Tone It Up Gingerbread Cookies


1/4 cup butter (Try Earth Balance butter spread. It has no trans fats!)

3/4 cup Organic Brown Sugar

1/2 cup Unsweetened Applesauce

2 Egg Whites

1/3 cup Dark Molasses

3 cups All Purpose Whole Wheat Flour

1 tsp Baking Soda

3 tsp Ginger

1 tsp Ground Cinnamon

1/2 tsp All Spice

1/4 tsp Cloves


Combine ingredients in a large bowl. Chill dough in fridge for 2 hours. Preheat over 350 degrees. Roll out dough and cut into shapes with a cookie cutter. Place on non-stick baking sheet. Bake for 10-12 minutes.

*Recipe and image courtesy of*

Prancer’s Pretzels


Whole Wheat Organic Mini Pretzels

Dark Cooking Chocolate

Holiday Sprinkles


On med/low heat, slowly melt the dark chocolate until creamy. Lay pretzels out over foil. Using a spoon, drizzle the chocolate over the pretzels. Sprinkle with festive Holiday sprinkles.

*Recipe and image courtesy of*

Dark Chocolate Peppermint Bark


Organic Dark Cooking Chocolate

Organic Coconut (No Sugar Added)

Candy Canes


On low heat, slowly melt dark chocolate until shiny. Careful, chocolate burns easy! Keep heat on low and stir continuously. Place wax paper or foil over a cookie sheet. Pour in melted chocolate. Sprinkle with coconut then crush the candy cane into small pieces and sprinkle over still-warm chocolate. You may press lightly with finger tips to make sure all toppings are in the chocolate. Place in fridge until it hardens, then break into small pieces.

*Recipe and image courtesy of*

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