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***

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!

Strawberry Almond Milk

Strawberry Almond Milk

Good morning and happy Tuesday! Coming atcha with a recipe for creamy strawberry almond milk from scratch that’s SO EASY! I have loved making the switch to dairy free milk and have been drinking only dairy free milk for about 6 years now. Dairy products often make me feel sick and bloated (I have a self-diagnosed lactose intolerance) but dairy free milks have allowed me to keep eating so many of my favorite foods and still feel great!

Strawberry almond milk:

1/2 cup almonds (soaked for at least 2 hours)

2 cups water

1/2 vanilla bean (seeds only)

3 large strawberries (can add more to make the strawberry flavor stronger)

Optional: Pinch of cinnamon & 1 packet of stevia

Blend for 2-3 minutes in a high speed blender and strain through a nut milk bag (I’ve linked the one I use below) or a cheese cloth. Store in the refrigerator for up to 3 days and shake well before drinking!

All-Natural Nut Milk Bag

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.

Collagen Donuts

Collagen Donuts

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Donuts are yummy, fun and super cute for the ‘gram… AND they can be made with whole food ingredients baked to fluffy perfection that won’t ruin your hard work in the gym. These donuts are low in sugar and have collagen to add a little bit of protein and keep your hair, skin, nails, and joints super healthy!

Ingredients:

1 cup almond flour

1 cup whole wheat flour

3 scoops collagen

1/8 tsp salt

1 tsp baking powder

½ cup unsweetened almond milk

2 eggs

1/3 cup honey

¼ cup melted coconut oil

1 tbsp apple cider vinegar

½ tsp vanilla

¼ tsp almond extract

 

Instructions:

Preheat the oven to 350º. Mix together the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients and mix with a whisk until it forms a batter. Spoon the batter into a greased donut pan (only fill it about half way so it has room to rise!) and bake for 8-12 minutes.

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.