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The ultimate Chocolate Cake

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The ultimate Chocolate Cake The ultimate Chocolate Cake Ingredients CAKE 1 � cups  flour (185 g) 1 cup  dutch processed cocoa powder (120 g) 1 teaspoon  salt 1 � teaspoons  baking soda � teaspoon  baking powder 1 � cups  stout (360 mL) 1 tablespoon  vanilla extract 1 tablespoon  espresso powder 1 cup  butter (235 g) 1 � cups  sugar (300 g) 3 eggs � cup  mayonnaise (120 g) 4 oz  dark chocolate, chopped (115 g) BUTTERCREAM 1 � cups  butter, softened (350 g) 1 tablespoon  vanilla extract � cup  dutch processed cocoa powder (60 g) 5 cups  powdered sugar (600 g) 5 tablespoons  milk fresh fruit, to decorate Nutrition Info Shop ingredients with walmart grocery logo The ultimate Chocolate Cake Preparation Grease and line three 8-inch (20 cm) cake tins with parchment paper. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside. In a large mixing bowl, cre
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VEGAN SALTED CARAMEL ALMOND BALLS

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VEGAN SALTED CARAMEL ALMOND BALLS VEGAN SALTED CARAMEL ALMOND BALLS The perfect snack full of healthy ingredients. They have a fudgy texture with caramel and almond flavours. They�re gluten free (if you can have oats) and 7 ingredients. INGREDIENTS 1/2 cup + 2 tbsp raw almonds 1/4 cup golden flaxseeds 1/4 cup hulled hemp seeds 1/2 cup rolled oats 200g medjool dates, pitted and quartered 1 tsp vanilla extract 1/4 tsp salt (or to taste) VEGAN SALTED CARAMEL ALMOND BALLS INSTRUCTIONS Preheat the oven to 180�C (356�F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled
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KETO CHEESECAKE BARS- SNICKERDOODLE STYLE!

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KETO CHEESECAKE BARS- SNICKERDOODLE STYLE! KETO CHEESECAKE BARS- SNICKERDOODLE STYLE! Keto Cheesecake Bars- Snickerdoodle Style! Our creamy, smooth and decadent keto cheesecake bars taste just like a snickerdoodle cookie! Sugar free of course and high fat. The perfect satisfying treat. INGREDIENTS FOR THE CRUST 2 tbsp butter, melted 1/4 cup granulated sweetener 1 1/2 cup almond flour 1 tsp cinnamon 1/2 tsp baking soda FOR THE CHEESECAKE 16 oz cream cheese, softened 2/3 cup granulated sweetener, divided into 1/3's 1 tsp vanilla extract 2 eggs plus 2 egg whites , whipped 2 tsp cinnamon KETO CHEESECAKE BARS- SNICKERDOODLE STYLE! INSTRUCTIONS FOR THE CRUST Combine almond flour, sweetener and baking soda. Pour in butter, mix until crumbly.  keto cheesecake bars Press into a greased (or lined)  8x8 pan.  Bake for 10 minutes on 350. Remove from oven and set aside.  keto cheesecake bars keto cheesecake bars FOR THE CHEESECAKE Using an electric mixer, whip cream cheese and 1/3c sweetener, a
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KETO FRIED CHICKEN TENDERS CHICK-FIL-A COPYCAT RECIPE

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KETO FRIED CHICKEN TENDERS CHICK-FIL-A COPYCAT RECIPE KETO FRIED CHICKEN TENDERS CHICK-FIL-A COPYCAT RECIPE This Keto Fried Chicken almond flour recipe will make the perfect Keto fried drumsticks, Keto fried chicken breast or low carb chicken tenders. Originally the recipe was intended to be pan-fried chicken tenders, but I discovered it�s also an easy Keto air fryer recipe too. INGREDIENTS: Keto Fried Chicken Tenders 8 Chicken Tenders 24oz Jar of Dill Pickles (you only need the juice) 3/4 Cup Now Foods Almond Flour 1 tsp Salt 1 tsp Pepper 2 Eggs, beaten 1 1/2 Cups pork panko (Bread Crumb Substitute)  Nutiva Organic Coconut Oilfor frying Low Carb Copycat Chick-Fil-A Sauce 1/2 Cup Mayo 2 tsp Yellow Mustard 1 tsp Lemon Juice 2 tbs Honey Trees Sugar-Free Honey  1 tbs Organicville BBQ sauce KETO FRIED CHICKEN TENDERS CHICK-FIL-A COPYCAT RECIPE INSTRUCTIONS Pan Fried Keto Chicken Tenders Put chicken tenders and pickle juice in a large zip lock bag and marinate for at least 1 hour, preferabl
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Lemon Sugar Cookie Bars

