Of course, with the kids in bed and not asking for their own mugs (which they get earlier in the evening anyway), we make hot chocolate specifically for mom and dad, with a tasty addition:

My favorite is Hot Chocolate with Peppermint

1 1/2 oz peppermint schnapps
6 oz hot chocolate
1/2 – 1 oz whipped cream

Warm the mug first. Put the schnapps into the mug, and fill it with hot chocolate. Top with whipped cream, and chocolate shavings are good too. Add a peppermint stick or candy cane to stir.

…..

If you’re melting down your own chocolate for the hot chocolate, try substituting half white chocolate chips or all white chocolate chips for a nice mix-up.

[image: flickr]

Post from: Chocolate Bytes

You can serve it with crackers just like you would a regular savory cheese ball.

Chocolate Cheese Ball
from allrecipes.com

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

~ In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips.

~ Cover, and chill in the refrigerator for 2 hours.

~ Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

~ Roll the cheese ball in finely chopped pecans before serving.

[image: flickr]

Post from: Chocolate Bytes

Chocolate Peppermint Cake Balls
from dailyherald.com

1 box (18.25 ounces) devil’s food cake mix
3 eggs
1⅓ cups water
½ cup vegetable oil
3 teaspoons pure peppermint extract, divided
1 container (16 ounces) prepared fudge frosting
1 package (about 24 ounces) chocolate almond bark

~ Heat oven to 350 degrees. Grease a 9-by-13-inch pan. Line two cookie sheets with wax paper.

~ In a large bowl, stir cake mix with eggs, water, oil and 11/2 teaspoons peppermint extract until well combined. Pour batter into prepared pan and bake 33-38 minutes.

~ Cool slightly and crumble while warm into a large bowl; stir in the frosting until well blended.

~ With a small cookie scoop, form balls (smooth with hands if desired) and place on wax paper. Chill 20-30 minutes in the refrigerator or freezer.

~ In a heatproof bowl, melt chocolate bark in the microwave set on HIGH for 90 seconds. Stir and heat at 30-second intervals until melted; stir in remaining extract until smooth.

~ With a fork, dip balls into chocolate, shaking gently to let excess dip off. Return to wax paper and sprinkle with crushed candy cane. Let sit at room temperature until coating hardens. Store in an airtight container.

~ Makes 36-42 cake balls.

[image: flickr]

Post from: Chocolate Bytes

Chocolate Sugar Cookies

2 1/4 cups white, all-purpose flour
1 cup sugar
1 3/4 sticks unsalted butter, room temperature
1/2 teaspoon baking powder
3 egg yolks
1/4 cup unsweetened dark cocoa powder
Pinch of salt
Powdered sugar

~ Place the flour on your work space and make a well in it. Add all the other ingredients and kneed the mixture with your hands until it forms a ball of dough.

~ Divide the dough in two equal parts. Place the first half on a sheet of parchment paper and roll it out with a rolling pin until it’s less than 1/2 inch thick. Cut the dough with cookie cutters. Repeat with second half of dough.

~ Bake at 350 degrees for 12 minutes or until done. Sprinkle with powdered sugar.

These would also be great with a basic buttercream frosting, or some melted, drizzled white chocolate and sprinkles.

[image: flickr]

Post from: Chocolate Bytes

There are many variations of the trifle, with no one being “the only way” to do it. Traditionally they’ve been made with sponge cake, pudding or custard, and fruit, though more contemporary trifles also contain gelatin, liquor and whipped cream.

One of the more modern methods of creating a trifle uses the convenience of prepackaged cake mixes and whipped topping. If you don’t have a lot of time but still want to “wow” your guests or family, try this easy version of a chocolate trifle the next time you’ve got a dessert assignment:

Easy Chocolate Trifle
from cooks.com

1 pkg. chocolate cake mix
1/2 c. strawberry preserves
1 c. sliced strawberries
1 (4 oz.) container Cool Whip
1 (3.5 oz.) pkg. chocolate instant pudding

~ Heat oven to 350 degrees.

~ Grease and flour rectangular pan, 13 x 9 inch. Bake and cool cake. Cut into halves. Freeze half for future use.

~ Cut remaining cake half into 1 inch pieces. Arrange half in 3 quart glass serving bowl.

~ Spoon 1/4 cup preserves over pieces; sprinkle with 1/2 cup strawberries. Spread with 1 cup whipped topping.

~ Repeat with remaining cake pieces, preserves, strawberries, and whipped topping.

~ Refrigerate until chilled. Prepare pudding. Spread over trifle. Refrigerate 4 hours. Serve cold.

[image: flickr]

Post from: Chocolate Bytes

This is actually one of those “holidays” that has a couple of different dates assigned to it — I’ve found references for both today and tomorrow. Since we’re cloudy and overcast with some rain on the way, we’ll be “celebrating” today with some mugs of warm cocoa and mini marshmallows!

Instead of buying a box or can of pre-made hot chocolate mix, try making your own! You’ll know exactly what’s in it, how fresh it is, and you can even package it up into little jars with some cute bows and ribbons for Christmas gifts. Don’t forget to include the instructions for making the cocoa!

Hot Chocolate Mix

10 cups dry milk powder
4 3/4 cups sifted confectioners sugar
1 3/4 cups unsweetened cocoa powder
1 3/4 cups powdered non-dairy creamer

~ In a large mixing bowl (or large turkey oven bag), combine milk powder, confectioner’s sugar, cocoa powder, and creamer.

