Hot Cocoa Gifts

Perfect for your neighbors!

Layer ingredients with the first layer being on the bottom.

I used the small canning jars so the recipe is as follows

1st layer: 1/4 cup granulated sugar

2nd layer: 1/4 cup cocoa powder

3rd layer: 1/4 cup powdered milk

4th layer: 1/4 cup semi sweet chocolate chips

5th layer: 1/4 cup mini marshmallows

Instructions on label: Empty cocoa mix into bowl and combine.  Use 1/3 cup mixture and add 1 cup hot water and store the rest of the mix in an airtight container.

Made with my homemade marinara sauce.

It's still in the early stages so I'll update later when I get the recipe just right.

GRANOLA

 

PREHEAT OVEN TO 350

IN A LARGE MIXING BOWL COMBINE

3 CUPS OLD FASHION OATS

1 CUP UNSALTED PARTY PEANUTS

1/2 CUP SOY NUTS

1/2 CUP UNSALTED SUNFLOWER SEEDS

1 CUP DRIED CRANBERRIES

1/2 CUP ORGANIC HONEY

STIR UNTIL EVERYTHING IS GOOD AND STICKY.  SPRAY COOKIE SHEET WITH NONSTICK COOKING SPRAY AND ADD GRANOLA EVENLY.  COOK FOR 15-20 MINUTES OR UNTIL GOLDEN BROWN.

EAT BY ITSELF OR ADD TO YOGURT

So you gutted and carved your pumpkin, now what?

It's so easy cook your pumpkin seeds and you can flavor them any way you want!  I just used salt in this recipe, but the combinations of flavors are endless.

Preheat oven to 300.

Prevent sticking by using cooking spray on your cookie sheet

Bake pumpkin seeds for 30 minutes while tossing seeds every ten minutes.

Bake until lightly browned and enjoy!

Healthy Pumpkin Pie on Graham Cracker Crust

This is my version of a pumpkin pie that I got an idea of how to make by combining pie and cheesecake methods.

Ingredients:

4 Egg Whites - 68 calories

1 Teaspoon Cream of Tartar- 4 calories

1/2 Cup Splenda - 0 calories

2 - Tablespoons unsalted butter - 204 calories

8 - 2 1/2" square graham cracker - 237 calories

1 - 29 oz. can of pumpkin puree - 280 calories

2 - Teaspoons pumpkin pie spice - 12 calories

For 8 servings (8 slices)  That's only 100 calories a slice of delicious pie!!! I know....I'm awesome =)

Directions:

Preheat oven to 350.

The Crust:

In a food processor combine graham cracker and butter and process until finely crumbled.  Empty into a standard pie plate and cook in oven for 10 minutes.

The filling:

You will need two mixing bowls.  I suggest mixing the pumpkin puree, Splenda, and pumpkin pie spice before beating your eggs in a separate bowl.  Make sure these three ingredients are thoroughly combined.

In another mixing bowl, whip egg whites and cream of tartar until the egg whites triple in volume like a light puffy cloud.  

Slowly incorporate the pumpkin mix into the egg whites.  Be careful not to deflate the egg whites.

Place mixture into the pie pan and continue to bake for 30 minutes.

Let the pie cool for ten minutes and EAT!

MY PIE SERVES 8!!!

Dark Chocolate Espresso Cupcakes with Raspberry Icing

Ingredients

1 stick plus 1 tablespoon soft butter

1/2 cup plus 1 tablespoon sugar

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons vanilla extract

2 tablespoons brewed coffee

1 16 ounce package of semisweet chocolate

2 to 3 tablespoons milk

Directions

Royal Icing, recipe follows

Special equipment: 12 bun muffin pan, lined with muffin papers.

Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.

Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.

Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.

Ice with Royal Icing.

Royal Icing:

*2 large egg whites (or substitute powdered egg whites)

3 cups confectioners' sugar

2 teaspoons raspberry extract

1 teaspoon lemon juice

Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.

Yield: sufficient to generously ice 12 cupcakes

Deb's Cinnamon Streusel Banana Muffins

I totally love making these because they are so simple!  You can change up the flavors any which way you want.  They are so yummy with coffee.

Muffin Ingredients

1/3 cup melted butter

1 smashed ripe banana

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 tablespoon cinnamon

1 tablespoon brewed coffee

1 teaspoon baking soda

Pinch of salt

1 1/2 cups all purpose flour

1 cup chopped walnuts

Streusel Ingredients

2 teaspoons sugar

2 teaspoons brown sugar

1 tablespoon cinnamon

1/4 quick cooking oats

Directions

Muffin Mix

In a large mixing bowl, combine the following wet ingredients and mix to blended:  butter, banana, sugar, egg, vanilla, and coffee.  Slowly mix in dry ingredients: baking soda and flour making sure everything is well incorporated.  Last stir in the chopped walnuts.

Streusel Mix

Combine ingredients in a small bowl and then top muffins with 1 tablespoon of the mix.

Bake in a 350 degree oven for 15 minutes.  Let cool on rack for 10 minutes.