Recipes Cookbook - Keto Cream Cheese Chocolate Cookies

#Ketojellofluff #Ketocookierecipes #Ketocream #Ketosnacks #Ketochocolatechipcookies #Lowcarbdesserts #Ketodessertrecipes #Monkfruitrecipes #Ketocreamcheesechocolatecookies #Ketocakerecipes #Bestketodesserts #Ketosnacks

 

 

 

 

 

 

 

Ingredients

• 1 cup of coconut flour
• 1/4 cup of cocoa powder
• 2 ounces of baking chocolate
• 1 tsp of vanilla extract
• 2 teaspoons of baking powder
• 1/4 teaspoon sea salt
• ½ cup unsalted butter softened
• 8 ounces of full fat cream cheese softened
• 1 cup sugar substitute (I use Swerve)
• 1 tsp instant espresso coffee
• 4 eggs
Chocolate Icing
• ¼ cup of unsalted butter
• 1 tsp of MCT oil or coconut oil
• 1/2 cup sugar substitute ( I use Swerve confectioners)
• 2 ounce baking chocolate
• ½ tsp instant espresso coffee
• Pinch of sea salt

 

 

 

 

Instructions

1. Keto Cream Cheese Chocolate Cookie Dough
2. Pre-heat oven to 350 degrees
3. Melt the baking chocolate in a double boiler or in microwave (20 seconds) then set aside
4. Using a mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract
5. Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
6. To the cookie dough add the melted chocolate and beat dough until it's perfectly mixed.
7. Next stir in the coconut flour, cocoa powder, baking powder, instant coffee, salt and mix well.
8. Keto Chocolate Icing
9. Melt the butter and baking chocolate in a double boiler or in the microwave in increments of 10 seconds
10. Add sugar substitute and stir (I used Swerve confectioners Or make your own powdered sugar substitute in a grinder.)
11. Add the MCT oil or coconut oil
12. Stir in the pinch of sea salt and instant espresso coffee.
13. Baking Instructions
14. Add the cookie dough in spoonfuls to a parchment lined cookie sheet.
15. Flatten the cookies slightly.
16. Bake cookies for 15-20 minutes (Do not over-bake)
17. Allow cookies to fully cool
18. Spread about a teaspoon of icing onto each cookie.
19. Allow the icing to set about 5 minutes.

recipe adapted  >>>>>  here

Rated 4.9/5 based on 714 customer reviews

Recipes Cookbook - Watermelon Pizza

Watermelon Pizza |#Watermelonpizza #Mediterraneanbreakfast #Watermelondessert #Watermelonslushierecipe #Watermelonparty #Howtopickawatermelon #Fruitplatter #Kidsmeals #Fruitrecipes #Fruittray #Kidssnacks #Fruitdecorations

Ingredients

• 1 watermelon
• 1 cup coconut yogurt (or greek yogurt for non-vegan)
• 1/2 cup strawberries, sliced in half
• 1/2 cup raspberries
• 1/2 cup cherries
• 1/2 cup blueberries
• 1/2 cup pomegranate seeds
• honey or maple syrup (optional)

Instructions

1. Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
2. Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
3. Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
4. Drizzle with honey or maple syrup for a little extra sweetness if desired.

Recipe adapted >>>>>  here

Recipes Cookbook - WEIGHT WATCHERS NO BAKE CHOCOLATE COOKIES

WEIGHT WATCHERS NO BAKE CHOCOLATE COOKIES |#Weightwatchersblackberrycobbler #Weightwatchersrecipessnacks #Weightwatchersmealsbreakfast #Wwnobakecookies #Butterfingerweightwatchersdessert #Chocolatedessertrecipes #Weightwatchersmeals #Weightwatcherdinners #Wwchickenpotpierecipe #Weightwatchersfreestylerecipes #Healthychickenpotpie #Spaghetticasserolewithcreamcheese

Ingredients

• 1⁄2 cup light butter
• 1⁄2 cup 1% low-fat milk
• 1 cup white sugar
• 4 tbsp unsweetened cocoa powder
• 1⁄2 cup reduced fat peanut butter
• 1 tsp vanilla extract
• 1⁄4 tsp salt
• 3 cup quick cooking oats
• 1⁄2 cup pecans, chopped (optional)

Instructions

1. Mix together butter, milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil and cook for 1 minute. Remove from heat and stir in peanut butter, vanilla extract, and salt. Stir in oats and pecans. Using a small cookie scoop or teaspoon, drop onto wax or parchment paper. Allow cookies to stand for 1 hour or until set

Recipe has been adapted from >>>>>  here

Recipes Cookbook - No Bake White Chocolate Lime Cheesecake Recipe

No Bake White Chocolate Lime Cheesecake Recipe |#Lemonywhitechocolatecheesecake #Cakerecipes #Dessertrecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Ideasyoumightlove #Keylimepie #Nobakecheesecake #Summerdesserts #Vanillawhippedcream #Cakeplates #Whitechocolatecheesecake

