I’ve always loved the New Year. A time for reflection. A time for resolve. A time for renewal.
But I have to admit…January can also be a little rough when the excitement of the holiday season fades and it’s back to reality. When the grey sky and rain can strike with a vengeance, and the winter blahs begin to hover in the distance.
But this year we had a treat – one that made this first month of the new year a little more special.
Snow started falling on a Sunday evening, and it just kept on coming down for the rest of the week.
And what a week it was…
A quiet morning in front of the fire. An array of baking– cinnamon roll pancakes, raspberry buns with crème fraiche frosting, buttery crumb cake, and cinnamon roll scones. A pot of soup bubbling away on the stove. A magical winter walk through the local park. A mug of hot cocoa topped off with freshly whipped cream and chocolate shavings. A hike through the snow for a pint of porter and a glass of cider at our favorite local deli.
A little interlude from everyday life – a free pass to settle in for a few days, put aside the “to do” lists, and simply enjoy the moment.
Snow Days
We woke up Monday morning to a blanket of snow covering our neighborhood and the call that school was cancelled.
As the snow piled up, it was clear we wouldn’t be heading out anytime soon, so I put on my cozy socks, turned on the fireplace, and headed into the kitchen to do a little winter baking.
Winter Baking
Cinnamon Roll Pancakes
My mom would always make us hot chocolate and cinnamon rolls when it snowed, and this cinnamon roll pancake recipe from Recipe Girl seemed like a fitting choice for our first snow day.
It’s an innovative take on the traditional cinnamon roll. Whip up a fluffy pancake batter, melt butter, brown sugar, and cinnamon together, and then add a spiral as the pancakes cook.
And the warm cream cheese drizzle on top – oh, wow!
We sat in front of the fire, sipping our hot cocoa, watching fat flakes drift to the ground, and enjoying the antics of the squirrels trying to clear a path. A perfect start to a snow day.
Cinnamon Sugar Scones
I absolutely love scones and this cinnamon sugar scone recipe by Smitten Kitchen has been on my “must try” list for a while. As our first day snow day turned into a second day off from work, I settled in for another round of baking.
What a fun process – creating a one-bowl dough base, rolling it out, topping it with a cinnamon sugar mix, and then folding it multiple times to create layers of sweet goodness.
Buttery and tender with just the right touch of cinnamon sugar, these scones were everything I’d hoped – and more.
I topped them off with a rich vanilla glaze. Yum!
New York Style Coffee Cake
Coffee cake is always one of my winter favorites, and I was excited to try this New York-style crumb cake recipe from Sally’s Baking Addiction. It’s a breeze to make and the extra-thick brown sugar cinnamon crumb was a hit. And yes, in my book, extra crumb is definitely a plus.
Raspberry Jam Buns with Crème Fraiche
True confession time. I come from a long line of talented bakers, and when it comes to cinnamon rolls, my grandma’s and mom’s were legendary. Unfortunately, I’ve yet to replicate their success.
I first spotted this raspberry buns with crème fraiche frosting recipe a couple years ago in Julia Turshen’s Small Victories cookbook, a book that holds a firm place in my all-time greats shelf. What especially intrigued me were her thoughts on yeast, an ingredient I’ve been hesitant to work with. “Don’t be afraid,” she writes. “It’s a tool, just like any other leavening ingredient.”
Good advice for baking – and life.
So, with a third “snow day” off from work, and a little unexpected time on my hands, I decided to give cinnamon rolls another go.
There’s something so elemental about kneading, proofing, and rolling out a dough – so calming and pure.
The verdict? Pretty darn good. I added a little too much flour to the dough, and next time I’d go with a cream cheese glaze, but we ended up devouring the batch. A warm cinnamon roll on a snowy winter day – pure bliss.
Julia offers a number of spin-offs from this recipe as well, such as classic cinnamon rolls, monkey bread, garlic buns, and herb-goat cheese buns.
As she writes in the introduction to the recipe, “The other thing I learned, a small true victory, is that once you stop being afraid of yeast, mastering a basic yeasted dough, like the one I’ve included here, means that everything from cinnamon buns to dinner rolls is within your reach.”
Oh, the possibilities – I can’t wait to try again!
From the Archives…
If you’re looking for more winter breakfast ideas, here are a few favorites that I’ve shared in previous posts. (Click on the image for a direct link to the recipe or the text for a link to the post in which it appeared.)
- Butter-toasted apricot oatmeal from Ruth Reichl’s My Kitchen Year
- Danish puff from my December Taste Bytes post
- Cherry almond scones from Leslie Mackie’s Macrina Bakery and Café Cookbook
- Citrus oat scones from Leslie Mackie’s Macrina Bakery and Café Cookbook
- Soft boiled-eggs with toast from Jessica Seinfield’s Can’t Cook Cookbook
- Pumpkin waffles with butter pecan syrup from my October Taste Bytes post
Winter Soups
When it snows, there’s nothing like a hot bowl of comforting soup to warm your stomach and soul.
Soup & Comfort
Of the many soup books in my cookbook collection, this one stands out. Soup and Comfort by Pamela Ellgen is packed with a diverse selection of creative and delicious recipes that are sure to be a hit with your family. Her personal stories, clear directions, helpful tips, and unique twists on classic favorites make this one a keeper.
