I've spent almost all of my free time in the kitchen the past couple of weeks making lots of yummy Christmas treats. As you can probably guess, that makes me a very happy girl. I've been doling out the the goodies to friends, family, and co-workers which is what I love to do this time of year. I really haven't made anything that I'd call healthy. I've been trying to eat really healthy meals to make up for it, but haven't been all that successful to be honest. Ah well, I guess we all fall off the wagon at some point.
I'm splitting my Christmas baking into two posts, so stay tuned for post number 2 tomorrow. I've decided to omit the nutritional information for these goodies. Just enjoy them and have a very Merry Christmas!
Gluten Free Spritz Cookies ( Cookie Press Cookies)
adapted from this recipe from Land O Lakes
2/3 C sugar
1 C unsalted butter, softened
1 large egg
1/2 tsp salt
2 tsp vanilla
2 1/4 C Bob's Redmill Gluten Free flour
1. Preheat oven to 400F
2. Combine sugar, butter, egg, and salt and beat until creamy
3. Add flour and beat until mixed.
4. Fit cookie press with template, and fill it with cookie dough.
5. Press dough onto ungreased cookie sheet about 5cm apart.
6. Sprinkle with colored sugar if desired.
7. Bake until edges are lightly browned ( 7-9 minutes)
- Invest in a decent cookie press. I bought a cheap one, and it kept falling apart while I was trying to press the cookies which was frustrating.
- bake on the top shelf. The bottoms brown quickly if in the bottom of the oven.
Peppermint Bark Rice Krispies Squares
1 bag marshmallows
1/4 C butter
5 C Rice Krispies (gluten free if desired)
1 tsp vanilla
1/2 C white chocolate, melted
1 C dark or semi-sweet chocolate, melted
crushed candy canes, about 1/2 C
1. Melt marshmallows and butter
2. Stir in Rice Krispies and vanilla until mixed.
3. Grease 9x13 pan and your hands and press marshmallow mixture into pan and flatten with hands.
4. Drizzle white chocolate on squares, then drizzle dark chocolate on squares. Top with crushed candy canes. Let squares harden before cutting.
adapted from this recipe by "The Dessert Spot"
8 oz good quality semi sweet chocolate
1/4 C cocoa
1/2 C powdered sugar
1/16 tsp salt
12 large marshmallows
12 lollipop sticks
14 candy sticks to be used as stirrers
1. Use a whisk to combine cocoa, powdered sugar, and salt together.
2. Melt the chocolate, then add the cocoa mixture and stir until combined. It doesn\t look like it will all mix in, but it will.
3. Once mixed, spoon into a small silicone ice cube mold.
4. Top each cube with a marshmallow, and add lollipop stick.
5. Allow to harden completely, then package as desired if giving as gifts.
6. To enjoy hot chocolate, heat one cup of milk of your choice until its steaming. Do not use water. Stir in the hot chocolate on a stick until completely dissolved. To add extra flavour and sweetness, stir with a candy stirrer.
Gluten Free Peanut Butter and Jam Thumbprintsadapted from this recipe by Elana
3/4 C peanut butter (just peanuts)
1/2 C sugar
1 1/4 C gluten free Bob's Redmill flour
1/4 tsp xanthan gum
1/2 tsp salt
1/2 C raspberry jam
1, Preheat oven to 350F
2. Cream peanut butter, sugar and egg until mixed and smooth.
3. Stir in flour and salt.
4. Line a cookie sheet with parchment paper.
5. Make balls with about 2 Tbsp of dough, then place on cookie sheet. Make a large thumbprint in the center of each cookie. You may need to form the shape of the cookies to make sure they don't fall apart at this point. Fill each thumbprint with raspberry jam.
6. Bake for 8 to 10 minutes. Remove from oven and allow to cool slightly before removing from cookie sheet.
7. Once completely cool, store in the fridge.