Recipes Cookbook - KETO VANILLA POUND CAKE

KETO VANILLA POUND CAKE |#Ketopoundcakealmondflour #Ketovanillapoundcake #Ketosnackseasysweet #Ketopoundcakesourcream #Ketobaking #Ketocreamcheesepoundcake #Ketopoundcakealmondflour #Ketovanillapoundcake #Ketomugcheesecake #Ketobreadrecipes #Ketobiscuits #Ketodinnerrolls

Ingredients

• 2 cups almond flour
• 1/2 cup butter
• 1 cup granular erythritol (Swerve)
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 ounces cream cheese
• 4 large eggs

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Generously butter a 9 inch bundt pan, set aside
3. Combine almond flour and baking powder in a large bowl, set aside
4. Cut butter into several small squares and put in separate bowl, add cream cheese
5. Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
6. Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
7. Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
8. Add eggs to batter. Stir well.
9. Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
10. For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Cream Cheese Cookies

Cream Cheese Cookies | #Lowcarbdesserts #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketorecipeseasy #Ketosnacks #Coconutflourrecipes #Ketosnickerdoodlecookies #Almondflourcookies #Ketolemonsourcreammuffins #Lowcarbdesserts #Ketoshortbreadcookies

Ingredients

• 1/2 cup Coconut Flour
• 3 tablespoons Cream cheese softened
• 1 Egg
• 1/2 cup Butter softened
• 1/2 cup Erythritol or other sugar substitute
• 1 teaspoon Vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
2. Add the vanilla extra and egg. Beat until smooth.
3. Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
4. Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
5. Place in the fridge to firm up for at least an hour.
6. Preheat the oven to 180C/350F degrees.
7. Line a baking tray with parchment paper.
8. Remove the dough from the fridge and cut into 1 cm slices.
9. Place the slices on the baking tray.
10. Bake for 15-18 minutes until golden.

recipe adapted >>>>>  here

Recipes Cookbook - VEGAN CREAMY CAULIFLOWER WILD RICE SOUP

VEGAN CREAMY CAULIFLOWER WILD RICE SOUP | #Fudgeswirledoreobottomcheesecake #Peanutbuttercuppokecake #Smotheredgreenbeans #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Broccolisouphealthy #Healthysouprecipes #Broccolicauliflowersoup #Creamofbroccolisouprecipe #Broccolirecipeshealthy #Creamybroccolisoup

Ingredients

• 1 cup uncooked wild rice blend
• 4 cups fresh or frozen cauliflower florets
• 2 tablespoons olive oil
• 1 large white or yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 stalks celery, trimmed and diced
• 1/2 teaspoon dried thyme or more to taste
• 1/2 teaspoon dried rosemary or more to taste
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 1/2 cups filtered water
• 2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
• 1/4 cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons sea salt, plus more to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook the rice according to package instructions. Drain and set aside.
2. Meanwhile (about halfway through cooking the rice), bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
3. While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
4. Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
5. Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
6. Add the cauliflower cream mixture and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for just 5 minutes.
7. Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1 teaspoon of sea salt and lots of freshly ground black pepper.)
8. Serve warm.
9. Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
10. If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.

recipe adapted  >>>>>  here

Recipes Cookbook - Banana Bread Brownies

Banana Bread Brownies |#Strawberrybrowniesrecipe #Bananabrownierecipe #Bananadessertrecipes #Strawberryblondiesrecipe #Bananabreadbrowniesrecipe #Bananabreadbrownieswithbrownbutter #Weightwatcherscheesecakegreekyogurt #Weightwatchersstrawberrycheesecake #Wwcheesecakegreekyogurt #Bananabreadbrownies #Weightwatchersbananabread #Weightwatchersbreakfast

Ingredients

• Brownies:
• 2 eggs
• 3 bananas, mashed
• 1 1/2 cups sugar
• 1 cup sour cream
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup walnuts,chopped
• Frosting:
• 1/2 cup butter
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons milk

Instructions

1. Heat oven to 375°F. Grease a 13 x 9 inch pan.
2. For the brownie,
3. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
4. Blend in bananas and vanilla extract.
5. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
6. Spread batter evenly into pan. Bake 25 minutes or until golden brown.
7. Cool slighty (warm but not hot) and frost with frosting.
8. For frosting,
9. Heat butter in a large saucepan over medium heat.
10. Watch carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar at a time, adding milk as it thickens, then add in vanilla.
11. Pour over the warm banana bread brownies immediately, and smooth with a spatula, butter knife, or frosting spatula.
12. Cool completely before cutting.

