Hey there! I’ve been really getting into the Christmas spirit this past week, and embracing the cozy winter vibes. And nothing says cozy winter vibes more than hot chocolate! So today I’m bringing you an amazing Cinnamon Spice Hog Chocolate recipe that is SO delicious and made with actual dark chocolate- not just cocoa powder.
That’s right, I used 3 squares of a Lindt 100% Dark Chocolate Bar in this stuff🥰 You can always sub for a lower cocoa concentration, but I find that the 100% gives the hot chocolate a nice, rich flavour. Plus, it doesn’t contain any sugar or dairy, so that keeps this recipe refined sugar free and vegan! I sweetened it by adding a bit of maple syrup, which is the perfect touch👌👌 It’s not too sweet, and allows the chocolate and the spices to shine through.
This recipe also contains some nice spices, namely cinnamon, ginger, and allspice. Working together, they make for a nice and aromatic cup of hot chocolate🥰 They’re the first thing I added to the pot along with the almond milk, proceeding to stir in the chocolate and maple syrup. Then I brought everything to a low simmer and poured it into my favourite mug. Winter heaven!!
I hope you enjoy this cozy recipe! I can definitely see it becoming a new weekend go-to for me:)
Cinnamon Spice Hot Chocolate
Total Time: 10 minutes
2 cups unsweetened almond milk
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
3 squares (about 2.5 grams) Lindt 100% Dark Chocolate
1 tbsp maple syrup
Heat the milk, along with the spices, in a small pot over low heat.
Stir in the squares of chocolate and allow them to melt. Add in the maple syrup and continue to stir.
Bring the hot chocolate to a slight simmer, then remove from the heat and pour into your favourite mug:)
The perfect way to start a Monday! Can’t wait for more great holiday recipes coming soon😍 Also, I have an exciting announcement to make later in the week, so make sure that you stay tuned to my Instagram account- mydayisbooked_blog. See you Wednesday!!
Hello! I’m sure you’ve heard me talk about my love for roasted veggies before- honestly I think that I could eat them all day. They get so tender and caramelized in the oven, making them the perfect addition to bowls, or one of my favourite stand-alone sides. However, when we’re talking about raw, uncooked veggies, I definitely prefer fruit. So I was thinking, what would happen if I roasted fruit?!!??! And, ladies and gentlemen, I can assure you that what happens when you roast fruit is PURE MAGIC.
Seriously. Magic. You get ten times the caramelization that you get with veggies because of the higher sugar content, and everything gets all soft, bubbly, and sweet. I roasted some nice in-season winter fruits that you might not think to roast. We’re talking grapes, mandarins, and apples, all of which release some beautiful juices and get amazingly tender. It all feels so Christmas-y and heartwarming!
There is so little prep that goes into this- just washing some grapes, peeling some mandarins, and roughly chopping an apple. I tossed everything in some allspice before roasting for some extra holiday flavour. Then it all goes in the oven for about forty minutes; this is where the enchantment happens. Halfway through the baking time, I took a fork and smashed some of those mandarins and grapes, just to get the juices flowing. Other than that, you just let those fruits do their thing.
Not gonna lie, I sneaked a few of these fruits right off the pan. They would be amazing over oats, yogurt, ice cream, cake, pancakes, waffles- you name it, these would make it better!! Feel free to add some more spices if you like as well- I know that cinnamon would be a welcome addition to the flavour explosion.
Hope you enjoy these festive fruits!
Roasted Winter Fruits
Total Time: 45 minutes
1 Gala apple, chopped
2 mandarin oranges, peeled and split into segments
1 1/4 cup red grapes
1 tsp ground allspice
Preheat your oven to 400 degrees Fahrenheit.
Add all of the ingredients to a bowl and combine. Spread out the fruits onto a parchment lined baking sheet.
Place the baking sheet in the oven and roast for about 20 minutes.
At this point, remove them from the oven and use a fork to lightly smash the mandarins and grapes, just bursting them so that the juices can escape. Place the pan back in the oven and roast for another 20 minutes.
Take the fruits out of the oven, serve warm and enjoy!
