Category: Chocolate

CINNAMON HOT CHOCOLATE

Serves: 16
Serving Size: about 2 tbsp.
Prep time: 5 minutes
Cook time: 0 minutes

Ingredients:

1 cup unsweetened cocoa powder

1½ cups brown sugar

2 tbsp. DIY Cinnamon-Vanilla Seasoning Blend (recipe here)

Directions:

  1. In a small bowl stir, together cocoa powder, brown sugar and DIY Cinnamon-Vanilla Seasoning Blend.
  2. Transfer to a Counterscaping Dry Seasoning Container. Cover and store in a cool dark place up to 6 months.

For Hot Chocolate:
Microwave 1 cup milk and 1 tbsp. of the Cinnamon Hot Chocolate Mix in a microwave safe mug 1 minute or until hot; do not boil. Stir until hot chocolate mix dissolves. Garnish with whipped cream or marshmallows.

For Mocha Coffee:  
Place 1 tbsp. of the Cinnamon Hot Chocolate Mix in a mug of your favorite coffee; stir well until dissolved.

DIY SANDWICH COOKIES

Yield: 30

Serving Size: 1 cookie

Ingredients

  • 1 cup sugar
  • ¾ cup softened butter
  • ½ tsp. salt
  • 1 tsp. espresso powder
  • 1 egg
  • 2 tbsp. cold water
  • 1 tsp. vanilla extract
  • 1½ cups all-purpose flour
  • ¾ cup cocoa powder

Filling

  • 1½ cups powdered sugar
  • ½ cup vegetable shortening
  • 1 tsp. vanilla
  • 1 tbsp. cold water

Instructions

  1. Preheat oven to 325° F/162° C.
  2. In Thatsa® Medium Bowl, mix sugar, butter, salt and espresso powder using spatula, until well combined.
  3. Add egg, water, vanilla and mix until well incorporated. Then add flour, cocoa powder and mix until a stiff dough forms.
  4. Scoop dough using a teaspoon and place on Silicone Wonder® Mat, placed on baking sheet. Flatten dough using the bottom of a Snack Cup. Repeat process until all dough is used up. Bake for 15 minutes; allow cookies to cool before removing from Silicone Wonder® Mat.

Filling

  1. Place shortening in base of Power Chef® System fitted with paddle attachment, replace cover and pull cord until smooth. Add powdered sugar, ½-cup at a time, until mixture is well combined. Add remaining ingredients, replace cover and pull cord until mixture is smooth.
  2. To assemble cookies, place 1 tsp. filling in center of cookie and place another cookie on top. Squeeze to distribute the filling evenly. Repeat with remaining cookies. Store in airtight container.

EASY CHOCOLATE COVERED POTATO CHIPS

Ingredients

  • 1¼ cup water
  • 1 cup chocolate chips
  • 3–4 cups ridged potato chips

Instructions

  1. Microwave water in a 2-cup/500 mL Micro Pitcher on high for 2 minutes.
  2. Pour chocolate chips into 1-cup/250 mL Micro Pitcher.
  3. Place 1 cup Micro Pitcher into 2-cup/500 mL Micro Pitcher so the 1-cup/250 mL Micro Pitcher is submerged in water.
  4. Let sit for 30–60 seconds and then stir. Repeat until chocolate is smooth.
  5. Dip potato chips into melted chocolate until partially coated. Lay out on Silicone Wonder® Mat. Repeat until chocolate has been used. Chill until chocolate is set, 10–15 minutes in the freezer.

CHOCOLATE COVERED APPLES

Ingredients

  • 2 Granny Smith apples
  • 1/2 cup dark chocolate chips
  • 1/4 cup each chopped toasted pumpkin seeds, nuts, and candies

Instructions

  1. Place dark chocolate chips in 2-cup/500 mL Micro Pitcher. Microwave on high power 30 seconds. Stir, return to microwave. Microwave 30 seconds more, stir. Repeat as needed.
  2. Holding by the stem, dip apple in chocolate, allowing excess to drip off.
  3. Dip apple in toasted pumpkin seeds, nuts, and candies. Place upright on Silicone Wonder® Mat; let stand until set.
  4. Slice apples, serve at room temperature. Refrigerate, covered, up to 3 days.
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