Christmas in July Frozen Hot Chocolate Bar

Every year when Halloween is over, I start decorating for Christmas. Too soon you say. Not for me. :) I know there are strong opinions on decorating for Christmas before Thanksgiving, but I just can’t help myself. (Especially when the weather gets cooler and they’re playing Christmas movies on tv!) No matter what season it is, I love all things cozy and I try to make every space in our home just that. Cozy. And what says “cozy” more than a cup of hot chocolate with lots of marshmallows?

The first thing I do each year before any decorations go up, is make up a batch of hot chocolate mix. I know you can just go to the store and buy already made hot chocolate powder, but I love knowing exactly what is in the foods we eat and drink. You could search “homemade hot chocolate mix” and get a ton of recipes that I am sure are delicious, but this recipe is SO simple you won’t even need to write it down. So here it is. Ready?!

SUPER SIMPLE HOT CHOCOLATE MIX RECIPE:

Unsweetened Cocoa Powder, White Sugar and Cinnamon. Is your mind blown? haha. No seriously though. Trust me. It is really good. I typically do about 1/2 cup of Cocoa powder (I love Droste Cocoa. It’s imported from Holland.) to 3/4 cup of sugar. In a bowl, mix the cocoa powder & sugar together and then add a few dashes of cinnamon and whisk together. That’s all. Simple and yummy. Store it in a mason jar. It will stay fresh all season long! When you are ready to make your hot chocolate, just warm up some milk (if you want it more creamy, I highly recommend using half and half) on the stove and when it starts to heat up, whisk in your hot chocolate mix.

Now for the fun part! All the extra goodies. Front and center you see my favorite Santa Mugs filled with cute holiday straws and candy canes. If you’ve been around Grace in His Beauty for awhile, perhaps you already know that I am obsessed with mason jars and use them for literally everything. And you can’t have hot chocolate without marshmallows. (*edited 11/2022, this was originally written a few years ago) This picture is from last year and I got festive tree marshmallows and peppermint ones. They aren’t the best for you, but they are super cute. (The ones we typically use in our hot chocolate are the ones from Trader Joe’s. There is something magical about them.) I also always have sprinkles because sprinkles make everything better. Next is my favorite white chocolate peppermint chunks. (see the picture below.) –(*edited 11/2022 they have since stopped making the white chocolate peppermint chunks. They were so good! But you can make your own with white chocolate and crushed up peppermint pieces.) You can also add little bottles of flavored syrups like; peppermint and hazelnut to add another fun twist. Get creative and have fun!

The fun of this set up is not only does it double as a cute display, but also that it can be easily switched up to accommodate your family’s favorite things. You can make it into a self serve station for parties with a carafe of hot milk ready to go. Or you can make it for a fun family movie night and then let the kids top with their own mix-ins. 

I hope this inspires you to add a little magic to your next cup of Christmas hot chocolate!

xo, Elizabeth

Salted Caramel Latte {Recipe}

Salted caramel is pretty much a sure fire way to cheer anyone up. (well probably not someone who doesn’t like caramel….or salted things. –ok moving on.) Now add it to espresso and well, you are set for something glorious! It’s almost Fall which means everyone is like, Pumpkin Spice this and Pumpkin Spice that…while I’m over here like, Have you had my Salted Caramel Latte? Holy Yum!! This salted caramel is so rich and delicious, but so quick and easy to make. And the hint of fleur de sel gives it the sweet and salty flare that you won’t want to skip. This caramel is of course perfect for your espresso drinks, on top of ice cream and I’ve even used it while baking!

Ok, let’s jump right in to this yummy recipe!

In a small saucepan, melt 3/4 of a stick of unsalted butter with 1 cup of DARK brown sugar (not light brown.) on medium heat. Do not stir it. Do not mix it. Just leave it until it starts to bubble up. {about 5 minutes.} While you are waiting feel free to jump on Instagram and look through my lovely pictures. But don’t walk away because you don’t want it to burn! Once it is bubbling and the butter is fully melted, remove from heat and whisk in 1 cup of heavy cream and a few pinches of fleur de sel. I usually do 2-3 small pinches but you can add more if you’d like. I recommend starting with 2 and then tasting it and going from there. 

