Big Little Pies: Cozy Cookbook

Big Little Pies

Killer Recipes for Cozy Chefs Delectable Dishes from Denise Swanson Denise Swanson is the New York Times bestselling author of the Scumble River mysteries and the Chef-to-Go mysteries.

PINEAPPLE CRUSH PIE

For busy school psychologist Skye Denison Boyd, this is the ideal dessert.

Ingredients: • 8-oz. can crushed pineapple • 14-oz. can sweetened condensed milk • ¼ cup lemon juice • 8-oz. container Cool Whip, thawed • Graham cracker piecrust Directions: 1. Mix pineapple (do not drain), milk, and lemon juice.

2. Fold the Cool Whip into the pineapple mixture.

3. Smooth into the crust and refrigerate overnight.

Pair this with a HOT WHITE RUSSIAN Ingredients: • 2 1/2 cups freshly brewed coffee • 1/2 cup heavy cream • 1/2 cup Kahlúa • 1/4 cup vodka • Whipped heavy cream Directions: 1. In a small saucepan stir together the coffee, cream, Kahlúa, and vodka.

2. Over a low flame, heat until it is hot.

3. Pour into a mug and top with whipped cream.

Big Little Pies

Killer Recipes for Cozy Chefs A ROYAL TEA PARTY Dani Sloan from the Chef-to-Go mysteries caters a faculty tea in Leave No Scone Unturned.

Ingredients: • 1 box/pkg loose leaf Earl Grey tea or tea of your choice • 1 tea infuser/tea ball Directions: 1. Fill a kettle with eight cups of fresh, cold water and bring the water to a boil.

2. Pour a little of the hot water into the teapot, slosh it around to warm the pot, then pour it out.

3. Put nine teaspoons of Earl Grey tea leaves in a tea ball and put the tea ball in the teapot.

4. Fill the pot with boiling water and let steep for three to five minutes.

Pair this with ROYAL TEA CAKE Ingredients: • 2½ cups flour • ¼ teaspoon baking soda • ¼ teaspoon salt • 1 cup finely chopped pecans • 1 stick softened butter • 2 cups sugar • 4 eggs • 1 cup buttermilk • 12 oz. of Rollos • 1 stick butter • 1 teaspoon vanilla Directions: 1. Preheat oven to 350°F. Grease a bundt pan.

2. Sift the flour, pecans, baking soda, and salt together and set aside.

3. Cream the softened butter with the sugar and beat in the eggs, one at a time.

4. Add the pecan mixture, alternately with the buttermilk, to the creamed butter/sugar.

5. Melt the Rolos and butter together, then add it and the vanilla to above mixture.

6. Pour into the Bundt pan and bake for an hour.

Big Little Pies

Killer Recipes for Cozy Chefs HOT SPICED RUM CIDER A spicy autumn drink to enjoy while you read a spicy romance and some yummy corn cakes.

Ingredients: • 2½ tablespoons ground cinnamon • 1 tablespoon ground ginger • 1 tablespoon ground allspice • 1 teaspoon ground nutmeg • 1 teaspoon ground mace • 1 teaspoon ground cloves • 2 lb.-bag dark brown sugar • Apple cider • Rum Directions: 1. Whisk the spices together and add to the brown sugar. Whisk until combined. Keep in a tightly covered container in refrigerator.

2. Heat 1 cup cider with 1 tablespoon of mix. Steep for 5 minutes.

3. Add a shot of rum.

Garnish with cinnamon sticks, orange/lemon slices, or whipped cream.

Pair this with SWEET AND SPICY CORN CAKES Ingredients: • 8 ounces andouille sausage, diced • 1 (15-oz.) can fresh yellow corn kernels • 1 (4-oz.) can diced chiles • 1 cup flour • 1 teaspoon granulated sugar (I use sugar substitute.)

• 3/4 teaspoon baking powder • 1/2 teaspoon baking soda • 1 cup buttermilk • 1 egg (I use egg substitute.)

• 2 tablespoons butter, melted • Cooking spray • 1/4 cup pure maple syrup • 11/2 teaspoons adobo sauce from canned chipotle peppers

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Killer Recipes for Cozy Chefs Directions: 1. Place the sausage, corn, and chilies in a medium nonstick skillet over medium-high heat. Cook, stirring often, for 3 minutes. Remove from the heat.

