Cococlectic Tastes

Lined up neatly on the mantel in one carefully manicured row, the thick card stock shimmered with foil appliques, glitter, glossy photos, puffy stickers. Printed or handwritten, each holiday card is a gift of the highest order. The thoughtful messages, updates on life events and bright wishes for the future, come straight from the heart. When I would simply ask to exchange greeting cards if prompted for a holiday wish list, it wasn’t to be rebellious nor frugal, but a genuine love of that time-honored practice. Over the years though, like so much of the pure glee this season holds during childhood, life tends to get in the way, making it a torturous mad dash to stuff that stack of envelopes into the mailbox before time runs out. That’s why I’ve slowly start shifting to the fledgling movement of sending New Year’s cards instead, and that’s why I’m also advocating New Year’s shopping and gifting, when Santa doesn’t quite deliver.

Amidst the subscription box boom, there are some real treasure chests to be found, and Cococlectic is one of them. Chocolate is never a hard sell so in case the presents don’t all make it under the tree in time, the promise of a monthly cocoa bonus is a foolproof, and quite cunning, way to buy a bit more time. Four full-size, single origin bars are bundled in each package and sealed with a stately wax impression, almost like an built-in stamp of approval.

Each assortment is guaranteed to delight with exclusive artisan treats. No matter the feature, the highlighted dark chocolates are always vegan, fair trade, soy-free, gluten-free, and tree-nut free. That also means extraneous ingredients are kept to a minimum, leaving your attention entirely focused to the quality of the cacao. Those notes of caramel, coffee, fruits, flowers, wine, earth, and more that you’re tasting come solely from the bean; a bold new world of nuanced flavors awaits you in each burnished square.

Cococlectic only ships during the cooler winter months to avoid a potentially disastrous meltdown in transit, so when you take that into consideration, you’re actually right on time to take advantage of of such a gift. Get $10 off any Cococlectic Membership subscription when you use the coupon Code SWEETVEGAN at checkout. Finish off the year on a sweet note to share with others or savor all by yourself.
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All Hail Wassail

Cheers, to the drink that’s worthy of a toast in and of itself! “Wassail” was actually an Old Norse salutation meaning “be well,” spreading merriment and good spirits, long before it ever became a drink spiked with them. Typically red wine but occasionally beer and cider join the festivities as well. Regardless of the base, the warm, spicy blend of seasonings have come to define wassail today, inextricably linking it with the flavors of Christmastime. Just like chai or pumpkin pie, every mix is a little bit different, balancing a unique bouquet of floral, hot, sweet, and earthy tastes; a delicate harmony as distinctive as the deft hand holding the whisk.

There’s a lot to be said for the complex nuances of every different batch, but just as many reasons to recommend the consistency and reliability of a set approach. When you nail down the perfect combination, it quickly becomes one tradition you can’t mess with. For ease and nostalgic comfort, there’s no beating the wassail mix from Rodelle Kitchen. Like clockwork, I’ve been emptying those jars every winter since I first discovered this secret shortcut. Robust, sweet but not sugary, it’s a staple for serving up some instant holiday cheer.

While I would never mess with an essential, tried-and-true ingredient like this, I certainly would mess with the format.

Sandwiched between disks of buttery, flaky biscuit dough, the spicy seasoning turns into the delicious, edible spackling paste holding together a loosely glued loaf, just waiting to be ravaged. Rip apart the pieces at the seams, still warm and covered in a light, lemony glaze for greatest effect. The aroma is transportative but the taste is like nothing else.

Lightly caramelized from the heat of the oven, this singular spice mix needs no additional ingredients to sing. Alcohol need not apply to turn any gathering into a party when this fun, festive loaf hits the table. Even if it’s just plain apple cider, I’d definitely raise a glass to that!

Wassail Pull-Apart Bread

Biscuit Dough:

3 Cups All-Purpose Flour
1/4 Cup Granulated Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Vegan Butter
1 1/2 Cups Plain Non-Dairy Milk
1 1/2 Teaspoons Apple Cider Vinegar

Wassail Filling:

1/2 Cup Wassail Mix
1/2 Cup Unsweetened Applesauce

Lemon Glaze:

2 Cups Confectioner’s Sugar
1 – 2 Tablespoons Lemon Juice

Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.