Transfer it to a mason jar  {because I put EVERYTHING in mason jars!} and let it cool for about 30 minutes. Then put it in the refrigerator. It will be pretty thin when you first make it, but once you let it sit in the fridge it will become thicker. You can keep it in an air tight container in the fridge for up to 2 weeks. I always make sure to buy a heavy cream with the latest date so that you know you have plenty of time. You don’t what it expiring in a few days! ;)

Chances are you are going to want to make a salted caramel latte with this because….well that’s what I’ve been telling you about, right? 

Here’s the recipe for my world famous {well maybe not world famous, but everyone who tries it loves it.} Salted Caramel Latte. I’ll tell you how to do it iced and hot. But iced is my preferred way to drink this…and every other drink. I pretty much only drink iced drinks. :)

What You Need:

-something to drink it in. obviously I drink mine in a mason jar cuz it just tastes better ;)

-salted caramel {make sure you’ve already made & refrigerated it, or it will be too thin.}

-milk {whatever kind you drink. I drink Organic 2%.}

-ice

-espresso

-squeeze bottle {for easy drizzling of caramel}

Directions:

If you have an espresso machine this will obviously be a lot easier…but if not, well….I’m not sure how you’re making this. ;) First, pour about 1/4 cup of milk into your steam pitcher. You are not looking to heat up the milk, you are wanting to create foam. More specifically, micro foam. {If that isn’t something you know about, it’s how they create latte art. You can google it.} Once you’ve steamed some foam, set it aside.

-Pull your shots. {single, double, quadruple….I’m not judging}

-Drizzle caramel in glass

-Put your shots in glass

-Scoop foam into glass (yes, even on an iced drink. it really is delicious, trust me you’ll love it!)

-Add ice

-Add milk

If you want you can put another dollop of foam on top and another drizzle of caramel. It’s all up to you.

If you would rather this be a hot salted caramel latte, all you need to do is;

-steam your milk

-pull your shots

-drizzle caramel in cute mug ;)

-pour shots into mug

-pour in steamed milk

-drizzle top with more caramel

-if you want sprinkle a dash of fleur de sel

If you make this, I’d love to hear what you think! Take a picture and tag me on Instagram

xo,

Elizabeth

Elizabeth’s Cold Brew Coffee {Recipe}

Elizabeth’s Cold Brew Recipe:

8 cup French Press (I have a few different ones, but this one is great and inexpensive!)

8 Tablespoons of Coarsely ground coffee

Filtered Water

1/8 teaspoon cinnamon

3 tsp. brown sugar {optional}

In your French Press add 8 Tablespoons of your favorite coffee. Sprinkle 1/8 teaspoon cinnamon (adds flavor & has a lot of health benefits!) and 3 tsp. brown sugar. I add this if I’m wanting to sweeten it up a little more, though cold brew coffee is naturally sweeter than regular coffee. If you are going to use store bought flavored creamers, you can omit this step.

Once you have added your coffee, cinnamon and brown sugar, fill the French press almost to the top with filtered water. (leaving a little bit of room for the top to be put back on.) Stir carefully (I usually just use a straw) to combine and cover with foil or the top to the French press. Make sure not to press it down though! Store in the refrigerator for at least 12 hours. Not more than 24. 12-15 hours is best. I usually do this in the evening before bed so it is ready to enjoy in the morning! 

Serve over ice. Some people like to dilute the cold brew with water, though I personally don’t suggest doing so. I do love to add a splash of creamer though. One of my favorites is this one.

 

Tips for Success! 

Use filtered water if possible. Cold brew or not, it’s always a good idea to use filtered water when making any sort of coffee or espresso drink.

Don’t Rush the process. Make sure you steep it at least 12 hours, which is why I make it the evening before and let it sit overnight. But on the other hand, don’t leave it in the fridge too long. 12-15 hours is perfect!

Cool Beans. Ok I just wanted to say “cool beans.” haha! But seriously, I always suggest buying whole beans and then grinding them yourself as you need them. BUT, make sure your beans are coarsely ground for perfect results. 

Ratio to make a bigger batch. 4:1– 4 Cups of Water to 1 Cup of Coffee. 

