Edible Cookie Dough Recipe | #Ediblechocolatechipcookiedough #Ediblecookiedoughrecipeeasy #Healthyediblecookiedough #Oneservingcookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Oneservingcookiedough #Healthyediblecookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Ediblecookiedoughrecipeforone #Dessertforone

Ingredients

• 1 3/4 cup + 2 Tbsp all-purpose flour (230g)
• 1 cup unsalted butter softened to room temperature! (226g)
• 1 1/2 cup brown sugar, tightly packed (250g)
• 1/4 cup sugar (50g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 Tablespoons milk*
• 1/2 cup chocolate chips (85g)
Toppings
• 2 Tablespoons creamy peanut butter
• 2 Tablespoons colored sprinkles
• 1/4 cup broken Oreo pieces

Instructions

1. Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
2. Bake on 350F (72C) oven for 5-7 minutes**
3. Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
4. In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
5. Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
6. Stir in chocolate chips (and any additional add-ins you might like!)
7. Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 10-15 minutes before enjoying leftovers.

  RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Keto Edible Chocolate Chip Cookie Dough

Edible Cookie Dough Recipe | #Ediblechocolatechipcookiedough #Ediblecookiedoughrecipeeasy #Healthyediblecookiedough #Oneservingcookiedough #...

Your Kitchen Transformed - Keto Edible Chocolate Chip Cookie Dough

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Carrot Cake Cheesecake | #Turtlecheesecakerecipes #Carrotcakecheesecake #Lemoncheesecakerecipes #Keylimecheesecakerecipe #Lemoncurddessert #Lemoncurdcheesecake #Tastyvideosdesserts #Stuffedgarlicbread #Cakevideos #Redvelvetcheesecake #Carrotcheesecakerecipe #Partyfood

Ingredients

Cheesecake Mixture
• 1 tsp vanilla extract
• 1 1/2 tsp all-purpose flour
• 2 large eggs
• 1/2 cup sour cream
• 2 (8 oz) pkg cream cheese, softened well (but not melted)
• 2/3 cup granulated sugar
Carrot Cake
• 1 tsp vanilla extract
• 1 1/3 cups finely grated carrots
• 1/2 tsp baking powder
• 2/3 cup granulated sugar
• 1 1/4 cups all-purpose flour
• 1/8 tsp ground nutmeg
• 1/2 cup canola oil
• 1/4 cup unsweetened applesauce
• 1/2 tsp baking soda
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 1/4 tsp salt
• 1 tsp ground cinnamon
Topping
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans (optional)
• 1 1/4 cups powdered sugar
• 1/4 cup + 2 Tbsp sour cream
• 2 oz cream cheese , softened
• 1 Tbsp butter , softened

Instructions

1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.


2. For the cheesecake mixture:


3. In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
4. Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.


5. To assemble cheesecake:


6. Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.


7. For the topping:


8. In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.

recipe adapted >>>>>  here

Your Kitchen Transformed - Carrot Cake Cheesecake

Carrot Cake Cheesecake | #Turtlecheesecakerecipes #Carrotcakecheesecake #Lemoncheesecakerecipes #Keylimecheesecakerecipe #Lemoncurddessert #...

Your Kitchen Transformed - Carrot Cake Cheesecake

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Crispy Parmesan Roast Potatoes | #Crispy #Parmesan #Roast #Potatoes #CrispyParmesan #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easymeals #Dinnerideaseasy #Subsandwichideas #Casserolerecipesfordinner

Ingredients

• 1 tablespoon oil
• 1 cup parmigiano reggiano (parmesan), grated
• 1 tablespoon oil
• 1 1/2 pounds small (1 to 1.5 inch diameter) potatoes, cut in half
• salt and pepper to taste

Instructions

1. Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
2. Toss the potatoes in the oil, salt and pepper and press into the parmesan with the cut side down.
3. Roast in a preheated 400F/200C oven until the parmesan is nice and golden brown and the potatoes are tender, about 20-25 minutes, before removing from the oven to let cool for 5 minutes and breaking them apart.

recipe adapted >>>>>  here

Your Kitchen Transformed - Crispy Parmesan Roast Potatoes

Crispy Parmesan Roast Potatoes | #Crispy #Parmesan #Roast #Potatoes #CrispyParmesan #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easym...

Your Kitchen Transformed - Crispy Parmesan Roast Potatoes

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Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

Ingredients

• 8 cups good low-sodium vegetable broth (this is my favorite by far)
• 1 ounce dried shiitakes (15-20 mushrooms)
• 1/4 cup low-sodium tamari or other good soy sauce
• 2 tablespoons vegetable oil, divided
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1/2-inch piece fresh ginger, peeled and minced
• 1 tablespoon good butter
• 1 tablespoon white miso paste
• 1 tablespoon mirin (rice wine)
• 10 ounces baby spinach
• 4 eggs
• 10 ounces sliced fresh shiitake mushrooms
• 4 servings fresh or dry ramen noodles*
• One 6-ounce package baked tofu, at room temperature
• 2 to 3 scallions, white and green parts sliced
• Gomasio (sesame salt)
• Toasted sesame oil with hot chili

Instructions

1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Vegetarian Ramen

Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthyd...

Your Kitchen Transformed - Vegetarian Ramen

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#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitechickenchili #Ketotomatosoup #Ketosouprecipes #Lowcarbtomatosoup #Coderedrecipes #Tomatosoupeasy

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

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 >>>>>  here

Your Kitchen Transformed - 5 Keto White Chicken Chili Recipes

#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitech...

Your Kitchen Transformed - 5 Keto White Chicken Chili Recipes

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