April Simmons_The Holiday Cookbook 2024

THE

Holiday

COOKBOOK

GaryGreene.com

A LETTER FROM April Simmons As the holiday season unfolds, we’re reminded of the unique magic that comes from gathering around a home-cooked meal. The kitchen, often regarded as the heart of the home, is where stories are shared, traditions are honored, and connections deepen.

Whether it’s recreating cherished family recipes or experimenting with new flavors, the act of coming together over food fills our homes with love and laughter.

Within this flipbook, we’ve highlighted some exceptional kitchens from homes sold by Gary Greene over the past year. Each one tells a story of possibilities, creativity, and community. From savory manchego-stuffed mushrooms to sweet and tangy cranberrypepita buttermilk bread, these recipes invite you to dream up your own culinary masterpieces and share them with those who matter most.

These kitchens are more than just spaces—they represent the vibrant homes and thriving communities that Gary Greene is proud to be a part of. With every delicious dish prepared, we hope your home is filled with not just the warmth of the season but the joy of togetherness.

As we reflect on an incredible year, we want to express our gratitude for the trust and connections we’ve built with you. From all of us at Gary Greene, may your holidays be filled with happiness, cherished memories, and the promise of exciting opportunities ahead.

Here’s to a season of love, laughter, and looking forward to a bright and beautiful future.

April Simmons Realtor®

912.323.7348 Better Homes and Gardens Real Estate Gary Greene

TA B L E O F CONTENTS CRANBERRY-PEPITA BUTTERMILK BREAD................................ 07 CHEESY SKILLET ARTICHOKE DIP............................................ 09 ROAST BEEF WITH ROSEMARY................................................ 11 ROAST BEEF WITH BEETS & CHICORIES................................. 13 BRAISED PORK CHOPS............................................................. 15 ROASTED GREEN BEANS......................................................... 17 MANCHEGO-STUFFED MUSHROOMS..................................... 19 MERINGUE-TOPPED SWEET POTATO CASSEROLE................. 21 WHITE TEXAS SHEET CAKE...................................................... 23 GIANT PEPPERMINT CHOCOLATE COOKIES.......................... 25 CAFE ROMPOPE....................................................................... 27 HOT CHOCOLATE SEVEN WAYS.............................................. 29

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Cranberry-Pepita Buttermilk Bread This cranberry bread is the perfect hostess gift! Wrap the cooled quick bread loaf in plastic wrap, then set in the middle of a dish towel. Fold two ends of the towel over the loaf and tie remaining ends; tuck into folds. Finish with fresh greenery.

Prep: 20 mins | Bake: 55 mins | Total: 2 hrs 25 mins | Serving: 10

INGREDIENTS • 2 cups all-purpose flour • 1 cup sugar • 2 ½ teaspoons baking powder • ¼ teaspoon baking soda • ¼ teaspoon salt • 2 eggs, lightly beaten • 1 cup buttermilk • 6 tablespoons butter, melted • 1 ¼ cups fresh or frozen cranberries • ¾ cup roasted salted pepitas or pistachios • 2 teaspoons tangerine or orange zest

INSTRUCTIONS STEP 1: Preheat oven to 375°F. Grease an 8x4-inch loaf pan. In a large bowl stir together flour, 3/4 cup of the sugar, the baking powder, soda, and salt. Make a well in center of flour mixture.

STEP 2: In a medium bowl whisk together eggs, buttermilk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, 1/2 cup of the pepitas, and tangerine zest.

STEP 3: Spoon batter into prepared loaf pan. Coarsely chop the remaining 1/4 cup pepitas. In a small bowl combine the chopped pepitas and the remaining 1/4 cup sugar. Sprinkle evenly over batter.

STEP 4: Bake about 55 minutes or until a toothpick comes out clean. Cover with foil the last 5 to 10 minutes of baking to prevent over-browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan and let cool completely.

THE Holiday COOKBOOK 07

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Cheesy S killet Artichoke Dip There’s nothing like dipping into a bowl of classic spinach artichoke dip. Whether you’re looking for a new appetizer to serve on game day or want an excuse to eat dip for dinner, this cheesy artichoke dip made in a skillet (complete with bread dippers all in one!) is a crowd-pleaser guests will always request!

