Bahn Mi Bowl

For as much as I don’t usually want foods to touch, I’m 100% on board for foods that go together served in a bowl. Bring on all the bowl meals! Build your own! Love it! I made these bahn mi bowls as a quick dinner that could have been made more perfect, but speed is the name of the game here. I figured out the best cheat workaround to not pickling veggies for 24-hours in advance!
Bahn Mi Bowl - The Three Bite Rule

I’d totally make these with leftover pulled pork too! I skipped pickling the carrots mostly because I forgot. My workaround? Pickle juice! A few spoonfuls of pickle juice from our fav local pickles was exactly what this needed. That touch of tart flavor was perfect.

Quick & Easy Bahn Mi Bowls for 3-4

Ingredients:

3-4 thin sliced pork cutlets
1 cup brown rice
2 cups broth/water
3-4 thin pork chops
1/4 cup soy sauce
2 tablespoons rice vinegar (optional)
2 tablespoons mayo
1 tablespoon Sriracha sauce
1/4 cup pickle juice

Directions:

Marinate the pork in the soy sauce and rice vinegar overnight, or before cooking.
Cook the rice with broth or water. (I cooked mine in the pressure cooker).
Pan fry the pork in the marinade over medium heat until cooked to 145-degrees using a meat thermometer- just 3-4 minutes on each side.
Chop the carrots and cucumbers into matchsticks. Then slice the pork and chop the cilantro.
Bahn Mi Bowl - The Three Bite Rule
Pour the cooked marinade into the rice and mix. (Only from the pan, not any from the raw pork.)
Stir together the Sriracha and mayo.
Spoon rice into each bowl, then add sliced pork, cucumbers, carrots, cilantro, and sriracha aoli. Then drizzle with pickle juice.
Bahn Mi Bowl - The Three Bite RuleEnjoy!

This was fun for a speedy dinner. The pork is soooo fast to cook just being careful not to overcook. Overcooked pork is tough and tasteless. I meant to pickle the carrots but forgot until it was literally time to make this- thus my pickle juice being added on there. Rice in the pressure cooker is so amazing. Brown rice cooks in no time and I love how soft and sticky it gets. It makes great leftovers or can be on a roll or as a bowl.

The little one liked it since he is 100% game for rice, any day of the week.
Bahn Mi Bowl - The Three Bite Rule

Breakfast Inspired Risotto

I made risotto the other night with bacon, white cheddar, everything bagel seasoning and topped it with a fried egg and I cannot be more excited about it. I made it back in 2014, according to instagram, but didn’t blog it since I didn’t make it up. I am now realizing this was the genius idea of We Are Not Martha! Hers is bea-u-ti-ful with a lovely poached egg! There are about 10,000,000 variations on pinterest too! I knew mine had to be all about the Everything Bagel Seasoning!
The Three Bite Rule - Bfast Risotto

It is so delicious prepared as risotto- maybe because the sticky rice seems like oatmeal texture? The everything bagel seasoning MAKES this. Do not skip it! I make my own or I’ve heard it is at every grocery store now. At first I gave the little one avocado instead of an egg but he ate so much of my egg that we made him his own and he ate it all. Eggs can be hit or miss so I love whenever he eats it up!

Bacon & Cheddar Risotto with Everything Bagel Seasoning & an Egg (for 3-4)

Ingredients:

1 cup arborio rice
2 cups chicken broth
3/4 cups water (or white wine)
6-8 strips of bacon
1 cup white cheddar, shredded
2 tablespoons Everything Bagel Seasoning (here’s my recipe)
4 eggs

Directions:

Prepare the risotto according to the package. Mine went into the pressure cooker for 6 minutes.
(if cooking risotto in a pot: In a large saucepan, saute some olive oil over medium heat. Add in the rice and stir regularly for a few minutes to toast it, then reduce heat to medium low. In a medium saucepan, heat the liquids to low heat. Add a ladle of liquid to the rice cooking until absorbed. Continue adding, stirring, and simmering until absorbed. Cook for ~20ish-30 minutes.)
The Three Bite Rule - Bfast Risotto
While risotto is cooking, chop the bacon into bite-sized pieces and pan fry until crisp. Then drain on paper towel. (spoon a little bacon grease into the risotto…I won’t tell.)
When the risotto is cooked, add in the cheese, bacon, and about 3/4 of the everything bagel seasoning.
The Three Bite Rule - Bfast Risotto
Gently stir to incorporate without breaking the bacon too much.
The Three Bite Rule - Bfast Risotto
Fry the eggs and serve on top of the risotto.
The Three Bite Rule - Bfast Risotto
Top with additional everything bagel seasoning!