2. Combine the flour, sugar, baking powder, and baking soda in a bowl, stirring with a whisk. In a separate bowl, whisk together the buttermilk and egg. Add the buttermilk mixture and sausage mixture to the flour mixture, mixing until just incorporated. Gently stir in the butter. Let stand for 5 minutes.

3. Preheat an electric griddle to 350°F, or heat a nonstick skillet over medium-high heat. Lightly grease the griddle or skillet with cooking spray. Spoon about 1/2 cup batter for each cake onto the griddle.

Gently spread into rounds using the back of a spoon. Cook until golden brown, 2 to 3 minutes on each side. Remove from the pan and keep warm or follow freezing instructions.

4. In a small bowl, whisk together the maple syrup and adobo sauce. Drizzle the syrup over the corn cakes.

FREEZE: Cool cooked corn cakes completely. Wrap corn cakes tightly in plastic wrap in stacks of 4 with parchment paper or plastic wrap between each cake. Place in a large ziplock plastic freezer bag; seal and freeze for up to 2 months.

REHEAT: Toast frozen corn cakes in a toaster or in a toaster oven on medium until heated through, 4 to 5 minutes.

Special Sweet Treats from Bree Baker Bree Baker is the author of the Seaside Café mysteries and is a self-proclaimed nerd with a penchant for words and proclivity for fun.

RUM CAKE

My absolute favorite cake recipe! I only make rum cake once a year, because whoever tries it wants one, and I wind up making a dozen more! Be warned. Once folks taste this cake, they’ll be asking you to bring one to every event!

Ingredients: • 1 (15.25-oz.) box yellow cake mix • 4 eggs • ½ cup vegetable oil • ½ cup water • 1 (3.5-oz) box instant vanilla pudding • ½ cup spiced rum • ½ cup chopped walnuts or pecans (optional)

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Killer Recipes for Cozy Chefs For Glaze: • ½ cup butter • 1 cup sugar • ½ cup rum • ¼ cup water Directions: 1. Preheat the oven to 325°F. Grease and flour a bundt pan.

2. Prepare the cake as instructed on the box, adding the pudding.

3. Stir in the rum.

4. Place the nuts in the bottom of the pan (if desired).

5. Pour the mix into the pan.

6. Bake for 1 hour, until golden brown and pulling away from the pan along the edges.

Glaze: 1. Combine all ingredients in a saucepan and simmer for 2 minutes over low heat, stirring constantly.

2. Cool completely.

3. Turn out on a cake plate.

4. Baste the glaze over cake until it’s ALL absorbed.

5. Cut and serve.

BERRY CITRUS COOLER (non-alcoholic) Cool off the whole family with this fun summer spritzer! Mix up the sparkling water flavors to create a custom combination all your own!

Ingredients: • 2 cups sliced strawberries • 1 lemon, sliced • 1 tablespoon vanilla-flavored syrup • 1 (12-oz.) can frozen lemonade concentrate, defrosted • 3 (16-oz.) cans sparkling berry-flavored water Directions: 1. Place strawberries and lemon slices at the bottom of a 2-quart pitcher.

2. Add the vanilla syrup.

3. Add 1 cup lemonade from the concentrate.

4. Follow with all three cans of sparkling water.

5. Stir well. Serve over ice.

Big Little Pies

Killer Recipes for Cozy Chefs NO BAKE BUCKEYE BALLS

I was born and raised in Ohio, these sweet treats are a staple at my house during the holidays and a squeal-worthy surprise the rest of the year through!

Ingredients: • 11/2 cups creamy peanut butter • 1 cup butter • 6 cups powdered sugar • 1 teaspoon vanilla • 4 cups semi-sweet chocolate chips Directions: 1. Mix the peanut butter, butter, powdered sugar, and vanilla in a large bowl.

2. Roll the dough into 1-inch balls and move to a cookie sheet lined in waxed paper.

3. Freeze until firm, approximately 30 minutes.

4. Melt the chocolate chips in the microwave, stirring frequently until smooth.

5. Stick a toothpick into the top of each ball, then dip the balls into the chocolate, leaving a small, thumbprint-sized spot uncovered at the top, reminiscent of the nuts from Ohio’s state tree, the Buckeye!

