Hot Cocoa Bombs
Hot chocolate cocoa bombs are part of the quintessential holiday celebration!
Get a flat empty plate and micorwave it for 1-2 min. Take it out and grab the second half of the hot cocoa bomb. Take that second half and run the open bottom on the surface of the hot plate; it will melt the bottom so you add it to the half of the cocoa bom with mini marshmallows and additional filling.
Now that you've attached the top and bottom of the cocoa bomb together, feel free to plug up any small gaping holes with the chocolate melted on plate; your cocoa bomb should now be totally sealed.
Holiday Crinkle Cookies
During the Christmas holidays, I bake a lot and usually bake from scratch. However, I know I need backup, so here is a recipe I would highly recommend, using the Betty Crocker Chocolate cake mix.
1box Betty Crocker™ Super Moist™ devil's food cake mix
1/3cup vegetable oil
1) Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
2) Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
3)Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.