This was dinner and was ohh, so, delicious. I took leftovers as lunch the next day with a hard boiled egg. I added tons more Everything Bagel Seasoning and after I warmed the risotto (not the egg – ewww – weird) I dumped some grape tomatoes with a drizzle of Italian dressing on top of my leftovers too. The cool and acidic tomatoes with the warm decadent risotto were fantastic.
The Three Bite Rule - Bfast Risotto

Risotto is the best, though tricky for a crowd. It seems like the perfect meal for 1 if you halve it!  Or you could turn leftover rice into this to revamp some leftovers! I’ve made the same general idea swapping arborio rice for other grains, like as a farro bowl.

BLT Calzone

BLTs in all forms! I put all my fav flavors into a calzone. I prepped this on a weekend, let it cool, and wrapped it up, and it was ready to go during the week! I baked it a little less than usual and the night we were going to eat it, I popped it into the oven for about 15 minutes. Voila! The little one is veryyy ready for dinner when we get home so this was such a great time saver.
The Three Bite Rule - BLT Calzone

BLT Calzone

Ingredients:

pizza dough
6 strips of bacon
1 tomato, chopped
2 cups fresh spinach, chopped
2 tablespoons cornmeal/wheat germ
2 cups shredded mozzarella

Directions:

Preheat the oven to 400-degrees (and preheat the pizza stone, if using one).
Pan fry the bacon until crisp, and drain on paper towel.
Chop the spinach, tomato, and bacon.
The Three Bite Rule - BLT Calzone
Sprinkle the cornmeal or wheat germ onto the baking sheet or pizza stone.
Spread the dough out into a big circle. Then lay the dough off centered, onto the pizza stone/pan. (I try not to move the calzone once filled, so I lay the dough out onto the pizza stone to put the toppings on and fold the dough to become the top.)
Layer on half the cheese, half the bacon, half the tomato, half the spinach. Repeat. Pull the other half of the dough over the filling and pinch to close. Cut a few slits in the top to vent.
Bake for about 30 minutes, until golden brown.
The Three Bite Rule - BLT Calzone
Slice and enjoy!

The beauty of this calzone is the classic combo of these few ingredients. Calzones also make great leftovers so I was also in luck for lunch the next day too. Calzones are also easy to make mini so this can be 1 big calzone or 4 individual serving ones!
The Three Bite Rule - BLT Calzone

Tomato Basil Polenta Bowls

I hadn’t anticipated what a hit these would be for the little one. He ate so much that he ate what would have been my leftovers for lunch the next day! The base is canned tomatoes, white beans, spinach, and basil topped with a polenta cake and melted cheese. It was an easy meal to prep in advance for a quick #meatlessmonday !
The Three Bite Rule - Tomato Basil Polenta Bowls
I liked the warm & comforting nature of this dinner, especially for a cold night. I imagine it would have reheated nicely, but some three-year-old I know ate about 4 servings-worth. Seriously, what am I going to do when he’s a teenager?

Ok, onto my soap box: go get some Pastene Kitchen Ready Tomatoes. Not sponsored- they have no idea who I am. These are the best for pizza sauce and as an everyday tomato sauce. I looooove that there isn’t any sugar, check out your go-to tomato sauce. It likely has tons of sugar, and prob a surprising amount of sodium. Jazz it up however you like but I promise you’ll love it!

Tomato Basil Polenta Bowls

Ingredients:

~2 cups Pastene Kitchen Ready Tomatoes, or tomato sauce
1, 15 oz can of white beans, drained & rinsed
2 cups spinach, chopped
6-8 basil leaves, chopped chiffonade
1 cup instant polenta prepared, or 1- 18 oz tube sliced into disks
1/4 cup shredded mozzarella
salt & pepper

Directions:

