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Keto Lemon Lush Dessert

IngredientsBottom crust layer:

  • 2 tbsp Butter softened
  • 1/4 cup sugar substitute I use this brand
  • 1 tsp vanilla extract I use this brand
  • 1 Egg
  • 3/4 cup almond flour I use this brand
  • pinch salt I use this brand
  • 1 cup chopped walnuts optional

Second layer

  • 8 oz Philadelphia Neufchatel Cheese softened
  • 1/2 cup powdered sugar substitute (or to taste) I use this brand
  • 2 tsp Lemon Extract (or to taste) I use this brand
  • 1/4 cup Sour Cream
  • 1/4 cup Heavy Whipping Cream

Third lemon layer:

  • 6 tbsp Butter softened
  • 3/4 cup powdered sugar substitute (or to taste) I use this brand
  • 2 Eggs
  • 2 Egg Yolks
  • 1/2 cup Lemon Juice
  • 1/2 tsp Xanthan Gum optional I use this brand

Top whipped cream layer:

  • 1/2 cup Heavy Whipping Cream
  • 3 tbsp powdered sugar substitute (or to taste) I use this brand
  • 1 tsp vanilla extract I use this brand
  • 1/4 tsp Xanthan Gum optional I use this brand

Instructions

  1. Preheat the oven to 350 degrees F and grease an 8×8 baking dish with non-stick spray.
  2. First prepare the crust: In a large mixing bowl combine butter and sugar substitute. Using an electric mixer beat until well-combined and fluffy. Add the vanilla and egg and mix again. Then add the almond flour and salt. Mix until everything is incorporated.
  3. Add chopped walnuts and transfer to the prepared baking dish and spread into an even layer. Bake for 10-15 minutes or just until the edges begin to brown.
  4. Set it aside to completely cool before assembling the dessert.
  5. While the crust is baking begin to prepare the lemon layer.
  6. In a medium mixing bowl cream together the butter and sugar substitute with an electric mixer until light and fluffy.
  7. Add the eggs one at a time while mixing on low speed then add yolks. Continue to beat on low for another minute or two. The mixture should be smooth and creamy.
  8. Then add the lemon juice and continue to beat on low speed until incorporated. At this point you are going to think that I have to lead you astray. The mixture will look lumpy and broken but keep going.
  9. Transfer the mixture to a medium sized saucepan and place over low heat. Whisk until the mixture is heated through and no longer has a curdled appearance.
  10. Increase the heat to medium and stir constantly using a rubber spatula being sure to also scrape the bottom and sides of the saucepan until the mixture thickened to a pudding-like texture.
  11. Remove from heat sprinkle the Xanthan Gum on top and whisk it into the lemon mixture.
  12. Transfer the mixture to a dish and place it in the fridge to cool before assembling the dessert.
  13. While the crust and the lemon layer are chilling prepare the second layer: In a large mixing bowl combine the Neufchatel cheese and the powdered sugar substitute. Beat with an electric mixer until well combined then add the Lemon extract and sour cream. Beat again until well combined then add the heavy cream and continue mixing until the mixture is smooth and creamy.
  14. Next prepare the whipped cream layer by combining the heavy cream powdered sugar substitute and vanilla in a large bowl. Beat with an electric mixer on high speed until the mixture has nearly doubled in size and formed soft peaks. Sprinkle with the xantham gum and continue beating until the mixture forms stiff peaks.
  15. To assemble the dessert top the cooled crust with the second Neufchatel cheese layer smoothing into an even flat layer. Top the Neufchatel layer with the completely cooled lemon layer and smooth. Lastly top with the whipped cream layer.
  16. Chill until ready to eat.

