Belgian Hot Chocolate

by Roseanna | Mar 17, 2023 | Beverage, Codebreaker Recipes, Recipes, Shadows Over England Recipes

Belgian Hot Chocolate

If you’re a hot chocolate fan, you’ll fall in love with this rich, decadent drink of melted chocolate and creamy milk.

Printable Version

Servings

6

Prep time:

10 minutes

Total Time:

15 minutes

Good For:

Beverage

Inroduction

About this Recipe

No powdered mix here! This rich, decadent hot chocolate is literally made from melting chocolate into milk. It’s rich, thick, and you only need a little to feel like royalty.

I based my recipe mostly on one from chocolatier David Lebovitz, though as always, I made a few tweaks. His original recipe calls for half-and-half or whole milk, neither of which I had on hand…but I had 1% and heavy cream, so I did a combination of those, and it worked great.

Looking for a sugar-free recipe? Just use sugar-free chocolate! I used both milk and dark varieties from ChocZero in mine, and it was absolutely fabulous. And if you’re short on time and don’t feel like chopping up a chocolate bar, you can use chocolate chips in a pinch. (Don’t tell the chocolatier I said so…no idea if that’s “allowed” by strict Belgian standards, but it worked fine for me!)

Ingredients

Instructions

4 cups whole milk, half and half, or combination of ¼ cup cream and 3 ¾ cups lower-fat milk
8 oz (230 g) semi-sweet chocolate, chopped
4 oz (115 g) milk chocolate, chopped
pinch of salt
½ teaspoon cinnamon

Chop your chocolate.
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Combine chocolate with 2 cups of the milk in a medium saucepan over medium heat. Whisk until the chocolate melts.
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Add the rest of the milk, the salt, and the cinnamon. Whisk until smooth. If you have trouble getting it smooth, use a hand blender or milk frother.
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Enjoy! What you don’t drink now, save for later—it’ll thicken up and get even richer (which is saying something) as it sits. Reheat gently over the stove or for very short intervals in the microwave.

Printable Version

From the Books

Hot chocolate of this variety has been mentioned in several of my novels, like A Heart’s Revolution, but the Belgian recipe in particular is a nod to siblings Margot and Lukas De Wilde, who hail from Belgium and star in A Song Unheard (Lukas’s story) and The Number of Love (Margot’s story).

A Song Unheard - Shadows Over England, Book 2

The Number of Love - The Codebreakers, Book 1

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The Darkness in the Light

by Roseanna | Mar 16, 2023 | Thoughtful Thursdays

We are the light of the world.

We know it’s true because Jesus, the true Light, told us so. We know it’s true because He gives us His light. Why? To shine it. To scatter the darkness. To light the Way to Him, to the Father. To guide the people stumbling around in the shadows of the world.

The shadows…here. They’re not just in the world, are they? Those shadows plague our churches too. Our communities. Our families.

Our hearts.

We’ve all felt them. Sensed them. Cursed them. Given in to them. We know the teeth of fear, of pain, of rejection, of anxiety. We know the hammer blows of judgment and prejudice. We’ve experienced the claws of hatred and bitterness.

Aimed at us. And coming from within us.

We know. We know the darkness. We know it because it surrounds us and sneaks in. We know it because in some ways, it’s more comfortable than the light. It doesn’t make us squint our eyes or shield them from harsh truth. In darkness we can just rest. Or…not. In darkness, we can do what we want, and no one can see to tell us we’re wrong. Darkness lets sin creep in. Darkness lets sin flourish.

We never like to think that the darkness is here. Not within us, not within our families, not within our churches. Darkness is out there. The WORLD is full of darkness.

And it is. But why, then, isn’t our light able to banish it? If the darkness is all without and inside is nothing but light, why is our light not chasing away the darkness? That’s how it works–it only takes one match, one flame, one candle, one lamp, one star in the night to make the darkness retreat. If we are living in that Light, why is it still so dark? More, why does it seem to be getting always darker?

Because we’re not doing our job. Our lights are under bushels of selfishness and judgment. Our lights are hidden behind shutters of tribalism and greed. We see the darkness as an enemy, but we don’t know how to combat it…because too often, we’re too busy fighting the other light-bearers over whether their torches or lamps are trimmed properly. We’re too busy lecturing the darkness for being what it is. We’re too busy philosophizing about how anyone who steps out of our little box is lost, without realizing that our own oil is running low, that are wicks are flickering, that it’s getting dimmer and dimmer.

But we are the light of the world, my friends. We are the light because He gave us His Light. If the world is dark, it’s not the fault of the world–it’s the fault of the people who aren’t illuminating it. Are we hiding our hope away? Are we cursing the darkness instead of shining into it? Are we closing our light off from those who need it most, guarding it jealously?

We all do that. But we don’t have to. We can call upon the Spirit who breathes light and life into our souls. And we can step out into the darkness, ready to shine for Him.

