Miss Allie's Kitchen

Whole & Healthy Home Cooking

Venison Everyday Cookbook

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Caprese Salad Wreath

Caprese salad can be an easy and festive appetizer if you make it into a wreath! Just decorate with plenty of fresh herbs and cherry tomatoes for holly berries!

Caprese salad made into a wreath shape on a white plate

When it comes to festive holiday food, I tend to lean heavily on Italian cuisine because of the red tomatoes and green basil and herbs. A caprese salad is perfect because it can be made into a wreath shape and decorated however you like with fresh herbs and cherry tomatoes as holly berries!

I love Italian food so much, and I’m not even Italian. My dad and I always joke that we MUST have some Italian relative out there (spoiler alert, I really think we don’t). It’s always been one of our dreams to make the feast of the seven fishes for Christmas, as well.

For this year, I’ll make this caprese salad and call it one step closer to our totally authentic Italian Christmas experience. I’m all about shortcuts this year, and this is one I’m willing to take! Why not make things easy on yourself?!

How do you make a caprese salad into a wreath?

tomatoes and cheese on a white cutting board

This is so easy, you can even have your kids do it if you’re running short on time.

Take slices of tomato and mozzarella and arrange them in a circle on a large plate or platter. To make things easy, get a big log of pre-sliced mozzarella cheese.

tomatoes and cheese arranged in a circle on a white plate

Once you have your circle of tomatoes and cheese, drizzle on some balsamic reduction and salt. Then, go crazy with decorating it however you’d like. I like to halve cherry tomatoes because I think they look like little holly berries. Isn’t that cute and festive?

I do reccomend making this fresh shortly before you’d like to serve it. That way, the balsamic and tomato juices to run and make the herbs soggy. But really, it takes less than 10 minutes to do, so it’s the best last-minute thing to make before you serve your appetizers!

Caprese salad made into a wreath shape on a white plate

Want another easy and festive appetizer? Check out my roasted tomato bruschetta!

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Caprese salad made into a wreath shape on a white plate

Caprese Salad Wreath

Caprese salad can be an easy and festive appetizer if you make it into a wreath! Just decorate with plenty of fresh herbs and cherry tomatoes!

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer/Small Plate
  • Method: No bake
  • Cuisine: American Italian
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Ingredients

  • 2 large beefsteak tomatoes or 3 Roma tomatoes, sliced into about 1/4 inch pieces
  • 24 oz. mozzarella, sliced into about 1/4 inch pieces (buy a big pre-sliced log if you can!)
  • 1–2 pinches sea salt
  • 2–3 Tbsp. balsamic glaze (right next to the balsamic vinegar in most grocery stores)
  • about 10 fresh basil leaves
  • about 3 rosemary sprigs
  • 1/2 cup cherry tomatoes

Instructions

  1. Lay the tomatoes and mozzarella in a circle on a large plate alternating between tomato and cheese. 
  2. Next, sprinkle salt all over the tomatoes. Then, drizzle on some basamic glaze. 
  3. Finally, decorate the “wreath” with basil, rosemary and cherry tomatoes!

Nutrition

  • Calories: 277
  • Sugar: 2 g
  • Sodium: 294 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 15 g
  • Cholesterol: 60 mg

Roasted Bison Tenderloin

Learn how to cook bison tenderloin by easily roasting it in the oven to perfection. It’s a festive main with plenty of fresh herbs.

sliced bison tenderloin on a black plate with oranges and pomegranates on a wood table

This beautiful bison tenderloin post has been sponsored by The Honest Bison. All opinions remain my own and I am proud to partner with brands I love. Thank you for supporting the growth of Miss Allie’s Kitchen.

The holidays ALWAYS seem to creep up on me. It’s like I’m looking forward to putting up the tree for so long, that when the time finally comes around, I haven’t actually made the time to do it. Does that make sense?

I think the calendar gets so full this time of year, I often feel like I have to stay up late, like one of Santa’s little elves to get “everything done”.

This year has been a bit amplified, most of my efforts and free time have been spent writing my first cookbook. Can you believe it? This time next year you’ll all be able to have a cookbook, written by me, in your hands!

But, I have to admit, writing and photographing a cookbook during the holidays…it hasn’t really been the easiest thing I’ve done. Alas, I’m very grateful and I’m looking for some easy hacks to still make me feel like I’m in the Christmas spirit, without painstaking effort.

That brings me to our dish for the day…whole roasted bison tenderloin.

sliced bison tenderloin on a black plate with oranges and pomegranates on a wood table

Why is it so perfect for a holiday meal?

When I set out to work with this gorgeous cut of meat, I had no idea how easy it would be. And as you can see, the final product is absolutely stunning. I mean, how would you like to set a plate of that down for a holiday dinner and have your guests look at you like you are Bobby Flay?

I don’t have a bunch of bison roaming my back yard (unfortunately!!) in Pennsylvania, so I snagged this bad boy from The Honest Bison. Even though my husband, Jared, is a hunter, I supplement our wild and exotic meat supply from them several times a year because they have a beautiful selection of humanely sourced venison, bison and elk.

If you have a more adventerious crowd, this would be the perfect dish to serve, trust me, you get some “ohhs” and “ahhs”.

  • bison rubbed with butter and herbs on a cutting board
  • raw bison in a roasting pan
  • roasted bison tenderloin in a roasting pan

Bison tenderloin is so easy to roast

This brings me to my second point about this dish – it’s so easy anyone can do it. All you’re going to do is slather the tenderloin in a delicious herb-butter mixture before roasting it.

Then, you roast at 450F to get a nice crust and bump the heat down to 350F until it’s nice and medium-rare. Resting the meat before slicing it is important, but all in all, it takes less than 40 minutes and there are only about 10 minutes of active time. Take that, turkey!

This recipe would also be awesome on a Traeger Grill or wood pellet grill! Just follow the instructions exactly, just on your grill!

Love elevated exotic and wild game recipes. Try my most popular recipe on the blog – smoked venison tenderloin!

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sliced bison meat on a black plate with oranges and pomegranates on a wood table

Roasted Bison Tenderloin

Learn how to cook bison tenderloin by easily roasting it in the oven to perfection. It’s a festive main dish with plenty of fresh herbs.

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
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Ingredients

  • 1 3-4 lb. Honest Bison Whole Bison Tenderloin

  • 3 Tbsp. softened butter

  • 4 garlic cloves, minced

  • 1 tsp. lemon zest

  • 1 and 1/2 tsp. salt

  • 1 tsp. black pepper

  • 1 tsp. fresh, chopped thyme 

  • 1 tsp. fresh, chopped rosemary

Instructions

 

  1. Preheat the oven to 450F.

  2. Lay the defrosted meat out on a cutting board and pat dry with a paper down. 

  3. Rub the butter all over the tenderloin and then sprinkle on all of the remaining ingredients, pressing them into the meat. 

  4. Lay the tenderloin in a roasting pan. If it’s too long, fold the thinnest side a bit so it fits. This will help with even cooking, too. 

  5. Cook the tenderloin for 20 minutes at 450F and check the internal temperature. It should be about 125-135F (or medium-rare). If it’s not done yet (and it might not be) drop the oven temperature to 350F and check the internal temperature every 5-10 minutes. The time will vary depending on the thickness of your meat.

  6. Once you reach medium-rare, remove the tenderloin, cover the pan with foil and allow the meat to rest for 10-15 minutes before slicing and serving. 

  7. Slice about 1-2 inch thick pieces and serve!

Nutrition

  • Serving Size: about 2 slices
  • Calories: 421
  • Sugar: 0 g
  • Sodium: 412 mg
  • Fat: 26 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 46 g
  • Cholesterol: 111 mg

Best Pecan Pie ( no corn syrup)

This is the best Pecan Pie recipe. It tastes like toasted nuts in caramel, but it doesn’t have any corn syrup and uses natural ingredients!

pecan pie in a white pie dish on a wood slab

I’ll never forget the story about my mom tasting pecan pie for the first time. It’s one of my favorites. And now, she totally a pecan pie lover.

She had nearly managed to avoid the stuff for her entire life, “who would want to eat a bunch of brown, clumpy nuts?”, she thought. She has a point, it isn’t always the most attractive looking pie.

A few years after she married my dad, they went up to visit his dad (my grandfather) and his wife. There, on the dessert table sat the DREADED pecan pie. How could she decline!?

She reluctantly put a small bite in her mouth and it was filled with flavors of toasted nuts, caramel, sea salt…amazingness. “How had she missed out on this her whole life“, she thought?

I, for one, am glad she’s on board because I always have someone to request this pecan pie and give me an excuse to bake it!

