Breakfast for 35, lunch for 150 and a reception for 130 guests that went out the door at 4:30 p.m., and our day hasn't ended.
I'm procrasting because I need to finish a wedding cake for tomorrow morning, a delicous concotion of warm spices, crunchy pecans, coconut studded carrot cake and lathered with cream cheese buttercream and vanilla colored fresh roses. Yes, people actually get married in the dead of blustery February.
Looking out the window the snow is falling fast, the radio has been broadcasting nonstop a storm warning of up to 10 inches tonight. Need to get going, but am savoring my dark chocolate cocoa with a chunk of cinnamon swirl sweetbread that our baker made today. She is getting way too good at her job!
Here's a recipe to try, so quick and easy you will never go for that pre-made junk again.
Deep Dark Hot Chocolate for a Snowy Night
2 cups whole milk
3 tbs. sweetened ground chocolate powder
*I use Ghirardelli
1/4 cup bittersweet chocolate, chopped
1/2 tsp vanilla extract
pinch of sea salt
pinch of ground ginger
Simmer in a saucepan until chocolate is melted and is simmering nicely.
For an extra kick pour in a shot of rum, I won't tell anyone!