Well, we are definitely in the swing of all things Christmas! Shopping, singing, concerts, events, tree trimming and baking! Baking is one of my favourite activities, not only because I like sweets but I like how satisfying the end results usually are. I baked some of our tried and true recipes this past weekend- family requests and personal favourites. I also tried a few new recipes with a couple that are more on the healthy side. I am going to share them with you here.
First up is the classic peanut butter ball. What is better than peanut butter and chocolate together? For the last few years I’ve made them with natural peanut butter and nobody has mentioned they taste any different so it’s been nice to cut out some of the sugar in them! I also use the organic brown rice crispies from Nature’s Path to also cut out some of the simple sugars. There is still plenty of sweetness in them!
Peanut butter balls
- 2 cups rice krispies
- 2 cups icing sugar
- 2 tsp vanilla
- 2 cups peanut butter
- 4 tbsp melted margarine
- Mix all ingredients and put in fridge for 20 minutes. Make balls and dip in melted chocolate of choice. I like the Chipits premium dark brand.
Next is another peanut butter ball that blogger Serena of “the little farmer’s wife” blog from Ontario published just this season that I had to try with only 4 ingredients. Are you ready? 1 cup natural peanut butter, 1/3 cup almond flour, 1/4 cup honey and 1 cup chocolate chips. If you have any allergy intolerance, you can find the Enjoy Life brand of chocolate chips to use instead. Simply mix the first 3 ingredients, roll into balls and freeze for 15-20 mins. Melt chocolate and roll balls in chocolate and put back on cookie sheet. This makes about 16 balls. They are delicious!
This next recipe is one I’ve made for years. I can’t remember where I got the recipe but it’s a big hit for Rolo fans!
- 2.5 cups flour
- 3/4 cup cocoa
- 1 tsp baking soda
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter softened
- 2 tsp vanilla
- 2 eggs
- 5 pkgs Rolos
- Beat sugars and butter, add vanilla and eggs. Stir in flour, cocoa and baking soda. Chill 1 hour. Shape ~ 1.5 tsp dough around individual rolo. Place on ungreased cookie sheet and chill 1 hour. Bake 7-10 min @ 375 degrees. Cool on pan a few minutes then put on cooling rack.
If we aren’t addicted to sugar yet, how about something called Christmas Crack?? I made this recipe from Farm Fresh Style a couple years ago when Lori posted it and my daughter continues to request it. You can find her recipe on her blog highlighted above.
I think my second favourite combination is chocolate and coconut- anybody with me? I love Nick the Dutch Baker’s coconut and chocolate cookies and always grab one if someone is offering. I saw this recipe posted this year by another NB blogger “Older Mommy Still Yummy” who made a similar one to Nick’s. Of course I had to try them! Check out her website for the recipe!
This next recipe is also a new one. I had seen a few bloggers from Nova Scotia make this recipe found on Kelly Neil’s website and developed by Kathy Jollimore from the new PC® Insiders Collection™ for Holiday using their new PC Milk Chocolate with Toasted Coconut Bar. When I first read the ingredients you’ll see it calls for coconut chips– I thought it was a coconut flavoured baking chip but they are actually roasted coconut pieces! I substituted white chocolate chips but I would love to try them again with the proper ingredient this time, especially with my love of coconut!
This second to last recipe has been a favourite for years. It makes a great little gift wrapped up in some ribbon and pretty bag. People love it ! My friend recently called it her Christmas Crack. It is simply Almond Bark. The recipe is easy for this one : 1 cup toasted almonds, 6 oz white chocolate, 6 oz milk or dark chocolate ( I prefer dark). You melt the chocolates in separate bowls- stir 1/2 cup almonds in each bowl. On a parchment line pan, scoop out mounds of each chocolate and place on pan spaced evenly apart, alternating the kinds of chocolate. Then take a knife and gently swirl the 2 kinds together and smooth gently until it is in a single flat layer. Chill in fridge 1-2 hours until firm . Then break into pieces. Easy, peasy but so rewarding and good!
Last but not least is this healthy, paleo, vegan, and grain free gingerbread granola. I love a nice, richly spiced granola. When I saw this on Facebook recently I had to try it. It is not a traditional granola with oats, it is made entirely with nuts. It is from the website Paleo Running Momma. You can check it out here. It really is as good as it says and looks! Yummy in a yogurt parfait!
That’s quite a round up of baking! I think that is all I will be making this year. We may run out of peanut butter balls so we may have to make another batch of those. There is so much inspiration out there for Christmas entertaining. I hope this inspires you. If you have a favourite recipe you would like to share, leave it in the comments! If you have any questions about them also ask in the comments of reach me on my Facebook page- The Road to Waterside.
Thanks and happy baking!