Here are a few of my “go to” recipes from her cookbook (a special thank you to Pamela for graciously giving me permission to reprint two of them here – and please do check out her Surf Girl Eats blog).
Spicy Chicken and Sweet Potato Chowder
Chowder is always a must in the winter months, and this combination knocks it out of the park. Sweet potatoes, corn kernels, green chiles, and a spicy trifecta of cumin, paprika, and cayenne – oh, yes!
PrintSpicy Chicken and Sweet Potato Chowder
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, cored and diced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 quart chicken broth
- 2 cups peeled and diced sweet potatoes
- 2 cups fresh corn kernels
- 1/2 cup fire-roasted green chiles
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Sea salt
- Freshly ground black pepper
- 1/2 cup heavy cream
Instructions
- Heat the oil in a large pot over medium heat, add the onion, garlic, and bell pepper, and cook for 5 minutes or until the vegetables begin to soften.
- Push the vegetables to the side and cook the chicken for 5 minutes, stirring constantly, until lightly browned. Add the broth, sweet potatoes, corn kernels, chiles, cumin, paprika, and cayenne pepper. Season generously with salt and pepper. Bring to a simmer, cover, and cook for 15 minutes, until the sweet potatoes are just cooked.
- Stir in the heavy cream and cook for 5 more minutes.
- Chill, cover, and store leftovers in fridge for up to 2 days.
Notes
Feel free to use frozen corn kernels in this recipe. Simply defrost before adding to the soup.
Creamy Broccoli Parmesan Soup
You can’t beat a good broccoli soup, and this recipe is outstanding. The fresh broccoli takes center stage, and the addition of red chili flakes, lemon, and Parmesan cheese makes this soup shine. Quick to prepare, healthy, and tasty.
Kale, Cannellini Bean, and Sausage Soup
I saved the best for last – I could eat this soup over and over and never get tired of it. I’m not usually a huge fan of kale, but it absolutely works here, and I went full in on the heat factor as well, with the addition of hot Italian sausage and red chili flakes. This is packed with intense flavors that complement each other, and is exactly what I crave on a cold winter day.
PrintKale, Cannellini Bean & Sausage Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 links mild Italian sausage, casings removed
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 quarts chicken broth
- 2 (15-ounce) cans cannellini beans, drained, and rinsed
- Sea salt
- Freshly ground black pepper
- 1 bunch Lacinto kale, ribs removed, leaves thinly sliced
- 1 teaspoon red wine vinegar
Instructions
- In a large pot, break the sausage into pieces and cook over medium heat until browned. Add the onion and garlic and cook for another 5 minutes, until slightly softened.
- Add the chicken broth and beans to the pot, season with salt and pepper, and bring the liquid to a simmer. Cook for 15 minutes or until the beans are heated through.
- Stir in the kale and vinegar and cook for another 2 minutes, until the kale is wilted but still bright green.
- Chill, cover, and store leftovers in the fridge for up to 3 days.
Notes
Want a spicier soup? Use hot Italian sausages and consider adding a pinch of red chili flakes to really turn up the heat.
And a Few Other Soup Ideas…
If you’re looking for more winter soup ideas, here are a few favorites that I’ve shared in previous posts. (Click on the image for a direct link to the recipe or the text for a link to the post in which it appeared.)
- Avgolemono soup from Ruth Reichl’s My Kitchen Year
- Curried butternut squash soup from my first ever Cookbook of the Week: The Silver Palate
Venturing Out
A Walk in the Park
As much as I love hunkering down during a snow storm, I’m equally drawn to the outdoors.
So, we bundled up and spent a beautiful afternoon meandering through our local park…
Playing
Appreciating
Wandering
… and simply admiring the magic of a snow-covered landscape.
Whistle Stop
On our third snow day, the temperatures dropped even lower as the flakes tapered off, revealing stunning blue skies framed by evergreens clad in white.
Rather than brave the icy streets, we decided to hike a few miles to one of our community’s gems – The Whistle Stop.
There’s an impressive menu of sandwiches on offer, but I almost always stick with The Conductor – an epic combination of marbled rye, corned beef, sauerkraut, and Swiss cheese – reminiscent of a Reuben, but with a tangy peppercorn gourmaise spread in place of the traditional thousand island dressing. So good!
Craft beer and wine are The Whistle Stop’s specialty, and they have one of the finest collections in the area, along with a rotating tap menu and featured brewer nights.
Chris ordered a “Dark Persuasion” stout (Icicle Brewing Company), while I indulged in a pint of “The Bad Apple” cider (2 Towns Ciderhouse).
Great food, great drink, and great conversation – not a bad way to spend a snowy evening.
Digging Out
And then on the fourth day, even as the snow continued to fall, it was time to dig out and get back to work.
Cheers to 2020
As we headed back to school, all I could think about was what an incredible week it has been.
A time of reflection, a time of resolve, a time of renewal – the perfect start to the New Year.
There’s truly something special about a snow day.
Cheers to a fabulous 2020, Kimberly
So fun reliving those special moments!
Good times!
A wonderful, but cruel post, as I am on a diet, having only lost a slow 4 pounds, but working on it.
Thanks, and congrats on your 4 pounds!