The Best Homemade Chocolate Rolls Recipe | #Ketoairfryerrecipes #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Healthyraspberryrecipes #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketoyeastbreadrecipes #Egglessketobread #Almondflourrecipes

Ingredients

• dough
• 1 cup milk, lukewarm (240ml)
• 1/4 cup granulated white sugar (50g)
• 1 tbsp active dry yeast (9g)
• 2 large eggs, room temperature
• 1/4 cup butter, melted (56g)
• 1 tsp salt
• 3 3/4 to 4 cups all-purpose flour (450-480g)
• filling
• 1/2 cup brown sugar (100g)
• 2 tbsp unsweetened cocoa powder
• 2 tsp cinnamon
• 6 tbsp butter, softened (85g)
• 1 cup semi-sweet chocolate, chopped or chips (175g)
• frosting
• 1/8 cup butter, room temperature (28g)
• 1/4 cup cream cheese, room temperature (56g)
• 1 cup powdered sugar (120g)
• 1/4 cup unsweetened cocoa powder (21g)
• 1-2 tbsp milk

Instructions

1. Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface.
2. Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3+3/4 cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point but don't add too much flour or your Chocolate Rolls are dry. How much flour you need depends on the humidity and temperature where you live. But make sure that you stay at around 4 cups at highest. (Watch the video to see the required consistency.) Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
3. Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
4. Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
5. Roll dough into a 20x18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll up long side tightly, cut into 12 equal sized pieces and transfer to the prepared baking sheet. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
6. Make the frosting: In a mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tbsp milk at the time until you reach the desired consistency. I added 2 tbsp.
7. Remove rolls from the oven, let cool for 5-10 minutes and spread frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.

recipe adapted  >>>>>  here

Your Kitchen Transformed - The Best Homemade Chocolate Rolls Recipe

The Best Homemade Chocolate Rolls Recipe | #Ketoairfryerrecipes #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole #Brunchfoods #Blueber...

Your Kitchen Transformed - The Best Homemade Chocolate Rolls Recipe

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BOMB ASS BUFFALO CAULIFLOWER TACOS | #Cookingrecipes #Veggierecipes #Meatlessmeals #Vegetarianveganrecipes #Vegetariandishes #Wholefoodrecipes #Vegetarianrecipesdinnerhealthy #Vegetarianrecipeshealthyeasy #Veganrecipeshealthy #Vegetariandishes #Wholefoodrecipes #Vegandishes

Ingredients

• Pesto Cream Sauce -
• 1/2 cup raw cashews
• 1/2 cup unsweetened coconut milk
• 1 small garlic clove
• 1 cup fresh basil leaves
• Sea salt and pepper to taste
Buffalo Cauliflower -
• 1 large head of cauliflower (Don't cut the florets too small)
• 1 cup oat flour
• 1 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp black pepper
• 2 cups unsweetened coconut milk (from a carton)
• 1 1/2 cups panko breadcrumbs
• 2 cups Frank's buffalo sauce

Instructions

1. Pesto Cream Sauce -
2. Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve.
3. Buffalo Cauliflower -
4. Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
5. In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
6. Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes.
7. Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece.
8. Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos!

recipe adapted  >>>>>  here

Your Kitchen Transformed - BOMB ASS BUFFALO CAULIFLOWER TACOS

BOMB ASS BUFFALO CAULIFLOWER TACOS | #Cookingrecipes #Veggierecipes #Meatlessmeals #Vegetarianveganrecipes #Vegetariandishes #Wholefoodrecip...

Your Kitchen Transformed - BOMB ASS BUFFALO CAULIFLOWER TACOS

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Cheesy Hash Browns and Sausage Skillet | #Cheesy #Hash #Browns and #Sausage #Skillet #Breakfastdishes #Yummybreakfast #Brunchrecipes #Cookingrecipes #Breakfastbrunch #Breakfastbrunchrecipes #Cookingrecipes #Brunchrecipes #Breakfastbrunch #Breakfastbrunchrecipes #Breakfastdishes #Yummybreakfast

Ingredients

• 1 (9.6 oz) package of Johnsonville Fully Cooked Breakfast Sausage, sliced
• 1 bell pepper (I used orange), diced
• ½ a small onion, diced
• 3 Tbsp olive oil
• 4 cups frozen shredded hash browns
• ½ cup shredded cheddar cheese
• salt and pepper to taste

Instructions

1. Heat a medium sized skillet over medium heat. Add the olive oil.
2. Add the sliced sausages, bell pepper and onion. Cook for about 1 minute before adding the hash browns. Season with salt and pepper.
3. Let cook until the hash browns are done and the peppers and onion are tender.
4. Add cheese and let it melt before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - Cheesy Hash Browns and Sausage Skillet

Cheesy Hash Browns and Sausage Skillet | #Cheesy #Hash #Browns and #Sausage #Skillet #Breakfastdishes #Yummybreakfast #Brunchrecipes #Cookin...

