Recipes Cookbook - Crispy Sheet Pan Gnocchi and Veggies

Crispy Sheet Pan Gnocchi and Veggies |#Traderjoesrecipeshealthy #Traderjoescauliflowergnocchirecipes #Traderjoesrecipesdinner #Traderjoesshoppinglist #Traderjoesmealprep #Cauliflowergnocchitraderjoesrecipes #Fallveganrecipes #Healthyfallmeals #Healthysnacksforkids #Veganpotatorecipes #Spicypotatokalebowls #Vegankalerecipes

Ingredients

• 1 pound fresh, shelf-stable, or frozen potato gnocchi
• 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
• 1 pint grape or cherry tomatoes
• 1 small red onion, cut into 1-inch chunks
• 4 cloves garlic, smashed
• 1 teaspoon coarsely chopped fresh rosemary leaves
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons coarsely chopped fresh basil leaves
• Grated Pecorino Romano or Parmesan cheese, for serving

Instructions

1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet
3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

recipe adapted  >>>>>  here

Recipes Cookbook - Coconut flour crepes

Coconut flour crepes | #Coconut #flour #crepes #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Ketobread #Ketorecipeseasy #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets

Ingredients

• 4 eggs
• 1 tablespoon extra virgin coconut oil melted
• 1/4 cup almond milk or water
• 1/4 cup coconut cream melted
• 1/2 teaspoon vanilla extract - optional for savory filling
• 2 tablespoons coconut flour
• 1 tablespoon almond meal also known as almond flour/ground almond

Instructions

1. In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal
2. Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
3. Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
4. Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
5. Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe note for inspiration.

recipe adapted >>>>>  here

Recipes Cookbook - KETO NO BAKE COOKIES IN 5 MINUTES!

#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketosweetseasy #Ketocookieseasy #Ketonobakedesserts #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes

Ingredients

• 2 tablespoons real butter
• 2/3 cup all natural peanut butter, or your choice of nut butter
• 1 cup unsweetened all natural shredded coconut
• 4 drops of vanilla lakanto, 20% off with code MELISSA20
• Note* if using a granulated sweetener add it to the butter when microwaving to melt.

Instructions

1. Melt butter in microwave.
2. Stir in peanut butter.
3. Add sweetener and coconut. Mix well.
4. Spoon onto sheet pan.
5. Freeze for 5-10 minutes.
6. Store in the refrigerator, bagged.

recipe adapted >>>>>  here

Recipes Cookbook - Parmesan Crusted Chicken

Parmesan Crusted Chicken | #Ketosnacks #Ketochickenrecipes #Eggplantrecipes #Ketocheesesticks #Ketomozzarellasticks #Ketoparmesancrustedchicken

Ingredients

• 1 pound chicken breasts 2-3 chicken breasts
• 1 teaspoon Italian seasoning or seasoning of choice
• 1/2 teaspoon garlic powder
• Pinch of salt and pepper
• 1 cup grated or zested parmesan cheese
• 1/2 cup almond flour or panko breadcrumbs*
• 2 eggs
• 3 tablespoons olive oil or butter or oil of choice

Instructions

1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

recipe adapted >>>>>  here

Recipes Cookbook - 5-ingredient white queso

5-ingredient white queso | #Cookingrecipes #Mexicandishes #Ethnicrecipes #Mexicanfoodrecipesauthentic #Dinnerrecipes #Chickendishes #Mexicanfoodrecipes #Quesoblancodip #Mexicanwhitecheesedip #Cheesediprecipes #Mexicanrestaurantcheesedip #Whitequesodipeasy

Ingredients

• 1 lb pepperjack cheese
• 8 oz full-fat cream cheese
• ½ cup full-fat sour cream
• 1 10oz can original Rotel tomatoes & green chilies, drained
• ¾ cup whole milk (if needed)
• *optional*
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder

Instructions

1. In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
2. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
3. Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Apple Oat Greek Yogurt Muffins

Apple Oat Greek Yogurt Muffins |#Bisquickrecipes #Blueberryproteinmuffins #Powermuffins #Morningglorymuffins #Appleoatgreekyogurtmuffins #Applecinnamonmuffins #Greekyogurtmuffins #Healthyraspberryrecipes #Raspberryyogurtmuffins #Healthyraspberrymuffins #Healthybaking #Breakfastrecipes

Ingredients

• 1 cup (120 g) whole wheat pastry flour*
• 1 cup (80 g) old fashioned rolled oats**
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• pinch of salt
• 1 large egg
• 1 cup (225 g) plain Greek yogurt
• 1/2 cup (120 ml) unsweetened applesauce
• 1/4 cup (50 g) brown sugar
• 1 tsp vanilla extract
• 1 medium-sized apple (120 g), peeled, cored, and grated
• 1/2 cup (80 g) raisins

Instructions

1. Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
5. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
6. Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

recipe adapted >>>>>  here

Recipes Cookbook - Crunchy Eggplant Fritters with Mushrooms and Herbs

Crunchy Eggplant Fritters with Mushrooms and Herbs |#Ratatouillerecipe #Eggplantricottacasserole #Eggplantrollatinieasy #Eggplantrecipeshealthy #Eggplantcroquettes #Eggplantrollatinirecipe #Japaneseeggplantrecipe #Cookingrecipes #Healthyrecipes #Besteggplantrecipe #Veggierecipes #Vegetablerecipes

Ingredients

• scooped out pulp from 3 medium eggplants, chopped
• 6 medium button mushrooms, chopped
• 3 garlic cloves, mashed
• 2 Tbsps sesame seeds
• ~4 Tbsps chickpea or rice flour
• 2 Tbsps psyllium husks (If you don't want them vegan, you can just add a large egg, beaten)
• 2 Tbsps dill, chopped
• 1 tsp thyme
• 1 tsp sumac powder
• ½ tsp cumin
• sea salt and pepper, to taste
• oil

Instructions

1. Thinly chop eggplant pulp, then chop mushrooms.
2. Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
3. Cover with a lid. Let it cook for 7 minutes.
4. Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
5. Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
6. Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
7. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
8. Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
9. Place them on a plate covered with some paper towels.
10. Serve!

