Cinnamon Chip Hot Chocolate Mix

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I woke up this morning and there was a definite nip in the air. For those of you that don't live in the very deep South, you have probably had several weeks of such weather already this season. As soon as there's even a slight chill in the air, I start to crave hot chocolate. I stumbled on this recipe while searching for recipes to use the cinnamon chips I'd just bought. Have you tried cinnamon chips yet? If not go get some right away! A word of warning though, if you are like me and lack self restraint, buy them at you own risk. It's hard to resist just eating those little guys right from the bag...in one sitting. Really! For a cinnamon lover like myself they are down right addictive. I catch myself grabbing a handful every time I walk near the kitchen. Anyway, I found this recipe for cinnamon hot chocolate mix and had to give it a try. Luckily I didn't need an entire bag of chips to make this recipe, as let's just say the bag wasn't quite full anymore. 

I'm so glad I made this hot chocolate. It's fantastic. Rich cocoa with a cinnamon kick makes this the perfect beverage for a cool Fall day.

The recipe is for a dry hot chocolate mix. You make the mix up and keep it in an airtight container. All that's needed is a cup of boiling water and you can have a rich cinnamon-y mug of cocoa anytime! 

This hot chocolate could also serve as a hostess or teachers gift. Double or triple the recipe and divide the hot chocolate mix into mason jars. Tie the jars with a cute ribbon, add a tag or label with instructions and it's gift giving ready!      

Pecan Pumpkin Butter

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A few Christmases ago one of my gifts included a small jar of pumpkin butter. Pumpkin butter is similar to apple butter. The pumpkin is cooked down until thick and spreadable like butter. I thought it was fantastic stuff. At the time I wanted to try making some at home and have finally gotten around to actually doing it. I can't believe I waited so long. This pumpkin butter is super easy to make and I think this homemade one is even better than the pumpkin butter I got as a gift.
Using this recipe as a guide, my pumpkin butter recipe is the result of several batches I made this week. I played around with the amount of sugar and spices in the recipe and this combination was the one I liked the best. I also made some with maple syrup and some without. I liked the flavor the maple syrup added but you can leave it out and replace it with brown sugar. I saw several recipes that included pecans or walnuts in the butter. I like nuts in anything so I knew I wanted them in this pumpkin butter. Toasting the nuts really brings out their flavor and adds a great crunch to the butter. Feel free to leave out, add in, or change up this recipe to suit your own tastes.
At home canning is not recommended for pumpkin butter but it will last up to month in the fridge. I'll bet you, you won't have it nearly that long!

Pecan Pumpkin Butter

INGREDIENTS:
1 29-ounce can pumpkin puree (not pumpkin pie filling)
1 cup apple cider (apple juice will work too)
1 1/2 tablespoons pumpkin pie spice
1 1/2 teaspoons cinnamon
1 cup brown sugar
1/4 cup pure maple syrup
1/2 cup pecan pieces, toasted
METHOD:
Preheat oven to 350. Spread the pecans in a single layer on a baking sheet an bake for 3-5 min. Just until they start to brown. Remove from oven.
Place all of the ingredients into a large heavy bottom pot. Bring to a boil and simmer for 30 minutes, stirring occasionally. Most of the liquid should be cooked out and the pumpkin mixture should be thickened. Let cool completely. Store in the refrigerator for up to 1 month. It can also be frozen. This recipe makes about 3 1/2 cups.

Put the pecan pumpkin butter into glass jars tied with ribbon and it makes a great Christmas gift!