I’ve got to say, this year I have been killing it in the Christmas cookie baking game. Making so many cookies that I really don’t know who’s gonna eat them all. If you’re reading this then plz come over and have some cookies. Just give me a heads up before you get here so that I can get Roxy dressed up before you arrive.
My goal this year was to have everything ready for Christmas by the 13th and I did have everything bought so yay! I just have a few crafty gifts that I still need to finish up (aka start) which is cool because I do my best work under pressure. I used to stress out about procrastinating but then I figured why not spend the time procrastinating doing things that I actually enjoy. That way I don’t waste the procrastinated time worrying about the thing I’m not doing and actually accept what I’m doing in that moment. Then when it’s time for me to get things done asap, I’m ready to do it and do it well.
I do have to say that I’m excited for the holidays to be over so that I can eat more greens and less sugar again. I mean, I could do that now but it’s all about the experience. I’ve spent too many holiday seasons restricting myself from having all of the sugary foods that I wanted and that’s not happening anymore. Nope! So after Christmas I’ll get back to that and back to feeling real good (physically). But until then I’ll be over here snacking on these reindeer and all of the other cookies that I’ve been making lately. Living my best life over here and I hope you are, too.
CHOCOLATE PEANUT BUTTER REINDEER
1 cup creamy peanut butter
1/2 cup shredded coconut
1/2 cup almond butter
2 tablespoons coconut sugar
2 tablespoons brown rice syrup
1 cup chocolate chips
Red candies or icing
Blend together peanut butter, coconut, almond butter, coconut sugar, and brown rice syrup in your food processor until smooth. Scoop out tablespoon sized balls on a parchment paper lined baking sheet. Place in freezer for 1 hour. Before removing from freezer, melt chocolate chips. Remove peanut butter balls from freezer and dip in chocolate. Place back in freezer for 10 minutes while you prepare the pretzels and icing. Break the pretzels in half. I used some icing that I had on hand but you can use just a basic icing recipe of your choice. Dip bottom of pretzels in chocolate and place on peanut butter balls to create the antlers. Dip your red candies in chocolate to attach as noses or place a ball of red icing for noses. Do the same for the eyes. Serve, enjoy!
Best served immediately due to the freshness of the pretzels but can be stored for up to 7 days in the refrigerator or a few weeks in the freezer!