Recipes Cookbook - SUPER MOIST VANILLA CAKE

SUPER MOIST VANILLA CAKE | SUPER MOIST VANILLA CAKE #SUPERMOISTVANILLA #CAKE #cakerecipes #cakedecoratingideas #Triple_lemon_cake #Blueberry_cobbler_recipes #Lemon_cake_with_lemon_filling_and_lemon_butter_frosting #Moist_vanilla_cake #Lemon_desserts_cake #Jello_poke_cake_recipe #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Vanilla_cake_recipe_moist #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla

Ingredients

• 2 3/4 cups Cake Flour
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 3/4 cup Butter softened
• 6 tablespoons Vegetable Oil
• 1 1/2 cups Granulated Sugar
• 3 Eggs
• 2 Egg Yolks
• 1 tablespoon Vanilla Extract
• 1 cup Buttermilk

Instructions

1. Preheat oven to 350 F and grease 2 - 8" or 9" cake pans
2. In a bowl, sift the flour, salt, and baking powder
3. Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy
4. Add the oil and vanilla. Keep on mixing
5. Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula
6. Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour
7. Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles
8. Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes
9. Remove from oven and let them cool in the pans for 10 minutes before unmolding
10. Cakes will be easier to frost after they are completely cooled 

recipe adapted >>>>>  here

Recipes Cookbook - Brownie Bottom Cheesecake with Raspberries +

Brownie Bottom Cheesecake with Raspberries + |#Donutrecipe #Minidesserts #Cakerecipes #Sweetrecipes #Cookingrecipes #Deliciousdesserts #3ingredientrecipes #Pokecakerecipes #Cheesecakerecipes #Layeredcoconutcreamcheesecakebars #2ingredientlemonbars #Newyorkstylecheesecakecupcakes

Ingredients

• Brownie base
• 2/3 cup good chocolate chopped
• 1/2 cup unsalted butter
• 1/2 cups packed brown sugar
• 3 large eggs
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla
Cheesecake
• 1 1/2 cups whipping cream
• 1/2 cup white chocolate chopped
• 1/4 cup milk or cream
• 16 oz cream cheese
• 1/2 cup powdered icing sugar
• 1 teaspoon vanilla
• 2 cups raspberries

Instructions

1. Brownie basePreheat oven to 350 degrees F. Lightly grease a 9" Springform pan and wrap the bottom with foil. Set aside.
2. In a large bowl, combine chocolate and butter. Microwave on high in 30 second intervals, stirring each time, just until melted and smooth (don't overcook!). Whisk in brown sugar until smooth and let cool slightly (about 10 minutes).
3. Whisk in eggs, one at a time, until combined. Stir in cocoa powder, salt and vanilla until smooth. Pour batter into prepared pan and bake 35-40 minutes until top is dry and a toothpick inserted in the center comes out mostly clean. Let cool completely.
4. CheesecakeWhip cream until stiff peaks form. Set aside.
5. In a medium bowl, combine white chocolate and milk. Microwave on high in 20 second intervals, stirring each time, until melted and smooth. Set aside to cool slightly.
6. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until smooth. Add white chocolate and beat until smooth.
7. Fold in whipped cream as best as you can, using an electric mixer on low speed to combine if necessary. Spread on top of brownie crust.
8. Cover and refrigerate until set, at least 4-6 hours or overnight. Top with a layer of fresh raspberries just before serving. Store leftovers in the refrigerator up to 3 days.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Vegan Roasted Red Pepper Pasta (GF)

Vegan Roasted Red Pepper Pasta (GF) |#Veggieburger #Vegetarianrecipes #Veganfoods #Vegetarianveganrecipes #Vegandishes #Vegancooking #Veganpastarecipes #Easyvegandinner #Veganroastedredpeppersauce #Vegancooking #Vegetarianrecipes #Butternutsquashrecipes

Ingredients

• 2 (~119 g each) red bell peppers
• 2-3 Tbsp olive oil
• 2 medium shallots* (finely chopped)
• 4 cloves garlic* (finely chopped)
• Sea salt and ground black pepper (to taste)
• 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
• 2 Tbsp nutritional yeast
• 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
• 1 pinch red pepper flake (optional // for heat)
• 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)
• FOR SERVING optional
• Vegan parmesan cheese
• Finely chopped fresh parsley or basil

Instructions

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
8. Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.

