Paleo Brownies

Yum. Yum. Yum.

**Just a quick note - I cut the agave down to half of what the recipe calls for, I just thought it was a lot. I am glad I did because they were super rich and I think any more would have made it too intense.

Brownies

1 (16) ounce jar salted almond butter, smooth roasted
2 eggs
1 ¼ cups agave nectar
1 tablespoon vanilla extract
½ cup cocoa powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate 73%

In a large bowl, blend almond butter until smooth with a hand blender
Blend in eggs, then blend in agave and vanilla
Blend in cocoa, salt and baking soda, then fold in chocolate chips
Grease a 9 x 13 pyrex baking dish
Pour batter into dish
Bake at 325° for 35-40 minutes

Butternut Squash Latke

This creates a well rounded and satisfying breakfast!

Latkes

4 cups butternut squash, peeled and grated
1 small onion, peeled and grated (**I've had with and without onions, both are good, but I prefer without)
3 eggs, whisked
grapeseed oil, for frying(**I use olive oil)

-In a large bowl make latke batter by mixing together squash, onion and eggs
-Use your hands to form batter into 3 inch patties
I-n a large skillet, heat oil
-Fry patties on each side over medium heat until golden brown and crispy
-Remove latkes from pan and place on a paper towel lined plate to drain excess oil
-Repeat Steps 2-4 until batter is used up
-Serve with applesauce, sour cream or yogurt

Paleo Roasted Broccoli Pizza

Recipe to follow!

Very Vanilla Cupcakes - Paleo!

A co-worker is having a birthday and she actually eats like me (well, almost)! So, I thought I'd make her some paleo cupcakes. They are as paleo as a cupcake can get (let's not get into the Agave debate!!!). So, vanilla cupcakes with chocolate frosting, yum!!!

Ok, I'm going to try 2 different recipes for this! I'll let you know which one is better!!

Cupcake 1:
½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract

-In a medium bowl, combine coconut flour, salt and baking soda
-In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
-Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
-Pour batter into well oiled muffin tins
-Bake at 350° for 20 minutes
-Cool completely
-Top with chocolate frosting

Cupcake 2:

2 large eggs, separated
1/4 c grapeseed oil
1/2 c agave nectar
1 T vanilla extract
1 T freshly squeezed lemon juice
2 & 1/2 c blanched almond flour
1/2 t sea salt
1/2 t baking soda

-Preheat oven to 350. Line 10 muffin cups with paper liners.
-In a large bowl, whisk the eggs yolks until pale yellow with a handheld mixer, then whisk in grapeseed oil, agave, vanilla, and lemon juice. In a medium bowl, whisk the eggs whites to stiff peaks with a hand held mixer. Gently fold the egg whites into the yolk mixtures.
-In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Scoop the batter into the prepared muffin cups.
-Bake for 20-30 min, until the tops are golden brown or a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 30 minutes; the center will sink just a bit - that is normal. Frost, if desired, then serve


Chocolate Frosting:

1 cup dark chocolate 73%
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
-In a small saucepan over very low heat, melt chocolate and grapeseed oil
-Stir in agave, vanilla and salt
-Place frosting in freezer for 15 minutes to chill and thicken
-Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
-Frost over cake, chocolate or vanilla cupcakes or between cookies

Savory Vegetable Quiche - Paleo!

The crust smells amazing when it's baking and the whole thing is amazing!!! YUM!!

Savory Vegetable Quiche

Crust:
1 & 1/2 c blanched almond flour
1/2 t sea salt
1/2 t baking soda
1 T minced scallions (white and green parts)
1/4 c grapeseed oil
1 T water

Preheat oven to 350.

In a large bowl, combine almond flour, salt, baking soda, and scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press dough into a pie pan.

Bake for 12-15 minutes, until golden brown. Remove from the oven and let cool completely before filling.

