Homemade Gingerbread Latte
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Nothing soothes the soul on a cold day like a hot latte—and you can make your mug of latte a little more special by adding the flavor of gingerbread! With this recipe, you’ll enjoy a taste of the holidays with every sweet sip you take!
Makes 8 cups
Ingredients
4 cups milk
4 cups coffee
1 cup sugar
2 teaspoons ginger
¼ teaspoon cinnamon
¼ teaspoon cloves
1 tablespoon vanilla
Instructions:
1. Combine all of the ingredients in a slow cooker, and mix well.
2. Heat on high for 1 hour or on low for 2 hours, stirring occasionally.
3. Enjoy latte immediately for best taste. Store any leftover latte in a glass container with an airtight lid in the refrigerator.
LPL Tracking #1-05198798
Content provider: ReminderMedia
Cozy Winter White Bean Soup
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When it’s cold outside, we turn to soups. A great soup can make you feel just as good as sitting by a wood stove on a wintry day. This Cozy Winter White Bean Soup will warm your heart and nourish your body. It’ll sustain that warmth, too, filling you up and giving you energy to carry you right through the day. It’s full of nutrients and protein. Pair it with some crusty whole-grain bread to make the perfect meal.
Serves 6–8
Ingredients
2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
2 stalks celery, diced
3 cloves garlic, peeled and minced
2 cans white beans, drained and rinsed
2 medium potatoes, diced (about 2 cups)
2 large carrots, diced
1 tablespoon finely chopped parsley
1 teaspoon Himalayan pink salt
6 cups vegetable broth
1 cup water
Salt and pepper to taste
Directions:
1. In a large soup pot, heat the olive oil over medium heat. Add onion, celery, and garlic and cook until the vegetables are tender. 2. Add the beans, potatoes, carrots, parsley, salt, 6 cups of broth, and 1 cup of water. Bring to a boil. Reduce the heat, cover, and simmer for about 1 hour. If necessary, add more water and salt and pepper to taste.
Tip: Store in an airtight container for up to 1 week.
Recipes from The Yoga Plate: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes by Tamal and Victoria Dodge. © 2019 Tamal Dodge and Victoria Dodge.
LPL Tracking #1-05199344
Content provider: ReminderMedia
Chocolate Hazelnut Rugelach
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Cookies are a holiday necessity—the entire month of December practically smells like fresh baked cookies. That’s why these flaky, chocolate-hazelnut delights are the perfect treat to serve this season.
Makes 2 dozen cookies.
Ingredients
1½ cups pastry flour
½ teaspoon baking soda
½ teaspoon salt
½ cup cream cheese, full fat
½ cup butter, room temperature
½ cup granulated sugar
1 cup Nutella
½ cup hazelnuts
Ingredients: To finish
1 large egg
1 tablespoon water
Course sanding sugar
Instructions:
1. On a large piece of parchment paper, sift the flour, baking soda and salt. Set aside.
2. In a stand mixer fitted with a paddle attachment, cream the cream cheese and butter on high speed until well blended. Scrape down the sides of the bowl. Add the sugar and continue to beat until light and fluffy. Scrape down the sides of the bowl. Turn the mixer speed to low and slowly add the dry ingredients. Continue to beat until well combined.
3. Divide the dough in two. Wrap each piece in plastic wrap and chill in the refrigerator for at least 2 hours. Preheat the oven to 350°F.
4. Place the Nutella in a small bowl and use a spoon to give it a good stir to help loosen it up. This will make it easier to spread across the tender dough. Use a large chef’s knife to chop the hazelnuts. Set aside.
5. Place a chilled piece of dough on a lightly floured work surface and use a rolling pin to roll it into a circle about 9 inches in diameter. Use a small offset spatula to carefully spread the Nutella across the dough. The dough is very tender, so work carefully to avoid it tearing it. If it does tear, not to worry, just press it back together. Sprinkle half of the chopped hazelnuts over the top of the Nutella.
6. Use the large chef’s knife to cut the dough into quarters and then each quarter into thirds, just like if you were cutting a pie. Start at the wide end of a piece of dough and roll it toward the point. Bend the two ends in slightly to create a crescent shape and then place it on a prepared tray. Repeat with the balance of the dough.
7. Combine the egg and water in a small bowl and whisk them together. Use your pastry brush to lightly coat the top and sides of each cookie. Sprinkle generously with the sanding sugar. Bake for approximately 15 minutes, or until the cookies have puffed up and are a lovely golden brown. Remove the cookies from the oven and transfer them to wire racks to cool.
Recipe reprinted from Butter Celebrates!: Delicious Recipes for Special Occasions by Rosie Daykin. Copyright © 2016, Random House.
Content provider: ReminderMedia
LPL Tracking #1-05198830