Well, folks, it’s that time of year for us in Winterspring and Northrend! It’s cold, it’s snowy, and we’re all freezing in our armor!

Well, okay, it’s always that time of year in Winterspring and Northrend. Nevertheless, we at Nourish have the cure for the commonly cold! (I’m so punny.)

Just about everyone loves hot chocolate, but what do you do when it’s 20 below and the cocoa’s cold before it ever reaches your tum? Add hot spices, that’s what! This delicious recipe is sure to keep you toasty inside until Winterspring turns to Summerfall and Northrend migrates south!

Chocolate on the boil!

Chocolate on the boil!


  • 3 1/4 cups 2% milk
  • 6 ounces chopped white chocolate
  • 1 egg, beaten
  • 1/4 teaspoon cayenne pepper (or you can use chili powder for less heat, chipotle powder for more)
  • 1/2 teaspoon ground cinnamon

If you have a double-boiler, this is pretty easy. You can melt the chocolate without worrying about burning it, and add all of the ingredients appropriately. If you don’t have a double boiler, I’d recommend using a metal bowl (like a mixing bowl) in a pot of water – just be careful not to fill the pot too full, or you’ll risk burning yourself.

  1. Place the white chocolate in the top half of your double boiler, or metal bowl over a pan of simmering (not boiling!) water. Melt the chocolate, stirring occasionally until smooth. Stir in cayenne pepper (or chili powder or chipotle powder) and cinnamon. Whisk in the egg until smooth.
  2. Whisk in one cup of the milk until completely mixed – this takes about 2 minutes. Gradually whisk in the rest of the milk, and heat until hot, but not simmering. (You don’t want a skin to form.) When the hot chocolate is at your desired temperature, ladle into mugs and garnish with cinnamon. (I also used a peppermint stick for added flavor.)
Tasty chocolate! (Fruit optional.)

Tasty chocolate! (Fruit optional.)


(Photos provided courtesy of Ilcyira of Aggramar. Chocolate made by Wylson of Aggramar. Chocolate consumed by Ilcyira, Wylson, and Sakuura of Aggramar.)

This weekend, I’ll be making an appearance on the Rawrcast to give you guys a sneak peek at two new Christmas recipes. They’ll be on the Rawrcast before they get posted here, so don’t miss it!

Check out The Rawrcast for the show on Saturday, Dec. 12 at 4pm CST!

Hope to catch you there!

This isn't my actual photo! The sauce didn't set in time. :(

This isn't my actual photo! The sauce didn't set in time. :(

This is a wonderful garnish for turkey, or whatever fowl you choose to eat for dinner. Tasty, easy to make, and scratch is always better than canned. ;)

This recipe is also being featured on the Rawrcast Thanksgiving special with Stompalina!


  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

This recipe is courtesy of SimplyRecipes.com

I'd recommend washing any produce found in Tirisfal very thoroughly...

I'd recommend washing any produce found in Tirisfal very thoroughly...

This recipe was handed to me from the lead goat, Pixelated Executioner, courtesy of Nihilistic of the Dragonblight server. I merely volunteered to make them. These cookies are delicious, and I only changed two things – one, cook them a bit longer than 10-12 minutes – I found that baking closer to 15 minutes made a better cookie. Also, I didn’t find anything like ‘caramel chips’ around here, so I just used Skor chips, and I am glad I did!

On that note, seriously, I would recommend having a stronger stomach for most of the ‘cuisine’ around the Tirisfal area…the Forsaken are quite nice, just…they’re opinion of good food is a bit different than us living folk. :)

This recipe is also being featured on the Thanksgiving Rawrcast with Stompalina!


  • 1 Cup Shortening
  • 1 Cup Sugar
  • 1 Cup Pumpkin Pie Mix
  • 1 Egg
  • 2 Cups Flour
  • 1 tsp baking soda
  • 1 tsp Cinnamon
  • ½  tsp Salt
  • 1 Bag Semi-Sweet Chocolate Chips
  • 1 Bag Caramel Chips

1. Pre-Heat your oven to 350 degrees.

2. In a mixing bowl combine 1 Cup of Shortening with 1 Cup of Sugar and blend until light and fluffy. When that is ready, blend in 1 Cup of Pumpkin Pie Mix, and 1 whole egg, mix well. Add in 2 Cups of Flour, 1 tsp baking soda, 1 tsp Cinnamon, and ½ tsp of Salt and blend the mixture until it is smooth.

