CINNABON CINNAMON ROLL CAKE | #CINNABON #CINNAMON #ROLLCAKE #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Deliciousdesserts #Dessertrecipes #Cupcakecakes #Cakedesserts #Cakecookies #Cakefrosting #Sweetrecipes



Ingredients

  • 3 cups flour
  • ¼ tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1½ cup milk
  • 2 eggs
  • 2 tsp vanilla
  • 4 T butter melted
  • 2 sticks 1 cup butter, softened
  • 1 cup brown sugar
  • 1 T cinnamon
  • ⅔ cups nuts optional
  • Glaze:
  • 2 cups powdered sugar
  • 4-5 T milk
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees. With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 T melted butter. Pour the batter into a greased 9×13 inch pan.
  2. In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts if you are using them. Drop evenly over the cake better in your 9×13 inch pan. Use a knife to marble and swirl over the cake.
  3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
  4. Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.

recipe adapted >>>>>  here

Your Kitchen Transformed - CINNABON CINNAMON ROLL CAKE

CINNABON CINNAMON ROLL CAKE | #CINNABON #CINNAMON #ROLLCAKE #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Deliciou...

Your Kitchen Transformed - CINNABON CINNAMON ROLL CAKE
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CREAMY LEMON CHICKEN PICCATA |  #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Yummydinners #Yummyfood #Cookingrecipes #Chickendishes #Chickendinner #Garlicchicken #Fooddishes #Chickenbreast


Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • salt and pepper to taste
  • ¼ cup all purpose flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 cup chicken broth
  • 2 whole Lemons
  • ¾ Cup Heavy Cream
  • ¼ cup capers
  • Chopped parsley, for garnish
  • 1 pound Angel Hair Pasta

Instructions

  1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  2. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  3. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

recipe adapted >>>>>  here

Your Kitchen Transformed - CREAMY LEMON CHICKEN PICCATA

CREAMY LEMON CHICKEN PICCATA |  #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Cookingrecipes #Poult...

Your Kitchen Transformed - CREAMY LEMON CHICKEN PICCATA
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THE MOST AMAZINGLY DELICIOUS QUICK FISH CURRY | #Mahimahirecipes #Breadedtilapiarecipes #Codsoup #Friedcodfishrecipes #Brazilianfishstewcoconut #Ovenfriedcatfish #Cookingrecipes #Fishcurryrecipe #Fishdishes #Seafoodrecipes #Indianfoodrecipes #Dinnerrecipes

Ingredients

  • 2 Tablespoons coconut oil
  • 1 onion finely chopped
  • 3 cloves garlic thinly sliced
  • 2 Tablespoons freshly grated ginger about a 5cm piece
  • 2 teaspoons medium curry powder
  • 1 teaspoon ground turmeric
  • 10 - 15 fresh curry leaves
  • 400 ml (13 ozs) coconut milk
  • 2 medium tomatoes roughly chopped
  • 1 teaspoon salt
  • 600 g (21 oz) firm white fish cut into 3cm chunks
  • 20 g (1 cup) chopped fresh coriander (cilantro)
  • 1/2 lime juiced

Instructions

  1. Melt the coconut oil in a medium saucepan.
  2. Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
  3. Add the garlic and ginger, and cook, stirring gently for 1 minute.
  4. Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
  5. Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
  6. Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
  7. Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
  8. Gently stir in the coriander and lime juice.
  9. Serve.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - THE MOST AMAZINGLY DELICIOUS QUICK FISH CURRY

THE MOST AMAZINGLY DELICIOUS QUICK FISH CURRY | #Mahimahirecipes #Breadedtilapiarecipes #Codsoup #Friedcodfishrecipes #Brazilianfishstewcoco...

Your Kitchen Transformed - THE MOST AMAZINGLY DELICIOUS QUICK FISH CURRY
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keto butter rum blondies – low carb | #Ketominiwafflemakerrecipes #Ketolemondesserts #Ketocaramelsauce #Ketogenicrecipes #Sugarfreecaramelsauce #Ketoitaliansubrollups #Raspberryjellopretzelsalad #Raspberryjellodessert #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy


Ingredients

  • 1 teaspoon vanilla extract
  • 1 tablespoon psyllium husk powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup chopped walnuts (or pecans)
  • 1 large egg
  • 1/2 cup butter, melted
  • 1 teaspoon rum extract
  • 2 cups superfine blanched almond flour
  • 1/2 cup brown sugar alternative (I used Lakanto Golden)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine all of the ingredients, EXCEPT FOR THE NUTS, in a large bowl.
  3. Mix with a wooden spoon until just combined – don’t over mix or they will be tough.
  4. Stir in the walnuts.
  5. Line a 9 x 9 square pan with parchment paper (this really helps get them out easily.)
  6. Spoon the batter into the pan and spread evenly to the edges.
  7. Bake for 20 minutes.
  8. Remove and cool for 30 minutes before slicing.
  9. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

recipe adapted >>>>>  here

Your Kitchen Transformed - keto butter rum blondies – low carb

keto butter rum blondies – low carb | #Ketominiwafflemakerrecipes #Ketolemondesserts #Ketocaramelsauce #Ketogenicrecipes #Sugarfreecaramelsa...

