Category Archives: Christmas Goodies

Santa Hat Brownies.

These brownies are super easy, super fun.

1 pint fresh strawberries

Non-processed whipped cream:

Beat 1 cup heavy whipping cream on high until stiff peaks form. Gradually add 1-2 Tbsp honey in small dripped threads while still beating until well mixed. Gradually add 1 tsp vanilla.

Non-processed , 1 pot brownies: Makes 24.

4 squares organic unsweetened chocolate

1/2 cup butter

1/4 cup olive or grapeseed oil

1 cup honey, or 2 cups evaporated cane juice or sugar, or 1 1/2 tsp stevia

3 eggs

1 tsp vanilla

3/4 cup flour

1 cup chopped walnuts

Heat chocolate, oil and butter in small saucepan over low heat until chocolate is melted completely. Remove from heat. Stir in sweetener until well mixed. Stir in eggs whisking each one after added. Add vanilla and mix in flour all at once. Stir in nuts.

Spread into 13×9 lightly greased pan and bake at 350º for 30 minutes or until toothpick comes out clean. Do not overbake.

Cool and cut into squares. Top with a dab of whipped cream and strawberries as shown in photo.

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Molasses Coconut Chews

Molasses Coconut Chews: Makes 2 1/2 pounds.

Of course, these are so much better with dark chocolate.

1 1/4 cups Rapadura or evaporated cane juice 1/2 cup honey or agave
1/3 cup molasses
2 Tbsp butter

4 cups shredded coconut (fresh coconut tastes best)
12 oz semisweet chocolate pieces or a 12 oz dark chocolate bar.

Combine cane juice, honey, molasses and butter in a saucepan. Cook, stirring constantly until cane juice dissolves. Cook without stirring until candy thermometer reaches 266o or the hard ball stage.

Remove from heat; stir in coconut. Pour mixture into a well-buttered 13×9 inch pan. Cool until lukewarm and comfortable to handle. Form candy into 1/2 inch balls, then cool completely before coating them.

Coating: Melt chocolate in a saucepan on very low heat or a double
boiler. Dip each ball into the chocolate with a fork. Cool on a plate. Store up to 3 weeks in the refrigerator.

For more recipes like this one using non-GMO and non-processed ingredients, follow this online recipe book.

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Popcorn-Various Flavors: Caramel Corn, Red Hot Popcorn etc

Homemade caramel corn is so fresh, never stale like some of those gift cans you see sitting in the stores. Another bonus to making your own is that you can give it your own unique, special flavor which really makes a sweet gift, and you can make it without all that nasty refined white sugars and corn syrup.

Caramel Corn / Maple Corn:

Maple syrup makes this traditional treat more special as a gift and a bit lighter in taste.

6 quarts popped popcorn
1/2 cup butter
1 1/2 cups firmly packed brown sugar or Rapadura (omit for Maple corn)
1/2 cup honey (use 1/4 cup honey and 1/4 cup maple syrup for Maple corn)
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla (omit if making maple syrup corn)
1/2 cup peanuts

Preheat oven to 300 degrees. Lightly grease a large roasting pan (something to bake the corn in that has higher sides than a cookie sheet).

In a heavy pan, melt the butter, stir in sweeteners of choice and salt. Bring to a boil stirring constantly. Once boiling, stop stirring and boil on low heat for another 5 minutes.

Remove from heat and add baking soda and vanilla if using. Spoon syrup over popped corn while mixing it around with a spoon to coat it all evenly. Mix in peanuts.

Bake for 1 hour stirring and flipping the corn over in the pan every 15 minutes to bake it evenly.
Cool and pour into a large bowl. As it cools, keep breaking apart the larger clumps until it’s completely cool.

Cinnamon Corn: This may sound bizarre as a popcorn flavor, but it’s a more natural, non-processed spin on the “red hots” flavored popcorn which is yummy and unique.

Substitute the vanilla / maple syrup in the recipe above with 1 tsp ground cloves and 1/2 tsp ground cinnamon. In place of the maple syrup or Rapadura sugar, increase the honey to 3/4 cup. Add the cloves and cinnamon to the pan when you melt the butter etc.

If you want it to have that red coloring, add 2-3 Tbsp of maraschino cherry juice to the corn while you are baking it.