3. At this point, the desired “chippage” is up to each maker, but combine equal parts chocolate & caramel chips into the cookie dough.

4.  Take about a tablespoon sized dollup of the dough, and ball up onto a cookie sheet. Bake them for 10-12 minutes and then let rest on a flat cooling surface. Don’t use a wire rack for cooling as the caramel and chocolate tend to become very liquefied and make the cookies fall apart between the spaces.


A favourite of snow-dwelling dwares all-round!

A favourite of snow-dwelling dwares all-round!

I actually stumbled across this wonderfully spicy and soothing drink in a neutral goblin inn. It’s delicious, easy to make, and best of all, delicious!

Also: this recipe is being featured on the Thanksgiving Special on Rawrcast with Stompalina!


  • 1 half-gallon of apple cider
  • 2 cinnamon sticks
  • 1 tsp. nutmeg
  • zest of one orange
  • 2 whole cloves
  • 2 Tbsp. light brown sugar
Place the apple cider in a medium heavy saucepan over medium heat. Add the remaining ingredients and bring to a simmer (little bubbles will form around the edges). Turn the heat down to low and allow the cider to cook for about 20 minutes. Strain through a fine mesh strainer and serve.


Pumpkin seeds

These are a pleasant byproduct of carving the jack o’lanterns that appear throughout Azeroth during the Hallow’s End festival. The farms in the south of Elwynn Forest provide the majority of the pumpkins used for the lanterns, and one farm in particular, run by the Stonefield family, is known both for the size of their pumpkins and the quality of their roasted seeds.

This snack takes a little less than an hour and a half to make, all told; most of that is the roasting.


  • The seeds from one medium pumpkin
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
  • 2 tbsp salt

You can substitute twice as much of any whole spice – remove the cloves from their stems – and reduce them with a spice grinder or mortar and pestle.


  1. Pre-heat the oven to 275 degrees.
  2. Extract the seeds from the pumpkin, and remove them from their strands. Discard as much of the pulp and meat of the pumpkin as you can.
  3. Place the seeds in a fine collander and wash thoroughly, removing the remaining pulp.
  4. Dry the seeds lightly with a cloth or paper towel, and spread evenly on a baking sheet.
  5. Sprinkle the spices and half of the salt over the seeds.
  6. Place the seeds in the oven and bake for 1 hour.
  7. When the seeds are roasted, sprinkle the remaining salt over the seeds. Serve while warm!
A Warm Hug on a Cold Day!

A Warm Hug on a Cold Day!

After getting caught in a snowstorm in Howling Fjord, I was grateful to stumble across the local Taunka camp. These wonderful people served me some of the best soup I had ever tasted – they called it Winterhoof Squash Soup. It’s delicious, easy to make, and very good for you! Here’s the recipe they shared with me. :)


  • 1 small butternut squash, halved, seeded
  • 2 tablespoons fresh thyme (dried thyme also works, just in case)
  • 2 teaspoons yellow curry powder
  • 2 shallots, minced
  • 4 tablespoons extra virgin olive oil (EVOO)
  • 5 cups chicken stock, warmed
  • Kosher salt and freshly ground black pepper to taste
  • Italian flat-leaf parsley, for garnish
  • Crème fraîche, for garnish

1. Brush each squash half with 1/2 tablespoon EVOO, 1 tablespoon thyme, and some salt. Roast flesh side up at 350 degrees F until tender and colored, for about 50 minutes. Cool just enough to remove flesh from skin.

2. In a saucepan over very low heat, sauté shallots in EVOO until shallots are translucent. Add 2 teaspoons of curry to bloom.

3. Add squash and 4 1/2 cups stock. Bring to boil.

4. Using an immersion blender, puree until smooth. Add remaining stock to thin if desired. OR – you wait until the soup cools, then transfer the soup to a normal countertop blender. Make sure to blend very thouroughly!

5. Add remaining 2 tablespoons EVOO and season to taste with salt and pepper. Set to rest over very low heat. PROTIP: I found that adding about 3-4 tablespoons of cream during the ‘resting phase’ adds a wonderful bit of creaminess to the soup.  Garnish with Italian flat-leaf parsley and a dollop of crème fraîche.

This soup is a slightly modified version of a soup found on Discovery Health.

Adds a +2 to coziness!

Adds a +2 to coziness!

