Recipes Cookbook - Triple Vanilla Brownies

Triple Vanilla Brownies |#Triple #Vanilla #Brownies #Apricot_bars #Apricot_recipes #Marshmallow_blondies #White_chocolate_brownies #Dessert_recipes #Eat_dessert #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #White_chocolate_brownies #Cupcakes_recipes_vanilla

Ingredients

• For the brownies:
• 1/2 cup butter
• 1 (12ounce) bag white chocolate chips
• 1 1/4 cup flour
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 eggs
• For the glaze:
• 3 cups powdered sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract*
• 3 tablespoons milk or water

Instructions

1. Heat your oven to 350 degrees. Spray a 13×9 baking dish with cooking spray then sprinkle with flour, pouring out the excess. Or grease with butter/shortening and flour.
2. In a large pot, melt the butter and white chocolate chips over low heat, stirring frequently, just until it’s melted. (The mixture will appear slightly curdled.) Remove from the heat and cool.
3. Stir in the flour, sugar vanilla, salt and eggs until well blended. Spread mixture evenly in the pan.
4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool. (The edges will be darker than the rest of the brownies. I usually trim that part off for serving.
5. For the glaze: In a medium bowl, mix all the glaze ingredients until nice and smooth & spreadable. You can add more milk a T. at a time if needed. Spread glaze over cooled brownies.
6. NOTES: *This is optional but I highly recommend it! You can half the glaze ingredients if you like a thin glaze. I have made it both ways. To get the glaze to set up, you can put in the refrigerator for an hour or so. Store in an airtight container at room temperature.

recipe adapted >>>>>  here

Recipes Cookbook - Caprese Pasta Salad

Caprese Pasta Salad | #Bltpastasalad #Tortellinipastasalad #Healthydinnerrecipes #Saladsforparties #Coldpastasaladrecipes #Easysummerdinners #Veganmeals #Quinoasaladrecipes #Basilrecipes #Veganlunchideas #Vegandinnerrecipes  #Vegetarianrecipesdinnerhealthy

Ingredients

• 16 ounce box of pasta (I like to use bowties)
• 1 pint cherry tomatoes (cut into 1/4 inch slices)
• 8 ounce mozzarella cheese ball (not shredded) (sliced into 1/2 inch pieces)
• 1/4 cup store-bought pesto
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp salt (plus more for salting the pasta water)
• 1 tsp black pepper
• 1 tbsp fresh chopped basil for garnish (optional)

Instructions

1. Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions
2. While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes. These sizes are just my preference so if you like them smaller or bigger, go for it! 
3. Once your pasta is done, drain it and rinse it with cold water. You do NOT want your mozzarella to get melty.
4. Add your cooled pasta to a mixing bowl along with the tomatoes, mozzarella, pesto, balsamic, olive oil, salt, pepper, and garlic powder. 
5. Toss together and either serve at room temperature or refrigerated. 

recipe adapted >>>>>  here

Recipes Cookbook - Healthy 1 Minute Low Carb Cinnamon Roll Mug Cake

This healthy 1 Minute Low Carb Cinnamon Roll Mug Cake is also naturally gluten free, vegan, paleo and sugar free!  #Healthymugcake #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketorecipeseasy #Ketobread #Healthymugcake #Ketochocolatemugcake #Ketomicrowavedessert #Lowcarbmugcakemicrowave #Ketocinnamonmugcake #Ketodessertmug

Ingredients

• 1 scoop vanilla protein powder (32-34 grams)
• 1/2 tsp baking powder
• 1 T coconut flour
• 1/2 tsp cinnamon
• 1 T granulated sweetener of choice*
• 1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
• 1/4 cup milk of choice (I used unsweetened almond)
• 1/4 tsp vanilla extract
• 1 tsp granulated sweetener of choice
• 1/2 tsp cinnamon

Instructions

1. For the microwave option
2. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, cinnamon, sweetener of choice and mix well.
3. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. granulated sweetener of choice and extra cinnamon and swirl over the top. Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!
4. For the oven option
5. Follow as above, but bake in the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center.

