Treat Yourself

Treat Yourself

Make staying at home more fun with these holiday recipes

Izabelle Koenig | A&E editor

Gingerbread Pancakes

Ingredients

• 1 ½ cups all purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½ teaspoon ground dried ginger

• 1 teaspoon ground cinnamon

• 1 egg

• ½ teaspoon vanilla extract

• ¼ cup molasses

• 1 ½ cups water

Instructions

1. Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside.

2. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated.

3. Stir the flour mixture into the molasses mixture until just combined (a few lumps are okay).

4. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

allrecipes.com

Parsnip Latkes

Ingredients

• 2 large whisked eggs

• Kosher salt and ground black pepper

• 1 ¼ lb. peeled russet potatoes

• ¾ lb. peeled parsnips

• 1 large onion

• ½ cup matzo meal

• 12 tbsp. Canola oil (for frying)

Instructions

1. Preheat oven to 250°F. Place a wire rack on a rimmed baking sheet. Place eggs in a bowl. Season with salt and pepper.

2. Grate potatoes, parsnips, and onion with a food processor or box grater. Add vegetables and matzo meal to eggs and toss to combine.

3. Heat 3 tablespoons oil in a large skillet over medium heat. Drop 4 spoonfuls (1/4-cup) of potato mixture into skillet; flatten to create even pancakes. Cook, turning once, until browned, 8 to 12 minutes; transfer to prepared baking sheet and keep warm in oven.

4. Repeat with remaining potato mixture, adding more oil to skillet as needed (when getting near the end of the potato mixture, strain and discard any liquid at bottom of the bowl).

5. Serve with sour cream and applesauce alongside.

countryliving.com

Hot Chocolate Pods

Ingredients

• 3 ½ cup baking chocolate of your choice

• 14 oz sweetened condensed milk

• ½ cup half & half or heavy whipping cream

• 1 ½ vanilla extract

• Marshmallows of your choice

Instructions

1. Place chopped chocolate in a large heat-safe bowl. Line mini muffin tin or regular muffin tin with cupcake liners.

2. In a small saucepan, whisk together sweetened condensed milk or half & half over medium heat. Stir constantly to avoid burning. When the mixture starts to boil, remove from heat. Stir in vanilla extract. Pour mixture over chocolate. Stir until smooth.

3. Spoon chocolate mixture into cupcake liners and top with marshmallows. Press down gently.

4. Refrigerate for at least 4 hours. (Can be stored in an airtight container in the refrigerator for up to 3 weeks.)

5. To prepare hot chocolate: For an individual pod, bring 8 ounces of milk just to a boil. Stir in pod until dissolved. Serve.

akitchenaddiction.com