Charlie and I are excited to share 2 #Holidays that go hand in hand on December 13 National Cocoa Day #NationalCocoaDay & December 13 Gingerbread Decorating Day #GingerbreadDecoratingDay. Looks like I need to run to the store for decorating supplies and the ingredients to make Gingerbread Cookies. Would you want to come with me?
I have Hot Chocolate which I guess is the same as Cocoa isn’t it? All we need for it is Whipped Cream if you want it. David is home today and can make Gingerbread Cookies with us. We just have to make sure David doesn’t eat them all before we finish decorating the Cookies.
If your #Homeschooling your children take the morning off for Coca and then let the kids get into the kitchen and make Gingerbread Cookies and decorate them which is a lesson in reading, math and Science.
Here is some information on both #Holiday and a recipe for Cocoa and Gingerbread Cookies allowing with a link to a Gingerbread Coloring Sheet and the story of The Gingerbread Man to read while the Cookies are cooling waiting to be decorated.
Supplies:
Holiday:
here is some information on National Cocoa Day, that would be fun to share with your friends and family.
December 13 — National Cocoa Day
National Coca is a whole day dedicated to one of winter’s most comforting traditions: a rich, steamy cup of Cocoa. When celebrating Cocoa, it doesn’t matter if you like it classic, gourmet, or topped with a mountain of Marshmallows, or like Charlie and I with Whipped Cream and the more the better is what I always say when it comes to Whipped Cream. Today is all about celebrating the drink that has warmed hands and hearts for centuries.
A bit of history
Did you know Cocoa has deep roots going back to ancient Mesoamerican civilizations like the Mayans and Aztecs, who used cocoa beans for both ritual drinks and currency. The modern holiday invites people to enjoy this long-loved beverage during the coldest months of the year. Grab a cup and let’s celebrate.
Cocoa vs. Hot Chocolate
They’re often used interchangeably, but they’re not the same:
- Hot cocoa → made from cocoa powder, milk or water, and sugar
- Hot chocolate → made from melted chocolate containing cocoa butter, resulting in a richer drink
How people celebrate
Across the country, cafés and homes lean into the season with:
- New cocoa flavors and gourmet twists
- Cozy gatherings and winter events featuring warm mugs of cocoa
If you want, I can help you craft a social post, recipe, or fun fact list to go with your hashtag. Just leave me a comment with what you’re looking for and I will get right to work on it.
December 13 — Gingerbread Decorating Day #GingerbreadDecoratingDay
The second Saturday of December is all about creativity, cozy traditions, and the sweet smell of gingerbread. Gingerbread Decorating Day invites kids and adults alike to roll up their sleeves, grab some icing, and turn cookies or houses into edible masterpieces.
Whether you’re crafting a classic gingerbread man, building a candy-covered house, or experimenting with new designs, today is the perfect excuse to embrace holiday fun and festive flavors.
If you celebrate, what’s your go‑to gingerbread creation?
If you want, I can also help you turn this into a social media graphic, a longer article, or a fun list of decorating ideas. Just leave me a comment with what you’re looking for and I will get to work.
Recipe for Cocoa
Here’s a cozy, classic homemade cocoa recipe you can whip up anytime. It’s simple, rich, and way better than the instant packets.
Classic Homemade Hot Cocoa
Ingredients (1–2 servings)
- 2 tablespoons unsweetened cocoa powder
- 1–2 tablespoons sugar (adjust to taste)
- A pinch of salt
- 1 cup milk (any kind—dairy or non‑dairy)
- ¼ teaspoon vanilla extract (optional but lovely)
Instructions
- Mix the dry ingredients: In a small saucepan, whisk together the cocoa powder, sugar, and salt.
- Add a splash of milk: Pour in 2–3 tablespoons of milk and whisk until it forms a smooth paste. (This prevents lumps later.)
- Heat it up: Add the rest of the milk and warm over medium heat, whisking occasionally until hot but not boiling.
- Finish with flavor: Remove from heat and stir in the vanilla.
- Serve: Pour into your favorite mug and enjoy. Add whipped cream or marshmallows if you’re feeling festive.
If you want, I can also give you variations—like spicy Mexican cocoa, peppermint cocoa, or a super‑rich café‑style version. Just leave me a comment with what you’re looking for and I will get to work on it this morning.
Here’s a warm, cozy, holiday‑ready Gingerbread Cookies recipe you can make anytime you want your kitchen to smell like pure joy.
Classic Gingerbread Cookies
Ingredients
Dry ingredients
- 3 cups all‑purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg (optional but lovely)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- ½ cup molasses
- 1 teaspoon vanilla extract
Instructions
1. Mix the dry ingredients
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
2. Cream the butter and sugar
In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla. Mix until smooth.
3. Combine
Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms.
4. Chill
Divide the dough in half, flatten into disks, wrap, and refrigerate for 1–2 hours. This step keeps the cookies from spreading.
5. Roll and cut
Preheat your oven to 350°F (175°C). Roll the chilled dough to about ¼ inch thickness on a lightly floured surface. Cut into shapes—gingerbread people, stars, trees, whatever makes you smile.
6. Bake
Place cookies on a parchment‑lined baking sheet. Bake for 8–10 minutes depending on how soft or crisp you like them. Cool completely before decorating.
🎨 Optional Icing
Mix 1 cup powdered sugar with 1–2 tablespoons milk and a splash of vanilla until smooth. Pipe or drizzle over cooled cookies.
If you want, I can help you tweak the recipe—chewier, spicier, gluten‑free, or even a no‑molasses version. Just leave me a comment with what you’re looking for and I will get to work on it.
Thank you,
Glenda, Charlie and David Cates