~ Stir or shake till thoroughly combined.

~ Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.

~ For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve.

[image: flickr]

Post from: Chocolate Bytes

This recipe for chocolate driedel brownies comes from Hersheys.com and couldn’t be easier — the only special ingredient you’ll need is some blue icing or icing gel for the decorative details.

Chocolate Dreidel Brownies
from hersheys.com

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups (12-oz. pkg.) white baking chips, divided
1 tablespoon shortening (do not use butter, margarine, spread or oil)
1 tube royal blue decorating icing

~ Heat oven to 350°F. Line 13×9x2-inch baking pan completely with foil, leaving extra on sides for handles.

~ Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Pour batter into prepared pan.

~ Bake 30 to 35 minutes or just until brownies begins to pull away from sides of pan. Cool completely in pan on wire rack. Invert brownie onto serving tray; peel off foil.

~ Shape into dreidel: About 3-inches from bottom of each long side, cut triangular pieces to bottom center, forming point of dreidel. Cut about 1-inch from top edge; cut in half and attach 1 piece as handle.

~ Place 1 cup white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until mixture is melted and smooth when stirred. Spread on dreidel, about 1-inch from top and 2 sides, forming 7-inch square. Decorate with remaining white chips and decorating icing, if desired. Cut into bars. About 3 dozen brownies.

[image: hersheys.com]

Post from: Chocolate Bytes

Mochachino Chocolate Brownies

Brownies:
1/2 cup butter
4 squares unsweetened chocolate
1 tablespoon instant coffee powder
1 cup sugar
3 eggs, beaten
1 1/2 teaspoons vanilla
3/4 cup flour
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped pecans

Frosting:
1/4 cup butter, softened
2 cups confectioners sugar
2 tablespoons coffee liqueur, or cold coffee
cinnamon

~ Melt butter and chocolate together. Add coffee powder. Stir in sugar, eggs, vanilla, and salt, mix well.

~ Add flour and stir to combine. Stir in chocolate chips and nuts.

~ Pour into a greased 9 inch square pan. Bake at 325 degrees F. for about 40 minutes. Cool completely before frosting.

~ Frosting: In a small bowl beat the butter until light and fluffy. Gradually beat in icing sugar, and continue beating until smooth. Beat in liqueur to combine.

~ Spread frosting over the cooled brownies. Sprinkle cinnamon over top. Cut into squares. Store in the refrigerator.

[image: flickr]

Post from: Chocolate Bytes

The addition of dark chocolate in these cookies, as well as egg whites and very little sugar make for a cookie that’s tasty, chocolaty, and satisfying, with only 52 calories per cookie.

Dark Chocolate Christmas Cookies
from suite101

6 oz dark chocolate (preferably 60% or greater)
2 large egg whites, at room temperature
1/8 tsp. cream of tartar
1/4 cup granulated white sugar
1/2 tsp. vanilla extract
3/4 cup finely ground almonds

~ Preheat oven to 350 degrees. Spray two large cookie sheets with nonstick spray.

~ Melt dark chocolate in microwave at 30-second intervals on 70% power until smooth. Set aside to cool slightly.

~ Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Continue beating, adding in sugar and vanilla slowly, until mixture forms stiff peaks.

~ Gently fold in chocolate and almonds until fully incorporated. Drop teaspoons of batter onto the prepared cookie sheets, leaving one inch between cookies.

~ Bake 10-12 minutes, switching racks (put bottom cookie sheet on top rack and top cookie sheet on bottom rack) halfway through baking to ensure even browning.

~ Cookies are done when there is a light crust on the outside, but they are soft on the inside. Makes 36 cookies.

[image: flickr]

Post from: Chocolate Bytes

These Double Ginger Cocoa Cookies with White Chocolate came from Canada.com, and have made themselves a spot in the tins I’ll be giving to friends and neighbors this year.

Crystallized ginger can be found in the spice section of your baking aisle at the grocery store in jars similar to what the other spices are sold in. You can probably find it in larger quantities (and possibly cheaper) at a health foods store or similar, but we don’t have one of those close by yet, so the grocery store aisle it is!

Double Ginger Cocoa Cookies

1 2/3 cups all-purpose flour
2 Tbsp cocoa powder
3/4 tsp baking soda
2 tsp ground ginger
1/8 tsp ground cloves
1/4 cup crystallized ginger, very finely chopped
3/4 cup white chocolate chips
1/3 cup butter, at room temperature
1 cup granulated sugar
1 large egg
1 tsp white vinegar
1/4 cup molasses

~ Preheat the oven to 325 degrees F. Line baking sheets with parchment paper.

~ Sift the flour, cocoa powder, baking soda, ginger and cloves into a bowl. Mix in the crystallized ginger and white chocolate chips, set aside.

~ Place butter and sugar in the bowl of stand mixer. Beat sugar and butter until light and well combined. Beat in the egg, vinegar and molasses. Beat in the flour mixture until just combined.

~ Gather the dough in your hands and knead and press into a large ball. Roll dough into 1 1/2 inch balls and place on the baking sheets, spacing each cookie 2 to 3 inches apart.

~ Bake the cookies, one sheet at a time, for 15 minutes for chewy cookies, and 18 minutes for crispy cookies.

~ Cool to room temperature on a baking rack.

~ Makes 36-40 cookies.

[images: flickr; amazon]

Post from: Chocolate Bytes