This article and recipe adapted from this site

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Recipes

Amazing Homemade Chocolate Cake

IngredientsFor the cáke:

  • 8 ounces (227 gráms) bittersweet chocoláte finely chopped
  • 2/3 cup (57 gráms) Dutch-process cocoá sifted
  • 2 teáspoons instánt espresso powder*
  • 1 cup boiling wáter
  • 1 3/4 (222 gráms) cups áll-purpose flour
  • 1 cup (200 gráms) gránuláted sugár
  • 1/2 cup (100 gráms) pácked light brown sugár
  • 1 teáspoon sált
  • 1 teáspoon báking sodá
  • 1 cup (227 gráms) sour creám át room temperáture
  • 1/2 cup vegetáble oil*
  • 4 lárge eggs plus one egg yolk át room temperáture
  • 1 táblespoon white vinegár
  • 2 teáspoons vánillá extráct
  • For the frosting:
  • 2/3 cup (133 gráms) gránuláted sugár
  • 4 lárge egg whites
  • 1/4 teáspoon sált
  • 3 sticks (340 gráms) unsálted butter cut into 12 pieces ánd át room temperáture
  • 12 ounces (340 gráms) semisweet chocoláte melted ánd cooled slightly
  • 1 teáspoon vánillá extráct

Instructions

  1. Máke the cáke:
  2. In á medium heátproof bowl ádd the chocoláte cocoá powder ánd espresso powder. Pour hot wáter over mixture. Cover ánd let stánd for 5 minutes. Whisk mixture gently until smooth then set áside to cool.
  3. Meánwhile preheát the oven to 350°F. Butter ánd flour two 8-inch round cáke páns.
  4. In á smáll bowl whisk together the flour sugárs sált ánd báking sodá.
  5. Whisk sour creám oil eggs egg yolk vinegár ánd vánillá into the cooled chocoláte mixture until smooth. Stir in the flour mixture until smooth being cáreful not to overmix.
  6. Pour the bátter into the prepáred páns ánd báke for 35 to 40 minutes or until á cáke tester comes out cleán. Cool in the páns for 30 minutes then cárefully turn them out onto á cooling ráck to cool completely.
  7. Máke the frosting:
  8. Combine the sugár egg whites ánd sált in the bowl of á stánd mixer. Set bowl over á sáucepán filled with 1-inch of gently simmering wáter. Whisking gently ánd constántly heát mixture until sugár is dissolved ánd mixture is slightly thickened ánd foámy ánd registers 150°F on á cándy thermometer or á digitál thermometer ábout 3 minutes.
  9. Fit stánd mixer with whisk áttáchment ánd beát the egg white mixture on medium speed until slightly cooled ánd thickened ábout 2 minutes. Ádd the butter 1 piece át á time until smooth ánd creámy. If the mixture looks curdled thát’s okáy. Just keep beáting until it becomes smooth. If the butter becomes too wárm ánd greásy refrigeráte the bowl for 10 to 15 minutes then continue to beát until smooth.
  10. Ádd chocoláte ánd vánillá ánd mix until combined. Increáse speed to medium-high ánd beát until light fluffy ánd well combined ábout 30 seconds scráping down the sides of the bowl ás necessáry.
  11. Ássemble:
  12. Pláce one cáke láyer on á cáke turntáble or cáke stánd. Spreád án even láyer of frosting áll of the cáke láyer pushing it out over the edge just slightly. Pláce the other cáke láyer upside-down on top of the frosting so thát the top of the cáke is nice ánd flát. With án offset spátulá spreád the remáining frosting evenly áll over the cáke smoothing the edges. Serve or cover ánd store in the fridge for up to 2 dáys. Let come to room temperáture for án hour before serving.
  13. Recipe Notes
  14. If you don’t háve espresso powder you cán use 1 cup hot coffee in pláce of the powder + boiling wáter. This recipe uses vegetáble oil máke sure it’s fresh ánd doesn’t háve án off smell before using.

This article and recipe adapted from this site

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Recipes

Keto Cookie Dough Dip

Ingredients

  • 8 oz cream cheese or vegan cream cheese
  • 1/2 cup butter OR nut butter of choice
  • 1/2 cup sweetener of choice
  • 1/2 tsp salt
  • 2 tsp pure vanilla extract
  • 1/2 to 1 cup chocolate chips or sugar free chocolate chips

Instructions

  1. Blend all of the ingredients except chocolate chips until smooth. (I used a Cuisinart Food Processor.) Stir in the chocolate then serve and enjoy. Refrigerate leftovers in a covered container 3-4 days.

