Wednesday, May 31, 2017

The Best Keto Pizza with Keto Fathead Dough Crust

The Best Keto Pizza with Keto Fathead Dough Crust | #Chickencasserolerecipes #Roundsteakandgravy #Leftoverchickenrecipes #Dinnerideasfamilymaindishes #Dinnerrecipesforfamilymaindishes #Healthyraspberryrecipes #Pizzadough #Pizzarecipes #2ingredients #Pepperonipizza


Ingredients

  • For the keto pizza crust
  • 1 1/2 cups mozzarella shredded, part skim
  • 3/4 cup almond flour
  • 2 oz cream cheese softened
  • 1 egg beaten
  • 1 tsp oregano optional
  • For the toppings
  • 1/4 cup mozzarella cheese shredded
  • 12 slices pepperoni
  • 3 tbsp tomato sauce
  • 1/4 chopped red pepper
  • 1 tsp oregano to garnish

Instructions

  1. Preheat the oven to 425F (220C).
  2. In a medium microwave-safe bowl combine the mozzarella cheese, almond flour, and cream cheese.
  3. Microwave on high for 90 seconds and stir the ingredients halfway to make sure all the ingredients are well incorporated as the cheese is melting.
  4. Using a spatula stir in the beaten egg.
  5. Use your hands, preferably oiled to knead the dough into a ball, for about 2 minutes.
  6. Spread the dough on a baking sheet lined with parchment paper using a rolling pin and an additional piece of parchment paper on top if needed.
  7. Roll until the dough is 1/4” thick. Using a fork, poke holes to prevent bubbles from forming.
  8. Bake for 7-10 minutes or until the pizza crust is golden.
  9. Spread the tomato sauce over the crust, sprinkle the cheese, top with pepperoni slices and add some chopped red pepper.
  10. Bake for another 4-5 minutes or until the cheese is melted.
  11. Enjoy!

Recipe has been adapted from >>>>>  here

Tuesday, May 30, 2017

PALEO PUMPKIN BARS



PALEO PUMPKIN BARS | #Paleofallrecipes #Glutenfreedesserts #Healthyrecipes #Dessertrecipes #Glutenfreebaking #Healthydesserts #Glutenfreedesserts #Glutenfreebaking #Glutenfreecooking #Glutenfreesweets #Glutenfreeeating #Glutenfreetreats



Ingredients

  • Paleo Pumpkin Bars:
  • ¼ cup almond butter
  • ¼ cup coconut sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups almond flour
  • 2 tablespoons almond milk
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • Maple Frosting:
  • 1 1/4 tablespoons coconut flour
  • 1 tablespoon coconut sugar
  • 1/2 cup grass-fed butter ghee, or coconut oil, softened
  • 1/3 cup maple syrup
  • 1/4 teaspoon cinnamon
  • 2 1/2 tablespoons coconut milk


Instructions

  1. To make the bars, preheat the oven to 350 degrees F. Grease and line an 8x8 baking dish and set aside.
  2. Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
  3. In a medium to large microwave safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
  4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
  5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
  6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined, about 2 minutes. If you're using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.

Recipe adapted >>>>>  here



Rated 4.9/5 based on 837 customer reviews

Saturday, May 27, 2017

These Sweet Potato Muffins Are So Magical, They Have Their Own Fairytale

These healthy sweet potato muffins are so quick and easy to make as well as moist and delicious. #Weightwatchersbananabread #Smartpointsrecipes #Weightwatchersmeals #Weightwatchersdesserts #Weightwatcherssmartpoints #Skinnyrecipes #Cranberryrecipes #Blueberryzucchinimuffins #Almondbutterzucchinimuffins #Zucchinimuffinshealthy #Breakfastmuffins #Healthybaking

