Every year since as far back as I can remember, my family’s had the tradition of making at least twelve—and usually more—different types of holiday cookies as soon as December comes around. We enjoy the cookies all month long, then bake even more on Christmas Eve to take to the annual neighborhood holiday party.
If your kitchen transforms into a cookie factory for the holidays like mine does, or if you’re simply looking for a good excuse to turn on your oven and stay out of the cold, here are 15 of my most popular cookie recipes that would be perfect for any Christmas or holiday cookie tray.
Healthy Cookies Recipes (50 Recipes, including these Emoji Sugar Cookies)
The most popular cookie recipe on my blog is technically not even a cookie recipe at all! But it’s so wildly good that you might want to just skip the cookie tray altogether and make one of these epic cookie pies instead 😉
I made the recipe with oats bran instead of flour, I used the same amount 1 1/3 cup and put pieces of organic dark chocolate in the middle also at the top. It took 50 min to cook. the texture is just incredible. I will try the gluten free version next time.
Classic scalloped potatoes get a healthy make-over! These Vegan Scalloped Potatoes are completely dairy-free and made with whole-food plant-based ingredients… but still have all the richness and creaminess of the original! (Vegan, gluten-free, oil-free)
Ever since I can remember I’ve been a huge fan of all things potato. But especially mashed (with gravy of course!) and scalloped.
Here’s everything to know…
Ever since Theresa May stepped into the role of Prime Minister following the divisive 2016 Brexit vote, it has been a turbulent ride.
Two years later and there are accusations of little progress made, with this Brexit appearing to be softer and slower than anyone could have predicted.
But today, after more than 48 letters of complaint sent to Graham Brady, it was announced that Theresa’s days at No.10 could be numbered as Tory MPs requested a vote of confidence in their leader, with a potential no confidence vote triggering a new leadership competition.
But the results are officially in, and May has survived the confidence vote.
The Prime Minister needed 159 votes to remain leader, something she succeeded, getting 200 votes, with 117 MPs voting against her.
‘Sir Graham Brady has confirmed that he has received 48 letters from Conservative MPs so there will now be a vote of confidence in my leadership of the Conservative party,’ Theresa May announced this morning. ‘I will contest that vote with everything I’ve got.’
‘Delivering the Brexit people voted for. Building a country that works for everyone. I have devoted myself unsparingly to these tasks ever since I became prime minister,’ May concluded. ‘And I stand ready to finish the job.’
The vote took place tonight between 6pm and 8pm, seeing Tory MPs reveal their trust in their leader.
Before the vote, Theresa reportedly told MPs that she would not fight the next election, and would step down before it.
The Prime Minister is now immune from leadership challenges for the next year.
We will continue to update this story.
The post Theresa May survived the confidence vote and will continue as Prime Minister appeared first on Marie Claire.
I cannot tell you how good it feels to have my bedroom all unpacked and set up! In fact it may have just become my favourite room in the house. It’s certainly my favourite place to have my first cuppa of the day. Even if we have switched to decaf Earl Grey for the past […]
Have you ever toasted your grains before you prepare them? I tried it out here with farro, and it created an amazing texture. Paired with toasted pine nuts, this dish is super hearty, super healthy and super filling.
It works as a breakfast, lunch or dinner. I used shiitakes here, but add whatever vegan protein you want: Field Roast sausages, tempeh, lentils or chickpeas, cubed tofu any mushroom.
And a little dirt won’t hurt on your shrooms—just wipe anything away with a damp towel and you’re good to go. Those gills soak up liquid, so submerging to clean them isn’t a great idea if you want good texture.
To reheat, just toss leftovers into a preheated cast iron pan. Easy peasy.
Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts
Prep 10 mins
Cook 30 mins
Total 40 mins
Yield 2 servings
for the farro
for the mushrooms and shallots
- 1 lb. shiitake, stems removed
- 1 cup mandolined shallots
- a few pinches of salt
- olive oil
to prepare the farro
- In a medium-sized heavy pot, melt the vegan butter over medium heat. Once slightly bubbling, add in the farro and thyme sprigs and stir to coat. Allow to toast for a few minutes, stirring occasionally.
- Add in the broth and allow to come to a boil, then reduce to a simmer. Add in the soy sauce. Cover, but tilt the lid to allow steam to escape. Simmer for about 30 minutes. Remove from heat.
to prepare the mushrooms and shallots
- Preheat oven to 450.
- On a baking sheet, add the shiitake in a single layer and drizzle with a little olive oil and season with a few pinches of salt.
- In a medium, sized cast iron pan, add the mandolined shallots. Drizzle with a little olive oil and season with salt.
- Place both into the oven and allow to roast for 10-15 minutes. Flip the mushrooms and stir the shallots halfway through the cooking time. Allow to roast for 10-15 minutes more, keeping an eye on both, removing once golden.
- Warm the olive oil in a small cast iron pan over medium heat. Add the garlic and saute until golden. Add to the cooked farro.
- Scrape out any garlic bits and add the pine nuts to the cast iron pan. Allow to slightly toast for a few minutes, stirring occasionally. Add to the cooked farro.
- Add the mustard to the cooked farro and give it a good stir. Add in the roasted shiitake, shallots and fresh parsley to the farro.
- Transfer to serving bowls, adding in the desired amount of vegan parm. Serve immediately.