Hot Cocoa Popsicles

This weekend brought about a furious blizzard, with flakes falling wildly from the heavens and a fierce wind blowing snow into drifts tall enough to bury cars beneath walls of snow. I spent Sunday with a cup of hot tea between my palms, watching Mother Nature roar outside my window. There is a peacefulness in being in the warmth of indoors, safe and snug, while the elements play outside, just out of reach. The world outside quietly shuts down and responsibilities are forgotten as the front door stays closed.

I think sometimes we all need a snow day.

Even though it goes against all reason, on the coldest days of the year I crave frozen treats. Throughout the winter season, it seems there is only so much tea that can be sipped and soup that can be ladled. In order to satisfy my cravings for something cool, I often beg family or friends to accompany me to the nearest frozen yogurt shop. Bundled up in winter jackets, scarves, and over-sized mittens, we trudge through the frosted doors and eat until our insides turn delightfully cold. When the cold ice cream finally brings about a case of the goosebumps, we wrap ourselves back up and head out into the winter air.

Though this small tradition may seem misunderstood, there is something restorative about spending time in an empty yogurt shop on a chilled February evening.

After the blizzard struck (and the obligatory mug of hot tea had been consumed), I found my taste for cold treats begin to seep into my bones. With no choice but to stay in the warmth and safety of the indoors, I decided to create my own winter delight with the food already in my kitchen. A few minutes on the stove is all it takes to whip up a quick cocoa. After I waited for it to cool down, I married it with mini marshmallows and chocolate chips in a popsicle mold to produce a frozen treat that closely mimics its namesake.

While hot cocoa is a winter favorite, I have found that "cold" cocoa can be just as gratifying.

Hot Cocoa Popsicles combine the flavors of the beloved winter drink and turn it into a treat that can be enjoyed whether the weather is warm or cold. A rich hot cocoa is layered in a popsicle mold with mini chocolate chips and marshmallows. The popsicles are frozen in two parts to evenly spread out the mix-ins, which keeps all of the chocolate chips from sinking to the bottom and all of the marshmallows from rising to the top. Once frozen, the popsicles can be enjoyed over the course of a couple weeks, reached for whenever a craving may strike.

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Pomegranate White Wine Panna Cotta

In many aspects of my life, I am a sipper. I hold a wine glass filled with hopes, dreams, thoughtfulness, silliness, adventure, and love—the components that make a life whole. I drink from my glass slowly, appreciating each mouthful, taking a sip only when I can feel the energy draining from my spirit. I am frugal with my glass of wine; so eager to savor my glass, to keep it full, I would rather swirl the liquid around the cup and look at my potential than experience what is inside. I want to take a sip, to drink the glass, to down a bottle, but fear whispers in my ear and I set my glass down on the table.

Sometimes I forget that when the bottle of life runs dry, it is okay to pop the cork on another one.

I have been doing a lot of slow sipping lately, taking in just enough of life to keep myself from feeling bogged down. I may be content, but I am not always satisfied, the routine of daily life trumping adventure and new experiences. I have a tendency to get caught up in work and responsibilities, turning my weekends into just another weekday. While I realize I cannot always drink a full glass of life, I seem to forget that I can still take a few mouthfuls. It is a work in progress for me.

I am learning how to adjust, to remind myself it is okay to take a little break every now and then, to drink the glass instead of admiring the liquid swirling around in the light.

When I am not drinking life out of wine glasses, I like to enjoy eating desserts out of them. The ability to layer and present a dessert in a new and interesting way appeals to me, especially when serving them to someone special. These Pomegranate White Wine Panna Cottas were originally an idea at the tail end of December, but I envisioned them as a dessert for Valentine's Day. The vanilla panna cotta contrasted against the pinks and reds of the pomegranate seeds seem like a colorful match. With a little white wine, these desserts make it hard to go wrong.

These desserts can be made a day ahead of time, so if you are planning a fancy evening or a dinner party, you can cross off the desserts well ahead of time.

Pomegranate White Wine Panna Cotta is a flirtatious little dessert. A rich vanilla panna cotta is topped with a white wine reduction and a handful of pomegranate seeds. The pomegranate seeds add a crunch to an ordinarily smooth dessert. For a smoother texture, you could certainly substitute the pomegranate seeds for raspberries or softened strawberries. This is a sweet dessert to share with a dear friend or special someone.

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Chocolate (Dairy-Free) Ice Cream

I've missed ice cream. It seems like a silly thing to say, but it's true. Growing up, rarely a week passed by where I didn't have a bowl of vanilla ice cream covered with chocolate sauce or a banana split for dessert. I come from an ice cream-loving family, where chocolate syrup is an anchor in the kitchen cupboard. As I grew older, I'd often mix my own blended ice cream coffee shop drinks, enjoying my own twist on a mocha. However, after I discovered I'm lactose intolerant this summer after taking on a month long vegan challenge, I haven't had more than a few spoonfuls of ice cream since.

While the absence of ice cream was easy to handle at first, the cravings have slowly crept up on me until it finally became time to do something about it. I actually put dairy-free chocolate ice cream on my holiday list this year.

A few months ago, I was really struggling with my newly required dairy-free eating habits. I shared my difficulties with you, a mixture of confusion in how to approach eating and lamentations at the loss of my old lifestyle. Looking back, I realize now that I was grieving. Grieving for the loss of milk and cream, for butter and for cheese. I had moments of denial, when I'd order a cheeseburger instead of a hamburger at a restaurant. I was angry and upset at my body, telling anyone who talked about my favorite dairy-filled foods to wash their mouths out with heavy cream. I tried to justify my actions, telling myself the pain I would feel later was absolutely worth that piece of caramelized bread pudding (and, of course, it never was).

While some people can embrace new eating habits with ease, I needed time to sort my feelings out, to let go of the foods I had eaten and loved my entire life. Over the last few months I have been in the process of acceptance, but I finally, finally, feel like I've reached it.

I never knew such feelings could arise out of food.

While some baked goods are effortless to convert to dairy-free, ice cream is one of those sneaky desserts that is difficult to make without its namesake—cream. I've tried several of the dairy-free brands in the stores with disappointing results. With an unpronounceable ingredient list and a texture that resembles marshmallow cream or shaved ice, they leave much to be desired. As is the case when the supermarket fails me, I look to the kitchen and my own ingenuity to make something better than I can find.

Oh, let me tell you, this is exactly what I've been craving.

Chocolate (Dairy-Free) Ice Cream is bright, satisfying, and perfect for those in your life with a milk allergy or intolerance. The richness of the ice cream comes from full-fat coconut milk. Do note, however, that the final product will have a subtle coconut aftertaste which cannot be avoided (but for me, a coconut lover, it was an added bonus). The ice cream isn't too sweet, with a deep chocolate flavor coming from cocoa powder. This ice cream is the real deal—smooth, creamy, and an excellent dairy-free ice cream alternative.

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