Tag: Maple Syrup

Peanut Butter Surprise Cookies

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Hey guys! I’m so excited because it’s Christmas Eve tomorrow!! And so to celebrate Christmas Eve Eve, we’ve got to have some more cookies! If you thought I could let a holiday season go by without making any sort of peanut butter recipe, then you would be mistaken. Peanut butter is still one of my favourite things on the planet, and so I had to make a delicious cookie using it!

I was inspired by the Kraft peanut butter cookie recipe, which I make a lot for my family. It’s super simple, using only peanut butter, sugar, and an egg, but I wanted to make it a bit healthier, and also add a super fun and delicious surprise inside! So I started by mixing together some oat flour, natural peanut butter, an egg, and some maple syrup. Natural peanut butter is one of my best discoveries over the past few years- you get all of the pure, peanut flavour without any added hydrogenated oils, sugar, or maltodextrin! If you haven’t already, make the switch because it’s definitely worth it:) Oat flour is another thing that’s great to have on hand; it’s just ground up oats. I keep a little bit in a small bag so it’s ready to use in speedy recipes like this!

Mixed up together, the ingredients make a nice dough that is easily rolled up into balls. This is where the surprise comes in! I stuck a frozen blueberry in each dough ball and then covered it with dough, flattening the whole thing a bit with my hand. The blueberry gets nice and melty and gooey in the oven, making for a super tasty centre and sort of a peanut butter and jam combo. The cookie itself is delicious as well! And they only bake for about 15 minutes, so they’re the perfect last-minute Christmas treat, either for Christmas day, or maybe after all the business is over and you want to relax with a peanut-buttery snack.

Enjoy these simple and tasty cookies!!:)

Peanut Butter Surprise Cookies

Serves: Makes 9 Cookies

Total Time: 30 minutes

Ingredients:

  • 1/3 cup creamy, unsalted natural peanut butter
  • 2/3 cup oat flour
  • 3 tbsp maple syrup
  • 1 egg
  • 9 frozen blueberries

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix together the peanut butter, oat flour, maple syrup and egg in a medium sized bowl.
  3. Take a tablespoon sized amount of dough and roll it into a ball. Place a frozen blueberry in the centre, then roll again so that the blueberry is completely covered by dough. Put the ball of dough on a parchment lined baking sheet, and flatten slightly using your fingers. Repeat until you have 9 cookies on the sheet.
  4. Bake the cookies for 15-18 minutes, until golden brown on the bottom.
  5. Cool completely and enjoy!

Have an amazing Christmas everybody! I’ll have a recipe coming oat on Christmas Day so make sure you check it out if you want a fun snack to make with your family. I hope you all spend time with loved ones and have a great holiday:))

Yours Truly,

Olivia:)))

Chocolate Tahini Snowballs

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Hey guys! There’s only a week until Christmas time and I’m so ready! I’ve been thinking about how I’m going to wrap my gifts and make them all pretty and it just brings me joy. And you know what else brings me joy? These Chocolate Tahini Snowballs!! They’re super cute and are a great addition to your spread of holiday baking.

I think that bite-sized desserts are honestly the best, because how else are you going to sample all those delicious holiday treats? These Snowballs are the perfect size and are absolutely stunning. They’re rolled in coconut just before baking to give that snowball effect, but the coconut adds so much to the flavour and texture as well. So yum! When you pick up these snowballs, they feel pretty hefty, and so it seems like they’re going to be dense and dry. But when you bite into them you get a warm, fudgy inside that is to die for! The tahini gives such a nice rich and nutty flavour, contrasting the chocolate perfectly. And these little bundles of joy deliver all this while being vegan, oil free, and refined sugar free!

I love how simple these are to make too:)) I started by mixing all of the ingredients together in a big bowl, and then rolling out little balls, covering them with coconut, and baking them for just fifteen minutes!! The recipe can easily be doubled if you want double the chocolate-y deliciousness, and why wouldn’t you? So yeah, these are amazing if you need a festive recipe in a pinch, or are just looking for a quick and healthy dessert to satisfy your sweet tooth. They would be great next to some of my Ginger Oat Cookies– just sayin.

I hop you enjoy these bite-sized holiday treats! They’re so fun to make and to eat:))

Chocolate Tahini Snowballs

Serves: Makes about 10 Snowballs

Total Time: 25 minutes

Ingredients:

  • 1/2 cup oat flour (blended oats)
  • 1/2 cup rolled oats
  • 1/3 cup cocoa powder (I used organic)
  • 1/4 cup tahini
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp almond milk
  • 1/4 cup unsweetened desiccated coconut

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix all of the ingredients, except for the coconut, together in a large bowl.
  3. Scoop out tablespoon fulls of the mixture and roll into balls using your hands.
  4. Dump the coconut onto a small plate, and roll the balls around in it until they are completely covered.
  5. Place the snowballs on a parchment lined baking sheet and bake for 15 minutes.
  6. Remove from the oven, let cool and enjoy!!

