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photography by danny gilleland 92 l MACON MAGAZINE DECEMBER/JANUARY 2013 MOCHA COCOA MIX 3/4 cups unsweetened cocoa 3 1/2 tablespoons instant espresso 1 cup sugar To make mix, combine all ingredients in a medium bowl. Transfer cocoa mix to an airtight container to gift. Label with preparation directions. To prepare cocoa: Whisk two tablespoons of the mix with 1/4 cup water in a small saucepan over medium heat until the cocoa dissolves. Add 3/4 cup milk and whisk until heated through. Serve immediately. If desired, package with mini marshmallows for an extra-attractive gift! HOLIDAY FUDGE IN COOKIE CUTTERS 3 cups semisweet chocolate morsels 1 (14-ounce) can sweetened condensed milk 1/4 cup butter 1 cup chopped nuts (optional) Holiday cookie cutters Place chocolate morsels, sweetened condensed milk and butter in large microwaveable bowl. Microwave on medium until chocolate is melted, about 3-5 minutes, stirring once or twice during cooking. Stir in nuts, if desired. Line cookie sheet with waxed paper or parchment. Place holiday cookie cutters on paper. Pour fudge into cookie cutters while fluid, using small spatula or knife to smooth tops. Sprinkle top of fudge with holiday sprinkles, if desired. Refrigerate until set, then place fudge-filled cookie cutter into cello bag and tie with ribbon for gift giving. LAYERD PEPPERMINT BARK 1 bag white chocolate morsels 1 bag milk or semisweet chocolate morsels Crushed peppermint candies for topping Line cookie sheet with sides or 9 x 13 baking pan with waxed paper. Melt white chocolate morsels in microwave-safe bowl until melted, pour into lined pan. Using a rubber spatula spread melted chocolate until even. Place pan in refrigerator and allow to harden. Melt chocolate morsels and spread on top of hardened white chocolate layer. While still soft, sprinkle with crushed peppermint pieces. Return pan to refrigerator until bark has hardened, then remove and break into 3 x 3 inch pieces. To gift, bag a few pieces in cello, tie with a holiday ribbon and tag. Or, fill a holiday tin with bark for a larger gift. CHOCOLATE- DIPPED PRETZEL RODS Chocolate-Dipped Pretzel Rods 1 dozen large pretzel rods Colored or regular chocolate Holiday sprinkles Place chocolate in microwave-safe bowl and heat on medium until chocolate is melted. Stir until smooth, then dip top half of pretzel rod in chocolate. Immediately roll in holiday sprinkles, place on cookie sheet lined with waxed paper or parchment. Let set until firm, then package 3-4 rods in a cello bag and tie with festive ribbon.