Friday, November 28, 2014

Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies | #cookieideas #desserts #Holidaydesserts #mascookies #sweets #food #Holidaycookies #desserts #mascookies #Holidaydesserts #food #Cookiedesserts

Ingredients

  • 1/2 cup Peanut Butter
  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla
  • 1 Egg
  • 1 1/3 cup Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 24 Hershey Kisses unwrapped

Instructions

  1. Preheat oven to 350.
  2. Cream together peanut butter, butter, sugar and brown sugar until smooth.
  3. Add egg and vanilla and beat until smooth.
  4. Whisk together flour, baking soda and salt in a separate bowl.
  5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
  6. Roll into 1" balls and place on cookie sheet several inches apart.
  7. Gently make an indentation in the center of each cookie.
  8. Bake 12-14 minutes.
  9. Place a Hershey Kiss in the center of each cookie.

Recipe adapted >>>>>  here

Tuesday, November 25, 2014

Lemon Butter Sauce for Fish

Lemon Butter Sauce for Fish | #Salmonrecipesbaked #Foodrecipes #Seafoodrecipes #Cookingrecipes #Asparagusrecipes #Ketosalmonrecipes #Bleucheesedressing #Lemonbuttersauce #Tartarsaucerecipe #Tartersaucerecipe #Ketobluecheesedressing #Cookingrecipes

Ingredients

  • Lemon Butter Sauce:
  • 60 g / 4 tbsp unsalted butter , cut into pieces
  • 1 tbsp fresh lemon juice
  • Salt and finely ground pepper
  • Crispy Pan Fried Fish:
  • 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
  • Salt and pepper
  • 2 tbsp white flour
  • 2 tbsp oil (I use canola)
  • Serving:
  • Lemon wedges
  • Finely chopped parsley, optional

Instructions

  1. Lemon Butter Sauce (see video):
  2. Place the butter in a light coloured saucepan or small skillet over medium heat.
  3. Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
  4. Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
  5. Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
  6. Crispy Pan Fried Fish:
  7. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
  8. Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
  9. Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

Recipe adapted >>>>>  here

Thursday, November 20, 2014

Italian Cream Cake

Italian Cream Cake | #Cakerecipesfromscratch #Whitecakemixrecipes #Dessertrecipesvideos #Yummycakes #Oreocakeeasy #Hummingbirdcakerecipe #Italiancreambundtcake #Decadentcakes #Cakedesserts #Cupcakecakes #Yummycakes #Cakefrosting

 Ingredients

  • 1/2cupbuttersoftened
  • 1/2cupvegetable shortening
  • 2cupsgranulated sugar
  • 6egg yolks
  • 2cupsself rising flour
  • 1cupchopped pecans
  • 1cupmilk
  • 1teaspoonvanilla
  • 16ouncescoconutabout 2 cups shredded sweetened coconut
  • 6egg whitesbeaten to stiff peaks

   For the frosting

  • 1/4cupbuttersoftened
  • 8ouncescream cheeseat room temperature
  • 1poundpowdered sugar
  • 1teaspoonvanilla
  • 1/2cupchopped pecans

Instructions

  1. Preheat the oven to 350.
  2. Grease and flour 3 8-inch cake pans. Set aside.
  3. In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.
  4. Add the egg yolks and mix well.
  5. Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk.
  6. Stir in the vanilla, 1 cup of coconut and the pecans.
  7. Fold in the egg whites carefully until no pockets remain.
  8. Divide evenly between the three prepared pans.
  9. Bake 25 minutes and turn out to a wire rack to cool completely
  10. While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn't burn. Then set aside to cool
  11. For the frosting:
  12. Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined.
  13. Spread between layers of cake and on top and sides.
  14. Use your hands to press the toasted coconut all around the sides.
  15. Sprinkle pecans over the top.

recipe adapted : here

Wednesday, November 19, 2014

Berry Tiramisu Trifle Recipe


Berry Tiramisu Trifle Recipe | #Angelfoodcakedesserts #Lightdessertsrecipes #Lightsummerdesserts #Angelfoodcakerecipes #Angelfoodcaketrifle #Dessertrecipesforsummer #Italiandesserts #Summerdessertseasy #Tiramisutriflerecipe #Mascarponerecipes #Summerdessertideas #Trifledesserts

Ingredients

  • 6 oz lady fingers
  • 1/2 lb blueberries
  • 1 lb blackberries
  • 1 lb mascarpone cheese
  • 4 egg yolks organic free range
  • 5 tbsp granulated sugar
  • 3/4 c heavy cream organic
  • 4 tbsp honey + more to taste
  • 2 lemons juices
  • 2 tsp vanilla extract
  • 2 tbsp water
  • leaves Basil for garnish
  • Lilac flowers for garnish optional

Instructions

  1. In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from the solids.
  2. Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
  3. In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
  4. Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
  5. Add the solid berries from the sauce to hold of the mascarpone whipped cream mixture and gently fold together. Set aside.
  6. Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu.
  7. Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or truffle dish. Add a layer of the berry mascarpone mixture followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out of ingredients.
  8. Refrigerate for a couple of hours or until set.
  9. Serve chilled garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.