Chipotle Turmeric Spiced Popcorn: Like your popcorn with a little kick. Add 1/2 tsp chipotle (or to taste) 1/4 tsp ground turmeric in place of the vanilla.

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Homemade Butterscotch Candies

Homemade Butterscotch: Makes 8 dozen, 1 inch patties. This recipe makes enough to give as gifts during the holidays. If you don’t want that much, cut this recipe in half.

2 cups Rapadura or Sucanat evaporated cane juice
1/2 cup honey
1/4 cup water
1/4 cup milk (almond milk is a good substitute for dairy)
1/3 cup organic butter

Lightly butter 3 cookie sheets (if you don’t have that many cookie sheets you can use a 9x9x2 inch pan as instructed below). Combine cane juice, honey, water and milk in a heavy saucepan. Bring to boiling, stirring constantly to 260o on a candy thermometer. Add butter.

Continue cooking to 280o on candy thermometer to hard ball stage.* Remove from heat

Drop hot syrup from the tip of a spoon onto prepared cookie sheets to form a 1 inch patty. You can also pour it into a 9×9 inch buttered pan or dish and when almost set, cut it into small squares. Turn out on a plate and let firm up.

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Cranberry Walnut Bars

These cranberry walnut bars have the perfect mix of sweetness and zing. Plus…they look festive enough for the holidays.

• 1/4 cup grapeseed oil or olive oil
• 2 cups organic flour
• ½ cup honey
• ½ teaspoon salt

Cranberry Walnut topping:
• 1 stick unsalted butter
• 1 cup Rapadura sugar or 3/4 cup honey
• ⅓ cup pure maple syrup
• 2 cups walnuts (whole, if possible)
• 2 cups fresh cranberries, rinsed

1. Preheat oven to 350 degrees. Grease a 9 x 13 pan.

2. Add oil, flour, honey and salt in a medium bowl. Cut together using pastry blender (or two knives) until mixture looks like small peas.

3. Pour shortbread into pan and pat down. Bake for 20 minutes or until golden brown.

1. Combine butter, honey or Rapadura and maple syrup in a saucepan over medium low heat. Stir until butter is melted and simmer for 1-2 minutes. Stir in walnuts and cranberries. Pour over shortbread base. Return to oven and bake until bubbly, about 20-25 minutes.
2. Cool in pan before cutting bars.

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Fresh Pumpkin Fudge

Get a little nutrition out of this candy treat by using pumpkin. This recipe also uses honey instead of refined, white, processed sugars, corn syrup and a substitute for processed evaporated milk. There are quicker (cheating) ways to make fudge, but the old-fashioned way of stirring it until your hand falls off is still the best-tasting.

1 cup cooked, fresh pumpkin puree. See how to use fresh pumpkin in recipes here.

3/4 cup honey or 2 cups evaporated cane juice (sugar)

1/2 cup milk

1/2 cup butter

1/4 cup chopped pecans

1 tsp vanilla

1/4 tsp salt

1/2 teaspoon pumpkin pie spice or 1/4 tsp nutmeg and 1/4 tsp cinnamon

Grease an 8×8 inch baking dish, set aside.

In a 3 qt. saucepan, melt 1 Tbsp butter and add the pecans. Toast the pecans for about 5 minutes. Remove them to a small bowl.
In the same saucepan, combine honey, milk, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice and nuts. Add butter and vanilla but don’t stir them in. Cool to lukewarm or cool enough to handle with your hands.
Beat mixture with a wooden spoon until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Cookie Christmas Tree

By far, the easiest Christmas tree cake decoration to make. Ginger cookies or molasses cookies are good for this.
Make a stiff cookie dough that can be cut with a knife into star-shaped cookies of ascending sizes (from largest cookie on bottom to smallest on top). Recipe follows.

