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Hope and Healing International

Christmas Shortbread Cookies

By | Recipes

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 3/4 cup icing sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pure vanilla extract
  • Zest of half an orange
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon water

Optional:

  • 1/2 cup pecans (toasted and roughly chopped)
  • 1/2 cup sprinkles

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a food processor add flour, powdered sugar, and salt, and mix. Once mixed, add vanilla extract, orange zest, butter and water. Optional: add pecans and sprinkles. Mix until a dough is formed.
  3. Place the dough on a sheet of plastic wrap and roll into a log about 6-8 inches long. Tightly twist each end of the wrap in opposite directions.
  4. Place the dough in the refrigerator for at least 30 minutes.
  5. Remove plastic wrap and slice the log into 1/3-inch thick disks. In a tray lined with parchment paper arrange the disks a couple of inches apart.
  6. Bake for 12 to 14 minutes until edges are light brown, rotating the tray half way through the baking process.
  7. Remove from the oven and let cool for at least 5 minutes.
  8. Transfer to wire racks and cool until cookies reach room temperature.

Enjoy!

Carrot and Apple Slaw

By | Recipes

Ingredients:

  • 10 oz. shredded carrots
  • 4 cups shredded Granny Smith apples
  • 1 cup raisins
  • 1/4 cup mayonnaise
  • 3 tbsp Greek yogurt
  • 3 tbsp rice vinegar
  • 3 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp celery seeds

Directions:

  1. Whisk Greek yogurt, rice vinegar, mayonnaise, honey, salt and celery seeds in a bowl
  2. Add carrots, apple and raisins
  3. Mix until carrot and apple shreds are evenly coated
  4. Serve cold and enjoy

Enjoy!

Banana Muffins

By | Recipes

Ingredients:

  • 1/2 cup butter (or pureed avocado)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1/2 cup Greek yogurt

Directions:

  1. Line two muffin pans with paper cupcake liners. (Alternatively, spray with cooking spray.)
  2. In a medium sized bowl, sift together the flour, baking soda, and salt.
  3. In another bowl, mash the bananas with a fork. Add the milk and yogurt, and set aside.
  4. Using a stand mixer on medium speed, combine the butter (or pureed avocado) and sugar (for about 2 minutes) until the mixture achieves a light and fluffy consistency. Next, add eggs and vanilla. Stir in the flour mixture and then, add the banana-yogurt blend.
  5. Divide batter into 24 muffins cups.
  6. Bake at 350 degrees for about 25 minutes until the muffin tops are golden brown. Insert a toothpick in the center of a muffin. If it comes out clean, everything’s ready.
  7. Carefully remove the muffins and cool on a wire rack.

Enjoy!