Chocolate Caramel Dipped Graham Crackers

I am not a huge fan of sugar cookies. They are a LOT of work and I haven’t been able to create a GF recipe that works. Plus I don’t like icing (I know weird). I do love graham crackers though! They too are some work BUT they are very good homemade! This year I decided to do a different take on a cookie cutout and use my graham cracker recipe. I made some homemade caramel sauce (SO good!) and some chocolate sauce to dip the crackers in. They are so delicious! Sprinkle on a little sea salt for even more flavor!

Graham Crackers – see my recipe for GF version here! (cut into shapes or just squares)

Caramel Sauce

1 Tbsp butter (I use Earth Balance DF)

½ cup sugar (I like the dark coconut sugar)

1 tsp almond milk

Chocolate Sauce

2 squares of chocolate baking squares (I used unsweetened natural chocolate)

1 Tbsp honey (if you are using sweetened chocolate, you can leave this out)

1 Tbsp almond milk

•  In a sauce pan, combine caramel sauce ingredients. Bring to a boil stirring constantly until sugar is dissolved. 
• Quickly (and carefully) dip graham crackers into caramel sauce. I find the best way to do this is to use tongs or forks. Place dipped crackers onto a baking sheet lined with wax or parchment paper. Let chill for about 30 minutes. 
• In a sauce pan, combine chocolate sauce ingredients. Bring to a boil stirring constantly until chocolate is melted. Dip caramel coated crackers into chocolate sauce (or you could drizzle the chocolate over the top). 
• Return dipped crackers onto lined baking sheet and let chill for about 20 minutes. Store in a sealed container. 
• NOTE: This caramel sauce is also great over ice cream or for whatever you would use caramel sauce for!

Peanut Butter Popcorn Mix

Think of this like Chex Mix – popcorn style, drowned in peanut butter. It’s fantastic. This would make a perfect homemade holiday treat to give a loved one or neighbor. Throw it in a cutesy container, slap on a bow and you’ve got yourself a wonderful, tasty, thoughtful gift! Makes about 5 cups of mix

3 cups popped plain popcorn

1 cup rice cereal (like Chex - any flavor will work)

¼ cup chopped nuts (I used almonds)

½ cup oats, toasted (heat them in a greased skillet)

½ cup coconut flakes, toasted (heat them in a greased skillet)

1 cup all natural peanut butter (other nut or seed butters will work also)

¼ cup honey

¼ cup sugar or stevia

½ cup butter or coconut oil

• In a large saucepan, melt peanut butter, honey, sugar and butter/oil until melted and smooth. 
• In a large mixing bowl, combine popcorn, cereal, nuts, oats and coconut flakes. 
• Drizzle peanut butter mixture over popcorn mix and stir until mix is coated with peanut butter sauce. 
• Spread evenly over a large baking sheet lined with parchment paper. 
• Bake at 250°F for about 10 minutes. Remove from oven and let set for about an hour. Break apart and put into sealed containers. 

Cocoa Roasted Hazelnuts

Do you like Nutella? Or that flavor of spread? If so, you’ll love these. These little guys are like a portable snack version of the chocolately spread. They are quick and easy to make, great for gifts and store easily. This batch makes about 1 lb of nuts.

1 lb of hazelnuts

¼ cup cocoa

1 tbsp coconut oil

1 Tbsp honey or sugar

1 tsp almond milk

½ tsp sea salt

• In a large stockpot, combine oil, cocoa, honey, milk and salt over medium heat. Cook and stir until smooth and starting to boil. 
• Add in hazelnuts, stirring constantly. Cook for about 10 minutes or until cocoa mixture is almost absorbed. 
• Pour hazelnuts onto a baking sheet lined with parchment paper. Bake at 200°F for about 15 minutes. 
• Let cool and break apart nuts. Store in a sealed container. 

Holiday Cookie Lists

It’s that time when everyone is on a baking frenzy and throwing together every kind of holiday cookie they can think of. Or maybe that’s just me? : ) Either way, here’s a list of my holiday cookie recipes to give you a few ideas to try. All of these are gluten free but can be easily substituted with regular flour. Each one should have a link to the original recipe. We will be baking a TON of these and maybe even some new recipes to give as gifts to family, loved ones, neighbors and even strangers! I’m always up for a new challenge or recipe ideas so if you have any you’d like to see, send them my way! Happy holiday baking!!

