After all that cookie baking last week I was craving a healthy smoothie recipe in the middle of the holidays! The combination of almond milk, almond butter and cherries is delicious – tastes like a milkshake and the colour is very festive (even though the photo is not as bright as it really is – this overcast wintery weather here in Ontario is no good for food photos!). Make a smoothie and brighten your day : )
- 1 cup of unsweetened vanilla almond milk
- 1 tbsp natural almond butter
- a heaping 1/2 cup frozen cherries
- In a blender or using a hand blender and cup combine almond milk, almond butter and cherries.
- Blend until completely smooth and serve.
- Recipe makes one serving, increase quantities as needed to serve more.
It is the last day of Cookie Week today and I am breaking the mold and posting a n0-bake creation. These are fantastic and delicious. I mean who doesn’t love peanut butter, rice krispies and milk chocolate?? Sounded fabulous to me so I got to work tweaking this recipe to be a bit more festive. You start by making a basic rice krispie recipe with the addition of peanut butter, then letting it set, break it up and layer it onto melted chocolate. I kicked these up by adding a white chocolate drizzle and Christmas sprinkles. The results are great, and they are yummy! Have fun and give these a try – they are easy and fast! A great recipe everyone needs to needs on hand for some quick Christmas treats!
- 1/4 cup of unsalted butter or margarine
- 1/3 cup of light creamy peanut butter
- 2 cups of mini marshmallows
- 2 1/2 cups of rice krispies
- 10 oz milk chocolate (I used one 270g bag of Chipits Milk Chocolate Chips)
- 1/2 cup of white chocolate chips
- Christmas sprinkles
- Place a large piece of parchment paper (approx 11 x 17) on the counter, or line a baking sheet. Note: I just put it on the counter – just as easy for turning out the rice krispies.
- In a large non-stick saucepan or skillet (I use a non-stick wok!), melt butter, peanut butter and marshmallows on medium heat until completely smooth.
- Remove from heat and stir in rice krispies.
- Turn out rice krispie mixutre onto the parchment paper and spread into a thin layer.
- Let cool completely until set.
- Once set, break apart into small pieces and place into a bowl.
- Melt chocolate in a microwave safe dish, but heating it in 15-20 second intervals, stirring in between.
- Once chocolate is completely melted and smooth you can either choose to make clusters, or bark.
- For clusters, use a small cookie scoop (2 tsp capacity) or spoon, to dollop chocolate onto a parchment lined baking sheet. Spread out with an offset spatula (icing spatula), and sprinkle with rice krispie pieces. Place baking sheet with clusters into the fridge to harden.
- Finish with a drizzle of melted white chocolate and sprinkles. To melt and drizzle the white chocolate, melt in 15-20 second intervals in the microwave, then place into a small ziploc and snip a small hole in the corner. Squeeze bag and drizzle white chocolate over clusters or bark and then immediately top with some sprinkles. Note: I thought you could also choose to add the sprinkles when topping the chocolate with the rice krispie pieces – will leave it to you to decide!
- Once completed the drizzle, place back into the fridge to set again. Once the clusters are set, transfer to an airtight container and store in the fridge until ready to serve.
Recipe adapted from Overtime Cook
Day 4 of Cookie Week, here we go! I love being able to incorporate a taste of summer into my Christmas baking (including the tradition of Grandma’s Plum Cake at Christmas dinner), and these buttery thumbprint cookies are perfect for my strawberry and raspberry freezer jam. I tested this much-pinned recipe that is originally from Better Homes and Gardens. I love the addition of almond extract and the drizzle of icing on the top. These cookies are delicate and delicious!
For the cookies:
- 1 cup unsalted butter
- 2/3 cup granulated sugar, plus more for sprinkling on dough
- 1/2 tsp pure almond extract
- 2 cups all purpose flour
- About 1/2 cup of jam – Raspberry and/or Strawberry
For the icing drizzle:
- 1 cup icing sugar
- 3-4 tsp milk
- 1 1/2 tsp pure almond extract
- In the bowl of a stand mixer combine butter and sugar until light and fluffy (2-3 minutes).
- Add in almond extract and combine, then add in flour until incorporated.
- Transfer dough to a bowl and chill for 1 hour.
- After an hour has passed, preheat oven to 350 degrees and prepare baking sheets with parchment paper or silpat liner.
- Using a small cookie scoop (2 tsp capacity), scoop dough into round portions, sprinkle in sugar and place onto baking sheet. Do not flatten (I made this mistake by flattening the tops slightly – cookies got a bit too thin).
- Indent each cookie with the end of a spatula (or other round-ended utensil!) and spoon in a heaping 1/4 tsp of jam into each indent.