Quiche:

2 T grapeseed oil
1 medium onion, thinly sliced
1 clove garlic, thinly sliced
1 c mushrooms, thinly sliced
1/4 c finely chopped sun-dried tomatoes (dry packed)
3 large eggs, whisked
4 oz goat cheese (** I omitted this ingredient to make it paleo)
1/2 t sea salt
1 savory pie crust

Preheat oven to 350

Heat the grapeseed oil in a large skillet over medium heat. Saute the onion for 8-10 minutes until soft and translucent. While the onion is sauteing, steam the broccoli until it is bright green. Add the steamed broccoli, garlic, mushrooms, and tomatoes and saute for 15-20 minutes, until the broccoli softens. In a large bowl, combine the eggs, cheese (** if using), and salt. Stir in the sauteed vegetables, then pour the mixture into the crust.

Bake for 30-35 minutes until browned around the edges and cooked through. Let the quiche cool in the pan for 30 minutes, then serve.

Blueberry Banana Muffins

Blueberry Banana Muffins:

3 cups blanched almond flour
1/4 t sea salt
1 & 1/2 t baking soda
2 T grapeseed oil
3 large eggs
2 c (4-5) mashed very ripe bananas
1 c frozen blueberries

Preheat the oven to 350. Line 12 muffin cups with paper liners.

in a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.

Bake for 35-40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 min, then serve.

My Favorite Kitchen Things

I think I've done this once before. My favorite kitchen things are my Kitchen Aid Stand Mixer, my cast iron skillet (thanks Mom!), and my steamer. I love all these things and can't live without them!

Updated Links

Check out my link section (on the right) I've updated it to add a bunch of new sites that I am obsessed with (i.e. Elana's Pantry and The Pioneer Woman).

Enjoy!

As Paleo as it gets Chocolate Chip Cookies

Ok, so Agave isn't the greatest for you, but it's better than the alternative! Sometimes you just NEED a cookie! Well, here's a Paleo Chocolate Chip Cookie recipe. They are actually pretty good. One "batch" doesn't make a whole lot, so you may need to make two! The "official taste-tester" is on hiatus, so in my opinion, these are pretty good for a paleo cookie! Though, next time I am going to cut down on the agave ...

Chocolate Chip Cookies

2 ½ cups blanched almond flour *
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dark chocolate 73%

Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form ½ inch balls and press onto a parchment lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve

Paleo Baking

The hubs is leaving tomorrow and so I am sending him on his way with some Paleo baked treats!

Breakfast Bars:

1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave nectar (** I only added a third of this to cut down on the sugar)
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins

1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine grapeseed oil, agave and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
5. Grease an 8x8 baking dish with grapeseed oil
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20 minutes
8. Serve

Official taste tester said: "Scrumptious"

Roasted Cauliflower and Seared Ahi Tuna

Roasted Cauliflower:

Ingredients

* 1 head of cauliflower
* 2-3 cloves of garlic, peeled and coarsely minced
* Lemon juice (from 1/2 or a whole lemon)
* Olive oil
* Coarse salt and freshly ground black pepper (*I used Celtic Sea Salt - be careful it's very potent!)


1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower.

Seared Ahi Tuna:

Season Tuna with salt and pepper. Heat oil in a pan over medium heat. Sprinkle sesame seeds over tuna and press down. Place seasoned side down in the pan. Sear 1 & 1/2 to 3 minutes per side (depending on your preferred doneness). It should be pink in the middle for best taste.

Enjoy!

Root Vegetable Chicken Apple Sausage Stew

Such a comforting stew in the cold winter! Yum!

1 butternut squash or acorn squash
2 small sweet potatoes, peeled and cut into pieces
1 & 1/2 cups low sodium vegetable broth or chix broth or grapeseed oil, divided (I used veg broth - Brand: Pacific Natural Foods)
2 c kale, spinach, chard or collards, washed, chopped, and stems removed
4 chicken apple sausages, fully cooked and sliced (I used Adiells Chicken and Apple Sausage)
Cayenne Pepper
dried thyme, crushed

Preheat oven to 400f.
Pierce squash with the point of a knife and microwave on high power for 3-4 minutes. when the squash is cool enough to handle, peel, seed and cube it.
In a saute pan, saute the squash and sweet potatoes in 1/2 cup of the broth until they begin to soften. Add the greeens, continuing to saute, stirring frequently. Stir in the remaining broth, then add the sausages, pepper and thyme to taste.

