Friday, December 23, 2016

Chicken Pad Thai

Chicken Pad Thai | #Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvideos #Vegandinner #Easydinnerrecipes #Ramennoodlerecipeseasy #Ricenoodlerecipes

Ingredients

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 5 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)

Instructions

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
  3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
  4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe adapted >>>>>  here

Tuesday, December 20, 2016

BEST DAMN INSTANT POT BONELESS PORK CHOPS


BEST DAMN INSTANT POT BONELESS PORK CHOPS | #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotrecipes #Porkchopinstantpotrecipes #Chickeninstantpotrecipes #Instantpotmashedpotatoes #Instantpotrecipeseasy #Instantpotsweetcorn #Instantpotrecipeshealthyfamily #Frozenmeatballsinstantpot #Cornoncobinstantpot #Creamyitalianchickeninstantpot



Ingredients

  • 2 pork chops, boneless 1″ thick
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tbs butter
  • 1 cup chicken broth
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon Liquid Smoke

Instructions

  1. Mix spices and brown sugar and rub into both sides of pork chops.

  2. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.

  3. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.

  4. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.

  5. Let pork chops rest for about 5 minutes before serving.

recipe adapted >>>>>  here

Monday, December 19, 2016

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE | #Smokedchickenwings #Chickenwingrecipes #Bbqchickenwings #Airfryerrecipes #Chickenwingsintheoven #Dryrubchickenwingsgrilled #Mangohabanerowings #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Wingsauce

Ingredients

  • For the wings
  • 4 lbs chicken wings, drummettes and flats separated
  • 3 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • For the sauce
  • 1 1/2 cups Coca-Cola
  • 3/4 cup dark brown sugar
  • 2/3 cup tomato paste
  • 5 garlic cloves, crushed
  • 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon kosher salt

Instructions

  1. Prepare the wings:
  2. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.
  3. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.
  4. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)
  5. Make the sauce
  6. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired.
  7. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

recipe adapted >>>>>  here

Thursday, December 15, 2016

Summer Breeze Cocktail Recipe

Summer Breeze Cocktail Recipe #CocktailRecipe #Summer #Cocktail #Shirleytempledrinkalcoholic #Seabreezecocktail #Yummydrinks #Dirtyshirleytemple #Baybreezecocktail #Creamsicledrink #Summerdinnerideas #Summerdinnerrecipes #Summerdrinksalcoholrecipes #Summerfoodideas #Cocktaildrinks #Vodkadrinks

Ingredients

  • 1 oz Tequila
  • 1 oz Absolute Citron Vodka
  • 1/2 oz Triple Sec
  • 1 cup orange juice
  • splash Grenadine
  • Ice

Instructions

  1. Fill a glass with ice
  2. Pour your liquor in the glass
  3. Add OJ to the top
  4. Lightly stir
  5. Pour in grenadine
  6. ENJOY

recipe adapted >>>>>  here

Wednesday, December 14, 2016

Rosemary Garlic Butter Pork Chops

Rosemary Garlic Butter Pork Chops | #Rosemary #Garlic #Butter #PorkChops #Groundturkeyrecipes #Cajunredbeansandricerecipe #Turkeypestoburgers #Cajunrecipeslouisiana #Cookingrecipes #Dinnerrecipes #Porkchoprecipesbaked #Ketoporkchoprecipes #Bbqporkchopsinoven #Bakedporkchoprecipes #Meatrecipes #Porkchoprecipes


Ingredients

  • 3 Boneless Pork Chops
  • 4 tbsp Butter
  • 3 cloves Garlic
  • 1 tsp Garlic Powder
  • 1 tsp Dried thyme
  • 1 tsp Dried Rosemary
  • Salt and pepper, to taste

Instructions

  1. Start by seasoning the pork chops on either side with salt and place them into a medium non stick frying pan, and sear over medium to high heat. 
  2. Add in the butter, thyme, rosemary, garlic powder and baste the pork on each side cooking till no longer pink. 
  3. During the last minute of cooking add the minced garlic, saute for one minute till fragrant.
  4. Once the pork chops have fully cooked, place on a plate and allow them to set for 5 minutes before serving. Enjoy!

recipe adapted >>>>>  here

Tuesday, December 13, 2016

Cream Cheese Stuffed Banana Coffee Cake

Cream Cheese Stuffed Banana Coffee Cake | #Dessertrecipes #Cookingrecipes #Cakedesserts #Cupcakecakes #Sweetbread #Cakefrosting #Creamcheeserecipes #Creamcheesedesserts #Yummysweets #Applerecipes #Mexicanchocolatecake #Spiralizerrecipes

Ingredients

  • Cinnamon Walnut Streusel
  • 1/2 cup walnuts
  • 1/2 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 tablespoon cinnamon
  • 4 tablespoons cold butter, cubed
  • Banana Cake
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs at room temperature
  • 1 cup mashed bananas (about 2 large ripe bananas)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups sour ream (not nonfat) at room temperature
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/2 cup walnuts, chopped (optional)
  • Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/4 cup Reserved Batter (see instructions)
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Vanilla Glaze
  • 1 cup Powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Garnish (optional)
  • Garnish (optional)
  • mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
  2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
  3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.
  5. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.
  6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
  7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
  8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.
  9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Some readers have stated their cake was not done in 60 minutes, so if it's not done, bake on! Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
  10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
  11. Store in the refrigerator for up to 7 days.

recipe adapted >>>>>  here

Monday, December 5, 2016

Sweet Potato Soup

Sweet Potato Soup | #Sweet #Potato #Soup #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Instantpotsoup #Sweetpotatorecipes #Instantpotsouprecipes #Cookingrecipes #Soupsandstews #Veganrecipes #Healthysoup #Vegansoups #Vegetarianrecipes

Ingredients

  • 2 large sweet potatoes, cut in small cubes
  • 1 onion, cut in four
  • 3 carrots, cut in chunks
  • 1 regular potato, cut in small cubes
  • a thumb-size piece of ginger grated
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • salt and ground pepper, to taste
  • olive oil
  • water, just enough to cover the veggies
  • fresh chopped herbs (optional)
  • Schar gluten-free crackers Fette Croccanti (optional)

Instructions

  1. Put all veggies in a large pot.
  2. Add water just enough to cover them. Be careful not to add too much water. You'll be able to add more later and create the perfect consistency and texture for your creamy soup.
  3. Bring to a boil and add salt and pepper.
  4. Let them boil until tender - around 20-25 minutes.
  5. Add spices and grated ginger.
  6. Using a vertical blender, start blending the veggies.
  7. Add more water if needed, to create the perfect creamy texture.
  8. Serve with gluten-free crackers, drizzle with olive oil and add some fresh chopped herbs on top.