Recipe adapted >>>>>  here

Recipes Cookbook - Save Time And Make These Sheet Pan Pancakes

Save Time And Make These Sheet Pan Pancakes | #Sheetpancake #Cookingrecipes #Sheetpansuppers #Sheetpancooking #Brunchrecipes #Yummybreakfast #Potatocrustedquiche #Bisquicksheetpanpancakes #Cookingrecipes #Breakfastdishes #Breakfastcasserole #Brunchrecipes

Ingredients

• 4 cups pancake mix
• 4 eggs
• 2 cups milk
• 1 cup strawberries, sliced
• ½ cup blueberries
• 1 cup raspberries

Instructions

1. Preheat oven to 425˚F (220˚C).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
4. Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
7. Enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Best Keto No Bake Caramel Cookies

Best Keto No Bake Caramel Cookies | #Ketoparmesancrustedchicken #Ketosnacks #Ketolemondesserts #Ketoblueberrymuffins #Ketocaramelsauce #Ketodinnerrecipes #Easyketocheesecake #Ketostrawberrycheesecake #Lowcarbdessertseasy #Lowcarbcheesecake #Ketocheesecakecupcakes #Sugarfreedesserts

Ingredients

• 8 tbsp Unsalted butter
• ⅓ c Swerve brown sugar substitute
• ⅓ c Heavy whipping cream
• 1 c Pecan halves
• ⅓ – ½ c Unsweetened coconut flakes
• ⅛ c Keto friendly chocolate chips
• Parchment paper

Instructions

1. Place the butter into a saucepan on the stove over medium heat.
2. When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
3. Stir in the heavy whipping cream until well combined.
4. Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
5. Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
6. Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter. This should make 11 cookies.
7. Sprinkle some keto friendly chocolate chips on top of each cookie, and lightly press them down.
8. Place the cookies into the fridge for 30 minutes to an hour to harden.
9. Serve immediately or store in an airtight container in the fridge.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Italian Cream Cake

Italian Cream Cake |#Cakerecipesfromscratch #Whitecakemixrecipes #Dessertrecipesvideos #Yummycakes #Oreocakeeasy #Hummingbirdcakerecipe #Italiancreambundtcake #Decadentcakes #Cakedesserts #Cupcakecakes #Yummycakes #Cakefrosting

 Ingredients

• 1/2cupbuttersoftened
• 1/2cupvegetable shortening
• 2cupsgranulated sugar
• 6egg yolks
• 2cupsself rising flour
• 1cupchopped pecans
• 1cupmilk
• 1teaspoonvanilla
• 16ouncescoconutabout 2 cups shredded sweetened coconut
• 6egg whitesbeaten to stiff peaks

   For the frosting

• 1/4cupbuttersoftened
• 8ouncescream cheeseat room temperature
• 1poundpowdered sugar
• 1teaspoonvanilla
• 1/2cupchopped pecans

Instructions

1. Preheat the oven to 350.
2. Grease and flour 3 8-inch cake pans. Set aside.
3. In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.
4. Add the egg yolks and mix well.
5. Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk.
6. Stir in the vanilla, 1 cup of coconut and the pecans.
7. Fold in the egg whites carefully until no pockets remain.
8. Divide evenly between the three prepared pans.
9. Bake 25 minutes and turn out to a wire rack to cool completely
10. While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn't burn. Then set aside to cool
11. For the frosting:
12. Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined.
13. Spread between layers of cake and on top and sides.
14. Use your hands to press the toasted coconut all around the sides.
15. Sprinkle pecans over the top.

recipe adapted : here

Recipes Cookbook - Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili |#Whitebeanchickenchili #Whitechickenchilieasy #Whitechickenchilli #Whitechickenchilicrockpotrecipes #Whitechickenchilislowcookereasy #Bestwhitechickenchili #Whitechickenchilislowcooker #Healthycrockpotrecipes #Whole30whitechickenchili #Paleowhitechickenchili #Dairyfreewhitechickenchili #Whole30slowcookerrecipes