Recipe adapted >>>>>  here

Recipes Cookbook - Loaded Taco Sweet Potato Sliders

Loaded Taco Sweet Potato Sliders |#Chickenparmesanrecipehealthy #Bakedchickenrecipeshealthy #Healthybakedchickenparmesan #Groundturkeysweetpotatohash #Healthyquinoarecipes #Bestdinnerrecipes #Bakedchickenrecipes #Foodrecipes #Easychickenrecipes #Dinnerideaseasy #Easydinnerrecipesforfamily #Chickendinnerrecipes

Ingredients

• Sliders:
• 1-2 med/large FAT sweet potatoes scrubbed and sliced into 1/2” thick rounds (you’ll need 10 rounds total)
• avocado or olive oil plus salt for roasting
• 1 1/4-1 1/2 lbs grass fed ground beef 85% lean
• 2 tsp taco seasoning
• 1/8-1/4 tsp chipotle powder more if you like spice!
• 1 fresh jalapeño minced
• 2 cloves garlic minced
• 1/2 tsp fine grain sea salt
Guacamole:
• 2 med/large ripe avocados
• 1/4 cup red onion minced
• 2 clove garlic minced
• 1 fresh jalapeño pepper minced
• 2 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro plus more for garnish
• Sea salt to taste
• 3 slices nitrate free bacon sugar free for Whole30, cooked and crumbled
Chipotle Ranch
• 1/2 cup Paleo mayo either homemade or purchased
• 1/2 tsp chipotle powder
• 1 tsp fresh lemon or lime juice
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp dried chives
• Optional salt to taste

Instructions

1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
2. Sliders :
3. Brush a small amount of the oil on both sides of each sweet potato round and arrange on baking sheet spread apart. Roast for 15 minutes in the preheated oven, flip each one, then continue to roast another 10-15 mins or until soft and beginning to brown.
4. Meanwhile, combine the ground beef, taco seasoning, chipotle powder, minced jalapeño, garlic, and salt in a mixing bowl. Form mixture into 10 small patties
5. Heat a large skillet over medium high heat and brush with a bit of cooking fat. You can also grill the patties following the same instructions.
6. Once skillet is sizzling hot, add patties and fry about 2-3 minutes on each side until desired doneness is achieved. Remove to a plate and cover with aluminum foil to keep warm.
7. Guacomole and Chipotle Ranch :
8. Either prior to beginning or before serving, combine all guacamole ingredients and mash with a fork to combine well.
9. For chipotle ranch, whisk ingredients together until well combined. Store both covered in the refrigerator until ready to serve.
10. Assemble Sliders :
11. Place each sweet potato round on a serving platter and top with a cooked patty. Top each one with guacamole and crumbled bacon, then drizzle with chipotle ranch as desired. Serve immediately - enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Cinnamon Roll Cake Recipe

#Cinnamonrollshomemadeeasy #Cinnamonswirlcake #Cinnamonrollshomemadepioneerwoman #Cinnamonrollcakerecipe #Cinnamonrollpokecake #Dessertrecipes #Cinnamoncoffeecakerecipes #Cinnamonrollcakerecipe #Moistcoffeecake #Cinnamoncrumbcoffeecake #Cinnamonstreuselcoffeecake #Dessertrecipeseasyquick

Ingredients

• Cake:
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup of sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1/3 cup melted butter
• Topping:
• 1/4 cup butter melted
• 1/2 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon
• Glaze
• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.
2. Cake:
3. In a large bowl, mix everything together for the ingredients of the cake.
4. Pour batter into prepared pan.
5. For the topping, mix all of the ingredients well in a small bowl.
6. Drop spoonfuls of topping on the batter and then swirl it with a knife.
7. Bake in preheated oven for 30 to 35 minutes.
8. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

RECIPE ADAPTED  >>>>>  here

Rated 4.6/5 based on 153 customer reviews

Recipes Cookbook - Shamrock Mint Brownie Bites

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

Ingredients

• 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

Instructions

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

Recipes Cookbook - Thrifty Homemade Sandwich Bread

Thrifty Homemade Sandwich Bread |#Cookingrecipes #Dinnerrecipes #Healthydrinks #Crockpotrecipes #Glutenfreedesserts #Cocktaildrinks #Garlicbread #Ketobread #Ethnicrecipes #90secondbread #Garlicbreadrecipe #Goodfood

Ingredients

• 1 cup hot water
• 2 Tbsp Sugar
• 2-3/4 tsp yeast (1 packet + 1/2 tsp)
• 3 cups all-purpose flour OR bread flour
• 1/4 cup vegetable oil
• 1-1/2 tsp salt

Instructions

1. Mix together the hot water (not scalding, but hot from the tap), sugar and yeast and stir. Let sit for about 10 minutes, allowing the yeast to "bloom"
2. Dump this mixture into a stand mixer and mix in the vegetable oil, salt and the flour, one cup at a time, using your dough hook. Alternatively, you can use a hand mixer to combine the ingredients and then knead it by hand
3. Continue mixing a few minutes until dough clings to the bread hook and doesn't stick to the bowl. Mix another 3-4 minutes after the non-sticky dough is formed.
4. Remove dough from hook, place dough ball in a bowl and cover with a light kitchen towel. Let rise in a draft-free area for approximately 1.5 hours or until the dough doubles in size.
5. Punch down, shape into an oval loaf-like shape and turn the seams under.
6. Place in a greased loaf pan; cover loosely with plastic wrap (spray it with cooking oil first if you're worried about it sticking).
7. Let dough rise a second time until almost doubled - approximately one hour.
8. Bake in loaf pan approximately 25 minutes at 350 degrees

recipe adapted >>>>>  here

Recipes Cookbook - Bacon and Egg Cups

Bacon and Egg Cups |  #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy #Strawberryfrenchtoastbake #Foodrecipesvideos #Pretzelbites #Foodhacksvideos #Paleosnacks #Fingerfoods #Ketodeviledeggslowcarb

Ingredients

• 12 eggs
• 12 pieces nitrate free bacon (paleo approved if necessary)
• 1 tbsp chopped chives
• salt and pepper

