Chocolate Fudge Crunch Bars

 Base:

6 rice cakes

4 Tbsp maple syrup

1/3 cup coconut oil, melted

1/3 cup cashew butter (or peanut butter)

Chocolate Fudge:

1/2 cup cocoa powder

1/2 cup maple syrup (we use half maple syrup and half agave syrup)

1/4 cup cashew butter (or peanut butter)

1/2 cup coconut oil, melted

For the base, combine maple syrup, coconut oil, and cashew butter in a bowl. Melt together if needed. Crush the rice cakes and mix thoroughly with the rest. Spoon into a 9x9 pan. Press mixture evenly into pan until compact and smooth. Set in the fridge to cool while you make the fudge.

In a microwavable bowl, melt together cocoa powder, maple syrup, cashew butter, and coconut oil. Once it is mixed, pour over the base and spread. Refrigerate for an hour to set. 

Date Brownies

 1 1/2 cups Medjool dates, pitted and softened

1/2 cup hot water

2 large eggs at room temperature

1/3 cup coconut oil (or melted butter)

1 tsp vanilla

1 cup almond flour

1/3 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

Soften dates by removing the pits and soaking in hot water for 5 minutes.

Drain the dates and blend them with coconut oil, eggs, and vanilla until smooth and creamy, like a caramel sauce.

In a separate bowl, mix the almond flour, cocoa powder, baking soda, and salt until combined. Slowly fold the date mixture into the dry ingredients until fully incorporated. The batter will be thick.

Add chocolate chips or nuts for extra flavor and texture.

Pour into an 8x8 pan. Bake at 350 for about 25 minutes.

Let brownies cool completely in pan.

We got this recipe here.

Gingerbread Blossoms

3 cups Flour

1 tsp baking soda

2 tsp ginger

1 1/4 tsp cinnamon

1/4 tsp cloves

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp salt

3/4 cup butter

3/4 brown sugar

6 Tbsp molasses

1 egg

1 tsp vanilla

1/2 cup sugar (for rolling)

30 Hershey's Hugs or Kisses

Preheat oven to 350.

Whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt. Set aside.

In a separate bowl, cream together butter and brown sugar. Add molasses, egg, and vanilla and beat until combined. Scrape the sides down and beat again.

Add flour mixture to the wet ingredients and mix on low until combined. The dough is thick.

Scoop and roll cookie dough into balls about 1.5 tablespoons of dough. Roll each ball in sugar and arrange at least 2 inches apart on baking sheet.

Bake for 12 minutes or until edges appear set.

Press the chocolate Kiss or Hug into the center of each cookie. If topping with Hugs allow cookies to cool for 5 minutes before setting into cookie as white chocolate melts faster and will puddle.

My family loves Peanut Blossoms for Christmas. Chelsey really likes gingerbread and gingersnaps so we tried these. They have a good gingerbread flavor. I got the recipe from Sally's Baking Cookiepalooza.

Eggnog Carmels

 2 cups eggnog liquid measurement

1.5 cups white sugar

3/4 cup corn syrup

1 teaspoon salt

1/2 stick butter

Prep your sheet pan by lining it with parchment paper.

In your pot, combine eggnog, sugar, corn syrup, butter, and salt.

Cook over MEDIUM heat, stirring constantly until temperature reaches 245F. Caramel will stop releasing steam 5-10 minutes before this temperature is hit.

Pour into prepared pan. Cool completely before cutting (around 12 hours).

Cut caramels and wrap using either cello candy wrappers, parchment paper, or wax paper. Store in an airtight container.

https://onesweetmama.com/eggnog-caramels-to-make-you-ho-ho-happy/#recipe

Healthier No Bake Chocolate Peanut Butter Bars (Reese's)

Peanut Butter Layer

 1 cup peanut butter

6 Tbsp maple syrup or honey

1 cup almond flour (can sub 1/2 cup dried milk or protein powder)

1/3 cup peanuts (optional)

Chocolate Layer

6 oz sugar free chocolate chips

1/3 cup peanut butter or 2 Tbsp coconut oil

Logan's Homemade Rolls

 1 1/2 Tbsp active yeast

1/4 c warm water

1 tsp sugar

1/2 c softened butter

1/2 cup sugar

3 eggs

1 cup whole milk warmed

2 tsp salt

4 3/4-5 1/4 c flour (bread flour is best)

Stir in yeast and sugar with warm water and let bubble.

Cream together butter, sugar, eggs, and milk. Combine yeast mixture with other wet ingredients. Then slowly stir in flour and salt.

Knead for 5-7 minutes. Cover and let rise until double. Shape into 24 - 1.85oz rolls or 20 - 2oz rolls. Let rise again until double.

Bake at 350 for 14-16 minutes.

Creamy Garlic Shrimp

 1 lb large shrimp, peeled and deveined

1 tbsp olive oil

1 tsp paprika

1/2 tsp black pepper

1/2 tsp salt

Sauce:

2 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chick broth

1/2 cup Parmesan cheese

1 tsp Italian seasoning

1/4 tsp red pepper flakes, optional

Salt and pepper, to taste

In a bowl, toss shrimp with paprika, salt, and pepper. Make sure it is well coated.

Set your stove to medium high heat. Add olive oil in a large skillet. Let it get hot for a minute. Add shrimp and cook for 2-3 minutes. While cooking, flip each side until cooked through. Remove from skillet and set aside.

Reduce heat to medium and melt butter in the same skillet. Next, add the minced garlic and saute for about 1 minute until fragrant. Stir in chicken broth and simmer for 2-3 minutes to reduce slightly.

Pour in heavy cream and stir thoroughly. Add Parmesan cheese, Italian seasoning, and red pepper flakes to the skillet. Simmer for 3-4 minutes until sauce thickens.

Return the cooked shrimp to the skillet, coat them in the creamy sauce. Simmer on low heat for another 2 minutes until heated through.

Serve over rice or pasta.

https://chiquehomeliving.com/creamy-garlic-shrimp/