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Gingerbread Hot Chocolate

This Gingerbread Hot Chocolate is the best around. It has three secret ingredients that make it special. Curl up by the fire and sip this all day long!

Course Beverage, Drinks

Cuisine American

Keyword gingerbread hot chocolate, hot chocolate, hot cocoa

Prep Time 5

Total Time 5

Servings

Calories 456kcal

Author Kim Beaulieu

Equipment

Ingredients

6 cups chocolate milk
¼ cup unsweetened cocoa powder
¼ cup brown sugar
2 tablespoons Biscoff spread or any brand of cookie butter
3 teaspoons ground ginger
2 teaspoons cinnamon
¼ teaspoon nutmeg

Toppings:

½ cup mini marshmallows
4 cinnamon sticks for garnish and stirring
4 mini gingerbread men for garnish and dunking

Instructions

Combine the chocolate milk, cocoa powder, brown sugar, Biscoff spread, ginger, cinnamon, and nutmeg in a large saucepan.
Turn the burner on medium heat and cook while stirring occasionally until the sugar and Biscoff dissolve completely. Do not overcook and do not boil. You don't want to scald the hot chocolate.
Cook until the mixture is steaming and is warmed thoroughly. This should take about 5 minutes or so. One small tip is to remove a small amount of the hot chocolate with a ladle so you can test it prior to removing the saucepan from the heat. This allows you to check the flavour and the temperature in case either needs adjusting.
Next, remove the saucepan from the heat and pour the hot chocolate into mugs. I recommend filling each mug ¾ full so there is still room for add-ins like marshmallows.
For a nice finishing touch you can top each mug with whipped cream, mini marshmallows, and some cocoa powder over top. Finally, add a cinnamon stick for stirring, and a gingerbread man for dunking.
Serve!

Notes

Originally posted on December 20, 2016.

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Gingerbread Hot Chocolate appeared first on Cravings of a Lunatic.

Microwave Peanut Brittle

Kim Beaulieu — Wed, 19 Nov 2025 10:00:00 +0000

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

My Dad was a huge peanut brittle fanatic. The man loved all things brittle. So, I grew up with a huge appreciation for the stuff.

This girl loves ALL homemade candy. I'm sure that sounds like a normal statement from anyone in the world. Seriously, I think everyone loves it.

Brittle recipes are one of my faves. This homemade peanut brittle recipe is a family favorite and we all go crazy for my pistachio brittle too! Pistachio brittle can be made with regular pistachios or you can roast the pistachios prior to adding them to the brittle.

If you love easy candy recipes, I highly recommend my microwave peanut butter fudge recipe. It's topped with chocolate and chopped up mini peanut butter cups.

We tend to love no bake recipes for the holidays because they are so quick and easy to make. If you love Oreos, try my snowflake Oreo cookie balls, white chocolate Oreo cookie balls or my Oreo bark. They are all delicious and only require simple ingredients.

Candy recipes are a staple during the holiday season. We love making holiday fudge, bars, bark and candy!

Whatever you whip up this holiday season, be sure to make extra for Santa!

What is peanut brittle

Peanut brittle is a confection made with sugar, corn syrup, peanuts and butter. It's a hard candy that you break into pieces to eat.

Options for making peanut brittle

Brittle is traditionally made on the stovetop in a large pot. A candy thermometer in necessary when making it this way. Typically you wait for the mixture to hit between 290 - 300 degrees F.
You can also make it in the microwave. It's a quick and easy way to make peanut brittle without a lot of fuss.

Ingredients:

Sugar - I used granulated sugar for this recipe.
Corn syrup - For this recipe, I used light corn syrup. It's a must for peanut brittle.
Peanuts - I used roasted and salted peanuts. You can use unsalted peanuts instead if you prefer.
Butter - To clarify, you can use unsalted or salted butter for this brittle.
Vanilla - I used vanilla extract for this recipe. It's the only option for this one, in my opinion.
Baking soda - This is a required ingredient. Do not omit or adjust this one.
Sugar - I added Demerara sugar to sprinkle on the top of the peanut brittle. This is completely optional.
Salt - You can add salt to the top of the brittle if you like.

Directions

Be sure to scroll to the recipe card for FULL ingredients and directions!

Take out your pan of choice.
Combine sugar and corn syrup in a microwave safe measuring cup.
Place the measuring cup in the microwave and cook for 4 minutes.
Remove the measuring cup and add peanuts, pop back in the microwave to cook for another 3 minutes.
Again, remove the measuring cup from the microwave, add butter and vanilla. It may bubble up, that's normal. Then, place back in the microwave and cook for 1 minute.
Lastly, add the baking soda to the measuring cup and mix while the foaming slows down.
Pour onto a prepared baking sheet then smooth out.
If desired, you can toss some Demerara sugar over top.
Allow the candy to cool completely.
Break into pieces.
Serve or store!

Other types of nuts you can use

pistachios
cashews
almonds
hazelnuts
pecans
toasted pumpkin seeds
coconut is a great alternative or addition to nuts in brittle

Storing Peanut Brittle

Be sure to allow the brittle to cool completely before storing. Store in an air tight container at room temperature. Wrap brittle in waxed paper or plastic wrap to keep it from sticking together.
Do NOT store in the fridge. Storing in the fridge will cause moisture issues that will soften the brittle.
However, you can store it in the freezer. Just be sure to allow the peanut brittle to cool completely before wrapping and storing.

How Long Does Brittle Last

When stored at room temperature it will last for 6 to 8 weeks. Basically, perfect peanut brittle retains its texture and has a great shelf life.

Additionally, brittle can also be stored in the freezer. It will last up to 3 months when stored correctly.

More great candy recipes

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Peanut Brittle

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

Course Candy, Dessert, Snack

Cuisine American

Keyword microwave peanut brittle, peanut brittle

Prep Time 4

Cook Time 8

Total Time 12

Servings

Calories 215kcal

Author Kim Beaulieu

Equipment

Ingredients

1 cup granulated sugar
½ cup light corn syrup
1 ½ cups roasted salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Optional

2 teaspoon Demerara sugar

Instructions

CAUTION: Make sure you are super careful not to touch the liquid during the cooking process, and do NOT lick the spoon. It's wicked hot and can burn. I know it's tempting but don't do it!!
Place a rimmed cookie sheet aside for the finished candy.
In a large glass measuring cup, or microwave safe container, combine sugar and corn syrup. Stir with a spoon.
Place the measuring cup in the microwave and cook for 4 minutes. The mixture is going to get extremely hot so don't touch the mixture by accident, or on purpose. Use your noggins, peeps.
Remove the measuring cup from the microwave and add the peanuts to the measuring cup and microwave on high heat for 3 minutes. Again, don't touch the mixture, it's flipping hot!
Next, remove the measuring cup from the microwave and add butter and vanilla, it may bubble up, it's okay, just stir until well combined. Place back in the microwave and cook on high for 1 minute. Again, do not touch it, this stuff is piping hot.
Now add the baking soda to the measuring cup and mix for about 20 to 30 seconds while the foaming slows down. Once it's all settled you can pour it onto an ungreased cookie sheet, or large pan. Smooth out with a scraper or the back of a spoon. I spray the back of a spoon with non-stick spray then smooth mine. If desired you can toss some demerara sugar over top of the surface. Allow the candy to cool completely.
Cut with a knife or a toffee hammer to break the peanut brittle into pieces. You can eat it right away or store it in airtight container.
Serve with a big old candy loving smile!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more candy recipes but also tons of Christmas recipes.