Optional: Drizzle the tops with additional melted chocolate and sprinkle with sea salt, if desired.

SLOW COOKER HOT COCOA

Make your holidays a little sweeter with this hot chocolate recipe the whole party will enjoy!

Ingredients: • 2 cups milk chocolate chips • 51/2 cups milk • 2 cups heavy cream • 1 (14-oz.) can sweetened condensed milk • 1 teaspoon peppermint extract • Whipped cream, mint jimmies, chocolate drizzle toppings Directions: 1. Combine the chocolate chips, milk, cream, condensed milk, and peppermint extract in a slow cooker.

2. Cook for 2 hours on low, stirring occasionally.

3. Ladle into festive mugs.

4. Add toppings (optional) and enjoy!

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Killer Recipes for Cozy Chefs SCOTCHEROOS!

The Midwest version of a beloved favorite, these sweet, crunchy treats will have you going back for more!

Ingredients: • 1 cup sugar • 1 cup light corn syrup • 1 cup creamy peanut butter • 6 cups puffed rice cereal (like Rice Krispies) • 1 (12-oz.) package semi-sweet chocolate chips • 1 (12-oz.) package butterscotch chips Directions: 1. Grease a 9 x 13-inch baking pan.

2. In a large saucepan, combine the sugar and corn syrup over medium heat.

3. Bring to a boil, then remove immediately from the heat.

4. Stir in the peanut butter and mix until smooth.

5. Mix in the rice cereal until evenly coated.

6. Transfer the mixture to the prepared pan and press firmly.

7. Melt the chocolate chips and butterscotch chips together in a 1-quart saucepan over low heat, stirring constantly.

8. Pour over the cereal mixture and spread evenly.

9. Cool completely before cutting into 2 x 1-inch bars.

EASY ICED LATTE

Serve me a latte anytime! Serve it with a Scotcheroo or two, and I might never go home!

Ingredients: • ½ cup sugar • ½ teaspoon vanilla extract • 1 cup coffee, cooled • Half and half, to taste Directions: 1. Combine the sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved.

2. Cool completely.

3. Stir in the vanilla extract and set aside.

4. Pour the coffee over ice.

5. Add half and half and simple syrup to the coffee, to taste.

Big Little Pies

Killer Recipes for Cozy Chefs Crisps, Dips, and Salsa from Carrie Doyle Carrie Doyle is a fan of mystery and crime novels as well as a cooking enthusiast. She combined all her interests to create Antonia Bingham, the star of the Hamptons Murder Mystery series.

ROASTED TOMATILLO SALSA

My entire family loves this salsa so much we could drink it. I actually think it could work well as a soup. I mean, why not? But we generally use it to drizzle all over homemade nachos or as a marinade for grilled chicken or white fish. I actually recently used it as a salad dressing for “Taco Salad.” It’s generally a crowd-pleaser.

Most salsa verdes (green salsas) have cilantro in it, but this recipe doesn’t. I absolutely HATE cilantro. Did you know that cilantro contains a chemical compound called aldehyde that a large percentage of the population cannot tolerate? (It is the compound produced in the soap-making process so it tastes like soap to us! I’m not alone; Ina Garten, the Barefoot Contessa, also won’t go near it.)

The magic of this recipe is that you don’t miss anything. It is zesty and has terrific flavor.

Ingredients: • 1 pound (about 8 smallish) tomatillos, husked and rinsed • 2 large garlic cloves, unpeeled • ½ jalapeño • 1 tablespoon olive oil • 1 lime, juiced • Salt, to taste Directions: 1. Line a sheet pan with aluminum foil. Warm up the broiler.

2. Cut the tomatillos in half and place face down on the sheet pan.

3. Place the garlic cloves and jalapeño on the sheet pan. (NOTE: If you like really spicy salsa, keep a lot of the jalapeño’s seeds. However, the tomatillos actually have a natural spice to them, so I remove most of the jalapeño’s seeds.)

4. Drizzle with olive oil.

5. Place the sheet pan about 5 inches from the broiler. When the tops of the tomatillos start to blister (can be anywhere from 3 to 5 minutes) flip them over and broil the other side for about 3 to 5 more minutes, or until the insides look mushy. Remove from the heat and let cool.

