Just because the holiday season is over doesn’t mean you should stop eating these delicious treats that keep you warm during winter. Our columnist, Becca Boyd of “Home Beccanomics” has some tasty winter foodie ideas.
Pumpkin and Walnut Steel-Cut Oatmeal – serves 16
Ingredients:
- 4 tbsp unsalted butter
- 15 oz can of puréed pumpkin
- 2 large eggs
- 2/3 c maple syrup
- 4 c milk or almond milk
- 2tsp vanilla
- 1tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 c raw steel cut oats
- 1 c walnuts, chopped
Directions:
- Heat oven to 375 degrees. Spray a 9×13 pan with nonstick spray
- Melt butter in large glass mixing bowl. Add pumpkin and whisk to combine
- Add eggs, maple syrup, milk, and vanilla. Whisk to combine.
- Add pumpkin pie spice, baking powder, and salt. Whisk to combine.
- Stir in oats. Transfer to prepared pan. Bake for 30 minutes. Sprinkle with walnuts, and bake for another 30 minutes. Let cool slightly and serve.
Bittersweet Chocolate Almond Toffee
Ingredients:
- 2 c sugar
- 1/2 c butter
- 1/2 c water
- 1/2 tsp kosher salt
- 1 tsp vanilla
- 1 c bittersweet chocolate chips, chopped
- 1 c almonds, chopped, roasted, and salted
Directions:
- Line in a large, flat, baking sheet with parchment paper.
- Combine sugar, water, and butter in a small, heavy saucepan over medium heat. Stir until butter melts and mixture is combined.
- Bring to a boil. Cook without stirring until syrup turns golden brown and bubbles become small. Remove from heat and stir in salt and vanilla.
- Pour mixture onto parchment lined sheet and spread to desired thickness.
- Let toffee cool at room temperature about 30 seconds then sprinkle with chocolate. Let sit 3-5 minutes and then spread melted chocolate over caramel
- Sprinkle chocolate immediately with almonds. Let sit at room temperature at least one hour or until completely cool. Break into pieces
Looking for more delicious recipes? Check out The WC Press online for more information!
