Fancy kick-ass hot chocolate drink

Good bye hot summer Hello sexy Fall

It was hot. very hot. Foggy. Hotter on some days. Foggy again. But mostly hot. You got the idea.

That’s why I love Fall. Autumn. But I prefer to call this festive season Fall. It literally illustrates falling leafs and a whole new world of colors is unfold right in front of our eyes. Absolutely magnificent.

Beautiful Fall Autumn in Paris.Don’t you love Fall in Paris?

Along with the celebration it became a habit here to indulge on hot chocolate drinks flavored with whatever comes to mind. It’s the coziest of cozy drink and the more I make it the fanciest it gets.

My younger daughter is my fancy hot chocolate drink number one fan (child version of course). Let me remind myself for a moment that she still drinks hot chocolate every morning since she was two years old. She is almost 13 now. You do the math.

So if it’s cool where you live and you feel like having a fancy kick-ass hot chocolate drink click the link here, where I posted my recipe for this frothy and cozy hot chocolate.

kick-ass hot chocolate drink

It’s made of real chocolate not powder and that’s what makes the difference. Simple, easy with a little bit of preparation – it never hurts anyone.

kick-ass hot chocolate drink

Here’s a tip about my fancy hot chocolate drink: you can omit the liquor in the recipe if you don’t feel like having it. But  remember, the liquor makes it not only a fancy kick-ass hot chocolate drink for adults, but also give it that nice kick your taste buds will thank you for it. Try it with and without if you like and let me know what you think.

Last but not least, this month god only knows how much chocolate in almost any version I’ve had and it’s only the beginning of October – that includes my birthday, anniversary, my daughters birthdays and our holidays. Now that’s a lot of chocolate. I’m going through a chocolate phase.

And it gets even better, drinking it with Mr sense of hummus makes me feel I’m on a date.

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Midnight Roasted Red Grapes – a recipe

Ever wondered, like me, what’s the story behind Kahlúa liquor, I often use in my recipes?

For you I’ve gathered some facts from different websites:

“coffee-flavored rum-based liqueur from Mexico. The drink also has sugar, corn syrup and vanilla bean” source.

“First produced in 1936 by Veracruz, Mexico native Pedro Domeca” (source)

“It takes 7 years to create each bottle of Kalúa, from harvest of the coffee beans, vanilla, and sugar cane to bottle”.

“Coffee liquor with a cool twist” (now that’s my definition).

Now that we know what Kahlua is, let’s move on shall we.

In case you wonder, the name of this recipe – Midnight Roasted Red Grapes – is because I roasted the grapes around midnight, after I realized that taking pain-killer for my headache isn’t worth it, especially if contains chemicals. A bottle of water helped just a bit so I got up, went into my newly renovated kitchen (I love going into my new kitchen in the middle of the night. Hard to explain), I opened the fridge and found a bunch of fresh red grapes. Initially I wanted to bake cookies but didn’t want to make a mess when having a headache. I stared at the grapes, then at the oven, looked at the grapes again, then the oven – bam! bake them.

midnight roasted red grapes recipe

Herbal tea was well on its way while I gathered my simple almost every day ingredients – grapes and sugar. Roasting fruits is my latest FoodFashion. The flavor of the fruit enhanced so much more, the texture gets a beautiful rustic elegance, the color deepens and the recipe is not an everyday thing one would do in a kitchen, enhances the experience. And don’t make me start on the aroma…

midnight roasted red grapes

midnight roasted red grapes

Ingredients:

2-3 cups of red fresh grapes (want white? use it)

1 tbsp light brown sugar

pinch of kosher salt

1/4 c. Kahlua liquor

*  *  *

Preheat oven to 425°F. In a large bowl mix ingredients except for the salt, until well combined. Line baking sheet with aluminum foil and arrange marinated grapes. Sprinkle with kosher salt. Roast grapes between 15-20 minutes, when skin is lightly crisp and soft and grapes are dark and juicy. Carefully remove pan from oven. Serve warm or at room temperature.

Serving suggestions:

Top it with my No bake cheese cake

Add to my low-fat yogurt breakfast

Delicious snack on its own

Addition to fresh fruit salad

Arranged on skewers for a pretty presentation and serve with goat cheese

Or do what I did: couldn’t keep my hands off of them and ate them right off the pan. Careful, it’s hot.

Ideas are endless.

Holiday re-celebration and a Thank You note

Life is too short, so why not to post this mouth-watering, delectable, yummy cake and drink festive recipes twice?

Remember my  Upside down Upple (Apple) Tatin cake recipe? I wrote about it a while ago and sure enough and to my big surprise, this recipe got a lot of attention here. On my travels to Israel and France I’ve been asked to make it over and over for family and friends after they saw the post.

And now, another cool LifeStyle website based in the U.K “found” my cake and drink recipes, loved it and posted them on their site, calling my Kahlua drink a Halloween drink recipe. I don’t celebrate Halloween but you know what? my brain is so happy now I’m almost speechless.

Thank you monstersandcritics.com for the lovely shutout.

Thinking about my Kahlua Cocktail recipe, it is festive – it has one of my most favorite liquor, Kahlua (actually it’s the only liquor I like). It has heavy cream and cinnamon for a touch of spice. I love the texture, the color and of course the taste. It sure is a festive drink for any occasion.

delicious halloween kahlua cocktailMy Kahlua Cocktail recipe

delicious upside down apple cake

But first, and this should go on top, I must apologize for not posting new recipes for a while because of life. Life simply takes over lately that I hardly got any time left to rest my head on a pillow or the edge of my newly tufted sofa. You know how it is, for us October is a month of anniversaries and birthday parties, deadlines at work, school volunteer, re-decorating and re-arranging furniture around the house, winterizing and “festivizing” it for the holidays  – all good – and that makes me very happy but really short on time. Yet, this post is a very good reason for me to get in touch with you and my beloved food blog, the creative and fun outlet that makes me feel at home. To celebrate, again, with you all, my recipes and my life in my new kitchen (I know – photos will come soon).

I thank again all those who follow, read, comment, link to my Sense of Hummus home. I couldn’t be happier.

 I am going now to prepare this yummy Kahlua cocktail again. I have all the reasons to feel festive.

HAPPY HOLIDAY SEASON TO YOU ALL.