Snow Flake Cocoa Food

SNOW FLAKE COCOA

Steps:

• Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
• Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

SNOW FLAKE COCOA

Steps:

• Stir all together in a slow cooker. Cover and cook on low 2 hours, stir occasionally! can shave a candy cane and sprinkle over top if you'd like!

CHOCOLATE SNOWFLAKE COOKIES (CHOCOLATE CRINKLES / CRACKLES)

Steps:

• Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Combine flour, baking powder and salt in a medium bowl.
• Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
• Cover and let chill at least 2 hours.
• Shape dough into 1-inch balls, and roll in powdered sugar.
• Place cookies 2 inches apart on lightly greased cookie sheets.
• Bake at 350 degrees F.
• for 10 to 12 minutes.
• Cool on wire racks.

SNOW COCOA

Steps:

• Combine all ingredients in a crock pot.
• Cover and cook on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot.
• Stir well to combine before serving.

SNOW FLAKE COCOA

Steps:

• Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
• Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

MARSHMALLOW SNOWFLAKES

Steps:

• Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
• Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
• With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
• Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
• Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.