recipe adapted >>>>>  here

Saturday, December 3, 2016

Creamy Herb Chicken

Creamy Herb Chicken | #Creamycucumbersaladwithsourcream #Groundbeefrecipeseasy #Easymeals #Creamyherbchicken #Hamburgermeatrecipes #Cucumbersandwiches #Easychickenrecipes #Foodrecipes #Creamygarlicchicken #Chickenbreast #Garlicchickenrecipes #Dinnerideaseasy

Ingredients

  • For The Chicken:
  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper , to season
  • For The Sauce:
  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary
  • 1 cup milk (or half and half)*
  • Salt and freshly ground black pepper , to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  4. Stir in milk (or cream); season with salt and pepper, to taste.
  5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

RECIPE ADAPTED  >>>>>  here

Friday, December 2, 2016

Vegan Crack Chilli Tofu Noodle Bowl

Vegan Crack Chilli Tofu Noodle Bowl | #Veggierecipes #Veganrecipeseasy #Vegetariandishes #Vegetarianrecipeshealthy #Veganmealprep #Buddhabowl #Cookingrecipes #Healthyrecipes #Veggierecipes #Tofurecipes #Dinnerrecipes #Vegetariandishes

Ingredients

  • 12 oz rice noodles
  • 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
  • 1 tbsp vegetable oil
  • 1 tsp coriander seed powder
  • 1/2 tsp ground black pepper
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tbsp tamari or soy sauce
  • 2 tbsp sesame seeds
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 2 tsp (or more) sriracha
  • 2 tsp cornstarch mixed with 1/2 cup water
  • Salt to taste
  • 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.

Instructions

  1. Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
  2. While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
  3. Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix.
  4. Lower the heat and add the sauce to the tofu. Cook over low heat, stirring, until the liquid has evaporated. Continue cooking for a couple more minutes, stirring the tofu frequently.
  5. Add the cornstarch mixed in water and scrape up any bits at the bottom of the skillet. Turn off the heat when most of the liquid is gone.
  6. To serve the bowls, place the chilli tofu on a bed of rice noodles and add some veggies.

recipe adapted  >>>>>  here

Saturday, November 26, 2016

CHICKEN TETRAZZINI RECIPE

CHICKEN TETRAZZINI RECIPE  | #Olivegardenchicken #Crockpotchickenrecipes #Chickentetrazzinirecipes #Easycrockpotrecipes #Chickenandricecasserolerecipes #Creamofchickensouprecipes #Pastabake #Easychickentetrazzinirecipes #Creamychickentetrazzini #Cookingrecipes #Yummydinners #Yummyfood


Ingredients

  • 16 oz linguini cooked
  • 1/2 cup butter softened
  • 4 chicken breasts cooked and diced
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup chicken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded

Instructions

  1. Cook noodles according to box instructions. Set aside.
  2. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
  3. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. 

CHICKEN TETRAZZINI RECIPE  | #Olivegardenchicken #Crockpotchickenrecipes #Chickentetrazzinirecipes #Easycrockpotrecipes #Chickenandricecasserolerecipes #Creamofchickensouprecipes #Pastabake #Easychickentetrazzinirecipes #Creamychickentetrazzini #Cookingrecipes #Yummydinners #Yummyfood

    recipe adapted >>>>>  here

    Tuesday, November 22, 2016

    Easy Vegetarian Ramen Recipe

    Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

    Ingredients

    • 8 cups good low-sodium vegetable broth (this is my favorite by far)
    • 1 ounce dried shiitakes (15-20 mushrooms)
    • 1/4 cup low-sodium tamari or other good soy sauce
    • 2 tablespoons vegetable oil, divided
    • 1 small yellow onion, thinly sliced
    • 2 garlic cloves, minced
    • 1/2-inch piece fresh ginger, peeled and minced
    • 1 tablespoon good butter
    • 1 tablespoon white miso paste
    • 1 tablespoon mirin (rice wine)
    • 10 ounces baby spinach
    • 4 eggs
    • 10 ounces sliced fresh shiitake mushrooms
    • 4 servings fresh or dry ramen noodles*
    • One 6-ounce package baked tofu, at room temperature
    • 2 to 3 scallions, white and green parts sliced
    • Gomasio (sesame salt)
    • Toasted sesame oil with hot chili

    Instructions

    1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
    2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
    3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
    4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
    5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
    6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
    7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
    8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

    RECIPE ADAPTED >>>>>  here

    Monday, November 21, 2016

    Vanilla Bean Cheesecake

    Vanilla Bean Cheesecake | #Applepierecipepauladeen #Applepierecipehomemade #Greenapplerecipes #Cakeslicer #Greenapplepie #Greenapplepierecipe #Lemonmeringuecheesecake #Cheesecakefactorybananacheesecake #Redvelvetcheesecakecake #Bananacreampiecheesecake #Cheesecakefactorycopycatrecipes #Bananacreampierecipe

    Ingredients

    • Crust
    • 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
    • 2 Tbsp (30g) granulated sugar
    • 6 Tbsp (3 oz) unsalted butter, melted
    • Cheesecake
    • 3 pkgs. (8 oz each) cream cheese, softened
    • 1 cup (210g) granulated sugar
    • Seeds of 2 Vanilla Beans*
    • 3 large eggs
    • 3/4 cup (180g) sour cream
    • 1/3 cup (80ml) heavy cream
    • Mousse
    • 7 oz white chocolate, roughly chopped
    • 1 1/2 cups (355ml) heavy cream
    • 6 oz cream cheese, nearly at room temperature
    • 1 1/2 Tbsp (22g) granulated sugar
    • Seeds of 1 Vanilla Bean
    • Whipped cream topping
    • 3/4 cup heavy cream
    • 1 1/2 Tbsp (22g) granulated sugar
    • Seeds of 1/2 Vanilla Bean (optional)

    Instructions

    1. For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in).
    2. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
    3. For the filling: Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
    4. In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth. Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.
    5. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan.
    6. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
    7. For the mousse: Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm.
    8. In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside.
    9. In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain.
    10. Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
    11. For the whipped topping: In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean if using until soft peaks form. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving.
    12. To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.

    recipe adapted  >>>>>  here

    Friday, November 18, 2016

    Pot Roast Beef Stroganoff




    Pot Roast Beef Stroganoff | #Stroganoffrecipeeasy #Steakstroganoffrecipe #Germanrecipes #Beefstroganoffrecipeeasy #Germanpotroast #Beefstroganoffhealthy #Dinnerideaseasy #Beststroganoffrecipe #Beefstro #Leftoverlondonbroilrecipes #Beefstrog #Cookingrecipes 







    Ingredients
    • 1 tablespoon oil
    • 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
    • salt, pepper and paprika to taste
    • 1 onion, diced or sliced
    • 8 ounces mushrooms, quartered or sliced
    • 2 cloves garlic, chopped
    • 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
    • 2 teaspoons paprika*
    • 2 tablespoons flour (or rice flour for gluten-free)
    • 1 cup beef broth
    • 1 tablespoon dijon mustard
    • 2 teaspoons worcestershire sauce
    • 2 teaspoons fish sauce (or soy sauce or tamari)
    • 2 teaspoons dried dill (optional)*
    • 1/3 cup sour cream
    • salt and pepper to taste


    Instructions
    1. Heat the oil in a large pan over medium-high heat, add the beef (seasoned with salt, pepper and paprika) and cook until lightly browned, about 7-10 minutes per side, before setting aside.
    2. Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
    3. Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
    4. Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
    5. Add the beef, mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
    6. Remove from heat, mix in the sour cream and season with salt and pepper.

