Mimosa Cupcakes

Mimosa Cupcakes
Prep Time
1 hour 15 minutes
Number of Servings
Serves 12
Ingredients

  • Cupcakes

    • [q:1 3/4] cups all-purpose flour
    • 1 tsp baking powder
    • [q:1/2] tsp baking soda
    • [q:1/4] tsp sea or Himalayan pink salt
    • [q:1/2] cup butter, softened to room temperature
    • [q:3/4] cup cane sugar
    • 1 Tbsp orange zest
    • [q:1 1/2] teaspoons Simply Organic Pure Madagascar Vanilla Extract
    • 1 Tbsp orange juice
    • 2 eggs, room temperature
    • [q:1/3] cup sour cream, room temperature
    • [q:1/2] cup champagne

  • Frosting

Directions
  1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large mixer bowl, combine butter, sugar and orange zest. Beat on medium speed for 2 to 3 minutes, until light and fluffy. Add vanilla and orange juice, then add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together sour cream and champagne.
  5. Alternate adding flour mixture and champagne mixture to butter mixture in 2 rounds, mixing just until batter comes together.
  6. Divide batter between cupcake tins, filling them about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
  7. Make the frosting:
    1. While cupcakes are baking, add champagne to a small saucepan over medium-high heat.
    2. Bring to a boil, then reduce to medium and let simmer for about 7 to 10 minutes, until mixture is reduced to 3 tablespoons.
    3. Remove from heat and let cool completely. (You may refrigerate it to speed this up.)
  8. In a large mixer bowl, beat butter on high for about 2 to 3 minutes until light and fluffy. Add powdered sugar in 3 additions, beating between each addition.
  9. Add 2 tablespoons of the reduced champagne, vanilla extract and orange zest, and continue beating until smooth and creamy. If needed, add remaining 1 tablespoon of champagne.
  10. Frost the cupcakes, then garnish with an orange wedge.
Nutrition Info
377 Calories, 2 g Protein, 89 mg Cholesterol, 37 g Carbohydrates, 34 g Total sugars (33 g Added sugars), 0 g Fiber, 24 g Total fat (14 g sat), 145 mg Sodium, [nut:2] Vitamin A, [nut:1] Phosphorus

Chocolate-Peppermint Cookies

Chocolate-Peppermint Cookies
Prep Time
45 minutes, plus 1 hour chill time
Number of Servings
Makes 24 cookies (serves 24)
Ingredients
  • 2 cups all-purpose flour
  • [q:1/3] cup unsweetened cocoa powder
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] cup unsalted butter, at room temperature
  • [q:1 1/3] cup sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • [q:3/4] cup chocolate chips
  • [q:1 1/4] cup coarsely chopped peppermint candy canes
Directions
  1. Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together room-temperature butter and sugar until light and fluffy. Reduce speed and beat in eggs, one at a time, and vanilla.
  3. With speed on low, add flour mixture, beating until just combined, about 1 minute. Do not overmix.
  4. Gently fold in chocolate chips and chopped candy canes. Place dough in fridge for 1 hour.
  5. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
  6. Using a 1-ounce scoop (equal to 2 tablespoons), scoop out 6 balls of dough onto each lined baking sheet. Place balls approximately 3 inches apart. If there’s any exposed candy cane, push back into dough.
  7. Bake for 10 to 12 minutes, until cookies are set in their centers, rotating pans halfway through cooking time. Remove cookies from oven and transfer to cooling racks.
  8. Repeat steps 6 and 7 to make remainder of cookies with the dough.
Nutrition Info
281 Calories, 2 g Protein, 25 mg Cholesterol, 56 g Carbohydrates, 44 g Total sugars (35 g Added sugars), 1 g Fiber, 6 g Total fat (4 g sat), 93 mg Sodium [nut:1] Vitamin A, Phosphorus

Milk Chocolate Yogurt Mousse

Milk Chocolate Yogurt Mousse
Prep Time
20 minutes, plus 3 hours set time
Number of Servings
Serves 6
Ingredients
  • 8 oz good-quality milk chocolate, chopped (do not use chocolate chips)
  • 2 cups plain whole-milk Greek yogurt
  • 1 tsp pure vanilla extract
Directions
  1. Melt chocolate in a double boiler over barely simmering water until chocolate is completely smooth.
  2. Remove from heat and briskly whisk in yogurt. Once a completely smooth texture has been achieved, whisk in vanilla.
  3. Spoon mixture into 6 small glasses or jars.
  4. Refrigerate for 3 hours to set. Store any leftovers, covered, in the refrigerator.
Nutrition Info
287 Calories, 10 g Protein, 22 mg Cholesterol, 26 g Carbohydrates, 23 g Total sugars (20 g Added sugars), 1 g Fiber, 16 g Total fat (10 g sat), 75 mg Sodium, [nut:1] Vitamin B12, Calcium, Phosphorus

