Grandma's Famous Frosted Sour Cream Cookies
frosted drop cookies

It’s not Christmas in my neck of the woods until my Grandma’s Famous Frosted Sour Cream Cookies make an appearance! These cookies are a serious crowd-pleaser, and NEED to be added to your Christmas cookie repertoire. Soft and fluffy, with an almond-vanilla frosting. It’s like cake but in cookie form! Mmmmm!

frosted christmas cookies

No healthy ingredient swaps here. Just good ole’ fashioned butter, sugar, and flour. Tis the season for balance, grace, and enjoyment when it comes to food. As I posted on Instagram, it’s silly to believe that food’s only purpose is just fuel. Food is deeply intertwined with tradition, family, celebration, love and joy. And isn’t that what this season is all about! So go and enjoy this holiday season with vibrance, joyfulness and self-love {and maybe a cookie or two!}


Grandma’s Famous Frosted Sour Cream Cookies

YIELD: 5 dozen

BAKE TIME: 10 – 12 minutes


Cookie Dough

  • 3-1/4 C sifted all-purpose flour

  • 1 tsp salt

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 C butter

  • 1-1/2 C sugar

  • 2 eggs

  • 1 Tbs vanilla extract

  • 1/2 tsp almond extract

  • 1 C sour cream


  • 1/4 C butter

  • 1-1/2 C powdered sugar

  • 1/2 tsp almond extract

  • 1 tsp vanilla extract

  • 2 Tbs half and half

  • Dash of salt



  1. Preheat oven to 375 degrees.

  2. Sift flour, salt, baking soda and baking powder together in a large bowl

  3. In a separate bowl (or KitchenAid mixer), cream the butter and sugar until light and fluffy.  Beat in eggs, vanilla extract, almond extract, and sour cream.

  4. Add dry ingredients alternately with sour cream and butter mixture.  Chill thoroughly in the refrigerator for at least 30 minutes.

  5. Drop level tablespoons, 2 inches apart, on to a parchment-lined cookie sheet. Keep the dough well-chilled until baked, taking only a portion of dough out of the refrigerator at a time.

  6. Bake for 10 - 12 minutes

  7. Let cookies cool before frosting.


  1. Cream butter, and add the remaining ingredients until mixture reaches a creamy, spreading, consistency.

  2. Top cookies with a light layer of frosting and enjoy!

Lemon Lavender and Pepita Rose White Chocolate Bark
white chocolate bark

This delightful dessert makes use of flowers delicate and feminine nature. It’s the perfect little present for your sister, mother, or dear friend.


But sweets are not the only way to incorporate flowers into your meals. Many flowers have a spicy, peppery flavor that compliment salads beautifully, or use flowering herbs to create colorful, savory breads or spreads.

Note: When cooking with flowers it’s important to use food-grade or garden fresh flowers, and avoid commercially grown, pesticide-soaked blooms.

rose pepita white chocolate bark


PREP TIME: 10 mins

COOL TIME: 60 mins

TOTAL TIME: 1 hour 10 mins


Lemon Lavender

  • 12 oz white chocolate morsels

  • ½ tsp lemon extract

  • 1 Tbs dried lavender blossoms (food grade)

  • ½ zest of 1 lemon

  • 1-2 Tbs chopped walnuts, as desired

  • Additional lavender to top, as desired

Pepita Rose

  • 12 oz white chocolate morsels

  • 1 - 2 Tbs chopped/crushed pepitas

  • 1 Tbs dried rose petals (food grade)


Lemon Lavender

  1. Melt 12 oz white chocolate over double burner (or use a pot and a pyrex bowl)

  2. Add lemon extract and 1 Tbs dried lavender blossoms and mix

  3. Spread evenly on cookie pan lined with tin foil or parchment paper

  4. Top with lemon zest, walnuts and additional lavender blossoms as desired

  5. Let cool in refrigerator for 1 hour, break apart, and enjoy!

Rose Pepita

  1. Melt 12 oz chocolate

  2. Spread on cookie sheet

  3. Top with rose petals and pepitas.

  4. Cool and enjoy!

lemon lavender white chocolate bark stack

Did you know that 100 g serving of lavender contains 2mg of Iron – that’s approximately 25% of your total daily needs!

rose pepita white chocolate bark up close

Rose petals don’t have a ton of nutritional benefit – they’re mostly just water, but paired with pepitas {AKA pumpkin seeds} we bump up the nutrition profile of this delectable treat. Pepitas are an excellent vegetarian source of zinc, a mineral important for immune function and improving your skin’s health.

lemon lavender and rose pepita white chocolate bark

Now, isn’t that pretty?  Enjoy!

Mexican Stuffed Bell Peppers
Stuffed Bell Pepper

How can you not love this spicy spin on classic stuffed bell peppers? It’s lower in saturated fat and higher in fiber as compared to most Mexican dishes. No cheese needed! Get that anti inflammatory monounsaturated fat by topping these bad boys off with a little avocado. Using bell peppers instead of tortillas as a vehicle for the brown rice, beans, and chicken sausage, we are also decreasing to total carbs and bumping up our veggie intake. Woop woop! This dish is also convenient enough to throw together at the last minute any night of the week! We LOVE that.

Aidells Sausage
colorful bell peppers


PREP TIME: 20 mins

COOK TIME: 15 mins



  • 2 C brown rice (or one bag of frozen rice reheated for convenience sake!)

  • ½ C medium salsa

  • ½ C sweet corn

  • ½ C black beans

  • 2 habanero and green chile chicken sausages

  • 4 bell peppers

  • avocado and cilantro for topping


  1. Preheat your oven to 350 degrees.

  2. Cook your rice and sausage.

  3. Slice tops off bell peppers and remove seeds.

  4. Add rice, salsa, corn, beans, and sliced sausage together and mix.

  5. Divide mixture evenly between bell peppers.

  6. Heat in oven for 15-20 minutes depending how soft you like your bell peppers

  7. Remove from oven, and top with cilantro and avocado as desired.

Stuffed Bell Peppers