6. When the tomatillos are cool enough to handle (don’t burn yourself!), peel off the skin. (It will slide off.)

It’s okay if you don’t get all of the skin off. Just get as much as possible because they add bitterness.

7. Pop the insides into a blender with the blistered jalapeño. Remove the skin from the two garlic cloves and put them in the blender as well, with the juice of one lime.

8. Add salt to taste and blend until pureed.

Big Little Pies

Killer Recipes for Cozy Chefs APPLE BERRY CRISP

I love to make this dessert when I have guests for dinner. I assemble everything in advance—you can even do it the morning of or the night before—and I pop it into the oven when the first guest rings the doorbell. The entire house smells like cinnamon, and the crisp will be ready when it is time for dessert.

Ingredients: • 5 pounds apples (a variety is preferred but whatever is available) • 1 (6-oz.) package blackberries or raspberries or cranberrieZest and juice of 1 lemon • ½ cup granulated sugar • 2 teaspoons ground cinnamon • 1 teaspoon nutmeg For the topping: • 1½ cup flour • 3/4 cup old-fashioned oatmeal • 2 sticks butter, softened and diced as small as possible • ½ cup granulated sugar • ½ cup light brown sugar • ½ teaspoon salt Directions: 1. Preheat the oven to 350°F. Grease a 9 x 14-inch oval baking dish.

2. Peel, core, and slice the apples.

3. Combine the apples and berries with the lemon juice, zest, sugar, and spices. Pour into the oval baking dish.

4. Combine the topping ingredients. You will probably need to use your hands to make sure that the butter is fully integrated into the oatmeal, flour, and sugar mixture. It should be crumbly like the size of peas.

5. Distribute the topping all over the apples and berries.

6. Bake in the oven for an hour to an hour and fifteen minutes, or until the top is brown and bubbly.

Serve with ice cream or whipped cream.

INDIAN QUINOA

This recipe appears daunting because there are so many ingredients, but I swear it is very easy to make. Once you assemble all of the spices in a bowl (which can be done up to a day in advance), the rest is super easy. Also, if you don’t have the particular spices or vegetables on hand, you can omit some spices (cumin and curry are the most important) or you can add in whatever vegetables you have handy (we’ve made it with zucchini, green peppers, and potatoes). My family loves this, and we either have it solo as a Meatless Monday dinner or serve with chicken thighs.

Big Little Pies

Killer Recipes for Cozy Chefs Ingredients: • 2 teaspoons chili powder • 1½ teaspoon paprika (sweet or smoked) • 2 teaspoons cumin • ½ teaspoon ground cinnamon • ½ teaspoon nutmeg • ½ teaspoon ground cloves • 2 teaspoons curry powder • ½ teaspoon red pepper flakes • ½ teaspoon black pepper • 1 teaspoon salt • 2 tablespoons olive oil, plus an additional ¼ cup olive oil • 1 white onion, sliced thin • 2 cloves garlic, diced • 1 cube of fresh ginger, chopped • 1/2 head of cauliflower cut into bite sized florets • 1 red pepper, sliced thin • 1 jalapeno, remove most seeds, sliced • 1 (15-oz.) can of diced tomatoes • 4 ounces of fresh spinach leaves • 1 cup of cooked quinoa (you can either make it ahead from scratch, or use a couple of those boil-ina-bag quinoa packs, which are much easier.)

• 1 can of cooked and drained chickpeas • ¾ cup of coconut milk Directions: 1. Assemble all of the spices (chili powder, cumin, curry powder, paprika, salt, cinnamon, nutmeg, cloves, red pepper flakes, and black pepper) in a bowl.

2. Heat 2 tablespoons of the olive oil in a large, nonstick pan over medium heat.

3. Add the spice mixture and stir for 1 minute, coating it with the oil.

4. Add the onion and stir frequently for 3 minutes.

5. Pour the rest of the oil (1/4 cup) into the pan and add the cauliflower, red pepper slices, garlic, ginger, and jalapeño.

6. Stir fry until vegetables have softened, about 5 minutes.

7. Add the cooked quinoa, and stir fry for another 2 minutes.

8. Add the chickpeas, diced tomatoes, and coconut milk.

9. Let simmer on low for 5 minutes. Fold in the spinach.

Can be served warm or at room temperature. It will taste even better the next day!

