Thank you to our friends at Pachamama Coffee for this amazing recipe!
We love this salted maple coffee to keep us warm and cozy by the fire as the crisp fall days set in.
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
1 cup of your favorite Pachamama Coffee
1 oz Maple Valley Cooperative’s Organic Maple Syrup
4 oz oat milk (sub for any milk product you prefer)
Dash of Salt
Directions
Make your cup of coffee how you prefer. Add 1oz maple syrup to the cup.
Add oat milk to a jar with a dash of salt and an extra dash of syrup if you like it extra sweet. Froth mixture until desired thickness. Add to coffee.
Thank you to our friends at Equal Exchange for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Stir sugar and cocoa powder together in large saucepan until evenly blended.
Pour in milk, keeping an eye on how much. You want enough that the mixture is “runny”, yet if you put in too much, it will take forever to boil down. A good way to judge the right amount is if, when you drag a spoon across the diameter of the bottom of the pan, the mixture closes in behind it fairly quickly. Heat at medium-high until boiling, then lower heat and let low boil continue. Stir occasionally.
Grease pie plate or similar dish and fill sink with about 2″ of cold water.
Start checking temperature with a candy thermometer when bubbles get small and glossy. Total cooking time will be about 20 minutes or less depending on the amount of milk. Remove from heat when mixture reaches 235°F or “soft ball” stage.
Set pan in cold water to cool.
Add vanilla extract. Let cool slightly and add peanut butter.
Remove from cold water and stir quickly to mix in peanut butter. Pour it into a buttered pie plate just as it begins to hold its shape or harden. Perfect is when it hardens just as it spreads out in the plate and holds the decorative swirl you put on top. Let cool and cut into pieces.
Thank you to our friends at Frontier Co-op in Iowa for this amazing recipe!
Apple cider mimosas are the perfect fall twist on the classic celebratory drink. Spice up your next special occasion (or even a fall-time brunch) with this simple two-ingredient combination that is a match made in autumn heaven.
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
On a small, rimmed plate, gently whisk together cane sugar and apple pie spice. Spread out mixture so the edge is bigger in diameter than the rim of your glass. Set aside.
Dip the rim of each glass in a shallow bowl of water or apple cider, or rub an apple slice along the rim. Dip glass rim in sugar-spice mixture until rim is fully coated. Repeat with all four glasses.
Just before serving, cut four thin apple slices and place one at the bottom of each glass along with a cinnamon stick. Tuck cinnamon stick under apple slice so it doesn’t float to the top.
Into each glass, pour champagne until bubbles have settled and glass is half full. Add apple cider until glass is full.
Thank you to our friends at Organic Valley Co-op for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
Bread
1 Tbsp active dry yeast (not rapid rise)
1 cup Organic Valley Whole Milk, heated to 110°
½ cup granulated sugar, plus 1 Tbsp for yeast (for bread)
1 cup canned pumpkin puree
4 ½ to 5 cups all-purpose flour
2 tsp salt
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
6 Tbsp Organic Valley Unsalted Butter, softened
½ cup (1 stick) Organic Valley Unsalted Butter, melted
Spiced Sugar
1 ½ cup granulated sugar
½ cup brown sugar
½ tsp cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger
⅛ tsp ground cloves
Directions
Dissolve yeast in 110° milk in large bowl of electric mixer fitted with dough hook; let stand 10 minutes.
Add ½ cup sugar (substitute granulated sugar with brown sugar for a more caramelized look and flavor), pumpkin puree, 4 ½ cups of the flour, salt and spices for bread. Beat at medium speed until a soft dough forms, about 2 minutes. If needed, add additional flour to form a smooth and moist (but not sticky) dough, beating an additional 3 to 4 minutes. Add softened butter and mix until just combined.
Place dough in a buttered, medium-sized bowl, turning the dough to coat. Cover and let rise in a warm, draft-free place until dough has doubled in size, 45 minutes to 1 hour.
Meanwhile, combine all ingredients for Spiced Sugar in a shallow bowl; mix well.
After dough has risen to double in size, punch dough down and transfer to a lightly floured surface. Divide evenly into golf ball-sized pieces (1 ½ oz each). Roll each piece into a ball.
Butter a 10-inch Bundt pan or ring-shaped cake pan or mold. Dip each ball of dough lightly into melted butter, then dip heavily in spiced sugar. Place rolls evenly in prepared pan, stacking on top of one another. Pour any remaining butter over the rolls and sprinkle with a small amount of any remaining sugar mixture. Cover and let rise in a warm, draft free place until doubled in size, 1 hour to 1 hour 20 minutes.
Heat oven to 350° Bake bread until puffed and light golden brown, about 35 minutes. Cool 5 minutes in pan.
Invert onto a serving plate. Serve warm or at room temperature.
Chocolate chip cookies should be fuss-free to prepare and easy to tweak to your own taste. These babies are crispy on the outside and chewy on the inside. The tricks are making sure your butter is at room temperature and, if you like your cookies chewy, remember to go easy smashing them down before baking. Feel free to scoop, let them freeze on a baking sheet and then vacuum seal or put in a freezer bag. Let them thaw and pop them in your toaster oven for a one-off treat later.
Ingredients
1 lb unsalted butter, softened to room temperature
4¾ cups all-purpose flour
2 tsp kosher salt
1 1/3 cup light brown sugar
1 ½ cups white granulated sugar
4 eggs
2 tsp vanilla extract
2 Tbsp baking soda
4 ½ cups semi-sweet chocolate chips
Directions
Preheat oven to 325°. Prepare 2-3 sheet pans, either lining with parchment paper or grease with butter or baking spray.
Whisk or sift flour and baking soda together.
Cream the butter, salt and sugars until fluffy. Combine eggs and vanilla extract. Add one egg at a time, as each incorporates into the mixture. Scrape. Add flour mixture in, one third at a time, scraping in between. Before the last third is completely mixed, add chocolate chips. If you’re feeling frisky, sub out a portion of the chips for another chip (peanut butter, milk chocolate, etc.) or toasted nuts or candy-coated chocolates. Mix until just incorporated.
Using a 2oz ice cream scoop (or whatever size you like), scoop onto baking sheets, leaving plenty of room between each scoop. Pat down scoop to about 1 ½” in height. Bake for 8-10 minutes, rotating pans halfway during cooking time. Let cool.
Cookies can be kept for up to one week in a sealed container.
Don’t spend a small fortune on fancy cocktail cherries when you can make your own. These don’t require a lot of work (other than the pitting, of course). Use a sweet cherry to get the maximum flavor punch.
Use the best bourbon you enjoy drinking and can afford for this project. The flavor shines through. We like Bulleit, Maker’s Mark or for a NA version, Ritual Zero Proof Whiskey Alternative.
These store in the fridge for up to a year – so get canning now and then give them out as holiday gifts later. Done and done! Cheers!
Makes two quart-size jars.
Ingredients
2 pounds cherries, pitted
1 750ml bottle of bourbon
3 cups light brown sugar, lightly packed
Pinch salt
Directions
In a medium saucepan, bring bourbon, brown sugar and salt to a simmer over low heat until sugar dissolves.
Let sit until it cools.
Pack cherries into 2 quart-size jars, careful not to smash them.
Pour syrup over them until covered. Place lids on and store cherries in the fridge.
