Quite a few (okay, more than just a few!!) have requested many of the recipes for the cookies and hot chocolate that were provided for the reception after the lovely program on Sunday evening. Here goes! (more will be added as they come in!)
Rich Hot Chocolate
It's hot chocolate, because we use chocolate and not cocoa! It's rich because we use half-n-half for a portion of the milk. Most hot cocoa's are made with water, and using the milk/half-n-half combo ensures the creamy texture.
When making hot chocolate for a crowd, this recipe can be made in a crock pot, allow the milk an hour or so on high to come to steaming (the time depends on your crock pot, as they vary in heat put out).
1 gallon of whole or 2% milk
2 quarts half-n-half
2 cups Hershey's Chocolate Syrup (you can add as much of this as you like for a more chocolately flavor)
Heat all ingredients in a large stock pot, stirring often until the mixture is steaming, but not boiling. Milk can scald quickly, so watch it!
Make a Hot Chocolate Bar!
Have in bowls the following and let your family or guests adorn their own hot chocolate with these mix ins:
- Marshmallows
- Fresh Whipped Cream
- Candy Canes
- Toasted Coconut Marshmallows (reminiscent of Mounds Candy Bars)
- Cinnamon and/or Cinnamon sticks (Mexican Hot Chocolate)
- Raspberry Syrup
- Butterscotch Chips
- Chocolate shavings
- Chopped peanuts, hazelnuts, pecans
- Cinnamon Candies
- Creamy Peanut Butter
- Nutella
- Crushed Peppermint candies
- Crushed candy canes such as strawberry, orange, or cherry flavored
- Crushed toffee bits
- Mini Marshmallows
- Marshmallow Creme
- Mini M&M’s
- Sprinkles and Colored Crystals
- Reddi Whip – they have chocolate and vanilla flavored
- Chocolate Syrup
- Caramel Syrup
- Ice cream in various flavors such as vanilla, mint, caramel
- Chopped Peanut Butter cups
- Crushed Butterfinger
- Other Flavored Syrups
- Candied Orange Rinds
- Maple Syrup
- Chocolate coated spoons
Brownie Balls
These little rich dark chocolatey brownie balls are so easy to make and can be flavored to your liking.
1 Brownie mix of your choosing (Ghirardelli Double Dark Chocolate was used)
Ingredients listed on box to make the brownies (you can make the cake like or fudge, either works)
Flavorings
For the December 11 event, the balls were flavored with Bailey's Mint Irish Creme Liqueur and rolled in Dark Cocoa. You can flavor these with your favorite liqueurs or liquor (bourbon and rum work extremely well) and roll in (Coatings) cocoa, melted chocolate, crushed nuts, coconut, sprinkles, sugars...the list can go on. For a non-alcohol version, the coffee syrups work very well.
Make the brownies as directed on the package. Cool completely. In a large bowl, break up and crumble the brownies into small pieces. Add 3-5 tablespoons of the liqueur/liquor/liquid of your choosing ONE TBS. AT A TIME, all the while mixing with your hands. The goal is to make a slightly sticky ball of chocolate, so that you can pinch off teaspoons and roll into balls.
Roll the balls into the coating of your liking. You can refrigerate these or store at room temperature.
Each batch makes approximately 4 dozen balls, depending on size.Gingersnap Cheesecake Balls
This recipe is so easy but is so very tasty--and NO BAKE! These can be whipped up in minutes.
1 box of Gingersnaps (the hard crunchy kind)
3/4 of an 8 oz. package of cream cheese ( you can use the entire package for more cheese creamy consistency)
1/2 tsp. allspice
3 TBS granulated sugar
In a food processor, pulse all the gingersnaps so that they are fine crumbs.
Reserve approx. 1 cup of the crumbs.
In a large bowl, mix all the ingredients (except for the reserved crumbs) until well blended.
Roll into balls (using a teaspoon sized portion) and immediately roll into the reserved crumbs.
Store in the refrigerator.
Each batch makes approx. 3 dozen balls.Chocolate Marshmallow Fudge
1 bag of semi-sweet chocolate chips (mini or regular work fine)
1 can of sweetened condensed milk
1 bag of mini marshmallows
In a glass bowl that is COMPLETELY dry (if there is any water in the bowl it will ruin the fudge)
mix the chocolate chips and sweetened condensed milk.
Microwave on high, in 60 second intervals (it usually takes about 3 times) stirring between each interval until the chocolate is melted. When melted the chocolate will be glossy/shiny.
While melting the chocolate, line a 9" x 13" pan with foil or waxed paper.
Immediately stir in the entire bag of marshmallows when chocolate is melted. Stir until the marshmallows are coated in chocolate; some of the marshmallows are going to melt from the heat of the chocolate--which is perfectly fine, however you do want most of them to retain their shape.
Spread out into the prepared pan and allow to cool. The fudge will be ready in an hour at room temp, or to hurry the cooling process, pop into the refrigerator for 30 minutes. Cut into pieces and enjoy!
Chocolate Marshmallow "Pops"
These are also a fun, no bake treat that can be made for any holiday or event--just alter the sprinkles/toppings, or even the color of the chocolate by using the Merkins or Wilton Candy Coating (colored or flavored) wafers that can be purchased at candy making shops or even Pat Catan's
1 bag of large marshmallows
1 package of lollipop sticks (50 ct packages are $1.27 at Pat Catan's)
2 tubs of the Baker's Dipping Chocolate (found in the baking aisle of Giant Eagle or ACME)
(alternatively, you can use the chocolate/candy coating wafers and a glass measuring cup)
Sprinkles and toppings of your choice (for the December 11th event, we used crushed peppermint candy canes, red and green non-pareil tiny balls, and larger decorative dots in red and green.
Prep by inserting the lollipop sticks into all the marshmallows and setting aside.
Prep by pouring out your sprinkles and toppings into shallow bowls or plates.
Melt chocolate or candy coating according to the package directions. Make sure that the containers you use are free of water, as water or any liquid will seize up the chocolate and ruin it.
Dip the marshmallows on the stick into the chocolate, approx. 1/2 to 3/4 of the way up the marshmallow. Immediately sprinkle with the toppings so that they stick.
Place on a cookie sheet that has been covered in wax paper with the stick up (making a flat bottom) and allow to cool (harden) completely. (approximately 30 minutes)
Store in a container with a lid or bag up individually for a cute little present.
This recipe makes approximately 45-50 pops.
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