Make sure you come back for more delicious holiday recipes next week!!!

Yours Truly,

Olivia:))))

Brussels Sprout, Fig and Walnut Salad

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Who else thinks Brussels sprouts are the most underrated vegetable?!??! Because they are. It’s a fact. If I unwrapped a Tupperware full of roasted Brussels sprouts on Christmas morning, I don’t think that I would be mad about it. These little green bundles of joy are one of my favourite winter side dishes. Today we’re getting even more festive and mixing some roasted sprouts with figs and walnuts to make an AMAZING quinoa salad that is a perfect take on a classic accompaniment to your holiday dinner.

Like many other great recipes, we’re starting this one off by roasting a vegetable! Brussels sprouts are chopped in half, then given a nice massage with some salt, pepper, and olive oil. They go in the oven cut-side down (so they get nice and crispy) on a parchment lined baking sheet. But guess what? You get quadruple the roasty deliciousness because at various stages during the cooking time, the figs, walnuts, and some garlic get added onto the pan. The result is some crispy Brussels sprouts, caramelized figs, golden brown walnuts, and amazingly aromatic garlic.

Since we’re on the topic of garlic, let’s talk about the dressing, shall we? It starts with some tahini, lemon juice, and maple syrup, which would all make an awesome dressing on their own, but when they get combined with the roasted garlic, everything gets kicked up a notch. Actually, like, quite a few notches. This dressing is creamy, full of flavour, and is the best thing that you could possibly drizzle all over those roasted sprouts, nuts, and figs on a bed of quinoa. Because yes, there’s quinoa in here too. Talk about hearty and delicious!

This salad is a great side dish for dinner with your family, or just lunch on a weekday. Add a protein like some cooked chicken or chickpeas, and you’ve got a filling and super tasty meal! The best is when you get a bite of Brussels sprout, fig, and walnut all together…. MMMMMM!

Hope you enjoy!

Brussels Sprout, Fig, and Walnut Salad

Serves: 4-6

Total Time: 40 minutes

Ingredients:

For the Salad:

  • 1/2 tbsp olive oil
  • 12 Brussels Sprouts, halved
  • 1 cup shelled Walnuts
  • 3 figs, chopped
  • 1 1/2 cups cooked quinoa
  • Salt and pepper to taste

For the Dressing:

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 3 cloves of garlic, skins on, wrapped in tinfoil
  • 2 tbsp water
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the Brussels sprouts on a parchment lined baking sheet and toss them with some olive oil and salt and pepper. Place them in the oven to roast.
  3. After 10 minutes, remove the pan from the oven and add on the packet of garlic. Place back in the oven and roast for another 10 minutes.
  4. Take the baking sheet out of the oven and sprinkle on the chopped figs and the walnuts. Place back in the oven and continue to roast for a final 10 minutes.
  5. Remove the pan from the oven, and carefully unwrap the garlic packet. Remove the cloves from their skins and use a garlic mincer to mince the roasted garlic into a small bowl. Add in the rest of the dressing ingredients and stir to combine.
  6. Spread the cooked quinoa on the bottom of a large serving dish. Scoop all of the roasted Brussels sprouts, figs and walnuts on top. Finally, pour the dressing over everything and toss the salad so that it is evenly mixed together. Serve warm and enjoy!

I’ll see you guys Friday with another festive recipe!

Yours Truly,

Olivia:))

Cinnamon Spice Hot Chocolate

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Hey there! I’ve been really getting into the Christmas spirit this past week, and embracing the cozy winter vibes. And nothing says cozy winter vibes more than hot chocolate! So today I’m bringing you an amazing Cinnamon Spice Hog Chocolate recipe that is SO delicious and made with actual dark chocolate- not just cocoa powder.

That’s right, I used 3 squares of a Lindt 100% Dark Chocolate Bar in this stuff🥰 You can always sub for a lower cocoa concentration, but I find that the 100% gives the hot chocolate a nice, rich flavour. Plus, it doesn’t contain any sugar or dairy, so that keeps this recipe refined sugar free and vegan! I sweetened it by adding a bit of maple syrup, which is the perfect touch👌👌 It’s not too sweet, and allows the chocolate and the spices to shine through.

This recipe also contains some nice spices, namely cinnamon, ginger, and allspice. Working together, they make for a nice and aromatic cup of hot chocolate🥰 They’re the first thing I added to the pot along with the almond milk, proceeding to stir in the chocolate and maple syrup. Then I brought everything to a low simmer and poured it into my favourite mug. Winter heaven!!