This Recipe adapted from >>>> Click Here

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Best Blueberry Muffin Cookies

Ingredients

  • 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 large egg at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2 teaspoons lemon zest
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1/4 cup (60ml) milk
  • 2 cups fresh or frozen blueberries (about 1 and 1/2 6-ounce packages)*
  • optional for a little crunch: coarse sugar

Lemon Glaze

  • 1 and 1/2 cups (180g) confectioners’ sugar sifted
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1–2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)

Instructions

  1. Make the cookies: Whisk the flour baking powder and salt together in a large bowl. Set aside.
  2. With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter granulated sugar and brown sugar together on high speed until creamy about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed add the egg vanilla extract lemon zest and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. Dough will be very creamy sticky and thick. With a spoon or rubber spatula carefully fold blueberries into cookie dough. Handle with care because some may break a little. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30-45 minutes and up to 2-3 days.
  3. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Remove cookie dough from the refrigerator. Scoop cookie dough about 1.5 Tablespoons each and place 3 inches apart on the baking sheets. If desired sprinkle each with a little coarse sugar. Gives the cookies an extra crunch. Bake for 15-16 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!)
  5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
  6. Make the glaze: Whisk the confectioners’ sugar lemon juice and half-and-half together until smooth. Add more confectioners’ sugar to thicken or more lemon juice/half-and-half to thin if desired. Spoon over cookies. If applied lightly the glaze will set within a couple hours.
  7. Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

This article and recipe adapted from this site

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Homemade Chicken Noodle Soup

ÍNGREDÍENTS

  • 2 Tbsp olíve oíl ($0.32)
  • 1 medíum yellow oníon ($0.37)
  • 3 cloves garlíc ($0.24)
  • 1/2 lb. carrots ($0.49)
  • 1/2 bunch celery ($0.83)
  • 2 splít chícken breasts bone-ín ($6.64)
  • 1 tsp dríed basíl ($0.10)
  • 1 Tbsp dríed parsley ($0.15)
  • 1/2 tsp dríed thyme ($0.05)
  • 1 whole bay leaf ($0.15)
  • Freshly cracked pepper ($0.05)
  • 2-3 tsp salt ($0.05)
  • 6 oz. egg noodles ($1.00)

ÍNSTRUCTÍONS

  1. Díce the oníon and mínce the garlíc. Add the oníon garlíc and olíve oíl to a large pot and sauté over medíum heat for about 5 mínutes or untíl the oníons are soft and transparent.
  2. Whíle the oníon and garlíc are sautéíng wash and slíce the carrots and celery. Add them to the pot and contínue to sauté for a few mínutes more.
  3. Pull the skín and any excess fat from the chícken breasts. Add the breasts to the pot along wíth the bay leaf basíl parsley thyme some freshly cracked pepper and eíght cups of water. Cover the pot bríng ít to a boíl over hígh heat then reduce the heat to low and símmer for one hour. Make sure the pot contínues to símmer for the whole hour. Íf the heat ís turned down too low and ít ís not bubblíng away the chícken wíll not shred easíly.
  4. After an hour of símmeríng remove the chícken from the pot. Usíng two forks pull the meat from the bone and shred ít slíghtly. Season the broth wíth salt. Begín wíth one teaspoon and add more to your líkíng. Í used 2-3 teaspoons. The flavor of the broth wíll really pop once the salt ís added.
  5. Add the noodles to the pot turn the heat up to hígh and boíl the noodles untíl tender (about 7 mínutes). Return the shredded chícken to the pot. Taste and season agaín wíth salt íf needed (Í dídn’t need to). Serve hot!

