Recipe: Corinne's Mexican Hot Chocolate Mix

Corinne's Mexican Hot Chocolate Mix

Corinne posted this in her Facebook stream. Looks like it is tasty!

She says:

If you need a last-minute gift for someone who likes Mexican hot chocolate, try this spicy hot chocolate mix: in a bowl, combine 1-3/4 cups powdered sugar, 1/4 cup brown sugar, 1-1/2 cups dark cocoa powder, 3/4 cup white chocolate chips, 3/4 cup dark chocolate chips, 1 TBS sea salt, 2 TBS corn starch, 1 TBS cinnamon, 1 TBS cayenne pepper.

Food process the mixture in small batches. Put in a jar with clever homemade label. To prepare, put 1/3 cup mix in a mug and combine with boiling water or hot milk. Delish, and kids can make!

Recipe: Coconut Chews

I had been looking for a recipe for this cookie for while and recently found this recipe in the Denver Post. Just made them for the Christmas season and they were yum.

Coconut Chews

Ingredients
2 sticks unsalted butter, softened
1-1/2 cups sugar
1 tsp vanilla extract
2 eggs
2-1/3 cups all-purpose flour
1 tsp baking soda
1 lb. sweetened, shredded coconut

Directions
375 degree oven. Line 2 cookie sheets with parchment paper.
In a bowl, cream the butter, sugar and vanilla with an electric mixer on medium till light and fluffy. Beat in the eggs, one at a time and scrape the bowl. Add the flour and baking soda and mix until combined. Fold in the coconut by hand. Drop the dough by heaping tablespoons about 2 inches apart onto the prepared cookie sheets. Bake for 15 minutes, rotating the pans halfway through the baking time. The cookies are done when they spread out and turn golden around the edges.