Desserts & Snacks

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• Quinoa Coconut Cookies

  Recipe for Quinoa Coconut Cookies.

  

  There are not many recipes that I come across and think “I have to make this, and I have to make it right now“, but this is one of them! I found it on Simply Sugar & Gluten Free and I have to say, I am obsessed with these cookies!

  Quinoa Coconut Cookies

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  • Servings: 12-16 Cookies

  Ingredients:

  • 6 Tablespoons Egg Whites
  • 1/4 Cup Honey
  • 1 1/2 Cups Unsweetened Coconut, Shredded
  • 1 Cup Cooked Quinoa
  • Pinch of salt

  Instructions:

  1. Combine the egg whites and honey in a heatproof bowl and place the bowl over a pot with boiling water inside. Whisk the eggs and honey together until creamy and warm.
  2. Remove from heat and mix in coconut, quinoa and salt. Refrigerate for at least 2 hours.
  3. Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
  4. Scoop mixture and form into small “patties”. Place on baking sheet and bake for 15-20 minutes.

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• Cake Mix Cookies

  Cake Mix Cookies Recipe.

  

  Cake Mix Cookies

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  • Servings: 12-18 Cookies

  Ingredients:

  • 1/2 Cup Butter, Softened
  • 1 Large Egg
  • 1 Box Cake Mix

  Instructions:

  1. Preheat oven to 350F..
  2. All all ingredients to a large bowl and mix until well-combined and it turns into a dough.
  3. Roll dough into balls (about 1-inch) and place on an un-greased baking sheet. Press down to slightly flatten them all.
  4. Bake for 7-10 minutes.
  5. You can eat them the way they are, add some frosting, or make sandwich cookies like I did. I used homemade buttercream frosting, sandwiched 2 cookies together and rolled in sprinkles.

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• Red Velvet Brownies

  Red Velvet Brownies.

  

  Red Velvet Brownies

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  • Servings: 12 Medium Brownies

  Ingredients:

  • 3 Tablespoons Cocoa Powder
  • 2 Tablespoons Red Food Colouring
  • 1/2 Teaspoon Vanilla
  • 1/2 Cup Unsalted Butter, Softened
  • 1 1/2 Cups Sugar
  • 1 1/4 Cup Flour
  • 2 Eggs
  • 1/4 Teaspoon Salt

  Instructions:

  1. Preheat oven to 350F. Line an 8×8 baking pan with parchment paper, spray with non-stick spray and set aside.
  2. Sift together the flour, salt, and cocoa powder in a large bowl.
  3. In a medium bowl, cream together the butter, vanilla, sugar, eggs and red food colouring.
  4. Add the sugar mixture to the flour mixture and combine well. Do not overmix. You are looking for a nice, even red colour.
  5. Spread mixture into your baking pan and bake for 35-40 minutes, or until a toothpick comes out clean.
  6. Allow brownies to cool completely before frosting (about 30 minutes).
  7. Top with frosting of your choice (optional). For this recipe, I used homemade buttercream frosting and then sprinkled with a bit of icing sugar.

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• Healthy Chocolate Snowballs

  Healthy Chocolate Snowballs

  

  Healthy Chocolate Snowballs

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  • Servings: 50-60 Snowballs

  Ingredients:

  • 1 Cup Cocoa Powder
  • 2 Teaspoons Vanilla
  • 3/4 Cup Honey
  • 1 Cup Peanut Butter
  • 1 Teaspoon Cinnamon
  • 1 Cup Sunflower Seeds, Chopped Very Small
  • 1 Cup Sesame Seeds
  • 1 Cup Rolled Oats
  • 1/2 Cup Chocolate Chips (Optional)
  • 1 Cup Coconut

  Instructions:

  1. Combine all ingredients, except coconut, in a large bowl and mix together very well.
  2. Roll into small balls and then roll balls in coconut.

