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Recipes To Try!

Dec. 11th, 2022

Gracie Groth, Class of 2026


The holidays are filled with all kinds of delicious & festive foods. Here are some ideas to try out over your break!


Homemade Hot Chocolate is an easy, creamy slow cooker hot chocolate that everyone loves! Rich, chocolate deliciousness that will warm you up in a mug!

Ingredients:

  • ¼ cup of unsweetened cocoa powder

  • 14 oz can of sweetened condensed milk

  • 6 cups of whole milk

  • 2 cups heavy whipping cream

  • 2 TSP pure vanilla extract

  • 2 cups semi-sweet chocolate chips

  • Mini marshmallows & candy canes

Instructions:

  1. In a microwave safe bowl, microwave one cup of milk to scalding (not boiling).

  2. Gently whisk in the ¼ cup of cocoa powder into the milk

  3. In a crock pot, combine sweetened condensed milk, whole milk, heavy whipping cream, vanilla extract, & semi- sweet chocolate chips.

  4. Stir in cocoa & milk mixture that was made first

  5. Cover & cook for about 2 hours, stirring occasionally to melt chocolate chips into the mixture

  6. Once chocolate chips have melted & mixture is warm, ladle into mugs & tops with marshmallows, candy cane, or whipped cream!


Homemade Cinnamon Rolls combine a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans.


Ingredients:

Dough:

  • 3 ½ cups of all-purpose flour

  • 2 ¼ TSP rapid- rise yeast

  • ⅓ cup sugar

  • 2 large eggs

  • 1 cup whole milk

  • 4 TBSP unsalted butter

  • 2 TSP ground cinnamon

  • 1 TSP kosher salt

Filling:

  • 1 ¼ cup packed brown sugar

  • 2 TBSP ground cinnamon

  • ½ TSP ground nutmeg

  • ⅛ TSP kosher salt

  • 6 TBSP unsalted butter, at room temperature

  • Optional: 2 cups chopped pecans

Glaze:

1 cup powdered sugar

  • 1 TBSP & 2 TSP of whole milk

  • ¼ TSP vanilla extract

  • Pinch of kosher salt

Instructions:

  1. In bowl of stand mixer, add flour, yeast, sugar & mix on low speed until well combined. Add eggs & mix on low to combine. In small pot, heat milk, butter, cinnamon over medium-low heat until butter is melted.

  2. Add warm milk mixture & salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.

  3. Lightly oil a large bowl with cooking spray. Form dough into ball & transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise until doubled in volume, about 2 hours.

  4. While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.

  5. Make the filling, by mixing brown sugar, cinnamon, nutmeg, & salt in medium bowl.

  6. Preheat to 375°F & position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then optionally add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.

  7. Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise until almost doubled in volume, 40 to 45 minutes.

  8. Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven & invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls & serve immediately.

Sources:

https://www.thecountrycook.net/crock-pot-creamy-hot-chocolate/

https://www.epicurious.com/recipes/food/views/our-favorite-cinnamon-rolls-51251020


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