RECIPE ADAPTED  >>>>>  here



Rated 4.9/5 based on 674 customer reviews

Monday, November 17, 2014

EASY NO BAKE KETO CHEESECAKE BITES

EASY NO BAKE KETO CHEESECAKE BITES #Dessert #Keto #Cheesecake #Ketoomgbars #Fundesserts #Deliciousdesserts #Cakedesserts #Ketocookies #Cakelover

Ingredients

  • 8oz Cream Cheese, softened
  • 1/2 Cup Plain Unsweetened Greek Yogurt
  • 1 Cup Now Foods Almond Flour
  • 2 Tbsp Kerrygold -Grass-fed Butter, melted
  • 5 Tbsp Lakanto MonkFruit Sweetener - classic
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon
  • 32 Blueberries (about a 1/2 cup)

Instructions

  1. Mix together butter, almond flour, and 2 Tbsp Lakanto Monkfruit sweetener
  2. Press 2 teaspoons of mixture into the bottom of each section of the ice cube tray. 
  3. In a medium bowl beat cream cheese then add plain unsweetened greek yogurt, vanilla extract, lemon juice and 3 tablespoons of Lakanto Monkfruit Sweetener
  4. Evenly distribute cream cheese mixture on top of crust and smooth tops with a spoon.
  5. Top each cheesecake with 2 blueberries and insert a popsicle stick in the centers about 3/4 of the way into each cheesecake (optional)
  6. Freeze for at least 2 hours, once frozen loosen the sides of the cheesecakes with a butter knife and pop each cube out
  7. Keep Cheesecake bites stored in the freezer

recipe adapted >>>>>  here

Thursday, November 13, 2014

Thin Mint Cheesecake Brownie Cake

Thin Mint Cheesecake Brownie Cake | #Nobakecheesecake #Rhubarbcobblerrecipes #Chocolatemoussecake #Dessertrecipeseasynobake #Rhubarbdesserts #Rhubarbcrisppioneerwoman #Healthypastasaladrecipes #Mediterraneanrecipeshealthy #Lemonherbmediterraneanpastasalad #Veganpastasaladrecipes #Easysaladrecipes #Pastasaladdressingrecipe

Ingredients

  • For the Brownie Layer
  • 1/2 cup melted butter
  • 1/4 cup dark cocoa powder
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 3/4 cup chocolate chunks
  • For the Cheesecake Layer
  • 1 - 8 ounce cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon mint extract
  • 1/2 teaspoon vanilla extract
  • 1 - 8 ounce container Cool Whip, thawed & divided
  • green gel food coloring
  • 21 chocolate mint cookies, divided
  • For the Topping
  • 1/2 cup chocolate chips
  • 1/4 cup heavy whipping cream
  • green sprinkles

Instructions

  1. Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
  2. Stir together the melted butter and cocoa powder. Set aside.
  3. Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
  4. Add the flour, salt, and baking powder and mix until just mixed in. Stir in the chocolate chunks gently.
  5. Spread the brownie batter iin the bottom of the prepared pan. Bake for 25 minutes. Remove from the oven and let cool completely.
  6. Unlatch the pan and run a knife around the edges. Flip the brownie over and pull the parchment paper off.
  7. Place the brownie back on the bottom of the springform pan and latch the sides on again.
  8. Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract and beat again.
  9. Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get your desired green color.
  10. Chop up 15 of the mint cookies and gently stir them into the cheesecake mixture. Spread the cheesecake on top of the cooled brownie. Refrigerate for at least one hour before removing the sides of the springform pan.
  11. Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Let cool for a few minutes before spreading it evenly on top of the cheesecake.
  12. Cut the remaining cookies in half and place them evenly around the top of the cheesecake edge.
  13. Use a piping bag and icing tip #18 to pipe the remaining Cool Whip in between the cookies. Top with sprinkles.

