Here we are in December, and we feel like our heads are still stuck in mid-summer. Maybe it was the breakneck speed of our house and kitchen renovation throughout the summer and early fall, or the relentless pace of our jobs. Whatever the case, we’ve been in desperate need of margin, which we finally got the sweet taste of these past few days.
This margin has given us some time to come up with some ideas for you for the holiday season (which incidentally we’re having a hard time believing is really here!). We’ve come up with a few different ideas, most healthy, whole food, simple recipes. But we thought we’d get the holiday season started out right with a traditional, festive baked good: made with good old butter, sugar, and flour.
Here, we’ve combined our favorite ginger molasses cookies from last season with our coconut milk peppermint ice cream recipe to create a tasty sandwich (that happens to be dairy-free). You’ll have to carve out some time for this one – it’s best when the ice cream is made the day prior, and the cookies are fully cooled before assembly (we learned that the hard way!). They were a bit outside our traditional comfort zone with all the butter and sugar and advanced planning and fussy assembly, but one taste and they were worth it.
Next up are a few easy, natural (and gluten-free) treats that are still festive and fit for the holiday table, as well as an elegant entree for the holiday table. We can’t wait to share them with you.
Cheers to the holidays – may they be full of margin and joy for you!
What are your favorite holiday recipes? We’re creating a list of some ideas for our holiday page and would love to hear your favorites.
- 14-ounce can regular coconut milk
- 14-ounce can light coconut milk
- ½ cup honey
- 1 teaspoon vanilla
- 2 teaspoons peppermint extract
- Soft ginger molasses cookies
- 4 candy canes or assorted peppermint candies
- The night before serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, ½ cup honey, 1 teaspoon vanilla, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker (or make it without the machine). Transfer to an airtight container and freeze overnight.
- Make the ginger cookies. To make mini cookies as pictured above, roll dough into into ¾ to 1-inch balls. Cool cookies completely before assembly.
- To assemble, crush the candy canes by placing them in a sealable bag and crushing with a rolling pin. On each cookie, spread some peppermint ice cream; top with another cookie. Roll the outside of the ice cream with peppermint candies (or use your fingers to line the ice cream). Freeze in a sealable container. Serve frozen within a few minutes from removing from the freezer.