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

Recipe @ Cooking Without Limits

Coooookies

 

 

 

30543f8b667cb04942aafe4cfcc086b8

57718cfb9216a76c0f01de289f0907bd

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!

 

15355680_10211645128463595_3003245846447299605_njf

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.

 

15391192_10211645128423594_3213879204565330561_nh.jpg

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.

 

15401128_10211645128263590_8113625892761034044_nv

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

Warm Brussels Sprouts and Pear Salad

This Warm Brussels Sprouts and Pear Salad combines winter flavors in a warm and filling side dish, all in about 15 minutes. Step by step photos.

Recipe Here: Warm Brussels Sprouts and Pear Salad

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

Vitality Bowls

Stef Neal from Food Fix Up shares her recipe for these vibrant vitality bowls. Not only do they look incredible, they taste amazing too!

Source: Vitality Bowls

Slow Cooker Loaded “Baked” Sweet Potatoes

 

Cooking sweet potatoes in the slow cooker makes them extra moist and sweet! Top with black beans, corn, avocado, spices, and smoky cashew cream for an easy and healthy meatless meal. Yewguyz. I’m doing like a fusion of a toe tap and a jump squat right now (I just wrote squart, that should be a word) over the fact that you can make sweet potatoes in the slow cooker. And it’s not just that you can… Read More » Slow Cooker Loaded “Baked” Sweet Potatoes

It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

I’m still busy with family and holiday business, hope you enjoy this recipe from the view from great island!

Do you know your trigger foods?  I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating.  They trigger your binge reflex, or something.  Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible.  They can be a specific food, like Fritos, or a larger class of food, like ice cream. Ive known for a long time now […]

Recipe Can Be Found Here: It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

Easy Cranberry and Asian Pear Tart

 

Easy cranberry and Asian pear tart flavored with vanilla and tea spice. Nutritionally rich sweet and light Asian pears are perfect for many recipes.

Recipe Can Be Found Here: Natural Fitness Diet

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