If using dry, instant polenta, prepare according to directions and pour into a baking dish. (I used instant and prepared it the morning before serving. I covered and refrigerated until dinner time.)
Add Kitchen Ready Tomatoes, white beans, chopped spinach, salt & pepper to a large pan over low heat. Cook for ~10 minutes to warm through, stirring occasionally. Add in basil at the end.
The Three Bite Rule - Tomato Basil Polenta Bowls
In a small skillet, pan fry disks of polenta in a drizzle of olive oil, just until crisped and warm. (I used instant polenta that I cut out with a biscuit cutter- or maybe it was a slider ring, who knows.)
The Three Bite Rule - Tomato Basil Polenta Bowls
Flip and top with shredded cheese. Pop under a broiler for just a minute to melt.
The Three Bite Rule - Tomato Basil Polenta Bowls
Serve polenta cake on top of the bean mixture. Enjoy!
The Three Bite Rule - Tomato Basil Polenta Bowls

Turtle Hot Chocolate

I can’t stop! Hot chocolate with all the flavorings and toppings are like the acceptable version of a sundae anytime of the day! This hot chocolate is caramel, chocolate, and pecans- just like the candy turtle!
The Three Bite Rule - Turtle Hot Chocolate

I used some salted caramel hot chocolate mix (half that, half regular) but a generous spoonful of caramel sauce into the hot chocolate works great too! I stole my pecans out of trail mix but walnuts taste great if you have them instead.

Turtle Hot Chocolate, for 2

Ingredients:

hot water & cocoa mix, quantities according to package (6-8oz per mug)
1-2 teaspoons salted caramel sauce
1/2 teaspoon almond extract (or spike it with almond liquor! I didn’t even think of that at the time!!)
1 teaspoon chocolate hazelnut spread
whipped cream
5-6 pecans, chopped

Directions:

Prepare the hot chocolate according to the instructions. (I used half salted caramel hot chocolate & half regular.)
The Three Bite Rule - Turtle Hot Chocolate
Mix hazelnut spread, almond extract, and caramel sauce into the hot chocolate. (I skipped the caramel sauce in the hot chocolate since my mix was flavored).
Top with whipped cream, a drizzle of caramel sauce, and pecans.
turtle_hot_choc_wide_590_390
Enjoy!

This is such a great treat. I wanted a real nutty flavor to come through and I tasted it. I’d totally make this as dessert, or some of those flavors would be good in coffee too! I have another junked up hot chocolate idea…stay tuned! In the meantime there are a few dinners in store.
The Three Bite Rule - Turtle Hot Chocolate

January 2018 Recap

January brought the new year and I feel ready for 2018! More importantly, January meant our little man turned 3! I can’t believe it! We had a fun birthday party with a waffle bar! I meant to blog it and really wanted to, but being in the moment, not rushing to prep before the fam arrived, and paying attention to the birthday boy were all more important.
IMG_4314
I’m totally into jazzed up hot chocolate. I made a Hot Chocolate with Raspberry and White Chocolate. So good. It started when NYE was just too cold for our traditional milkshakes so we went for hot chocolate with toppings. I have more ideas ahead, stay tuned!
The Three Bite Rule - Hot Chocolate w/ Raspberry & White Chocolate
#MeatlessMondays are a thing here for the last few months so I did a meatless Monday round up.

I was really excited to make this Cheeseburger Layer Dip, especially in time for the superbowl!
The Three Bite Rule - Cheeseburger Dip

The Little One:

He’s so big! He was proud to show his new age with his fingers. He was pretty amped up during his family party and after his nap he was so much calmer and focused. We’ve been playing a lot of trains and play doh. I was glad we could capitalize on any days that weren’t too cold. Getting outside is so important. Food-wise, he was into tacos and a dinner of white bean/tomato/spinach with polenta.

This year’s goals: 

Year of the candle: Yup, mint chocolate candle for this chilly month. 
Cook more appetizers/snacks:
Yes! I made 2! I made caesar deviled eggs and cheeseburger layer dip!  
Taking time to blog thoughtfully: 
ehh.
Journal the cute moments of my little one: Yes, I’ve noted a few amusing comments- often a “did you know that” or “I didn’t know that”
What I’m reading: 
 I read Necessary Lies and zoomed through it. I’m pretty far into my next one. 
What I’m watching: 
This is Us, the Superbowl (for the snacks), and The Amazing Race. We watched a few movies: Stronger & Battle of the Sexes.