For years, I made pecan pie with corn syrup, and it would sit in my pantry until the holidays would roll around again each year. I don’t like using artificial ingredients in my recipes, so for years I hemmed and hawed.

  • syrup and egg mixture in a white bowl
  • pecan pie filling in a white bowl

What can you use instead of corn syrup?

Maple syrup! I was skeptical, at first, because maple syrup isn’t as thick. To my surprise, it works perfectly for me every time. The texture is almost identical, and I prefer the very subtle hint of maple flavor.

  • unbaked pecan pie on a cream counter
  • unbaked pecan pie on a cream counter

How do you make a pecan pie?

This is one of the simpler pies to make, in my opinion, and it’s a good one to make a day or two ahead of time.

All you have to do is combine eggs, maple syrup, brown or coconut sugar, butter, a bit of flour, vanilla, and salt with some toasted pecans. It all gets baked in a delicious buttery pie crust, here’s my recipe!

Love pie? Check out my homemade pumpkin pie made without evaporated milk!

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white pie dish filled with pie and pecans with a blue and white striped linen

Best Pecan Pie ( no corn syrup)

This is the best Pecan Pie recipe. It tastes like toasted nuts in caramel, but it doesn’t have any corn syrup and uses natural ingredients!

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8–12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Ingredients

  • 1 unbaked pie crust, here’s my recipe
  • 1 + 1/3 cups of toasted pecans
  • 3 eggs
  • 3/4 cup maple syrup
  • 2/3 cup brown or coconut sugar
  • 2 tbsp. melted butter
  • 1 tbsp. flour
  • 1 tsp. vanilla
  • 1/8 tsp. salt

Instructions

  1. Preheat your oven to 375 degrees.
  2. When your dough is made and is properly chilled, put a skillet or pan on medium-lo heat.
  3. Add your pecans to the pan and toast for 2-5 minutes, or until they just begin to deepen in color and are fragrant. Be careful, these can burn quickly!
  4. Let the pecans cool while you prepare the filling.
  5. Combine the eggs, melted butter, pecans, 1 tbsp of flour, brown sugar, maple syrup, salt and vanilla in a bowl. Be careful that your butter or pecans aren’t too hot so they don’t cook the eggs. Mix everything together well.
  6. If your pie dough isn’t pressed into your pie dish, do so now. Pour the pecan mixture into the unbaked pie shell.
  7. Slide the pie into the oven and don’t touch! Let it bake for 50-60 minutes and remove it when the filling is set in the middle and puffed up. It should still jiggle just a bit when nudged.
  8. This will take about an hour to cool, but you can make it a day or so ahead of your next event. Serve warm or at room temperature.
 

Nutrition

  • Serving Size: 1 slice
  • Calories: 257
  • Sugar: 31 g
  • Sodium: 187 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 0 g
  • Protein: 4 g
  • Cholesterol: 67 mg

Buttermilk Cheesecake Pie with Sugared Cranberries

Delicious Buttermilk Cheesecake Pie bakes up like a rich cheesecake in pie crust with Sugared Cranberries to top it off with tartness and festivity.

This cheesecake pie post is sponsored by Philadelphia Cream Cheese. As always all thoughts and opinions remain my own. Thank you for supporting Miss AK.

Delicious Buttermilk Cheesecake Pie bakes up like a rich cheesecake in pie crust with Sugared Cranberries to top it off with tartness and festivity.

Oh man oh man, where do I begin with this pie? I mean this beauty was really the product of my Instagram people choosing the pie of the month. There were a bunch of requests for cream pies, things with cranberry…and one golden request for a buttermilk pie. So folks, here we have it! Buttermilk Cheesecake Pie with Sugared Cranberries. I think we hit every request…and even added a cheesecake spin in there.

Delicious Buttermilk Cheesecake Pie bakes up like a rich cheesecake in pie crust with Sugared Cranberries to top it off with tartness and festivity.

This pie is really similar to a cheesecake, but there’s just some crust in there, too! I think it’s easier than using a springform pan to bake a full-fledged cheesecake. To create a water bath, I just put a casserole dish full of hot water in my oven when I bake it to make sure the top doesn’t crack. I used  Philadelphia Cream Cheese in here because the quality is top notch and I love how rich the cream cheese makes the pie feel, this is totally the decadent dessert you need to include with your Holiday spread.

see the casserole dish with water down in there?

