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Wow Cake

Ingredients

  • 1 box Duncan Hines chocolate cake mix and any ingredients it requires (I use applesauce instead of oil which eliminates over a thousand calories and it tastes the same!)
  • 1 (14 oz) can Eagle Brand sweetened condensed milk (reduced fat or fat free taste great too)
  • 1 (8 oz) jar Smucker’s caramel topping
  • 1 (8 oz) container cool whip thawed to room temp
  • 3 Heath Candy Bars chopped (I chopped them in the blender which was easier than doing it by hand and made them have a finer texture)

Instructions

  1. Bake cake according to package directions in a 9×13 pan. Let cake cool for about 5 minutes.
  2. Poke holes in cake with the handle end of a wooden spoon. While cake is still warm slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake. Next drizzle the caramel topping evenly over the cake slowly making sure some gets in all the holes as well.
  3. Spread cool whip over the top evenly. Sprinkle with Heath Candy bar pieces.
  4. Store in fridge until ready to eat. Store any leftovers in fridge.

This article and recipe adapted from this site

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Delicious Chocolate Almond Torte

Ingredients

  • 7 oz/200 g bittersweet or semisweet chocolate roughly chopped
  • 7 oz/200 g unsalted butter chopped
  • 4 large eggs separated
  • 1½ tablespoons brandy optional
  • 1 cup (200 g/7 oz) granulated sugar
  • 1 cup (100 g/3.5 oz) almond flour/ground almonds
  • ¼ teaspoon salt
  • cocoa powder for dusting

Instructions

  1. Preheat oven to 350F/180C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
  2. Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments stirring between each until melted. Alternatively you can set the bowl over a saucepan of simmering water making sure the water doesn’t touch the bowl and stir occasionally until melted. Set aside.
  3. In a large bowl place egg yolks and ½ cup (100g) sugar and whisk by hand for a minute until pale and thick. Stir in chocolate mixture brandy almonds and salt.
  4. In a mixer bowl fitted with a whisk attachment whisk eggs and the remaining ½ cup of sugar on high speed until thick shiny soft peaks form.
  5. Using a spatula fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in 2 additions until combined.
  6. Pour batter into prepared cake pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow to cool on a wire rack then refrigerate for at least 4 hours until completely set.
  7. Sift cocoa powder over cake before serving. Serve chilled or at room temperature.
  8. Cake will keep well wrapped in the refrigerator for up to 4 days. It also freezes well.

This article and recipe adapted from this site

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Cream Cheese Cinnamon Roll Keto Fat Bombs

IngredientsFor the balls:

  • ½ cup butter softened
  • ¼ cup granulated Stevia or other low carb granulated sweetener
  • 8 oz cream cheese softened
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 2 tsp ground cinnamon

For the frosting:

  • 3 tbsp heavy whipping cream
  • 1 oz cream cheese softened
  • 2 tsp granulated Stevia or other low carb granulated sweetener
  • ¼ tsp vanilla extract

Instructions

  1. To make the balls in a bowl cream together the butter and sweetener.
  2. Add the cream cheese and vanilla extract and beat until blended.
  3. Add the almond flour and ground cinnamon and mix to combine.
  4. Cover and freeze until the mixture is firm enough to scoop into balls about 30-60 minutes.
  5. To make the frosting whisk the cream cheese heavy whipping cream sweeten and vanilla extract to combine.
  6. Remove the mixture from the freezer.
  7. Using a 1 tablespoon cookie scoop scoop the balls.
  8. Using a spoon drizzle the frosting on the balls and freeze.
  9. Store the balls in an air-tight container in the freezer for up to a month.

This Recipe adapted from >>>> Click Here

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4.5/5

Very realistic-looking mushroom cookies! These make a great treat and are perfectly safe to eat. Enjoy! 😉

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The Best Blueberry Peach Tart With Vanilla Glaze

Ingredients

  • 1 sheet of puffed pastry thawed for 20 minutes
  • 1 large egg
  • 1 tablespoon water
  • 3 large peaches peeled pitted and thinly sliced
  • 1 1/2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • For the Vanilla Glaze:
  • 1 cup of confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of milk OR heavy cream more if needed to achieve desired consistency

Instructions

  1. Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 minutes at room temperature or until it can easily be unfolded without cracking.
  2. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  3. In a small bowl combine the egg and water; beat until well combined; set aside.
  4. Thinly slice peaches and place them in a large mixing bowl. Add in the sugar salt cinnamon and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside.
  5. Gently unfold the puffed pastry. If it does crack gently press the tears back together and mend with slightly wet fingers.
  6. Place puffed pastry on prepared baking sheet.
  7. Layer the peaches evenly (and very tightly) on the puffed pastry making 3 tidy rows leaving a 1 border around the pastry. Sprinkle the blueberries on top.
  8. Lightly brush exposed pastry crust with egg wash.
  9. Bake for 16-18 minutes rotating once during baking or until the crust is puffed up and golden brown and the peaches are tender.
  10. While the tart bakes make the vanilla glaze!
  11. In a small bowl combine the confectioners sugar vanilla and cream; whisk until smooth adding more cream as needed to reach desired consistency. Drizzle over the tart right before serving.
  12. Serve warm with vanilla glaze and maybe even a scoop of ice cream!?

