Savor The Season: Three Super Simple Winter Recipes

By Zaire D. Armstrong
January 21, 2014

A warm night by the fire, the light chatter of family and friends, and the glint of dangling fairy-lights that adorn the festively decorated room. The only thing missing from this pleasant scene is, you guessed it, food. But fear not! The Oracle provides all the answers, including three super simple winter themed recipes.

All will be cooked in under 30 min with four ingredients or less.

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 Cinnamon Pumpkin Rolls

Four simple ingredients come together in this absolutely delicious combination. You might find yourself with sticky fingers and in a bit of a food-coma after this one, but I promise you, it’s worth it. A festive twist on a classic sweet, we present: Pumpkin Cinnamon Roles.

INGREDIENTS:

1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/4 cup pumpkin butter (I use Trader Joe’s brand)
3 tablespoons brown sugar
1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter.

3. Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 10 slices. Place slices, cut side down, in a greased 8 x 8 baking dish.

4. Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.

(Optional: Cream Cheese Frosting)

3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioner’s sugar
1/2 teaspoon vanilla extract
1 tablespoon milk (more if you like a thin frosting)

Maria Lichty came up with this recipe on her blog Two Peas & Their Pod – a cute “foodie” website that features a variety of recipes, both original and non original.

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Baked Hot Chocolate

Yet another twist on a winter classic, this “Baked Hot Chocolate” is the perfect addition to a cold night spend cozying up inside. Even better, only four ingredients are needed.

INGREDIENTS:

9 ounces semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into cubes
4 eggs
¼ cup granulated sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F. Arrange four 1-cup ovenproof mugs or 8-ounce ramekins in a baking pan or roasting pan.

2. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk occasionally until smooth. Remove from heat and set aside.

3. Stir the eggs and sugar together in a mixing bowl, then set the bowl over the simmering water. Stir until warm to the touch.

4. Remove from heat. Beat the egg mixture with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Gently fold the egg mixture into the chocolate mixture.

5. Divide the batter evenly into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake until the tops lose their glossy finish, 15 to 20 minutes. Carefully remove the cups from the pan.

6. Serve warm or at room temperature with marshmallows or whipped cream, if desired. You can refrigerate the baked hot chocolate for up to one day. To reheat, bring them to room temperature and then set in a 350-degree oven until warm, about 5 minutes

(yield: 4 servings)

This recipe was also borrowed from a separate website, Brown Eyed Baker. The author, Michelle, features new dessert recipes nearly every day. She also offers the occasional how-to for a savory snack or meal, and has a particularly extensive list of yummy vegetarian dishes.

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Vegan Truffles 

For all you vegans out there, here’s one for you. These “Vegan Truffles” are a nutritious alternative to a sweet treat, and will leave you feeling healthy and satisfied. It’s hard to find vegan recipes with so little ingredients, so take heed of this effortless rarity. Best of all, these little balls of goodness are the perfect Valentine’s Day treat!

INGREDIENTS:

1/4c coconut milk
2c vegan chocolate chips
1/4c + 2T coconut oil
1/3c cocoa powder, ground nuts, or coconut flakes

DIRECTIONS:

1. Heat the coconut milk in a double boiler, then stir in the chocolate chips and coconut oil until everything is completely combined.

2. Transfer the mixture to a shallow bowl and refrigerate until it’s cooled all the way through.

3. Use a spoon or melon baller to create your truffles, and roll each one in cocoa powder, nuts, or coconut before transferring to a storage container. Your truffles will keep in the fridge for 2-3 weeks.

Care2.com’s food section is full of recipes and foods to promote particular heath concerns from various sources. For any readers with particular dietary restrictions or sensitivities, I strongly recommend this website.

If you try any of these recipes, please let us and your fellow Archer-Chefs know what you think in the comments below.