Hellgate Lance

Cooking Corner

Zara Noonan, A&E Editor

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Hot Cocoa



1/2 cup sugar.

1/4 cup baking cocoa.

Dash salt.

1/3 cup hot water.

4 cups milk.

3/4 teaspoon vanilla extract.

(up to you) Miniature marshmallows, whipped cream or cinnamon sticks.



  1. In a saucepan, combine sugar, cocoa and salt.
  2. Add water and bring all that yumminess to a boil. Cook and stir it around for 2 minutes.
  3. Stir in milk. Heat to serving temperature (don’t let it boil).
  4. Take your toasty mixture off the heat.
  5. Now you can add in the vanilla.
  6. Whisk until you get it all frothy 😉
  7. If ya feel like it, throw some marshmallows in there and top it off with some hella yummy whipped cream.


Peanut Butter Cookies With Hershey Kisses



½ cup butter

½ cup creamy peanut butter

½ cup sugar

1 egg

1 ¼ cup flour

1 tsp. baking powder

¼ tsp. salt

Hershey kisses



  1. Crank that bad boy up to 375 degrees.
  2. Throw the first 5 ingredients (butter, peanut butter, sugar, brown sugar, egg) together in a mixer.
  3. Mix the flour, baking soda and salt together in a different bowl.
  4. Add flour to the wet combo.
  5. Roll that dough into some small balls and put those lil guys on a greasy cookie sheet.
  6. Bake em up for 8-10 minutes or until they’re nice and golden.
  7. While they’re still toasty, unwrap some Hershey Kisses and smack them in the center of each cookie.


*Makes about 48 cookies




1 ½ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife

1 teaspoon baking soda

½  teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

4 tablespoons unsalted butter, cut into 1/2-inch chunks

⅔  cup dark brown sugar

⅔ cup mild-flavored molasses, such as Grandma’s Original (not Robust or Blackstrap)

⅔ cup boiling water

1 large egg


  1. Slap that baby on to 350°F.  
  2. Grease a 9-in square pan with some good ol cooking spray. Add some flour to the pan; shake it around in there and turn pan until the bottom and sides are evenly coated with a fresh, light dusting of flour. Flip it upside down and shake away all that extra flour.
  3. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves.
  4. In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted.
  5. When mixture is all luke warm, whisk in that farm fresh chicken egg.
  6. Add dry and wet ingredients. Whisk all the lumps away. Pour that yummy batter into a pan.
  7. Bake it up for about 35 minutes (you’ll want the edges all nice and dark and the middle to be firm).
  8. Wait for it too cool for a bit before you cut it up so it doesn’t get all jenky.
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Hellgate Lance
Cooking Corner