Your Kitchen Transformed - Cheesy Hash Browns and Sausage Skillet

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Mexican Quinoa Stuffed Sweet Potatoes | #Goodhumorstrawberryshortcaketrifle #Roundsteakandgravy #Dinnerideasfamilymaindishes #Strawberryshortcakeoreotrifle #Dessertrecipes #Dinnerrecipesforfamilymaindishes #Shrimprecipes #Sweetpotatorecipes #Tofustirfry #Shrimptacos #Blackbeanenchiladas #Seafooddinner

Ingredients

• 1/2 teaspoon smoked paprika
• Sea salt to taste
• 1/4 cup chopped red onion
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 cup cooked quinoa
• 1 cup canned black beans drained & rinsed
• 2 large sweet potatoes
• 1/4 cup chopped bell pepper
• 1/2 cup frozen corn
• 1 tablespoon olive oil
to garnish:
• Chopped cilantro
• 1 avocado mashed
• Hot sauce
• Tahini

Instructions

1. Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
3. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
4. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Mexican Quinoa Stuffed Sweet Potatoes

Mexican Quinoa Stuffed Sweet Potatoes | #Goodhumorstrawberryshortcaketrifle #Roundsteakandgravy #Dinnerideasfamilymaindishes #Strawberryshor...

Your Kitchen Transformed - Mexican Quinoa Stuffed Sweet Potatoes

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Baked Fries with Garlic Sauce | #Parmesanfrenchfries #Frenchfryrecipe #Slicedpotatoesintheoven #Garlicfrenchfries #Saltandvinegarpotatoes #Garlicfriesbaked #Mediterraneanpotatoes #Greekfood #Ediblecookiedough #Eatiblecookiedough #Greeklemonpotatoes #Greekpotatoesrecipe

Ingredients

• For the Fries:
• 2 large russet potatoes cut into thin wedges or fat match sticks
• 2 to 3 tsp starch like arrowroot or flour
• 1 tbsp oil
• salt pepper to taste
• 1/2 tsp (0.5 tsp) garlic powder
• 1/2 tsp (0.5 tsp) or more dried oregano or use fresh
Garlic Tahini Hummus Sauce
• 2 tsp oil
• 5 cloves of garlic minced/finely chopped
• 3 Tbsp hummus or use cooked chickpeas + lemon juice
• 3 Tbsp tahini
• 2 to 3 tsp lemon juice
• 1/2 tsp (0.5 tsp) garlic powder
• salt to taste 1/4 to 1/2 tsp
• 1/2 tsp (0.5 tsp) dried oregano
• 1/4 tsp (0.25 tsp) or more dried dill or parsley
• 2 to 3 Tbsp water as needed to thin
• 1 tbsp chopped fresh parsley or oregano for garnish

Instructions

1. Bake the fries: Preheat the oven to 425 degrees F / 220ºc. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
2. In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
3. Spread the potatoes on parchment lined baking sheet with atleast a 1/4 inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
4. Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt. .
5. Meanwhile make the garlic tahini hummus sauce: In a small skillet heat oil over medium-low heat. Add chopped garlic and cook until translucent. Stir occasionally.
6. Blend the rest of the sauce ingredients and half of the cooked garlic until smooth. Taste and adjust salt, tang (lemon juice) and garlic.
7. To serve: Place a double layer of freshly baked fries in a serving container. Dress generously with garlic sauce. Sprinkle cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Baked Fries with Garlic Sauce

Baked Fries with Garlic Sauce | #Parmesanfrenchfries #Frenchfryrecipe #Slicedpotatoesintheoven #Garlicfrenchfries #Saltandvinegarpotatoes #G...

