Friday, January 25, 2019

Pineapple Sunshine Cake

Pineapple Sunshine Cake | #Lemonblueberrycheesecakecake #Pineapplesunshinecakerecipes #Pineappledessertrecipes #Ketolemondesserts #Pineapplejuicecakerecipes #Chocolatepeanutbuttercake #Cupcakecakes #Pinkflamingocake #Donothingtornadocakerecipe #Buttercreamfrosting #Pineappledessertrecipes #Pineapplesunshinecakerecipes


  • Cake:
  • 1 box yellow cake mix
  • 4 eggs
  • 1/2 cup oil (I used vegetable oil)
  • 1 (8 oz) can crushed pineapple with juice
  • Frosting:
  • 1 (8 oz) container whipped topping, thawed
  • 1 small box instant vanilla pudding
  • 1 (8 oz) can crushed pineapple with juice


  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
  2. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
  3. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
  4. In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!

recipe adapted  >>>>>  here

Sunday, January 20, 2019

Shamrock Mint Brownie Bites

Shamrock Mint Brownie Bites | #Nobakecookieswitholdfashionedoats #Nobakechocolateoatmealcookies #Veganbrownies #Nobakecookieswithcoconut #Glutenfreebaking #Vegandesserts #food #Yummyfood #potatoes #Ethnicrecipes #Healthyrecipes #Dinnerrecipes


  • Box fudge brownie mix (no add ins)
  • 8 oz. cream cheese softened
  • 1/4 cup butter softened
  • 1/2 teaspoon mint extract
  • 4 drops green food coloring (or more to desired color)
  • 3/4 cup powdered sugar
  • 2/3 cup heavy cream
  • 1 cup semi sweet chocolate chips
  • Sprinkles


  1. Preheat oven as box directs; spray mini cupcake pans with vegetable spray
  2. Prepare brownie mix according to directions and place mixture in pans (about 1/2 way up)
  3. Bake for 10 minutes then remove from oven; let sit 5 minutes then remove from pan (you will probably need to use a small metal spatula to run around the edges before removing)
  4. In a medium bowl combine the cream cheese, butter, extract, and food coloring . Mix until creamy then gradually add in the powdered sugar.
  5. Place frosting in a pastry bag with a swirl tip (mine was number 38)
  6. In a small saucepan over medium heat, bring heavy cream just to a boil; remove and add in chocolate chips. Stir until melted
  7. Dip tops of brownie bites into ganache and set on a wire rack. Let set up for 5 minutes
  8. Pipe frosting on top
  9. Decorate with sprinkles as desired.
  10. Store in refrigerator

RECIPE ADAPTED >>>>>  here

Saturday, January 19, 2019

Butter Chicken

Butter Chicken | #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Veganrecipes #Dessertrecipes #Seafoodlasagna #Seafoodlasagnarecipe #Shrimplasagnarecipe #Indiancurryrecipes #Butterchickenrecipe #Shepherdspierecipeeasy


    • 1/2 cup plain yoghurt , full fat
    • 1 tbsp lemon juice
    • 1 tsp tumeric powder
    • 2 tsp garam masala (Note 1)
    • 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
    • 1 tsp ground cumin
    • 1 tbsp ginger, freshly grated
    • 2 cloves garlic, crushed
    • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
    • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
    • 1 cup tomato passata (aka tomato puree) (Note 4)
    • 1 cup heavy / thickened cream (Note 5)
    • 1 tbsp sugar
    • 1 1/4 tsp salt
    To serve
    • Basmati or other Rice
    • Coriander/cilantro (optional)


    1. Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
    2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
    3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
    4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
    5. Sauce: Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
    6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
    7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

    recipe adapted  >>>>>  here

    Friday, January 18, 2019

    Keto-Low Carb Focaccia

    Keto-Low Carb Focaccia | #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketofoccaciabread #Ketocroissant #Egglessketobread #Ketocornbreadlowcarb #Ketopretzels #Fallketorecipes #Ketocornbreadrecipe #Lowcarbcornbreadrecipe #Lowcarbpretzels


