I think you’ll agree these Peppermint bark cookies will literally be the most festive cookies on your Christmas cookie trays. They are sooooooo D’Licious!!

Note:  If you are not a fan of peppermint... I highly suggest making these anyway and substituting any flavor extract and festive topping that floats your boat!

Peppermint Bark Cookies
There are 3 parts to these babies!

1. Super soft chocolate sugar cookies
2. White chocolate flavored with peppermint extract
3. Crushed candy canes

These yummy, soft chocolate cookie is a roll-out cookie flavored with cocoa powder. The chocolate sugar cookie dough is very easy to work with and requires approximately 1 hour of chilling in the refrigerator– 2 hours is even better. And, if you really want to get ahead, you can chill the cookie dough for up to 2 days. You’ll notice in my sugar cookie recipes that I roll the cookie dough out before chilling. Over the past several years, I learned that this method is much easier than chilling the cookie dough in a ball and then trying to roll out a cold chunk of dough. Dividing the dough in half before rolling makes the process easier because smaller sections are more manageable to roll out.

Helpful tip: Flour is helpful when rolling out cookie dough. It helps prevent the dough from sticking to the surface and rolling pin. However, we are making chocolate sugar cookies, use cocoa powder instead of flour for extra chocolate flavor!

CHOCOLATE SUGAR COOKIES
 
Ingredients:

·         3/4 cup (172g) unsalted butter, softened to room temperature
·         1 cup (200g) granulated sugar
·         1 large egg, at room temperature
·         1 teaspoon pure vanilla extract
·         1 and 1/2 cups (188g) all-purpose flour  - (spooned and leveled)
·         3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
·         1 teaspoon baking powder
·         1/8 teaspoon salt
 
Instructions:

1.       In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2.       Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
3.       Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1-2 hours. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4.       Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
5.       Bake for 10 minutes– the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Peppermint White Chocolate

1. Once the chocolate sugar cookies are cool, dunk them in pure white chocolate. Flavor the white chocolate with some peppermint extract and thin it out with a little oil. The thinner the chocolate, the easier coating the cookies will be.
2. Use white chocolate baking bars, such as Bakers or Ghirardelli brands, found in the baking aisle next to the chocolate chips. They’re usually on sale this time of year! Don’t use white chocolate chips. Chocolate chips contain stabilizers and are processed so that they DO NOT melt in the oven. Dunking cookies in melted white chocolate chips is impossible.

 Dip, Dip, Dip Tip:

• Use candy dipping tools to make this job easier…. the 2 or 3 pronged tool are best for dipping cookies. A fork works too, but the inexpensive dipping tools make the white chocolate coating very clean and neat.

ENJOY!
Have a VERY Merry Christmas and a Happy Holiday Season!

Hello friends!  I hope this post finds you at home, staying happy and healthy, the best way you know how!

All good in the "D" house....I'm blessed to be able to work from home, play with my pup...prepare some D'Licious meals and I've been cleaning and organizing like crazy!                   

Now if I'd get my late night snacking under control! Oh boy;)

I felt compelled to write to you because there's so much information being thrown our way on Covid-19.  TV, radio and all platforms of social media, speaking mostly of staying away from crowds, washing hands, drinking hot
liquids, taking showers, washing your clothes and the like, which are all good measures!  However, in order to be "less susceptible" to influenza and many other illnesses - our Immune System needs to be Healthy!

With small changes in your diet and routine, you can ensure that your immune system is strong enough to protect you against the virus infection. From sleeping for 8 hours to walking in the sun to eating a balanced diet, the ways are simple but they can assuredly be helpful if followed. Stick with it.... and witness the change in your body’s strength to fight illness. IT JUST HAPPENS! 

I'm hyper vigilant (or hyper period...lol) on reading and learning about things I CAN DO to stay in control of the things I do to stay healthy.  With the recent Covid-19 outbreak, it's truly time....now more than ever to learn about how to PREVENT illness and Boost your Bod with these all natural, AMAZING HERBS!

