#winterindulgence

Indulge in the delectable combination of hot chocolate and festive cookies. Peppermint Glazed Hot Chocolate Cookies are rich and chocolatey, with a refreshing peppermint glaze and candy cane pieces on top.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup chocolate chips. 1/2 cup crushed candy canes. For the glaze:. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon peppermint extract. Crushed candy canes for topping.

Instructions: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and crushed candy canes. Cover the dough and refrigerate for about 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon. Bake for 10-12 minutes, or until the cookies are set around the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the glaze, whisk together the powdered sugar, milk, and peppermint extract until smooth. Once the cookies are completely cooled, drizzle the glaze over the top of each cookie. Sprinkle crushed candy canes over the glaze before it sets. Let the glaze set completely before serving or storing.

Prep Time: 20 minutes

Cook Time: 12 minutes

Enjoy the tastes of the holiday season with this delicious Gingerbread Fudge. With the warmth of ginger, cinnamon, nutmeg, and cloves, this treat is creamy and spiced. White chocolate and molasses make it sweet. Great to share with friends and family or as a holiday dessert at a party.

Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup molasses. 1 teaspoon vanilla extract. 1/2 cup crushed gingersnap cookies.

Instructions: Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Heat the mixture in the microwave in 30-second intervals, stirring after each interval, until the chocolate and butter are fully melted and the mixture is smooth. Stir in the ground ginger, ground cinnamon, ground nutmeg, ground cloves, molasses, and vanilla extract until well combined. Fold in the crushed gingersnap cookies, reserving some for topping. Pour the fudge mixture into the prepared pan and smooth the top with a spatula. Sprinkle the reserved crushed gingersnap cookies on top. Refrigerate for at least 2 hours or until the fudge is set. Once set, use the parchment paper overhang to lift the fudge out of the pan and onto a cutting board. Cut into squares or desired shapes. Serve and enjoy your delicious gingerbread fudge!

Prep Time: 15 minutes

Cook Time: 5 minutes

Savor the comforting tastes of gingerbread with this delectable hot chocolate recipe that fits the Paleo diet. Ideal for a cold day when you want something hot and cozy to drink.

Ingredients: 1 cup unsweetened almond milk. 2 tablespoons unsweetened cocoa powder. 1 tablespoon honey. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1/4 teaspoon vanilla extract. Pinch of salt. Whipped coconut cream for topping optional. Cinnamon stick for garnish optional.

Instructions: In a small saucepan, heat the almond milk over medium heat until it begins to simmer, but do not let it boil. Add the cocoa powder, honey, ground ginger, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, and a pinch of salt to the saucepan. Whisk continuously until all the ingredients are well combined and the mixture is hot. Pour the gingerbread hot cocoa into a mug. If desired, top with whipped coconut cream and garnish with a cinnamon stick for an extra festive touch. Enjoy your homemade Paleo-friendly gingerbread hot cocoa!

Prep Time: 5 minutes

Cook Time: 5 minutes

Indulge in the rich and comforting flavors of dark chocolate infused with the citrusy brightness of orange zest. This luxurious hot chocolate is perfect for cozy evenings by the fireplace or as a special treat during the winter months.

Ingredients: 2 cups milk. 1/2 cup heavy cream. 4 ounces dark chocolate, chopped. Zest of 1 orange. 1/4 teaspoon vanilla extract. Pinch of salt. Whipped cream, for garnish optional. Orange slices, for garnish optional.

Instructions: Heat the milk and heavy cream in a saucepan over medium-low heat until they are just beginning to boil. Add the orange zest, vanilla extract, chopped dark chocolate, and a pinch of salt. Turn the heat down to low. Keep whisking the mixture until the chocolate melts and it's all smooth and warm. Put the hot chocolate into mugs. If you want, you can add whipped cream and orange slices on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

With these soft and chewy hot chocolate cookies, you can indulge in the delectable flavors of hot chocolate. They're a great winter treat that will definitely satisfy your sweet tooth!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2/3 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup hot chocolate mix. 1 cup semisweet chocolate chips. 1 cup mini marshmallows.

Instructions: Warm your oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and fluffy. Adding the eggs one at a time and mixing well after each one is added. Mix the cocoa powder, baking soda, salt, and hot chocolate mix in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Make sure the chocolate chips and mini marshmallows are spread out evenly in the dough before you fold them in. Drop rounded tablespoons of dough onto the baking sheets that have been prepared. Make sure there is enough space between each cookie. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the edges are set. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Serve these tasty hot chocolate cookies and enjoy them!