HOT CHOCOLATE STIRRERS
We all know a few die hard chocolate fans - make them one of these hot choc stirrers as a gift and they'll never want to use powdered cocoa again
Provided by Miriam Nice
Categories Treat
Time 13m
Yield makes 6
Number Of Ingredients 3
Steps:
- You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
- Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
- Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
- Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
- Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
- The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'
Nutrition Facts : Calories 286 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
CHOCOLATE STICKS
Another recipe from oetker Baking is Fun I love this book and I have to finish recording the recipes before returning the book its owner.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h27m
Yield 100 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F
- Grease a baking sheet.
- Blend the four, nuts and grated chocolate together on a pastry board.
- Make a well in the centre.
- Add sugar, vanilla sugar and egg to the well.
- Mix a littel to the dry ingredients into the egg mixture.
- Cut the cold butter into small pieces over the flour mixture.
- Work together all the ingredients quickly to make a smooth dough.
- Chill for 1/2 hour.
- Shape the dough into rolls about the thickness of a finger.
- Cut the rolls into 5 cm (2") pieces.
- Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
- Cool cookies.
- Glaze:.
- Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
- Dip the ends of the cooled cookies int the chocolate.
- Allow dipped cookies to cool on waxed paper until the chocolate has set.
FLAVORED MARSHMALLOW SWIZZLE STICKS
What fun! The kids can help with this. Pep up your hot chocolate, coffee, apple cider, etc. with marshmallow swizzle sticks! You can change the colors to suit the occasion! Adapted from BH&G magazine(December 2008).
Provided by Sharon123
Categories Low Protein
Time 10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Stir together powdered sugar with water, a teaspoon at a time(3-4 teaspoons total), until it is the consistency of a thin glaze.
- Dip half of marshmallow in glaze, lightly shaking to remove excess.
- Roll glazed end of marshmallows in finely crushed candy canes(or peppermint candies, sprinkles, etc.).
- Place on waxed paper coated side up to set.
- Thread on skewers and serve with drink of choice.
Nutrition Facts : Calories 466.8, Sodium 2.4, Carbohydrate 119.7, Sugar 117.4
CANDY CANE SWIZZLE STICKS
Great gifts for Christmas--they can use these in their coffee or hot chocolate. For gift giving I like to give to coffee mugs, coffee, hot chocolate, and homemade bread, muffins, or candy.
Provided by southern chef in lo
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir together melted chocolate coating and desired amount of paste. (We used a wooden pick dipped once in food coloring paste to tint chocolate coating.) Dip ends of candy canes 2 to 3 inches into coating; let excess drip off. Sprinkle immediately with desired toppings, and dry on a wire rack.
Nutrition Facts : Calories 101.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 2.6, Sodium 17, Carbohydrate 11.2, Sugar 11.2, Protein 1.1
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