Every year I try to come up with new ideas for all of my holiday cookies. These cookies were made using my White Chocolate Roll Out Sugar Cookies
I used the below picture as a decorating guide for the skulls
I don’t often make treats with pumpkin as an ingredient because I prefer my pumpkin in soup or as a vegetable rather than as a dessert. With that being said, I love this Pumpkin Cookie Dough Bark recipe and I’m sure you will too.
1/2 cup Vegan Buttery Sticks, room temperature
3/4 cup packed organic light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsps vanilla extract
1 cup 100% pumpkin puree
2 cups pasteurized whole wheat pastry flour *
3/4 cup mini chocolate chips
3 cups semi sweet (regular sized) chocolate chips
*To pasteurize flour, heat flour in a microwave until it reaches 160 degrees F. The time will vary from microwave to microwave but it will take approximately 1 minute. Don’t overheat as the flour will burn so be sure to check every 10 seconds.
A few weeks ago I went on a cruise to Cuba. The Lyft driver who picked us up from the airport and took us to pier was telling us about a family member that bakes Dominican Cakes. This was the first I’ve heard of this cake and had to research a good recipe. Here ya go.
1/2 lb (220 grams) of all-purpose flour
2 teaspoons of baking powder
1/2 lb (220 grams) of unsalted butter or vegan buttery sticks, at room temperature
1/2 lb (220 grams) of organic sugar or an all natural sweetener
3 eggs at room temperature
2 teaspoons of vanilla extract
1 cup of orange juice , divided into thirds (I used a combo of half pineapple juice and half orange juice)
To fill the cake, I used Trader Joe’s Dulce De Leche but any filling or jam can be used. I also iced the cake using this recipe for stabilized whipped cream.
Lemon Blueberry Quinoa Pancakes. They may be healthy but these pancakes are also very good. It does take a lot of ingredients to make them but most are kitchen staples.
- 1 cup cooked quinoa
- 3/4 cup all-purpose flour or white whole wheat
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 egg white
- 1/3 cup plain nonfat greek yogurt
- 2 tablespoons of milk of your choice (skim, soy, almond, coconut)
- 1/4 cup fresh lemon juice, depending on your lemon preference
- 1 tablespoon sugar or honey
- 1 teaspoon pure vanilla extract
- 2/3 cup fresh blueberries
Stabilized Whipped Cream Topping
One of my favorite dessert toppings is whipped cream. It’s light and fluffy with a buttery taste. You can use this in place of heavy buttercream icings on cakes, brownies and cupcakes. It’s simple to make with just a few ingredients.
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also known as icing sugar)
Chocolate Croissant Cookies
These easy to make, bite size cookies are perfect to serve to guests or just eat them yourself. They serve about 20 and you will need:
1 cup whole wheat pastry flour
1/8 teaspoon salt
8 tablespoons vegan buttery sticks OR unsalted butter, softened
4 ounces cream cheese, softened (I used a reduced fat cream cheese)
2 tablespoons organic sugar OR all natural sugar substitute that measures cup for cup
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract, optional but I highly recommend using it.
2 Ghirardelli baking bars either semi-sweet or bittersweet.
Cut each square in half
1 large egg, lightly beaten
3 tablespoons organic sugar
Peach and Blueberry Cobbler.
Food can be medicine and still taste delicious. Blueberries are high in anti-oxidants, easy to get and inexpensive. On the east coast, we grow them in our backyards.
5 peaches, peeled and sliced
1 cup fresh blueberries
1/4 cup freshly squeezed orange juice (I used the kind with pulp)
1/2 cup organic sugar or coconut sugar
Pinch nutmeg (less than 1/8 teaspoon)
2 teaspoons cornstarch
5 tablespoons softened butter or vegan buttery sticks or
2 cups whole wheat pastry flour plus 1/4 cup flour for rolling out
1 tablespoon organic or coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk (I used almond milk)
2 tablespoons organic or coconut sugar
Chocolate Honey Almond Mini Tarts
I love making these treats. They are small enough so you can indulge and they are made using my clean eating graham cracker recipe.
5 graham crackers (2 3/4 ounces) See my recipe at Healthier Graham Crackers
1 tablespoon slivered almonds
2 tablespoons (1 ounce) Earth Balance vegan buttery sticks, cut into 1/2-inch pieces, room temperature
1/3 cup heavy cream
2 tablespoons honey
1 cup (5 ounces) dark or bittersweet chocolate chips
Homemade Girl Scout Tagalong Cookies
No need to wait until the few weeks out of the year that Girl Scout cookies are for sale. You can make your own and make them healthier, vegan, and for less money.
1 cup almond flour
1/8 tsp salt (heaping tsp)
1/8 tsp baking soda
2 tbsp pure maple syrup or honey
1 1/2 tbsp coconut oil
Up to 2 level teaspoons milk of choice (you may or may not need this)
1 tsp pure vanilla extract
6 tbsp peanut butter (or any nut or seed butter of choice)
1/2 cup semi sweet or dark chocolate chips
Vegan French Toast
This is a very easy and very good French Toast without using eggs. The banana gives it sweetness and has the thick texture needed to coat the bread.
1/2 cup almond, soy, cashew, or coconut milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 slices bread