At WH, one of our favorite seasons is upon us. We’re not talking about ski and snowboard season (which we do really love), but the holidays.
Because in addition to being big fans of healthy active lifestyles, we’re also an agency brimming over with lovers and makers of great food. The holidays are the perfect time to gather with friends and family and tap into our epicurean passions.
What follows are some of our WH team’s favorite recipes—from Mousakka to Batida de Coco. Even if you can’t say them, you’ll soon be able to make delicious versions of each, and more.
From our holiday tables to yours, wishing you the happiest and tastiest of holidays.
Cheers! WH INC.
CONTRIBUTORS
Taylor Stackman
Kim Latendresse
Michael Dolan
Marc Williams
Liz Williams
Kyle Lopez
Tara Yant
Michael Misselwitz
Ari Pal
Hart Rusen
Kelli Stickel
Irene Yung
Kenzie Mahoskey
THE RECIPES BREAKFAST
SOUPS MAINS DRINKS
DESSERTS
FROM THE KITCHEN OF: Kim Latendresse
MARCEL’S BANANA BREAD
Any fan of the hit TV sitcom Friends will go bananas over this quick bread recipe. My “Cooking with Friends” cookbook has been a go-to since I was learning to cook. The story of this recipe as told by author Amy Lyle Wilson,“When Marcel gets kidnapped by nasty Mr. Heckles, Ross and Rachel track him down by following a case of bananas. If you have more bananas than you can eat and no monkey on hand turn them into this sweet loaf loaded with nuts.” The Latendresse family likes to add walnuts and mini chocolate chips for a pastry you might even find at Central Perk.
INGREDIENTS:
• 6 TBSPS (3/4 STICK) UNSALTED BUTTER
• ½ CUP SUGAR
• 2 LARGE EGGS
• ½ TSP VANILLA EXTRACT
• 11/2 CUPS MASHED BANANAS (ABOUT 3 MEDIUM)
• 11/2 CUPS FLOUR
• 2 TSP BAKING POWDER
• ½ TSP SALT
• CHOPPED WALNUTS TO TASTE
• MINI SEMI-SWEET CHOCOLATE CHIPS TO TASTE
DIRECTIONS:
1. Preheat the oven to 350°F.
2. Grease 9x5-inch loaf pan and set it aside.
3. Cream the butter and sugar with an electric mixer until light and fluffy, about 1 minute. Beat in the eggs and vanilla until smooth.
4. Stir in the mashed bananas.
5. Stir together the flour, baking powder, and salt in a small bowl.
6. Fold the dry ingredients into the batter until just blended.
7. Fold in the optional ingredients (walnuts and chocolate chips).
8. Scrape the batter into the prepared pan.
9. Bake until the banana bread is nicely browned, and a toothpick inserted in the center comes out clean, about 1 hour. Note: I like to check it at 45 minutes to ensure I don’t overbake.
10. Cool the pan on a rack before slicing.
FROM THE KITCHEN OF: Tara Yant
A VERY SPECIAL ZUCCHINI BREAD
INGREDIENTS:
• 1 1/2 CUPS CHOPPED WALNUTS, PLUS A FEW TO SPRINKLE ON TOP
• 1/3 CUP POPPY SEEDS (OPTIONAL)
• ZEST OF 2 LEMONS
• 1/2 CUP UNSALTED BUTTER
• 1 CUP SUGAR
• 1/2 CUP BROWN SUGAR
• 3 LARGE EGGS (PREFERABLY ORGANIC)
• 2 TSP VANILLA
• 3 CUPS GRATED ZUCCHINI (ABOUT 3 MEDIUM), SKINS ON, SQUEEZE SOME OF THE MOISTURE OUT AND THEN FLUFF IT UP AGAIN BEFORE USING
DIRECTIONS:
1. Preheat oven to 350°F.
• 3 CUPS WHOLE WHEAT PASTRY FLOUR (OR ALL-PURPOSE FLOUR, IF YOU PREFER)
• 1 1/2 TSP BAKING SODA
• 1/2 TSP BAKING POWDER
• 1 TSP SALT
• 1 TSP CINNAMON
• 1 TBSP CURRY OR CARDAMOM POWDER (OPTIONAL)
2. Butter the two loaf pans, dust them with a bit of flour and set aside. Alternately, you can line the pans with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment “handles” and lift the zucchini bread right out.
3. In a small bowl, combine the walnuts, lemon zest, and optional poppy seeds. Set aside.
4. In a mixer, beat the butter until fluffy.
5. Add the sugars and beat again until mixture comes together and is no longer crumbly.
6. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
7. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).
8. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and optional curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.
9. By hand, fold in the walnut, lemon zest, and poppy seed mixture. Save a bit of this to sprinkle on the tops of the zucchini loaves before baking for a bit of texture. Avoid overmixing the batter. It should be thick and moist, not unlike a butter cream frosting.
10. Divide the batter equally between the two loaf pans. Make sure it is level in the pans by running a spatula over the top of each loaf.
11. Bake for about 40-45 minutes on a middle oven rack. (Consider underbaking ever so slightly to ensure it stays moist, keeping in mind it will continue to cook even after it is removed from the oven as it is cooling.)
12. Remove from the oven and cool the zucchini bread in pan for about ten minutes.
13. Turn out onto wire racks to finish cooling - if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.
FROM THE KITCHEN OF: Liz Williams EGGS PORTUGAL
This is a family recipe passed down from my ex-brotherin-law’s mother who lived in Kentucky. It’s a long story, and all I will say is that we really enjoyed my brotherin-law and his family and even though I don’t see them, I think of them when I make this with fond memories. Enjoy!
Note: This dish needs to sit overnight before baking.
INGREDIENTS:
• 8 SLICES WHITE BREAD (PEPPERIDGE FARM OR SIMILAR BRAND)
• ¾ LB GRATED CHEDDAR
• 1 ½ LB BREAKFAST SAUSAGE LINKS OR BULK (I USE BULK)
DIRECTIONS:
• 2 ½ CUPS MILK (2% OR WHOLE)
• ¾ TSP YELLOW MUSTARD
• 1 CAN CREAM OF CHICKEN SOUP
• ¼ CUP DRY SHERRY (COOKING SHERRY, NOT SWEET!)
1. Cook/brown sausage, if using links cut into 3rds.
2. Remove crusts from bread and cube.
3. Put bread in a 9x13” greased pan.
4. Top with grated cheddar cheese and sauage.
5. In a medium bowl, mix eggs, milk, and mustard then pour over bread and sausage.
6. Refrigerate overnight.
7. Before baking, blend soup and sherry and pour over the top of the casserole.
8. Bake at 300 degrees for 1 ½ hours, checking periodically.
9. Let sit 20 minutes before serving.
FROM THE KITCHEN OF: Kyle Lopez
MAPLE GINGER GLAZED RAINBOW CARROTS
This is my favorite side dish as the winter gets cooler. This one is an original of mine that I love for the ease and availability of fresh carrots pretty much the whole winter.
INGREDIENTS:
• 4-5 LARGE RAINBOW CARROTS, PEELED AND CHOPPED INTO CIRCLES
• ¼ CUP OF REAL MAPLE SYRUP (PLEEEEAAASSE USE REAL, THE FAKE STUFF IS NOT MEANT FOR THIS)
• 2 TBSP OF WATER
• 1-2 TSP GINGER, THINLY SLICED (DEPENDS ON HOW GINGERY YOU LIKE IT)
• 2 CLOVES OF GARLIC, MINCED
• SPRIG OF ROSEMARY
• SALT AND PEPPER TO TASTE
• 1 TBSP OF EXTRA VIRGIN OLIVE OIL
DIRECTIONS:
1. Prep your veggies: wash, peel and chop carrots, mince garlic, slice ginger.
2. Heat a skillet on medium heat and add the olive oil.
3. Add ginger and allow that to cook for a minute or so before adding the garlic and carrots.
4. Season the carrots with salt and pepper and give them a good mix. The goal at this stage is to get them to brown a little before we add the maple to the mix.
5. Once lightly browned but not cooked through add the maple syrup, the water and the rosemary to the pan. (carefully when adding the water since there is some hot oil in the pan at this point.)
6. Give a good mix and then boost the heat until the pan contents are at a light boil
7. Cover the pan halfway with a lid to ensure some of the steam can escape but not so much that the carrots don’t cook through and lower the heat to a simmer. This will reduce the liquid and intensify the flavors but not leave you with a ton of liquid at the end.
8. Let that simmer for about 15 minutes or until the carrots are soft and the liquid has reduced substantially.
9. Serve with any protein or main and enjoy.
FROM THE KITCHEN OF: Hart Rusen TEXAS CHILI
Texas chili recipes can vary but one thing’s for certain— real Texas chili ain’t got no beans. I learned that years back when we started hosting an annual chili cookoff, and I dove down the online rabbit hole of award-winning chili recipes. This concoction is a little time-consuming, but making your own chili paste is worth the extra effort.
