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