A beloved tradition in our house this time of year is to make Grinch Popcorn and watch The Grinch. We love the newest animated version of The Grinch so very much – Cindy Lou Who just has our hearts. In my humble opinion she embodies the spirit of Christmas.
This popcorn is oh so very yummy. Warning – your hands might turn green while making, but no worries. It washes off and just helps you to embody your own “grinch”. 😉
My mom makes the BEST sugar cookies. The BEST. She has flat out spoiled me and ruined all other sugar cookies. Hers are the standard by which I will forever compare all cookies. Think you don’t like sugar cookies? Well might I suggest trying these? And don’t worry. The recipe doesn’t make THAT many. Just enough to give you a really good batch to enjoy and freeze for later parties and treats throughout the holidays. In fact, when really doing heavy holiday baking, I will double (and have even tripled) the recipe. Because, in my opinion, when the mess is made – may as well just go with it.
We were quarantined this past week. So with nowhere to go, we took advantage of some of these fun, messy projects. The kids loved it. I was especially surprised by my 6 year old. He was maybe my most faithful “helper”!
The cookie recipe that is the standard by which all other sugar cookie recipes are compared.
3/4 cup butter, melted
3/4 cup white sugar
1 tsp vanilla extract
1/4 cup milk
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
In an electric mixer, mix together the wet ingredients.
Add in the dry ingredients.
Combine. The dough will be sticky.
Cover dough in the bowl. Or spray cling wrap with nonstick spray. Roll the dough in the cling wrap.
Refrigerate for 2+ hours (or overnight).
Allow dough to warm just enough to be able to handle.
Preheat oven to 350 degrees.
Roll dough on floured surface and cut into desired shapes. It’s easier to work in batches. We like our cookies to be a little thicker and softer, so I roll out the dough to be about 1/4 of an inch thick.
Bake cut-outs for 8-10 minutes. We prefer ours soft.
Allow the cut-outs to cool before icing.
While the cut-outs are cooling make the frosting: 3-4 cups of powdered sugar (depending on how thick you prefer), 1/2 cup melted butter, 1.5 tsp vanilla extract, 1/2 tsp almond extract, 1/8-1/4 cup milk. Mix well, whipping until nice and fluffy.
Ice the cookies, decorate and enjoy!
Per Serving: 73 Calories; 9.2 g Carbohydrates; 3.5 g Fat; 0.9 g Protein.
So I went from pumpkin everything to peppermint, chocolate everything. My favorite new little go-to product is this Peppermint Stevia. A dropperful of this in hot chocolate? YUM! My favorite, macro-friendly hot cocoa mix is here.
I love a good mint and peppermint brownie. I wanted to make one that was something I could eat any day of the week and still be consistent with my nutrition goals. This time of year it’s good for me to try to be as consistent as I can so to maximize my health and energy.
There is too much at stake the month of December! It’s a season of hustle and bustle, lots to time with family and friends, lots of events, lots of fun, lots of sickness…just A LOT of everything! It’s important to have fun and enjoy oneself this time of year, but I have found it’s equally important to stay dialed in when and where I can.
So here you go – a YUMMY treat, but one that you can enjoy without compromising your nutrition goals!