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
No Bake Ghirardelli Chocolate Chews
If you’re in a hurry and don’t feel like pulling out the mixer then you will love these. Other than the below ingredients, you will only need a pot on a stove. Easy to make and very delicious. And you will get plenty of chews. This recipe makes around 60 chocolate chews.
2 cups organic sugar
1⁄2 cup Earth Balance vegan buttery sticks or unsalted butter (for non-vegan version)
1⁄2 cup full fat milk such as almond milk, coconut milk, cashew milk
1 tablespoon maple syrup or honey (for non-vegan version)
1 cup Ghirardelli Bittersweet or semi-sweet chocolate chips
1 teaspoon vanilla extract
1⁄4 teaspoon almond extract
2 cups quick-cooking rolled oats
1 cup sweetened flaked coconut
1⁄2 cup coarsely chopped almonds (walnuts or pecans may also be used)
Chocolate Chip Energy Cookie Dough Bites. They are gluten free and have zero refined ingredients in them.
1½ cups rolled oats
⅓ cup cashew butter, unsweetened and unsalted
¼ cup honey
1 teaspoon vanilla extract
2-3 tablespoons milk of choice (I used unsweetened almond milk)
⅓ cup mini chocolate chips
Chocolate Peanut Butterscotch Bars
When you’re in a hurry to make a treat, try these.
6 tablespoons Earth Balance Vegan Buttery Sticks (unsalted butter can be used in place)
1/2 cup creamy peanut butter
1-1/2 cups Coconut sugar (light brown sugar can be used in place)
2 large eggs
2 cups whole wheat pastry flour (all purpose flour can be used in place)
1 cup butterscotch chips
2 cups chocolate chips
9 x 13 inch pan lined with parchment paper and coated with with non-stick cooking spray.
Whenever I make a Passover treat the first thing I’m asked is if it’s made with Matzo Meal. If Passover is not a holiday you celebrate, or if you’ve never had baked food made with Matzo Meal, then you don’t know how dry it makes cakes and cookies.
This recipe uses almond meal/almond flour which is made from 100% ground almond.
1 lb ground almonds
1 1⁄2 cups sugar
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
4 egg whites
12 ounces semi-sweet or bittersweet chocolate chips (1 standard bag)
Not all blenders are created equal and by that I mean the Vitamix is the best. It’s durable, powerful, and made so well Vitamix only has a handful of employees that handle repairs under warranty because they are made that well. The downside is that it’s not the most affordable blender on the market. Don’t despair if you don’t have a Vitamix because this recipe can be made using other high quality blenders as well.
1 navel orange
1 nectarine or peach, pitted ( I did not peel mine but you can if you don’t like the skin)
1 cup ice
Sweet Cream Cake
Using heavy cream provides the fat in this cake. If you don’t want to use heavy cream, you can substitute coconut cream in place. I frosted the cake with my Chocolate Cocoa Butter Buttercream.
1 cup organic sugar (I used a Stevia blend to keep it sugar free)
1 2/3 cups sifted whole wheat pastry flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy cream (can use coconut cream in place)
1 teaspoon vanilla
Chocolate Cocoa (Cacao) Butter Buttercream
This buttercream recipe stands out from all of the others in that real food grade quality cocoa butter is one of the ingredients. I’ve used cocoa butter in other recipes but not often because it’s very expensive and I can only find it on the internet. To purchase food grade quality cocoa butter here is the link
6tbsp cocoa butter, melted and slightly cooled
1/2 cup unsweetened cocoa powder (more for darker, and i often use dark cocoa powder)
2 1/2 – 3 cups powdered sugar (depending how sweet you like it)
1/4-1/2 cup heavy cream (or coconut cream)
1/2 tsp chocolate extract (You can sub vanilla extract)
Make your own chocolate extract
Italian Amaretti Cookies
Another easy to make cookie with only 3 ingredients. Made with real almond paste.
One 8-ounce can almond paste
3/4 cup sugar
2 large egg whites, beaten just to break up
White Chocolate Sugar Cookies
You may have been wondering why so many of my decorated cookies are made using gingerbread rather than rolled sugar cookie dough. That’s because I’m not a super big fan of rolled sugar cookies. However, this recipe uses white chocolate which makes a world of difference. The downside is that the cost of adding good quality white chocolate is a little more costly. But in the end, it’s worth the extra expense.
In the video, I made this vegan but the ingredient list below, has both vegan and non-vegan.
For the cookies:
2 1/4 cup whole wheat pastry flour (all-purpose flour may also be used)
1 tsp baking powder
1/4 tsp salt
1/2 cup Earth Balance Vegan Buttery Sticks, softened (For non-vegan: unsalted butter)
1/3 cup organic sugar
3 teaspoons Energ-G Egg Replacer whisked with 2 tablespoons warm water (For non-vegan: 1 egg)
1 tsp vanilla extract
6 oz white chocolate. For best results, use the highest quality you can find and afford.
Vegan Royal Icing Recipe
4 1/2 tsp Ener-G Egg Replacer
6 Tablespoons warm water
1 teaspoon extract (vanilla, almond, lemon, etc. I use a combination of 1/2 tsp vanilla and 1/2 tsp almond)
4 cups confectioner’s sugar, sifted
Whisk together the Ener-G and warm water. In a mixing bowl, combine Ener-G, confectioner’s sugar and extracts and beat well with the paddle attachment on medium high until smooth.
This icing may be colored using vegan gel paste colors.