Post on 24-Jul-2016
description
3 large eggs
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room
temperature for 1 hour
1 teaspoon vanilla
1 teaspoon almond extract, optional
2 cups allpurpose flour
1 teaspoon salt
2 1/2 cups cranberries (12ounce bag)
1/2 cup shredded sweetened coconut
1/2 cup mini chocolate chips
Ingredients
BAKE TIME: 6090 minutes
Heat the oven to 350°F. Grease & flour a
bread pan.
Mix eggs and sugar in a mixer bowl with a
whisk & beat on high for about 68 minutes.
Add in butter, vanilla and almond extract &
mix for about 2 minutes.
Use a spatula or a wooden spoon to fold in
flour, salt, cranberries, coconut and mini
chocolate chips.
Pour thick batter & spread evenly into pan
with a spatula.
Bake for 60 90 minutes. Start checking at
60 min. Bread is ready when cake tester
removed from center shows moist crumbs
(should not be wet).
Directions
Cranberry Coconut Bread
APPLE MUFFINCHRISTMAS RECIPE
1½ cups whole wheat flour½ cup wheat bran
1 Tbsp. baking powder½ tsp. baking soda¾ cup apple butter½ cup plain yogurt2 large egg whites
1 medium apple chopped½ cup chopped prunes
BUYPreheat oven to 350° F.
Prepare 12 muffin cups
coated with oil.
Mix flour, bran, baking
powder & baking soda in
a bowl. Set aside.
Mix apple butter, yogurt
& egg whites in a
seperate bowl.
Add flour mixture to
apple butter mixture;
mix until blended.
Add apples and
prunes and mix.
Fill up the cups evenly.
Bake for 16 18
minutes.
TOTAL TIME: 40 minutes
SOFT GINGERBREAD COOKIES
1 egg
½ cup brown sugar
¼ cup almond butter
2 tablespoons melted butter
2 tablespoons applesauce
2 teaspoons ground ginger
1 teaspoon cinnamon
2 teaspoons allspice
¼ teaspoon kosher salt
½ teaspoon baking soda
1 ¼ cup all purpose flour
½ cup wheat flour
Turbinado sugar for garnish
In a bowl mix 1 egg, ½ cup brownsugar, ¼ cup almond butter, 2tablespoons melted butter, and 2tablespoons applesauce whisk tothoroughly combine.
Add 2 teaspoons ground ginger, 1teaspoon cinnamon, 2 teaspoonsallspice, ¼ teaspoon kosher salt, ½teaspoon baking soda, 1 ¼ cup allpurpose four, and ½ cup wheatflour to the wet ingredients andChill at least 1 hour, or overnight ina plastic foil. Preheat oven to 350°F.Flour a flat surface and a rolling pin,then roll out the dough to around ¼inch thick. Use a cookie cutter tocut out gingerbread men.
Place gingerbread men on a bakingpaper & sprinkle with turbinadosugar. Bake for about 8 minutes.Let rest for 23 minutes.
INGREDIENTSDIRECTIONS
TOTAL TIME: 30 minutes
BROWNIE SANTA STRAWBERRY HATS
1 box of mix brownies small strawberries (tops cut off)1/2 cup unsalted butter softened
3 cups powdered sugar3 tablespoons of half and half1/2 tea spoon of vanilla exctract
INGREDIENTS
DIRECTIONSCut the baked brownies using a circlecookie cutter or champaign glass. Forfrosting, combine butter, powdered sugar,half and half, and vanilla in large bowl. Beatwith a mixer for 2 minutes, or untilfluffy. Place the frosting in a zip lock bagand snip off the corner & swirl a littlefrosting on top of each brownie. Put thestrawberry on and add a little dot of frostingon top to complete the Santa hat. TOTAL TIME: 30 minutes
DARK CHOCOLATE
COCONUTBALLS
2 cups desiccated coconut4 tablespoons honey or maple syrup5 tablespoons coconut oil1 teaspoon vanilla4 ounces dark chocolate for melting
Pulse the coconut in a blender until
the texture becomes like thick
flour. Transfer to a bowl and add
the honey or maple syrup, coconut
oil, and vanilla. Stir until a thick
paste forms.
