Last Minute Homemade Gift Ideas...Involving Hot Chocolate!

During the holidays, I like to make homemade gifts for people as often as I can – usually edible homemade gifts. And although I’m sure people would be just as happy with (or maybe even prefer!) a gift card, I definitely enjoy the entire process – the baking, the assembling, the packaging...all of it.

I thought I’d share a couple of the gifts I made this year for the boys’ daycare teachers and classmates. They both happen to involve hot chocolate, and they are both absolutely delicious. I delivered them this morning to some very happy recipients!

For the boys’ teachers, I decided to make homemade hot cocoa mix. I bagged it up and placed it in festive coffee cups (that I found at the Dollar Store marked down to $.75 each, wooo!). Rather than packaging it with marshmallows or candy canes, I made dipping spoons to go along with the mix. Each teacher got six servings of cocoa, so each teacher got six spoons.

Here’s what I used for the spoons:

Melted peanut butter chips sprinkled with miniature semi-sweet chocolate chips
Melted semi-sweet chocolate chips with toffee bits
Melted semi-sweet chocolate chips with Christmas sprinkles
Melted milk chocolate chips with marshmallows
Melted milk chocolate chips with finely crushed candy canes
Melted milk chocolate chips with shredded sweetened coconut

The combinations are endless. You could use caramels, too, or even something like strawberry or cherry hard candies.

I of course had to have a cup of the hot cocoa myself (you know, just to make sure it was edible), and it was just as good, if not better, than the prepackaged mixes. It’s so dark and rich and creamy, and really coats your mouth with that yummy chocolate flavor. I didn’t try it with one of the dipping spoons, but I imagine they’ll take it to a completely different level!

As for the boys’ classmates, I wanted something that I could package pretty simply and that would, obviously, be kid-friendly. It didn’t take me long to decide on this hot chocolate popcorn. What took me much longer to do was actually convince myself to give it away once I tried it, because you guys, this stuff is amazing! Kettle corn is mixed with marshmallows, coated with melted white chocolate, sprinkled with hot chocolate mix, and drizzled with milk chocolate. I KNOW.

I bought these cute little bags at the supermarket, which were the perfect size for the popcorn.

The hot cocoa mix, dipping spoons, and popcorn are all very quick and simple to make, so if you’re still looking for a gift idea for someone in your life, these are both great options. I think there are going to be some very happy kids and teachers at the daycare today!

Hot Cocoa Mix with Dipping Spoons
mix from Brown-Eyed Baker

For the mix:
(I doubled this recipe)

3 cups nonfat dry milk powder
2 cups powdered sugar
1 1/2 cups cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt

For the spoons:

Plastic spoons
Melted chocolate, peanut butter, and/or white chocolate chips
Marshmallows, coconut, crushed candy canes, sprinkles, mini chocolate chips, toffee bits, etc., for sprinkling

1. Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.

2. Dip each spoon in melted chocolate. Make sure the well of the spoon is full of chocolate. Place on wax paper and sprinkle with toppings while chocolate is still wet. Let harden before packaging.

3. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Use a spoon for stirring.

Hot Chocolate Popcorn
adapted from Cookies and Cups

3 packages un-popped kettle corn
1 12-ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup powdered hot chocolate mix (2 packages)
4 ounces milk chocolate

1. Pop the popcorn.

2. In a large bowl, combine the popcorn and marshmallows.

3. Melt the white chocolate chips and drizzle on top of popcorn/marshmallow mix. Stir to coat evenly.

4. Spread the popcorn on a wax paper lined counter. Immediately sprinkle the hot chocolate mix on top of the wet popcorn.

5. Melt the milk chocolate and drizzle on top of popcorn. Let chocolate set.

6. Store in an airtight container for up to 3 days.

Saturdays with Rachael Ray: Nut and Honey Smoothie

My sons and I have smoothies as part of our breakfast almost every weekday morning. They’re such a perfect breakfast for us. They’re portable and healthy and I can sneak extra nutrition into them without the boys ever knowing the difference (some things I’ve tried with success, FYI: spinach, shredded zucchini, and cooked cooled carrots). I’m always on the lookout for new recipes, so when I saw this smoothie in an older issue of Rachael’s magazine, I was all over it. Andrew and Will are peanut butter fanatics, so I knew this would be right up their alley.

