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Winter is in full effect! Snow day or Saturday, switch up your apres-snow play game with this Raspberry White Hot Chocolate. Ready in 5 minutes, even with the homemade whipped cream. You’ll never go back to the boxed mix again!

Raspberry White Hot Chocolate

 
Serves: 4
Total time: 5-10 minutes

Ingredients:

• 3 1/2 cups whole milk
• 1/4 cup half and half
• 1/4 cup seedless raspberry jam
• 4 oz chopped white chocolate (Use a broken up bar if you can. It will melt better than chips, which are made with palm oil instead of cocoa butter!)For the whipped cream:
• 1/3 cup heavy cream
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Heat milk and half and half in a medium saucepan over medium heat, whisking gently, until bubbles begin to appear around the edges. Don’t let it boil!
2. Add the white chocolate and whisk until it’s all melted and the mixture is smooth.
3. Add the jam and keep whisking until it’s all incorporated.
4. Keep warm while you make the whipped cream.
5. In a chilled bowl, beat the heavy cream with an electric beater on high until it thickens slightly.
6. Stop mixer and add the powdered sugar and vanilla.
7. Keep beating until stiff peaks form.
8. Top hot chocolate with cream, and garnish with extras if you’re feeling fancy!

Recipe Notes:

Some people think you need to choose between marshmallows and whipped cream when you’re making hot chocolate. We disagree. Go ahead and drop in some mini marshmallows, then spoon whipped cream on top, we won’t judge!

Chipotle Chicken Rolls

Ingredients:

Instructions:

1. Preheat oven to 450
2. Spray a 13×9 inch baking pan with cooking spray, or line with parchment paper.
3. Mix cream cheese, ranch dressing, and chipotle sauce in a large mixing bowl until very
4. smooth.
   Add shredded chicken, cheddar cheese, and scallions and gently fold to combine.
5. Spread a few tablespoons of chicken mixture on each tortilla and roll up tightly.
6. Place rolls side by side in your pan, seam side down.
7. Brush tops with melted butter.
8. Bake at 450 for 8-10 minutes, until tops are golden brown. Carefully flip the rolls and return to
   oven for another 4-5 minutes to brown other side.
9. Let cool slightly before serving.

Recipe Notes:

• Flour tortillas will brown and crisp up faster than corn tortillas, so check them after 5 or 6 minutes in the oven!
• We love to serve these with a green salad, guacamole and salsa!

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This recipe is simple enough for kids to take the lead, but it looks so fancy and festive it will wow any holiday guests. for a different twist (see what I did there?) try it with marinara sauce or salsa in place of the pesto! Perfect for a party, potluck, or dinner at home. Happy Holidays!

Pesto Pastry Wreath

Serves: 4-6
Active Time: 10 minutes
Total time: 40 minutes

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1/3 cup pesto (marinara sauce or salsa also works!)
• 1/2 cup shredded mozzarella cheese
• 1 egg
• 1 tsp parsley
• 1 Tbsp grated parmesan
• 1/4 tsp each salt and pepper

Instructions:

1. Preheat oven to 375.
2. Roll out each sheet of puff pastry to about a 12 inch square on a lightly floured surface.
3. Line a large baking sheet with parchment paper.
4. Place rolled out sheets of pastry on the parchment, one on top of the other.
5. Place a dinner plate in the middle of the square, and use a knife to cut around the plate edge, leaving two circles of pastry.
6. Set the top circle aside.
7. Spread the pesto evenly over the bottom circle with a spatula or the back of a large spoon.
8. Sprinkle the moss cheese on top.
9. Lay the second pastry circle on top of the pesto and cheese.
10. Cut a small circle in the center as a guide, but leave it in place.
11. Make 12 cuts evenly around the circle, cutting all the way through, but leaving the sections
    attached at the center.
12. Twist each section twice, pinching the end lightly to keep it together.
13. Beat the egg in a small bowl, and stir in the parsley, parm, salt and pepper.
14. Brush over the top of the pastry.
15. Bake at 375 for 20-25 minutes, until the pastry is puffed, the filling is bubbly, and the top is a lovely golden brown.
16.  Let cool for just a minute or two before digging in!