Ingredients

• FOR THE CRUST :
• 2 cups (250g | 8.8oz) graham cracker crumbs
• 1/2 cup (100g | 3.5oz) light brown sugar, packed
• 1/2 cup (120g | 4.2oz) butter, melted
• 1 tsp pure vanilla extract, (store-bought or homemade)
• 2 tbsp lime zest*
• 1/4 tsp salt (I use Himalayan salt)
• FOR THE CHEESECAKE FILLING:
• 3- (227g | 8oz) packages cream cheese, at room temperature
• 1/2 cup (100g | 3.5oz) granulated sugar
• 1 can (300ml | 397g | 14oz) sweetened condensed milk
• 1 cup (240ml | 8oz) whipping cream
• 1 cup (240ml) fresh lime juice*
• 2-3 tbsp lime zest*
• 1 cup (175g | 6.25oz) white chocolate, finely chopped
• 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)
• FOR THE WHITE CHOCOLATE GANACHE :
• 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
• 1/3 cup (80ml) whipping cream
• GARNISH :
• 1 cup whipped cream
• 1 tbsp grated lime zest*
• 1 tbsp granulated sugar

Instructions

1. Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!
2. FOR THE CRUST
3. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
4. Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.
5. FOR THE CHEESECAKE FILLING
6. Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
7. Whip the heavy cream until firm peaks form and reserve.
8. Melt the white chocolate in a small mixing bowl and set aside.
9. In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
10. Pour in the melted white chocolate and mix on high speed until combined.
11. Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
12. Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
13. Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
14. Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.
15. FOR THE WHITE CHOCOLATE GANACHE
16. In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
17. Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
18. Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.
19. GARNISH
20. Take the cake out of the pan and place it on a cake plate or stand.
21. In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
22. Serve chilled.

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Recipes Cookbook - PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE

PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE | #PUMPKIN #FLAN #NAPOLITANO WITH #RUM #CARAMEL #SAUCE #Cookingrecipes #Sweetrecipes #Eatdessert #Yummysweets #Pumpkinrecipes #Sweetsdesserts #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Eatdessert #Howsweeteats #Nobakedesserts

Ingredients

• CARAMEL SYRUP:
• 1 cup sugar
• 1/3 cup water
• pinch of salt
• 2 tablespoons rum
• FLAN CUSTARD:
• 8 ounces cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 5 egg yolks, whisked briefly with a fork
• 1 whole egg, whisked briefly with a fork
• 1 tablespoon vanilla extract
• 1-1/2 teaspoons pumpkin pie spice (see notes if you don’t have this spice)
• pinch of salt

Instructions

1. Preheat oven to 325°F
2. Make the caramel syrup:
3. Have a 9 inch cake pan close by.
4. Place a small saucepan over medium heat. Mix the sugar, water, and salt together and stir gently until the sugar has melted and begins to boil. Once the sugar has melted only stir occasionally to make sure there are no isolated hot spots. Cook until it is light amber to medium brown in color. Remove from the heat and very carefully stir in the rum. The mixture will bubble and steam like mad so be careful. (The alcohol will cook out and only leave the rum flavor)
5. Pour the caramel syrup into the bundt pan and carefully swirl it around the pan so it coats the bottom and sides. (Be very careful not to get the hot caramel on you, it will burn intensely.) Let the caramel cool while you make the custard.
6. Make the custard:
7. Bring two quarts of water to a boil and let it simmer while you make the custard. You will use the hot water for the water bath.
8. Add the remaining ingredients to a food processor or blender. Blend or process just until the ingredients are smooth and well combined. Strain the mixture through a fine mesh that has been set over a large bowl. Toss out any egg particles or lumps that collect in the strainer.
9. Slowly pour the mixture over the caramel in the cake pan. Place the pan in a larger pan for a water bath. (A turkey roasting pan works well).
10. Add boiling water to the larger pan, being careful not to get water inside the flan.
11. Cover the top of the flan with fin foil and bake for 50 to 60 minutes or until the edges look set. (The center will still look slightly jiggly.)
12. Remove the pans from the oven then remove the cake pan from the water bath. Allow the flan to cool down to room temperature for 1 to 2 hours then transfer it to the refrigerator for at least 4 hours (preferably overnight). The flan will continue to set as it cools down.
13. When the flan has completely set, run a knife around the edges of the bundt pan and invert it on a serving plate and shake it gently to loosen it.

recipe adapted >>>>>  here

Recipes Cookbook - NO-BAKE NUTELLA CHEESECAKE

NO-BAKE NUTELLA CHEESECAKE | #NO-BAKE #NUTELLA #CHEESECAKE #Deliciousdesserts #Nutellarecipes #Nobakedesserts #Cakedesserts #Cookingrecipes #Sweetrecipes #Nobakedesserts #Deliciousdesserts #Sweetrecipes #Cookingrecipes #Bakedcheesecakerecipe #Easydesserts

 