Instructions

1. Preheat oven to 400 degrees.
2. Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.
3. Grease your muffin tins.
4. Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.
5. Cook for about 12-15 minutes or until bacon is crisp. Watch closely.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Monster Cookie Dough Cupcakes

Monster Cookie Dough Cupcakes |#Monstercookiedip #Birthdaycupcakes #Dessertrecipes #Cupcakecakes #Bakingrecipes #Deliciousdesserts #Dessertrecipes #Nobakedesserts #Birthdaytreats #Birthdaydessertideas #Monstercookiedip #Ediblesugarcookiedoughrecipe

Ingredients

• Cupcakes:
• ¼ cup butter, softened
• ½ cup creamy peanut butter
• 1 cup sugar
• 2 whole eggs
• 2 teaspoons vanilla extract
• 1½ cups flour
• 1¼ teaspoon baking powder
• ⅓ cup milk
• 1 cup semi sweet chocolate chips
• Cookie Dough Frosting:
• 8 oz. cream cheese, softened (don't use reduced fat or fat free!)
• ½ c. butter, softened
• ½ c. creamy peanut butter
• 1- 2 c. powdered sugar
• 3 Tbsp. brown sugar
• 3 Tbsp. all purpose flour
• 1 tsp. vanilla
• 1 c. oats
• ¾ bag plain mini M&Ms
• ¾ cup mini or regular semi-sweet chocolate chips

Instructions

1. Preheat oven to 350º.
2. Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips.
3. Then, stir in the chocolate chips with a spoon or spatula.
4. Fill each cupcake liner about ⅔ full of batter.
5. Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
6. Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.
7. Mix in the brown sugar, flour, vanilla, and oats.
8. Mix in the powdered sugar 1 cup at a time (1 and ½ cups worked out best for me).
9. Finally add the M&Ms and Chocolate chips, mix well.
10. Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.

Recipe adapted >>>>>  here

Recipes Cookbook - Caramel Apple Pecan Cobbler

Caramel Apple Pecan Cobbler | #Chocolatepuddingcake #Applerecipes #Chocolatecobblereasy #Quickandeasydesserts #Howtomakepeachcobbler #Freshblackberrycobbler #Peardessertrecipes #Peachdesserts #Peachrecipes #Peachcrisp #Honeycrispapplerecipes #Carmelapplecrisp

Ingredients

• For the Apple Filling
• 9 apples, peel, core and slice (I used Granny Smith)
• ⅓ cup brown sugar
• ⅓ cup sugar
• 2 tsp lemon juice
• 2 tsp corn starch
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 cup pecans, chopped
For the Caramel Sauce
• ¾ cups butter, 1½ sticks
• 1 cup light brown sugar
• ¼ cup milk
• 1 tsp vanilla
For the topping
• 3 cups all purpose flour
• 2/3 cup brown sugar
• 2/3 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 2 stick butter, cut into small pieces
• 2/3 cup boiling water
Additional topping
• 3 Tbs sugar
• 1 tsp cinnamon

Instructions

1. Preheat oven to 375°
2. For the Filling
3. Add sliced apples to large mixing bowl.
4. Sprinkle brown sugar, sugar, cinnamon, corn starch, lemon juice and nutmeg over apples.
5. Stir until apples are coated then add pecans. Stir.
6. For the Caramel Sauce
7. In a small heavy bottom pan, melt butter over low heat.
8. Stir in brown sugar and milk.
9. Bring to a boil over low heat and continue stirring constantly for 12 minutes.
10. Remove from heat and add 1 tsp of vanilla. Stir.
11. Let caramel cool for 10 minutes. Pour over apple mixture and stir (save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to pour).
12. Pour into an ungreased 13 x 9 baking dish.
13. For the Topping
14. In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
15. Using a pastry blender, mix butter into flour mixture until crumbly.
16. Pour in boiling water and stir until combined.
17. Spoon mixture over apples and spread making sure to cover all the apples.
18. In a small bowl, mix sugar and cinnamon together and sprinkle on top.
19. Bake for approximately 35 minutes, or until topping is golden brown.

recipe adapted  >>>>>  here

Recipes Cookbook - Instant Pot Garlic Parmesan Chicken

Instant Pot Garlic Parmesan Chicken | #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy

Ingredients

• 2 Tbsp butter
• 1 small yellow onion, diced
• 4 large garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp salt
• 8 oz sliced mushrooms (optional)
• 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
• 1 cup half and half
• 2 Tbsp flour
• 1/2 cup parmesan cheese
• 3 oz coarsely chopped spinach
• Salt and freshly ground pepper
To make with pasta:
• 10 ounces uncooked fettuccine noodles or linguine noodles
• 3 cups water

Instructions

1. Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
2. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.
3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”
4. Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.
5. Serve sauce (and optional pasta) with the chicken.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - PUMPKIN CREAM CHEESE SWIRL MUFFINS

PUMPKIN CREAM CHEESE SWIRL MUFFINS |#Pumpkindesserts #Simplechocolatechipcookierecipe #Pumpkinrecipes #Homemadechocolatechipcookies #Ketopumpkinbread #Cinnamonbananabreadmuffins #Pumpkincreamcheeseswirlmuffins #Ketosnacks #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicrecipes

Ingredients

• Muffin:
• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin (pure pumpkin puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• Cream Cheese Swirl:
• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

Recipe adapted >>>>>  here

Recipes Cookbook - Low Carb Cauliflower Breadsticks

Low Carb Cauliflower Breadsticks |#Lowcarbrecipes #Nocarbdiets #Vegetarianrecipes #Cookingrecipes #Ketogenicrecipes #Dietrecipes #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Easyketorecipes #Easyketomeals #Healthycasserolerecipes

Ingredients

• 1 head cauliflower raw
• 1/2 cup Mozzarella Cheese shredded
• 1/2 cup Parmesan Cheese shaved
• 1 large egg
• 1/2 tablespoon garlic minced
• 1/2 tablespoon fresh basil chopped
• 1/2 tablespoon fresh Italian flat-leaf parsley chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup Mozzarella Cheese shredded

