What happens when you blend together homemade chai mix with hot cocoa? You get a deliciously warm homemade chai hot cocoa mix!

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Just like my varieties of buckeye candy, every year I try to come up with a new flavor spin for my homemade hot cocoa mix. This year, I had a serious light bulb go off while in NYC last weekend to combine the forces of chai and hot cocoa into one.

I am not sure how or why it took me this long to come up with this combination. After all, I knew chocolate chai was already a thing, and I make my own homemade chai and hot cocoa mixes, so why not combine them? And that’s precisely what I did.

The result is exactly what you would expect from a chai hot cocoa – creamy chocolate with extra warmth from the combination of spices and a little boost from the black tea. So be aware that there is instant tea powder in there if you or someone you are gifting this to has a sensitivity to caffeine.

Speaking of the added instant tea powder, Normally my hot cocoa recipes use 1/3 cup of mix per cup of hot milk, but with the extra dry ingredient you have to add a little more to get the same proportions. Yes you can use water because there is dry milk powder in the mix, by why make a sub-par version?

HOMEMADE CHAI HOT COCOA MIX

Print

Yield: About 2 dozen servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 2 cups unsweetened instant tea powder
• 1-1/2 cups cocoa powder
• 1-1/2 cups white chocolate chips
• 2 tsp ground ginger
• 3 tsp ground cinnamon
• 1-1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice

Directions

1. Whisk together all ingredients in a large bowl.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make chai hot cocoa, put 1/2 cup of the cocoa mix in a mug and stir in 1 cup of hot milk

Source: Adapted from my Homemade Vanilla Chai Mix and Homemade Hot Cocoa Mix.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Treat your Valentine to a hot beverage and a fun experience with these red velvet hot chocolate bombs.

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What are the criteria for being sucked into a trend? Because this is my second hot chocolate bomb recipe! The first was my buckeye version and now it’s time for a festive Valentine’s Day red velvet hot chocolate bomb. Because why not. I had all the ingredients without even going to the store!

I actually previously made a red velvet hot chocolate mix complete with cream cheese marshmallows.  So why not package it up inside of a red shell for extra fun? If you don’t want to make the red velvet cocoa dry mix itself, this will work with regular store bought hot chocolate mix as well. That red color in the candy coating is so saturated that your hot chocolate will still most definitely be red.

Since these bombs are made with red candy coating they are a bit sweeter like a white hot chocolate, especially if you decorate them with sprinkles, but I am okay with that in case you couldn’t tell by the extra sprinkles on the rims of my fancy Joyjolt Declan double wall mugs. Snag your own and get 10% off with my code SPIFFY10!

I was actually gifted these mugs to help celebrate National Hot Chocolate Day, which just so happens to be today January 31st! Better yet, I decided to combine this post with the Good Cookie Valentine’s event benefitting Cookies for Kids’ Cancer! As the name implies, I usually make cookies but this year it could be any V-day inspired recipe.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research! Help us make a difference by donating to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000 by March 1. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! Donate here today. And check out the other recipes shared today at the bottom of this post.

Three years ago: Lemon Poppy Seed Cheesecake Thumbprints

Seven years ago: Superbowl XLVIII Recipe Roundup

Nine years ago: Nutella Smoothie

Ten years ago: Buffalo Chicken Nachos

RED VELVET HOT CHOCOLATE BOMBS

Print

Yield: 9 servings Prep Time: 30 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Three Large 6-Cavity Semi Sphere Silicone Molds
• 16 oz. red candy coating
• About 1 cup dry hot cocoa mix or homemade red velvet hot cocoa
• 54 mini marshmallows (about 1/2 cup)
• Hot milk for serving

Directions

1. Melt the red candy coating in a double boiler over barely simmering water (or microwave as in step 1). Use a spoon to dollop the melted chocolate into every mold, smoothing it around the edges until everything is covered (a pastry brush helps). Place in fridge for 5 minutes, or until set. Repeat 1-2x until all but a couple tablespoons of melted candy coating remains*.
2. Carefully remove shells from the molds. Fill half of the shells with 1-1/2 tablespoon hot cocoa powder and 6 marshmallows. Brush the open-side edge of an empty shell with remaining melted coating and carefully press to seal over a filled shell. Gently wipe away excess with a gloved hand or pastry brush. Place in fridge to set and store until ready to serve.
3. To serve, place in a mug and pour 8 ounces of hot milk over the bomb, stirring once it breaks open until completely melted.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk

Hot chocolate bombs are the hottest things to hit mugs everywhere. But have you had a buckeye version yet?