The dough is prepared exactly like any batch of biscuits at first, so start by combining the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut the butter into small pieces, drop them in, and use a fork, pastry cutter, or your fingers to slowly incorporate the cubes. The resulting mixture should be the consistency of coarse crumbs, with no chunks of butter remaining that are any bigger than the size of peas. Pour both the non-dairy milk and vinegar in together, stirring gently just until everything comes together into a cohesive, slightly shaggy ball.

Press the dough out onto a lightly floured surface to about 1/2 an inch in thickness. Use round cookie cutters, approximately 4-inches in diameter, to stamp out circles, re-rolling scraps and cutting them to fit until the dough is entirely used up.

To assemble to loaf, start by stirring together the applesauce and wassail mix until smooth. Take one round of dough and smear around a 1 – 2 teaspoons of the filling, to cover. With the naked side facing out, line this up flush with the heel of the loaf pan; it’s easiest to stack the pieces if you tip the pan on the short end, allowing gravity to help keep the rounds together until the pan is full. Repeat with the remaining dough, flipping the final piece so that the uncovered side is also facing out.

Bake for 24 – 28 minutes, until deeply amber brown all over. Let cool for at least 5 minutes before applying the glaze. If you glaze it while warm, it will soak in, but if you want it to be more visible and sit on top, wait for it to cool completely.

Make the glaze by simply whisking together the confectioner’s sugar and lemon juice, adding more or less liquid until it reaches your desired consistency. Pour generously over the finished bread and raise a toast, to your health and happiness!

Makes 1 Loaf; 8 – 10 Servings

Printable Recipe

10 Out of 10, Would Bake Again

Cookies, cookies everywhere, and not enough time to bake! We’re in the final stretch of the Christmas preamble, which means it’s now or never for holiday cookie platter planning. The options are truly endless, as every blogger and their best friend has the “perfect” recipe that will change your life, must go on your list right this minute, and may very well be the secret to world peace. Hyperbole aside, there are really no bad cookies out there, especially when given as a gift of good will, so we can all take a minute to review the options calmly, methodically, without going down the rabbit hole in search of the mythical “best” Christmas cookie.

My criteria for determining the ideal Christmas cookie assortments are slightly different from everyday cookie rules:

  1. They must be somewhat sturdy to keep their composure in transit.
  2. Nothing excessively messy, sticky, or smelly, so they don’t contaminate other cookies on the same tray.
  3. Festive, seasonal flavors always get the edge, of course. They should be special, to suit the occasion, after all!

So without further ado, here are my top ten recommendations for holiday cookie supremacy. Are they the very best out there, bar none? I’ll let you decide for yourself…

Brownie Crisps are like chocolate cookie brittle; the perfect mashup between classic peppermint bark and baked goods is waiting to happen if you just swap the chopped walnuts for crushed candy cane pieces.

Ultimate Vanilla Bean Cut-Out Cookies definitely make the cut, because it wouldn’t be Christmas without some sort of sugar cookies. Soft and tender yet structurally sound to meet the demands of more complex shapes, they’re the optimal blend of form and function.

Pumpkin Spice Blondies sing with warm spices to complement everyone’s favorite orange gourd. That said, try switching it up with sweet potato puree if you’ve already had your fill of pumpkin by now.

Persimmon Oatmeal Cookies are a slightly unconventional twist on the classic, which is always appreciated in a sea of unchanging traditional treats. Lightly iced, soft and sweet, it’s an easy way to introduce a new fruit to recipients yet to venture outside of the tried-and-true assortment.

Maple Ginger Sandwich Cremes will satisfy the sweet teeth of everyone on your list. Rich maple flavor carries these surprisingly soft cookies, accented by the subtle warmth of ginger.

