2015 Christmas Cookie Boxes

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Well Christmas came and went like a whole season of Parks & Rec AM I RIGHT?  I can't believe I haven't posted anything on here about my cookie boxes! HELLO! 

Well anyway, here it is! 

Here are most of my ingredients. See.. I'm that type of person that likes to take one trip from the car to my kitchen when I come back from the market. Imagine that.....  

Here are most of my ingredients. See.. I'm that type of person that likes to take one trip from the car to my kitchen when I come back from the market. Imagine that.....  

This year was especially stressful for me because I had tons of friends and family asking for Gluten-Free Christmas Cookies.  

Let me just warn you... Gluten-Free and Christmas DO NOT MIX. I used brown rice flour for almost all of my cookie doughs and after making over 6 dozen cookies, I realized that they tasted like sand. BLEH!  

So I had to start from the beginning, toss all of my cookie doughs and get back on track... However, after all of that went down, I'm very happy with how the cookies came out.  

 

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Here they are!  This year I made:

1. Chocolate Salted Rolo Cookies  

2. Peanut Butter Cup Cookies

3. Almond Biscotti

4. S'mores Brownies

5. Cookie Dough Fudge  

5. Jam Spritz Cookies

6. White Chocolate Covered Gingerbread Sticks  

7. Lemon Bars

8. Coconut Macaroons  

 

Recipes for these babies coming soon!  

If you want tips on managing baking TONS of cookies over a span of 1-2 days, feel free to ask! This is my 3rd year doing it and I feel like I have it down. Uh-oh's and all ;)  

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Cookies & Cream Cookie Dough Balls

HAPPY SATURDAY!! 

I can't wait for you all to try this recipe. I've been craving cookie dough like no other lately so I came up with this recipe that has the perfect cookie dough consistency, has no eggs so it's safe to eat, is sweet AND salty.. And... Has OREOS.  

How can you beat that! They are so easy to make and perfect for a party, birthday, or just a Friday night. Holla. They don't require baking- just a few minutes in the fridge and you're good to go!  

Try it out! I have a feeling it won't be the only time you make them.  

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Recipe makes 20-22 Tablespoon sized Cookie Dough Balls 

INGREDIENTS

1 stick (1/2 Cup) Salted Butter, room temperature  

1 Cup Granulated Sugar  

1 Cup All Purpose Flour

2 Teaspoons Cornstarch

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt  

2 Tablespoons milk (I used almond milk)

2/3 Cup Smashed Oreos

White Chocolate for coating (optional) about 2/3 Cups white chocolate chips 

 

DIRECIONS

1. In a stand mixer with a paddle attachment or a large mixing bowl, cream together the butter and sugar until smooth and fluffy. 

2. In a separate bowl, mix the flour, corn starch, baking soda and salt until fully combined. Add the dry mixture to the creamed butter and mix for 2-3 minutes. The dough will most likely be crumbly- add the milk 1 Tablespoon at a time. If it is smooth and not crumbly without the milk, do not add it. THEN add the smashed Oreos and mix until incorporated (about 1 minute.)

3. Cover the dough with plastic wrap and refrigerate for about 5 minutes! if you choose to use white chocolate, microwave it now in 30 second increments and mix in between each until smooth. The reason for this is that you don't want the chocolate to burn- mixing in between is important!

4. Remove the dough from the refrigerator and roll into Tablespoon size balls. Either serve like this or cover with chocolate evenly and refrigerate for another 5 minutes or until chocolate is firm. 

Healthy Zucchini Blender Brownies With A GF Cookie Dough Frosting

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Guys. I've created something beautiful.

These brownies are by far my favorite healthy creation. They're dairy-free, gluten-free and made without refined sugar. Instead, I used coconut sugar (which you can't even taste the coconut) and apple sauce! And the best part? I made the batter in under 10 minutes. The fastest, best tasting brownies ever. AND THEY'RE HEALTHY. What?!

These babies are incredibly moist from the water content in the zucchini and the chocolate chips give them the perfect balance of  sweetness and sin.. Without the guilt!

Now the frosting on the other hand is made with butter (which can be substituted with coconut oil) and brown sugar so if you're really trying to go the healthy route, the brownies are incredible enough to eat without it.  

 

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INGREDIENTS:

FOR THE BROWNIES:

 3/4 Cup of coconut sugar 

1/4 Cup unsweetened applesauce  

1 Teaspoon vanilla extract  

2 large eggs

1 Cup Gluten-Free Flour

1/2 cup sifted Cocoa Powder (I prefer Trader Joes brand) 

2 Teaspoons Baking Soda

a large pinch of salt

1 large zucchini, shredded (about 2 cups)  

3/4 Cup semi-sweet chocolate chips

FOR THE COOKIE DOUGH FROSTING: 

1/2 Cup of salted butter, room temperature (can be substituted with room temperature coconut oil)

3/4 Cup organic dark brown sugar  

1+1/4 Cup Gluten Free Flour

1 Teaspoon salt

2 Tablespoons non-dairy creamer (I used French vanilla)

2/3 Cup semi sweet chocolate chips

 

DIRECTIONS

FOR THE BROWNIES

1. Preheat oven to 350F. Line an 8X8 OR 8X11 inch baking dish with foil and spray with a nonstick spray. 

2. Place all ingredients EXCEPT CHOCOLATE CHIPS in a blender and blend just until smooth. Don't over mix!! 

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3. Pour batter into the pan and sprinkle chocolate chips on top. Bake for 18-20 minutes or until a Toothpick inserted comes out clean. Let cool while you make the frosting. 

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FOR THE FROSTING

 

1. In a stand mixer or in a large bowl with a whisk, mix together the butter and brown sugar until fluffy. Then add the flour, salt and creamer and mix until smooth. It should be a frosting consistency. If it's too watery, add more creamer.  

2. With a large spoon fold in chocolate chips. Try not to eat it all before it's done!

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Chocolate Chip Cookie Dough Fudge

Hey friends! So sorry for the long delay of posts- I have had a hectic past few days baking. I will post photos of my baking day very soon!! But for now, here is my addicting recipe to Gluten-Free Chocolate Chip Cookir Dough Fudge. You can sub milk/semi-sweet chocolate for the white chocolate chips if you like. This recipe is extremely easy to make and everyone LOVES it!! 

Better pictures to come. Promise! 

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INGREDIENTS:

12oz (2 Cups) Good Quality White Chocolate Chips

1 15oz Can Sweetened Condensed Milk

2 Tablespoons Butter

Edible GF Chocolate Chip Cookie Dough

 

DIRECTIONS:

1. Make your eggless edible cookie dough and refrigerate.

2.Line an 8X8 baking dish with wax paper and set aside. 

3. In a medium saucepan, stir together the butter and white chocolate chips on low heat until smooth. Do not stop stirring; you do not want the chocolate to burn. Once smooth, quickly add the sweetened condensed milk, stir for a minute until completely combined and remove from heat.  Quickly grab your chocolate chip cookie dough from the fridge and break off small pieces- about 2/3 of the dough- toss in the saucepan and mix. Careful not to mix for too long- you do not want the dough to melt.  Then pour the fudge into your prepared 8X8 baking dish and top with the rest of your cookie dough, slightly pressing down to even it all out. Cover and refrigerate for at least 1 hours. I refrigerated mine overnight to ensure they set properly. Once fully cooled, cut and enjoy!