Have a great weekend everyone! Can’t wait for more holiday recipes coming next week:))
It’s December, which means it’s time for the holiday baking to begin! I have yet to decorate my room which is kind of sad but last night I baked up some delicious cookies! Baking cookies is so fun and I haven’t done it in a while. I love cutting them out, and decorating them is just so relaxing! These Ginger Oat Cookies are made in one bowl and baked for 15 minutes so that you can get to icing them (my favourite part) in a snap.
I used so many tasty ingredients in this recipe! We’ve got ground walnuts, oat flour, maple syrup, and of course lots of ginger. The result is a golden-brown cookie that is deliciously crumbly and full of oat-y, Christmas-y flavour. And did I mention the chocolate icing?!!!??? It’s probably the easiest icing you’ll ever make- it only consists of cocoa powder, maple syrup, and almond milk. And it’s SO rich and delish! I piped it on to my little ginger-oat men (that’s what I’m calling them lol) and gave them cute faces and outfits:) You can adjust the amount of milk you add to it to make it thicker or thinner, depending if you want to spread it on like frosting, pipe on some details, or flood the whole surface. The chocolate goes so nicely with the warm spices in the cookie.
To start make these festive beauties, I simply mixed together all of my ingredients in a big bowl until it came together to form a nice dough; then I rolled it out, cut out my cookies, and baked them up. Super quick and easy! I cut my cookies into the shape of gingerbread men, but feel free to use any fun holiday-themed cutters:)
I love how healthy these cookies are too. They’re vegan, refined sugar free, and can easily be made gluten free if you use gluten free oats. The oat flour and ground walnuts can either be bought or easily made by throwing either oats or walnuts into a blender, which is what I did. The holidays are definitely about treating yourself, but if you’re looking for something a little lighter or that’s maybe a nice and nutritious Christmas snack, then these are for you.
I hope you enjoy these Ginger Oat Cookies! They’re so tasty and cute:)) I can’t wait to share more of my holiday baking with you guys so make sure to keep checking out my blog!
Ginger Oat Cookies
Serves: Makes about 12 Cookies (I used a cutter that was roughly 4 inches by 3 inches in size)
Total Time: 45 minutes
For the Ginger Oat Cookies:
1 cup ground walnuts
2 cups oat flour
1 tsp vanilla
1 tbsp coconut oil
1/2 tbsp ground ginger
1/2 tsp cinnamon
1/2 tsp allspice
1/4 cup maple syrup
For the Chocolate Icing:
2 tbsp cocoa powder
1/2 tbsp maple syrup
3 1/2-5 tsp almond milk (depending on how thick/thin you’d like your icing)
Preheat your oven to 350 degrees Fahrenheit.
Mix all of the cookie ingredients together in a large bowl. Use your hands to form it into a big ball.
Place the dough on top of a large piece of parchment paper, and cover it with an equally sized piece. Roll it out with a rolling pin so that it’s about 1/4 of an inch thick. Remove the top layer of parchment paper and cut out shapes with cookie cutters, placing the cookies onto a parchment lined baking sheet.
When you run out of room to cut more cookies, collect all of the excess dough into a ball and repeat step 3. Continue to do this until you have used up all of the dough, and you have a pan full of soon-to-be cookies in front of you!
Bake the cookies in the oven for 15 minutes, until golden brown. Remove and let cool completely.
To make the icing, mix together the cocoa powder, maple syrup, and 2 tsp of the almond milk in a small bowl. Gradually add more milk until you reach your desired consistency.
Scoop the icing into a piping bag and cut a small hole at the bottom. Use this to pipe decorations on to your cooled cookies.
Let the icing on the cookies harden and proceed to enjoy! These can be stored in the fridge for about 10 days, or frozen and thawed when needed:)
Have a great rest of your week everyone! I’ll see you Friday with another great recipe:)
Hey there! This post has been postponed a couple of times but I’m glad that I’m finally getting it up! It’s my last set-up of the year which is both crazy and a little sad. For me this year kind of zoomed by, and while it was really weird and I’m excited for 2021, I still made some good memories in 2020. It was a good year in my bullet journal too!
My bullet journaling style went through a big progression this year:) I did some straight up doodle-y themes, but I also branched out and went with a lot more drawing and colouring! I did tons of experimentation and found a bunch of layouts that I really like. I’m sad to leave my olive green journal because I love the colour so much, but I’m going to leave you guys to speculate about what colour I’ll be getting next year:) I’m brainstorming ideas for my 2021 set-up already though, and I’m super excited for it! That’ll go up at the end of the month.
