Spiced Hot Chocolate

This Christmas I mixed up some spiced hot chocolate to give as part of our traditional goodie bags for teachers and friends. Apparently, the hot chocolate was a hit because I've had several requests for the recipe. But here's the thing, it was more of a "that looks good" mix than a "measure everything precisely" recipe. Here is my best attempt to give measurements, so your mileage may vary, and as always, you can mix it to your taste.

Spiced Hot Chocolate
6 servings of hot chocolate mix (either envelopes or scoops from a canister)
1/4 cup cocoa powder
2 TBS ground Saigon cinnamon


Mix hot chocolate mix, cocoa powder, and cinnamon.
To serve, add 1 oz of mix to 6-8 oz hot water. This recipe makes 7 servings.

For a single serving: 1 serving hot chocolate mix, 2 tsp cocoa powder, 1 tsp cinnamon. This will be a bit more sweet than the above mix because you'll be using a full ounce of the prepared mix instead of 1 ounce of the mix/cocoa/cinnamon.


Now, a note about cocoa powder. There are 2 types of cocoa powder, natural and Dutch processed or alkalized. In short, cocoa powder is naturally acidic, so it will have a leavening effect on baked goods, and it is quite bitter. Dutched cocoa powder has been treated with an alkali to neutralize the acid and is less bitter. You can read more at Joy of Baking. I've been using Saco Premium Cocoa Powder (unfortunately I have to order it online because it isn't available locally. Yes, it's much more expensive this way.), which is a blend of natural and Dutched cocoa powder, after reading about it online last year. I like this cocoa powder because I can typically use a bit less sugar than with natural cocoa powder alone since it isn't as bitter and still get a really deep, rich chocolate flavor.

Cracker Thingies

Descriptive title, huh?

Well, it'll have to do because that's what we call one of the most addicting goodies we make at Christmas. Adam actually loves them so much that Momma makes some for him almost every time they come to visit. It's like their very own tradition. Isn't is sweet? (not just because of the sugar...)

These are oh-so-easy but a bit time consuming to assemble. However, they're lots of fun to make with the kiddos, who no doubt will enjoy the fruits of their labor, not to mention licking the peanut butter and chocolate off of their fingers.

Cracker Thingies
Ritz Crackers
peanut butter (smooth or chunky, your preference)
Chocolate Almond Bark coating (or chocolate chips and paraffin wax)

Spread peanut butter on half of the crackers. Top with remaining crackers.
Melt chocolate coating per directions on package.
Dip cracker sandwiches in coating so completely covered. Let excess drip off then place on waxed paper to cool and harden.

See all those delicious layers? I'm eating them right now. The one I cut for that picture simply couldn't be put back in the container.

Cracker Thingies keep very well as long as they're kept in an airtight container in a cool spot. The crackers stay crisp, and the peanut butter doesn't dry out. They even freeze well.

With only 3 ingredients that you probably have on hand, these treats are sure to be a hit for your holiday.

I'm MELTING!!!!

My birthday falls shortly after Thanksgiving and just a few short weeks before the onslaught of Christmas merriment. While I L.O.V.E. cake, I have to step back and be practical about how much cake I should eat between slices of pumpkin pie and trays of Christmas cookies. I'm able to temper my cake needs with decadent molten cakes. These single serving beauties take only minutes to prepare. There are many variations; in the past we've had peanut butter, marshmallow, chocolate, and black forest, but the kind Adam made this year may be the best I've had to date.

Dark Chocolate Molten Cake

6 oz bittersweet chocolate+, chopped

10 TBS butter

1 1/2 cups + 1 TBS powdered sugar, divided

1/2 cup all-purpose flour

3 whole eggs

3 egg yolks

Heat oven to 325.

Spray 6* ramekins or custard cups with nonstick spray and place on baking sheet.

Microwave chocolate and butter in a large bowl at 50% power for 2 minutes or until butter melts. Stir with whisk until chocolate melts.

Add 1 1/2 cups sugar and all of flour. Mix well.

Add eggs and egg yolks. Beat until well mixed. Pour into prepared cups.

Bake 13-15 minutes, until cakes are firm at edges but center is still soft. Let sit 1 minute.

Place plate on top of cup, and while holding plate in place, flip cup over to unmold. Sprinkle with remaining 1 TBS powdered sugar.

+ If you don't have bittersweet chocolate you can substitute semisweet chocolate ounce-for-ounce or unsweetened chocolate (1 ounce unsweetened chocolate +1 TBS sugar) per ounce bittersweet chocolate.

* If you don't want to make 6 cakes, make as many a you want and refrigerate the remaining batter up to 2 days. Bring to room temperature before baking.

Ours ending up sitting for a bit more than 1 minute (I'm just amazed it wasn't 10 minutes with 2 little ones under foot.). They were very good, just not quite as gooey in the center. If you like a really melty center, make sure you unmold and eat quickly. If you prefer a more solid center, let them sit a few minutes. Either way, I bet you'll make these again.