4 Comfort Food Recipes to Keep You Cozy | HelloFresh Magazine (2024)

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It’s safe to say we’ll inevitably be “snowed in” (literally or figuratively) until Spring has sprung! So why not lean into it and enjoy the last few weeks we have of the cold weather and make these super soul warming comfort food recipes.

There’s nothing better than a snowy day and a clear schedule. Except… a snowy day, clear schedule and some delicious comfort food recipes like hot soup and a mug of hot cocoa. Who says only kids can enjoy hot cocoa? Not us. Get in your comfy clothes and get cozy with some heart-warming comfort food recipes.

Hot Cocoa Bombshells (makes 3)

If you’re on Instagram or TikTok, chances are you’re familiar with the hot chocolate bomb. Now is your time to shine and feel like Willy Wonka with these hot chocolate bombs. You will need a few speciality tools but trust us – the satisfaction of watching that chocolate cylinder melt in your hot milk and all the sprinkles and marshmallows float to the top will be worth it. Feel free to get creative with your fillings and decor – the options are endless for this comfort food recipe.

Ingredients:

• 2” Semi-Sphere Silicone Mold (6 semi-spheres total)
• ¼-½” Food-Safe Paint Brush
• 8 oz Semisweet Chocolate (60-65%), finely chopped
• 3 TBSP Hot Chocolate Mix
• Mini Marshmallows
• White Chocolate or Milk Chocolate, for drizzling
• Sprinkles
• 3 Cups Milk of choice, for serving

Instructions:

1. MELT CHOCOLATE: Place 6 oz chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds, then stir with a rubber spatula. Continue to microwave in 15-second increments, stirring in between, until just a few pieces of melted chocolate remain. Remove from microwave and stir vigorously until melted and smooth. Gradually stir in remaining 2 oz chocolate, letting it fully melt before adding more.
2. TEMPER CHOCOLATE: Let melted chocolate sit at room temp, stirring every so often, untiljust warm to the touch (this should only take a few minutes). If you have a candy thermometer, the chocolate is “tempered” when it registers ~90 degrees (you’re aiming for no less than 86 degrees and no more than 92 degrees).If you don’t have a thermometer, spread a bit of chocolate onto a small piece of wax paper. If it looks streaky or dull, let it cool longer. If it dries glossy and smooth, the chocolate is ready to roll!
3. PREPARE MOLDS: Add about 2 tsp tempered chocolate to each silicone semi-sphere; use a pastry brush to brush chocolate evenly over surface. Transfer to the fridge to harden for 5 minutes, then repeat process once more with 2 tsp chocolate to make thick, sturdy shells. Chill 5 minutes more.
4. MAKE BOMBSHELLS: Carefully remove chocolate shells from molds. Heat a small, nonstick pan over medium heat. Working one shell at a time, press rim-side down to even out and melt the edges. Fill these shells with 1 TBSP hot chocolate mix each (or as much as will fit!), then top with a few mini marshmallows. Repeat melting process with another shell, then secure onto hot-chocolate-mix-filled shell to evenly seal.HOTTIP:If needed, paint edges with more melted chocolate to ensure an extra-strong seal.
5. DECORATE: Using a small spoon, drizzle remaining melted chocolate(or white or milk or candy melts)over bombs, then make it rain with sprinkles.
6. SERVE: When ready to serve, heat your favourite milk in a small saucepan over medium-high heat. Stir constantly until just simmering, then remove from heat. Divide hot chocolate bombshells between mugs, then top with hot milk. Let the bombshell melt and explode, then stir to combine and enjoy!

Spiked Maple Latte Slushies (makes 2)

This may not be what everyone thinks about when we say comfort food recipes, but we’re paying homage to Canada’s favourite maple snow candy (or “snow taffy”). If you’re unfamiliar, you’d bring maple syrup to a boil, then immediately pour it onto freshly-fallen snow. After letting it sit for a few seconds, you’d twirl it up the flash-frozen syrup with a popsicle stick, and voila! It’s a sticky, chewy, cold, maple-y goodness treat by giving it a grown-up spin—turning it into a coffee-based co*cktail.

