19 Cozy Fall Breakfast Ideas To Help You Wake Up

Feast your eyes on a stuffed mushroom that’s filled with spinach-artichoke dip. (via Brit + Co)

Easy Stuffed Mushrooms

If you don't have a ton of time to bake your mushrooms, this is literally the perfect appetizer. It can be served cold, but between the onions, olives, cheese, and tomatoes, there are so many amazing flavors your guests won't even care. (via Brit + Co)

These stuffed mushrooms are basically just mini pizzas, and what could be better than that? Nothing. (via The Girl on Bloor)

In this case, stuffed mushrooms are really just an excuse to eat ample bites of gooey goat cheese, and we’re all for it. (via Food Fanatic)

Curry-Potato-Stuffed Mushrooms

If you're hosting a party, serve up the goods in a slow cooker, so guests can serve themselves. Don't forget plenty of toppings! (via Brit + Co)

Start with a classic. This version is extra-rich due to the use of high-quality chocolate coins. (via Brit + Co)

This boozy libation packs all of the flavors of the holidays, from star anise to cranberries, in one warm, chocolatey cup. (via Brit + Co)

There’s no better way to add a refreshing zing to hot chocolate than with peppermint patties. A candy cane stirrer makes it fit for a queen. (via A Zesty Bite)

You don't have to add Kahlua or bourbon to this already decadent hot chocolate, but it is a good idea. (via Minimalist Baker)

Sweet vanilla powder and an unexpected touch of salt unite for a hot chocolate that stands out. (via Love & Olive Oil)

We all knew chocolate could mend a broken heart, but this healthy beverage can heal a headache; it uses magnesium-rich ingredients to soothe tension. (via Hello Glow)

Unsweetened cocoa powder and low-carb sweetener transform this splendidly creamy hot chocolate into a keto-friendly beverage. (via Savory Tooth)

If wintry weather has you down, this pink-as-can-be, sprinkle-covered white hot chocolate will cheer you up in no time. (via Love & Olive Oil)

Plenty of dairy-free beverages claim to be creamy, but thanks to ground cashews, this vegan hot chocolate really is luscious. Spice it up with cinnamon, nutmeg, and ginger for an even more soothing sipper. (via Domestic Gothess)

Finally, something exciting to put in an ice-cube tray: chocolate and marshmallows. You'll have fun working for your hot chocolate by swirling these spoons into warm milk. (via Fork and Beans)

Pretend you're in an Italian cafe as you sip on this luxurious cioccolata calda, made with chopped dark chocolate. (via Inside the Rustic Kitchen)

Slowly steeping mint in hot chocolate makes its bright flavor come through. (via The Magical Slow Cooker)

Coconut milk is the base of this vegan hot chocolate, which gets a unique twist from homemade pumpkin syrup. (via How Sweet Eats)

Can't decide between tea and hot chocolate? With this beverage, you don't have to. (via Port and Fin)

Matcha adds a healthy — and photogenic — touch to this white-chocolate-based drink. (via How Sweet Eats)

Thanks to Grand Marnier, this deeply flavorful hot chocolate burns in the best way. (via Salt & Lavender)

Cayenne and cinnamon are the keys to cocoa with a kick. (via Delish Knowledge)

Ground cinnamon is a reliable, easy way to amp up your hot chocolate without going to the grocery store for a special ingredient. (via Jelly Toast)

Just when you thought hot chocolate couldn't be more relaxing, here's one with a big splash of red wine, which acts as a natural sweetener. (via Paper & Stitch)

Ingredients for Paleo Christmas Cookies

For the cookies:

• 1/2 cup grass-fed salted butter, softened
• 6 tablespoons raw honey
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda

For the frosting:

• 6 tablespoons coconut butter or coconut manna
• 1/4 cup cacao butter
• 1-2 tablespoons honey
• Plant-based food coloring
• Vegetable-dyed sprinkles, for topping*

How to Make Paleo Christmas Cookies

1. Add the softened butter and honey to a large mixing bowl. Cream the mixture together using a handheld mixer until it is smooth. Add in the eggs, vanilla extract, and almond extract and whisk until they are well combined. Pour in the almond flour, coconut flour, and baking soda, and continue mixing until the batter has come together smoothly.
2. Separate the dough into two, and place each one on top of a piece of plastic wrap. Roll each dough into a ball, then flatten to a thick disk, cover completely with the plastic wrap, and place in the refrigerator to firm up for at least 2 hours or overnight.
3. Preheat the oven to 350 degrees F. Remove one of the dough discs from the refrigerator, unwrap the plastic and place the dough on top of a piece of parchment paper, then top it with another piece of parchment paper. Use a roller to flatten out the dough to about 1/4 to 1/2 of an inch thick. Work quickly with your favorite Christmas cookie cutters, and use a thin spatula to lift the cut cookies onto a baking sheet lined with parchment paper.
4. Bake the cookies in the oven for 10 minutes. Let them cool for a few minutes, then place on a wire rack for further cooling. Gather the leftover scraps back into a ball in the plastic wrap or parchment paper and place it back in the refrigerator, while working with the other piece of dough. Do this in batches to keep the dough from getting too warm and so you don’t overcrowd the baking sheet.
5. While the batches of cookies are baking, use a small saucepan to lightly melt the coconut butter and cacao butter together over low heat on the stovetop. Remove the pan from the heat when the ingredients have just melted together. Stir in the desired amount of honey, then set aside to cool and thicken up slightly. If you are using food coloring, add in the desired amount into the frosting mixture (1-2 teaspoons of green or red should do the trick). If you plan on only using white frosting, only use a small amount of honey, as it can make the frosting an off-white or light brown color.
6. After the cookies have completely cooled, decorate them with the frosting and sprinkles as desired. If you don’t have any professional piping tools, an easy fix is to place the frosting in a plastic sandwich bag and remove all the air when sealing the top. Cut a tiny tip off one corner of the plastic bag, then gently squeeze and pipe over the cookies. Use one plastic bag or piping bag for each color of frosting. Top with corresponding sprinkles and enjoy!