Hershey's Hot Cocoa

This recipe is on the Hershey's cocoa container but it seems like I always forget it if I have another brand. It is my very favorite hot cocoa, Swiss Miss just doesn't cut it after drinking this. You can substitute Splenda for the sugar with no problems (and it saves lots of calories). I usually use skim milk because that is what I keep on hand but any type of milk would work. Break out the marshmallows!

1/4 c. cocoa
1/2 c. sugar
1/3 c. hot water
dash of salt
4 c. milk
3/4 t. vanilla or peppermint extract (if you use the peppermint, just start with 1/4 t. and go up to taste from there because it is so strong)

Mix the cocoa, sugar, and hot water together in a sauce pan with a whisk. Bring to a boil over medium heat and boil for 2 minutes, stirring the whole time. Add milk and heat but do not boil. Remove from heat when it is the desired temperature and add extract. I like to use a whisk because it makes it sort of foamy. Mmm.

Pumpkin Chocolate Chip Cookies

I know that everyone has a recipe for these. This is my favorite though. I adapted it from The Peanuts Cookbook (circa 1969). Enjoy :).

1 1/2 c. brown sugar
1/2 c. soft butter
2 eggs
1 15 oz. can pumpkin or 1/2 of a large can
2 3/4 c. flour, sifted
1 T. baking powder
1 t. cinnamon
a few shakes of cloves
1/2 t. salt
1/4 t. ginger
1 c. chocolate chips (sometimes, I feel like I need a little more)

Preheat oven to 400 degrees. Cream butter and sugar. Add pumpkin and eggs and mix thoroughly. Sift dry ingredients together and add to pumpkin mixture. Add chocolate chips. Drop batter by tablespoons or teaspoons onto an ungreased cookie sheet. Bake large cookies about 14 minutes, small cookies about 9 or until lightly browned.