Decemeber is here, so bring on the cheer! The living room is full, a tree standing tall, surrounded with baubals and glistening lights. Have you got your Christmas kitchen right? Take a load off, enjoy our reccomended hot chocolate and warm up with Danmars all inspiring Chirstmas Comforters.
Lets start by warming your kitchen up for those cold evenings. Soft woolen blankets draped over sofas ready to roll up in along with velvety cushions, projecting that idea of soft and gentile items really making a room feel cosy. When looking at furnitire and certain materials which will accompany the warm style, wood grains are easy as they compliment with the natural warm style further because of this comfrtable setting we want to create at Christmas. 
Enduldge in a one of a kind hot chocolate: Cookies and cream!
Ingredients:
2 cups whole milk
1/2 cup hot chocolate mix (homemade or store-bought)
6 Oreo cookies
whipped cream for garnish, optional
additional crushed oreos for garnish, optional
How To Make:
In a small saucepan, heat milk until very hot but not boiling. Alternately, you can heat the milk in the microwave. In the pitcher of your blender, add hot milk, oreos and hot chocolate mix. Pulse until cookies are completely ground and there are no large pieces. Pour into two mugs and garnish with whipped cream and crushed cookies, if desired. Cookies and Cream Hot Chocolate is best served immediately.
SPICED TREE SHAPE BISCUITS
Makes 20-25 dependingon size of cutter used
The addition of ground spices to the dusting of icing sugar makes all the difference to these festive favourites.
Ingredients:
225g unsalted butter softened
150g icing sugar - plus extra for dusting
1 large egg, beaten
Grated zest of 1/2 of an unwaxed lemon
350g plain flour - plus extra for dusting
1/4 tsp freshley ground nutmeg
1/2 tsp mixed spice
Pinch of salt
For Dusting:
100g icing sugar
1 tsp ground cinnamon - (ideally freshly ground)
1/2 tsp freshley ground nutmeg
How To Make:
Beat together the softened butter and icing sugar in a large bowl, light and fluffy. Gradually add the beaten egg, mixing well until smooth. Add the lemon zest and mix again.
Sift the plain flour, nutmeg, mixed spice and a pinch of salt into the bowl and mix until smooth. Shape the mixture into a disc, wrap in cling film and chill until firm. Line 2 baking sheets with greaseproof paper and set aside.
Lightly dust the worksurface with plain flour and roll the cookie dough outto a thickness of 3mm. Using tree-shaped cutters to stamp out bisquits and arrange on the prepared baking sheets. The number of biscuits you can make will depend on the size of your cutters. Chill for 20 minutes and preheat the oven to 180C/Fan 160C/Gas 4.
Bake the bisquits in the oven for 10-12 minutes or until pale golden. Once cooled, dust with icing sugar spiced with cinnamon and nutmeg.