    • Olive oil spray
    • Bread:
    • 1½ cups shredded part skim mozzarella (6 oz)
    • 1 oz cream cheese, cubed
    • 1½ cups blanched finely ground almond flour (6 oz)
    • 1 tablespoon baking powder (gluten free if needed)
    • 1 large egg, lightly beaten
    • Toppings:
    • 1 tablespoon rosemary leaves
    • 1/2 teaspoon coarse salt


    1. Preheat oven to 350 degrees F. Spray the bottom of a square 8-inch baking dish with olive oil. Line it with a parchment square, and spray the parchment paper.
    2. Place the mozzarella in a medium microwave-safe bowl. Top with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 40 more seconds.
    3. Stir again, and add the almond flour, the baking powder, and the egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough well before it cools, and making sure it’s completely uniform.
    4. Press the dough into the prepared baking dish. This is easier to do with lightly oiled hands. With your fingertips, make dimples in the dough, as shown in the video.
    5. Scatter the rosemary leaves on top of the bread, gently pressing them into the dough, and sprinkle with coarse salt. Liberally spray with olive oil.
    6. Bake the bread until puffed and golden brown, 15-17 minutes.
    7. Cool in the pan on a cooling rack for 15 minutes, then cut into nine squares and serve.

    Recipe has been adapted from >>>>>  here

    Cranberry Pineapple Punch

    Cranberry Pineapple Punch | Cranberrypineapplepunch Pineapplemangolemonade Cranberryalcoholicdrinks Cocktaildrinks Yummydrinks Fundrinks Yummydrinks Cocktaildrinks Fundrinks Alcoholicdrinks Adultdrinks Holidaydrinks


    • 4 cups cranberry juice
    • 4 cups pineapple juice
    • 1 cup silver rum
    • 1 cup coconut rum
    • 2- liter ginger ale
    • juice of 1-2 limes
    • Garnish
    • 2 limes sliced (plus more for glasses)
    • 1 cup fresh cranberries frozen


    1. combine cranberry juice, pineapple juice, silver and coconut rum, and lime juice in a pitcher
    2. add lime slices and fresh cranberries to the pitcher
    3. top off with ginger ale or just add directly to a glass when serving
    4. enjoy!

    Recipe adapted >>>>>  here

    Thursday, January 17, 2019

    Keto Fathead Rolls

    Keto Fathead Rolls | #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicdiet #Lowcarbeating #Lowcarbketo #Ketobreadrecipes #Ketobiscuits #Ketobagelsalmondflour #Fatheadpizzacrust #Ketodinnerrolls #Ketopizzacrustalmondflour 
    • 2 oz cream cheese
    • 3/4 cup shredded mozzarella
    • 1 egg beaten
    • 1/4 tsp garlic powder
    • 1/3 cup almond flour
    • 2 tsp baking powder
    • 1/2 cup shredded cheddar cheese
    1. Preheat the oven to 425°
    2. In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
    3. In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
    4. Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese.
    5. Spoon dough onto plastic wrap. Dust the top of it with almond flour.
    6. Fold the plastic wrap over the dough and gently start working into a ball.
    7. Cover and refrigerate 30 minutes.
    8. Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun !
    9. Sit cut side down on parchment paper or very well greased sheet pan.
    10. Bake 10-12 minutes or until golden and set up.
    recipe adapted >> here

    Sunday, January 13, 2019

    Honey Butter Cake

    Honey Butter Cake | #Cookiesandcreamcake #Chocolatecakerecipe #Chocolatebirthdaycake #Chocolateoreocake #Brownsugarcake #Summercakerecipes #Roshhashanahcrafts #Cupcakecakes #Dessertrecipes #Cakedesserts #Yummycakes #Cakefrosting