     
    Recipe Adapted : here

    Valentine’s Chocolate Chip Cookie Hearts

    Valentine’s Chocolate Chip Cookie Hearts | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinefun #Valentinessnacks #Bakesaleideas #Bakesaletreats #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts

    Ingredients

    • 1 package Refrigerated cookie dough (or you can make your own!)
    • 1 bag Candy Melts
    • 1/4 cup Sprinkles

    Instructions

    1. Preheat oven to 350 degrees.
    2. Fill each heart-shaped cavity firmly with the cookie dough (about 3/4 full). Make sure it is pressed down nice and tight.
    3. Place the mold on a cookie sheet and place in the oven for about 10-13 minutes or until sides begin to get golden brown.
    4. Take out of the oven and let cool COMPLETELY!
    5. Loosen the edges of each heart mold and gently pop out. (mine popped out without even loosening - I did not grease the molds before)
    6. Place the sprinkles in a small bowl and lay out the wax paper.
    7. Melt the dipping chocolate according to instructions on the packing.
    8. Dip half of the cookie in the chocolate and then immediately in the sprinkles and lay on the wax paper until the chocolate hardens.

    recipe adapted >>>>>  here

    Wednesday, November 16, 2016

    Keto Edible Chocolate Chip Cookie Dough

    Edible Cookie Dough Recipe | #Ediblechocolatechipcookiedough #Ediblecookiedoughrecipeeasy #Healthyediblecookiedough #Oneservingcookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Oneservingcookiedough #Healthyediblecookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Ediblecookiedoughrecipeforone #Dessertforone

    Ingredients

    • 1 3/4 cup + 2 Tbsp all-purpose flour (230g)
    • 1 cup unsalted butter softened to room temperature! (226g)
    • 1 1/2 cup brown sugar, tightly packed (250g)
    • 1/4 cup sugar (50g)
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 2 Tablespoons milk*
    • 1/2 cup chocolate chips (85g)
    • Toppings
    • 2 Tablespoons creamy peanut butter
    • 2 Tablespoons colored sprinkles
    • 1/4 cup broken Oreo pieces

    Instructions

    1. Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
    2. Bake on 350F (72C) oven for 5-7 minutes**
    3. Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
    4. In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
    5. Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
    6. Stir in chocolate chips (and any additional add-ins you might like!)
    7. Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 10-15 minutes before enjoying leftovers.

      RECIPE ADAPTED >>>>>  here

    Monday, November 14, 2016

    High Protein Double Chocolate Muffins


    High Protein Double Chocolate Muffins | #Highproteinbreakfast #Chocolatebananaproteinmuffins #Bananachocolateproteinmuffins #Chocolateproteinpowdermuffins #Chocolateproteinpowderrecipes #Lowcarbmuffinshighprotein #Lowcarbbreakfast #Zucchinimuffinshealthy #Ketobreakfast #Ketochocolatezucchinimuffins #Lowcarbzucchinibread #Lowcarbzucchinimuffins



    Ingredients

    • 4 scoops chocolate protein powder* (1-1/3 cups)
    • ½ cup erythritol
    • ¼ cup coconut flour
    • ¼ cup unsweetened cocoa powder
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1-1/4 cup unsweetened almond milk, divided
    • 10 squares sugar free dark chocolate, chopped and divided
    • 4 egg whites (or 4 eggs’ worth of egg replacer or flax eggs)
    • 4 teaspoons vanilla extract


    Instructions

    1. Preheat oven to 350°F. Grease or coat a muffin tin with cooking spray and set aside.
    2. In a large bowl, combine protein powder, erythritol, coconut flour, unsweetened cocoa powder, baking powder, and salt and mix until uniform.
    3. Combine 1 cup of the almond milk with 6 squares of the chopped chocolate in a microwave-safe glass measuring cup. Microwave for 1 minute and stir until smooth. If the chocolate has not completely melted, continue microwaving in 15 second intervals, stirring in between, until the chocolate has melted and the mixture is uniform. Add remaining ¼ cup almond milk, egg whites, and vanilla extract and stir well. Add wet ingredients to dry ingredients and stir until completely combined.
    4. Scoop half the batter into the prepared muffin tin (so the cups are half full). Sprinkle 2 squares’ worth of the remaining chopped chocolate onto the batter (so sprinkle some chocolate onto the batter in each of the cups). Cover each of the cups with the remaining batter (so the cups are now full), then sprinkle the remaining 2 squares of chopped chocolate on top.
    5. Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean (disregarding the melted chocolate of course). Let cool and devour.

    RECIPE ADAPTED  >>>>>  here

    Rated 4.5/5 based on 545 customer reviews

    Friday, November 11, 2016

    Creamy Potato Soup With Bacon And Cheese

    Creamy Potato Soup With Bacon And Cheese | #Pioneerwomanrecipes #Potatoesouppioneerwoman #Chickenandgravycrockpotslowcooker #Cookingrecipes #Delicioussoup #Soupandsalad #Knockyoursocksoffcrockpotsoup #Cheesypotatosoup #Potatosoupeasy #Bakedpotatosoupeasy #Homemadepotatosoup #Creamypotatosoup

     

    Ingredients

    • 2 pounds Russet potatoes (about 2 large) peeled and cut into 1/2-inch pieces
    • 6 bacon slices
    • 1 onion chopped
    • 10 garlic cloves minced
    • 2 cups whole milk
    • 2 cups water
    • 1 cup shredded cheddar cheese
    • 1/4 cup all-purpose flour
    • 1 tablespoon chopped fresh chives
    • 1 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions

    1. Heat a large pot or dutch oven over medium heat. Add bacon to the pot and cook until crispy, 10-15 minutes. Transfer to a paper towel to drain. When cool, crumble into small pieces.
    2. Add onions to the pot with the bacon grease and cook until they soften, about 5 minutes, stirring occasionally.
    3. Add potatoes, garlic, salt, and pepper to the pot. Cook for a few minutes, stirring frequently.
    4. Add flour to the pot, and stir until the ingredients are well-mixed, a few minutes.
    5. Add water and stir until well-mixed. Add milk and stir. Bring to a boil over high heat, and then reduce heat to medium-low to simmer until the potatoes are cooked, about 15 minutes, stirring occasionally to prevent potatoes from sticking to the pan's bottom.
    6. Serve in bowls topped with crumbled bacon, shredded cheddar, and chopped chives.

