Gingerbread Hot Chocolate

Gingerbread Hot Chocolate - delicious homemade hot chocolate with classic gingerbread spices! Top with gingerbread man marshmallows for the cutest winter treat!

Sorry about the lack of posts this week. My husband was supposed to be home last weekend and well, that didn’t happen and I’ve been in a bit of a funk. I couldn’t pass up a Thirsty Thursday post though!

We went with ginger for our theme this week and y’all know I kind of hate ginger but you know what I do love? Gingerbread! So I made a gingerbread hot chocolate since it’s been so cold and windy here lately. It’s so good and the perfect way to warm up. I was worried my boys wouldn’t like it since it is spicy (cinnamon-spicy, not spicy-spicy) but they loved it and asked me to make another batch once the first was gone. And the little gingerbread marshmallows are just so cute!

Nicole made a Ginger Grapefruit Cocktail which I totally want to make because I am a sucker for anything grapefruit.

Gingerbread Hot Chocolate - delicious homemade hot chocolate with classic gingerbread spices! Top with gingerbread man marshmallows for the cutest winter treat!

Gingerbread Hot Chocolate
Ingredients
  • 1 1-inch piece fresh ginger, peeled and sliced
  • 10 whole cloves
  • 2 3-inch cinnamon sticks
  • 4 cups whole milk
  • 1/3 cup firmly packed dark brown sugar
  • 8 ounces bittersweet chocolate chopped
  • 1 teaspoon vanilla extract
  • gingerbread marshmallows
Instructions
  1. Combine first 3 ingredients in an 8- x 10-inch piece of cheesecloth; pull edges together, and tie to secure.
  2. Warm milk and spice bundle in a 3-quart heavy saucepan over medium-low heat. Bring to a simmer. Remove from heat, cover, and steep 30 minutes.
  3. Remove spice bundle from milk. Heat milk mixture over medium-low heat until hot. Add brown sugar; cook, stirring constantly, until sugar melts. Add chocolate, stirring until chocolate melts. Stir in vanilla. Serve warm, topped with gingerbread marshmallows.
Gingerbread Hot Chocolate

 

Chocolate Chip Muffins & a Tate’s Bake Shop Giveaway!

(Giveaway at the end of the post! Get excited! Also, Thirsty Thursdays will return in a couple weeks. I am just so busy getting ready for the husband to come home (!!) that I didn’t even have time to get to the store and then Nicole and I are both taking next week off since it’s a holiday. Nicole has cute wine glass decorations up today!)

I recently received the newest Tate’s Bake Shop cookbook, Baking for Friends and I have to say that it’s quickly become a favorite. I have already made 3 cookie recipes from the book, including these Chubby Tates that Nicole made, and they were all fantastic! So why am I not sharing one of those cookie recipes? Oh, because I made the cookies at night and they didn’t survive to see morning, of course. I have just been having one of those weeks.

Anyway, I made these muffins because muffins usually don’t call out to me in the middle of the night but guess what? These did. They are SO SOFT and I didn’t expect them to be because the batter is pretty thick. I think it’s the sour cream – it just does something magical to muffins. I don’t even like chocolate chip muffins so I picked the chocolate chips out and ate the muffin part alone. They’re that good.

The whole cookbook is awesome and I can’t wait to make even more recipes. There’s a killer Coconut Custard Pie recipe that I know my husband will love! You can use the code BAKEOFF on the Tate’s website to receive $5 off an autographed copy of the book.

Today I’m excited to be giving away one of their Cookie and Bar Towers!

I received one of their cookie packs a couple years ago and they are so fun! And not to mention tasty! You definitely want to win this, trust me. Enter below!

a Rafflecopter giveaway

 

One year ago: Apple-Sage Brined Turkey Breast
Two years ago: Spicy Tofu Stir-fry

Chocolate Chip Muffins
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 6 tablespoons 3/4 of a stick salted butter, at room temperature
  • 1 large egg at room temperature
  • 1 teaspoon vanilla
  • 1 1/4 cups sour cream not low-fat
  • 1 cup 6 ounces semisweet chocolate chips
  • 2 tablespoons sugar mixed with 1/4 teaspoon cinnamon
Instructions
  1. Position an oven rack in the center of the oven and preheat oven to 400F. Butter twelve 3-by-1 1/2-inch muffin cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the sugar and butter with an electric mixer on high speed until combined, about 1 minute. Beat in the egg and vanilla. Scrape down the sides of the bowl. Beat in the sour cream. Using a wooden spoon, stir in the flour mixture, until just combined. Do not overmix. Fold in the chocolate chips. Using a 1/3-cup food portion scoop or a spoon, transfer equal amounts of the batter into the prepared muffin cups. Sprinkle with the cinnamon sugar.
  4. Bake until the muffins are golden brown and the centers spring back when touched, about 20 minutes. Let the muffins cool in the pans on a wire cooling rack for 10 minutes. Remove from the pan and let cool completely on the rack.

