A Cup of Cocoa, a Sprinkle of Confetti, and a National Magazine
In 2020, like so many people, my world suddenly slowed down. The rhythms of normal life shifted during COVID, and I found myself spending more time at home than ever before. At the time, I was also working on my doctoral research, which required not only time and energy but also resources. I decided to open a small Etsy shop as a creative way to help fund my PhD work. What started as a practical idea quickly became a creative outlet.
One of the creations that emerged during that season was something simple but fun. Mugs and 'Mallow Hot Cocoa Confetti was a festive and whimsical design. Whether someone was hosting a family holiday gathering, making cocoa for their kids, or just enjoying a cozy night at home, I loved the idea that something so small could make a winter moment feel special.
I never imagined that a year later, that little idea would appear in a national magazine.
In 2021, Taste of Home Magazine featured my hot cocoa confetti in their holiday issue. When the magazine arrived and I flipped through the glossy pages, it felt surreal to see something I had created sitting among recipes and ideas shared with readers across the country. What began as a small Etsy product created during a strange and uncertain season had somehow found its way into one of the most widely read food magazines in America.
It was a moment of quiet gratitude. Not just for the recognition, but for the reminder that creativity often begins in the most ordinary places, like at a kitchen table, in the middle of a difficult year, with nothing more than an idea and a willingness to try.
Looking back, that moment represents more than a magazine feature. It reminds me that sometimes the things we create in small, faithful steps can travel farther than we ever expect. What started as a simple effort to support my doctoral journey became an unexpected milestone along the way.
And it all started with a cup of hot cocoa and a little confetti.
This article may not be republished without written permission from Stephanie F. Prince.