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Rice the cauliflower by coring it and breaking it into florets. Then place it in the bowl of a food processor and pulse until it is the texture of rice. (If your cauliflower seems excessively moist, squeeze the riced, raw cauliflower in a paper towel to help remove moisture.)
3. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.
4. Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - Extra Crispy Parmesan Crusted Potatoes Recipe

Extra Crispy Parmesan Crusted Potatoes Recipe |#Sheetpandinners #Porkchoprecipes #Sandwichrecipeshealthy #Zoodlerecipes #Shipwreckdinner #Sandwichesfordinner #Dessertrecipes #Conveniencefood #Ethnicrecipes #Freefood #Legumesrecipe #Glutenfreevegetarian

Ingredients

• 1 1/2 pounds baby red potatoes peeled and halved
• 1/2 cup finely grated parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

    Instructions

1. Add halved potatoes and olive oil to a ziploc bag and toss.
2. Add parmesan cheese, paprika, garlic powder, thyme, salt, and pepper to the bag and toss again until well mixed.
3. Place the potatoes cut side down in a single layer on a silicone baking mat or other nonstick surface such as parchment paper.
4. Bake at 450 F until browned, about 25 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - FLOURLESS CARROT CAKE YOGURT PANCAKES

FLOURLESS CARROT CAKE YOGURT PANCAKES | #Puffpastryrecipesdessert #Easyappleturnovers #Applepuffpastryrecipes #Appleturnoverrecipe #Falldessertrecipes #Easypastryrecipes #Applerecipes #Spiralizerrecipes #Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas 

Ingredients

• 2 large eggs
• 1 large carrot
• 1 ripe banana
• 4 to 5 ounces (heaping 1/2 cup) of siggi’s yogurt (vanilla 0% ) and additional 2 tbsp to 1/4 cup for topping pancakes
• 1/2 c to 2/3 c tapioca starch/flour works best (potato starch, ground oats/oat flour, or almond flour can be subbed but see notes for adjustments)
• 1 tsp cinnamon and pinch of nutmeg (nutmeg is optional)
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• *Optional Toppings – Dark chocolate chips or cacao nibs, chopped nuts, and/or cinnamon.

Instructions

1. First place eggs, carrot, banana and siggi’s vanilla 0% nonfat yogurt in a blender.
2. Blend until creamy or liquefied.
3. Add in your starch, baking powder, spices and vanilla. Blend again until smooth. Batter should have a pourable smoothie-like consistency.
4. For thicker pancakes, add a bit more tapioca flour/starch. For crepe-like pancakes, keep starch at ½ cup. See notes for other starch/flour subs.
5. Place batter in fridge to set for 30 minutes.
6. Remove from fridge once batter has set.
7. Heat a skillet to medium high, adding a few teaspoons of oil to coat the pan.
8. Once hot, scoop 1/3 cup batter and pour into the center of the pan. The batter will be thin, but easy to flip.
9. Cook until the edges start to brown or the middle starts to bubble, which is usually no more than 2 minutes. Flip over and let pancake cook another 1-3 minutes. See notes for cooking times.
10. Remove pancake and place on plate. Repeat to get seven pancakes. All 7 ½ inches wide.
11. Top pancakes with extra siggi’s vanilla yogurt and optional nuts/cacao nibs.

recipe adapted  >>>>>  here

Recipes Cookbook - Mac and Cheese

Mac and Cheese |#Easymacandcheeserecipe #Casserolerecipes #Easyhomemademacandcheese #Macandcheesecasserole #Bestbakedmacandcheese #Bestmacaroniandcheese #Casserolerecipes #Macandcheesecasserole #Homemademacandcheeserecipebaked #Easyhomemademacandcheese #Creamymacaroniandcheese #Bestbakedmacandcheese

Ingredients

• 1 lb elbow macaroni
• 1/2 c. butter
• 1/2 c. flour
• 4 c. milk
• 6 c. shredded sharp cheddar cheese
• 1 TB garlic salt
• pepper to taste
• 2 TB butter
• 1/2 c. panko bread crumbs

Instructions

1. Boil pasta according to package directions. In large saucepan, melt 1/2 c butter over medium heat. Whisk in flour and cook for 2-3 minutes. Add garlic salt and pepper to taste. Slowly pour in 4 cups milk, whisking until smooth. Heat to a low boil until thickened. Remove from heat.
2. Add hot pasta to a greased 9x13" baking dish. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.
3. Melt 2 TB butter over medium heat. Add in bread crumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese.
4. Bake at 325 for 14-15 minutes. Serve warm.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Secret Ingredient Easy Chocolate Mousse

Secret Ingredient Easy Chocolate Mousse |#Ketodessertseasy3ingredients #Ketochocolatemoussecreamcheese #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Nocarbdiets #Ketochocolatemousse #Ketosnacks #Ketofatbombs #Lowcarbsnacks #Ketodinnerrecipes #Ketofatboms

Ingredients

• 8 ounces cream cheese block, softened
• ¼ cup unsweetened cocoa powder
• ½ large avocado, pitted
• ⅛ teaspoon vanilla extract
• 2-3 tablespoons of desired sweetener, I recommend Swerve.
• ¼ cup heavy whipping cream
• 90% dark chocolate shaved, to garnish

Instructions

1. Beat together the cream cheese until creamy and smooth using a handheld mixer in a medium mixing bowl. Slowly mix in the cocoa powder. Beat in the avocado and mix until creamy smooth, approximately 5 minutes.
2. Add the vanilla extract and sweetener and beat again until smooth, approximately 1-2 minutes.
3. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
4. Place the whipped cream in the chocolate mixture and gently fold until it's incorporated.
5. Place the chocolate mousse in a piping bag and pipe into desired containers. Garnish with dark chocolate shavings.

recipe adapted >>>>>  here

Recipes Cookbook - How to Make Best Iced Coffee at Home

How to Make Best Iced Coffee at Home |#Homemadeicedcoffeerecipe #Coldbrewcoffeerecipe #Icedcoffeerecipeeasyhowtomake #Coffeedrinksrecipes #Healthyicedcoffeerecipe #Athomecoffeedrinks #Healthyicedcoffeerecipe #Howtomakeicedcoffeeathome #Coldbrewcoffeedrinks #Coldbrewrecipesdrinks #Bestcoldbrewcoffeerecipe #Yummydrinks