Be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Microwave Peanut Brittle appeared first on Cravings of a Lunatic.

Cherry Almond Macaroon Pie

Kim Beaulieu — Tue, 18 Nov 2025 11:00:00 +0000

This easy Cherry Almond Macaroon Pie Recipe combines cherry pie filling, almonds and coconut for the perfect bite every time!

I had eyed this one-crust pie recipe awhile back. I stumbled upon it on a food site. So, kudos and acknowledgement go to the Pillsbury site for their recipe for Almond Macaroon Cherry Pie.

This was the bake-off winner in 1986 and the winner’s name is Rose LeMon. I just had to try this one as I'm obsessed with easy dessert recipe ideas. Honestly, I only made one change to it.

If I make it again I’d be inclined to lose the almonds. Not sure my hubby would be on board with that though. He’s an almond lover.

I just loved it but think I would like it better with just coconut. But then I’m a coconut fiend, so there you go.

So try the original, or try it without almonds, or try it without coconut. Just try it. Trust me, you will not be disappointed.

Ingredient Notes:

Crust:

Pie Crust - I used one roll of Pillsbury pie dough for this recipe. You can use homemade or any store bought pie dough.

Filling:

Pie Filling - This recipe uses store bought cherry pie filling. Honestly, if you prefer making your own that's cool too!
Cinnamon - Any kind of cinnamon will do. It adds a nice flavour to the pie.
Salt - This enhances the flavour and sweetness of the pie filling. I recommend not cutting it out.
Lemon Juice - A little bit of tartness helps balance the filling. You can use fresh squeezed lemon juice if you have it.

Topping:

Coconut - I used shredded coconut for this. You can use sweetened or unsweetened. You will be adding sugar so unsweetened coconut works if you want a less sweet pie.
Almonds - Use sliced almonds for this recipe. They are the perfect size and texture for this recipe.
Sugar - Granulated sugar is the way to go for this one.
Salt - Again, a little bit of salt helps enhance the sweetness of desserts.
Milk - I used 2% milk for this recipe but you can use whatever kind of milk you prefer.
Butter - Honestly, you can use salted or unsalted for this particular recipe. Either works.
Extract - This recipe uses almond extract which pairs perfectly with cherry, as well as coconut extract. You can swap them out for vanilla extract if that's all you have.
Egg - I used a large egg for this recipe. Be sure to beat it before adding it into the mixture.

How to make Cherry Almond Macaroon Pie:

First, preheat the oven to 400 degrees F.
Next, roll dough and place it in the pie plate.
Then, combine pie filling with, cinnamon, salt and lemon juice in a large bowl. Mix it well then spoon the mixture over the pie crust.
Transfer the pie dish to the preheated oven and bake for 20 minutes. Remove after the 20 minute mark so you can add the topping.
Combine all of the topping ingredients in a medium bowl and stir really well. Pour the almond-coconut mixture over top of the cherry portion and spread it out. Return pie to the the oven and bake for another 20 to 3o minutes, or until the top is golden brown.
Remove from the oven, place on a wire rack and allow the pie to cool completely.
Then slice the pie into pieces.
Serve!
Grab a fork and dig in!

Tips:

Print recipe ahead of time so you can be organized.
Mise en place is a wonderful way to organize everything and ensure you have all the ingredients.
You can use an 8 inch pie pan for this recipe. A 9-inch glass pie plate works well too. You can also use a cast-iron skillet for this recipe if you like.
Use all purpose flour to lightly flour your work surface before rolling out the pie pastry.A lightly floured surface is the key to not having your dough stick to the counter.
Use your fingers to pin the edges if you want a scallop edge. Flute edges are wonderful on pies too.
Baking sheets work great under pies when baking in the oven. That way if they spill over you won't make a mess of your oven.
If you need to keep the edges of the pie from excessive browning you can use aluminum foil to cover edge of the pie as it bakes.
Let the pie bake until it is golden brown.
You can also make this with blueberry pie filling and peach pie filling.

How to Store Leftover Pie:

Store leftover pie in an airtight container or cover pie with aluminum foil, then place in the refrigerator for up to 3 days.

Yes, you can freeze leftover pie. Store in an airtight container or resealable plastic freezer bag for up to 2 months.

How to Reheat Pie:

Oven Method Instructions:

Heat oven to 350 degrees F. Cover the pie dish with aluminum foil and place on a cookie sheet in case it spills over. Place in the preheated oven for about 12 to 15 minutes.
Remove and serve.

Microwave Method Instructions:

Transfer pie to a microwave safe dish. Place in the microwave and heat for about 1 to 2 minutes, checking every 30 seconds or so after the first minute. The amount of pie you are reheating will affect the time. More pie = more time.
Remove and serve.

More Easy Dessert Recipes:

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Cherry Almond Macaroon Pie

This easy Cherry Almond Macaroon Pie combines cherry pie filling, almonds and coconut for the perfect bite every time!

Course Dessert, Pie

Cuisine American

Keyword cherry almond macaroon pie, cherry pie

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 250kcal

Equipment

Ingredients

1 package store bought or homemade pie crust

For the filling:

21 ounces cherry pie filling
½ teaspoon cinnamon
⅛ teaspoon salt
1 teaspoon lemon juice

For the topping:

1 cup coconut
½ cup sliced almonds
¼ cup sugar
⅛ teaspoon salt if desired
¼ cup milk
1 tablespoon butter melted
¼ teaspoon almond extract
¼ teaspoon coconut extract
1 large egg beaten

Instructions

Preheat the oven to 400 degrees F.
Carefully roll out the pie crust, then place in a pie plate. Set aside.
In a large sized mixing bowl combine all the filling ingredients together. Mix thoroughly. Spoon the mixture into the pie crust.
Place in the oven and bake for 20 minutes. Remove and set aside while you mix and add the topping. Leave oven on because you will be baking it again after that's added. Details in next step.
In a medium sized mixing bowl combine all of the topping ingredients. Pour the almond-coconut mixture over the cherry portion of the pie and spread the topping as evenly as you can. Return the pie to the oven and bake for another 20 to 30 minutes. Remove from oven when the top is golden brown.
Serve with a big old cherry loving smile!

Video

Notes

Recipe very slightly adapted from Pillsbury

Originally posted on May 2, 2018.

