Have a warm and cozy Sip-able Sweet Party

This is a fun and more than slightly impressive way to get friends and family together for a party in the wintertime that does not require a holiday. There is something for everyone and it’s rather easy on the host or hostess as well.

It’s fun to send wacky invitations to those you’d like to gather with by mail or email. You can require that those attending all wear their ugliest or wildest sweater or hat or , *teehee* leg warmers.

The Recipes:

Rich and Thick Hot Chocolate with 3 variations
makes 4 cups (eight 1/2 cup servings) *get real, make a bit more, it’s a party*

-2 teaspoons cornstarch
-4 cups milk, divided
-2 (3.5 oz) dark chocolate bars (at least 70% cacao), chopped *for the love of God, do not use hershey bars*
-1/3 cup honey
-1 teaspoon vanilla extract
-Pinch of salt (tip: do not omit the salt. It enhances the rich, smooth taste of the chocolate while buffering the naturally occurring bitterness.)
-Marshmallow whipped cream (recipe to follow) or Whipped party spoons (recipe to follow)

1) Whisk together cornstarch and 1/2 cup milk until smooth.
2) Cook remaining 3 1/2 cups milk over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do NOT boil). Whisk in chocolate, honey, vanilla extract and salt until blended and smooth. Whisk in cornstarch mixture.
3) Bring milk mixture to light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool just slightly. (mixture will thicken as it cools) Serve immediately with marshmallow whipped topping or whipped party spoons, if desired.

Variations:

Mexican Rich and Thick Hot Chocolate
Prepare recipe as directed through step 2, whisking in 1 1/4 teaspoon ground cinnamon and 1 teaspoon ancho chili powder with chocolate. Proceed with recipe as directed.

Orange Almond Rich and Thick Hot Chocolate
Prepare recipe as directed up to step 2, whisking in 3 tablespoons orange juice and 2 tablespoons almond liqueur with chocolate. Proceed with recipe as directed.

Grown-Up Rich and Thick Hot Chocolate
Prepare recipe as directed up too step 2, whisking in 1/2 cup Southern Comfort with chocolate. Proceed with recipe as directed.


Marshmallow Whipped Cream
makes about 1 1/2 cups

*maximum make-ahead time is 2 hours*

-1/2 cup whipping cream
-1 tablespoon powdered sugar
-1/2 cup miniature marshmallows

1) Beat whipping cream at medium high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in marshmallows. Serve immediately, or cover and chill for up to 2 hours.


Everyday Hot Chocolate
makes about 4 1/2 cups

Kids will love to add stir-ins to theirs, while the adults may want to go fancier. Offer Whipped Topping Dollops on Spoons to add to theirs.

-4 cups milk
-2/3 cup chocolate syrup
-3 tablespoons hot fudge topping
-Pinch of salt
-Stir-ins: crushed hard peppermint candies, chopped thin creme de menthe chocolate mints, miniature marshmallows, milk chocolate kisses, cherry cordial creme kisses
-Whipped Party Spoons

1) Cook milk in a large non-aluminum saucepan over medium heat, stirring frequently, 6 to 8 minutes or until thoroughly heated (do NOT boil). Whisk in chocolate syrup, fudge topping, and salt, whisking vigorously until chocolate is well blended and mixture is frothy. Serve immediately with desired stir-ins, if desired, or Whipped Party Spoons.


Whipped Party Spoons
makes 8 dollops

-parchment paper
-1 cup thawed frozen whipped topping
-1/4 cup desired topping (chopped toffee bars, shaved white chocolate, ground cinnamon and nutmeg, finely chopped crystallized ginger, chocolate covered coffee beans)

1) Line jelly roll pan with parchment paper. Place 8 spoons on pan, and freeze 15 minutes.
2) Spoon whipped topping into a 1 quart zip top plastic freezer bag. (do not seal) Snip corner of bag to make a 1/2 inch hole. Pipe dollops onto spoon. Freeze 5 minutes.
3) Sprinkle each dollop with about 1 1/2 teaspoon of desired topping. Freeze dollops 45 minutes. Serve immediately on a tray. Or, transfer to a 13x9 inch baking pan; cover tightly and freeze up to 2 days.

Chewy Granola Bars: Healthy Snack

Teach your kids to connect with their food and they will snack healthfully for life.
Yes, kids are definitely picky eaters, well most of them are. Some kids will eat and try anything given to them. Yay, for those parents.

Healthy snacking doesn't have to be hard. Take advantage of a child's natural curiosity about food. Take them to the farmers market, get them involved in gardening and cooking. You can simply help them grow herbs in a window box if you haven't got garden space. The earlier you spark their interest, the better for them. Let them choose which bunch of asparagus the family will have with dinner and then let them snap off the ends or let them pick the herbs that will be used in tonight's supper and let them throw them into the pot or pan and give it a stir. Get them involved and the more likely they'll be to try and even finish the dish.

There is nothing exciting about ripping open a bag of processed food. However, it is very exciting to help something grow and be part of the process of cooking it. They'll learn not to eat things that have no resemblance to real food.

You can wrap these healthy treats in wax paper or recycled aluminum foil for taking on the go.

Makes 16 2inch bars

-butter for pan
-1 1/3 cups rolled oats
-1/2 cup raw sunflower seeds
-1/2 cup oat bran
-1 1/2 cups crisp brown-rice cereal
-1 cup dried cranberries
-2 tablespoons chopped crystallized ginger
-1/2 cup brown rice syrup
-1/4 cup turbinado sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt

1) (this is the kids part)
Lightly butter an 8 inch square baking pan. Mix the oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl until well blended.

2) (mom / dad's part)
In a small saucepan, combine rice syrup, sugar, vanilla and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and starts to thicken, 3-5 minutes.

3) Pour over the oat mixture and stir with a rubber spatula until evenly coated. Spoon into prepared pan and top with a sheet of wax paper. Press the mixture firmly and evenly into the pan. Cool to room temperature. Remove the wax paper and cut into bars. Wrap the bars individually or place them in an airtight container and store at room temperature.