Soul Cakes For All Hallows Eve

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Matcha cranberry Christmas smoothie bowl

Merry (almost) Christmas, beautiful humans. As excitement levels are increasing these days waiting for Santa, with many of us reuniting with families and loved ones, enjoying our little feasts, lau…

Source: Matcha cranberry Christmas smoothie bowl

Candy Cane Ice Cream

Candy Cane Ice Cream 

Chestnut soup with Brie and Thyme

What a wonderful soup for the season!

A creamy chestnut soup with brie and thyme that will warm your soul. It’s full of fiber, nutrients, and antioxidants. It’s gluten free and vegan friendly!

You can find the recipe @Nutrizonia

 Chestnut soup with Brie and Thyme

These look and sound yummy! Chocolate dipped mandarin slices for Christmas

Recipe @ Cooking Without Limits

Coooookies

 

 

 

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I’m with Buddy 🎄🍪 But my cookies were a little more complicated, and well, I baked them. I have a cookie exchange to attend this week!  A cookie exchange, in case you never hear of one is where several people bake batches of cookies for the party. At the party based on how many attend, each person can take x amount of your cookies. And you do the same with theirs. It’s a great way to get a variety of cookies for the holidays! Plus, another reason for a party!! I decided to make three kinds of cookies. Pecan & Chocolate Turtle Cookies, Peppermint Chocolate Drop Cookies, and Decadent Cranberry & White Chocolate Sugar Cookies. Now I’ll warn you. The lighting in our apartment needs serious help I’ve come to discover, for photography. After the new year I’m hoping to fix that because I plan to create and post a lot of recipes this coming year. I still wanted to share the recipes for my cookies with you, so don’t dwell on bad photography. I swear they are delicious!

 

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Pecan & Chocolate Turtle Cookies

Ingredients
1 cup earth balance butter, softened
½ cup coconut sugar
dash of coconut milk if needed
1½ cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
1 teaspoon coarse sea salt
1 teaspoon baking soda
1½ teaspoon baking powder
1½ cups mini chocolate chips
1½ cups caramel bits
Roasted pecan bits or crushed pecans
Instructions

Preheat oven to 360 degrees. Using a standing mixer, cream butter, sugar, and brown sugar until it is nice and fluffy, about 3 minutes on med/high. Add eggs and vanilla and beat for 2 more minutes or so. If you don’t like the consistency add a bit of coconut milk.
In a bowl add your dry ingredients, baking soda, baking powder, salt, and flour mixture until it has been fully incorporated. Remove the bowl from the standing mixer and add the chocolate chips, pecan bits & caramel bits. Gently mix by hand. The batter should/will be sticky and thick.
Drop about 2 tablespoons of the cookie dough or use a medium cookie scoop and place the cookie dough ball onto a baking sheet lined with parchment paper. Bake for about 10 minutes until the edges are nice and golden brown. Turn off the oven and bake for an additional 1-2 minutes, keep an eye on them so they don’t burn. Remove from the oven and allow the cookies You can sprinkle with a little sea salt over each, but this is optional.

 

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Peppermint Chocolate Drop Cookies

Ingredients
1/2 cup earth balance butter; room temperature
1 cup granulated coconut or regular sugar
2 cups all purpose flour
1 tsp baking powder
1/2 cup coconut or almond, milk
1 tsp vanilla
1/4 tsp peppermint extract
1/4 cup + crushed peppermint candies or candy canes OR peppermint chips (found here)

Instructions
Cream butter and sugar at high speed with a hand mixer. Slowly add in milk, vanilla, and peppermint extract. Combine baking powder with flour and slowly add to butter & sugar mixture, be careful not to over mix. Dough will be crumbly. Use plastic wrap to form log shape. Refrigerate dough for at least 45 minutes. {Can also be put in the freezer for later.}
Remove dough from fridge and slice into 1/4-1/2 inch thick slices. {You can also roll dough and use cookie cutters. But if you do, allow the dough to warm a bit so you can work with it).
Place cookies on baking sheet lined with parchment paper.
Bake at 350 for 10-15 minutes. Made 26 large cookies.

