Cinnamon Spice Hot Chocolate

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

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 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

Directions:

  1. Heat the milk, along with the spices, in a small pot over low heat.
  2. Stir in the squares of chocolate and allow them to melt. Add in the maple syrup and continue to stir.
  3. Bring the hot chocolate to a slight simmer, then remove from the heat and pour into your favourite mug:)
  4. Enjoy!

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!!

Yours Truly,

Olivia:))

Ginger Oat Cookies

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

Ingredients:

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)

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix all of the cookie ingredients together in a large bowl. Use your hands to form it into a big ball.
  3. 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.
  4. 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!
  5. Bake the cookies in the oven for 15 minutes, until golden brown. Remove and let cool completely.
  6. 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.
  7. 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.
  8. 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:)

Yours Truly,

Olivia:))

Ginger Spiced Brown Rice

Hey guys! Hope you all had an awesome weekend and are ready to slay the week ahead🙌 (I’m writing from my phone today so we get emojis👍) Today I have a VERY good brown rice recipe that’s a great base for any of your bowls, or an amazing side on its own. It uses fresh ginger, which is so fragrant and delicious!

All of the steps to make this rice are purposely done to extract maximum flavour👌 You start by frying up the ginger and garlic, and then toasting up the brown rice so it gets a bit browned. Carrot gets added in for sweetness, and then that super tasty curry powder! It adds great colour to this dish as well:) This all gets simmered together in a combo of water and almond milk. It might sound a tad weird but it makes the rice a bit creamier!

After about 25 minutes of cooking, the rice should absorb most of the liquid, but not be completely cooked through. So at this point, you add a bit more milk and simmer for a bit longer. When it’s all cooked and seasoned with a generous amount of salt and pepper, this rice tastes like heaven. Legit.

My advice is to make a huge batch of this and store it in the fridge for meal prep all week. Making a bowl? Use this rice. A salad? Use this rice. A burrito? Use this rice. Snack time? THIS RICE. Honestly it’s so flavourful and reminds me of a better version of Uncle Ben’s. Except way healthier and more tasty. Yep, I said it. I love that this uses brown rice too, because brown rice has more fibre, magnesium, and a bunch of other nutrients than white rice. Delicious and nutritious. What a win-win! You can have your rice and eat it too.

I hope that you enjoy this awesome recipe! Can’t wait to see what you use it as a base/side for.

Ginger Spiced Brown Rice

Serves: 2

Total Time: 50 minutes

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 carrot, grated
  • 1 tsp curry powder
  • 1/2 cup brown rice
  • 3/4 cup water
  • 1/4 cup + 1/2 cup unsweetened almond milk
  • Salt and pepper to taste

Directions:

  1. In a medium-sized pot, heat the olive oil over medium heat. Add in the garlic and ginger and fry for about 2 minutes, until aromatic.
  2. Next, add in the grated carrot and cumin, and continue to cook for about 3 minutes. Dump in the brown rice and toast for 2 more minutes.
  3. Pour in the water and the 1/4 cup of almond milk. Stir, season generously with salt and pepper, and reduce the heat so that the mixture is at a simmer. Cover and let cook for 25 minutes.
  4. At this point, the liquid should be absorbed, but the rice not cooked all the way through. Add in the 1/2 cup almond milk, stir, cover, and continue to let it simmer for another 15 minutes, until the rice is cooked all the way through (not too hard when you bite into it).
  5. Remove the rice from the heat and adjust with any more seasoning. Serve warm and enjoy!

Have a great week everyone! I have some great holiday baking recipes coming soon so be sure to check them out:)

Yours Truly,

Olivia:))

Pumpkin Oat Cookies

Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!

This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)

To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!

Pumpkin Oat Cookies

Serves: Makes about 12 Cookies

Total Time: 35 minutes

Ingredients:

  • 1 cup unsweetened pumpkin puree
  • 1/4 cup maple syrup
  • 2 1/2 cups oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • A handful of pumpkin seeds for topping, optional

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, mix together all of the cookie ingredients until combined.
  3. Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
  4. Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.

I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))

Yours Truly,

Olivia:)))