Baby, it’s cold outside. Here are some warm recipes for those “code” snow days and more!
SLOW-COOKER WHITE COCOA
Ingredients:
- 2 cups whipping cream
- 6 cups whole milk
- 1 tsp. vanilla extract
- 12 oz.-package of premium white chocolate chips (such as Ghiradelli)
Directions:
1. Combine all ingredients in slow cooker and stir well to blend.
- Heat on low for 1½ hours or until chocolate is melted and mixture is hot.
- Stir well and serve!
BLIZZARD COOKIES
Ingredients:
- 1 cup butter, softened
- 4 oz. cream cheese, softened
- 1 cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 3½ cups all-purpose flour
- 1 tsp. cornstarch
- 1 tsp. baking soda
- ¼ tsp. salt
- 1½ cups white chocolate chips
- ¼ cup colored (blue, white and/or snowflake) sprinkles
Directions:
1. Cream butter and cream cheese together until combined well.
- Add both sugars and beat on medium-high speed for 2 minutes, or until light and fluffy, pausing to scrape down the sides of the bowl.
- Add egg and beat until combined.
- Stir in vanilla extract.
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda and salt.
- With the mixer running on low speed, gradually add flour mixture to the batter until combined.
- Stir in white chocolate chips and sprinkles just until combined.
- Cover and chill in the refrigerator for 30 minutes. Preheat oven to 350 degrees and line cookie sheet with parchment paper.
- Place cookie dough in 1½″ balls on parchment paper, slightly flattening them with your hand or the bottom of a clean glass. Add additional sprinkles (optional).
- Bake for 8–10 minutes. Let cool on baking sheet for at least 10 minutes before transferring to a cookie rack to cool further.
SNOWFLAKE BREAD
This bread is so versatile, you can fill it with raspberry jam as we do here; blueberry jam and 1 tsp. of lemon zest; blackberry jam and ½ tsp. cardamom; Nutella; or cinnamon sugar and a diced apple.
Ingredients:
- 1 package (¼-ounce) active dry yeast
- ¼ cup warm water
- 1 large egg
- ¼ cup butter, softened
- ¼ cup granulated sugar
- 1 tsp. salt
- 3¼ to 3¾ cups all-purpose flour
- ¾ cup seedless raspberry jam
- 2 tablespoons butter, melted
- powdered sugar
Directions:
- Dissolve yeast in warm water until foamy. In another bowl, combine milk, butter, egg, salt and sugar; add yeast mixture and 3 cups of flour. Beat on medium speed about one minute, until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6–8 minutes. Place into a greased bowl, turning over once to grease the top. Cover with plastic wrap and set aside in a warm place to rise until doubled, about 1 hour.
- Punch down the dough. Turn onto a lightly floured surface; divide into four portions. Roll one portion into a 12-inch circle. Place it on a greased 14-inch pizza pan. Spread with one-third of the jam (or Nutella) to within ½ inch of the edge. Repeat twice, layering the dough and jam, ending with the final portion of dough.
- Place a glass or jar (mouth-side down) on top of the dough in center of the circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from the glass to the edge of the dough, forming a starburst. Remove the glass; grasp two strips of the dough and rotate twice, outward, then pinch the ends together. Repeat with the remaining strips.
- Cover with plastic wrap; let rise until almost doubled, about 30 minutes. Preheat oven to 375 degrees. Bake until golden brown, 18–22 minutes. (Watch the final 5 minutes for any dripping.) Remove from oven and brush with melted butter, avoiding areas where jam is visible. Place on a wire rack and cool completely. Yields 16 servings.
Post Views: 1,079