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These tasty cookies are a perfect holiday treat. Mix it up and use any colors you like!

Almond Layer Cookies

 
Makes: 20-24 cookies, depending on your cut width
Active Time: About 1 hour Total time: 3 hours including chill time

Ingredients:

• • 1 1/2 sticks unsalted butter
• • 3/4 cup granulated sugar
• • 1/2 cup almond paste (about half of a 10 oz package)
• • 1 Tbsp vegetable oil
• • 1/4 tsp salt
• • 3 eggs
• • 1 1/2 cups all purpose flour
• • about 1/2 cup strawberry or apricot jam
• • 1 cup semi sweet or bittersweet chocolate chips

Instructions:

1.  Preheat oven to 350 and position a rack in the center.
2.  In the bowl of a stand mixer fitted with the paddle attachment, combine butter, almond paste, sugar, oil, and salt and beat on high until the mixture gets light and fluffy, 4-5 minutes.
3.  Add eggs one at a time, beating on low after each addition until well incorporated and smooth. Once all eggs are added, beat on medium speed for 1-2 minutes.
4.  Add flour and mix on low just until batter is smooth and no flour streaks remain.
5.  Divide batter into three bowls, and tint two bowls with color.
6.  Line 3 8×8 inch pans with parchment paper, leaving overhang on all sides.
7.  Spread one color batter into each pan as evenly as possible.
8.  Bake at 350 for 12-15 minutes, or until top is set and springs back when gently pressed. Check after 10 minutes to make sure you don’t over bake, you want these to be chewy!
9.  Let cakes cool completely in pans.
10.  Invert one colored layer onto a piece of plastic wrap or parchment. Spread with jam, then invert white layer on top. Spread top with remaining jam, then invert last layer on top. Press down gently, then wrap the whole thing in plastic wrap and chill in fridge for an hour.
11.  In a small saucepan over low heat, melt chocolate chips, stirring until smooth.
12.  Trim edges of chilled cake, then spread the melted chocolate evenly over the top using an offset spatula, getting right to the edge.
13.  Let cool for 10 minutes or so to set the chocolate. Then slice into 1 inch pieces and serve!
14.  Store covered in the fridge for up to 3 days.

Recipe Notes:

You can freeze the uncut cake, wrapped tightly in plastic, for up to a week! Just spread with melted chocolate and slice on the day you want to serve them – or give them away. A plate of these makes an excellent last minute gift!

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The trick to super crispy latkes (fried potato pancakes) is getting as much water from your grated potatoes as you can, so let your kids get in on the big squeeze! And though a food processor will save you time, a box grater is a fun kitchen tool to try out! And make sure you have the classic toppings – applesauce and sour cream – on hand!
 

Potato Latkes

 
Makes: 12-15 latkes
Prep time: 25 minutes
Total time: About 1 hour

Ingredients:

• 2 ½ lbs Yukon Gold Potatoes (3 or 4 good sized potatoes) peeled and cut into large pieces
• 1 small onion, peeled and cut into quarters
• 2 eggs
• 3/4 cup panko breadcrumbs
• 1 1/4 tsp salt
• 1 tsp black pepper
• about 1/3 cup peanut or vegetable oil for frying

Instructions:

1. Using a box grater, or the large holed shredder attachment on your food processor (highly recommended!) grate the potatoes.
2. Immediately place the shreds in a large bowl and cover with cold water. Set aside
3. Shred the onion quarters in the same way. Set aside.
4. Drain the potato shreds well in a colander, than place in the middle of a large, clean kitchen towel or several layers of cheesecloth.
5. Place the shredded onions on top of the potatoes.
6. Twist up the towel and, holding it over the potato bowl, squeeze as much liquid out as you can. you want the mixture to be as dry as possible.
7. After squeezing, rinse and dry the bowl, and place the potatoes and onions back in.
8. Add the eggs, breadcrumbs, salt, and pepper and mix well, making sure everything is incorporated.
9. Heat your oil to medium high. You can see if it’s ready for frying by dropping a small bit of potato in. It should bubble up immediately. If not, wait another minute. If it pops and splutters like crazy, turn it down just a bit.
10. Squeeze about 1/4 cup of the mixture in your hands to make a small pancake, then carefully drop into the oil using a spatula or spider.
11. Fry for 2-3 minutes on each side, until the latkes are deep golden brown.
12. Drain off excess oil on paper towels.
13. Serve with applesauce and sour cream, maybe some sliced scallions, and serve HOT!

