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Hot Cocoa From Scratch… And Some Cookies To Go Along

Hot chocolate has become a favorite in my home, although I can’t decide if they actually like it, or just enjoy the concept. We started a Christmas tradition last year where we write family “to-dos” on red and green craft sticks. Then, we pick one (sometimes two or three) on nights when we have extra time to commit to a family activity. Yesterday, we drew the “Make Hot Cocoa” stick from the jar. And I didn’t have any hot cocoa mix. I have never made hot cocoa from scratch, but figured it had to be easy. I was correct.

I compared recipes online and then went for it! Personally, I thought that it was much better than any store bought mix we had made before.

4 T. baking cocoa
1 1/2 T. brown sugar
1 1/2 T. granulated sugar
Pinch of salt
1/2 t. vanilla
2 c. milk (I used 2%)
Marshmallows (optional)

In a saucepan over medium-low heat, mix cocoa, both sugars, salt, vanilla, and 2 T. milk. Stir continuously until melted and combined. Add the remaining milk and stir until cocoa is desired temperature. Top with a jumbo marshmallow.

And because cocoa and cookies are the perfect match, try these favorite cookie recipes from our Pinnacle family!

Morgan’s Chocolate Chip Cookies

8 T. unsalted butter
8 T. shortening
1 c. firmly packed brown sugar
1/2 c. granulated sugar
2 large eggs
1 t. baking soda
1 t. salt
1 t. vanilla (heaping)
2 1/4 c. flour (I use King Arthur White Whole Wheat)
2 c. milk chocolate chips

In an electric mixer, cream butter, shortening and sugar. When fluffy, beat in eggs one at a time. Add baking soda, salt, and vanilla. Continue on low speed. Slowly mix in flour in 1/4 c. increments. Remove from mixer stand. With a wooden spoon, stir in chocolate chips. Drop spoonfuls onto a cookie sheet lined with parchment paper.  Bake at 325 degrees for 9-11 minutes. Enjoy!

Lesley’s Favorite White Chocolate Butterscotch Blondies

½ cup melted butter (1 stick)
1 cup packed dark brown sugar
¾ cup butterscotch chips, melted
1 egg
2 tsp vanilla
½ tsp baking soda
½ tsp salt
1½ cups flour
1 cup white chocolate chips

For complete recipe: click here!

Coach Jo’s Favorite Ginger Snaps

3/4 cup coconut oil
1/3 cup homemade applesauce or store-bought unsweetened applesauce
1 teaspoon salt
3 tablespoons molasses
2 tablespoons pure vanilla extract
1 1/4 cup evaporated cane juice
2 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
1/4 cup flax meal
2 teaspoons ground cinnamon
1 tablespoons ground ginger
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum

For complete recipe, click here!

December 6, 2016 | Blog | 0

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