Monday, November 30, 2015

Chocolate Chip Cookie Dough Valentine’s Hearts

Chocolate Chip Cookie Dough Valentine’s Hearts | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Deliciousdesserts #Holidayrecipes #Sweetstreats #Sugarcookiesdecorated #Snowglobecupcakes #Soyummyvideos #Snowglobecupcakes #Howtodecoratesugarcookies #Foodhacksvideos

Ingredients

  • 1/4 cup unsalted butter-softened
  • 1/2 tsp pure vanilla extract
  • 6 tablespoons light brown sugar, packed
  • 2 tablespoons peanut butter
  • 1 cup all-purpose flour
  • 7 oz. sweetened condensed milk
  • 1 cup mini chocolate chip morsels
  • For dipping and decoration:
  • 10. oz semi sweet baking chocolate
  • 1.5 oz white chocolate for garnish
  • A few drops of pink or red food colors

Instructions

  1. Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy.
  2. Add flour and sweetened condensed milk and beat until combined.
  3. Fold in the mini chocolate chip morsels.
  4. Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and set in the fridge to chill.
  5. Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.
  6. Using a fork dip the truffles into melted chocolate ( one at the time), slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge to firm.
  7. Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.

Recipe adapted >>>>>  here

Tuesday, November 24, 2015

KETO ZOODLES WITH CREAMY MASCARPONE SAUCE

KETO ZOODLES WITH CREAMY MASCARPONE SAUCE | #2ingredientfudgecondensedmilk #Fudgerecipes #Cookingrecipes #Dessertrecipes #Healthyrecipes #Cakerecipes #Cilantrolimeshrimpsalad #Shrimpsaladhealthy #Mexicanshrimpsalad #Healthysummermeals #Cookingrecipes #Dessertrecipes


 

 

 

 

Ingredients

  • FOR THE ZOODLES:
  • 1 tablespoon extra virgin olive oil for cooking
  • 1-2 cloves garlicminced or ran through a press
  • 1-2 zucchini spiralized, to taste
  • FOR THE MARINARA-MASCARPONE SAUCE:
  • 1/4-1/2 cup marinara sauce
  • 2-3 tablespoonsmascarpone cheeseto taste
  • kosher salt to taste
  • TO GARNISH:
  • Parmesan cheesefreshly grated
  • pecans roughly chopped to taste
  • fresh basil ribboned
  • black pepper freshly ground

 

 

 

 

 

Instructions

  1. Heat up olive oil in a pan over medium heat and add in garlic. Sauté for a minute or two until lightly golden. Add in zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Transfer to a colander and allow to drain while you prepare the sauce. Remove any liquid from the pan.
  2. Heat up a touch more olive oil in the pan. Add marinara sauce and mix-in mascarpone cheese, seasoning to taste. Add back in the zoodles and mix around to coat.
  3. Serve right away with freshly grated Parmesan, pecans, basil and black pepper.

RECIPE ADAPTED  >>>>>  here



Rated 3.5/5 based on 87 customer reviews

Sunday, November 22, 2015

Air Fryer Ranch Chicken Tenders

Air Fryer Ranch Chicken Tenders | #Cookiebarsrecipes #Mexicandesserts #Berryrecipes #Berryfrenchtoast #Dessertrecipes #Cookingrecipes #Traderjoesmeals #Airfryerporkchops #Airfryerrecipeseasy #Broccoliinairfryer #Airfryerrecipeschickentenders #Airfryerrecipeshealthy

Ingredients

  • 8 chicken tenders, raw
  • canola or non-fat cooking spray
  • For the Dredge Station:
  • 1 cup panko breadcrumbs
  • 1 egg
  • 2 tablespoons of water
  • For the Ranch Chicken Seasoning:
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper, more or less to taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Paprika
  • 1 tsp Dried parsley

Instructions

  1. Preheat the Air Fryer. Warm the air fryer by setting it to 400 degrees F for 5 minutes. Allow it to run without any food in the basket.
  2. Set up a dredging station. Whisk the water and egg together in a shallow bowl. Pour the Panko Breadcrumbs in another shallow bowl.
  3. Prepare the Ranch Seasoning. In a small bowl, combine all the seasonings for the ranch seasoning.
  4. Season the Chicken. Sprinkle the chicken tenders with the ranch seasoning, turning to coat both sides.
  5. Dredge the chicken. Dip chicken tenders into the egg wash and then press it into the panko. Turn to coat both sides.
  6. Load the Fryer Basket. Place the breaded tenders into the fry basket. Repeat with remaining tenders. You may need to fry in batches.
  7. Fry the Chicken. Place the Fry Basket into the Power Air Fryer XL. Spray a light coat of canola oil of non-fat cooking spray over the panko. Press the M button. Scroll to the Fried Chicken Icon (400 degrees F). Press the Power Button. Adjust the cooking time to 12 minutes at 400 degrees. Halfway through cooking, flip the tenders over to brown the other side. The tenders are done when the center of the fattest part of the tender is 165 degrees F, the flesh is no longer pink, and the juices run clear.