Ginger Cookie Recipe:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar (Rapadura) or honey
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon vanilla

Preheat oven to 375º and lightly grease cookie sheets. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic and let stand for at least 2 hours or up to 8 hours. If longer than 2 hours, refrigerate. On a floured surface, roll dough to a scant 1/4-inch thick. Cut our cookies into ascending star shapes and space at least an inch apart on prepared cookie sheet. Bake 10-12 minutes until crunchy so when you build your tree the cookies are not so soft they collapse. Frost and stack in order from largest to smallest and top with candy stars.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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Christmas Tree Cup Cakes

These are so easy, yet look so beautiful and like you put a lot of work into them; but you didn’t. You will find recipes on the internet that use Styrofoam cones to pin the edible decorations to, but yuck, who wants to eat food that has been sitting on Styrofoam that off-gases chemical estrogens and petroleum? Not us or our followers. So we devised a much healthier and tastier way to achieve these creative little treats. Great for parties.

1.) Pick your cake mix. Use any standard vanilla or chocolate cake mix or make your own non-processed cake mix from our Recipe Club Archives by doing a search.

2.) Set up your paper cones. You can get them from many office supply stores like Office Depot or Staples and most restaurant supply outlets or party shops. They usually come in the smaller 4 ounce size, but if you can find the larger 6 ounce size, they are easier to decorate. You can also buy them in a quantity of 200 cups from or, make your own cones any size you like just by rolling up some clean, heavy white paper or cardboard into a cone and stapling it together. If you have a local party shop, they may have those cardboard party hats which would be perfect.
Stand the cones up in cups or glasses to fill them and bake them. You may only be able to do 6-8 trees at a time. Of if you have a wire rack that you can stick the points of the cups into that will hold them when they are full of cake batter.

3.) actually has a wire cone rack for baking that would be great if you plan to do this often. There are also metal cones you can purchase from baking supply stores or Amazon. Bake according to cake directions for cupcakes.

4.) Let cool and peel the paper cups off the cupcakes and place them inverted on a serving plate. Using cocktail sticks or toothpicks, affix your truffles, bon bons, berries or other edible decorations to the cupcakes. You can use frosting to fill gaps and hold everything together if you want. Or frost the cake cone before you apply your decorations, although this can get a bit messy but works well for small trees with small decorations.

Christmas_Tree_CupcakeCupcake Trees:

These are easier to bake, you simply get three different sizes of cupcake cups; jumbo, regular and mini and bake them per usual for cupcakes. The trick with these is that you have to be good at using frosting applications tips.

1.) After you bake your three different sizes of cupcakes, frost them on top as shown in the photo.

2.) Stack the cupcakes from largest to smallest.

3.) Use small sugar cones or cupcake trees from the recipe above for the peak of the trees and frost them the same as the cupcakes.

These are a bit messy to eat because the frosting sticks to the bottom of the cupcakes, but they sure are cute.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.


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Chocolate French Truffles

Makes 2 dozen.

3 squares unsweetened chocolate

1/3 cup butter

1 1/4 cups confectioner’s sugar

4 egg yolks

1 tsp vanilla

Cocoa powder or ground nuts

Melt chocolate in a saucepan on very low heat or in a double boiler. Cool slightly. Combine butter and confectioner’s sugar (to make your own mix 50% Sucanat evaporated cane juice and 50% organic cornstarch) in a medium bowl. Beat until smooth. Beat in egg yolks, one at a time. Stir in the chocolate and vanilla. Chill until mixture is firm enough to handle with your hands.

Shape dough into balls about 1 inch in size. Roll in cocoa powder,coconut or ground nuts. Place on a plate until set. Store in a covered glass container in the refrigerator for up to 1 week.

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Rocky Road Clusters / Chocolate Turtles:

Makes about 1 1/2 pounds.

1 pound milk chocolate chopped in pieces

1 cup coarsely chopped pecans, peanuts or walnuts

1 cup marshmallows (or our homemade marshmallows – search for

the recipe in our site search)

Melt the chocolate in a small saucepan with a heavy bottom on very low heat, or use a double boiler. Spoon half the mixture into an 8×8 inch foil-lined baking dish or well-oiled pan. Return remaining chocolate to the heat. Sprinkle nuts and marshmallows over the chocolate in the foil-lined or oiled dish or pan. Spoon the remaining chocolate over

the top. Let cool at room temperature until firm. Turn upside down on a cutting board, remove the foil if you used it and cut candy into chunks. It will stay fresh for several weeks if covered with aluminum foil or placed in a glass container with a lid.

Chocolate Turtles:

You can make this recipe into Turtles by using peanuts and caramel instead of marshmallows. Search our recipes for how to make your own caramel.

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