Ingredients

FOR THE CRUST

• 2 1/2 cups (250 g) Oreo cookie crumbs, about 30 cookies
• 6 tablespoons unsalted butter, melted

FOR THE FILLING

• 24 ounces (680 g) cream cheese, softened
• 2 cups (600 g) Nutella
• 1 1/2 cups (180 g) confectioners’ sugar

FOR THE TOPPING

• 1/2 cup (120 ml) heavy cream
• 4 ounces (113 g) semisweet chocolate, finely chopped
• 2 cups (120 g) roasted hazelnuts, roughly chopped

Instructions

1. MAKE THE CRUST

   1. Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
   2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
   3. Press the crust mixture into the bottom and on inch up the sides of the prepared pan. Set in the freezer while you make the filling.

   MAKE THE FILLING

   1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
   2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
   3. Add the Nutella and mix on medium speed until well incorporated, about 2 minutes. 
   4. Pour the filling over the crust and spread to the edges of the pan. This filling will be very thick and sticky. Set in the freezer while you make the topping.

   MAKE THE TOPPING

   1. In a small saucepan, bring cream to a simmer over medium-low heat.
   2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
   3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.
   4. Refrigerate the cheesecake overnight, about 6-8 hours.
   5. Just before serving, gently run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.

   MAKE AHEAD TIP

   1. The cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator.
   2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake | #Sugar #Cookie #Cherry #Cheesecake #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Cakecookies #Eatdessert #Nobakedesserts #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Yummysweets #Sweetrecipes #Nobakedesserts

Ingredients

• 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
• The Filling:
• 4-8oz. blocks of Cream Cheese..softened
• 4 Eggs
• 1 tablespoon Vanilla Extract
• 1 cup Granulated Sugar
• 1 can cherry pie filling for the topping

Instructions

1. Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
2. Let cool.
3. Meanwhile, beat cream cheese and sugar.
4. Add vanilla and one egg at a time, beating well.
5. Pour into crust.
6. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
7. Chill overnight in fridge and top with canned cherry pie filling.

recipe adapted >>>>>  here

Recipes Cookbook - Salsa Fresca Chicken

Salsa Fresca Chicken |#Healthydinnerrecipes #Dinnerideas #Cookingrecipes #Dessertrecipes #Fruitsalad #Lowcarbrecipes #Lowfatrecipes #Foodanddrink #Healthyfamilymeals #Gfdfrecipesdinner #Healthychickenrecipeseasy #Dinnerrecipeshealthyfamily

Ingredients

• 2 lbs chicken breast boneless skinless
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups fresh pico de gallo
• 1 cup monterey jack cheese shredded
• Garnish
• Fresh cilantro chopped

Instructions

1. Preheat the oven to 375˚F.
2. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
3. Cover chicken with the pico then top with cheese.
4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
5. Garnish with chopped cilantro, and serve hot with your favorite side dish.

Recipe adapted >>>>>  here

Recipes Cookbook - Pulled Pork Sliders with Garlic Aioli

#Best #Recipe >>> Pulled Pork Sliders with #Garlic Aioli - ~#World #recipes #Turkeyandcheesesliders #Slidersrecipeshawaiianrollsturkey #Turkeyswissslidershawaiianrolls #Slidersandwiches #Garlicaioli #Turkeyandcheeseslidershawaiianrolls #Poppyseedhamandcheesesliders #Poppyseedsandwiches #Sandwichesforacrowd #Hamandcheesehawaiianrolls #Lunchideas #Slidersrecipeshamandcheese

Ingredients

• 1, 3-5 pound pork shoulder (mine was 3.75 lbs. bone-in or no bone both work fine)
• Salt
• Pepper
• Garlic Powder
• Your favorite barbecue sauce (I used Sweet Baby Ray's)
• Slider buns
• Aioli
• ¾ cup mayonnaise
• 1 teaspoon minced garlic (about 1 garlic clove)
• 2 pinches of black pepper
• 1 tablespoon lemon juice or white wine vinegar
• 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives)

Instructions

1. Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours (or high for 4-5 hours). Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful not to shred the pork too much - you want nice chunks of pork on your sandwich. Add about ½ cup to 1 cup of your favorite barbecue sauce and gently mix.
2. To make the aioli, add all the ingredients to a bowl and mix.
3. Toast the slider buns in the oven at 375 for a few minutes until crispy.
4. Assemble sliders by adding the pork on the bun and topping with a dollop of aioli.

recipe adapted >>>>>  here

Recipes Cookbook - White Bean Chicken Chili

White Bean Chicken Chili |#Sugarfreebananamuffins #Bananabreadmuffinshealthy #Easyhealthybreakfast #Healthybananamuffinseasy #Shrimplinguinerecipe #Cleanbananamuffins #Whitebeanchickenchili #Whitechickenchilicrockpotrecipes #Salsaverdechicken #Salsaverdesoup #Chickenverdesoup #Salsaverdechickenchili