Let’s shake up traditional milk & cookies this holiday season. Send us an original milk based drink recipe using East Coast Organic Milk paired with your fave cookie recipe. Let’s knock the socks off Santa.
One lucky contestant will WIN a KitchinAid Handmixer, a Pete’s Fruit Basket & ECO milk prize pack
Let the baking begin!
How to Enter
Contest begins on December 5th, 2013 and ends on December 16th, 2013. Enter by emailing an original photo and recipe to [email protected] subject line: local organic milk. 1 milk based recipe using East Coast Organic Milk and 1 favorite cookie recipe is considered a valid entry. Entries must be received by December 16th at 5 pm. No purchase necessary. Entries are limited to one per person. Tweeting and Facebooking are encouraged!
Rules & Regulations
Recipes and photos submitted must be original.
All photos and recipes will be published on thecoast.ca.
Winner will be selected based on originality and the best use of milk by an East Coast Milk representative.
By emailing [email protected] your recipe and photo, you fully agree and acknowledge your submission of photos and recipe are original.
The Coast reserves the right not to publish a submission.
Prize includes a fruit basket from Pete’s, swag from East Coast Organic Milk and a KitchenAid handmixer from Cucina Moderna.
One prize winner will be selected by East Coast Organic Milk and Allison Saunders on December 17th.
Prizes has no cash value.
The contest is open to all legal residents of Canada
Spicy Milk Toddy with Snow on the Mountain Chocolate Cookies
This original recipe gives several great options for enjoying East Coast Organic Milk. The basic recipe makes a delightful spicy drink that can be tailored to individual preference with one of the variations below. Spices can be varied so, for example, cardamom seeds could be replaced with more cinnamon. The rum toddy can be changed by substituting Bailey’s Irish Cream for the rum. The Chocolate Toddy tastes like spiced Mexican hot chocolate. Enjoy!
SPICY MILK TODDY
Basic Recipe
6 whole cloves
6 black peppercorns
6 allspice berries
6 whole cardamom seeds
1 four-inch piece of cinnamon stick
2 slices peeled fresh ginger, each the size of a loonie
½ cup water
2 cups East Coast Organic Milk
Combine spices with water in a 1-quart saucepan. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
Add milk and heat uncovered until it steams. Strain milk into a bowl and discard spices. Return milk to the saucepan and choose one of the following variations:
Dark Rum Toddy- Add honey and dark rum to taste. Sprinkle freshly ground nutmeg on top.
Chocolate Toddy- Whisk in ¼ cup chocolate chips and top with shaved chocolate or a sprinkle of cinnamon.
Peppermint Toddy- Whisk in chopped peppermint candy and top with a sprinkle of chocolate or peppermint candy
SNOW ON THE MOUNTAIN CHOCOLATE COOKIES
This original recipe makes tender delicious chocolate cookies studded with chocolate and cranberries. They pair very well with the Spicy Milk Toddy. For a Christmas touch, the cookie tops could be sprinkled with crushed peppermint candy canes instead of nuts. We often double this recipe as the cookies quickly disappear around chocolate lovers.
1/4 cup each soft margarine and butter at room temperature
¾ cup dark brown sugar
1 egg
½ cup rolled oats
¼ cup cocoa
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon cinnamon
1/3 cup East Coast Organic Milk
½ teaspoon vanilla
¼ cup each chocolate chips and dried cranberries
¼ cup thinly sliced or shaved Brazil nuts or almonds
Cream margarine and butter with an electric mixer until fluffy. Beat in brown sugar until light. Add egg and continue beating for a minute or two. Stir in rolled oats.
Sift together cocoa, flour, baking powder and cinnamon. Combine milk and vanilla.
Add dry ingredients to creamed mixture alternately with milk, using electric mixer on low speed. (Make 3 additions of flour and 2 of milk). Stir in chocolate chips and dried cranberries.
Drop by spoonfuls onto a greased baking sheet and sprinkle with sliced nuts. Bake at 350 F for 10 to 12 minutes. Cool on wire rack. Make 2 dozen.
These cookies are one of my favourites. Especially this time of year. They're sort of like the reverse chocolate chip cookie. So I decided to follow that up with a reverse on the classic hot chocolate using East Coast Organic Milk.
Chocolately Chip Cookies
1/2 c white sugar
1 1/4 c brown sugar
1 c butter
2 tsp vanila
1/2 tsp salt
1 tsp baking soda
1 egg
1/4 c East Coast Organic Milk
2 c flour
1/2 c cocoa
1 bag white chocolate chips
Cream butter and sugars. Add eggs, milk and vanilla beating until smooth. Add remaining dry ingredients. Mix in chips at the end. Bake 350 oven for 10 minutes.
Hot Skor & White Chocolate (single serving)
1/2 c East Coast Organic Milk
1/4 c white chocolate chips
1/8 c skor pieces
In small saucepan add all ingredients and whisk until a gentle boil.
The hint of rosemary in these butter cookies make them extra festive! When paired with milk punch, it's the perfect holiday snack. The punch is a nice alternative to eggnog and can be made and left in the freezer up to one day before serving.
Drink: Holiday Milk Punch
Serves Approximately 5
3 C East Coast Organic homogenized milk
2 C blend cream
1 C sifted icing sugar
1 Tbs pure vanilla extract
1.5 C bourbon (can also use other whiskey or brandy)
Cinnamon and nutmeg for garnish
Whisk together all ingredients (except garnish) in a large punch bowl or pitcher. Place in freezer until slushy (approx. 4 hours). Stir punch before serving and garnish with cinnamon and nutmeg.
Cookies: Rosemary Icebox Cookies
Makes approx. 4 dozen
1 C unsalted butter, softened
3/4 C sugar
1 egg
1 egg white
2 tsp pure vanilla extract
2.5 C all-purpose flour, sifted
1 Tbs fresh rosemary, finely chopped
1/2 tsp salt
1/2 cup rock sugar
In a stand mixer on medium speed, combine butter and sugar until light and fluffy, approximately 3 minutes. Mix in one egg and vanilla. Reduce speed to low and add rosemary, flour and salt until combined. Halve dough and shape each half into a log (about 1.5 inches in diameter) by rolling in parchment paper or plastic wrap. Freeze logs for approx. 1 hour.
Brush both logs with beaten egg white and roll in rock sugar. Cut logs into 1/4 inch thick rounds and place on baking sheet lined with parchment. Bake at 375 for approx. 18 minutes or until edges are golden.
