Hot Chocolate / Cocoa Mix

I couldn't make homemade marshmallows without having some hot chocolate to put them in!  This recipe mixes up so easily and sits perfectly in a Mason jar waiting to be used as a winter night's treat.  It is just the right marriage of sweetness and richness, without being over the top.  This mix also makes a great treat to give out as a gift during the holidays.  Just think of receiving a cute coffee cup with hot chocolate mix and homemade marshmallows!  I love it!

Hot Chocolate / Cocoa Mix
adapted from Cook’s Country

1 1/2 cups nonfat dry milk powder
1 cup powdered sugar
3/4 cup cocoa powder
3/4 cup white chocolate chips (or chopped white chocolate)
1/8 teaspoon salt (or a pinch)

1. Whisk together all ingredients in a large bowl. Pulse the ingredients in a food processor until the chocolate is finely ground (or white chocolate will settle in bottom of cup).  Alternatively, crush white chocolate chips as fine as you can in lieu of a food processor. Store in an airtight container for up to 3 months.

2. To make hot cocoa, put 3 heaping teaspoons of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or marshmallows.

Homemade Marshmallows

Marshmallows seem to be one of those universal treats that almost everyone enjoys.  Whether melted gooey on S'mores, added to a cup of hot chocolate on a cold winter day, toasted by a summer bonfire, or sprinkled on top of your favorite Thanksgiving sweet potato casserole.  Until recently I never really thought about the ingredients of a marshmallow, or even how to go about making them from scratch.  I really didn't know you could make them!  I thought they just came in the bag...hehe.  But then I ran across this recipe and realized they were very similar to meringue with the added gelatin for firmness.  Now this I could do!

Homemade Marshmallows
adapted from Ina Garten - Food Network


3 packets unflavored gelatin (my small gelatin box contained 4 packets)
1 cup cold water, divided
1 cup light Karo syrup
1 1/2 cup granulated sugar
1/4 tsp salt
1 Tbsp vanilla extract
Baking spray with flour
Powdered sugar for dusting/stick-proofing

Place 1/2 cup cold water in the bowl of your stand mixer fitted with the whisk attachment, or in a bowl with hand mixer on standby. Sprinkle the gelatin over top of water and set aside.


Heat corn syrup, sugar, salt, and the other 1/2 cup cold water over medium heat, stirring until the sugar is dissolved. Then turn to high and cook to 240 F (use a candy thermometer), 6-8 minutes longer.


Turn mixer to low and slowly pour the hot syrup over the gelatin. Add the vanilla extract. Increase the mixer speed to high, very gradually to prevent hot sugar from slinging, and let run for 15 minutes until you have a glossy, smooth, and thick marshmallow mixture.


While the marshmallow is whisking, heavily coat the inside of an 8×8 pan with baking spray. Coat with powdered sugar and tap out the excess. Pour in the marshmallow mixture (it will come all the way to the top).  Let sit for 3 hours, or until solidified and cooled.


Turn the marshmallow squares out onto a heavily powder-sugared surface. Using a pizza cutter, with a single stroke to make a smooth edge, cut the marshmallows into 1-inch strips, one at a time.  They will be 2 inches tall.  Then cut the 1 inch x 2 inch tall strip in half again to make long 1 inch x 1 inch strips. Then cut those into little 1 inch squares.  As you’re cutting the marshmallows, keep all sides dusted with powdered sugar and store in an airtight container.


Enjoy the marshmallows your favorite way!

Cherry Teacakes

These little Cherry Teacakes are so cute you almost don't want to eat them.  But once you do, you'll keep wanting more!  They are the perfectly sweet - not too sweet, but sweet enough.  The cherry is not overpowering so if you think that don't particularly like cherry desserts, still give this one a try.  They are perfect with a cup of coffee..or tea!  They are also very moist and tender and keep their freshness for several days!  I will be including these in my Christmas cookie boxes this year.  Enjoy!

Cherry Tea Cakes

From Betty Crocker

1 cup powdered sugar

1 cup butter, softened

2 teaspoons maraschino cherry liquid

1/2 teaspoon almond extract

3 or 4 drops red food color

2  1/4 cups All-purpose flour

1/2 teaspoon salt

1/2 cup drained maraschino cherries, chopped

1/2 cup white vanilla baking chips

Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.

Shape dough into 1-inch balls. On parchment lined cookie sheets, place balls 2 inches apart.

Bake 15 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.

Place baking chips in a microwave safe bowl.  Microwave on High 35 to 50 seconds, stirring chips every 15 seconds, until chips are melted and smooth.  Add melted chips to a ziplock bag, cut the small tip on bottom corner of a ziplock bag;  drizzle melted chips over cookies in a zig zag pattern.