Mushroom Onion Vegan Pozole Rojo for those of you who had one to many drinks last night. It’s the perfect plant based cure for the crudo head spins. This lovely vegan pozole rojo is made up of delicious red chile broth and laced with hominy, mushrooms and sauteed onions. I hope you’ll dig in.

It’s New Year’s Eve, and tonight I will be staying home in my pj’s ushering in the New year with this Starry Sourdough Snacking Board. I’m gladly saying goodbye to 2020 and tip toeing into ‘the 2021 unknown’ full of HOPE for a better year.

Cranberry Ginger Rosemary Sparkler is a refreshing boozy vodka cocktail. This fizzy delight is the perfect way to celebrate the holidays.

I’m gonna share a moment that happened between my man and I a few days ago that led me to post this recipe. I was teaching a private cocktail and cookies class as part of a virtual Christmas party. I started the class with the cocktail portion and made this Cranberry Ginger Rosemary Sparkler (pictured above). The second I was done mixing and taking my first sip, he motioned to me from behind the camera to hand him the drink.

He took a long sip and expressed to me through his eyes that he LOVED IT. I smiled at him with a face of satisfaction to let him know I was happy he liked it, all while knowing in my head I’m still in front of a class instructing. In other words… not really paying attention to his oohs and ahhs. In my distracted teachings I realized he drank the whole thing. I was like “seriously, I’m supposed to toast with the class!!” If that wasn’t enough.. he starts asking me to make him ANOTHER ONE while I’m moving on to the cookie instruction segment of the class! Who does that?

Can you imagine? “Hold on y’all…. I know this is your Christmas party I’m hosting, but let me stop to make this crazy man another drink!”

It didn’t happen, but I made him another as soon as I was done.

Ingredients for Cranberry Ginger Rosemary Sparkler:

• 14 fresh cranberries
• 1 tablespoon sugar
• 1/2 lemon, juiced 
• Rosemary
• 4 ounces vodka
• Ice
• Splash of ginger ale

Directions:

1. Add 10 cranberries, sugar, lemon juice, and a few rosemary leaves to the glass. 
2. With a long spoon muddle cranberries. 
3. Mix to combine until sugar dissolves. 
4. Add in vodka. 
5. Mix and then add ice and mix again. 
6. Splash with ginger ale to top drink. 
7. String the last 4 cranberries onto rosemary sprig and garnish drink. 
8. Enjoy!

Got extra cranberries? Try my cranberry coffeecake with hibiscus glaze!

There are very few things that make me as happy as a freshly baked homemade Cheddar Caramelized Onion Sourdough Loaf. This bready gem is worth feeding your starter for month after month, year after year. I wrote this recipe down in hopes you will enjoy it this holiday season, as I know my family will be.

Gelatina Navideña is as traditional for my family as setting up our Christmas tree during the hoilday season. It’s a welcomed light treat to have on hand after a big meal. It usually makes it’s grand entrance onto the table and sits proud waiting to be cut so it could wiggle and jiggle from plate to mouth. With the Posadas (from Dec. 16^th to Dec 24^th) approaching I thought I would bring out this Gelatina Navideña for you to make in your home. I took the classic combo of cherry and lime and added creamy coconut to the mix for an amazing dance on the tastebuds. Plus it’s beauty represents the colors of Mexico and Navidad all at the same time! I hope you and your family and staying safe and healthy.

Mole Mushroom Tamales: I remember when I first became a vegetarian years ago it’s was the hardest adjustment to make during Christmas time…. because TAMALES. I was taught at a young age to make my own tamales and wanted to continue on with that tradition… but prepared masa 99.9% of the time has lard in it. I was going crazy calling every Mexican market that sold prepared masa and googling vegan tamales to see if I could buy 10 pounds of  lard-less masa. No luck. It was something the city was in desperate need of, and yet no one was doing it. I ended up making my own masa that year.

This post has been sponsored by NESTLÉ® LA LECHERA® and NESTLÉ® ABUELITA. All thoughts and opinions are my own.

I’m not one to toot my own horn, but these Mexican Chocolate Tres Leches Cupcakes are so divinely delicious, they deserve to be celebrated by ALL this holiday season! I was shopping the Hispanic aisle at Walmart and spied a box of NESTLÉ® ABUELITA sitting next to NESTLÉ® LA LECHERA® . It was like all the pieces of the puzzle came together at once in my mind and I thought I should make a batch of Abuelita Chocolate Tres Leches cupcakes.  I wanted that unmistakable taste of authentic Mexican hot chocolate with a unique cinnamon touch for my Tres Leches cupcakes. Then I quickly thought of the creamy consistency, and sweet, luscious texture of La Lechera sweetened condensed milk and knew this would be my milk base. I made individual cupcakes for easy packaging and sharing with loved ones over the holidays, because ultimately that’s what it’s all about!