Winter Coffee Recipes

Add a delicious cup of Steeped Coffee with breakfast in bed for mom with these coffee recipes. Easy AND delicious!

GINGERBREAD LATTE

Ingredients

1/4 tsp cinnamon

1/8 tsp ground ginger

2 tsp molasses – blackstrap or regular

1 tsp pure vanilla extract

3 tbsp strong Steeped Coffee

1 cup milk of choice – almond milk, coconut milk, etc.

sweetener of choice, to taste

Instructions

Mix everything together in a small pot or in a mug. Then heat until desired temperature is reached. (Alternatively, if you want a foamy latte: Mix spices into coffee. In a big measuring cup, heat or microwave the milk until foamy. Then pour the milk into the coffee mixture.)

PEPPERMINT MOCHA LATTE

Ingredients

1/4 cup lowfat milk

1/4 cup coffee

1 tablespoon dark chocolate syrup

1 drop peppermint extract

Instructions

Brew some coffee and heat milk in microwave until hot. Mix chocolate syrup and peppermint extract into coffee. Foam milk with milk frother or just pour hot milk into cup. Sit down and enjoy!

STRAWBERRY TIRAMISU Recipe

Serves 8

italian cake

Ingredients:
For the cream: 

500g mascarpone cheese, room temperature
500ml heavy cream
5 egg yolks
3/4 cups granulated sugar 

For the strawberries: 
2 1/2 cups of strawberries, chopped
1/3 cup Alchermes liqueur,* Fragfoli wild strawberry liqueur or Chambord
1 tablespoon sugar
2-3 tablespoons rum
1 cup orange juice 

1 box dry ladyfingers (Pavesini brand preferred**)

Put the strawberries, Alchermes liquor, sugar, rum, and orange juice in a bowl. Set aside. With a hand mixer or a KitchenAid standing mixer, beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until creamy. 

In a small bowl, strain the strawberries and keep the juice in a separate bowl. Dip the ladyfingers in the juice (a quick dip, you don’t want them to be soggy), and arrange cookies on bottom of a baking dish. 

Cover with half the cream mixture, then cover with the chopped strawberries, repeat cookies for another layer, and cover with remaining cream mixture. 

Decorate it top with strawberries just before serving and dust with powdered sugar. Chill for 2-3 hours before serving. It can stay chilled for up to 2 days.

* Alchermes is a scarlet colored Italian liqueur made by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs, and Kermes, a small parasitic insect.

** Pavesini ladyfingers may be difficult to find in stores. However, they are readily available online. Other brands may be substituted.

Recipe and photo reprinted with permission of www.TuscanWomenCook.com.

CRAZY CANDY CANE CAKE

Ready to make a cake that will have your friends and family racing back for more? Totally Instagram ready, the Crazy Candy Cane Cake from the HOLIDAY JUBILEE retro cookbook will have everyone smiling. And eating. 

holiday cake

GET THIS

 

3 boxes white cake mix, mixed according to box instructions

 

1 large bottle red food coloring

 

1 large bottle white food coloring

 

1 large bottle turquoise food coloring

 

Peppermint extract to taste

 

5 tubs white frosting

 

Small and large candy canes

 

Red, white, and green spice drops

 

Peppermint candies

 

GET BUSY

Divide batter into two bowls and stir in peppermint extract to taste. Generously add red food coloring to one and white food coloring to the other. (Using red velvet cake batter just won’t do, it’s simply not bright enough.) Fill plastic squeeze bottles with batter. Spray 3 cake pans with PAM. Line bottom of cake pans with no-stick baking paper. Flour sides of pans.

To create the candy cane effect, squeeze in the red and white batter, alternating in concentric circles until pan is about 3/4 full. Bake cakes according to box instructions.  

FROSTING and FILLING

Stir turquoise food coloring into frosting until color is consistent. Put several candy canes in a double-zip plastic bag and gently crack with a mallet until they are broken into small pieces and all your holiday aggressions are out. Sift to get rid of the teeny-tiny broken bits. Stack each layer with a generous spread of frosting sprinkled and topped with candy cane bits. Frost and refrigerate.

SHOWTIME

To increase the chances that your candy cane cake will collapse during the party, decorate with candy canes, peppermints, and spice drops just before your guests arrive. Let them oooh and aaah over it. Then let gravity do its thing—hopefully within an hour or so, much to their devilish delight, they’ll witness the cake crack, fail, and fall. Serve the collapsed cake right away with holiday cheer and watch it get gobbled up like it was the last cake on the planet! By the way, it’s totally fine if your crazy candy cane cake doesn’t collapse—it’ll still be the life of the party.  

