Recipes Cookbook - what happens when cookie and brownie

what happens when cookie and brownie |#Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

 

Ingredients

*Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.

For the Chocolate Chip Cookie:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup semi-sweet chocolate chips

For the Brownie Cookie:

• 6 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 3/4 cup milk chocolate chips

Instructions

1. For the Chocolate Chip Cookie:
2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
6. For the Brownie Cookie:
7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
10. Assembly and Baking:
11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

recipe adapted  >>>>>  here

Recipes Cookbook - PALEO & KETO STRAWBERRY SPINACH SALAD

PALEO & KETO STRAWBERRY SPINACH SALAD | #Ketoantipastosalad #Ketosnacks #Ketobroccolisalad #Broccolicauliflowersalad #Ketocookies #Ketodessertrecipes #Ketodessertrecipes #Ketostrawberrydessert #Ketosnacks #Ketocheesecakenobake #Ketodesserteasy #Lowcarbdessertseasy

 

 

Ingredients

• 60 ml extra virgin olive oil
• 2 tablespoons red wine vinegar or balsamic vinegar
• 1-2 tablespoonsLakanto syrup or maple syrup if paleo*
• 1 tablespoon shallotor onion, very finely minced
• 1/4 teaspoon kosher salt
• freshly ground pepper to taste

FOR THE SALAD

• 200 g baby spinach
• 200 g strawberriessliced
• 3 tablespoons basil leaves ribonned
• 60 g pecans or walnuts lightly toasted and roughly chopped
• 40 g feta or goat cheese optional

Instructions

1. Combine all the ingredients for the dressing in a small bowl. Set aside.
2. Toss together in a salad or mixing bowl the baby spinach, strawberries, pecans and goat cheese (optional). Top with the dressing right before serving.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - lemon chicken soup with orzo

Delicious!! I will definitely make this again! I added fresh mushrooms as suggested in the above review. They were a great addition to the soup. #Lemonchickenorzosoup #Kidfriendlymeals #Yummyfood #Crackchickenandricesoup #Kielbasaandpotatoes #Kidfriendlyrecipes

Ingredients

• 1 tablespoon olive oil
• 3 carrots, peeled and diced
• half of an onion, diced
• 3 cloves garlic, minced
• 8–10 cups chicken broth
• 1 cup DeLallo whole wheat orzo
• 3-ish cups cooked chicken (I use shredded rotisserie chicken)
• 3 eggs
• juice of 3–4 lemons (about 1/2 cup)
• a handful of fresh spinach
• 1 1/2 teaspoons salt
• lots of freshly ground pepper
• as much fresh dill as you can handle

Instructions

1. Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
2. Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
3. Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy. 
4. Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

recipe adapted >>>>>  here

Recipes Cookbook - Zucchini Wrapped Chicken Enchiladas

Zucchini Wrapped Chicken Enchiladas |I love this recipe! I make it once a week. #Diabeticrecipes #Diabeticmeals #Healthydinnerrecipes #Dietfordiabetics #Garlicbutterchickenwithasparagus #Foodsthatlowerbloodsugar #Dinnerideashealthy #Healthyfoodrecipes #Lowcarbchickenenchiladas #Chickenzucchinienchiladas #Healthyenchiladas #Healthypartyfood

Ingredients

• Enchilada Sauce
• 5 cloves garlic
• 1/2 tbsp olive oil
• 1 large onion
• 2 jalapeños (+/- depending on desired spiciness)
• 2 15oz cans chopped tomatoes
• 1 1/4 cups chicken broth
• 1 tbsp cumin
• 1/2 tsp chilli powder
• 1/4 tsp salt
Enchiladas
• 3 cups shredded chicken
• 3 large zucchini
• 1/2 cup grated cheddar cheese (optional) (omit if paleo or whole30)
Toppings
• salsa
• 1 small avocado
• 1 tbsp cilantro
Sour Cream
• 1/2 cup cashews soaked overnight
• 1/3 cup water
• juice from 1/2 lemon
• pinch of salt
• 1/2 tsp apple cider vinegar

 

Instructions

1. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
2. Place the garlic, onion and jalapeño in a food processor and blend until everything has broken into a fine mince. Saute the onion mixture in olive oil for 4 minutes until the onions begin to soften then add in the remaining ingredients for the sauce. Season with salt and allow the mixture to simmer for 20 minutes.
3. Once the sauce has thickened, taste and adjust the seasoning by adding more chilli, salt or cumin. Place the shredded chicken in a bowl and spoon half of the sauce over the chicken and stir so that its well coated.
4. Wash the zucchini and cut the ends off and then cut the zucchini in half length wise. I recommend using a vegetable peeler to get thin slices but you could also use a knife (just make sure that each slice is very thin).
5. On a cutting board lay out three slices of zucchini, I put the middle one down first, and then the two others on either side making sure they slightly overlap on either side.
6. Place 2 large spoonfuls of the chicken mixture at the bottom of the zucchini slices. At this point you can also sprinkle in some grated cheddar if desired. Pressing firmly, roll the zucchini up over the chicken and place in a large baking dish. Put the rolls in the dish with the loose end facing down so that they don't unravel when baking.
7. Repeat with the remaining zucchini strips until the dish is filled with enchilada rolls which are all packed in tightly.
8. Spoon more of the enchilada sauce over the top of the rolls and then bake in the oven for 20 minutes until the zucchini is tender. If you would like a bit more cheese you can add it to the top of the enchiladas about 5 minutes before they are done and cook until it is melted.
9. While the enchiladas are cooking, make the sour cream by combining the soaked cashews, water, lemon juice, salt and vinegar in a food processor and blending until it has a thick and creamy consistency.
10. Once the enchiladas are cooked remove from the oven. If there is a lot of excess liquid at the bottom of the dish from the zucchini, use a baster to remove it from the dish. Before serving sprinkle the enchiladas with chopped cilantro and serve with salsa, chopped avocado and sour cream. Enjoy!

