Molly Elizabeth's Dreamwidth Journal

These are from the November-December issue of American Girl:

Pumpkin Pie

Add 1 tablespoon canned pumpkin pie and 1 teaspoon brown sugar to one cup hot chocolate. Stir until blended. Add a twirl of whipped cream and top with sprinkles and crushed graham crackers.

Gingersnappy Happy

Start with 1 cup hot chocolate. Add 1/4 teaspoon each ground ginger, allspice, and cinnamon. Top with whipped cream. Decorate the mug - make a small notch in a soft gingersnap, and place the cookie on the rim.

Berry Chocolatey

Add 1 tablespoon seedless raspberry jam to one cup hot chocolate. Stir until jam dissolves. Top with whipped cream and chocolate syrup. Finish with sprinkles and a raspberry. (Molly: I have raspberry syrup which would work better than the jam, I think.)

There were others, but I didn't like the sound of them as much. If you're curious, they're on pages 12 and 13 of 2010's November-December issue of American Girl. The cover model is a black girl wearing pink and purple.

I'm making lemon poppy seed muffins! AWESOME!!! I AM SO EXCITED!!! XD Lemon poppy seed muffins are COMPLETELY AWESOME and it sucks that I can never find any pre-made ones anywhere so I got some Krusteaz and now I just put in water and an egg and mix it up and BAM! Muffins! *Squees with delight*

THEY'RE DONE!!! *squeals madly* *grabs one before it cools* OM NOM NOM NOM NOM!!! "Burrrp."