recipe adapated >>>>>  here

Friday, November 20, 2015

5 Keto White Chicken Chili Recipes


#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitechickenchili #Ketotomatosoup #Ketosouprecipes #Lowcarbtomatosoup #Coderedrecipes #Tomatosoupeasy


Ingredients

  • 1 lb chicken
  • 1.5 cups chicken broth
  • 2 garlic cloves, finely minced
  • 1 4.5oz can chopped green chiles
  • 1 diced jalapeno
  • 1 diced green pepper
  • 1/4 cup diced onion
  • 4 tbsp butter
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne (optional)
  • Salt and Pepper to taste

Instructions

  1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
  2. Sear both sides over medium heat until golden
  3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
  4. While chicken is cooking, melt butter in medium skillet
  5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
  6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
  7. Once chicken is fully cooked, shred with fork and add back into broth
  8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
  9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
  10. Mix cream cheese with heavy whipping cream
  11. Stirring quickly, add mixture into pot with chicken and veggies
  12. Simmer additional 15 minutes
  13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

recipe adapted >>>>>  here

TWIX Cookies Recipe

Twix Cookies | #Cookiedesserts #desserts #Holidaycookies #Xmascookies #Deliciousdesserts #food #Cinnamonrollshomemadenoyeast #Cinnamonrollshomemadeeasy #1hourcinnamonrolls #Quickcinnamonrollsrecipe #Easycinnamonrollsquick #Cinnamonrollshomemadequick

Ingredients

  • 1½ cups softened butter
  • 1 cup sugar
  • 3½ cups flour
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 15 oz caramel **See notes
  • 2 cups milk choc chips
  • 2 tsp shortening

Instructions

  1. Preheat oven to 350 degrees
  2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
  3. On a lightly floured surface, roll dough out to ½ inch thick.
  4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
  5. Place round cookies on a lightly greased cookie sheet.
  6. Bake at 350 for 14-16 minutes.
  7. Let cookies cool.
  8. Melt caramel and spread the caramel over the cooled cookies.
  9. Let caramel cool completely.
  10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
  11. Spread melted chocolate over cooled caramel.
  12. Let chocolate set before serving.
  13. Do not put in the refrigerator as it will discolor the chocolate.

recipe adapted >>>>>  here

Wednesday, November 18, 2015

Lemon Pepper Wings Recipe

Lemon Pepper Wings Recipe | #Lemon #Pepper #Wings #Recipe #Chickendishes #Cookingrecipes #Poultryrecipes #Chickendinner #Appetizerrecipes #Cookingchickenwings #Lemonpeppersauceforwings #Lemonpepperchickenwingsrecipefried #Lemonpepperchickenwingsrecipebaked #Wingstoplemonpepperwings #Lemonpepperchickenwingsrecipeoven #Cookingrecipes

Ingredients

  • 2 cups oil or as needed
  • 1/4 cup butter melted
  • 1/2 TB lemon pepper
  • 1 TB lemon juice
  • 12 wings

Instructions

  1. Stir lemon pepper and lemon juice into 1/4 cup melted butter, set aside.
  2. Fry wings in hot oil over medium high heat. Cook about 8 minutes, until chicken is no longer pink and the juices run clear.
  3. Toss hot wings in butter, coating all sides. Serve immediately.

recipe adapted >>>>>  here

Wednesday, November 11, 2015

Korean BBQ Bowls with Garlic Scented Rice

Korean BBQ Bowls with Garlic Scented Rice | #Mexicandesserts #Cookingrecipes #Dessertrecipes #Healthyrecipes #Dinnerrecipes #Cupcakecakes #Cucumbercarrotsalad #Bulgogibeef #Delicioushealthyrecipes #Halfboiledegg #Parboiledrice #Steakmarinade