Prep: 30 mins | Rise: 1 hr | Bake: 30 mins | Stand: 10 mins | Total: 2 hrs 10 mins | Serving: 24

INGREDIENTS • 15-16 ounce package frozen white dinner rolls, thawed (12 rolls) • 8 ounce package cream cheese, softened • 8 ounce carton sour cream • ¼ cup milk • 8 ounces shredded Italian blend cheeses • 2 14 ounce cans artichoke hearts, drained and chopped • 3 cups chopped fresh baby spinach • ½ cup sliced green onions (4) • 2 cloves garlic, minced • 1 tablespoon butter, melted • 1 tablespoon grated Parmesan cheese

INSTRUCTIONS STEP 1: Divide each roll into two portions. Shape each portion into a small ball, pulling edges under to make a smooth top.

Place rolls 2 to 3 inches apart on a floured sheet of parchment paper or waxed paper. Lightly cover and let rise for 1 to 1 1/2 hours or until nearly double in size.

STEP 2: Preheat oven to 375°F. In a very large mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sour cream and milk; beat until combined. Beat in 1 1/2 cups of the shredded cheeses. Stir in artichokes, spinach, green onions, and garlic. Transfer artichoke mixture to an oven-going very large skillet, spreading evenly. Sprinkle remaining shredded cheeses over dip.

STEP 3: Bake for 15 minutes. Remove skillet from oven.

STEP 4: Arrange rolls with sides touching on top of hot dip (rolls will fit snugly and cover entire surface). Lightly brush roll tops with melted butter. Sprinkle rolls with Parmesan cheese. Bake for 15 to 20 minutes more or until rolls are golden and dip is hot. Let stand for 10 minutes before serving.

THE Holiday COOKBOOK 09

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Roast Beef with Rosemary The family will flock to the table once they get a whiff of this aromatic beef tenderloin roast.

Rosemary, pepper, anchovies, and garlic come together to season this Christmas roast dinner.

Serve the finished dish with classic mashed potatoes and a sprinkle of fresh rosemary.

Prep: 20 mins | Chill: 1 hr | First Roast: 15 mins | Second Roast: 45 mins | Stand: 15 mins | Total: 2 hrs 35 mins Servings: 6

INGREDIENTS • 1 sprig fresh rosemary • 1 2 ounce can anchovy fillets, drained • 1 clove garlic, peeled and smashed • 1 teaspoon freshly ground black pepper • 1 tablespoon red wine vinegar • Olive oil • 1 2.5-3 pound beef strip loin roast or top sirloin roast • Fresh rosemary leaves

INSTRUCTIONS STEP 1: Remove leaves from the rosemary sprig. Place rosemary leaves, anchovies, garlic, and black pepper on a cutting board. Roughly chop mixture. Drag the flat, broad side of the knife across the mixture in one direction and then the other until it forms a smooth paste. Transfer to a small bowl. Stir in vinegar and enough olive oil to make a spreadable paste. Set aside.

STEP 2: Trim most of the fat from the roast; score any fat that remains. Rub anchovy paste over beef. Tuck edges of the roast under and tie with kitchen string. Cover and chill at least 1 hour.

STEP 3: Preheat oven to 500°F. Place the roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 15 minutes; reduce temperature to 350°F. Roast for 45 to 60 minutes more or until the thermometer registers 135°F for medium-rare. Remove roast from oven.

Cover with foil; let stand 15 minutes. (The temperature of meat will rise to 145°F after standing.) Top with fresh rosemary leaves.

TIPS: Try substituting 1/4 cup purchased black olive tapenade for the anchovy paste.

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Roast Beef with Beets & Chicories With a colorful tumble of beets and chicories and slices of peppercorn-crusted roast, this beef dish is as impressive looking as it is delicious.

