Photo by James Baigrie for Everyday with Rachael Ray
In a few weeks, I'll be heading up to Vermont for a ski trip. To be clear, I don't ski. I'm more of a snow tuber. "Ski trip" is Andrea-speak for sit in the lodge with my journal and a good book while I watch the snow fall down outside. While everyone is out there zipping down the slopes, I will be enjoying some much needed quiet time.
I've been researching the little town we're headed to and I can't wait to check out the little shops and restaurants. I also intend to bring home some authentic, New England maple syrup.
All of my non-skiing aside, I'm not going to be anti-social. I can't wait to see so many familiar faces. As the resident non-skiier, I plan on welcoming everyone back to the house with Hot Maine Mudslides and chocolate biscotti. This recipe comes from an old issue of Everyday with Rachael Ray. I've made it several times to much success--and I've given away little packages of the biscotti in gift baskets too.
You don't have to travel as far as Vermont to have this kind of winter fun. A good, old fashioned snow day can be just right. Why not invite your dear ones over for a little winter reprieve? Spend a day skiing/snowboarding/tubing at Ski Round Top. Heritage Hills also has excellent snow tubing with their AvalancheXpress.
When all is said and done, invite everyone home for some snow day treats. The Hot Maine Mudslides are perfect for the 21 and up crowd. I've also included a recipe for Mexican hot chocolate, also from Everyday with Rachael Ray, that's perfect for everyone. Mexican hot chocolate is different from the hot chocolate we're all used to. It has a nicely rounded warm taste thanks to the dash of cinnamon. Enjoy!
Hot Maine Mudslides with Chocolate Biscotti
Prep: 25 minutes (plus cooling)
Bake: 35 minutes
Ingredients:
1 stick (4 ounces) butter
¾ cup plus 1 tablespoon sugar
2 large eggs
1½ cups flour
2/3 cup unsweetened cocoa powder
¼ cup cocoa nibs (optional)
1 teaspoon baking powder
½ teaspoon salt
6 cups brewed coffee
1¼ cups store-bought chocolate syrup
1 cup Irish cream liqueur, such as Bailey's
¾ cup vodka
1½ cups sweetened whipped cream
1. Preheat the oven to 350-degrees. Using an electric mixer, cream the butter and sugar, then mix in the eggs. On low speed, mix in the flour, cocoa powder, cocoa nibs (if using), baking powder and salt. Transfer the cookie dough to a greased cookie sheet and shape into a 1-by-5-by-6-inch log. Bake for 20 minutes; let cool for 20 minutes. Leave the oven on.
2. On a work surface, using a serrated knife, cut the log crosswise into 12 slices. Return the slices to the baking sheet, cut side down, and bake until firm, about 15 minutes. Let the biscotti cool completely on the pan.
3. In a large saucepan, heat the coffee, chocolate syrup, liqueur and vodka over medium heat. Pour into mugs, top with the whipped cream and serve with the biscotti.
Yields 6 servings
Mexican Hot Chocolate
Prep: 5 minutes
Cook: 8 minutes
Ingredients:
4 cups whole milk
1 1/3 cups (8 ounces) chocolate chips
2 tablespoons sugar
2 teaspoons pure vanilla extract
½ teaspoon chile powder
¼ teaspoon ground cinnamon
Pinch salt
1. In a large saucepan, combine all the ingredients and 1 cup water over medium heat, whisking constantly, until hot but not boiling, about 8 minutes (the mixture should smooth). Pour into 4 large mugs.
Yields 4 servings
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