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Caption: DIY Giftable Hot
Cocoa Jars
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Caption: Give the gift of chocolate and warmth this Holiday season.
It's easy! Here's how...
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Caption: Tie some pretty ribbons and tags onto several mason jars.
Twelve to sixteen-ounce jars work best here.
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Caption: Add a few tablespoons of hot cocoa mix to each jar.
Caption: Recipe for Hot Cocoa Mix In the bowl of your food processor with the blade attachment, pulse together 2 cups sugar, 12 ounces bittersweet chocolate morsels, 4 ounces white chocolate morsels, 1/2 tsp. salt, 1 tsp. cinnamon and the scraped seeds from 1 fresh vanilla bean.
Transfer and store in an airtight container.
To make a mug of hot cocoa, combine about 3 tablespoons of the hot cocoa mix with 8 ounces of steaming hot milk of your choice.
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Caption: Place a couple homemade marshmallows in each jar on top of the cocoa mix.
Caption: Recipe for Chocolate-Dipped Gingerbread Marshmallows Coat an 8X8 baking pan with non-stick spray and powdered sugar. Set aside.
Add 2 packages of unflavored gelatin and 1/2 cup cold water to the bowl of your stand mixer with the whisk attachment.
In a medium saucepan, bring 2 cups granulated sugar, 2/3 cup dark corn syrup, 1/2 cup water and 1/4 tsp. salt to a boil, stirring to dissolve the sugar. Bring to 240 degrees Fahrenheit.
Carefully pour this mixture into your mixer with it running on low speed. Gradually increase the speed to high and beat until fluffy and thick, about 7-8 minutes. Add 2 tsp. vanilla extract, 1/2 tsp each cinnamon and ginger, 1/4 tsp. nutmeg and 1/8 tsp. cloves and beat for 2 minutes more.
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Caption: Recipe for Chocolate-Dipped Gingerbread Marshmallows continued... Spread and smooth the marshmallow mixture into your prepared pan with a clean, wet spatula. Dust the top with powdered sugar. Cover and let set at least 4 hours or up to overnight.
Once set, remove the marshmallow to a large cutting board dusted with powdered sugar. Cut into squares with a greased knife or pizza cutter. Roll the squares in powdered sugar to coat all sides.
Melt 8 ounces of dark chocolate with 1 tsp. coconut oil, stirring constantly until smooth. Dip one side of the marshmallows into the chocolate and place on waxed paper. Once the chocolate is set, wrap and store the marshmallows for up to 1 week.
Recipe barely adapted from Joy the Baker.
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Caption: Bake up some cookies.
Use smaller cookie cutters to ensure the cookies fit easily in the jars.
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Caption: And have fun decorating.
Caption: Recipe for Lebkuchen Bring 1/2 cup each molasses and honey to a low boil in a medium saucepan. Remove from heat. Stir in 3/4 cup brown sugar, 1 beaten egg, 1 tablespoon lemon juice and 1 tsp. grated lemon zest.
Mix in 2 1/2 cups flour, 1/4 cup cornstarch, 1/2 tsp. baking soda. and 1 tsp. each cinnamon, cloves, allspice and nutmeg. Transfer the batter to a clean container and refrigerate overnight.
The next day, pre-heat your oven to 400 degrees. Roll out the dough on a well-floured surface to 1/4-inch thickness. Cut into shapes. Bake cut-outs on a parchment-paper lined baking sheet about 10 minutes. Cool slightly before transferring to a wire rack.
Once completely cooled, decorate the cookies and then store them in an airtight container with a slice of apple to keep them soft.
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Caption: Add a few decorated cookies to each jar.
Place the lid on your jars.
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Caption: Now you're ready to spread warmth and good cheer!
Caption: Wishing you a wonderful Holiday season.
For more recipes, gift ideas and stories, visit www.floatingkitchen.net