove from heat, you may have to repeat this a few times if making more than 3 bombs.

Take one of the your chocolate mold halves and place the edge side down onto the warm not hot frying pan and allow the edge to melt slightly. Then remove and add fillings of your choice. Set aside, and heat a second mold half melting the edges the same as you did the first one on the warm frying pan and put together with the melted edges of your first filled chocolate half. Hold for 15 seconds to make sure it sets. If needed you can add extra chocolate around the connected/seam. Rub off excess chocolate if needed with a soft lint free dish towel. Careful not to handle the chocolate bomb to much for melting purposes and finger prints etc…

Hot Chocolate Filling

Note: If you want to use hot chocolate packets, I found that almost 1/2 a package in each hot chocolate bomb and then add the desired marshmallows, candies and etc…

Filling and Topping Ideas:

**Add 2 to 3 tablespoons of Hot Chocolate Mix to each bomb

**Homemade Hot Chocolate, see our recipe Here

**Any Store bought Hot Chocolate Mix

*Oreo Cookie cut in Pieces

*Caramel cut in Pieces

*Teddy Grahams

*Hershey Chocolate Bar, cut in squares or pieces

*Mini Chocolate Chips, for easy melting

*Melted Caramel for drizzling on top

*Melted Wafers for drizzling on top

*Any Color Sprinkles

*Marshmallows can be Large, Mini or Tiny dehydrated marshmallows, make sure to add marshmallows to every bomb

*Crushed Peppermint Candy

Note: Just make sure the candies, caramel or chocolate you put inside are cut into small pieces for easy melting.

Add Bomb to a mug and pour Warm milk over bomb and enjoy the marshmallow surprise!!!

Add more of the Hot Chocolate Mix as desired to each cup.

Also see our Hot Chocolate Grinch Bombs

Enjoy!

Lindy

Pancake Crepes

~ lindy

Pancake Crepes

**Makes 21 to 22 Crepes using a Ladle or ice-cream scoop

**Griddle or 10 inch Skillet, medium heat

Buttermilk Pancake Crepes:

Ingredients:

*5 cups All-purpose

*2 tablespoons Baking Powder

*2 and 1/4 teaspoons Sea Salt

*1 Tablespoon Vanilla

*1 tablespoon Brown Sugar

*4 cups Buttermilk (Note: You could also use whole milk and add 1 tablespoon white vinegar per cup full of milk, let sit for 10 minutes, to make your own buttermilk)

*1 and 1/2 cups Milk

*6 Eggs

*1/2 cup Lemon Lime Soda, fold in after mixing

Toppings:

*Maple Syrup

*Honey

*Bananas

*Strawberries

*Strawberry or Vanilla Yogurt or Yogurt Flavor desired

*Granola

See Pecan Almond Granola

Directions:

In a large mixing bowl Whisk together the dry ingredients; Flour, baking powder and salt.

Then in another bowl whisk together the wet ingredients: Buttermilk, milk, eggs, brown sugar, vanilla and salt. Mix together until combined, it can have a few lumps.

Slowly add the wet ingredients into the dry ingredients, stirring constantly.

Then fold in the soda. Allow the batter to rest at least 30 minutes or overnight in the fridge. (Note: Overnight is best)

When ready to make, use an 10 inch skillet or a griddle to medium-heat and use an ladle that’s a 1/2 cup. Spread around in a circular motion on skillet or griddle making about a 10 inch circle cook 2 to 3 minutes or until golden brown, flip and cook another 1 to 2 minutes. Serve them hot/warm with toppings of choice.

(Note: You could also use a Ice-cream scoop (1/4 cup) but you would need to scoop two times for each pancake crepe. We also used a large griddle we could make 2 crepes at a time.)

See Best Granola and Pecan Almond Granola

Enjoy!

Lindy