Hello, December! My favorite time of the year is here! I’m so excited for Christmas not only because it’s my favorite, but because Emme has a full grasp this year on what it means. There is lots to do and see, but first, let’s review November and set some December goals.
I’m happy to report I completed every goal last month. This month I’m keeping the big to do’s short. Actually, there’s only one. I’m making everyone give up added sugar until Christmas Eve. I know. I’m completely insane. BUT, the sugar has been out of control. I feel we need to reset out palate’s and learn to appreciate real food again. I’ll be making lots of tasty no sugar added treats to get us through. Up first, no sugar added chickpea chocolate peanut butter cookies. Here’s what you’ll need-
1 can chickpeas, drained and rinsed
3/4 C natural chunky peanut butter, plus some for topping
2.5 TBSP cocoa
1/4 C date caramel- 4 dates, soaked and pitted. puree with 2 tbsp soaking water, 1 tbsp unsweetened almond milk
splash vanilla extract
2 TBSP unsweetened almond milk
1 TSP baking powder
pinch of salt
Preheat your oven to 350 degrees. Grease cookie sheets and set aside. Place all ingredients in a food processor and blend until smooth. Use a small scoop to drop dough balls onto the cookie sheets. Press them fairly flat and top with a bit of peanut butter. Bake until crispy, about 20-25 minutes. Enjoy!
My love of potato dipped in chocolate runs deep. As a kid, I’d dip fries in my milkshake. It’s ok if you think I’m crazy. I won’t apologize for this delicious little snack. Yesterday’s storms brought wicked sweet and salty cravings and I thought what better way to appease those cravings than with chocolate dipped potato chips? There is no better way.
This recipe is a perfect example of the good and bad that can happen during late night baking. The good- it’s a super tasty treat that satisfied my craving for sweet and salty. The bad- I was obviously really tired when I added chocolate chips to the popcorn bowl. Deliciousness ensued, so I’m ok with it. The next time I make this I’ll either leave out the chips, add them to the saucepan to melt or melt them separately to drizzle over the top of the peanut butter covered mix.
You read that right. I made icing with an avocado.
It was a gloomy, cold morning. I simultaneously wanted and didn’t want to do anything. What do you do in such situations? Eat cake and drink coffee, naturally.
What’s more delicious than strawberries dipped in chocolate? I asked Emme that question this morning and the answer was, “Sprinkles!” Ah, yes. Sprinkles. So I sat my little helper down and got to work on these cute pops.
Sometimes a girl just needs chocolate and nut butter.
I used to make these with muffin liners. While shopping with my daughter this morning I found candy molds. I’ll gladly make my life simpler for $1.99.
This is my go to recipe when I’m not super lazy and scooping peanut butter out of the jar with a piece of chocolate.