Homemade Chocolate Syrup

In continuing my goal of making more ingredients from scratch, I knew I should probably make some chocolate syrup. Between my frequent cravings for chocolate milk and the iced mochas I make in the summer, I go through a good amount of Hershey's chocolate syrup.  This took only 10 minutes to make, it's more chocolatey than the bottled stuff, and there's no preservatives or corn syrup!  

Homemade Chocolate Syrup

1 1/4 cups sugar

1 cup unsweetened cocoa powder

1 cup water

1/4 tsp salt

2 tsp vanilla extract

In a medium saucepan, combine the sugar and cocoa powder and whisk briefly to break up any lumps.  Stir in the water and salt and bring to a boil over medium-high heat, stirring frequently.  Once the mixture reaches a boil, reduce the heat to medium-low and let simmer until slightly thickened, about 5 minutes.  Remove from the heat and let stand for 5 minutes.  Stir in the vanilla.  Store in the refrigerator.

source:  recipe from annie's eats, originally from 52 kitchen adventures

Fruit & Yogurt Parfait with Homemade Granola

In an effort to keep my goal of eating breakfast, I've had to make breakfasts that I'm actually interested in eating. Lately I've been making a fruit and yogurt parfait with homemade granola.  In a mini trifle dish or small bowl, layer vanilla yogurt, granola, and a fresh fruit of your choice.  Repeat the yogurt and granola layers and top with more fresh fruit.  I like to use bananas, blueberries, and strawberries.  The star of this parfait, though, is the homemade granola.

Homemade Granola

4 cups old fashioned oats*
1 cup finely chopped almonds
1 cup finely chopped walnuts
1/2 cup sweetened shredded coconut
1 tsp cinnamon
1/2 tsp salt
3 Tbsp butter
1/4 cup vegetable oil
1/4 cup honey
1/2 cup brown sugar
1 tsp pure vanilla extract

Heat oven to 325 degrees.  Line two baking sheets with parchment paper and set aside.

Whisk together oats, almonds, walnuts, coconut, cinnamon and salt.  Set aside.

In medium saucepan over medium heat, melt together butter, oil, honey, and brown sugar until the sugar is dissolved and the mixture begins to boil.  Carefully whisk together so it's well incorporated.  Remove from heat and add the vanilla extract.  Pour the warm mixture over the oat mixture and toss together with a wooden spoon.  Make sure all of the oat mixture gets moistened by the sugar mixture.

Spread mixture onto prepared baking sheets and place on the top two racks of the oven.  Bake at 325 degrees for 25-30 minutes, removing from oven and tossing oats on pan twice during baking.  To ensure even baking and prevent any burning, rotate the pans halfway through baking.  After removing from oven, let the granola cool on pans before storing in an airtight container.  Keeps for two weeks.

*Make sure you use old fashioned oats.  Using quick oats will make your granola sandy instead of crunchy.  Plus old fashioned or steel-cut oats are healthier!

Source:  granola recipe adapted from joy the baker

Homemade Vanilla Extract

One of my goals for 2012 is to make and use ingredients from scratch.  First up: vanilla extract!  This was my first time making my own vanilla extract, and I couldn't believe how easy it was!  I gave away my first batch as gifts at Christmastime, but I just ordered more bottles to make some for myself.

DIY Vanilla Extract

3 whole vanilla beans per 8 oz of alcohol

clean glass bottles or jars

high-proof alcohol like vodka, bourbon or rum (I used vodka)

Split three vanilla beans lengthwise and place in a clean glass bottle or jar.  Pour 8 ounces of alcohol over the beans. Seal the bottle tightly.  Store in a dark, cool place for two months.  Shake the bottle occasionally.  After two months, your vanilla is ready!

Note:  I get my vanilla beans from here and the bottles are from here