Molten Chocolate Peanut Butter Cake

• 6 ounces bittersweet chocolate bar cut in chunks
• ½ cup butter
• 2 eggs
• 2 egg yolks
• 1/3 cup brown sugar
• 1 teaspoon vanilla
• Dash of salt
• cocoa powder for dusting
• 1/4-1/2 cup peanut butter-  I used 2 T per cake, but you may want less.
• ice cream or whipped cream optional, but really good

Instructions

• Brush your ramekins with butter or spray, then dust lightly with the cocoa powder. Place on a baking sheet and set aside.

  Preheat your oven to 450 degrees.

  Place the butter and chocolate in a microwave-safe bowl. Microwave in 30-second increments on 50% power. Stirring after each 30 seconds. Once the chocolate is almost all the way melted, remove and stir until it is all melted. Set aside.

  Add eggs, egg yolk, and brown sugar to a bowl. Mix with a hand mixer until light and fluffy. Pour in the chocolate mixture and vanilla, mix to combine.

  Divide the batter between the 4 ramekins. Drop 1-2 tablespoons peanut butter into the center of the mixture.

  Move the baking sheet to the oven. Bake for 12 minutes. You want the outside to be slightly set and the center soft.

  Remove from oven, and allow the cakes to sit for about 1 minute. Slide a knife around the edges to make sure the cakes will slide out easily. Invert carefully onto a plate and slide the ramekin off.

  Dust with powdered sugar, if you choose. Then top with ice cream or whipped cream.

  Serve immediately, as the molten cake will continue to cook and you won't have the gooey center.

  Now, sit back and enjoy!
• To make low carb use 2 3oz Lily's milk chocolate bars & 3 T brown "Swerve".

Keto Chick-Fil-A Tenders & Sauce

Chicken Tenders:

8 Chicken Tenders

Pickle juice

3/4 cup Almond Flour

1 tsp Salt

1 tsp Pepper

2 Eggs, beaten

1 1/2 cups pork rinds (ground to a powder in blender)

1. Marinate chicken tenders in pickle juice for at least 1 hour.
2. In a small bowl, mix almond flour, salt, and pepper
3. Create an assembly line of three bowls, one with almond flour mixture, the second with the eggs and the third with the pork panko.
4. Dredge the Chicken in the almond flour mixture, then in the egg and finally in the pork panko until well coated
5. Set the air fryer to 375⁰ F and cook the chicken for about 15 minutes.

Chick-Fil-A Sauce:

1/2 Cup Mayo

2 tsp Mustard

1 tsp Lemon Juice

2 tbs Gentle Sweet  

1 tbs sugar free BBQ Sauce.

In a small bowl, combine all ingredients and stir until fully combined

Keto- Chicken Bacon Ranch Pizza

Dough:

6 oz Mozzarella Cheese

3 OZ. Almond flour

1 TSP. Baking Powder 

1 Egg

1/3 C. Grated parmesan cheese

Topping:

2 Tbs Butter

2 Tbs Ranch dressing

1 cup chicken, cooked & shredded

3 oz. Mozzarella cheese

3 pieces bacon, cooked & crumbled

Preheat oven to 350⁰.

For dough: Place 6 oz. of shredded mozzarella in a microwave safe bowl and microwave 1 minute stirring every 30 seconds. Add the egg to the melted cheese and stir together until combined. In a separate bowl combine the almond flour, baking powder and parmasean cheese. Add the dry ingredients into the wet ingredients and stir together. 

Press out onto a parchment lined baking sheet & bake for 10-15 minutes. 

In a small microwave safe bowl, melt 2 tbs. salted butter. Stir in 2 Tbs. ranch dressing and a dash of garlic powder. Pour mixture over your chicken and stir to combine. Spread the chicken over the surface of your flatbread. Top the chicken with some more mozzarella cheese and your crumbled bacon. Pop your flatbread right back into the oven for 7-8 minutes. Turn to broil & cook for an additional 1-2 minutes until bubbly and lightly browned.