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Here’s an easy and inexpensive holiday craft that kids of all ages can make – Cinnamon Ornaments! Gather just a few ingredients, a few cookie cutters, and ribbon or string and get ready to roll. They are a two day project – they need to dry out overnight – so we recommend rolling and cutting on a Friday afternoon and decorating on Saturday. Hang on your tree,  in your kitchen, or give as gifts. These festive crafts are beautiful and – bonus – your home will smell like the holidays! Just remember, they’re for decorating, not eating!

Cinnamon Ornaments 

Makes: 10-12 ornaments depending on the size of your cookie cutters 
Active Time: About 1 hour
Total time: 24 hours including drying time
Ingredients:
Supplies:

• Dough in a sealed bag
• Rolling pin
• container of flour for dusting dough if it’s sticky
• parchment paper for rolling out the dough
• cookie cutters
• frosting tip for making small holes in the ornaments for the twine
• twine for hanging
• scissors
• mod podge/paintbrush
• sprinkles

Dough is made of  1/2 cup cinnamon, 1/2 cup salt, 1 cup flour, and 3/4 cup warm water.

Instructions:

1. Lay parchment paper out on your work surface to keep the dough from sticking. 
2. Roll out your  dough to a little less than a quarter inch thickness. Sprinkle a little bit of flour on your rolling pin if it gets sticky.
3. Cut out ornaments with cookie cutters. Make a small hole near the top center of each one with a small straw.
4. Set aside on a parchment-lined cookie sheet in a cool, dry place for 24 hours before decorating.
5. When you’re ready to decorate, tie a loop through the hole with a long piece of twine or ribbon for hanging.
6. Paint each ornament with a thin, even layer of mod-podge or clear drying glue.
7. Scatter glitter or sprinkles on top while still wet. Let dry for an hour or so before hanging. 

Recipe Notes:

These look beautiful left plain with just a shiny finish as well. Just apply 2-3 coats of mod-podge, allowing 10 minutes or so between coats.

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Are you on pie duty this Thanksgiving? We have some pie crust hacks that will wow your crowd! These are easy to pull off – you can even use store bought, roll-out crust to save some time – but bakery level impressive. We encourage making pie crust from scratch, so grab a few kid helpers, roll up  your sleeves and get to work!

Holiday Pie Crust

 
Makes: enough dough for 1 double crust pie
Prep Time: 10 minutes
Chill time: 30 minutes
Total Time: 40 minutes
 

Ingredients:

Pie Crust:

• 21/4 cups all purpose flour
• ½ tsp salt
• 8 Tbsp cold butter, cut into chunks
• About ⅓ cup ice cold water

 
Apple Pie filling:

• 6 cups apples, peeled, cored, sliced thinly
• 2 tsp cinnamon
• ⅓ cup granulated sugar
• 2 Tbsp all purpose flour

 
Sweet Potato Pie filling:

• 6 cups peeled, boiled sweet potato chunks
• 2 eggs
• ⅓ cup half and half or coconut milk
• 1 tsp cinnamon
• ⅓ cup brown sugar

Pie Instructions:

1. In a food processor, pulse flour, butter chunks, and salt together 4 or 5 times until crumbly.
2. Run processor on low, and drizzle the ice water in slowly until the dough comes together and starts to thump around.
3. Turn the dough out onto a lightly floured surface and form into two balls with your hands, then flatten each slightly into a disk.. Wrap both disks in plastic wrap and chill in the fridge for about 30 minutes or so.
4. Make your filling while the dough chills. For the apple, toss all ingredients together in a large mixing bowl. For the sweet potato, combine all ingredients in a food processor and blend on high until smooth.
5. When you’re ready to roll, flatten each dough disk with your palm, then roll out with a floured rolling pin. Move from the center to the edges, turning the dough as you work. If you get cracks around the edges, seal with a bit of cold water – pressing with your fingers, and keep rolling. You want a circle roughly 12 inches in diameter for a 9 inch pie plate.
6. Place the first crust in the plate, and gently press in, leaving an overhang on the rim. Trim the excess off, and set aside.
7. Put in the filling, and get to work on your fancy top crust!
8. For Lattice: cut 4 thin strips and 4 wide strips. Lay them down over the filling gently from left to right, then peel back two at a time to lay horizontal strips from top to bottom, creating the woven effect. For the “ribbons”, cut three thin strips and bunch up, making a wavy ribbon of dough, then press down lightly in the corner of the lattice. Repeat with two more strips.
9. For the cut out – use your favorite mini cookie cutters to cut out 10-12 shapes in the center of the rolled out crust. Make sure you leave at least an inch around the edge of the circle intact. Save the cut out shapes! Move the cut0out crust gently onto the top of the pie. Seal the crust edges and trim off any excess, setting aside. Line the edge of the crust all the way around with your cut out shapes!
10. For the spirals, cut your rolled out top crust into as many ¼ inch wide strips as you can. One at a time, roll 12-13 of them into tight spirals  and place in a pattern on top of your filling. This method works best with a flat, custard based pie like sweet potato so you have a nice even surface. Trim the excess off the edges of your bottom crust, and crimp with the tines of a fork. Use your remaining strips to make a wavy border, folding each strip back on itself as you move around the pie.
11. For all pies: Apply an egg wash to the top crust and edges! Beat one egg in a small bowl and use a small pastry brush to gently paint the top crust and the edges.  Sprinkle generously with granulated sugar and cinnamon.
12. For all pies: Bake on a large cookie sheet at 375 for 45-50 minutes, or until sweet potato filling has puffed up and set, apple filling is bubbling and fragrant, and crusts are deep golden brown and shiny. Pie perfection!

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Want to make some morning magic? Look no further than these perfect pancakes! Like a delicious cross between a pumpkin and pecan pie, with bonus caramel sauce! And while they look and taste fancy, they whip up in snap. Grab a kid helper and wow your fam this Saturday!
 

Pumpkin Pecan Pancakes

Makes: 12 to 14 3-4 inch pancakes
Prep Time: 15 minutes
Total time: About 30 minutes
 

Ingredients:

Pancakes:

• 2 ½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• A sprinkle of cinnamon
• ½ cup chopped pecans – plus more for garnish if you like
• 2 eggs
• 1 cup dairy or nut milk (we used almond)
• 3 Tbsp maple syrup
• ¾ cup pumpkin puree

 
Caramel Sauce:

• 1 cup brown sugar
• ½ cup light corn syrup
• 4 Tbsp unsalted butter
• ⅓ cup heavy cream

Instructions:

1. Heat your griddle to medium – it’s ready when a few drops of water sizzle as soon as they hit.
2. Whisk together the flour, baking soda, baking powder, cinnamon, salt, and pecans together in a large bowl.
3. Add the eggs, milk, maple syrup and pumpkin puree and mix well.
4. Using a ¼ cup scoop, drop batter on hot, lightly buttered griddle and cook – about 30 seconds per side. They’re ready to flip when the edges look dry and bubbles appear in the center.
5. For the caramel sauce:
6. Whisk the brown sugar and corn syrup together in a medium, heavy bottomed sauce pan over low heat until the sugar is completely melted.
7. Add the butter and continue to whisk until the butter is melted and incorporated.
8. Add the heavy cream and whisk until the caramel is smooth and thickens slightly. Keep warm until you’re ready to drizzle on pancakes!
9. Serve ‘em up! Top with caramel and chopped pecans.

Recipe Notes:

You can make these gluten free by subbing buckwheat or almond flour – or a mix of the two – for the all purpose flour. They also work well with whole wheat flour!