    • For the Honey Cake:
    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup buttermilk
    • ½ cup honey
    • 2 teaspoons vanilla
    • 8 ounces unsalted butter, room temperature
    • 1 ½ cups sugar
    • 4 eggs, room temperature
    • For the Honey Cream Cheese Frosting:
    • 12 ounces unsalted butter, room temperature
    • 8 ounces cream cheese, softened
    • 4 – 6 cups confectioners’ sugar
    • ⅓ cup honey
    • For the Honey Butterscotch Glaze:
    • ⅓ cup sugar
    • ¼ cup honey
    • ½ cup heavy cream
    • 1 tablespoon unsalted butter
    • pinch of fine sea salt
    • gold sanding sugar (optional)


    1. Make the Honey Cake :
    2. Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans.
    3. In medium bowl, whisk together the flour, baking powder and salt. Set aside.
    4. In small bowl, mix together the buttermilk, honey and vanilla. Set aside.
    5. In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.
    6. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
    7. Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients. Mix until just combined, being careful not to over mix.
    8. Divide batter evenly between the three 8″ round pans.
    9. Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
    10. Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
    11. Make the Honey Cream Cheese Frosting :
    12. In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
    13. Gradually add confectioners’ sugar and continue to mix, scraping down sides of bowl as needed.
    14. Add honey and mix until smooth.
    15. Make the Honey Butterscotch Glaze :
    16. Combine sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves and you have a liquid.
    17. Continue to cook without stirring, swirling pan occasionally. Mixture will bubble and start to darken in color.
    18. Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.
    19. Carefully pour in the cream and stir until combined.
    20. Add butter and stir until smooth. Add salt and stir once more.
    21. Let sauce cool completely before using on the cake! This can be made in advance and stored in the refrigerator. Allow glaze to come to room temperature before using so that it pours easily.
    22. Assemble the Cake :
    23. Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake.
    24. Crumb coat and frost cake with remaining frosting. Refrigerate for 20 minutes or until frosting is set.
    25. Drizzle butterscotch glaze over the top with small drips overflowing the edge. Refrigerate for 20 minutes or until glaze is set. Sprinkle top with gold sanding sugar, if desired.

    RECIPE ADAPTED  >>>>>  here

    Thursday, January 10, 2019

    Lemon Blueberry Bundt Cake

    Lemon Blueberry Bundt Cake | #Lemon #Blueberry #Bundt #Cake #LemonCake #BlueberryCake #Blueberrylemonpoundcakeeasy #Blueberrylemonbundtcakerecipes #Lemonblueberrybundtcakerecipes #Blueberrylemonpoundcakerecipe #Lemonblueberrycakebox #Dessertrecipes #Lemonblueberrybundtcake #Buntcakerecipes #Lemonblueberrypoundcake #Whitechocolateraspberrybundtcake #Blueberrycakerecipes #Lemonblueberrybread


    • 2 3/4 cups flour
    • 1 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup butter
    • 2 cup sugar
    • 4 large eggs
    • 3 tablespoons lemon juice about 2 large lemons
    • 2 tablespoons lemon zest about 2 large lemons
    • 1 teaspoon vanilla
    • 1 cup sour cream
    • 3 cup blueberries mix with 2 tablespoons flour.
    • Icing
    • 1 1/2 tablespoons butter, melted
    • 2 cups powdered sugar
    • 1/3 cups lemon juice
    • pinch salt
    • 1 tablespoon lemon zest


    1. Preheat the oven to 350 degrees.
    2. Grease and flour a bundt pan.
    3. Mix together the flour, baking powder, baking soda, and salt. Set aside.
    4. Beat the butter and sugar on medium-high for about 3 minutes.
    5. Add your eggs 1 at a time, beating after each addition.
    6. Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
    7. Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
    8. Gently fold in the blueberries.
    9. Spread the batter into the prepared bundt pan. 
    10. Bake for 60 minutes, check for doneness. If a knife in the center doesn’t come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn’t cooked, cover the top with aluminum foil to keep from burning)


    • Beat the powdered sugar, lemon juice, salt, and zest together.
    • Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
    • Let cool a bit until the desired consistency for pouring.
    • Pour over your cake, let cool.