recipe adapted : here

Recipes Cookbook - Chocolate Covered Banana Cupcakes

Chocolate Covered Banana Cupcakes |#Cupcakeflavors #Limerecipes #Bakingideas #Minidesserts #Cupcakecakes #Cakerecipes #Cupcakemuffins #Cupcakecakes #Cakecookies #Yummycupcakes #Buttercream #Funcupcakes

Ingredients

• For Cupcakes:
• 3 ripe bananas mashed
• 1 cup sugar
• 2 eggs
• 3/4 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 1 tablespoon buttermilk powder or substitute 3 tablespoons buttermilk for buttermilk powder and water
• 2 tablespoons water
• 10 oz. Ghirardelli Dark Chocolate Melting Wafers or other dark chocolate candy melts
• dried banana chips for decoration
For Buttercream
• 2 sticks unsalted butter softened
• 1 pound confectioner's sugar
• 1/2 cup cocoa powder I like Nestle
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1/4` cup milk, half and half or cream

Instructions

1. For Cupcakes :
2. Preheat oven to 300 degrees F.
3. In a medium bowl combine flour, baking soda and buttermilk powder.
4. In a medium bowl, beat banana and sugar until smooth. Add eggs and beat until combined. Beat in vegetable oil, vanilla and water.
5. Pour wet ingredients into dry. Stir until just combined. Pour a scant 1/4 cup of batter into 16 muffin papers in a cupcake pan.
6. Bake until a toothpick in the center comes out clean, about 25 minutes.
7. For Chocolate-Almond Buttercream :
8. Meanwhile, put the butter, cocoa, powdered sugar, salt, cream, and extracts in the bowl of your stand mixer. Beat on low until ingredients start to come together then turn up to medium-high and beat for 2-3 minutes. Then turn down to low and let run for about a minute to get rid of air bubbles.
9. To Assemble Cupcakes :
10. Once cupcakes have cooled, melt the chocolate in the microwave according to the package directions. Once it is melted and smooth, dip each cupcake into the chocolate, turning it as you go to make sure you're getting all the way to the edge of the cupcake paper. While it's still upside-down, remove some of the excess with the tines of a fork. Don't worry if you leave a small mark in the top of the cupcake, the frosting will cover it. Set aside to let the chocolate set, about 10 minutes.
11. Using a 1M tip or a ziplock with the corner cut off, pipe wide rosettes onto the top of the cupcake, starting in the middle and working outwards. Top each cupcake with a dried banana chip. Allow the frosting to set for 15-20 minutes before moving to your serving tray or storage container.

recipe adapted  >>>>>  here

Recipes Cookbook - Sticky Sesame Cauliflower

Sticky Sesame Cauliflower | #Spaghettisquashhashbrowns #Healthydinnerrecipes #Homemadenoodleseasy #Stickysesamecauliflower #Ketospaghettisquash #Vegetablesidedishes #Veganrecipeseasy #Vegetarianrecipesdinner #Vegetarianrecipeseasy #Plantbasedrecipeseasy #Easyveganmeals #Vegetarianburrito

Ingredients

• 1 small head cauliflower, chopped (6 1/2 cups florets)
• 1/3 cup low-sodium soy sauce
• 1/4 cup pure maple syrup, honey, or agave
• 1/4 cup rice vinegar
• 1 tbsp minced garlic
• 1 ½ tsp toasted sesame oil
• ½ tsp powdered ginger
• 1 1/2 tbsp cornstarch or arrowroot
• 1/4 cup water
• sesame seeds and scallions, for garnish

Instructions

1. Preheat your oven to 450 F. Grease a baking pan or line with parchment. 
2. Cut cauliflower into florets, then slice so one side of each floret is flat. 
3. Arrange in a single layer in the greased pan. 
4. Bake 10 minutes on the center rack.
5.  Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
6. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. 
7. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. 
8. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. 
9. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

Recipe Adapted : here

Recipes Cookbook - Chicken Fried Rice {better than take-out!}

Chicken Fried Rice {better than take-out!} | #ChickenFriedRice #betterthantake-out #Chinesefood #Cookingrecipes #Ricedishes #Dinnerrecipes #Asianrecipes #Chinesedishes #Cookingrecipes #Easydinnerrecipes #Ricedishes #Easymeals #Chickenfriedricerecipe #Chickendishes

