Nothings states holidays like cool evenings, a crackling fire, baking yummy, holiday decorations, treats and sipping on a hot beverage. Spice up the holidays with a hot chocolate or some may call it, "Hot Cocoa" and some fabulous chocolate hazelnut cookies. Below are some great recipes I found and must share with you. Plus a recipe with homemade maple marshmallows. YUM! It want be long before I will be in my kitchen in Charlotte, NC making these delicious recipes and baking up a storm with my son. :) The count down is on!
White Hot Chocolate Recipe courtesy of Paula Dean
- 1 cup white chocolate chips
- 1 cup heavy cream
- 4 cups half-and-half
- 1 teaspoon vanilla extract
- Vanilla whipped topping, for garnish
- Mint leaf, for garnish
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.
Mexican Hot Chocolate Mix Recipe courtesy of Munchin With Munchkin
- 3 cups non fat dry milk powder
- 1 ¾ cups powdered sugar
- ¼ cup brown sugar
- 1 ½ cups cocoa powder
- ¾ cup white chocolate chips
- ¾ cup semi sweet chocolate chips
- ¼ Tsp. salt
- 2 Tsp. corn starch
- ½ Tsp. cinnamon
- ¼ Tsp. cayenne pepper
In a large bowl, whisk together all ingredients.
In batches, pulse mixture in a food processor until smooth and well combined.
Store in a sealed container in a dry and dark place.
To make hot chocolate, put 1/3 cup of mixture into a mug and mix with hot water or milk.
Top with marshmallows and a sprinkle of cinnamon.
Maple Marshmallows Recipe courtesy of Munchin With Munchkin
- 3 Tbsp. unflavoured gelatin powder (3 packets)
- ½ cup and 2 tablespoons of cold water
- 1 Tbsp. vanilla extract
- 1 Tsp. maple extract
- ¾ cup water
- 1 ¼ cup dark corn syrup
- 1 ½ cups granulated sugar
- pinch salt
- 2 cups powdered sugar, divided
- 1 cup corn starch, divided
Prepare a 9×13 in baking pan with cooking spray. (Ensure the entire dish is coated, as the marshmallow mixture is very sticky. Combine ½ cup of powdered sugar with ¼ cup cornstarch. Sift mixture into the baking dish and shake so the dish is coated. Set aside.
In a large bowl combine gelatin, vanilla extract, and maple extract with ½ cup and 2 tablespoons of cold water. Gently whisk mixture until well combined and no lumps remain. Continue to whisk until the gelatin reaches a consistency similar to baby food (about one minute). Set aside.
In a medium saucepan combine ¾ cup water, corn syrup, granulated sugar, and salt. Whisk to combine and bring to a boil over medium high heat. Cover pot, reduce heat and simmer for about 2 and a half minutes. Remove from heat.
Pour mixture over gelatin and beat on medium with an electric mixer until combined, about one minute. Increase speed to maximum and beat for 15-20 minutes until the mixture is glossy and makes meringue like peaks.
Pour marshmallow mixture into prepared 9×13 inch dish and spread evenly. Wet spatula and smooth the top until it’s even.
Leave the marshmallow mixture uncovered on a counter for 24 hours to set.
Once the marshmallows have set, prepare your workspace. Combine remaining powdered sugar and cornstarch in a medium sized bowl. Dust some of the mixture onto a cutting board.
Wet a sharp knife and drag it along the edges of the 9×13 inch dish to loosen the marshmallow mixture. Sprinkle some of the powdered sugar onto the top of the marshmallows and flip the dish onto prepared cutting board.
Cut the marshmallows into squares, occasionally wetting the knife to make more precise cuts. Toss marshmallow squares in the cornstarch sugar mixture until well coated.
Store marshmallows in a sealed container, layered between wax paper.
Alcoholic Hot Chocolate Recipe courtesy of Food.com
and photo courtesy of The Style Dossier.com
- 2 cups milk
- 3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
- 1 cinnamon stick
- 2 teaspoons honey
- 1 teaspoon brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum, or to taste
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
Chocolate-Hazelnut Drop Cookies Recipe courtesy Giada De Laurentiis
- 1 cup (2 sticks) butter, at room temperature
- 1/4 cup plus 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
Per cookie (38); Calories: 104; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 1 gram; Total carbohydrates: 11 grams; Sugar: 6 grams; Fiber: 0 grams; Cholesterol: 13 milligrams; Sodium: 2 milligrams