Death by Chocolate Star Wars Hot Chocolate

Hello Lovely,

I LOOOOOOOOOOOOOOOOOVE STAR WARS!!!! Like watching it on opening day in my Star Wars sweathshirt at the earliest showing LOOOOOOOVE Star Wars! I  also LOOOOOOOVE hot chocolate. I'm not the biggest fan of chocolate but I must admit, a hot cup of cocoa in the winter is ideal! I was craving some hot chocolate on Monday and just had to make a cup to help me get through my Monday night planning session and photo editing. I borrowed the recipe from Centsable Momma but tweaked it just a little. I'm completely intolerant to half and half so I substituted that and the sugar for sweetened condensed milk (that thick gooey stuff is sooooooooooo good; also my lactose intolerance is really picky). And although I'm a fan of hot cocoa I still can't have it too chocolately so I skipped the chocolate chip morsels inside and just put it on top with the whipped cream. but left in the recipe for you guys. I was also attracted to the recipe because it reminded me of the song, "Death By Chocolate" by Sia. The first verse goes,

Death by chocolate is myth
This I know because I lived
I've been around for broken hearts and how
Lay your head in my hands little girl
This is only right now

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What happened next was mind blowing! Of course I added my own mini marshmallows and topped it with whipped cream and more cocoa powder because it just wouldn't be hot chocolate without it. So pull out your hot cocoa mix or your unsweetened cocoa and let's warm up with a big mug together!

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Death by Chocolate Star Wars Hot Chocolate

Serves: 4 cups

Ingredients

  • ⅓ cup unsweetened cocoa powder
  • 1 cup chocolate chip morsels
  • ⅓ cup boiling water
  • 3½ cups milk
  • ¾ teaspoon vanilla extract
  • ½ cup sweetened condensed milk

Instructions

  1. Combine the cocoa and boiling water in a saucepan.
  2. Bring this mixture to an easy boil while you stir.
  3. Add in chocolate chips and stir until melted.
  4. Simmer and stir for about 2 minutes.
  5. Stir in 3½ cups of milk and heat until very hot, but do not boil!
  6. Remove from heat and add vanilla.
  7. Divide between 4 mugs.
  8. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Mixed Berry Chocolate Chip Banana Bread

Hello Lovely,

I hate chocolate. There I said it. Don't hate me! I'm sorry. I've never enjoyed the taste of chocolate. I can tolerate chocolate cake and I love chocolate milk (it doesn't love me back though) but chocolate chips, candy.....I HATE IT! So why make this recipe you ask? Because there are people in my life who do enjoy chocolate and I wanted to do something nice for them. I wish I had taken a photo of my friend literally picking at the crumbs in the pan. If he didn't have to give it back to me, I'm sure he would've actually licked it. I'm sure that's a compliment 😊 

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I found this recipe on Baker by Nature. It's listed under breakfast. I think it would be a bit much as a breakfast item because we're very traditional here on what to eat for breakfast (grits, souse, eggs, cereal, pancakes, those sort of things). I would recommend this as a dessert that you don't have to feel guilty about! I personally swapped out the coconut oil and Greek yogurt for applesauce because it's what I had on hand.  I also used mixed berries instead of just raspberries because it's much cheaper in the store to buy a tub of berries (strawberries, blueberries, blackberries and raspberries) than to buy just strawberries or raspberries. I'm going to include the original recipe for you to follow along. Feel free to make whatever changes you want. I guarantee this dish will be a crowd pleaser wherever you take it.

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Healthy Raspberry Chocolate Chip Banana Bread

Ingredients

  • 1 and 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup plain Greek yogurt (I used full-fat, but reduced fat should work)
  • 2 large eggs, lightly beaten, at room temperature
  • 1 teaspoon vanilla extract
  • 3 VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)
  • 1 cup raspberries, fresh or frozen (if using frozen, do not thaw first)
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
  3. In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the raspberries and chocolate chips (if using).
  4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.
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Notes

Banana bread will keep, stored in an airtight container or wrapped tightly in saran wrap, for 3 days.

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Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 180

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.