in Dessert.

Twix Thumbprint Cookies Recipe

Twix Thumbprint Cookies Recipe

Ingredients

Shortbread Cookies:
  • 2 cups almond flour
  • 1/2 tsp baking powder
  • 1/2 cup butter, softened
  • 1/2 cup powdered Swerve Sweetener
  • 1 egg yolk
  • 1/2 tsp vanilla extract
Caramel Filling:
  • Half a recipe of Low Carb Caramel Sauce (feel free to make a whole recipe and save the rest for another use! It’s delicious over ice cream)
Chocolate Drizzle:
  • 1 1/2 ounces Lily’s Sugar-Free Milk Chocolate (can use dark if you prefer)

Instructions

  1. Preheat oven to 325F and line a baking sheet with parchment or a silicone liner.
  2. In a medium bowl, whisk together almond flour and baking powder.
  3. In a large bowl, beat butter with sweetener until well combined and fluffy. Beat in egg yolk and vanilla extract. Beat in almond flour mixture until well incorporated.
  4. Form dough into scant 1 inch balls and place two inches apart on prepared baking sheet. You will get 24 to 28 cookies. Press each ball down to about 1/2 inch high. Using your thumb, press an indentation into the center of each cookie.
  5. Bake 10 to 12 minutes, until just barely browning around the edges (They will still be very soft but will continue to firm up as they cool). Gently reform center well with your thumb or the end of a wooden spoon while cookies are still warm. Let cool completely.
  6. Once cool, make caramel sauce. Let cool a few minutes so that it’s not too liquidy, then spoon into the well of each cookie until full. Let set a few minutes.
  7. For the chocolate drizzle, place chocolate in a small microwave-safe bowl. Cook on high in 30 second increments, stirring in between until melted and smooth.
  8. Spoon chocolate into a small ziploc bag and snip off the very tip of one corner. Drizzle over cookies and let set 20 minutes.
 
in Dessert.

Fresh Strawberry Pie Recipe

Fresh Strawberry Pie Recipe

Ingredients
For the Crust
  • 1 1/2 cups all-purpose flour
  • kosher salt
  • 1/2 cup shortening
  • ice water
For the Strawberry Filling
  • 3 lbs fresh strawberries
  • 2 cups sugar
  • 6 tablespoons cornstarch
  • 1/4 tsp kosher salt
  • zest of half a small lemon
  • juice of half a small lemon
Instructions
For the Crust
  1. Place the flour in a large bowl and add a large pinch of salt. Mix together.
  2. Add the shortening into the flour and cut in using a pastry cutter or fork until the consistency of coarse meal.
  3. Gently stir in water a couple of TBSP at a time until the dough can form into a ball.
  4. Pat dough out into a disk and cover and place in the refrigerator to rest while your oven preheats to 375F.
  5. Roll the dough out to a large circle, about 3″ wider than your pie plate. Gently transfer the crust into the pie plate and lift up on all the sides to let it gently settle in. Do not stretch and pull the dough.
  6. Trim and crimp your crust. Prick the dough with a fork all over the bottom and up the sides. Brush just the edges with an egg white wash (optional) then lay a piece of parchment paper into the crust and fill with pie weights or beans.
  7. Place the prepped crust in the freezer for 5 minutes before baking, this will help reduce shrinkage, then baked at 375F for 12 minutes. Remove the parchment paper with weights and continue baking the empty crust for another 10 minutes until golden brown. Allow to cool completely before filling.
For the Filling
  1. Wash and hull the strawberries. Chop 1/2 of the strawberries with into small pieces and save the other half to the side.
  2. Toss the chopped strawberries with the sugar, cornstarch, salt and lemon zest and place into a sauce pan with the lemon juice over medium-low heat. Cook on medium-low heat, stirring frequently and mashing the berries with a spoon or whisk, for about 10 minutes until very thick and glossy. This may take more time if your berries were really juicy. The mixture should cling to the spoon or spatula for a few seconds before falling back into the pan. Remove from the heat to cool slightly.
  3. Cut the reserved strawberries into halves and mix with the slightly cooled cooked filling. Allow to cool to room temp before filling the pie shell.
  4. Pour strawberry mixture into baked and cooled pie shell. Chill in refrigerator for 3 hours, or until pie is set. Serve topped with sweetened whipped ricotta if desired.
 
 

Valentines Day Heart Shaped Pizza Recipe

Valentines Day Heart Shaped Pizza Recipe

Ingredients

  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
  • 1 can (8 oz) pizza sauce
  • 24 slices turkey pepperoni with 70% less fat
  • 3/4 cup shredded mozzarella cheese (3 oz)

Directions:
If using classic crust: Heat oven to 425°F. Lightly spray or grease large cookie sheet. If using thin crust: Heat oven to 400 F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet.
Unroll dough on work surface. With sharp knife or pizza cutter, cut dough into 4 rectangles. Place rectangles on cookie sheet. Cut 1-inch slit in center of wide edge of each dough portion; on opposite wide edge across from slit, pinch dough together to shape point of heart. Slightly separate each cut slit, and gently press dough into a 6×5-inch heart, creating slight rim on edge of dough.
Divide pizza sauce evenly onto hearts, spreading to within 1/2 inch of edges. Top each with 6 slices pepperoni and 3 tablespoons cheese.
Bake classic crust 13 to 16 minutes, thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted.

 
in Dessert.

