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Hot Cocoa Brownies with Marshmallows
Dessert

Hot Cocoa Brownies with Marshmallows

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Place shortening and chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  3. 3 Stir cocoa mix into the melted chocolate; mix in sugar and eggs. Add flour slowly and mix thoroughly. Mix in marshmallows. Pour batter evenly into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool.

By dhatris_mom

Easy Protein Cookies
Dessert

Easy Protein Cookies

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Mix oats, banana, cocoa mix, protein powder, peanut butter, applesauce, and baking powder together in a bowl.
  3. 3 Drop dough by spoonfuls onto a cookie sheet, 2 inches apart.
  4. 4 Bake in the preheated oven until golden, and set around the edges, 10 to 15 minutes.

By cocovilla

Chocolate Cake in a Mug
Dessert

Chocolate Cake in a Mug

3.2

Prep
10 min
Cook
3 min
Total
13 min

Instructions

  1. 1 Mix flour, brown sugar, cocoa powder, and hot cocoa mix together in a large microwave-safe mug. Stir egg into flour mixture. Mix chocolate milk and vegetable oil into flour mixture until batter is smooth; stir in chocolate chips and vanilla extract.
  2. 2 Cook in the microwave on high until cake rises slightly and a toothpick inserted in the middle comes out clean, about 3 minutes.

By :Miradori:.

Hot Chocolate Monkey Bread
Dessert American

Hot Chocolate Monkey Bread

4.0

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
  2. 2 Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
  3. 3 Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

By Reddi-wip

Hot Cocoa Brownies
Dessert American

Hot Cocoa Brownies

3.8

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan.
  2. 2 Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour.
  3. 3 Bake in the preheated oven in 5 to 10 minute increments until set and sticky in texture, 25 to 65 minutes. Let cool for 10 minutes before cutting into bars.

By CocoaGirlie

Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting
Dessert

Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting

Prep
30 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
  3. 3 Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.
  4. 4 Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®), filling each 2/3 full.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
  6. 6 Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
  7. 7 Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.

By HOYLING

Thin Mint Cocoa
Drink

Thin Mint Cocoa

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mix the sugar, cocoa mix, and salt into the water in a saucepan until completely dissolved. Bring the mixture to a boil; cook and stir at a boil for 2 minutes. Stir the milk, vanilla extract, and peppermint extract through the mixture. Continue cooking until hot, but do not bring to a boil. Serve hot.

By caradae

Chocolate-y Iced Mocha
Drink American

Chocolate-y Iced Mocha

4.9

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
  2. 2 Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

By Linda T

Hot Chocolate Truffles
Snack

Hot Chocolate Truffles

5.0

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Line shallow baking pan with parchment paper; set aside. Place wafers and cocoa mix in food processor bowl; pulse wafers into fine crumbs. Add pudding and Reddi-wip; pulse until mixture comes together and forms a ball. Add marshmallows; pulse until marshmallows are cut into small pieces.
  2. 2 Roll wafer mixture into 1-inch balls; place on pan. Freeze 30 minutes or until set.
  3. 3 Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until mixture is melted completely. Roll a truffle in mixture until evenly coated. Remove with fork, letting excess drip off. Place on pan. Immediately sprinkle with some colored sugar, if desired. Repeat with remaining truffles. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator.

By Reddi-wip