Hot Chocolate

This recipe is easy, simple, and fast! It doesn’t take a lot of ingredients and taste way better than the powdered hot chocolate (though I still use it when I’m lazy). Perfect for snowy days or cold rainy days! 🙂


  1. Chocolate Chips or Bark (milk or dark)
  2. Milk (1% or 2% or whole) 
  3. Heavy Whipping Cream
  4. Powdered Sugar 

Makes about 2 cups


  1. Pot
  2. Measuring cup
  3. Mixer/Whisk (manual and/or electric) 
  4. Bowl


  1. Measure 1 1/2 cup of milk (using whole milk will make it much more creamy and thicker). Pour into cooking pot. Put to medium heat.
  2. Measure 3/4 cup of heavy whipping cream. Pour into cooking pot.
  3. Stir with whisk (or any utensil) consistently to prevent from burning.
  4. While waiting for that to heat up a bit. You can make whip cream with the left over heaving whipping cream. {There are no measurements to scale on making whip cream. I add as I go.} Put heavy whipping cream in a bowl. Take some powdered sugar add to bowl (less powered sugar then whipping cream or it will be too think and less of a whip). You can mix with the an electric mixer or whisk (it will take much longer for the it be fluffy manually). Mix until fluffy like whip cream!
  5. Make sure you’re watching the milk to make sure it does not burn or boil over (if so lower heat). Put chocolate chips into a safe microwaveable bowl and heat until melted (heat in short increments until desired effect). {You don’t have to melt the chocolate if you don’t want to. You can put it straight into the hot pot of milk and cream, but bigger chunks take a bit more to melt and mix. Also, how much chocolate chip determines how rich you want the hot chocolate!} IMG_6796.jpg
  6. Add chocolate into hot pot. Mix until all the chocolate has melted and milk is warm and creamy. {If you wish to have more than 2 cups. It is very easy just to add more milk and heavy whipping cream as you go along. Remember to add more milk than heavy cream.}      IMG_6799
  7. Put in mug and add whip cream in top of the hot chocolate!


    Enjoy your homemade hot cocoa! 

Keep Warm,


Oreo Truffles (none bake)

My first blog recipe YAY! I’m doing dessert first since I have the biggest sweet tooth. This recipe I got through my friend that baked it back from our ‘Friendsgiving.’ I didn’t realize it was so easy until he gave me the link to the Pinterest he got it off of. These are perfect for a last minute dessert to bring to a party! This is how I made mine…



  • 1 bar of Cream Cheese
  • 1 package of Oreos 
  • Almond bar (white, milk, or dark chocolate)

Makes about 25-35 pieces (depending how big you make the balls)


  • 2 Bowls (1 bake safe)
  • Food Processor/Blender 
  • Baking Spatula 
  • Your Hands!/electric mixer (optional)
  • Baking pan
  • Wax/parchment paper
  • Pot (to use to steam)/microwave
  1. Get your Oreos and put them in the food processor or blender. Have them all crushed. {If you don’t have any of these, like we didn’t during the holidays. You can put them all in a big Ziplock bag and crush them by hand. It will take some time doing it this way. You need the Oreos as fine as you can.} After they are crushed put them in a bowl.
  2. Take the cream cheese and add it in the bowl of processed Oreos. Then mix the cream cheese and Oreos well. {You can use your hands like I did. But if you don’t want them to get messy or have the mixture under your nails. You can use an electric mixer or baking spatula.}
  3. Take your baking pan and put parchment paper on top (so the truffles don’t stick). Once you have mixed them well. Take a small piece of the truffle, and start rolling them into a ball (the size will determine how many you make in the end). During this time (if you’re a multitasker like me), take half of your Almond bar and start chopping them into smaller pieces. {Putting big bars to try and melt will take a much longer time, the smaller the better}. There are 2 ways to melt chocolate: putting it in the microwave and melting them or taking a pot add some water and using a bake safe bowl to put on top to melt the chocolate (steaming). Steaming, is a less chance of burning the chocolate and drying them out like a microwave would. {Make sure you are watching and constantly mixing your chocolate and putting in low temperature to avoid burning}
  4. Once you have made all your truffles. Dip them in the chocolate. {You can take it out of the pot (be careful, hot) or leave it in like I did}. I used a spoon to dunk the Oreos truffles in and take them out to prevent the chocolate to stick to fingers. After you dip them, put them back on the parchment paper.IMG_6609
  5. Put it in the freezer for 30mins-1hr (for best results). IMG_6610.jpg
  6. Enjoy your Oreo Truffles!!!!IMG_6614

Happy baking,