As the weather gets colder, we reach for our blankets and eat food that makes us feel cozy and comfortable. Foods that are hearty and made with simple ingredients that we can find in our pantries. Foods that can be shared with friends and family, making the perfect moments to create new memories and feel nostalgia. These foods can be soul-soothing and make us feel warmer during the cold winter months.

The Leaf presents two yummy winter recipes that you can try to make yourself:

Chocolate Skillet Cookie

• 2 sticks (226 grams) unsalted butter
• 1/2 cup (100 grams) granulated sugar
• 1 cup (200 grams) lightly packed light brown sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla
• 2 1/2 cups (318 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 1/4 cups (213 grams) semisweet chocolate chips
• 2 ounces (57 grams) semisweet chocolate, chopped into chunks
• Vanilla ice cream, for serving

Directions:

Begin by preheating the oven to 325°F. Then melt the butter over medium heat in a 10-inch cast iron skillet. When melted, remove from the heat and pour the butter into a large bowl. Next, add in the sugars carefully and whisk to combine. Let the sugar mixture cool, then add the eggs, yolk, and vanilla and stir with a spatula until combined. Then mix in the flour, baking soda, and salt. When a batter forms, carefully fold in the chocolate chips and chunks, leaving some out to sprinkle over the top of the dough. Pour the batter back into the skillet and top with the remaining chocolate. Bake for about 30 to 40 minutes (I recommend baking it closer to 30 minutes if you would like a gooier cookie). Remove from the oven and let cool for 5 to 10 minutes before serving with vanilla ice cream.

Chicken Pot Pie with Biscuit Crust Biscuits

• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 6 tablespoons very cold salted butter (for grating)
• 3/4 cup whole milk

Filling:
* 4 tablespoons salted butter
 A few sprigs of thyme
 4 shallots, minced (about 1/2 cup)
 4 cloves garlic, minced
 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
 4 celery stalks, chopped (about 1 cup)
 2 teaspoons coarse kosher salt, divided
 1/3 cup flour
 splash of dry white wine (about 1/2 cup, substitute chicken broth)
 2 cups chicken broth
 2 cups whole milk
 1/2 cup heavy cream (substitute with whole milk)
 4 cups shredded chicken (I used rotisserie chicken)
 One bag of frozen peas (10-ounce)
 Tiny little squeeze of lemon juice

Directions:

For the biscuits:
Start by preheating the oven to 425°F. In a medium bowl, mix together the flour, baking powder, sugar, and salt until well combined. Then, grate the cold butter and mix it into the dry mixture with your hands. Next, add in the milk and stir with a fork until combined. Put the dough onto a clean surface and knead it a few times into a 1-2 inch thick layer. Next, roll out the dough and cut 6-8 biscuits with a biscuit cutter or knife.

For the filling:
Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme, and saute for five minutes. After, add in the carrots, celery, and 1 teaspoon of salt, and saute again for five minutes. Then, add the flour; cook for 1-2 minutes, then add the wine and let it sizzle. At this point, the mixture should be very sticky and thick. Then gradually add the chicken broth, milk, and cream. Stir and let the mixture rest after each addition. The mixture should now resemble a thick creamy soup. At this point, if your mixture seems runny, I recommend adding a small amount of flour. Next, add the chicken and peas. Lastly, season to taste with the remaining salt, some pepper, and lemon juice and remove the springs of thyme.

Arrange the biscuits on top of the filling and brush them with milk or butter for extra browning. Bake for 15-20 minutes until hot and bubbly and biscuits are cooked through. Let rest for 10 minutes, season with salt and pepper, and serve.