RECIPE FROM HOLIDAY JUBILEE

BY CHARLES PHOENIX

Butternut Squash and Kale Soup

butternut soup

This soup makes the perfect vegetable side dish—it’s packed with nutritious vegetables and healthy carbohydrates from the butternut squash and other veggies!

Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 4
Serving Size: 1 cup

Ingredients:
1 large sweet onion, cut into wedges
4 cups cubed butternut squash (about 3/4-inch cubes)
1 Tbsp olive oil
Freshly ground black pepper, to taste
1 tsp dried thyme
1 (14.5-oz) can low-sodium chicken broth
3/4 cup water
3 cups chopped kale

Directions:
1. Preheat oven to 425°F.

2. Line a large baking pan with aluminum foil and spread onion and squash over foil in a single layer. Drizzle vegetables with olive oil and toss lightly to coat; then season with pepper and thyme. Place in oven and bake for 30–35 minutes, or until vegetables are cooked through and starting to brown. Note: Take vegetables out at least once in the middle of cooking to stir.

3. Combine roasted vegetables, chicken broth, and water in a large saucepan and use an immersion blender to blend ingredients together until smooth.

4. Heat blended soup over medium heat until heated through. Once heated through, stir in kale and cook until wilted, about 3 minutes.

Choices/Exchanges:
1 Starch, 2 Nonstarchy Vegetable, 1/2 Fat

Basic Nutritional Values:
Calories 130
Calories from Fat 30
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Cholesterol 0 mg
Sodium 75 mg
Potassium 740 mg
Total Carbohydrate 24 g
Dietary Fiber 4 g
Sugars 8 g
Protein 4 g
Phosphorus 110 mg

About the Book: 
Diabetes Superfoods Cookbook and Meal Planner: Power-Packed Recipes and Meal Plans Designed to Help You Lose Weight and Manage Your Blood Glucose (American Diabetes Association, 2019, ISBN: 978-1-580-40679-6, $19.95) is available from major online booksellers.

RUMI’S JHAL GOSHT (BEEF OR LAMB CURRY)

home made indian food
Ingredients
3 tablespoons vegetable oil
1 large onion, coarsely chopped
Curry spices (see below)
1 1/2 pounds lamb or beef stew meat
1 cup yogurt
1 tablespoon tomato paste
2 tablespoons chopped fresh cilantro (stems and leaves)
CURRY INGREDIENTS
1 to 2 teaspoons cayenne pepper or red pepper flakes (depending on heat tolerance)
1 jalapeño pepper, chopped (seed and devein pepper to moderate heat)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 to 4 cloves garlic, finely chopped
2 teaspoons finely chopped ginger
1 teaspoon paprika
1 teaspoon each kosher salt and sugar
2 bay leaves
2 to 3 green or black cardamom pods, cracked open
1 cinnamon stick
4 whole cloves
1/2 teaspoon nutmeg (freshly grated is best)
METHOD
1. Heat oil in a wok or deep skillet over medium heat; add onion and sauté until translucent to light brown. Add curry spices and stir well. Let spices cook, then add water sparingly to avoid sticking or burning—no more than 1 tablespoon at a time–throughout the cooking process, 6 to 8 minutes to develop flavor.
2. Add meat, stirring well to distribute; cook over medium to high heat until well seared.
3. Reduce heat to medium-low. Add yogurt, tomato paste, and cilantro.
4. Cover and continue to braise for 40 to 50 minutes, until meat is tender.
5. Remove cloves, bay leaves, cinnamon stick, and cardamom pods.
TRY THIS: Substitute 1 whole chicken cut into generous pieces; braise until golden brown, then cook for 30 minutes.
Recipe and photo with permission from The Urban Forager: Culinary Exploring & Cooking on L.A.’s Eastside
By Elisa Callow Photographs by Ann Elliott Cutting
Prospect Park Books/March 2019

Crisp Apple Donuts (with fewer calories and less sugar)

Ingredients

For The Donuts:

  • 1 cup Crisp Apple Sparkling ICE
  • 6 tablespoons unsalted butter (room temperature)
  • ½ cup Splenda Sugar Blend
  • 2 eggs
  • ¼ cup whole milk
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 ¾ cup all purpose flour

For The Cinnamon Sugar:

  • 1½ cups Splenda Sugar Blend
  • ½ cup ground cinnamon

Directions

  • Part 1:  Making the donut dough

In a mixer, cream the butter and sugar together, on medium high speed for approximately 5 minutes. Add eggs one at a time until combined.  Slowly pour in the milk and half of the Sparkling ICE to the mixing bowl. With the mixer on slow speed add the flour, baking soda, baking powder, and salt until just combined. The dough should look shaggy. Slowly pour in the remaining amount of Sparkling ICE on medium speed for 2 minutes.

