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Q: Sweet recipe: Frozen hot chocolate

While we are soaring through the hottest part of summer, there is only one way to stay cool: frozen treats after a long day of outdoor play and backyard barbecues. Frozen hot chocolate has become a favorite in my family because it’s rich chocolate, not overly sweet, and the frothy flavor brings us back to the comfort of the hot chocolate we love during the winter months. Blend the frozen hot chocolate to be extra smooth before pouring into a large mug and top with fresh whipped cream, toasted marshmallows and crumbled graham crackers. Ingredients: 6 ounce semi sweet-chocolate chips 2 tablespoons cocoa powder 4 tablespoons powdered sugar 3 cups whole milk 5 cups ice Optional Toppings: Whipped cream Toasted marshmallows Graham cracker crumbs Directions: Melt chocolate in a bowl over a double boiler, stirring constantly. Once chocolate is completely melted, add cocoa powder and powdered sugar, whisking until completely combined. Add half of the milk to chocolate mixture and whisk until smooth. Remove the chocolate mixture from the heat and allow it to cool completely. Add ice, the remaining milk and chocolate mixture into a blender and blend until it becomes very frothy with no large chips of ice. Pour frozen hot chocolate into a glass or mug and top with fresh whipped cream, toasted marshmallows and graham cracker crumbs. Serve immediately.

Q: Livin’ On the Edge — Meet our most daring neighbors

There are those among us who don’t truly feel alive unless their blood is pulsating through their veins, accelerated by the incessant beat of a heart racing with adrenaline. They spend their lives chasing that natural high, each for their own aim. Some like the rush, others need to push themselves to reach new challenges to feel complete. Whatever their reason, they have found something that gives them that necessary feeling of elation, whether it’s jumping from airplanes, swimming with sharks or racing automobiles. It may not be for everyone, but for these neighbors, the more extreme the better. [caption id="attachment_52502" align="alignleft" width="150"] Matt Davis[/caption] [caption id="attachment_52480" align="alignleft" width="150"] Stephanie Stewart became an aerialist in her 40s and teaches others the art at Lone Star Circus. (Photo by Danny Fulgencio)[/caption] [caption id="attachment_52499" align="alignleft" width="150"] Jaime Barajas (Photo by JustinBender at Skydive Spaceland Dallas)[/caption]

Q: Sweet recipe: Profiteroles

[caption id="attachment_52166" align="aligncenter" width="690"] Summer sweetness: Profiteroles[/caption] Profiteroles A classic French dessert that might seem intimidating to make will surprise you with its simplicity. Pâte á choux is the dough that creates the airy and crisp shell that can be filled with your favorite ice cream or custard and garnished with powdered sugar, a decadent chocolate sauce or fresh fruit. Bite size and full of ice cream and fruit, profiteroles will win over the hearts of your guests and keep you cool during the summer heat. Makes 24 PÂte Á Choux: 1 cup water 1/2 cup butter, unsalted 1/4 teaspoon salt 1 1/2 cups all-purpose flour 4 eggs Filling: Ice cream flavor of your choice (vanilla bean is recommended) Fresh strawberries, sliced Directions: Heat water, butter and salt in a medium sauce pan and bring to a boil. Once the butter is completely melted, reduce the heat and add the flour. Whisk until the flour and butter mixture form into a paste that pulls away from the sides of the pan. Take mixture off of the heat and pour dough into a mixer with paddle attachment. Mix on medium speed for 2 minutes to release the steam from the dough. Slowly add the eggs, one by one, and beat until the dough is smooth and all ingredients are fully combined. Pipe or scoop dough into 2-inch balls on a baking sheet. Egg-wash the top of dough for a golden brown finish. Bake at 425 °F for 10 minutes and then reduce the heat to 375 °F for about 15 minutes or until profiteroles are a light golden brown. Allow the profiteroles to cool completely before filling.

Sweet recipe: Frozen hot chocolate

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By Kristen Massad|2019-01-21T10:35:57-06:00July 26th, 2016|All Magazine Articles, Delicious, Dining, Sweets|0 Comments

Rick Wamre: Braking for pedestrians and making Dallas friendly for walkers

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By Rick Wamre|2016-07-26T15:40:10-05:00July 26th, 2016|All Columns, All Magazine Articles, Opening Remarks|0 Comments

Free falling: Jaime Barajas

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By Emily Charrier|2016-07-26T15:39:21-05:00July 26th, 2016|All Feature Articles, All Magazine Articles|0 Comments

Livin’ On the Edge — Meet our most daring neighbors

There are those among us who don’t truly feel alive [...]

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6 things to do in Preston Hollow this August

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Lauren Law: Reading the neighborhood with local bookworms

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Angela Hunt: #DallasStrong and recovering from tragedy

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Perfectly mismatched clothing empire Chooze Shoes gets its legs in Preston Hollow

Preston Hollow fashion label is all about letting kids Chooze [...]

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‘Housewife’ in the Hollow: Catching up with Cary Deuber

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Delicious: Maple Leaf Diner

What’s so Canadian about Canadian food? Debra Delaurier, co-owner and [...]

By Jackson Vickery|2016-06-28T08:43:17-05:00June 24th, 2016|All Magazine Articles, Delicious, Dining, Editor's Picks|0 Comments

Sweet recipe: Profiteroles

Summer sweetness: Profiteroles Profiteroles A classic French dessert [...]

By Kristen Massad|2016-06-24T14:25:20-05:00June 24th, 2016|All Magazine Articles, Delicious, Dining, Sweets|0 Comments