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Lemon Sugar Cookie Bars Lemon Sugar Cookie Bars Ingredients Sugar cookie crust: 1 Cup butter at room temperature 2 Cups all purpose flour 1 Cup granulated sugar 1 Teaspoon vanilla extract Lemon cheesecake: 8 Ounces cream cheese at room temperature 1/4 Cup lemon juice 2 Tablespoons lemon zest divided 1/2 Cup sugar Lemon Sugar Cookie Bars Instructions For the bars: Preheat the oven to 350 degrees. Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with non stick cooking spray. In bowl of stand mixer using paddle attachment, or large bowl with hand mixer, beat together the butter, sugar, and vanilla on medium speed for 2 minutes. Turn mixer to low and slowly add the flour (1/2 cup at a time) and mix just until dough comes together. Press half of the dough into prepared pan and bake for 25-30 minutes, until lightly golden brown. Cool completely before filling. Store remaining sugar cookie dough in a bowl in the refrigerator until ready to use. For the Filling: In bowl
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ANTIPASTO TORTELLINI PASTA SALAD

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ANTIPASTO TORTELLINI PASTA SALAD ANTIPASTO TORTELLINI PASTA SALAD FOR THE ANTIPASTO TORTELLINI PASTA SALAD: 20 ounces cheese tortellini, 1 1/2 cups grape or cherry tomatoes, sliced in half 1 1/2 cups mixed pitted olives 1 cup (5 ounces) chopped pepperoni 1 cup (5 ounces) chopped sopressata 1 cup mozzarella pearls 1 cup (5 ounces) chopped sharp provolone cheese 3/4 cup sliced roasted red peppers 1/4 red onion, diced 8 whole pepperoncini peppers, optional 6 fresh basil leaves, sliced into thin ribbons FOR THE DRESSING: 1/2 cup olive oil 1/4 cup red wine vinegar 2 cloves garlic, minced 1 teaspoon dried oregano Pinch of red pepper flakes Kosher salt, to taste ANTIPASTO TORTELLINI PASTA SALAD INSTRUCTIONS Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking. Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside. In a large jar or blender, combine the dressing ingredients and
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Monster Cinnamon Roll Cookies

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Monster Cinnamon Roll Cookies Monster Cinnamon Roll Cookies *** Large cake-like cookies, swirled with cinnamon, sugar, and butter.  Like a cinnamon roll, but is a cookie!  Adapted from Esther Brody's 500 Best Cookies, Bars and Squares Servings: 12 -14 Author: Adapted from Esther Brody Ingredients 1/2 tsp vanilla 3 C flour 1 tsp baking soda 3/4 C buttermilk 3/4 C butter, softened 1 C sugar Filling 2 tbsp butter, softened 1/2 C brown sugar 1-2 tbsp cinnamon Glaze 2 C powdered sugar 1/2 tsp vanilla 3-4 tbsp milk Monster Cinnamon Roll Cookies Instructions In a mixing bowl, cream butter and sugar together until creamy then mix in the vanilla.  In a small bowl, add the baking soda to the buttermilk and stir - set aside.  Add one cup of the flour slowly to the butter mixture until combined.  Pour in the buttermilk/soda and mix until combined.  Finish by adding the rest of the flour.  Mix until just combined (don't over mix).  Put the dough into the refrigerator for at least one hour.
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