10 Fabulous bloggers have gathered together to stock you up with real food cookie recipes for your holiday season in a #RealCookieSwap! Whether you’re hosting or attending a cookie swap or headed out to a party, bring with you some special treats that not only taste amazing but use unrefined ingredients as well. Of all of these cookies, we can’t wait to hear what your favorite is so make sure to share it with us!
When it comes to cooking and baking, butter is a common ingredient. Up the flavor of your dish by using a quality butter and supporting a sustainable company at the same time. Kerrygold butters are made with milk from grass fed cows in Ireland. They take pride in how they make their butter and what goes into so you will not ever see additives or horomones added. You will taste (and see the difference)!
Continuing on with sustainability in baking, when you are traveling with baked goods (and when you’re at home) it’s important to use an ecofriendly choice. If You Care is a company with a full line of ecofriendly products such as pie pans, baking pans, parchment paper. Their packaging shows exactly where the product came from and where it can go after use. Recycling and composting are two of the most common options! Score!
Both of these products can by found at your local Whole Foods as well as everything else you need to stock up on your holiday baking essentials! You can be sure that you are buying GMO free when you are buying at Whole Foods. We all LOVE that!
Here is my recipe that I created for the #RealCookieSwap – Dark Chocolate Eggnog Truffles! These are amazing and very rich so one or two would satisfy any sweet tooth.
- 4 oz organic cream cheese
- ½ cup organic 365 eggnog
- 4 oz unsalted organic Kerrygold Butter
- 1 Vanilla Bean
- 1 teaspoon fresh grated nutmeg (divided)
- 18 oz organic dark chocolate (divided)
- ¼ cup raw sugar
- Line a baking sheet with parchment paper - set aside
- In a saucepan on med/low heat blend together cream cheese, butter, eggnog, raw sugar, ½ teaspoon nutmeg and the inside of 1 vanilla bean. Cook until mixture is smooth and DO NOT boil.
- In a separate saucepan melt 6 oz dark chocolate
- Once chocolate is melted incorporate into the cream cheese mixture
- Pour mixture on the lined baking sheet and place in the fridge for about 4 hours or freezer for 1 hour - make sure it's set well so when you are rolling into the ball they do not melt
- Once set make into balls and place back on the baking sheet and freeze for 2 hrs.
- In a small saucepan melt 12 oz of dark chocolate
- Take the truffles out of the freezer and roll again gently to get them nice and smooth
- With a fork place one truffle at a time in the melted chocolate mixture and then place on parchment paper
- Once all the truffles are dipped in chocolate sprinkle with freshly grated nutmeg and place in mini cupcake liners
Be sure to check out these other 9 bloggers and their amazing cookies in our #REALCOOKIESWAP!
How Does Your Garden Grow: Salted Caramel Ricotta Gems
The Vintage Mom: Grandmas Chocolate Drop Cookies
Groovy Green Livin: 7 Ingredient Oatmeal Chocolate Chip Cookies
Mindfully Frugal Mom: Bailey’s Chocolate Truffles
Mom-Blog: Orange Cranberry Almond Cookies
Real Kitchen and Beyond: Cranberry Crumble Bars
Souffle Bombay: 6 Ingredient Flourless Chocolate Cookie
Evolving Motherhood: Salted Dark Chocolate Caramel Shortbread Cookies
Eat Sleep Be: Gluten Free Lemon Sugar Cookie