Friday, November 10, 2017

Gingerbread Cookie Dip

This holiday recipe for Gingerbread Cookie Dip is perfect for a dessert table at a family party or to share with friends. Or to eat with a spoon.


I am sharing a new, holiday-inspired dessert recipe today - because it's Friday; it was 20 degrees this morning; it's SNOWING; and the holidays are only a few short weeks away. Who has started Christmas shopping? I have one item purchased so far. But I have a list.


This dip is easy to make with only a handful of ingredients. I lightened it up slightly and added protein by including Greek yogurt, but this is not a diet recipe. It also includes full fat whipped cream cheese and crushed cookies. When making holiday desserts, I don't like to skimp.


This no-bake dip can be made in 5 minutes and works best if you use a stand mixer or hand mixer to whip all the ingredients together.


Enjoy and happy Friday!

Gingerbread Cookie Dip
Yields: 6+ servings

Ingredients:
1/3 cup whipped cream cheese
1/3 cup Greek yogurt + 2 Tablespoons
1 cup whipped topping
1 Tablespoon blackstrap molasses
2 Tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground all spice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
5 small ginger cookies, crumbled

Topping:
Whipped topping
1-2 crumbled ginger cookies

Directions:
*Mix all ingredients in a stand mixer or hand mixer, until combined.
*Serve with ginger cookies and your favorite fruit.
*Keep refrigerated - this dip will last a few days if chilled.

Monday, October 30, 2017

Pumpkin Spice + Hazelnut Latte

This Pumpkin Spice and Hazelnut Latte is a delicious, healthier version of a pumpkin spice latte using home-brewed coffee or espresso, pumpkin puree, hazelnut milk, spices and maple syrup. This coffee drink is vegan since it uses hazelnut milk.


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I tried a new vegan pumpkin + pecan latte at a coffee shop over the weekend that used pecan milk instead of almond or soy. I'm not vegan but I usually order almond milk in my coffee because I prefer the taste over cow's milk. The pumpkin flavors combined with pecan milk were SO delicious that I wanted to re-create the drink at home as soon as possible. I couldn't find pecan milk at the store, but I picked up a container of Hazelnut Milk instead and it was just as delicious.


I am always looking for new combinations using my favorite goard and this new pumpkin spice latte recipe might be my favorite for 2017. However - I admit I'm not a huge fan of the typical coffee shop Pumpkin Spice Latte. The drink is usually overly sweet, rarely contains real pumpkin, and leaves me feeling sluggish instead of awakened {which is what I'm going for with my daily coffee - not a sugar bomb}.

For this coffee drink, I opened a brand new bag of coffee beans that's one of my favorites - the Winter Blend from Whole Foods. I found this bean blend back in stores over the weekend. This pound of coffee should last me at least a few weeks ;)


This coffee drink took me less than 10 minutes to put together. I cooked hazelnut milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin spice in a small sauce pan for a few minutes on medium-low heat, whisking often. I used a milk frother to whip up the milk-pumpkin mixture before stirring in my coffee.


This Pumpkin Spice + Hazelnut Latte was the perfect start to a blustery Monday. Hazelnut milk has a delicious, slightly nutty flavor that is a great complement to pumpkin. I'll be making another latte tomorrow to celebrate Halloween.


Pumpkin Spice + Hazelnut Latte
Yields: 1 latte

Ingredients:
1 cup hazelnut milk
2 Tablespoons pumpkin puree
1 Tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup coffee or 1-2 shots of espresso

Directions:
1. Add hazelnut milk, pumpkin puree, maple syrup, vanilla extract and pumpkin pie spice to a small saucepan. Heat on medium-low for 3-4 minutes, whisking at least twice per minute.
2. Pour the milk and pumpkin mixture into a large coffee mug. Use a milk frother* to whisk the pumpkin and hazelnut milk mixture for 30-45 seconds, until thickened and frothy.
3. Add coffee or espresso and lightly stir until combined.

*Instead of a milk frother, you can use a blender or shake the milk/coffee mixture in a Mason jar to create a similar frothy texture.

My favorite coffee products:

Bean Envy Electric Milk Frother:


Capresso Coffee Grinder: