This entire holiday season, we have been focusing on the theme of gratitude. It has been a wonderful year, full of change and new opportunities. Best of all, it was the year that we got to expand our message and our community, meeting all kinds of wonderful and inspirational people from all around the world. Speaking of which, Tea Drops made their way to different corners of the globe and this Christmas, it is such a humbling honor to know that our teas are making their ways under the trees and into the stockings and hearts of people the world over. We couldn't have asked for a better community and this holiday, we are so grateful for each and every one of you.
The holidays is always a time for reflection. We are about to bid another year goodbye and look towards the new year to come. I hope that this Christmas finds you satisfied with the hopes and dreams you've achieved this 2014, and I hope that it finds you inspired for the new goals and aspirations for 2015. I hope you are reading this amidst the presence of those you love the most, enjoying traditions both new and old with the people who mean the most to you.
I wish you a holiday full of love and rest. We live in such a crazy, fast-paced world defined by the need for instant gratification of an email, a text message, or a Facebook status update. I hope that during this time of celebration you have taken some time to rest and escape into the comforts of home, hearth, and calm.
My hope for you is that 2015 brings you even more happiness, fulfillment, and hope than 2014. I hope you will be looking into the new year with bright eyes and open hearts to learn, love, and live a little better than the year before.
Wishing you lots of love and tea this holiday and best wishes for the year beyond! Before we sign off this holiday season, I found you a wonderful and festive recipe (teacup-themed, of course!) to share. I made these in my own home and I pass it to you, with lots of love, to yours.
Hot Chocolate Cookie Cups
Recipe Source: Gunny Sack
Serves: 24
Ingredients:
- 1 package/recipe sugar cookie dough
- ½ C heavy whipping cream
- 2 TBSPNS hot cocoa mix
- 1 C semi-sweet chocolate chips
- ½ C white chocolate chips
- 12 mini pretzels
- 1 C Jet-Puffed Mallow Bits
Directions:
- Preheat oven to 375F.
- Roll the sugar cookie dough into balls using 1 TBSPN of dough into 24 greased mini muffin tins.
- Bake for 12-14 minutes. Allow the cookies to cool completely in the pan before gently removing them.
- Make the chocolate ganache by bringing the whipping cream to a boil.
- Stir in the hot cocoa mix.
- Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
- Break off the loops on the mini pretzels to use as handles.
- Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
- Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
- Chill your hot chocolate cookie cups in the refrigerator until ready to serve.
Posted by Erin Schwartz