Ingredients

  • 2 cups Whipped sweet potatoes You could truly use leftover mashed sweet potatoes from last night's dinner. If you use leftovers and they were sweetened, you may want to reduce the maple syrup a little.
  • 2 Ripe Medium to Large Bananas I squeeze them between my fingers and then whisk them smooth. You can also smash them with a fork and then whisk.
  • 2 tbsp Vanilla I suggest using the highest quality that you can find.
  • 1 tbsp Sun Butter
  • 1 tsp Baking Powder I make mine "heaping." It helps to make this dense muffin fluffier!
  • 1 tsp Baking Soda
  • 1 tbsp Cinnamon Again, the better the quality - the better your end results!
  • 1 tsp Pumpkin pie spice This is typically a mix of cinnamon, ginger, nutmeg, and cloves.
  • 1 2/3 cup Unsweetened Almond Milk Reduce this to 1 1/2 cups if you increase your maple syrup to 1/2 cup.
  • 1/3 cup Grade B Dark Maple Syrup You could increase this to 1/2 cup depending upon how sweet you want them. If you increase the syrup to 1/2 - reduce your almond milk to 1 1/2 cups.
  • 1 1/2 cups Gluten Free (optional) Oats
  • 1 cup Oat Flour
  • 1/2 cup Finely Ground Golden Flax Seeds
  • 3/4 cup Hemp Hearts

Instructions

  1. Preheat the oven to 350 degrees.
  2. "Squash" the bananas into a large mixing bowl and then whisk them smooth.
  3. Add in whipped sweet potatoes. Whisk to combine.
  4. Whisk in the vanilla and sun butter.
  5. Next whisk in the baking powder, baking soda, and cinnamon so that they are well distributed.
  6. The combined almond milk and maple syrup should total 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used.
  7. Whisk almond milk and maple syrup in.
  8. Slowly stir in oats, oat flour, ground flax seeds, and hemp hearts.
  9. Line 2 muffin pans with baking cups. Fill muffin cups about ⅔ full.
  10. Place muffin pans into your preheated oven. Bake at 350 degrees for 15 minutes. Turn pans and bake for the final 15 minutes.
  11. *Optional - Sprinkle with a little raw sugar, oats, or streusel topping.

recipe adapted  >>>>>  here

Beef Tips and Gravy Slow Cooker

Beef Tips and Gravy Slow Cooker | #Beef #Tips and #Gravy #Slow #Cooker #Crockpot_recipes_easy #Crock_pot_meals #Ground_beef_crockpot_recipes #Easy_crockpot_meals #Goulash_recipes_crockpot #Beef_tips_crock_pot_recipes #Cooking_recipes #Crockpot_dishes #Crock_pot_slow_cooker #Crock_pot_cooking #Crockpot_dinner #Casserole_recipes

Ingredients

  • Beef
  • 1 Tablespoon olive oil
  • 2 pounds stew meat or chuck roast cut into 1 inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • ½ teaspoon garlic granules
  • Gravy
  • 3 tablespoons butter divided
  • 1/2 cup all-purpose flour
  • 3 cups beef broth
  • 1/2 cup dry red wine or additional beef broth
  • 1 Tablespoon worcestershire sauce
  • 1 Tablespoon red wine vinegar
  • 2 tsps tomato paste
  • 1/2 tsp dried parsley
  • ½ tsp dried oregano
  • 1/4 tsp dried thyme
  • The Rest
  • 1 yellow onion diced
  • 1 Tablespoon minced garlic
  • 12 ounces cremini mushrooms sliced

