Lamar High School's Student-Run News Publication

LAMAR LIFE

Lamar High School's Student-Run News Publication

LAMAR LIFE

Lamar High School's Student-Run News Publication

LAMAR LIFE

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Writing Editor Brooklyn Slie makes delicious hot chocolate cookies and white chocolate candy cane cookies.
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Writing Editor and senior Brooklyn Slie concocts a salted caramel hot chocolate and peppermint mocha mudslide.
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How To: Make Holiday Treats

The best recipes for delicious holiday treats
Writing+Editor+and+senior+Brooklyn+Slie+concocts+a+salted+caramel+hot+chocolate+and+peppermint+mocha+mudslide.
Photo By: Brooklyn Slie
Writing Editor and senior Brooklyn Slie concocts a salted caramel hot chocolate and peppermint mocha mudslide.

Salted Caramel Hot Chocolate

Ingredients:

~ 2 cups of whole milk

~ 1/4 cup of unsweetened cocoa powder

~ 1/4 cup of granulated sugar

~ 1/4 cup of caramel sauce

~ 1/2 teaspoon of sea salt

~ Whipped cream for topping

~ Caramel drizzle for garnish

Instructions:

  1. In a saucepan, heat the milk over medium heat until it’s hot but not boiling.

  2. Whisk in the cocoa powder and sugar until they are completely dissolved.

  3. Stir in the caramel sauce and sea salt.

  4. Pour the hot chocolate into mugs and top with whipped cream.

  5. Drizzle a little extra caramel sauce on top.

  6. Sprinkle a pinch of sea salt for that perfect salted caramel touch.

Peppermint Mocha Mudslide

Ingredients:

~ 2 oz chocolate syrup

~ 2 oz peppermint hot cocoa (you can use a mix or make it from scratch with hot milk and cocoa powder)

~ 2 oz cold coffee or espresso

~ 2 oz milk (any type you prefer, including plant-based milk)

~ Whipped cream

~ Crushed candy canes for garnish

~ Ice

Instructions:

  1. In a glass, drizzle the chocolate syrup along the sides of the glass, creating a chocolate swirl pattern.

  2. Fill the glass with ice.

  3. Pour in the peppermint hot cocoa, cold coffee or espresso, and milk.

  4. Stir well to combine all the ingredients.

  5. Top with whipped cream and sprinkle crushed candy canes on top for that festive touch.

  6. Add a straw or a stirring stick and enjoy your peppermint mocha mudslide!

White Chocolate Candy Cane Cookies

Ingredients:

~ 1 cup (2 sticks) unsalted butter, softened

~ 1 cup granulated sugar

~ 2 large eggs

~ 1 teaspoon vanilla extract

~ 3 cups all-purpose flour

~ 1/2 teaspoon salt

~ 1/2 cup white chocolate chips

~ 1/2 cup crushed candy canes

Instructions:

  1. Preheat your oven to 350°F.

  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

  3. Beat in the eggs and vanilla until well combined.

  4.  In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.

  5. Stir in the white chocolate chips and crushed candy canes.

  6. Drop rounded spoonfuls of cookie dough onto ungreased baking sheets.

  7. Bake for 10-12 minutes or until the edges are lightly golden.

  8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Hot Cocoa Cookies 

Ingredients:

~ 1 cup (2 sticks) unsalted butter, softened

~ 1 cup granulated sugar

~ 2 large eggs

~ 1 teaspoon vanilla extract

~ 1/3 cup unsweetened cocoa powder

~ 2 cups all-purpose flour

~ 1/2 teaspoon salt

~ 1/2 cup mini marshmallows

~ 1/2 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F.

  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

  3. Beat in the eggs and vanilla until well combined.

  4. In a separate bowl, sift together the cocoa powder, flour, and salt.

  5. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.

  6. Stir in the mini marshmallows and chocolate chips.

  7. Drop rounded spoonfuls of cookie dough onto ungreased baking sheets.

  8. Bake for 10-12 minutes or until the edges are set.

  9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

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About the Contributors
Elise Barnette, Writer
Brooklyn Slie, Writing Editor

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