School’s out for winter break, more than half of the country is still digging out from the Christmas Storm of ’09 and your kids are beginning to bore of their new toys from Santa… now what?
If you are desperately looking for ways to preserve your sanity while the kids climb the walls, you are in luck. Forget about sending each child to his room to sulk; rather, consider gathering the entire clan in the kitchen to make the following edible projects. After all, nothing says winter warm-up better than a cup of Snowflake Hot Chocolate and spicy Gingerbread Cookies.
SNOWFLAKE HOT CHOCOLATE
Ingredients:
2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12-ounce) package white chocolate chips
Whipped cream
Candy canes
Directions:
In a large pot, stir together the whipping cream, milk, vanilla and chocolate chips. Cover and cook on low for about 30 minutes, stirring occasionally, until mixture is hot and chips are melted.
When ready, pour into mugs and garnish with whipped cream and candy canes.
GINGERBREAD COOKIES
Ingredients:
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup full flavor molasses
3 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
Directions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In the bowl of an electric mixer cream butter, sugar, egg, and molasses until fluffy.
Combine flour, baking soda, salt, cinnamon, ginger, and cloves; then stir into butter mixture.
On floured board, roll out dough and cut into any shape you wish with cookie cutters.
Bake 10 to 15 minutes; cool. Decorate with store bought colorful cake gel, sprinkles, candy, frosting, etc.
Makes about five dozen 3-inch cookies
CHINESE PRETZELS
Ingredients:
Vegetable oil for deep-frying
1 3/4 cups cornstarch
1 cup flour
1/2 cup sugar
Dash of salt
1/4 cup evaporated milk, undiluted
1 1/4 cups water
1 egg, beaten
Directions:
Heat oil to 400 degrees.
In large bowl, sift cornstarch with flour, sugar and salt.
Combine milk, water and egg. Stir into dry ingredients; mix until smooth.
Divide batter.
Place batter into oil. Cook until pretzels are medium brown, turning once. Drain on paper towels.
Makes six-dozen pretzels.
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