Use your hands to squeeze the
mixture into about 18 small balls.
Place the coconut balls in the
refrigerator for about 30 minutes or
until firm.
Melt the chocolate over stove on
mid heat slowly and gently until
smooth and spreadable.
Using two forks, roll each coconut
ball in the chocolate until
completely covered. Scoop the ball
out with the fork & drain extra
chocolate.
Gently nudge the chocolate
covered ball onto wax paper and
chill until the chocolate has
hardened.
Store in the refrigerator.
YOU ONLY NEED
EASY
PEA
SY T
O M
AK
E
BAKE TIME: 45 minutes
White Chocolate Thin Mints
1 Box Vanilla Wafer Cookies2 Cups mint white chocolate candy melts
Sprinkles (optional)
3 INGREDIENTS
Melt chocolate in microwave (Use about 1 Tablespoon shortening orvegetable oil to thin it out if it is too think for dipping.) Dip cookies into mint
white chocolate. Garnish with sprinkles if desired. Let cool.
Peaceto all
PREP TIME: 20 minutes
ORANGEPOPPY SEED CAKE
1 orange roughly chopped185 g butter melted3 eggs1 cup caster sugar1 1/2 cup selfraising flour2 tbs poppy seeds
Preheat oven to 170C. Grease andline an 18 cm cake pan or a loaftin. Puree whole orange in foodprocessor. Add melted butter, eggs,sugar and mix well. Add flour andpoppy seeds and mix until wellcombined. Bake for approx. 45 min.IN
GREDIENTS
DIRECTIONS
BAKE TIME: 45 minutes
Chocolate Crinkle
COOKIES
1/2 cup unsweetened cocoa powder1 cup granulated sugar1 teaspoon vanilla extract1/4 cup vegetable oil2 eggs1 cup allpurpose flour1 teaspoon baking powder1/4 teaspoon salt 1/2 cup icing sugar
ingredients
directionsIn a bowl mix cocoa, sugar, vanilla& oil. Beat in the eggs, one at atime, until mixture is smooth. In aseparate bowl, sift together flour,baking powder and salt. Mix intowet ingredients in 3 batches,mixing until just combined inbetween each batch. Cover thedough and chill for at least 4 hours,or overnight.
Preheat oven to 180C (350F) degrees. Scoop out one tablespoon of dough, roll it
into a ball between your palms and roll in icing sugar. Place on a nonstick
sprayed, or parchment paper lined, baking sheet and bake for 810 minutes.
BAKE TIME: 60 minutes
Carrot Cake
Protein Balls1 cup raw cashews
3/4 cup rolled oats
1/2 cup dates
4 ounces unsweetened applesauce
35g serving vanilla protein powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 carrot, grated
1/2 cup pecans (or walnuts)
1/3 cup coconut
BUY
Mix the cashews, oats, dates,applesauce, protein powder, andspices to the food processor. Turnon until a choppy dough forms,several minutes.Add the grated carrot and pecansuntil thoroughly mixed. The doughwill appear slightly sticky.Pour unsweetened shreddedcoconut into a bowl.Roll dough into balls, roll each onein the coconut, and place on aclean cookie sheet.Refrigerate for at least 30 minutesto set. Store uneaten balls in anairtight container in the fridge.
DIRECTIONS
PREP TIME: 30 minutes
CHOCOLATE POMEGRANATE
CLUSTERS
PREP TIME: 15 minutes
1 cup CHOCOLATE CHIPS 1 POMEGRANATE
Clean and completely DRY
pomegranate arils.Line a mini muffin
pan with 20 mini muffin
cups/liners. Melt chocolate chips until
chocolate is smooth and viscous.
Place melted chocolate carefully into
heavy duty zip lock bag & squeeze
chocolate down into one corner. Snip
off a tiny corner to make a makeshift
piping bag. Drizzle chocolate into
bottom of cups. Add a layer of
pomegranate arils to each cup. Drizzle
with more chocolate. Repeat so that
you have four layers of chocolate and
three layers of arils. Allow to harden in
a cool, dry place.
ONLY 2 INGREDIENTS
EASY TO MAKE!
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