Monday, August 31, 2015

Healthy spinach tortillas

Healthy spinach tortillas | #Blackbeantortilla #Veganindianrecipes #Chickpeacrepes #Healthytortilla #Blackbeanrecipeshealthy #Vegantortilla #Spinachrecipes #Chickpeaflourrecipes #Vegantortilla #Healthyveganrecipes #Blackbeantortilla #Glutenfreewraps


Ingredients

  • 1 cup chickpea flour also called garbanzo bean flour (120 g)
  • 1/2 cup tapioca flour/starch (60 g)
  • 2 oz fresh baby spinach leaves (60 g)
  • 1 - 1 1/8 cup water (240-270 ml)
  • 1/3 tsp salt

Instructions

  1. Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
  2. Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
  3. Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

recipe adapted  >>>>>  here

Saturday, August 29, 2015

Mediterranean Breakfast Egg Muffins

Mediterranean Breakfast Egg Muffins | #Mediterranean #Breakfast #Egg #Muffins #Mediterraneandietbreakfast #Dietbreakfastrecipes #Healthyeating #Boiledeggdiet #Mediterraneandietrecipesbreakfast #Mediteraneandiet #Mediterraneandietrecipes #Meddiet #Mediteraneandiet #Mediterraneandishes #Healthyeating #Mediteraniandiet

Ingredients

  • Cooking oil spray
  • 3 large eggs
  • 2 tbsp skimmed milk
  • 4 tbsp grated parmesan cheese
  • 35 g leek finely chopped
  • 25 g baby spinach finely chopped
  • ¼ red pepper finely chopped
  • 1 tomato chopped and seeds removed
  • Salt and freshly ground pepper
  • 25 g low fat grated cheddar cheese

Instructions

  1. Pre-heat oven to 190C fan
  2. Spray a 6 cup aluminium / silicon muffin tin with cooking spray
  3. Whisk the eggs, milk and parmesan cheese together in a pouring jug, season a little
  4. Mix all the finely chopped vegetables into a bowl, then portion into the 6 muffin cups
  5. Pour the egg mixture into each muffin cup, making sure there's an equal amount in all 6 muffin cups. Mix it in with the chopped vegetables
  6. Divide the grated cheddar cheese topping between the 6 muffin cups
  7. Bake in the centre of the oven until egg is set for about 15 to 20 minutes

recipe adapted >>>>>  here

CREAMY PARMESAN ONE POT CHICKEN AND RICE

CREAMY PARMESAN ONE POT CHICKEN AND RICE | #CREAMYPARMESANONEPOTCHICKENANDRICE #CREAMYPARMESAN #CHICKENANDRICE #CHICKEN #Bakedchickenrecipes #Quickandeasydinnerrecipes #Lowcarbrecipes #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes


Ingredients

  • 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
  • 4 Tablespoons Butter
  • 1 Large onion, Diced
  • 3 Cloves Garlic, Minced (3 Teaspoons)
  • 2 Teaspoons Italian Seasoning
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Salt
  • 2 1/2 Cups Chicken Broth
  • 1 Cup long grain white rice
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • Parsley for serving, Optional

Instructions

  1. Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
  2. Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  3. Cook and stir for 5 minutes until chicken is golden on all sides.
  4. Add the garlic and cook for one more minute, stirring constantly.
  5. Add the chicken broth and rice to the pan and stir.
  6. Bring to a boil, then reduce the heat to medium low.
  7. Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
  8. Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.

recipe adapted >>>>>  here

Parmesan Roasted Tomatoes

Parmesan Roasted Tomatoes | #Healthyeating #Snackrecipes #Yummyfood #Cookingrecipes #Cleaneating #Appetizersnacks #Brusselsproutrecipes #Vegetarianrecipes #Veggierecipes #Healthysnacks #Healthydinnerrecipes #Vegetablerecipes

