Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie. Because Equal supplies the sweetness, there are only 65 calories per cookie. The perfect cookie for your next holiday office party!
Photo courtesy Flickr user Sarah R
Makes 24 servings
1/4 cup stick butter, softened
3 tablespoons frozen orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Equal Spoonful or Granulated*
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup chopped walnuts
*May substitute 8 packets Equal sweetener
Beat butter in a medium bowl. Beat in egg and orange juice concentrate.
Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.
Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.
If you are hosting a Christmas party this year, serve this lower-sugar egg nog for a special treat that everyone will enjoy. It’s a fun twist on the holiday classic and a great drink for serving large crowds.
Makes 10 servings, 1/2 cup per serving
3 large eggs
3 tablespoons Stevia In The Raw Bakers Bag
2 ½ cups milk
1/3 cup brandy
3/4 cup heavy cream
2 packets Stevia In The Raw
Freshly grated nutmeg
Fill large bowl one-third with ice. Pour in cold water to fill bowl two-thirds full. Set medium metal bowl by stove.
In heavy saucepan, whisk eggs. Add 3 Tbsp Stevia In The Raw and whisk until smooth. Pour in milk and set pot over medium heat. Cook, whisking often, until custard mixture registers 160° F on instant-read thermometer, or custard lightly coats wooden spoon and your finger leaves track along back of spoon. Immediately pour custard into metal bowl and set it into ice water. Whisk until custard is cooled to 85° F or feels cool to your finger. Cover bowl with plastic wrap and refrigerate until chilled, 2-24 hours.
To serve, mix brandy into chilled custard. Combine cream and 2 packets Stevia In The Raw in chilled bowl and beat until loosely whipped.
Fold ½ cup whipped cream into custard and divide egg nog among 10 punch cups or small mugs. Spoon 1 heaping tablespoon cream to float on top of each cup egg nog. Garnish with a generous sprinkling of nutmeg. Serve immediately.
These fudgy, cakey cookies are perfect for sharing with family and friends. You can make a big batch and then divide into pretty tins for holiday gifts or you can bring the whole lot along to a party. Everyone will ask for your recipe- and they’ll never know you made them healthier by cutting out some of the sugar with Monk Fruit.
Photo courtesy Flickr user Debbie R
Makes 2 1/2 dozen cookies, servings size is 2 cookies
1 Cup All-purpose flour
1/2 Cup Unsweetened cocoa powder
1/4 Tsp. Baking soda
1/4 Tsp. Salt
10 Tbs. Unsalted butter, softened
1/2 Cup Light Brown Sugar
1 Large egg
1/2 Cup Monk Fruit in the Raw
2 Tbs. Whole milk
1 Tsp. Vanilla extract
1/2 Tsp. Peppermint extract
8 Oz. dark chocolate chips
1/2 Cup Candy canes or mints, finely crushed for garnish (optional)
In medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set dry ingredients aside.
In the bowl of a stand mixer, or using large mixing bowl and hand-held mixer, beat butter with brown sugar on medium speed until butter is pale and fluffy; mixture will be grainy. Beat in egg and Monk Fruit In The Raw just until combined. Add dry ingredients and mix until completely combined; dough will be dense and dry. Add milk, vanilla, peppermint extract and mix until dough is moist and sticky. Mix in chocolate chips by hand.
Place half the dough on a large piece of plastic wrap and shape into a log, about 5 inches long. Wrap in the plastic then in tin foil. This will prevent the dough from forming a straight edge while sitting in the fridge. Repeat with the remaining dough. Place the logs in the refrigerate until dough is firm enough to handle, 1-2 hours. Dough can be refrigerated up to 24 hours and set at room temperature to soften slightly.
When ready to bake, set oven rack in center of oven and remove the dough from the fridge. Preheat oven to 350-degrees F. Line 2 large baking sheets with baking parchment or a silpat, set aside.
Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers.
Bake cookies, one sheet at a time, for 10-12 minutes, until edges are firm. If garnishing, immediately sprinkle tops of soft cookies with crushed peppermint candy, pressing gently. Cool cookies for 2 minutes on the pan, then transfer to wire rack. Repeat with the second pan of cookies.
Peppermint Brownie Cookies are best served warm. Leftovers can be stored in airtight container for up to 24 hours.
If you know your weeknights will be busy, buy ingredients for easy dinners. Examples include low-fat frozen entrees, salad bags, frozen steamed veggies, broth-based soups, canned beans, canned salmon or tuna, fresh fruit, and sorbet.
I think rum balls are one of those traditional holiday sweets that everyone is familiar with, but no one really knows how to make. Kinda like fruit cake. This year I decided it was time to learn how to make them and quickly realized just how much sugar is in traditional recipe. Luckily I found this recipe which uses Stevia and figs for a lower-sugar version that tastes wonderfully delicious and memorable.
Photo courtesy Flickr user Grant Williamson
Makes 24 balls, 2 balls per servings
3/4 cup chopped figs
3/4 cup vanilla wafer cookie crumbs (about 12 cookies)
3/4 cup walnuts, ground
3/4 cup unsweetened dried coconut, divided
1/3 cup Stevia In The Raw Bakers Bag
4 teaspoons light rum
1 teaspoon vanilla extract
Place the figs, cookie crumbs, nuts, ½ cup of the coconut, and the Stevia In The Raw in the bowl of a food processor and whirl until finely chopped, 30 seconds. Add the rum and vanilla and whirl until the mixture is sticky, about 15 seconds.
Place the remaining ¼ cup coconut in a wide, shallow bowl. One tablespoon at a time, press the fig and nut mixture in your fist, shaping it into a 1-inch ball, making 24 balls. A few at a time, roll the balls in the coconut to coat them.
Coconut Rum Balls are best served the day they are made. If necessary, store in an airtight container at room temperature.