To me, a smoothie just isn’t a smoothie without yogurt in it. I realize I may be alone in my thinking here, but I always, always put yogurt in my smoothies. So I add a container of low-fat vanilla yogurt to these, and I love the texture and flavor it adds. I also use a combination of almonds and peanuts instead of just almonds. The boys go nuts for these smoothies – Andrew calls them “peanut butter sandwich smoothies,” which is super cute – and I’ve made them countless times now. I toast the nuts the night before and whip up the smoothies quickly before we head out the door in the morning. I’ve also added a banana to them, which is really good.

You probably have all the ingredients on hand for these already, so give them a shot! And be sure to check out Taste and Tell’s Saturdays with Rachael Ray for more great recipes!

Nut and Honey Smoothie
adapted from Every Day with Rachael Ray

1/4 cup sliced almonds, toasted
1/4 cup honey-roasted peanuts, toasted
1 6-ounce container low-fat vanilla yogurt
1/4 cup creamy peanut butter
4 tablespoons honey
1 1/2 cups ice cubes
A few splashes of milk

Using a blender, mix the almonds, peanuts, yogurt, peanut butter and honey on high speed until smooth, about 1 minute. Add the ice cubes and blend until slushy, about 15 seconds. Add a few splashes of milk if smoothie is too thick.

Watermelon Lemonade

I’m going to be honest with you: I’m pretty irritable today. My three-year-old woke me up for good at 4:00 this morning (after waking me up numerous times throughout the night), and the second I walked out of my house and the wall of heat and mugginess hit me, I knew there was no hope for the rest of the day. Eighty-four degrees at 7 AM is just WRONG, people. And 100+ degrees at any time of day is even more wrong – which is what the weather has been like here all week. So even though I already shared one watermelon recipe this week, I’m still sharing this lemonade today. I’m hoping that by talking about this cold, refreshing, delicious summer drink, my mood will improve and I won’t mind the heat so much when I have to go back out into it later today. Hey, I can dream.

Essentially, this lemonade is summer in a glass. It’s like drinking a sweet summer afternoon in liquid form, if that make sense. The watermelon and lemon flavors blend together so perfectly to make a drink that is both sweet and tart, and completely refreshing. My family went through a pitcher of this (which is what the recipe below makes) in no time, and we all just loved it. I could even be persuaded to add a shot of vodka to my glass next time, as my husband so cleverly suggested.

Watermelon Lemonade
from smitten kitchen

1 cup fresh-squeezed lemon juice
2 cups fresh seedless watermelon puree (strain through a coarse strainer to remove seeds, if not using seedless watermelon)
3/4 cup simple syrup*
3 cups cold water

Stir all ingredients together and serve over ice.

* Simmer one part water with one part sugar (I used 3/4 cup of each) until sugar has dissolved. Let cool. Alternately, simmer one part sugar with half as much water and once it has dissolved, add the second half of the water, cold, which cools the mixture down faster.

Orange Dreamsicle Smoothies

It’s pretty ironic that I’m sharing this refreshing summery smoothie with you today, since the weather set records this week for being the coldest on record for May in Ohio. We’ve been dealing with temperatures in the 40s all week, and I’m craving sunshine and warm weather like you wouldn’t believe.

I actually made these smoothies back in the beginning of April, when our part of the state was experiencing record high temperatures (Ohio weather is so weird and frustrating sometimes). They were such a refreshing treat for us after an afternoon spent outside playing and doing yard work. They taste exactly like dreamsicles – sweet, tangy, creamy and cool. I’ll be making these smoothies for us a lot!

Orange Dreamsicle Smoothies
adapted from Taste of Home

1 cup milk
1 11-ounce can mandarin oranges, undrained
1 6-ounce container orange yogurt
Ice cubes
Sweetened whipped cream

In a blender, combine the milk, oranges, and yogurt until well-blended. Add ice cubes until you reach desired slushiness (we like ours pretty frosty). Pour into glasses and top each glass with a dollop of whipped cream.

