Christmas tree cupcakes
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~ Mini Apple Pies ~
Here is an easy pie recipe I love to make during autumn and winter time! It's very easy and quick and perfect to enjoy with some hot cocoa or tea or to gift to family and friends! It's a bit higher in calories, but they really fill you up. ♥
162 calories | 2g Protein | 7g Fats | 27g Carbs per serving (makes 6)
Time needed: 1 hour roughly
What you need
1 package puff pastry
3-4 tbsp cinnamon
3 tbsp brown sugar
2 packages vanilla sugar (optional)
2 tbsp butter
1 egg (optional)
1. Preheat oven to 180°C | 356°F. Wash apples well and cut them into cubes.
2. In a bowl, mix the apples with cinnamon and sugar. Make sure the apples are well covered.
3. Heat butter in a pot. Cook apples for about 5 minutes or until they are soft enough for you.
4. Take out the pastry and brush it over with the juice from the apples, then cut it into squares. With a spoon, fill one triangle of the square with the apples, then overlap it with the other triangle and use a fork to seal the ends and brush the top with the egg.
5. Bake for 20-25 minutes.
Tip: You can also add Christmas seasoning or fill it with pumpkin instead of apples! If you don't have puffy pastry at hand, you can make your own!
Bon Appétit! ♥
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Triple Chocolate Peppermint Cookies
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Pretty bad Christmas. My friend died on Christmas morning. Someone I’ve known since the 1990s and the husband of my best friend. Fuck Covid.
But at least I made REALLY good cookies, holy crap look at them
All made from scratch (except that I don’t make my own Hershey’s Kisses or decorative candies). Pictured: Snickerdoodle bars, eggnog cookies, red velvet kiss cookies, peppermint cookies, and snowballs (center).
Also made my own from-scratch gingerbread
And some yeast rolls with cheese inside
Oh and Christmas punch
I also made a dinner (cauliflower roast with feta whip, vegan scalloped potatoes, fried zucchini) but you’re already jealous enough, let’s face it, why torture you any more
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• Rice Chex cereal
• Frosted Cheerios
• Mini pretzels
• Dry roasted peanuts
• Candiquik vanilla candy coating or (20 ounce) package vanilla almond bark
• Holiday festive sprinkles
• Red and green M&M’s
• Mini red and green M&M’s
• Gingerman mini cookies
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Christmas Tree Cake
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Buñuelos Colombianos 🎄 🎁
Since my natilla recipe is getting notes again this year I have decided to share another traditional Colombian recipe you can prepare this season and hopefully incorporate into your own tradition.
Also, magical correspondences because it's me.
Milk, butter, cheese: love, nurturing
Cornstarch (corn): cycles, eternity, luck
Cassava (yuca): love
1/2 teaspoon salt
2 tablespoons unsalted soft butter
2 eggs beaten
oil for frying
1/4 cup of warm milk
1/4 cup sugar
1 cup of cornstarch
2 cups Colombian costeño cheese (any salty queso blanco will do)
1 cup of cassava starch
1/2 teaspoon of baking soda
In a bowl, mix the cornstarch, the cassava starch and the sugar, mix a little by hand.
Add the eggs, salt, and baking soda.
Add the cheese and the softened or melted butter.
Mix well but do not squeeze so much. Warm milk is added little by little.
The dough is perfect when it comes off the container and does not stick to your hands.
Assemble the buñuelos in a round shape and medium size.
In a pot or pan over medium high heat, heat the oil. The temperature is correct when a small ball of the dough is droped into the oil, it stays for a moment at the bottom and then rises to the surface.
Lower the temperature to medium, we do not want the buñuelos to brown too quickly on the outside that the inside of the dough remain raw.
They are left to brown on all sides, they turn themselves. More or less for 12 minutes.
Remove and drain on kitchen paper sheets.
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We couldn’t be with my parents this Christmas for obvious reasons, but we shared a turkey with them. Half a turkey is rather easier to prepare and cook than a whole one, in any case!
After brining it overnight, here’s what I did:
-Removed from fridge 1 hr before cooking
-Drained and pat it dry as much as possible
-Put some halved onions, halved garlic cloves, halved lemons and some bay leaves underneath it in a lined roasting tray
- Draped some bacon over the top of the breast
-Covered loosely with foil
-Roasted in an 160 Celsius fan oven for 35 mins per kg
-30 mins before ready, turned it up to 180, removed foil, basted, then put back in oven for final 30 mins
-Rested, covered, for 30-90 mins before serving.
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First Holiday Recipe of 2020!
These peppermint meringue cookies are delicious and pretty(if you do it right)
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Cooling Time: 1 hour
Total Time2 hours 45 minutes
Makes: 15 cookied
2 egg whites
⅛ tsp. salt
⅛ tsp. cream of tartar
½ cup sugar
2 peppermint candy canes, crushed
In a mixing bowl, beat egg whites on high speed until very foamy. Sprinkle with the salt and cream of tartar; beat until medium-soft peaks form. Gradually(very slowly) add sugar, beating until stiff peaks form, about 7-8 minutes.
Drop by teaspoonfuls onto ungreased foil-lined baking sheets. Sprinkle with crushed candy. Bake at 225°F for 80 minutes.
Turn off the oven heat and leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.
Store in an airtight container
It is VERY easy to mess up a meringue. Beating for too long, adding the sugar too fast, or beating a lower speed, can all ruin your meringue.
Fear not! If you over-mix and your mixture is too watery, you can beat it for about 20 more minutes. It will not reach the best consistency for these cookies, but they will still bake nicely.
For an extra peppermint flavor, add a few drops of peppermint extract to the eggs in step one.
Step three is not necessarily the most important, I took mine out of the oven after about 15 minutes and left them on the baking sheet until they were cool(about 5 minutes)
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The best sugar cookies
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Homemade Hot Chocolate Mix
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Recipe for my vegan pumpkin bread. This recipe graphic doesn’t include the vegan cream cheese icing recipe, but I’ll make a graphic for that as well!
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• 1 cup (200g) pitted medjool dates
• 1 cup brewed coffee (make it strong!)
• 1/2 cup (125g) nut/seed butter
• 1 tsp peppermint extract
• 1 tbsp apple cider vinegar
• 1/4 cup (30g) coconut flour
• 1/4 cup (30g) tapioca starch
1/4 cup (25g) cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cup (180g) raw cashews soaked overnight
• 1/4 cup (80g) maple syrup
• 1/4 cup (20g) cacao powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• Preheat the oven to 350ºF.
• Blend the dates with coffee, apple cider vinegar, and peppermint extract (or oil) until smooth.
• Transfer to a bowl and stir in SunButter.
• Add the flours, cocoa powder, baking soda, and salt. Whisk/stir until combined.
• Scoop into a cupcake pan, filling each to the top (you should get 7-8 cupcakes depending on your pan).
• Bake for 22-25 minutes at 350ºF until they bounce back when lightly pressed in the center.
Cool completely (even overnight) before frosting.
• Frost, garnish, and eat!
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Paleo Extra Dark Chocolate Mint Thins
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White birch yule log
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