As the winter chill starts settling in, there is no better activity than making delicious treats to give to friends and family. And who doesn’t love chocolate? Here are some of our favorite (and really easy) chocolate homemade holiday gifts.
White Chocolate Peppermint Sticks
Dip peppermint sticks, one at a time, into 2 cups of melted white chocolate. Transfer to a baking pan lined with parchment paper. Allow chocolate to set slightly, about 5 minutes. Roll chocolate end of peppermint sticks in nonpareils. Return to lined pan and let stand at room temperature until chocolate hardens.
Hot Chocolate Mix
3/4 cup(s) Quality Unsweetened Cocoa, such as Valrhona
6 ounce(s) Quality Semisweet Chocolate, chopped
1/4 cup(s) Sugar
2 tablespoon(s) Sugar
1 1/2 tablespoon(s) Cinnamon
1 1/2 tablespoon(s) Pure Vanilla Extract
1 teaspoon(s) Ground Nutmeg
1/2 teaspoon(s) Ground Clove
Place all ingredients in a food processor fitted with a metal blade and process just until mixture is powdery — about 30 seconds. Be careful not to overprocess. Put mixed ingredients into a jar and attach the below instructions to the lid.
Instructions: To make hot chocolate, combine 1 cup of milk and 2 tablespoons of this mix in a small saucepan and bring to a simmer over medium-low heat, stirring constantly until chocolate is incorporated and mixture is warmed through. Serve immediately.
Chocolate (Milk Or Semi-Sweet)
Classic Toppings: Dried Fruits such as Apricots, Raisins, Candied Orange Peel, Cranberries, and Cherries. Toasted Nuts including Hazelnuts, Pecans, Almonds, and Pistachios.
Contemporary Toppings: Caramelized Cocoa Nibs, Cereal, Candied Ginger, Toasted Pumpkin Seeds, Dried Fruits such as Pineapple, Blueberries, and Strawberries.
Line a chilled baking sheet with parchment paper. Pour warm (not hot) melted chocolate into the prepared pan. Spread the chocolate evenly to about 1⁄8 inch thick using a small spatula. Sprinkle toppings on the chocolate and place in the freezer to set, approximately 20 minutes. For even-sized pieces, cut up bark before it sets completely. If you like a more rustic look, allow the bark to harden completely before breaking it up into pieces. Store in a cool, dry place.
Chocolate Covered Figs
Dip figs into 2 cups of melted chocolate. Transfer to a baking pan lined with parchment paper. Allow chocolate to set slightly, about 15 minutes in a refrigerator.
Chocolate Pancake Mix
3 cup(s) Flour
3/4 cup(s) Cocoa
4 teaspoon(s) Baking Powder
1 teaspoon(s) Baking Soda
1 1/2 cup(s) Sugar
1 teaspoon(s) Salt
Place all ingredients in a large mixing bowl. Stir, using a whisk, to thoroughly combine. Put mixed ingredients into a jar and attach the below instructions to the lid.
Instructions: Heat a griddle over high heat. Place 1 cup mix in a medium mixing bowl. Beat 1 egg, 1 tablespoon melted butter, 1/2 cup buttermilk, 1/2 cup milk, and 1/4 teaspoon vanilla together and stir into the dry mix until just combined. Let the mixture rest for 1 to 2 minutes. Reduce heat to medium-low. Lightly brush the griddle with canola oil or butter. Pour 1/3 cup batter for each pancake. Cook until bubbles form on the pancake surface and the underside is golden, about 5 minutes. Flip pancakes and cook until golden, about 2 more minutes. Makes six 4-inch pancakes.
images and recipes via country living