Gingerbread Crisps and Hot Chocolate Bar

I have a little nook/desk in my home that never gets used.  I’ve been wanting to set up a hot chocolate bar for the holidays and decided the nook would be the perfect place.  It’s not in the way, but close to the kitchen for easy access.  I’m thrilled with how it turned out.  I think any small table or shelf would work perfectly, too.

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To make it all festive I lined the walls with some burlap I had.  I staple gunned them into place at the top and bottom.  The few holes will not be noticed when I take it down, plus I can just fill the holes with putty and you’d never know they were there at all.  I take risks like that.  😉  I used red ribbon on the edges.  

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I have several vintage pieces that I though would work for stands, etc.  The Coleman holds the hot chocolate.  I used an old red suitcase to put it and the cups on.  I turned an old tray upside down on the suitcase to keep everything sturdy.  Some old jars and a muffin tin hold all the toppings like marshmallows, sprinkles, cinnamon sticks, candy, etc., and I added candy canes to the tree that can be taken off and used to stir the chocolate.

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Can you see the snowflakes hanging in the back?  You can see our tutorial for those over on Design Dazzle.  They’ve got Christmas ideas galore going on over there right now.  We are excited to be a part of their party.

For a yummy dipping cookie here’s a recipe for Gingerbread Crisps.  If you like Gingersnaps you will love these.  Plus, the dough keeps in the freezer for up to a month that you can pop out and bake for those last minute get togethers.  They are delicious dipped in the hot chocolate.

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Gingerbread Crisps
Yields 4
A delicious dipper cookie.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 2 Cubes of Butter
  2. 1/2 Cup of Packed Brown Sugar
  3. 1/2 Cup of Sugar
  4. 3/4 Cup of Light Corn Syrup
  5. 1/4 Cup of Molasses
  6. 1 1/2 tsp. Cinnamon
  7. 1 1/2 tsp. Ginger
  8. 1/2 tsp. Cloves
  9. 1 tsp. Baking Soda
  10. 1 tsp. Salt
  11. 4 1/2 Cups Sifted Flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream butter and sugars together in a medium sized mixing bowl. Mix until creamy.
  3. Add syrup and molasses and mix well.
  4. Add flour, salt, soda, and spices. Stir until completely mixed.
  5. Combine into a ball and refrigerate for 30 minutes.
  6. Divide the dough in half and roll one section out with a rolling pin; about 1/8" thick.
  7. Cut into desired shapes.
  8. Spray your cookie sheet with cooking spray, add your cookies and bake for 15 minutes.
  9. Let cool.
polkadotpoplars.com http://www.polkadotpoplars.com/

 We hope your holidays are fabulous so far.  Be sure to relax and enjoy the season.

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Dru About Dru

There are so many things I could say but I will just start with the basics. Mother to 4. Grandmother to 11 (Yes, 11. All under the age of 9.) I am a former Army wife and we spent 15 years traveling around the world. It was such a thrill to have seen so many places and meeting lifetime friends. I spent many years working in the craft industry and love getting together with friends and creating. I have a lifelong love of thrift shops, antiques, and yard sales.

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