Keto Cheesy Steak Zucchini Boats | #Ketogenicrecipes #Ketodiet #Nocarbdiets #Ketogenicdiet #Ketodietrecipes #Ketosnacks #Ketodinnerrecipes #Ketodietforbeginners #Ketosnacks #Ketobreadwithporkrinds #Ketodessert #Lowcarbsnacks

Ingredients

  • 2 zucchini halved
  • 1/2 lb flat iron steak or sirloin steak, thinly sliced against the grain.
  • 1/2 red onion chopped
  • 1/2 red bell pepper sliced
  • 1 cup Mozzarella shredded
  • 1/4 tsp coriander powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 3 tbsp olive oil divided
  • salt and pepper to taste
  • 1 tbsp fresh cilantro chopped (for garnish, optional)

Instructions

  1. Cut zucchini in half lengthwise, scoop out the inside into the bowl and reserve it for later.
  2. Place zucchini boats into a baking tray, sprinkle with olive oil, season with salt and pepper and bake at 350F for 15 minutes.
  3. Heat a tablespoon of olive oil in the frying pan, add onion, bell pepper, reserved zucchini, season with garlic powder, salt and pepper and cook stirring for 5 minutes or until tender. Remove from the heat and set aside.
  4. Season sliced beef with coriander powder, salt and pepper. Add a tablespoon of olive oil to the same pan and increase the heat to high. Add sliced beef and oregano and fry for 2-3 minutes per side.
  5. Load zucchini boats with cooked beef, cooked vegetables, sprinkle with mozzarella and return back to the oven for 8-10 minutes.
  6. Serve garnished with chopped cilantro (optional).

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Keto Cheesy Steak Zucchini Boats

Keto Cheesy Steak Zucchini Boats | #Ketogenicrecipes #Ketodiet #Nocarbdiets #Ketogenicdiet #Ketodietrecipes #Ketosnacks #Ketodinnerrecipes #...

Your Kitchen Transformed - Keto Cheesy Steak Zucchini Boats
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#Applemuffins #Caramelapplecheesecakebars #Applerecipesdessert #Applefrieswithcarameldip #Sweetrecipes #Bakingrecipes #Samoacheesecake #Applepiebars #Samoacheesecakerecipe #Samoacake #Cheesecakeideas #Sweetrecipes





Ingredients

  • Graham/Oats Crust:
  • 1/4 cup brown sugar
  • 1 cup graham cracker crumbs
  • 3/4 cup rolled oats
  • 1/2 cup melted butter, plus more for greasing the plate
  • Cheesecake Layer :
  • 2 8oz package softened cream cheese
  • 2 tbsp corn starch
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp ginger
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Apple Crisp Topping:
  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp coconut oil
  • 2 medium to large apple, peeled and thinly sliced
  • Caramel Topping

Instructions

  1. Preheat your oven to 350F.
  2. Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
  3. or light-colored metal baking pan with foil,
  4. (be sure to cover the sides, you are going to use this to lift the bars).
  5. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
  6. Press inside the bottom of a 9x13-inch baking pan.
  7. Bake for 5 minutes. Remove from oven to cool.
  8. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
  9. Once well combined, pour on top of your graham cracker/oat crust.
  10. To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
  11. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
  12. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
  13. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Caramel Apple Crisp Cheesecake Bars

#Applemuffins #Caramelapplecheesecakebars #Applerecipesdessert #Applefrieswithcarameldip #Sweetrecipes #Bakingrecipes #Samoacheesecake #Appl...

Your Kitchen Transformed - Caramel Apple Crisp Cheesecake Bars
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Pomegranate Sangria | #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Nonalcoholicdrinks #Freshdrinks #Alcoholfreecocktails #Fallsangriarecipes #Autumnsangria #Pomegranatesangria #Neworleans #Yummydrinks #Cocktaildrinks

Ingredients

  • Red wine (1 bottle)
  • Brandy  (1 handle)
  • Pomegranate juice (.5 liter)
  • Orange Juice (.5 liter)
  • Oranges (3)
  • Pomegranate seeds (from 3 Pomegranates)
  • Cinnamon sticks for Garnish

Directions

  1. Mix liquors and juices into large pitcher
  2. Slice oranges and take out seeds from pomergranates
  3. add slices and seeds to pitcher
  4. Chill in fridge for at least an hour
  5. Garnish each glass with a Cinnamon stick

RECIPE ADAPTED >>>>> HERE

Your Kitchen Transformed - Pomegranate Sangria

Pomegranate Sangria | #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Nonalcoholicdrinks #Freshdrinks #Alcoholfreecocktails #Fallsangriarecip...

