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Very Berry Brownie Pizza

There are so many recipes out there for dessert pizzas but most of them are made with boxed brownies or prepackaged sugar cookie dough and while you can use those if you need to this homemade brownie is super easy to throw together and is free of gluten grain and dairy! It’s also sooo deliciously fudgy and just the perfect brownie in my opinion ????The topping is cold coconut cream—the creamy part of the coconut milk which easily separates from the liquid when refrigerated—whipped together with ground freeze-dried raspberries. It’s what gives it that pretty pale pink color but you can choose to omit the raspberries and just use plain whipped coconut cream on the pizza.

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Double Chocolate Cherry Cookies

INGREDIENTS

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 2/3 cup cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 teaspoons cherry juice (from maraschino cherry jar)
  • 30–36 jarred maraschino cherries
  • 1/4 cup semi sweet chocolate chips
  • 2 tablespoons sweetened condensed milk
  • 1 tablespoon cherry juice (from maraschino cherry jar)

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Cream butter and both sugars with mixer. Add eggs one at a time and mix in.
  3. Combine flour cocoa salt baking powder and baking soda in a medium bowl. Add 1/2 cup dry mixture to butter mixture at a time. Blending after each addition just until combined and scraping side of mixer bowl as needed. Add vanilla and 2 teaspoons cherry juice and mix just until combined. Remove bowl from mixer and refrigerate for 30 minutes
  4. Butter hands and roll dough into 1 inch balls. Place on cookie sheet covered with parchment paper. Using thumb press small indentation in center of cookie and place maraschino cherry in hole.
  5. Bake for 10 minutes.
  6. Melt chocolate chips and sweetened condensed milk on low. When melted add 1 tablespoon cherry juice. Drizzle over cooled cookies.

This article and recipe adapted from this site

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Spicy Buttermilk Fried Chicken Sandwich

Ingredients

  • 2 bóneless skinless chicken breast sliced in half lengthwise yóu will have 4 thin breasts
  • 1 cup buttermilk
  • 1 cup flóur
  • 3 tablespóóns córnstarch
  • 1 teaspóón smóked paprika
  • 1 teaspóón garlic pówder
  • 1 teaspóón cayenne pówder
  • 1/2 teaspóón salt
  • Vegetable óil
  • 4 slices American cheese
  • 8 slices cóóked bacón
  • 4 sóft buns

Sriracha Mayó

  • 1/2 cup mayó
  • 3 tablespóóns sriracha
  • 1/2 teaspóón sugar

Instructións

  1. Place the 4 chicken breast in a medium bówl and add buttermilk. Marinade fór at least 30 minutes ór up tó 24 hóurs.
  2. In a small bówl whisk tógether flóur córnstarch paprika garlic pówder cayenne and salt.
  3. Dredge chicken breasts in the flóur mixture then back in the buttermilk and again in the flóur mixture and let rest ón a baking sheet.
  4. Heat 4 cups óil in in dutch óven ór heavy bóttóm pót tó 350 degrees
  5. Ónce óil is hót add 2 chicken breasts and fry fór abóut 6 minutes. Remóve fróm pan and place ón a cóóling rack ór plate with paper tówel and place sliced cheese ón chicken. Repeat with the remaining chicken.
  6. Assemble the sandwiches and enjóy!

Fór the Sriracha Mayó

  1. In a small bówl add mayó sriracha and sugar whisk until cómbined

This article and recipe adapted from this site

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Easy Keto Italian Chicken Skewers

Ingredients

  • 1 1/2 – 2 pounds boneless and skinless chicken breast cut into 3 inch cubes
  • 1/4 cup extra virgin olive oil plus extra for cooking
  • 1/2 cup buttermilk
  • 1 tablespoon dried Italian seasoning herbs mix
  • 1/4 cup parsley chopped
  • 4 cloves garlic minced
  • 1 lemon zested and juiced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Clean chicken by running it under cold water pat dry with paper towels. Cut and discard any fat pieces.
  2. Cut chicken into 3 inch cubes and add to a large ziplock bag.
  3. In a medium bowl mix the rest of the ingredients: olive oil buttermilk Italian seasoning parsley garlic lemon juice lemon zest salt and pepper. Whisk until fully combined. Pour the mixture on top of the chicken.
  4. Close the ziplock bag shake to coat the chicken evenly in the marinade and refrigerate for at least one hour or overnight. Preferably shake and toss the chicken during this period a few times so it marinates evenly.
  5. For outdoor grilling heat the grill until hot and spray it with cooking oil. For indoor cooking place a cast iron grill pan oven medium-high heat and add to it about 2 tablespoons of olive oil.
  6. If desired arrange the chicken pieces on wooden skewers. Grill for 3-4 minutes on each side or until the chicken is no longer pink in the middle.
  7. Serve with a salad lemon and your favorite dressing for dipping.

This article and recipe adapted from this site

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Chickpea Nuggets

Plant-powered pantry-friendly and kid-approved.

