TWO Holiday Recipes You Shouldn't Live Without!

Since Thanksgiving Emma Beekman and I have been baking cookies ever Sunday, trying all different recipes. Our personal favorite was the White Chocolate Toffee Brown Butter.

If you haven’t browned butter for a cookie you need to try it...but after 6 weeks I don’t think I can look at another cookie. Not to mention my stomach hurts from all the gluten and dairy.

Yesterday we visited some friends for a Christmas Brunch and I decided to make a super healthy egg casserole. I tweaked a super easy Pinterest casserole subbing cheese for nutritional yeast and hash browns for root vegetables.

It was a solid 8 out of 10. So give it a try.

Check out the recipe on my blog for both the cookies and the casserole.


Gluten Free Casserole



  • 16oz Ham

  • 12 eggs

  • 2 packs cascadia farms root vegetable hash

  • 1/2 tsp ground black pepper

  • 1 tsp salt

  • 1 healthy cooking spray

  • 1 cup nutritional yeast

  • 1 cup favorite non-dairy milk (I like almond)


  1. In large Mix hash and ham in bowl.

  2. Fold in eggs, salt and pepper.

  3. Add in nutritional yeast and non-dairy milk and mix together with wire whisk.

  4. Transfer to 9x13 sprayed dish and bake at 350 for 1 hour.

SHOP: Bragg's Nutritional Yeast 4.5oz 2 Pack


White Chocolate Toffee Brown Butter Cookies



  1. Preheat oven to 350 degrees (F).

  2. Line a large cookie sheet with parchment; set aside.

  3. Sift together flour, baking powder, and salt; Set aside.

  4. In a small saucepan over medium-low heat melt butter, whisking constantly, until it reaches a golden brown color; remove from heat at once.

  5. Transfer melted butter to a large mixing bowl or stand mixer. Add sugar and vanilla; beat until light and fluffy, about 3 minutes.

  6. Add egg and mix for 30 seconds; the egg will not be totally incorporated.

  7. Add the dry ingredients in thirds, mixing just until combined.

  8. Stir in the white chocolate chips and toffee bits.

  9. Using a large ice cream scoop or a 2 tablespoon measuring spoon form cookies with the dough and place them on the prepared baking sheet.

  10. Place pan in the oven to bake for 14-15 minutes, rotating the pan for even color and baking.

  11. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

  12. Serve with milk!

  13. Cookies stay good for up to 3 days stored in an airtight container... but I doubt they'll last that long 😉


  • Yields 8 large cookies; can be doubled.

  • 1 1/4 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon sea sat

  • 1 stick unsalted butter, melted until browned

  • 1 teaspoon vanilla extract

  • 3/4 cup brown sugar

  • 1 large egg, at room temperature

  • 3/4 cup white chocolate chips

  • 3/4 cup chocolate toffee bits

Organic LivingAmy Hafner