Ingredients

• 1 ½ lb. Boneless, skinless chicken breasts or thighs
• 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only)
• 1 medium onion, diced
• 1 medium bell pepper, any color; diced
• 1 small jalapeno, seeds and membranes removed and finely diced
• 6 cloves garlic. minced
• 2 ½ tsp. ground cumin (add more to taste)
• 1 tsp. dried oregano
• 2 tsp. chili powder (add more to taste)
• 1 tsp. sea salt
• ¼ tsp. black pepper
• 2 cups organic chicken broth (or homemade bone broth)
• 1 14-ounce can full-fat coconut milk
• Juice of ½ lime
• ½ cup fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional

Instructions

1. Slow Cooker Directions :
2. Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
3. Add broth and place lid on slow cooker.
4. Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
5. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
6. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
7. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
8. Stovetop Directions :
9. Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
10. Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
11. Lay chicken in the pan over the onion and pepper mixture. Add 1 cup broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
12. Add remaining 1 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
13. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
14. Instant Pot Directions :
15. Select ‘Saute’ function on Instant Pot
16. Add oil. When the oil is melted, add onion, bell pepper, and jalapeno.
17. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
18. Add garlic and spices and cook an additional 30 seconds or until fragrant.
19. Press ‘Cancel’. Add chicken breasts and 2 cups of broth.
20. Lock lid into place. Turn the vent valve to ‘Sealing’ position.
21. Select ‘Manual’ setting and set cook time to 20 minutes.
22. When cooking time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
23. Add coconut milk, lime juice, and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Cheeseburger Tots

Cheeseburger Tater Tot Casserole | #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes #Yummydinnerideas #Simpleweeknightdinners

Ingredients

• 2 pounds extra lean ground beef, browned
• 1 can reduced fat cream of mushroom soup
• 1 8 oz tub of reduced fat sour cream
• 1 cup grated cheddar cheese
• 1 package of frozen tater tots

Instructions

1. Preheat oven to 350 degrees.
2. Spray 9 x 13 inch pan with cooking spray.
3. Layer the beef of the bottom of the pan.
4. In a small bow, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.
5. Layer the cheese on top of the sour cream mixture.
6. Layer the tater tots on top of the cheddar.
7. Bake covered for 45 minutes. Uncover and bake for 15 more minutes.
8. Serve with ketchup and mustard for that cheeseburger taste!

recipe adapted >>>>>  here

Recipes Cookbook - Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake | #Snickerdoodlecheesecakebars #Peanutbuttercuppokecake #Raspberrydesserts #Cupcakecakes #Lemonraspberrycake #Lemonraspberrycheesecakebars #Snickerdoodlecheesecakebars #Dessertrecipesvideos #Barsrecipes #Strawberrypierecipeeasy #Cupcakecakes #Peanutbuttercuppokecake

Ingredients

• 20 vanilla sandwich cookies , such as Golden Oreos
• 1/4 cup unsalted butter , melted
• 2 pints strawberry ice cream , softened
• 3/4 cup heavy whipping cream*
• 8-10 large strawberries , cored and cut into pieces

Instructions

1. Line a 9x9 inch square pan* with aluminum foil, leaving an overhang around the sides.
2. Crush the cookies (wafers and filling) either in a food processor, or in a ziploc bag crushing them with a wooden spoon.
3. Mix together the crushed cookies and melted butter.
4. Press the mixture into the bottom of the prepared pan.
5. Spoon the ice cream over top top of the cookie crust and smooth the top.
6. Cover the pan and place in the freezer for at least an hour before serving.
7. When ready to serve, whip the cream until peaks form.
8. Spread the whipped cream over top of the ice cream and top with chopped berries.

recipe adapted >>>>>  here

Recipes Cookbook - Paleo Sweet Potato Waffles

Paleo Sweet Potato Waffles |#Breakfastideashealthy #Breakfastbowlshealthy #Wholefoodrecipes #Realfoodrecipes #Whole30recipes #Whole30breakfast #Paleodessert #Healthydinnerrecipes #Paleodinner #Lowcaloriemeals #Paleosnacks #Noomrecipes