I wanted to share my "favorite few" with this little Herbal Glossary for your reading pleasure.  Please use my Contact Form and tell me what you're doing to stay healthy! 

                             MY  "FAVORITE FEW" HERBAL GLOSSARY

• Ashwaganda - Yes, you heard it correctly!  This herb (usually in vitamin form or tincture) has had proven effects to return the body's stress response to baseline! Especially helps those suffering with anxiety or stressful jobs/home situations. 
• Rhodiola - Supports memory and mental focus
• Flax Seed - Very high in Omega 3, an antioxidant that supports heart health!
• Turmeric - Too many benefits to list...but here's a few;      We can personally attest to this as my husband's diabetes is totally under control after 3 consistent years of ingesting turmeric in our morning smoothie's - also - High Cholesterol - GONE!!!            

                                 >Natural Anti-inflammatory
                                 >Diabetes/sugar control
                                 >Lowers cholesterol
                                 >Prevents and can be used in treating certain cancers
                                 >Used as an Alzheimer's onset preventative  
                                 >Skin Condition treatment 
                                 >Can benefit people with depression
                                 >Gastrointestinal benefits
                                 >Aids in relieving arthritis
                                 >PROMOTES FAT LOSS! :)

• Ginger - Commonly used to treat stomach problems, aids in digestion, lowers blood pressure, improves circulation....and so much more!
• Spearmint - Boosts Immune System, reportedly helps with nausea, indigestion, gas, sore throat and headache.
• Dandelion - This SUPER WEED acts a lot like turmeric.  It boosts your immune system by providing anti-oxidants AND has many other benefits such as lowering cancer risks, cholesterol, high blood pressure and much more!
  

​
Other "Additives" to improve your Mood, Mind, Metabolism & Immune System:

• WALKING (if you're able) reduces stress, improves health
  
• Good Old Sunshine - Vitamin D
  
• Eat more Fruit & Veggies
• Get your Omega's wherever you can!

                       Google it - you'll see...DO IT...and you'll see RESULTS!

                               Stay well friends and Please pass this on!

XOXO,
Michelle
Live D'Liciously!

CAN YOU BELIEVE...it's 2020?! Well Happy New Year to you and yours!

Today seems fitting to share one of my Favorite "go-to" recipes when coming off the MANY Holiday Meals I've been so fortunate to partake in. My belly thanks me!

I know, many of us try to start off the New Year with resolutions, promises, resolves, diets and exercise programs that we seldom stick to.....So I thought I'd share how good it feels to just have made SIMPLE,  daily changes and better choices in 2019 that have made a world of difference in the way I FEEL! 

It's not about BIG results anymore...or how I LOOK in the eyes of other people (THANK GOD), it's definitely, all about how I FEEL at the end of the day! 

In a Nutshell, here's what I do that works for me:

• Start every day rattling off my gratitude list - it puts a smile on my face, reduces the hurried stress in the mornings and puts everything in perspective! Did I mention people like my attitude more when I've done this? Lololol ;)

• Chug a full 12oz bottle of water - it wakes up the insides.

​

• Healthy Breakfast... consisting of fruits, veggies & protein in the form of a "Healthy & D'Licious Smoothie.

RECIPES FOUND HERE:  http://www.eatdlicious.com/blog/must-not-miss-smoothies-info

• Walk as much as possible or lite exercise, yoga/etc... JUST KEEP MOVING... and today, I know when to rest.

 

• Cut my carb intake (Watch what happens when you do!)

 ​Don't get me wrong... I still LOVE a good dish of pasta :)....but when I started to FEEL Better, I just wanted MORE of that!

• Limited sweets to 1 "Bite Size" candy bar per night (if I'm craving chocolate) or a skinny fudgesicle and maybe even a good old fashioned bowl of ice cream once in awhile.  Everything's an option...I DO NOT deprive myself when I crave something, but as I cut out the carbs I noticed many of my usual cravings left me. 

 
I'm a BIG fan of butter...oh and bread...did I mention I LOVE BREAD?  Well I do - and I have not totally given it up....but I don't eat a whole loaf!

