Day 4 of 12 Christmas Countdown: Red Velvet White Chocolate Chip Cookies

After the very dramatic tragedy of the Sandy Hook shooting, I pray for those who had lost their loved ones from the incident. 20 young children and 7 adults had been shot in Connecticut and  I am wearing green and white (the colors of the school) today at school for the memorial of those who had died. Bless those young souls and may they be lead by the angels in heaven.
 

For the cookies:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon liquid red food coloring
3/4 cup white chocolate chips, divided

1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, salt, and cocoa powder; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Beat in red food coloring. Reduce speed to low and add flour mixture, beat to combine. Fold in 1/2 cup white chocolate chips.
4. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
5. Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, 10-12 minutes. Let cookies cool on sheets for 3 minutes before transferring cookies to wire racks to cool completely.
6. In a microwave safe bowl melt remaining 1/4 cup of white chocolate chips. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Store in airtight container.

Day 3 of 12 Christmas Countdown: Creamy Pumpkin Penne Pasta

Yield: 6 to 8 servings

1 small onion, finely chopped
2 cloves garlic, minced
2 Tablespoons salted butter
2 cups canned pure (unsweetened) pumpkin puree
2 cups canned chicken broth 
1/4 cup heavy whipping cream
1/2 cup sour cream
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon white pepper
2 Tablespoons minced fresh Italian parsley
1/4 cup sweet canned corn1/4 cup shredded Romano (or Parmesan) cheese
1 pound penne or rotini pasta
1 pound cooked, crumbled sweet Italian sausage, optional


1. In a large skillet, sauté the onion and garlic in butter, over medium heat, until soft, not brown.

2. Whisk in the pumpkin, broth, broth creams and seasonings to taste.

3. Simmer 10 minutes, stirring occasionally, until slightly thickened.

4. Meanwhile, boil the pasta in salted water until al dente.

5. Drain pasta and stir into pumpkin sauce, simmering 2-3 minutes more until thick.

6. Stir in corn, parsley, and garnish with Romano, more parsley and sausage, if desired.

Tips:
*Go heavy on the Romano cheese for a richer taste.

Day 2 of 12 Christmas Countdown: Vegan Gingerbread Cookies

He is quiet the ladies man ;)

I strongly suggest making this vegan gingerbread roll out cookies! Even if they are vegan, they taste just like the real thing and maybe even healthier! Because this is a lower fatty cookie, the baking time is way shorter than the regular cookies and it comes out perfectly! I am definitely making this again for the holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy!

(Makes about 16 cookies)

• 1/3 cup canola oil
• 3/4 cup sugar
• 1/4 cup molasses
• 1/4 cup plain soymilk
• 2 cups flour 
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp each ground nutmeg, cloves and cinnamon
• 1 1/2 tsp ground ginger

Royal icing

• 2 1/2 tbsp meringue powder
• 1/4 cup water
• 1 cup powder sugar, sifted
• Food color

1. In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soy milk. The molasses and soymilk won’t really blend with the oil but that’s ok.

2. Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

3. On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets, Bake for 5-8 minutes. Cookies may feel too soft, but will firm up very well when cooled!

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

Day 1 of 12 Christmas Countdown: Chocolate Choco Chip Oreo Cookies

Day ONE of the countdown until Christmas!!! I can not wait for the day where everyone gathers and share happiness and love together <3 No one should be alone on Christmas day :) Please follow me on this blog for more blog updates and leave a comment if desired! Enjoy!

For the cookies:
2½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cup semi-sweet chocolate chips
1 cup chopped Oreo cookies

1. Preheat oven to 375 degrees F.
2. Cream together the butter and both sugars. Add in the eggs and vanilla extract.
3. Gradually stir in the flour, baking soda, salt, and cocoa powder until just blended.
4. Fold in the chocolate chips and Oreo pieces.
5. Drop cookie dough by 2 tablespoons (or larger if you want bigger cookies) and bake for 8-10 minutes (time will be different depending on the size of your cookie).
6. When out of the oven, let sit on baking sheet for 5 minutes before removing to cool on a wire rack.