    recipe adapted  >>>>>  here

    Wednesday, November 9, 2016

    Keto Noodles - Low Carb Egg Noodles

    Keto Noodles - Low Carb Egg Noodles | #Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Easyketolunch #Ketonoodleswithalmondflour #Almondflourpastarecipe #Ketolunchideas #Ketopastanoodles #Ketonoodleslowcarb #Ketobread #Easyketolunch #Ketonoodleswithalmondflour

    Ingredients

    • 3 egg yolks
    • 4 ounces cream cheese softened
    • 1/8 teaspoon garlic powder
    • 33 grams Parmesan cheese freshly grated (about 1/3 cup plus 2 tablespoons)
    • 37 grams mozzarella cheese freshly grated (about 1/3 cup plus 2 tablespoons)
    • 1/8 Teaspoon dried basil
    • 1/8 Teaspoon dried marjoram
    • 1/8 Teaspoon dried tarragon
    • 1/8 Teaspoon ground oregano
    • 1/8 Teaspoon ground black pepper

    Instructions

    1. In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
    2. In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
    3. Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
    4. Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter.

    Recipe has been adapted from >>>>>  here

    Dairy-free Spaghetti Squash Chicken Alfredo

    Dairy-free Spaghetti Squash Chicken Alfredo | #Wholefoodrecipes #Whole30diet #Realfoodrecipes #Cookingrecipes #Cleaneatingrecipes #Dietrecipes #Wholefoodrecipes #Cleaneatingrecipesfordinner #Healthydinnerrecipes #Dairyfreerecipesdinner #Deliciousglutenfreerecipes #Whole30dinners


    Ingredients

    • 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
    • 1 ½ lbs. boneless, skinless chicken thighs
    • 1 cup raw cashews
    • 3 cups boiling water
    • 2 Tbsp. nutritional yeast
    • 1–2 cloves garlic, peeled
    • 1 Tbsp. lemon juice
    • ½ tsp. salt + more to taste
    • ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
    • ½ cup fresh basil, thinly sliced; plus more for garnish

    Instructions

    1. Preheat oven to 400℉.
    2. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
    3. Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.
    4. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.
    5. Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes it’s time to prepare the alfredo sauce.
    6. To prepare the alfredo sauce :
    7. Drain cashews and place in the canister of the Vitamix.
    8. Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
    9. Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you’d like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm (this is where the built-in blend timer comes in handy!)
    10. When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
    11. Add diced chicken and toss with alfredo sauce. At this point, if your squash has cooled and if you used a skillet you can either place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.
    12. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

    recipe adapted  >>>>>  here

    Vegan Sweet Potato Mac n Cheese (Gluten Free)

    Vegan Sweet Potato Mac n Cheese (Gluten Free) | #Veganpumpkinpierecipe #Veganthanksgivingdinner #Veganpumpkinpiefilling #Veganbreakfastrecipes #Veganthanksgivingrecipes #Veganthanksgivingdessert #Aiolisaucerecipe #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking


    Ingredients
    • 10 ounces dry gluten free pasta (or pasta of your choice)
    • 1/2 medium yellow onion, minced
    • 1 clove garlic, minced
    • 1 1/2 cups roasted sweet potato, skin removed
    • 2 tablespoons hemp hearts
    • 5 tablespoons sunflower seeds
    • 2 tablespoons mellow white miso
    • 5 tablespoons nutritional yeast
    • 2 tablespoons extra virgin olive oil + 1 teaspoon more
    • 1 cup water + more to your liking
    • 1/2 teaspoon Celtic sea salt + more to taste
    • 1 teaspoon black pepper, ground
    • 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

    Instructions
    1. Prepare the pasta according to package directions.
    2. While the noodles are boiling, make the sauce.
    3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
    4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
    5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
    6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
    7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
    8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
    9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!
    Recipe Source : here

    Wednesday, November 2, 2016

    Easy No-Bake Peanut Butter Balls

    Easy No-Bake Peanut Butter Balls | #Energybites #Proteinballshealthy #Dairyfreerecipes #Peanutbutterballshealthy #Peanutbutterproteinballsnobake #Peanutbutteroatballs #Crackcrackers #Peanutbuttercuppokecake #Holidaycookies #Easytrufflesnobake #Saltinecrack #Holidaytreats



    Ingredients

    • 2 cups creamy peanut butter
    • 3/4 cup butter (room temperature)
    • 3-4 cups powdered sugar
    • 2 (1 pound) packages chocolate candy coating (I like CandiQuik)

    Instructions

    1. You can also replace some of the powdered sugar with crushed Rice Krispies cereal or crushed graham crackers to make them less rich.
    2. Turn these little guys into what they call "Buckeyes" by simply leaving the top portion of the peanut butter exposed.
    3. Feel free to make them pretty by topping them with sea salt, sprinkles or an extra drizzle of chocolate.
    4. Use any leftover chocolate to dip pretzels, fruit, nuts or anything else you have laying around.
    5. If you've ever done any chocolate dipping, then you know that the chocolate slowly hardens and has to be reheated, but the texture slowly changes in the re-heating process. To remedy that, place your chocolate bowl in a shallow bowl of hot water after it's melted to keep it warm during the dipping process.
    6. Watch the video below to see how to make the dipping process smooth and painless. We wouldn't want any ugly balls!

    recipe adapted >>>>>  here

    Sunday, October 30, 2016

    Peach Lemonade

    RASPBERRY PEACH LEMONADE | #RASPBERRY #PEACH #LEMONADE #Yummydrinks #Fundrinks #Cocktaildrinks #Smoothiedrinks #Nonalcoholic #Healthydrinks #Smoothiedrinks #Cocktaildrinks #Yummydrinks #Nonalcoholicdrinks #Colddrinks #Healthydrinks

    Ingredients

    • RASPBERRY PEACH PUREE:
    • 4 fresh peaches, pitted, then diced into large chunks
    • 1 cup fresh raspberries
    • 1 1/4 cups water
    • SIMPLE SYRUP:
    • 1/2 cup granulated sugar
    • 1/2 cup water
    • LEMONADE:
    • 7 cups cold water
    • 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
    • ice cubes
    • additional raspberries, for garnish optional
    • additional peach slices, for garnish optional
    • mint sprigs, for garnish optional

    Instructions

    1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
    2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
    3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
    4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
    5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
    6. Store covered in refrigerator until ready to serve. Serve chilled with garnishes, if desired

    recipe adapted >>>>>  here

    Saturday, October 29, 2016

    Chicken Taco Mexican Pinwheels

    Chicken Taco Mexican Pinwheels | #Fiestathemepartymexican #Tacobarideas #Nachobarideas #Tacoboutababyshowerideas #Mexicanthemepartyfood #Fiestathemepartydecorations #Mexicanfoodrecipes #Tailgatefoodmakeahead #Pinwheelsandwiches #Chickentacopinwheels #Mexicanpartyfood #Mexicanappetizersforparty