Instructions

  1. Chunk meat into 1 inch cubes, pat dry with paper towels, then season with salt, pepper, and garlic granules.
  2. Heat 1 tablespoon olive oil in a large skillet over medium high heat, and add beef to skillet, browning it on all sides. Try not to stir too much so you can get a nice sear and a good crust.
  3. Transfer beef to a 6-QT crock pot. Leave any juices in skillet for gravy.
  4. Add 2 tablespoons butter, to the juices in skillet, and add in your onions, minced garlic and mushrooms. Quick saute for 3-5 minutes until mushrooms start to release their juices, then add mushrooms, garlic, and onions to slow cooker. Leave any juices in pan.
  5. Return pan to medium high heat and add an additional 1 Tbs of butter to the pan juices (2 if you accidentally poured the juices into your slow cooker). Let butter melt.
  6. While still over heat, whisk flour into the butter, until a thick paste has formed. Then add the beef broth, dry red wine, worcestershire, red wine vinegar, tomato paste and herbs stirring it all together.
  7. Bring to a boil then reduce heat and allow gravy to simmer until thickened to the consistency of thick gravy.
  8. Pour gravy into slow cooker, and stir.
  9. Place lid on slow cooker, and cook on high for 3-4 hours or on low for 5-7 hours, until beef is tender. Taste and season with additional salt and pepper as needed.
  10. Serve over mashed potatoes, pasta or rice.

recipe adapted >>>>>  here

Thursday, May 25, 2017

Healthier 30 Minute Chicken Spinach Alfredo

Healthier 30 Minute Chicken Spinach Alfredo | #Foodrecipes #Foodanddrink #Cookingrecipes #Yummyfood #Yummydinners #Pastadishes #Cookingrecipes #Yummyfood #Pastarecipes #Pastadishes #Healthydinnerrecipes #Chickendishes

Ingredients

  • 1 lb. penne pasta
  • 4 Tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 4 Tbsp. all purpose flour
  • 2 cups skim milk
  • 2 Tbsp. light cream cheese
  • 1.5 cups parmesan cheese
  • 2 cups cooked shredded chicken
  • 2 cups fresh spinach, chopped
  • salt and pepper to taste

Instructions

  1. Cook the penne in very salty water until al dente.
  2. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sauté until fragrant and cooked through, about 2 minutes.
  3. Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes.
  4. Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce.
  5. Cook sauce, whisking occasionally, until thickened, about 6 minutes.
  6. Add cream cheese and whisk until cheese has melted.
  7. Remove sauce from heat and stir in parmesan cheese, shredded chicken, and spinach into sauce. Stir until cheese has melted.
  8. Taste the sauce and add salt and pepper as necessary.
  9. Add cooked pasta to sauce and stir until the sauce evenly coats the noodles. Serve immediately.

Recipe adapted >>>>>  here

Monday, May 22, 2017

How To Make Buttercream Frosting

How To Make Buttercream Frosting | #Howtomakeicingforcakes #Howtomakebuttercreamfrosting #Buttercreamicing #Buttercreamicing #Homemadeicingforcake #Strawberrybuttercreamfrosting #Cupcakecakes #Vanillabuttercreamfrosting #Creamcheesefrostingeasy #Creamcheeseicing #Cakedecoratingvideos #Creamcheesefrostingrecipe

Ingredients

  • 1 cup (230 grams) unsalted butter, softened to room temperature
  • 3 cups (360 grams) powdered sugar
  • 2-3 tablespoons heavy cream or heavy whipping cream
  • 1 teaspoon vanilla extract
  • pinch of salt adjust to taste

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
  2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
  3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.

Recipe adapted >>>>>  here

Keto Chicken Thighs | Roasted Red Pepper Sauce!



Keto Chicken Thighs | Roasted Red Pepper Sauce! | #Parmesancrustedchicken #Bakedzucchini #Spicyfriedchickensandwich #Chickfilaspicychickenrecipe #Pansearedchicken #Roastedredpeppersauce #Roastedredpeppersauce #Roastedredpepperchickenchili #Redpeppercreamsauce #Sundriedtomatochicken #Whole30chickenrecipes #Cookingrecipes




Ingredients

  • 1.5 lb chicken thighs, boneless/skinless
  • 1 tbsp coconut oil
  • 1 tsp pink salt
  • 1/2 tsp black pepper
  • 4 oz goat cheese
  • 1-2 tbsp fresh parsley, chopped
  • ROASTED RED PEPPER SAUCE
  • 4 oz roasted red peppers (in water)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 cup heavy cream