INGREDIENTS:
• 4 DRIED GUAJILLO CHILES (SEEDED AND STEMMED)
• 4 DRIED ANCHO CHILES (SEEDED AND STEMMED)
• 1 ONION CHOPPED
• 8 GARLIC CLOVES
• 2 CUPS BEEF BROTH (AND MAYBE A LAGER BEER IF YOU LIKE)
• 2 TBSP MASA HARINA OR CORNMEAL
DIRECTIONS:
• 2 TSP DRIED OREGANO
• 2 TSP GROUND CUMIN
• 2 TBSP OIL OF YOUR CHOICE
• 3 LBS BEEF (TRI-TIP OR CHUCK ROAST TRIMMED AND CUT INTO 1” TO ½” PIECES)
• 3½ TSP SALT
• 1 TBSP APPLE CIDER VINEGAR
• FIX’NS OF CHOICE
1. Tear/cut chiles into pieces and toast in skillet over med/high heat for 3-4 minutes.
2. Boil chiles in enough water to cover for 10 mins. Drain and discard boiling water. (Note: The water is bitter and should not be used in the chili.)
3. Puree chiles, oregano, cumin, masa/cornmeal and beef broth about a minute to form a paste. (Note: I use less than 2 cups of broth to get more of paste consistency.)
4. Heat oil in Dutch oven and brown the meat, seasoning with salt along the way and pepper near the end. Set meat aside. Drain most of the liquid/fat.
5. Sauté the onion in the Dutch oven in some of the leftover liquid. Add a little oil if needed.
6. Add paste to the Dutch oven and stir for a minute or two until fragrant.
7. Add meat to Dutch oven. Stir. Add a little more beef broth, beer, water, etc. to achieve desired consistency.
8. Bring to a boil. Turn down to med/low and simmer and occasionally stir for 1 ½ to 2 hours. (Note: Rather than stovetop, you could put it in the oven at 350ºF for 2 to 2 ½ hours checking consistency every 20-30 minutes.)
9. You can serve at this point, but I prefer to let it cool then reheat a couple/few times. For best results put it in the fridge overnight and serve the next day.
FROM THE KITCHEN OF: Marc Williams
IRISH ONION SOUP
INGREDIENTS:
• ½ CUP KERRYGOLD BUTTER (2 STICKS)
• 2 TBSP OLIVE OIL
• 4 CUPS SLICED ONIONS
• 5 CUPS BEEF BROTH
• 2 TBSP DRY SHERRY
• 1 TSP DRIED THYME
DIRECTIONS:
A twist on the classic French Onion soup.
• 1 PINCH SALT AND PEPPER TO TASTE
• 4 SLICES IRISH SODA BREAD
• KERRYGOLD WHITE CHEDDAR CHEESE
• (FOR TOPPINGS AS MUCH AS YOU LIKE)
1. Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions, they should be soft and juicy, not burnt or crispy.
2. Add beef broth, sherry, and thyme. Throw in the salt and pepper. Feeling spicy? Add in a shot of Jameson. Let simmer for roughly 30 minutes.
3. Meanwhile, fire up the broiler in your oven.
4. Fill up the bowls with the goodies. You’ll want a solid bowl that can withstand heat.
5. Throw a slice of soda bread on top of each. You may want to pre-toast the ‘down’ side of the bread to retain a little crispy delight. Cover the whole thing in cheese, make sure nothing is peeking out.
6. Place your bowls of delight on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes. You’ll want some dripping down the sides to get good and brown as that is the best part.
7. Don’t burn your mouth trying to take a bite, please wait a minute.
Want to make you own soda bread? Here’s some good recipes for that too: https://alexandracooks.com/2016/03/11/irish-soda-bread-two-ways/
FROM THE KITCHEN OF: Kyle Lopez BONE-IN
PORK CHOPS
INGREDIENTS:
• 2 BONE-IN PORK CHOPS
• 2 TBSP BROWN SUGAR
• 1 TBSP GROUND CORIANDER SEEDS, (TOASTED AND FRESH GROUND IF YOU CAN FIND IT WHOLE)
DIRECTIONS:
This is a great meal for date night at home or just part of your weekday lineup. Simple but impressive and always a good companion to whatever seasonal vegetable, salad or rice dish you want to make as a side. This is one of my favorites. The original recipe is from Alison Roman’s cookbook “Dining In” with a few tweaks here and there. Enjoy!