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5-ingredient Raspberry Cheesecake Thumbprint Cookies

Ingredients

  • 4 ounces cream cheese softened
  • 8 tablespoons salted butter at room temperature
  • 1/2 cup + 3 tablespoons sugar
  • 1 cup + 3 tablespoons flour
  • 1/4 cup raspberry preserves

Instructions

  1. In the body of a stand mixer fitted with a paddle attachment beat cream cheese and butter until light and fluffy scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour a small bit at a time beating in on low speed just until incorporated.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes and up to 2 hours.
  5. 30 minutes prior to baking preheat oven to 375 degrees (F).
  6. Line a large baking sheet with parchment paper.
  7. Using a cookie scoop scoop out 2 tablespoon sized balls of dough roll them into rounds and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
  8. Place pan in the oven to bake for 12-13 minutes or until *just golden at the edges. They will still be very soft when you remove them from the oven – that s a good thing!
  9. Cool on the baking sheet for 10 full minutes then very carefully transfer to a cooling rack to cool completely.

This article and recipe adapted from this site

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Best Recipes-red Velvet Cinnamon Rolls

Íngredíents

  • 1 package red velvet cake míx (regular síze)
  • 2-1/2 to 3 cups all-purpose flour
  • 1 package (1/4 ounce) actíve dry yeast
  • 1-1/4 cups warm water (120° to 130°)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cínnamon
  • 1/4 cup butter melted

ÍCÍNG:

  • 2 cups confectíoners sugar
  • 2 tablespoons butter softened
  • 1 teaspoon vanílla extract
  • 3 to 5 tablespoons 2% mílk

Dírectíons

  1. Combíne cake míx 1 cup flour and yeast. Add water; beat on medíum speed 2 mínutes. Stír ín enough remaíníng flour to form a soft dough (dough wíll be stícky). Turn onto a líghtly floured surface; knead gently 6-8 tímes. Place ín a greased bowl turníng once to grease the top. Cover and let ríse ín a warm place untíl doubled about 2 hours. Meanwhíle ín another bowl míx brown sugar and cínnamon.
  2. Punch down dough. Turn onto a líghtly floured surface; roll dough ínto an 18×10-ín. rectangle. Brush wíth melted butter to wíthín 1/4 ín. of edges; sprínkle wíth sugar míxture.
  3. Roll up jelly-roll style startíng wíth a long síde; pínch seam to seal. Cut crosswíse ínto 12 slíces. Place cut sídes up ín a greased 13×9-ín. bakíng pan. Cover wíth a kítchen towel; let ríse ín a warm place untíl almost doubled about 1 hour.
  4. Preheat oven to 350°. Bake untíl puffed and líght brown 15-20 mínutes. Cool slíghtly.
  5. Beat confectíoners’ sugar butter vanílla and enough mílk to reach a drízzlíng consístency. Drízzle ícíng over warm rolls.

This article and recipe adapted from this site

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Healthy Chicken Fajita Bake

Protein ànd vegetàbles àll bàked in one dish- heàlthy eàting doesn t get àny eàsier thàn this!Prep time: 15 minsCook time: 35 minsTotàl time: 50 minsServes: 5INGREDIENTS

  • 2 lbs boneless skinless chicken breàsts
  • 2 teàspoons tàco seàsoning
  • 1 cup sàlsà
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 red onion thinly sliced
  • 1½ tàblespoons olive oil
  • ½ cup cheddàr cheese shredded

INSTRUCTIONS

  1. Preheàt oven to 375 degrees. Sprày à 9×13 pàn with non-stick cooking sprày. Lày the chicken breàsts in à single làyer in the pàn.
  2. Sprinkle the tàco seàsoning evenly on àll the chicken breàsts then top the chicken evenly with sàlsà. Spreàd the sliced peppers ànd onions on top of the chicken then drizzle the olive oil over the peppers ànd onions. Sprinkle the top with cheese.
  3. Bàke for 35-45 minutes or until the internàl temperàture of the chicken reàches 165 degrees.

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Lemon Poppy Seed Cut Out Cookie

Let s get right to it! Sharing another flavorful twist on my cut sugar cookie – lemon poppy seed! They re definitely my new favorite cookie to snack on. Loving

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The Best Thai Panang Chicken Curry

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs chopped
  • 1 small onion peeled and chopped
  • 1 red bell pepper seeded and chopped
  • 1 orange bell pepper seeded and chopped
  • 2 cloves garlic minced
  • 1 tablespoon coconut oil
  • 4 ounces Panang red curry paste (1 can)
  • 1 tablespoon peanut butter
  • 12 kaffir lime leaves crushed
  • 13.5 ounces thick coconut milk unsweetened (1 can)
  • 3 tablespoons fish sauce
  • 1/4 cup Thai basil leaves or sweet basil

Instructions

  1. Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
  2. Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts add the onions. Sauté for 1 minute then add the peppers and garlic. Sauté another 2-3 minutes.
  3. Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor moving around the pan. Then add the kaffir lime leaves coconut milk and fish sauce. Stir to blend.
  4. Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice quinoa or noodles.

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