Ingredients:

• Crushed Ice
• 1 Cup Cold Brew
• ½ Cup Milk (of choice)
• 2 TBSP Maple Syrup, plus more for serving
• 2 oz Bourbon
• Nutmeg, for garnish

Instructions:

1. In a co*cktail shaker filled with ice, add cold brew, milk, maple syrup, and bourbon. Shake to combine. (If you don’t have a co*cktail shaker, that’s totally fine—simply fill a large liquid measuring cup with ice, add the ingredients, and stir it up.) Fill two glasses with crushed ice (they should be overflowing with ice domed on top!), then pour over bourbon mixture. Top each with another drizzle of maple syrup and a pinch of nutmeg. Add straws and serve.

Sour Blood Orange Palomas (makes 2)

Hands down, the best part of winter is the peak-season citrus (and comfort food recipes, of course). It’s extra juicy and sweet, and there are so many varieties. There’s pink-tinged Cara Cara oranges, succulent sumos, perfume-y Meyer lemons, puckeringly-sweet kumquats, classic Navels, and everything in between—we love ’em all. We took inspiration from the grapefruit-based Paloma for this co*cktail and gave it a sweet ’n’ sour seasonal twist. You can use fresh or bottled blood orange juice, but be sure to use fresh-squeezed lime juice. This citrusy co*cktail is light and bubbly but heavy in deliciousness.

Ingredients:

• Kosher Salt
• 1 Cup Blood Orange Juice
• 2 Blood Orange Wedges
• 3 TBSP Fresh-Squeezed Lime Juice
• 1 TBSP Agave or Simple Syrup
• 4 oz Tequila Blanco
• Cold Seltzer, for topping

Instructions:

1. Pour some kosher salt on a small plate. Run a blood orange wedge around the rims of two glasses, then set that wedge aside for garnish. Roll moistened rims in salt. Fill glasses halfway up with ice. In a large liquid measuring cup, mix together blood orange juice, lime juice, agave, and tequila. (Taste and add more agave if you like your drinks sweeter!) Divide between prepared glasses, then top off with seltzer. Garnish each glass with a blood orange wedge and serve.

Italian Garden Veggie Stew (2 servings)

No matter the weather, it’s impossible not to crave a big bowl of soup (aka the culinary equivalent of a bear hug) every once in a while. When that comfort food craving strikes, be ready with this hearty, soul-warming veggie version. It’s chock full of goodness—that is to say, carrots, onion, crushed tomatoes, a bevvy of Italian herbs and spices, chewy couscous, and tender kale. It’s finished with a showering of Parmesan and a pinch of chili flakes. And because nogoodbrothy bowl is complete without dough for dunking, there’s also a side of toasty, buttery garlic bread.

Ingredients:

• 1 Yellow Onion
• 6 oz Carrots
• 1 Clove Garlic
• 4 oz Kale
• 1 TBSP Italian Seasoning
• 13.76 oz Crushed Tomatoes
• 3 TBSP Veggie Stock Concentrates
• 2.5 oz Israeli Couscous
• 1 tsp Garlic Powder
• 1 Demi-Baguette
• 1/4 cup Parmesan Cheese
• 1 tsp Chili Flakes

Instructions:

1. Wash and dry all produce.Halve, peel, and diceonion. Trim, peel, and cutcarrotsinto ¼-inch-thick rounds. Peel and mince or grategarlic. Remove and discard any large stems fromkale.
2. Heat alarge drizzle of olive oilin a large pot over medium-high heat. Addonionandcarrots; season withsaltandpepper. Cook, stirring occasionally until veggies are lightly browned and slightly softened, 4-6 minutes.
3. StirItalian Seasoningandgarlicinto pot withveggies. Cook until fragrant, 30 seconds. Addcrushed tomatoes,stock concentrates,3 cups water(6 cups for 4 servings), and abig pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes.
4. Oncecarrotsare just softened, stir incouscousandkale. Cook until couscous is tender and kale has wilted, 8-10 minutes. Taste and season generously withsaltandpepper.
5. While soup cooks, halvebaguettelengthwise. Place2 TBSP butter(4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir inhalf the garlic powder(all for 4) and season withsaltandpepper. Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.
6. Dividesoupbetween bowls. Sprinkle withParmesanand apinch of chili flakesto taste. Serve withgarlic breadon the side.

Want to learn how to make the perfect Charcuterie Board? Look no further, we have got you covered. How to Make a Charcuterie Board don’t forget to snap a pic and tag us @hellofreshca with your finished charcuterie board and show us your skills!

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