Holiday Gift Guide | Acts of Sweetness

Heartwarming Hot Chocolate Mix

There’s nothing like a warm mug of cocao after a day of skating on the pond and building snow families.

What you’ll need:

225 g (8oz) of milk chocolate chips

1 1/2 cups (375 mL) Redpath Icing Sugar

1 cup (250 mL) cocoa powder

1 tsp. (5 mL) ground cinnamon

pinch of salt

mason jar

What to do:

Layer all of these ingredients in whatever order you like in a mason jar or other container.
The most important part is to make an instruction card that says:
“Shake before using, stir in 3 tbsp (45 mL) of mixture into a mug of warm milk. Enjoy!”

Homemade Pancake Mix in a Jar

This one is great for the people in your life who may be too busy for a pancake breakfast.

Ingredients

FOR THE PANCAKE MIX:

2 1/2 cups (600g) all-purpose flour

3 tbsp (45 mL) baking powder

2 tsp (10 mL) bicarbonate of soda

1 tsp (5 mL) salt

1/3 cup (80 mL)) Redpath Icing Sugar

Directions

Layer in a mason jar and create an instruction label that says,

“Pour this mix in a large mixing bowl and add:

1 egg

1 cup (250ml) semi-skimmed or full-fat milk

1 tbsp (15ml) tablespoon melted butter

Whisk together.
Heat a flat griddle or pan with no oil.

Spoon the batter onto the hot griddle or pan and flip when bubbles appear on the surface of the pancakes.
Cook until golden brown on both sides. A minute or so a side should do it.

Serves: Makes about 15 pancakes

Enjoy ”

Chocolate Truffles

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We think that chocolate is one of the most romantic and delicious treats of all time. So these chocolate truffles make the perfect stocking stuffers for the loved ones in your life.
Ingredients

1 cup (250 mL) unsalted butter, softened

1⁄2 cup (125 mL) Redpath Icing Sugar

1⁄2 tsp (2 mL) fine salt

2 oz. (60 mL) bittersweet chocolate, melted

6 tbsp. (80 mL) unsweetened natural cocoa powder

2 tbsp. (30 mL) brewed espresso or dark coffee, at room temperature

2 tsp. (10 mL) vanilla extract

2 1⁄2 cups (625 mL) rolled oats

1 cup (250 mL) unsweetened finely shredded dried coconut

Directions

1. Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.

2. Place the oats in the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.

3. Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1″ (3 cm) ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving.