Simple Winter Garnishes for Christmas Dinners & Gatherings

There is much feasting this time of year.  Potlucks, parties, get-togethers, open houses...  The main attraction is togetherness and food.  Here are a few ideas to quickly and simply add a little extra Christmas cheer to dishes served for the eyes to also feast upon.  Little touches like these contribute to the festive feel of a party.  Instead of just bringing a side dish because your last name begins with A-L, adding a little something can communicate gratitude to guests and a sense of "This gathering is special to me."  Here's to having fun playing with food during this happy season.

10 Healthy, Simple, & Festive Snacks, Lunches, & Treats for Wintertime

    

Fun food traditions don't have to be laden with toxic refined sugars and flours.  The kids and I are starting new wintertime culinary rituals that are fun and full of memory-making potential.  They've already made me promise that we do all of the following for winters to come.  Several of these were Pinterest finds, so I'll provide the link to each of those and a little note of how our experience turned out.

 My mom introduced us to these black olive penguins a couple years ago and have become a  wintertime staple ever since. My older kids (ages 10 and 12) help cut the carrots and our 6 and 9-year-olds can do the rest.  The 2-year-old more than happily helps eat them.  We give him a couple cream cheese balls and olives to play around with while the rest of us assemble them.

 We even roast chestnuts on a, well, closed oven.  We found a bag at Trader Joe's and have received them in our produce box before we started growing our own veggies.  We loved how they looked like little presents after roasting them.  Simply preheat your oven to 350º, cut a big "x" on the flat side of each one (I highly suggest adults do this part; it's tricky), and roast for 35-40 minutes.  Unwrap the chestnut presents while still very warm, but not too hot to burn little hands, and enjoy a warming, buttery treat.  Martha has some pretty yummy recipes for them if you have any leftover.

 This simple grape-and-cheese Christmas tree with a celery trunk (and little sprigs of thyme as pretty little dividers) was an easy and tasty snack that the kids put together themselves.

 We used our old hummus flower idea to make a Christmas star with hummus (here's a simple recipe) and heirloom carrots of different colors.  If you haven't grown your own, Trader Joe's has bags of them available.

 The most challenging snack were these snowmen.  The one I made with our 6-year-old fell apart, but our crafty 9-year-old pretty much mastered it.  There might have been some tears shed from disappointed little eyes after snowmen cracked and crumbled, but I think we might try them again next year.

 Homemade hot (or warm) chocolate is too simple not to make!  It's taste is far superior than powdered mixes, not to mention it's way healthier.  We rotate between Perfectly Frothy Raw Hot Cocoa and this Mexican Hot Chocolate.  When I'm really in a need for extreme chocolate, we pull out the Dairy-Free Sipping Chocolate Recipe.

 Need a little something more than chocolate to sip?  Indulge in this super-quick Egg(less) Nog.  It's a favorite.

 These Grain-Free Coconut Lace Cookies don't last long around here.  Buttery+thin+crispy= cantstopwontstop.

 Originally, I was shooting for a Paleo Peppermint Patty kinda thing, but I actually prefer these Paleo Bon Bons without the peppermint.

    I love recipes that are naturally grain-free without having to tweak anything.  These Gluten-Free Chocolate Cloud Cakes are a real show-stopper and simply delicious.

Happy festive, healthy kitchens, friends! xo

Sweet Potato Pie ~ A Gluten-Free Recipe with GAPS & Paleo Options

Sweet potato pie is a huge part of holiday feasts in some circles.  In others, it's never even made an appearance, which is a travesty.  Let's change this, for the sake of humanity and historic preservation.  This yummy dessert has been brought out of ovens with gloved hands since before these States were Untied. Sweet potato pie made it's debut in the 16th century and has been enjoyed ever since.  

This gluten-free rendition of it is a modified version of Paula Deen's filling and Elana's crust.  It worked out really well.  I wasn't planning on posting about it or more pictures would have been taken (and better ones at that), but I don't want to forget this compilation and all the tweaks made, so please forgive the lack of quality and quantity when it comes to the photographs.

Gluten-Free Sweet Potato Pie

Prep time: 30 minutes, bake time: 2 hours (divided), 8-10 servings

For the crust:

• 2 cups blanched almond flour
• 1/2 teaspoon Celtic sea salt
• 2 tablespoons butter or coconut oil
• 1 egg

For the filling:

• 2 cups sweet potatoes (or yams), about 2
• 1 1/4 cup coconut sugar
• 8 tablespoons (1 stick) butter or 8 tablespoons coconut oil, melted
• 2 eggs
• 1 tablespoon vanilla extract (learn how to make your own here)
• 1/4 teaspoon Celtic sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 cup milk (dairy or coconut)

For the topping:

• 3 egg whites
• 1/4 cup honey or grade B maple syrup

1. Preheat oven to 350º.  Peel sweet potatoes, cut them into fourths, and place in pot.  Fill with water just to cover sweet potatoes.  Cover and bring to a boil, boiling for 15-25 minutes, or until the pieces are very soft.
2. While the sweet potatoes boil, assemble crust by placing all crust ingredients in the food processor and run it until the dough forms a ball.  Press dough into a 9-inch pie pan.
3. Place all filling ingredients into the mixer and mix until well-combined.  Pour filling into the prepared crust.  If you have any leftover filling, simply grease a glass dish of your choice (bread, another pie dish, or in some ramekins) and bake along with the pie.  Then you'll have some yummy custard.  Bake for 35-45 minutes or until a clean knife pierced in the middle of the pie comes out.  Cool completely on a cooling rack.
4. To make the meringue topping, whip egg whites in your mixer with a whisk attachment until peeks form.  As it continues to whip, slowly pour in maple syrup.  Using a spatula. spread topping over the pie, making sure you can't see any of the filling underneath.  Bake for 10-12 minutes or until the topping's peeks are lightly brown.  Allow to cool and serve slightly warm or completely cool.

I'm sharing this at Monday Mania, Pennywise Platter, Simple Lives Thursday.

Coconut Lace Cookies ~ A Gluten-Free Recipe

Colonial Americans would host open houses during the holidays, serving many different kinds of jumbles, nogs, ciders, and finger foods.  They would place an announcement in the local paper and  neighbors would escape their wintertime isolation and brave the bitter-cold to join in the festivities.  Family news was shared as everyone thawed themselves by the fire with a mug of hot cider in hand.  Little, homemade gifts of heart-felt thanks were given to the hosts.

Among the holiday spread you would find jumbles, the first cookie.  Some are soft and fluffy, others are flat and round.  I've come up with a gluten-free version of coconut lace cookies, or jumbles.  These flat, buttery, crispy little treats are delicious by themselves or are a beautiful finish to a bowl of ice cream.

Gluten-Free Coconut Lace Cookies
Prep time: 15 minutes, Bake time: 13 minutes, Makes 45 cookies

• 1 cup coconut sugar
• 1/2 cup butter (1 stick), softened
• 2 eggs
• 1/2 cup blanched almond flour
• 1/2 cup arrowroot powder
• 1 cup shredded coconut (unsweetened)

1. Preheat oven to 350º.  Line baking sheet with parchment paper.
2. Cream together the sugar and butter in a mixing bowl.  Beat in the eggs, one at a time, and beat the mixture together.  Turn the mixer on low and slowly add almond flour, arrowroot powder, and coconut until combined.
3. Use a teaspoon to measure and drop dough onto the cookie sheet; not a heaping teaspoon, or else they won't cook properly.  Keep the cookies at least 2 inches apart.  They spread a lot.
4. Bake for 13-15 minutes or until the edges are lightly browned.  Take care not to over-bake or they will lose their buttery, almost caramel-ish flavor and just taste burnt.  Allow to cool at least 5 minutes before transferring to cooling racks.  Store in air-tight containers.

I'm sharing this at Monday Mania, Simple Lives Thursday, Pennywise Platter.

Peppermint Bonbons ~ A GAPS, Paleo, & Raw Dessert Recipe

Christmas time, as happy and joyous as it is, can also be a daunting season for those on a restrictive diet.  Everywhere you turn, there's a platter of sugar cookies and fudge.  Constantly denying oneself these treats wares on a body, so this month I'm focusing on creating beautiful, delicious desserts that you could easily see on any "normal" holiday dessert table.  It's a happy thing when everyone at the party can indulge without destroying their bodies.

Peppermint Bonbons {Gluten-Free, Paleo, GAPS-Friendly, Raw}
Prep time: 30 minutes, makes about 24 bonbons

For the filling:

• 1 jar coconut cream concentrate (16 oz)
• 2/3 cup raw honey
• 1 teaspoon vanilla extract
• 1 tablespoon mint extract

For the shell:

• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 1 tablespoon raw honey or grade B maple syrup

1. Scoop coconut cream concentrate out into saucepan with all the ingredients and melt over low heat until everything is thoroughly combined.  Shape mixture into balls that are about the amount of 1 tablespoon.  Place them in the fridge while you prepare the chocolate shell.
2. Put all shell ingredients in a saucepan over very low heat and stir until it's liquified and smooth.  Pour in a small bowl (I used a ramekin).  Dip each bonbon in the shell, then dip them again for a second coat.  Store in the refrigerator until ready to serve.  They will hold their shape for several hours outside of the fridge.

Easy Mini Chocolate Cloud Cakes ~ A Naturally Gluten/Grain-Free Recipe

With a cake rich in flavor and light as a cloud in texture, it brings satisfaction without feeling like there's a lump of dough in your stomach.  These little cakes are gorgeous in presentation and delightful to sink your spoon into.  My pitiful camera doesn't do them justice.  Someday, maybe someday, I'll get a big girl one.  In the meantime, I plan on making these for the next dinner party as both children and grown-ups delight in these flourless, mini cloud cakes.

