raspberry hot chocolate

January 31, 2014

raspberry_hot_chocolate_1Sometimes I need something sinfully decadent in order to bring myself back to sanity. Is it good for me? No. Will I end up with a stomachache? More than likely. Do I care about either of those things? Absolutely not. Because when teeny tiny things that mean nothing set a person off you know you need to take a moment to decompress. This amazing mug of goodness will do wonders for those ugly moments. Next time I feel like I am going to scream I think I will just make some raspberry hot cocoa instead.

raspberry_hot_chocolate_2Confession: flavored syrups for drinks sort of freak me out. I am not sure why but for the most part I avoid them (with the exception of the holidays and peppermint mochas). Good news is your favorite flavor is crazy easy to make at home. All you need is fruit, sugar and water for this version.

raspberry_hot_chocolate_3How amazing do those raspberries look? Jettie and I devoured the leftovers as if by eating berries we would somehow force spring. It didn’t work.

raspberry_hot_chocolate_4raspberry_hot_chocolate_5The most tedious step of this process would be the skimming of the foam. Important not to skip this step because your syrup will become cloudy if you leave what floats to the top in the pot.

raspberry_hot_chocolate_6The raspberries will really lose their color after they have been boiled to oblivion. Absolutely do not press down on the fruit when straining. All your hard work of skimming the foam will be rendered useless.

raspberry_hot_chocolate_7Pretty bottle of berry syrup makes me so happy. I love the control of fruit to sugar ratio a person has with a recipe like this. It is also more versatile than just flavoring drinks – for example, reduce in sauce pan for drizzling over your morning pancakes. Um, yum!

raspberry_hot_chocolate_8Time for the chocolate. Our family in general does not drink cow’s milk with the exception of keeping half&half on hand for coffee. I was unsure of the combination of half&half, almond milk and chocolate but the texture was perfectly smooth and creamy. I am sure any milk would do – use your favorite (just don’t skip on the half&half).

raspberry_hot_chocolate_9The hot chocolate makes the syrup recipe look complicated so clearly there is no excuse to at least not make this. Simply put your favorite milk and half&half in a pot over low heat. Add chocolate. Stir. Smile.

raspberry_hot_chocolate_10By itself the hot chocolate is amazing, adding the raspberry syrup sends it into another realm of deliciousness. The amount of syrup you use is completely up to you. If you want to add a shot of your favorite raspberry liquor that is perfectly acceptable (and encouraged) as well.

raspberry_hot_chocolate_11And then without shame I added fresh whipped cream and reduced raspberry syrup. Judge all you want, I don’t care.

raspberry_hot_chocolate_12Beautiful, tasty and good for your soul. Looks like much of the country is in for the long haul with this nasty winter. A batch of this may make it slightly easier to bear.

Enjoy!

brandyjsig

 

 

 

raspberry hot chocolate
 
Print
Ingredients
  • 16 ounces fresh raspberries
  • 2 cups water
  • 1 cup sugar (less or more depending on your sweetness preference)
  • 1 cup milk of your choice (almond, whole, 2%, etc...)
  • 1 cup half&half
  • ½ cup semi sweet dark chocolate chips
Instructions
  1. Rinse raspberries and place in pot with 2 cups of water over medium high heat. Bring to a boil, reduce and let simmer for 20 minutes. Skim any light colored foam off top occasionally.
  2. Strain raspberries over medium bowl. Do not press down on berries to extract more liquid. Place liquid back in pot and add sugar. Bring to a boil and then simmer for 5 minutes. Stir to dissolve sugar and skim off any additional foam. Take off heat and allow syrup to cool before placing in an airtight glass container. Store for up to 2 weeks in refrigerator.
  3. To make hot chocolate combine milk with half&half in a small saucepan. Warm over medium-low heat, then stir in chocolate chips. Stir until melted (there will be particles of chocolate throughout.) Pour hot chocolate into mugs, add raspberry syrup and serve.
Notes
If hot chocolate is too chocolatey add more milk. Not sweet enough add a teaspoon or two of sugar.
Nutrition Information
Serving size: 2 (small mugs)

raspberry syrup recipe from The Shiksa in the Kitchen, hot chocolate recipe from Pioneer Woman

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freefall to fly – what i’m reading

January 30, 2014

In the midst of “Snowmageddon ’14” (you know, that snow and temps that chained us to the confines of our homes for three days?) this lovely book somehow made it’s way to my doorstep, thanks to a sweet friend of mine.  It’s been too long since I have really let myself dive into a book, and this one came at a time when I had no excuss not to.  So in I dove.

freefall_to_fly_1Freefall to Fly is a memoir written by Rebekah Lyons, where she full-heartedly dives into finding her purpose and using it to help others.  Somehow, she touches on anxiety, unreached goals, faith, finding purpose, channeling your purpose, community, vulnerability and transformation- all in a quick read.  Can we all relate with this?  On some level, I believe yes.  She asks the hardest question, of why are so many women facing anxiety and depression?  Are we failing eachother as women?

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So many chapters were read with tears streaming down my face.  Not always for myself, but for every woman that I know.  Her writing is beautiful, and her words were incredibly refreshing, each page better than the last.

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I closed this book with renewed hope; hope in humanity, in friendships, and in fulfilling my very own purpose.  It takes all of three days to read- so go grab yourself a copy!  What are you reading?

shansig

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diy ombre sugar hearts

January 29, 2014

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Who knew ombre could come in the form of sugar cube’s? And who knew they were so darn easy to make?? Not that I am one to munch on a sugar cube, but they certainly make for a festive Valentines Day gift or garnish.  I stumbled across this DIY on Wedding Chicks, and thought it was too good not to share.

