Recipes Cookbook - DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES

DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES |#cookies #Doublechocolatechipcookierecipe #Cookiedesserts #Smoresstuffedcookies #Yummydesserts #Dessertideas #Chocolatechocolatechipcookieschewy #Chocolatemintcookies #Andesmintcookies #Dessertrecipes #Deliciousdesserts #Bakingrecipes

Ingredients

• 1 cup Cold Butter cut into small cubes
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1/2 cup Dark Baking Cocoa
• 1 cup Cake Flour
• 1 1/2 cup All-Purpose Flour
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/3 cup Semisweet Chocolate Chips

Instructions

1. Preheat oven to 410 degrees.
2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
4. Chill dough for 15 minutes.
5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

Recipe adapted >>>>>  here

Recipes Cookbook - RASPBERRY 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

Recipes Cookbook - 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

Recipes Cookbook - Zucchini Taco Shells

Zucchini Taco Shells  | #Zucchinitacoshells #Cauliflowertacoshells #Lemonlarabarrecipes #Lowcarbrecipes #Healthyrecipes #Tacostuffedshells #Zucchinicheesebread #Zucchinicheesesticks #Squashandzucchinirecipes #Zucchinitacoshells #Lowcarbsnacks #Zucchinibreadsticks

Ingredients

• 1 cup grated zucchini packed, squeezed to remove zucchini juice - about 4 small size zucchini
• 1 egg
• 1/3 cup arrowroot flour (or swap for grated cheese if keto) packed - arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
• 2 tablespoon Coconut flour
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt or sea salt
• 1/4 teaspoon ground pepper - adjust regarding taste

Instructions

1. Preheat the oven to 180C (355F).
2. Prepare a baking tray covered with baking paper. Set aside.
3. Wash the zucchini and leave the skin on.
4. Using a grater, finely grate the zucchini. Squeeze the extra zucchini juice with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup.
5. Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist - i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb.
6. Using a mechanical ice cream scoop maker. Scoop some zucchini tortilla batter.and scoop out onto the baking paper.
7. Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.
8. Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.
9. Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.
10. Cool down on a rack to keep them moist.
11. Eat hot or cold.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Artichoke Spinach Skillet Chicken

Artichoke Spinach Skillet Chicken |#Bestspaghettirecipe #Milliondollarspaghettirecipe #Milliondollarbakedspaghetti #Brownsugarchickenbaked #Milliondollarspaghetticrockpot #Pregospaghettirecipe #Nocarbdiets #Cookingrecipes #Lowcarbeating #Dinnerrecipes #Ketorecipes #Lowcarbdinner

Ingredients

• salt Freshly ground black pepper
• 1/2 c. Fire Roasted Diced Tomatoes
• 1 c. half-and-half
• 1/4 c. Fresh Parmesan Cheese (shaved, shredded or chopped finely)
• 1/2 tsp. dried oregano
• 3 tbsp. butter
• 3 cloves garlic, minced
• 2 c. fresh baby spinach
• 1 (13.75-oz.) jar artichoke hearts, drained and chopped
• 2 tbsp. extra-virgin olive oil
• 2-4 chicken breasts

Instructions

1. Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 6 minutes per side.
2. Remove chicken from skillet.
3. Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, chopped artichokes, and fire-roasted diced tomatoes and cook (covered) until spinach starts to wilt.
   
4. Artichoke Spinach Skillet Chicken
5. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
6. Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
7. Serve chicken warm with sauce.
   
8. This is wonderful served with salad, over steamed jasmine rice, buttered egg noodles, or with toasted garlic bread.

recipe adapted >>>>>  here

Recipes Cookbook - 15-MINUTE TOMATO AND TORTELLINI SOUP

15-MINUTE TOMATO AND TORTELLINI SOUP | #15minutemeals #Cookingrecipes #Dinnerrecipes #Favoriterecipes #Yummyfood #Healthyrecipes #Vegetarianmeals #Creamytuscangarlictortellinisoup #Vegetarianrecipesdinner #Veggieshepardspie #Tortellinirecipessoup #Vegetarianrecipeshealthy

Ingredients

• 1 carton (32 ounce) low-sodium chicken broth
• 1 package (9-ounce) refrigerated cheese-filled tortellini
• 1 heaping cup cherry tomatoes , sliced in half
• 1/3 cup good quality sun-dried tomato pesto
• 1/4 cup heavy cream
• salt and pepper
• red pepper flakes , optional
• chopped fresh parsley

Instructions

1. In a medium pot, bring the chicken broth to a boil.
2. Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender.
3. Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
4. Stir in the pesto and cream.
5. Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
6. Ladle into bowls and sprinkle with some fresh parsley.

