Friday nights are special in my house. For a brief period my family and I can toss schedules aside, forget about looming deadlines, and enjoy each other's company.
Last night, in honor of the Halloween season, we opted for old Halloween movies and munchies.
I've found (through trial and error) that you don't have to break the bank to have a small party for your spouse and kids. A veggie or fruit tray is always a great choice, and a bag of unpopped popcorn is almost always available for under a dollar.
But last night was going to be a challenge, or so I thought. Because of flooding in my area, a trip to the local grocery store was not possible that day, and "Old Mother Hubbard"'s dog would've been hard pressed to find much of anything in my pantry. Veggie tray was not a problem, but my boys' sweet tooth was driving them crazy...and me.
After a brief search, I found several packages of hot chocolate, the ingredients for cookies, and a plan began to push through the cobwebs in my brain. What goes better with a spooky movie that than hot chocolate, especially if it's in a cookie?
Below is my recipe for Mexican Hot Chocolate Cookies.
Mexican Hot Chocolate Cookies
Makes 1 dozen
1 stick margarine, softened
¼ cup coconut palm sugar
¼ cup sugar
1 egg
1 tsp. vanilla
1 ¼ cup flour
½ tsp. baking soda
3 pkgs. (.71 oz.) Nestle™ instant cocoa mix
1 T. Nestle™ cocoa powder
2 tsp. cinnamon
1 tsp. chili powder
½ cup Nestle™ semi-sweet chocolate chips
Approximately 40 mini marshmallows
Heat oven to 350°F.
Combine margarine, sugars, egg, and vanilla in a large bowl and beat until creamy.
Add flour, baking soda, cocoa mix, cinnamon, chili powder, and chocolate chips to the wet mixture and stir until well combined.
Using a 2-Tablespoon cookie scoop, drop the dough on a lightly greased cookie sheet. Flatten each dough ball slightly.
Bake for 8 to 9 minutes or until set. Remove from oven.
Top each cookie with mini marshmallows (I use 3 on each cookie). Bake for 1 to 2 minutes until marshmallow just begins to puff. Immediately remove cookies to cooling racks. Cool completely.
Last night, in honor of the Halloween season, we opted for old Halloween movies and munchies.
I've found (through trial and error) that you don't have to break the bank to have a small party for your spouse and kids. A veggie or fruit tray is always a great choice, and a bag of unpopped popcorn is almost always available for under a dollar.
But last night was going to be a challenge, or so I thought. Because of flooding in my area, a trip to the local grocery store was not possible that day, and "Old Mother Hubbard"'s dog would've been hard pressed to find much of anything in my pantry. Veggie tray was not a problem, but my boys' sweet tooth was driving them crazy...and me.
After a brief search, I found several packages of hot chocolate, the ingredients for cookies, and a plan began to push through the cobwebs in my brain. What goes better with a spooky movie that than hot chocolate, especially if it's in a cookie?
Below is my recipe for Mexican Hot Chocolate Cookies.
Mexican Hot Chocolate Cookies
Makes 1 dozen
1 stick margarine, softened
¼ cup coconut palm sugar
¼ cup sugar
1 egg
1 tsp. vanilla
1 ¼ cup flour
½ tsp. baking soda
3 pkgs. (.71 oz.) Nestle™ instant cocoa mix
1 T. Nestle™ cocoa powder
2 tsp. cinnamon
1 tsp. chili powder
½ cup Nestle™ semi-sweet chocolate chips
Approximately 40 mini marshmallows
Heat oven to 350°F.
Combine margarine, sugars, egg, and vanilla in a large bowl and beat until creamy.
Add flour, baking soda, cocoa mix, cinnamon, chili powder, and chocolate chips to the wet mixture and stir until well combined.
Using a 2-Tablespoon cookie scoop, drop the dough on a lightly greased cookie sheet. Flatten each dough ball slightly.
Bake for 8 to 9 minutes or until set. Remove from oven.
Top each cookie with mini marshmallows (I use 3 on each cookie). Bake for 1 to 2 minutes until marshmallow just begins to puff. Immediately remove cookies to cooling racks. Cool completely.
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