LEMON SLICE AND BAKE COOKIES

December 22, 2019
If you wish lemon, you ought to try these yummy lemon slice-and-bake cookies which are light and filled with lemon flavor!  

Today I share my delicate lemon cookie recipe. These cookies are so light that you simply eat them like snacks. You ought to take care though as you don’t realize what percentage cookies you eat.

LEMON SLICE AND BAKE COOKIES
LEMON SLICE AND BAKE COOKIES

These cookies are crisp at the sides but not as crispy as my 4-Ingredient Easy Cinnamon Cookies.  The egg in these cookies makes them delicate.

It is a simple recipe but there are some details that you simply should take care with.  These cookies are slice and bake. You already know this from the title! I slice the cookies  1/5 inches (5 millimeters) thick.

LEMON SLICE AND BAKE COOKIES

INGREDIENTS :
  • 130 g (1/2 cup and 1 tablespoon) unsalted butter, at room temperature, cut into cubes
  • 105 g (1/2 cup) granulated sugar
  • 30 g (2 tablespoons) lemon juice
  • 280 g (2 cups) all-purpose flour (dip and sweep)
  • 2 tablespoons (packed) lemon zest
  • 1 large egg
INSTRUCTIONS :
  1. Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
  2. Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
  3. Mix in the egg.
  4. Add lemon juice and mix until combined.
  5. Finally, on the low speed, add in flour gradually and mix until incorporated.
  6. Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
  7. Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  8. Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 6-7 minutes until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.

BANANA BREAD WAFFLES CHOCOLATE CHIPS

December 22, 2019
These quick bread Waffles are like having dessert for breakfast, but healthy! They’re sweetened with bananas, gluten free and are so meal prepable!

BANANA BREAD WAFFLES CHOCOLATE CHIPS

“These are the simplest waffles I’ve ever had”. Quick bread Waffles (with Chocolate Chips). I debated on numerous different names for for this recipe. Included were “Chocolate Chip Banana Waffles”and “I Want To Eat These All The Time Waffles”. Ultimately, I settled on quick bread Waffles (with Chocolate Chips) because they really do job my memory of enjoying one among my favourite treats for breakfast. 

These waffles are an adaptation of my Orange Cranberry Waffles and my Lemon Poppyseed Waffles, but are so different that appears like you’re just getting to need to try all three! Without a doubt – they're worth a attempt to a recipe I’ve been making and adapting all of 2019 thus far.

BANANA BREAD WAFFLES CHOCOLATE CHIPS

INGREDIENTS :
  • 2 teaspoons (10ml) apple cider vinegar or white vinegar
  • (87g) of cassava flour, (or oat flour)
  • 2 cups (500mL) any nut milk (I prefer soy milk for vegan buttermilk) 
  • 1 ¼ cups (185g) of gluten free flour mix (I use Bob's Red Mill 1:1 Gluten Free Baking Flour
  • 2 tablespoons (30mL unmelted) melted coconut oil  or vegan butter
  • 1 teaspoon (5ml) vanilla extract (I love Nielsen-Massey)
  • ½ teaspoon (2.4g) baking soda
  • 1 ½ teaspoons (7.2g) baking powder
  • ¾ teaspoon (4.2g) sea salt
  • 2 very ripe bananas, mashed with a fork (a bit over ½ cup and a bit less than ¾ cup)
  • ½ cup chocolate chips 
  • 1/2 cup chopped nuts (walnuts or pecans are best)
INSTRUCTIONS :
  1. Mix the nut milk and apple cider vinegar together in a large bowl or large measuring cup. Let sit for at least 3 minutes to create a vegan buttermilk.
  2. In a large bowl, mix the cassava flour, gluten free flour, baking soda, baking powder and sea salt. Set aside.
  3. In the apple cider vinegar and nut milk bowl, stir in the coconut oil/vegan butter, and the vanilla extract.
  4. Pour the wet ingredients into the dry and mix until combined. Add in the mashed bananas, chocolate chips and the nuts.
  5. Turn on and preheat your Waffle Maker according to which done level that you want. I set mine two dials before max because I like mine crisp and brown but also very fluffy. I also tested these on "light" and they work both ways!
  6. When preheated, use a heaping 1/4 cup/62.5ml measuring cup, scoop out some batter and pour/spread into the middle of each side of the waffle maker (so 1/4 cup per side*). You don’t need to push it to the edges. Close and remove when the timer on the Waffle Maker is finished and the waffle maker beeps.
  7. Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
  8. Top with extra bananas and chocolate chips and maple syrup (optional). Enjoy!

CABBAGE CARROT PEPPER SALAD

December 22, 2019
Cabbage Carrot Pepper Salad: easy to form, common ingredients, flavorful and filled with vitamins. This salad is great to form the day before the large event and takes but 20 minutes!

Cabbage Carrot Pepper Salad is extremely easy to form especially if you've got Benriner Mandolin and Julienne Slicer. I feel these two items are a requirement in every kitchen! The ingredients are quite common and doubtless already sitting in your fridge.

CABBAGE CARROT PEPPER SALAD

This salad is that the reason I started eating bell pepper. In fact I still have my limits, but when it involves salads, pepper and that i are friends! 

