Christmas Edition: Peanut Butter Cup Cookies & Red-Sauce Ravioli + Brussels Recipes from HungryRoot ?

Peanut Butter Cup 🍪


  • Peanut Butter Cup Batter from HungryRoot 
  • Gluten Free Flour


  • Flat surface 
  • Rolling pin 
  • Pan to bake the cookies 
  • Christmas shaped cookie cutters



  1. Pre-heat oven to 365°F and spray baking sheet with cooking spray or oil of sauce. 
  2. Sprinkle gluten free flour on rolling pin and flat surface. 
  3. Scoop all of the Peanut Butter Cup batter onto a flat surface. 
  4. Lightly flatten dough with rolling pin.  
  5. Use the Christmas shaped cookie cutters to make the cookies. 
  6. Repeat steps 4-5 until you make about 9 cookies total. 
  7. Bake for 13-16 minutes until cookies are set and edges are golden brown. Allow to cool before digging in. 

Red-Sauce Ravioli + Brussels 🍝


  • Shaved Brussel sprouts from HungryRoot
  • Spinach Ricotta Ravioli from Kite Hill
  • Superfood Tomato from HungryRoot 
  •  1 tablespoon of oil 
  • Salt 
  • Pepper 



  1. Boil some water in a pot. 
  2. Heat 1 tablespoon of oil in skillet over medium-high and cook brussels with salt/pepper for 5-6 minutes until tender, stirring minimally to ensure browning; set aside. 
  3. Add ravioli to boiling water and cook for 4-6 minutes until al dente, then drain. 
  4. Heat a full pouch of tomato sauce on a pan. 
  5. Once cooked, mix it all together and enjoy! 

Check out my video here:


Natasha Nguyen & Angela Nguyen


Videographer & Editor:

Angela Nguyen


Instagram: @angelamedia


Special thanks to HungryRoot for sponsoring me!

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