As many of you know, before I became a model, I used to be a chef. Although I don't do it professionally anymore, cooking is still one of my favourite past times. I love discovering and creating new recipes. Comfort food is my ALL TIME FAVORITE type of food to cook, and what is more comforting then some hot cocoa and cookies around the fire.
When Pinup Perfection Magazine posted about needing holiday recipes, I sent in a few of my favorites right away. You can see two of these in their latest "Santa's Sweeties" issues, along with a photo of myself, and many other gorgeous pinup ladies. To purchase your copy, follow the link HERE
But for now...here are two of my favourite holiday recipes. Enjoy!!!
Photos in this blog by Stina Rae Photography
HOT CHOCOLATE COOKIES
In a medium saucepan, melt together:
1 stick (4 ounces) unsalted butter
12 oz. chopped semisweet chocolate (bars)
Stir frequently over medium heat until smooth. Let cool for 15 minutes.
In a medium bowl, whisk together:
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Using an electric mixer, beat together:
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes.
Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.
PEPPERMINT HOT CHOCOLATE
Using a small saucepan cooking on medium heat, add the cocoa, sugar, cinnamon, salt and water. Cook until the mixture is smooth, about 5 minutes. Pour in the milk and reduce heat to simmer for 5 minutes. Stir in the vanilla and almond extracts. Whip the hot chocolate until it becomes foamy. Pour into a mug and add the candy cane. Serves 4.