Ingredients

  • 6 small tomatoes, halved
  • 1 tablespoon olive oil
  • 1 pinch salt
  • ground black pepper to taste
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400F.
  2. Rinse the tomatoes and sliced into halves. Toss gently with the olive oil. Season with salt and pepper. Arrange the tomatoes on a baking dish, and top with Parmesan cheese. Roast the tomatoes for about 15-20 minutes or until the Parmesan cheese melted and the top is slightly browned.
  3. Remove from the oven and serve immediately.

recipe adapted >>>>>  here

Wednesday, August 26, 2015

JAPANESE SOUFFLE PANCAKES RECIPE

JAPANESE SOUFFLE PANCAKES RECIPE | #Meatballrecipeseasy #Beefmeatballrecipes #Italianmeatballrecipeseasy #Porkandbeefmeatballs #Cookingrecipes #Cakerecipes #Hawaiiancakerecipe #Pineappledessertrecipes #Easypineapplecake #Cupcakecakes #Cakemixdesserts #Pineapplesunshinecakerecipes

Ingredients

  • VERSION 1: WITH BAKING POWDER
  • 6 tbsp cake flour
  • 2 1/2 tbsp skim milk
  • 1 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
  • 3 tbsp granulated white sugar
  • 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
  • VERSION 2: WITHOUT BAKING POWDER
  • 5 tbsp cake flour
  • 1 1/2 tbsp skim milk
  • 1 tbsp unsalted butter melted
  • 1/2 tsp vanilla extract
  • 2 1/2 tbsp granulated white sugar
  • 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
  • 1/4 tsp cream of tartar

Instructions

  1. Version 1
  2. In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.
  3. In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
  4. Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
  5. If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
  6. Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 3-4 minutes.
  7. Your pancakes are ready to flip when the tops look almost completely cooked and you can move the bottom of the pancakes without batter spilling out. Use a spatula or turner to flip the pancakes (while still in their molds). I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
  8. Cover and cook for another 2-3 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.
  9. Version 2
  10. In a medium bowl, add milk, melted butter, vanilla, and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and mixture is a pale yellow.
  11. In the bowl of a stand mixer, add chilled egg whites, sugar and cream of tartar. I don't recommend skipping the tartar as it really helps to keep the egg whites stable so that the souffles don't collapse. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
  12. Using a spatula, scoop out one third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom, so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
  13. If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
  14. Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 4-5 minutes.
  15. Your pancakes are ready to flip when the surface looks completely cooked. The cakes will rise quite high (possible past the rim of the molds), but they will start to collapse slightly once you remove the lid and let out some of the heat. Be careful not to try to flip these too soon because they will collapse and will stay collapsed. Use a spatula or turner to flip the pancakes (while still in their molds). If you have batter spilling out when you flip these, then they are not ready to be flipped and will likely collapse. I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
  16. Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.

recipe adapted >>>>>  here

Tuesday, August 25, 2015

Ham Egg and Cheese Hash Brown Breakfast Muffins

Ham Egg and Cheese Hash Brown Breakfast Muffins | #Quicherecipeseasy #Easybreakfastideas #Tatortoteggmuffins #Hamquicherecipes #Tatertotbreakfastcasserole #Hamandeggquiche #Brunchideas #Breakfastideashealthy #Eggmuffinsbreakfast #Brunchrecipes #Eggrecipes #Healthybreakfastrecipes

Ingredients

  • About 2 1/2 cups hash browns frozen or refrigerated
  • Salt
  • 5 eggs
  • 2 Tbsp heavy whipping cream
  • 1 cup of shredded sharp Cheddar cheese
  • 1/4 lb ham diced
  • 1 tsp garlic powder
  • Salt
  • Fresh cracked black pepper

Instructions

  1. Preheat the oven to 425 and grease a 6-cup muffin pan.
  2. Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns.
  3. Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.
  4. Take out and lower the oven temperature to 350.
  5. In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.
  6. Mix in shredded cheese and diced ham.
  7. Spoon the egg mixture into each hash brown cup, filling it up almost all the way.
  8. Bake for 15-18 minutes.