Ingredients

• 1 cup strong coffee made from 3 cups good quality coffee powder
• 4 tablespoons of half and half
For simple syrup –
• ½ cup sugar
• 1 cup water
For serving-
• 1/3 cup chilled water or ice cubes
• Scoop of vanilla ice cream optional

Instructions

1. Brew coffee in coffee maker. I usually brew my coffee previous night so the coffee is ready and cooled down to room temperature. We are making iced coffee, hot coffee is no-no. We need coffee at room temperature or chilled.
2. To make simple syrup – stir sugar and water in sauce pan over medium heat. Keep stirring until the sugar is completely dissolved. Remove from heat and cool completely.
3. Pour coffee, simple sugar and half and half into serving glass, Stir well. Top it with ice and serve it immediately.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Banana Oat Blender Pancakes

Banana Oat Blender Pancakes |#Healthypancakerecipes #Bananaoatmealpancakes #Glutenfreebananapancakes #Bananaoatpancakes #Oatmealpancakesvegan #Bananapancakesglutenfree #Bananaoatblenderpancakes #Blenderrecipes #Veganoatflourpancakes #Flourlesspancakes

Ingredients

• 1 cup unsweetened Almond Breeze Almondmilk Coconutmilk Blend or other non-dairy milk
• 2 large eggs
• 1 large ripe banana
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 cups old-fashioned rolled oats gluten-free if needed
• Fresh berries almond butter, banana slices, shredded unsweetened coconut and/or maple syrup (optional) for serving

Instructions

1. Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
2. Place all ingredients in a blender and blend until smooth.
3. Pour about 1/4 cup batter for each pancake onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
4. Serve with favorite toppings and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - BAKED PARMESAN ZUCCHINI CRISPS

BAKED PARMESAN ZUCCHINI CRISPS |#Ketochickenrecipes #Ketocasserolerecipes #Bakedfishrecipes #Ketocrackchickencasserole #Easycasserolerecipes #Tilapiarecipesbaked #Breadedzucchinibaked #Easyzucchinirecipes #Sauteedvegetables #Sauteedzucchinirecipes #Zucchinirecipeshealthy #Zucchiniandsquashrecipes

Ingredients

• 2 medium zucchinis sliced into ⅛” rounds
• Kosher salt and fresh ground black pepper
• 1 ½ cups freshly grated Parmesan cheese
• Hidden Valley® Simply Ranch for dipping

Instructions

1. Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
2. Slice zucchini into thin (about ⅛-¼”) slices.
3. Optional step: Lay out on a paper towel to dry for 20. Place another paper towel on top of the zucchini slices and press lightly. This will help remove some moisture which will help the zucchini crisp up a little more.
4. Arrange zucchini in a single layer on the prepared baking sheet. It’s ok if they are touching as they will shrink during baking. Season with a pinch of salt and pepper. Place about a teaspoon of freshly grated Parmesan cheese on top of each slice.
5. Bake at 400 degrees for 20-22 minutes or until golden brown on top.
6. Cool for a few minutes before transferring to a plate.
7. Serve with Hidden Valley Simply Ranch for dipping.

recipe adapted >>>>>  here

Recipes Cookbook - Dark Chocolate Peanut Butter Banana Bites

Dark Chocolate Peanut Butter Banana Bites |#Healthydeserts #Healthysweetsnacks #Healthydessertrecipes #Healthyeating #Yummyfood #Kidsmeals #Healthypumpkinrecipes #Healthypumpkinbread #Healthydinnerrecipes #Healthysweets #Glutenfreepumpkinbread #Healthypumpkinmuffins

Ingredients

• 2 medium ripe bananas
• 1/4 cup creamy nut butter of your choice
• 3/4 cup baking chocolate (I use dark chocolate chips but you can also use semi sweet chocolate chips)
• 1 1/2 tablespoons coconut oil

Instructions

1. Cover a baking sheet with parchment paper. Slice each banana into thin slices and arrange half the pieces on the baking sheet.
2. Spread peanut butter onto each banana slice, then cover each slice with another slice. Place in the freezer for about 30 minutes or until frozen.
3. Place the coconut oil in a microwave safe bowl and microwave until melted. Stir in the chocolate, and continue to microwave until smooth. Use a fork or spoon to cover each banana bite in chocolate, then place back on the sheet. Freeze for one hour and enjoy!
4. Store in freezer and thaw for a few minutes before eating.

Recipe adapted >>>>>  here

Recipes Cookbook - Crispy Parmesan Crusted Chicken

Crispy Parmesan Crusted Chicken | #Ketosnacks #Ketochickenrecipes #Eggplantrecipes #Ketocheesesticks #Ketomozzarellasticks #Ketoparmesancrustedchicken

Ingredients

• 1 pound chicken breasts 2-3 chicken breasts
• 1 teaspoon Italian seasoning or seasoning of choice
• 1/2 teaspoon garlic powder
• Pinch of salt and pepper
• 1 cup grated or zested parmesan cheese
• 1/2 cup almond flour or panko breadcrumbs*
• 2 eggs
• 3 tablespoons olive oil or butter or oil of choice

Instructions

1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

recipe adapted >>>>>  here

Recipes Cookbook - Cranberry Cream Cheese Dip with Rosemary

Cranberry Cream Cheese Dip with Rosemary |#Gardenvegetablecreamcheese #Veggiecreamcheeserecipe #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Appetizerdips #Sourcreamdiprecipes #Bestchipdipever #Easychipdip #Garlicdip #Sourcreamchipdip #Dipsforparties

Ingredients

• 8 ounces cream cheese, softened
• 4 ounces goat cheese
• 1/2 cup dried cranberries, chopped
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon garlic powder
• juice from one orange* (3-4 tablespoons)
• kosher salt and fresh cracked pepper to taste

Instructions

1. In a medium bowl, beat the cream cheese and goat cheese until well combined.
2. Fold in cranberries, rosemary, garlic powder, and orange juice until blended.
3. Salt and pepper to taste and chill until serving. Serve with crackers.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Tomato Cucumber Feta Salad

Tomato Cucumber Feta Salad |#Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Veganrecipes #Cookingrecipes #Yummyfood #Saladrecipes #Soupandsalad

Ingredients

• 3 large cucumbers peeled and chopped (about 4 cups)
• 5-6 Roma tomatoes chopped (about 4 cups)
• 1 large red onion chopped
• 8 oz. feta cheese cut into squares
• 1/2 c. olive oil
• 1/4 c. red wine vinegar
• 1/2 Tbsp. dried oregano
• 1/2 Tbsp. minced garlic 3 cloves
• 1/2 tsp. dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions

1. Combine cucumbers, tomatoes, onion, and feta in a large salad bowl.
2. Prepare dressing by combining all ingredients and shaking well.
3. Pour dressing over salad and stir to combine.

