As December blankets our world in a shimmering layer of holiday magic, our young culinary enthusiasts have been busy stirring, sifting, and sprinkling their way through a global gastronomic adventure! 🌍✨
So, grab your aprons and curiosity, dear readers, as we embark on a mouthwatering journey that transcends borders and celebrates the universal language of food. Let's dive into our favorite holiday recipes, lovingly prepared and passionately shared by our talented young chefs this December.
Bon Appétit and Happy Holidays!
CHOCOLATE AND AVOCADO PUDDING
3 ripe avocados
1 cup milk
1 tsp vanilla extract
1⁄4 tsp ground cinnamon
1⁄2 cup honey
1⁄4 cup unsweetened cocoa powder
Pit and peel ripe avocado and place in a food processor or blender.
Add milk to desired consistency, add vanilla, cinnamon, honey, and cocoa powder.
Pulse the mixture until very smooth and creamy.
Serve in glasses. You can decorate it with berries, holiday candy or top with chocolate chips!
1⁄2 cup uncooked white rice
1⁄2 tsp of cinnamon
1 cup milk
4 oz (1/3 can) evaporated milk
4 oz (1/3 can) sweetened condensed milk
3 and 1/3 cups water
Ice and cups for serving
Soak the rice and cinnamon stick in 1 cup of water for 20 minutes. After soaking, blend water, rice and cinnamon stick until mixture is smooth.
Allow to settle, and then slowly pour liquid into a bowl, so that the solids stay in the bottom of the blender.
Add the remaining water (2 1/3 cups), milk, evaporated milk, and condensed milk to the bowl.
Stir mixture with a spoon and blend until smooth.
Pour into individual cups over ice and sprinkle with cinnamon if desired. Enjoy!
10 tbsp unsalted butter unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt optional
In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
Add confectioners sugar and salt; mix until combined.
Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
Shape the dough into a rectangular prism, wrap in plastic and chill until firm.
Preheat oven to 350F. Use knife to cut 1/2 inch thick slices
Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
Use a fork or skewer to indent a pattern onto the top.
Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
Transfer to a wire sheet to cool.
OAT MILK EGGNOG
1 cup of oats
1/2 cup sweetened condensed milk
3 cups of cold water
2 tsp cinnamon
1 tsp nutmeg
2 tsp vanilla extract
Measure oats, water, and cinnamon into a blender. Let soak and then blend until mixed.
Let mixture sit until large chunks have settled to the bottom. SLOWLY pour liquid into large bowl, allowing the solids to stay on the bottom.
Measure and add nutmeg, vanilla, and sweetened condensed milk to the bowl and whisk until well combined.
Pour into small plastic cups and top with a sprinkle of cinnamon, if desired. Enjoy!
KOLACZKI THUMBPRINT COOKIES
1 cup of flour
1⁄3 cup butter
4 oz cream cheese
1⁄4 tsp vanilla extract
3 tbsp sugar
1⁄4 cup of strawberry jam
Preheat oven to 350°F.
In food processor, mix butter, cream cheese, vanilla and 1 tbsp sugar until creamed together.
Add mixture to bowl. Add flour slowly and mix until combined. Dough should be thick.
Evenly divide the dough. Roll each dough piece into a small ball then use your thumb to make a large indent in the middle of their cookie.
Place cookies on greased baking sheet. Bake cookies for 11-13 minutes or until very lightly golden brown.
Let cookies cool, then let students add 1 tsp of jam to the indentation on the cookie.