I have a love/hate relationship with holiday cookie exchanges. Mostly because since joining Whole 30 back in June, I’ve lost 30lbs and never intend to go back up in the scale. However, my weakness is SUGAR and anything sweet. Seriously, it’s a problem. I would forgo chips, cheese and dairy any day of the week but put a chocolate piece of cake in my face and it’s game over.
That said, I have to make six dozen cookies for an upcoming holiday cookie exchange so I researched a “healthier” alternative to the typical sugar cookie. I ended up finding an amazing recipe for Pumpkin Chocolate Chip cookies that are gluten and dairy free. Surprisingly this was super easy to make. I know people who bake say that all the time, but I don’t bake … in fact, I’m pretty horrible at it, so if I was able to master this, then you can give it a shot.
Tip: Before flattening the cookie dough at the end, I added a chocolate chip or two on top just to ensure you see the chocolate chips when its done baking. I think it looks prettier this way.
Original recipe source
PALEO PUMPKIN CHOCOLATE CHIP COOKIES
Makes: 2 dozen
Best part: Paleo, Gluten free, Dairy free
- Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar and vanilla. In a separate mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.
- Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms. Lastly, stir in the dark chocolate chips.
- The dough will be sticky – I recommend chilling it in the freezer for 10-15 minutes at this point.
- Once the dough is chilled, roll into 24 balls and place evenly on both cookie sheets. With a separate piece of parchment paper, flatten each ball into a cookie shape of about ½ inch thickness.
- Bake in the preheated oven for 10-12 minutes or until just set. Remove from oven and allow to sit for a minute before transferring to wire racks to cool completely. Store leftovers covered in the refrigerator. Enjoy!
My mother-in-law deserves her own cooking show. There isn’t a thing that she makes that I don’t gobble up in two seconds. I went to her house last week for lunch and she made an amazing prosciutto, basil and mozzarella Panini. I forgot to grab the recipe (I’ll get it, don’t worry!) but found a similar sandwich that I’ve been making. Just add the prosciutto. Her trick? Buy the mozzarella pre-sliced (available at Trader Joes). Apparently, slicing mozzarella is a nightmare and pre-sliced makes all the difference.
Recipe and photo here (I add prosciutto) >
No, this post is not sponsored by Jell-O, but rather a very pregnant woman who hit the jackpot by making a Jell-O dessert via a recipe she saw in a magazine. I was so impressed with how good this tasted (and how easy it was to make) that I went online and found a gazillion other dessert recipes by Jell-O. Who would have thought, right? Bon appétit!
- Triple Layer Mud Pie, recipe
- Strawberry Pretzel Squares, recipe
- Banana Pudding Squares, recipe
- Rainbow Yellow Cake, recipe
- No Melt Sundae Pie (this is what I made), recipe
- Lemon Lovelies, recipe
Pictures from KraftRecipes.com
I logged into Pinterest for the first time in years (it seems) and I saw this beautiful piece of dessert staring back at me. I’m pregnant, hungry all the time, and hot – so this refreshing dessert looks perfect for me. I’ll be making this something this week. Wish me luck. Recipe and link to more photos if you want to join me.
All photos from Dana’s cooking blog.
I don’t typically bake. Mostly because I lack talent, patience and skill. Besides that, my taste buds are programmed to think anything coated in sugar tastes good. That said, I got invited to a holiday cookie exchange and began a hunt for an easy (keyword) cookie recipe that would take me minimal time and effort, and one that would look good (presentation matters to me more than you know).
I found a recipe for Lemon Cool Whip Cookies and LOVE how easy it is. Here you go (recipe from AllRecipes.com).
Ingredients (makes 3 dozen)
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 eggs
- 1 (18.25 ounce) package lemon cake mix
- 1/3 cup confectioners’ sugar for decoration
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
- Drop by teaspoonfuls into a bowl of confectioners’ sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.
Take pictures, eat, enjoy, do a little happy dance … whatever you have to do in order to enjoy this super simple cookie recipe.
This recipe is super easy and quick to make. It’s one of those side dishes that even my four year old loved. Ready for how easy this is? Here we go:
- 1 1/4 cup (half package) of Trader Joe’s Harvest Grain Blend
- 1/4 cup Trader Joe’s Thai Yellow (or red) Curry Sauce
- 1 1/2 cup water
Add curry sauce to water and bring to a boil. Then, add the harvest grains and bring back to a boil. Reduce heat and simmer covered for 10 minutes. Remove from heat and serve immediately. I put mine over a few sprigs of fresh arugula for garnish. Enjoy!
This morning, I’m made “Baked Croissant French Toast with Orange Syrup”. Every good hostess knows you always test and try a recipe first before debuting it at any event – but, we’re all family. Luckily for me, this recipe was fool-proof.
This is a great recipe for any brunch party. It only serves 4, so double up if you’re having more guests. Also, I would add warm syrup on the side so people have options between traditional syrup and orange marmalade. It’s an easy recipe that didn’t take much time to prepare.
Baked Croissant French Toast with Orange Syrup
Recipe via: Food Network Magazine
Time: 1 hour 25 min | Serves 4 | Calories: Who cares
– 3 large eggs
– 1/4 cup plus 1 tablespoon sugar
– 1 cup whole milk
– Grated zest of 1 orange
– 2 tablespoons fresh orange juice
– 1 tablespoon vanilla extract
– 4 croissants
– 1/2 cup orange marmalade (jelly)
What to do
1. Whisk the eggs, 1/4 cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl. Pour the croissants in an 8-inch-square baking dish, squeezing them to fit into a single layer. Pour the egg mixture over the croissants, then put a plate on top and press down to keep them submerged. Let soak in the refrigerator, at least 30 minutes up to 1 hour.
2. Preheat the over to 350. Remove the plate from the croissants, cover the baking dish with aluminum foil and bake until set, about 40 minutes. Remove from the oven and turn on the broiler. Uncover the baking dish, sprinkle with the remaining 1 tablespoon sugar and broil until the sugar is bubbling in spots, about 2 minutes.
3. Meanwhile, mix the marmalade with 1/4 cup water in a small microwave-safe bowl; microwave until warm, 1 to 2 minutes. Serve on the side. Enjoy!