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Cherry Almond Macaroon Pie appeared first on Cravings of a Lunatic.

Chocolate Crunch Bites

Kim Beaulieu — Thu, 27 Mar 2025 09:00:00 +0000

Chocolate Crunch Bites will satisfy your sweet tooth without needing to turn on the oven. Perfection no matter what time of the year it is!

These chocolate crunch bites taste just like Nestle Crunch Bars. Kids and adults love them and they are wildly addictive, in the best way possible.

Honestly, I crave chocolate all year round. Summer, Fall, Winter and Spring. I'm a die-hard chocolate fan so no season is off limits for noshing on chocolate.

I made this in the summer. Seriously, I don't care if it's a bajillion degrees out or not. I still want and need my chocolate fix. Pretty much daily.

Since it was hot out I made these using my microwave. You can totally make them using a double boiler if you like. Whatever works for you.

They are so super easy to make. You can shape them any way you like. Press them into a rimmed pan and cut them into squares. Or use a muffin tin like I did.

No matter how you make them I can guarantee they won't last long. These vanished so fast in my house. I'm not pointing any fingers or anything but if I did they'd be pointing right at me.

I don't even feel bad. Not. One. Little. Bit. Nor should you. Whip up a batch this minute.

These were originally made for Food Fanatic. I used to be a Chocolate Fanatic Contributor on their blog.

You can zip over to see my post about these Chocolate Crunch Bites.

Ingredient List:

Butter - Either salted or unsalted butter work in this recipe. They taste great made with either.
Chocolate - I love the flavour of milk chocolate so that is my personal preference for this recipe. You can also use semi-sweet chocolate, dark chocolate, or white chocolate if you prefer any of those. Even chocolate chips will work.
Cereal - This recipe uses rice krispies cereal. I would not recommend substituting any other cereal.

How to Make Chocolate Crunch Bites:

First, grab a mini muffin tin and spray it with non-stick spray. Then set the pan aside for later.
Next, grab a microwave safe medium bowl and place the butter and chocolate inside of it. Pop the bowl in the microwave and heat carefully. You want to heat it just long enough for the chocolate to melt. It should take about 1 to 1 ½ minutes.
Remove the bowl of melted chocolate and butter from the microwave and use a spatula, wooden spoon or tablespoon to stir the mixture well.
Then, add the rice krispies and mix with a spoon again.
Transfer the mixture to the mini muffin tin by pouring it evenly into each muffin well.
Place in the fridge for about 30 minutes to allow the chocolate to set.
Remove the muffin tin from the fridge and use a spoon or knife to pop the chocolate bites out.
Serve on a tray or platter. Or store them immediately.

Pan Options:

Mini Muffin Tins - This is what I used for mine. They are easy to use and the perfect size.
Cheesecake Pans - Mini cheesecake pans are great for making these too. You can buy the ones with removable bottoms to make it easier to remove treats.
Baking sheet - You can make these with cookie sheets or a baking pan if you like. Just pour it over the pan, smooth them out and place them in the fridge. Just be sure to score the top before they harden so they are easier to slice.
Molds - These are fun to make in candy or fudge molds that are tiny shapes. Get the kids involved and they can make them into any shape. We make them in dinosaur molds occasionally.
Chocolate Bar Silicone Molds - You can actually buy silicone molds for making your homemade chocolate bars these days. Use those if you want a more traditional shaped to these.

How to Package Chocolate Crunch Bites/Bars:

Option 1:

Place them in resealable bag. Remove any excess air from the bag.

Option 2:

You can also store them in an airtight container, preferably with parchment paper or waxed paper between each layer of chocolate bars.

How to Store Them:

Store the sealed candy in a cool, dry place.
If you can store them away from any light, that is preferred.
They can be stored for about 2 to 3 weeks.

Can You Refrigerate Chocolate Crunch Bars:

You can store these in the fridge IF you plan on eating them fairly quickly. Otherwise, store as described above.
Leaving them in the fridge too long can affect the texture.

Can you Freeze Chocolate Crunch Bars:

When I freeze candy like these crunch bars, I typically wrap in plastic wrap and store in airtight container.
The other option is to store candy between sheets of parchment paper or waxed paper in an airtight container.
They can be frozen for up to 3 months. Just make sure they are wrapped and sealed well.

More Chocolate Recipes:

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Chocolate Crunch Bites

Chocolate Crunch Bites will satisfy your sweet tooth without needing to turn on the oven. Perfection no matter what time of the year it is!

Course Candy, Dessert

Cuisine American

Keyword chocolate crunch bites, crunch bar

Prep Time 10

Total Time 10

Servings

Calories 72kcal

Author Kim Beaulieu

Equipment

1 Mini Muffin Tin
1 Wooden Spoon

Ingredients

1 teaspoon butter
8 ounces milk chocolate broken, or chopped
1 cup rice krispies cereal

Instructions

First, start by spraying a mini muffin pan with non-stick spray. Set the pan aside.
Next, place the butter and chocolate in a microwave safe bowl. Place the bowl of butter and chocolate in the microwave, close the door, and set the cook time for about 1 to 1 ½ minutes. Stir every 30 seconds for the first minute, then every 15 seconds for the rest of the time. Every microwave is vastly different so you may need to adjust the time. Mine took 1 ½ minutes to melt but yours could take more or less time. Once the chocolate is melted remove the bowl from the microwave and stir the chocolate and butter mixture until smooth. You can also whisk it if you prefer.
Add the rice krispies to the chocolate mixture and stir with a large metal or wooden spoon until the mixture is combined well. Spoon the mixture into the mini muffin pan. Place the pan in the fridge to allow the chocolate to set up. I would suggest allowing it to set up in the fridge for about an hour or so.
Once crunch bars harden in the fridge, you can just pop them out with a spoon or butter knife.
Serve cold or room temperature.
You can store the crunch bars in an airtight container in the refrigerator. They keep for about a week but I guarantee they won't last that long.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of dessert recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Chocolate Crunch Bites appeared first on Cravings of a Lunatic.

Chocolate Shortbread Wedges with Pistachios

Kim Beaulieu — Sun, 15 Dec 2024 09:00:35 +0000

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season.

Nothing beats chocolate shortbread smothered in chocolate glaze and sprinkled with pistachios. Not only is it delicious but you will be pleasantly surprised how easy this one is.

Honestly, I love easy recipes. I mean, absolutely full on love them.

Any time I find an easy one I feel like I want to shout from the rooftops.

But I won't.

Apparently, that pisses off the neighbours. Or so I've been told by the police.

I will scream it here though. No one can arrest me for screaming on a virtual roof.

Or maybe they actually can. Is there such thing as virtual jail?

Man, I hope not.

To be honest, I can't recommend this chocolate shortbread enough.

You need to make it now.

Then, gobble it up to hide all the evidence. That way it's your word against the neighbours.