Unleavened Bread with Honey

by Roseanna | Mar 15, 2023 | Biblical Fiction Recipes, Bread, Recipes, Side

Unleavened Bread with Honey

This slightly sweet unleavened bread is a quick and simple recipe…and a crowd-pleaser! Perfect for a Passover meal or communion.

Printable Version

Servings

16

Prep time:

15 minutes

Total Time:

30-45 minutes

Good For:

Side, Bread

Inroduction

About this Recipe

When I was a kid, the church I attended frequently had a meal together on Holy Thursday, and unleavened bread was served…but not just any unleavened bread. It was sweet. It was delicious. It was a recipe I had to recreate for myself when I was an adult!

The nature of unleavened bread demands that it be quick, and this recipe is no exception. It’s a simple matter of warming and mixing the ingredients, rolling it out, cutting it, and baking…but oh, the results! A slightly sweet bread, dense and chewy, perfect for pairing with a Passover charoset (apply clay), cheese, honey, butter, or even peanut butter, this one will soon be a favorite of everyone in the family!

Ingredients

¾ cup scalded milk
1 egg
¼ cup honey
¼ cup (half stick) butter, melted
1 teaspoon salt
4 cups all-purpose flour

Preheat oven to 375°F. Line a baking sheet with parchment paper.
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Heat the milk until it’s warm but not boiling, about 1 minute in the microwave.
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Whisk the egg and honey and salt into the warmed milk.
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Melt the butter and then add to the milk mixture.
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Slowly add the flour, stirring to incorporate, until it forms a dough that isn’t too sticky to roll out.
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Roll to ¼” thickness on a floured surface. Cut into whatever size and shape you prefer. Prick with the tines of a fork.
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Move bread to prepared pan and bake for 15-20 minutes, until it’s golden brown and firm to the touch. Remove from the oven and let cool.

Printable Version

From the Books

Unleavened bread would have been served with every Passover in my Biblical stories and is particularly mentioned in A Stray Drop of Blood and At His Feet.

A Stray Drop of Blood (Signed) - A Visibullis Story

A Soft Breath of Wind (Signed) - A Visibullis Story

The Prophet's Songbird - Ordinary Women of the Bible Book 15

At His Feet: Mary Magdalene's Story - Extraordinary Women of the Bible Book 4

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The Best Pizza

by Roseanna | Mar 14, 2023 | Dinner, Recipes, Secrest from Grandma's Attic Recipes, Shadowed Loyalty Recipes

The Best Pizza

Traditional Neopolitan or New York style crust topped however you please.

Printable Version

Servings

2 Large Pizzas

Prep time:

1 hour

Total Time:

24-72 hours

Good For:

Dinner

Inroduction

About this Recipe

Well over a decade ago, I made it my mission to master pizza making. I wanted to be able to turn out pizzeria-quality pies from my kitchen, and I wanted to be able to do it on demand. I wanted the results to be consistent and to make my picky kids declare it delicious.

Homemade,New,York,Style,Pizza,With,Mozzarella,Cheese,And,Spicy

Happily, after years of trial and error, I managed to do just that. This pizza recipe has a delicious New York or Neopolitan style dough that works up perfectly every time, and is SO flavorful from the long rest time in the fridge. And that’s the secret: you MUST make this dough ahead of time and let the flavors develop. At least 24 hours, but up to 72. After it’s done its slow rise in the fridge, you can freeze it if you make a double batch or end up postponing your pizza night. When you’re ready to make them, just let it defrost in the fridge overnight. When it’s time to stretch the dough, be generous with the flour! Put each dough round into a bowl of flour and turn it to coat it fully on all sides before you begin working it.

Next: Cheese. Use whole-milk mozzarella as your main cheese. Skim mozzarella doesn’t melt the same and will burn too quickly under the high heat necessary to crisp up the crust to perfection. I usually put down a light layer of whole milk mozz and then fill in with a 6-cheese Italian blend.

I usually make my own sauce too, so that’s part of the recipe, but if you’re running short on time, a jar of marinara or pizza sauce works just as well. If you make your own, remember to do so early in the day so it has time to cool. If hot, the sauce will melt the dough.

The final trick: preheat your pans along with your oven, especially if you’re using stones (recommended)! A hot pan gets the bottom of the crust crispy at the same rate as the top, eliminating the problem of uncooked, soggy dough in the middle of your pizza.

Ingredients

Instructions

Recommended Equipment

Parchment paper
Pizza peel
Baking stones

For the dough

3 cups (398 grams) all purpose or bread flour
1 cup + 2 tablespoons (247 g) water
½ teaspoon instant yeast
1 ¼ teaspoons salt
½ tablespoon olive oil

For the crust preparation

Olive oil
Garlic powder
Italian seasoning
Grated parmesan

For the sauce

1 29-ounce can tomato sauce
2 teaspoons sugar
3/4 teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon ground oregano
¼ teaspoon basil
¼ teaspoon marjoram
1/8 teaspoon cayenne pepper

For the toppings

4 cups whole-milk mozzarella
2 cups 6-Cheese Italian blend
Other toppings of choice, like pepperoni, bacon, prosciutto, ham, sausage, mushrooms, peppers, onions, etc.