Hands On: 10 mins | Total: 1 hr 40 mins | Servings: 6

INGREDIENTS • 1 2 pound beef eye of round roast • 1 tablespoon cracked black peppercorns • 1 teaspoon salt • ¼ cup olive oil • 6 - 8 small red and/or golden beets, trimmed, scrubbed and quartered • 8 cup torn mixed chicories, such as radicchio, escarole, frisee, and/or Belgian endive • 1 medium onion, halved and thinly sliced (1 1/3 cups) • 4 cloves garlic, sliced • ½ 8 ounce container creme fraiche • 2 tablespoons prepared horseradish

INSTRUCTIONS STEP 1: Preheat oven to 325°F. Place a rack in a roasting pan. Sprinkle beef with peppercorns and 1/2 teaspoon salt, pressing in peppercorns. In a large skillet heat 1 tablespoon oil over medium-high. Add beef; brown on all sides. Set beef on rack in roasting pan. Arrange beets around beef in pan. Drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt; turn to coat. Roast, uncovered, 1 1/4 to 1 1/2 hours or until beef is 135°F and beets are tender. Remove beets and beef to a platter. Let stand, covered, 15 minutes.

STEP 2: Meanwhile, increase oven temperature to 425°F. Remove rack from pan. Add chicories, onion, and garlic to pan. Drizzle with remaining olive oil. Sprinkle with 1/4 teaspoon salt; toss to coat. Roast, uncovered, 10 minutes or until tender, stirring once.

STEP 3: In a small bowl stir together creme fraiche and horseradish. Slice beef. Serve with beets, chicories, and horseradish sauce. Serves 6 to 8.

THE Holiday COOKBOOK 13

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Braised Pork Chops with Apples and Cream If you need a quick Christmas dinner idea, this is the recipe for you. In one pan, cook bone-in pork chops until golden. Add firm apples, shallots, apple cider, and cream to create a rich topping. In just 35 minutes, dinner is done!

Prep Time: 25 mins | Cook: 10 mins | Total: 35 mins | Servings: 4

INGREDIENTS • 4 bone-in rib pork chops, cut 1-inch thick (1 3/4 to 2 lb.)

• Kosher salt • Black pepper • 1 tablespoon canola or corn oil • 2 firm cooking apples, such as Gala or Braeburn, cored and cut into 1/2-inch thick wedges • 1 tablespoon unsalted butter • 3 large shallots, finely chopped • 4 large garlic cloves, minced • 2 sprigs fresh sage • 2 tablespoons + 1/2 tsp. sherry vinegar • 1 cup apple cider • 3 tablespoons heavy cream • 1 tablespoon Dijon-style mustard • 1 teaspoon finely chopped fresh sage

INSTRUCTIONS STEP 1: Season pork with salt and pepper. In an extra-large skillet, heat oil over medium-high. Add pork chops.

Cook 2 minutes, turning once halfway through cooking. Transfer pork to a plate. Add apples to skillet.

Cook until browned, 3 to 4 minutes. Season with salt. Transfer to plate with pork.

STEP 2: Reduce heat to medium. Add butter and shallots to the skillet and cook about 3 minutes. Add garlic and sage sprigs; cook 30 seconds or just until fragrant, about 30 seconds. Add the 2 Tbsp. vinegar; stir to release browned bits from the bottom of the pan. Add cider; bring to a simmer. Return pork chops and their juices to pan; reduce heat to low. Cover and gently simmer until pork is done (145°F), about 10 minutes, adding the apples during the last 5 minutes of cooking. Transfer pork and apples to a plate.

STEP 3: Increase heat to medium-high. Simmer 5 minutes or until reduced by about half. Whisk in cream, mustard, chopped sage, and the remaining 1/2 tsp. vinegar. Simmer 1 to 2 minutes more or until slightly thickened. Return pork and apples to skillet with sauce before serving.

THE Holiday COOKBOOK 15

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Roasted Green Beans with Beets, Feta, & Walnuts Root vegetables, such as beets, are particularly good candidates for roasting because they can stand the high heat without losing their shape. Cook them with green beans, then add your choice of toasted nuts and crumbled cheese. The red-and-green Christmas vegetable side makes an elegant starter for tender lamb chops.

Prep: 30 mins | Roast: 45 mins | Total: 1 hr 15 mins | Servings: 8

INGREDIENTS • 2 pounds fresh green beans, trimmed • 1 pound fresh beets, trimmed, peeled, and cut into thin wedges • ½ cup sliced shallots (4 medium) • ¼ cup olive oil • ½ teaspoon salt • ½ teaspoon freshly ground black pepper • ½ cup broken walnuts • ½ cup crumbled feta cheese (2 ounces)

INSTRUCTIONS STEP 1: Preheat oven to 425ºF. In a large roasting pan combine green beans, beets, and shallots. Drizzle with oil and sprinkle with salt and pepper; toss to coat.