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• The Best Sugar Cookies Ever

  

  Making sugar cookies is one of our Christmas traditions and we look forward to it every year. It’s so much fun to sit around as a family and decorate cookies with lots of icing and sprinkles.

  Of course, you can make these cookies any time of year. They’re just as delicious on birthdays, Halloween, Easter… really, any time at all!

  Sugar Cookies

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  • Makes 2 dozen cookies.

  Ingredients:

  Cookies:

  • 2 1/2 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 3/4 Cup Unsalted Butter, Softened
  • 2 Eggs
  • 1 Cup Sugar
  • 1 Teaspoon Vanilla

  Icing:

  • 2 Cups Icing Sugar, Sifted
  • 6-8 Tablespoons Milk

  Instructions:

  1. Cream together the sugar and butter in a large bowl. Add vanilla, eggs, baking powder, salt and flour. Mix well.
  2. Preheat oven to 400F.
  3. Roll out dough on a floured surface until it is about 1/2 inch thick (a little thinner than that is okay). Use your cookie cutters to make shapes.
  4. Bake for 7-8 minutes.
  5. Allow cookies to cool completely. While they are cooling, you can make your icing by simply mixing together your icing sugar and milk (use enough milk to get the icing to the consistency that you want).

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• Mini Raspberry Cheesecakes

  

  Mini Raspberry Cheesecakes

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  • Servings: 24

  Ingredients:

  Cheesecake:

  • 1 Cup Plain Cream Cheese
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Vanilla
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Sugar
  • 1 Egg
  • Fresh Raspberries & Raspberry Sauce

  Crust:

  • 1/4 Cup Unsalted Butter, Melted
  • 1 1/2 Tablespoons Sugar
  • 1 Cup Graham Crackers, Ground

  Instructions:

  1. Line a mini muffin tin with paper liners and set aside. Preheat oven to 350F.
  2. Combine melted butter, 1 1/2 tablespoons sugar and graham cracker crumbs in a medium bowl. Mix until well combined. Press about 1 tablespoon of the mixture into each tin. Set aside.
  3. Add cream cheese to a large bowl or stand mixer and mix on low until smooth. Add sugar and salt and mix until combined. Add egg, cream and vanilla and mix again.
  4. Scoop about 1 tablespoon of cheesecake batter into each muffin tin. Bake for 20 minutes, or until just slightly firm.
  5. Cool completely and top with fresh raspberries and raspberry sauce.

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• Crispy Kale Chips

  

  If you’re looking for a healthy alternative to greasy potato chips, try out this recipe.

  Kale chips are easy to make (very easy!), they taste delicious, and they’re good for you. They are extremely crispy and they really do taste like potato chips.

  If you like this basic recipe, you can try adding other seasonings, such as garlic powder (or fresh garlic), cayenne pepper or even parmesan cheese. The possibilities are endless.

  Crispy Kale Chips

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  • Servings: 2

  Ingredients:

  • 1 Large Bunch of Kale
  • 1 Tablespoon Olive Oil
  • Kosher Salt, to taste

  Instructions:

  1. Preheat oven to 325 F.
  2. Rip up your kale into bite size pieces, discarding the inner stem/rib. Wash and dry well (a salad spinner is great for this).
  3. Add kale to a baking sheet and drizzle with olive oil. Sprinkle kosher salt and mix it all together really well, so that all of the kale pieces have oil and salt on them.
  4. Bake for about 15 minutes, or until the kale is lightly browned and crispy.

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• Roasted Pumpkin Seeds

  

  Roasted Pumpkin Seeds

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  • Servings: 1 1/2-2 Cups

  Ingredients:

  • 1 1/2-2 Cups Raw Pumpkin Seeds
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Tablespoon Melted Butter or Olive Oil

  Instructions:

  1. Preheat oven to 300F.
  2. Toss raw pumpkin seeds with melted butter (or oil), salt and pepper. Add your favourite spices too, if you want.
  3. Spread pumpkin seeds on a foil-lined baking sheet and bake for 30-45 minutes, stirring occasionally.

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