Bake for 30 minutes, basting 2 or 3 times with the pan juices. Serve hot.

Pulled Pork

This is so easy in the crock pot and fall apart delicious! I am including the recipe as a whole, however if you want to make it Paleo (I did) just omit the items in italics.

Part 1:
1 6-8 lb pork shoulder or butt roast
3T Paprika
3 T onion powder
2T brown sugar
1/2 tsp of salt and pepper

Part 2:
8-10oz cider vinegar (** I substitute organ apple cider for the vinegar)
6 t worcestershire
1 t dry mustard
1 t garlic salt or powder
1/2 t sugar
1/2 + t cayenne red pepper

Directions:

Rinse and pat dry pork. Mix ingredients in part 1 and rub over the entire pork roast.

Place in the crock pot on high for 6-7 hours.

Mix together ingredients in part 2 and add to crock pot. Put the crock pot on low for 10-11 hours.

When pork is very tender, with a fork, remove roast from crock pot.

Chop or pull roast very fine (basically as much as you can cut it with a sharp knife and fork.

Take a Tablespoon and ingredients from part 2 (bbq sauce ingredients) and apply over the chopped or pulled meat.

Enjoy!

Mashed "Potatoes"

Since I made stew, I felt like we needed mashed potatoes. Instead mashed cauliflower!

1 head of cauliflower, cut into big pieces
1tsp Salt
water
1T garlic oil or olive oil and 2 cloves of garlic
1/4 c chopped parsley

Put cauliflower and salt in a deep saucepan. Fill the pan halfway with water. Bring to a boil for 10 minutes. Cover the pan, reduce the heat to medium-high, and cook for 20 more minutes. Cauliflower is done when it's very soft. Strain the cauliflower very well.

Transfer the cauliflower back into pot and mash it. If water builds in bottom of pan, re-strain. Add the garlic oil and stir. Sprinkly with the parsley.

Paleo Lemon Meringue Pie

This was super delicious. I made one change and added a paleo pie crust. Thanks Living Paleo!

Recipe:
Lemon Filling
1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup maple syrup
1 /2 cup coconut milk
4tbs arrow root
5 egg yolks

Meringue
5 egg whites
2tbs maple syrup

Instructions
Pre-heat fan-forced oven to 160 degrees Celsius (320 F).

Place lemon juice, lemon rind and maple syrup in a medium size pan on low heat.

In a small bowl, combine coconut milk and arrow root powder. Add to lemon juice mixture, stirring consistently until simmering.

Beat egg yolks together in a small bowl then add to simmering lemon mixture, stir constantly for 3-4 minutes, or until mixture has thickened. Pour into a pie dish.

To make the meringue, beat the egg whites and maple syrup in a medium size mixing bowl until stiff peaks form.

Spoon the meringue on top of the lemon filling then place into oven and bake for 8-10 minutes, or until lightly browned.

Cool before serving.

Paleo Pie Crust:
Almond Meal and Coconut Oil until it spreads like pie crust. Bake in 350 F for about 12-15 minutes.

Beef Bourguignon

After a trip to Paris, I was inspired to make Beef Bourguignon, Ina Garten style. It is definitely yummy, but very time consuming.

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Sticky Buns

I haven't made these yet, but I have every intention of doing so! I wanted to make them for Christmas morning, but ran out of time! If you make them, remember to read all the directions because you need to make the dough the night before! Also, let us know how they were!


INGREDIENTS
1 cup warm whole milk (105°F to 115°F)
2 envelopes active dry yeast
1/4 teaspoon plus 2/3 cup sugar
1 1/2 teaspoons finely grated orange peel
3 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon ground ginger
1 large egg
1 large egg yolk
1/2 cup (1 stick) unsalted butter, room temperature

