1/3 cup water
2 tablespoons unsweetened cocoa powder
3 cups almond milk, or other non-dairy milk
3/4 cup vegan or semisweet chocolate chips
1 tablespoon sugar, more to taste
1/4 teaspoon freshly grated nutmeg, additional nutmeg for garnish, if desired
In a medium saucepan, bring the water to a simmer.
Add the cocoa and whisk until mostly smooth.
Add milk and bring to a simmer.
Whisk until all the cocoa lumps are dissolved.
Add chocolate chips and sugar and whisk well, until the chocolate is melted and the mixture is smooth.
Whisk in nutmeg.
Top with marshmallows and grate some nutmeg on top.
Note: Inspired by a recipe on today show.com
1/2 cup non-dairy butter, softened
1/2 cup sugar (plus more for topping)
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree
1 1/2 cups unbleached all-purpose flour
1/2 Tablespoon cornstarch or potato starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg, grate fresh, if available
3/4 teaspoon ground cinnamon
1 Tablespoon unsweetened almond milk (or other non-dairy milk)
Preheat oven to 350°
Add softened butter to food processor; blend until smooth.
Add sugar, brown sugar and vanilla and blend until fully incorporated.
Add pumpkin and mix.
Sift dry ingredients into a mixing bowl.
Add to pumpkin mixture.
Mix until incorporated, being careful not to over mix.
Add almond milk and mix until a soft dough is formed.
Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight).
Scoop out heaping 1 Tbsp amounts of dough and roll into balls.
Place on a baking sheet, fitted with parchment paper, 2 inches apart to allow for spreading.
Dip a glass into sugar and then gently smash the cookie ball down into a disc.
Bake on the center rack for 10-12 minutes or until slightly golden brown.
Let rest on pan for a few minutes.
Then transfer to a cooling rack to cool completely.
Makes 22 cookies
Inspired by the Minimalist Baker
1 medium butternut squash
1 medium onion, cut into small wedges, about 1 inch wide
2 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon sage, dried
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries
1 cup toasted pecans or walnuts, optional
Preheat oven to 400°.
Peel squash. (A sturdy vegetable peeler works best.)
Using a heavy knife, cut the squash in half lengthwise.
Scoop out and discard the seeds.
Cut squash into 1 inch cubes.
Place in a medium mixing bowl.
Add the onion, canola oil, salt, nutmeg, sage, and pepper.
Mix the vegetables and spices until well coated.
Place the squash mixture in a shallow roasting pan.
Roast until the vegetables are tender and golden brown, about
45 minutes, stirring occasionally.
The squash should be firm, but not mushy.
Remove the pan from oven and add the cranberries and nuts, if using.
Toss lightly to blend.
Note: Oregano can be substituted for the sage.