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Loving Lately ☃

It’s no secret that I’m off my game lately. It was cold season, then the holidays… I wrote a children’s book. I can’t believe I missed my Thursday edition of Loving Lately! I’d like to say it was because I was doing laundry.

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No, but really… I’d like to say it’s because I’ve been sampling all of the hot chocolate recipes I can find. For example, the Nutella Hot Chocolate pictured above from Café Delights. I whole-heartedly wish I was chewing on one of those marshmallows this very moment. Or the Champurrado (Chocolate Atole)  from Muy Bueno Cookbook in the epitome-of-cocoa-greatness featured image. I don’t believe I’ve ever had hot chocolate thickened with masa harina (corn flour) before… but oooh, the cinnamon, star anise and brown sugar make it sound like it’s just the right thing to do.

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And I really wouldn’t mind having a cup full of this French Hot Chocolate by wellplated.com. I don’t think an explanation is necessary. But, I’ll tell you why… because someone (I assume one of my children) turned the heat off in my house. They just flipped the switch on the thermostat to off! It is literally freezing outside, and I am inside with numb toes and numb fingertips… so numb that it is difficult to type. (Because as I already admitted I am off my game, and it literally took frozen toes for me to check the thermostat.)

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What would I give to be the person in this picture right now holding that warm London Fog Hot Chocolate with Maple Whipped Cream wearing an oversized sweater? (Courtesy of The Kitchen McCabe) …Let’s just say I would give A LOT!

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I can pretty much guarantee that I WILL be making this Crockpot Coconut Hot Chocolate from Rachel Schultz this afternoon. Look at the crushed graham crackers on that rim! I want in.

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Of course, if you’re feeling experimental, you could try the Jalapeño Hot Chocolate by The Pioneer Woman. I like a little heat in my hot cocoa now and then, but I’ve only tried chile peppers. Who am I to limit your heat options? Go for it!

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And if you want to make it cute for the kiddos, you could always add the marshmallow snowman taking a soak in a chocolatey hot tub (which sounds amazing). I’d love to give this genius credit… but to no avail, I will just credit Pinterest (also genius).

Cheers friends!

Sault Ste Marie Hot & Sweet Breakfast Sausage

Nick, my husband’s Canadian coworker, is rapidly becoming a favorite and preferred contributor to Sadie’s Nest. I’ve told you before about the great support I receive from my husband’s colleagues. It’s awesome. This is the second recipe Nick has passed along. (The first is a bread recipe which I have yet to post… Some of you know my mental angst with my bread making skills.) Not only did he give step-by-step instructions for the sausage, but he sent pictures! And btw, it’s really delicious. I love this simple spicy and sweet breakfast sausage, but not nearly as much as I love Nick’s description, “Enjoy with a loved one. Goes with anything: coffee, red wine, white wine, gin and tonic, beer, eggs, homefries, can also have for breakfast, lunch, supper, snack.” How can I beat that? Brilliant. Thank you Nick!

3.3 lbs (1.5 KG) hot italian sausage
1/4 cup Fennel
2/3 cup Maple Syrup
Remove sausage from wrapping. (I used a knife… Nick used scissors… Whatever works for you!)

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Add fennel (adjust amount as you like)

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Add syrup.

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Mix by hand.

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Make a ball about size of a baseball. (I laughed really hard at this instruction.)

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Put 3 in a large frypan at med heat.

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Cook for 1 min, flip, flatten with spatula for faster cooking.

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Cook for 5 minutes, flip and cook for 5 minutes more.

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Move to a plate and let sit for a few minutes.

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Enjoy with a loved one. Goes with anything: coffee, red wine, white wine, gin and tonic, beer, eggs, homefries, can also have for breakfast, lunch, supper, snack… I enjoyed mine with a large slice of raw milk organic cheddar and a biscuit. It was stellar.

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Thanks again Nick!

Hot Artichoke Dip

I am a sucker for hot cheesy dips. Melted flavorful cheese is hard to resist. Period. Give me a cracker, a chip, or a spoon.  I know I’m not alone. The best part of these dips is that they are good all year round. Bring ’em to a pot luck or a party; you won’t disappoint anyone. I am also fond of artichokes. They are great hearty and healthy vegetables that can stand up to a lot of flavor. The combination is perfect as an appetizer, for a midday snack or a light meal …A little reminder that food can taste really good.

As organic as possible:

1 – 12 oz jar Marinated artichoke hearts, drained

1 – 14 oz can Artichoke hearts, drained

8 oz Cream cheese

1 cup Mayonnaise

1 tsp granulated Garlic

1/2 tsp Salt

1/4 tsp freshly ground Black pepper

1/8 tsp Cayenne pepper

3 Scallions (green onion), chopped

3/4 cup finely grated Parmesan cheese

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350°.

Place half of the jar of marinated artichoke hearts into a food processor and set the rest aside. Add the can of drained artichoke hearts, cream cheese, mayonnaise, garlic, salt, pepper, cayenne and scallions into the processor and pulse (not to liquify) until all is incorporated together.

Chop the remaining marinated artichoke hearts into small bite size pieces. In a large bowl add artichoke mixture, chopped artichokes and Parmesan cheeses. Stir until combined. Check for taste, and adjust seasonings accordingly.

Spoon cheesy artichoke goodness into a medium sized baking dish and bake for 20-25 minutes, until hot and bubbly (and maybe just starting to brown around the edges). Serve with tortilla chips or crackers. Savor.

Adapted from The Pioneer Woman