recipe adapted  >>>>>  here

Recipes Cookbook - Healthy Mac and Cheese Recipe

Healthy Mac and Cheese Recipe | #healthymacandcheeserecipe #Glutenfreerecipes #Cauliflowermacandcheeseketo #Cauliflowermacandcheeselowcarb #Healthycauliflowermacandcheese #Paleodinner #Healthyrecipes #Healthysweetsnacks #Healthylunchrecipes #Healthycookiedoughballs #Healthymacandcheesecleaneating #Healthymeals #Veggiemacandcheese

Ingredients

• 1 Tbsp olive oil
• 1/2 medium sweet onion, sliced
• 2 medium russet potatoes, peeled and diced
• 3 medium carrots, peeled and diced
• 1/2 cup raw cashews,
• 2 cups water
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp dijon mustard
• 1 1/2 cups vegetable broth (If the sauce is too thick, add 1/4 cup additional broth until you reach the desired consistency)
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• Sea salt and pepper to taste
• 1 package of gluten-free elbow noodles (or regular whole wheat noodles)

Instructions

1. Saute the onions for 5 minutes in olive oil in a large sauté pan over medium heat. Add the diced potatoes, carrots, cashews, and 2 cups of water. Season the water with a pinch of salt.
2. Bring the mixture to a simmer and then reduce the heat to medium-low. Cover and let it cook for 20-25 minutes or until the vegetables have softened and the water is mostly absorbed. Take the pan off the heat and let it cool. (I try not to add hot vegetables to the blender, it's dangerous!)
3. Add the cooled vegetables, paprika, garlic powder, dijon mustard, lemon juice, nutritional yeast, vegetable broth, salt, and pepper to the food processor. Blend on high until the sauce is smooth and creamy.
4. Pour the sauce back into the pan and heat it up. Add the cooked macaroni noodles and stir to coat every noodle. Serve and enjoy!

recipe adapted >>>>>  here

Rated 4.5/5 based on 537 customer reviews

Recipes Cookbook - Snickers Cheesecake

Snickers Cheesecake |#Turtlecheesecakerecipes #Applepiecheesecakerecipe #Snickerscheesecakerecipe #Fallcheesecakerecipes #Samoacheesecakerecipe #Samoacake #Dessertrecipes #Snickerscheesecakerecipe #Snickerscheesecakenobake #Easycheesecakerecipes #Snickersdessert #Snickerscake

Ingredients

• 24 Oreos regular "stuff", not Double Stuff
• 5 tablespoons Butter melted
• 32 ounces Cream Cheese softened
• 1 1/4 cup White Sugar
• 1/2 cup Sour Cream
• 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
• 3 Eggs
• 1 cup packed Brown Sugar
• 1/2 cup Half and Half
• 4 Tablespoons Butter
• extra Mini Snickers for decorating Optional
• 1/4 cup Salted Peanuts for decorating Optional

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
5. Bake for 8 minutes.
6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
7. Mix in the three eggs until just combined.
8. Fold in the chopped up Mini Snickers.
9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Fudge Swirled Oreo Bottom Cheesecake Cupcakes |#Applerecipes #Applecrisp #Appledesserts #Dessertrecipes #Cupcakecakes #Deliciousdesserts #Ketochickenrecipes #Ketocasserolerecipes #Bakedfishrecipes #Ketocrackchickencasserole #Tilapiarecipeshealthy #Lowcarbcasserolerecipes

Ingredients

• 18 Double Stuff Oreos
• 2 8oz packages cream cheese
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• pinch salt
• 1/4 cup hot fudge sauce

Instructions

1. Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.
2. In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
3. Add a heaping tablespoon of cheesecake batter to each muffin cup.
4. Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant teaspoon of hot fudge into each cupcake. Add another tablespoon of cheesecake batter on top, filling the cupcake liner. Use a toothpick or butterknife to gently swirl the fudge into the cheesecake mix.
5. Bake in the preheated oven for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.

  recipe adapted >>>>>  here

Rated 4.7/5 based on 108 customer reviews

Recipes Cookbook - PALEO SWEETENED CONDENSED MILK

PALEO SWEETENED CONDENSED MILK |#Ketomarshmallows #Veganrecipeseasy #Veganparmesancheese #Healthyrecipes #Lowcarbrecipes #Nocarbdiets #Vegansweetenedcondensedmilk #Dairyfreeketo #Homemadesweetenedcondensedmilk #Dairyfreesweetenedcondensedmilk #Dairyfreehotcocoamixrecipe #Ketosweetenedcondensedmilk

Ingredients

• 28 oz (830mL) full fat coconut milk
• 1/2 cup coconut sugar*
• *For low carb and ketogenic, substitute with monk fruit sweetener (see link in text above)

Instructions

1. In a medium-sized saucepan, bring coconut milk to a simmer.
2. Add coconut sugar.
3. Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
4. Pour into a glass jar.
5. Allow to cool completely.
6. Store under refrigeration for up to 5 days.

RECIPE ADAPTED  >>>>>  here