Christmas Cake Pops

How to make it

1. Prepare cake as per box instructions. Sometimes I substitute 1/3 cup oil for 1/3 cup apple sauce for s lower fat version. But who are we kidding, these aren’t a ‘super food’!

2. Remove cake from oven and allow to cool.

3. Remove from pan and cut off all edges. Place in large bowl, and using a fork or clean hands, crumble cake. Mix in 1/3 - 1/2 cup frosting (depending on desired texture) and sprinkles. Mixture will come together and be dough like.

4. Roll into 1” to 11/2” balls and place in freezer for 3-4 hours.

5. In a microwave safe bowl, melt white chocolate wafers on hig in 30 second intervals, stirring in-between.

6. Gently dunk each ball into chocolate, scrapping edges of bowl to discard extra chocolate.

7. Decorate with remaining sprinkles.

8. Allow to set, and enjoy!

Pro Tip - if you have the patience, transform these into snowmen. Place a mini Oreo on the top of each, use two blue sprinkles for eyes, and an orange one for a carrot nose!

What you’ll need

1 box White or Yellow Cake Mix

3 eggs

1 Cup water

1/3 Cup apple sauce

1/3 - 1/2 Cup Frosting

1/3 Cup red & green sprinkles + 1 Tbsp for decorating

1 1/2 Cups white chocolate wafers

Candy Cane Brownie Bombs

How to make it

1. Preheat the oven to 350F, and line an 8x8 pan with parchment paper.

2. In a stand mixer, beat sugar and eggs.

3. In a microwave safe bowl, melt chocolate and butter together on 30 second increments.

4. Pour chocolate into sugar egg mixture while running on slow.

5. Add in vanilla.

6. Sift together flour, cocoa, baking powder, and salt. Fold into mixture until thick.

7. Spread into prepared pan and bake for 27-32 minutes. Do not over bake, you want the centre fudgey. Allow too cool. Cut off edges, and top crust layer. Set aside for snacking!

8. Section off the remaining gooey fudge middle into ~20-30 sections (depending on desired size). Roll into small balls.

9. Place in freezer for 3-4 hours, or overnight.

10. Melt chocolate in microwave safe bowl on 30 second increments.

11. Dunk frozen brownie balls into chocolate, and sprinkle with crushed candy cane. allow to cool.

12. Enjoy

What you’ll need

1/2 Cup butter

1/3 Cup dark chocolate chips

1 Cup white sugar

2 Eggs

1 tsp vanilla

1/2 Cup flour

1/3 Cup cocoa powder

1/4 tsp baking powder

1/2 tsp sea salt

1/2 Cup Dark Chocolate Chunks

1/2 Cup White chocolate melting wafers

3 Tbsps crushed Candy Cane

Deck the Holidays Blondies

How to make it

1. Like an 8x8 pan with parchment and preheat oven to 350F.

2. In a medium sauce pan over medium heat, combine butter, sugar, and maple syrup. Stir as it melts and begins to bubble.

3. Remove from heat and let cool for at least 15 min (you don’t want your egg to scramble).

4. Add egg and vanilla, stir well.

5. Fold in flour + Sea salt.

6. Fold in favourite festive “loaded” toppings!

7. Spread into prepared pan and bake for 21-24 minutes.

8. Allow to cool before cutting.

What you’ll need

1/2 Cup salted butter

3/4 Cup packed brown sugar

2 Tbsps maple syrup

1 egg

1 tsp vanilla

1 Cup flour

1/2 tsp sea salt

Triple Ginger Cookies

How to make it

1. Combine water and flax in a small dish. Stir, and set aside for 10 min to thicken. This will be your emulsifier (aka your egg).

2. Preheat the oven to 350 F and line a cookie sheet with parchment or a silicon baking mat.

3. In a stand mixer fitted with a paddle attachment (or in a bowl) cream together shortening and sugars.

4. Add in egg, molasses, lemon juice, lime zest, orange zest, and fresh grated ginger.

5. In a small bowl, mix together dry ingredients.

6. Fold dry ingredients + chopped crystallized ginger chunks into mixture. Note, I chop the ginger into cubes approximately the same size as chocolate chips.

7. Roll dough into balls, and roll in remaining sugar.

8. Place on baking sheet, and push in a few extra little chunks of candied ginger if desired.

9. Bake at 350F for 7-9 minutes. Let cool on tray for 5-10 minutes before transferring to wire rack.

What you’ll Need

3/4 Cup vegetable shortening

1/2 Cup golden sugar

1/2 Cup coconut sugar

1 Tbsp Ground Flax + 3Tbsps Warm Water

2 Tbsps Molasses 

1 tsp lemon juice

2 tsps lime zest

1 tsp orange zest

1 Tbsp fresh grated ginger

2 Cups flour

2 tsps cinnamon 

2 tsps ginger

1 tsp baking soda

1/2 tsp all spice 

1/3 Cup chopped crystallized ginger 

~3 tbsps sugar (for rolling)

Red Velvet Oreos with Sugar Free Cream Cheese Filling

How to make it

1. In a mixing bowl fitted with a paddle attachment, combined butter and sugar. Cream together scraping down sides occasionally.

2. Add in melted chocolate, apple sauce, vanilla and food colouring.

3. Sift in cocoa, flour, baking soda, and salt.

4. Place dough on large sheet of parchment paper and roll into a log (1 to 11/2 inch thick).

5. Place in fridge for 1.5-2 hours, until hard.

6. FOR THE FILLING: While dough chills, beat together cream cheese and butter. Once combined, add in powdered sugar replacement. Drizzle in almond milk and vanilla. Scrape into bowl.

7. Preheat oven to 350F. Slice dough into 3/4 cm thick disks. Place on cookie sheet lined with parchment paper. Bake for 11-15 minutes.

8. Allow to cool.

9. Using a piping bag, or with a knife, spread filling on half of cookie. Place top on, and squeeze gently.

What you’ll need

Cookies

1/3 Cup butter, room temperature

1/4 Cup sugar

1/3 Cup chocolate chips, melted

1 Tbsp apple sauce

1 tsp vanilla

3/4 Tbsp red food colouring

1/2 Cup flour

1/4 Cup cocoa powder

1/2 tsp sea salt

1/4 tsp baking soda

Filling

1/2 Cup cream cheese, room temperature

3 Tbsps butter, room temperature

1/4 Cup Swerve powdered sweetener

1 tsp vanilla extract

1/2 Tbsp almond milk

Knock-off Trader Joe's Almond Butter Cups

How to Make them

1. Separate foil/paper cups.

2. In a small bowl, combine almond butter, swerve, vanilla and maple syrup.

3. In a microwave safe bowl, melt chocolate.

4. Spoon 2/3s of chocolate into foil cups.

5. Press down a 1 cm cubed ball of almond butter mixture into each cup while chocolate is still melted.

6. Cover with remaining chocolate & sprinkle with flaked sea salt.

7. Let set at room temperature, or place in fridge.

What You’ll Need

24 mini paper / foil wrappers

1/4 Cup all natural smooth almond butter, salted

2 Tbsps Swerve Powdered Sugar Replacement

1 Tbsp + 1 tsp maple syrup

1/2 tsp vanilla

3/4 Cup high quality dark chocolate (70% or above)

Flaked sea salt for finishing