Recipe has been adapted from >>>>>  here

Monday, August 24, 2015

EASY SALMON PATTY RECIPE

EASY SALMON PATTY RECIPE | #Salmonpattiesrecipeeasy #Easysalmoncakes #Seafooddishes #Bakedsalmonpatties #Ketosalmonpatties #Fishdishes #Salmonpattiesrecipecanned #Salmonpattiesrecipeeasy #Salmoncakesrecipe #Salmoncroquettesrecipesouthern #Easysalmoncakes #Salmonpattieseasycanned


Ingredients

  • 15 oz. canned salmon large bones removed
  • 2 eggs
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 small bell pepper finely diced
  • 2 tbsp. mayonnaise
  • 2 tbsp. Dijon mustard
  • 2 tbsp. chopped scallion
  • salt to taste
  • olive oil or vegetable oil for frying

Instructions

  1. Place the salmon into a medium mixing bowl, and gently flake with a fork.
  2. Add the rest of the ingredients and mix everything well.
  3. Using a 1/2-cup as a measure, form small patties with your hands.*
  4. IF FRYING: Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). Fry the patties for about 5 minutes on each side, until crispy and cooked through.
  5. IF BAKING: Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered. Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes. Flip, and bake for an additional 5-7 minutes.

Recipe has been adapted from >>>>>  here

Sunday, August 23, 2015

HONEY-CARROT CAKE WITH MASCARPONE CREAM

HONEY-CARROT CAKE WITH MASCARPONE CREAM | #Tempehgyros #Grilledporkchoprecipesbonein #Vegangyrorecipe #Cookingrecipes #Dessertrecipes #Wholefoodrecipes #Cookingrecipes #Cupcakecakes #Dessertrecipes #Cakedesserts #Easterdecorations #Cakecookies

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 eggs
  • 2 cups finely shredded carrots (about 4 medium)
  • 2/3 cup honey
  • 1/4 cup canola oil
  • 1/4 cup buttermilk or sour fat-free milk
  • 1/2 cup chopped walnuts
  • For the Mascarpone Cream
  • 1/2 cup mascarpone cheese, softened
  • 1 tablespoon honey
  • 1 tablespoons whipping cream

Instructions

  1. Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside.
  2. In a large bowl stir together flour, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another large bowl beat eggs lightly with a fork. Stir in carrots, honey, oil, and buttermilk. Add egg mixture all at once to flour mixture. Stir until combined, fold in the chopped walnuts. Spoon batter into prepared pan, spreading evenly.
  3. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack. Cool completely.
  4. Place cooled cake on a serving platter. Pipe bottom edge of cake with Mascarpone Cream, or pipe or spoon Mascarpone Cream on each serving.
  5. For the Mascarpone Cream:
  6. In a small bowl stir together mascarpone cheese and honey. Gradually stir in enough whipping cream to make a piping consistency.

recipe adapted >>>>>  here

Thursday, August 20, 2015

Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes | #Crockpotsloppyjoes #Sloppyjoerecipeeasy #Homemademanwich #Sloppyjoerecipecrockpot #Phillycheesesteaksloppyjoes #Healthysloppyjoes #Groundbeefrecipes #Phillycheesesteaksandwichrecipe #Phillycheesesteaksliders #Phillycheesesteaksloppyjoes #Frenchdipsandwich #Hamburgerphillycheesesteaksloppyjoe

Ingredients

  • 1 teaspoon cornstarch
  • 1/2 cup low sodium chicken broth (or beef broth)
  • 2 teaspoons olive oil
  • 1 small sweet onion , diced
  • 1 small green bell pepper , diced
  • 1 pound lean ground beef
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons taco seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp white cheddar or monterey jack cheese
  • 6 hamburger buns