Molasses Almond Butter Cookies

Maple Pecan Cookies

Cookies

Gingerbread Cookies

White Chocolate Cranberry Cookies

Pumpkin Snickerdoodles

Pumpkin Chocolate Chip Cookies

Maple Pecan Cookies

Molasses Almond Butter Cookies

Candy

Lavender-Lemon Chocolate Truffles

Mint-Hazelnut Chocolates

Cinnamon Orange Candied Pecans

Baked Goods

Hello Dolly Bars

Homemade Twix Bars

Peanut Butter Cookie Bars

Cranberry Currant Persimmon Bars

Mini Banana Mango Bread Loaves

Gingerbread Cookies

Lemon Lavender Truffles

Cinnamon Orange Candied Pecans

Lemon Lavender Chocolate Truffles

This recipe is a really good variation to traditional truffle recipes that is gluten, dairy, soy and nut free with a tart, savory flavor. The centers are so light and fluffy. These would be great coated in chocolate also but I liked the cocoa/sugar dusting on the outside. Makes about 30 truffles

1 pkg of chocolate chips (I used Enjoy Life brand)

1 can coconut milk (or 1 cup whipping cream for dairy version)

1 tsp lemon juice and zest

1 tsp fresh lavender, finely chopped

1 tsp vanilla

Coating

½ cup powdered sugar

1 Tbsp unsweetened cocoa

1 tsp lavender, finely chopped

• In a saucepan, melt chocolate chips. 
• While chocolate is melting, open your can of coconut milk. The coconut cream rises to the top while the liquid settles at the bottom. You want about ½ cup of the coconut cream and ¼ cup of the coconut milk liquid (save the rest for another recipe). 
• Once chips are melted, blend in coconut milk and cream, lemon juice and zest, lavender and vanilla using a mixer over medium speed. Blend for about 5 minutes or until mixture is smooth. 
• Chill in bowl for about 30 minutes. Spoon teaspoons of mixture onto a baking sheet lined with parchment paper and chill for another 30 minutes. 
• Once truffles have hardened, roll into smooth balls.
• In a small bowl, combine coating mixture. Roll truffle balls into coating mix until covered. Keep refrigerated in a sealed container. 

$5 Poinsettia Centerpieces

I really try to be crafty… really I do. It usually doesn't work though! Sometimes the things I make turn out great but a majority of the time they don’t. Usually what happens is I buy all the items I need to make something I have in mind. Halfway through it doesn't look like it’s supposed to so I improvise and turn it into something more presentable. That’s how this cute little centerpiece happened. I bought tiny ornaments to make a little ornament garland – failed so I threw the ornaments into a glass jar and I liked it! Added a few extra touches and voila! I know this is mainly a cooking blog so don’t worry – you won’t see many crafts on here as I don’t usually have many “voila” moments! Ha! This makes about 3 centerpieces depending on the size of ornaments, vases, etc.

2-3 packs of small ornaments (I picked 3 packs of 1” ornaments in red, silver and gold)

1 large vase

1 large poinsettia flower

A handful of fake snow

Ribbon, string, etc for your bow

•  Take the small ornaments and place them into the vase in any pattern you’d like. I wanted to use different ornament textures and colors in layers. 
• Toss in the fake snow and gently move the vase around to get the snow to “fall” around the ornaments. 
• Stick in your flower and tie a bow around the outside of the vase. Very simple, yet very cute!

GF Gingerbread Cookies

I’m going to brag a bit here; I’m pretty proud of these cookies! These are the first cookies that have turned out almost identical to what the original cookie tastes like. They are also the first cookies I’ve been able to roll out properly! Win! These are just a traditional gingerbread cookie with a few lower fat options to save on unnecessary junk and calories. Serve these with or without the frosting. Makes about 2 ½ dozen cutout cookies.

1 cup GF all purpose flour

½ cup white rice flour

½ cup arrowroot starch

¼ cup coconut flour

1 tsp xanthan gum

½ cup coconut sugar, or stevia

1 tsp baking powder

1 tsp cinnamon

½ tsp allspice

½ tsp baking soda

1 tsp ground ginger

½ cup molasses

1 large ripe banana, mashed

1 egg

1 tsp vanilla

Icing

1 cup powdered sugar

1 Tbsp vanilla almondmilk (or regular milk)

• In a large mixing bowl, combine flours, starch, xanthan gum, sugar, baking powder, cinnamon, allspice, baking soda and ginger. 
• Add in banana, molasses, egg and vanilla and blend over medium speed for about a minute. 
• It is best to chill dough about 30 minutes so it is easier to handle but it’s not required. 
• Pour dough onto a clean, floured surface and gently roll out into a ¼” thick circle. 
• Cut out cookies and place on a greased baking sheet. Repeat with remaining dough. 
• Bake at 375°F for about 10-15 minutes or until cookies start to brown.
•  Let cool on a wire rack for about 10 minutes and gently spread icing over cookies if desired. Store cookie sin a sealed container. 