Ingredients

  • 1 1/2 pounds flank or sirloin steak, cut into thin strips
  • 1/2 asian pear, diced
  • 6 cloves garlic
  • 2 inch piece of ginger, sliced
  • 1/2 small onion, diced
  • 3 tablespoon EACH soy sauce and brown sugar
  • 1 1/2 tablespoon sesame oil
  • 2 scallion, cut into large pieces
  • 1 tablespoon oil
  • Garlic Scented Rice:
  • 1 tablespoon oil
  • 2 cloves garlic, sliced (or smashed)
  • 1 1/4 cup parboiled rice (see notes)
  • 2 1/2 cups warm chicken broth
  • Cucumber + Carrot Salad:
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup rice vinegar
  • 3 tablespoon honey
  • 1 cup EACH sliced cucumbers and shredded carrots

Instructions

  1. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.
  2. GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. Add the oil and garlic to a skillet and heat the skillet over medium heat. This will infuse the oil with the garlic flavor. You can remove the garlic if you don’t want it to be too garlicky at this point. Add the rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before fluffing with a fork.
  3. CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. Add the cucumbers and carrots and stir to coat. Allow to marinate for atleast 5-10 minutes in the refrigerator.
  4. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Drizzle with sriracha mayo if desired.

recipe adapted  >>>>>  here

Tuesday, November 10, 2015

Healthy Vegan Gyros with Tempeh

Healthy Vegan Gyros with Tempeh | #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Veggierecipes #Wholefoodrecipes #Veganjackfruittacos #Cannedjackfruitrecipeseasy #Jackfruitrecipes #Jackfruittacoseasy #Easyjackfruitrecipesvegan #Jamaicanjerkjackfruit

Ingredients

  • 8 oz tempeh (package in block form)
  • Marinade:
  • 1 ½ teaspoons garlic , finely chopped
  • 2 teaspoons Greek oregano (use regular oregano if you don't have Greek)
  • 2 teaspoons dried thyme
  • 2 tablespoons lemon juice
  • 2 tablespoons Tamari , low sodium if needed (or soy sauce for non gluten free version)
  • 1/2 teaspoon sea salt (see notes)
  • 1/4 teaspoon ground black pepper
  • 1 cup veggie broth , low sodium if needed
  • Simple Oven Potatoes:
  • 2 red or yukon gold potatoes
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons veggie broth or aquafaba, or drizzle of olive oil (see notes)
  • To serve:
  • 8 pita bread
  • 2 fresh tomatoes , sliced
  • ½ red onion , sliced
  • 2 cups lettuce , sliced (optional, not a traditional topping)
  • Vegan Tzatziki

Instructions

  1. The day before or early that day:
  2. Cut the block of tempeh in half width wise so it makes two shorter blocks.
  3. Boil in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.
  4. Meanwhile, make marinade by combining everything in a large container.
  5. Once the tempeh is done, allow to cool. Then cut into thin slices, about 1/8 inch thick. Using a very sharp knife will make this easier.
  6. Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.
  7. Next day or later that day:
  8. Preheat oven to 350 F (175 C).
  9. Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish.
  10. Gently pour about 1/4 cup of the marinade over the tempeh slices.
  11. Bake for 30-35 minutes or until the edges are brown.
  12. Meanwhile, slice the potatoes into thick french fry sized slices. I keep the skins on but you can peel them if you prefer.
  13. Place them in a bowl and cover with water to help remove some of the starch. Allow to soak for 5-10 minutes.
  14. Prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet.
  15. Drain the potatoes and pat dry. Put them back in the bowl.
  16. Add broth, aquafaba or oil (whatever liquid you prefer) and salt. Mix well.
  17. Once tempeh gyro slices are done, remove from oven and cover with foil to keep warm. Set aside.
  18. Turn the oven up to 450 F (230 C).
  19. Spread the potatoes over a cookie sheet and bake for 30 minutes.
  20. When the potatoes are done, warm the pita bread in a damp towel for 2-3 minutes to soften.
  21. Build your gyros with the tempeh gyro slices, potatoes, tomatoes, red onion and lettuce if preferred.
  22. Drizzle tzatziki over the top and devour!

recipe adapted  >>>>>  here

Monday, November 9, 2015

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Slowcookerchickenthighs Slowroastedchickenthighs Roastedchickenthighsoven Diythaiicedtea Slowbakedchickenthighs Honeymustardchicken Cookingrecipes Poultryrecipes Chickendinner Baconstuffedmushrooms Bestchickenthighrecipe Bakedchickenthighs

Ingredients

  • Chicken thighs
  • 4 chicken thighs , skin-on, bone-in
  • 1 tablespoon vegetable oil
  • salt and pepper
  • 1 teaspoon Italian seasoning dried thyme, oregano
  • Mushroom sauce
  • 6 oz white mushrooms
  • 5 slices bacon cooked, chopped
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 5 sprigs fresh thyme

