Category Archives: Desserts

Chocolate Chip Keto Cookies

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Chocolate Chip Keto Cookies

Chocolate Chip Keto Cookies

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup golden monkfruit sweetener
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Lilly's sugar free chocolate chips
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
  3. Beat butter, monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
  4. Add the egg, beating the mixture on low.
  5. Gradually pour in the almond flour mixture and beat on low speed until combined.
  6. Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
  7. Chill the mixture for 20-30 minutes until the butter is solid. Do not skip this step.
  8. Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
  9. Bake for 7-9 minutes or until golden brown. Do not overbake.
© kitchen

Brownies with Almond Flour

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Brownies with Almond Flour

Brownies with Almond Flour

Ingredients

  • 1/2 cup Butter
  • 4 oz Unsweetened baking chocolate
  • 3/4 cup Almond Flour
  • 2/3 cup powdered erythritol
  • 2 tbsp Cocoa powder
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla extract
  • 1/4 tsp Sea salt (only if using unsalted butter)
  • 1/4 cup Walnuts, chopped

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Grease a 8” pan.
  2. Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth. Remove from heat.
  3. Stir in the vanilla extract.
  4. Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until just mixed. Fold in walnuts.
  5. Pour batter into the pan. Smooth the top with a spatula. If desired, sprinkle with chocolate chips and press into the top.
  6. Bake for about 13-18 minutes, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Don’t wait for it to come out totally clean, and don't worry about any butter pooled on top - just watch the actual brownie part to be super soft but not fluid.)
  7. Cool completely before moving or cutting. There may be some butter pooled on top - do not drain it, it will absorb back in after cooling.

Apple Dumplings with Diced Apples

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Apple Dumplings

Apple Dumplings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 4 to 5 tablespoons cold water
  • 2 cups chopped peeled tart apples (about 5 medium)
  • 2 cups packed brown sugar
  • 1 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup walnuts, chopped, optional

Instructions

  1. In a large bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough into a 12-in. x 18-in. rectangle. Cut into six squares.
  3. Place 1/3 cup chopped apples in the center of each square. Brush edges of dough with water; fold up corners to center and pinch to seal. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes.
  5. In a small saucepan, combine the brown sugar, water and butter; bring to a boil, stirring constantly. Add optional nuts. Remove from the heat. Pour over dumplings. Bake 25-30 minutes longer or until apples are tender.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 4562Total Fat 214gSaturated Fat 64gCholesterol 122mgSodium 2864mgCarbohydrates 630gSugar 430gProtein 42g

Chocolate Cream Cheese Spread

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Chocolate Cream Cheese Spread

Chocolate Cream Cheese Spread

Ingredients

  • 1 package (8 oz.) cream cheese
  • 3-4 tablespoons chocolate syrup
  • 2 teaspoons cocoa powder

Instructions

  1. Place softened cream cheese in a large bowl. Beat with an electric mixer until smooth and creamy.
  3. Add cocoa powder and chocolate syrup and mix again until combined.
  5. Place in container and refrigerate until serving.

Nutrition Information

Serving Size

8
Amount Per Serving Calories 119Total Fat 10gSaturated Fat 6gCholesterol 29mgSodium 92mgCarbohydrates 6gSugar 5gProtein 2g

 

Coconut Snacks

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Coconut Snacks

Ingredients

  • 1⁄2 cup coconut butter
  • 1⁄2 cup coconut oil
  • 1 1⁄2 cup unsweetened shredded coconut
  • 2 teaspoons vanilla extract
  • 2 tablespoons cacao powder or unsweetened cocoa powder

Instructions

  1. In a small saucepan over medium- low heat, melt the coconut oil and coconut butter. Remove from the heat.
  2. 2 Add in the coconut, vanilla and cacao/cocoa powder, stirring until well-combined.
  3. 3 Line a mini-mu n pan with liners and equally distribute the mixture into the pan.
  4. 4 Freeze for 30 minutes to 1 hour

Nutrition Information

Serving Size

1
Amount Per Serving Calories 4550Total Fat 457gSaturated Fat 404gSodium 123mgCarbohydrates 103gSugar 25gProtein 26g

Peach Cobbler

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Yield: 10

Peach Cobbler

Peach Cobbler
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • For Cobbler Topping:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/2 cup boiling water
  • FOR SPRINKLING:
  • 3 tablespoons granulated sugar

Instructions

  2. Preheat oven to 400°F(if you are using a dark or glass pan - 425°F if you are using a light color pan).
  3. In a large bowl, combine peaches, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  4. Meanwhile, prepare cobbler topping: in a large bowl, combine flour, sugars, baking powder, and salt.
  5. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  6. Remove peaches from oven, and drop spoonfuls of topping over them.
  7. Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet.  Bake until topping is golden, about 30 minutes.
© Laurie

Banana Cream Pie

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image

Yield: 8

Banana Cream Pie

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • http://www.kaaatieharvey.com/the-best-homemade-banana-cream-pie/
  • CRUST:
  • ¾ cup graham cracker crumbs
  • ¾ cup pretzel crumbs
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • FILLING:
  • 3-4 bananas, sliced
  • ¾ cup sugar
  • ¼ cup cornstarch
  • ¼ t salt
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 2 t vanilla
  • 2 T butter

Instructions

  2. Preheat oven to 375°. In a food processor, turn your graham crackers and pretzels into crumbs. Add sugar and melted butter, mix until combined. Press into an ungreased pie pan and bake for 8-10 minutes and allow to cool.
  3. In a medium saucepan, combine sugar, cornstarch, salt. Add milk and stir until dry ingredients are dissolved. Cook over medium heat, stirring constantly, until your pudding thickens and begins to boil. **This takes 15-20 minutes and you really need to babysit this mixture to keep it from burning on the bottom**
  4. Once your pudding has started to boil, add a small spoonful of it to the beaten egg yolks, blend quickly. Add the yolks to your pudding, stirring constantly and remove from heat.
  5. Add vanilla and butter, mix well.
  6. Arrange your first layer of sliced bananas on the cooled crust.
  7. Top with half of the pudding mixture.
  8. Arrange a second layer of sliced bananas on the pudding.
  9. Cover with the remaining pudding. Refrigerate for at least 3 hours.
  10. Top with whipped cream and more bananas!
© Laurie

 

Banana Nut Bread

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Yield: 10 servings

Banana Nut Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads
banananutbread
Yield: 10 servings

Banana Nut Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads

Lemon Meringue Pie

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image

Yield: 6 servings

Lemon Meringue Pie

Lemon Meringue Pie
Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 15 minutes

Ingredients

  • Pastry
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • Filling
  • 3 egg yolks
  • 1 1/2 cups sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1 1/2 cups water
  • 3 tablespoons butter or margarine
  • 2 teaspoons grated lemon peel
  • 1/2 cup lemon juice
  • 2 drops yellow food color, if desired
  • Meringue
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla

Instructions

  2. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  4. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
  5. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  6. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
  7. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  8. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
© Laurie