Brrr! We all know it can get mighty chilly up there in Northrend, so Ms. Luisette Dawnrise, a helpful blood elf paladin, came up with this nifty hot drink to keep you warm. Magical or not, it’s always nice to have a cozy cup of something hot while studying new ways to defeat the Lich King. :)

Prep Time: 1-2 minutes

Total Time: 6-8 minutes

Serving Size: 1


  • 1 C water
  • 1/4 C milk
  • 1 teabag of black tea (I used English Breakfast)
  • 1 tablespoon honey
  • 1 teaspoon mint extract


1)  Fill your mug about 5/6 the way with water (~1 cup worth; save space, you’ll need room!) and heat it in the microwave on high for 3 minutes.

2) Add the teabag to your mug and steep for 3-5 minutes, depending on your personal taste. If you like stronger tea, steep for the full 5 minutes.

3) Remove the teabag and add milk to fill the rest of your mug.

4) Add honey to sweeten and top it off with some mint extract.

5) Enjoy!

Brought to you by Luisette from Illidan US.


When I first saw this soup, I actually thought it sounded like watery rabbit food. And cinnamon? In a SOUP? Blech!

I have to say that I was pleasently surprised that this turned out to be so delicious! It’s very cheap and easy to make, and ideal for low-carb diets. Any noodle fans out there can place about a cup of pre-cooked egg noodles (or a pasta of your choice) in there for some extra goodness. Also, the recipe says to add pre-cooked chicken or turkey near the end, but I cut up two chicken breasts, and just cooked them for about ten minutes in the first stages of the soup (celery and onions).  This soup will also cover most of your ‘colour groups’ of vegetables, using easy to find veggies like celery, carrots and red pepper.


  • 1 medium onion (2 1/2 inches in diameter), chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, pressed
  • 1 medium red bell pepper
  • 1 cup chopped carrot (you can use chopped pumpkin, if available)
  • 1 heaping Tablespoon sweet paprika
  • 3 teaspoons turmeric
  • 1/2 teaspoon cinammon
  • 1 bay leaf
  • A little hot sauce
  • 1 15 oz can tomatoes, chopped
  • 1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green – cut into thin strips
  • 10 oz frozen green beans (or fresh)
  • Salt and pepper
  • 5 cups stock or broth (I like vegetable or chicken Better Than Boullion – but watch the saltiness)
  • 1 Tablespoon olive oil


1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.

4. Adjust seasonings.

This recipe was originally from About.com. I just slightly modified it. :3

This recipe is coming straight out of Syrana’s secret stash.  It is a party and family favorite, and I hope you enjoy it too.  It’s quick, easy, yummy, and healthy.  The recipe is adapted from one I found at kraftfoods.com a few years ago.

Prep Time: 15-20 minutes

Total Time: Approximately 5 hours and 45 minutes (most of that is fridge chill time)

creamyjello - ingredients


  • 1 1/2 cups boiling water
  • 1 8-serving size package (or 2 4-serving size packages) of Strawberry Banana Jell-O
  • 1 1/2 cups cold water
  • 1 tub (8 oz) thawed Cool Whip
  • 1 cup chopped strawberries


1. Boil 1 1/2 cups of water.  (This can be done in the microwave – put on high for 3-5 minutes, varies by microwave)

2. Pour Jell-O mix into a bowl.

3. Stir boiling water into Jell-O mix for at least 2 minutes or until completely dissolved.  (I prefer a whisk)

4. Stir in cold water.

5. Refrigerate for about 1 hour and 15 minutes (or until slightly thickened)

6. Gently stir in 2 cups of whipped topping with a wire whisk until well blended.  (You can use all of the tub or save some for a topping – up to you)

7. Refrigerate for about 15 minutes or until thickened.  If running a spoon or the whisk through the top does not leave an impression, then refrigerate until it does.

8. Chop strawberries.

creamyjello - add fruit

9. Stir strawberries into the creamy mixture.  At this time, you can either keep the dessert in the bowl or pour it into a 6-cup Jell-O mold.

10. Refrigerate for 4 hours or until firm.  Unmold (if still in the bowl, leave it, it’s fine).  Top with remaining whipped topping.

Notes and Variations:

I highly recommend using fresh strawberries.  I usually make this dish with fresh strawberries, but have tried it with frozen.  It still tastes fine, but the texture and presentation seems nicer with fresh fruit.

Feel free to experiment with different Jello flavors and fruit combinations too!

To make this even a little more healthy, try lite or “free” whipped topping.

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