​Here's the recipe... I know, finally right? - NO BREAD INVOLVED that I think You'll like!

Ingredients:

 •1 head fresh Iceberg or Bibb lettuce 
•3 cloves garlic, minced
•1 thumb-size piece ginger, grated
•1 red chili, minced, OR 1/4 to 1/3 tsp. chili flakes
•2 shallots or onions, sliced finely
•1/2 cup firm tofu, (optional) cut into "matchsticks"; OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp - or a combination thereof.
•1 carrot, grated or cut into thin strips
•5-6 mushrooms, thinly sliced
•1 egg (optional)
•1/2 cup shredded cabbage (any type will work)
•3 spring onions, sliced
•approx. 2 cups bean sprouts
•2 Tbsp. lime juice
•2 Tbsp. soy sauce
•1+1/2 Tbsp. fish sauce OR 2 Tbsp. soy sauce
•1 Tbsp. oyster sauce; Vegetarians: use vegetarian oyster sauce OR  vegetarian stir-fry sauce
•1/4 tsp. sugar

Toppings:

•1/3 cup fresh basil OR mint, chopped if leaves are large
•1/3 cup fresh dry roasted peanuts, roughly chopped
•fresh bean sprouts
•OTHER: 2 Tbsp. oil for stir-frying
 
 
Preparation
1. Drizzle oil into a wok or large frying pan over medium-high heat. Add garlic,  ginger, chili, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a little water or white wine if the wok/pan gets too dry instead of more oil.

2. Add tofu (OR shrimp/chicken/pork), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, oyster sauce (or vegetarian substitutes) and sprinkle over the sugar. Stir-fry about 1 minute.
 
3. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry quickly to break the yolk. Mix in with the other ingredients.

4. Add the bean sprouts and stir-fry briefly to mix (avoid over-cooking or it will go limp). Remove from heat and do a taste test for salt, adding more fish sauce if not salty enough.

5. Cut off the stem part of the iceberg lettuce so it's easier to separate the leaves. Now place the lettuce, stir-fried filling, and the toppings on your table in separate bowls/plates, allowing family or guests to make their own wraps.

6. To assemble, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts plus fresh bean sprouts if desired. Then wrap up and eat! (For those who like it extra spicy, fresh-cut chili can be added as another topping.) 

ENJOY Folks....and most Importantly, HAVE FUN in the kitchen and EAT D'LICIOUSLY!

​XOXO, Michelle

Double this recipe - because it's way too good to keep to yourself...and If you love Fall as much as I do.....you'll love the D'Licious aroma of cinnamon and spices in your kitchen!

Ok....getting really nostalgic here....I used to bake cakes in my easy-bake-oven for my mom as a little girl.  This recipe brings back those memories every time I make it!
(Tears of joy.....LOL).



Let's get to it! Have fun.....and if you have children or grandchildren....YES, These cute little ovens are still available!

Makes one 9-by-5-inch loaf
Ingredients
Streusel

• 6 tablespoons unsalted butter, room temperature, plus more for pan
• 3/4 cup unbleached all-purpose flour
• 1/3 cup packed light-brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon kosher salt
• 1/2 cup chopped pecans (optional)

Cake

• 1 1/2 cups unbleached all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 stick unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup buttermilk
• 3 very ripe bananas, mashed until smooth (1 cup)

Directions

Streusel
​

1. Preheat oven to 350 degrees with a rack in lower third.
2. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides.
3. In a bowl, combine flour, brown sugar, cinnamon, nutmeg, cloves and salt.
4. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)

Cake
1. In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas.

2. Make a well in flour mixture and pour banana mixture in.

3. Stir together until just combined (do not overmix).

4. Spoon half of batter into prepared pan.

5. Sprinkle half of streusel evenly over batter.

6. Add remaining batter, then sprinkle remaining streusel evenly over top.

7. Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.)

8. Let cool in pan 20 minutes, then transfer using parchment to a wire. Let cool completely before serving.