    Ingredients

    • 12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
    • 1/2 cup sour cream
    • 2 cups shredded chicken **see recipe notes below
    • 1.5 Tbsp taco seasoning (choose your favorite)
    • 1 1/2 cups shredded Mexican cheese
    • 10 oz can of diced tomatoes with green chiles, very well drained
    • 1 1/2 tsp garlic, finely minced
    • 5 green onions, sliced thinly
    • 3/4 - 1 cup cilantro, chopped finely (adjust to your tastes)
    • 8 burrito sized flour tortillas
    • fresh minced cilantro, for garnish optional

    Instructions

    1. Combine all ingredients in a large mixing bowl, stirring until well combined.
    2. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
    3. Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
    4. Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
    5. Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

    recipe adapted  >>>>>  here

    Thursday, October 20, 2016

    Italian Cream Cupcakes

    Italian Cream Cupcakes | #Mexicanchocolatecake #Cookiebarsrecipes #Italiancreamcakecupcakes #Mexicandesserts #Dessertrecipes #Cookingrecipes #Cupcakesdecoration #Italiancreamcupcakes #Lemoncreampiecupcakes #Dessertcupcakes #Cupcakecookies #Yummycupcakes

    Ingredients

    • For the Cupcakes
    • 8 Tbsp (4 oz.) unsalted butter, room temperature
    • ¾ cup granulated sugar
    • ¼ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1¼ cups all-purpose flour
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ cup buttermilk
    • 2 tsp vanilla extract
    • 1¾ cups pecans, toasted + chopped (divided)
    • 1 cup coconut flakes
    • For the Cream Cheese Frosting
    • ¾ cup coconut flakes
    • 12 oz. cream cheese, room temperature
    • 12 Tbsp (6 oz.) unsalted butter, room temperature
    • 1 Tbsp vanilla extract
    • 3–3 ½ cups powdered sugar
    • {optional garnish} maraschino cherries

    Instructions

    1. For the Cupcakes
    2. Preheat oven to 350°F. Line standard muffin pan with paper liners; set aside.
    3. Using a countertop mixer, cream together butter and both sugars on medium speed until light and fluffy (~2-3 minutes on medium speed).
    4. Add egg and egg yolk; mix until just combined.
    5. In a separate bowl, sift together dry ingredients (flour, baking soda and salt). In another bowl, whisk together the liquid ingredients (buttermilk and vanilla).
    6. Add ½ of the dry ingredients to the mixing bowl; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients.
    7. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on medium speed until batter is smooth.
    8. Fold in coconut flakes and 1 cup of the toasted, chopped pecans. (Note: The remaining pecans will be used to garnish tops of cupcakes.)
    9. Divide the batter evenly among cupcake liners. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
    10. Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
    11. For the Cream Cheese Frosting
    12. Spread the coconut flakes out on a baking sheet; bake at 350°F for 6-8 minutes, or until lightly golden brown. (Tip: Watch coconut closely as it can burn quickly!) Set toasted coconut flakes aside.
    13. Using a countertop mixer, cream together the cream cheese and butter until fully combined.
    14. Add vanilla extract and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
    15. Beat on medium-high speed for 2-3 minutes, or until fluffy.
    16. Once cupcakes are completely cool, fill piping bag with frosting and decorate as desired. (Note: I used a Wilton 1M large star tip.)
    17. Garnish tops of cupcakes with toasted coconut and reserved chopped pecans.
    18. {Optional} Garnish cupcakes with maraschino cherry before serving.

    recipe adapted  >>>>>  here

    Thursday, October 13, 2016

    Coconut Curry Chicken Meatballs

    Coconut Curry Chicken Meatballs | #Whitechickenchilislowcookerwhole30 #Whole30chickenchilicrockpot #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Cookingrecipes #Wholefoodrecipes #Healthyrecipes #Whole30diet #Cookingrecipes #Realfoodrecipes #Paleowhole30

    Ingredients

    • Meatballs :
    • 1/2 cup roughly chopped carrots
    • 1/4 red onion chopped
    • 2 tbsps freeze dried cilantro
    • Juice of 1 lime
    • 2 tbsps basil
    • 1 tbsp coconut aminos or soy sauce if not Whole30
    • 1 tsp ground ginger
    • 1 clove garlic
    • 1/2 tsp ground cumin
    • 1/4 tsp red chili flakes
    • 1/4 tsp each sea salt and pepper
    • 1 lb ground chicken
    • Sauce :
    • 1 14oz can coconut milk
    • 1 tbsp red curry paste
    • 1 tbsp almond butter
    • 2 tbsp lime juice
    • 1 tsp minced garlic

    Instructions

    1. Pre-Heat Oven to 400F
    2. Meatballs :
    3. Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
    4. Add the chicken and mix well.
    5. Roll into 1 1/2 - 2" balls and place them on a lined or greased pan.
    6. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.
    7. Sauce :
    8. In a large skillet, over medium heat, heat the coconut milk.
    9. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.
    10. Putting It Together :
    11. Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
    12. Serve over cauliflower rice.

    Recipe adapted >>>>>  here

    Sunday, October 2, 2016

    Creamy, Cheesy Chicken Spaghetti

    Creamy, Cheesy Chicken Spaghetti | #Chickenspagettirecipes #Cheapdinnerrecipes #Summerdinnerideas #Cheeseychickenspaghetti #Quickdinner #Creamycheesychickenspaghetti #Creamycheesychickenspaghetti #Chickenspagettirecipes #Easydinnerrecipes #Cheesychickenpasta #Chickencasserolerecipes #Chickenspaghettibake

    Ingredients

    • 8 oz angel hair pasta (1/2 of a 16 oz. box)
    • 2 cups chopped, cooked chicken
    • 2 (10 oz) cans cream of chicken soup
    • 1 cup salsa
    • 1 cup sour cream
    • 2 cups Mexican cheese blend, divided use
    • 1 tbsp taco seasoning
    • dried parsley, for topping (optional)

    Instructions

    1. Preheat oven to 350f degrees.
    2. Spray a 9x13 baking dish with nonstick cooking spray.
    3. Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
    4. Once pasta is cooked, drain well.
    5. Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
    6. Stir well to combine (this will take a few minutes.)
    7. Pour combined mixture into your prepared baking dish.
    8. Top with remaining cheese and a sprinkling of dried parsley.
    9. Cover with nonstick aluminum foil.
    10. Cook in the oven for about 25 minutes (until hot and bubbly.)

    Recipe has been adapted from >>>>>  here

    Saturday, October 1, 2016

    RASPBERRY JELLO PRETZEL SALAD

    RASPBERRY JELLO PRETZEL SALAD | #Raspberrypretzeljellosalad #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy #Jellodessertrecipes #Strawberrypretzelsaladeasy #Strawberrypretzeljellosalad #Raspberrypretzeljellosalad #Rasberrypretzeldessert #Strawberryjellopretzeldessert #Strawberrypretzelsaladrecipe

    Ingredients

    • LAYER 1:
    • 1 3/4 cups crushed pretzels (about 6-7 cups pretzels)
    • 3/4 cup salted butter (melted, 12 Tablespoons)
    • 3 Tablespoons sugar
    • LAYER 2:
    • 12 ounces cream cheese (softened)
    • 3/4 cup sugar
    • 8 ounces cool whip (softened, 1 container)
    • LAYER 3:
    • 2 cups boiling water
    • 6 ounces raspberry jello (two 3-ounce boxes)
    • 2 cups frozen raspberries

    Instructions

    1. Pre-heat oven to 400°. Butter a 9×13 pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Press evenly in a greased 9×13 pan and bake at 400 for 8-10 min. Refrigerate for 30 minutes or until cool.
    2. In a medium size bowl, cream together the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip. Drop about 8 spoonfuls over the top and carefully spread out on top of pretzel crust. Make sure to go all the way to the edges so the jello mixture doesn’t leak through. You can use your finger with a paper towel to run along the edges to make them clean lines. Refrigerate for about 1 hour, or until set.
    3. Boil water in a small pan with jello. Stir until sugar is dissolved (about 2 minutes). Then mix in the frozen raspberries. Allow to thicken slightly, then pour on top of cream cheese mixture and refrigerate until jello is firm, about 2 hours.

    recipe adapted  >>>>>  here

    Friday, September 23, 2016

    Apple Pie Tacos

    Apple Pie Tacos | #Easyapplepie #Applerecipeseasy #Applesnacks #Miniapplepies #Appletacosrecipes #Applepietacosrecipes #Applepietacosrecipes #Applepiedesserts #Appletacosdesserts #Dessertrecipes #Eatdessert #Sweetrecipes


    Ingredients

    • 5 flour tortillas, 8-inch is ideal
    • 4 tbsp unsalted butter, divided
    • 3/4 cup sugar, divided
    • 3 tsp cinnamon, divided
    • 4 Granny Smith apples, peeled, cored and chopped
    • 1 tbsp lemon juice, fresh squeezed
    • 1/4 cup caramel sauce, optional
    • whipped cream, optional

    Instructions

    1. Preheat oven to 400F degrees. Set aside a 12-cup muffin pan.
    2. Cut 4-5 circles from each tortilla using a circular cookie cutter until you have ~25 total. Place the piece into a large mixing bowl and add 2 tbsp melted butter, 1/4 cup sugar and 1 tsp cinnamon. Toss until coated.
    3. Flip the muffin tin upside down. Place the tortilla pieces in between muffin cups according to the video. Bake 6 minutes.
    4. Meanwhile, mix the chopped apples with lemon juice and the remaining sugar and cinnamon. Saute in a frying pan over medium heat with the remaining butter until soft.
    5. Remove tacos from oven and spoon apple mixture into them. Then top with caramel sauce and whipped cream. Serve and enjoy!

    Recipe has been adapted from >>>>>  here

    Thursday, September 22, 2016

    Peanut Butter & Chocolate Scones (Low Carb and Gluten-Free)


    Peanut Butter & Chocolate Scones (Low Carb and Gluten-Free) | #Cookingrecipes #Dessertrecipes #Healthyrecipes #Yummyfood #Cakerecipes #Ketodietrecipes #Gingerbreadscones #Peanutbutterchocolatechipscones #Keylimescones #Peanutbuttersconesrecipe #Sconesrecipeeasy3ingredients #Peanutbutterdrizzle


    Ingredients

    Scones:
    • 2 cups almond flour
    • 3/4 cup peanut flour
    • 1/2 cup Swerve Sweetener
    • 1 tbsp baking powder
    • 1/3 cup sugar-free chocolate chips
    • 1/2 cup creamy peanut butter
    • 1/4 cup butter
    • 2 large eggs
    • 2 tbsp cream
    • 1 tsp vanilla
    Glaze:
    • 2 tbsp creamy peanut butter
    • 1 oz sugar-free dark chocolate

    Instructions

    1. For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
    2. In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.
    3. In a small microwave safe bowl, combine peanut butter and butter and cook on high in 20 second increments until melted, stirring in between.
    4. Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.
    5. Divide dough in half and transfer to baking sheet. Pat into 2 circles about 6 inches in diameter and 1 inch high. Cut each into 8 wedges and carefully lift the wedges and spread out on baking sheet, leaving 1 inch between each scone.
    6. Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.
    7. For the glaze, melt butter and chocolate together in a microwave safe bowl on high, stirring every 30 seconds, until melted.
    8. Stir to combine and then drizzle over scones. Let set 10 minutes.

    RECIPE ADAPTED  >>>>>  here



    Rated 4.9/5 based on 623 customer reviews

    Friday, September 9, 2016

    BEST EVER STARBUCKS PUMPKIN SCONES

    BEST EVER STARBUCKS PUMPKìN SCONES | #Pumpkinchocolatechipmuffins #Pumpkinrecipesdessert #Falldessertrecipes #Fallfoodrecipes #Pumpkinrecipeseasy #Fallcookies #Cinnamonrollcookies #Bananapuddinglasagna #Cookiedesserts #Cakerecipes #Chocolaterecipes #Deliciousdesserts

    Ingredients

    • 1/2 cup pumpkìn puree (canned pumpkìn puree ìs best)
    • 1 egg
    • 1/4 cup whìppìng cream
    • 2 cups all purpose flour
    • 1/3 cup whìte sugar
    • 1 tablespoon bakìng powder
    • a pìnch of salt
    • 1 teaspoon ground cìnnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon allspìce
    • 1/4 teaspoon ground gìnger
    • 1/4 teaspoon ground cloves
    • 1/3 cup cold, unsalted butter
    • For the glaze:
    • 2 cups powdered sugar
    • 2-3 tablespoons whìppìng cream
    • 2 pìnches ground cìnnamon
    • 1 pìnch each of ground cloves and ground nutmeg