Or save a few to bribe the officers. Honestly, that works like a charm.

Not that I've actually done that or anything.

Again, go make this chocolate shortbread recipe. Right now!

Ingredient Notes:

For the shortbread:

Butter - I used softened unsalted butter for this cookie recipe.
Sugar - Use granulated white sugar.
Cocoa Powder - Use a good quality cocoa powder, preferably Dutch-processed.
Salt - This helps enhance the sweetness so only omit if you are avoiding salt for health reasons.
Egg - You only need the yolk for this recipe.
Extract - I used vanilla extract but you could substitute chocolate or almond if you like.
Flour - This recipe uses unbleached all-purpose flour.

For the glaze:

Chocolate - I used semi-sweet chocolate for this chocolate shortbread.
Butter - Salted or unsalted works well for the glaze.
Pistachios - Chop the pistachios for sprinkling on top of cookies.

How to Make Chocolate Shortbread:

For the shortbread:

First, preheat the oven to 350 degrees F.
Then, butter a round pan and sprinkle it with flour. Set aside.
Next, in a medium size bowl combine the butter, sugar, cocoa powder and salt. Beat until combined.
Then, add the flour next, and mix the ingredients on low speed until the dough begins to clump. Scrape the bowl and mix briefly again.
Next, transfer the chocolate shortbread mixture to the prepared pan and press it gently into the bottom.
Then, place the pan in the oven and bake for 20 to 25 minutes. The top of the shortbread should lose it's wet appearance and the cookie will pull slightly away from the sides a bit. That's when it's done.
Remove from the oven and set aside.

For the glaze:

First of all, use a double boiler if you have one. If not, you can set a glass heat-safe bowl above a saucepan. Add water to the bottom pan.
Next, place over medium heat, then add the butter and chocolate to the bowl. Allow to melt, occasionally whisking until it's melted and smooth.

Putting it all together:

First, pour the warm glaze over the top of the shortbread. Spread evenly across the top with an offset spatula.
Then, toss the chopped pistachios over top.
Next, allow the chocolate shortbread to cool. Then slice into pieces.
Lastly, serve!

How to Store Cookies:

First, you want them to cool completely.
Store them in an airtight container. Since they actually have a glaze, use waxed paper or parchment paper between each layer of cookies.
They can be stored in dry, airtight container for a week.
Or they can be stored in a dry, airtight container in the fridge for up to 2 weeks.
You can also freeze them for 2 to 3 months.

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Chocolate Shortbread Wedges with Pistachios

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season..

Course Dessert, Snack

Cuisine American

Keyword chocolate shortbread, christmas cookies, shortbread

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 248kcal

Author Kim Beaulieu of Cravings of a Lunatic

Equipment

Ingredients

For the shortbread:

½ cup unsalted butter softened, plus more for pan
½ cup granulated sugar
¼ cup good quality cocoa powder preferably dutch-processed
¼ teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour

For the glaze:

4 ounces semi-sweet chocolate chopped
2 tablespoons butter cut into pieces
½ cup coarsely chopped pistachios

Instructions

For the shortbread:

Preheat the oven to 350 degrees F.
Butter a 9 ½ inch pan with removable bottom, then sprinkle it with flour. Set aside.
Combine butter, sugar, cocoa, and salt in a medium size bowl. Beat with an electric mixer, starting on low at first then gradually increase the speed to medium, mixing until just combined. Scrape the sides of the bowl. Mix briefly.
Add the flour and mix the ingredients on low speed. Mix until the dough clumps, takes about 1 minute or so. Scrape the sides of the bowl. Mix briefly.
Transfer mixture into the pan, press gently into the bottom. No need to go up the sides, just cover the bottom evenly.
Place in the oven on the middle rack, and cook for about 20 to 25 minutes. You want the top of the shortbread to lose it's wet appearance, and the dough to slightly pull away from the sides of the pan a little bit. That lets you know it's done.
Remove from oven. Set aside.

For the glaze:

Use a double boiler for the glaze. You want to fill a small saucepan with water about 2 to 3 inches up the sides. Place over medium heat, allow to warm up, lower to a medium-low heat and place a heat proof glass bowl over top of the pan, ensuring the bottom of the glass bowl does not touch the top of the water.
Place the butter and chocolate in the bowl and allow to melt. Whisk occasionally, until the mixture is smooth.

Putting it all together:

Pour the warm glaze over top of the shortbread, then spread evenly with an offset spatula.
Toss the pistachios over top.
Allow the glaze to set up by setting aside until it cools.
Now remove the shortbread from the pan and cut into wedges. You can make them large or small, your choice.
Serve this at room temperature.
Serve with a big old chocolate loving smile!

Notes

Recipe adapted from Fine Cooking's Nutty Chocolate Shortbread Cookies

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Chocolate Shortbread Wedges with Pistachios appeared first on Cravings of a Lunatic.

30+ Christmas Cookies Recipes for the Holidays

Kim Beaulieu — Mon, 09 Dec 2024 10:00:59 +0000

Over 30+ Cookie Recipes that are sure to be a hit with your family and friends this holiday season. Nothing is better than a cookie tray stacked high with delicious treats during the holidays.

I love holiday baking. There's just something about the smell of cookies baking during the holiday season that just makes me so utterly happy. Nothing beats the aroma of fresh cookies baking to perfection. The soft batter, the smell of vanilla and chocolate drifting from room to room. It's heavenly.

Usually I start baking on December 1. Once the month officially changes I'm in the kitchen baking up a storm. Whether it's cookie recipes, fudge recipes, candy recipes, or hot chocolate, if it's December there's some kind of holiday sweet happening in my kitchen on a daily basis. You can bank on it.

Holiday recipes abound this time of year. I tend to favour all things chocolate, but honestly as long as it's sweet I'm a happy girl. If you are looking for something specific this holiday season you can use my search bar by typing in what you're looking for. You can also check my recipe index. Or just email me.

I love hearing from readers so if you have something you're looking for or need help with a recipe just email me and I'll do my best to help you out. Nothing feels better than being able to help someone find a recipe that their whole family falls in love with. That's why I do this job.

Plus the perks are amazing. I mean I get to cook and bake for a living. Then I get to eat all the things I cooked and baked. My life is not hard. At all. In fact it's pretty wonderful. I'm seriously looking forward to tomorrow when the baking marathon begins. I can't wait to make more cookies.

In the meantime, I'm just going to keep scrolling back and forth through all these amazing cookie recipes. Be sure to pin all your favourites so you can bake them for the holidays. Or send the link to your friends and family so they can bake for you. It's all good. Whatever works for you!

