Thursday, February 28, 2019

The Best Butterbeer Cupcakes

The Best Butterbeer Cupcakes | #Butterbeercookies #Harrypottertreats #Frostingrecipeseasy #Buttercreamfrostingrecipe #Goldensnitchcakepops #Harrypottercakepops #Butterbeercupcakes #Butterbeercookies #Dessertrecipes #Cupcakecakes #Cakerecipes #Cupcakerecipes

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. Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
  2. In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
  5. Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.

RECIPE ADAPTED  >>>>>  here

Saturday, February 23, 2019

SWEET POTATO CHICKEN POPPERS

SWEET POTATO CHICKEN POPPERS (PALEO, AIP & WHOLE 30) | #Whole30recipes #Whole30breakfast #Healthykoreanbeefbowl #Whole30snacks #Mealpreprecipes #Wholefoodrecipes #Whole30recipes #Whole30snacks #Aiprecipes #Paleosnacks #Sweetpotatochickenpoppers #Whole30snacks



Ingredients

  • 1 lb ground chicken (uncooked)
  • 2 cups uncooked sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)
  • 2–3 sprigs green onion, chopped fine
  • 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
  • 2 tbsp coconut flour (I recommend this brand )
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tsp sea salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)


Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
  2. Combine all of the ingredients in a large mixing bowl and thoroughly mix.
  3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
  4. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
  5. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

Recipe adapted >>>>>  here



Rated 4.9/5 based on 983 customer reviews

Keto Microwave Cheesecake

Keto Microwave Cheesecake | #Ketobreakfast #Ketocreamcheeserecipes #Eggfastrecipes #Ketosnacks #Lowcarbmeals #Ketodesserteasy #Ketodessertrecipes #Ketoomgbars #Ketovanillacupcakes #Bestketodesserts #Ketocupcakerecipes #Ketocakerecipes



Ingredients

  • 2 oz Neufchatel cream cheese, cubed (or reduced fat cream cheese; can also use regular cream cheese)*
  • 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon stevia glycerite (equals about 2 tablespoons sugar)
  • 1 large egg


Instructions

  1. Place the cream cheese in a 1-cup, 3-inch wide ceramic ramekin. Microwave 15 seconds to soften.
  2. Add the vanilla and stevia and mix with a fork to combine.
  3. Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
  4. Microwave for 90 seconds.
  5. Allow the cake to rest and cool in the ramekin for 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
  6. Top with your choice of toppings and serve, or refrigerate until ready to serve. Remove from fridge 15 minutes before serving.

recipe adapted  >>>>>  here



Rated 4.9/5 based on 117 customer reviews

Friday, February 22, 2019

‘Thick ‘n Fudgy’ Chocolate Explosion Cookies

‘Thick ‘n Fudgy’ Chocolate Explosion Cookies | #Cookierecipes #Chocolatechocolatechipcookieschewy #Fudgeeasy #Dessertrecipes #Cookingrecipes #Applefritterbread #Fooddeserts #Cakevideos #Dessertrecipesvideos #Cookiedesserts #Browniecookies #Deliciousdesserts

Ingredients

  • 1 cup butter. softened
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/3 cup Hershey's Spreadable Chocolate
  • 2 1/2 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/2 cups Dark chocolate chips reserve 1/2 cup for tops of cookies
  • 1 1/2 cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies
  • Optional: Hershey's Spreadable Chocolate for drizzling

Instructions

  1. Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
  2. Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
  3. Add in the eggs and Hershey's Spreadable Chocolate and mix until just combined.
  4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
  5. Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
  6. Stir in 1 cup of dark and 1 cup of milk chocolate chips.
  7. Cover dough and place in fridge for 30 minutes or so.
  8. Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the 1/2 cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
  9. Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
  10. When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
  11. If you want to add some extra chocolate 'oomph', melt some Hershey's Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
  12. Snip small hole in tip, squeeze and drizzle back and forth on cookies.

recipe adapted  >>>>>  here

Tuesday, February 19, 2019

the Best Vegan Garlic Alfredo Sauce

the Best Vegan Garlic Alfredo Sauce | #Veganmealprep #Veganfettuccinealfredo #Nobakecookiedough #Glutenfreesnacks #Vegansnacks #Veganandglutenfreerecipes #Cookingrecipes #Dinnerrecipes #Veggierecipes #Wholefoodrecipes #Vegetarianveganrecipes #Veganeating