Nutella Hot Chocolate

I’ve seen recipes for hot chocolate made with Nutella popping up all over the blogosphere lately, and since I love drinking hot chocolate this time of year and I love love love Nutella, I decided I had to try my own version. I whipped this up for us for the first time a couple of weekends ago, and Joe and Andrew have both requested it numerous times since then. I’m always happy to oblige! The Nutella adds such a rich, nutty quality to the hot chocolate that I just can’t get enough of.

This will most likely be my last post before Christmas, so I want to wish all of you a very Merry Christmas! I’ll be back next week with a wrap-up of some of my favorite recipes of the year. Have a wonderful and safe holiday, everyone!

Nutella Hot Chocolate
inspired by the blogosphere

(makes 2 generous servings)

2 cups milk (whole or 2%)
5 tablespoons Nutella
1/4 cup semisweet chocolate chips
Whipped cream, if desired

Heat milk over gentle heat in a medium saucepan. Stir in Nutella and chocolate chips until melted, smooth, and heated through. Serve topped with whipped cream, if desired.

Guest Post : Lisa's Fruit Smoothies

Today's post is from my friend Lisa over at Recipe Hunter Lisa. Her blog was one of the first food blogs I discovered and one of my biggest inspirations for starting my own. Thanks for the post, Lisa!

I had a neighbor once who was a nutrition professor at a local university and she told me that the healthiest addition to anyone's diet it to start your day off with a fresh fruit smoothie every morning. I thought about that advice a lot and this year committed to having a smoothie for breakfast most mornings of the week. Not only does it fill me up better than cereal but it's healthier for me and my 2-year-old son loves them! I asked her what she puts in hers and she said she always has yogurt, milk and whatever fruit she has on hand -- fresh or frozen. This has given me a great base to work from and I have enjoyed experimenting with different flavors...which are endless with the variety of yogurts and fruits you can purchase. I'd like to share my top three favorite smoothies that I've created so far this year with Cassie and her fabulous readers.

*All of these recipes are for 2 servings

TROPICAL SUNRISE SMOOTHIE

• 1 orange, peeled and broken into segments
• 1/2 cup skim milk
• 1/2 cup strawberries, halved
• 8 ounces of orange or strawberry flavored yogurt
• 1/2 teaspoon vanilla or coconut extract (I strongly encourage coconut for that "tropical" feel)
• 5 ice cubes

Combine in a blender and pulse until smooth.

LEMON BERRY SMOOTHIE

• 8 ounces of blueberry or strawberry flavored yogurt
• 1/2 cup skim milk
• 1 cup frozen blueberries
• 1 cup strawberries, halved
• 1 teaspoon powdered lemonade mix
• 5 ice cubes

Combine in a blender and pulse until smooth. (This recipe I was able to get posted on AllRecipes.com and you can check it out here!)

VANILLA BANANA SMOOTHIE

• 1 banana
  
• 1/2 cup skim milk
• 8 ounces of vanilla yogurt
• 2 tablespoons brown sugar
  
• 1/2 teaspoon vanilla or almond extract
• 5 ice cubes

Combine in a blender and pulse until smooth.

Fruit Smoothies

I’ve made many a fruit smoothie in my day, but they’ve always been a bit of a guessing game for me. I’ll throw in a little bit of this, a little bit of that, and then taste, and adjust as necessary to improve the flavor or texture. The end result was always delicious, but it took a little work to get the quantities right.

Enter this tutorial from Our Best Bites. As soon as I saw it, I couldn’t wait to give it a shot with Andrew’s favorite combination (peaches, blueberries, and, in the summertime, black raspberries). Following this method resulted in a perfect smoothie, the first time, with no adjustments needed. I’ve always used frozen fruit for mine, and I think that’s a great tip: It eliminates the need for ice. Just be sure the fruit is slightly thawed so chunks of it don’t get stuck in your blender blades (don’t ask me how I know this). Another of my favorite things to do is add a handful of baby spinach leaves to the smoothies. You can’t taste it at all, and it’s a great way to get some extra vitamins into your kids.