Christmas Cookie Recipes:

Buddy the Elf Cookies by Cravings of a Lunatic

Chewy Molasses Cookies by Dinners, Dishes, and Desserts

German Chocolate Cake Cookie by A Dash of Sanity

Cookies & Cream Cookies by Domestic Superhero

Italian Ricotta Cookies by Love Bakes Good Cakes

Triple Ginger Snaps by That Skinny Chick Can Bake

Monster Cookies by Cravings of a Lunatic

Turtle Thumbprint Cookies by Let's Dish

Chocolate Mint Macarons by Ashlee Marie

Dulce de Leche Sandwich Cookies by High Heels and Grills

Linzer Cookies by Mandy’s Recipe Box

Eggnog Oatmeal Cookies by Kleinworth & Co.

Rolo Cookies with Sea Salt by Like Mother Like Daughter

Christmas Tree Cookie Stacks by Big Bear’s Wife

Chocolate Mint Sandwich Cookies by Lemons for Lulu

Peppermint Candy Cane Cookies by Self Proclaimed Foodie

Chocolate Coconut Cookies by Cravings of a Lunatic

Peppermint Snowcap Meringues by BellyFull

Snowball Cookies by Eazy Peazy Mealz

Triple Chocolate Turtle Cookies by Carlsbad Cravings

Cranberry Orange Cookies by Fake Ginger

Italian Anisette “S” Cookies by Wishes and Dishes

Chocolate Shortbread Wedges with Pistachios by Cravings of a Lunatic

No Bake Christmas Tree Cookies by The Recipe Rebel

Ginger Spice Spritz Cookies by Cooking and Beer

Toffee Almond Snowball Cookies by Cupcakes & Kale Chips

Viennese Crescents by 365 Days of Baking and More

Christmas Cookie Tree by Bread Booze Bacon

Ginger Bears by Cravings of a Lunatic

Eggnog Thumbprints by White Lights On Wednesday

Perfect Cut Sugar Cookies by Simple Joy

Red Velvet Thumbprint Cookies by Yummy Healthy Easy

Classic Sugar Cookies by The Love Nerds

More Holiday Treats:

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more cookie recipes but also tons of Christmas recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post 30+ Christmas Cookies Recipes for the Holidays appeared first on Cravings of a Lunatic.

Homemade Hot Cocoa Mix

Kim Beaulieu — Sat, 07 Dec 2024 11:00:24 +0000

Homemade hot cocoa mix is the perfect easy recipe for anyone that loves chocolate. Make a big batch to give as gifts for the holidays or just to have on hand during the cooler months!

This girl is seriously obsessed with hot chocolate recipes. So, of course I love to make homemade hot cocoa. You learn to embrace hot beverages when you grow up in Canada.

I made this homemade hot cocoa mix recipe awhile back for Food Fanatic.

Back in the day, I used to work the midnight shift at a local store. I would experiment by adding things to hot chocolate.

Since I had an endless supply of chocolate bars and candy in the store I could be wildly creative. I came up with some amazing hot chocolate recipes back then. Plus some bad ones.

My family caught on that I had mastered the art of hot chocolate. Any time we had a snowstorm or spent too much time at the ice rink I would make hot chocolate. If you ask my oldest brother he will tell you I make the best homemade hot chocolate in the world.

When I had kids of my own I started making it for them too. When the kids were young we spent a crazy amount of time in hockey arenas and horseback riding barns so we made hot cocoa when we got home.

One of my favourite things to do during the holiday season is make homemade gifts. I love making edible gifts for our family and friends.

If you love making your own homemade gifts for your family and friends this hot cocoa mix is perfect. Make a batch for everyone you know!

Ingredient List:

Confectioners' Sugar - Any brand will do but using good quality is a good idea. Be sure to sift multiple time for this mix.
Cocoa Powder - Use Dutch process cocoa powder for this recipe.
Salt - Do not skip this ingredient. Salt enhances sweetness and will take your cocoa mix to the next level.

How to Make Hot Cocoa Mix:

1. First, you want to sift your confectioners' sugar in a bowl. Use a sifter, strainer or sieve to do this.
2. Then, in another bowl, sift the cocoa powder.
3. Next, combine the sifted confectioners' sugar and sifted cocoa powder in a bowl. Mix really well with a spoon or spatula.
4. Sift the cocoa mix again.
5. Then, you can store it in an airtight container for when you need it.
6. Be sure to shake the jar before each use.
7. Use to make hot chocolate any time you get a craving for a hot mug of cocoa.

Tips for making hot cocoa mix:

Be sure to sift the ingredients really well. This is an important step. Don't skip it.
Adding salt is also incredibly important to this recipe. Salt is perfect for enhancing the sweetness of recipes and helps to block any bitter taste.
Dutch process cocoa powder is a must for this recipe. Try to find it, if possible.
Use good quality ingredients so the flavour is perfection.
Mix well and always shake before use.
I like to make a slurry with the hot cocoa mix and a little bit of hot water first before making the hot cocoa. This helps it mix in better and have less chance of clumps in your drink.
Personally, I love using milk and heating my hot cocoa on the stovetop. Just be sure to watch the temperature and continue to stir as needed.

Can I use a food processor to blend hot cocoa mix:

For this recipe, I did not use a food processor. If I was using a recipe with powdered milk, or chocolate chips I likely would have.

Sifting is sufficient for this particular recipe but any recipes with larger chunks of ingredients I would recommend pulsing in the food processor to break larger pieces.

Tips for Storing:

The dry mix should be stored in an airtight container. Personally, I love mason jars but any good storage container will work.

Store in a cool dry place. A pantry or cupboard works perfectly for storing hot cocoa mix.

Do NOT store in the fridge or freezer. The humidity is not good for the mix. Avoid storing it that way.

How long will hot cocoa mix last:

Hot cocoa POWDER will last 6 to 8 months, if stored correctly. See above notes for storing it correctly.

Once it is mixed with water or milk and turned into hot chocolate, also known as hot cocoa, it will only last for 2 to 3 days in the fridge.

Is hot cocoa mix the same as cocoa powder:

No, it is not the same at all.

Cocoa powder is made from cocoa beans and is generally used for baking.

Hot cocoa mix, also known as hot cocoa powder, is made from confectioner's sugar, dutch processed cocoa powder and salt, in most cases.

These two are not interchangeable. Do not substitute one for the other in recipes!

What is the difference between hot cocoa mix and hot chocolate:

Hot cocoa mix typically uses cocoa powder and powdered sugar. It's stored and used year round.

Hot chocolate mix typically uses chocolate in it. You can either pulse chocolate in a food processor if making a mix, or just make it fresh with good quality chocolate.