Gingerbread Cut-Out Cookies with either chai or classic spicing are boldly flavored, crisp, and sturdy cookies that retain their shape when baked, travel well, and make a solid foundation for edible buildings. Make a village or just a herd of fawns; they’ll all be demolished in short order.

Pistachio Praline Linzer Cookies are dressed to impress, glittering on the outside with decorative pearl sugar and glittering on the inside with caramelized pistachio paste. These are real show-stoppers that could proudly crown any platter.

Christmas Popcorn Bars are a quick and easy way to add color, texture, and a dash of fun to your assortment. Like popcorn balls but more consistent in shape, and fewer sharp kernels to contend with, they’re a great option to have the kids help create, too.

1-2-3 Peanut Butter Cookies are clutch when you’ve run out of time, ingredients, and energy. They literally take just three ingredients that are probably already sitting in your pantry, are gluten-free, and universally loved. You can even transform them into classic Peanut Butter Blossoms by sticking chocolate nonpareils in the center before baking.

Chocolate Spritz Cookies take advantage of those old-school cookie presses that only come out once or twice a year, but their effortless elegance will make you reconsider that limited utility. Candy cane filling glues these cocoa morsels together, but if you’re already over “minter” (mint-winter,) omit the candies in favor of orange zest for an invigorating citrus punch.

I could go on, but sometimes it’s better to keep it simple, limiting the options to only the best, rather than exploring the full scope of wildly divergent possibilities. See anything here that catches your eye or makes your mouth water? Do you have your holiday baking game plan down pat?

So with these aces up your apron sleeves, preheat your ovens and start softening your vegan butter… The baking season is here, and it’s time to make to make the days sweet!

Vital Hit

No one could ever accuse the preeminent pioneer in blending technology, Vitamix, of being too limited in its scope, and yet the industry leader continues to innovate with cutting edge adaptions to the original. Seemingly out of left field, the Vitamix Aer Disk Container has landed to pulverize the competition in an entirely different way. The famously razor-sharp blades are replaced here by a perforated disk, designed not to chop and puree, but to whip, foam, muddle, and emulsify. Rigorously testing out each prime function with unscientific glee, my 10-year old classic 5200 base felt like a brand new toy all over again.

No need to lug out the stand mixer anymore to put a fancy finishing touch on your desserts. Instantly churn out whipped coconut cream, fresh and fluffy, firm enough to stand at attention in high peaks, with just the flip of a switch. That said, my greatest disappointment in this trial was in an attempt to make meringue; even the thickest aquafaba refused to do more than bubble and foment from the agitation. There is clearly a trick to this whip, but I haven’t unlocked all the secrets yet.

Cold foam is all the rage these days thanks to the relentless marketing push from Starbucks, who now whip it up in a variety of flavors. The thing is, they don’t offer a dairy-free option! As with making lattes, different brands can create very different results, but a bubbly beverage takes just a flip of the switch, no matter your “milk.” Start with at least 1/2 cup of steamed liquid, fully covering the disc, for most effective frothing. Compared to a dinky handheld electric whisk, this matrix of trapped air bubbles is much denser, consistent, and long-lasting.

Muddling is really not my style, as I rarely drink, let alone create cocktails, and let’s not even start with the alternate meaning of the word that alludes to my typically jumbled, disorganized state of mind. However, I quickly found that there’s much more to the concept than just mojitos and caipirinhas. Lemonade made with whole citrus means no zesting, no juicing, no waste and no mess. This trick works for plain old, straight-up fresh orange juice, too. Equal parts lifesaver and party starter when summer rolls around, you can even pop a handful of ice cubes in there to instantly chill your brew without crushing or diluting while you’re at it. It’s a nifty trick designed to wow a crowd, since it works best when you start with at least 1 1/2 – 2 cups of liquid to keep the citrus slices moving.