Ingredients

• 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
• 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
• 2 Tablespoons butter divided
• 1 1/2 cups frozen peas and carrots
• 1/2 yellow onion diced
• 2 green onions chopped
• 2 cloves garlic finely minced
• 2 eggs
• 3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
• 1 Tablespoon sesame oil
• Salt and freshly ground black pepper

Instructions

1. Preheat a large skillet or wok over medium-high heat.
2. Add 1/2 Tablespoon butter to the pan.
3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
4. Put the cooked chicken on a clean plate, and set aside.
5. Add a tablespoon of butter to the pan.
6. Cook the onions, carrots and peas until tender, about 4 minutes.
7. Add the garlic and cook one more minute.
8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
10. Add the rice, green onions, soy sauce and chicken and combine.
11. Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
12. Stir everything up, and allow the rice to sort of crisp up again.
13. Turn off the heat, and add the sesame oil.
14. Stir to combine.
15. Serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Mediterranean Breakfast Egg Muffins

Mediterranean Breakfast Egg Muffins | #Mediterranean #Breakfast #Egg #Muffins #Mediterraneandietbreakfast #Dietbreakfastrecipes #Healthyeating #Boiledeggdiet #Mediterraneandietrecipesbreakfast #Mediteraneandiet #Mediterraneandietrecipes #Meddiet #Mediteraneandiet #Mediterraneandishes #Healthyeating #Mediteraniandiet

Ingredients

• Cooking oil spray
• 3 large eggs
• 2 tbsp skimmed milk
• 4 tbsp grated parmesan cheese
• 35 g leek finely chopped
• 25 g baby spinach finely chopped
• ¼ red pepper finely chopped
• 1 tomato chopped and seeds removed
• Salt and freshly ground pepper
• 25 g low fat grated cheddar cheese

Instructions

1. Pre-heat oven to 190C fan
2. Spray a 6 cup aluminium / silicon muffin tin with cooking spray
3. Whisk the eggs, milk and parmesan cheese together in a pouring jug, season a little
4. Mix all the finely chopped vegetables into a bowl, then portion into the 6 muffin cups
5. Pour the egg mixture into each muffin cup, making sure there's an equal amount in all 6 muffin cups. Mix it in with the chopped vegetables
6. Divide the grated cheddar cheese topping between the 6 muffin cups
7. Bake in the centre of the oven until egg is set for about 15 to 20 minutes

recipe adapted >>>>>  here

Recipes Cookbook - Sturdy Whipped Cream Frosting

Sturdy Whipped Cream Frosting | #Sturdy #Whipped #Cream #Frosting #Sturdywhippedcreamfrosting #Bestwhippedcreamfrosting #Whippedfrostingfordecorating #Stablewhippedcreamfrosting #Stabilizedwhippedcreamfrosting #Whippedicingrecipeforcakes #Cupcakecakes #Cakerecipes #Buttercream #Cakecookies #Cakefrosting #Dessertrecipes

Ingredients

• 2 1/2 tsp gelatin knox brand, this is one pouch
• 3 TBSP cold water
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla feel free to sub other extracts.

Instructions

1. Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
2. In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
3. Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
4. In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the powdered sugar, followed by the vanilla. Move to a higher speed and watch for good peaks to begin to form.
5. Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it's in, switch back to a higher speed and continue to beat until it's reached stiff peaks. Place in piping bags and pipe shapes, or ice your cake. You can also place in the fridge for a few hours before using, but you may have to thaw a few minutes to get it to be more manageable.
6. Once you've iced your item, place in a fridge to hold it's shape, or serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - delicious baked eggplant parmesan with

delicious baked eggplant parmesan with | #Bakedeggplantparmesan #Califlowerrecipes #Friedeggplantparmesan #Eggplantrecipesparmesan #Cauliflowerparmesancrisps #Eggplantcasserolerecipes #Eggplantricottacasserole #Eggplantparmesanwithricottacheese #Cookingrecipes #Veggierecipes #Veggiedishes #Vegetablerecipes

Ingredients

• 3 medium eggplants
• 1 teaspoon salt
• 1 cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ¼ cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese divided

Instructions

1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

recipe adapated >>>>>  here