STEP 2: Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding walnuts during the last 10 to 15 minutes of roasting.

STEP 3: To serve, transfer roasted vegetables to a serving platter. Sprinkle with cheese.

VA R I AT I O N S Out of walnuts? Try slivered almonds or coarsely chopped hazelnuts (filberts). Not feeling feta? Use crumbled goat cheese (chèvre) or shredded sharp cheddar cheese instead.

THE Holiday COOKBOOK 17

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Manchego-S tuffed Mushrooms No matter the time of year, there’s a mushroom in season. Come winter, keep an eye out for oyster and portobellos. (The latter variety works beautifully here for a supersize version of the winter appetizer finger foods.) Baked and stuffed with a variety of crowd-pleasing fillings, like roast beef with blue cheese or hummus with olives, these caps are ready to party.

Hands On: 10 mins | Total: 1 hr | Servings: 12 | Yield: 12 to 14 mushrooms

INGREDIENTS • ½ cup panko • 2 ounces Manchego or Parmesan cheese, finely shredded • 6 tablespoons extra virgin olive oil • 2 tablespoons chopped fresh Italian parsley • 2 cloves garlic, minced • ½ teaspoon smoked paprika • 1 pound of 2- to 2 1/2-inch button mushrooms (12 to 14), stemmed • ¼ cup chopped pitted Castelvetrano olives • 3 thin slices Jamon lberico, cut into narrow strips

INSTRUCTIONS STEP 1: Preheat oven to 400°F. Line a 15x10-inch baking pan with parchment paper.

STEP 2: In a small bowl stir together panko, cheese, 2 Tbsp. olive oil, the parsley, garlic, paprika, and 1/4 tsp salt. Spoon filling into mushrooms caps, pressing it in and mounding for very full caps. Arrange in prepared pan. Drizzle remaining 4 tablespoons oil over mushrooms. Bake 25 minutes or until mushrooms are tender and filling is golden. Cool slightly.

STEP 3: To serve, top with olives and ham. Makes 12 to 14 servings.

THE Holiday COOKBOOK 19

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Meringue-Topped Sweet Potato Casserole The humble sweet potato reaches new culinary heights when topped with our easy homemade meringue. Pair it with another Christmas classic, succulent baked ham, and you’ve got yourself a can’t-lose holiday dinner combination.

Prep: 20 mins | Cook: 25 mins | Cool: 5 mins | Bake: 30 mins | Total: 1 hr 20 mins | Serving:10 | Yield: 8 cups

INGREDIENTS • 4 eggs, separated • 4 pounds sweet potatoes, peeled and cut into quarters • ½ cup packed brown sugar • ½ cup half-and-half or light cream • ¼ cup butter, melted • ½ teaspoon finely shredded orange peel • 2 tablespoons orange juice • ½ teaspoon salt • 1 teaspoon vanilla • ½ teaspoon cream of tartar • ½ cup granulated sugar • ¾ cup pecan pieces, toasted

INSTRUCTIONS STEP 1: Allow eggs to stand at room temperature for 30 minutes. Grease a 2-quart square baking dish; set aside. In a Dutch oven cook sweet potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain. Return potatoes to the pan.

STEP 2: Preheat oven to 350°F. Lightly mash potatoes with a potato masher. Stir in brown sugar, half-and-half, melted butter, orange peel, orange juice, and salt. Cool for 5 minutes. In a small bowl lightly beat the egg yolks with a fork. Stir the egg yolks into the sweet potato mixture. Transfer sweet potato mixture to the prepared baking dish.

STEP 3: Bake, uncovered, for 15 minutes. Meanwhile, for meringue, in a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl).

Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.

STEP 4: Sprinkle pecans evenly over hot potatoes. Immediately spread or pipe meringue over top, carefully sealing to edge.

Bake for 15 minutes or until browned and an instant-read thermometer inserted into the meringue reads 160°F.

