[LadyX]

*Borrowed* this recipe from The First Lady.
Turn up your air conditioner and enjoy it!

From Mrs. Bush's Kitchen …

Hot Chocolate

Ingredients
6 T. Unsweetened cocoa
6 T. Sugar
Pinch of Salt
2 1/2 cup Milk
2 1/2 cup Light Cream
1/2 t. Vanilla (or more)
Pinch of Cinnamon Powder (optional)
Whipped Cream
Orange Zest

Directions

Mix cocoa, salt, and sugar.
Add milk. Heat to dissolve.
Add light cream, cinnamon, vanilla.
Heat to just under boiling.

Mix very well and pour into warm mug.
Top with whipped cream, cocoa powder, and fine orange zest.

[FreeTheHostages]

wow, that light cream looks fattening . . . .

orange zest -- that's a nice touch!

[LadyX]

(For Hannah and Logan and Christian and other Finest children)

Here are some others who love Christmas at The White House, and in July:

Spot - Barney - India -

[LadyShallott]

Oh you are a wonderful friend! Thank you so much for the great recipe. I will think of you and The First Lady when we make it. I so love the autumn and winter weather. It makes me want the snow to start falling. God Bless Lady!
Chris

[LadyShallott]

To go with the hot chocolate, enjoy! :)

Gingerbread Cookies

1/2 pound margarine, softened
1-1/2 cups sugar
2 eggs
1/2 cup molasses
1-1/2 teaspoons ginger
1-1/2 teaspoons cinnamon
3 teaspoons baking soda
3-1/2 cups flour
Directions
In an electric mixer, cream margarine and sugar until light. Add eggs and molasses. Mix until well blended. Add ginger, cinnamon, baking soda, and flour. Mix on low speed just until blended. Wrap dough in plastic and refrigerate overnight.
Preheat oven to 350 degrees F.
Roll dough out onto a lightly floured surface, about 1/8-inch thick. Using a cookie cutter, cut dough into desired shapes. Place cookies onto parchment-lined cookie sheet, spacing each about 2 inches apart.
Bake 8 to 10 minutes or until evenly browned. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.
*Decorate, if desired, with cookie decorating frosting, using a pastry bag fitted with tip #5