merlyanata

I have utilized this hot chocolate as well as a peppermint variation for a couple of different programs at the library I work at- you have made me a wildly popular librarian with both my coworkers and my patrons! This recipe is super simple, inexpensive, and really easy to tweak for different flavors.  A Mexican hot chocolate recipe that requires you to just toss everything in a slow cooker and let it all cook up. This hot cocoa is made with melted chocolate, not just cocoa powder, spices like cinnamon and a hint of chili powder. The flavor is so rich and delicious, just the way hot chocolate should be! If you can toss everything in a crockpot and stir it twice every hour, you can make this recipe. Warm, comforting, and perfect for the holidays. Get the full recipe and instructions here >> Mexican Hot Chocolate (Slow Cooker) @ littlespicejar.com

I made it for Christmas and it was a big hit with the family. I made it using milk chocolate instead of dark chocolate chips (as mentioned in the comments), since my family doesn’t care for dark and it came out great. For the pan I used my silicon square pan so no prep was required, I just poured the chocolate directly in it, put it in the fridge and peeled the pan away once it cooled. If you haven’t used silicon pans before I highly recommend them for fudge and butterscotch, (but I still like metal pans for oven cake/bread baking). It is perfect for parties and edible holiday gifts. This fudge gets a lot of ooooohs and aaaaahs. Not just because it tastes awesome but everybody loves that it looks like a mug of hot chocolate in fudge form. Bring on winter. Bring on the holidays. Bring on jingling bells. Bring on snow. And bring on hot chocolate mustaches on smiling faces. This Hot Chocolate Fudge Recipe brings two of your favorite winter desserts together. Hot cocoa and rich fudge toppe

This cake is, without the shadow of a doubt, a true stunner, one of those cakes that you want to save for those special occasions, you know. Got a chocolate lover in your life that you’d like to please, surprise, bribe, or coax into asking you to marry them? Make this for them. They’ll be pure putty in your hands. Guaranteed! You should store the finished cake in the refrigerator, but it’s preferable to serve it at room temperature. As such, you should take it out of the fridge 2 to 4 hours prior to serving. Individual slices will get back to room temperature much faster, though… Any eventual leftovers will keep in the fridge for up to 10 days, providing that you keep them in an airtight container. Get the full recipe and instructions here >> Wicked Windmill Chocolate Cake @ eviltwin.kitchen

While I’m not a fan of lemon meringue pie, I am a fan of lemon. And meringue. So I simply bypassed the crust and the curd filling, and made these charming little “lemon meringues”! Meringues could not be any easier to make. They are little more than egg whites and sugar, and a bit of patience to get those whites whipped up properly. A bit of fresh lemon juice adds a refreshing twist to offset all that sugar, and the stripes will add a pop of color to your table! You can serve the meringues plain, sandwich them with some freshly whipped cream or crumble them over a bowl of vanilla ice cream Follow the step-by-step instructions below and I guarantee that you’ll discover that they’re “easy as pie” to make! Get the full recipe and instructions here >> Lemon Meringues @ mom.me