Tips for Making Hot Chocolate:

One little tip I learned a long time ago is to mix the dry cocoa mix with a little bit of water or milk first, almost similar to making a slurry for savoury recipes. Then mix in the rest of your liquids.
Using heavy cream to make hot chocolate is a great way to ensure a thick, creamy mug of cocoa. Heavy cream is also known as whipping cream. The higher fat content is great for hot cocoa.
If you don't want to use heavy cream then use milk. It just makes a superior hot chocolate, if you ask me. I'm not a fan of using water unless I don't have any other option.
That said, if using water there are ways to elevate your mug of cocoa. Try adding a bit of granulated sugar to the mug. You can also drop in a few squares of a nice creamy chocolate bar.
Personally, I love making mine on the stovetop. Cooking it on the stovetop slowly just makes all the difference in the world. Don't rush the process. The microwave is reserved for hot cocoa emergencies only.
Use a whisk when stirring your hot chocolate. It just makes it so much smoother.
Top it with whipped cream if you really want a creamy mug of hot chocolate. Then, grate some fresh chocolate over top.

Hot Chocolate Add In Ideas:

Mini Marshmallows - They are a classic for a reason, Marshmallows are amazing in hot cocoa but so are homemade marshmallows if you feel creative.
Whipped Cream - Adding whipped cream just takes it to a whole other level.
Shaved Chocolate - Grate some fresh chocolate over top. This just makes it taste so much better and makes it look so festive.
Caramel - Whether it's store bought or homemade, caramel is a great addition to any hot chocolate recipe.
Extracts - We have used peppermint extract, chocolate extract and vanilla extract in ours. It adds another level of depth to the cocoa.
Spices - I love adding a little cinnamon or nutmeg to mine occasionally. Add a little chili powder or cayenne for a bit of heat.
Chocolate Bars - This is something I learned as a teenager when I worked night shifts. Add little pieces of your favourite candy bar into the mug. You will not be sorry.
Peppermints - Honestly, nothing screams holidays like peppermint hot chocolate. Use broken peppermints or candy canes for the holiday season.
Booze - I mean, this is great for the adults. Am I right?! Add Bailey's, Rum, Irish Cream, Creme de Menthe, Vodka, Kahlua, Red Wine, or even whiskey to your mug. Even a bit of rich stout is nice.
Spreads - Adding a little Biscoff, cookie butter of any sort, or Nutella will add a great flavour to your drink.
Syrups - Chocolate syrup is an amazing addition. Torani makes some great flavoured syrups. If you love Buddy the Elf as much as I do, you know he would recommend maple syrup!
Cinnamon Sticks - They are great for mixing your drink and they add a great taste.
Sprinkles - These are nice for the kids. I'm not a huge fan of adding them for adults though.

More great hot chocolate recipes:

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Homemade Hot Cocoa Mix

Homemade hot cocoa mix is the perfect easy recipe for anyone that loves chocolate. Make a big batch to give as gifts for the holidays or just to have on hand during the cooler months!

Course Beverage, Dessert, Drinks

Cuisine American

Keyword homemade hot cocoa mix, hot chocolate, hot cocoa, hot cocoa mix

Prep Time 10

Total Time 10

Servings

Calories 24kcal

Author Kim Beaulieu

Equipment

Ingredients

Instructions

Grab a large mixing bowl and sift the confectioners' sugar into it.
Grab another large mixing bowl and sift the cocoa powder into it.
Next, combine the confectioners' sugar and cocoa powder in a bowl then add the salt. Mix well.
Then, sift the hot cocoa mixture again in a large bowl.
Store the hot cocoa mix in an air tight container. I love using mason jars for cocoa mix.
Be sure to shake before using, each and every time you use it.
Mix with hot milk, water, or even coconut milk to make hot chocolate. Personally, I use milk then add a little drop of honey in mine.

Video

Notes

TIPS:

Use ¼ cup dry mix to ¾ cup milk when making hot chocolate.

You can add a little honey or corn syrup to your finished hot chocolate. It's divine with a little added sweetener.

Mini marshmallows are a must for hot chocolate!

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Homemade Hot Cocoa Mix appeared first on Cravings of a Lunatic.

Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee

Kim Beaulieu — Mon, 02 Dec 2024 10:00:39 +0000

Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee is the ultimate chocolate treat for the holidays. It is incredibly easy to make and impossible to resist. Whip up a batch today!

Honestly, this Christmas crack recipe is so addictive, in the best way possible. It will have everyone reaching for seconds and thirds.

If you love this recipe, I'd highly recommend making my S'mores Christmas Crack or Oreo Bark for the holiday season.

A holiday tradition known as Saltine Cracker Toffee to some people, and more recently known as Christmas Crack. I don't care what you call it as long as you share some with me!

Another day, another holiday treat. This one is a bit unusual for me. I tend to shy away from trends. I really don't care for the trend of calling all food "crack". To be honest, it irks me.

Yet here I am calling this Christmas Crack. I mean, the only reason I'm calling it that is because it's what people know it as.

So, I apologize if anyone hates the name. Or if anyone else is as irked by the "crack" trend as I am. I named it both names that I know it as in the hopes people would know what it was.

I will warn you to watch the caramel mixture as you are warming it up on the stove. Honestly, it can go from a beautiful golden brown to a hideous burned mess in no time flat.

In other words, keep your eyes on it and be ready to pull it off the stovetop quickly. Don't cook it at high heat. You'll scorch it!

Now that I've scared the crud out of you, and likely offended some people with the name of this treat let's move on.

What is Christmas Crack:

This delicious candy is made with saltine crackers, toffee, chocolate and nuts. I wanted mine to have a bit of a twist so instead of just using chocolate chips, I used mini peanut butter cups.
There are so many variations of this recipe online. You will see people top it with everything from nuts to M&M candies. The possibilities are endless so let your imagination run wild when you make this.

Ingredient Notes:

Butter - Either salted or unsalted butter work in this recipe.
Sugar - I used brown sugar for this candy.
Crackers - Saltine crackers are the way to go for this recipe. Personally, I love salted Premium Plus crackers.
Peanut Butter Cups - I used mini peanut butter cups for this one.
Walnuts - Crushed walnuts can be added to the top of this candy.

How to Make Christmas Crack:

First, heat the oven to 400 degrees F.
Then, spray a 11 x 7 baking pan with non-stick spray generously. Set aside.
Next, combine the butter and brown sugar in a medium saucepan and cook on medium heat for about 3 to 5 minutes, or until the butter melts and the mixture is very well combined. Stir the mixture occasionally.
Increase heat a tiny little bit, and bring the mixture to a low boil, you want to cook it for about 2 to 3 minutes, just so it starts to thicken a bit and turn golden brown. Don't stir it during the process, but you can lightly swirl the pan.
Then, place the crackers in layers in the pan while the mixture is cooking. I used 30 crackers to line my 11 x 7 pan. It made two layers.
Next, pour the sugar mixture over top of the crackers as evenly as you can. Place the pan in the oven and cook for about 7 minutes. Remove from oven.
Toss peanut butter cups over top and cover the pan with foil to help them melt a bit more. Leave covered for about 5 to 7 minutes.
Then, uncover the pan.
Next, top with walnut pieces.
Allow the bars to cool completely.
Then, break or cut into pieces.
Serve with a big old chocolate loving smile!