• ½ TBSP GROUND CUMIN (ALSO TOASTED AND FRESH GROUND IF YOU CAN FIND IT WHOLE)
• SALT AND PEPPER TO TASTE
• 1 TBSP OF CANOLA OIL
1. If using whole cumin and coriander seeds, toast for a few minutes in a small pan and then grind in a spice grinder or mortar and pestle.
2. Mix all the brown sugar, coriander, and cumin in a small bowl until evenly distributed.
3. Rub pork chops in the seasoning mixture ensuring to cover all sides.
4. Season all sides with salt and black pepper to preference.
5. Let the pork chops sit for 30-40 minutes in the seasoning mixture at room temperature. This will ensure that they cook in a reasonable amount of time without completely burning the brown sugar and that they soak up all the seasoning. Use this time to prep your sides.
6. Heat a heavy bottom pan on medium-high heat with your canola oil until oil is fairly hot.
7. Place your pork chops in the pan carefully as the oil will spit.
8. Let the pork chops get a good sear on one side. (Pro tip: use something heavy but not the full width of the pan you are using to weigh down the pork chops and ensure that the whole surface is in contact with the pan to get an even sear, could be anything from a casserole lid to an oven safe plate.)
9. Flip the pork chops and lower the heat slightly to allow the inside to cook a bit.
10. Once the pork chops reach an internal temperature of 140°F at the thickest point remove them from the pan and let them rest for about 5 minutes. They will finish cooking up to 145°F with the residual heat.
FROM THE KITCHEN OF: Kenzie Mahoskey PEAR PROSCIUTTO PIZZA
Big pizza fan over here! The pear and prosciutto taste great together. I recommend a pizza stone for this one!
INGREDIENTS:
DOUGH
• 3 3/4 C UPS ALL-PURPOSE FLOUR (500G)
• 1/4 TSP YEAST
• 2 TSP FINE SALT
• 1 1/2 CUPS WATER, AT ROOM TEMPERATURE (350G)
PIZZA SAUCE
• 1 TSP EXTRA VIRGIN OLIVE OIL
• 1 CLOVE GARLIC
• 28 OZ CANNED WHOLE TOMATOES, SAN MARZANO RECOMMENDED
• 1 TSP DRIED OREGANO LEAVES
• 1 TSP DRIED BASIL LEAVES
• SALT AND FRESHLY GROUND PEPPER
TOPPINGS
• 1 LARGE PEAR, CUT INTO THIN SLICES
• 3 SLICES PROSCIUTTO
• 1/2 CUP GOAT CHEESE, CRUMBLED
• 1/2 CUP MOZZARELLA CHEESE, SHREDDED
• FRESH BABY ARUGULA
• RED WINE BALSAMIC GLAZE
DIRECTIONS:
1. Pizza dough
Buy your dough premade at the store or stir all the ingredients together in a large bowl. Cover with plastic wrap and leave on the counter for 16-18 hours. One hour before you are ready to bake, turn the dough out onto a well-floured work surface. As the dough is quite moist at this point, use more flour, as necessary, to bring the dough together and form into a ball. Divide ball into 2 pieces, then form each of those pieces into balls. Dust the top with flour, then cover with a clean tea towel and allow to rest on the counter for one hour.
*This is when you should start your oven with your pizza stone. I bake at 500°F
2. Pizza sauce:
Heat olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring for about 45 seconds. Add the hand-crushed tomatoes, the dried oregano and basil and a healthy sprinkling of salt and some freshly ground pepper. Bring to a boil, then reduce heat to medium-low and simmer until thickened, 30-45 minutes. Allow to cool completely before using.
3. Pizza toppings:
Shape pizza dough into a round. Spoon pizza sauce evenly on top, leaving the 3/4-inch of the outside edge uncovered. Scatter pear slices on top. Tear prosciutto into large chunks and scatter on top. Scatter goat cheese crumbles, then fill in spots with a bit of shredded mozzarella. Transfer pizza onto a pizza stone and bake in preheated oven for 10-12 minutes or until fully baked through. Gently lift the pizza to check the bottom is cooked and golden. Enjoy!
FROM THE KITCHEN OF: Ari Pal MOUSSAKA
The first thing to know about this dish is that it involves a 4-part recipe.