Your Kitchen Transformed - keto butter rum blondies – low carb
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HOMEMADE PANCAKES WITH BLUEBERRIES | #Instantpoteggmoldrecipes #Instantpotangelfoodcake #Monkeybreadinstantpot #Easyinstantpotrecipesforbeginners #Instantpotketorecipes #Instantpotmeatloaf #Snacksforkids #Kidfriendlymeals #Blueberrypancakes #Corndognuggets #Hotdognuggets #Kidfriendlybreakfastideas






Ingredients

  • 1 cup All-purpose Flour
  • 1/2 tbsp Sugar (optional)
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1 Egg
  • 3/4 cup Milk
  • 1 tbsp Melted Butter (cooled)
  • OPTIONAL: Blueberries and Maple Syrup






Instructions

  1. INSTANT POT
  2. In a large bowl, mix together the flour, sugar, baking powder and salt.
  3. In a small bowl, beat the eggs and then add the milk and butter.
  4. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
  5. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
  6. Gently fold in the blueberries.
  7. Divide the mixture equally into the silicone tray. Each should be about 3/4 of the way full.
  8. Cover the silicone tray with a paper towel followed by foil. The foil should wrap around the edges to ensure no condensation seeps in.
  9. Add 1.5 cups of water to the Instant Pot.
  10. Add the metal trivet that came with the Instant Pot to the bottom.
  11. Place the foil covered silicone tray on top of the trivet.
  12. Place the lid on top with the valve in the sealed position.
  13. Press the "cake" setting button and set for 5 minutes.
  14. NPR for 2-3 minutes and then QR.
  15. Remove the silicone tray from the Instant Pot and turn out on a flat surface. To help with removal, press the flat part on the bottom of the trays vs squeezing the sides.
  16. Serve with butter, maple syrup and more blueberries and enjoy immediately!
  17. STOVETOP/GRIDDLE
  18. Pre-heat a griddle or non-stick large skillet to medium-low heat.
  19. In a large bowl, mix together the flour, sugar, baking powder and salt.
  20. In a small bowl, beat the eggs and then add the milk and butter.
  21. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
  22. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
  23. Gently fold in the blueberries.
  24. When griddle is fully heated (don't use it too early!!) ladle a scoopful of batter onto the griddle or skillet. Adjust for your size preference.
  25. When the pancake is browned on the bottom and bubbles rise to the surface, flip and cook until the second side is lightly browned.
  26. Transfer to a plate and serve immediately.



recipe adapted  >>>>>  here




Rated 4.9/5 based on 738 customer reviews




Your Kitchen Transformed - HOMEMADE PANCAKES WITH BLUEBERRIES

HOMEMADE PANCAKES WITH BLUEBERRIES | #Instantpoteggmoldrecipes #Instantpotangelfoodcake #Monkeybreadinstantpot #Easyinstantpotrecipesforbegi...

Your Kitchen Transformed - HOMEMADE PANCAKES WITH BLUEBERRIES
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Watermelon Pizza | #Watermelonpizza #Mediterraneanbreakfast #Watermelondessert #Watermelonslushierecipe #Watermelonparty #Howtopickawatermelon #Fruitplatter #Kidsmeals #Fruitrecipes #Fruittray #Kidssnacks #Fruitdecorations

Ingredients

  • 1 watermelon
  • 1 cup coconut yogurt (or greek yogurt for non-vegan)
  • 1/2 cup strawberries, sliced in half
  • 1/2 cup raspberries
  • 1/2 cup cherries
  • 1/2 cup blueberries
  • 1/2 cup pomegranate seeds
  • honey or maple syrup (optional)

Instructions

  1. Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
  2. Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
  3. Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
  4. Drizzle with honey or maple syrup for a little extra sweetness if desired.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Watermelon Pizza

Watermelon Pizza | #Watermelonpizza #Mediterraneanbreakfast #Watermelondessert #Watermelonslushierecipe #Watermelonparty #Howtopickawatermel...

