TGIF Friends!
So close to Christmas, and we aren’t ready at all as Canada Post was on strike since November 15 til December 17, and whatever were ordered online were and still are hold up who knows where 😅 Would have made a great excuse not to get nothing, boys in naughty list, etc, if only we weren’t getting educational goodies 😁😅 Darn it, but at least on our end, it’s always white Christmas 😁🤣😁🤣 TOO white in fact 😅
On Thursday eve I went out for the 1st time in jeans. Wasn’t too comfy to walk, to sit, but hey, I was out, 6 weeks post-op, woo-hoo. Sooo…..yesterday, I braced myself the -26C and went to the backyard for fresh air, and again in jeans 😍 I also managed to approach the garbage truck driver and gave him a Christmas present. Different driver from last year, I believe.
Anyhoo! Recipe! 😊
2.5 c strong baker’s flour
1 tsp BSoda
A pinch of salt
1 tbsp beetroot powder
1 c sugar
1 tsp vanilla essence
2 eggs
1 c peanut oil
Half bag of Caramel chips (butterscotch chips)
Coarse salt for sprinkling
In a food processor, mix oil, sugar, eggs, and essence, then preheat oven to 350 F
Mix dry ingredients in a bowl, pour in sugar mixture, mix until completely combined, then fold in caramel chips
Drop by tbsp in ungreased cookie sheet, sprinkle top with salt, and bake for 10 mins, move on rack to cool completely
Enjoy 😍
Salted Caramel Beetroot Cookies
Ingredients
- 2.5 c strong baker’s flour
- 1 tsp BSoda
- A pinch of salt
- 1 tbsp beetroot powder
- 1 c sugar
- 1 tsp vanilla essence
- 2 eggs
- 1 c peanut oil
- Half bag of Caramel chips butterscotch chips
- Coarse salt for sprinkling
Instructions
- In a food processor, mix oil, sugar, eggs, and essence, then preheat oven to 350 F
- Mix dry ingredients in a bowl, pour in sugar mixture, mix until completely combined, then fold in caramel chips
- Drop by tbsp in ungreased cookie sheet, sprinkle top with salt, and bake for 10 mins, move on rack to cool completely
