I stumbled across this delightful metal cookie press quite by chance at Dragon Moon Gifts and I was just struck by it.  The online store is a family owned company run in Alberta and as always I love supporting small business and indi shops so I suggest you guys hurry up and snap up their entire cookie stamp stock!  I’d love to see how you guys use them so if you make a batch of cookies with this stamp you can send the pictures in and I’ll post them to the site to show off your work!

Enjoy this drink on a cool fall evening or on a chilly winter day.

The Winter Witch’s Cocoa

Ingredients:

5 Ounces Semi-Sweet Chocolate

2  C Whole Milk

1/2 C Whipping Cream

8-10 Fresh Mint Leaves – Bruised with a motor and pestal (Or use the bottom of a cup in a bowl.)

3 Tbls Sugar

Instructions:

1)  Over a very low heat, carefully melt the chocolate making sure to stir constantly.  Once chocolate burns, it ruins the whole batch so keep it low and be patient.  You might also wish to make use of a double boiler or metal bowl set above a pot of boiling water.  Set aside once melted but make sure to continue stirring occasionally while working on the rest of the drink.

2)  In a second pot, combine milk, cream, mint leaves and sugar.  Bring to a boil, stirring often and not allowing it to boil over, and cook until sugar has dissolved away into the milk. Turn off heat.

3)  Using a slotted spoon or a straining ladle scoop the mint leaves out of the milk brew and discard.

4)  Pour the chocolate in a little bit at a time and whisk thoroughly until blended and smooth.  Pour into four mugs and serve.

Whipped cream might be served on top as an added treat.

As an indication of my extreme geekiness here’s the birthday cake my boyfriend just brought home for me.  Some of you will get the joke, the rest of you will think I’m lame.

It’s my party and I’ll geek if I want to….