PREPARATION
Stir milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture bubbles, about 6 minutes. Stir again.
Mix remaining 2/3 cup sugar and orange peel in medium bowl.
Add flour, cinnamon, salt, and ginger to bowl of heavy-duty stand mixer fitted with paddle attachment; mix on low speed. Add yeast mixture; mix on medium-low speed until dry shaggy mass forms, scraping down bowl occasionally, about 2 minutes. Add egg and egg yolk; beat on medium speed until well blended. Add sugar mixture; beat until moist soft dough that resembles thick batter forms, about 3 minutes.
Add butter by 1 1/2 tablespoonfuls; beat on medium-low speed until almost incorporated before adding more, about 2 minutes (dough will be sticky). Beat dough on medium-high 2 minutes longer. Let dough rest in bowl 10 minutes (dough will become less sticky).
Scrape dough out onto work surface; gather together. Place in large buttered bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 2 hours. Punch dough down; cover with plastic wrap and chill overnight. Follow directions for Brown Sugar-Pecan Sticky Buns.

Brown Sugar Pecan Sticky Buns

INGREDIENTS
TOPPING
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, diced
3/4 cup honey
3 cups pecan halves
FILLING
1/2 cup sugar
6 tablespoons golden brown sugar
1 tablespoon ground cinnamon
Spiced Sweet Dough (click for recipe)
4 tablespoons (1/2 stick) unsalted butter, warm room temperature
PREPARATION
TOPPING
Butter two 13x9x2-inch glass baking dishes. Whisk sugar, butter, and honey in small saucepan over medium-low heat until smooth and bubbling around sides. Divide hot syrup between prepared baking dishes, allowing topping to cover bottom of each dish. Place pecan halves, rounded side down, in syrup, dividing equally. Cool.
FILLING
Whisk both sugars and cinnamon in small bowl.
Turn cold Spiced Sweet Dough out onto floured surface; sprinkle with flour. Divide dough in half. Roll out dough to two 15x12-inch rectangles. Using fingers, spread 2 tablespoons butter evenly over each rectangle. Sprinkle cinnamon sugar over each. Starting at 1 long side of each dough rectangle, tightly roll up dough jelly-roll style, enclosing filling. Using large knife, cut each roll crosswise into fifteen 1-inch-thick slices. Arrange 15 dough slices, cut side down, atop cooled syrup and pecan halves in each baking dish, spacing evenly apart. Cover with waxed paper; let rise in warm draft-free area until buns are puffy and doubled, about 1 hour 45 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment; place dishes with sticky buns on baking sheets. Bake buns until deep golden brown and filling is barely bubbling around edges, about 25 minutes. Let buns stand 2 minutes. Cut around sides of buns to loosen. Place large rimmed platter atop each baking dish. Using oven mitts, firmly hold baking dish and platter together and invert buns onto platter. Cool at least 45 minutes. Serve slightly warm or at room temperature.

Cookie! Cookie! Cookie!

I think if this platter was placed in front of "monster" he'd turn back into "cookie monster".

The official taste testers favorite cookie: Chocolate Chip

Here's the recipe!

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

My Favorite Cookie: Coconut Macaroon

I actually made two versions. One version contained sweetened condensed milk, I preferred the version without it.

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)
Directions

Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

Holiday Lasagna

Not at all healthy or good for you (other than the taste-buds) this lasagna is delish! The homemade sauce is amazing and I will be duplicating for other recipes (non-lasagna related) in the future! I made it with and without the spinach. Both versions are fantastic! Enjoy!

Bon Appetit

Three-Cheese Lasagna with Italian Sausage

INGREDIENTS
SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
PREPARATION
FOR SAUCE
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
FOR LASAGNA
Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

2009 Christmas Cookie List

The final list is in! The final cookies have been decided! Here is the 2009 Christmas Cookie List. It's bigger than ever before!! The cookie menu will follow shortly!

1 - Truffles
2 - Coconut Cookies
3 - Rugalach
4 - Chocolate Sandwhich Cookies
5 - Cowboy Cookies
6 - Vienesse Hazelnut Butter Thins
7 - Cookie Rings
8 - Mexican Wedding Cookies
9 - Spritz Cookies
10 - Thumbprint
11 - Triple Layer Fudge
12 - Sugar
13 - Oatmeal
14 - Chocolate Chip
15 - Peanut Butter Cup
16 - Macaroons
17 - Hershey's Kiss

And that's a wrap!!! Merry Christmas!!