  • Part 2:  Dough storage

Tear 2 pieces of parchment paper the size of a baking sheet. Line the first piece of parchment on a clean baking sheet and heavily dust with flour. Turn out the dough onto the floured parchment and press evenly till its about 3/4 inch thick.  (If the dough seems too sticky flour your hands before pressing.) Lightly flour the top of the dough and place the second piece of parchment over the dough.  Refrigerate for 3 hours or overnight.

  • Part 3:  Frying donuts

In a deep induction frying pan, heat enough oil to come up 2 inches from the bottom to 375 degrees using a candy thermometer. Gently peel the top piece of parchment off the dough. Using a floured donut cutter, punch out dough and place in hot oil. Fry on each side for 2-3 minutes or until light brown.  Adjust the heat if needed.  Scoop on paper towel lined baking tray. 

  • Part 4:  Finishing donuts

Combine cinnamon and splenda in a large bowl. While the donuts are still warm, toss with cinnamon and splenda mixture until evenly coated. Serve warm and enjoy!

Recipe Credit: Sparkling Ice

Pomegranate Blueberry Acai Smoothie Bowl

quick smoothie

Ingredients:

Smoothie Bowl
2 Frozen acai smoothie packs, broken up
1 Banana
1/3 Cup Blueberries
1/3 Cup Raspberries
1/2 Cup Pomegranate Blueberry Sparkling Ice
1/4 Cup Almond Milk
2 1/2 Teaspoon Chia seeds

Topping Suggestions
2 Tablespoons blueberries or raspberries
2 Tablespoons pomegranate seeds
1/2 Banana sliced
2 Tablespoons coconut flakes
2 Tablespoons chia Seeds
1 Tablespoons almond butter, melted
2 Tablespoons granola or dry cereal

Directions:

In a blender, add smoothie ingredients and Pomegranate Blueberry Sparkling Ice; cover and blend on high for 1-2 minutes until consistency is of a thick smoothie. Pour into cereal bowl and top with your favorite combination of toppings. *Try popping this mixture into a popsicle mold to take your acai to-go! Simply fill the bottom of the popsicle mold with the toppings, then pour the smoothie mixture and finish with another layer of toppings

Chicken Lollipops

Here is a quick great recipe for Buffalo and Asian BBQ Chicken Lollipops by Chef Josh Capon.  These were snapped up in seconds, and smelled amazing as well.   This recipe was provided by Chef Josh Capon at the JCPenny Tailgating Party, and is perfect for the next party you are throwing.

pic4

Ingredients:

5 lbs chicken wingettes

1 cup flour

1 bottle Franks hot sauce, or hot sauce of your choice

1 pint bleu cheese dressing

2 cups Hoisin sauce

1/2 cup soy suace

2 tbsp Tabasco

2 tsp fresh lime juice

1 cup season rice wine vinegar

vegetable oil for deep fryer

black and white sesame seeds

celery, carrot and cucumber sticks

salt and pepper

pic5

  1. Chop off both ends of the wingettes using a sharp knife removing the joints.  Pull out one of the two bones and push the meat to one side.  Set aside in fridge until ready to use.  These can also be frozen at this point to decrease prep time during the week
  2. Make the Asian BBQ sauce:  Mix together the hoisin sauce, soy sauce, lime juice and Tabasco in a small mixing bowl
  3. Marinate the cucumber sticks in the rice wine vinegar for one hour then remove and place in refrigerator.
  4. Preheat fryer to 375 degrees, season wings in a mixing bowl with salt, pepper and a light dusting of flour.  Place wings into fryer and cook at 375 in small batches until golden brown.
  5. Let drain then place in a bowl with with salt.  Then toss in your choice of sauces and coat thoroughly.  Serve the Buffalo wings with bleu cheese and celery as well as carrot sticks.  The Asian BBQ wings can be sprinkled with the sesame seeds and served with the pickled cucumbers.
  6. Serve immediately and move out of the way.  Once your guests try these they will disappear fast as well as your hand if you aren’t careful.