Instructions

  1. Preheat your oven to 350 degrees and heat a large skillet to medium high heat.
  2. Add the thighs to a large mixing bowl and season with salt and pepper.
  3. Add coconut oil to the hot skillet and lay the thighs in the skillet. Cook 4-5 minutes on each side.
  4. While the chicken is cooking, make the sauce. Add the roasted red peppers, garlic cloves and olive oil to a blender and pulse until pureed.
  5. Add heavy cream to the sauce and blend once more.
  6. Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
  7. Crumble goat cheese on top of the thighs and place in the oven for 10-12 minutes.
  8. Garnish with fresh parsley and serve immediately!
  9. Best stored in an air tight container in the fridge up to 5 days.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Saturday, May 20, 2017

ORANGE CHICKEN RECIPE

ORANGE CHICKEN RECIPE | #Dinnerideaseasy #Orangechickeneasy #Healthyorangechicken #Italianrecipes #Orangemarmaladechicken #Easyorangechickenrecipe #Airfryerorangechicken #Bakedorangechicken #Orangechickeneasy #Orangechickenrecipeeasy #Cookingrecipes #Chickendishes

Ingredients

  • Canola Oil for frying
  • 2 tsp sesame oil
  • 1 egg
  • 1/3 cup corn starch
  • 3 tbsp soy sauce
  • 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces
  • For the Sauce:
  • 1 1/2 tsp fresh orange zest
  • 2 tbsp fresh orange juice
  • 3 tbsp soy sauce
  • 3 tbsp water
  • 1/3 cup sugar
  • 1/3 cup rice wine vinegar (or dry sherry)
  • 1/3 cup chicken broth
  • 2 tbsp corn starch
  • 1 tsp canola oil
  • 1 1/2 tsp minced ginger
  • 3 cloves garlic, finely minced
  • pinch of red pepper flakes, optional
  • For the Garnish:
  • sliced green onions
  • orange slices

Instructions

  1. Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.*
  2. In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce.
  3. For the Sauce:
  4. Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
  5. Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat. Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.
  6. Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce. Garnish with sliced green onions and orange slices and serve over hot steamed rice if desired. Enjoy!

recipe adapted >>>>>  here

Friday, May 19, 2017

The Most Amazing Oven Roasted Corn

The Most Amazing Oven Roasted Corn | #Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Ingredients

  • corn on the cob
  • salt/pepper
  • butter
The Most Amazing Oven Roasted Corn | #Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Instructions

  1. Preheat oven to 400!
  2. Very generously season your cobs of corn with kosher salt and pepper.
  3. Add a pat of butter to the tops and roast on a jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!
  4. While it's cooking, turn the corn occasionally.
  5. Simple and completely amazing!!!
  6. Top off with a drop more butter fresh out of the oven!

The Most Amazing Oven Roasted Corn | #Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Recipe adapted >>>>>  here

Best Ever Vanilla Bean White Cake

Best Ever Vanilla Bean White Cake | #Vanillabeancakes #Bestvanillacakerecipe #Vanillacakefromscratch #Moistfrenchvanillacakerecipe #Frenchvanillacakerecipefromscratch #Cakerecipelist #Vanillabeancheesecake #Triplelemoncheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Cakedesserts


Ingredients

    For the cake:
  • 1 1/2 teaspoons baking soda
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla bean paste or use the seeds from 1 vanilla bean
  • 3 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 3 egg yolks at room temperature
  • 1 1/4 cup buttermilk at room temperature
  • 1-2 tablespoons each, butter and flour for preparing the cake tins
  • 1 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 3 eggs at room temperature
  • 1 tablespoon baking powder
  • For the frosting:
  • 1 1/4 cups unsalted butter softened
  • a pinch of salt
  • up to 4 tablespoons heavy cream
  • 2 teaspoons vanilla bean paste or the seeds from one whole vanilla bean
  • 6 ounces cream cheese plain, full fat, at room temperature
  • 6 to 7 cups powdered sugar sifted to remove lumps

Instructions

  1. For the cake: Grease and flour two 9-inch round cake pans or three 8-inch round cake pans, lining the bottoms with parchment paper rounds for easy release.