Mealtime for our Family & Preschooler

Our little one is an eater. He’s seriously into food and has quite the appetite. I can’t get over how much food he can put away! I’m no expert, this isn’t a how-to, all kiddos are different but here is what’s happening in our kitchen/at our table at this season of our lives. Let’s start with the fact that he’s into food and doesn’t question different textures- that’s him as a person. I’m coming at mealtime from my own perspective, not a one-size-fits-all with a hungry kid who likes to eat and as a Momma who values food, cooking, and meals. This guy forgave us after the first 5 weeks of life when he really would have benefited from a supplement of formula sooner, and has been eating non-stop ever since. Fed is best, but that’s another story.
IMG_4314

Timing of Eating & Milk:

On weekends, he eats breakfast soon after waking- often 8ish. His bfast of choice is waffles/dry cereal/toast and fruit. Mid morning milk. Lunch is mid-day. He’ll always pick peanut butter & jelly, if available, with tomatoes/cukes/apples etc. After lunch he has a little digestion time and then a 2-ish hour nap. Milk after the nap. Dinner tends to be somewhere between 5:30-6:15 with milk before bed, and he’s in bed @ 7:30ish. We don’t offer snacks so he doesn’t really ask for them – milk is pretty much fulfilling this. Sometimes we’ll offer a snack if he’s up earlier from the nap, also if we’re going to go out for an errand or something.

Weekdays he’s up earlier and daycare does a mid-morning snack and an after-nap snack usually. I wonder if since we’ve packing lunch at daycare his whole life, that has been part of him knowing he can only eat what’s served- no substitutions.

Meals:

We’ve worked hard to give him what we eat, without substitutions. The motto at our table is “you don’t have to eat it”. He doesn’t have to finish anything but there’s no substitutions. We caught ourselves when he was smaller sometimes adding to his dinner if he wasn’t eating much. He also noticed and we nipped that. I do think we’re mindful of there being a few things on his plate, and we know what he’ll definitely like- like a random raw veggie I’m assured he’ll eat. We point out what each thing is so he’ll have the vocabulary of food and to have a second to see & understand what the meal is. I’ve tried to be in the habit of saying “you’re not hungry for eggs right now? maybe next time.” versus “you don’t like it?”.

Most days we all sit for breakfast together- each eating whatever our breakfast of choice is. Most nights we all eat together. If possible, I give him a head start since it takes him longer. I’ve been working hard to prep most dinners in advance so there’s less to start on weeknights at 5:45pm and so he can start, and Daddy and I join in and eat the same thing when he’s home off the train. One weeknight per week we do “anything goes” so we might eat different dinners – leftovers/eggs/something quick. Friday nights are takeout & DVR for the grown ups so he’ll eat first and we eat when he goes to bed. We cherish this ritual- as much as cooking and eating together.

For us, parents decide what’s for dinner, and when dinner is. Our kid can decide which things he wants to eat, and how much. He can have 2nds, 3rds of anything but not anything different than the dinner. Holidays/parties/etc all bets are off. I notice he eats less at a bigger family meal, but that’s fine.

In the kitchen:

He likes to be on a stool at the counter. Sometimes he can “help”, like putting the chopped veggie from the cutting board onto a pan to roast. I show him foods as they’re cooking. It is important to me that he sees what something looks like raw, or the stem, etc. Just the other day I gave him an avocado pit to touch- he thought it was hysterical. To get into the mindset of the meal being ready, often we’ll have him pick his plate/bowl which he can reach. He doesn’t get to decide what’s for dinner, but he can choose a plate. Here he is “taking a picture”….wonder where he got that idea ;)
IMG_4189

At the table:

He’s in his highchair pulled up to the table. He needs the reminder to use his fork/spoon. I’d estimate he eats 80% of foods with silverware. Most meals he needs reminders not to play with any food, and to keep his legs down and stay pushed in. For now, he doesn’t mind at all to wear a bib. Because of our dogs, we strive for all food to be eaten at the table, still sometimes the lab needs to be separated from eating crumbs off the toddler’s lap the entire meal!

Favorites:

Pasta, avocado, beans, peanut butter & jelly sandwiches, waffles, rice, yogurt, feta cheese, all fruits, tomatoes, cucumbers, carrots, sweet pickles, muffins, mustard, applesauce, quesadillas, and the list goes on. He’s less interested in meat at the moment. Eggs are hit or miss. He finds lettuce hard to chew. Below he forsake the fork for his Christmas dessert of cheesecake with cherries.
IMG_4258

On variety:

I shoot for variety for us all, but for him especially. I want him to see that foods he likes can look different. Cheeses, pasta shapes, rice/grains etc don’t just look one way, and we don’t only eat them with one flavor. It was messier, but I gave him tiny soft tacos the other night and he did great holding and biting them. I wondered what he’s think about a white bean/tomato/spinach thing with polenta and he ate soooo much of it. As much as I want him seeing and experiencing new food, he still surprises us with what he’s into sometimes.