Variation Options for Christmas Crack

Base layer variations:

Graham Crackers - These work great for my S'mores Christmas Crack.
Ritz Crackers - Peanut butter and Ritz go together perfectly.
Animal Crackers - I think animal crackers would be a fun base for a unicorn version of Christmas crack.
Pretzels - Honestly, pretzels would be great layered on top of the crackers or used as a topping. Pretzels add a nice flavour and offset the sweetness of crack recipes.

Variations for toppings:

Candy - M&M's or peanut butter cups would be great options. Any sliced or broken candy bar would work. I'm a sucker for Skor candy bars.
Coconut - You could use shredded coconut or coconut chips.
Cookies - Adding crushed or broken pieces of Oreos, or any kind of cookie would be a nice addition.
Nuts - Peanuts, pecans, almonds, pistachios, cashews and walnuts all work remarkably well in Christmas crack candy.
Rainbow sprinkles or jimmies - Nothing adds colour and fun like festive sprinkles.
Chocolate - Peanut butter chips, white chocolate chips or any kind of melted chocolate will do.
Peppermint - You can top most Christmas cracker candy with crushed peppermints or crushed candy canes.
Salty Snacks - Mini Pretzels, or crushed chips would be option for toppings.

How to Store Christmas Crack

First of all, make sure the crack is hardened before storing it. To clarify, you can speed up that process by placing it in the fridge for about 30 minutes or the freezer for 15 minutes.
While the crack is setting up and hardening, you can break or cut it into pieces.
Christmas Crack can be stored in an airtight container and placed in a cool, dry place for 1 week.
You can also store it in the fridge for 1 to 2 weeks.
You can also store it in the freezer for up to approximately 2 to 4 weeks as well.
Personally, I like making this about a month before the holidays then storing it in the freezer until I'm ready to gift it to all my friends and family!

More Christmas Recipes:

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Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee

Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee is the ultimate chocolate treat for the holidays. It is incredibly easy to make and impossible to resist. Whip up a batch today!

Course Dessert

Cuisine American

Keyword Chocolate Saltine Toffee, christmas crack

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 221kcal

Author Kim Beaulieu

Equipment

Ingredients

½ cup butter
½ cup packed brown sugar
30 saltine crackers
8 oz mini peanut butter cups
1 cup walnut pieces crushed

Instructions

Heat oven to 400 degrees F.
Spray a 11 x 7 baking pan with non-stick spray generously. Set aside.
Combine the butter and brown sugar in a medium saucepan and cook on medium heat for about 3 to 5 minutes, or until the butter melts and the mixture is very well combined. Stir the mixture occasionally.
Increase heat a tiny little bit, and bring the mixture to a low boil, you want to cook it for about 2 to 3 minutes, just so it starts to thicken a bit and turn golden brown. Don't stir it during the process, but you can lightly swirl the pan. Keep a really close eye on it because it can go from a beautiful golden brown to a burnt mess in no time flat. As soon as it turns amber turn off the heat and swirl so it doesn't overcook.
Place the crackers in layers in the pan while the mixture is cooking. I used 30 crackers to line my 11 x 7 pan. It made two layers.
Pour the sugar mixture over top of the crackers as evenly as you can. Place the pan in the oven and cook for about 7 minutes. Remove from oven.
Toss peanut butter cups over top and cover the pan with foil to help them melt a bit more. Leave covered for about 5 to 7 minutes.
Uncover and top with walnut pieces.
Allow the bars to cool completely. Then break or cut into pieces.
Serve with a big old chocolate loving smile!

Notes

Recipe adapted slightly from Kraft Crunch Bars

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more Christmas recipes, as well as dessert recipes.

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.

You should also follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee appeared first on Cravings of a Lunatic.

Nutella Hot Chocolate

Kim Beaulieu — Tue, 26 Nov 2024 10:00:53 +0000

This Nutella Hot Chocolate recipe is a real crowd pleaser. Whip up a batch on a cold day and curl up by the fireplace with a good book.

I've been making my own hot chocolate since I was a teenager. I used to work midnights at a variety store in our small town.

Boredom would set in around 3 or 4 am so I would use their hot chocolate machine and experiment with flavours.

It was so much fun to whip up funky versions of hot chocolate because I had so much candy and chocolate in the store.

Honestly, I would try different ones and makes notes of which worked and which did not. Usually the more chocolate the better.

Personally, I love dropping marshmallow cream in my hot chocolate. You can take a big scoop of marshmallow creme or Fluff and float it on the top, then give it a stir and it becomes this amazing creamy foam that is delightful to sip.

Since I'm of the mind of "more is better" I also add mini marshmallows to mine. For no other reason than I like them.

You can dress up the top with marshmallow cream, large marshmallows, mini marshmallows, or whipped cream. Grated chocolate is lovely on top as well.

Live it up, pile the hot chocolate additions high and sip like a boss!

This was creamy Nutella hot chocolate was also shared on Food Fanatic. I used to contribute as their resident chocolate fanatic.

Ingredients:

Milk - I used 2% milk in my hot chocolate because we like the taste of it, and I like the higher fat content for hot cocoa. You can easily swap it for a different kind of milk, like4 lower fat milk, skim milk, or dairy free milk. It can totally be made with almond milk,
Nutella - Any brand of chocolate hazelnut spread will work. I used one cup Nutella, but you can cut back if you are watching your calories.
Spices - I added a little cinnamon and nutmeg to mine. You can omit them if you aren't a cinnamon or nutmeg fan.
Sweetener - Personally, I love adding corn syrup to hot chocolate but I know a lot of folks dislike it. You can omit it, or use honey or agave as sweetener if you prefer.
Optional Toppings - Feel free to add whipped cream, marshmallow creme, or mini marshmallows to your hot chocolate. You can also use chocolate shavings over top. Or add some Kahlua, bourbon, rum or Baileys.

Quick Note:

Just a quick note regarding making substitutions or changes to this recipe, I would highly recommend adding some hot cocoa mix to this if you are cutting down the amount of Nutella and sweetener in the recipe. This will help balance the chocolate and hazelnut taste, and also help with the sweetness.

How to Make Nutella Hot Chocolate:

Begin by grabbing a medium size saucepan, or a small saucepan if making a partial batch, and place it on the stovetop. Add the milk to the saucepan, then turn the heat to medium-high. Let the milk simmer for about 4 to 5 minutes, stirring occasionally.
Next, add the Nutella to the saucepan and continue simmering until all of the Nutella dissolves completely. Whisk often until the Nutella is incorporated into the milk.
Once the Nutella has melted into the milk you can turn the heat up a tiny bit, allowing it to bubble just slightly, then turn off the heat.
Add spices and corn syrup, then whisk for about 1 to 2 minutes, until the spices and corn syrup are mixed in really well.
Next, pour the Nutella hot chocolate into mugs. You can top them with whipped cream marshmallow creme, or mini marshmallows, if desired.
Serve hot or warm!

