Happy Holidays to All!

I hope your winter holidays have been fabulous this year and have lifted any lagging spirits. We’re coming down to the end of 2022, and many of us are glad to bid adieu to it. Like many of you, I am hoping 2023 will be a much improved year. May it bring peace to parts of the world in unrest, and may we find a way to respect and tolerate one another.

To end the year, I have a pair of delicious treats to offer. One is a low carb variation of the chocolate rum ball, which is usually made with vanilla wafers. This version is made from an almond flour based shortbread cookie. Instead of rum, I used Peppermint Syrup. If you want the spirit version, you can replace the peppermint syrup with peppermint Schnapps.

The second recipe is a simple nog to celebrate the new year. I plan to toast 2023 with it.  Again, it can be made with or without alcohol. The flavor is like gingerbread, and I used sugar-free Gingerbread Syrup. You can also make ginger syrup and use it instead; just add a little extra cinnamon and nutmeg.

Chocolate Peppermint Balls

Shortbread Cookies:
2 cups almond flour
½ cup low carb powdered sweetener
2 teaspoon vanilla extract
¼ cup oil
¼ cup butter unsalted and melted
1 teaspoon baking powder

Peppermint Balls
1 cup pecans finely chopped
½ cup low carb powdered sweetener
¼ cup unsweetened cocoa powder
1 teaspoon Peppermint extract
4 tablespoons sugar-free honey
1/4 cup Sugar-free Peppermint Syrup or Peppermint Schnapps
1/4 cup Low-carb Powdered Sugar

Preheat the oven to 350 degrees (F.). Prepare a baking pan with a sheet of parchment paper or a silicone mat.

In a medium bowl, combine all the ingredients for the shortbread cookies and using a mixer, beat until they are well combined and pull together. The dough will be a little loose.

Form the dough into small balls about the size of a walnut, place on the prepared baking pan, and press the top down to flatten. Bake for about 8 to 10 minutes until the cookies are browned around the edges and are lightly brown.

Let cool before continuing.

This will make about 15 cookies.

To make the balls, crumble the cookies into a mixing bowl. This should be a rough crumble about the size of bread crumbs.

Add the pecans, powdered sweetener, cocoa powder, peppermint extract, sugar-free honey, and peppermint syrup.

Mix together until the cookies are moist and the chocolate is evenly distributed. The cookies should be moist, not dry, so if you need to add a little more syrup, add another tablespoon until the ball holds together. Form the dough into 40 evenly-sized balls about one inch in diameter.

Place the balls onto your baking sheet and place them in the freezer for an hour to set.

Roll them into confectioners sugar substitute before serving if you’d like a light dusting. Mine mostly absorbed the powder.

Makes about 40 peppermint balls.

If you like the traditional rum or bourbon ball, use this same recipe and substitute vanilla extract for the peppermint extract and the alcohol of choice for the peppermint syrup.

Simple Ginger Nog

1-1/3 cups Unsweetened Almond Milk
1/3 cup Heavy Cream
1/4 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
1/4 teaspoon Ginger, ground
1 ounce Sugar-free Gingerbread Syrup
1 ounce Whiskey or Rum (or Rum extract)

In a small saucepan, heat almond milk and heavy cream over medium heat to almost a boil. Add cinnamon, nutmeg, and ginger and stir until mixed well. Remove from heat and add syrup and whiskey or rum.

Heat serving glasses with hot water from the faucet so they are warm before pouring the hot mixture into them. Divide the mixture into two glasses, sprinkle a little nutmeg over the top, and serve. Makes two servings.

To make your own Ginger Syrup:
1/2 cup Ginger root, peeled and thinly sliced
2 cups Water
1/3 cup Granulated Sugar Substitute

In a small saucepan, combine the ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes.

Cool for an hour, then strain and store it in a clean jar in the refrigerator. This will keep for up to two weeks.

Not crazy about ginger? Try one of these delicious drinks:

Pumpkin Nog     Hot Spiced Low-Carb Cocoa