Cozy Winter Recipes To Try This Season

In the early morning winter hours, it is nearly silent. Even in the middle of Grand Junction, there is rarely a sound. It is at this time of day I really find the ability to focus on the important things and celebrate them. Winter can be bleak for many; however, it can also be serene and joyous.

In the last few years, my husband and I have gravitated toward early morning celebrations, especially from late fall to early spring. It began as a wish to share a few moments alone together before getting to work, family gatherings or going to the big activity for the day. It allowed us to focus, even for a few minutes, on the most important thing in our lives with each other. We are lucky enough to usually have the same days off for the holidays, so this ability to celebrate together has become something I treasure.

In forging this new tradition, I have made some discoveries. First, the food should be made the day before, so there’s no rush to do much work in the morning. Additionally, it should be good with a warm holiday cocktail, tea, coffee or hot chocolate, so whatever mood you wake up in, you have a good pairing. Most importantly, if you have leftovers, they’re easily transformed into a post-nap snack. Many times, I make a hearty cake. I hope you can find a time this winter season to celebrate in a serene morning moment with someone you love.

PUMPKIN BREAKFAST CAKE

  • 2 cups pumpkin purée

  • 2 eggs

  • 3/4 cup sugar

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups whole wheat or oat flour

  • 2 tsp baking powder

  • 2 tsp baking soda

  • 1 tsp vanilla

  • 1 Tbsp ground cinnamon

  • 1 tsp each ground clove, allspice, ginger, nutmeg

  • Pinch of ground cardamom

  • Stir-ins: up to 2 cups seeds, nut pieces, dried fruit pieces or chocolate chips

1. Preheat oven to 350 degrees.

2. Cream together sugar, pumpkin and eggs. Gradually add dry ingredients (except stir-ins) until smooth. Batter should easily spread in a baking dish. If not, add up to two Tbsp milk. Using a wooden spoon, add additional fruit or nut pieces. I used chocolate chips, pecans, raisins and dried cherries.

3. Pour into a greased 9x13 or similar size baking dish.

4. Bake for 45 minutes or until cake is slightly firm and only has a few crumbs clinging to a toothpick when tested.

5. Glaze with cream cheese glaze, if desired.

CREAM CHEESE GLAZE (OPTIONAL)

  • 4 ounces softened cream cheese

  • 1 Tbsp softened butter

  • 1 tsp vanilla

  • 1 tbsp milk

  • 2-3 cups powder sugar

1. Cream together cream cheese, butter, milk and vanilla.

2. Slowly add powder sugar to desired consistency.

3. Serve drizzled over cake.

HOMEMADE HOT CHOCOLATE

SERVES TWO

  • 2 Tbsp heavy cream

  • 4 Tbsp milk, plus 1 1/2 cups milk, preferably at room temperature

  • 4 ounces chocolate of choice, in chips or pieces

  • Extra thick whipped cream

1. In a sauce pan heat cream, chocolate and 4 Tbsp milk on very low heat until smooth.

2. A few ounces at a time, whisk in the rest of the milk carefully to keep chocolate as smooth as possible. Heat to simmering.

3. Pour into cups, and serve with a generous pillow of extra thick whipped cream.

MULLED APPLE CIDER HOT TODDY

SERVES TWO

  • 2 cups apple cider

  • Mulling spices (in a bag)

  • 1 Tbsp honey

  • 3 ounces single malt whiskey

  • Cinnamon sticks for garnish

1. In a small saucepan, heat cider, mulling spices and honey to simmering. Simmer 10 minutes. Right before serving, add whiskey.

2. Pour into mugs, and garnish with a cinnamon stick.

Originally published in the Winter 2021-22 issue of Spoke+Blossom.

Kelly McGuireEat