Cake Batter Rice Krispies

Want a new way to treat your kids with an afternoon snack? A colorful cake batter Rice Krispies is the perfect way to show how much you care and love your children! It may not be the healthiest snack you could offer, but it is perfect to satisfy your cravings. Follow me on this blog for more blog updates and leave a comment is desired. Enjoy!

• 3 tablespoons butter
• 1 10-ounce bag of mini marshmallows (4 cups mini marshmallows)
• 3/4 cup Funfetti cake mix
• 6 cups rice krispies cereal
• 6 heaping tablespoons of sprinkles

1. Completely melt butter in a large saucepan over low heat.
2. Add marshmallows and stir until completely melted.
3. Next, stir in the cake mix until dissolved. 
4. Stir in the cereal until it is evenly coated with marshmallow. Sprinkle in half of the sprinkles and mix and continue stirring. 
5. Press the mixture into a 9 x 13 baking dish and top with remaining sprinkles. Cut and enjoy!

Baked Chipotle Ranch Chicken Taquitos

OMG I will never buy frozen taquitos in my life ever again! This recipe is so, so, so ,so ,so very delicious and I really recommend you trying this recipe out! Great for serving at parties! Follow me on this blog and leave a comment if desired. Enjoy!


Ingredients:
6 oz reduced-fat cream cheese, softened
2/3 cup Chipotle Ranch Dressing 
Salt
Pepper
2 tsp chili powder
1 tsp cumin
1/2 medium onion, diced
2 cloves garlic, minced
Large handful of cilantro, chopped
4 chicken breasts, shredded
2 cups shredded cheese (I used Swiss cheese)
2 dozen 6-inch corn or flour tortillas (i used whole wheat)
Guacamole, for serving (optional)
Sour cream, for serving (optional)

1. Preheat oven to 425 and line 2 baking sheets with parchment.
2. Mix together the cream cheese, ranch dressing, chili powder, cumin, onion, garlic, and cilantro until uniform (a mixer makes this easier but can be done by hand).
3. Fold in the chicken and shredded cheese until well coated.
4. Spoon 3 Tbsp of filling into a line across the lower 1/3 each tortilla.
5. If using corn tortillas, work with 3 at a time, microwaving for 15-20 seconds on a plastic wrapped plate before filling and rolling.
6. Roll each tortilla up tightly and place seam-side down on the pan.
7. To freeze, stop here. Place the pan(s) into the freezer and freeze solid, 2 hours, and then transfer to a large zip block bag.
8. Bake 15-20 minutes (25 if frozen), until crispy (and lightly browned, if using flour tortillas).
9. Serve with additional chipotle ranch, guacamole, and sour cream if desired.

Yields: 2-4 dozen, depending on tortilla size

Spicy Avocado Chickpea Salad

I am in love with vegetarian foods because it is something that I haven't ever tasted before since tasting foods without meat is just adventurous :) Take some time and effort to try new flavors and get a chance to experience the wonders of cooking in a whole new way! Follow me on this blog and leave a comment if desired! Enjoy!

Ingredients 
(Makes 4 servings)

For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp finely chopped ginger
2 tsp honey
1-2 tsp sugar
1/2 tsp ground cardamom (or cinnamon, but the results wont be the same)
1/4 tsp ground cumin
1/8 tsp Spanish paprika
1/2 tsp ground cayenne pepper
1/8 tsp salt

For the salad:

4 avocados, sliced in half
14 oz canned chickpeas, drained and rinsed
1/4 cup finely chopped green onion

Directions

1. To make the dressing: Combine the olive oil, lemon juice, ginger, honey, sugar, cardamom, cumin, paprika, cayenne pepper, and salt in a small bowl, set aside.
2. Cut avocados in half removing the center seed. Using a spoon, carefully carve out the avocado from the shell  and set aside the avocado shell. 
3. Next, chop the avocado into little squares and combine with the chickpeas and green onion in a large bowl; toss gently. 
4. Mix in the prepared dressing and evenly divide the filling into the avocado shells. Serve and enjoy!