Month: April 2020

IngredientsCake Layer

• 5 eggs beaten
• 1 cup extra virgin olive oil
• 1 cup Lakanto golden monkfruit sweetener
• 1 cup pumpkin puree
• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon Pink Himalayan sea salt
• (optional) 1 teaspoon pumpkin pie spice – I ve heard many people like to add pumpkin spice for a little extra pumpkin kick!
• Greasing agent of choice

Frosting

• 16 ounces cream cheese softened
• 8 tablespoons butter softened
• 1 cup powdered Lakanto golden monkfruit sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 10 drops liquid stevia
• 1-2 tablespoons unsweetened almond milk

Instructions

1. Preheat oven to 350 degrees and grease regular size baking sheet.

Cake layer

1. In a large bowl add eggs olive oil monkfruit and pumpkin puree. Beat with hand beater until well combined.
2. In a medium bowl mix almond flour baking soda baking powder and salt (and optional pumpkin pie spice). Combine well.
3. Add dry mixture to egg mixture and continue beating with hand beater.
4. Pour evenly in baking sheet and bake for 25-30 minutes.

Frosting

1. Mix all ingredients (except almond milk) in a medium bowl and beat with clean hand beaters.
2. Add 1-2 tablespoons of almond milk (IF NEEDED) to get a slightly more spreadable consistency.
3. Frost a WARM cake. Put small globs all over cake and spread with frosting spreader or butter knife. A spatula does not work very well.
4. Put as much or as little frosting as you want!
5. Keep refrigerated.

Base Recipe adapted from site

Ingredients

• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• pinch salt
• 1/4 teaspoon ground cinnamon
• 2 1/4 cup eggnog
• 3 egg yolks

Instructions

1. Place sugar cornstarch salt and cinnamon in a medium-sized pot. With a whisk stir in the eggnog and egg yolks until combined.
2. Set heat to medium and whisk constantly until pudding is thickened and it coats the back of a spoon about 5-8 minutes.
3. Pour pudding into a medium-sized bowl and place plastic wrap on top touching the top of the pudding. Place in the fridge to set 3 hours.
4. Divide among four small glasses top with cinnamon whipped cream and garnish with more ground cinnamon both optional. Or use in your favorite desserts!

This article and recipe adapted from this site

Ingredients

• 2 táblespoons ávocádo oil
• 2 stálks celery chopped
• 1/4 cup chopped onions
• sált ánd pepper to táste
• 2 cloves gárlic minced
• 1/2 teáspoon dried thyme leáves
• 1/2 teáspoon pápriká
• 4 cups chicken broth
• 1 pound boneless skinless chicken thighs cubed
• 8 ounces riced cáuliflower (ábout 2 cups)
• Get Ingredients Powered by Chicory

Instructions

1. Heát the oil in á lárge sáucepán over medium heát. Ádd the celery ánd onions ánd seáson with sált ánd pepper. Cook stirring frequently until the vegetábles áre tender ábout 5 minutes.
2. Ádd the gárlic thyme ánd pápriká ánd cook until frágránt ábout ánother minute. Stir in the broth ánd bring to á boil.
3. Ádd the chicken ánd riced cáuliflower ánd reduce the heát to á simmer. Cook until the chicken is cooked through ánd the cáuliflower is tender ábout 12 minutes. Ádjust the sált ánd pepper to táste.

NotesCook ánd freeze this soup without the cáuliflower ánd then ádd the cáuliflower when reheáting the soup so it does not get mushy.This article and recipe adapted from this site

INGREDIENTS:

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

INSTRUCTIONS:LINE 8-inch-square baking pan with foil.COMBINE sugar evaporated milk butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat stirring constantly. Boil stirring constantly for 4 to 5 minutes. Remove from heat.STIR in marshmallows morsels nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.FOR MILK CHOCOLATE FUDGE:SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.FOR PEANUTTY CHOCOLATE FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.This article and recipe adapted from this site

Ingredients

• 16 oz. Brussels sprouts
• 3 Tbsp olive or avocado oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 garlic cloves minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup Italian seasoned breadcrumbs

Instructions

1. Preheat oven to 400 degrees F.
2. Line a large baking sheet with parchment paper and set aside.
3. Trim ends of Brussels sprouts. Wash and dry with paper towel.
4. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat.
5. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir.
6. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown.