Sweet Caramelized Pork

• 4 lb pork butt or boneless ribs
• 1 onion, chopped
• 3/4 cup brown sugar
• 4 cups water
• 1/2 cup fish sauce
• 1/4 cup soy sauce
• 1 T olive oil
• cooked white rice
• green onions for garnish

• Chop the onion and cut pork in small pieces. Heat olive oil in a large WIDE skillet and cook onions and pork for about 5 minutes until the meat is well browned. You must use a large skillet.. like 14 inches
• Mix together brown sugar, water, fish sauce, and soy sauce. Pour 1/2 the liquid into the skillet with the pork & onions. Do not cover. Bring to a light boil and simmer for 20 minutes. Add the remaining liquid & cook another 20 min (or until it becomes a thick, brown caramel like sauce)
• Garnish with green onions. Serve over rice with a side of green beans or broccoli.

While this is cooking it will look like muddy water & not very appetizing but magic will happen & it will thicken & become wonderful! 

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Roasted Asparagus

3 lbs asparagus

Olive Oil

Salt & pepper

Preheat oven to 425⁰. Snap tough ends off asparagus. Wash & dry well. Spread out on a foil lined cookie sheet. Drizzle with olive oil & sprinkle with salt & pepper. Bake in preheated oven for 9-12 minutes until fork tender. Serve hot.

Pan Seared Salmon

• 6-8 skinless salmon filets
• Salt and pepper, to season
• 3 T lemon juice , divided
• 1 T olive oil
• 2 T butter
• 8 cloves garlic, minced
• 3 tsp parsley leaves, divided
• Lemon slices of half a lemon

Instructions

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Drizzle the butter over each filet. 

  Serve immediately.

  

THE Best Sugar Cookies (no chill)

Recipe from www.twosisterscrafting.com

• 2 cups salted butter (softened)
•  2 cups Sugar
•  2 Eggs
•  2 tbsp. Vanilla
•  4 tsp. Baking Powder
•  6 cups Flour (All-Purpose)

INSTRUCTIONS

1. Add butter and sugar to your mixer.  Cream the butter and sugar until it is completely mixed. Do not over-mix.
2. Add vanilla and eggs and mix until completely incorporated.
3. Add Baking Powder and mix.
4. Mix in the flour two cups at a time.
5. Do not chill the dough, the cookies will bake better if the dough is at room temperature.
6. Roll a handful of the dough out on a prepared surface until it's about 3/8" thick and cut out shapes with a cookie cutter.
7. Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake.
8. Frost with THE best buttercream frosting.

Keto Vanilla Ice Cream

1 cup heavy whipping cream

2 cups almond milk

1 cup cottage cheese

1/2 cup gentle sweet

1/2 T vanilla

Mix in blender until smooth. Pour into ice cream maker & churn until frozen. Scoop out into container & place in freezer to freeze.

Leave ice cream out on the counter for 10 min to soften before scooping or microwave for 30 seconds. 

THE best buttercream frosting

• 4 cups Powdered Sugar (or 1 pound)
• 1 cup Butter (Softened)
• 2-3 teaspoons Vanilla
• 1-2 tablespoons Milk

DIRECTIONS:

1. Add softened butter and vanilla to the mixing bowl and mix until completely combined.
2. Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
3. Add milk a little bit at a time until frosting is the proper consistency.  

Yield: 2 1/2 cups

Chocolate Zucchini Bread

• 1 cup all-purpose flour
  
• ½ cup unsweetened cocoa
• 1 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, at room temperature
• ¼ cup butter, melted and slightly cooled
• ¼ cup oil
• ¾ cup packed brown sugar
• 1 tsp vanilla
• 1 ½ cups packed shredded zucchini
• 1 cup  semisweet chocolate chips, divided

• Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
• Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
• Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

English Muffin Bread

• 5 1/2 cups warm water
• 7 tsp. active dry yeast
• 2 Tbsp. salt
• 3 Tbsp. sugar
• 11 cups all purpose flour

Instructions

1. Mix all ingredients into a large bowl and mix until incorporated and leave it to rise until doubled in size. Divide dough between 4 bread pans and let rise until it reaches the top of the pans. Bake at 350 degrees for 35 minutes. Brush tops with melted butter. Bake an additional 10 minutes or until golden brown.
2. Allow to cool. Best if enjoyed toasted.

The Best Cornbread

• 1/2 cup butter, melted
• 1 can (15.25 oz.) creamed corn
• 1 can (15.25 oz) whole kernel corn
• 1 Tbsp. sugar
• 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
• 1 cup sour cream

Preheat oven to 350⁰.