Mint Hazelnut Chocolates

These are quick little chocolates that I whipped together real quick one evening. I was craving just a plain chocolate but we don’t have your typical candies lying around the house anymore. No, unfortunately no Reese’s, Hershey’s Kisses, etc. But out of necessity, these little devils were born. Another perfect gift idea for a friend or loved one.

1 regular package of chocolate chips (I like Enjoy Life)

1 tsp mint extract            
½ regular package of mint chocolate chips (if you can find them, if not just use regular chips)
½ cup finely chopped plain hazelnuts
1 tsp almond milk
¼ cup coconut oil, melted

• Melt chocolates and mint extract in the microwave (careful not to scorch them).
• Once melted, stir in almond milk and coconut oil until smooth. Add in nuts.
• Spoon into mini cupcake pans lined with mini cupcake papers. Freeze until set.
• Note: We like to leave this in the freeze and eat them cold!

Taggie Blankets for Baby

I mean it when I say that I am not the best at sewing. Short story – I took Home Ec when I was in high school (1 semester) and we had to make pajama pants. I sewed by pant legs together and they were several inches too short. My mother can sew. I think in her heart she was deeply saddened by the fact that I was terrible at sewing. I don’t like the quit though. I keep at it and she gives me tips here and there. I had someone make my kids burp clothes when they were babies. They were really cute. My kids also have strange obsession for tags on toys. I really think that whoever designs stuffed toys should rethink the location of where the tags are usually placed. Go ahead – go look at a stuffed animal. Chances are the tag is located at the back end of the toy (depending on what it is of course). Both of my kids have stuffed bears that are their favorites. My son was a terrible thumb sucker. He HAD to have the tag in the same hand of the thumb he was sucking. His favorite “baby bear’s” tag was located on the bears butt. Picture this – your kid sucking his thumb with a bear’s bottom on his nose. I hated it. My daughter also likes tags but doesn’t suck her thumb so it isn’t as much of a problem. Regardless, I decided to give them a blankie they could have WITH tags to keep them happy also. Trust me when I say that these are EASY to make. They also make perfect gifts with that special homemade touch.

• 2 fabric squares, any size (I usually find two patterns that match of the 18” squares – just make sure your squares are the same size
• 2-3 colors of 1” ribbon (I’ve used different textures with great results)
• Thread color of choice                                                          
• Sewing Machine – or needle if you have a lot of time on your hands!

Cut your ribbon into 4 inch long strips. You should have 12 strips total (I typically use 3 different colors and have 4 strips of each color). Place your fabric squares so that the front sides are together. The back sides should be what you look at if you flip the fabric over. You are going to turn the fabric right-side out when you are done so don’t worry! Fold each ribbon “tag” in half and place inside the fabric square bundle. Make sure the loop is on the inside – remember we are turning them out. Secure your ribbons and squares together with a pin. Carefully sew along every side of the square. On the last side, leave about 4 inches open. Using the open gap, turn the fabric square inside out. Carefully sew the remaining 4” of gap. Iron to remove any wrinkles.

Cinnamon Orange Pecans

When you make these your house will smell awesome. I wish I could bottle that scent and sell it – I’d make millions! The aroma of the freshly roasted pecans with cinnamon spice and orange zest is just amazing! They taste pretty great too! These make perfect holiday gifts as they are easy to make but still taste wonderful! This makes about 1 lb of candied pecans.

• 2 oranges, zested and cut into slices
• 1 Tbsp almond milk
• 1 cup coconut sugar, or regular sugar, honey, other sweetener
• 1 Tbsp cinnamon
• 1 tsp all spice
• 1 Tbsp coconut oil
• 1 lb pecan halves

In a large pot, combine coconut oil, milk, oranges, cinnamon, all spice and sugar. Bring to a boil and add in pecans. Cook over medium heat for about 15 minutes or until sugar mixture has coated the pecans and is almost absorbed. Spread pecan mixture on a cookie sheet lined with wax paper and let cool and harden for about an hour or two. Break pecans apart and store in a sealed container. 

