Peanutty Hot Cocoa Mix Food

HOT COCOA: RELOADED

Steps:

• Heat oven to 300ºF. Line a half sheet pan with parchment paper.
• Spread milk powder in a thin, even layer the prepared sheet pan and bake until golden brown and crumbly, about 20 minutes. Remove from oven and cool. Odds are good the milk powder will be stuck together in lumps and if that's the case, simply pulse it in a food processor a few times. (Toasting the milk powder is technically optional but personally, I think the flavor is worth it.)
• Transfer the toasted and cooled milk powder to an airtight plastic container and add the sugar, cocoa powder, cornstarch, fine salt, and cayenne, if using. Cover and shake to thoroughly combine. Tightly sealed, the powder will keep nearly indefinitely in the pantry.
• For one serving, heat 3/4 cup (6 fluid ounces or 175 ml) of water to a boil, then remove from the heat. Spoon 1/4 cup of the cocoa mix into a heavy mug and whisk in 1/4 cup (2 ounces or 60 ml) of the water to create a paste. Slowly whisk in the remaining hot water. Let sit about 30 seconds because otherwise you'll scald your face while attempting to chug the deliciousness.

HOT CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.
• Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.
• Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.

HAZELNUT HOT COCOA MIX

Steps:

• PLACE all ingredients in medium bowl. Whisk until evenly blended. Store in tightly covered container at room temperature until ready to use or package. Makes about 2 cups mix.
• Recipe to attach:
• Spoon 3 to 4 tablespoons of cocoa mix into mug. Add 1 cup boiling water; stir well.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Chocolate Pecan Deluxe Cookie Dough

CARAMEL HOT CHOCOLATE MIX

Steps:

• PLACE all ingredients except morsels in food processor bowl. Cover; process until mixed. Add morsels; process until morsels are coarsely chopped. Makes about 2 cups mix.
• Recipe to attach:
• Spoon 4 tablespoons cocoa mix into mug. Add 1 cup boiling water; stir well.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Pecan Turtle Delight Cookie Dough

CHOCOLATE-PEANUT BUTTER MILKSHAKES (AKA PEANUTTY FREEZE)

Steps:

• Place water, peanut butter, dry hot cocoa mix, and ice cream in a blender container. Cover; blend until smooth, about 30 seconds.
• Pour mixture into two tall beverage glasses.
• Garnish with whipped cream or chocolate whipped cream, if desired, and sprinkle the top with the finely chopped peanuts.

BEST EVER HOT COCOA MIX

Steps:

• Combine ingredients in large bowl.
• Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
• Store in airtight container for up to 3 months.
• Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk.
• Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!

PEANUTTY SANTA

Steps:

• Dip one third of each peanut butter cookie into the melted white candy for the beard. Place a mini candy-coated chocolate in the middle of the peanut butter cookie for the nose, using the white chocolate to stick. Chill in the refrigerator until set, about 8 minutes.
• Dip the opposite side of the peanut butter cookies one third of the way up in the melted white candy, leaving the middle of the peanut butter cookie untouched. Sprinkle with the red sanding sugar, leaving a small border for the brim of the hat. Sprinkle white nonpareils onto the border. Put a pearl-size white sprinkle on the red sanding sugar.
• Put the remaining melted white candy into a piping bag fitted with a small round tip. Pipe 2 dots in the middle of the peanut butter cookies and then put a round black sprinkle on each dot for the eyes.

HOT COCOA

Steps:

• Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
• Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

CAJUN SPICE MIX

Steps:

• Mix all ingredients and store in a jar.

COZY HOT CHOCOLATE

Steps:

• In a small saucepan, mix cocoa and sugar. Add water; stir until smooth. Bring to a boil, stirring constantly. Boil for 1 minute. Reduce heat; stir in milk and heat through. , Remove from heat and stir in vanilla. Serve with whipped cream; if desired, sprinkle with cinnamon.

CHOCOLATE PEANUT BUTTER HOT COCOA

Steps:

• Place cocoa mix into a large mug.
• Add peanut butter.
• Gradually stir in hot water and mix until well blended.
• Top with whipped topping and sprinkles if you desire.

PEANUTTY-COCOA BONBONS

Steps:

• In large mixing bowl, beat cream cheese and milk until fluffy. Add sugar, cocoa and vanilla; blend well. Stir in nuts if desired.
• Form into bite-size balls and chill, covered for a few hours.
• For topping, melt topping ingredients in a bowl in microwave on high for 1-2 minutes. Stir until mixture is smooth.
• Dip balls into topping and set on wax paper. After coating has set, place bonbons in an airtight container in refrigerator until ready to enjoy.

5 STAR HOT COCOA MIX

Steps:

• Combine all the dry ingredients in a large bowl and mix well.
• Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
• Mix well with a wooden spoon and then store in a dry airtight container.
• To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
• Heat in a small saucepan over low heat, stirring with a whisk.
• Heat until hot, but do not boil, about 6 to 7 minutes.
• Serve with marshmallows.