Ingredients

  • 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
  • 1-2 cups (240-480g) low sodium vegetable broth, divided
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper
  • 4 x-large (15g) minced garlic cloves
  • 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
  • 1-2 tablespoons lemon juice (start with just 1 and taste after blended!)
  • 2-4 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)


Instructions

  1. Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
  2. Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
  3. Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.

recipe adapted  >>>>>  here


Thursday, February 14, 2019

KETO VANILLA POUND CAKE

KETO VANILLA POUND CAKE | #Ketopoundcakealmondflour #Ketovanillapoundcake #Ketosnackseasysweet #Ketopoundcakesourcream #Ketobaking #Ketocreamcheesepoundcake #Ketopoundcakealmondflour #Ketovanillapoundcake #Ketomugcheesecake #Ketobreadrecipes #Ketobiscuits #Ketodinnerrolls

Ingredients

  • 2 cups almond flour
  • 1/2 cup butter
  • 1 cup granular erythritol (Swerve)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 ounces cream cheese
  • 4 large eggs

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Generously butter a 9 inch bundt pan, set aside
  3. Combine almond flour and baking powder in a large bowl, set aside
  4. Cut butter into several small squares and put in separate bowl, add cream cheese
  5. Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
  6. Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
  7. Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
  8. Add eggs to batter. Stir well.
  9. Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
  10. For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.

RECIPE ADAPTED  >>>>>  here

Tuesday, February 12, 2019

Garlic Parmesan Pasta with Crispy Chicken Recipe

Garlic Parmesan Pasta with Crispy Chicken Recipe #chickenrecipes #chickenrecipe #chickenrecipesfortwo #chickenrecipeideas #amazingchickenrecipes #dinnerrecipes #easydinnerrecipes #dinnerideas #quickdinnerideas #quickdinnerrecipes #weekenddinnerrecipes #easydinnerrecipesforfamily #foodrecipes


Ingredients

  • 4-5 Tyson Panko Crusted Chicken Tenders, cooked
  • 3/4 Lb (12 oz.) - 1 Lb. (16 oz.) penne pasta,
  • depending on how saucy you want the pasta to be
  • 2 Tbl. unsalted butter
  • 2 garlic cloves, minced
  • 3 Tbl. all-purpose flour
  • 1 c. low-sodium chicken broth
  • 1 c. milk
  • 1/4 tsp. white pepper, opt.
  • freshly ground black pepper
  • 1/2 c. grated Parmesan cheese
  • chopped green onions, for garnish, opt.

Instructions

  1. Cook chicken tenders according to package directions.
  2. Cook the pasta according to package directions.
  3. Meanwhile, melt butter in a large skillet over medium heat.
  4. Add the minced garlic and saute for 30 seconds or until fragrant.
  5. Stir in the flour, one Tablespoon at a time, until a thick paste forms.
  6. Cook for a few minutes, stirring frequently.
  7. Slowly add the chicken broth and milk, whisking constantly to prevent lumps.
  8. Add the white pepper and black pepper.
  9. Continue to cook until thickened, whisking occasionally.
  10. Last, whisk in the Parmesan cheese. Stir in the cooked pasta.
  11. Serve with cooked, sliced, chicken and garnish with green onions

recipe adapted >>>>>  here

Sunday, February 3, 2019

THE PERFECT GLUTEN FREE BROWNIES

THE PERFECT GLUTEN FREE BROWNIES | #Sugarcookies #Cupcakecookies #cookies #Cookiesrecipes #Glutenfreeoatmealcookies #Glutenfreedesserts #Glutenfreerecipes #Almondflourdesserts #Lowcarbbrownies #Paleodessertrecipes #Paleodesserts #Almondflourrecipesdesserts

Ingredients

  • 2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
  • 5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
  • 2/3 cup coconut sugar (can sub white, brown, or maple sugar)
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cup blanched almond flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda (if paleo) or baking powder
  • 1/4 tsp salt
  • To mix in:
  • 2/3 cup additional chocolate chips or chopped chocolate (can sub nuts)
  • Optional: coarse sea salt to sprinkle on top

Instructions

  1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
  2. In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
  3. In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
  4. In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt.
  5. Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
  6. Stir in the dry ingredients and fold until just mixed.
  7. Fold in the additional chocolate chips.
  8. Pour batter into your prepared pan and smooth the surface.
  9. Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)
  10. Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.

recipe adapted  >>>>>  here