Christmas baking is finally under way in our house. I was slacking, but with good reason. If I bake too early I eat it…so I was trying to use a little wisdom this year. Ean and I kicked off our baking by making hot cocoa mix for his teachers at church. It was a fun project for us to do together, he helped with everything…except the labels…he ran off during that part.
Hot Cocoa Mix in a Jar
Recipe from All Recipes
10 cups dry milk powder
4 3/4 cups sifted confectioners’ sugar
1 3/4 cups unsweetened cocoa powder
1 3/4 cups powdered non-dairy creamer
In a large mixing bowl, combine milk powder, confectioner’s sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
We bought our jars at Hobby Lobby. We topped our cocoa mix with mini chocolate chips & marshmallows, added ribbon and a label and they were ready to be given away.
For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.
Hot Cocoa Label
After Nora’s party, we had quite a few lemons in our house. I cheated, we did not have freshly squeezed lemonade at her party…and it is now one of life’s biggest regrets. I’m only half way kidding.
Due to said lemons, one evening, Ean decided he wanted to make some homemade lemonade. So Ean, Matt & I began the not so long process of making freshly squeezed lemonade. It was so so delicious and pretty easy, especially when your husband and son do all of the juicing.
Freshly Squeezed Lemonade Original recipe makes 20 (4 ounce) servings
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Here is a cute idea for Valentine’s week. Strawberry heart ice cubes to make your milk a little sweeter.
I saw this idea while browsing pintrest, and thought Ean would love it. He did, he even helped make a batch. A special thanks to the Target dollar section for the heart molds.
Strawberry Heart Cubes
1/2 cup milk
Strawberry Syrup – you can use a little or a lot whatever your desired color
Mix milk and syrup. Pour into heart molds. Freeze for at least two hours. Pop out and make someone feel loved!
It is 2013 everybody! These wishes are about 6 days late everybody! (My original wording made some of my friends question if I was pregnant…I am not).
2013 should be a pretty exciting year. Matt and I will both be turning *30.* Ok, so I guess I have a few months to figure out if that is exciting or awful. But none the less, it is happening.
On to punch.
This recipe came into being some time in between Thanksgiving and Christmas, and in that time span I have made it three times now. I promise it does not disappoint.
3 cups strongly brewed coffee
2 cups sugar
2 cups heaving cream
7 cups milk
1 tablespoon vanilla
1 bottle Hershey’s Syrup
Dissolve sugar in hot coffee and let cool. In a large (very large) bowl, add cream, milk, vanilla and syrup. Mix until combined. Place in freezer safe container and freeze overnight. Remove from freezer 2 to 2 1/2 hours before serving. It will be slushy and delicious.