Recipes Cookbook - Banana Bread with honey and applesauce instead of sugar & oil. Delicious &a Healthy

Banana Bread with honey and applesauce instead of sugar & oil. Delicious &a Healthy  |  #Zucchinicarrotoatmealmuffins #Weightwatcherszucchinimuffins #Weightwatchersbananabread #Wwzucchinimuffins #Weightwatchersdiet #Weightwatcherssmartpoints #Lowcaloriebananabread #Cookingrecipes #Weightwatchersmeals #Breakfastrecipes #Healthydesserts #Healthyrecipes

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

recipe adapted >>>>>  here

Recipes Cookbook - Lemon Raspberry Bars

Lemon Raspberry Bars |#Lemonraspberrybars #Cheeseballrecipes #Layeredcoconutcreamcheesecakebars #Creamcheesedesserts #Summerdesserts #Raspberrylemonadebars #Easy #Recipes #Paleo #CreamCheeses #GlutenFree #Vegan

Ingredients

• Crust:
• 1 1/2 cup graham cracker crumbs
• 6 Tablespoons salted butter, melted
• 1/4 cup sugar
• Zest of one lemon
• Filling:
• 2 large egg yolks
• 1 (14 oz) can fat free sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 6 ounces fresh raspberries (you could use frozen, just thaw them)

Instructions

1. Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. Set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
3. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
4. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
5. Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
6. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
7. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chocolate Buttermilk Cake with Frosting

Chocolate Buttermilk Cake with Frosting |#Chocolatecreamcheesepoundcake #Chocolatepoundcakerecipe #Doublechocolatecocacolacake #Whitetexassheetcakerecipe #Whitetexassheetcaketasteofhome #Peanutbuttersheetcake #Caramelcake #Buttermilkchocolatecake #Yellowcakemixrecipesboxed #Texassheetcakecookies #Texassheetcakewithbuttermilk #Applesaucebarsrecipes

Ingredients

• Cake
• 1 cup Challenge butter
• 1/3 cup unsweetened cocoa
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
Chocolate-Buttermilk Frosting
• 1 cup Challenge butter
• 1/4 cup unsweetened cocoa
• 1/3 cup buttermilk
• 1 (16-ounce) package confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted pecans

Instructions

1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
4. Gradually add melted butter mixture, beating until mixed.
5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Hummingbird Cake

Hummingbird Cake |#Hummingbirdcakerecipe #Pineappleupsidedowncakerecipe #Southernrecipes #Cakedesserts #Dessertrecipes #Cupcakecakes #Sockittomecakerecipe #Whitevelvetcakerecipe #Hummingbirdcakerecipe #Vanillavelvetcake #Carrotcakerecipe #Southernrecipes

Ingredients

• Cake
• 3 cups all-purpose flour, sifted
• 1 teaspoon ground cinnamon
• 1¼ teaspoons kosher salt
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs, beaten
• 1½ cups sugar
• 1⅓ cups vegetable oil
• ¼ cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups very ripe banana, mashed (about 4 medium bananas or 16 ounces)
• 1 (8 oz) can crushed pineapple (or fresh chopped pineapple)
• 2 cups toasted chopped pecans, divided
• Cream Cheese Frosting
• 1 cup (2 sticks) butter, softened
• 2 (8 oz) packages of cream cheese, softened
• ¼ teaspoons kosher salt
• 6 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F/175°C.
2. Grease and flour three 8-inch cake pans.
3. In a large bowl, combine the flour, cinnamon, salt, nutmeg, and baking soda.
4. Add the eggs, sugar, vegetable oil, buttermilk, and vanilla extract, and stir just until the dry ingredients are moistened.
5. Stir in the mashed bananas, crushed pineapple, and one cup of chopped pecans, and stir just until evenly mixed.
6. Divide the batter evenly between your three coated cake pans (about 22 ounces per pan). Bake for 25 – 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, and then remove them from the pans and transfer them to wire racks to cool completely.
7. Make the cream cheese frosting: beat together the butter, cream cheese, and salt with a hand mixer until smooth and creamy. Gradually add in the powdered sugar on low speed, until it is all incorporated. Whip in the vanilla extract.
8. Decorate the cake: if desired, use a serrated knife to trim off the rounded tops of each cake to make them level. (If you don’t want to do this, you can also just fill in the gaps with more frosting.) Place the first layer of cake on a serving plate or cake decorating turntable, and spread the top of the first layer with about ¼ of the frosting. Turn the second layer of cake upside-down (so that you have a nice flat surface for frosting), and place it on top of the first frosted cake layer. Frost it with about another ¼ of the frosting. Place the last cake layer, upside-down, on top of the second frosted cake layer. Cover the entire cake with the remaining frosting. Sprinkle the remaining chopped pecans over the top of the cake. Refrigerate until ready to serve.

recipe adapted  >>>>>  here

Recipes Cookbook - fluffy, fluffy pancakes

fluffy, fluffy pancakes | #Easydinnerrecipesforfamily #Breakfastrecipes #Cookingrecipes #Dinnerideaseasy #Bakingrecipes #Foodrecipesfordinner #Goodhumorstrawberryshortcaketrifle #Bananapuddinglasagna #Blueberrycheesecakecrumbcake #Strawberryshortcakeoreotrifle #Dessertrecipes #Limoncellocake