Frozen Cranberry Margarita

For this week’s Thirsty Thursday theme, we went with… CRANBERRY! Just this week I spotted fresh cranberries at my grocery store so it’s perfect timing.

This Frozen Cranberry Margarita is a great recipe for Thanksgiving or even the day after Thanksgiving because it uses canned cranberry sauce! Weird, right? So if you’re left with an extra can of the stuff, you can definitely do something besides cover a turkey sandwich with it.

Between all the tequila and the tart cranberry sauce, this drink has quite a kick. In a good way! Those frozen margarita mixes can be way sweet so those two together keep the drink from hurting your teeth.

Make sure you check out what Nicole made!

One year ago: Pork Milanese
Two years ago: Mother’s Day Pancakes
Three years ago: Focaccia

Frozen Cranberry Margarita
adapted from Southern Living, October 2007
Ingredients
  • 1 10-oz. can frozen margarita mix
  • 3/4 cup tequila
  • 1/4 cup whole-berry cranberry sauce
  • 2 tablespoons triple sec
  • 2 tablespoons fresh lime juice
  • Ice
Instructions
  1. Put margarita mix, tequila, cranberry sauce, triple sec, and lime juice in blender. Fill with ice to 5-cup lever. Blend until smooth. Serve immediately.

Cherry Beergaritas

Cherry Beergaritas – tequila, Corona, cherry 7Up, and limeade! This will be your official summer drink! 

Cherry Beergaritas - tequila, Corona, cherry 7Up, and limeade! This will be your official summer drink!

Happy Thirsty Thursday!

It’s our Friday because the kid is off school on the real Friday.

It’s conference day. Eep!

Wish me luck – I always feel like I’m in trouble when I have to go talk to his teacher. And then I end up crying and it’s a big mess.

My kid is in kindergarten. It shouldn’t be this hard.

Anyway.

Nicole & I decided on a BEER theme for this week’s drink!

Because it’s football season and what goes better with football than beer?!

I have been wanting to make these Cherry Beergaritas forever. They are so easy, only 4 ingredients, and a crowd favorite! I make these for all my summer barbecues and parties. 

If you love cherry cocktails, I have a Peach Cherry Sangria that is absolutely delicious and so pretty!

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Pumpkin Pie Milkshake

Pumpkin Pie Milkshakes – everything you love about pumpkin pie in a milkshake! Sweet pumpkin milkshake with cinnamon and topped with whipped cream and gingersnap cookies.

Pumpkin pie milkshake in a clear glass topped with whipped cream, pumpkin pie spice, and a gingersnap cookie

Originally posted November 8, 2012. Updated on August 13, 2020.

Okay listen, I know it’s only August and I’m not supposed to be sharing pumpkin recipes but y’all, are there even rules about this stuff in 2020?

Let me have pumpkin in August. 

And yes, I did go to Bath & Body Works and buy 6 Leaves candles the other day during their sale. And yes, I am already burning them. (Sorry boyfriend.)

I am just so ready for fall. I’m usually a summer person but this summer is just so hot since we can’t really go to the pool or the lake or any of the places we usually go. I need fall.

This is a really old recipe that we make every year and if you love pumpkin pie as much as I do, this is the perfect way to cool down in this heat! 

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King Cake Ice Cream

King Cake Ice Cream – it’s Mardi Gras, y’all! Cream cheese ice cream with king cake pieces and sprinkles mixed in.

King Cake Ice Cream - it's Mardi Gras, y'all! Cream cheese ice cream with king cake pieces and sprinkles mixed in.

It’s my favorite time of year! 

Mardi Gras will forever be my favorite holiday. Who doesn’t love a giant party where moonpies get thrown at you?! Plus king cake?! And beads?! There’s just no better holiday.

I always make a bunch of king cakes during the season and then I always end up trying to come up with fun recipes using them, like my King Cake Bread Pudding.

I love this King Cake Ice Cream almost as much as I love Mardi Gras. It’s a cream cheese ice cream with diced king cake pieces mixed in and layers of sprinkles.

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Frozen Prickly Pear Margaritas

Frozen Prickly Pear Margaritas – fresh prickly pears, lime juice, and tequila! Is there anything better than a gorgeous bright pink margarita?!

Frozen Prickly Pear Margaritas - fresh prickly pears, lime juice, and tequila! Is there anything better than a gorgeous pink margarita?!

You guys.

I’m having a thing with the Korean market right now.

I mean, I’ve always enjoyed the Korean market buuuut I’ve definitely been there 3 times this week.

And each time I make my kids wander around because I’m not actually looking for anything and then I get super excited and shout, “LOOK AT THAT [insert obscure vegetable]”. Then I make them look at all the fish and other dead creatures and finally I try to convince them to try super spicy noodles.

Three times this week, guys.

I’m honestly shocked they haven’t refused to go with me yet.

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