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I have been baking up a storm the past few weeks, getting ready for the holiday gift giving. The results are in, and it's a sweet success!
My freezer is loaded with plenty of sweets to share with friends and loved ones in the days to come. What better way to share in the season then to pass the recipes along to all of you!
1) Peanut Butter (Nut Butter) Chocolate Chip Cookies - gluten and dairy free. Can be peanut free
This is the easiest recipe! Preheat oven to 325 degrees F
1 cup nut butter/seed butter (natural - no added sugars)
1 cup lakanto, sugar, or sugar substitute of choice
1 egg (can be omitted for egg allergies)
1 teaspoon baking powder
Mix in Enjoy Life Food mini chocolate chips to taste.
Mix with fork, spoon onto stoneware baking pan, and flatten slightly with fork.
Bake for 10-15 minutes, check for doneness. Cookies should just begin to brown, lightly, around the edges. Let cool before removing from pan.
2) Mexican Wedding Cookies - gluten free and dairy free - adapted from Living Without Magazine
1/2 cup confectioners sugar (powdered sugar)
1 cup earth balance butter sticks, melted (they make soy free, now, in the tubs!) or coconut oil or palm shortening
2 teaspoons vanilla
1 cup rice flour
1/2 cup tapioca flour
1/2 cup millet flour
1/2 tsp flax seed
1/4 tsp salt
1/2 cup walnut flour or coarsely ground walnut meal
1/2 cup finely shredded unsweetened coconut flakes
Method:
First mix 1/2 cup powdered sugar with melted 1 cup butter and vanilla. Then add all ingredients and mix well. Let it chill for 30 minutes - 1 hour.
Scoop into 1 inch balls and leave them rounded up, not flat.
Cook for 20 minutes at 325. They should not really turn brown, but they should be set. I let mine just start to get a tad golden on the edges.
Then, scoop them into a bowl of powdered sugar and coat them, once, while warm. Layer them for freezing and enjoy!
3) Mini Chocolate Cupcakes: head on over to my mix review page if you're not sure which cake mix you want to buy. The ones in this photograph are the new mix by Betty Crocker for chocolate cake, gluten free. Follow package directions.
To frost these cupcakes, I melted Enjoy Life Food chocolate chips in a double boiler with just enough coconut milk to soften and smooth. I drizzled the chocolate ganache onto the muffins, and put them in the freezer to set. Easy and delicious. No one will know it's a gluten free dairy free mini cupcake treat!
4) Choclate Coconut Candies rolled in Cocoa Almond Crumbles - gluten free dairy free candy
In a double boiler, heat water over low-medium heat, and let Enjoy Life Foods chocolate chips begin to melt. Stir constantly. For aproximately 1 cup of chocolate chips, add 1 tablespoon of coconut milk (or more as needed to make chocolate smooth). Remove from heat, and continue to stir. Drop into balls onto a sheet lined with crushed cocoa almonds (I used the Blue Diamond brand and crushed them in a mini food processor). Place in freezer to set.
Alternate candy treat - roll pitted dates in melted chocolate mixture, and cool.
5) Lebkuchen - gluten free dairy free
This beautifully spiced cookie is loaded with ginger and topped with a lemon icing, but I have not mastered the recipe, yet. It is good, but a bit granular and overly sweet, so I will play with this some more before posting.
The best thing about the holiday cookies is sharing them! Enjoy -
Laura