recipe adapted  >>>>>  here

Rated 4.6/5 based on 601 customer reviews

Recipes Cookbook - Cheesy Chicken Fritters Recipe

Cheesy Chicken Fritters Recipe |#Chickenfrittersrecipe #Homemadenoodlesforsoup #Ketochickenrecipes #Cheesychickenfrittersnatashaskitchen #Homemadeeggnoodleseasy #Ketocheeseburgercasserole #Ketochickenrecipeseasy #Lowcarbchickencordonbleucasserole #Lowcarbshreddedchickenrecipes #Ketochickenpatties #Ketocheesychickenfritters #Rotisseriechickenrecipeslowcarb

Ingredients

• 1.5 lb (700g) skinless boneless chicken breast
• 2 medium eggs
• 1/3 cup almond flour
• 1 cup shredded mozzarella cheese
• 2 Tbsp fresh basil - finely chopped
• 2 Tbsp chives - chopped
• 2 Tbsp parsley - chopped
• 1/2 tsp garlic powder
• a pinch of sea salt and fresh ground black pepper - or to taste
• 1 Tbps olive oil - or more to fry

Instructions

1. Place the chicken breast on a chopping board and using a sharp knife, chop it into tiny pieces, then place them in a large mixing bowl.
2. Into the large bowl, stir in almond flour, eggs, mozzarella, chives, parsley, garlic powder, salt, and pepper. Mix well to combine.
3. Heat oil in a large non-stick pan, over medium-low heat. With an ice cream scoop or a large spoon, scoop into the chicken mixture and transfer it to the pan, then slightly flatten to create a fritter. Don't overcrowd the pan, cook the fritters in batches, about 4 per batch.
4. Fry until golden brown on both sides, about 6-8 minutes. Keep in mind that you need to cook them at medium-low temp, otherwise they will burn on the outside but won't get well cooked on the inside.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Easy Keto Lasagna Stuffed Portobellos

Easy Keto Lasagna Stuffed Portobellos |#EasyKetoLasagnaStuffedPortobellos #Veganmealprep #Plantbasedrecipes #Tofulettucewraps #Veganrecipeseasy #Highproteinveganrecipes #HighproteinvegetarianrecipesCaesarchicken #Meatloafrecipespioneerwoman #Cookiebarsrecipes #Honeymustardchickensalad #Bonelessbakedchickenrecipes #Easychickenrecipesbaked

Ingredients

• 4 large portobello mushrooms
• 4 links of Italian sausage (or about 12 oz other ground meat)
• 1 cup whole milk ricotta cheese
• 1 cup sugar free marinara sauce
• 1 cup whole milk mozzarella cheese, shredded
• chopped parsley to garnish if desired

Instructions

1. Brush the mushrooms with a dry paper towel to clean off any dirt or compost. Remove stems if present and use a spoon to scrape out the brown ribs.
2. Remove the sausage from the casing and press into four patties. Press one patty into each mushroom cap, going all the way to the edges and up the sides.
3. Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
4. Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
5. Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
6. Bake in a preheated 375 degree (F) oven for 40 minutes.
7. Garnish with parsley and serve hot.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Mango Iced Tea

Mango Iced Tea |#Blackberrytearecipe #Blackberryicedtea #Mangoicedtearecipe #Pineapplemangolemonade #Mangoicetearecipe #Mangosweettea #Fruittearecipes #Teaforkids #Peachtearecipe #Cocktaildrinks #Yummydrinks #Smoothiedrinks

Ingredients

• 6 cups of water
• 6 black tea bags (I used English breakfast tea)
• 2 cups of mango nectar or juice
• honey to taste (optional)
• 1 1/2 cups of fresh mango slices
• 2 cups of raspberries
• mint sprigs for garnish (optional)

Instructions

1. Bring the water to a boil; add the tea bags and steep for 3-5 minutes or until desired level of strength.
2. Stir in the mango nectar. Add honey to taste if desired.
3. Pour the tea into a pitcher. Add the mango slices, reserving a few for garnish if desired.
4. Chill the tea in the refrigerator for at least one hour.
5. Stir in the raspberries right before serving. Pour into glasses with ice and garnish with reserved mango slices and mint sprigs if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Keto Ice Cream – Just 4 Ingredients!

That recipe arrives at just the right time , #Chocolatecoveredkatie #Ketodietrecipes #Ketocookies #Ketoicecream #Ketodessertrecipes #Oatmealcupcakes #Ketodietrecipes #Nocarbdiets #Ketosnacks #Ketogenicdiet #Lowcarbdesserts #Ketorecipeseasy

Ingredients

• 2 cups canned coconut milk
• 1/3 cup xylitol, erythritol, or sweetener of choice
• 1/8 tsp salt
• 1 1/2 tsp pure vanilla extract or vanilla bean paste
• optional ingredients for desired flavor

Instructions

• Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.

recipe adapated >>>>>  here