Hot Cocoa Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 cup marshmallow creme

1/2 cup McCormick® Hot Cocoa Finishing Sugar, plus more for sprinkling

1 cup frozen whipped topping, thawed

INSTRUCTIONS

1 Beat cream cheese, marshmallow creme and Hot Cocoa Sugar in medium bowl with electric mixer until well blended and smooth. Gently stir in whipped topping.

2 Transfer to serving bowl and sprinkle with additional Hot Cocoa Sugar. Serve with assorted dippers such as graham crackers, fresh fruit, or marshmallows.

Hot Cocoa Marshmallow Cookies

Ingredients

2 1/2 cups all-purpose flour

3/4 cup Dutch process cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 stick (8 tablespoons) unsalted butter, softened

1 1/3 cups firmly packed light brown sugar

1/2 cup granulated sugar

1/2 cup oil

2 large eggs, room temperature

2 teaspoons McCormick® All Natural Pure Vanilla Extract

1 2/3 cups miniature marshmallows

1/2 cup McCormick® Hot Cocoa Finishing Sugar

INSTRUCTIONS

1 Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2 Beat brown sugar, granulated sugar and butter with an electric mixer (or in bowl of stand mixer) on medium speed until light and fluffy. Add oil, eggs, and vanilla; beat just until smooth. Gradually add flour mixture, mixing just until combined and scraping sides as needed. Let dough stand 10 minutes.

3 Using a cookie scoop or large spoon, scoop dough into 2-tablespoon portions. Roll each portion into a ball. Use thumbs to make a well in the center of each dough ball. Place about 6 mini marshmallows in well, then carefully pinch dough over to enclose marshmallows. Gently re-roll dough into balls.

4 Place Hot Cocoa Sugar in shallow bowl or dish. Roll cookie dough balls in Hot Cocoa Sugar until well coated. Place on prepared baking sheets about 2 inches apart.

5 Bake 13 to 16 minutes. Cool cookies on pans 3 to 5 minutes. Transfer to wire rack to cool completely.

Hot Cocoa Puppy Chow

Ingredients

1 1/4 cups confectioners' sugar

6 tablespoons McCormick® Hot Cocoa Finishing Sugar

4 cups rice squares cereal

2 cups chocolate corn puffs cereal

1 package (11 ounces) chocolate chips

2 cups miniature marshmallows

KEY PRODUCTS

INSTRUCTIONS

1 Mix confectioners’ sugar and Hot Cocoa Sugar in large resealable plastic bag. Set aside.

2 Mix cereals in large bowl. Melt chocolate as directed on package. Pour over cereal; stir gently to coat. Add chocolate coated cereal to bag with confectioners’ sugar mixture. Seal and shake to coat evenly.

3 Pour cereal mixture onto rimmed baking sheet. Stir in marshmallow. Let stand 30 minutes or until chocolate is set. Store in an airtight container at room temperature.

Gingerbread Pancakes

Ingredients

1 egg

1 cup all-purpose baking mix, such as Bisquick®

1/3 cup milk

1/4 cup packed brown sugar

2 tablespoons oil

1 tablespoon molasses

1 tablespoon McCormick® Gingerbread Spice Finishing Sugar

2 teaspoons McCormick® All Natural Pure Vanilla Extract

INSTRUCTIONS

1 Lightly beat egg in medium bowl. Add remaining ingredients; mix until well blended. Set aside.

2 Heat lightly greased griddle or skillet on medium heat. Pour scant 1/4-cups of batter onto pan. Cook 1 to 2 minutes or until bubbles begin to form on top of the pancakes. Flip pancakes.

3 Cook 1 to 2 minutes longer or until golden brown. Remove from skillet; keep warm. Repeat with remaining batter. Top pancakes with butter, syrup and whipped cream, if desired. Sprinkle with additional Gingerbread Sugar to serve.

Test Kitchen Tip:To make Gingerbread Pancakes in the shape of gingerbread men, all you need is a cookie cutter! Spray the inside of a 4-inch gingerbread man cookie cutter with no stick cooking spray. Place on preheated griddle or skillet and pour batter into cookie cutter. Cook 1 to 2 minutes, or until bubbly on top, then carefully remove the cookie cutter using tongs. Flip and cook 1 to 2 minutes longer until lightly browned.

