I am looking forward to January. Why? Since Halloween, I feel like sugar and processed foods just keep hanging around at the Bowman house! I have yet to figure out how to do the holidays in a balanced way. It is important to me that my kids experience candy treats and seasonal goodies, some of our best memories and traditions are made from these goodies, but it is starting to drive me nuts seeing all the junk hanging around here!
Before this quadruple- whammy sugar season (Halloween, Thanksgiving and Christmas and New Years) I was able to keep our home pretty much sugar free with very little processed foods, so when we would go to a party or a family function, I was at peace letting my girls eat whatever their little hearts desired, because I knew they were getting what their bodies needed at home. But then, boatloads of Halloween candy came into our home, Thanksgiving and all its pies and yummy leftovers were in our home, and now and all our yearly, traditional Christmas recipes are merrily making their way into our home! Agghhh!
For now, I am going to just embrace the season, try to remember that we have come a long way in our eating habits, and know that January is coming!
I would like to be more purposeful about creating a recipe box full healthy treat ideas for the years to come, so I am excited to be participating in a “Healthy Holiday Eats And Sweets” blog carnival coming up on December 8th. I think I will get some great recipes that still make the holidays special and yummy, but do it using whole foods that are real and nourishing.
Until then, here is one that is not!:) This cookie recipe is one that I make every year at Christmastime. It is so easy, and has 2 of my favorite holiday flavors, chocolate and mint! They are simple, pretty and oh so yum. I double the batch, make a bunch of balls and freeze them until needed.
Andes Chocolate Mint Cookies
1 box Devils Food Cake Mix
1/2 cup oil
Andes mints, unwrapped and cut in half
~Dump all but Andes mints into a large bowl, beat until combined.
~Roll into one inch balls. (I just use a pampered chef small scoop and skip the rolling)
~Bake @ 350 for 6-7 minutes. (Don’t over bake, you want them soft.)
~Immediately, push an andes mint gently down in the center of each cookie.
~Wait a minute or so, then take a toothpick or tip of a knife and swirl the melted mint into a circle, creating swirly beauty. (my girls love doing this part)
~Let cool so the chocolate will set before putting on a platter.