Big Little Pies

Killer Recipes for Cozy Chefs Cookies and Things from Catherine Bruns Catherine Bruns is the USA Today bestselling author of the Cookies & Chance and Italian Chef mysteries.

MOCHA ICED COFFEE Ingredients • Ice cubes • Coffee • 2 tablespoons heavy cream (For a reduced calorie drink, substitute 2 tablespoons of fat-free half and half.)

• 1 tablespoon chocolate syrup, plus more for topping • Whipped cream (I use fat-free Reddi-wip.)

Directions: 1. Fill a glass about halfway with ice.

2. Pour in freshly brewed coffee or leftover coffee.

3. Add heavy cream.

4. Add the chocolate syrup.

5. Stir.

6. Top with whipped cream and more chocolate syrup.

ZUCCHINI BREAD Ingredients: • 3 eggs • 2 cups sugar • 1 cup vegetable oil • 2 cups grated zucchini • 2 cups flour • 2 tablespoons ground cinnamon • 2 teaspoons baking soda • 1 teaspoon salt • ¼ teaspoon baking powder • 2 tablespoons vanilla extract • 1 cup chocolate chips or M&Ms (optional) Directions: 1. Preheat the oven to 350°F. Grease and flour two 9 x 5-inch loaf pans.

2. Mix the eggs, sugar, and oil together. Add in the zucchini. The consistency will be a bit soupy.

Big Little Pies

Killer Recipes for Cozy Chefs 3. Stir in the flour, cinnamon, baking soda, salt, and baking powder.

4. Mix in the vanilla. If using chocolate chips or M&Ms, dust with flour and add to the mixture.

5. Pour the batter into the pans and bake for one hour or until an inserted toothpick comes out clean.

The bread may also be frozen after being cooled completely by wrapping in aluminum foil and then placing inside freezer bags. Use a straw to remove any excess air. Makes about eight slices per loaf.

GENETTIS Ingredients: • 6 eggs • ¾ cup granulated sugar • 1½ teaspoons anise extract • 1 teaspoon baking powder • 1 cup vegetable oil • 4 cups flour • Powdered sugar and nonpareils Directions: 1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2. Whisk together the eggs, and then add the granulated sugar, anise extract, baking powder, and vegetable oil. Stir together.

3. Add the flour by small amounts until the mixture is no longer sticky.

4. Roll out into a rope and then break out into six-inch long pieces.

5. Wrap in flat coils and place on the prepared baking sheet.

6. Bake for 12 minutes or until the bottom is brown.

7. Cool.

Cookies can be frozen in an airtight container to be frosted at a later time or can be dipped in a glaze of powdered sugar with a few drops of water. After topping, sprinkle with nonpareils before the glaze sets.

Makes approximately three dozen cookies.

FUDGY DELIGHT COOKIES VANILLA COOKIE Ingredients: • 4½ cups flour • 4½ teaspoons baking powder • ¾ teaspoon salt • 3 sticks unsalted butter, softened • 1½ cups sugar • 3 large eggs • 5 teaspoons vanilla extract

Big Little Pies

Killer Recipes for Cozy Chefs Directions: 1. Preheat the oven to 350°F. Line baking sheets with parchment paper.

2. In a medium bowl, combine the flour, baking powder, and salt, and whisk together to blend.

Set aside.

3. In the bowl of an electric mixer, combine the butter and sugar, and beat together on medium-high speed until soft and fluffy, 2–3 minutes.

4. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.

5. Blend in the vanilla.

6. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated and evenly mixed.

7. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies: 1. Scoop out the dough into balls about the size of a golf ball.

2. Flatten the ball slightly, to about a half-inch thickness, and place on the prepared baking sheet.

3. Repeat with the remaining dough, spacing the cookies at least 2–3 inches apart.

4. Bake for 10–12 minutes or just until set. Do not overbake. The edges should be no more than very lightly browned.

5. Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

Makes between 3 and 4 dozen cookies, depending on size.

FUDGE FROSTING Ingredients: • 2 cups granulated sugar • 1 cup baking cocoa • 1 cup milk • ½ cup butter or margarine • ¼ cup light corn syrup • ¼ teaspoon salt • 2½ to 3 cups powdered sugar • 2 teaspoons vanilla extract Directions: 1. In a 3-quart saucepan, mix the granulated sugar and cocoa.

