In this episode of GoGreenfields, River and Terran are armed with skewers and ready to pop balloons to reveal the surprise, random ingredients to be used in the creation of their very own winter-themed recipes!

The Rules:

1. Pop a balloon to reveal four mystery ingredients
2. Use at least two of the ingredients to craft a winter-themed cookie and beverage combo

In his first balloon, River revealed sweet potato and pecans. In River’s second balloon, he found cinnamon and organic chocolate.

In Terran’s first balloon, he revealed goat milk and peppermint. In his second, he received nutmeg and molasses.

Get River’s CutieGoods here

Random Ingredient Cookies

River’s Snickerdoodles

Ingredients

• • 1 cup butter (room temperature)
  • 1 1/2 cups + ¼ cup sugar or Swerve 
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 3/4 cup flour
  • 1 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 Tablespoons cinnamon

Directions

1. Preheat the oven to 350 degrees Fahrenheit
2. Cream butter and 1 ½ cups sugar for 4-5 minutes, or until evenly combined and smooth
3. Add the eggs and vanilla and run the mixer for two more minutes
4. In a separate bowl, stir flour, cream of tartar, baking soda, and salt
5. Slowly add flour mixture to wet ingredients, until fully combined
6. Refrigerate the dough for at least twenty minutes
7. While you wait, in a small bowl, stir ¼ cup sugar with the cinnamon 
8. Remove dough from the fridge and roll into small balls approximately 1” – 1 ¼” in diameter.  
9. Coat each ball with the cinnamon-sugar mixture, and place on a parchment lined baking sheet.
10. Bake for approximately 10 minutes, or until they bounce back when lightly pressed. 

Terran’s Peppermint Gingersnaps

Ingredients

• • 2 1/4 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 T ground ginger
  • 2 tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 3 tsp vanilla extract
  • 1C butter (room temperature)
  • ½C sugar or Swerve
  • ½C brown sugar or Swerve Brown
  • 1 egg
  • ½C molasses
  • 12oz. bag white chocolate chips
  • 1C crushed peppermint candy canes

Directions

1. In a stand mixer, beat butter and both types of sugar until fluffy 
2. Add egg, vanilla, molasses and beat until thoroughly combined
3. In a separate bowl, combine flour, baking soda, salt and spices 
4. Add egg, vanilla and molasses to the butter mixture and beat until combined
5. Slowly, add the flour mixture and beat at low speed
6. Split dough in half.  Wrap both in plastic wrap and refrigerate for at least two hours.
7. Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone baking sheet
8. Roll dough into balls approximately 1 inch in diameter and place on prepared baking sheet.  
9. Bake for 12 minutes. Cookies are done when the edges are slightly crispy. 
10.  While cookies cool, place the white chocolate in a microwave-safe bowl and heat in 30 second intervals, stirring after each, until fully melted.  This will generally take a total of 2 minutes.
11.  Dip fully cooled cookies in the chocolate and then sprinkle with crushed candy canes.

Random Ingredient Beverages

Terran’s ‘Tis The Season Eggnog

Ingredients

• 2 C milk or goat milk
• 6 large egg yolks
• 1/2 C sugar or Swerve
• 1 C heavy cream
• 1/4 teaspoon vanilla extract
• 1/2 tsp ground nutmeg
• Pinch of salt

Directions

1. In a small saucepan, slowly warm 2 cups milk 
2. In a separate small bowl, whisk 6 large egg yolks
3. Turn off the heat, once boil is achieved, and slowly add eggs, whisking continuously until smooth, warm, and evenly combined
4. Return heat to medium and add 1/2C  sugar, whisking until all of the sugar has dissolved into the liquid
5. Add the heavy cream, vanilla, nutmeg and salt
6. Continue to whisk continuously until the mixture is well combined and beginning to thicken (it will thicken more as it cools)
7. Remove from heat and pour into pitcher, cover and refrigerate until fully cooled 
8. You can drink it as it is, or serve it with whipped cream, and top with cinnamon or crushed candy cane.

River’s Italian Hot Chocolate

Ingredients

• ¼ C + ½ C milk (keep separate)
• 1 tsp cornstarch
• 2T Swerve or sugar
• 2.5T cocoa powder
• 3.5-ounce bar organic dark chocolate

Directions

1. In a small bowl, combine 1/4 C milk with 1 tsp cornstarch to form a slurry.
2. In a separate small bowl, combine 2.5T cocoa powder and 2T sugar (or Swerve).
3. Break dark chocolate into small pieces and set aside
4. In a small or medium saucepan, heat 1/2C milk over medium heat.
5. Add cornstarch slurry and cocoa powder mixture and whisk vigorously until combined.
6. Reduce heat to low, add the dark chocolate and continue to stir until fully melted
7. Serve immediately in mugs.

Be sure to share your outcome with us on social media!

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Recommended Products

• • silicone baking sheet
  • cocoa powder
  • Thrive Market