Spiced Chocolate Truffles

Spiced Chocolate Truffles
Prep Time
2 hours 30 minutes (30 minutes hands-on)
Number of Servings
Serves 10
Ingredients
Directions
  1. Into a large heat-safe bowl, add chopped chocolate, then set aside.
  2. Into a small saucepan over medium heat, add heavy cream, vanilla, cinnamon, nutmeg and cloves. Heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
  3. Pour over chopped chocolate and cover bowl with a clean kitchen towel. Let sit for 2 minutes, then whisk until chocolate is completely melted.
  4. Refrigerate for 2 hours, until chocolate is set.
  5. Using a 1-tablespoon cookie scoop, portion truffles into balls, then roll between your hands. For best results, use food-safe gloves (this will get very messy!). If truffles start to melt, transfer to freezer for 10 minutes to firm up.
  6. Roll truffles in your favorite toppings. Store in refrigerator.
Nutrition Info
Rolled in [q:1/4] cup walnuts: 319 Calories, 3 g Protein, 27 mg Cholesterol, 30 g Carbohydrates, 26 g Total sugars (25 g Added sugars), 3 g Fiber, 24 g Total fat (14 g sat), 12 mg Sodium, [nut:1] Vitamin A, Magnesium, Phosphorus

Chocolate-Dipped Pita Chips

Chocolate-Dipped Pita Chips
with Candy Cane Dip
Number of Servings
Serves 4
Ingredients

  • Chocolate-Dipped Pita Chips

  • Candy Cane Dip

    • 1 9 oz container of coconut whipped cream
    • 1 8 oz container of vegan cream cheese
    • 3 peppermint candy canes, crushed
    • 2 tbsp maple syrup
Directions

  • Chocolate-Dipped Pita Chips

    1. Preheat the oven to 400º.
    2. Slice each Ezekiel 4:9 Whole Grain Prophet's Pocket into 6 triangles.
    3. Set on a baking sheet lined with parchment paper.
    4. Bake the pita chips until browned and crisp, about 10-15 min.
    5. When the pita chips are done baking, melt 1 ½ cups dairy-free chocolate in a bowl in the microwave or over a double boiler.
    6. Dip half of each chip in the melted chocolate, set on a baking sheet lined with wax paper, and sprinkle with sea salt.
    7. Set the tray in the freezer for minimum 15 min so the chocolate can set. Set aside once ready.

  • Candy Cane Dip

    1. Crush up candy canes with a hammer or heavy bottom glass in a Ziploc bag. Set aside.
    2. Mix together 8 oz cream cheese, 9 oz of coconut whipped cream, and 2 tbs maple syrup using a hand mixer until well combined.
    3. Stir in the candy cane pieces, reserving a few sprinkles to garnish the top.
    4. Transfer the candy cane dip to a festive bowl, and plate the chocolate dipped pita chips on the side to serve. Sprinkle the dip with the reserved candy cane pieces.
Nutrition Info
1,045 Calories, 23 g Protein, 0 mg Cholesterol, 111 g Carbohydrates, 43 g Total sugars (22 g Added sugars), 17 g Fiber, 59 g Total fat (28 g sat), 799 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Calcium

Pumpkin Pie Thumbprints

Pumpkin Pie Thumbprints
Prep Time
55 minutes, plus 2 hour dough chill time
Number of Servings
30 to 32 cookies
Ingredients

  • Cookie Base

    • [q:2 1/4] cups all-purpose flour
    • [q:1/2] tsp baking powder
    • [q:1/2] tsp salt
    • 2 sticks unsalted butter, at room temperature
    • [q:3/4] cups granulated sugar
    • 1 large egg, at room temperature
    • 1 tsp vanilla extract

  • Pumpkin Pie Filling

    • 1 cup canned pumpkin purée
    • [q:1/4] cup granulated sugar
    • 2 Tbsp plus 2 tsp brown sugar
    • [q:1/2] tsp ground cinnamon
    • [q:1/2] tsp ground ginger
    • [q:1/4] tsp ground nutmeg
    • [q:1/4] tsp salt
    • [q:1/8] tsp ground allspice
Directions

  1. Make Dough

    1. in a small bowl, whisk together flour, baking powder, and the [q:1/2] teaspoon salt. Set aside.
    2. In a large mixing bowl, beat butter and the [q:3/4] cup granulated sugar on medium speed until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and beat until no dry streaks remain.
    3. Cover bowl with plastic and refrigerate for at least 2 hours. Dough can keep in fridge for up to 1 week.

  2. Make Filling

    1. In a small bowl, combine pumpkin purée, the [q:1/4] cup granulated sugar, the brown sugar, cinnamon, ginger, nutmeg, the [q:1/4] teaspoon salt, and the allspice. Stir until evenly blended.
    2. Keep covered in refrigerator until ready to use.