You’re going to want to par bake your crust, here’s my pie crust recipe (you only need 1/2 of it because it makes enough for 2 crusts) and I’ll tell you how to do it below. It’s just because the cheesecake doesn’t take that long to bake and you want to make sure the crust is fully done.

make sure to weigh your pie down with weights!

As the pie cools, you’ll want to make the sugared cranberries, and then when the pie is set and the cranberries are dry, top the pie and serve! Just a note, the cranberries only stay set for about 4-5 hours, so you’ll want to serve this to a large crowd so it’s eaten right away, or pick them off and make more later.

pie slice with cranberries on a white plate

Want more pie recipes? I made you a huge post with all of my favorite pie recipes on Miss AK!

pie slice with a bite out of it on a white plate
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Buttermilk Cheesecake Pie with Sugared Cranberries

Delicious Buttermilk Cheesecake Pie bakes up like a rich cheesecake in pie crust with Sugared Cranberries to top it off with tartness and festivity.

  • Author: Miss AK
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour and 20 minutes + 4 hour cool time
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Ingredients

For the pie:

  • 1 par-baked pie crust – here’s my recipe. You’ll only need 1/2 of my crust recipe for this. (directions on par-baking below)*
  • 12 oz. Philadelphia Cream Cheese, softened
  • 1/2 cup buttermilk
  • 3/4 cup sugar
  • 2 Tbsp. arrowroot powder
  • 3 eggs, at room temperature
  • 1 tsp. lemon juice
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1 pinch nutmeg

For the sugared cranberries:

  • about 2 cups sugar
  • 1 cup water
  • 1 + 1/2 cups fresh cranberries 

Instructions

  1. Preheat the oven to 375 degrees F. 
  2. Roll out your pie dough on a floured surface and place into pie plate. Trim and crimp the edges as desired. 
  3. Using a fork, pierce holes in the bottom of the raw crust to let air escape when par-baking pie. Line the inside of the pie crust with pie weights, beans or rice, as pictured in the post. Bake for 15 minutes. 
  4. Remove the weights and bake for 10 additional minutes. 
  5. While the crust bakes, make the filling and boil about 5 cups of water on the stove. We’ll use the water to make the oven a “steam room” so the cheesecake filling bakes evenly, it won’t go into the pie. 
  6. Beat together the cream cheese, buttermilk, sugar, and arrowroot powder well. 
  7. Beat in the eggs, one at a time, beating after each addition. 
  8. Add the lemon juice, vanilla, salt, and nutmeg. Beat well. 
  9. When the crust finishes baking, pour the filling into the pie. 
  10. Place a casserole dish, any size large enough to hold the water works, on the lowest rack of the oven. Pour the water into the dish. 
  11. Place the pie on the middle rack of the oven. Refer to the picture to see. Bake for 25-30 minutes, or until the pie is just set. Don’t over bake!
  12. Allow the pie to cool on the counter for 1 hour and in the fridge for 3 hours before serving. 
  13. About an hour before serving, make the sugared cranberries. 
  14. Add 1/2 cup of the sugar and the water to a large saucepan. 
  15. Dissolve the sugar, remove from the heat, and add the cranberries, tossing them around. Allow them to steep for 10 minutes in the sugar water. 
  16. Place the rest of the sugar in a bowl, and roll each cranberry in the bowl to cover with sugar. 
  17. Let the cranberries sit for about an hour on the counter before topping the pie with them. 
  18. Slice and serve!

Notes

  • it would be a great idea to bake this the night before and let it chill overnight! 
  • if you want to skip the cranberries top with anything from fresh fruit, pie filling, whipped cream or compote!

Nutrition

  • Serving Size: 1 slice
  • Calories: 456
  • Sugar: 40 g
  • Sodium: 489 mg
  • Fat: 23 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 61 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 118 mg

Red Peppery Jelly Ham Sliders with Hatfield Ham

Red Peppery Jelly Ham Sliders are filled with thick slices of ham, spicy pepper jelly, and gooey Havarti cheese. They’re the perfect Holiday lunch and you can use up some leftover ham!

Red Peppery Jelly Ham Sliders are filled with thick slices of ham, spicy pepper jelly, and gooey Havarti cheese. They're the perfect Holiday lunch and you can use up some leftover ham!

