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new year's eve desserts

#1: Silver & Gold Countdown Cookies

1 batch of low-carb cookie dough (sugar cookies, gingerbread, oreo, chocolate chip, peanutbutter)

luster dust OR melted sugar-free chocolate

(optional) clock stencil

Roll out the cookie dough and cut into circles.

Bake according to directions.

Cool fully, then use luster dust (or melted chocolate) to draw on a clock face (a stencil makes it easy).

Nutrition info depends on the cookie dough you choose, and the amount of chocolate used.



#2: Fizzy Jello Shots

Adapted from:

230ml (1 cup) sparkling water (OR unsweetened soda), chilled

30ml (2 tbsp.) liqueur of choice (sugar-free, chilled) OR 1/4 tsp. flavoring of choice

30ml (2 tbsp.) sugar-free syrup OR a few drops of stevia

7g (1 packet, 2.5 tsp.) unflavored gelatin

Soak the gelatin in a small bowl with 50 ml of the sparkling water for 5 minutes.

Microwave the gelatin mixture for 10 seconds, then stir, and add another 10 seconds if not fully dissolved.

Mix the hot gelatin liquid with the other ingredients, then pour into a small tray or shallow plate.

Chill in the fridge for 3 hours or until fully set.

Either slice into cubes with a hot knife, or use cookie cutters to cut out shapes.

Keep refrigerated until ready to serve.

Optional: dust the top of each jello shot with luster dust or edible glitter.




#3: White Russian Cocktail

Adapted from:

low-carb cookie shot glass (optional)

15ml (1 tbsp) heavy cream, chilled

15ml (1 tbsp) strong cold-brew coffee OR chilled espresso

10ml (2 tsp) sugar-free syrup OR a few drops of stevia

1.25ml (1/4 tsp) vanilla extract

65ml (4 tbsps + 1 tsp) vodka, chilled

Combine all the liquids together and mix well (shake with ice if wished, then strain out the ice).

Pour into a (cookie) shot glass.




#4: Shimmering Rum Espresso Truffles

Adapted from:

1 batch of rum coffee sugar-free truffles (pick your favorite truffle filling and add espresso for the flavoring, along with rum for the liqueur)

edible luster dust or edible glitter

Prepare the truffles, then cover them with a light coating of gold/silver luster dust.

If making molded truffles, you can paint the molds with a thin layer of the luster dust before filling them with the chocolate, this way the luster dust will be a part of the shiny smooth chocolate coating and not stick to your fingers when you eat them.


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