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!

Basic Vanilla Chia Seed Pudding

Basic Vanilla Chia Seed Pudding

Chia pudding is the perfect low sugar sweet treat for breakfast, a snack, or dessert! You can top it with fresh fruit like blueberries and mango then add other fun toppings like granola, yogurt, coconut whip, honey to make it your own.

Ingredients:

1 cup unsweetened almond milk

1/2 cup chia seeds

2 tbsp maple syrup

1/2 vanilla bean or 1 tsp vanilla

Pinch of cinnamon

Directions:

Put ingredients in container or bowl and mix together. Place covered in the refrigerator for at least two hours. and mix every 1-2 hours until set. Keep refrigerated. When ready to serve, remove from refrigerator and mix well.

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

Paleo/Gluten Free Pumpkin Muffins with Cinnamon Coconut Icing

Paleo/Gluten Free Pumpkin Muffins with Cinnamon Coconut Icing

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I Last fall my roommate and I consistently made and ate a whole loaf of pumpkin bread a week for 6 weeks. No, I’m not kidding. I stocked up on wayyyyyyy too many boxes of Trader Joes pumpkin bread mix and made one after the other. Although the TJ’s pumpkin bread IS the bomb.com I wanted to switch it out for something with super clean ingredients. This recipe is one of my favorites and gives you soft, moist pumpkin muffins that make your kitchen smell like a pumpkin spice latte.

Ingredients

For the muffins:

1 c almond flour

3/4 c coconut sugar

1/2 c canned pumpkin

1/4 c coconut oil

1 egg

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp cinnamon

1/8 tsp ginger

1-2 tbsp water (if needed)

1/4 c pecans optional

For the coconut icing:

2 cans of full-fat coconut milk (chilled overnight)

2 tbsp honey

1 1/2 tsp cinnamon

Instructions

Preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl & all wet ingredients in a separate bowl, excluding the water. Slowly add wet ingredients to dry ingredients mixing as you go. If the batter is still too dry add 1-2 tbsp of water. Spoon into a lined muffin pan pan & bake 15-20 min.

While the muffins are baking, open the canned coconut milk and spoon the coconut cream solids into a cold mixing bowl. Add honey and cinnamon and beat with an electric mixer for about 7-10 minutes or until desired consistency (I did about 5 minutes to achieve more of a glaze).

Once the muffins have baked and cooled, spoon on coconut icing and top with cinnamon and pecans!