Nancy Sampson made this cornucopia made out of bread with her vegetarian daughter as an alternative to turkey for Thanksgiving. They just roasted their favorite vegetables and filled it. It was fun but did take several hours! It is really a show stopper in terms of looks!
Find the recipe here.
After Mary Hurley’s kids made quick work of their isolation snacks, she found this simple and delicious almond flour cookie recipe. They added in a few mini chocolate chips because everything is better with a little chocolate!
Find the recipe here
Nancy Keating shared her family’s favorite home-made hot chocolate mix… great to keep in the cupboard or give away as a gift. See below for the recipe, or watch her son Thomas’ video on how to make it (Thomas has been making videos of some of his favorite desserts-check them out at TK Desserts).
Decadent Hot Chocolate Mix
(Adapted from Smitten Kitchen)
Yield: Just under 1 3/4 cups mix, enough for 9 mugs of hot chocolate; packs up well in a 2-cup jar
Prep time: 10 minutes
Special equipment: food processor
1/2 cup granulated sugar
1 tablespoon cornstarch
3 ounces bittersweet chocolate, roughly chopped
1/2 cup cocoa powder, any kind you like
1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
1/8 teaspoon fine sea salt or 1/4 teaspoon kosher salt
Combine all ingredients in a food processor and blend until powdery. Mixture keeps in an airtight container at room temperature for up to 2 months.
To make hot chocolate: Heat one cup of milk (coconut, almond or others would work here too) in a saucepan over medium heat until steamy. Add 3 tablespoons hot cocoa mix. Whisk over heat for another minute or two, until it begins to simmer and mix is completely dissolved. Pour into mug, top with mini-marshmallows or a dollop of whipped cream.
Mexican Hot Chocolate: add some chile powder, cayenne, and cinnamon
Mint Hot Chocolate: add mint extract instead of vanilla
Mocha Hot Chocolate: add 2 tablespoons of instant espresso
Nancy Keating's family has been making a lot of naan during quarantine. Below is her recipe, along with some other recipes & suggestions.
It is super easy…. Makes 8 pieces, and they've been freezing half of the dough for another night.
And if you have leftover cooked naan, you can turn it into churro chips:
· 4-5 pieces plain naan bread
· 1/2 cup salted butter, melted
· cinnamon sugar
Preheat the oven to 375 degrees Fahrenheit. Cut each piece of naan bread into 10 triangles. Brush each naan chip with melted butter and dip into cinnamon sugar. Place on a baking sheet lined with parchment paper. Bake for 16 minutes (flip halfway through baking). Let cool. Serve with hot fudge and/or caramel sauce.