Recipes for Comfort during the Winter Season
Warm Spiced Apple Smoothie (Renata Richardson)
Ingredients:
2 small apples or 1 medium apple - no need to peel, just core and dice.
1/2 cup of milk or plant-based
1/2 cup of water
1/4 cup of yogurt, Kefir or Cottage Cheese
1/4 cup of large flake or quick oats
1 1/2 tablespoon of maple syrup, honey or coconut sugar
1 tablespoon of hemp hearts, or flax meal (optional)
1 tablespoon of all-natural peanut butter or another nut or seed butter of your choice
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
a pinch of salt to taste
How It's Made
In a microwave-safe measuring cup or in a small pot on the stove, heat the milk and water until hot, about 1 and a half to 2 minutes in the microwave.
Core and dice the apples, leave the skin on the fibre benefit, they blend in smoothly.
Add the apples and hot milk/water to a blender; a personal-size blender is perfect for this. You can also use a handheld immersion blender, but it may not get as smooth.
Add the remaining ingredients.
Blend until smooth, at least one minute on high.
Pour into a pretty cup or glass and sprinkle a pinch of cinnamon on top. If you are on the go, pour into a thermos-style container to take with you.
Refrigerate leftover; they are delicious reheated or cold.
Soft Italian Amaretti Cookies La Cucina Di Serena
Overview
These amaretti are tender, chewy, and naturally gluten-free. They use almond flour and whipped egg whites for a light texture, with a hint of citrus and floral almond notes.
Ingredients
2 cups finely ground almond flour
1 cup powdered sugar
2 large egg white
1/2 tsp almond extract
1/4 tsp orange blossom water (optional)
Zest of 1 lemon
Pinch of salt
Extra powdered sugar for rolling
Instructions
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a bowl, whisk almond flour, powdered sugar, salt, and lemon zest until evenly combined.
Whip egg whites: In a separate bowl, beat egg whites to soft peaks. Add almond extract and orange blossom water.
Fold gently: Use a spatula to fold the egg whites into the almond mixture until a sticky dough forms.
Shape cookies: Scoop 1 tbsp portions, roll into balls, and coat lightly in powdered sugar.
Bake: Place on the sheet 2 inches apart. Bake for 20–22 minutes until tops crack and edges are set.
Cool and store: Let cool completely. Store in an airtight container for up to 5 days.
Tip: These cookies deepen in flavor after 24 hours. Perfect for gifting or pairing with espresso.
Christmas Sugar Sprinkle Cookies Nonna Clarissa
Overview
These drop-style sugar cookies are soft, buttery, and festive — no rolling or chilling required. Perfect for kids and holiday decorating.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup red and green sprinkles
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugar: Beat until light and fluffy, about 2 minutes.
Add eggs and vanilla: Mix in egg, yolk, and vanilla until smooth.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt.
Make dough: Add dry ingredients to wet and mix until just combined.
Add sprinkles: Fold in sprinkles gently.
Scoop and bake: Drop 1 tbsp portions onto a baking sheet. Bake 10–12 minutes until edges are set.
Cool and decorate: Let cool fully. Optionally, drizzle with icing or add more sprinkles.
Variation: Add 1/4 tsp peppermint extract for a minty twist, or roll in colored sugar for sparkle.