Ingredients

• 3 cups grated sweet potato, about 1 large sweet potato
• 4 eggs whisked
• 1/4 cup chopped spring onions, use the green part only for low FODMAP
• 3 tablespoons coconut flour
• 1 teaspoon garlic powder, omit for low FODMAP
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• coconut oil for greasing the waffle iron

Instructions

1. Squeeze out any excess juice from the grated sweet potato and place in to a bowl.
2. Add the eggs spring onions, coconut flour, garlic powder, salt and pepper and mix well.
3. Grease your waffle iron, well.
4. Use a 1/4 cup to scoop out the batter and gently drop the batter onto the preheated waffle iron and cook according to waffle iron instructions.
5. Continue to until the batter is gone. This should make about 4 waffles

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting |#Homemadecupcakerecipes #Homemadechocolatecupcakes #Chocolateicingrecipe #Chocolatecreamcheeseicing #Chocolatefrostingrecipe #Ketocreamcheesefrosting #Chocolatebuttercreamfrosting #Buttercreamfrostingrecipe #Bestchocolatefrosting #Homemadechocolateicing #Pipablecreamcheesefrosting #Cupcakefrosting

Ingredients

• 3 cups powdered sugar
• 1-2 tablespoons whipping cream as needed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened to room temperature
• 8 oz cream cheese softened
• 1/2 cup cocoa powder

Instructions

1. In a large bowl beat the butter with an electric mixer until fluffy (about 2-3 minutes).
   
2. Beat in the cream cheese until evenly combined. Then add in the vanilla extract & salt.
   
3. In a separate bowl sift together the cocoa powder & powdered sugar. Whisk them gently.
   
4. With the mixer on low speed, carefully beat the cocoa & powdered sugar into the butter mixture.
   
5. Once it's almost combined turn the mixer up to medium speed & continue beating until combined.
6. If the frosting seems too thick or sweet, optionally add in 1-2 tablespoons of whipping cream. If it isn't sweet enough mix in a little more powdered sugar, about 1/4 cup at a time.
7. Transfer the frosting to a piping bag to decorate cupcakes (I used a 1M tip), or frost with a flat knife.

recipe adapted >>>>>  here

Recipes Cookbook - AMAZING MEXICAN BREAKFAST CASSEROLE

AMAZING MEXICAN BREAKFAST CASSEROLE |#Breakfastenchiladas #Greenchilirecipes #Eggcasserolerecipes #Greenchilieggcasserole #Chilerellenocasserole #Breakfastforacrowd #Chilaquilesrecipemexican #Brunchideas #Veggiebreakfastcasserole #Vegetarianbreakfastcasserole #Vegetableeggcasserole #Chilaquilesrecipebreakfast

Ingredients

• 1.25 pounds ground sausage* or Mexican chorizo
• 1 small white onion, peeled and diced
• 1 poblano or green bell pepper, cored and diced
• 4 cloves garlic, minced
• 1 (15-ounce) jar red or green salsa (approx. 2 cups)
• 1 (15-ounce) can black or pinto beans, rinsed and drained
• 2/3 cup whole-kernel corn, frozen or canned
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt
• 12 large eggs
• 1/3 cup milk
• 8 corn tortillas, halved
• 3 cups shredded Mexican-blend cheese
• optional toppings: diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese

Instructions

1. Heat oven to 400°F. Lightly mist a 9 x 13-inch baking dish with cooking spray; set aside.
   
2. Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan. (Or if there is no grease remaining, add a tablespoon of oil to the pan.)
   
3. Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant.
   
4. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
   
5. In a separate bowl, whisk together the eggs and milk until evenly combined; set aside.
   
6. Alright, time to layer up all of the ingredients! Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
   
7. Cover the dish with foil and bake for 45-50 minutes*, or until the center of the casserole is cooked through and no longer jiggly (or when a toothpick inserted in the center of the casserole comes out clean).
   
8. Transfer baking dish to a wire cooling rack and let cool for 10 minutes. Then sprinkle with your desired toppings, slice and serve warm!

recipe adapted >>>>>  here