Last Minute Christmas

Two more sleeps!  Two more sleeps!  We are almost to the big day and I hope you are as excited as I am!

I do have to admit, though, I was a little grinchy earlier.  I know, I know but I was getting bogged down under my Christmas to-do list on top of my regular to-do list and it felt like they were both growing no matter how hard I was working.  Everything was starting to make me grouchy and less than Christmas-y. Last Minute Christmas | Life Healthfully Lived

Then I took these pictures for last minute Christmas recipes, and I started to feel that Christmas spirit again.  I may have also been watching Elf and other Christmas movies to help put me in the mood.  Either way, I’m glad I snapped myself out of it.  I know this time of year can be stressful, especially if you’re the one planning everything.  You want everyone else to feel the cheer of the season while you’re slowly going crazy with baking cookies, planning feasts, wrapping presents, and making hot chocolate.

While I can’t do everything on your list, I can help out with a few last minute recipes.  Both these recipes take minimal effort and can be made beforehand and then brought out when your guests arrive.  One is sweet and one is savory and both are delicious.  So if you need a quick dessert or appetizer, try one of these out.

And remember, Christmas comes without ribbons, it comes without tags.  It comes without packages, boxes or bags.  Christmas doesn’t come from a store.  Christmas means just a little bit more….

Creamy Cranberry DipLast Minute Christmas | Life Healthfully Lived

  1. Make both the cranberry sauce and no mozzarella, mozzarella.  You can do this a few days before you plan on serving the dip.  Just store them in the fridge.
  2. Preheat the oven to 375.  Oil a small glass casserole dish or another oven safe dish with a little olive oil.  Pour in the mozzarella and bake for 10 minutes.
  3. Pull out the mozzarella and pour the cranberry sauce on top.  Place the dish back in the oven and bake for another 5 minutes.
  4. Remove from oven and serve warm with whatever dipping device you have.

Christmas BlondiesLast Minute Christmas | Life Healthfully Lived

  • 1 can chickpeas, drained, rinsed, and skins removed (don’t skip this last step!)
  • 1/4 cup oat bran
  • 2/3 cup date sugar
  • 2 tbsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup tahini
  • 1/2 cup molasses
  • 1 tsp vanilla extract Last Minute Christmas | Life Healthfully Lived
  1. Preheat oven to 350 and oil a brownie pan with a little coconut oil.
  2. Place all of the ingredients into a food processor or blender and blend until smooth.
  3. Pour the batter into the dish, scooping out the last bits with a spatula.  Bake in the oven for 20 minutes.  Pull out the pan and check the middle.  If it is still gooey, bake for another 10 minutes.
  4. Let the blondies cool on a rack completely before cutting and serving.  You can also sprinkle a little powdered sugar on top.  It is Christmas after all!

Last Minute Christmas | Life Healthfully Lived

Frosted Pumpkin “Blondies”

I’m really making myself a hypocrite by saying I’m not a baker and then giving you two dessert recipes in a row.  Oh well, I think you’ll forgive me once you try these!  My biggest struggle with this recipe was what to call it.  They have the texture of a fudgy brownie, but don’t have any chocolate.  It’s a lot thinner than a brownie or blondie, but it’s not really a bread either.  What I do know is that they taste like fall and the frosting adds a nice creamy/salty touch to the sweetness of the blondie.  You can also make these into mini muffins which are great to share at your Halloween party or make a batch for me for my birthday!


Frosted Pumpkin “Blondies” 


For the blondies

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup maple syrup
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 2 tbsp ground flaxseed (buy whole flax seeds and grind them at home)
  • 4 tbsp water
  • 3 tbsp brown rice flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp salt

For the frosting

  • 1 can full fat coconut milk, refrigerated (do NOT shake the can, just put it in the fridge)
  • 1 tbsp maple syrup
  • 2 tsp molasses
  • 1 tsp cinnamon
  • 1/4-1/2 tsp salt

1. Preheat oven to 350.  Mix 2 tbsp flaxseed and 4 tbsp water in a little bowl and place in the fridge while you assemble the rest of the ingredients.

2. In a medium bowl, combine all the dry ingredients and whisk together.  In a separate bowl, mix the pumpkin, maple syrup, molasses, and vanilla extract.

3. Add the dry to the wet and mix well.  Once everything is combined, add in the flaxseed mixture and mix well.  Pour the batter into a greased 9×9 pan or mini muffin tin and place in the oven.  Bake for 25-30 minutes.  Remove and let cool on a rack for at least 5 minutes.

4. While the blondie is baking make your frosting.  Take your can of coconut milk and open it from the BOTTOM and scoop out only the solid parts.  Add the rest of the frosting ingredients to the coconut cream and either with an immersion or hand blender, blend all the ingredients until smooth and fluffy.  It will be a little runny, but just place the frosting in the fridge for 10 to 15 minutes to firm up.

5. Once the blondies are completely cool spread a decent amount of frosting on top.  Cut into slices and enjoy!



Keep the leftovers, if there are any, in the refrigerator.  I really like the combination of the salty/sweet frosting and the spicy fall-like flavor of the blondie.  It’s a great treat for your Halloween party or even for Thanksgiving.  I hope you have a spooktacular Halloween and an excellent weekend.  Now I’m going to go enjoy these pumpkin blondies and my birthday!