recipe adapated >>>>>  here

Recipes Cookbook - Strawberry Cream Cheese Bars

#Applerecipes #Strawberryrecipes #Coconutsheetcake #Chocolatetoffeebars #Snickerdoodlecobblerrecipe #Snickerdoodleapplecobbler #Strawberrycheesecakebars #Strawberrydessertrecipes #Keylimedesserts #Strawberrycreamcheesebars #Strawberrybananabread #Fruitdesserts

Ingredients

• Shortbread Layer-
• 1/2 cup unsalted butter , room temperature
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 egg yolk
• 1 cup flour
• 1 tablespoon milk or cream
• Strawberry Layer-
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/3 cup sugar
• 1 small package strawberry Jell-O (1.4 ounce)
• 2 cups strawberries
• Cream Cheese Layer-
• 8 oz . cream cheese (1 block)
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 cup heavy cream

Instructions

1. First, start with the strawberry filling.
2. In a small pan, combine water, sugar, and cornstarch on medium high heat.
3. While whisking, bring to a simmer.
4. Once simmering, add strawberry Jell-O, whisk to combine.
5. Remove from heat and cool slightly, then chill.
6. Chop and hull 2 cups strawberries. Refrigerate until ready to use.
7. For the shortbread crust-
8. Preheat oven to 350 degrees.
9. In a small bowl, combine butter, powdered sugar, vanilla, milk or cream, and egg yolk.
10. Add flour and mix until just combined (dough will be crumbly)
11. Press into the bottom of a lined and greased 8x8 square pan or 8-9 in round pan.
12. Bake for 10-12 minutes or until edges begin to brown.
13. Remove from oven and cool for 15 minutes.
14. To make the cream cheese layer beat cold heavy whipping cream in a clean bowl until stiff peaks form. Set aside.
15. In a medium sized bowl, beat cream cheese, powdered sugar, and vanilla together until smooth.
16. Carefully fold heavy whipping cream into the cream cheese mixture.
17. Spread mixture over cooled shortbread crust.
18. Assemble strawberries onto cream cheese layer, then pour glaze over strawberries.
19. Chill for 30-1 hour then slice and serve! Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Melt-In-Your-Mouth Baked Chicken

Melt-In-Your-Mouth Baked Chicken |#Bubbleuprecipes #Baconcheeseburgerbubbleupcasserole #Meltinyourmouthbakedchicken #Chickenrecipeshealthy #Ovenbakedchicken #Chickenrecipeseasy #Meltinyourmouthchicken #Bakedfriedchickenrecipe #Boneinchickenbreastrecipes #Moistchickenbreastrecipes #Overfriedchicken #Ovenbakedfriedchicken

Ingredients

• 4 boneless skinless chicken breasts
• 1 container (5 ounce) plain Greek Yogurt
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Instructions

1. Preheat oven to 375° F. Spray baking dish with non-stick cooking spray.
2. Combine yogurt, Parmesan cheese, and seasonings.
3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Chocolate Chip Cheesecake with Brownie Crust

Chocolate Chip Cheesecake with Brownie Crust |#Sweetrecipes #Cookingrecipes #Bakingrecipes #Nobakedesserts #Yummysweets #Cakerecipes #Dessertrecipes #Diyfood #Deliciousdesserts #Yummyfood #Cookingrecipes #Cakerecipes

Ingredients

• 1 package Krusteaz Gluten Free Double Chocolate Brownie Mix*
• 1/3 cup water
• 1/3 cup vegetable oil
• 1 large egg
• 16 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream
• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 325°F. Lightly grease a 9-inch round springform pan.
2. Stir together the brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer the batter to the prepared pan and spread evenly.
3. Bake 45 to 50 minutes or until a pick inserted into the center comes out with moist crumbs.
4. Cool completely in pan.
5. Using an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla.
6. Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft peaks form.
7. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips.
8. Transfer the filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.

Recipe adapted >>>>>  here

Recipes Cookbook - 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

Recipes Cookbook - Soft Batch Double Chocolate Fudge Cookies

Soft Batch Double Chocolate Fudge Cookies |#Cookingrecipes #Healthydessertrecipes #Dessertrecipeseasy #Cakedesserts #Cakecookies #Cookierecipes #Dessertrecipes #Pumpkincheesecake #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkinbars #Pumkindesserts

Ingredients

• 1 cup + 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips, divided
• 2 and 1/2 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 2 tablespoons whole milk
• 1 and 1/2 teaspoons vanilla extract

Instructions

1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
5. Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
6. Scoop 1/4 cupfuls of the batter onto the prepared baking sheets.
7. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny.
8. Press a few extra chocolate chunks on top of the warm cookies, if desired.
9. Allow cookies to completely cool on the baking sheet before serving.

recipe adapted  >>>>>  here