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Well, Ohio State is playing in the Big Ten Conference Championship today against Northwestern! And if all goes well, despite only playing half a season’s worth of games we may still somehow make it into the College Football Playoffs. Here’s hoping our talent outweighs our shorter playing time.

Whatever keeps the #PBchocSat coming, amiright?

I know I already shared a buckeye hot chocolate a couple weeks ago, but that one was spiked with peanut butter whiskey. These babies deserve their own spotlight if only because hot chocolate bombs are all over the place this season.

I am not entirely sure who started this trend, but I think they missed out on a marketing opportunity. But businesses everywhere are thankful as people rush in to purchase their own. 

These bombs are hollow chocolate shells filled with hot chocolate powder and marshmallows. Of course all kinds of varieties have popped up across the internet, I’ve even seen snowmen and a Grinch version! For more detailed instructions, check out one of theses tutorials on how to make hot chocolate bombs or other flavor ideas.

I actually was resisting the trend until the idea popped into my head to make one that looks like a buckeye! All bets were off at that point. The only rate limiting step was acquiring the silicone molds. Trust me I would have posted these a lot sooner if I could have.

While silicone semi sphere molds give you that nice round shape and are easy to work with, you could really use any shape. I’ve even seen some make with cupcake pans (although I don’t relish the idea of getting the chocolate out of a solid mold).

To make these a buckeye hot chocolate bomb, I simple had to add a dot of melted peanut butter chips before coating them with chocolate. Then all that’s left is to fill with hot cocoa powder, powdered peanut butter, and marshmallows. Place it in a mug, pour over hot milk, and watch the magic happen.

Two years ago: Chewy Holiday M&M Chocolate Chip Cookies

Four years ago: Eggnog Oreo Ice Cream

Six years ago: Eggnog Hot Chocolate Pound Cake

Seven years ago: Meyer Lemon Chess Pie

Nine years ago: Pecan Fruit Cake

BUCKEYE HOT CHOCOLATE BOMBS

Print

Yield: 9 servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Three Large 6-Cavity Semi Sphere Silicone Molds
• 2 oz. peanut butter chips
• 16 oz. good semisweet chocolate, chopped
• 9 Tbsp dry hot cocoa mix
• 9 tsp powdered peanut butter
• 54 mini marshmallows (about 1/2 cup)
• Hot milk for serving

Directions

1. Melt the peanut butter chips by microwaving at 50% power in a bowl, stirring every 15 seconds until the chips are all melted, about 1-2 minutes.
2. Use a small spoon to dollop the melted peanut butter chips in the center of half the sphere molds, creating the "eye" of the buckeye. Place in fridge for 5 minutes, or until set.
3. Melt the dark chocolate in a double boiler over barely simmering water (or microwave as in step 1). Use a spoon to dollop the melted chocolate into every mold, smoothing it around the edges until everything is covered (a pastry brush helps). Place in fridge for 5 minutes, or until set. Repeat 1-2x until all but a couple tablespoons of melted chocolate remains*.
4. Carefully remove chocolate shells from the molds. Fill half of the shells with 1 tablespoon cocoa powder, 1 teaspoon powdered peanut butter, and 6 marshmallows. Brush the open-side edge of an empty chocolate shell with remaining melted chocolate and carefully press to seal over a filled shell. Gently wipe away excess chocolate with a gloved hand or pastry brush. Place in fridge to set and store until ready to serve.
5. To serve, place in a mug and pour 8 ounces of hot milk over the bomb, stirring once it breaks open until completely melted.

Notes

*This is to ensure your bombs are thick enough to hold their shape and not fall apart.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Get some extra warmth out of your hot cocoa by throwing a shot of peanut butter whiskey into the mix to make a Boozy Buckeye Hot Chocolate.

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After a sudden week off last weekend due to high COVID cases amongst the football team/staff, apparently the Ohio State Buckeyes are back at it today at noon playing at Michigan State. It feels so weird to have regular season games past Thanksgiving weekend. Heck I had barely adjusted to having a game on Thanksgiving weekend and it’s been 9 years.

But I digress. Other than cookies I have not been overly motivated to cook lately so for todays #PBchocSat I went with an easy peasy boozy buckeye hot chocolate made to look fancy thanks to these double walled glasses. Extra points because it’s freaking cold out and I don’t want to leave my blanket cocoon.