Your Kitchen Transformed - Pomegranate Sangria
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Charlotte Cake Recipe | #Sweetrecipes #Cookingrecipes #Cakedesserts #Cakecookies #Deliciousdesserts #Nobakedesserts #Pinkflamingocake #Yummycakes #Easydessertrecipes #Easypineapplecake #Strawberryupsidedowncake #Pinapplecake

Ingredients

  • For the Raspberry Mousse:
  • 10 oz 2 1/2 cups frozen raspberries
  • 1/2 cup granulated sugar
  • Juice from 1 medium lemon 2 Tbsp for mousse + 1 Tbsp for simple syrup below
  • 1 Tbsp Knox unflavored Gelatin from 1 1/4 packets
  • 3 cups heavy whipping cream
  • 6 Tbsp confectioners powdered sugar
  • For the Sponge Cake:
  • 4 large eggs room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup cake flour make your own with 2 ingredients!
  • 1/4 tsp baking powder
  • 7 oz pkg Lady Fingers
  • 3-4 Tbsp raspberry preserves or jam
  • For the Simple Syrup, stir together:
  • 1 cup warm water
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar
  • Topping/ Cake Decor for Charlotte Cake:
  • 1 cup fresh raspberries and mint leaves for garnish

Instructions

  1. Make the raspberry syrup first:
  2. In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
  3. Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.
  4. Make the Sponge Cake:
  5. Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
  6. Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
  7. Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half horizontally.
  8. Assembling the Charlotte Cake:
  9. Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
  10. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
  11. Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
  12. Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.

recipe adapted >>>>>  here

Your Kitchen Transformed - Charlotte Cake Recipe

Charlotte Cake Recipe | #Sweetrecipes #Cookingrecipes #Cakedesserts #Cakecookies #Deliciousdesserts #Nobakedesserts #Pinkflamingocake #Yummy...

Your Kitchen Transformed - Charlotte Cake Recipe
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CARAMEL APPLE CHEESECAKE BARS | #Applemuffins #Freezeapples #Caramelapplecheesecakebars #Applepiefillingrecipes #Appledessertrecipes #Yummydesserts #Caramelapplecheesecakebars #Chocolatecoveredstrawberries #1hourcinnamonrolls #Easyhomemadecinnamonrolls #Easycinnamonrollsquick #Dutchapplepiecheesecakebars

Ingredients

  • Crust:
  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup butter softened
    • Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese softened
  • 3/4 cup sugar, plus 2 tablespoons, divided
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
    • Apples:
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
    • Streusel Topping:
  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup butter softened
    • Drizzle:
  • 1/2 cup caramel topping for drizzling after baked

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
  3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
  4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
  5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
  6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

recipe adapted >>>>>  here

Your Kitchen Transformed - CARAMEL APPLE CHEESECAKE BARS

CARAMEL APPLE CHEESECAKE BARS | #Applemuffins #Freezeapples #Caramelapplecheesecakebars #Applepiefillingrecipes #Appledessertrecipes #Yummyd...

Your Kitchen Transformed - CARAMEL APPLE CHEESECAKE BARS
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The Best Keto Cheesecake | #Ketosnacks #Easyketocheesecake #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts #Ketosnacks #Ketocheesecakerecipes #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts


Ingredients

  • For the crust
  • 1 1/2 Cups Almond flour
  • 1/4 Cup Confectioners Swerve
  • 1 teaspoon Cinnamon
  • 6 Tablespoons Butter, melted
    • For the filling
  • 6 Packages 8 ounces full fat cream cheese, room temperature
  • 2 Cups Confectioners Swerve
  • 5 Large Eggs room temperature
  • 8 Ounces Sour Cream room temperature
  • 1 Tablespoon Vanilla extract




Instructions

  1. Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used). Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
  2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
  3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
  4. Add in the room temperature eggs one at a time and beat until well incorporated.
  5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
  6. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
  7. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
  8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
  9. Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

recipe adapted >>>>>  here


Your Kitchen Transformed - The Best Keto Cheesecake

The Best Keto Cheesecake | #Ketosnacks #Easyketocheesecake #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts #Ket...