Your Kitchen Transformed - Watermelon Pizza
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Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe! | Very good! I thought they were delicious! Followed the recipe exactly. Store them in the freeZer though, or else they get sticky! #Ketorecipeseasy #Ketodessertrecipes #Ketofrosty #Lowcarbdessertseasy #Ketosnacks #Lowcarbdessertrecipes




Ingredients

  • 1 1/3 cups creamy peanut butter
  • 2 teaspoons vanilla extract
  • 2 Tablespoons cocoa powder unsweetened
  • 2 cups coconut flakes unsweetened
  • 2 Tablespoons butter melted
  • 1 teaspoon erythritol (optional)

Instructions

  1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
  2. in a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
  3. scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
  4. Place in freezer for 30 minutes to set.
  5. store in an airtight container in the freezer.

recipe adapted >>>>>  here

Your Kitchen Transformed - Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe!

Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe! | Very good! I thought they were delicious! Followed the recipe exactly. Store ...

Your Kitchen Transformed - Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe!
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Famous Brick Street Chocolate Cake | #3layermagiccakerecipe #Cakedesserts #Cupcakecakes #Cakecookies #Chocolatedesserts #Chocolateganacheicing #Densechocolatecake #Richchocolatecake #Brickstreetchocolatecakerecipe #Ganachefrosting #Chocolatecakefrosting #Famousbrickstreetchocolatecake

Ingredients

  • Cake:
  • 2 cups sugar
  • 1 cup butter softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 1 cup baking cocoa sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant chocolate pudding mix small box
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips
    • Chocolate Icing:
  • 1/2 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 cup baking cocoa sifted
  • 3 1/2 cups powdered sugar
  • 3 tablespoons heavy cream more or less for consistency

Instructions

  1. Cake:
  2. Preheat CONVECTION OVEN ONLY to 350°.
  3. Beat sugar, butter & vanilla in large bowl.
  4. Beat in eggs.
  5. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
  6. Stir in semi-sweet chocolate chips.
  7. Pour into greased tube pan.
  8. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
  9. Cool cake completely before icing.
  10. Chocolate Icing:
  11. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
  12. Remove from heat.
  13. Stir in one cup cocoa.
  14. Stir in powdered sugar, sifted.
  15. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
  16. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Famous Brick Street Chocolate Cake

Famous Brick Street Chocolate Cake | #3layermagiccakerecipe #Cakedesserts #Cupcakecakes #Cakecookies #Chocolatedesserts #Chocolateganacheici...

Your Kitchen Transformed - Famous Brick Street Chocolate Cake
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Creamy Mushroom and Spinach Gnocchi | #Veganrecipeseasy #Lentilrecipes #Veganrecipesdinner #Meatlessmeals #Vegetarianrecipeshealthy #Veggierecipes #Comfortfood #Gnocchirecipeseasy #Vegangnocchirecipes #Pestodishes #Pestorecipesdinner #Pestognocchirecipes










Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 12 ounces portobello mushrooms chopped
  • 2-3 cloves garlic minced
  • 3 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1 generous handful baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste






Instructions

  1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
  2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
  3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
  4. Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
  5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
  6. Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.



Recipe has been adapted from >>>>>  here




Rated 4.5/5 based on 455 customer reviews




Your Kitchen Transformed - Creamy Mushroom and Spinach Gnocchi

Creamy Mushroom and Spinach Gnocchi | #Veganrecipeseasy #Lentilrecipes #Veganrecipesdinner #Meatlessmeals #Vegetarianrecipeshealthy #Veggier...

Your Kitchen Transformed - Creamy Mushroom and Spinach Gnocchi
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Healthy Tuna Stuffed Avocado | #Chickenavocadoburrito #Healthyrecipes #Healthyeating #Cookingrecipes #Healthysnacks #Yummyfood #Seafoodsalad #Saladrecipesvideo #Cookingrecipes #Soupandsalad #Tunaavocado #Avocadotunasalad

Ingredients

  • 1 avocado halved and pitted
  • 1 4.5 oz can tuna, drained
  • ¼ cup diced red bell pepper
  • 1 tablespoons minced jalapeno
  • 1/4 cup cilantro leaves roughly chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste

Instructions

  1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
  2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
  3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Healthy Tuna Stuffed Avocado

Healthy Tuna Stuffed Avocado | #Chickenavocadoburrito #Healthyrecipes #Healthyeating #Cookingrecipes #Healthysnacks #Yummyfood #Seafoodsalad...

Your Kitchen Transformed - Healthy Tuna Stuffed Avocado
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