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. ##simplyHatfield #CollectiveBias #HolidaysWithHatfield

Christmas lunch. It’s kind of a toughie, you know? I feel like we always end up eating breakfast/brunch around 9 am because everyone has been up since the crack of dawn, and no one can hold out until that proper brunch hour. So, around 1 pm, you start to get a little hungry, and you need something to tide you over until you can have a little somethin’ somethin’ for dinner.

ham slider with golden buns on a white plate

I know a lot of us have ham for Christmas Eve, we always did when I was a little girl. My grandfather lived just down the road from Hatfield Meats, so we always had one of their big spiral sliced hams for dinner. Hatfield hams are really convenient to get just about anywhere, my local Giant has a variety of their products. Mine sells them in the meat isle with the pre-cooked hams.

They make really quality products that are super flavorful and easy to make regardless if you cook a lot or not and they’re and ethically raised and gluten-free, too.

the top of a glazed poppyseed bun on a white plate with a ham

They sell their hams in a variety of sizes so if your group is smaller, you don’t have to buy a huge ham! Now, Hatfield makes it easier to serve up a delicious holiday meal to your family, big or small, with the NEW smaller sized ham products available in ½ Pre-Sliced Pit Ham, ¼ Pre-Sliced Ham (With Natural Juices or With Water Added). I grabbed a 3lb boneless ham for this recipe because it was just Jared and I eating and we didn’t want a lot of leftovers.  So, for a limited time only, receive a $2 rebate upon purchase of any Hatfield® Uncured Ham!

So, whether you’re using leftover ham from the night before, or using a smaller ham for this recipe, I know you’re going to love how delicious these sandwiches are and how fast they come together.

pepper jelly, ham, cheese and rolls on white marble  pepper jelly spread on rolls

You just get some of those tasty little Hawaiian rolls, spread some pepper jelly, lay down thick slices of ham, sprinkle on some cheese and bake it until everything is bubbly and warm.

ham on rolls  ham and cheese on rolls

This recipe feeds 8-10 people, so feel free to cut it in half if you’re feeding a small group, or if you’re feeding even more, just double it!

ham slider with cheese on white plates on a white background

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Red Peppery Jelly Ham Sliders with Hatfield Ham

Red Peppery Jelly Ham Sliders are filled with thick slices of ham, spicy pepper jelly, and gooey Havarti cheese. They’re the perfect Holiday lunch and you can use up some leftover ham!

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 servings 1x
  • Category: Lunch
  • Method: Baking
  • Cuisine: American
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Ingredients

  • 2 packages of Hawaiian rolls
  • 1 – 8 oz. jar of pepper jelly
  • 1 Hatfield® 3lb. Classic Boneless Ham, sliced
  • 8 oz. Havarti cheese, grated
  • 4 Tbsp. melted butter
  • 1 Tbsp. coconut sugar
  • 1 pinch onion powder

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cut the rolls in half, keeping them in one big square, and set the top half aside.
  3. Set the bottom halves of the rolls into 9×13 inch pans.
  4. Spread the pepper jelly onto the rolls in the pans, evenly dividing it.
  5. Cut the ham into slices, about 1/2 inch thick, and lay them over top of each sandwich square.
  6. Sprinkle the cheese on top of the ham, and top the sandwiches with the other half of the rolls.
  7. Mix together the melted butter, coconut sugar, and onion powder. Spread evenly over both dishes.
  8. Cover the dishes with tin foil, and bake for 20-30 minutes. You just want the cheese melted and the ham warmed.
  9. Slice or pull the sliders apart and serve while hot!

Notes

  • you may have a little leftover ham, but that’s ok!

Nutrition

  • Serving Size: 2 sandwiches
  • Calories: 583
  • Sugar: 34 g
  • Sodium: 1561 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Protein: 34 g
  • Cholesterol: 100 mg

Triple Chocolate Peppermint Shortbread Cookies

These Triple Chocolate Peppermint Shortbread Cookies are simple to make, festive and really chocolatey. They’re the perfect Christmas cookie.

These Triple Chocolate Peppermint Shortbread Cookies are simple to make, festive and really chocolatey. They're the perfect Christmas cookie. 

Christmas is right around the corner…and you didn’t think I’d let the season pass without sharing a cookie recipe, did you?

These bad boys are basically Christmas in cookie form. Rich, buttery & chocolatey + peppermint flavored shortbread dipped in thick chocolate & covered in crushed peppermint. And they’re simple to make ahead, the dough is super forgiving for making multiple batches…you may need to just double the recipe becuase these bad boys go fast!