Gingerbread Latte

Ingredients

2 cups whole milk

3 tablespoons packed brown sugar

2 tablespoons molasses

1 teaspoon McCormick® Gingerbread Spice Finishing Sugar

1/2 teaspoon McCormick® All Natural Pure Vanilla Extract

1 cup strong brewed coffee

INSTRUCTIONS

1 Bring all ingredients, except coffee, to simmer in medium saucepan on medium heat, stirring to dissolve sugar.

2 Whisk in coffee until frothy. Pour into mugs. Top with whipped cream and sprinkle with additional Gingerbread Sugar to serve.

Air Fryer Gingerbread Donuts

 Ingredients

3 tablespoons McCormick® Gingerbread Spice Finishing Sugar

1 can (16.3 ounces) large flaky biscuits, such as Pillsbury® Grands!® Flaky Biscuits

3 tablespoons unsalted butter, melted

2 teaspoons sugar

INSTRUCTIONS

1 Place Gingerbread Sugar in medium bowl; set aside. Separate biscuits and place on parchment-lined baking sheet. Use a 1-inch round biscuit cutter to cut holes out of the center of each biscuit.

2 Spray air fryer basket with no stick cooking spray. Place 3 to 4 donuts in single layer in air fryer basket without touching.

3 Air Fry on 350°F for 5 to 6 minutes or until golden brown and puffed, flipping halfway through. Return donuts to baking sheet. Repeat with remaining donuts and holes, if desired. (Note: Air Fry donut holes for 3 minutes only, tossing halfway through.) Keep donuts warm.

4 Mix melted butter and granulated sugar in small bowl. Brush warm donuts with butter mixture, then immediately place in bowl with Gingerbread Sugar, tossing to coat on both sides. Serve warm or at room temperature.

Salted Caramel Apple Hand Pies

Ingredients

1 package (14.1 ounces) refrigerated pie crusts (2 crusts)

3 medium Granny Smith apples, peeled, cored and cut into 1/2-inch pieces

1/4 cup McCormick® Naturally Flavored Salted Caramel Finishing Sugar, plus more for sprinkling

2 tablespoons unsalted butter

1 teaspoon cornstarch

1 teaspoon water

1 egg, beaten

INSTRUCTIONS

1 Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll each pie crust into a 12-inch circle. Use a 4-inch round cookie cutter to cut out 8 circles from each crust, re-rolling scraps as needed. Place circles 3-inches apart on prepared baking sheets and refrigerate while preparing filling.

2 Mix apples, butter and Salted Caramel Sugar in large skillet. Cook on medium-high heat until mixture bubbles, about 5 minutes. Mix cornstarch and water in small bowl; add to apple mixture. Stir just until thickened. Remove from heat. Cool 10 minutes.

3 Preheat oven to 375°F. Place heaping tablespoons of filling in center of each dough circle. Fold dough over to enclose filling, pressing edges to seal and create a half-moon shape. Crimp edges with a fork to seal completely. Use a small sharp knife to cut two small slits in each pie. Brush with egg and sprinkle with additional Salted Caramel Sugar. Place pans in freezer 10 minutes.

4 Bake 25 to 30 minutes or until crusts are crispy and lightly browned and filling is bubbly. Remove from oven and cool on pans 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

Salted Caramel Pumpkin Muffins

Topping

1/2 all-purpose flour

5 tablespoons McCormick® Naturally Flavored Salted Caramel Finishing Sugar

3 tablespoons unsalted butter, melted

Muffins

2 1/2 cups all-purpose flour

1 2/3 cups granulated sugar

1/3 cup McCormick® Naturally Flavored Salted Caramel Finishing Sugar

2 teaspoons baking powder

1 cup canned pumpkin

1 stick (8 tablespoons) unsalted butter, melted

2 eggs

1/4 cup milk

2 teaspoons McCormick® All Natural Pure Vanilla Extract

INSTRUCTIONS

1 Preheat oven to 375°F. Spray 12-cup muffin pan with no stick cooking spray; set aside. For the Topping, mix all ingredients in small bowl until well blended; set aside.