THE Holiday COOKBOOK 21

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White Texas S heet Cake Prep: 15 mins | Bake: 20 mins | Cool: 20 mins | Total: 55 mins | Serving: 18

INGREDIENTS - CAKE

INGREDIENTS - FROSTING

• 2 cups all purpose flour

• 1/2 cup salted butter

• 2 cups sugar

• 1/4 cup milk

• 1 teaspoon baking powder

• 4 1/4 cups powdered sugar

• 3/4 teaspoon salt

• 1/2 teaspoon almond extract

• 1/4 teaspoon baking soda

• 1 pinch salt

• 1 cup salted butter

• 1 cup chopped toasted pecans

• 1 cup water • 2 eggs, at room temperature • 1/2 cup sour cream • 1 teaspoon vanilla extract • 1/2 teaspoon almond extract

INSTRUCTIONS - CAKE STEP 1: Preheat oven to 375°F. Grease a 15x10x1-inch rimmed baking pan. In a large bowl stir together flour, sugar, baking powder, salt, and baking soda. In a small saucepan combine the 1 cup butter and water; bring to a boil over medium-high heat. Remove from heat and stir into flour mixture.

STEP 2: In a small bowl whisk together eggs, sour cream, vanilla and 1/2 tsp. of the almond extract until combined.

Add to flour mixture and whisk to combine. Transfer batter to prepared pan, spreading evenly.

STEP 3: Bake until golden brown and a toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on a wire rack 20 minutes.

INSTRUCTIONS - FROSTING STEP 1: In a large saucepan combine the remaining 1/2 cup butter and milk. Bring to a boil over medium heat.

Remove from heat and gradually whisk in powdered sugar, the remaining 1/2 tsp. almond extract, and a pinch of salt. Spread over warm cake. Sprinkle with pecans.

THE Holiday COOKBOOK 23

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Giant Peppermint Chocolate Cookies Another Levain favorite, the seasonal dark chocolate-peppermint cookie, inspired this riff. We turned down the chocolate flavor (cocoa and semisweet chips instead of dark chocolate) but intensified the mint by processing Starlight mint candies into a fine peppermint sugar that’s creamed with the butter in the dough.

Prep: 20 mins | Total: 5 hrs 10 mins | Servings: 8

INGREDIENTS

• 1/2 cup unsweetened cocoa powder

• 1 cup salted butter, softened

• 1 teaspoon baking soda

• 1 cup packed dark brown sugar

• 1/2 teaspoon salt

• 1/4 cup granulated sugar

• 1 cup semisweet chocolate chips

• 1/4 cup very finely crushed peppermint candies • 2 large eggs

• 1 cup peppermint-flavored chips or 6 oz. chocolatepeppermint squares, chopped

• 1 teaspoon vanilla

• 1/4 cup granulated sugar

• 2 1/2 cups all purpose flour

• 1/4 cup finely crushed peppermint candies

INSTRUCTIONS STEP 1: In a large mixing bowl beat butter with a mixer until creamy. Add brown sugar, 1/4 cup of the granulated sugar, and the very finely crushed candies. Beat on medium until very light, 3 minutes. Scrape bowl; beat in eggs and vanilla. Add flour, cocoa powder, baking soda, and salt; beat just until combined. Stir in chips. Cover and chill dough 30 minutes.

STEP 2: Line a tray or cookie sheet with parchment paper. In a shallow dish combine 1/4 cup granulated sugar and the finely crushed candies. Portion dough into eight even pieces. Shape the portions into balls. Gently dip half of each dough ball into sugar mixture. Place, sugar side up, on prepared tray. Freeze 4 to 24 hours.

STEP 3: Adjust oven rack to middle position. Preheat oven to 400°F. Arrange four dough balls 4-inches apart, sugar side up, on a parchment-lined large cookie sheet. Bake 6 minutes (do not open oven). Adjust temperature to 350ºF. Bake until edges are firm and cookies appear set, about 14 minutes more. Remove from cookie sheet; cool completely. Repeat with remaining dough balls.

TIPS • Use a food processor to crush the candies. Add candies and pulse until desired texture. Very finely crushed peppermint candies are the texture of sanding sugar. Finely crushed peppermint candies are 1/8- to 1/4-inch chunks.