Your Kitchen Transformed - Baked Fries with Garlic Sauce

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Keto Cinnamon Pecan Danish | #Ketopiecrust #Walnutpiecrust #Ketowalnutcrust #Lowcarbpiecrust #Ketowalnutrecipes #Ketobrownies #Dessertphotography #Ketobreakfastrecipesonthego #Ketocinnamonrolls #Ketobreakfastvideos #Ketogenicrecipes #Ketodietrecipes

Ingredients

• Dough
• 8 oz. mozzarella cheese
• 4 oz. Almond flour
• 1 egg
• 1 tsp. baking powder
• 2 Tbs. sweetener
Filling
• 2 oz. Lolli’s Low Carb Granola. I buy mine here.
• 2 oz. chopped pecans
• 2 Tbs. sweetener. I use this!
• Dash of cinnamon. Or two…
• 2 Tbs. melted butter

Instructions

1. Preheat your oven to 350.
2. The assembly. First things first, this recipe calls for a specific brand of low carb granola. Lolli’s low carb granola is my absolute favorite. It has one net carb per serving, super simply, clean ingredients and is pretty unbelievably delicious. I will link to her store here! You can save 10% off your order with the code “KETOCOPY”. I absolutely love this product and am proud and thrilled to be working with them. There is a Lolli! She’s real, and she’s lovely. :) If you do not have this granola and NEED to make this recipe immediately, simply double all of the other filling ingredients. It may not have quite the same pizazz but I’m pretty sure that will work. Lolli’s granola is sweetened with Sukrin Gold and imparts an absolutely delicious brown sugar flavor.
3. Melt 8 oz. of shredded mozzarella in a microwave safe bowl in short bursts in your microwave. I usually microwave for 30 seconds, stir, 30 seconds, stir, 15 seconds. If you have never made fathead dough before, check out my recipe post here. There is a much longer explanation of the process, the cheese selection, the whole deal.
4. Once your cheese is melted, stir in your egg. Don’t worry, the cheese will not cook your egg. Once well mixed, add your dry ingredients. I like to stir all of my dry ingredients together before I add them to my cheese and egg mixture. I added a dash of cinnamon to this specific batch of dough and it was nice. Fathead type dough is easy to nudge in any direction with different seasonings.
5. After you have mixed your dry ingredients into your wet ingredients, you will need to knead the dough for a minute or two to incorporate it completely.
6. Roll out dough into a long rectangle and pile your filling center, across the entire long length of your dough. Imagine the rectangle is divided into thirds. Spread the filling down the center third leaving a third on either side of the filling to cut your strips. You can also lightly score this imaginary line and cut your strips before adding the filling.
7. Cut your strips from the edge of the center third out to the outside of your dough, at an angle. I find it works better to press down into the dough with the knife rather than dragging a knife through the dough. You can also use a pastry scraper to cut the strips. Before I go into all this….. if making fancy lattice pastries isn’t your thing, I don’t blame you. It’s entirely possible to get this all together much quicker, albeit less fancy :), if you skip the lattice.
8. You can fold the left and then the right side over the center intact, OR, you can make this like a giant danish pocket. To do that simple pile the filling along one side and fold the other side over. you may want to run a bit of egg wash along the inside edge of your “Danish pocket” before folding over and sealing shut :) If you go this route make sure to cut slits on the top of the danish to allow steam to escape. There probably won’t be a lot of moisture in the filling, but it’s a quick, easy way to add a bit of fancy
9. Ok! Strips….. if you’d like a lattice top on your danish, simply cut strips at a slight angle all along those outer third sections of your pastry. Alternating left and right, fold the strips over the filled center. This may feel super weird the first time you do it but you’ll quickly get the hang of it. You can always un-fold them and start over too.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Keto Cinnamon Pecan Danish

Keto Cinnamon Pecan Danish | #Ketopiecrust #Walnutpiecrust #Ketowalnutcrust #Lowcarbpiecrust #Ketowalnutrecipes #Ketobrownies #Dessertphotog...

Your Kitchen Transformed - Keto Cinnamon Pecan Danish

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Vegan & No Bake Chocolate Peanut Butter Cheesecake | #Dessertrecipes #Cookingrecipes #Glutenfreedesserts #Vegansweets #Cakerecipes #Sweetrecipes #Vegancheesecakerecipe #Vegandessertrecipes #Vegandessertvideos #Vegancakerecipes #Vegansweets #Veganbaking

Ingredients

• Crust:
• ½ cup raw pecans
• ½ cup dates pitted (don’t forget to remove the pits)!!
• 1 ½ TBS unsweetened cocoa powder
• 2 TBS unsweetened, shredded coconut
• 1 TBS honey or pure maple syrup
• ¼ tsp sea salt
Filling
• 1 cup roasted, unsalted cashews soaked for at least 1 hour
• 6 TBS pure maple syrup
• ¼ cup coconut oil melted
• ¼ cup unsweetened chocolate or semi-sweet chocolate chips, melted
• ¼ cup creamy peanut butter
• ½ cup coconut cream
• 1 tsp pure vanilla extract
• 2 TBS unsweetened cocoa powder
• ¼ tsp sea salt
Chocolate peanut butter topping:
• ¼ cup semi-sweet chocolate chips
• 2 TBS creamy peanut butter

