The winter season is the perfect time to snuggle up in your favorite blanket and watch a film with the smell of good food wafting through the house. Whether you’re cooking to share or having a night to yourself, here are some cozy recipes for those chilly winter evenings.
Spruce up your regular hot chocolate with some extra flavor.
Butterscotch hot chocolate
Makes 5 drinks
- 4 cups 2% milk
- ¾ cup half-and-half cream
- ½ cup packed brown sugar
- ½ cup baking cocoa
- ½ cup butterscotch ice cream topping
- 1 tsp vanilla extract
- Miniature marshmallows to taste
- In a large saucepan, heat milk and cream over medium heat until bubbles form around the sides of the pan (do not boil).
- Remove from the heat; whisk in the brown sugar, cocoa, butterscotch topping and vanilla until smooth.
- Return to heat; cook and stir until heated through.
- Pour into mugs, and top with marshmallows.
Tired of regular eggnog and feel like changing it up? Try this:
Eggnog chai tea latte
Makes 1 drink
- 1 chai tea bag
- ¼ cup boiling water
- ½ cup whole milk
- ½ cup eggnog
- Cinnamon or nutmeg to sprinkle on top (optional)
- Whipped cream (optional)
- Steep the chai tea bag in the boiled water for 3 to 5 minutes.
- Warm milk and eggnog in a pan, then whisk with a frother.
- Combine with hot tea and add honey or sugar to taste.
- Top with a swirl of whipped cream and sprinkle with cinnamon or nutmeg.
Good soup. Warm, rich, food for the soul.
Roasted carrot soup
Makes 4 Servings
- 1 (2 lb) bag carrots; washed, peeled and cut into 1/2-1” chunks
- ½ yellow onion sliced
- 4 cloves garlic peeled, and left whole
- 2 tbsp melted coconut oil
- 4 cups vegetable broth divided
- 1 tsp ground ginger
- 1 (13.5 oz) can Goya Coconut Milk
- Salt and pepper to taste
- Toasted cashews, cilantro, green onion, and cayenne for garnish
- Preheat the oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
- Place the carrots, onion, and garlic onto the prepared baking sheet.
- Drizzle with coconut oil and season with salt and pepper.
- Toss to combine.
- Roast in preheated oven for 30-50 minutes, or until the carrots are fork-tender, stirring every 10 minutes.
- Place roasted veggies into a high-powered blender with 2 cups veggie broth and ginger.
- Blend until VERY smooth.
- Pour into a large stockpot and add in the additional 2 cups broth and coconut milk.
- Bring to a simmer, taste, and re-season with salt and pepper
There’s nothing like mom’s warm home cooking when it’s freezing outside. Recapture that winter season nostalgia with this hearty meal.
Mom’s fabulous chicken pot pie with biscuit crust
Makes 8 Servings
- ¼ cup butter
- 1 small white onion, chopped
- 3 medium celery ribs, chopped
- 3 medium carrots, chopped
- ⅔ cup frozen peas
- 3 tbsp chopped fresh parsley
- ¼ tsp dried thyme
- ¼ cup all-purpose flour
- 2 cups lower-sodium chicken broth
- ⅔ cup half-and-half cream
- Salt and ground black pepper to taste
- 3 cups cooked chicken, cut into bite-size pieces
- 1 (16.3oz.) can of refrigerated flaky-style biscuits (such as Pillsbury Grands®)
- 1 large egg yolk, beaten
- 1 tbsp water
- Preheat the oven to 350º F (175º C).
- Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
- Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
- Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
- Transfer chicken, vegetables, and sauce into a 7×11-inch baking dish. Arrange biscuits on top of the filling.
- Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
In the mood for a winter classic? Here’s an easy, minty-fresh one that never fails to please!
Makes 36 Servings
- 2 lbs white chocolate
- 30 small peppermint candy canes
- Line a large jellyroll pan with heavy-duty foil.
- Place white chocolate in a microwave-safe bowl. Heat in the microwave on medium power, stirring occasionally, until melted and smooth (5 to 6 minutes).
- Place candy canes in a plastic bag or between two pieces of wax paper. Using a mallet or rolling pin, break candy canes into small pieces. Stir candy pieces into melted white chocolate.
- Spread white chocolate mixture evenly in the prepared pan. Chill until set, about 1 hour.
- Break into pieces by dropping the pan on the counter.
Apple crumble for one
A family-oriented dessert that you can enjoy without the family.
Makes 2 Servings
- 1 apple, peeled, cored, and sliced into small cubes
- 1 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 3½ tbsp (30g) all-purpose flour
- 2 tbsp (25g) granulated sugar
- 2 tbsp (30g) unsalted butter, melted
- Optional: 1½ tablespoons old-fashioned oats, chopped pecans or walnuts
- Preheat the oven to 350°F/180°C.
- To make the apple filling: In a small bowl, toss apples with sugar and cinnamon. Divide apples into 2 individual ramekins, and press them slightly. Set aside.
- To make the topping: Mix flour and sugar, then add melted butter. Mix with a fork until mixture clumps together into crumbly balls. Mix in oats and nuts, if using. Sprinkle crumble evenly on top of the apple mixture.
- Bake for about 30 minutes, until the topping is golden brown and the apples are tender. Serve warm and top with ice cream if desired.
We hope you enjoy these winter recipes!