I hope you enjoy this cozy recipe! I can definitely see it becoming a new weekend go-to for me:)

Cinnamon Spice Hot Chocolate

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 2 cups unsweetened almond milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 3 squares (about 2.5 grams) Lindt 100% Dark Chocolate
  • 1 tbsp maple syrup

Directions:

  1. Heat the milk, along with the spices, in a small pot over low heat.
  2. Stir in the squares of chocolate and allow them to melt. Add in the maple syrup and continue to stir.
  3. Bring the hot chocolate to a slight simmer, then remove from the heat and pour into your favourite mug:)
  4. Enjoy!

The perfect way to start a Monday! Can’t wait for more great holiday recipes coming soon😍 Also, I have an exciting announcement to make later in the week, so make sure that you stay tuned to my Instagram account- mydayisbooked_blog. See you Wednesday!!

Yours Truly,

Olivia:))

Ginger Oat Cookies

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It’s December, which means it’s time for the holiday baking to begin! I have yet to decorate my room which is kind of sad but last night I baked up some delicious cookies! Baking cookies is so fun and I haven’t done it in a while. I love cutting them out, and decorating them is just so relaxing! These Ginger Oat Cookies are made in one bowl and baked for 15 minutes so that you can get to icing them (my favourite part) in a snap.

I used so many tasty ingredients in this recipe! We’ve got ground walnuts, oat flour, maple syrup, and of course lots of ginger. The result is a golden-brown cookie that is deliciously crumbly and full of oat-y, Christmas-y flavour. And did I mention the chocolate icing?!!!??? It’s probably the easiest icing you’ll ever make- it only consists of cocoa powder, maple syrup, and almond milk. And it’s SO rich and delish! I piped it on to my little ginger-oat men (that’s what I’m calling them lol) and gave them cute faces and outfits:) You can adjust the amount of milk you add to it to make it thicker or thinner, depending if you want to spread it on like frosting, pipe on some details, or flood the whole surface. The chocolate goes so nicely with the warm spices in the cookie.

To start make these festive beauties, I simply mixed together all of my ingredients in a big bowl until it came together to form a nice dough; then I rolled it out, cut out my cookies, and baked them up. Super quick and easy! I cut my cookies into the shape of gingerbread men, but feel free to use any fun holiday-themed cutters:)

I love how healthy these cookies are too. They’re vegan, refined sugar free, and can easily be made gluten free if you use gluten free oats. The oat flour and ground walnuts can either be bought or easily made by throwing either oats or walnuts into a blender, which is what I did. The holidays are definitely about treating yourself, but if you’re looking for something a little lighter or that’s maybe a nice and nutritious Christmas snack, then these are for you.

I hope you enjoy these Ginger Oat Cookies! They’re so tasty and cute:)) I can’t wait to share more of my holiday baking with you guys so make sure to keep checking out my blog!

Ginger Oat Cookies

Serves: Makes about 12 Cookies (I used a cutter that was roughly 4 inches by 3 inches in size)

Total Time: 45 minutes

Ingredients:

For the Ginger Oat Cookies:

  • 1 cup ground walnuts
  • 2 cups oat flour
  • 1 tsp vanilla
  • 1 tbsp coconut oil
  • 1/2 tbsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 cup maple syrup

For the Chocolate Icing:

  • 2 tbsp cocoa powder
  • 1/2 tbsp maple syrup
  • 3 1/2-5 tsp almond milk (depending on how thick/thin you’d like your icing)

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix all of the cookie ingredients together in a large bowl. Use your hands to form it into a big ball.
  3. Place the dough on top of a large piece of parchment paper, and cover it with an equally sized piece. Roll it out with a rolling pin so that it’s about 1/4 of an inch thick. Remove the top layer of parchment paper and cut out shapes with cookie cutters, placing the cookies onto a parchment lined baking sheet.
  4. When you run out of room to cut more cookies, collect all of the excess dough into a ball and repeat step 3. Continue to do this until you have used up all of the dough, and you have a pan full of soon-to-be cookies in front of you!
  5. Bake the cookies in the oven for 15 minutes, until golden brown. Remove and let cool completely.
  6. To make the icing, mix together the cocoa powder, maple syrup, and 2 tsp of the almond milk in a small bowl. Gradually add more milk until you reach your desired consistency.
  7. Scoop the icing into a piping bag and cut a small hole at the bottom. Use this to pipe decorations on to your cooled cookies.
  8. Let the icing on the cookies harden and proceed to enjoy! These can be stored in the fridge for about 10 days, or frozen and thawed when needed:)

Have a great rest of your week everyone! I’ll see you Friday with another great recipe:)

Yours Truly,

Olivia:))