A special thanks to River City Live for selecting me to be a guest on the show for National Cookie Day! What an honor it was to be selected and an experience I’ll never forget!
This morning, I did a cooking demo on mint chocolate no-bake cookies. These are one of my favorite holiday treats and only take a few minutes to make with a few ingredients! Chocolate, mint and microwave – doesn’t get much better than that! (Well a glass of red wine would be an amazing addition but we only had a few minutes and I had to go back to work after the show!)
I announced on the show that I am holding a giveaway for a sample plate of lactation cookies! Are you or do you have a friend who is breastfeeding? If so, you definitely want to enter in this giveaway! Here are the rules:
- Enter between 12PM, December 4 – 12PM December 6
- Enter by leaving a comment in the section below this post with who you would give your sample to and what type you would want
- One entry per person, per day (so up to that’s 3 entries!)
- You must be able to pick up the sample at Unity Plaza
If selected you will be notified in the comments on this post, so check back here on Sunday after 12PM!
What others are saying:
“The reason why it (the cookies) was important to me was because I was unsuccessful nursing with my first child and upon learning about the things that would help nutritionally, I wanted to try them. Knowing I was going to have a newborn on my hands and not much time or energy to make a batch, I asked you for them. I would have 1-2 each time I nursed (because you have a ravenous appetite) and a bottle of water.” – Katrina R
“Awesome cookies that really work!! Lots of great flavors, with new ones added frequently. Cheaper and better tasting than the ones I was buying off Amazon and work just as well!!” – Morgan C
“These are really yummy cookies. The good calories of the oatmeal was a great mid-morning snack and the energy from the chocolate was a fun addition. I love trying the new flavors that come out.” – Tiffany L
One of my favorite things to prepare (and eat) during the
holidays anytime is brie. You can’t go wrong with a little cheese, wine and chocolate so that’s exactly what I did to start the Thanksgiving festivities at my house this year. This recipe is so versatile, easy and delicious, it should be at every gathering. Plus you can prepare this ahead of time and just pop in the oven 30 minutes before serving.
What you need:
- 1 round French brie
- 1 container of crescent rolls
- jelly/jam(s) of your choice – I used a cinnamon butter jelly and a hot jalapeno pepper jelly – the pepper jelly was a bigger hit!
- nuts of your choice
- apples/crackers to eat the brie with
Lay out the crescent rolls into a star shape with no openings on the bottom. Place the brie round in the center. I shaved off a little of the brie coating but kept most of it in tact. If you cut it all off and leave holes in the rolls, you could end up with a melted cheese disaster on your pan which tastes great, but looks terrible.
Top the brie with jams/jellies of your choice. I highly recommend a jalapeno pepper jelly. the sweetness of the crescent rolls (and apples) complements very will with the kick of the jelly.
Top that which chopped nuts of your choice.
Fold the star of the crescent rolls to cover the entire brie, make sure not to leave any openings. I used the 90 calorie ones so I sprayed a little butter on the top for a golden crescent finish. I doubt the only 90 calories helped any bit this Thanksgiving, but it’s the thought that counts, right?! 🙂
Bake at 350 degrees for about 30 minutes. Serve warm.
For the apples, a quick trick to keep them from turning brown – Soak the apples in a bowl of cool salted water for just a minute or two. Then put in a Ziploc bag until ready to use. They won’t turn brown – I ate tasty apples for 3 days!
Serve with wine (I had a bottle of Decadence from Cooper’s Hawk) and mint chocolate no-bake cookies.
December 1st. What happened to January – November?! As I start on the last month of 2015, I’m shocked at how quickly this year has gone by. With a second thought, I reflect on how big of year it has been for me and how much I’ve accomplished. (Sounds like a good topic for another post!) From getting my CPA licence, to moving (twice), getting a puppy, a promotion, kicking off Lactation Cookies and buying my first home, this year has been nothing short of exciting, scary, exhausting and educational!
These days I find myself going back to old recipes, reflecting on those memories of trying something for the first time and then comparing it to what they taste like today with slight modifications. For Thanksgiving, I brought back two old favorites: pumpkin cheesecake cupcakes and mint chocolate no-bake cookies.
Both are so delicious and fairly easy to make! Having a new home with a new-to-me (but oh so old) oven, I was extremely excited to make no-bake cookies. The thought of not having to figure out if the light on the oven means it is or isn’t preheated and figuring out what temperature is the right dial turn, made this recipe even more enjoyable. <– first world problems are rough! Here’s a link to mint chocolate no-bake cookies and no-bake mint fudge. Below is a summary of how to make them.
- 18oz chocolate – I love using dark, but any will work!
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 10 oz Oreos (about half a family size bag)
- 2 cups Rice Krispies
- Crush oreos and mix in with Rice Krispies. Set aside
- Microwave chocolate on low heat stirring occasionally until melted
- Add in extracts and quickly mix in to Oreo mixture
- Drop by tablespoon on wax paper
- Top with powder sugar, let cool then enjoy!
The second sweet repeat recipe I made for the first time in my new home was pumpkin cheesecake cupcake <– why I started with a cheesecake is a mystery to me! This one was equally as delicious and the cook time was only 20 minutes in the oven Read the full recipe here and also for tips on the perfect cheesecake!
What are your sweet repeats you bring back for the holidays?