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.
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.
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.
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.
- 2 Cubes of Butter
- 1/2 Cup of Packed Brown Sugar
- 1/2 Cup of Sugar
- 3/4 Cup of Light Corn Syrup
- 1/4 Cup of Molasses
- 1 1/2 tsp. Cinnamon
- 1 1/2 tsp. Ginger
- 1/2 tsp. Cloves
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 4 1/2 Cups Sifted Flour
- Preheat oven to 350 degrees.
- Cream butter and sugars together in a medium sized mixing bowl. Mix until creamy.
- Add syrup and molasses and mix well.
- Add flour, salt, soda, and spices. Stir until completely mixed.
- Combine into a ball and refrigerate for 30 minutes.
- Divide the dough in half and roll one section out with a rolling pin; about 1/8" thick.
- Cut into desired shapes.
- Spray your cookie sheet with cooking spray, add your cookies and bake for 15 minutes.
- Let cool.
We hope your holidays are fabulous so far. Be sure to relax and enjoy the season.
About Dru
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