1. Pre-baking the eggplant and potatoes
2. Preparing the meat sauce
3. Bechamel sauce
4. Assemble and bake
INGREDIENTS:
• 2 MEDIUM EGGPLANTS
• 4 LARGE YUKON GOLD POTATOES
• 1 LB GROUND BEEF OR LAMB
• 2 MEDIUM SWEET ONIONS
• 1 CAN TOMATO PASTE
• 1 CUP SAN MARZANO TOMATOES (FRESH)
• 3 LARGE CLOVES OF GARLIC
• ¼ CUP CHOPPED-UP MINT
• ¼ CUP CHOPPED-UP PARSLEY
DIRECTIONS:
1. Pre-baking the eggplant and potatoes
• 1 CINNAMON STICK
• NUTMEG
• OREGANO
• ¼ CUP FLOUR
• 1 CUP FRESHLY GRATED PARMESAN CHEESE
• MILK
• BUTTER
• 2 EGGS
• 1 CUP RED WINE
Slice your eggplant and potatoes into roughly 1 cm thick pieces. Then line a few baking sheets with olive oil and place the slices of eggplant and potatoes in the baking sheets in single layers. Salt, and bake for 20-25 minutes at 365°F. This may require a few rotations, depending on the size of your baking sheet.
2. Preparing the meat sauce
Finely chop 2 onions and 3 cloves of garlic and set aside. Then take your 1 cup of San Marzano tomatoes and cut them in half and set aside. Use about 1 Tablespoon of olive oil to coat the pan, and once hot, add the cinnamon stick and chopped onions. Sauté on medium heat until caramelized. Then add the chopped garlic and stir for 30 seconds before adding the ground meat. Using a wooden spoon, break up the ground meat and fold in the onions
and garlic so there is an even distribution of meat and onions. Make sure there are no large clumps. Add some nutmeg and salt for seasoning. Once the meat starts to look cooked, add the small can of tomato paste and chopped fresh tomatoes. At this point, add some dried oregano along with your chopped mint and parsley. Once these ingredients start getting folded into each other with the meat and onions, add your cup of wine. Lower the heat to a medium low and let it simmer until everything starts becoming the consistency of a thick sauce. You want less liquid, more sauce.
3. Part 3. Bechamel sauce
Melt half a stick of butter into a large pan on low heat. Once the butter is melted add the ¼ cup of flour and stir it around in the butter until the flour is cooked. Once the flour is cooked, slowly add a little bit of milk, constantly stirring and adding more milk. You will do this until you reach a volume of sauce you need to cover a large baking pan. Once you have reached the appropriate volume, add 2 whisked eggs into your sauce and whisk that through. Now add the parmesan cheese and some nutmeg. Keep stirring until the bechamel is homogenized into one consistency.
4. Part 4. Assembly
Take a large casserole pan and line it with olive oil. Then use the sliced baked potatoes and line the first layer. Then add a layer of eggplant, followed by the meat sauce. Now top it off with the Bechamel sauce on top. Load the pan into a preheated 365°F oven for 40 minutes. Once it is done, take it out of the oven and set it to rest for an hour before dishing up for serving.
FROM THE KITCHEN OF: Kelli Stickel
CHOCOLATE CREAM PIE
I pulled this recipe from a magazine 12 years ago and it’s been a favorite. Kids like it because it’s chocolate cream pie. Making it this way, instead of using instant pudding mix, gives it a rich chocolate flavor that friends and family love too. It’s the dessert most often requested for dinner parties and since it refrigerates overnight it’s easy to prep in advance and have ready to go. I like to use different pie crusts and toppings (sprinkles!) depending on the event and season. Once the filling is made it works well in all kinds of crusts, tart shells and small individual pie crusts too.
INGREDIENTS:
• 2 ½ CUPS WHOLE MILK
• ½ CUP SUGAR
• ¼ CUP CORNSTARCH
• 3 LARGE EGG YOLKS (AT ROOM TEMPERATURE)
• ¼ TSP KOSHER SALT
• 8 OZ SEMI-SWEET CHOCOLATE, CHOPPED
• 4 TBSP UNSALTED BUTTER, CUBED
• 9-INCH PIE CRUST OF ANY SORT, PREBAKED
• 1 CUP HEAVY CREAM
• ¼ CUP SHAVED CHOCOLATE (OR WHATEVER YOU WANT TO SPRINKLE ON TOP)
DIRECTIONS:
1. Whisk together milk, sugar, cornstarch, egg yolks and salt.
2. Cook over medium heat in a large saucepan, WHISKING CONSTANTLY until thickened (7-8 minutes). It should be a thick pudding consistency; you will definitely notice the difference. If it doesn’t thicken up noticeably after 8-9 minutes in this step it’s not going to and you should start over. About every fourth time I make this I dump the first try.
