| Guys! It's almost Christmas!
I am so excited that the holidays are coming! I am so so SO happy! This weekend I'm going to be working on my homework in the shop drinking our famous holiday hot chocolate and cookies special. You can get 1 mug of yummy hot chocolate and 5 cookies of your choice for $1.99 (don't judge our prices - my mom picked them and they haven't changed since 1991). If you don't live near Wisconsin, you can use this recipe for any time during the chilly weather and have yourself some hot cocoa with cookies! (They amount this recipe makes may not be the same as the shop's offer)
Hot Chocolate Recipe -
2 tablespoons unsweetened cocoa powder
1 to 2 tablespoons sugar (depending on how sweet you like it)
Pinch of salt
1 cup milk or any combination of milk, half-and-half, or cream
1/4 teaspoon vanilla extract
Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
If you like it frothy, blend it in the blender.
This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.
Gingerbread Cookies Recipe -
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg
Turbinado sugar or other coarse sugar
In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, allspice, cloves, salt, and black pepper, and set aside.
Using a stand mixer or handheld electric mixer, cream the butter and shortening until smooth and well-combined. Add the brown sugar and beat until fluffy and pale, about 2 minutes. Beat in the molasses and egg. With a spoon, gradually mix in the flour mixture. Divide dough in half and wrap each half in plastic wrap.Refrigerate until firm, about 3 hours, or up to 2 days.
Preheat oven to 325°F. Pour a little of the coarse sugar into a small, shallow bowl. Break off a small piece of dough and form into a ball about 3/4 inches in diameter, or scoop out dough with a small ice cream scoop. Dip the top in the sugar and place on a parchment-lined baking sheet. Repeat with remaining dough, spacing cookies about 1 inch apart. Bake for 10-12 minutes, or until edges of cookies are firm and look dry, rotating baking sheet halfway through baking.
Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely. Store in an airtight container for up to 5 days.
- Annie <3