There is just four days until Christmas and I can honestly say I am more at ease and organized than ever before. I have really been trying to savor moments, which means taking time for myself, taking time for my family, and simplifying my life as much as possible. All of this is mostly done in order for more couch time and cookies:) In all seriousness, this pregnancy has made me more at peace and relaxed than I have ever been in my life. I am so blessed to be able to say that! Is it perspective? Hormones? All I can solidly say is that I am grateful for every second of this pregnancy journey. I’d like to imagine this is one of multiple pregnancies, but as I have been reminded numerous times, I am not the one in control!
Now for the goodies! I’ve been experimenting with some delicious Christmas cookies this year. With my super sensitive noise and growing appetite, I feel like I can’t get my hands on enough! These are gingerbread cookies are chewy (not crunchy) and so full of flavor. My hot cocoa recipe is adapted from a dear friend so I cannot claim all the credit here. I do have to warn you–this hot cocoa is not sweet like most! It’s like drinking a warm decedent dark chocolate liquid brownie. Uh…I’m at a loss for describing this because that description doesn’t sound like it should! You’ll have to try it for yourself. All this talking about it makes me want to make some and snuggle up by the tree.
You’ll have to pardon to low quality cookie picture…Cannon was dead and Iphone was the best I could manage.
Yields 2 mugs of hot cocoa
2 cups of milk (I used coconut milk)
3 tablespoons unsweetened cocoa
1 tablespoon semi-sweet chocolate chips (I used Enjoy Life dairy free chips)
1 teaspoon vanilla extract
- In a medium saucepan, cook the milk until just boiling (about 3-4 minutes).
- Stir in unsweetened cocoa and whisk until smooth.
- Add semi-sweet chocolate chips until combined and smooth.
- Stir in vanilla extract.
- Ladle into mugs and enjoy!
This is not sweet! Add honey, coconut sugar, or maple syrup to sweeten. Add a peppermint stick to make your hot cocoa have a minty, festive kick!
1 cup almond flour
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon ground giner
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons melted coconut oil
1 tablespoon molasses
1 tablespoon maple syrup
1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray or parchment paper.
- In a large bowl, mix together the almond flour, sugar, cinnamon, ginger, baking soda, baking powder, and salt. Set aside.
- Whisk together the melted coconut oil, molasses, maple syrup, and vanilla extract.
- Incorporate the wet and dry ingredients until dough forms.
- Using a cooking scoop, drop onto cookie sheet (about 1 tablespoon of dough). Press down slightly on top.
- Bake in preheated oven for 8 minutes. Cool and enjoy!
Merry Christmas from our growing family to yours:)