Your Kitchen Transformed - The Best Keto Cheesecake
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Pecan Pie Lasagna | #Pecanpierecipeeasy #Coconutdessertrecipes #Coconutcreamdessert #Bananapuddinglasagna #Nobakecoconutcreampie #Coconutdessertseasy #Bananapuddinglasagna #Pecanpiecobblerrecipe #Nobakedessertsquick #Pecanpiecupcakes #Pecanpiecake #Lemonblueberryiceboxcake

Ingredients

  • FOR THE WHIPPED CREAM
  • 2 (8-oz.) blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 1 c. heavy cream
    • FOR THE FILLING
  • 4 1/2 c. whole milk
  • 3 (3.4-oz.) packages vanilla pudding mix
  • 2 tsp. vanilla
  • 1/4 c. toasted chopped pecans
  • 1/2 tsp. kosher salt
    • FOR THE TOPPING
  • 1 1/2 c. toasted whole pecans
  • 1/4 c. caramel, microwaved until pourable, plus more for garnish
  • 1/2 tsp. cinnamon
  • Pinch kosher salt
  • 16 graham cracker sheets

Instructions

  1. In a large bowl using a hand mixer or in the bowl of stand mixer using the whisk attachment, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
  2. In a medium bowl, whisk together milk, pudding mix and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly.
  3. In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and salt.
  4. Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Top with the remaining graham crackers, then layer the remaining pudding mixture and the remaining cream cheese mixture. Top with pecans and refrigerate at least 6 hours, up to overnight.
  5. Drizzle with additional caramel.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Pecan Pie Lasagna

Pecan Pie Lasagna | #Pecanpierecipeeasy #Coconutdessertrecipes #Coconutcreamdessert #Bananapuddinglasagna #Nobakecoconutcreampie #Coconutdes...

Your Kitchen Transformed - Pecan Pie Lasagna
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TIRAMISU CHEESECAKE RECIPE | #Easydessertrecipes #Minidesserts #Lemoncheesecakerecipes #Dessertsforparties #Turtlecheesecakerecipes #Minicheesecakes #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Goodhumorstrawberryshortcaketrifle #Meatloafrecipespioneerwoman #Hamburgermacaronicasserole #Strawberryshortcakeoreotrifle 

Ingredients

    CRUST
    • 1 1/4 cup (167g) vanilla wafer crumbs
    • 1/4 cup (56g) salted butter, melted
    • 1 1/2 tbsp (20g) sugar
    CHEESECAKE FILLING
    • 8 oz (226g) cream cheese, room temperature
    • 16 oz (452) mascarpone cheese, room temperature
    • 1/4 cup (52g) sugar
    • 1 cup (240ml) heavy whipping cream, cold
    • 1/2 cup (58g) powdered sugar
    • 2 tsp vanilla extract
    KAHLUA MIXTURE*
    • 3 tbsp (45ml) warm water
    • 2 tbsp (30ml) instant espresso powder
    • 1 cup (240ml) Kahlua
    • 12 ladyfingers
    KAHLUA WHIPPED CREAM
    • 1 cup (240ml) heavy whipping cream, cold
    • 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
    • 10 tbsp (73g) powdered sugar
    • Cocoa, optional

    Instructions

      CRUST :
      1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
      2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
      3. Bake the crust for 10 minutes, then set aside to cool.
      FILLING :
      1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
      2. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
      3. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
      4. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.
      5. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.
      6. Spread the mascarpone cheese mixture evenly over the ladyfingers.
      7. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.
      8. When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
      9. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
      10. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.
      11. Sprinkle a little cocoa over the top of the cheesecake, if desired.
      12. Refrigerate the cheesecake until ready to serve.
      * For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this:
      1. 1 cup hot water
      2. 4 tbsp instant espresso powder
      3. 4 tbsp sugar

      recipe adapted >>>>>  here

      Your Kitchen Transformed - TIRAMISU CHEESECAKE RECIPE

      TIRAMISU CHEESECAKE RECIPE | #Easydessertrecipes #Minidesserts #Lemoncheesecakerecipes #Dessertsforparties #Turtlecheesecakerecipes #Miniche...