    Instructions

    1. Preheat your oven to 375 degrees Fahrenheìt and prepare a large bakìng sheet by lìnìng ìt wìth parchment paper.
    2. ìn a medìum bowl, combìne the pumpkìn puree, egg and whìppìng cream wìth a fork. Set asìde.
    3. ìn a separate bowl, combìne the flour, sugar, bakìng powder, salt, cìnnamon, nutmeg, allspìce, gìnger, and cloves wìth a wìre whìsk.
    4. Cut the cold butter ìnto cubes and add to the flour mìxture.
    5. Usìng your hands, pìck up a handful of the flour mìxture and butter cubes and rub your hands together only once before droppìng the mìxture back ìnto the bowl. Repeat thìs process untìl all the butter has turned ìnto thìn sheets dìstrìbuted throughout the flour mìxture.
    6. Pour the pumpkìn mìxture ìnto the flour and butter mìxture and mìx together wìth a rubber spatula gently untìl ìt's mìxed about half way.
    7. Dump the half-mìxed dough onto a floured work surface. Usìng your hands, pìck up half the dough and fold ìt over the other half. Contìnue workìng the dough ìn thìs foldìng motìon, very gently, untìl almost all the flour ìs ìncorporated. As you do thìs, slowly create a round shape about 2 ìnches thìck.
    8. Slìce the round dough ìnto 8 trìangular pìeces and place them on the prepared bakìng sheet.
    9. Bake for about 20-22 mìnutes at 375 degrees Fahrenheìt, or untìl the scones have puffed up slìghtly and are fìrm to the touch. ìf the scones start to brown on top, remove them from the oven so they don't over-bake.
    10. Let the scones cool on the pan for a few mìnutes, and then transfer to a coolìng rack to cool completely.
    11. Whìle the scones are coolìng, make the glaze by combìnìng the powdered sugar and whìppìng cream ìn a medìum bowl. Add the powdered sugar fìrst and whìsk whìle addìng the whìppìng cream one tablespoon at a tìme untìl a thìck glaze forms.
    12. Dìvìde the glaze ìnto 2 separate bowls. Leave one bowl asìde (thìs wìll be the whìte glaze) and to the second bowl add the cìnnamon, cloves and nutmeg and whìsk to combìne (thìs wìll be the spìce glaze).
    13. When the scones are cool, dìp them upsìde down ìnto the whìte glaze untìl the glaze coats the top of the scones.
    14. Set on a plate or coolìng rack and let the glaze dry for about 5 mìnutes.
    15. Add the spìce glaze to a small pìpìng bag or zìploc bag and snìp off the end. Pìpe the spìce glaze on top of the whìte glaze to create a lìned pattern, or any pattern you wìsh.
    16. Dìscard any remaìnìng glaze and allow the scones to sìt for about 15 mìnutes before enjoyìng, so the glaze can harden just slìghtly.
    17. Store ìn an aìrtìght contaìner for up to 2 days, or enjoy them whìle they're fresh for best results!

    Recipe adapted >>>>>  here

    Wednesday, September 7, 2016

    The Pioneer Woman Meatloaf

    The Pioneer Woman Meatloaf | #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Cheesyhamburgercasserole #Caesarchicken #Hamburgercasserolerecipeseasy #Phillycheesesteaksandwichrecipe #Meatloafrecipespioneerwoman #Classicmeatloafrecipes #Dinnerideasfamily #Dinnerrecipesforfamilymaindishes #Meatloafrecipeseasyclassic #Meatloafrecipeshealthy 


    Ingredients

    • Meatloaf:
    • 1 cup Whole Milk
    • 6 slices White Bread
    • 2 pounds Ground Beef
    • 1 cup Parmesan Cheese freshly grated
    • 1/4 teaspoon Seasoned Salt
    • 3/4 teaspoons Salt
    • Freshly Ground Black Pepper
    • 1/3 cup Parsley minced
    • 4 whole Eggs Beaten
    • 12 slices Thin/regular Bacon
    • Sauce:
    • 1+1/2 cups Ketchup
    • 1/3 cup Brown Sugar
    • 1 teaspoon Dry Mustard
    • 1 dash Tabasco sauce

    Instructions

    1. Preheat the oven to 350 degrees.
    2. Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.
    3. Add the remaining meatloaf ingredients and use your hands to combine. Try to ensure that the bread is sufficiently combined into the mixture, although try not to overmix as the ground beef will become tougher and lose some flavor.
    4. Form the meat into a loaf and place it over a broiler pan to allow the fat to drain. Lining the bottom of the broiler pan with foil will make for easier cleanup.
    5. Line the bacon over the top of the loaf and carefully tuck the ends under the bottom. The bacon can be used to help support the shape of the loaf. I like to line them so that they are touching, but not overlapping so that you can easily slice in between each piece of bacon when it’s cooked.
    6. Combine the sauce ingredients and brush 1/3 of it over the meatloaf.
    7. Bake the meatloaf for 45 minutes on the middle rack. Remove it from the oven and brush another 1/3 of the sauce over it. Bake for another 25 minutes.
    8. Remove from the oven and let it sit for 10 minutes prior to slicing, letting it rest allows the juices to absorb back into the meat, cutting in too early will cause the juice to run out of the loaf.
    9. Serve with the remaining sauce and enjoy! These are delicious with mashed potatoes and roasted green beans!

    recipe adapted >>>>>  here

    Monday, September 5, 2016

    Broccoli and Cheddar Twice-Baked Potatoes

    Broccoli and Cheddar Twice-Baked Potatoes | #Dinnerideas #Quickandeasydinnerrecipes #Creamybeefandshells #Pastadishes #Hamburgermeatrecipes #Pastarecipes #Stuffedbellpeppers #Dinnerideas #Foodrecipesvideos #Slowcookerrecipes #Healthydinnerrecipes #Dessertrecipes

    Ingredients

    • 4 medium russet potatoes, washed well and dried
    • 1 teaspoon olive oil
    • 3 and 1/2 tablespoons salted butter, very soft
    • 1/2 cup non-fat Greek yogurt
    • 1/4 cup buttermilk
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 3/4 teaspoon chives
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried onion flakes
    • 1/2 teaspoon dried dill weed
    • 1/2 teaspoon paprika
    • 1 and 1/2 cups cooked broccoli, chopped, divided
    • 2 cups cheddar cheese, shredded, divided

    Instructions

    1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
    2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
    3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

    Recipe adapted >>>>>  here

    Sunday, September 4, 2016

    CASHEW CHICKEN LETTUCE WRAPS

    CASHEW CHICKEN LETTUCE WRAPS | #Cashewchickenlettucewraps #Asiandinnerrecipes #Asianinspiredrecipes #Pfchangschickenlettucewraps #Summerdinnerrecipes #Ketocashewchicken #Healthyfood #Breadedzucchinisticks #Healthylunch #Zucchinisticksbaked #Cashewchickenlettucewraps #Healthyappetizers



    Ingredients

    • 1 pound (450 grams) boneless, skinless chicken breasts cut into bite seized pieces
    • 4 tablespoons oyster sauce
    • 4 tablespoons low-sodium soy sauce
    • 2 tablespoons sesame oil or olive oil
    • 2 cloves garlic minced or grated
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon chili paste
    • 1/3 cup (50 grams) raw cashews
    • 8 Boston lettuce leaves
    • Toppings (optional): thinly-sliced basil, sesame seeds

    Instructions

    1. Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.
    2. Let the chicken marinate for 10 minutes.
    3. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.
    4. Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.
    5. Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.
    6. Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.
    7. Enjoy!

