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
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)
White Chocolate Toffee Brown Butter Cookies
Preheat oven to 350 degrees (F).
Line a large cookie sheet with parchment; set aside.
Sift together flour, baking powder, and salt; Set aside.
In a small saucepan over medium-low heat melt butter, whisking constantly, until it reaches a golden brown color; remove from heat at once.
Transfer melted butter to a large mixing bowl or stand mixer. Add sugar and vanilla; beat until light and fluffy, about 3 minutes.
Add egg and mix for 30 seconds; the egg will not be totally incorporated.
Add the dry ingredients in thirds, mixing just until combined.
Stir in the white chocolate chips and toffee bits.
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.
Place pan in the oven to bake for 14-15 minutes, rotating the pan for even color and baking.
Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Serve with milk!
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