Yummers.

We had our first real snowfall last night and woke up to a thin blanket of snow with gorgeous, big fluffy flakes still wafting down from the sky. If that sounds overblown and a bit too romantic... trust me. I'm not exaggerating here - the first snowfall is truly magical.

So! The holiday season is now officially here since this Christmas will be white and will also justify many delicious things to keep fingers and toes and bellies happy and warm. I've burned through most of my mulling spices and have already made several batches of our favorite holiday cookie. This morning I baked the first loaves of a sweet tea bread that is beloved (and so simple!) in my family at this time of year. And there will be more to come!

Here are a few recipes that are keeping us warm and sated as the winter season gets off to a snowy start...

Red Lentil Soup

Chocolate Chip Gingerbread Cookies
*Mods: I rarely have ginger root on hand unless I plan for it, but these are fine without. I also use 2 tsp pumpkin pie spice for a shortcut. And, I think these would be divine with some finely chopped candied ginger.
This could so easily be made vegan since gingerbread often omits eggs! Sub some Earth Balance for the butter, and vegan choc chips (carob, perhaps?) and you're set.

White Chocolate, Almond, and Cranberry Cookies

Basic Chicken Soup
Easiest prep for chicken soup that I've ever seen. Delicious.

Peppermint Bark

Spinach Casserole
*My modifications: saute chopped onion with garlic and spinach before mixing in with rest of ingredients, add whatever leftover grains you may have (I added couscous this week), vary your cheeses (goat cheese, anyone?!), and vary your dairy addition (I used a small scoop of sour cream instead of cottage cheese this week).

Roasted Brussels Sprouts
Halve your sprouts for a faster roasting time.

Scotch Bread
Combine 1/2 stick of butter, 1 box golden raisins, 2 tsp baking soda, 2 C boiling water. Let sit, covered, overnight.

In the morning:
Preheat oven to 350 degrees and beat 2 eggs with 1.75 cups of sugar.
Combine creamed eggs and sugar with raisin mixture.

Add 1-2 tsp cinnamon and about 3.5-4 C flour (I use half whole wheat and half all-purpose... I might try some oat flour next time). Add flour slowly. Batter will be stiff, but still workable.

Divide between 2 greased loaf pans or mini loaf pans. Be careful to not fill pans more than 2/3rds of the way or you'll have spillage whilst they bake... Sadly, I speak from many Decembers of experience on this one...

Bake regular loaf pans for 1.25 hours, mini loaf pans for 50-60 minutes.

There are many substitution possibilities. Different sweeteners could be used, different flours, the addition of nuts would be delicious, and some of the fat could probably be subbed out for applesauce.

We have this toasted with butter alongside scrambled eggs on Christmas morning every year. It's also great around 4pm with a cup of smooth black tea.

Puff vs. Puffins

I introduced Christopher to Peter, Paul and Mary this week by downloading their "Best of" album from iTunes.

He's now asking to listen to "Puff, the Magic Dragon" at all times. I should probably just change the iPod settings and let it run on repeat for a while. Lucky for us, all 4 of us enjoy the wise folk sounds of the legendary trio.

Actually, he asks for "Puffin the Magic Dragon." I guess it's all about your frame of reference...

"Yay, magic dragon song!"