Pinwheel cookies

I’ve always wanted to make these cookies, but have a love/hate relationship with rolling dough. This year I found a simple solution. When rolling between wax paper dampen the counter space first then lay the sheets over it. The damp counter will prevent the wax paper from moving and bunching while rolling. No muss no fuss! Excellent recipe that you can adapt with your own favorite flavors and colors!



2 cups Flour
½ teaspoons Baking Powder
¼ teaspoons Salt
⅔ cups Powdered Sugar
¼ cups Granulated Sugar
2-½ sticks Butter, Cut Into Chunks
1 teaspoon Vanilla
½ teaspoons Gel Food Coloring Of Your Choice
½ teaspoons Any Desired Extracts (optional)
1-½ cup Colored Sprinkles, In Your Choice Of Colors

In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.
Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.
Remove your dough ball and divide into two equal parts. Return one portion back into the mixer and add the food coloring and any extra extracts; you’ll keep the other portion of dough plain. I used Wilton gel food coloring in leaf green and vanilla extract for this batch. You could coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Mix until the color is spread out evenly.
Roll out each portion of your dough, between two sheets of wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick. Slide both sheets onto a cookie sheet and chill in the refrigerator for at least 2 hours.
When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small paring knife, trim the edges of the dough to make straight, even lines.
Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don’t get nervous if the outer layer of uncolored dough tears a bit. It’s no problem, just pinch and pat those tears and voila, then just keep rolling.
Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)
Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350F for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling.

Hot chocolate tarts

All I can say is HOLY CUTENESS in these desserts. The husband needed a dessert for his work potluck and they love more festive/creative desserts. I searched high and low for a thanksgiving dessert but nothing jumped out at me until I saw these! Very easy to make, super cute and delicious!
Enjoy these for all your holiday or winter parties!




1 package Pillsbury Sugar Cookie Dough ( if using homemade dough make sure it’s a stiff sugar cookie. Softer cookies won’t work here. Store bought produces a stiffer cookie!)
½ cup heavy whipping cream
2 tablespoons hot cocoa mix
1 cup semi-sweet chocolate chips
½ cup white chocolate chips
12 mini pretzels
1 cup Jet-Puffed Mallow Bits

Put1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
Bake for 12-14 minutes at 350 degrees. Allow the cookies to cool completely in the pan before gently removing them.
Make the chocolate ganache by bringing the whipping cream to a boil.
Stir in the hot cocoa mix.
Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
Break off the loops on some mini pretzels to use as handles.
Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.

Chorizo & sweet potato enchiladas

Need a delicious, low cost meal, that’s also easy to make??? This meal is great and easy to make that won’t blow your budget. I was able to make the mix and freeze it in small portions and only use what I need. You can make it all or a little at a time! It makes a lot, so enjoy it over several meals!



2 Tbsp vegetable oil
1 medium (1 lb.) sweet potato
1 medium poblano pepper
2 cloves garlic
3 links (3/4 lb.) chorizo
10 taco size tortillas
1 (15 oz.) can enchilada sauce
1½ cups shredded cheese

Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.
In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes).
Squeeze the chorizo out of it’s casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).
Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees.
Scoop about ¾ cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.
Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese.
Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot.

Avocado brownies

Once again I found a great avocado dessert recipe!! This recipe was easy to make and very chocolatey. The brownies were moist yet cakey and delicious! Bonus not too bad for you either!



½ cup semi sweet chocolate chips/dark chocolate/bittersweet chocolate/etc
1 Tbsp coconut oil
1 cup avocado puree (~2 very large avocados or up to 4 small ones)
1 Tbsp coconut flour
1 Tbsp vanilla extract
3 eggs
½ cup honey
½ tsp gluten free baking powder
½ tsp baking soda
½ tsp salt

Preheat oven to 350 degrees.
Grease an 8X8 square baking pan.
Melt chocolate and coconut oil in the microwave. Stir every 30 seconds until melted (usually about 1½ minutes).
Fold together melted chocolate and avocado puree in a large bowl (make sure your avocado puree is very smooth or you will have chunks in your brownies).
Mix in remaining ingredients, mixing well.
Pour in to prepared pan and bake for 35 – 45 minutes. Don’t over bake but realize that the brownies will get more moist as they cool.

Zucchini turkey poppers

A great appetizer or main dish for healthy but delicious eating. Easy to make and very light and healthy. Baked in the oven these are great for an app or serve more as a main dish with easy sides!



1 pound chicken breast ( ground )
2 cups zucchini squash ( grated )
2 green onion ( diced )
4 tablespoons cilantro ( minced )
1 clove(s) garlic ( minced )
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil ( for cooking )

Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through. (I baked mine at 400 for 20 mins flipping halfway through). Either cooking method works well!
Serve with guacamole, salsa, or your favorite dip. (I served with an avocado/Greek yogurt homemade dip!!)

Avocado chocolate pudding

In an effort to eat better but still enjoy treats, I’ve been searching for better alternatives to our favorite treats. I stumbled upon this easy and very delicious recipe while in Pinterest. Nice and chocolatey, healthier ingredients and easy to make!



Makes 2 small servings. Double for larger portions

½ avocado, mashed
1-2 tablespoons unsweetened cocoa powder (the more, the chocolatey-er)
2 teaspoons raw honey
1 teaspoon sunbutter (or other nut butter)-we used almond butter
pinch of salt
dark chocolate chips-optional

Mash up your avocado.
Add in your cocoa powder, raw honey, sunbutter, pinch of salt and mix thoroughly.
Top with dark chocolate chips if you would like. I used dark chocolate bar and broke into large pieces to top with.

Avocado chocolate chocolate chip cookies

When I first started seeing recipes like this, I was totally tuned off. Avocado in my cookie? No thanks. But I gave in and decided to try it. Honestly, they are delicious, chocolaty, and NOT AT ALL avocado-y tasting. I was shocked. Easy to make, not so bad for you and delicious!



100 g. avocado flesh
½ cup coconut sugar—-I used half regular sugar, half stevia
1 egg
½ cup dark cocoa powder
50 g. dark chocolate chunks-good dark chocolate is best here. Darker the better I say :-)
1 tbsp. water
½ tsp. baking soda

Preheat oven to 350° F.
In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and chocolate chunks. In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well.
Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge for up to an week.

Notes from the original baker:

The cookies are best cold – and even better when they have been in the fridge over night.
* 100 g. avocado flesh equals ¾ cup
** You can sub ⅓ cup not-so-runny honey for the coconut sugar


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