About the Book

Christmas Camp Recipes

So you can re-create your own Christmas Camp experience with your family and friends, here are two of our favorite Christmas Camp recipes and our favorite activity, Christmas Camp Charades.

Enjoy and Merry Christmas!

Christmas Camp Hot Chocolate

SERVES 2

Ingredients

  2½ cups any combination of milk (cow’s, almond, soy, etc.)

  4 heaping tablespoons unsweetened cocoa powder

  1 teaspoon cinnamon

  1 teaspoon nutmeg

  1 teaspoon vanilla extract

  1–2 tablespoons sugar or honey to desired sweetness (optional)

  Whipped cream

  1 tablespoon dark chocolate shavings

  1 tablespoon fresh finely crushed candy cane plus 2 whole candy canes to use as stir sticks

  1 shot peppermint schnapps (optional)

Instructions

    1. Heat the milk in a saucepan over medium-high heat (do not boil). Whisk in the cocoa, cinnamon, nutmeg, and sugar and cook, constantly stirring, about 4 minutes.

    2. Remove from heat and add in the vanilla.

    3. Divide the hot chocolate into 2 favorite Christmas mugs.

    4. Add a shot of peppermint schnapps, if using, and top with whipped cream, dark chocolate shavings, and finely fresh crushed candy cane.

    5. Serve with candy canes as your stir sticks.

Christmas Camp Sugar Cookies Secret Recipe

MAKES 36 COOKIES

Ingredients

  2¾ cups flour

  1 teaspoon baking soda

  ½ teaspoon baking powder

  ½ teaspoon salt

  1 cup softened butter

  1¼ cups sugar

  1 egg

  1 teaspoon vanilla extract

  ½–1 teaspoon peppermint extract

  1 16-oz. can cream-cheese frosting at room temperature

  ½ to 1 cup finely crushed candy canes

Instructions

    1. Preheat oven to 375°F.

    2. Mix the flour, baking soda, baking powder, and salt in small bowl.

    3. In a large bowl, cream together the butter and sugar.

    4. Beat in the egg, followed by the vanilla and peppermint extracts.

    5. Slowly add in the dry ingredients and mix until combined.

    6. Roll the dough into golf-ball-size balls and put on ungreased cookie sheets.

    7. Gently flatten the balls slightly with the bottom of a glass.

    8. Bake 9 to 11 minutes. Let cool on cookie sheet for 2–3 minutes, then transfer to wire racks or parchment paper.

    9. Let cookies cool for ½ hour before topping with the cream cheese frosting. Generously sprinkle the crushed candy canes on top. Enjoy!

Optional: Add some red or green food coloring to the frosting.