Brown Sugar Fudge Recipe

Brown Sugar Fudge Recipe

Ingredients
  • Ingredients:
  • 1‑1/2 cups white granulated sugar
  • 1‑1/2 cups whipping cream
  • ¾ cup packed brown sugar
  • 1¼ tablespoon light corn syrup
  • ¼ cup real unsalted butter + a few tablespoon
  • ½ cup white chocolate chips
  • ½ cup chopped walnuts (optional)
Instructions
  1. Butter an 8×8 square pan. Then butter the sides of a heavy large saucepan. Add cream, both sugars and corn syrup in the buttered saucepan. Heat over medium, stirring contsantly until sugar dissolves and comes to a boil. Add candy thermometer. Cook over medium heat until mixture reaches soft ball stage (238°F).
  2. While that is cooking slice your butter into thin slices. Once the mixture reaches the soft ball stage take pot off of heat. Add sliced of butter on top of hot mixture and do not stir.
  3. Let sit for 10 minutes. Then add in white chocolate chips and nuts (optional). Mix together until white chocolate is melted and mixture is nice, thick and smooth. Pour mixture into 8 inch pan. Cool in refrigerator until firm. Slice into cubes and enjoy. Store in refrigerator.
 
in Side.

Delicious Caramel and Chocolate Sauce Recipe

Delicious Caramel and Chocolate Sauce Recipe

Ingredients

Caramel Sauce:

  • 1 cup dark brown sugar
  • ½ cup half-and-half
  • 4 TBSP butter
  • Pinch salt
  • 1 TBSP vanilla extract

Chocolate Sauce

  • 1 cup of cocoa powder
  • 1½ cups sugar
  • 1 cup water
  • a dash of salt
  • 2 teaspoons vanilla
Instructions

Directions for Caramel Sauce

  1. Mix all ingredients except the vanilla in a sauce pan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets slightly thicker. Add the vanilla and cook another minute to thicken further. Remove pan from stove top and let cool. Pour the sauce into a jar. Refrigerate until cold.

Directions for Chocolate Sauce

  1. Mix together all the ingredients in a sauce pan, except for the vanilla and cook on medium heat. Stir constantly until it comes to a boil. Remove from the heat and add in the vanilla. Let cool for a few minutes and enjoy! Whatever is left, pour into a jar and refrigerate.
 
in Dessert.

Popovers Recipe

Popovers Recipe

Ingredients
  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • ¼ tsp salt
  • 1 tbsp melted butter
Instructions
  1. Pre-heat oven to 450 degrees with popover pan in oven.
  2. Beat eggs, add milk together. Add in melted butter.
  3. Sift flour and salt together and add it to the wet ingredients. Beat until smooth.
  4. Once oven is pre-heated, remove hot pan from oven, grease muffin tins with cooking spray, and fill ⅔ full.
  5. Bake at 450 degrees for 20 minutes. Then reduce heat to 350 degrees and bake an additional 15 minutes.
 
in Side.

Oven Baked Chicken Strips Recipe

Oven Baked Chicken Strips Recipe

Ingredients
  • 2 Chicken Breasts
  • 1 cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs
  • 1 cup Italian style panko bread crumbs (whole wheat, or plain panko will work too)
Instructions
  1. Pre-heat oven to 350 degrees
  2. Cut chicken breasts into equal sized strips.
  3. Take 3 bowls and in 1 bowl add flour, salt, and pepper. Mix well. In another bowl beat 2 eggs. In third bowl add 1 cup Italian style panko bread crumbs.
  4. Dip each piece of chicken in flour, then egg, and lastly panko bread crumbs.
  5. Place chicken strips on a greased or parchment covered baking sheet.
  6. Bake for 20-25 minutes or until cooked through. Turn Chicken strips halfway through cooking to ensure even cooking and crispiness.
  7. Serve with ranch, BBQ sauce or your favorite dipping sauce.
 
in Drinks.

Wild Orange Smoothie Recipe

Wild Orange Smoothie Recipe

Ingredients
  • ¾ cup vanilla yogurt
  • ¾ cup skim milk (or coconut milk, almond milk, ect.)
  • 3-4 mandarin oranges or 1 large orange
  • 1-2 drops Wild Orange Essential Oil
  • ½ tsp vanilla extract
  • 12-15 ice cubes
Instructions
  1. Place all ingredients in the blender and blend until smooth. Blend longer to break up extra pulp from the oranges.
  2. Recipe makes enough for 2-3
 
in Dessert.

Great Grandmother's Marshmallow Frosting Recipe

Great Grandmother’s Marshmallow Frosting Recipe

Ingredients
  • 1¼ cup sugar
  • ½ cup water
  • 1 egg white- beaten until stiff peaks form
  • 18 large marshmallows
Instructions
  1. Boil sugar and water while stirring frequently until syrup reaches 235 degrees or syrup forms a soft ball in ice water. Remove from heat.
  2. Break the marshmallows in pieces and to the hot syrup. DO NOT STIR. Let sit 1 -2 minutes. Pour slowly over the stiffly beaten egg whites, beating rapidly.
  3. Continue beating frosting until it reaches desired consistency to spread. If it gets too thick to spread beat in a few drops of water.