    recipe adapted  >>>>>  here

    Thursday, August 25, 2016

    GLUTEN FREE, LOW CARB & KETO FISH AND CHIPS

    GLUTEN FREE, LOW CARB, KETO FISH AND CHIPS | #Keto3weekmealplan #Tempehgyros #Vegangyrorecipe #3weekketogenicdiet #Ketodietrecipes #Ketorecipeseasy #Ketofishandchips #Ketojicamafries #Jicamafriesketo #Glutenfreefishandchips #Jicamarecipes #Ketofishrecipes

     


    Ingredients

    • FOR THE GLUTEN FREE & KETO FISH TACOS
    • 250 g firm white-flesh fish preferably cod
    • 1/3 cup sour cream
    • 2 teaspoons apple cider vinegar
    • 4 cloves garlic ran through a press
    • kosher salt to taste
    • 1/2 cup whey protein isolate
    • 1 teaspoon baking powder
    • 1/4 teaspoon garlic powder
    • 1/4-1/2 teaspoonkosher salt to taste
    • 1 egg
    • 1 tablespoon sour cream or coconut cream
    • 2 teaspoons apple cider vinegar
    • coconut oil or cooking oil of choice
    • SERVING SUGGESTIONS
    • 1 batch jicama fries 8 tortillas
    • 1 batch our keto mayonnaise
    • lemon
    • vinegar


    Instructions

    1. Mix sour (or coconut) cream, vinegar, garlic and season to taste with salt. Cut the fish across the grain of the flesh into strips roundly 2 inches wide, and add them to the cream marinade. Cover and refrigerate for two hours, preferably overnight.
    2. Make a batch of our keto jicama fries.
    3. Prepare your frying station by adding enough oil to a skillet or pan to make it about 1/2-inch deep. You can save a lot of oil by using a narrower pan and frying in batches. Heat up oil over medium/low heat while you coat the fish.
    4. Mix the whey protein, baking powder, garlic powder and salt in a shallow plate or dish. In a second plate or dish, whisk the egg with cream and vinegar.
    5. Coat the fish by lightly removing excess marinade, dipping in the egg mix, followed by the whey protein mix, immediately placing in the hot oil and basting the top right away. You want to fry the fish right after coating for best crispness. Fry on both sides until deep golden and transfer to a paper-lined plate for a couple minutes.
    6. Serve right away over a bed of jicama fries, plenty of lemon, mayonnaise and a drizzle of vinegar.

    recipe adapted  >>>>>  here



    Rated 3.5/5 based on 87 customer reviews

    Thursday, August 18, 2016

    Flourless Chocolate Cake

    Flourless Chocolate Cake | #Easychocolatedesserts #Glutenfreedessertseasy #Veganchocolatecupcakes #Easychocolatecake #Glutenfreeveganrecipes #Flourlesschocolatecakeeasy #Flourlesschocolatetorte #Flourlesschocolatecakeeasy #Bestflourlesschocolatecake #3ingredientchocolatecake #Tacopastasalad #Flourlessdesserts

    Ingredients

    • For the cake:
    • 1 cup semisweet chocolate chips or chopped chocolate
    • 1/2 cup unsalted butter
    • 3/4 cup granulated sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 3 large eggs slightly beaten
    • 1/2 cup Dutch process cocoa powder
    • For the chocolate ganache:
    • 1 cup semisweet chocolate chips or chopped chocolate
    • 1/2 cup heavy cream

    Instructions

    1. Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
    2. To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
    3. Add the sugar, salt, and vanilla extract and stir to combine.
    4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
    5. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
    6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
    7. While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
    8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
    9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

    RECIPE ADAPTED  >>>>>  here

    Saturday, August 13, 2016

    Mexican Quinoa Stuffed Sweet Potatoes

    Mexican Quinoa Stuffed Sweet Potatoes | #Goodhumorstrawberryshortcaketrifle #Roundsteakandgravy #Dinnerideasfamilymaindishes #Strawberryshortcakeoreotrifle #Dessertrecipes #Dinnerrecipesforfamilymaindishes #Shrimprecipes #Sweetpotatorecipes #Tofustirfry #Shrimptacos #Blackbeanenchiladas #Seafooddinner

    Ingredients

    • 1/2 teaspoon smoked paprika
    • Sea salt to taste
    • 1/4 cup chopped red onion
    • 1 tablespoon chili powder
    • 1 teaspoon cumin
    • 1/2 cup cooked quinoa
    • 1 cup canned black beans drained & rinsed
    • 2 large sweet potatoes
    • 1/4 cup chopped bell pepper
    • 1/2 cup frozen corn
    • 1 tablespoon olive oil
    • to garnish:
    • Chopped cilantro
    • 1 avocado mashed
    • Hot sauce
    • Tahini

    Instructions

    1. Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
    2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
    3. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
    4. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

    Recipe has been adapted from >>>>>  here

    Saturday, August 6, 2016

    FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE

    FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE | #Puffpancakerecipe #Pancakerecipeeasy #Ketocrackchickencasserole #Lowcarbcrackchickencasserole #Chickencordonbleucasserole #Germanovenpancakerecipe #Springrollrecipe #Cookingrecipes #Healthyrecipes #Yummyfood #Vietnameserecipes #Asianrecipes

    Ingredients

    • 1 avocado, sliced
    • 1 medium carrot, peeled and sliced into 1/4" matchsticks
    • 1/2 cucumber, peeled and sliced into 1/4" matchsticks
    • 1 small head of lettuce, inner leaves only (I used red leaf)
    • 8 rice paper sheets, round
    • 8 ounces of rice noodles or soba noodles
    • Peanut Ginger Sauce
    • 1/3 cup water
    • 3 tbsp peanut butter
    • 2 tbsp soy sauce or amino acids
    • 1 tsp sugar
    • 1/4 tsp ground ginger
    • 1/8 tsp red pepper flakes
    • 1 garlic clove, minced

    Instructions

    1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
    2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
    3. Chop all vegetables and set aside.
    4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
    5. Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
    6. Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
    7. Fold the rice paper closest to the ingredients overtop.
    8. Then fold the two opposite sides over the center (like a burrito).
    9. Finally tightly roll down the remainder of the paper until it is fully sealed.
    10. Put your sauce into small serving dishes and serve altogether.

    recipe adapted  >>>>>  here

    Friday, August 5, 2016

    Crispy Cheese and Bacon Potatoes

    Crispy Cheese and Bacon Potatoes | #Crispy #Cheese and #Bacon #Potatoes #Cooking recipes #Food dishes #Potato dishes #Dinner recipes #Yummy food #Vegetable recipes #Cooking recipes #Food dishes #Dinner recipes #Potato dishes #Vegetable recipes #Easy meals



    Ingredients

    • 1/2 pound bacon
    • 3 extra large russet potatoes peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth
    • 1 teaspoon kosher salt
    • 3/4 teaspoon freshly ground black pepper
    • 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
    • 3 green onions sliced thin


    Instructions

    1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
    2. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
    3. Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

    recipe adapted >>>>>  here



    Rated 4.9/5 based on 758 customer reviews