Ramekins are a favorite around here.  They are the perfect-sized bowl to hold soups and porridges for little children.  I use them as my ice cream bowl to keep from polishing of way more than I should.  If you decide to make these in muffin tins, I highly recommend using parchment paper (see collection of how-to pictures below) instead of cupcake liners because these cakes puff up quite a lot while baking.

No-Flour Mini Chocolate Cloud Cakes
Prep time: 20 minutes, bake time, 20 minutes, makes 18 mini cakes

For the cake:

• 1 cup chocolate chips
• 1/2 cup butter
• 1 cup coconut sugar or evaporated cane juice, divided
• 6 eggs, divided

For the topping:

• 2 cups heavy whipping cream
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon cocoa powder

1. Get eggs out of fridge and set on counter to un-chill.  Preheat oven to 350º.  Line muffin tins with parchment paper or lightly butter ramekin pots.
2. In saucepan, melt chocolate chips and butter over medium/low heat.  Set side.
3. Separate 4 eggs and let whites fall into mixing bowl.  Put yolks in a different bowl along with 2 whole eggs and set aside.  Whip egg whites until stiff.  Slowly add 1/2 cup sugar as you continue to whip the whites until incorporated.  Scoop whites out into a bowl and set aside.  Now pour the other egg mixture (with the yolks) in the mixer and whip on high for about a minute.  Slowly pour in other half cup of sugar, then chocolate mixture into egg yolk mixture while whisking on medium speed until fully incorporated.
4. Very gently fold in the egg whites, at about one half of it at a time, until all folded in.  Scrape into  ramekin pots or lined cupcake tins, 2/3 full.  Smooth tops.  Bake for 20-25 minutes or until the top doesn't wobble.  Don't over-bake!
5. While cakes bake, wash mixing bowl and put it in the freezer to chill (this helps the whipped cream set up).   Cool cakes on rack.  Don't worry!  They will fall.   When cakes are cool and you're ready to serve, put whipping cream in chilled mixer and whip until peeks form.  Slowly pour syrup and vanilla into the cream as you finish whipping.  Once cakes are cool, plop a dollop of whipped cream on top of each cake and sprinkle cocoa powder on top.

I'm sharing this at Monday Mania, Real Food Wednesday,  Pennywise Platter, Fight Back Friday.

2-Minute Raw Egg(less) Nog

Not everyone in this family likes the idea of drinking eggs, especially raw ones (no matter how nutrient-dense they might be).  Also, sometimes we don't have 30 minutes to stir the stuff as it sets up, so here's our super quick, super festive, super nutritious eggless nog recipe:

Raw Egg(less) Nog

• 3 cups raw milk (of course you can use pasteurized, but it won't be, well, raw)
• 1 cup raw cream
• 1/4 cup grade B maple syrup (or coconut or date sugar)
• 1 teaspoon vanilla extract or one vanilla bean
• 1 teaspoon nutmeg

1. Combine all ingredients in a blender.  Blend until smooth.  If you'd like it a little warm, let it blend for a minute or two.  There will be a nice froth on the top.  If you're serving it right away, you might want to spoon the froth off the top and add it to each cup for a nice finish.  
2. Sprinkle nutmeg on the top for a pretty finish (optional).

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I'm sharing this at Monday Mania, Real Food 101, Traditional Tuesdays, Frugal Ways, Sustainable Days, Real Food Wednesday, SImple Lives Thursday, Barn Hop, Pennywise Platter, Fight Back Friday, Fresh Bites Friday.

Mint Fudge Brownies

These are so rich and horribly delicious, I can only justify making them once a year.  This is a plan-ahead recipe as it has to cool and chill twice.  I've made it with freshly milled spelt flour instead of all-purpose and rapadura instead of sugar in the cake layer and my family didn't notice the difference.  It could be because they're already used to the taste and texture of those ingredients, but it can be done. :)

Mint Fudge Brownies

Cake Layer

1 C flour

1 C sugar

1/2 C butter, softened

4 eggs

1 1/2 C (16 oz.) chocolate syrup

Heat oven to 350 degrees.  Grease 13x9x2-in. pan.  In large bowl, combine flour, sugar, butter, eggs, & syrup; beat until smooth.  Pour into prepared pan, bake 25-30 minutes or until top springs back when lightly touched.  Cool completely in pan.  Spread mint cream center on cake; cover & chill.  Pour chocolate topping over chilled dessert. Cover.  Chill at least 1 hour before serving.

Mint Cream Center

2 C powdered sugar

1/2 C butter

1 Tablespoon water

3/4 teaspoon mint extract

3 drops green food color (Which I DON'T do.  No artificial substances in my food, thankyouverymuch.)

In a small bowl, combine all ingredients; beat until smooth.

Chocolate Topping

6 Tablespoons butter

1 C chocolate chips

In a small saucepan over very low heat, melt butter & chocolate chips.  Remove from heat.  Stir until smooth.

~Enjoy!~

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