HOT CHOCOLATE BOMBS – EASY CHRISTMAS CHOCOLATE BOMB RECIPE by KIMSPIRED DIY
- 1 12- ounce package semi-sweet chocolate chips
- 1 packet instant cocoa mix
- 1 cup mini marshmallows
- ¼ cup white melting chocolate
- ¼ cup Christmas sprinkles
- 6 cups hot milk to make the bombs
- Round silicone mold
Place the semi-sweet chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until the chocolate chips are fully melted.
Put a spoonful of melted chocolate inside one cup on the silicone mold and use the back of the spoon to spread the chocolate up the sides of the mold. Continue this process until all the molds are coated.
Set the remaining chocolate aside for sealing and decorating the bombs.
Allow the chocolate to set completely, around 2 to 3 hours. You can speed up the process by placing the chocolate in the refrigerator.
When the chocolate is set, remove each chocolate piece from the mold. Add a small amount of instant hot cocoa mix to half the pieces and top the hot cocoa mix with marshmallows and half the sprinkles.
Reheat the chocolate in 15-second intervals until melted. Pick up an empty chocolate piece and dip the edges into the melted chocolate. Carefully place it on top of a filled piece and lightly press it into place. Use your finger to smooth the melted chocolate around the seam. Continue until all the chocolate bombs are sealed.
Melt the red and green chocolate according to the package instructions, then place the melted chocolate into piping bags. Drizzle the chocolate over the top of the bombs to decorate. Sprinkle the remaining sprinkles over the top of the bombs.
Allow the chocolate decorations to set before using, around 1 hour.
To make the hot chocolate bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine.
CHRISTMAS COOKIES! (VANILLA BISCUITS/SUGAR COOKIES) by RECIPETINEATS
- 225g / 1 cup unsalted butter, softened (or use salted, skip salt)
- 1 cup (220g) white sugar, preferably caster / superfine
- 1 1/2 tsp vanilla extract
- 1 large egg (55-60g / 1.9-2oz)
- 3 cups (450g) flour , plain / all purpose
- 3/4 tsp baking powder
- 3/4 tsp salt
Preheat Oven to 180°C / 350°F (160°C fan). Line 2 baking sheets with parchment paper.
Beat butter and sugar in a large bowl until creamy (1 minute on speed 5)
Add egg and vanilla, and beat until thoroughly combined.
Add flour, baking powder, and salt.
Mix slowly, then beat until the flour is incorporated – it will be clumpy.
Dust the work surface with flour, and scrape the dough out of the bowl. Pat together, cut in half, then shape into two discs.
Roll out to 0.3cm / 1/8" (for thinner, crispier cookies) or 0.6cm / 1/4" (for thicker, softer cookies), sprinkling with flour under and over the dough, so it doesn't stick.
Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn’t fit in the oven in the fridge).
Bake for 10 minutes, swapping trays halfway (Note 2), until the surface is pale golden and the edges are just beginning to turn light golden.
Allow cookies to cool completely on trays (they will finish cooking on the trays).
Dust with powdered sugar
THE BEST MULLED CIDER by SONJA OVERHISER
- 1 whole nutmeg
- 10 allspice berries
- 10 cloves
- 2-star anise
- 4 cinnamon sticks
- ½ gallon apple cider*
- ¼ cup rum, optional
- 1 small orange for garnish
- Whole cranberries for garnish
- Toast the spices: Add the nutmeg, allspice, cloves, star anise, and cinnamon to the bottom of a pot (or to a skillet for Slow Cooker instructions). Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant.
- Stovetop cooking instructions: Turn the heat to low. Pour in the apple cider and bring to below a simmer, just barely bubbling. Warm for 1 hour on low heat (don’t let it simmer). Skim off any particulate if desired, or stir to re-incorporate it.
- Slow Cooker & Instant Pot instructions: Place the apple cider in the slow cooker or Instant Pot (pressure cooker) with the spices. Cook on low for 3 hours OR Normal using the Instant Pot “Slow Cooker” setting.
- If using, stir in the rum. Garnish with orange slices and cranberries, then serve.
HOT BUTTERED RUM by SONJA OVERHISER
For the spiced butter (4 drinks; multiply as desired)
- 6 tablespoons salted butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
For each drink
- 1 ½ tablespoons spiced butter
- 2 ounces rum
- 6 ounces boiling water*
- Make the spiced butter: Roll the butter with a rolling pin until it is flattened. Add the brown sugar, cinnamon, nutmeg, and allspice. Use a spatula the butter together with the sugar and spices until everything is incorporated. Use immediately or refrigerate until making the drinks.
- To make the drinks: Add 1 ½ tablespoons of the spiced butter to each glass. Add rum and boiling water and stir until combined. If you like a sweeter drink, top with whipped cream. Garnish as you wish.