3. Once thickened, remove from heat and add in the chopped and butter, stirring to combine.
4. Pour into pie crust and refrigerate at least 5 hours.
5. Whip heavy cream (good plain but you can also add a touch of vanilla, peppermint, bourbon or whatever to the cream) and top the pie with the cream and shaved chocolate.
FROM THE KITCHEN OF: Mike Misselwitz
RASPBERRY HOLIDAY COOKIES
This is a future-family recipe that Kira and I are coining this yearfluffy, crispy, crunchy cookies made with real raspberries. Add a sprinkle of powdered sugar and a cold glass of whole milk, and don’t be surprised if Santa’s still hanging around in the morning, wondering what’s for breakfast.
INGREDIENTS:
• 2 1/4 CUPS ALL-PURPOSE FLOUR
• 1 TSP BAKING SODA
• 1 TSP SALT
• 1 CUP (2 STICKS) UNSALTED BUTTER, SOFTENED
• 3/4 CUP GRANULATED SUGAR
• 3/4 CUP PACKED BROWN SUGAR
• 1 TSP VANILLA EXTRACT
• 2 LARGE EGGS
• 1 CUP FRESH RASPBERRIES (GENTLY PATTED DRY AND HALVED IF LARGE)
DIRECTIONS:
1. Preheat the oven to 375°F. Line baking sheets with parchment paper.
2. In a small bowl, combine flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually mix in the flour mixture until combined.
6. Gently fold in the fresh raspberries, being careful not to mash them too much.
7. Drop rounded tablespoons of dough onto the prepared baking sheets.
8. Bake for 8–10 minutes, or until the edges are golden brown.
9. Allow cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Optional Christmas twist
Sprinkle the cookies with a dusting of powdered sugar for a snowy look, or drizzle with white chocolate for extra sweetness.
FROM THE KITCHEN OF: Michael Dolan MUG CAKE
I just heard about mug cakes this year, but this recipe makes them even better by treating them like chocolate peanut butter lava cakes. Plus the small size is the perfect excuse to not feel too guilty about having dessert.
INGREDIENTS:
• 2 TBSP ALL-PURPOSE FLOUR
• 1 TBSP UNSWEETENED
COCOA POWDER
• 2 TSP SUGAR
• ¼ TSP BAKING POWDER
• 1 PINCH SALT
DIRECTIONS:
• 1 TBSP COOKING OIL
• 2 TBSP MILK
• 1 TBSP PEANUT BUTTER
• WHIPPED CREAM (IF DESIRED)
1. In a mug, combine the dry ingredients (flour, cocoa powder, sugar, baking powder and salt) until they’re blended with no clumps.
2. Stir in cooking oil and milk until the mixture is smooth.
3. Add a tablespoon of peanut butter by pushing it down in the center of the batter.
4. Microwave on high one minute (or adjust based on your microwave’s power level).
5. Remove from microwave and add whipped cream if desired. Enjoy!
FROM THE KITCHEN OF: Taylor Stackman GINGERBREAD SLEIGH RIDE
What are the holidays without a festive cocktail?
INGREDIENTS:
• 1.5 OZ WHEATLEY VODKA
• .75 OZ KAHLUA
DIRECTIONS:
1. Rim glass with cinnamon sugar mix.
• .75 OZ BAILEYS
• 1 OZ GINGERBREAD SYRUP
2. Add ice and shake ingredients in cocktail shaker.
3. Pour into glass with fresh ice.
4. Top with sweet cold foam.
5. Top with gingerbread cookie!
FROM THE KITCHEN OF: Irene Yung
BATIDA DE COCO
I work from Brazil a couple months every year and this year our coconut tree started fruiting so I’ve been making fresh coconut milk by hand. It’s messy and time-consuming but yields delicious, satisfying, dairy free(!) product. Naturally, I had to find a cocktail recipe with coconut milk, and this one also features cachaça, Brazil’s national spirit.
INGREDIENTS:
• 3 ¾ CUPS COCONUT MILK
• ¼ CUP SWEETENED CONDENSED MILK
• 1 CUP CACHAÇA
DIRECTIONS:
• 8 OZ OF YOUR FAVORITE GINGER BEER
• 1 CUP COCONUT WATER
1. Add all ingredients into blender and mix until frothy.
2. Put pitcher in freezer for 15-30 minutes and blend again.
