Hey guys! I’ve been trying some new recipes that pop up in my social media. Saw this recipe last week and I just had to try it! It’s delicious!
Cooking spray, for spraying the foil
2 sleeves (10 ounces) graham crackers
1/2 cup pecans
8 tablespoons (1 stick) salted butter, melted
1 1/2 teaspoons vanilla extract
Three 8-ounce packages cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup packed dark brown sugar
6 tablespoons salted butter
One 14-ounce can sweetened condensed milk
2 tablespoons dark corn syrup
1 teaspoon vanilla extract
Flaky sea salt, for garnish
a candy thermometer
For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that’s okay!
For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.
No frozen or refrigerated biscuits in the store? No problem! Try this easy recipe 😋👩🍳
2 cups AP flour (250g)
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
6 tbsp butter (very cold/frozen)
3/4 cup milk
Chill butter in freezer 20 mins before beginning. This is very important for light flaky biscuits
Preheat oven to 425F, line cookie sheet with parchment paper
Combine flour, baking powder, sugar and salt, mix well and set aside
Remove butter from freezer and cut it into your flour with a pastry cutter or my preferred way, grate using a box grater.
Add the grated butter to the flour and stir until the mixture resembles coarse crumbs
Make a well in the centre and add the milk, use a wooden spoon or spatula to stir until just combined (don’t overwork the dough)
Transfer dough to a floured surface and gently work the dough together. If the dough is too sticky, add flour until manageable
Once the dough comes together, fold in half over itself and use your hands to gently flatten layers together, rotate 90 degrees and fold in half again, repeat 6 times
Use hands to flatten dough to 1″ thickness, lightly dust cutter (I use a drinking glass) with flour, push cutter straight down (don’t twist) into the dough and drop biscuit on prepared sheet about 1/2″ apart. You should get about 6 bicuits
Bake at 425F for about 12-15 mins or until the tops are light golden brown
Brush with melted butter immediately after removing from oven.
Hi guys!! It’s been a while! Life has been moving a little too fast and so I haven’t been posting as much 😦
My family has been trying to eat healthier, especially after a very indulgent holiday season 😋😋😂 so we started eating keto in February. We usually start the year off by eating keto for about 3 to 4 months and then we try to maintain for the rest of the year… Until holiday time of course 😂
A lot of keto recipes are hit and miss so I wanted to keep track of the recipes I’ve tried that we really liked, and hopefully it will make it easier for you and me to be inspired to make yummy healthy food.
So today I’d like to share No bake keto peanut butter chocolate bars 😋
1 head cauliflower riced or grated to resemble rice
1 medium onion diced
5 scallions diced whites and greens separated
2 cups peas and carrots (thawed)
2 cloves garlic grated
1 tablespoon fresh ginger minced
¼ cup soy sauce low sodium
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season shrimp with ¾ teaspoon of the salt and the pepper before adding to the hot pan.
Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.
While shrimp is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
Whisk together eggs and remaining ¼ teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved shrimp; set aside.
Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.
When veggies are cooked through, add cauliflower, soy sauce and rice vinegar to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It’s worth the wait!
Add cooked shrimp and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.
Hey guys! I’ve been testing some healthier recipes that I’ve found in books and online. Today’s experiment was cauliflower rice! I hate cauliflower, but this actually had a nice taste 😁😁😋
1 large head fresh cauliflower (about 2-3 pounds)
2-3 tablespoons coconut oil (for cooking & flavoring) *you can also try lemon or garlic infused coconut oil or butter or ghee*
1/2 medium onion, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
zest from 1 lemon (about 1 tablespoon)
2 teaspoons lemon juice (I used 1 1/2 tbsps ♥️ lemon)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
Prep the cauliflower. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in a few batches to avoid overcrowding (which leads to mush).
2. Cook the aromatics. Place 2 teaspoons coconut oil in a large, nonstick skillet and heat over medium-high, about 3 minutes. Add the onion and cook until it’s translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds
3. Finish it up. Add 1-2 tablespoons coconut oil to the pan, along with the cauliflower, lemon zest, lemon juice, salt, and pepper. Stir everything together and sauté until the cauliflower is tender, about 5-7 minutes. Stir in the parsley, try a bite, then add more salt and pepper, if necessary.
MIX IT UP!
Replace the lemon zest & juice with lime and swap in cilantro instead of parsley.
Keep the lemon and replace the parsley with fresh or dried rosemary.
If you need something quick and easy *and low carb* that you can make ahead for breakfast, give this a try! It’s a favorite in my home and you can change-up the ingredients! I’ll use whatever I have on hand! Spinach, bell peppers, mushrooms, bacon, sausage and extra cheese, go wild! 😁😁
3 egg whites
3 cups baby spinach
1/4 cup onion, chopped
1 tsp garlic minced
1/4 cup milk
12 slices deli ham or turkey
salt and pepper to taste
1/3 cup shredded mozzarella cheese (cheddar is yum too!)
1. Preheat the oven to 375F and spray a muffin tin with non fat cooking spray.
2. Spray a saute pan with cooking spray and saute the onions until they become translucent. Add the spinach and garlic and continue to saute until wilted. Remove from heat.
3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the spinach mixture and cheese.
4. Push the ham into each muffin hole by gently pressing it in the bottom so the ham creates the crust for the quiche. Try to make sure the ham isn’t sticking to far over the edge or it will burn during cooking.
5. Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy.
6. These are great warm or cold and will keep well in an airtight container in the refrigerator.