Breakfast Archives - Page 8 of 49 - Garden Seeds and Honey Bees

Jet Black Hazelnut Cocoa

*Recipe serves approximately 18 cups Hot Chocolate, water added (Depending how much mix you use in each cup.)

**Makes about 6 cups of the Cocoa Mix

Cocoa Mix

*5 cups Instant Non-Fat Dry Milk, crushed or blended until smooth

*1 cup unsweetened Jet Black Cocoa or Hershey’s Special Dark Cocoa or a good Dutch Chocolate or Cocoa of your choice

*1 cup Powdered Hazelnut Non-Dairy Creamer, or flavor desired

*3-3 1/2 cups Confectioners’ Sugar, depending on your taste for sweetness

*pinch of Sea Salt

Note: You can also use 2 tablespoons of liquid hazelnut creamer to emphases the hazelnut flavor and a creamer texture, add to each individual cup when serving.

Cookie:

***We used Pepperidge Farm’s Pirouette Chocolate Hazelnut Pastry like Rolled Wafer with creamy filling, for dipping.

Toppings:

*Reddi Wip or Non Dairy Almond Whipped Cream or you choice of Whipped Cream topping

*Chopped Hazelnuts

*Crushed Chocolate Wafer Cookies, like Oreo’s with cream filling removed

Directions:

In a large bowl combine the above dry Ingredients and mix together well and store in an air-tight container. (How long to store the mix will depend on the expiration dates on dry milk and creamer that you use.)

We used 1/3 cup of the Cocoa mix per mug/cup mixed with 3/4 cup hot water. Repeat for each serving.

Note: We used Jet Black Cocoa and mixed ingredients in a plastic gallon sized Ziploc bag, with name of the mix, expiration date and to add 1/3 cup of mix to a cup of hot water.

See Gingerbread Man Sugar Cookie Faces

See Gingerbread Pancakes

Enjoy!

Lindy

Gingerbread Pancakes

*1 cup All-purpose Flour

*1 cup White Wheat Pastry Flour

*1/4 teaspoon Cardamom

*1 tablespoon Cinnamon

*1 teaspoon Ginger

*2 teaspoons Baking Powder

*1/2 teaspoon Baking Soda

*1/4 teaspoon Sea Salt

*1/8 teaspoon Ground Cloves

*2 cups Buttermilk, room temperature

*1/4 tablespoons Plant Based Butter like Avocado Or Olive Oil, melted

*1/4 cup Molasses

*2 tablespoons Brown Sugar

*1 Egg, room temperature

*1 tablespoon Mandarin Orange Zest or Orange Zest

***Extra Light Olive Oil or Plant Based Butter for Griddle

Directions:

In a medium mixing bowl add and sift together the dry ingredients: Flours, cardamom, cinnamon, ginger, baking powder, baking soda, ground cloves and salt.

In a 4 cup liquid measuring cup add the buttermilk, melted butter, molasses, brown sugar, egg and zest.

Add the wet mixture 1/3 at a time into the dry mixture, folding into the dry mixture and mix just until combined, set aside for at least 15 minutes.

When ready to cook, set Griddle on 325*F. Use 2 tablespoon scoop, makes about 26 pancakes. Cook 1 to 2 minutes each side.

Note: The following Icing makes all the difference in making for the gingerbread pancakes taste great!!!

Meanwhile while the pancake mix is resting make the Icing.

Gingerbread Pancakes Icing:

Double this recipe if you like a lot of icing on your pancakes.

*1 cup Powder Sugar

*1/8 teaspoon Almond extract, optional if using Almond Milk

*1 teaspoon Vanilla Extract

*2 tablespoons Milk or Almond Milk

Directions:

Mix together in a bowl the icing ingredients mix until completely combined and smooth. Pour into a pourable container for serving.

Toppings:

*Reddi Wip Real Cream or Reddi Wip Non-Dairy Almond Milk

*You could also use a thinned Royal Icing for the Icing on pancakes, I used it on the pancakes in the picture. The royal icing recipe is in the link with the sugar cookies, just thin down with a little more water, 2 drops at a time to 1/2 cup royal icing until desired consistency for drizzling on pancakes.

*Hershey’s Chocolate Syrup, optional

*Crushed Oreo Cookies, optional

*Store bought Mini Gingerbread Cookie or Homemade Sugar Gingerbread Man See recipe HERE.

**Idea adapted from the Food Network