I made this with my homemade hot cocoa mix, powdered peanut butter, and Skrewball peanut butter whiskey, but you could also make it with my homemade peanut butter hot cocoa mix! Or skip the extra peanut butter if for some reason you think the peanut butter flavor in the whiskey is enough. I personally don’t think there is ever enough peanut butter.

Don’t forget the whipped cream and buckeye for garnish!

Drinks to Warm You Up

• Black Forest Coffee from That Recipe
• Black Sesame Latte from Magical Ingredients
• Caramel Hot Chocolate from Hezzi-D’s Books and Cooks
• Russian Tea (aka Friendship Tea) from Art of Natural Living
• Shaken Brown Sugar Latte from Jen Around the World
• Warm Golden Ginger Drink from Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Four years ago: Buffalo Chicken & Quinoa Stuffed Peppers

Six years ago: Spinach Dip

Seven years ago: Bananas Foster Pancakes

Eight years ago: Christmas Red Velvet Mug Cake

Nine years ago: Spinach Artichoke Dip

BOOZY BUCKEYE HOT CHOCOLATE

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. milk
• 1/4 cup dry hot chocolate mix
• 1 tsp powdered peanut butter*
• 1.5 oz. peanut butter whiskey, such as Skrewball
• Whipped cream, buckeyes, and sprinkles for garnish

Directions

1. In a medium coffee mug, heat milk in microwave for 1 minute or until it just starts to bubble.
2. Add hot chocolate mix, powdered peanut butter, and whiskey. Stir until combined.
3. Garnish with whipped cream, a buckeye candy, and sprinkles if desired. Serve immedaitely.

Notes

* Or 1 tsp regular creamy peanut butter

Source: The Spiffy Cookie original.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

If you thought hot chocolate couldn’t get any better, then you clearly have never had it in mini cheesecake form.

When I made these just a couple weeks ago, snow was getting dumped on us. But yesterday was in the mid 70s and sunny! Granted yesterday was an anomaly as the rest of this week is filled with rain and lower temperatures but it does seem like we are slowly coming out of winter at last. So let’s squeeze in some last minute winter-weather treats like Hot Cocoa Cinnamon Rolls or these mini hot cocoa cheesecakes while we still crave hot chocolate shall we?

Granted unless you are eating these straight out of the oven (which I do not recommend), they arn’t exactly hot. But they do have hot cocoa mixed into the batter and a hot cocoa creme filled Oreo as the crust! Yes, I’m back at it, taking the latest Oreo flavor and turning it into a mini cheesecake. I just can’t help myself they fit so perfectly into my mini cheesecake pan as if it were meant to be!

Of course you don’t have to be able to locate the hot cocoa Oreos in order to make these, you can just use regular Oreos. But the hot cocoa in the batter and the pile of whipped cream on top are key! Of course some mini marshmallow bits and chocolate sprinkles couldn’t hurt either.

Four years ago: Spaghetti Squash Lasagna Boats

Five years ago: Cake Batter Chocolate Chip Cookies

Six years ago: Gluten-Free Bananas Foster Muffins

Seven years ago: Cashew Chicken

MINI HOT COCOA OREO CHEESECAKES

Makes 12 mini cheesecakes

Ingredients:

CRUST

12 whole hot cocoa creme Oreos

FILLING

8 oz. cream cheese, room temperature

1/4 cup Greek yogurt or sour cream

1/2 cup light brown sugar (or 1/4 granulated + 1/4 dark brown)

1 egg, room temperature

1 tsp vanilla extract

1-1/4 oz. (about 1/4 cup) hot cocoa mix

TOPPING

Whipped cream

3 whole hot cocoa creme Oreos, quartered

Mini marshmallows

Chocolate sprinkles

Directions:

1. Preheat oven to 350 degrees. Place one Oreo into 12 mini cheesecake cups* that have been sprayed with cooking spray. Set aside.
2. In a stand or electric mixer beat the cream cheese, Greek yogurt, and sugar until smooth. Beat in egg and vanilla until combined. Fold in the chopped Oreos and chocolate chips.
3. Pour mixture evenly into the 12 cups, filling about 3/4 way full (may have extra filling). Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
4. Meanwhile, in a small bowl add the chocolate and heavy cream. Microwave on 50% power for 1 minute, stirring every 15 seconds until melted.
5. Once cooled, remove cheesecakes from pan and top each with a dollop of whipped cream, Oreo quarters, mini marshmallows, and a sprinkle of mini chocolate sprikles. Refrigerate until ready to serve.

*Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Mini Reese’s-Oreo Cheesecakes.

