Christmas Cookie Roundup

Christmas Cookie Roundup

OREO TRUFFLES

1 pkg Oreos

1 8 oz block cream cheese (softened)

Baking chocolate

Things to decorate/chocolate to drizzle on top (i.e. white chocolate drizzle

Truffle Instructions:

1. Add Oreos to high speed blender or food processor and pulse until finely ground.

2. Add crushed Oreos and cream cheese to a large bowl and use your hands to mix until well combined.

3. Use your hands or a small cookie scoop to shape the truffle filling into balls and place them on a lined cookie sheet

4. Set in the fridge for at least 15 minutes to set.

5. Remove the balls from the fridge and melt the baking chocolate in a microwave safe bowl by microwaving in 15-30 second intervals.

6. Coat each truffle ball in the melted chocolate and decorate to your liking with sprinkles or melted colored candy melts.

7. Allow the truffles to set on a baking sheet in the fridge for another 30 minutes then transfer to a container and store in the fridge.

PEPPERMINT CHOCOLATE CAKE COOKIES

Box of chocolate cake mix (any kind will work)

1/2 c Oil

2 eggs

1 bag white chocolate peppermint chips (Andes brand or Ghirardelli peppermint chunks)

Sprinkles (optional)

Cake Cookie Instructions:

1. Preheat the oven to 350 degrees.

2. In a large bowl combine cake mix, oil and eggs and whisk together until thick dough forms.

3. Add in peppermint chips (and sprinkles if desired) and mix well.

4. Spoon onto a lined baking sheet and bake for 8-10 minutes.

***this recipe works with any flavor cake mix and any sort of sprinkles or flavored chocolate chips***

ITALIAN SESAME COOKIES

3 c flour

3/4 c sugar

2 tsp baking powder

1/8 tsp salt

4 tbsp butter

4 tbsp shortening

2 large eggs, beaten

1/4 c milk

2 tsp vanilla

3/4 cup sesame seeds

Italian Sesame Cookie Instructions:

1. Preheat the oven to 375 degrees.

2. Sift together flour, sugar, baking powder and salt and set aside.

3. In a separate bowl blend the butter and shortening.

4. Add in eggs, milk and vanilla and mix until combined.

5. Slowly add in dry ingredients and mix until it forms a soft dough.

6. Divide into four pieces and roll out each piece (like a snake) until it’s about 1/2 inch thick.

7. Cut into two inch pieces and roll each piece in sesame seeds until well coated.

8. Place on a lined baking sheet and bake for 20-25 minutes.

SUGAR COOKIES

3 c flour

2 tsp baking powder

Salt

1 c unsalted butter

1 c sugar

1 large egg

Vanilla

Cookie cutter(s)

Rolling pin

ROYAL ICING

3 c powdered sugar (sifted)

2 tbsp Meringue powder

1 tsp Vanilla extract

4-6 tbsp Water

Gel food coloring

Piping bags

Cookie Instructions:

1. Preheat the oven to 350 degrees.

2. Sift dry cookie ingredients into a bowl and set aside.

3. Place butter and sugar in a bowl and mix with a hand mixer until mostly combined (stop right before the butter and sugar are creamed together ~3 min).

4. Add in the egg and vanilla to the butter and sugar mixture and mix until combined.

5. Add the dry ingredients to the wet ingredients and mix with hand mixer until combined, but still crumbly.

6. Continue to mix with your hands until the dough comes together in a ball.

7. Transfer to a flat, floured surface and roll out to about 1/4 inch thick.

8. Use cookie cutters to create your desired shapes and transfer to a lined baking sheet and bake for 8-10 minutes (should be lightly browned at the edges)

Icing Instructions:

1. Sift powdered sugar and meringue powder into a bowl.

2. Add the vanilla and water and mix until desired consistency.

4. Divide the icing into small bowls and add food coloring if desired.

***Allow the cookies to cool COMPLETELY before icing***

Pumpkin Truffles

Pumpkin Truffles

It’s still 90º in Texas, but I’m already making all kinds of fall-themed, pumpkin snacks and treats. These whole food pumpkin truffles are perfect for fall and so easy to make. With added protein they’re a fantastic mid-day treat or post dinner dessert!

Ingredients:

1/3 cup pumpkin

1/4 cup Georgia Grinders Maple Caramel Almond Butter**

3 Tbsp coconut flour

1/8 cup maple syrup

10 g vanilla protein (I used Quest brand & it was about 1/4 scoop)

1 tsp vanilla extract

2 tsp pumpkin pie spice

2 scoops Vital Proteins unflavored collagen peptides (optional)

chocolate chips

coconut oil

**could use regular almond butter if needed

 

Instructions:

Add everything except chocolate chips and coconut oil in a large bowl and mix until combined. Use a cookie dough scoop or your hands to make uniform balls and place on a tray with parchment paper. Refrigerate for an hour. Melt the chocolate chips with the coconut oil in the microwave, stopping to stir in 30 second increments (took 1:30 for mine). Coat each truffle in chocolate and top with sea salt. Store in the fridge or freezer.IMG_6466

Dark Chocolate Brownies with Tahini Drizzle

Dark Chocolate Brownies with Tahini Drizzle

Treat yourself! You’ve made it halfway to the weekend. Celebrating hump day with dark chocolate brownies with tahini drizzle.

