Happy Holidays from Miss Lumpy!

December 24, 2009 at 1:26 am | Posted in Lumpy | 1 Comment
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Happy Holidays!

Miss Lumpy wishes you all a happy whatever!

The Holidays are here! Technically, my holiday was yesterday, but I know that I’m the minority here – even in my own family! Since I’m going to be celebrating Christmas with my family, I decided to doctor up some recipes for the holiday. They’re really very simple &are made with things I had around the pantry (though I have a slightly odd assortment of ingredients between my mother &I), so I figured they may make excellent additions to a familial holiday celebration or winter lolita meetup.

Coconut White Hot Chocolate


  • 1 cup of white chocolate chips
  • about 3 cups of of whole milk
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract

First, use a double-boiler to melt the chocolate chips. If you don’t have one, you can use a saucepan with simmering water and a glass or metal bowl on top of it. The bowl should be just a bit bigger than the saucepan, and the water should come to just below the bottom of the bowl (not touching it). Pour chips into the bowl  and stir constantly (use a potholder to hold the bowl steady!) Once they begin to melt, slowly add the milk, first by a few tablespoons at a time, then as it becomes more liquidy you can add it in larger amounts. Once fully melted, dump out the water (dry the pan well, as any water leftover could compromise the consistency) and transfer your chocolate mixture to the pan. Over medium heat, stir in the extracts and remaining milk until it reaches desired consistency. Serve warm in a porcelain teacup with whipped cream, preferably after an afternoon building snowmen or (in my case) driving through a blizzard!

Peppermint Cake Cookies


  • 1 box of chocolate cake mix (I used Devil’s Food)
  • 2 eggs
  • 1/2 cup vegetable oil
  • Andes Mints, to garnish
  • Peppermint extract to taste (optional)

Preheat over to 350 degrees Fahrenheit. Combine first three ingredients in a medium-sized mising bowl. With a wooden spoon, mix until well-combined (the dought shoul mostly stick togbether – don’t over-mix!), then use a tablespoon to shape into balls. Put on a parchment-lined cookie sheet and flatten slightly, so they make small, thick disks. Your yeild will depend on the size of the cookies- I got about a dozen and a half from 1.5″ diameter disks. As for the Andes mints, I used baking chips but if you can’t find those you can cut the little bar-shaped ones into small pieces and either sprinkle a few on top or just put a single piece, cut to the size of your cookie. Either way, push them into the cookie a little bit so they bake into it and don’t fall off when they’re done. Bake time varies greatly between ovens and cookie size, but I would give it between 7 – 15 minutes. Serve hot!! The chocolate is melty &the cookies are moist, but they’re still delicious cool too. This is a great recipe for last-minute parties, or for the not-so-seasoned baker to bring to a meetup, or to pull together quickly for snuggling with your sweetie &watching the snow fall with a mug of tea.

Whatever holiday you celebrate, I hope you have a great one, &I hope you guys try out these recipes! Maybe you can even start a new family tradition 🙂

(Southern Hemisphere- apologies for the completely winter-centric post!)


1 Comment »

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  1. Happy Holidays and thank you for all the great posts the last year through!

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