    recipe adapted >>>>>  here

    Wednesday, January 9, 2019


    THAI MEATBALLS – PALEO & LOW FODMAP | #Thaimeatballs #Recipestocook #Asianrecipes #Thairecipes #Chickendishes #Asiancooking #Crockpotchicken #Dinnerideascrockpot #Thaichilimeatballs #Cookingrecipes #Appetizerrecipes #Appetizersnacks


    • 1 pound ground turkey or chicken
    • 1 large carrot about 1/2 cup shredded
    • 2 tbps fresh parsley chopped
    • 1 red chili chopped
    • 1/4 cup green onion green parts only for Low FODMAP, chopped + more for garnishing
    • 2 tablespoon fresh grated ginger
    • 2 tablespoon Coconut Aminos or 1 -2 tablespoons gluten free soy sauce* see note
    • 3/4 salt to your taste *see note
    • pepper to your taste
    • 1 egg
    • Dash red pepper flakes optional
    • 1/4 cup (60ml) Coconut Aminos * OR 2-3 tablespoons for gluten free soy sauce
    • 1/4 cup (60 ml) chicken stock
    • 2 tablespoon sesame oil
    • 1 tablespoon Fish Sauce only if you use coconut aminos instead of soy sauce
    • 2 teaspoon fresh grated ginger
    • 1 teaspoon chili paste
    • 1 garlic clove crushed omit for low FODMAP


    1. Preheat oven to 400°F/200°C
    2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
    3. Place balls on lined baking sheet and bake for 20-25 minutes
    4. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
    5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce

    recipe adapted  >>>>>  here

    Monday, January 7, 2019


    CHEESY CHICKEN TORTILLA SOUP | #Souprecipeseasy #Cheesychickenenchiladasoup #Latinfood #7cantacosoup #Cheesychickentortillasoup #Mexicanpartyfood #Cheesychickentortillasoup #Tortellinirecipessoup #Cookingrecipes #Delicioussoup #Soupsandstews #Soupandsalad


    • 1 tablespoon olive oil
    • 1/2 of 1 yellow onion, diced (optional)*
    • 1 teaspoon minced garlic
    • 1 can (10 ounces) red enchilada sauce (I use mild)
    • 1 can (10.5 ounces) fire-roasted diced tomatoes with green chiles added in, undrained
    • 1 can (15 ounces) chili beans in mild sauce (found near kidney beans in the grocery store)
    • 1 can (15 ounces) black beans, drained and rinsed
    • 1 can (15 ounces) fire-roasted corn, drained
    • 3 and 1/4 cups Swanson Chicken Stock** (you can use Swanson Chicken Broth)
    • 1/2 teaspoon ground cumin
    • 3/4 teaspoon paprika
    • 1 teaspoon seasoned salt
    • 1/4 teaspoon pepper
    • 1 and 1/2 teaspoons chili powder
    • 4 ounces full fat cream cheese, softened
    • 1 package (8 ounces) sharp cheddar cheese, freshly grated
    • 2 cups pre-shredded rotisserie chicken
    • Toppings: tortilla strips, sour cream, avocado, fresh lime, and fresh cilantro


    1. Place a large dutch oven or pot over medium high heat and add the olive oil. While that oil is heating, give a quick dice to the yellow onion. Alternatively add a pre-chopped onion (or frozen chopped onion) to the oil once it is hot and shimmering. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
    2. Add in the garlic and stir for another 30 seconds. Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and chicken stock or broth. Stir to combine and increase the heat to high. While it's heating through to a boil, add in the cumin, paprika, seasoned salt, pepper, and chili powder. Stir again.
    3. Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave). Once the soup is boiling, stir in the cream cheese. Let that melt down a bit while you grate the cheddar cheese.
    4. Briskly whisk the soup until the cream cheese completely melts into the soup. Stir in the grated cheddar cheese and stir until melted. Stir in the rotisserie chicken.
    5. Serve with your favorite toppings such as sour cream (we use fat free), a chopped avocado, fresh lime juice, tortilla strips, fresh chopped cilantro, pico de gallo, guac, etc. -- whatever you like best!

    recipe adapted  >>>>>  here