These cookies use traditional butter and flour, but you should check out my free Healthy Holiday Cookie Cookbook!

To make them you just start by creaming the butter, sugar, and melted chocolate. Then go on by sifting in the dry ingredients so they stay nice and delicate. These have melted chocolate and cocoa powder in them. With the chocolate dip, they’re triple chocolate heaven.

creamed butter and chocolatesifted flour and cocoa powder in a metal bowl

Once the dough comes together and rests for a bit, roll it out between some plastic wrap and cut out circles.

rolled out chocolate cookie dough rolled out chocolate cookie dough cut out into circles

Dip, and you’re done!

dipped chocolate cookie

I teamed up with some of my favorite blogger pals to share some cookie + cocktails! We’ve got:

Christmas Sangria from Molly with Spices in My DNA

Cardamom Palmiers from Karlee with Olive and Artisan

smoky spiked coconut chai tea latte from Jess with plays well with butter

Merry Merry!

 

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Triple Chocolate Peppermint Shortbread Cookies

  • Author: Miss AK
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: about 3 dozen 1x
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Ingredients

  • 1 + 1/2 cups softened butter ( 3 sticks)
  • 1 cup granulated sugar
  • 2 + 1/3 cup semisweet chocolate chips, melted and divided
  • 2 tsp. peppermint extract
  • 3  cups all-purpose flour
  • 1/2 cup cocoa powder
  • crushed peppermint candies

Instructions

  1. Cream the butter and sugar together until fluffy.
  2. Melt 1/3 cup of the chocolate chips. Add that melted chocolate and peppermint extract and whip until combined.
  3. Sift in the flour, and cocoa powder. Mix until just combined and the dough pulls into a ball.
  4. Shape the dough into a disc, wrap it in plastic, and let it chill in the fridge for at least 30 minutes. If you’re going to wait more than 2 days before making the cookies, freeze the dough here and defrost when you’re ready to bake.
  5. Preheat the oven to 350 F.
  6. Roll out the dough between 2 pieces of plastic wrap – this allows you to not use flour and discolor the cookies.
  7. Using a round cookie/biscuit cutter or a glass, cut circles out of the dough.
  8. Bake for 10-12 minutes. Cool on a wire rack.
  9. While the cookies bake, melt the remaining chocolate.
  10. Dip the cooled cookies in the chocolate and immediately top with crushed peppermint.
  11. Allow them to set for about 10 minutes in the fridge before serving!

The Gift Guide for the Outdoorsy Guy

The ultimate gift guide for the outdoorsy guy who would rather spend all of his time outside or in the gym. These things are all built to last.

The ultimate gift guide for the outdoorsy guy who would rather spend all of his time outside or in the gym. These things are all built to last. 

You asked for it, I delivered! Here are picks by J, my dad, and my brother! They all have one or multiple of these items so you know they’re durable + great for those who love to spend time outside. My brother and J are both over 6’2″, so all of the clothing items work great for longer dudes. Happy shopping!

This leather/money clip (it’s actually real leather!) is awesome – $29.99 – a great price, J, my dad, and brother all have it.

J practically lives in these Under Armour Joggers – $59.99

J’s watch by Citizen – $562.50.

We both love Darn Tough socks – $21 -, my brother introduced us to them for our long hikes! No blisters. Here’s another great, basic pair. 

All my guys (J, my broski, Matt & my dad) have this Carhartt Sweatshirt – $99.99 . It’s nicer than your standard, it’s weatherproof and crazy warm. (J & Matt have a large tall, my dad has a medium – he’s 5’11”)

We LOVE this Garmin GPS – $349.99. J uses it for hunting and we use it all the time for hiking when we don’t have service. It could literally save your booty!

The Banana Republic slim fit shirts work great for J – on sale for $36. He sizes up and goes for a long length – he’s 6’4″, broad build.

Zeiss Binoculars for the win – $449.99!

This oNX Public/Private Land Topo Map app displays land ownership for the hunter – $119.99. Make sure you get the appropriate one for your state.

Okay, it’s spendy, but dudes go crazy for Traeger grills. That’s a fact. This is the one we have – $999.95.

and if you’re going for it, we love Adler wood pellets – $18.95.

*post contains affiliate links. if you choose to purchase through one of these, I make a small commission, but your price remains the same.

