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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Single Serve Paleo Blue(Berry Bliss) Crisp

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It's almost the New Year and I'm SO excited for what this next year will bring! Good health has always been a priority of mine so I want to try to nourish my body in the best way possible. 

Lately, I've been craving tons of sweets which can be difficult around the holidays- COOKIES ARE EVERYWHERE!!  

So that's where my inspiration came from for this post. I wanted to create a single-serve treat that's guilt-free and filled with nutrients... So naturally I grabbed my Berry Bliss Superfood Powder and got to brainstorming.  

I'm happy with the outcome and I KNOW you will be too.  

INGREDIENTS

1/2 Cup Fresh or Frozen Blueberries  

1 Teaspoon Berry Bliss  

For the topping: 

1+1/2 Tablespoon Almond Meal

1 Tablespoon Coconut Flour

1 Teaspoon Coconut Oil (Melted) 

1 Teaspoon Coconut Sugar (optional) 

A Pinch of Salt    

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DIRECTIONS

1. Preheat your oven to 375F.  

2. In a small bowl, toss the blueberries in the Berry Bliss Powder until they are evenly covered. Pour the blueberries into your ramekin. Set aside. 

3. In a separate small bowl, mix together the almond meal, coconut flour, coconut oil, coconut sugar and salt until combined. Place this mixture on top of the blueberries and slightly pat down with a fork, spoon or your fingers.  

4. Bake for 25-30 minutes or until the blueberries are bubbling and the crisp topping is golden brown. 

5. Once it's done, remove from oven and let cool for 5 minutes. ENJOY! 

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The Perfect Protein Pancake (dairy-free/gluten-free)

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Are you ready for a perfect, healthy, dairy-free, gluten-free breakfast that tastes like you're cheating??  

HERE IT IS!  

These pancakes are so simple to make and so delicious- and perfect for before or after a workout! 

I topped mine with Bananas and Nutella.  

Topping Ideas: 

Berries, Peanut Butter, PB2, Almond Butter, Sugar Free Syrup, Philosophies Cacao Magic, Jelly.. The possibilities are endless! 

This recipe is very forgiving- if you want peanut butter pancakes, add a Tablespoon of peanut butter to the batter. This goes for blueberries (add 1/4 Cup after blending) or any other mix-in! The batter will not change. Just don't forget to let it sit for a few minutes before you cook it.  

INGREDIENTS

1 Ripe Banana, Mashed

1 Egg OR 2 Egg Whites  

1/2 Cup Gluten Free Oat Flour (or plain gluten-free flour)

1 Teaspoon-1 Tablespoon Protein Powder (I Used 1 Teaspoon Philosophies Cacao Magic Vegan Protein) (OPTIONAL)

1 Tablespoon Vanilla Unsweetend Almond Milk  (or Greek yogurt if you like dairy)

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt  

 

DIRECTIONS

1. Blend all ingredients in a small blender or in a small bowl with a whisk until smooth. (I used my Nutribullet) 

2. LET BATTER SIT FOR AT LEAST 3 MINUTES! This step is very important!! If you pour the batter too fast, it will be runny and the pancakes will be thin. Letting it sit will allow the flour to absorb the liquid- thicker pancakes.  

3. While waiting, preheat your pan and spray with a non stick cooking spray. Pour 1/4 Cup -1/3 Cup of batter on the hot pan. Cook for 2-3 minutes or until edges look cooked. FLIP!

4. Cook for another 2 minutes on other side. Remove from pan and top with whatever you'd like. ENJOY!

Rolo Stuffed Salted Chocolate Cookies

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ITS THE HOLIDAY SEASON AND I COULD NOT BE MORE EXCITED!  

Ive been toying with new recipes lately to figure out which would be best to put in my Christmas Cookie Boxes and I FOUND A WINNER! These chocolate cookies are my own take on Sally's Chocolate Cookies except I stuffed them with Rolos and I made a few other changes. I'm a huge fan of her recipes- they're incredible! And so are these babies. 

These cookies are the perfect sweet and salty treat. It's an explosion of chocolate with a side of salted caramel. My favorite!! They also stay soft for a long time which I find very important when making a cookie.  

Note** the refrigeration process (with any cookie) is very important! I ask that you refrigerate for at least 3 hours to let the dough set. Otherwise if you put the dough in too soon, the cookies will bake flat and get too crispy on the edges.  

