#teamMBPR's
Holiday Recipes

Crockpot Hot Chocolate

Olivia's Recipe

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INGREDIENTS

  • 1 1/2 cups semi-sweet chocolate chips

  • 1/4 cup cocoa powder or dutch cocoa powder

  • 1 (14 ounce) can sweetened condensed milk

  • 6 cups half-and-half

  • 1 teaspoon vanilla extract

  • Flavored liqueur, such as peppermint schnapps, Kahlua, Baileys, etc., to serve (optional)

  • Whipped cream, mini marshmallows, chocolate syrup, chocolate shavings, and/or candy canes, to serve (optional)

INSTRUCTIONS

  1. Combine the chocolate chips, cocoa powder, condensed milk, half-and-half, and vanilla extract in a slow cooker. Stir to combine.

  2. Cook, covered, until everything is melted, stirring occasionally, about 2 hours on low.

  3. Set to warm. Grab your favorite holiday mug and serve with flavored liqueurs and toppings, if desired.

Fudgy Peppermint Brownie Cookies

Honor's Recipe

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INGREDIENTS

  • 8-ounce bittersweet chocolate, chopped

  • 6 tablespoon unsalted butter

  • 3/4 cup brown sugar

  • 1/4 cup white sugar

  • 2 eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

  • 3/4 cup all purpose flour

  • 1/4 cup cocoa powder

  • 1/4 teaspoon salt

  • 2 teaspoon espresso powder

  • 3 candy canes, crushed (about 1/4 cup)

INSTRUCTIONS

  1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.

  2. In a microwave safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.

  3. In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.

  4. With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop the mixer.

  5. Add the peppermint and vanilla extract and mix to combine.

  6. Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be soft. To get the distinct glossy tops, do not let the dough sit! As soon as the dough is mixed, use a standard size cookie scoop to scoop out the cookies onto the prepared cookie sheets, dropped about 2 inches apart. Bake for 10 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle.

  7. As soon as the cookies come out of the oven top with crushed up candy canes.

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INGREDIENTS

  • 2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)

  • 12 peppermint candy canes, broken into pieces

  • ¼ teaspoon peppermint oil (Peppermint oil is not the same as peppermint extract; you can find it at a cake supply store.)

INSTRUCTIONS

  1. Line an 11x17-inch baking sheet with parchment paper.

  2. Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.

  3. Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

White Chocolate Peppermint Bark

 Lydia's Recipe

Yule Mule - Holiday Moscow Mule

Avery's Recipe

INGREDIENTS

  • Freshly squeezed lime juice

  • 1 teaspoon sugar

  • 2 oz vodka

  • 2 oz cranberry juice

  • 4 oz ginger beer

  • Sugar-coated cranberries, for garnish

  • 3-4 rosemary needles and small pinch of fresh thyme, for garnish

INSTRUCTIONS

  1. Combine lime juice with sugar until sugar is dissolved

  2. Add in the rest of the liquid ingredients

  3. Stir well

  4. Add garnish on top