I’ve recently started volunteering for a non profit organization called Live Local Alberta. They are amazing because they offer the option of living as local as possible in Edmonton, something that is very difficult to do when you’re trying to figure it out all on your own. They offer many living local options, called appropriately, dine local, shop local, work local, and (my personal favourite) eat local (stay tuned for play local!). I’ve been working with great folks at eat local first, because as you can imagine, I LOVE local food!!! I’ve been working with them to get their new website up, so that it is even more easy for Edmontonians to live local. As part of this project, I have been charged with the awesome opportunity to try a few products, and write about them (What an amazing opportunity! I am so privileged to be able to take part in such an amazing experience. Thank you Live Local!)
As a non-homogenized milk, you have to shake the container to get all of the milky goodness (It can separate if it stands there for a while). There is debate as to whether non-homogenized milk is better for you, given that there is less factory tampering of the product. Justin and I couldn’t really tell the difference, but we could, however, taste the creamier fullness of this milk, compared to regular store-bought milk. What we noticed the most, was that you didn’t get that sticky milky taste at the back of your mouth with this milk, as you normally do with store bought milk.
With delicious organic milk being the feature product this week, I thought it would be fun to make home made hot chocolate out of it, to accompany the “best ever chocolate chip cookies” (courtesy of words to eat by) that I had made earlier on in the week as a last minute birthday gift for my co-worker.
Making home made hot chocolate is so easy, and it tastes a lot better than the powdery stuff too! All you do it take a handful of your favourite chocolate chips (we used white chocolate chips), and melt them in a sauce-pan with the milk until all is incorporated.
Serve with your favourite chocolate chip cookies and enjoy on a snowy Friday evening!
Jacquie’s home made hot chocolate
1.5 cups of milk (we use vital green’s organic whole milk)
1/2 cup of chocolate chips
In a saucepan, combine milk and chocolate chips. Heat, stiring constantly, until fully incorporated. Enjoy!
The best ever chocolate chip cookies (courtesy of words to eat by)
1 ½ cups all-purpose flour
½ t. baking soda
½ t. salt
¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces (I used 1/2 cup of margarine)
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ t. vanilla extract
1 large egg, at room temperature, lightly beaten
1 cup of your favourite chocolate chips
1) Sift together the flour, baking soda, and salt into a medium bowl and set aside.
2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour, and preferably 24-36 hours. (I didn’t do this part, and the cookies turned out fine!)
5) Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)
6) Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges but still soft, almost underdone-looking, in the center. Turn the sheets front to back and switch racks halfway through.
Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.