Hot chocolate isn’t just for the cold months. Here it is mixed into a crowd favorite – rice crispy treats!

I know, I know… why on earth am I making something with hot chocolate in the dead of summer? Because for the #BookClubCookbookCC this month, Sarah of Things I Make (For Dinner) invited us to read Joanne Harris’ Chocolat and to prepare the recipe featured along with the book, homemade hot cocoa (P.S. Giveaway at the end of this post for the cookbook!).

Since I couldn’t bring myself to prepare a hot beverage while sweating, I mixed it into rice crispy treats instead. Evidently it was a very good decision because they absolutely disappeared at the cookout we hosted this past weekend. Lesson learned: when it doubt, make rice crispy treats.

Of course these would also be perfect during the cold months, as would gingerbread rice krispie treats. Rice crispy treats are good all year long!

In other news, we finally got the rain we so desperately needed but it came at a cost. We got so much in so little time do to that huge storm front that passed through on Wednesday that the river flooded streets and the bike path that I take to work every day. There were parts of the bike path reported to be as high as the bike seat!

Today it has reduced a little but in still flooded in areas and in others super muddy which is also not ideal. Hopefully the heat of the weekend will dry it up so I can ride without dealing with cars again.

One year ago: Sourdough Banana Nut Bread

Two years ago: Funfetti Stuffed Chocolate M&M Cookie Cake

Three years ago: Everything Bagel Bites with Bacon-Scallion Cream Cheese Dip

Five years ago: Red Velvet Whoopie Pies

HOT CHOCOLATE RICE CRISPY TREATS

Makes 24

Ingredients:

4 Tbsp (1/2 stick) unsalted butter

4 cups (10.5 oz. bag) mini marshmallows

1/2 cup hot chocolate mix

6 cups puffed rice cereal

1/2 cup marshmallow bits

1/2 cup mini chocolate chips

Directions:

1. Coat a 9×13-inch pan with nonstick spray, set aside.
2. In large pot over low heat melt the butter. Add marshmallows and stir until melted and smooth. Remove from heat and stir in hot chocolate. Add cereal and stir until well coated.
3. Spread mixture evenly in the prepared pan. Using buttered spatula, waxed paper, or greased hands, press mixture evenly and firmly. Immediately top with marshmallow bits and chocolate chips.
4. Cool completely before slicing and serving.

Source: Adapted from Crazy for Crust.

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What happens when you mix eggnog and hot chocolate? One amazing cake with two of your favorite winter beverages! Perfect for holiday parties.

Today is the Friday of the last weekend before Christmas. What are you doing this weekend? If I had to guess many of you will be baking cookies, attending holiday parties, and/or crazy enough to go shopping. I remember the last time I tried going to the mall the weekend before Christmas (and not to buy a present, just retail therapy with a friend and neglected to realize what weekend it was) and it took over an hour to get out of the parking lot. Insanity. Never again. I am however committing to the other two aforementioned tasks this weekend – getting covered in snow-like sugar while baking and then eating party food until my belly resembles Santa’s.

This pound cake embodies the two best wintry drinks: eggnog and hot chocolate. Both eggnog and hot chocolate mix are used in the making of this pound cake, which results in the perfect pound cake to appear at your next holiday party. It didn’t take long for it to be reduced to crumbs. Spike it with a little bit of rum if you dare or go meta and dip it into a hot cocoa dip.

P.S. Does anyone else see the face in the swirl in the pictures above? It looks like Bugs bunny with his ears slightly chopped off to me.

One year ago: Meyer Lemon Chess Pie

Three years ago: Pecan Fruit Cake

EGGNOG HOT CHOCOLATE POUND CAKE

Makes 1 pound cake

Ingredients:

2-1/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

4 eggs, room temperature

2 tsp vanilla extract

1 Tbsp rum or extract (optional)

3/4 cup eggnog, room temperature

1/4 cup hot cocoa mix (I used my homemade dark chocolate mix)

1 Tbsp boiling water

Directions:

1. Heat oven to 325 degrees F. Butter and flour an 8×4-inch loaf pan, set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
3. In a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs, one at a time, then add the vanilla and rum (if using).
4. Alternately add the flour mixture and the eggnog, mixing just until incorporated.
5. In a medium bowl, whisk together the hot cocoa mix and boiling water. Add 1/2 cup of the batter and mix to combine. Spoon one-third of the plain batter into the prepared pan and top with dollops of 1/3 of the chocolate batter. Repeat twice, ending with the chocolate dollops.
6. Using a butter knife, swirl the mixture a couple of times.
7. Bake until a wooden pick inserted in the center comes out clean, about 70-75 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Source: Adapted slightly from Woman’s Day, September 2014.

