Finally!! The weather is getting cooler!! Well maybe not here in Florida, but in the rest of the country, and that means it’s the perfect time for hot chocolate!! But lets be honest… is there ever really a time when you don’t cup of warm, creamy, sweet melted chocolate combined with a layer of airy vanilla fluff melting so perfectly you get a combination of sweet and delicious in every sip?

Yep, it’s a staple in our office…whether it’s a sweet way to start the day, while we catch up with friends after a long weekend, or the go-to beverage that gets our creativity stirring during an afternoon brainstorm; we just can’t live without it, especially when it’s homemade!

What we love even more is when we get to share our treats with friends…so we want to share our favorite recipes with you!!
Here is what you need to make the tastiest cup of hot chocolate!

Owl U Need Is Love & Hot Cocoa Recipe
Adapted from
1 cup Powdered Sugar
1 cup Unsweetened Cocoa Powder
1/2 cup Powdered Coffee Creamer
1/2 cup Chocolate Malt Powder

Thoroughly mix all ingredients with a fork. Transfer to an airtight container and use within three months. Feel free to change the measurements to fit your tastes.  If you prefer a sweet dessert hot cocoa, increase the amount of powdered sugar.  Flavored coffee creamer instead of plain would make a wonderful cup of cocoa as well. When you are in the mood for a toasty treat, just heat your desired amount of milk.  Add 3-4 tablespoons of cocoa mix per 1 cup of milk.


Life is Sweet Marshmallow Puffs
Adapted from
Cooking spray for the pan
3 ½ Envelopes Unflavored Gelatin (2 tbsp. and 2 tsp.)
1 Cup Cold Water
2 Cups Sugar
½ Cup Light Corn Syrup
¼ tsp. Salt
2 Egg Whites
1 tbsp. Vanilla
Confectioners sugar for dusting the pan and marshmallows

Line the bottom of a 13×9” glass baking pan, and then oil the bottom and sides. Dust the bottom and sides of the pan with Confectioners sugar.  Set aside.
In the bowl of a stand mixer, combine the gelatin and ½ cup of the water.  Let it sit until the gelatin completely dissolves in the water.

In a heavy-duty saucepan, combine the sugar, corn syrup, other ½ of water, and salt.  Stir the mixture over low heat until the sugar dissolves.  Increase the heat to medium-hot and heat the mixture until it reads 240 degrees F on a candy thermometer.  This took about 12 minutes on my stove, but it may take shorter or longer depending on your stove.
While the mixture is boiling, whip the egg whites (in a mixing bowl) until stiff peaks form.   You can also whip up the egg whites in your stand mixer before starting the whole marshmallow process. Once stiff peaks form, transfer to a clean bowl, and set aside.
Once your boiling sugar reaches 240 degrees take it off the heat and transfer to your clean mixing bow (that had the egg whites in). Beat the mixture on medium-high until it at least triples in volume.  The mixture will become thick and white and look like melted marshmallows.   It takes about 6-8 minutes.
Fold the beaten egg whites and vanilla into the sugar mixture, and mix until combined.  Carefully and quickly pour the mixture into the baking pan.  Spread the mixture as evenly as possible.  Sift confectioners sugar on top of the marshmallow. Press down with hands to level out if needed.  Chill in the refrigerator for at least 5 hours.
Once they have been chilled remove the marshmallows and aluminum foil from the glass dish and place on a hard surface. Using cookie cutters of your choice cut the marshmallows like you would cut cookies out of dough.
Roll the marshmallows in confectioners sugar, sprinkles, pearls, or dip in chocolate. The decorating ideas are endless, so just be creative!

These will store for up to a week in an airtight container, or you can package them to make SuPeR CUTE Gifts!