I will survive my first "Northern" winter. That's at least what I have to keep reminding myself. It really hasn't been that bad this year, they say. As for me though, I've seen more snow in the last seven days than I have in my entire lifetime. Seriously, no joke. Luckily, my camera has a good zoom lens, so I can take pictures of the kids playing in the snow from inside the house.
Here's a peek at the fascinating little project they've been working on for the last couple of days....
It amazes me that they can spend hours outside working on this together (proof they really can get along).
For all their hard work I decided to make them some Hot Cocoa Cookies. This was my first attempt at a gluten and egg free recipe so I wasn't sure what to expect. I was AMAZED when I took my first bite and realized they were yummy!! My entire family thought they were delicious, and that in itself is pretty amazing!
Hot Cocoa Cookies (Gluten & Egg Free)
Bob's Red Mill Chocolate Chip Cookie Mix
1/2 cup butter or margarine (room temp.)
5 Tbsp. water
1 Tbsp. cornstarch
8 Tbsp. Hot Cocoa mix
1 cup Jet-Puffed Vanilla Mallow Bits
Preheat the oven to 350 degrees. Place the butter or margarine in a large mixing bowl and cream the butter or margarine with an electric mixer until soft. Next, add the water and cornstarch. Blend for 30 seconds to combine thoroughly. Finally, add the cookie mix and hot cocoa, mix again for one minute, scraping down the sides of bowl with a spatula as needed. Dough will look dry, but will combine when pressed together.
Shape into 1-1/2 inch balls and place them 2 inches apart on a parchment lined baking sheet. Bake for 10-12 minutes. Remove from the oven and cool 5 minutes.
(makes 2 dozen cookies)
If you prefer to have only gluten free, then alter the recipe by omitting the cornstarch, adding 1 egg and only 2 Tbsp. of the water.
It will look like dry cornbread before you add the hot cocoa, but you just gotta trust me, this is the right texture. :)
Now add these tasty little jet-puffed mallow bits, and mix it all up.
Roll into balls and place them on a parchment lined baking sheet.
Bake for 10-12 minutes. You might be tempted to go longer but don't, the Mallow Bites and chocolate chips will have just the right gooey texture after they have cooled for 5 minutes.
They are truly AMAZING, try not to eat them all at once.