Brownies:

1/2 cup cocoa

1/3 cup shredded coconut (blended in a food processor until super fine)

1/2 cup coconut sugar

2 sq melted dark chocolate

1/4 cup coconut oil

1/4 cup unsweetened almond milk

2 eggs

1 tbsp peanut butter

1 tsp Vanilla

Pinch of salt

Tahini drizzle:

3 tbsp tahini

2 tbsp honey

1/2 tsp vanilla

Add almond milk, eggs, coconut sugar, melted chocolate, vanilla, peanut butter, and coconut oil to a bowl and mix well. In another bowl mix together coconut, cocoa, and salt. Add the dry ingredients to the wet ingredients, stirring as you go. Transfer to a greased 8×8 brownie pan and bake at 350 for about 18-20 minutes or until a toothpick comes out clean!

Flourless Chickpea Blender Blondies

Flourless Chickpea Blender Blondies

These only take 30 minutes to make including bake time and they are so so yummy! Could be made vegan if you sub the egg for a flax seed egg (mix 1 tbsp ground flax seed and 2 tbsp water)

Ingredients:

1 can chickpeas (drained & rinsed)

1/3 cup peanut butter

1/4 cup honey

1 egg

1/2 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

Pinch of salt

Dark chocolate chips

Chopped pecans

Instructions:

Blend chickpeas, peanut butter, honey, egg, baking soda, vanilla, cinnamon & salt in a blender or food processor until it forms a thick batter. Stir in chocolate and chopped pecans and spread evenly into a greased brownie pan. Bake at 350 for about 20 minutes or until a toothpick comes out clean

Arctic Zero’s New Light Ice Cream Review

Arctic Zero’s New Light Ice Cream Review

Hey guys! Time for a little product review because Arctic Zero sent me all SEVEN of their new light ice creams!! I was so excited when they contacted me because ever since I was little, ice cream has been my absolute favorite sweet treat (I’m not kidding I ate ice cream almost every night for a WHILEEE…). The problem is, when you’re trying to stay healthy and fit, ice cream doesn’t necessarily get to be a nightly routine anymore. The good news is, Arctic Zero is changing the game. Their new line of light ice creams range from 280-360 calories and are made with real milk and cane sugar. I have to say that if you’ve ever tried an Arctic Zero Fit Frozen Dessert in the past, these Light Ice Creams are so different and are much more creamy like an ice cream as opposed to the icy texture of the Fit Frozen Desserts. I had a few hiccups in the making of this post, including the fact that my refrigerator broke the day after I recieved these and I had to run them down the street to my boyfriend’s house to keep them from melting! But at last here we are, with a full review on these seven awesome ice creams that were gone too fast because I just couldn’t keep my dad and brother out of them!

Cookies & Cream-creamy vanilla flavor with chocolate sandwich cookies

You can’t go wrong with Cookies & Cream. This flavor was crammed with chocolate cookies which is exactly what you want in a Cookies & Cream flavor. The vanilla flavor wasn’t overpowered by the cookies, so the ratio of cookies & cream was pretty perfect.

Chocolate Chunk- creamy chocolate with dark chocolate chunks

I’m more of a vanilla girl when it comes to ice cream, but this flavor was great and I love texture in my ice cream so choosing to make a chocolate flavor with dark chocolate chunks was the right move in my opinion. Even my boyfriend, who isn’t the biggest chocolate fan either, totally dug in when I handed him this pint to try.

Peanut Butter & Chocolate Cookies- creamy peanut butter with chocolate cookies and rich peanut butter swirls

I’ve never been someone to pick the peanut butter flavored ice cream off the shelf, but woah. The peanut butter swirls and chocolate cookies added that special something that made the peanut butter ice cream so much more fun! Sometimes when you dig into similar flavors from other brands the mix ins are sparse, but there were no shortage of chocolate cookies or peanut butter swirls which made every bite so delicious!

Mint & Chocolate Cookies- creamy mint flavor with chocolate cookies and dark chocolate chunks

Mint and Chocolate Cookies was so stinkin’ good. The peppermint flavor was rich, and the cookies and dark chocolate chunks are perfect if you love texture and crunch in your ice cream. Mint & chocolate ice cream has always been one of my favorites and they got this one SO RIGHT. 

Vanilla Bean- creamy vanilla with real vanilla beans

A classic done right. Nothing beats the richness of real ground vanilla beans, period. Not their most exciting flavor if you love a good mix-in, but so great for topping off a Cashew Chocolate Chip Cookie Skillet which is how I chose to devour most of this pint.