Setting up my spreads for December was a bit of a struggle, to be honest. I found a great theme which is near and dear to my heart- The Sound of Music! I watch this movie with my mom every Christmas and there’s a lot you can do with it drawing-wise, so I thought that it would work perfectly. For some reason I just couldn’t really transfer my ideas on to paper though. I didn’t want to do a ton of drawing because it can be time consuming, but I didn’t really know how to otherwise fill up the page. So this theme isn’t one of my best, although I have a few cute pages and I really love the concept. That darn bullet journaler’s block just got in the way I guess!
It’s all good though. I think you’ll enjoy my fun drawings and the advent calendar that I included again! I’ll explain more about how that works later in the post. Hope you enjoy my last set-up of 2020!
For my title page I did end up doing a lot of drawing/colouring, but I’m not mad about it because I think it turned out really nicely. I was inspired by one of the beginning scenes in the movie, which is also one of the cover photos for the DVD. I drew a mountain scene from Austria, and then Maria singing in the field. I did my title in yellow which I don’t think I’ve ever done, and my quote is directly from one of the songs in the movie. Super cute!
Here’s where I kind of ran into my dilemma. I didn’t want to draw out a whole scene again because it takes so long, but I didn’t know what else to draw! I ended up going with some Edelweiss, which is a mountain flower and the tile of a song in The Sound of Music. I drew a flower, wrote some lyrics from the song, and that was that. I can’t really decide if I like this full page calendar layout or the smaller, half page one, but I went with a full pager this month. Also I got new Tombow fudenoske brush pens recently and I’m kind of “breaking them in”, so I feel like my calligraphy wasn’t that nice. I don’t know I just wasn’t really feeling it with this one but they can’t all be great I guess! (I’ve wanted to use the laughing face emoji like 50 times in this post but I can’t because I’m writing it on a laptop.)
One of my favourite spreads of the month for sure! In the movie they have a puppet show with goats and goat herders, so I tried to recreate that for my trackers. Although I just drew a goat puppet because I can’t draw people, even in puppet form. (See, another good opportunity for the laughing face emoji). I did some theatre curtains, a mountainous background, and a cute lil’ goat puppet. You can’t really see but I have all my habits written out on the side, as well as space to record my mood and productivity, and my workouts.
I also feel kind of meh about this spread, but it is what it is! I was going for the pattern on the play clothes that Maria makes for all of the Von Trapp kids, and it turned out alright. I balanced out the green with yellow font, and then highlighted every other line so I can differentiate them more easily. Just a simple spread to write down the things I’m grateful for, and to plan blog posts:)
We’ve arrived at my advent calendar! I love it:) I made 25 little pockets by cutting out rectangles of white paper and sticking then down on 3 sides with my roll-on glue tape thing. I drew a bunch of things from the “My Favourite Things” song on them, and they’re super cute! I then wrote down 25 things to do on other little pieces of paper, mixed them up, and put them in the pockets randomly so I don’t know what I’m doing on which day. This year I included acts of kindness in there, like doing an extra chore or cooking for my brother, and some of my favourite things, like having a smoothie bowl for lunch or having a good stretch. I completed this page by writing out some of the favourite things in cursive on brown paper, and also including a title:)
And finally my first weekly of the month. By the time I got to this spread I was pretty tired and I rushed it a bit, but it’s still cute! I just divided the page into five sections, and drew some mountains on the opposite side, with a to-do list.
There’s my December Set-Up! Stay tuned for my 2021 set-up coming later this month:)
Ok, these Brussels sprouts are life changing. LIFE. CHANGING. If you’re a Brussels sprout hater, than this combination of sweet and vinegary flavours will convert you. They’re crispy and easy to make as well! These sprouts are a great addition to your holiday menu. Here’s the recipe.
Maple Balsamic Brussels Sprouts
Total Time: 40 minutes
13 Brussels sprouts, cut in half lengthwise
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup
Salt and pepper to taste
Preheat your oven to 400 degrees Fahrenheit.
Toss the Brussels sprouts with the olive oil on a sheet pan lined with parchment. Sprinkle with salt and pepper.
Bake for about 25 minutes, until crispy.
Transfer to a bowl and toss with the balsamic and maple syrup. Put back on the pan and bake for another 5 minutes.