I may not be the biggest chocolate fan when it stands alone and neither do I enjoy a glass of cold chocolate milk. However, if you place a mug of hot chocolate topped with marshmallows in front of me, nothing can prevent me from draining it (except maybe if it’s made with water instead of milk). So when I discovered that my friend Heather created a hot chocolate frosting I could not wait to try it – it quite literally tastes just like hot chocolate and it therefore spoon-worthy. Seriously, other than cream cheese or peanut butter frosting I rarely have the urge to eat frosting alone off a spoon but this stuff rocks. I have already used Dollop Gourmet Hot Chocolate Frosting on top of Greek yogurt thumbprint cookies and now I’ve been caught in the act of dolloping again. This time on top of brownies.

P.S. It’s also National Hot Chocolate Day, so if you live in the northeast you better run out and buy some of this frosting. I know I plan to snag a bunch (including the other 3 flavors) when I am home in Rochester for the holidays. Heck I’m tempted to mix it into some hot milk to make frosting-hot chocolate!

One year ago: Pinto Bean Breakfast Patty Melts

Two years ago: Chewy Molasses Cookies

Three years ago: Andes Crème de Menthe Chocolate Cookies

HOT CHOCOLATE BROWNIE BITES

Makes 24 mini brownie bites

Ingredients:

BROWNIES*

3/4 cup sugar

1/4 cup unsalted butter, room temperature

1 Tbsp water

1-1/4 cups semi-sweet chocolate chips, divided

1 egg

1/2 tsp vanilla extract

1 cup all-purpose flour

1/4 tsp baking soda

TOPPING

1 cup Dollop hot chocolate frosting

Marshmallow bits, for gasrnish

Directions:

1. Preheat oven to 350 degrees. Grease 24 mini-muffin cups.
2. In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted.
3. Stir in 3/4 cup of the chocolate chips until melted.
4. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended.
5. Allow to cool to room temperature. Then, stir in the remaining chocolate chips.
6. Spoon tablespoons of batter into muffin cups.
7. Bake for 8-10 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack to cool.
8. Once brownies are cooled, remove from pan. Top each with about 2 teaspoons of frosting and top with marshmallow bits.

* Want to make it easier? Use a boxed brownie mix and ingredients on box.

Source: Adapted from my Brownie Peanut Butter Cups.

One Greek yogurt thumbprint recipe, endless variations! These soft and chewy Greek yogurt cookies are the perfect base for your favorite coatings and toppings from sprinkles to jelly.

Four years. Seriously, I have been doing this for 4 years? At the same time it sometimes seems like it has been longer than that but what a great 4 years it has been! I’ve met some of my favorite food bloggers and they were all as awesome as I imagined they would be. I also ate a TON of great food along the way. Speaking of food, helping me celebrate this happy occasion are a few brands which I frequent including Chobani Greek yogurt, Dollop frosting, OXO, Peanut Butter & Co., and Red Jacket Orchards. And they all contributed party favors!

4th Blogiversary Giveaway:

• One 32 oz. container of 4% Whole Milk Plain Chobani Greek Yogurt
• One 12 oz. container Dollop Hot Chocolate Frosting
• An assortment of 3 Red Jacket Orchard jams
• Peanut Butter & Co.’s The Big Six (six assorted jars of PB in a carrying case) and a signed Peanut Butter & Co. Cookbook
• OXO medium cookie scoop, egg beater, cookie spatula, and dough blender

These 5 party guests and I baked cookies together. We made super soft and chewy Greek yogurt thumbprint cookies coated in sprinkles, cinnamon-sugar or just left plain, and then topped with strawberry jam, cinnamon-raisin peanut butter, and hot chocolate frosting with marshmallow bits. One cookie recipe with tons of variety! And to sweeten the deal I’ve got a giveaway for one lucky reader. Just use the Rafflecopter widget located at the end of this post to enter.