Here’s this week’s menu:

Sunday: was the Patriots playoff game so we had “sports snacks” Cheeseburger Layer Dip & raw veggies with dressing.
Monday: White beans with tomato sauce & spinach and polenta cakes – he went to town and ended up eating what would have been my leftovers for lunch!
Tuesday: Tacos (mine = ground pork, T & Daddy = ground beef) with avocado, tomatoes, cheese, salsa inside, and some Mexican Street Corn on the side.
Wednesday: Rigatoni with creamy tomato sauce
Thursday: Chicken wraps with sweet potato fries
Friday: takeout for us parents and something easy- maybe a quesadilla or mac & cheese for T.

Cheeseburger Layer Dip

“The Big Game” is fast approaching! I’m a bit more focused on the snacks, halftime show, and commercials with a lesser priority being the actual game. Can I say that in New England? It is the truth. I’m really just here for the snacks. Playoff games have been especially helpful for that! Just the other night I whipped up this cheeseburger layer dip as dinner during the game. Maybe it was good luck?
The Three Bite Rule - Cheeseburger Dip

Bacon Cheeseburger Layer Dip

Ingredients:

3/4 pound ground meat (I used ground chicken, or use beef/pork)
2-3 strips of bacon
1 teaspoon liquid smoke (optional)
1/2 teaspoon minced onion
1/2 teaspoon ground mustard
1/2 teaspoon mixed seasoning (I used Todd’s Dirt, or use hamburger seasoning or Mrs. Dash)
special sauce: 1 tablespoon each: ketchup; mayo; mustard; 1 teaspoon worcestershire sauce
1 cup shredded cheddar
1/2 tomato
6 pickle chips
sturdy crackers (wheat thins or pita) or bread for dipping

Directions:

Saute the ground meat in a large pan, and add in the liquid smoke, minced onion, ground mustard, and seasoning for the last minute of cooking.
Chop the bacon into a hot pan and fry until crisp. Drain on paper towel.
Spray a baking dish with non-stick spray and put the ground meat on the bottom and the crisp bacon on top.
The Three Bite Rule - Cheeseburger Dip
Add on a drizzle of special sauce. Then sprinkle the cheese on top and bake for 10 minutes to melt.
The Three Bite Rule - Cheeseburger Dip
While the dip is in the oven, chop the toppings. Take the dip out of the oven for ~5 minutes before adding toppings. It should be warm, but not hot to wilt all the toppings.
Sprinkle on the lettuce, tomato, pickles, and sesame seeds.
The Three Bite Rule - Cheeseburger Dip
Serve with crackers, chips, or bread to dip.
Enjoy!

This was so fun! It was our dinner of “sports snacks”. The little one totally go it, but asked for a spoon and seemed to enjoy in a bowl rather than dipped. Add this to your menu, especially if you already have spinach and artichoke dip and nachos. I love the cool toppings with warm and cheesy dip. Perfect!

The Three Bite Rule - Cheeseburger Dip
What are you serving for the game?

Guest Post: Portobello Mushroom Burgers

I’m so psyched to share this guest post with you today! I’d totally order this if I saw it on a menu too! This is such great timing because winter calls for flavor and decadence. These photos have me drooling. Sign me up. About the author: Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill. Here you go!

I’m an easy meal obsessive. Some people interpret that as ‘lazy’, and they might be right, but I prefer to say that I’m just more efficient. I like my recipes quick and simple, and today’s recipe is no exception.

Lately I’ve been going through a stage of trying to reimagine popular recipes for vegetarians. From breakfast egg pizzas to spicy quorn avocado wraps, I’ve been adamant to prove that meat-free options are in no way inferior to their non-vegetarian counterparts. Perhaps this recipe today is the best example of that: Portobello mushroom burgers.
The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

I tried these at a restaurant in London last week, and at the time the only reason I chose it is because it looked like the only thing on the menu that wouldn’t give me a heart attack. I was right, and having survived I knew that I wanted to recreate this recipe as soon as possible.