Tomato Cucumber Feta Salad |#Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Veganrecipes #Cookingrecipes #Yummyfood #Saladrecipes #Soupandsalad

Recipe adapted >>>>>  here

Recipes Cookbook - Creamy Honey Mustard Chicken With Crispy Bacon

Creamy Honey Mustard Chicken With Crispy Bacon | #Creamyhoneymustardchickenwithbacon #Bonelesschickenrecipeseasy #Bonelesschickenthighsrecipes #Bonelesschickenbreastrecipes #Easyhoneymustardchicken #Honeymustardchickenrecipes #Cookingrecipes #Meatrecipes #Hungarianrecipes #Healthyrecipes #Yummyfood #Goodfood

Ingredients

• 1/3 cup honey
• 3 level tablespoons whole grain mustard
• 1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
• 1 tablespoon olive oil
• Salt to season
• 5 skinless and boneless chicken breasts (or chicken thighs)
• 1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
• 1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
• 1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
• 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
• 2 tablespoon chopped fresh parsley

Instructions

1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
4. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
5. Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!

recipe adapted >>>>>  here

Recipes Cookbook - Berry Bars (vegan, whole grain, dairy-free options)

Berry Bars (vegan, whole grain, dairy-free options) |#Vegansugarcookies #Veganbaking #Veganfoods #Vegansweets #Veganeating #Vegetarianrecipes #Vegan7layerdip #Dairyfreemealplan #Dairyfreedietplan #Diaryfreemeals #Wholegrainrecipes #Dairyfreemealsbreastfeeding 

Ingredients

• For the crust and topping:
• 1 1/2 cups (150 grams) rolled oats
• 3/4 cup (94 grams) ivory whole wheat flour or all-purpose flour
• 1/2 cup (100 grams) brown sugar or raw sugar
• 1 tablespoon lemon zest
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup (149 grams) room temperature coconut oil1 (should be as soft as room temperature butter) or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version
For the filling:
• 2 1/2 cups (355 grams) fresh blueberries (do not use frozen)
• 7 tablespoons (125 grams) raspberry or another type of berry jam (make sure to use vegan jam, if necessary)
• 1/2 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) baking pan with parchment paper.
2. In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt.
3. Use your hands to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together.
4. Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan.
5. Bake for 10-13 minutes or until the edges have just started to brown.
6. Meanwhile, prepare the filling. In a medium bowl, mix together the berries, jam, vanilla extract and salt. Spoon this over the still warm crust and sprinkle the remaining oat mixture over the berries.
7. Bake for another 22-27 minutes or until the top has lightly browned and the filling is bubbly.
8. Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting.
9. Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.

recipe adapted  >>>>>  here

Recipes Cookbook - Mocha Cheesecake Brownies

Mocha Cheesecake Brownies | #Peanutbutterbrownies #Bakedgoodsrecipes #Blondiebrownies #Dessertbars #Browniecookies #Deliciousdesserts #Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #Bakingvideosdesserts #Bakesaletreats #Easydesserts

Ingredients

• 1/2 cup (115g) unsalted butter
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
• 3/4 cup (150g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
• 2 Tablespoons (11g) natural unsweetened or dutch-process cocoa powder
• 2 teaspoons espresso powder1
• 1/4 teaspoon salt
• optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)
Cheesecake Layer
• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
• 1/4 cup (50g) granulated sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (180g) white chocolate chips

Instructions

1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
3. Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
4. Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
5. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can’t quite cover the corners with brownie batter, that’s OK! Sprinkle the optional chocolate chips on top.
6. Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
7. Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
8. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - No Bake Easter Chocolate Pie

No Bake Easter Chocolate Pie |#Crockpotham #M&mcookies #Cookingrecipes #Easterdessertsrecipes #Chocolatedesserts #Chocolatepierecipes #Cheeseballrecipes #Creamcheesedesserts #Easterbaking #Eastergoodies #Holidaydesserts #Easterbrunch

Ingredients

• Rice Krispie Crust:
• 3 Tablespoons salted butter
• 7 oz. mini marshmallows
• 4 cups rice cereal (like Rice Krispies)
• ½ cup M&M candies
• 1/4 cup confetti sprinkles
• Chocolate Pie filling:
• 1 ¼ cups sugar
• 1/3 cup cornstarch
• 4 egg yolks
• 2 ¼ cups whole milk
• 2 Tablespoons salted butter
• 1 teaspoon vanilla
• 10 oz. semi-sweet chocolate-finely chopped (or chocolate chips)
• Topping:
• 2 cups whipped cream
• M&M candies, confetti sprinkles and white chocolate shavings-for garnish

Instructions

1. Spray 10 x 2 inches glass pie dish with nonstick spray. Set aside.
2. In a bowl stir together rice cereals, M&M candies and confetti sprinkles, set aside.
3. Grease large heatproof bowl with nonstick spray and place over a pot of simmering water. Add 3 Tablespoons of salted butter and mini marshmallows. Stir with a rubber spatula until completely melted (grease spatula with nonstick spray, too). Remove from heat.
4. Stir in the cereals until it is completely coated with the marshmallow mixture. Press into bottom and sides of prepared pie dish. Press cereals with greased bottom of measuring cup. Place in the fridge to firm.
5. To make chocolate filling, whisk egg yolks and milk, set aside.
6. In a saucepan stir sugar and corn starch. Add milk and egg mixture and cook over medium heat, stirring constantly until it thickens.
7. Remove from heat and add chocolate, vanilla and softened butter. Sir until chocolate is completely melted and smooth. Cool to room temperature, then pour spread into rice krispie crust. Place in the fridge and chill at least 4-5 hours or overnight until chocolate filling is completely set.
8. Before serving top with whipped cream and garnish with chocolate shavings, sprinkles and M&M candies.