      Your Kitchen Transformed - TIRAMISU CHEESECAKE RECIPE
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      Easy Keto Pecan Pie Mug Cake | #Hersheysketochocolatecake #Ketopumpkinrecipes #Ketofallrecipes #Ketochocolatemugcake #Ketocinnamonmugcake #Ketomugcakeeasy #Ketomugcakeeasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomicrowavedessert #Lowcarbmugcakemicrowave

      Ingredients

      • Mug Cake Base:
      • 2 tbsp (0.5oz/16g) finely ground coconut flour
      • 2 tbsp (0.5oz/16g) finely ground almond flour
      • 2 tbsp (1oz/28g) pure brown erythritol or 1.5 tbsp (20g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
      • 1 egg
      • 1 tbsp (15ml) unsweetened almond milk
      • 1 tbsp (15ml) melted butter
      • ½ tsp (gluten-free) baking powder
      • ½ tsp sugar-free vanilla extract
      • Pecan Pie Topping (amounts for 1 standard mug - double if you use 2 ramekins):
      • 1 oz (30g) pecans, roughly chopped
      • 1 tbsp (0.5oz/14g) pure brown erythritol or 2 tsp (0.35oz/10g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
      • 2 tbsp (1oz/28g) butter
      • ½ tsp sugar-free vanilla extract

      Instructions

      1. Add all of the ingredients for the mug cake base into a middle-sized bowl. Whisk until you get a smooth and chunk-free dough.
      2. Grease your microwave-safe mug or ramekin with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).
      3. Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).
        4. Instructions: Microwave
      4. Microwave for about 1-3 minutes. (The cooking time in your microwave may vary heavily depending on what microwave and what settings you're using. A broad rule of thumb: Approx. 1 Minute at 1200 Watt and more like 2-3 minutes at 600 Watt. If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed. This will avoid that the mug cake dries out. You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
        5. Instructions: Oven
      5. Preheat your oven to 350 degrees Fahrenheit (180°C). Follow the same steps as above. Bake your mug cake for about 10-15 minutes. You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
        6. Prepare the Keto Pecan Pie Topping:
      6. Roughly chop your pecan halves.
      7. Add all of the ingredients for the keto pecan pie topping into a small non-sticking pot and melt the butter on low to medium heat. Stir while the butter is melting and make sure that everything is thoroughly mixed.
      8. Once your mug cake has finished baking, add the pecan pie topping on top of it. ☞ The amounts given on the recipe card are enough for a mug cake baked in a standard mug (approx. 300ml). I personally prefer using two ramekins with a diameter of 9cm/3.5" most of the time - if you also use ramekins, you have to double the amounts given for the pecan pie topping on the recipe card so it's enough for both ramekins.
      9. I prefer to eat this keto pecan pie mug cake while it's still warm - it's so comforting! But it tastes just as good if it's cold!
      10. Cover with plastic wrap and store for up to 3 days in your fridge.

      Recipe has been adapted from >>>>>  here

      Your Kitchen Transformed - Easy Keto Pecan Pie Mug Cake

      Easy Keto Pecan Pie Mug Cake | #Hersheysketochocolatecake #Ketopumpkinrecipes #Ketofallrecipes #Ketochocolatemugcake #Ketocinnamonmugcake #K...

      Your Kitchen Transformed - Easy Keto Pecan Pie Mug Cake
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      #Easydesserts #Dessertsalads #Fluffsaladrecipes #Pretzeljellodessert #Pineapplepretzelfluffrecipe #Pineapplepretzelsaladrecipe #Rusticpeachtart #Peachtartrecipes #Rusticfrenchappletart #Dessertrecipes #Cookingrecipes #Appledesserts




      Ingredients

        FOR THE CRUST
        • 1-1/2 cups all-purpose flour, spooned and leveled
        • 1/2 teaspoon salt
        • 2 tablespoons granulated sugar
        • 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
        • 1/4 cup very cold water
        FOR THE FILLING
        • 1-3/4 lbs baking apples (3 large)
        • 1/3 cup sugar
        • 1 teaspoon vanilla extract
        • 1 teaspoon cinnamon
        • 2 tablespoons unsalted butter, melted
        • 1/8 teaspoon salt
        FOR ASSEMBLING & BAKING
        • 1 tablespoon all purpose flour
        • 1 egg, beaten
        • 2 tablespoons turbinado sugar
        • 1 tablespoon apricot jelly or jam, optional for glaze

        Instructions

        1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
        2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
        3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
        4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
        5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
        6. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
        7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
        8. While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
        9. Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
        10. Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
        11. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

        recipe adapted  >>>>>  here

        Your Kitchen Transformed - Rustic French Apple Tart

        #Easydesserts #Dessertsalads #Fluffsaladrecipes #Pretzeljellodessert #Pineapplepretzelfluffrecipe #Pineapplepretzelsaladrecipe #Rusticpeacht...

        Your Kitchen Transformed - Rustic French Apple Tart
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