It’s time to break out the slow cooker, but not for dinner! Use it instead to make big batches of soul-warming drinks! Slow cookers are great for gently mulling wine or cider, but they can also be used to make hot chocolate or lattes for your holiday party.
There are a few things you should keep in mind when using your slow cooker to make hot drinks.
4.22 / 5 Stars | 40 Reviews
by OOMPAH
“I came up with this fresh-tasting, spicy recipe one night as we fired up steaks smothered in a smoky hickory BBQ sauce on our new grill. The combination was a hit and this has definitely become a new favorite. We like our food spicy, so adjust the amount of chipotle and onion to suit your taste.”
It’s scientific fact that the most decadent hot chocolate needs the perfect dunking cookie. Last week, the hunt for this led me to assault family and friends with bold, high-stakes queries such as “would you rather dunk graham cracker flavored, snickerdoodle or gingerbread biscotti in your hot chocolate?” Don’t let it ever be said that the Smitten Kitchen shies away from the hard questions! Gingerbread was the clear winner, and while I aim to please, I couldn’t quite shake the feeling that a little snickerdoodle-style roll in cinnamon-sugar is never unwelcome in winter, and so it was.
This is gentle gingerbread; it’s not going to muddle your steamy cup of dark chocolate cocoa with molasses and cloves, but instead gently suggests a little winter spice. It’s as much a cookie as it is the ideal golden and crisp packet of December warmth, essential on 26 degree days like today (too soon, New York, too soon!) even if you, perhaps, after reading one too many articles about how Norwegian and Danish children go outside all winter, regardless of how cold it is, didn’t conclude that this meant that you and your small child should arrive at the schoolyard 30 minutes before the school bell to get your fix of “fresh air” and “nature exploration” and have still, 3-plus hours later, not warmed up.
… Read the rest of gingerbread biscotti on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to gingerbread biscotti | 48 comments to date | see more: Cookie, Photo, Winter
Every year when Hanukkah comes around, I always take on the challenge to cook up creative latke recipes. The classic potato-and-onion recipe is always great on the first few nights, but by the third night, I find that I’m craving something a little different. Here, I’ve swapped the starchy grated potato for some tender spaghetti squash and tossed it with fresh herbs, green onions, and Pecorino Romano — an easy (and gluten-free!) latke everyone will love.
4.71 / 5 Stars | 5 Reviews
by Lindsay
“Raw oysters in tomato juice and vodka, garnished with lemon.”