- Bake for 10-12 minutes until just beginning to brown at the edges.
- Remove from oven and let cookies cool completely.
- Prepare icing and then drizzle lightly over cooled cookies. Note: the icing recipe is generous, so you may want to cut it in half.
- Recipe yields 38-40 cookies.
Recipe slightly adapted from BHG
Fun new recipe for Cookie Week Day 3! I had seen Funfetti cookies on Pinterest, and I thought they would be adorable as red and green Christmas Cookies. The results were great and they were a hit with the kids – who doesn’t love sprinkles? A nice basic sugar cookie filled with oodles of crunchy sprinkles. Have fun trying this recipe!
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 1/2 tsp pure almond extract
- 1 1/2 cups all purpose flour
- 2 tsp cornstarch
- 3/4 tsp baking soda
- pinch of Kosher (coarse) salt
- 3/4 cup of red and green sprinkles (the long thin ones, aka “jimmies” in the US)
- In the bowl of a stand mixer, cream butter and sugar together until light and fluffy (2-3 minutes).
- Add in egg and extracts and mix again until light and fluffy (another 2-3 minutes).
- While wet ingredients are mixing, whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
- Mix in dry ingredients into mixer while on low just until combined.
- Fold in sprinkles with a spatula.
- Cover and chill for 2 hours.
- After 2 hours preheat oven to 350 degrees, and line two baking sheets with parchment paper or silpat liners.
- Remove bowl from fridge and using a medium cookie scoop (1.5 tbsp capacity) scoop 24 dough portions out onto the baking sheets.
- Flatten the tops of the dough portions slightly with your hand, forming a 2 inch “coin”.
- Bake cookies for 8-9 minutes, they should not brown.
- Remove cookies from oven and transfer to a cooling rack to cool completely. Recipe makes two dozen 2 3/4″ cookies.
Recipe adapted from Averie Cooks.
Hello everyone, it’s Christmas Cookie Week Day 2 and today I have posted delicious and adorable minty Candy Cane Kiss Cookies that the whole family and Santa will love!
- 1 1/2 cups icing sugar
- 1 1/4 cups unsalted butter
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher (coarse) salt
- 1/2 cup candy cane kisses, chopped (approx 22 kisses)
- 36 unwrapped candy cane kisses to top each cookie
- Red and green sprinkles to roll dough in (or granulated sugar)
- Preheat oven to 350 degrees and line baking sheets with parchment paper or a silpat.
- Combine icing sugar, butter, extracts, and egg. Beat on medium speed until light and fluffy.
- In a separate bowl whisk together flour, baking powder and salt and then add to the wet mixture, and beat until incorporated.
- Add in the 1/2 cup of chopped kisses and mix until combined.
- Using a medium cookie scoop (1 1/2 tablespoon size), scoop a portion of dough and roll in red or green sprinkles (or granulated sugar), then place on prepared baking sheets.
- Bake for 12 minutes, remove from oven, cool for 30-60 seconds and then place a kiss in the middle of each cookie.
- Let cookies cool completely and kisses harden completely before storing.
- Recipe makes 36 cookies using the medium cookie scoop.
Happy December everyone! I am kicking off my first ever Christmas Cookie Week on the blog today. I will be posting 5 holiday cookie recipes this week so make sure you come back and visit every day!
The first recipe is a terrific cookie press recipe. I had so much fun making these simple buttery vanilla “spritz” cookies with my cookie press and the adorable different shapes that it can produce! It is also a really fun cookie recipe to make with the kids.
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 2 1/4 cup all-purpose flour
- 1/4 teaspoon kosher (coarse) salt
- 1 egg
- 1/4 teaspoon almond or vanilla extract (I used almond)
- Sprinkles for decorating
- Preheat the oven to 400 degrees and line two baking sheets with a silpat liner or parchment paper.
- In a stand mixer, combine butter and sugar for 2-3 minutes until light and fluffy. Add flour, salt, egg and extract and mix until incorporated.
- Fill cookie press with dough (follow instructions for your press) and place your chosen disk on the top. Follow press instructions by placing press straight down on the baking sheet and “clicking” out a cookie through the press.
- Before baking top cookies with desired sprinkles.
- Bake at 400 degrees for 5-8 minutes until just golden around the edges.
- Remove from oven, transfer cookies to a cooling rack and let cook completely.
New Momstown Meals blog post today!
Check out the recipe here: http://momstown-meals.momstown.ca/node/645
How about baking up some donuts for Santa this year? I bet he will LOVE them! Taste tested and approved by my two little elves!