 

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Decadent Cranberry & White Chocolate Sugar Cookies
Ingredients
1 cup earth balance butter, softened
¾ cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
½ teaspoon salt
½ cup chopped dried cranberries
½ cup ghirardelli white chocoklate chips
Instructions
Preheat oven to 325ºF. In a medium bowl, cream together with a large spoon butter, confectioners’ sugar and vanilla until smooth. Add flour and salt, stir until combined. Stir in dried cranberries & Ghirardelli chocolate chips . Divide dough into quarters. Shape each quarter into 1 1/2″ x 4″ log. You can use plastic wrap to help with this. Wrap tightly in plastic. Chill 45 minutes. With a sharp knife, slice dough into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake 20 to 22 minutes or until edges are golden. Cool sheets on wire racks.

emiej

 

Too late

I already did

while making cookies!! 

 

 

 

 

 

Sharing A Delicious Dish – Baked apples for Christmas

From Cooking without Limits, this dish not only looks amazing, but can you just imagine the way the kitchen will smell when you make this? Heavenly! I can’t wait to try this out. I’ll actually be making it next month because I get off easy and am not the cook this year 😉

Apples, cinnamon, honey and walnuts. This is the smell of Christmas in the kitchen. Pure heaven. Recipe can be found here… Baked apples for Christmas

Roasted Butternut Squash Protein Smoothie

I love her recipes!!

Butternut squash and pumpkin are autumn and Thanksgiving classics. What better way to add some comfort to your day than a delicious roasted butternut squash protein smoothie? Have it for breakfast …

Recipe Can Be Found Here: Roasted Butternut Squash Protein Smoothie

Cranberry Smoothie Bowl

This breakfast cranberry smoothie bowl is packed full of cranberries, mixed berries, bananas, almond milk and topped with coconut, chia seeds and nuts.

Recipe Can Be Found Here: Nutmeg Nanny

National Eat A Cranberry Day

Bowl of cranberries surrounded by cranberries on wooden table, elevated view

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Cranberry Antioxidant Punch

Makes approximately six drinks

2 cups fresh cranberries

6 to 8 pears, medium size

1 cup quince simple syrup — make ahead, recipe below

Feed cranberries and whole pears into a juice machine. Double strain the juice through a fine mesh strainer to remove the cranberry seeds. In a pitcher, mix the pear and cranberry juice with the quince simple syrup.  To serve, pour over ice and garnish with fresh cranberries.

Recipe By: Gina Chersevani

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Cranberry Relish

Ingredients
3 cups (12 oz bag) cranberries
2 apples, cored
1 orange
¼ of orange peel
½ cup coconut sugar, brown sugar or other equivalent sweetener

Instructions
Combine first 4 ingredients into food processor and chop. Mix in sugar. Let stand in refrigerator for several hours. Makes 7 servings

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Nut Roast

Ingredients
3 oz dried cranberries
3/4 cup hot water
8 oz cashews, toasted and chopped fine
6 oz breadcrumbs
2 tsp fresh rosemary, finely chopped
1/4 tsp ground black pepper
3 tbsp olive oil
1 large onions, finely chopped
1 large carrot, finely shredded
2 cloves garlic, crushed
2 small mild or hot red chilies, finely chopped
3 oz flour
A little under 1 cup vegetable stock or broth

Instructions
Preheat the oven to 375 degrees. Grease and line a 2lb loaf pan. Put the cranberries into a cup and add the hot water, set aside to soak. Mix the breadcrumbs, nuts and rosemary in a bowl and set aside. Heat the oil in a large non stick pan or pot. Add the onions, carrot and saute for several minutes until tender. Add the crushed garlic and chopped chilies and continue to saute for a couple more minutes until the garlic releases it’s aroma.
Take off the heat and stir in the flour. Then pour the hot stock into the pan and stir well to form a sticky paste. Strain the cranberries and stir them into the bowl containing the cashew and breadcrumb mixture. Then tip the cashew, breadcrumb and cranberry mixture into the pan. Mix well so that everything is thoroughly combined. Pack the mixture into the prepared loaf tin. Smooth down the top with the back of a water dipped metal spoon.
Bake for around forty-five minutes to one hour, or until firm and an inserted knife comes out clean. NOTE: Once baked, let loaf sit in the pan for about half an hour before serving so it will firm up.

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after

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