Cranberry Orange Roja Red Sangria

Did you really expect anything less of me this season? This Cranberry Orange Roja Red Sangria is the must-have cocktail of the season.  

Cranberry Orange Roja Red Sangria

Cranberry Orange Roja Red Sangria

THIS POST HAS BEEN SPONSORED BY GT’S LIVING FOODS. I’M SO PROUD TO BE PARTNERING WITH A BRAND I HAVE ADORED FOR QUITE SOME TIME, AND ALL OPINIONS REMAIN MY OWN, AS ALWAYS. THANKS FOR SUPPORTING THE GROWTH OF MISS AK!

 

Let’s be clear – I HAD to post a killer red sangria for you this December. I’ve been in this place where I’ve been playing with sangria all year, and I’ve been tempted to post something sooner, but no. I had to wait. Until peak, prime and optimal sangria time to gift this creation to all of you.

Cranberry Orange Roja Red Sangria

I’m quite obsessed with the robust flavor of this sangria variety. We’ll make a quick, coconut sugar and cranberry syrup, instead of adding juice, and let this meld & marry with a robust Roja wine (a rich and spicy Spanish wine – you could also use a Cabernet or Malbec) & fresh muddled oranges. I. MEAN. COME. ON. PEOPLE.

This sangria is rich, so what perfects the package is the addition of GT’s Cosmic Cranberry Kombucha riiiight before you’re serving this up at your celebration. Side note – your celebration can be just making it through Monday. No judgment here (and I may be writing this on a Monday, WHILE sipping this sangria…so.)

Cranberry Orange Roja Red Sangria

Back to the sangria – the ingredients are so simple, I bet you have most of them right now. If you’re not using coconut sugar, you can certainly use light brown sugar as a swap. This baby gets better as it sits over time; don’t be afraid to make it 2-3 days before a party and let it sit in the fridge until you’re ready to serve. I recommend letting it sit for at least 8 hours to get maximum flavor capacity.

Cranberry Orange Roja Red Sangria

Oh yeah, did I mention that the addition of GT’s Cosmic Cranberry Kombucha makes the sangria just a bit bubbly? I know. Totally amazing. Merry merry, Y’all!

LET’S GET TO IT!

Cranberry Orange Roja Red Sangria

WHAT YOU’LL NEED (increments below in the printout):

Roja wine – a rich and spicy Spanish wine – you could also use a Cabernet or Malbec

Water

Fresh cranberries

Coconut sugar, or light brown sugar

Oranges

Brandy

GT’s Cosmic Cranberry Kombucha

  • if you can’t find this flavor, add 1/4 c. of cranberry juice to a bottle of plain or original flavored kombucha

Rosemary, fresh cranberries & orange slices to garnish

Cranberry Orange Roja Red Sangria

WHAT YOU’LL DO:

To make the cranberry syrup, add the water, coconut sugar, and fresh cranberries in a medium saucepan over medium heat. Bring the mixture to a boil, and then reduce to low and let it boil for about 7 minutes, or until the cranberries are softened and the mixture is a rich color. Allow this to cool for a few minutes before assembling the sangria.

Cranberry Orange Roja Red Sangria

When you’re ready to assemble the sangria, muddle the oranges with the brandy at the bottom of a pitcher. Pour the cranberry syrup over the oranges and brandy and muddle some more. Add the wine and mix well. Cover the pitcher and place it in the fridge for at least 8 hours or up to 2-3 days.

When you’re ready to serve, pour about 8 oz. of sangria into a glass. Top with 2 – 4 oz. of GT’s Cosmic Cranberry Kombucha, depending on how strong you want your sangria to be. Garnish with rosemary, an orange slice, and fresh cranberries & prepare for maximum merriment.

xoxx,

Miss AK

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Cranberry Orange Roja Red Sangria

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Cranberry Orange Roja Red Sangria

  • Yield: 8 1x
Print Recipe

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Ingredients

  • 1 (750 ml) bottle of Roja wine – a rich and spicy Spanish wine – you could also use a Cabernet or Malbec
  • 1 c. water
  • 1 c. fresh cranberries
  • 2/3 c. coconut sugar, or light brown sugar
  • 2 oranges, sliced with skin on
  • 1/3 – 1/2 c. brandy – I like the flavor of brandy, so I add 1/2 c. If you’re not a whiskey/brandy fan, start with 1/3 c.
  • 1 bottle of GT’s Cosmic Cranberry Kombucha
  • if you can’t find this flavor, add 1/4 c. of cranberry juice to a bottle of plain or original flavored kombucha
  • Rosemary, fresh cranberries & orange slices to garnish

