Sweeter than your Christmas candy cane

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‘Tis the #szn to be warming up the homes and hearts of loved ones, and there really is no better way to take on this literal meaning by cooking up a special holiday meal. Ditch the boring cookies and milk combo, this year Santa is dropping in hot for somethin’ nice. There is no better way to make up for a year’s worth of naughty than to cook up a storm. Go on, your kitchen can handle it.

Slow Cooker Cranberry Apple Cider

Vegetarian | Gluten Free

Prep: Three hours five minutes

Serves: about 6 cups

Ingredients

1 litre pure unsweetened apple juice

2 cups pure unsweetened orange juice

1 litre unsweetened cranberry juice

1/2 cup Splenda No Calorie Sweetener, granulated

3 cinnamon sticks, whole

1/8 teaspoon ground cloves

Directions

1. Add all the ingredients to a 4-quart or larger slow cooker and stir.

2. Cook at least three to four hours on low or until hot. Keep warm as long as needed on the low or warm setting.

Tip: leftovers can be refrigerated and reheated

Source: thereciperebel.com

Homemade Ferrero Rocher Hazelnut Truffles

Vegetarian

Ingredients

3 cups crushed hazelnut wafer cookies

3 cups finely chopped toasted hazelnuts

1 1/4 cups (10 ounces) Nutella

1 cup semisweet chocolate chips

1 teaspoon coconut oil

1 1/2 cups finely chopped toasted hazelnuts

Directions

1. Line parchment paper on a baking sheet.

2. Crush the hazelnut wafer cookies in bowl. Combine hazelnuts and Nutella and mix well in bowl. Place in fridge for thirty minutes until mixture firms up.

3. Shape teaspoon-sized balls and place on baking sheet, freezing for 15 minutes.

4. Meanwhile, melt the semisweet chocolate chips with the coconut oil, and combine toasted hazelnuts to make a creamy coating.

5. When truffles are ready, insert toothpick into them and dip into melted chocolate mixture. Place back onto baking sheet in fridge for fifteen minutes.

Tip: serve in mini cupcake liners.

Source: thriftydiydiva.com

Coconut Milk Cinnamon Ice Cream

Vegetarian | Gluten Free

Prep: Three hours 10 minutes (requires an ice cream machine)

Serves: 3 3/4 cups

Ingredients:

13.5 ounce can coconut milk (not light)

1 3/4 cup unsweetened almond or cashew milk

1 teaspoon vanilla

1 teaspoon cinnamon

3/4 teaspoon salt

Directions

1. Combine all the ingredients except the vanilla, cinnamon and salt in a medium saucepan over medium heat. Bring to a simmer and stir occasionally.

2. Remove from heat and transfer to a heat-safe blender for about a minute. Add the vanilla, cinnamon and salt and blend.

3. Cool in fridge using a storage container for about two hours.

4. Churn the ice cream in an ice cream machine. Store in freeze-safe container to firm for an hour minimum before serving.

Source: eathealthyeathappy.com

Chicken Thighs

Gluten Free

Prep: 55 minutes

Ingredients

3 pounds skinless, boneless chicken thighs, fat trimmed

Kosher salt and freshly ground pepper

McCornick smoked paprika

2 tablespoons olive oil

Pressed garlic

1 medium onion, finely chopped

2 cups slice mushrooms

1 pound red and white small potatoes, 1 inch chunks

2 cups baby carrots

1 1/3 cups chicken broth

3/4 cup white wine (or white grape juice)

1 1/2 tablespoons fresh thyme, finely chopped

Directions

1. In a Ziploc bag, combine 2 teaspoon paprika, 1 teaspoon each of salt and pepper, four to five pieces of chicken at a time, lightly shaking. Repeat the process, adding more spices as needed.

2. In a large heavy frying pan, heat the oil over medium- high heat. Add the chicken and cook until brown, about two minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.

3. Add the garlic and onion to the frying pan, stirring for about two minutes. Add the mushrooms and stir another two minutes. Add the potatoes and carrots. Sprinkle with salt and pepper, sauté about five minutes.

4. Cover the pan, reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook about 30 minutes. Before serving, add in the thyme.

Source: reluctantentertainer.com

Roasted Maple Sprouts With Hazelnuts

Vegetarian | Gluten Free | Healthy

Ingredients:

200 grams Brussels sprouts

8 baby potatoes (200 grams)

50 grams of blanched hazelnuts

100 grams of pomegranates

2 tablespoon of maple syrup

1/2 teaspoon of chilli flakes

Directions

1. Preheat oven to 180 degrees Celsius

2. Slice the sprouts in half and then the potatoes into eights (roughly the same size as the potatoes).

3. Place the sprouts and potatoes in a baking dish. Sprinkle the chilli flakes, salt and pepper over, and drizzle olive oil on top.

4. Cook for about 30 minutes, until a golden brown forms.

5. Add the hazelnuts. Place tray back into oven for another eight to 10 minutes.

6. Remove tray from oven. Drizzle maple syrup over the Brussels and potato mix, stir in the pomegranates.

Melted Snowman Oreo Balls

Vegetarian

Prep: 40 minutes

Serves: about 40 balls

Ingredients

1 package/8 ounces brick cream cheese, softened

36 oreo cookies, regular size, finely crushed

16 ounces vanilla candy wafers or melts, melted

48 mini oreo bite size cookies

Decorations: coloured icing or gel

Directions

1. Mix cream cheese and cookie crumbs until well blended.

2. Shape into 48 (1-inch) balls and place in single layer in pan. Freeze for a minimum of 20 minutes.

3. Dip cooled balls into melted coating using a fork.

4. Place in shallow waxed paper-lined pan. Allow excess coating to pool at bottom of each ball.

5. Decorate with remaining ingredients (i.e. faces for snowman, mini oreo as hat).

6. Refrigerate for an hour or until firm.

Source: the-girl-who-ate-everything.com

Italian Roasted Mushrooms And Veggies

Vegetarian | Gluten Free | Healthy

Prep: 30 minutes

Serves: 6

Ingredients

1 pound cremini mushrooms, cleaned

2 cups cauliflower, cut into small florets

2 cups cocktail tomatoes

12 garlic cloves, peeled

2 tablespoons olive oil

1 tablespoons Italian seasoning salt and pepper to taste

1 tablespoon fresh parsley, chopped

Directions

1. Preheat oven to 400 degrees Fahrenheit

2. In a bowl, add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper, toss until well combined

3. Dump the veggies on to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes, until mushrooms are golden brown and cauliflower is fork tender.

4. Garnish with fresh parsley before serving.

Source: jocooks.com