2 For the Muffins, whisk flour, granulated sugar, Salted Caramel Sugar and baking powder in large bowl until well blended. In a separate medium bowl, whisk pumpkin, butter, eggs, milk and vanilla until well blended. Stir pumpkin mixture into flour mixture just until combined.

3 Scoop heaping 1/3 cup of batter into each muffin cup. Sprinkle each with about 1 tablespoon of the topping mixture, pressing lightly to adhere.

4 Bake muffins 20 to 25 minutes or until lightly browned and toothpick inserted in center comes out mostly clean. Cool in pans 10 minutes before serving.

Salted Carmel Cider Cocktail

Ingredients

4 tablespoons McCormick® Naturally Flavored Salted Caramel Finishing Sugar, divided

1/2 cup apple cider, chilled, plus more for rim

2 ounces spiced rum

1/4 cup ginger beer, chilled substitution Substitutions available

INSTRUCTIONS

1 Place 2 tablespoons of the Salted Caramel Sugar on small plate. Moisten rims of 2 (10-ounce/300-ml)) beverage glasses with cider. Dip in Salted Caramel Sugar to heavily coat rim. Set aside.

2 Fill cocktail shaker with ice. Add cider, rum and remaining 2 tablespoons Salted Caramel Sugar. Shake until well mixed and chilled.

3 Strain mixture into prepared glasses. Top evenly with ginger beer. Serve immediately.

Candy Cane Martini

Ingredients

2 tablespoons McCormick® Candy Cane Finishing Sugar, divided

4 ounces (1/2 cup) white chocolate liqueur

2 ounces (1/4 cup) half-and-half, heavy cream

2 ounces (1/4 cup) vanilla vodka

1 Place 1 tablespoon of the Candy Cane Sugar on small plate. Moisten rims of 2 martini glasses. Dip rim of glasses into Candy Cane Sugar to coat.

2 Fill cocktail shaker halfway with ice. Add white chocolate liqueur, half-and-half, vanilla vodka and remaining 1 tablespoon Candy Cane Sugar; shake until well mixed and chilled. Strain into prepared glasses. Serve immediately.

Candy Cane Swirl Cookies

Ingredients

2 3/4 cups flour

1/4 teaspoon salt

1 1/4 cups sugar

1 cup (2 sticks) butter, softened

1 egg

1 teaspoon McCormick® All Natural Pure Vanilla Extract

1/4 teaspoon McCormick® Pure Peppermint Extract

3/4 teaspoon McCormick® Red Food Color

1/3 cup McCormick® Candy Cane Finishing Sugar

INSTRUCTIONS

1 Mix flour and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg; mix well. Gradually stir in flour mixture on low speed until well mixed. Divide dough in half. Add vanilla to one half; mix well. Add peppermint extract and food color to second half; mix until dough is evenly tinted.

2 Roll out vanilla dough between wax paper to 15x9-inch rectangle. Repeat with peppermint dough. Peel off the top wax paper from each dough rectangle. With the bottom wax paper still in place, carefully invert vanilla dough onto peppermint dough. Gently press layers together. Peel off the top wax paper. Using the bottom wax paper as a guide, roll dough tightly from the long side into a log. Wrap in plastic wrap. Refrigerate 2 hours or overnight until firm.

3 Preheat oven to 375°F. Cut dough log into 3 equal pieces. Place Candy Cane Sugar on shallow plate. Roll dough logs in sugar, pressing gently to coat dough. Slice each log into 1/4- to 1/2-inch-thick slices. Place 2 inches apart on greased baking sheets.

4 Bake 10 to 12 minutes or until cookies are set. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Candy Cane Bark

1 package (12 ounces) white chocolate chips

2 tablespoons plus 2 teaspoons McCormick® Candy Cane Finishing Sugar, divided

INSTRUCTIONS

1 Microwave white chocolate chips in large microwave-safe bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in 2 tablespoons of the Candy Cane Sugar.

2 Pour melted chocolate onto large foil-lined baking sheet, spreading to 1/4-inch thickness. Sprinkle evenly with remaining 2 teaspoons Candy Cane Sugar.

3 Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.