  2. In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.

  3. Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well. Mix in the oil and vanilla bean paste on low speed. Measure the buttermilk into a liquid measuring cup and and set aside. Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.

  4. Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the milk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.

  5. Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).

  6. Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.

  7. Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.

  8. Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.

  9. For the frosting:
  10. Beat the butter and cream cheese together on high speed until light and fluffy and smooth.

  11. Sift the powdered sugar and slowly add, one cup at a time, mixing after each addition. Add the sea salt and mix until incorporated.

  12. Add the vanilla bean paste and then the heavy cream, slowly one tablespoon at a time, until incorporated and the mixture reaches spreadable consistency.

  13. Mix the frosting on medium-high speed for about 1-2 minutes, or until the frosting becomes very smooth and spreadable.

  14. Reserve about 1 1/2 cups of frosting for the crumb coat (the initial coat of frosting) and place the rest of the frosting in a piping bag fitted with a star tip. Set aside.

  15. Trim the cakes (if necessary) to level them, using a serrated knife. Place one cake, right side up, on a plate or cake board.

  16. Add a large dollop of frosting on top and spread it out to reach the edges of the cake. Place the other cake on top of the frosting, upside down so the flat side faces up.

  17. Add the remainder of the frosting (the 1 1/2 cup you reserved for the crumb coat) to the top of this cake and spread it over the top and down the sides of the cake, making sure to smooth it out to fill in any holes or cracks in the cake to create a very smooth edge.

  18. Remove any excess frosting - it's fine if the cake is showing through, you'll cover this with the final coat of frosting.

  19. Place the cake in the fridge to chill for about 45 minutes. Refrigerating the cake will cause the butter and cream cheese in the frosting to harden and it will create the perfect canvas for the second coat of frosting.

  20. Remove the cake from the fridge and get ready to frost! If you're not into rosettes you can feel free to simply spread the remaining frosting on if you'd prefer that look.

  21. For the rosettes, pipe a round, spiral shape beginning from the middle and moving to the outside. Follow my friend Liv For Cake's tutorial HERE.

  22. Start piping the rosettes on the side of the cake and begin at the very bottom. Pipe a row of rosettes along the bottom and then offset your second row so it fills in the empty spaces. On the top of the cake, pipe the rosettes around the outside first and then work your way in, offsetting the rows to fill in the gaps. Make sure you pipe the rosettes close together so they're almost overlapping each other. This will ensure you don't have many empty spaces to fill. It's also a good idea to end your rosettes in the gap where the next row will fill. This will hide the scraggly ends of the rosettes and create a really clean look.

  23. Once you've finished frosting your rosettes, chill the cake for another 1-2 hours before serving to set the frosting. After you pull it out of the fridge it will be quite hard, so it's a good idea to let it sit at room temperature again for about 15 minutes before slicing and serving.

recipe adapted >>>>>  here

Monday, May 15, 2017

Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes | #Orangecreamsiclecupcakes #Applepiecupcakes #Raspberrybuttercreamfrosting #Summercupcakesideas #Strawberrylemonadecupcakes #Homemadecupcakerecipes #Bakingvideos #Orangecreamsiclecupcakes #Chocolatecupcakerecipe #Cupcakecakes #Lightdesserts #Bestcupcakerecipe



Ingredients

    For The Cupcakes
  • 2 tsp Adams Extract vanilla extract
  • 1/2 cup warm water
  • 3/4 cup plain greek yogurt
  • 3 large eggs slightly beaten
  • 1 box white cake mix
  • 3/4 cup vegetable oil
  • 3.4 oz box of instant vanilla pudding mix
  • For The Frosting
  • 2-4 tbsp orange juice
  • Orange Gel Coloring
  • 1 tsp orange zest
  • 1 tsp Adams Extract orange extract
  • 1 stick unsalted butter
  • 4 cups Dixie Crystal's powdered sugar