One year ago: The Bee’s Knees Peanut Butter Pie

Two years ago: Funfetti Cheesecake White Chocolate Brownies

Three years ago: Funfetti Truffle Chocolate Cupcakes

Four years ago: And so it begins

GREEK YOGURT THUMBPRINT COOKIES

Makes approximately 4 dozen cookies

Ingredients:

COOKIES

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup (4 oz.) Chobani whole milk plain Greek yogurt

1-1/2 cups + 2 Tbsp granualted sugar

1 egg + 1 egg yolk

1-1/2 tsp vanilla extract

1 Tbsp milk

1/2 tsp salt

3 cups all-purpose flour

2-1/4 tsp baking powder

Course white sugar, sprinkles, or cinnamon-sugar (optional)

FILLING OPTIONS

Peanut Butter & Co. peanut butter (I used cinnamon-raisin)

Dollop frosting (I used hot chocolate) and some marshmallow bits

Red Jacket Orchards jam (I used strawberry)

Directions:

1. In a stand mixer or large bowl with electric hand mixer, mix ingredients in order (except course white sugar) until fully incorporated. Cover and chill dough in refrigerator for one hour.
2. Preheat oven to 375 degrees. Pour some of the course white sugar into a small bowl. Shape dough into 1-inch balls (I used OXO’s small cookie scoop to ensure they were all the same size) and roll in sugar, if using. Place on a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8 minutes.
3. Immediately after removing from oven, gently push a indentation into the center of each cookie. Be careful not to push all the way through the cookie. Let cool slightly before transferring to wire rack then fill with a teaspoon of peanut butter, frosting, and/or jam.

Source: Adapted slightly from Raspberry Hugs Cheesecake Blossoms.
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Want to know what you can expect to see? Here is the schedule:

• Monday, December 3rd – Christmas Cookies/Bars
• Tuesday, December 4th – Peppermint Surprise
• Wednesday, December 5th – Christmas Cakes/Cupcakes
• Thursday, December 6th – Gingerbread Surprise
• Friday, December 7th – Christmas Pie/Pastry

I hope you weren’t starting any kind of diet this week, because it’s about to get ruined.

For today’s theme, “Christmas Cookies/Bars”, I decided to make hot cocoa cookies because nothing warms me up more during the cold holidays than hot cocoa. These cookies are complete with miniature marshmallow bits mixed in and a miniature 3 Musketeers Hot Cocoa candy bar pressed into the middle to make a variation of a blossom cookie. And they taste just like hot cocoa!

Be sure to check out all the other bloggers’ creations:

• Mice Cookies from Kim of Cravings of a Lunatic
• Biscoff Blossoms from Jen of Juanita’s Cocina
• Double Chocolate Thumbprints from Liz of That Skinny Chick Can Bake
• Cookie Sticks from Anuradha of Baker Street
• Snickerdoodles Snowballs from Kristen of Frugal Antics of a Harried Homemaker
• Cranberry Pistachio Christmas Biscotti from Isabelle of Crumb
• Mint Chocolate Pudding Cookies from Erin of Dinners, Dishes and Desserts
• Hot Cocoa Blossoms from Erin of Spiffy Cookie
• Jam Thumbprints from Ramona of Curry and Comfort
• Fudgy Cathedral Cookies from Heather of Girlichef
• Cherry White Chocolate Chunk Cookies from Cathy of A Dutch Baker’s Daughter
• Cranberry Sauce Brownies from Chung-Ah of Damn Delicious

Two years ago: Latkas

HOT COCOA BLOSSOMS

Makes 2 dozen

Ingredients:

1-1/4 sticks (10 Tbsp) unsalted butter, room temperature

1/2 cup sugar

1/3 cup brown sugar

1 egg

1/2 tsp vanilla extract

1-1/2 cups + 2 Tbsp all-purpose flour

2/3 cup homemade hot cocoa mix (or 2 packages Hot Chocolate Mix)

1/2 tsp salt

1/2 + 1/8 tsp baking soda

1/2 tsp baking powder

1/2 cup semi-sweet chocolate chips

1/2 cup Marshmallow Bits (you could substitute mini marshmallows)

24 3 Musketeers Hot Cocoa  mini candy bars, unwrapped

Directions:

1. Preheat oven to 350 degrees. Line two cookie sheets with a silicone baking mat or parchment paper. Set aside.
2. Cream together butter and both sugars until light and fluffy. And in eggs and vanilla and blend well. In a separate bowl, mix together dry ingredients, including the hot cocoa mix.
3. Add the dry ingredients a little at a time to the wet ingredients. Roll tablespoonfuls of dough into balls and place on prepared cookie sheets, about 2 inches apart.
4. Bake for 8-11 minutes. Lightly press a miniature candy bar into the center of each. Allow to cool for approximately five minutes then remove from cookie sheet.

Source: Halved and adapted slightly from Love from the Oven.