Homemade Hot Cocoa Mix

I love the holidays and I love creating gifts to give others. Of course, we buy gifts but I really like to make as many gifts as possible. It’s usually not to save money because a lot of times I end up spending more on materials than I probably would just buying a gift. Either way I enjoy it. It helps me take my mind off of feeling bad so I try to keep busy (lately it hasn’t been hard to do!). Anyway – I used to love giving those little jarred hot cocoa mixes. I wanted to do this again, just create it a little healthier and add my own little twists. This recipe is enough to make 1 serving of cocoa so just add to it for however many you are wanting to make. I made a lot so we’d have some extra on hand. Store extras in a sealed container.

1 ½ Tbsp unsweetened cocoa powder

1 Tbsp stevia extract for sweetness (or use sugar)
1 Tbsp coconut sugar (or other sweetener)
¼ tsp sea salt
¼ tsp ground ginger

• Mix ingredients together in a mug. Add in 6-8 oz of milk (we used almond milk). Add in ¼ tsp of vanilla if desired for extra sweetness and flavor. Microwave or cook on stove for about 2-5 minutes or until desired warmth. Of course, you can top with whipped cream or marshmallows!

Mini Banana Mango Bread Loaves

We love baking goodies and giving them out for the holidays. Our loved ones and neighbors are usually the ones on the receiving end of my baking addiction but give baked goods to anyone! These cute little mini loaves make perfect homemade gifts and are freezer friendly! Make a few batches now and thaw just before Christmas so they are ready to give! If you are stingy (which I can’t blame you after tasting these), enjoy them with a cup of coffee or tea. It is has just the right amount of sweetness and a nice, soft, texture. Makes 4 mini loaves or 1 regular sized loaf.

1 ½ cups GF all purpose flour

¼ cup arrowroot starch
¼ cup sweet sorghum flour
2 tsp xanthan gum
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1 tsp cinnamon
½ tsp nutmeg
1 cup coconut sugar, stevia or regular sugar
2 eggs
3 medium bananas, mashed
½ cup mango puree (Puree a small mango, adding a little water as necessary)
1 Tbsp olive oil or coconut oil
½ cup almond milk
¼ cup chopped walnuts

• In a large mixing bowl, combine dry ingredients. Blend until well combined and form a small well in the middle.
• In a small bowl, combine eggs, bananas, mango, oil and milk until well blended. Pour banana mixture into well in flour.
• Gently mix on low speed until just combined, batter will be lumpy. Fold in walnuts.
• Spoon batter into greased loaf pans. Bake at 350°F for about 30-35 minutes for mini pans or 45-50 minutes for regular pans. Let cool about 15 minutes.
• To freeze: bake according to instructions and let bread loaves cool for an hour. Wrap loaves in plastic wrap and then in foil. Freeze for up to 3 months. Remove from freezer and allow to thaw for a few hours.

Snowy Hand Print Jars

If you aren’t one for Black Friday shopping – like me –try this little craft with your kiddies instead! I love, love, love homemade gifts from my children. We have so much fun making them and they really are something you can treasure forever. At least one holiday a year, we try to make gifts for loved ones (usually it’s every holiday!). I had a TON of extra canning jars leftover from this summer and decided to get some use out of them. These are pretty easy to make and fun for the kids.

Canning jars, clean and dry (pick whatever size you like or need depending on children’s ages)

Frosted Spray Paint (you can find this at any hardware store or even Wal-Mart)
Thin, plastic covered wire (you can find it at hardware stores or craft stores)
Yarn, string, burlap, etc (something to tie a bow around the top of the jar)
Acrylic paint (whatever colors you like)
Paint Pens
Tea light candles (regular or flameless)

• First, you need to spray paint your jars. You really only need to paint the outside and let it dry but you could try the inside too if you’d like.
• After your jars have tried, put a little bit of acrylic paint onto a paper plate. Paint the child’s hand and have them gently place it on the jar (or you could let them have at it and paint whatever they want!). Let the handprints dry.
• Paint a friendly message onto the jar if desired using the paint pens and let that dry.
• Take the wire and wrap it around the threads on top of the jar, making a loop for the handle and securing it within the wire wrap. It doesn’t have to be real secure unless you are actually wanting to hang the jars using the handle.
• Tie a bow using your type of string around the handle or the top of the jar. Put in a lit tea light candle and enjoy the subtle glow!