recipe adapted >>>>>  here

Recipes Cookbook - Chicken Tikka Masala

Chicken Tikka Masala |#Chickentikkamasalarecipes #Garlicnaanrecipe #Indianfoodrecipesauthentic #Coconutmilkrecipes #Indianfoodrecipeschicken #Easyindianrecipes #Mediterraneandietrecipes #Mediterraneanchicken #Greeklemonchicken #Greekchickenandrice #Chickenquarterrecipes #Chickensaladrecipes

Ingredients

• 1 to 1 1/2 pounds
• boneless, skinless chicken thighs 1/2 cup
• whole-milk yogurt
• Juice from 1/2 lemon 1 teaspoon
• cumin 1 teaspoon
• coriander
For the sauce:
• 1/2 tablespoon
• ghee, butter, or olive oil 1
• large yellow onion, thinly sliced 3 cloves
• garlic, diced
• 1-inch piece ginger, peeled and minced 2 tablespoons
• tomato paste 1 to 2 tablespoons
• garam masala 1 teaspoon
• paprika Pinch
• cayenne, optional 1
• (28-ounce) can diced tomatoes 3/4 cup
• heavy cream 1/2 cup
• roughly chopped cilantro, plus extra for garnish
To serve:
• 3 cups cooked basmati rice (View: How To Cook Basmati Rice)

Instructions

1. Trim the chicken thighs of any large pieces of fat and lay them in a shallow dish. Whisk together the yogurt, lemon juice, cumin, and coriander. Pour the yogurt mixture over the thighs and stir to fully coat each piece. Chicken can be used immediately or marinated in the refrigerator for up to 6 hours. Chicken will become more tender and flavorful the longer it marinates.
2. When ready to cook, line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element.
3. Remove the thighs from the yogurt and shake off any extra marinade. Lay the thighs, spaced an inch or so apart, on the wire rack over the baking sheet. Transfer the thighs to the oven and broil for 6 minutes. Flip the thighs and broil for another 6 minutes. Check that the thighs are cooked through and register at least 165°F on an instant-read thermometer; broil in additional 2-minute intervals if necessary until the thighs are cooked. Remove the thighs from the oven and set aside to cool.→ Multi-Tasking Tip! Start the rice on the stovetop while the chicken is cooking. Set a second timer to monitor the cooking of the rice.
4. Warm a half-tablespoon of ghee, butter, or oil in a large skillet. Add the onions and cook until the onions are soft and translucent, 5 to 7 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Stir in the tomato paste, 1 tablespoon of the garam masala, paprika, and cayenne, and cook until fragrant, about 30 seconds.
5. Pour the tomatoes and their juices and reduce the heat to low. Simmer until the sauce is slightly thickened, about 5 minutes. Meanwhile, dice the cooled chicken into bite-sized pieces.
6. Stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is just starting to bubble, 1 to 2 minutes. Taste and add salt, pepper, or other seasonings to taste. Depending on the potency of your masala spice mix, you may want to add up to another tablespoon of spice. Stir in the cilantro just before removing the sauce from heat.
7. Serve immediately with rice. Top each serving with another sprinkle of cilantro. Leftovers will keep refrigerated for up to a week

recipe adapted >>>>>  here

Recipes Cookbook - 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

Recipes Cookbook - S'mores Stuffed Cookies

S'mores Stuffed Cookies | #Simpledesserts #Easycookierecipes4ingredients #Lemoncookies #Cinnamoncookiesrecipe #Quickdesserts #Chewychocolatechipcookies #Homemadecookies #Smoresstuffedcookies #Fooddeserts #Cakecookies #Desertsrecipes #Cinnamonrollshomemade

Ingredients

• FOR THE COOKIES
• 1 1/2 c. (2 1/2 sticks) butter, softened
• 1 c. packed brown sugar
• 1/2 c. granulated sugar
• 2 tsp. pure vanilla extract
• 2 large eggs
• 2 3/4 c. all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. kosher salt
• 2 c. semisweet chocolate chips
• FOR THE S'MORES
• 8 graham crackers
• 8 marshmallows
• 3 (1.55-oz.) Hersheys bars, broken into squares of 4 pieces

Instructions

1. Preheat oven to 375º and line two large baking sheets with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.
2. In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips.
3. Make s'mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Using two large scoops (about 1/4 cup each) of cookie dough, cover the entire s'more tightly until no graham is visible. Repeat until remaining dough. Refrigerate on baking sheets for 10 to 15 minutes.
4. Bake cookies until lightly golden, 16 to 18 minutes. Let cool minutes on baking sheet for 10 minutes before eating (if you can stand it).

recipe adapted  >>>>>  here

Rated 4.5/5 based on 172 customer reviews

Recipes Cookbook - Crispy Parmesan Roast Potatoes

Crispy Parmesan Roast Potatoes | #Crispy #Parmesan #Roast #Potatoes #CrispyParmesan #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easymeals #Dinnerideaseasy #Subsandwichideas #Casserolerecipesfordinner

Ingredients

• 1 tablespoon oil
• 1 cup parmigiano reggiano (parmesan), grated
• 1 tablespoon oil
• 1 1/2 pounds small (1 to 1.5 inch diameter) potatoes, cut in half
• salt and pepper to taste

Instructions

1. Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
2. Toss the potatoes in the oil, salt and pepper and press into the parmesan with the cut side down.
3. Roast in a preheated 400F/200C oven until the parmesan is nice and golden brown and the potatoes are tender, about 20-25 minutes, before removing from the oven to let cool for 5 minutes and breaking them apart.