Here’s what you will need:

1 1/2 cups of granulated sugar, divided

1 tsp meringue powder mixed with 1 tbsp warm water

paste food coloring (available at craft like Hobby Lobby or Michaels)

a flat surface lined with parchment paper or a silpat mat, along with another baking sheet lined

a small cookie cutter

To get started, grab a small bowl and add 1/2 cup of sugar.  Drop in food color paste.  I combined a dark purple and pink.

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Using a spatula, completely mix the color into the sugar, creating the darkest of your ombred colors. (This step takes a few minutes, but keep working it in.  It will eventually blend!)

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Next, add in a teaspoon of your meringue powder/ water mixture, and use your spatula to combine. The mixture should resemble wet sand during this step, so add a bit more if it still seems too dry.

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Next, scoop the sugar out onto the prepared flat surface, and use your hands to compact it as tightly as you can. Use a rolling pin to roll the surface out flat, and cut out your desired shape. Transfter them to your baking sheet.  If the shape does not hold, add a bit more of the meringue mixture and try again.

To make the next color:

After your shapes are all cut out, throw the remaining colored sugar back into the bowl, add 1/2 cup more sugar, and combine.  Add 1 tsp meringue mixture, and mix again.  Roll out sugar on flat surface, and repeat the process.

Once all of your shapes are cut out, bake at 200F for 10 minutes, and then let them set overnight.

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There are so many fun options for these sweet treats. Use them to top cupcakes, wrap them up all alone, or dress up your cup of tea.

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Oh ombre, you’ve stolen my heart- again.
shansig

Posted in diy, holidays, recipes | Tagged | 1 Comment

flirty easy updo

January 28, 2014

Valentine’s day calls for date night, and date night calls for fun, flirty hair. This side-bun is fairly simple and works on several hair types and lengths, making it super versatile- and I promise it takes all of 10 minutes to do.  (Plus some curling time if your hair is straight like mine!)  When styling any updo, start by using whatever “hold” product works best in your hair.  Lately I have been using Tigi Small Talk from about an inch off my scalp through the ends, along with root pump directly on the scalp, before blow drying.  If your hair is naturaly curly, you’re ready to go- if not go ahead and curl your hair.  Be sure to direct the curls away from your face, not forward towards it.  Using your favorite teasing comb (or a regular comb will do), tease the crown of your head, and a bit at the section where your bun will sit to give your pins a better hold.  To begin your updo, grab a few good bobby pins, extra hold hairspray, and shine spray if  you have some.  No biggie if you don’t!
flirty_easy_up_doLets get started!
1. First, gather all of your hair to one side.  If your hair is parted on one side, choose the side with the most hair.  Twist hair in that direction, right at the nape.

2. Insert a bobby pin (or two, depending on how much hair you have), until your twist feels secure.

3. Loosly braid your hair, but do not tie it when you finish.  If your braid seems too tights, pinch small sections and tug them out of the braid.

4. Hold tightly to one small strand, and push the rest of the braid up.

5. With your braid pushed up, it should resemble a loose bun, and you can begin pinning it into the base, where you would like the bun to sit.  Your hair type and the look you are trying to achieve (a loose, messy bun- or a tighter bun) will decide how much you need to pin.  Just keep pinning until it feels secure and looks how you would like it to!

Finsh your style with hairspray, and smooth pieces with shinespray.

There are so many fun variations of this style.  If you know how to fishtail braid, that makes for an awesome bun as well!  Most of all, have fun with it!!

shansig

 

 

Posted in beauty, hair | Tagged | 2 Comments

enjoy being frozen

January 27, 2014

Tonight I sit here with the comfort of knowing my husband’s rolling travel bag will be taking a break for awhile.  The past 3 weeks have consisted of several business trips for him.  All far from home and all happening over a weekend.  Sticky leaving has some sort of effect on mother nature, or at the very least really ticks off the gods of appliances .  There has been a gustnado, power outage, fridge gone bad and broken down furnace in the middle of winter.  This time around a polar vortex found it’s way into our world.  One day the snow fell, the next temperatures dropped to an unfathomable negative number.  This meant me, Jettie, our home and countless hours of one on one time.  It was an opportunity.  One worth grabbing with no hesitation.  One I realized almost too late was not to be missed.

Being a mother, wife, having two jobs and this blog I feel as if my mind is being pulled in a million different directions.  I am absolutely without a doubt not complaining.  Each and every one of those things fulfills me in a different way – with two of them being the most abundant reason I smile everyday.  What I struggle with is turning off  all these aspects of my life while focusing on only one.  Specifically this past month of quality time with my baby girl.  I am ashamed to admit it does not always come natural to give her 100% of my undivided attention.  Whether it’s the summoning phone or my own thoughts stealing the present it can feel impossible to turn it all off.  Then there are those moments when the only thing I focus on is drawing a requested killer whale (with no fish in it’s mouth of course).  These times are my true livelihood, the food that feeds my soul.    The key to surviving the chaos.  Without these little snippets in my life nothing else would be worth experiencing.  It’s amazing how much genuine one on one time with a 2 1/2 year old makes me a better wife, friend, photographer and all the other roles I play from day to day.  It forces me to show up and not miss what is right in front of me.  The past few weeks have unveiled so many of my weaknesses yet showed me the importance of being “frozen” with someone I love.

(obligatory sleepy smile photo sent to daddy every morning)

frozen

brandyjsig

 

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