1. Melt the butter and add to a medium-sized bowl.
2. Drain the juice off of the whole kernel corn.
3. Add the can of creamed corn and whole kernel corn. Mix everything together.
4. Add both boxes of Jiffy Corn Muffin Mix and mix well.
5. Add the sugar and mix well. (optional)
6. Add the sour cream and mix well.
7. Pour into a greased 7" X 11" casserole dish.
8. Bake for 45-50 minutes until top is golden brown and the knife comes out mostly clean in the center.

*Can add 1/2 cup shredded cheese & 1 jalapeño, finely chopped. I have added this to only one half of the pan before. 

Cream Cheese Brownies

For the brownies

• 2/3 cup unsalted butter
• 5 ounces semisweet chocolate
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups flour, sifted
• 1/4 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon salt

For the filling

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Make the brownie base

1. Preheat the oven to 325°F. Line an 8-inch square pan with foil and lightly grease the foil. Set aside.
2. Melt butter & chocolate microwave in 30-second intervals, stirring between each one.
3. whisk in the sugar until fully combined. Set aside to cool slightly, about 5-10 minutes.
4. Whisk in the eggs, egg yolk, and vanilla. Continue whisking until completely smooth and shiny, about 1 minute.
5. Add the flour, cocoa powder, and salt. Whisk until just combined. Once you no longer see streaks of dry flour, stop whisking. You don't want to overmix the batter.
6. Reserve 1/3 cup of the batter and spread the remaining batter evenly into the prepared pan. The batter will be thick.

Make the filling

1. In a small bowl, beat the cream cheese and sugar until smooth.
2. Add the egg yolk and vanilla. Mix until smooth and creamy.
3. Drop spoonfuls of the cheesecake filling evenly over the brownie batter then drop spoonfuls of the reserved brownie batter in the empty spaces between the cheesecake filling.
4. Use the tip of a knife to gently swirl the dollops together.
5. Bake for 35-40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking.
6. Cool the brownies in the pan for 5 minutes. Lift the brownies out using the foil as a sling and set on a wire rack to cool completely. Refrigerate for at least 3 hours before slicing.

Can double recipe & bake in 9X13 pan.  (Bake maybe 5-7 min longer)

Easy Homemade Ice Cream

• 2 cups ½ & ½
• 2 cups heavy cream
• ¾ cup sugar
• ¼ cup sweetened condensed milk
• 3 teaspoons of good vanilla extract

Mix all ingredients together & pour into your ice cream maker. Let churn until thick & frozen. Scoop out into container & freeze until solid. To serve let thaw on the counter for 5-10 min. 

Perfect Cinnamon Rolls

ROLLS:

•  4 cups milk
•  1 cup (2 sticks) butter
•  1 cup sugar
•  2 ½ teaspoons salt
•  1 ¾ tablespoons instant yeast (see note)
•  4 large eggs
•  11-13 cups unbleached all-purpose flour

FILLING:

•  1 cup (2 sticks) butter
•  2 cups lightly packed brown sugar
•  2 tablespoons ground cinnamon

FROSTING:

•  8 ounces cream cheese, softened
•  ½ cup (1 stick) butter, softened
•  2 teaspoon vanilla
•  Pinch of salt
•  2 pounds powdered sugar
•  Cream or milk for consistency

INSTRUCTIONS

1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook.
2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.
3. Add the yeast and eggs and mix until combined.
4. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
5. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.
6. Divide the dough in half. Roll each portion of dough (it's soft enough to be patted and stretched with your hands) into an 24-inch by 10-inch rectangle. Spread one stick of softened butter over each rectangle.
7. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.
8. Working with one long log of cinnamon roll at a time, using dental floss cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into 4 rolls - 16 cinnamon rolls total. Repeat this with the other roll - you'll have 32 cinnamon rolls total.
9. Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 4 across, 5 down. If the ends have come free, carefully tuck them under the cinnamon roll.
10. Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350⁰ F.
11. Bake the rolls for about 17-20 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.
12. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
13. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
14. Spread the cinnamon rolls with frosting.
15. To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it's easier than it seems - it will pop right out!) and warm on a plate in the microwave for 30 seconds - 1 minute.