Instructions

  1. Preheat oven to 350 degrees. Prepare two cupcake pans with either a liner or spray with non-stick baking spray.
  2. In a large bowl, combine the cake mix, pudding mix, yogurt, oil, eggs, vanilla and water.
  3. Using a stand or hand mixer, mix until well combined.
  4. Fill each of the cupcake wells about 2/3 of the way full, filling 24 cupcakes.
  5. Bake for 18-20 minutes, until tops are turning golden and a toothpick comes out clean.
  6. Cool completely and then prepare frosting.
  7. In a large bowl or stand mixer, mix the butter until it’s creamy. Add in the zest, extract and vanilla and then mix together as you slowly add in the powdered sugar.
  8. Add in the orange juice a tbsp. at a time until the desired consistency has been reached.
  9. Frost the cupcakes and enjoy!

recipe adapted >>>>>  here



Rated 4.9/5 based on 871 customer reviews

Sunday, May 14, 2017

The Vegan Buddha Bowl

#Thaicoconutsoup #Daalrecipe #Easysoup #Glutenfreeveganrecipes #Veganthairecipes #Vegansoups #Healthyrecipes #Wholefoodrecipes #Veganeating #Cookingrecipes #Vegandinners #Veganfoods



 

 

 

 

Ingredients

  • Quinoa
  • 2 Cups Water
  • 1 Cup Quinoa rinsed
  • Red Pepper Sauce
  • 1/2 Tsp Paprika
  • 1/4 Cup Fresh Cilantro
  • 1 Red Bell Pepper ribs and seeds removed
  • Juice from 1/2 Lemon or more to taste
  • 1/2 Tsp Pepper
  • 2 Tbs Olive Oil or other neutral oil
  • 1/2 Tsp Salt
  • Chickpeas
  • 1/8 Tsp Turmeric
  • 1/2 Tsp Oregano
  • 1/2 Tsp Smoked Paprika
  • 1 1/2 Cups Cooked Chickpeas
  • Drizzle Olive Oil or other neutral oil
  • 1/2 Tsp Salt
  • 1 Tsp Chili Powder
  • Everything Else
  • Sesame Seeds for Garnish
  • An Avocado
  • Mixed Greens


  • Instructions

    1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
    2. Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15-20 minutes, or until desired doneness is reached. When done, remove from oven and let cool.
    3. To make red pepper dressing, add all dressing ingredients to a blender (not a food processor) and blend on high until smooth. Taste, and adjust seasonings to your preference.
    4. Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
    5. Enjoy!

    Recipe has been adapted from >>>>>  here


    Rated 4.5/5 based on 131 customer reviews

    Saturday, May 6, 2017

    Secret Ingredient Easy Chocolate Mousse

    Secret Ingredient Easy Chocolate Mousse | #Ketodessertseasy3ingredients #Ketochocolatemoussecreamcheese #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Nocarbdiets #Ketochocolatemousse #Ketosnacks #Ketofatbombs #Lowcarbsnacks #Ketodinnerrecipes #Ketofatboms

    Ingredients

    • 8 ounces cream cheese block, softened
    • ¼ cup unsweetened cocoa powder
    • ½ large avocado, pitted
    • ⅛ teaspoon vanilla extract
    • 2-3 tablespoons of desired sweetener, I recommend Swerve.
    • ¼ cup heavy whipping cream
    • 90% dark chocolate shaved, to garnish

    Instructions

    1. Beat together the cream cheese until creamy and smooth using a handheld mixer in a medium mixing bowl. Slowly mix in the cocoa powder. Beat in the avocado and mix until creamy smooth, approximately 5 minutes.
    2. Add the vanilla extract and sweetener and beat again until smooth, approximately 1-2 minutes.
    3. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
    4. Place the whipped cream in the chocolate mixture and gently fold until it's incorporated.
    5. Place the chocolate mousse in a piping bag and pipe into desired containers. Garnish with dark chocolate shavings.

    recipe adapted >>>>>  here