Each month we will share one of our best-loved recipes with you that we serve our guests at the Bykenhulle House. We hope you will enjoy them as much as our guests do!

 

From Maria’s Kitchen:

Growing up living at the top of a mountain in upstate New York, one of my very favorite winter activities was playing in the snow. Although I have no desire to do that today, I still enjoy a nice cup of hot chocolate. The smell, taste and the feeling of that warm mug between my hands after hours of building forts and sleigh riding brings back my most precious memories. As many years have past, my taste for sweet hot chocolate has grown up a bit, so I created my own ‘grown-up’ version. Some things, however, cannot be changed; like my love for cookies. Warm double chocolate chip peppermint cookies go great with hot chocolate and you’re never too old to indulge.

‘Grown-Up’ Hot Chocolate

Heat one cup of coconut milk in the microwave.
Boil ¼ cup of water and dissolve 2 TBS unsweetened cocoa powder.
Pour the cocoa into the coconut milk and mix well.
Flavor with a few TBSs of your favorite coffee creamer; I use Italian Sweet Cream.

Double Chocolate Chip Peppermint Cookies

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1/3 cup Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 oz) Chocolate Chips
Crushed candy canes for sprinkling

Heat oven to 375°F.
Beat butter, sugars, and vanilla in large bowl on medium speed until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt.
Gradually add flour mixture, beating well.
Stir in chocolate chips.
Using medium ice-cream scoop, drop onto ungreased cookie sheet; flatten very slightly, then lightly sprinkle crushed candy canes.
Bake 8 to 10 minutes or until set.
Cool slightly; remove from cookie sheet to wire rack.
Makes about 58 cookies