Instructions

  1. Preheat oven to 350 F.
  2. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
  3. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
  4. In the mean time, make the mushrooms sauce:
  5. Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
  6. Add chopped cooked bacon to the skillet.
  7. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.
  8. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

recipe adapted >>>>>  here


Rated 4.8/5 based on 554 customer reviews

Sunday, November 8, 2015

Spicy Crispy Kung Pao Cauliflower

Spicy Crispy Kung Pao Cauliflower | #Cookingrecipes #Healthyrecipes #Cauliflowerrecipes #Lowcarbrecipes #Wholefoodrecipes #Dinnerrecipes #Grilledvegetables #Goatcheeserecipes #Healthycoleslawrecipe #Grilledpeppers #Goatcheesepeppersstuffed #Smokedpeaches


Ingredients

  • For the Baked Crispy Cauliflower
  • 5 tbsp corn starch or other starch
  • 6 tbsp bread crumbs use gluten-free crumbs to make gf
  • 5 tbsp or more water
  • 1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
  • 2 tsp soy sauce
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) roasted sesame oil
  • 1 tsp oil
  • 1 medium head of cauliflower chopped into florets
  • For the Kung Pao sauce:
  • 1 tsp oil
  • 8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
  • 1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
  • 2 to 3 tbsp chopped cashews or peanuts
  • 4 to 5 cloves of garlic minced
  • 1 inch ginger minced
  • 2 tbsp scallions chopped
  • Sauce mix
  • 2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
  • 1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
  • 1 tsp chinese rice wine optional
  • 1 tbsp sugar
  • 1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
  • 1 tsp cornstarch

Instructions

  1. Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
  2. Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
  3. Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
  4. Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
  5. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
  6. Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
  7. Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
  8. To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Recipe has been adapted from >>>>>  here

Wednesday, November 4, 2015

SMOKY WHITE CHEDDAR MAC AND CHEESE

#Homemadewhitemacandcheeserecipe #Paneramacandcheeserecipe #Whitecheddarmacandcheesebaked #Bakedmacaroniandcheese #Baconmacandcheese #Copycatpaneramacandcheese #Pioneerwomanrecipes #Homemademacandcheeserecipe #Bestmacandcheeserecipe #Whitemacandcheeserecipe #Soulfoodrecipes #Bakedmacandcheeserecipesouthern

Ingredients

  • 16 ounces elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart (4 cups) half and half
  • 1/2 cup heavy whipping cream
  • 4 ounces cream cheese, cubed and softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 6 ounces Fontina cheese, grated and divided
  • 6 ounces white American cheese, grated or cubed
  • 2 ounces smoked cheddar cheese, grated

 

 

 

 

Instructions

  1. Cook macaroni according to package directions; rinse with cool water and drain.
  2. Meanwhile, melt butter in large saucepan over medium heat. Add flour and stir to mix well. Cook for 2-3 minutes.
  3. Gradually whisk in half and half and simmer for 3-5 minutes, stirring constantly.
  4. Stir in heavy cream, cream cheese, Dijon mustard, fresh thyme, onion powder, nutmeg, and cayenne pepper. Season with salt and pepper, to taste.
  5. Pour pasta into a large bowl. Add half of the Fontina cheese, the white American cheese and the smoked cheddar. Toss to mix well.
  6. Stir the sauce into the pasta and cheese.
  7. Pour the pasta into a greased 9×13 inch baking dish. Top with remaining Fontina cheese.
  8. Bake for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

recipe adapted  >>>>>  here


Rated 4.3/5 based on 217 customer reviews

Sunday, November 1, 2015

PALEO SWEETENED CONDENSED MILK

PALEO SWEETENED CONDENSED MILK | #Ketomarshmallows #Veganrecipeseasy #Veganparmesancheese #Healthyrecipes #Lowcarbrecipes #Nocarbdiets #Vegansweetenedcondensedmilk #Dairyfreeketo #Homemadesweetenedcondensedmilk #Dairyfreesweetenedcondensedmilk #Dairyfreehotcocoamixrecipe #Ketosweetenedcondensedmilk

Ingredients

  • 28 oz (830mL) full fat coconut milk
  • 1/2 cup coconut sugar*
  • *For low carb and ketogenic, substitute with monk fruit sweetener (see link in text above)

Instructions

  1. In a medium-sized saucepan, bring coconut milk to a simmer.
  2. Add coconut sugar.
  3. Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
  4. Pour into a glass jar.
  5. Allow to cool completely.
  6. Store under refrigeration for up to 5 days.

RECIPE ADAPTED  >>>>>  here