• Preheat oven to 350

  Mix flour, hot chocolate packets, baking soda, baking powder, and salt together. Set aside. 
• In the bowl of a stand-up mixer beat butter, sugar and brown sugar until creamed, about 2 minutes.

  Add eggs and vanilla and continue to mix.

  Add the dry mixture into the butter mixture in two additions, continuing to mix after each addition. Mix only until incorporated.
• Turn the mixer to the lowest setting and add in chocolate chips and marshmallow bits.

  Cover mixture tightly and refrigerate for 30 minutes..

  Remove the dough from the refrigerator and using a Tablespoon measure, form into 2 tbsp balls.

  Place on cookie sheet. Bake 10-12 minutes. Let cool completely, on rack.

  Enjoy!

• Preheat oven to 350 °F.

  Cover the bottom of a9-inch cake pan or springform pan with parchment paper. Grease and flour pan and parchment liner.

  In the bowl of a stand mixer, cream together butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing thoroughly between each addition. Mix in vanilla and lemon zest.
• In a medium bowl, whisk together flour, baking powder and salt.

  Turn mixer to low. Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture.
• Coat the bottom of the prepared pan with brown sugar in an even layer.

  Add grapes and make sure they completely cover the bottom of the pan. Try to make sure the grapes are cut side up, skin side down in pan.

  Carefully spoon batter over grapes and spread into an even layer. 

  Bake for 55-60 minutes or until golden brown, insert a toothpick in the center of the cake, when it comes out clean it's done.

  Allow to cool for 20 minutes before turning out of the pan. Enjoy with whipped cream or dust with powdered sugar.

• In 15 second intervals, melt 1/2 chocolate in a heatproof bowl, in the microwave on high. Stir between intervals.

  Dollop a bit of chocolate into each opening of bomb molds. Use a teaspoon or a silicone brush to evenly paint the chocolate around the whole mold.

  Place in the refrigerator for about an hour until solid through. Hold up to light to check for thin spots and re-coat.

  When completely solid carefully unmold spheres.

  Working with first six spheres, heat a plate and gently place sphere open side down on the plate to cause slight melting and even the edges. If you need to put these back in the refrigerator for a moment go for it.
• You're going to want to work fast and in as cool an area as you have.

  Place 1/2 tablespoon of hot cocoa mix into the six spheres you already evened the edges.

  Place four or five each of mini marshmallows into those same six spheres. Add in other extras, like candies. They will look full.

  Return these spheres back to the refrigerator while you get ready to work on the top halfs.
• Take the other six spheres that did not get evened out of the refrigerator and repeat the process with the heated plate.

  Quickly, place on top of the filled spheres. Hold gently and hope they melt closed together.

  If there are gaps, you can heat your finger under warm water and gently rub the seam to closed. Don't worry if it's not pretty, you can decorate over it.
• For decorating, i like to start with the drizzle. I put the remaining chocolate directly into a pastry bag and melt in microwave, as above. Instead of stirring, I just carefully squeeze to mix. Use pot holders or a towel. if too hot.

  If you don't have pastry bags, use plastice baggies. Just push chocolate into a corner. That will be your tip.

  Once melted and blended, cut a small piece off the tip, carefully twist the top closed and down, to remove any air pockets.

  Pour your chosen sprinkles in a shallow dish.

  Carefully drizzle over seam, in a zig zag pattern, then immediately roll in sprinkles. you add more drizzle after, if you like.
• In the original photo I only used one color of chocolate and one color of sprinkles. I would highly recommend experimenting with the chocolate melts that are available in different colors. This way you can shoot your hot chocolate bombs to fit any holiday or occasion. Just think of a white chocolate bomb with funfetti sprinkles for a birthday.

  You can also dip the rim of a mug in the melted chocolate and then the sprinkles for added sparkle.

• Layer all dry ingredients in, one at a time. Tap down, gently, in between ingredients. Close jar tightly and attach tag with raffia or rope.

Instructions for Tag

• Preheat oven to 350°
• In a large bowl, beat the wet ingredients together then add in jar mix and combine well.

  Do Not Overwork.

  Spoon batter into greased muffin tins, about 2/3 full.

  Bake for 18 -20 minutes, until golden brown. Muffin shold sprng back when touched.

  Let cool in pan for 10 minutes then turn out.

  Serve warm or at room temperature.