2. Stir in the milk, butter, corn syrup, and salt.

3. Heat to boiling over medium heat, stirring frequently.

4. Boil for 3 minutes, stirring occasionally.

5. Beat in the powdered sugar and vanilla extract with a spoon until smooth. The fudge will be runny.

6. Cool in the fridge for a few hours until firm and then frost.

There will be enough fudge to frost at least 4 dozen cookies.

Big Little Pies

Killer Recipes for Cozy Chefs A Mixture of Savory and Sweet from Amy Lillard Amy Lillard is the award-winning author of several Amish romances and the Main Street Book Club Mysteries series.

CLASSIC CHICKEN AND DUMPLINGS Ingredients: • Chicken pieces—a mix of dark and white meat is best. Or all dark meat. All white meat just doesn’t have the flavor.

• ½ onion, chopped • ½ bell pepper, chopped • ½ stalk celery, chopped • A dab of butter • Salt • Pepper • 4 heaping tablespoons self-rising flour • 4 scant teaspoons vegetable oil • Buttermilk Directions: 1. Boil the chicken with the onion, bell pepper, celery, butter, salt, and pepper in a large pot on the stove. Cook until the vegetables are softened, about 8 minutes. Pull the chicken from the pan and set aside to cool. *Keep the remaining stock with the vegetables in the pot for later.

2. Once the chicken is cool enough to handle, clean the meat off the bones, discarding the bones and the fat. Toss the cleaned meat back into the stock and start heating it while you mix up the dumplings.

3. Mix the flour and oil in a bowl along with the buttermilk until you create a dough. It should be a bit sticky. Turn out onto a floured surface and roll out until it’s about ⅓ -inch thick (much thinner than biscuits).

4. Cut the dough into strips.

5. Once the chicken stock is at a rolling boil, pick up the dough a strip at a time. Form the dough into a ball, pinching the dough together. (You can make them as big or small as you want.) Toss them into the pot.

6. If you want your dumplings to be firm, you need to make sure that the stock is at a rolling boil.

Otherwise, the dumplings will be soft and spongy.

7. Keep cooking until all the dumplings are in your stock. Once they are done, the texture on the outside becomes smooth. Turn down the heat to medium-low and simmer for about 10 more minutes.

Big Little Pies

Killer Recipes for Cozy Chefs SWEET SOUTHERN TEA Ingredients: • 1 box/pkg tea bags of your choice Directions: 1. Bring 2 cups of water to a boil.

2. Add two family-sized tea bags and cover.

3. Allow them to steep for fifteen minutes.

4. Pour into a 2-quart pitcher.

5. Fill with water.

6. Sweeten with sugar (to taste) and stir.

7. Serve over ice.

RUSSIAN TEA CAKES Ingredients: • 2 sticks butter, softened • ½ cup powdered sugar, plus additional for dusting • 1 teaspoon vanilla extract • 2¼ cups flour • ¾ cup finely chopped pecans • ¼ teaspoon salt Directions: 1. Preheat the oven to 400°F. 2. Mix the butter, ½ cup powdered sugar, and vanilla in a large bowl. Stir in the flour, nuts, and salt until it becomes dough.

3. Shape the dough into balls, approximately 1 inch big.

4. Place about an inch apart on an ungreased cookie sheet.

5. Bake for 10 to 12 minutes or until set. Do not brown.

6. Remove the cookies from the cookie sheet and allow to cool on a wire rack. You need warm, but not hot, cookies.

7. Roll the warm cookies in powdered sugar and place back on the rack to cool more. Then roll in powdered sugar one more time. Enjoy!

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Killer Recipes for Cozy Chefs HOT VANILLA (INSTEAD OF HOT CHOCOLATE) Ingredients: • 4 cups milk • 8 ounces white chocolate • 1 teaspoon vanilla extract • 1 cup of whipped cream or marshmallows • Cinnamon and nutmeg to taste Directions: 1. In a saucepan, combine the milk, white chocolate, and vanilla. Heat over medium heat until the chocolate is melted completely. Stir well.

2. Add the cinnamon and nutmeg to taste. Pour into mugs and serve.

3. Garnish with whipped cream or marshmallows.