Double Peppermint Crunch Cookies

Here is my third Christmas cookie some of you know I've been lacking my holiday spirit its hard not having my husband here for it all during deployment even though he is a Grinch about it lol. I found this recipe on Pillsbury.com they use the sugar cookie roll of course I do not use that they have a peppermint sugar cookie one out. When I was at the store I found Wilton candy cane colorburst candy melts I love them to dip the cookies in! 

Sugar cookies:

• 2 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon organic vanilla extract
• peppermints or candy canes, crushed
• white chocolate candy melts or candy cane melts

1. Preheat oven to 375 degrees F . In a small bowl, stir together flour, baking soda, and baking powder. Set aside
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

4.     Dip half of each cookie into melted mixture, allowing excess to drip off; place on waxed or cooking parchment paper-lined cookie sheets. Sprinkle each with slightly less than 1/2 teaspoon crushed candy. stick into the fridge to harden.

Fettuccine Alfredo with Mushrooms and Spinach

oh boy i needed this yesterday, i tried out the new Extreme Shed & Shred DVD from Jillian Michaels i decided to be a badass (as Jillian put it) and do the whole 1 hour workout level 1 and 2 i love it my core strength is amazing, i wouldn't have been able to do any of the workout a few months ago! I found this recipe from Eclectic Recipes,  i loved that there was spinach and mushrooms in it of course you can add any kind of veggies or meat even seafood to this dish its lower in calories to make it yourself also. 

Calories 296,Fat 2,Protein 19,Fiber 3,Carbs 51, WW plus points 8

1/4 cup Parmesan cheese

1 cup milk (i use 0%)

1 8 oz package cream cheese  

2 cloves garlic chopped

1/2 lb fresh spinach 

1 cup mushrooms

1 tablespoon oil olive

1 package of fettuccine 

1.preheat skillet drizzle with olive oil sauté mushrooms till soft.

2. cook pasta according to package. Drain well.

3. Add spinach and garlic to mushrooms cook till the spinach is wilted. Add milk and cream cheese. bring to a boil over medium heat and cook until cream cheese has melted in the milk and sauce is creamy.

4. Add Parmesan then add pasta simmer for 2 or 3 mins toss to incorporate sauce into pasta.  

Peanut Butter Reindeer Cookies

Ah these came out so cute i saw them on the Betty Crocker website looking through the holiday cookie section they always have the best ideas! They are really easy to make when i was making them i figured out a way to kind of shape the face with my thumbs out of the cookie ball. 

1/2 cup natural PB 

1/2 cup butter

1/2 sugar

1/2 cup brown sugar packed

1 egg

1 1/3 all purpose flour

1 teaspoon baking powder

Pretzel twists

chocolate chips (i used dark chocolate)

candies for nose (i used icing)

Preheat oven to 350 in large bowl, beat PB,butter,sugar and brown sugar with mixer until fluffy. Beat in egg. Stir in flour and baking powder.

For each cookie shape 1 inch ball of dough into a triangle shape on cookie sheet. Push two pretzels into cookie to look like antlers. Bake for 5 to 10 mins  or until browned on the edges. Immediately press 2 chocolate chips for eyes and a candy nose or icing nose like i did. let stand for 2 mins to cool. 

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Peppermint Crunch Cookies

Here they are the 1st Christmas cookies of the year! i love peppermint anything i love the taste and the smell chocolate and peppermint are the best combo with little crunchy candy cane bits inside. 

1/2 cup + 2 Tablespoons butter

1 cup sugar

1 egg

1 teaspoon vanilla

1/4 cup + 2 Tablespoons cocoa powder 

3/4 whole wheat flour

1/2 cup all purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

12-14 candy cane kisses

4 crushed candy canes 

Preheat oven to 350°F and line baking sheet with parchment paper in a bowl mix butter and sugar till fluffy. add egg and vanilla mix well with mixer. In second bowl add flours,cocoa powder,baking soda and salt stir and add to the wet mix, mix well with hand mixer till smooth. Roll dough into 1 1/2 inch balls. Then roll into crushed candy cane roll between palms to press candy into the cookie ball. Bake for 10 mins remove from oven and immediately press a candy cane kiss in the middle.

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