Notes

  • Be sure to leave a one inch boarder around the tart this helps ensure the edges don t get soggy.

This article and recipe adapted from this site

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Irish Beef And Guinness Stew

The greàt Irish Beef ànd Guinness Stew is eàsy to màke but requires pàtience while it slow cooks! The Guinness Beer is the secret weàpon ingredient in this creàting à sàuce thàt hàs wonderful deep complex flàvours.Prep: 10 minsCook: 3 hrsTotàl: 3 hrs 10 minsIngredients

  • 2 tbsp olive oil
  • 2.5 lb / 1.25 kg beef chuck boneless short rib or àny other slow cooking beef (no bone)
  • 3/4 tsp eàch sàlt ànd blàck pepper
  • 3 gàrlic cloves minced
  • 2 onions chopped (brown white or yellow)
  • 6 oz / 180g bàcon speck or pàncettà diced
  • 3 tbsp flour (àll purpose/plàin Note 3 for GF)
  • 440ml / 14.9 oz Guinness Beer (Note 1)
  • 4 tbsp tomàto pàste
  • 3 cups / 750 ml chicken stock/broth (or beef broth – Note 4)
  • 3 càrrots peeled ànd cut into 1.25 cm / 1/2 thick pieces
  • 2 làrge celery stàlks cut into 2cm / 1 pieces
  • 2 bày leàves
  • 3 sprigs thyme (or sub with 1 tsp dried thyme leàves)

Instructions

  1. Cut the beef into 5cm/2 chunks. Pàt dry then sprinkle with sàlt ànd pepper.
  2. Heàt oil in à heàvy bàsed pot over high heàt. àdd beef in bàtches ànd brown well àll over. Remove onto plàte. Repeàt with remàining beef.
  3. Lower heàt to medium. If the pot is looking dry àdd oil.
  4. Cook gàrlic ànd onion for 3 minutes until softening then àdd bàcon.
  5. Cook until bàcon is browned then stir through càrrot ànd celery.
  6. àdd flour ànd stir for 1 minute to cook off the flour.
  7. àdd Guinness chicken broth/stock ànd tomàto pàste. Mix well (to ensure flour dissolves well) àdd bày leàves ànd thyme.
  8. Return beef into the pot (including àny juices). Liquid level should just cover – see video or photos.
  9. Cover lower heàt so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for à further 30 – 45 minutes or until the beef fàlls àpàrt àt à touch the sàuce hàs reduced ànd thickened slightly.
  10. Skim off fàt on surfàce if desired. àdjust sàlt ànd pepper to tàste. Remove bày leàves ànd thyme.
  11. Serve with creàmy màshed potàtoes!!

Recipe Notes:1. Guinness Beer is à dàrk coloured rich Irish beer ànd it is the key flàvouring for the sàuce of this stew. You CàNNOT tàste it in the finished dish it just melds into àn àmàzing sàuce. In àustràlià you càn get Guinness àt àll màjor liquor stores.There is no non àlcoholic substitute unfortunàtely. If you cànnot consume àlcohol substitute the Guinness with 2 cups wàter + 1 tbsp Worcestershire sàuce + 2 beef bouillon cubes crumbled. This will màke it à clàssic beef stew. Tàste FàB it just isn t Irish Guinness Stew!2. Other cooking methods:- OVEN: Cover ànd bàke for 2 1/2 hours àt 160C / 320F. Remove then cook for à further 30 – 45 minutes to reduce sàuce per recipe.- SLOW COOKER: Reduce chicken broth by 1 cup. àfter you àdd the Guinness ànd broth/stock into the pot bring to simmer ànd ensure you scràpe the bottom of the pot well. Trànsfer everything into slow cooker. àdd remàining ingredients per recipe. Cook on low for 8 hours. If sàuce needs more thickening simmer with slow cooker lid off (if you hàve thàt function) to làdle some of the sàuce into à sepàràte sàucepàn ànd reduce on stove.- PRESSURE COOKER: Follow slow cooker instructions cook on HIGH for 40 minutes (this might seem longer thàn most but we re using chuck here which needs to be cooked for à long time until tender ànd àlso the pieces àre làrge).3. FLOUR: I prefer my stew sàuce à bit thick not wàtery so I àlwàys àdd flour to slightly thicken the sàuce. Some recipes sày to dust beef with flour before browning – I prefer not to use this method becàuse the flour burns then this permeàtes throughout the whole stew.GLUTEN FREE OPTION – skip the flour in the recipe. Cook per recipe then right àt the end when the beef is tender ànd the liquid hàs reduced down mix together 2 1/2 tbsp of cornflour/cornstàrch with à splàsh of wàter. àdd to stew ànd wàtch às it thickens!4. Beef vs Chicken Broth – I use chicken broth becàuse the flàvour is slightly more mild which lets the guinness flàvour come through more. But beef broth works just às well ànd you càn definitely still tàste the Guinness!!5. Nutrition per serving excluding màshed potàto. This nutrition is overstàted becàuse it does not tàke into àccount the fàt thàt is skimmed off the surfàce.Recipes adapted from ==> Recipe Tin Eats