Make these cookies at your next family gathering- they're sure to be a hit!  

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INGREDIENTS

1/2 Cup (1 stick) salted butter, at room temperature

1/3 Cup Granulated Sugar  

2/3 Cup Dark Brown Sugar, packed

1 Large Egg, at room temperature

1 Teaspoon Vanilla Extract

1 Cup All Purpose Flour

2/3 Cup Unsweetened Cocoa Powder  

1 Teaspoon Cornstarch

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt plus more for sprinkling on top of the cookies (about 1 Teaspoon extra)

1 Tablespoon Heavy Cream (or any other liquid of your choice such as almond milk or coconut milk) 

20-24 Rolos, unwrapped (varies depending on how big/small you roll your cookies 

 

DIRECTIONS

1. In a large mixing bowl or a stand mixer with the paddle attachment cream together the butter and sugars until fluffy. About 2 to 3 minutes.  Once that's done, add the egg and vanilla extract scraping down the sides as needed. Mix just until incorporated. Careful not to over mix! 

2. In a separate bowl mix together the flour, cocoa powder, cornstarch, baking soda and salt until smooth.  slowly add the dry mixture to the wet mixture until the dough starts to form. Add the tablespoon of heavy cream now. If the dough is crumbly, add one more tablespoon of heavy cream but no more than that! 

3. Once the dough is formed, wrap it in plastic and refrigerate for at least three hours. You can refrigerate the dough for 2 to 3 days or freeze it for up to a week. The refrigeration process is very important! It helps give the cookie a soft, chewy and fluffs texture. If you bake the cookies without refrigerating they will spread flat in the oven. 

4. Once it's done in the refrigerator, preheat your oven to 350F and line a baking sheet with parchment paper or a Silpat and set aside. Grab the dough and make tablespoon sized balls with your hands. Flatten the dough and place a Rolo in the middle. Then wrap the dough around the candy so no part of it is showing. If any part of the candy is showing, it will melt out of the cookie and make a mess. Yikes! 

5. Place the cookie dough balls 2 inches apart on the baking dish and sprinkle with sea salt. Bake for 7-9 minutes, depending on your oven. I baked mine for 8 minutes! Remove from the oven and let cool for 5 minutes. Enjoy!! 

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Apple Pie Cupcakes - With A Tutorial On How To Frost Them

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WOW HOW EXCITING! A CUPCAKE THAT LOOKS LIKE A PIE! ...and they taste like both! These cupcakes have a cinnamon cake base, filled with yummy apple pie filling and topped with a Salted Caramel Buttercream Frosting. Perfect for a Friendsgiving or Thanksgiving get together. Gotta love the holidays, right? Okay let's get going.

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***In addition to the cinnamon cupcake ingredients and the salted caramel buttercream ingredients, you will also need 2 frosting tips: #7 & #12 AND apple pie filling. You can make the filling yourself or buy it from the store- I chose store bought because it's so darn good and saves plenty of time!

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INGREDIENTS:

For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room temperature

1 Cup Granulated Sugar

2 Large Eggs, at room temperature

1 Cup Vanilla Yogurt (I used non-fat)

1/4 Cup Vegetable Oil

1 Tablespoon Vanilla Extract

1+3/4 Cups All-Purpose Flour

1+1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

3/4 Tablespoon Ground Cinnamon

1/4 Teaspoon Salt

 

For the Salted Caramel Frosting frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 Teaspoon Butter Extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

1/4 Cup Salted Caramel Sauce (I used Trader Joe's Brand)

1/2 Teaspoon Sea Salt

 

DIRECTIONS:

For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.

 

NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  

 

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For the Salted Caramel Buttercream frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the butter extract and salt. Then, slowly add one cup of powdered sugar at a time- whisk on low so it doesn't blow up in your face. Then once it's all incorporated, add the salted caramel sauce. Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Set aside.

 

NOW FOR THE EXTRA FUN PART!!

Here is how to frost these bad boys:

Step 1: Grab a beautifully baked cinnamon cupcake- make sure its completely cooled!

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Step 2: Core part of the top off- I tilted my knife slightly down while cutting and left about 1/4 inch of cake towards the liner for room to frost. 