Best if: Stored in the fridge in an air tight container, like a mason jar. Use within a week for best taste. But let’s be real, it’s never lasted that long in my house. haha. The best way to enjoy it is to, invite a friend over on a warm afternoon and enjoy it together! :)

Any questions on changing this recipe up? Feel free to email me or send me a message on Instagram.

xo,

Elizabeth :)

Dutch Apple Pie {Recipe}

Dutch Apple Pie is my love language. Sorry coffee. You are my first love, but Dutch Apple Pie comes in second for sure. Now I’m not just talking about your every day apple pie. I am talking about the sweet and delicious, crispy, crumbly topping making it thee best dessert ever! If you know me, then you know that every year on my birthday {October 27th} I say, no thank you to birthday cake and yes please to Dutch Apple Pie and Vanilla Bean Ice Cream.

I have a super simple pie recipe for anyone who is in the mood to start their Autumn baking off on a high note. Pie can seem intimidating, but don’t let it be. Start out simple with an already made pie crust if you’ve never made a crust from scratch before and then work your way up to making your own. You’ll be a professional before you know it. ;)   Continue reading →

Simplify Sundays {Meal Planning}

Simplifying is not always my strong suit. I am not by nature someone who is a “minimalist.” If we’re being honest, I have found myself to be someone who says,” If I like it; I should buy it in every color.” I am learning that simplifying certain things in your life truly is rewarding and brings you so much peace of mind. When you get into your new intentional habits you will quickly find joy in the simple things. Continue reading →

Gingerbread Cookie Recipe

gingerbread-men

Gingerbread cookies are definitely one of my family’s favorite Christmas cookies! Not only are they delicious, but the smell of all the spices just warms up the house and makes it feel so Christmas-y! I like to add a little extra kick with candied ginger, but you can omit this ingredient if you’re making these for little kids who might not like the extra spice. Alexander’s favorite part is decorating them, so don’t forget to whip up a batch of Royal Icing to decorate these. Get creative and have fun! They don’t have to just be “gingerbread men.” I like to switch it up with gingerbread angels along with the typical gingerbread men.

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Salted Caramel Latte Recipe

saltedcaramel

 

Coffee is my love language. I mean really though, coffee just gets me. ;) Anyone else feel this way? I love my espresso machine and don’t know what I’d do with out this swell guy. Yes, I called my machine a guy. He’s my friend. haha. Ok, actually I do know what I would do without him errr, I mean it. ;) I love making up new fun and delicious espresso drinks to enjoy myself as well as to serve to friends and family that come over. This salted caramel is perfect for your homemade lattes but I’ve also used it for chocolate salted caramel cupcakes. Yum! They are so good. But that’s for another day! 

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Flank Steak Chimichurri Salad

chimichurri

This salad is one of our favorites for Summer dinner parties. It is super flavorful and always a huge hit! One of the best parts is how simple it is to throw all the dressing ingredients together beforehand and let it chill out in the refrigerator until you’re ready. Now don’t get too excited, hehe ;) but I actually have measured out most of the ingredients for this recipe so you will have an easier time recreating this! I actually won a cooking competition at my husband’s company a few years back with this recipe! :) My sweet son reminded me of that, yesterday when I made this. :)  Continue reading →

Chipotle Lime Chicken Tacos

chipotle lime taco

I think it’s pretty safe to say, I could eat Mexican food every day. And if we’re being honest….Sometimes I do ;) Even though I am Italian and Portuguese, I have always loved cooking Mexican dishes and probably cook them more than any other type of food. Second would be Italian, but that’s for another post. :) I like keeping my recipes fairly simple and usually do not use measurements so I apologize in advance for this and any future recipes that confuse you. ;) hehe. I say, use your best judgement and cook with your heart! Cheesy, I know, but true! Continue reading →

Dark chocolate chip cookies

cookie prep

If you asked me what my favorite thing to bake was, I’d probably say, “cookies!” I think it’s pretty safe to say they are my weakness. ;) I’m not a cake person, just ask my family what I insist on for every-single-birthday. {Dutch apple pie with vanilla bean ice cream! Yes, I know that is not a cookie, but you get the picture.} Ok back to cookies.

Besides my Christmas cookies, which we refer to in our family as “papa cookies” {long story for another time.} These dark chocolate chip cookies with pecans are a favorite for me and of course my husband loves them too. The best part is that they come together pretty quickly and bake up nicely. Not too thick, not too thin. Just right! Also, they freeze great! Just let them cool and store them in a freezer ziplock bag and you have some fresh cookies if company stops by!

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