Today is...National Cocoa Day!
Today is National Cocoa Day! Join me in raising a hot mug of cocoa (with marshmallows, of course!) to toast this day!
(image from http://www.syrup2u.com)
I found this recipe at http://allrecipes.com, and thought that this would not only make a great cocoa mix to enjoy on this special day, but what a great present to give to help others enjoy a great hot cocoa as well! I love handmade gifts! This gift could be accompanied with some lovely candy canes, homemade marshmallows, a favorite dvd, and so many other special things to personalize it as well!
(image from http://allrecipes.com, photo by: kkcobb )
Hot Cocoa Mix in a Jar
Submitted by: Traci (TJ)
Ingredients:
6 1/2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup powdered non-dairy creamer
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
Directions:
In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
Attach a tag with the following instructions:
Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water..
(image from www.vosgeschocolate.com)
And, I have to sneak this one in here as well. December 8th was National Chocolate Brownie Day, but here is a recipe for some amazing Cocoa Brownies from www.Epicurious.com!
Best Cocoa Brownies
Epicurious November 2003
Alice Medrich
Yield: Makes 16 large or 25 smaller brownies
Note: Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.
Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Special equipment: An 8-inch square baking pan
Preparation:
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. 
(image from alshiratrading.com)
Chocolate note:
Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood. 
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