Tag Archives: hot

Frittering Away

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Through vending my Squish Marshmallows, I get to meet some amazing vendors. One worth checking out is Frittering Away. They’re making small batch, delicious beverages here in NYC. Offering their signature Strawberry Basil Lemonade year round, they also have seasonal flavors, including some hot ciders (above photo with a Where’s Squish edition, find the little Gingerbread squish). 

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I had their Chai Pear Cider. This was incredible, and the perfect drink in the cold winter. You get the tart crispness of pear, and a really nice hit of spice from the chai, bringing a great combo that’s a little sweet and spicy, guaranteed to warm you up. 

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And then, I had to pop in a Gingerbread marshmallow to soak up all that Chai Pear Cider goodness. 

The Shorts:
Name: Frittering Away
Location: You can find out what seasonal markets they’ll be at here
The Long and Short: Would I go back? Yes, they have really nice, classic and original flavors, appealing to all pallets. 
Would I recommend it? For sure, they’re fresh and delicious and totally refreshing. 

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Mexican Hot Chocolate Snickerdoodles

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This weekend, I had an urge to do some baking. I wanted to use some things I already had. I had a whole tub of cocoa powder that I never use, and a little too much almond milk left. Since I don’t really keep eggs or dairy in the fridge at all times, I figured I’d find a vegan recipe. I came across a recipe for Mexican Hot Chocolate Snickerdoodle cookies from This Rawsome Vegan Life. 

Here’s what you’ll need: 

  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons almond milk (Or your preferred non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
  • 1 2/3 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne
Preheat the oven to 350F. Line a large baking sheet with parchment paper. Mix the topping ingredients (cinnamon and sugar) together on a flat plate and set aside.image (18)
In a medium mixing bowl, mix together the oil,  sugar, syrup, milk and extracts.image (19)
Sift in the remaining dry ingredients. Once all the ingredients are added, you’ve got a pliable dough.
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Roll the dough into walnut sized balls. Pat those into the sugar topping to flatten into roughly 2 inch discs. Transfer to the baking sheet, sugar side up, at least 2 inches apart. Bake for 10 to 12 minutes. Then, let them cool for 5 minutes.image (21)
My personal tips after making the cookies:
To get more kick, I would recommend doubling up on the cayenne so you really get a little heat. 
Also, check in on the cookies at 8 minutes, they may be done at that point depending on the oven’s strength.
You can find the original recipe HERE.
Recipe-friendly version:

Here’s what you’ll need: 

  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons almond milk (Or your preferred non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
  • 1 2/3 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne

Preheat the oven to 350F. Line a large baking sheet with parchment paper. Mix the topping ingredients (cinnamon and sugar) together on a flat plate and set aside.

In a medium mixing bowl, mix together the oil,  sugar, syrup, milk and extracts.

Sift in the remaining dry ingredients. Once all the ingredients are added, you’ve got a pliable dough.

Roll the dough into walnut sized balls. Pat those into the sugar topping to flatten into roughly 2 inch discs. Transfer to the baking sheet, sugar side up, at least 2 inches apart. Bake for 10 to 12 minutes. Then, let them cool for 5 minutes.