recipe adapted  >>>>>  here

Wednesday, November 12, 2014

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, November 11, 2014

Salted Caramel Oreo Bark

Salted Caramel Oreo Bark | #barkrecipes #Candybark #Dessertrecipes #Favorite #Homemadecandies #Cookiesrecipes #Pecanpieballsrecipe #Yummydesserts #Dessertrecipes #Chocolatebarkrecipes #desserts #Homemadecandies #Sweetstreats

Ingredients

  • 1 - 10 ounce package chocolate cream Oreo Thins
  • 1 - 10 ounce bag white chocolate melts
  • 1 cup salted caramel chips
  • 1 Tablespoon shortening
  • 1/4 cup dark chocolate melts
  • coarse ground sea salt

Instructions

  1. Line an 11x15 pan with foil.
  2. Place the white chocolate melts in a bowl and melt according to the package directions.
  3. Spread a little bit of white chocolate on the back of each Oreo thin and place them on the prepared pan. Refrigerate for 5 minutes.
  4. Heat the white chocolate for 15-20 seconds and stir. Spoon the white chocolate all over the cookies on the tray and spread out with a spatula. Let set slightly.
  5. Place the salted caramel chips and shortening in another bowl and heat for 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds at a time, if needed.
  6. Place the chocolate melts in a bowl and melt according to the package directions.
  7. Pour the caramel on top of the white chocolate and spread it over the top gently. Drop the chocolate on top of the caramel layer by spoonfuls and drag a knife gently through it to give it a swirled look.
  8. Sprinkle with coarse sea salt while it is still wet. Let set. Break or cut into chunks and store in a sealed bag.

recipe adapted  >>>>>  here

Saturday, November 8, 2014

Best Keto No Bake Caramel Cookies

Best Keto No Bake Caramel Cookies | #Ketoparmesancrustedchicken #Ketosnacks #Ketolemondesserts #Ketoblueberrymuffins #Ketocaramelsauce #Ketodinnerrecipes #Easyketocheesecake #Ketostrawberrycheesecake #Lowcarbdessertseasy #Lowcarbcheesecake #Ketocheesecakecupcakes #Sugarfreedesserts

Ingredients

  • 8 tbsp Unsalted butter
  • ⅓ c Swerve brown sugar substitute
  • ⅓ c Heavy whipping cream
  • 1 c Pecan halves
  • ⅓ – ½ c Unsweetened coconut flakes
  • ⅛ c Keto friendly chocolate chips
  • Parchment paper

Instructions

  1. Place the butter into a saucepan on the stove over medium heat.
  2. When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
  3. Stir in the heavy whipping cream until well combined.
  4. Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
  5. Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
  6. Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter. This should make 11 cookies.
  7. Sprinkle some keto friendly chocolate chips on top of each cookie, and lightly press them down.
  8. Place the cookies into the fridge for 30 minutes to an hour to harden.
  9. Serve immediately or store in an airtight container in the fridge.

Recipe has been adapted from >>>>>  here

Monday, November 3, 2014

Thrifty Homemade Sandwich Bread

Thrifty Homemade Sandwich Bread | #Cookingrecipes #Dinnerrecipes #Healthydrinks #Crockpotrecipes #Glutenfreedesserts #Cocktaildrinks #Garlicbread #Ketobread #Ethnicrecipes #90secondbread #Garlicbreadrecipe #Goodfood


Ingredients

  • 1 cup hot water
  • 2 Tbsp Sugar
  • 2-3/4 tsp yeast (1 packet + 1/2 tsp)
  • 3 cups all-purpose flour OR bread flour
  • 1/4 cup vegetable oil
  • 1-1/2 tsp salt

Instructions

  1. Mix together the hot water (not scalding, but hot from the tap), sugar and yeast and stir. Let sit for about 10 minutes, allowing the yeast to "bloom"
  2. Dump this mixture into a stand mixer and mix in the vegetable oil, salt and the flour, one cup at a time, using your dough hook. Alternatively, you can use a hand mixer to combine the ingredients and then knead it by hand
  3. Continue mixing a few minutes until dough clings to the bread hook and doesn't stick to the bowl. Mix another 3-4 minutes after the non-sticky dough is formed.
  4. Remove dough from hook, place dough ball in a bowl and cover with a light kitchen towel. Let rise in a draft-free area for approximately 1.5 hours or until the dough doubles in size.
  5. Punch down, shape into an oval loaf-like shape and turn the seams under.
  6. Place in a greased loaf pan; cover loosely with plastic wrap (spray it with cooking oil first if you're worried about it sticking).
  7. Let dough rise a second time until almost doubled - approximately one hour.
  8. Bake in loaf pan approximately 25 minutes at 350 degrees

recipe adapted >>>>>  here