  3. Prepare Cookies

    1. Preheat oven to 350˚. Line one or more baking sheets with parchment paper.
    2. Scoop 1 tablespoon dough into a ball and place it on prepared baking sheet. Repeat with remaining dough, leaving 2 inches of space between each ball and placing approximately 12 dough balls per sheet.
    3. Use your thumb to create a well in center of each cookie large enough to hold [q:1 1/2] teaspoons pumpkin filling. Spoon [q:1 1/2] teaspoons pumpkin filling into center of each cookie.
    4. Place baking sheets in freezer for 15 minutes; this helps cookies keep their shape while baking.

  4. Bake Cookies

    1. Transfer baking sheets directly to oven. Bake for 12 to 14 minutes, until edges are golden.
    2. Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Info
3 cookies: 299 Calories, 3 g Protein, 49 mg Cholesterol, 30 g Carbohydrates, 8 g Total sugars (7 g Added sugars), 1 g Fiber, 19 g Total fat (12 g sat), 164 mg Sodium, [nut:2] Vitamin A

Roasted Pumpkin Wedges

Roasted Pumpkin Wedges
with Cinnamon and Dried Cranberries
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (2-3 lb) pumpkin, halved, seeded, cut into 1-inch-thick wedges
  • 1 Tbsp oil
  • 2 Tbsp orange juice
  • [q:1/2] tsp ground cinnamon
  • Salt
  • [q:1/2] cup dried cranberries
Directions
  1. Preheat oven to 400˚.
  2. Toss pumpkin wedges with oil, orange juice, cinnamon, and salt to taste.
  3. Roast for approximately 45 minutes, or until wedges are tender and starting to caramelize.
  4. Remove wedges from oven and toss with cranberries. Serve.
Nutrition Info
169 Calories, 3 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 23 g Total sugars (0 g Added sugars), 3 g Fiber, 4 g Total fat (1 g sat), 295 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin C, [nut:2] Vitamin B2 (riboflavin), E, Potassium, [nut:1] Vitamin B1 (thiamine), B3 (niacin), B6, Folate, Iron, Phosphorus

Chocolate Pomegranate Tart

Chocolate Pomegranate Tart
Prep Time
25 minutes, plus 4 hours chill time
Number of Servings
Serves 10
Ingredients

For the Crust

  • 20 chocolate sandwich cookies
  • [q:1/4] cup unsalted butter, melted

For the Filling

Directions
  1. Into a food processor, add chocolate sandwich cookies and melted butter; pulse until fine crumbs form.
  2. Press mixture into bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer while preparing filling.
  3. In a large heat-safe bowl, add semisweet chocolate, vanilla extract and cinnamon, and set aside.
  4. Into a small saucepan, add powdered sugar, heavy cream and butter. Heat over medium heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
  5. Pour over chocolate-cinnamon mixture, then cover with a clean kitchen towel and let sit for 2 minutes.
  6. Add salt to mixture and whisk until chocolate is completely melted, then pour into crust.
  7. Use a spatula to smooth out filling, then top with pomegranate arils. Refrigerate for about 4 hours until set, then slice and serve. Store remainder in refrigerator.
Nutrition Info
328 Calories, 3 g Protein, 40 mg Cholesterol, 32 g Carbohydrates, 25 g Total sugars (18 g Added sugars), 3 g Fiber, 23 g Total fat (14 g sat), 125 mg Sodium, [nut:1] Vitamin A, Iron, Magnesium, Phosphorus

Raspberry Clafoutis

Raspberry Clafoutis
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • 1 tsp unsalted butter
  • 2 cups raspberries, fresh or frozen
  • 3 eggs
  • 1 cup whole milk
  • [q:1/2] cup small-curd cottage cheese
  • [q:1/3] cup sugar
  • [q:1/2] cup flour
  • 1 tsp vanilla extract
Directions
  1. Preheat oven to 375°. Grease bottom and sides of a [q:9 1/2]-inch round glass baking dish with butter.
  2. Place raspberries in bottom of greased dish.
  3. Whisk together eggs, milk, cottage cheese, sugar, flour, and vanilla extract in a bowl.
  4. Pour egg mixture over raspberries. Bake until puffed and golden, 40 to 45 minutes.
Nutrition Info
185 Calories, 8 g Protein, 89 mg Cholesterol, 27 g Carbohydrates, 16 g Total sugars (11 g Added sugars), 3 g Fiber, 5 g Total fat (2 g sat), 108 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B12, Vitamin C, Phosphorus

Maple Whipped Cream

Maple Whipped Cream
Prep Time
5 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup heavy cream
  • 2 Tbsp maple syrup
  • [q:1/2] tsp vanilla extract
  • Pinch salt
Directions
  1. Using a stand mixer fitted with the whisk attachment, whip cream, maple syrup, vanilla, and salt on medium-low speed until foamy, about 1 minute.
  2. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
Nutrition Info
230 Calories, 2 g Protein, 67 mg Cholesterol, 9 g Carbohydrates, 8 g Total sugars (6 g Added sugars), 0 g Fiber, 22 g Total fat (14 g sat), 90 mg Sodium, [nut:2] Vitamin A, [nut:1] Vitamin B2 (riboflavin)
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