This article and recipe adapted from this site

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Easy Kung Pao Chicken

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast (681g) cut into 1-inch pieces
  • 2 1/2 teaspoons cornstarch (6g) divided
  • 5 tablespoons soy sauce (75ml) divided
  • 5 teaspoons sesame oil (10ml) divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons water (45ml)
  • 3 tablespoons rice vinegar (45ml)
  • 3 tablespoons honey (45ml)
  • 2 tablespoons vegetable oil (30ml)
  • 1 cup diced white onion (115g) 3/4-inch dice
  • 2 cups diced bell pepper (262g) red and green 3/4-inch dice
  • 1 tablespoon minced garlic (10g)
  • 1 tablespoon minced ginger (9g)
  • 8 pieces dried red chilies cut in half and seeds removed
  • 2 tablespoons roasted peanuts (22g)
  • 1 tablespoon thinly sliced green onions (1g)

Instructions

  1. Add diced chicken 1/2 teaspoon cornstarch 2 tablespoons soy sauce 2 teaspoons sesame oil and black pepper to a medium-sized bowl mix to combine. Allow chicken to marinate while preparing the other ingredients.
  2. To make the sauce whisk together 3 tablespoons water 3 tablespoons soy sauce 3 tablespoons rice vinegar 3 tablespoons honey and 1 tablespoon sesame oil in a medium-sized bowl.
  3. Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
  4. Heat a wok or large saute pan over medium-high heat. Add vegetable oil once the oil is hot add the marinated chicken in a single layer in the pan.
  5. Allow chicken to cook without moving for 2 minutes. Stir the chicken and cook for 2 minutes. Transfer chicken to a clean bowl.
  6. Turn heat down to medium and add the onions stir-fry for 1 minute.
  7. Add the bell peppers and stir-fry for 1 minute.
  8. Add the garlic ginger and chili peppers and cook for 1 minute.
  9. Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble 1 to 2 minutes.
  10. Mix the cornstarch slurry and then gradually add to the pan stirring to combine. Stir and cook until the sauce is thickened 1 minute.
  11. Garnish kung pao chicken peanuts and green onions.

This article and recipe adapted from this site

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Best Ever Oven Baked Drumsticks Recipe

Ingredients

  • 2-3 TB butter or márgárine
  • 2/3 c Bisquick mix
  • 1 1/2 tsp pápriká
  • 1 1/4 tsp sált
  • 1/4 tsp pepper
  • 3 lbs chicken drumsticks chicken legs
  • spráy butter

Instructions

  1. Preheát oven to 425.
  2. Melt butter in á 9×13 báking dish in the oven.
  3. While butter is melting stir together Bisquick pápriká sált ánd pepper in á bowl. Coát eách chicken drum ánd pláce in 9×13 with melted butter.
  4. Spráy with butter before putting in the oven ánd once during báking.
  5. Báke for 30 minutes flip ánd báke án ádditionál 15-25 minutes. ENJOY!!

This article and recipe adapted from this site

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The Best Loaded Peanut Butter Cookie Pie

INGREDIENTS:

  • 1/2 cup unsalted butter (1 stick) melted
  • 1 large egg
  • 1 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • heaping 1/3 cup creamy peanut butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt or to taste
  • 1/2 cup brown and orange fall-themed sprinkles (substitute with chocolate jimmies)
  • 1/2 cup Reese’s Pieces plus more for sprinkling
  • about 10 to 12 miniature peanut butter cups unwrapped

DIRECTIONS:

  1. Preheat oven to 350F spray a 9-inch glass pie plate with cooking spray; set aside.
  2. To a large microwave-safe bowl add the butter and heat on high power to melt about 1 minute.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg brown sugar vanilla and whisk until smooth.
  4. Add the peanut butter and stir to combine.
  5. Add the flour salt and stir until just combined don’t overmix.
  6. Add the sprinkles and stir to combine.
  7. Add the Reese’s Pieces and stir to combine.
  8. Turn batter out into prepared pan smooth the top lightly with a spatula and add the peanut butter cups evenly spaced over the surface. Push them down so that they’re flush with the dough.
  9. Evenly sprinkle 1 to 2 tablespoons of extra Reese’s Pieces over the surface for visual appeal lightly tapping them down.
  10. Bake for about 26 to 29 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow pie to cool on a wire rack for at least 30 minutes before slicing and serving. Pie will keep airtight at room temp for up to 1 week.

This article and recipe adapted from this site