Refreshments

  The Farmgirl Christmas open house has begun, and oh are we excited!  Start off with some yummy homemade hot cocoa and our favorite double chocolate mint cookies!

Homemade Hot Cocoa

1 c. milk

1 1/2 – 2 Tablespoons cocoa powder

1-2 teaspoons honey or sugar

   Blend all together in a blender.  Pour into a small saucepan and heat on a low to medium heat until it’s as hot as you like it.  Stir it often to keep it from scorching.   Serve with whipped cream, or if you like some added spice, drop a chai tea bag into it!

 Double Chocolate Mint Cookies

 

 

 

1-1/2 C. dark chocolate chips, divided

1-3/4 C. all-purpose flour

½ t. baking soda

¼ t. salt

½ C. (1 stick) butter, softened

½ C. granulated sugar

¼ C. packed brown sugar

1 t. vanilla extract

½ t. peppermint extract

2 eggs

½ C. Andes mint bits

¾ C. chopped nuts, optional

 

~Place ¾ C. chocolate chips in a small saucepan and set over low heat until just melted. Stir and let cool to room temperature.

Combine flour, baking soda and salt in a small bowl. Beat butter, both sugars, vanilla and peppermint extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in Andes mint chips and remaining chocolate chips and nuts if desired.

Drop dough by the rounded tablespoon onto ungreased baking sheets.

Bake in preheated 350°F. oven for 8-12 minutes or until sides are set but centers are still soft. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies.

 

Make It Gluten Free

Replace all-purpose flour with this flour mixture and make sure your vanilla does not contain caramel-color which contains gluten:

½ C. millet flour

¼ C. arrowroot starch

½ C. sorghum flour

½ C. brown rice flour

1 t. guar gum or xanthan gum

 

 

Make It Grain Free {almost GAPS legal!}

1-1/2 C dark chocolate chips, divided (the only reason why it is not totally GAPS legal)

1/2 C. honey

2 T. cocoa powder

3 eggs

1/2 t. mint extract

1 t. vanilla

1/4 t. salt

4 T. coconut flour, sifted

1/2 C. butter, softened

3/4 C. finely shredded coconut

 

~Place ¾ C. chocolate chips in a small saucepan and set over low heat until just melted. Stir and let cool to room temperature.

Beat butter and honey together. Add vanilla, mint extract, salt and eggs. Beat in cocoa powder, shredded coconut, and finally coconut flour. Stir in remaining chocolate chips.

Drop dough by the rounded tablespoon onto greased baking sheets (and eat some while you are at it—yum!!).

Bake in preheated 350°F. oven for 17 minutes or until sides are set but centers are still soft. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 33 cookies.

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