Today I’m sharing our family’s favorite, but the flavor combinations really are endless. Be sure to check out the Our Best Bites Fruit Smoothie Tutorial for some delicious variations!

Blueberry Peach Fruit Smoothies

1 cup orange peach mango juice
1 cup vanilla yogurt
1 1/2 cups frozen peaches, slightly thawed
3/4 cup frozen blueberries, slightly thawed
Handful of baby spinach leaves

Add all ingredients to a blender and pulse to combine to desired consistency.

Andrew obviously loves these...

...and even Will was desperate for a taste.

I had to tell him he wasn’t quite old enough yet, and he wasn’t happy with me.

Pumpkin Pie Milkshakes

Ohhh, how I wish I could take credit for this idea, but alas, I cannot. I was at McDonald's the other day and noticed that they have a specialty milkshake on the menu, like the shamrock shake but better. Their current specialty shake is a pumpkin milkshake, which I knew I had to try immediately. And I did, and it was delicious.

I decided to try my hand at making an at-home version, and I have to say -- my version's even better than theirs, and it's a lot cheaper per serving too. Joe and I absolutely loved these, and I think I'll be making them for years to come. Hey, any excuse to eat ice cream in cold weather, right? This recipe makes two healthy-sized shakes.


Pumpkin Pie Milkshakes
Source: inspired by McDonald's

8-10 scoops vanilla ice cream
1/2 cup to 1 cup milk (depending on how thick you like your shakes)
4 tablespoons pureed pumpkin
Pumpkin pie spice to taste

Blend ice cream and milk in a blender. Stir in pureed pumpkin and pulse to combine. Add pumpkin pie spice to taste. Pour into tall, frosty glasses, drink, and die a little death at the deliciousness.

Strawberry Lemonade

There are certain things that just scream summer to me: grilling, the smell of freshly-mown grass, lightning bugs, and lemonade. There is absolutely nothing I'd rather do on a summer evening than sit on my front porch watching the world go by and nursing a tall, ice-cold glass of freshly-squeezed lemonade. That's why, when I saw a recipe for strawberry lemonade on one of my favorite food blogs, Annie's Eats, my mouth immediately started watering. Strawberries and lemons are a match made in culinary heaven, and when you put them together in drinkable form, forget it: totally delicious.

I'm hosting a bachelorette party tomorrow evening, and I needed a special non-alcoholic beverage to serve in addition to the margaritas and champagne I have planned, since two of the attendees are pregnant. I thought this strawberry lemonade would be perfect. Luckily for me, the strawberries were absolutely beautiful at the grocery store: ruby red and plump and sweet and so, so juicy. I brewed a pitcher of the lemonade last night, and of course I had to have a glass for myself. The verdict: absolutely delicious, everything I was hoping for. It's sweeter than it is tart, and the strawberry flavor really shines through. I think this would be delicious with lime juice, too -- it would taste just like a strawberry margarita, minus the alcohol!

I hope the pregnant ladies enjoy this lemonade. I know when I was pregnant, I couldn't get enough of everything strawberry...so hopefully they're the same way.

(By the way, stay tuned for more recipes from the bachelorette party later in the week...including a very naughty take on Paula Deen's strawberry cake!)


Strawberry Lemonade
Source: Annie's Eats

For the lemonade:
3/4 cup sugar
1 cup very hot water
1 cup fresh lemon juice
4 1/2 cups cold water
1 recipe strawberry puree
sugar, lemon slices, fresh strawberries for garnish

For the strawberry puree:
1 dry pint fresh strawberries, rinsed and hulled
2 tablespoons sugar
1 teaspoon frsh lemon juice
2 tablespoons cold water

1. For the strawberry puree, blend the berries, sugar, lemon juice and water in a food processor or blender until smooth. Strain the mixture into a clean bowl and discard the seeds. Stir in additional sugar, if needed.

2. In a pitcher, combine the sugar and hot water and stir until the sugar has dissolved into a syrup. Stir in the lemon juice and cold water.

3. Add the strawberry puree and stir to combine.

4. Pour over ice into tall glasses rimmed with sugar. Garnish with fresh strawberries or lemon slices, if desired. Lemonade will keep at least three days in the refrigerator.