Instructions

1. First, soak 1 cup of cashews in enough boiling water to cover them for at least 1 hour. After 1 hour rinse and drain and proceed with the recipe.
2. Crust:
3. Line a 6” round cake pan (deep) with parchment paper. Set aside.
4. Put dates and pecans in the container of a Vitamix blender or a food processor fitted with the “S” blade. Process until mixture is resembles a coarse meal and is uniform throughout.
5. Add the rest of the to the blender/food processor and blend/process until the mixture just starts to clump together. (Do not over process here or the bites will become oily)!
6. Pour the mixture into the prepared pan and press it evenly into the bottom of the pan.
7. Put the pan with the crust in it in the refrigerator while you make the filling.
8. Filling:
9. In a microwave safe dish or in a small pan over medium-low heat melt together the peanut butter, chocolate, maple syrup and coconut oil until smooth. Set aside.
10. Place the soaked, rinsed and drained cashews and the coconut cream into the container of your Vitamix blender. Blend until smooth.
11. Add the melted chocolate, peanut butter & coconut oil mixture, vanilla extract, cocoa powder and salt to the Vitamix/blender. Blend for 30-60 seconds or until silky smooth. You may need to stop, scrape down the sides and continue blending.
12. Pour the filling into the prepared pan and evenly spread it over the crust.
13. Place the pan back in the refrigerator until it sets up and becomes solid (about 1-2 hours).
14. Topping:
15. Melt ¼ cup chopped semisweet chocolate or chocolate chips with 2 TBS peanut butter and stir until smooth. Evenly spread over firm filling. Return to fridge to set.
16. To serve, remove from fridge and let sit at room temperature for 20 minutes. This tastes the best when it’s not straight out of the fridge and has a little time to sit at room temperature!

recipe adapted  >>>>>  here

Your Kitchen Transformed - Vegan & No Bake Chocolate Peanut Butter Cheesecake

Vegan & No Bake Chocolate Peanut Butter Cheesecake | #Dessertrecipes #Cookingrecipes #Glutenfreedesserts #Vegansweets #Cakerecipes #Swee...

Your Kitchen Transformed - Vegan & No Bake Chocolate Peanut Butter Cheesecake

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#Bakedbuffalowings #Chickenwingsintheovenbuffalo #Buffalowingsauce #Frozenchickenwingsintheoven #Franksbuffalowings #Lemonpepperchickenwingsrecipeoven #Honeybuffalosauce #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Bakedchickenwings

Ingredients

• 4 chicken wings with skin rinsed and patted dry (approx 3 pounds)
Rub
• 2 tablespoons baking powder
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground celery seed
Traditional Buffalo Hot Wings Sauce
• (Hot sauce unites with a touch of molasses for the traditional hot wings flavor)
• 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
• 1 tablespoon molasses
• 1 tablespoon butter
Buffalo Honey Hot Wings Sauce
• (Honey is the dominant ingredient in this sauce for sticky hot wings while still being hot by using Hot WINGS sauce)
• 2-3 tablespoons Frank's Hot WINGS Sauce (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch
• 1/2 cup honey
• 2 tablespoons butter
• 1 tablespoons molasses
Buffalo Mild Honey Hot Wings
• 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
• 1/4 cup honey
• 1 tablespoon molasses
• 1 tablespoon butter
• 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)

Instructions

1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
2. In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
3. Bake on upper middle rack for 45-50 minutes. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Flip chicken wings over and broil the other side until crispy.
4. The prep for all of the sauces is the same. **While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
5. When chicken is done, add to a large bowl and pour over sauce. Gently toss wings with a spatula until evenly coated.
6. Serve with desired Blue Cheese/ Ranch Dip, etc. dip
7. Dig in!

recipe adapted  >>>>>  here

Your Kitchen Transformed - HONEY BUFFALO HOT WINGS AND CLASSIC BUFFALO WINGS RECIPE

#Bakedbuffalowings #Chickenwingsintheovenbuffalo #Buffalowingsauce #Frozenchickenwingsintheoven #Franksbuffalowings #Lemonpepperchickenwings...

Your Kitchen Transformed - HONEY BUFFALO HOT WINGS AND CLASSIC BUFFALO WINGS RECIPE

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