Instructions

  1. To make the cranberry syrup, add the water, coconut sugar, and fresh cranberries in a medium saucepan over medium heat. Bring the mixture to a boil, and then reduce to low and let it boil for about 7 minutes, or until the cranberries are softened and the mixture is a rich color. Allow this to cool for a few minutes before assembling the sangria.
  2. When you’re ready to assemble the sangria, muddle the oranges with the brandy at the bottom of a pitcher. Pour the cranberry syrup over the oranges and brandy and muddle some more. Add the wine and mix well. Cover the pitcher and place it in the fridge for at least 8 hours or up to 2-3 days.
  3. When you’re ready to serve, pour about 8 oz. of sangria into a glass. Top with 2 – 4 oz. of GT’s Cosmic Cranberry Kombucha, depending on how strong you want your sangria to be. Garnish with rosemary, an orange slice, and fresh cranberries & prepare for maximum merriment.

 

Cranberry Orange Roja Red Sangria

 

 

Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

The quintessential Holiday cookie recipe – Grain-Free Cranberry & White Chocolate Chunk Cookies and the release of my FREE Cookie Cookbook! 

Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

It’s here. IT. IS. HERE. The Healthy Holiday Handbook: The Christmas Edition. 7 healthier cookie recipes, a detailed ingredient glossary, and a shopping list to help you master the art of healthier baking without losing your mind. These cookies are a preview of the book, but click below to download the ENTIRE guide!

I really wanted to create something useful for you this year. Cookies are a necessity for me during the holidays, so I thought I’d give you something from my family to yours. You can find out more in the book about where my Christmas cookie obsession comes from, but for now, I’d let you in on this little recipe secret, and let you have the rest. Just sign up using any of these forms on this page.

If you’re loving it – would you share it for me? Just copy and paste this link and tell your friends on social media, via email or text…or word of mouth why you’re loving the Healthy Holiday Handbook: The Christmas Cookie Edition!

LET’S GET TO IT!

Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

WHAT YOU’LL NEED (increments below in the printout):

Coconut sugar
Ghee or butter
Egg
Finely ground, blanched almonds or almond flour
Baking powder
Baking soda
Vanilla
Sea salt
Dried cranberries
White chocolate chunks or chips

Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

WHAT YOU’LL DO:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Cream together the coconut sugar and ghee for about 1 minute until fluffy. Add the egg, scrape the sides, and beat until combined. Add the ground almonds or almond flour, baking powder, baking soda, vanilla and sea salt. Mix well until everything is incorporated.

Fold in the cranberries and white chocolate. Scoop out the cookies using a cookie scoop or tablespoon measuring spoon. Place into the oven for 10-12 minutes or until the cookies are just golden brown. Cool the cookies on a wire rack and serve!

 

 

xoxx,

Miss AK

Instagram – https://www.instagram.com/miss.allieskitchen/

Facebook – https://www.facebook.com/missallieskitchen/

Pinterest – https://www.pinterest.com/miss_ak/

Twitter – https://twitter.com/missallieskitch

Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

Print

Grain-Free Cranberry & White Chocolate Chunk Cookies + A BIG Surprise

  • Yield: 24 cookies 1x
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews
Scale

Ingredients

  • 1/2 cup coconut sugar
  • 4 Tablespoons ghee or butter – softened
  • 1 egg, room temperature
  • 2 + 1/3 cups finely ground, blanched almonds or almond flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 pinch sea salt
  • 1/3 cup dried cranberries
  • 1/3 cup white chocolate chunks or chips

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Cream together the coconut sugar and ghee for about 1 minute until fluffy. Add the egg, scrape the sides, and beat until combined.
  3. Add the ground almonds or almond flour, baking powder, baking soda, vanilla and sea salt. Mix well until everything is incorporated.
  4. Fold in the cranberries and white chocolate. Scoop out the cookies using a cookie scoop or tablespoon measuring spoon. Place into the oven for 10-12 minutes or until the cookies are just golden brown.
  5. Cool the cookies on a wire rack and serve!

 

Grain-Free Cranberry & White Chocolate Chunk Cookies + 7 Healthier Holiday Cookie Recipes!

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