Ingredients

• 1 cup All-Purpose Flour, sifted
• 2 tsp Baking Powder
• Pinch of Salt
• 2 tbsp White Sugar
• 3/4 cup plus 2 tbsp Milk
• 1 Large Egg, beaten
• 2 tbsp Unsalted Butter, melted
• 1 tsp Pure Vanilla Extract
• Canola Oil (or any other vegetable oil), for cooking

Instructions

1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - White chocolate raspberry brownies

White chocolate raspberry brownies |#Peanutbutterbrownies #Rasberryrecipes #Raspberrydessertseasy #Cakerecipes #Blondiebrownies #Deliciousdesserts #Saltedcaramelbrownies #Brownsugartoffeeblondiebars #Caramelblondiesrecipe #Saltedcarameldesserts #Saltedcaramelblondiesrecipe #Smorescookiecupsrecipes

Ingredients

• 60g raspberries
• ½ cup caster sugar
• 150g butter, melted
• 250g white chocolate, chopped
• 3 eggs
• 1⅔ cup plain flour
• 1 tsp baking powder
• 1 tsp vanilla extract

Instructions

1. Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm lamington pan.
2. In a large bowl, mix the sugar, eggs and vanilla together.
3. Add the flour and baking powder and stir it through.
4. Stir through the melted butter then fold in the chopped white chocolate.
5. Spread the batter into the baking tin.
6. Microwave the berries for 30 seconds or until soft then moosh them with a fork to break them up.
7. Spoon the raspberries over the top of the batter and then use a skewer to swirl it through the top.
8. Bake the blondies for 20 minutes or until a skewer comes out with just a few sticky bits of crumb.
9. Leave it to cool completely in the tin.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Best Italian Lemon Olive Oil Cake Recipe with Berries

Best Italian Lemon Olive Oil Cake Recipe with Berries   | #Quickandeasydinnerrecipes #Glutenfreerecipesfordinner #Easydinnerrecipesforfamily #Simpledinnerrecipes #Easyglutenfreedinner #Chickenandriceeasy #Chocolatecake #Nakedcakerecipe #Christmascakes #Summercake #Hawaiiancheesecakebars #Dessertrecipes

Ingredients

• 1 c extra virgin olive oil
• 1/3 c ricotta cheese
• 2 c all purpose flour
• 5 eggs organic pasture raised
• 1 1/4 c granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• Zest from 1 lemon
• A pinch of sea salt
• 1 lb blackberries
• 1/4 c edible flower blossoms
• Blueberry Sauce
• 1/2 lb blueberries
• 1/2 lemon juiced
• 2-3 tbsp wild honey
• 1 tsp vanilla extract
• Mascarpone Cream
• 4 large egg yolks organic pasture raised
• 4 tbsp granulated sugar
• 3/4 lb mascarpone cheese
• 1.5 c whipped cream ( Stiff )
• zest from 1 lemon
• Lemon curd
• 1/2 c lemon juice freshly squeezed
• Zest from 1 lemon
• 5 large egg yolks organic pasture raised
• 1/2 c granulated sugar
• 5 tbsp butter cut into 5 pieces.

Instructions

1. Make the Blueberry Sauce:
2. Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.
3. Make the Lemon Curd:
4. To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
5. Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
6. Preheat your oven to 325"F.
7. Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
8. Make the Olive Oil Cake:
9. In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
10. Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
11. Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
12. Transfer the cake batter into the buttered spring form pan.
13. Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
14. Transfer the cake to a cooling rack and allow to cool completely.
15. Make the Mascarpone Cheese Filling:
16. Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
17. Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
18. Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy.
19. Assemble the Cake:
20. Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
21. Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
22. Extra carefully slice the cake in half using a serrated knife.
23. Place the bottom part on a plate or cake stand.
24. Using a small spatula spread the chilled lemon curd on top of the olive oil cake.
25. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
26. Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
27. Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

recipe >>>>>  here

Recipes Cookbook - KETO CHICKEN QUESADILLA

KETO CHICKEN QUESADILLA | #Ketorecipeseasy #Ketodinnerrecipes #Ketotunamelt #Ketotunarecipes #Ketolunchideas #Ketobreakfast #Ketochickenparm #Ketodinnerrecipeseasy #Ketolunch #Lowcarbrecipesfordinner #Ketoparmesancrustedchicken #Ketosidedishes

Ingredients

• 1 1/2 Cups Mozzarella Cheese
• 1 1/2 Cups Cheddar Cheese
• 1 Cup Cooked Chicken
• 1/4 Cup Bell Pepper
• 1/4 Cup Diced Tomato
• 1/8 Cup Green Onion

Instructions

1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
2. Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.
3. Serve with sour cream, salsa and guacamole. Garnish with Chopped Fresh Basil, Parsley or Cilantro.
4. Note: To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold).

recipe adapted  >>>>>  here