My friends and I are holding an "invitational" 10 mile run on Dec 5th. Basically it's a Sunday brunch that requires you to at least pretend you are going to run 10 miles first.
My friends and I have made a rule that all the post-run food must be pre-prepared and require NO post-run work on our parts. Partly because we actually plan to run the distance and expect to be whipped (we are not long-distance runners) and partly because we expect the 12 or so guests to finish at very different times.
So, I'm planning to bring hot chocolate and homemade marshmellows. How can I keep the hocho warm and easy to serve? My Mom has an old fashioned percolator. I'm assuming this would ruin the chocolate by cooking it to death? I could just put it in a stock pot and ladle it up, but I'm looking for any ingenious ideas you might have.
Bonus question: anybody made peppermint marshmellows which have a pink swirl? There's a recipe in MS Living this month, although I'm tempted, it looks like it has the potential to be a mess.
Updated 2 years ago | 11
Updated 11 months ago | 32
Updated 3 days ago | 9
Updated 9 months ago | 164
Updated 1 year ago | 71