Snow Globe Hot Chocolate Recipes

Steps:

• Make the edible snow globes: In a small bowl, whisk together the cold water and gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Add the sugar and peppermint extract and stir until dissolved. Let cool for 10 minutes. If any foam rises to the top, skim off and discard.
• Spray the balloons with nonstick spray. Wipe gently with a paper towel to distribute.
• Dip each balloon in the gelatin until ¾ of the way submerged. Use tape or poke a small hole above the knot to attach the balloon to a skewer and stand it upright in a tall glass for 1-2 minutes. Dip in gelatin again, then stand it upright in a tall glass again. If the gelatin begins to set, microwave in 10-second intervals and continue until all of the balloons are coated. Let the balloons for at least 12 hours, until no longer tacky to the touch.
• Make the cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup cupcake tin with cupcake liners.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the brown sugar and whisk to combine.
• Add the hot water, canola oil, apple cider vinegar, and vanilla and mix until combined.
• Divide the batter evenly between the cupcake liners.
• Bake the cupcakes for 14-16 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
• Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
• Finish the edible snow globes: Carefully remove one of the balloons from the skewer. Pinch a bit of the balloon near the knot, and carefully snip a small hole. Let the air slowly release from the balloon, then pull out of the gelatin snow globe and discard the balloon. Trim the edges of the snow globe if uneven. Repeat with remaining coated balloons. Set the snow globes upright on a baking sheet until ready to top the cupcakes.
• Assemble the cupcakes: Frost the cupcakes with a dollop of vanilla frosting onto each cupcake, spreading evenly over the top.
• Sprinkle the shredded coconut on top of the frosting, dividing evenly between the cupcakes.
• Top each cupcake with a holiday lollipop, inserting the stick into the cupcake. Place the snow globes on top, and dust with powdered sugar.
• Enjoy!

Steps:

• Preheat the oven to 325 degrees F and line 3 baking sheets with parchment paper. Dust a work surface with flour, then flatten the cookie dough into a rectangle and roll to about 1/8 to 1/4 inch thick. (If the large piece dough is hard to work with, cut it into 2 equal pieces.) Use a 3 1/2-inch circle cutter to cut as many rounds as possible (you should get about 10). Transfer to a baking sheet.
• Use a 2 1/2-inch round cutter to cut the centers from the larger circles to make "O's". Using the bottom of a small gingerbread woman cutter (or other cutter with a flat base), cut the rolled center scraps into bases for the snow globes. Place the bases on the baking sheet touching the bottom of each "O" (they will fuse together when they bake). Place the cut cookies in the freezer for 20 minutes. Pat the dough scraps into a disc and chill until you can roll again and cut out more cookies to make about 1 dozen snow globes. When ready to bake, transfer the frozen cookies to 2 room-temperature baking sheets lined with parchment paper, evenly spacing 5 cookies per sheet. Bake the cookies, rotating halfway through cooking time, until crisp and golden, about 15 minutes. Transfer to wire racks to cool completely.
• For the glass centers: Set up a workspace with your decorations and cooled cookies. (You will have to work fast once the glass syrup is made.) Transfer the cookies to clean pieces of parchment set on baking sheets. Stir together the sugar and corn syrup in a 2-cup or larger glass liquid measuring cup until it looks like wet sand. Microwave until the sugar is completely dissolved and is bubbling but still clear with no caramel color, about 2 to 2 1/2 minutes. Stir and microwave 30 seconds more. (This will depend on the power of your microwave, you want the syrup to be bubbling rapidly, but before it begins to caramelize).
• Pour the syrup into the center of 2 or 3 cookies, letting it spread to fill the entire opening. Working quickly, while the syrup is still hot and has not yet begun to harden, sprinkle with the decorations of your choice. Continue, filling a few cookies at a time and reheating the syrup in the microwave for 5 to 10 seconds to keep it pourable, as necessary, until all of the glass centers have been poured.
• For the icing: Combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low, add the lemon juice and 3 tablespoons water. Mix until smooth, scraping down the sides of the bowl as needed, and add about 1 to 3 tablespoons more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase speed to high and beat until the icing is very smooth, about 1 minute. Spoon half the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Color the remaining icing in the bowl with red food coloring and transfer to another piping bag fitted with a small plain tip.
• Pipe the white icing on the top of the snow globes, leaving a little in the bag to decorate the glass, if desired. Pipe the red on the bases. If desired, use the remaining white icing to pipe small snowmen in the glass part of the snow globes. Let sit until the icing hardens, 20 to 30 minutes.

Steps:

• Make the cupcakes: Preheat the oven to 375 degrees F and coat a 12-cup mini-muffin pan with cooking spray. Sift the flour, cocoa powder and salt into a small bowl.
• Beat the egg yolk and 2 tablespoons granulated sugar in a medium bowl with a mixer on medium-high speed until light and thick, about 2 minutes. Beat in 2 teaspoons coffee and the vanilla. Fold in the flour mixture with a rubber spatula until just incorporated.
• Beat the egg white in a separate bowl with clean beaters on medium speed until foamy. Increase the speed to medium high and gradually add the remaining 1 tablespoon granulated sugar; beat until stiff shiny peaks form, about 3 minutes.
• Stir about one-third of the beaten egg white into the batter with a rubber spatula, then gently fold in the rest. Divide the batter evenly among the mini-muffin cups, filling them halfway. Bake until the cupcakes are golden brown and spring back when pressed, about 10 minutes. Poke a few holes into each with a toothpick, then brush with the remaining 1 tablespoon coffee. Remove to a rack and let cool completely.
• Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 2 minutes; add the mascarpone and beat until just incorporated. Beat in the vanilla.
• Spread the coconut on a plate. Cover each cupcake completely with a thick layer of frosting, then roll in the coconut. Refrigerate at least 30 minutes and up to 1 day.

Steps:

• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Cover frosting with a damp cloth between uses. If necessary, beat again on high speed to restore texture. , Working with one cookie at a time, spread 2 tablespoons frosting over the top of cookie. , For snowman, cut two miniature marshmallows in half. Attach three halves with a small amount of frosting. Decorate face with jimmies. For scarf, trim a thin 1-1/2-in. strip from a Fruit Roll-Up. Shape a toboggan from a strip of Fruit Roll-Up; attach toboggan to cookie. Attach snowman to toboggan. Add spearmint leaves for trees., With a dab of frosting, attach four peppermint candies to the bottom of each cookie. Let stand overnight to dry completely., To assemble, separate ornaments into halves. Working with one cookie at a time, spread edge of ornament half with frosting. Place 1 teaspoon edible glitter and 1 teaspoon holiday sprinkles inside ornament; carefully invert decorated cookie onto ornament half, sealing edges. Use frosting and a star tip to pipe a decorative edge around globe. Let stand until set. Store in an airtight container.