How to Store Leftover Hot Chocolate:

You can store leftover hot chocolate in the refrigerator for up to 3 days in a glass jar or container. I would advise against using plastic.

How to Reheat Leftover Hot Chocolate:

Transfer the leftover hot chocolate to a saucepan and place it over medium heat on the stovetop. Gradually heat it back up. If you find it heating too quickly you reduce the temperature to medium-low heat. Whisk or stir occasionally as it heats up.

Once it's heated back up you can transfer it to mugs and serve.

Craving more Hot Chocolate Recipes? Check these out:

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Nutella Hot Chocolate

This Nutella Hot Chocolate recipe is a real crowd pleaser. Whip up a batch on a cold day and curl up by the fireplace with a good book. Sip your way to your happy place!

Course Drinks

Cuisine American

Keyword hot chocolate, hot cocoa, nutella hot chocolae

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 1100kcal

Equipment

Ingredients

4 cups milk 2%, or any kind you prefer
1 cup Nutella
¼ teaspoon cinnamon or to taste
⅛ teaspoon nutmeg or to taste
¼ cup corn syrup or honey if corn syrup isn't your thing

Optional Toppings:

whipped cream
marshmallow creme
mini marshmallows

Instructions

Begin by grabbing a medium size saucepan and place it on the stovetop. Add the milk to the saucepan, then turn the heat to medium-high. Let the milk simmer for about 4 to 5 minutes, stirring occasionally.
Next, add the Nutella to the saucepan and continue simmering until all of the Nutella dissolves completely. Whisk often until the Nutella is incorporated into the milk.
Once the Nutella has melted into the milk you can turn the heat up a tiny bit, allowing it to bubble just slightly, then turn off the heat.
Add spices and corn syrup, then whisk for about 1 to 2 minutes, until the spices and corn syrup are mixed in really well.
Next, pour the Nutella hot chocolate into mugs. You can top them with whipped cream marshmallow creme, or mini marshmallows, if desired.
Serve.

Notes

If you're watching calories you can use a different milk option and less Nutella. Or omit the corn syrup. We like ours to be indulgent but there are ways to cut back the calories if you prefer.

This makes 4 generous mugs of hot chocolate. If you're serving smaller portions if can serve 6 to 8. We like big mugs of hot cocoa so for our family this serves the 4 of us.

Nutrition

If you're looking for more hot chocolate recipes, or just chocolate recipes in general, be sure to check out my recipe index. There's a plethora of great recipes in there for chocolate fanatics like myself.

You can also follow me on Pinterest to keep up to date with all my new recipes. Every recipe gets shared to my blog board so be sure to follow that board as well.

If you love food photos as well as "slice of life" photos you should totally follow me on Instagram. Not only do I share pretty food photos there, but I also share stories of my pets.

Thanks for visiting. Keep swinging by for more delicious recipes every week.

Toodles! xx

The post Nutella Hot Chocolate appeared first on Cravings of a Lunatic.

Easy Chocolate Peppermint Fudge

Kim Beaulieu — Fri, 22 Nov 2024 10:00:00 +0000

This easy chocolate peppermint fudge is so easy to make and only has 3 ingredients. It will impress your family and friends!

I love peppermint fudge so much. It's a crazy, stupid kind of love. It borders on obsession really. And I'm totally okay with that.

There is something about the smell of peppermint. It snaps me out of any bad mood, put a smile on my face and makes me mellow out.

Nothing signifies Christmas quite like peppermint. Once I see candy canes make an appearance in the stores it really starts to feel like the holidays for me.

One of my favourite things to do during the holidays is put the candy canes on our Christmas tree. It's a tradition that dates back to me being a kid. I now carry on that tradition with my own kids.

We have a tendency to buy way too many each year. It's like we never learn.

We buy every flavor and color they make. I'm partial to the traditional ones, but I also really dig the new cherry ones on the market.

Just like everyone else out there we always end up with broken ones in each box. No matter how carefully we choose the boxes. It just sort of happens. I think elves break them while we sleep or something.

We use the broken ones for baking. It's a festive and tasty way to use them up.

You can give this fudge to family and friends for a gift. It's a great treat for the peppermint lover in your life!

This was also shared on Food Fanatic. I used to be their Chocolate Fanatic.

Ingredients for Easy Chocolate Peppermint Fudge:

Milk Chocolate Chips - I used milk chocolate chips but feel free to substitute dark chocolate chips or semi-sweet chocolate chips. You can also make a white version with white chocolate chips.
Sweetened Condensed Milk - This makes for such an easy fuss free fudge recipe. Make sure it's sweetened condensed milk and not evaporated milk.
Peppermint Candies - You can use peppermints or candy canes for this easy fudge recipe. You can chop them by hand or toss them in a resealable plastic bag and smash them with rolling pin.

How to Make Peppermint Fudge:

First, spray an 8 by 8 inch pan with non stick spray then line with parchment paper.
Then, use a medium size saucepan over low heat to melt the chocolate chips and sweetened condensed milk. Stir until smooth.
Next, pour the mixture into the lined pan and smooth out the mixture with a spoon.
After that, sprinkle crushed peppermints or crushed candy canes over top of the fudge.
Then, place the pan in the fridge to set up.
Finally, remove and slice fudge before serving.

Tips for Making Easy Chocolate Peppermint Fudge

Be sure to have all your ingredients ready before you start. A little prep goes a long way with baking and cooking.
Also, make sure to line your pan ahead of time. I find spraying the pan with non stick spray first helps the parchment stay in place when pouring the fudge into the pan.
As an alternative to parchment paper, you can use aluminum foil to line your pan.
You can crush the peppermints or candy canes by placing them in a Ziploc bag then using a rolling pin to break the candies.
Fudge can be stored in a cool dry place for 1 week or in the refrigerator for up to 2 weeks.

Storing Fudge:

Allow fudge to cool completely.
If storing at room temperature be sure to wrap it really well in waxed paper and store it in airtight container away from moisture and light. It will last about a week stored at room temperature.
Now, if you are storing it in the fridge I would still recommend wrapping it up really well, then placing it in airtight container. The downside to storing peppermint fudge in the fridge is the peppermints may start to change consistency. Usually ours doesn't last long enough for that to happen. Fudge will keep for about 2 to 3 weeks in the fridge.
You can also store your peppermint fudge in the freezer. Again, the same wrapping guidelines should be followed. Wrap your fudge in waxed paper or saran wrap and store in an airtight container. The peppermint fudge can be stored in the freezer for about 2 to 3 months.

More Great Fudge Recipes

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Easy Chocolate Peppermint Fudge

This easy chocolate peppermint fudge is so easy to make and only has 3 ingredients. It will impress your family and friends!

Course Candy, Dessert

Cuisine American

Keyword chocolate peppermint fudge, christmas fudge, peppermint fudge

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 154kcal

Author Kim Beaulieu

Equipment

Ingredients