This is my favorite cookie dough base, and I love that it uses melted butter! It gives the cookies a really nice texture. They’re soft and gooey on the inside, and crisp on the outside. Adding an extra egg yolk to the dough also makes it a little richer and softer.

I also love the little hint of chocolate flavor from adding a little cocoa powder in place of some of the flour. The red food coloring gives the dough a rich and vibrant red velvet color. Just look at how pretty this dough is!

My secret for beautiful, puffed up cookies that don’t flatten and spread all over the baking sheet is this ingenious shaping method. I start by scooping a one inch ball of dough, then divide the ball in half and stack the two halves on top of each other (almost like building a snowman).

Seriously, these are some of the most beautiful chocolate chip cookies I’ve ever seen! The cookies have a perfect shape, and look like they came from a bakery.

Red Velvet Chocolate Chip Cookies

Ingredients

• 1 cup brown sugar
• ½ cup sugar
• 12 tablespoons (3/4 cup) butter, melted
• 1 egg plus one egg yolk
• 2 teaspoons vanilla
• 1 tablespoon red food coloring
• 2 cups flour
• ¼ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups semi-sweet chocolate chips

Takes 60 min, serves 24.

Instructions

1. Preheat the oven to 350F. Line two baking sheets with parchment or silicone liners.
2. In a large bowl or the bowl of a stand mixer, beat together the brown sugar, sugar, and butter, until well combined. Add the egg, egg yolk, vanilla, and food coloring, and mix until combined.
3. Add the flour, cocoa powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips. Scoop the dough into one inch balls, then divide the balls in half and stack the two halves on top of each other like a snowman.
4. Bake 12-14 minutes, or until the cookies look dry on top and are very lightly browned around the edges. Let cool five minutes before removing to a cooling rack.

Recipe Adapted : Red Velvet Chocolate Chip Cookies @ onelittleproject

Vegan Donuts with Chocolate Glaze

These vegan donuts with chocolate glaze and hazelnuts are pure decadence! But they are baked, therefore, super fluffy and oil-free! Have some of these goodies!

You know that i’d always take muffins and cookies over donuts any time on my recipe.  Mostly because I don’t like that a lot of them are super sweet. But now that I tried so many new things in the last couple of months, I thought what the heck why not just give vegan donuts a try. So I ended up with these delicious  donuts with chocolate glaze and hazelnuts.

Vegan donuts are definitely better than regular donuts! Because they don’t contain eggs and dairy products, they are free of cholesterol and saturated fat. Plus, usually you bake homemade vegan donuts and don’t fry them. Therefore, are overall lower in fat.


Some vegan donuts also use black beans or chickpeas as a basis, instead of flour. This way you not only get a super delicious treat but also one that is packed with proteins!


Vegan Donuts with Chocolate Glaze Recipe
These vegan donuts with chocolate glaze and hazelnuts are super delicious, fluffy, and easy to make! Plus they are baked and oil-free. Have some!

Ingredients

• 1 15 oz can kidney beans
• 1 cup almond milk
• 1 tablespoon vanilla extract
• 1/2 cup brown sugar
• 1 cup cocoa powder
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 3.5 oz package vegan dark chocolate
• 4 tablespoons hazelnut brittle You can also sub it with chopped hazelnuts, or use sugar sprinkles or coconut flakes instead

Instructions

1. Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.
2. Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance.
3. Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
4. Preheat the oven to 350 °F and bake the vegan chocolate hazelnut donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.
5. In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle.

Recipe Adapted : VEGAN DONUTS WITH CHOCOLATE GLAZE @ veganheaven

Sweet and Spicy Baked Cauliflower Recipe

This sweet and spicy roasted cauliflower recipe is the perfect oven roasted side dish. Toss it on a sheet pan and it’s ready in no time! It’s vegan and gluten free, and it’s great for adding to meal prep!

This sweet and spicy cauliflower is one of those recipes you can keep on hand, in the back of your mind. When you see cauliflower on sale. When you have cauliflower that’s on the verge of going bad. Or when you have a mixture of random vegetables in the fridge and you need a solution right now – this is the kind of recipe that saves your ass at hangry dinnertime.

Sweet and Spicy Baked Cauliflower Recipe
BEST roasted cauliflower recipe. Tossed in an easy sweet and spicy marinade and baked for 30 min. So good!
Keep it simple with this oven-roasted side dish. Cauliflower florets are tossed in an irresistible sweet and spicy marinade and baked until tender.

Ingredients

• 4 cups cauliflower florets
• 2 Tablespoons maple syrup
• 2 Tablespoon sriracha
• 2 Tablespoons olive oil
• 1/2 Tablespoon tamari or soy sauce
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400º. Line a baking sheet with parchment paper.
2. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
3. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
4. Bake for 30 minutes or until cauliflower is tender.
5. Notes
6. I recommend serving this over a bed of steaming quinoa or rice. 
7. You can easily incorporate other vegetables with or instead of cauliflower.

Recipe Adapted : Sweet and Spicy Baked Cauliflower @ thefitchen

Keto Buffalo Chicken Meatballs

Eating the keto way does not been you have to give up your favorite foods! Even though we love wings on keto, I like to change it up a bit with these keto buffalo chicken meatballs!

Keto Buffalo Chicken Meatballs

Prep Time :10 minutes

Cook Time :15 minutes

Total Time :25 minutes

Servings :6 People

Calories :167 kcal

 

 

Ingredients :

• 1 lb ground chicken
• 1 egg beaten
• 2 sprigs of green onion finely chopped
• 1 celery stalk trimmed and finely diced
• 1 tablespoon almond or coconut flour
• 1 tablespoon mayonnaise
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp pink sea salt
• 1 tsp ground black pepper
• 1 cup of buffalo wing sauce

Instructions :

1. Preheat the oven to 400. Spray a sheet pan with non stick cooking spray or grease with Olive oil, coconut oil or butter. (I use Olive oil)
2. In a large bowl, combine all ingredients, minus the buffalo sauce. Mix well.
3. Use your hands to form 2″ balls, mixture will be sticky. If desired set out a small amount of almond or coconut flour to dust your palms with. I personally just pushed through it and made a mess all over my hands!
4. Place meatballs on a sheet pan. Bake for 15 minutes or until center has reached 160º
5. Remove meatballs from the oven. Place in a skillet or pot over medium low heat. Coat with buffalo sauce. Continue to cook just until sauce is warmed.
   Serve over pureed celery root or cauliflower that has been mixed with a ranch seasoning packet! Or eat as is.
   
   

   

Recipe Notes : These keto buffalo chicken meatballs make a great snack, lunch or dinner.  Heck, I have even had a few wrapped in lettuce for breakfast…… don’t ask …   it was a weird day.

Read more : Keto Buffalo Chicken Meatballs- Low Carb, Higher Fat, Moderate Protein! @ howtothisandthat.com

No Bake White Chocolate Lime Cheesecake Recipe

This No Bake White Chocolate Lime Cheesecake is a cross between a Key lime pie and a creamy, no bake cheesecake. The result? Your perfect summer dessert !!

The texture of the filling is bang on: firm enough to hold its shape, but still super creamy and melt-in-your-mouth velvety. The tanginess of the lime and cheese coupled with the delicate sweetness of the white chocolate complement each other so well, it’s like they were created to be together. The crust adds this tiny little hint of crunch to the experience, without taking up too much space. It just gives your teeth a little something to keep them busy while your tongue and palate are working on the softer components. And finally, the white chocolate ganache that covers the cake gives the whole adventure a graceful, voluptuous and silky finale.

Honestly, I’m usually a fan of serving cakes at room temperature, but this one would be an exception to that rule. I found it to be particularly amazing straight out of the ice box, making it the perfect dessert for summer. Well, not only because of that, but also because it doesn’t require the use of the oven, and because it tastes so crazy refreshing, too!

It just TASTES like a beautiful, warm and sunny summer day.


NO BAKE WHITE CHOCOLATE LIME CHEESECAKE RECIPE

This No Bake White Chocolate Lime Cheesecake is a cross between a Key lime pie and a creamy, no bake cheesecake. The result? Your perfect summer dessert !!