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Step 3: Fill the cute little cake with about 1 Tablespoon of apple pie filling. I had to chop up the apples a bit because they came in large chunks.

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Step 4: Put your frosting in a piping bag with the smaller tip (#7) and draw three lines across the top of the cake. Then slightly turn your cupcake and frost three more lines so they make an X shape. NOTE** If you do not have piping bags or frosting tips- HAVE NO FEAR! You can use a plastic sandwich bag. Been there, done that!

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Step 5: Now use the #12 frosting tip and squeeze & wiggle the frosting around the rim of the cupcake until it reaches where you started. Easy as pie, right? 

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I hope you all have a happy Thanksgiving! Don't forget to share this recipe with friends and family!!  

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. 

Vegan Gingerbread Sweet Potato Protein Shake With Cacao Magic

HELLO HOLIDAYS!! 

I've created the perfect post-workout protein shake that's not only vegan, but tastes like Christmas. Seriously.. How else would you want your shake to taste? Exactly. 

Now I know when you see Sweet Potato as a main ingredient, you probably think... Sweet potato... In a drink?  

Weird, I know. But OH MY GOODNESS it tastes like a gingerbread Wendy's Frosty. The sweet potato gives it this perfectly thick yet smooth consistency that'll make you feel like it's a cheat meal.  

ALSO I added 1 Tablespoon of Cacao Magic which is a superfood blend from www.thephilosophie.com that not only has 10 grams of protein per Tbsp. But is insanely good for you- all raw ingredients, no sugar, super nutrient dense, etc. Check it out yourself and use the promo code "Monette10" at checkout to receive 10% off your purchase :)

Love you all and I hope you enjoy the recipe! Oh!! And share with friends too! Ready... GO!  

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INGREDIENTS

1/3 Cup Ice

2/3 Cup Sweet Potato (NOTE** for best results, the sweet potato should be pre-cooked, cubed and frozen. You can also buy it already cooked&frozen at Trader Joes) 

1 Tablespoon Cacao Magic (purchase from www.ThePhilosophie.com and use promo code "Monette10" to get 10% off!)  

1 Cup Vanilla Unsweetend Almond Milk

1 packet Stevia (or 1 Tablespoon of any other sweetener) 

1/2 Tablespoon Unsweetened Cocoa Powder

A pinch of ground Ginger  

A pinch of ground Nutmeg

A pinch of ground cloves

1/8 Teaspoon groundCinnamon

 

DIRECTIONS

1. Place all items in a blender and blend until smooth. If it's too thick, add more almond milk. About 1/4 Cup at a time.  

2. Enjoy! 

Snickers & Salted Caramel Stuffed Peanut Butter Cookie Bars (Gluten-Free)

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INGREDIENTS: 

1/2 Cup Salted Butter, room temperature  

1 Cup Salted Peanut Butter (I used Skippy) 

1/2 Cup Granulated Sugar  

1/2 Cup Dark Brown Sugar (packed) 

1 Teaspoon Vanilla Extract

1 Egg, room temperature  

1/2 Teaspoon Salt

1 Teaspoon Baking Soda

1+3/4 Cup Gluten Free Flour

8 Mini Snickers Bars or 2+1/2 Regular Snickers Bars, cut into pieces

1/3 Cup Salted Caramel Sauce (I used Trader Joes brand) 

 

DIRECTIONS

1. Preheat oven to 350F. Line an 8X11 inch baking dish with foil or parchment paper. Set aside.  

2. In a stand mixer with a paddle attachment OR in a large mixing bowl, cream together the butter and peanut butter until blended. Then add both sugars and mix until smooth. Slowly add the vanilla extract and egg and mix until combined.  

3. In a separate bowl, mix together the salt, baking soda and flour until combined. Slowly add the dry mixture to the wet mixture until a dough forms.  

4. Divide the dough into TWO equal parts. Pat down half the dough evenly into the baking dish so it looks like this. 

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Then cut up the snickers bars into the size of your liking and place on top of the cookie base.  

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Then drizzle your 1/3 Cup Salted Caramel Sauce on top. Make sure not to get too close to the edges. You don't want it to burn! 

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Then top with the remaining peanut butter cookie dough.  

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5. Place in oven and bake for 16-18 minutes or until lightly golden brown. Let cool (important) and ENJOY!!