• The peppermint-sugar coating melts into the cookies quickly as they bake. For an extra dose of holiday cheer, sprinkle additional peppermint chips and mint candies on top during the last couple minutes of baking. Our recipe testers loved adding Ghirardelli Peppermint Bark Mix-Ins.

THE Holiday COOKBOOK 25

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Cafe Rompope Rompope recipes are similar to a mash-up of coffee and eggnog. This Mexican coffee drink is scented with cinnamon, vanilla, rum, and coffee liqueur for a buzzy warmly-spiced treat.

Prep: 25 mins | Chill: 4 hrs | Total: 4 hrs 25 mins | Servings: 10

INGREDIENTS • 8 egg yolks, lightly beaten • 4 cups whole milk • ½ cup sugar • 1 stick cinnamon (preferably Mexican canela) • 10 whole roasted coffee or espresso beans • 1 vanilla bean or 1 teaspoon vanilla extract • 1/4 - ½ cup light-color rum • ¼ - ½ cup Kahlua or other coffee-flavor liqueur • Ground nutmeg (optional) • Whole roasted coffee or espresso beans (optional)

INSTRUCTIONS STEP 1: In a heavy, large saucepan combine egg yolks, milk, sugar, stick cinnamon, the 10 coffee beans, and the vanilla bean (if using). Cook and stir over medium heat about 10 minutes or just until mixture coats a metal spoon. Remove from heat. Place the saucepan in a sink or bowl of ice water and stir mixture for 2 minutes. Discard stick cinnamon and remove vanilla bean. Do not remove coffee beans. Using a sharp knife, halve vanilla bean lengthwise; use the tip of the knife to scrape out the seeds. Add seeds to egg yolk mixture; discard vanilla bean pod. Transfer egg yolk mixture to a pitcher.

STEP 2: Stir in rum, Kahlua, and vanilla extract (if using). Cover and chill for 4 to 24 hours before serving. If desired, sprinkle the pitcher or each serving with ground nutmeg and garnish with a few additional coffee beans. (Coffee beans are an edible garnish.)

THE Holiday COOKBOOK 27

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Hot Chocolate Seven Ways Take your plain cup of cocoa to the next level with these slow cooker variations. You can leave your hot chocolate plain, or you can try peanut butter, pumpkin spice, mocha, and more flavors.

Prep Time: 15 mins | Slow Cook: 4 hrs | Total: 4 hrs 15 mins | Servings: 12

INGREDIENTS • 6 cups half-and-half • 2 cups heavy cream • 12 ounces bittersweet or semisweet chocolate, chopped • 1 tablespoon vanilla • Marshmallows or sweetened whipped cream (optional)

INSTRUCTIONS STEP 1: In a 3 1/2- or 4-qt. slow cooker combine half-and-half, heavy cream, and chocolate. Cover and cook on low 4 hours on high 2 hours, vigorously whisking once halfway through.

STEP 2: Whisk well. Stir in vanilla. Serve immediately or keep warm, covered, on warm or low for up to 2 hours. If desired, top servings with marshmallows or whipped cream.

R A S P B E R R Y H O T C H O C O L AT E Prepare as directed in Step 1. Stir in 1/2 cup raspberry beverage flavoring syrup or 1/4 cup raspberry liqueur with the vanilla. If desired, top servings with whipped cream, raspberries, and chocolate curls.

S P I C Y H O T C H O C O L AT E Prepare as directed, except add 1 tsp. each ground ancho chile pepper and ground cinnamon and 1/4 tsp. cayenne pepper to mixture in Step 1. If desired, top servings with whipped cream and additional ground ancho pepper and/or cinnamon.

P U M P K I N S P I C E H O T C H O C O L AT E Prepare as directed, except add 3 Tbsp. canned pumpkin and 2 tsp. pumpkin pie spice to mixture in Step 1. If desired, top servings with whipped cream and broken gingersnaps.

J O Y F U L A L M O N D H O T C H O C O L AT E Prepare as directed in Step 1, except substitute one 14-oz. can unsweetened coconut milk (not light) for 2 cups of the half-and-half. Stir in 1 to 1 1/2 tsp. almond extract with the vanilla. If desired, coat rims of mugs with toasted coconut and top servings with toasted sliced almonds.

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