Instructions

  1. Preheat broiler.
  2. In a small bowl, whisk together the cornstarch and broth. Set aside.
  3. Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers; sauté 3 minutes until tender. Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes. Drain off fat.
  4. Stir in the ketchup, Worcestershire, taco seasoning, salt, and pepper.
  5. Give the broth and cornstarch a quick stir and add it to the skillet; simmer for about 3 minutes, stirring occasionally, until mixture thickens slightly.
  6. Scoop some mixture onto buns, top with 1/4 cup cheese, and stick under the broiler until melted-keep a close eye, so nothing burns! (Alternatively, you can simply add the cheese in with the meat mixture and stir until combined and melted.)
  7. Serve warm with chips and enjoy!

recipe adapted >>>>>  here

Avocado Egg Rolls With Sweet Chili Sauce

Avocado Egg Rolls With Sweet Chili Sauce | #Eggplantparmesan #Bbqsidedishes #Blackbeancornsaladeasy #Cookoutsidedishes #Avocadoeggrolls #Grilledfood #Eggplantparmesan #Bbqsidedishes #Blackbeancornsaladeasy #Cookoutsidedishes #Avocadoeggrolls #Grilledfood

Ingredients

  • 10 egg roll wrappers
  • 3 avocados peeled and pitted
  • 1 roma tomato diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • canola oil for frying
  • For the sweet chili sauce:
  • 4 tablespoons sriracha
  • 2 tablespoons white sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil

Instructions

  1. Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling.
  2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
  3. Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally.
  4. Combine sauce ingredients in a small bowl. Mix well. Serve with sliced avocado egg rolls.

recipe adapted >>>>>  here

Wednesday, August 19, 2015

Best Cinnamon Rolls Recipe (Better than Cinnabon)!

Best Cinnamon Rolls Recipe (Better than Cinnabon)! | #CINNABON #CINNAMON #ROLLCAKE #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Deliciousdesserts #Dessertrecipes #Cupcakecakes #Cakedesserts #Cakecookies #Cakefrosting #Sweetrecipes


Ingredients

  • Cinnamon Roll Dough:
  • 1 cup milk warm (105 degrees F)
  • ½ cup + 1 TBS granulated sugar divided
  • 1 TBS Active dry yeast
  • 2 large eggs room temperature
  • 6 TBS butter melted
  • 1 tsp pure vanilla extract
  • 4 to 4 ½ cups all-purpose flour
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • Cinnamon Sugar Filling:
  • 1 cup brown sugar packed
  • 2 ½ TBS ground cinnamon
  • 6 TBS butter softened
  • Cream Cheese Frosting:
  • 1 8 oz package cream cheese, softened
  • ¼ cup butter softened
  • 2 cups powdered sugar
  • ½ tsp pure vanilla extract
  • 1/8 tsp salt

Instructions

Make the Cinnamon Roll Dough:

  • Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
  • Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
  • Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
  • Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
  • Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
  • Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
  • Grease a large bowl and place the dough inside.
  • Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
  • Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Make the filling:

  • While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
  • Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
  • Assemble Cinnamon Rolls
  • Sprinkle a large work surface with flour.
  • Gently press the gas out of the dough and form it into a rectangle.
  • Roll the dough into a 24x12” rectangle, about 1/4 inch thick.
  • Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
  • Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2” long).
  • Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
  • Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
  • Bake Cinnamon Rolls
  • Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven.

