Hot Cocoa Mix

Ingredients

4 cups Whole Milk Powder*

1 tablespoon Corn Starch*

1½ cups of Sugar or Splenda etc.*

1 cup of Unsweetened Cocoa Powder

1 cup of Mini-Sized Semi-Sweet or Milk Chocolate Chips

1 cup of Powdered French Vanilla Creamer

¼ teaspoon of Salt

Mix all of the ingredients in one large tub until well blended.

* Corn Starch is to thicken it and for creamy silky texture

* You can use Sugar, Splenda or whatever kind of sweetener you prefer that measures same as sugar.

If you’d rather use Powdered Sugar use 2½ - 2¾ cups

* Whole milk powder such as pictured below to make it rich and creamy and let's face it, tastes way better than the non fat kind. You can substitute with the non fat kind if needed though. 

To make Cocoa:

Add 3-4 tablespoons or how ever much to your taste and liking of the homemade hot cocoa mix to a mug or cup of HOT water or milk and stir well! 

Add a sprinkle of cinnamon, some marshmallows, whipped topping, peppermint candy cane, or marshmallow fluff if desired! Enjoy!

Notes

Makes one very large air tight container of cocoa mix, approx 8 cups

Enough to last a large family a few months! 

 

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Brownie Lava Cakes Microwave

TIPS: Cook the individual cakes in the microwave. (I know you're already doubting me, but please read on.)
I poked chunks of chocolate in the center of each cake to form the chocolate lava. No messing with cooking the batter just right. The chocolate in the center melts, and melted lava is born. (Are you doubting me still? It works. Read on.)

Ingredients

1 brownie mix (family size for 9x13 pan) plus ingredients needed according to brownie mix instructions (normally oil, water, and eggs)
1 large egg (in addition to the eggs called for in the brownie mix instructions)
16 Dove Dark Chocolate Promise candy pieces (each piece weighs .3 oz), or similar
whipped cream or vanilla ice cream, optional

Directions

Empty brownie mix into large bowl. Whisk to remove large lumps. Coat 8 (6 oz) custard cups with cooking spray. Add a small amount of dry brownie mix to each cup and rotate cups until completely coated.

Set aside. In separate bowl, whisk together wet ingredients called for in brownie mix instructions (oil, water, eggs), plus 1 additional egg. Add wet ingredients to brownie mix and stir until well combined. Add 1/2 cup batter to each custard cup.

Stack two Dove candies and press them down into the center of the batter; spoon batter over candy so it is completely covered. Place in microwave and cook at full power for 1 minute for 1 cake (microwave power and times may vary). May cook up to 4 cakes at one time, adding 1/2 minute to cooking time for each additional cake.

To remove cake from bowl: Run a thin knife around the edge of the cooked cake. Place a small plate on top of the cake cup. Flip the plate and bowl over, so the cake is inverted on top of the plate. Gently lift the bowl, leaving the inverted cake on the plate. Serve with whipped cream or ice cream; garnish with berries.

Cakes may also be eaten directly from the custard cup they are cooked in (without inverting them on a plate). May also be cooked and served in half-pint mason jars.
(If eating cakes directly from bowl or jar, it isn't necessary to spray or coat them before adding batter and cooking.)

MAKE AHEAD: Batter may be mixed and added with chocolate pieces to custard cups or jars in advance. Cover and refrigerate up to a week. Remove from refrigerator and warm to room temperature 30 minutes before cooking.

370 calories per lava cake

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