Ingredients
FOR THE CRUST

• 2 cups (250g | 8.8oz) graham cracker crumbs
• 1/2 cup (100g | 3.5oz) light brown sugar, packed
• 1/2 cup (120g | 4.2oz) butter, melted
• 1 tsp pure vanilla extract, (store-bought or homemade)
• 2 tbsp lime zest*
• 1/4 tsp salt (I use Himalayan salt)

FOR THE CHEESECAKE FILLING

• 3- (227g | 8oz) packages cream cheese, at room temperature
• 1/2 cup (100g | 3.5oz) granulated sugar
• 1 can (300ml | 397g | 14oz) sweetened condensed milk
• 1 cup (240ml | 8oz) whipping cream
• 1 cup (240ml) fresh lime juice*
• 2-3 tbsp lime zest*
• 1 cup (175g | 6.25oz) white chocolate, finely chopped
• 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)

FOR THE WHITE CHOCOLATE GANACHE

• 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
• 1/3 cup (80ml) whipping cream

GARNISH

• 1 cup whipped cream
• 1 tbsp grated lime zest*
• 1 tbsp granulated sugar

Instructions

• Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!

FOR THE CRUST

• Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
• Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.

FOR THE CHEESECAKE FILLING

• Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
• Whip the heavy cream until firm peaks form and reserve.
• Melt the white chocolate in a small mixing bowl and set aside.
• In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
• Pour in the melted white chocolate and mix on high speed until combined.
• Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
• Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
• Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
• Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.

FOR THE WHITE CHOCOLATE GANACHE

• In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
• Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
• Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.

GARNISH

• Take the cake out of the pan and place it on a cake plate or stand.
• In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
• Serve chilled.

Recipe Adapted : NO BAKE WHITE CHOCOLATE LIME CHEESECAKE @ eviltwin.kitchen

Banana Nut Muffins

Banana nut muffins, this is so quick , easy, moist, & full of flavor. These delicious muffins are one of my all time favorites muffins , i think soon to be yours too !


I have these Banana Nut Muffins baking in the oven, right now this very moment.  Let me say…the aroma is absolutely intoxicating!  I’m practically floating thru the house into the kitchen following the scent trail.

The basics shouldn’t be overlooked.  These recipes are foundations that can be built upon with countless variations.  Switch up fruits, fats, flours – the possibilities are endless.

These muffins take just minutes to put together and 25 minutes to bake.  Probably takes less time & effort to bake a batch then it would to get dressed and head out to a bakery and buy a few.  How’s that for keeping it simple.

Banana Nut Muffins Recipe

Banana Nut Muffins.  Quick, easy, moist & full of flavor.  These delicious muffins are one of my all time favorites - soon to be yours, too!



Ingredients:

• 1 cup all purpose flour


• ½ cup whole wheat flour


• (You could use 1½ cup all purpose flour without any whole wheat flour if you'd like)


• 1½ teaspoon baking soda


• ¼ teaspoon salt


• ⅛ teaspoon nutmeg


• ⅛ teaspoon cinnamon


• 1 stick salted butter (1/2 cup), melted


• 3 large ripe bananas, mashed


• ½ cup sugar


• ¼ cup dark brown sugar, packed


• ¼ cup milk


• 1 large egg


• 1 teaspoon vanilla extract


• ¾ cup - 1 cup walnuts (toasted if you'd like)

Directions :

1. Preheat oven to 350°F.


2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.


3. Melt butter. Set aside.


4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.


5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.


6. Fold in half the walnuts.


7. Spoon batter evenly into 12 greased or paper lined muffin cups.


8. Sprinkle remainder of walnuts over top of muffins.


9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.


10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.

Recipe Adapted : BANANA NUT MUFFINS @ craftycookingmama

This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!

This chili is made with shredded chicken, peppers and spicy pepper jack cheese.

It’s not as thick as traditional chili, but it’s loaded with flavor…and I promise you it’s filling They taste like a wheat roll to me, and can be made in less than 15 minutes while the chili cooks.

To make in the crockpot just add all the ingredients except the heavy cream and cook for 4 hours on low, shred the chicken, return to the crock pot and stir in the heavy cream.

This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!

Keto White Chicken Chili

Ingredients

• 1 lb chicken
• 1.5 cups chicken broth
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 4 tbsp butter
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and Pepper to taste

Takes 45 min, serves 4.

Instructions

1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
2. Sear both sides over medium heat until golden
3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
4. While chicken is cooking, melt butter in medium skillet
5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
7. Once chicken is fully cooked, shred with fork and add back into broth
8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
10. Mix cream cheese with heavy whipping cream
11. Stirring quickly, add mixture into pot with chicken and veggies
12. Simmer additional 15 minutes
13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

Recipe Adapted : KETO WHITE CHICKEN CHILI @ heyketomama