Make the Cream Cheese Frosting

  • While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
  • Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
  • Cool & Serve!
  • Let cool and serve warm.

recipe adapted >>>>>  here

Monday, August 10, 2015

Chocolate Raspberry Coconut Almond Tart Recipe

Chocolate Raspberry Coconut Almond Tart Recipe | #Vegansweets #Veganbaking #Veganeating #Veganfoods #Healthyrecipes #Vegantreats #cookies #Oatmealcreampiecookies #Rumsoakedpineapple #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Lowcarbzucchinirecipes

Ingredients

  • For the Crust:
  • ½ cup unsweetened coconut flakes
  • 1¼ cups almond meal/flour
  • ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup
  • For Chocolate Filling:
  • 1 cup canned coconut milk
  • 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
  • 1 teaspoon pure vanilla extract
  • For the Toppings:
  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup sliced almonds, toasted
  • ¼ cup pistachios (optional)
  • 1 cup fresh raspberries
  • Coarse sea salt (optional)

Instructions

  1. To make Tart Crust:
  2. Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
  3. Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
  4. Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.
  5. To make Filling:
  6. In a medium mixing bowl, place the chopped chocolate and set aside. In a small saucepan, bring the coconut milk to boil gently. Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy. Whisk in the vanilla extract.
  7. Pour the chocolate ganache into the cooled tart shell. Chill until set, at least three hours or overnight.
  8. Top with toasted coconut flakes, almonds, pistachios, coarse salt and fresh raspberries.
  9. Store leftovers refrigerated up to one week.

recipe adapted >>>>>  here

Sunday, August 9, 2015

Caramel Apple Crack

Caramel Apple Crack | #Caramelapplecrack #Carmelapplecrack #Bananalasagnadessert #Bananapuddinglasagna #Autumnrecipes #Bananalasagnadessert #Bananapudding #Peanutbutterlunchladycookiebars #Smoreseggrolls #Lunchladypeanutbutterbars

Ingredients

  • 1 8 oz. tube crescent dough
  • 1 apple, cored, peeled and chopped into 1/2 inch pieces
  • 1/2 c. brown sugar
  • 1/4 c. cinnamon sugar
  • Pinch kosher salt
  • 1/4 c. Caramel

Instructions

  1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
  2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
  3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.
  4. Let cool completely before slicing into pieces and serving.

recipe adapated >>>>>  here

Saturday, August 1, 2015

Reese's Poke Cake

Reese's Poke Cake | #Snickerscakeeasy #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakefrosting #Sweetrecipes #Easydipsforaparty #Healthydessertrecipes #Easydessertsforaparty #Easysnacksforaparty #Dessertdipseasy #Recipeswithblueberries

Ingredients

  • 15.25 oz chocolate cake mix plus ingredients to prepare the cake
  • 3.4 oz vanilla instant pudding mix
  • 2 cups cold milk
  • 1 1/2 cups creamy peanut butter, divided
  • 16 oz chocolate frosting
  • 8 oz frozen whipped topping, thawed
  • 25 mini Peanut Butter Cups unwrapped and roughly chopped

Instructions

  1. Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
  2. Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.
  3. Empty the pudding mix into a medium bowl, and add the milk.
  4. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.
  5. Pour the pudding mixture over the cake, filling the holes as much as possible.
  6. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.
  7. Let the cake cool completely.
  8. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.
  9. Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

recipe adapted >>>>>  here

simple oat & pecan blueberry crisp

simple oat & pecan blueberry crisp |  #Chickencasserolerecipes #Leftoverchickenrecipes #Buntcakerecipes #Bananapuddinglasagna #Twinkiebundtcake #Healthyraspberryrecipes #Turtlecheesecakerecipes #Keylimecheesecakerecipe #Carrotcakerecipe #Bananapuddingcheesecakerecipe #Carrotcheesecakerecipe #Samoacheesecakerecipe

Ingredients

  • 1 cup rolled oats
  • 1 cup pecan halves (about 3/4 cup chopped)
  • 1/2 cup almond meal
  • 1/2 cup flaked coconut (unsweetened, preferably!)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup + 2 tablespoons olive oil
  • 1/3 cup real maple syrup or raw honey
  • 4 cups blueberries

Instructions

  1. Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.
  2. Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.

recipe adapted  >>>>>  here