Cookie & Brownie Dough- creamy vanilla flavor with cookie dough and brownie dough

This was my favorite flavor. Cookie dough ice cream is okay… but cookie dough AND brownie dough ice cream is the freakin’ BOMB. Sometimes I find that cookie dough in other ice creams has kind of a grainy texture, but I didn’t have that problem with this pint at all. Again, the ratio of mix-ins to ice cream was on point. Not much more to say about this flavor other than it’s absolutely amazing and you HAVE to try it.

Toffee Crunch- creamy vanilla flavor with toffee chunks and caramel swirls

Toffee crunch came in as a close second to Cookie & Brownie Dough and it was my dad’s favorite flavor by far… I was lucky to get a few bites of this flavor before he tore through the pint because it’s just that good. There were plenty of sweet and crunchy toffee chunks and caramel swirls so I didn’t find myself digging through the vanilla ice cream to get to the mix-ins which was awesome.

Fig and Dark Chocolate Banana Bread

Fig and Dark Chocolate Banana Bread

IMG_6552.JPGI LOVE banana bread. Pumpkin bread is good, I even have a special place in my heart for zucchini bread, but banana bread always takes the cake. Now typically I would add something basic like walnuts to my banana bread, but I didn’t have walnuts… what I did have was dried figs and let me tell you I’m so glad that I did. This combo is so yummy and different and the dried figs add a caramel-y flavor that’s perfect with chocolate chips.

Ingredients:

1 cup buckwheat flour

1/2 cup coconut sugar

1/3 cup coconut oil

2 tbsp honey

3 over ripe bananas

2 eggs

1/2 tsp salt

1 tsp baking powder

1 tsp vanilla

2 scoops Vital Proteins Collagen Peptides (optional)

3/4 cup dark chocolate chips (I used Enjoy Life Foods Dairy Free Chocolate Chips)

1/2 cup chopped dried figs

Instructions:

Preheat oven to 350. Mash bananas in a large mixing bowl and add the rest of the wet ingredients and the coconut sugar. Mix the wet ingredients then slowly add in the dry ingredients mixing as you go. Dump in your chocolate chips and dried figs and mix them in (pro tip: lightly coat your chocolate chips with a little bit of flour to avoid them all sinking to the bottom of the batter). Pour into a loaf pan greased with coconut oil and bake for 40-45 minutes.

Easter Treats

Easter Treats

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Happy Easter everyone! Thought I would post a few fun and sweet recipes today and what better than some “healthified” muffins with pastel colored whipped coconut cream and copycat Reese’s peanut butter eggs with a twist! Everything is easy to make and super cute for an Easter themed treat! I used beets as a natural food dye for the coconut cream which gave it a perfect  pastel color!

Base:
1 cup oat flour
2-3 tbsp honey (you can adjust to your preferred sweetness)
1 egg
3 tbsp plain, unsweetened almond milk
1/4 cup melted coconut oil
1 tsp baking soda
1/2 tsp salt

Lemon chia seed:
Zest from one medium lemon
Juice from one medium lemon
1 tbsp chia seeds

Dark Chocolate:
1/4 cup unsweetened cacao powder
1 tsp vanilla
(If batter gets too dry after adding cacao powder just add a tiny splash of almond milk

Coconut whipped cream icing:
2 cans coconut milk chilled overnight (this is important! You need the fat to separate from the liquid!)
2 1/2 tbsp honey
1 beet (red or yellow for pink or light yellow color)

Preheat the oven to 350. Mix wet ingredients in a bowl and mix thoroughly then add in dry ingredients and stir until it reaches the consistency of a batter (shouldn’t be too thick nor too runny). Then after you’ve mixed the base you can add in the extra ingredients for either the lemon chia seed flavor or the fudgy dark chocolate flavors. Spoon into a muffin tin with muffin liners about 3/4 full and bake for about 12 minutes (you’ll have to watch them because my lemon chia seed flavor took a little longer to bake).

For the whipped coconut cream:
After you have chilled the coconut cream overnight, open the cans and spoon out the solid portion from the top. Place in a chilled bowl (or if you have a stand mixer chill your mixing bowl). Add your honey and mix on the 2nd speed for about 2 minutes. If you want to dye the cream with beets just grate a red or yellow beet and squeeze out the juice through a cloth or paper towel (BE CAREFUL THIS WILL STAIN) and add a few drops of the juice to your cream. You won’t need much the color is really strong!

The peanut butter caramel copycat Reese’s eggs are a recipe from Rachel Mansfield and I’ll link it below!

Rachel Mansfield Dark Chocolate Peanut Butter Caramel Eggs

The carrot cake muffins are from Taline Gabrielen’s cook book Hippie Lane linked below! (I topped these with the cashew cream I use in my Mini Raw Vegan Cheesecakes

Hippie Lane Cookbook

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