It’s been a week and I’ve already made it twice. I’m completely hooked. This recipe is my favourite thing to cook at the moment, and pretty soon it will be yours too.
So what makes this so good? Its beautiful blend of spice, herbs and honey makes it a tangy and sweet blend of pure awesomeness. Plus it packs in haloumi – my favourite meal cheese.
The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

I’m really excited to share this recipe with you guys, so do please let me know what you think! I’d love to know if any of you have made any variations of it, and I’m keen to find out if any of you don’t like haloumi… because I don’t think that such a person exists.
Enjoy!
The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

Portobello & Haloumi Burgers

Serves 4

You will need…

1 large avocado
1 lemon
2 tablespoons olive oil
4 portobello mushrooms, stalks trimmed
1 garlic clove, minced
4 thyme sprigs, leaves picked
1 long red chilli, seeds removed, finely chopped
1 tablespoon honey
2 tablespoons apple cider vinegar
4 thick slices of haloumi
4 burger buns, cut open
Wild rocket leaves, to serve
Mayonnaise, to serve

The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

Let’s Make This Thing!

Heat up the oil in a frying pan on a medium heat. While it’s heating up, mash the avocado in a bowl with a fork or (my personal favourite) a potato masher. Once it reaches a good consistency, drizzle it with half the lemon juice and set aside or in your fridge.
Add the mushrooms to the frying pan. Cook for about 5 minutes, turning halfway through, or until slightly softened.
Add a little more oil to the pan (still with the mushrooms in) and add the thyme, garlic, chilli, lemon zest and remaining lemon juice. Cook for a couple of minutes, coating the mushrooms in the ingredients.
The Three Bite Rule - Guest Post Portobello & Halloumi Burgers
Add the honey, vinegar and ½ tsp salt and cook for a further minute, ensuring the mushrooms are as coated as possible. Then remove the pan from heat and set to one side, heat up a second frying pan to a medium-high heat and add the haloumi. Turn frequently and cook for between 2-4 minutes, until golden.
Lightly toast the buns either in a toaster or under the grill. Add the avocado between the bun bases, and top with a mushroom each, as well as the haloumi, rocket, mayo and bun tops.

The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

Yum. Now, do you want to be a guest blogger? I’d be glad to have you! Feel free to reach out at emily@thethreebiterule.com  

Hot Chocolate with Raspberry & White Chocolate

New England’s frigid temps lately have been ohh so freezing and inspiring all the cozy. I feel accomplished that the little one knows after playing in the snow, the next activity is to: get cozy on the couch…blankets, books, and snuggles. While today might feel like spring here in New England, 50s! Woah! I know there’s some more chilly temps ahead. Thus, where my hot chocolate with raspberry & white chocolate comes in! None for the little one, but I know this’ll be dessert on the couch, some night in the near future again!
The Three Bite Rule - Hot Chocolate w/ Raspberry & White Chocolate

This recipe has a few specialty ingredients…which I know I don’t love when I see them in recipes- the white hot chocolate & the raspberry syrup. I’m including a few work-around below if an an alternative is helpful.

Hot Chocolate with Raspberry & White Chocolate

Ingredients:

2-3 tablespoons hot chocolate mix (check product for ratios)
1 tablespoon white hot chocolate mix (I used this one, or my grocery store has individual serving packets, 2/$1)
8 oz water/milk
1/4 cup raspberries (I used frozen, plucked from a frozen mixed berry bag)
whipped cream
2 teaspoons raspberry syrup (sold near maple syrups)

Directions:

Heat water to warm but not boiling & mix in hot chocolate and white hot chocolate. Stir well.
The Three Bite Rule - Hot Chocolate w/ Raspberry & White Chocolate
Gently press the raspberries with a spoon to break them down a bit and mix the raspberries & 1 teaspoon of syrup into the hot chocolate.
Spoon out any raspberry solids (if desired – I skimmed a few out)
Add whipped cream & 1 teaspoon of raspberry syrup.
Enjoy!

substitution ideas:

white hot chocolate mix: I used this – partly because we had it. It is a delight in coffee (hot & iced), but peek at the grocery store, or amazon has millions. It feels like it lasts forever. Stir in a few white chocolate chips if that feels easier!
raspberry syrup: I used this – because we also have it for pancakes/waffles. Another idea would be to boil some raspberries with a splash of water & then strain.

The Three Bite Rule - Hot Chocolate w/ Raspberry & White Chocolate
LOVED the subtle white chocolate in there. Go full white hot chocolate if that’s your thing. I thought it might be too sweet for me, but it sure would be pretty!

Now that you have your hands wrapped around a cozy drink, is your couch getting as much cozy time as mine?