Christmas Recipes (Most Popular)
Made as a taste-test comparison with an Epicure Selections gourmet mix, these are the well known twice-baked cookie you see in coffee shops all over. Dip into chocolate for a decorative, sweet touch.
These are thin, chewy brownies with three "shots" of extra flavour in them - one of Kahlua, one of espresso, and a healthy addition of "chocolate shot" - the pure chocolate sprinkles you get in higher-end ice cream places and bakeries! The "roux-like" method of making the dough appealed to me - I found it on Vegweb and used it as my base.
A GF, vegan, sugar-free cookie - sweetened with stevia and the natural yumminess of cherries, candied pineapple, cherry juice and syrup and rich coconut and pecans! It's a winner for sure.
How can you say no to a minty, triple-chocolate chunk of a cookie like this? Ground almonds and Rice Krispie crumbs add some extra texture and a nice richness to the vegan dough itself.
I de-glutened and veganized my grandma's recipe for a poppyseed and dried fruit tart, essentially a thick puree of cooked seeds, dates and raisins with quinoa (she used cooked rice and breadcrumbs) spread into a crust and topped with strips of pastry. It's a great alternative to traditional pies this Holiday.
To make this soup you’ll need: 4-5 medium russet potatoes*, instant potato flakes, Heavy Cream*, 2 cans of Chicken Broth, a small yellow onion, cheddar cheese, salt, and pepper.
This is a classic recipe used for hundreds of years with the added touch of lemon. The lemon really compliments the shortbread as most citrus flavors do.
These are irresistable so make sure you plan them in your nutrition tracker! Melt in your mouth heaven and a favorite for company. I make them during the Christmas holidays but they would be good anytime.
Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes.
An Italian favorite, My Grandmother made these every Christmas for us. They have been a tradition handed down. I needed to know the carbs for them as my son is Type 1 diabetic and we have to count every carb he eats. So I put in the ingredients and now I know. I was pretty close with my guess. I guessed 12g for each cookie.
A slightly more exotic twist on the Italian classic, made with coconut flour, extract and butter, whole wheat and no eggs! Bitter, crispy cacao nibs and rich pistachios stud the dough for contrast and pops of flavour.
Your regular packet of cocoa will never be the same after you taste this rich, thick and exotic blend of bittersweet chocolate, almonds, spices and butterscotchy maca powder!