24-72 hours before, make the dough. Pour water into the bowl of a stand mixer fitted with a dough hook or, if mixing by hand, into a large mixing bowl. Add the flour, yeast, salt, and sugar, and mix until a shaggy dough forms. Add the olive oil and then knead for 4-6 minutes, until the dough is smooth and elastic. Divide into 2 equal pieces. Get out 2 quart-sized zipper bags and add a small amount of olive oil to each one, rubbing until the oil is covering the bag. Put a dough section into each bag, seal, and store in the fridge for at least 24 hours, or up to 72. After 24 hours, the dough can be frozen if you’re making ahead.
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At least a few hours before you’re making the pizza, prepare the sauce. Stir all sauce ingredients together in a medium sauce pan and simmer on low for 30 minute – 1 hour, until sauce thickens. Cool completely.
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Prepare your parchment paper. This makes transferring pizzas to the oven easy and keeps your stones clean. Trace out your pizza stones or pans on the paper and cut to size.
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An hour ahead of time, preheat the oven. Preheat to 450°F with the stones or pans in it. Preheating the pans or stones is crucial for getting a crust that isn’t soggy and cooks evenly, especially if you’re using baking stones.
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Stretch your dough. Get out a medium mixing bowl and put some flour in it. Take the dough from one of the bags and put it in the flour, turning to coat thoroughly. Turn out onto one of your pre-cut pieces of parchment paper. Shape into a rough circle with your hands, then form a crust by pressing with the fingers of your dominant hand while providing a wall with the palm of your other hand. Turn the dough, pressing in the crust line while you go. Once you return to your starting place, you should have an even circle. Now begin spreading the dough, using the tips of your fingers and starting in the center, then pressing outward with the fingertips. Flip the dough over. Pressing your palm into the center, stretch your fingers outward. Do this all the way around the pizza. If it’s still not big enough, give it a spin-toss in the air to stretch it more, or flip it over and stretch again. Repeat with the other piece of dough.
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Season your crust. Drizzle some olive oil onto the edges of the crust, spreading with a pastry brush or paper towel. Sprinkle garlic powder, Italian seasoning, and some grated parmesan over the crust edge.
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Top your pie. Pour some cooled sauce onto the pizza, spreading to a thin layer—you don’t want it too thick. You should have enough sauce to make 2 batches of this pizza; you can freeze the leftover for next time. Add cheese and whatever toppings you want.
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Bake. Use a pizza peel to transfer the parchment paper and pizzas onto the preheated pans. Bake the pizzas for 8-10 minutes, until cheese is bubbly. Watch them carefully! Depending on your oven, they could take as few as 6 minutes. When done, remove carefully from the oven, let them sit for a minute, then slice. Enjoy!

Printable Version

From the Books

In Shadowed Loyalty, Sabina and Lorenzo enjoy a few slices of cheese pizza from Pompei’s, a pizzaria still in operation today! Though these days “Chicago pizza” means deep dish, not so in the 1920s. They still would have been eating the classic Neopolitan crust that is now deemed “New York style.”

My characters in A Royal Tea enjoy a good pizzaria pie too!

A Royal Tea - Secrets from Grandma's Attic #13

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Word of the Week – Ye

by Roseanna | Mar 13, 2023 | Word of the Week

We’ve probably all come across those cutesy, old-timey signs, right? “Ye Olde Sweets Shoppe” or the like. Cutsey and old-timey because they’re using spellings no longer in use, which our modern eyes immediately recognize as coming from the 18th century or earlier.

What most of us don’t realize is that in this case, “Ye” is not pronounced like yee, the also-old-timey word for you. Nope. Wanna guess how it’s pronounced?

Like “the.”

Cue the lightbulbs…and the questions. Why, you ask, would we pronounce it in the familiar way but spell it with a Y?

Answer: it’s not actually a Y. It’s a combination-letter called Thorn. Way back in the days of Old English, this letter, which came from Scandinavia and to English by way of Scotland, was used for the “th” sound. It looked a bit like a p with a tall staff.

As Old English turned into Middle English, using this digraph became more and more popular, especially with short words like “the” and “that.” But at the same time, the writing of the letter became less and less distinct. That p-looking thing became more of a y-looking thing. And rather than take up horizontal space with the whole word, people started using a superscript e to write “the.”

This persisted for a good long time…but during that time, printers became more and more popular. Only, printers didn’t like creating separate type for all the combo letters that were around. So instead, they used a “standard” letter to represent the digraph. In this case, they used a Y for the “th”-sounding thorn.

And that, my friends, is why so many things say “ye” when they really meant “the.” It never would have been pronounced with a y-sound…it was just a typesetting shortcut for what everone knew was a th-sound.

Fun tidbit: Icelandic is the only surviving language that still has the letter thorn!