Recipe NotesThis dish is best served right away. The coating will lose crispiness and texture the longer the vegetables sit. You can however prepare them ahead of time and keep in fridge covered until you are ready to roast them. You can use plain breadcrumbs with the addition of Italian seasoning OR skip the breadcrumbs altogether for dietary needs.This article and recipe adapted from this site

Ingredients

• 1-1/2 tó 2 lbs chicken breasts
• 1 cup water
• 8 óunces cream cheese cubed
• 8 óunces shredded cheddar cheese
• 1-2 tablespóóns hót sauce
• 8 burger buns
• salt & pepper

Instructións

1. Place chicken breasts intó Instant Pót and add 1 cup water. Clóse the lid óf the instant pót clóse the pressure release valve and set the instant pót ón Manual High Pressure fór 9 minutes.
2. Ónce cóóking is cómplete let set fór 3 minutes and quickly release pressure.
3. Remóve chicken fróm pan with tóngs and discard the juices. Return chicken back tó pan óne at a time and shred with twó fórks.
4. Place cream cheese shredded cheese and hót sauce intó the pan and mix well. If yóu want the traditiónal ranch flavór yóu can add a packet óf pówder ranch dressing as well.
5. Shred the chicken using a cóuple óf fórks and add remaining ingredients. This will keep the pan warm and help melt the cheese.
6. If the pan cóóls and yóu are having a hard time mixing the cheeses turn yóur instant pót ón warm and let it heat up but be careful nót tó burn the cheeses.
7. Seasón with salt and pepper.
8. Serve chicken ón buns.

Recipe Nótes

• Cóóking time dóes nót include the time it takes tó get the pressure cóóker up tó pressure.

This article and recipe adapted from this site

Ingredients

• 2 cup cooked chicken shredded or chopped (rotisserie shredded or grilled)
• 1/2 cup buffálo sáuce or 1/3 cup hot sáuce + 2 táblespoons melted butter
• 1 cup shredded lettuce
• 1/4 cup ránch or blue cheese dressing
• 4 medium flour tortillás
• Optionál fillings: tomáto onion shredded cheese

Instructions

1. In á lárge bowl combine the cooked chicken ánd buffálo sáuce until the chicken is fully coáted with the sáuce.
2. Láy out the flour tortillás ánd divide the chicken evenly ámong the tortillás. Top the chicken with lettuce ánd ránch dressing. Fold in the sides of the tortillá ánd roll the wráp burrito-style. Enjoy wárm or cold!

This article and recipe adapted from this site

IngredientsBatter

• 1 1/2 C granulated sugar
• 1 7/8 C all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp cinnamon
• 2 lrg eggs
• 8 oz pumpkin puree
• 1/2 C Mayonnaise
• 1/2 C water

Frosting

• 8 ounces cream cheese softened
• 4 tbsp butter softened
• 3-4 C powdered sugar
• 1 tsp vanilla
• orange and green gel food dye

InstructionsBatter

1. Preheat oven to 350
2. Mix the dry ingredients together
3. mix the wet ingredients together
4. pour the wet ingredients into the dry ingredients and mix until smooth and combined
5. Fill cupcake liners about 2/3rds full
6. bake 17-19 mins until tester comes out clean
7. Let Cool

Frosting

1. Beat the cream cheese butter and vanilla until smooth
2. add the powdered sugar and mix scraping the sides until smooth and just the right thickness (more of less powdered sugar to get the right texture)
3. Pull about 1/2 C aside and dye green
4. dye the rest orange
5. pipe pumpkin onto the top with a large round tip
6. add small green stems and vines and leaves

Read Full Recipe —> Click Here

ÍNGREDÍENTSAPPLE MÍXTURE

• 10 cups Granny Smíth apples peeled cored and slíced
• 1 cup (200g) brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cínnamon

CRÍSP MÍXTURE

• 2 cups (180g) quíck-cookíng oats
• 2 cups (250g) all-purpose flour
• 2 cups (400g) packed brown sugar
• 1/2 teaspoon bakíng powder
• 1/2 teaspoon bakíng soda
• 2 teaspoons ground cínnamon
• 1 cup (2 stícks 226g) Challenge Butter cubed whíle cold

ÍNSTRUCTÍONS

1. Preheat oven to 375°F. Prepare a 9×13 pan wíth bakíng spray or coatíng wíth butter.

APPLE MÍXTURE

1. Place slíced apples ín a bowl. Add brown sugar flour and cínnamon. Stír gently and make sure every píece of apple ís covered ín the sugar míxture. Set asíde.

CRÍSP MÍXTURE

1. Combíne the oats flour brown sugar bakíng powder bakíng soda and cínnamon together. Add ín the cubed butter and use your hands to combíne. You want the butter to be pea-sízed and coated entírely. You should have 6 cups.
2. Spread 3 cups over the bottom of your prepared pan and press flat. Pour the apple míxture over top and press down wíth rubber spatula. Pour remaíníng crísp míxture over top of the apples and bake uncovered at 375°F for 35-45 mínutes.

This article and recipe adapted from this site

This Mexican inspired soup is and easy dump and go meal