If I Wish it, It may Come

Good Morning Devotion Community!

Despite the rather warm weather that will grace us this week, I have been feeling the urge to cuddle up on the coach and snuggle in for winter. Too soon? Well, that has got me thinking of all the warm and delicious foods and goodies that will bring us joy when the outside just isn't fair.

Leave the Halloween candy for the kids and get cooking (or baking).

Below are a few recipes I stumbled upon that I am eager to try out myself. And if you so happen to give these recipes a go, give me a shout out and let me know how it went!

Cheesy Cauliflower Tater Tots (Gluten Free & Low Carb)

(yields: 50) 

Ingredients

• 1 medium head of cauliflower
• 2 Tbl heavy cream
• 2 Tbl butter
• 1/3 cup shredded sharp cheddar
• 4 egg whites
• salt & pepper to taste
• oil for frying

Instructions

• Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.

Roasted Butternut & Coconut Soup with Chévre YogurtServes 4 

This soup is topped with chèvre yogurt, which is really delicious. But if you are vegan you can of course just leave it out or replace it with a vegan alternative.

1 butternut squash or hokkaido pumpkin
1 can (1 3/4 cup / 400 ml) coconut milk1 cup (240 ml) boiling water1 sprig fresh rosemary (save 1/2 for serving)1/2 – 1 inch (1-2 cm) fresh ginger, peeled and grated2 tbsp apple cider vinegar
sea salt & freshly ground black pepper, to taste 

Chévre yogurt150 g soft chévre cheese (goat’s cheese)4 tbsp yogurt of choice

Preheat the oven to 400°F/200°C.

Divide the butternut in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the butternut). The halves are ready when the skin is bubbly and slightly browned. Prepare the chévre yogurt by whisking the ingredients together in a small bowl. Remove the butternut from the oven, let cool for a couple of minutes. Spoon out the flesh and place in a food processor or strong blender together with the rest of the ingredients, blend on high speed until completely smooth. Add extra water, if desired. Season to taste. Return the soup to a pot to keep warm, if necessary. Serve in bowls with a dollop of chévre yogurt and some freshly ground black pepper.

Mint White Hot Chocolate

2 cups milk
2 cups half & half cream
8 oz. white chocolate, chopped
1 tsp. peppermint extract
a few drops of green food coloring
marshmallows (optional)

In a heavy- bottomed pot, heat the milk and cream over medium heat for 5 minutes. Stir in the white chocolate, remove from heat and set aside for a few minutes. Add the peppermint extract and food coloring and whisk until smooth.

Serve immediately. Serves 4.

**For a grown-up, add a splash of crème de menthe or crème de cacao and top with whipped cream or chocolate shavings.