Water and oil, sworn elementary enemies, would never be caught dead mingling in public, let alone wrap each other up in a full, cohesive embrace. It takes considerable force to smooth things over in a proper vinaigrette, hollandaise, or mayonnaise, with every additional drop threatening to break this uneasy truce. Just call VitaMix a seasoned peacemaker because the Aer has some impressive diplomacy skills. While the standard canister can ace this test as well, I was genuinely surprised to find more consistent results with the risk of over-processing safely out of the picture. Notice that the herbs and spices remain fully intact in the mix despite the merciless blending, allowing each component to shine more brightly within the harmonized liquid mix. Joining balsamic with EVOO harmoniously, till dinner do they part, my dressing game has never been smoother.

Compatible with all full-size (Classic and Smart System) Vitamix blenders, there’s officially nothing this indispensable tool can’t whip into shape. Like any other Vitamix attachment, the Aer Disk Container can clean itself in 30 – 60 seconds with just a drop of dish soap and a quick bliz, no disassembly required. If that’s not a gift that keeps on giving, I don’t know what is.

This review was made possible as a collaboration with Moms Meet and Vitamix. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Cutting the Mustard

Cornbread in any form is an easy sell. Buttery, golden crumbs that cling to the fork and sop up the richest stews like a savory sponge, it’s the side dish that can easily steal the show. I’ve never met a cornbread that wasn’t at least passable when smothered with a generous smear of vegan butter, but the very best versions are always paired with a touch of maple sweetness. Inextricably linked to the sticky syrup in my mind, this is how I first remember eating cornbread, back in my elementary school years. It was on a field trip to a maple tree grove where we indulged in samples of freshly tapped and concentrated, still warm maple syrup, stirred into milk and drizzled over squares of tender cornbread. Ever since that fateful day, there’s been no match to that simple serving suggestion.

That’s not to say that there’s no room for improvement.

Start by adding a bold punch of heat in the form of Colman’s Mustard. A riff on classic honey mustard, this sweet and spicy sensation isn’t just blended in, but swirled in thick, undulating ribbons, marbled throughout the classic golden loaf. Straddling the line between cake and bread, it has just the right pepper bite to accentuate, not overpower, that delicate balance.

Follow Colman’s Mustard on Instagram for their 12 days of giveaways, and don’t forget to scoop up some spicy rebates on Colman’s Mustard through iBotta next time you stock up.

Mustard-Maple Swirled Cornbread

Mustard-Maple Swirl:

1/4 Cup Grade B Maple Syrup
1/4 Cup Coconut Oil, Melted
2 Tablespoons Colman’s Prepared Mustard
1/4 Cup All-Purpose Flour
1 Teaspoon Ground Flaxseeds

Cornbread:

1 Cup All-Purpose Flour
2/3 Cup Coarse Ground Cornmeal
1/3 Cup Whole Wheat Flour
1 1/4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1 (14-Ounce) Can Corn Kernels, Thoroughly Drained
1 (14-Ounce) Can Full-Fat Coconut Milk
2 Tablespoons Grade B Maple Syrup
2 Teaspoons Apple Cider Vinegar

Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.

Prepare the mustard-maple swirl first by whisking the maple syrup, melted coconut oil, mustard, flour, and ground flax together in a small bowl. Stir until smooth and set aside.

To make the cornbread base, grab a medium bowl and combine both flours, cornmeal, baking powder, baking soda, salt, and pepper. Add in the corn, tossing to coat all the kernels with the dry ingredients to prevent them from simply sinking to the bottom of the loaf while baking. Separately, briefly mix together the coconut milk, maple syrup, and vinegar before adding the wet mixture into the bowl of dry ingredients. Use a wide spatula to bring the two together with as few strokes as possible. It’s perfectly fine to leave a few errant lumps in the batter!

Transfer the cornbread batter to your prepared loaf pan. Spoon dollops of the mustard-maple swirl at random on top and use a thin knife or wooden skewer to marble it throughout.

Bake for 32 – 38 minutes, until golden brown around the edges and a toothpick inserted in center comes out clean. Let cool completely before serving.

Makes 8 – 10 Servings

Printable Recipe

This post was made possible thanks to the support of Colman’s Mustard. All content and opinions are unbiased and entirely my own.