recipe adapted >>>>>  here

Recipes Cookbook - EASY SALMON PATTY RECIPE

EASY SALMON PATTY RECIPE |#Salmonpattiesrecipeeasy #Easysalmoncakes #Seafooddishes #Bakedsalmonpatties #Ketosalmonpatties #Fishdishes #Salmonpattiesrecipecanned #Salmonpattiesrecipeeasy #Salmoncakesrecipe #Salmoncroquettesrecipesouthern #Easysalmoncakes #Salmonpattieseasycanned

Ingredients

• 15 oz. canned salmon large bones removed
• 2 eggs
• 1/3 cup shredded Parmesan cheese
• 1/2 cup breadcrumbs
• 1 small bell pepper finely diced
• 2 tbsp. mayonnaise
• 2 tbsp. Dijon mustard
• 2 tbsp. chopped scallion
• salt to taste
• olive oil or vegetable oil for frying

Instructions

1. Place the salmon into a medium mixing bowl, and gently flake with a fork.
2. Add the rest of the ingredients and mix everything well.
3. Using a 1/2-cup as a measure, form small patties with your hands.*
4. IF FRYING: Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). Fry the patties for about 5 minutes on each side, until crispy and cooked through.
5. IF BAKING: Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered. Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes. Flip, and bake for an additional 5-7 minutes.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Low-Carb Breakfast Burritos

Low-Carb Breakfast Burritos |#Lowcarbbreakfastrecipes #Highproteinlowcarbsnacks #Ketovegetarianrecipes #Breakfastpizza #Lowcarbvegetarianrecipes #Lowcarbfoodlist #Ketobreakfastrecipes #Slowcookercheesysalsachicken #Ketobreakfastburrito #Lowcarbbreakfastburrito #Turkeyrollupsnobread #Nocarbdiets

Ingredients

• 2 large eggs
• 1 tbsp. skim milk
• 1 tbsp. freshly chopped chives
• kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 4 slices cooked bacon
• 1/2 c. black beans
• 1 avocado, thinly sliced
• 1/2 c. shredded Cheddar
• Salsa, for serving

Instructions

1. In a small bowl, whisk together eggs, milk, and chives, and season with salt and pepper.
2. In a large nonstick skillet, melt butter. Once pan is completely coated, add the egg mixture. Tilt pan back and forth to make sure it's completely coated, then let cook, 2 minutes. Once you can move egg back and forth, carefully flip and cook 2 minutes more.
3. Transfer to a plate and top with bacon, black beans, avocado, cheddar, and salsa. Roll up into a burrito and serve.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Avocado Egg Rolls With Sweet Chili Sauce

Avocado Egg Rolls With Sweet Chili Sauce |#Eggplantparmesan #Bbqsidedishes #Blackbeancornsaladeasy #Cookoutsidedishes #Avocadoeggrolls #Grilledfood #Eggplantparmesan #Bbqsidedishes #Blackbeancornsaladeasy #Cookoutsidedishes #Avocadoeggrolls #Grilledfood

Ingredients

• 10 egg roll wrappers
• 3 avocados peeled and pitted
• 1 roma tomato diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• canola oil for frying
For the sweet chili sauce:
• 4 tablespoons sriracha
• 2 tablespoons white sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

Instructions

1. Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling.
2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
3. Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally.
4. Combine sauce ingredients in a small bowl. Mix well. Serve with sliced avocado egg rolls.

recipe adapted >>>>>  here

Recipes Cookbook - Broccoli Apple Salad

Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapplepearcashewsalad #Strawberryspinachpastasalad #Ramennoodlesalad #Dillpicklepastasalad #Coldpastasaladrecipes #Broccoliandcauliflowersalad #Cowboysaladrecipe #Spinachstrawberrysaladrecipes

Ingredients

• 4 cups small diced broccoli florets
• 2 small gala apples , cored and diced
• 1 cup walnuts
• 1 cup matchstick carrots , roughly chopped
• 1/2 cup golden raisins or dried cranberries
• 1/4 cup chopped red onion
Dressing
• 3/4 cup plain Greek yogurt
• 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
• 1 1/2 Tbsp apple cider vinegar
• 3 Tbsp honey
• Salt

Instructions

1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
2. For the salad:
3. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
4. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

recipe adapted >>>>>  here

Recipes Cookbook - RICOTTA AND SPINACH CALZONES

RICOTTA AND SPINACH CALZONES |#Vegetarianmeals #Asparagusrecipes #Paninirecipes #Vegetarianrecipesdinner #Breadedasparagusbaked #Veggieshepardspie #Veggiecalzone #Veggieflatbreadpizza #Cookingrecipes #Dinnerrecipes #Meatlessmeals #Pizzarecipes

Ingredients

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 8 ounces ricotta cheese
• 4 ounces mozzarella cheese, shredded
• 1 ounce Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
• 1 teaspoon garlic powder
• 1 1/2 teaspoons minced fresh oregano
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 lbpizza dough

Instructions

1. Preheat oven to 500 degrees.
2. Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
3. Place dough on lightly floured surface and divide into 4 even pieces.
4. With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
5. Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
6. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
7. Press edges of dough together and pinch with fingers to seal.
8. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
9. Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
10. Move to wire rack and let cool for 5 minutes before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Chocolate Brownie Cake

Chocolate Brownie Cake |#Chocolatebrowniecake #Lemonbundtcakerecipe #Chocolatefudgecake #Postresparamesadepostres #Lemonbuntcakerecipes #Cakedesserts #Weightwatcherschocolatecake #2ingredientdough #Browniecakerecipe #Weightwatcherscookiesrecipes #Wwchocolatecake #Grandmachocolatebrowniecake

Ingredients

• CAKE
• 1 box chocolate cake mix, both 15 ounce and 18.5 ounce work
• 1 box fudge brownie mix
• 4 eggs, room temperature
• 1 1/4 cup water
• 1 cup vegetable oil
• GANACHE
• 1 cup heavy whipping cream
• 1 bag (12 ounces) semi sweet chocolate morsels

Instructions

1. Cake :
2. Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
3. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
4. Pour batter into prepared bundt pan and bake for 50-55 minutes.
5. When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
6. Ganache :
7. Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
8. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
9. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
10. Pour over cooled cake and serve.

  recipe adapted >>>>>  here