Hotchocolatewithassortedsyrupstirins Recipes

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HOT CHOCOLATE SUGAR COOKIE SANDWICHES



Hot Chocolate Sugar Cookie Sandwiches image

Leftover hot chocolate or cocoa mix transforms a regular sugar cookie recipe into a festive treat. To keep cookies nice and round when you set the dough log down in the freezer, here's a tip: Hang onto your next cardboard paper towel tube, cut through it with scissors to make an open trough, then rest the log in the makeshift cradle and freeze.

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 24 cookie sandwiches

Number Of Ingredients 11

1 cup sugar
2 1/2 cups all-purpose flour
3/4 cup hot chocolate or cocoa mix
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
12 marshmallows, cut in half
4 ounces bittersweet chocolate, coarsely chopped
1 teaspoon honey

Steps:

  • Process the sugar in a food processor until finely ground. Add the flour, hot chocolate mix, salt and baking powder, and pulse just to combine. Add the butter, and pulse until it is all incorporated into the flour and the mixture has a sandy texture. Add the eggs and vanilla, and pulse until the mixture comes together in big clumps.
  • Turn the dough out onto a clean work surface, and knead a few times to form a ball. Divide the dough in half, and roll each half into a log about 8 by 1 1/2 inches. Roll each log up in a piece of parchment, and tightly twist the ends. Freeze until firm, about 2 hours up to 1 month.
  • Position oven racks in the top and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Cut 1 log into 1/4-inch-thick slices (you should get about 24). Arrange 12 slices on each prepared baking sheet, and bake until the cookies lose their sheen and stay together when lifted with a metal spatula, about 12 minutes. Let cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining log of dough.
  • Arrange 24 of the cookies, bottom-side up, on a baking sheet. Put a marshmallow half in the center of each. Bake until the marshmallows puff up and are hot. Gently press 1 of the remaining 24 cookies on top of each marshmallow to form sandwiches. Let the marshmallow centers cool while the cookies are on the baking sheet.
  • Microwave the chocolate and honey in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth. Use the back of a spoon or a small offset spatula to spread some of the icing on top of each sandwich. Store for up to 2 days at room temperature in an airtight container.

HOT CHOCOLATE WITH ASSORTED SYRUP STIR-INS



Hot Chocolate With Assorted Syrup Stir-Ins image

Flavored hot chocolate that can be easily be reduced according to servings. Could also be made on the stove. For the stir-ins place 1 tablespoon of the stir-in of your choice into each mug.

Provided by weekend cooker

Categories     Beverages

Time 1h5m

Yield 12 6 ounce mugs, 12 serving(s)

Number Of Ingredients 6

9 1/2 cups water
1 1/2 cups hot chocolate powder
1 tablespoon hazelnut syrup, per cup
1 tablespoon almond syrup, per cup
1 tablespoon raspberry flavored syrup, per cup
1 tablespoon irish creme syrup, per cup

Steps:

  • Pour water into slow cooker. Heat on high for 1-2 hours, OR you could heat water in a tea kettle, and pour into the slow cooker. Turn cooker on low and heat for an hour.
  • Stir in hot chocolate mix until well blended.
  • Arrange the syrup stir in a small bowl.
  • Place 1 tablespoon of desired syrup in each mug before ladling hot chocolate in,.
  • Add hot chocolate in mug, and stir well.
  • Top with whipped topping if desired.

Nutrition Facts : Calories 226.7, Fat 2.2, SaturatedFat 1.3, Sodium 289.2, Carbohydrate 47.9, Fiber 2.1, Sugar 37.1, Protein 3.7

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