Man I had a great Christmas and mini holiday break! Did you?
I am fortunate to come from two BIG families. Every year each side gathers together at my grandparent’s house. That is over 30 people in a house. It is loud. Neither of my families are quiet. We are loud. It is crowded. There is drinking. Lots of wine. Lots of whiskey. Games of euchre. Delicious food every where. Endless options of people to talk to you. The opportunity to discover new things about someone and forge deeper connections. My cousin Ali, for instance, I spent a lot of time talking to. We have a LOT in common. We bonded over art. The last two years we’ve had baseball games in my grandma Dreher’s back yard. There’s a lot of story telling. Laughter and smiles. There are tears. Often happy tears that we still have this time together, even as many of us are well into adulthood. Sometimes there are arguments. It is bound to happen occasionally. Sometimes we try to open presents one at a time, before mass chaos ensues. Hugs. There are all kinds of hugs. Great bear hugs because some people you only see once a year. Hugs that you feel to your core. And love. There is an abundance of love.
And so I had a great four-days off with my family and friends.
Christmas Eve was the only time I baked. My grandfather and aunt have Celiac’s so I prepared these hot chocolate cookies and a sugar cream pie. These were liked by gluten-free eaters and non-gluten-free eaters alike. I ate one. They were really good and I am probably the toughest critic.
Gluten-Free Hot Chocolate Cookies
- 1/2 cup organic coconut oil
- a bag of Enjoy Life Chocolate
- 1 cup organic coconut sugar
- 3 local, pasture-raised eggs
- 2 tsp vanilla
- 2 1/2 cups almond meal
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 bars Enjoy Life Chocolate
- Paleo Marshmallows (here is a recipe by the Urban Poser for some)
Let’s Make it Happen: Melt the coconut oil and chocolate chips on the stove top.
In a bowl combine the almond meal, baking powder, sea salt and coconut sugar. Add the eggs and vanilla. Gradually add the melted chocolate.
Cover and refrigerate over night.
Form into balls. Flatten slightly. Bake at 325 for 10 minutes.
Cut the chocolate bars into thirds. Place a piece in the middle of each one. Place a marshmallow on top. Bake for another 5 minutes or until the marshmallows puff up.
Eat and enjoy!!!