Most times, I make this salad the day ahead. It’s one among those salads that taste better once really marinated and every one the flavors are absorbed. It’s great for holidays or any events that require prepping the day before. Regardless of what percentage hours you refrigerate before serving, always stir and taste to ascertain if additional salt is required. The cabbage likes to absorb salt. Leftover salad are often refrigerated and taste delicious next day too. This salad is sweet up to three days in refrigerator.

CABBAGE CARROT PEPPER SALAD

INGREDIENTS :
SALAD INGREDIENTS:

  • 1 medium green cabbage 2 lb – shredded
  • 1 long English cucumber
  • 1 bunch fresh dill about 1/2 cup chopped
  • 1 orange bell pepper
  • 1 large carrot
  • 1 bunch fresh green onions 5-6 stems

DRESSING INGREDIENTS:

  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt or to taste
  • 1/2 cup grapeseed oil sunflower or veggie ok too

INSTRUCTIONS :




  1. Wash and paper towel pat dry your veggies. Into a large bowl, thinly shred 1 green cabbage onto benriner mandolin (adjust to 1-2mm thickness). Insert coarse blade into the mandolin and slice 1 English cucumber into the bowl with cabbage (remove coarse blade once done). Cut 1 orange bell pepper into quarter, remove the seeds and slice onto the mandolin. Grate 1 large carrot onto a julienne slicer. Finely chop 1 bunch green onions and 1 bunch dill; add the herbs to the salad.
  2. To Make the Dressing: In a small bowl, combine and whisk 1/2 cup grapeseed oil, 1/4 cup red wine vinegar, 1 tbsp sugar and 1 tsp fine salt. Let it sit for 5-10 mins in order for sugar and salt to dissolve a bit. Pour the dressing over the salad and give the salad a good stir in order for dressing to fully cover all the veggies. Refrigerate salad for at least 2 hours before serving. Stir, taste and add salt if necessary before serving.

HOT HAM AND CHEESE SANDWICHES

December 20, 2019
When I say these are the simplest hot ham and cheese sandwiches I’ve made, i actually mean it. Now, these aren’t your typical loaf of bread ham and cheese sandwich. These are well, kinda amazing actually. Buttery and cheesy, with a small little kick from the (optional) pepper jack cheese. 

The reason why these sandwiches are very easy to form it because there’s no buttering of the bread, piece by piece. No individual type assembly. It’s all wiped out one dish.

HOT HAM AND CHEESE SANDWICHES
HOT HAM AND CHEESE SANDWICHES

All the ingredients are EASILY obtained by your nearest major grocery chain! That’s the sweetness of this recipe! It’s a sandwich, but hot, cheesy, hammy, and not like your typical two pieces of bread sandwich! 

Really, you'll use any type you favor. I used pepper jack because it there are extra spices and peppers embedded within the cheese slices that add extra flavor. However, you don’t need to use that if you don’t like spicy flavors. Just use a cheese that melts rather well. 

HOT HAM AND CHEESE SANDWICHES

INGREDIENTS :

  • 2 cans Pilsbury crescent dough
  • 12 pieces of deli ham (your favorite)
  • 3-4 tbsp butter, melted
  • 1 tsp parsley, dried
  • 1/2 tsp garlic, minced or dried
  • 8 slices of Pepper Jack Cheese
  • 1-2 tbsp Dijon Mustard

INSTRUCTIONS :

  1. Preheat the oven to 375
  2. Take the dough out of the tube and roll it out. Press the seams together to form one large piece of dough.
  3. Line or grease a 7 x 11 baking dish with parchment paper or nonstick spray.
  4. Lay the dough down in the baking dish and bake for the time required on the tube. Remove when cooking time is up.
  5. Spread the dijon mustard over the top of the cooked croissant bread.
  6. Layer on 4 pieces of cheese or as much cheese as you would like to cover the surface of the bread.
  7. Fold each ham peice in half and layer on top of the cheese.
  8. Top the ham with the remaining slices of cheese.
  9. Remove the second batch of dough from the tube. Again, pinch the seams closed, and place on top of the cheese slices.
  10. In a small bowl, melt the butter, and add the parsley and garlic. Brush on top of the dough.
  11. Bake in the oven for 20 - 25 minutes or until the dough is golden brown on top, and the sandwiches are heated through and the cheese is nice and melty!
  12. Remove from the oven and let rest for 5 minutes to cool slightly as the cheese will be VERY hot and can burn easily! Enjoy!

KETO PIZZA ROLL UPS

December 20, 2019
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You won’t believe how easy these keto pizza roll ups are to form. Whomp up a batch and fulfill that salty snack craving. Plus they're filled with nutrients your body needs. So not only are they incredibly tasty, but they're good for you too.

KETO PIZZA ROLL UPS
KETO PIZZA ROLL UPS

These are incredible! It’s basically mozzarella cheese rolled up with pepperoni and marinara sauce inside.

There are only 4 ingredients in these roll-ups. Here’s what you’ll need from the shop, you almost certainly have already got this stuff available.

KETO PIZZA ROLL UPS

INGREDIENTS :

  • Pepperoni slices or you can use mini pepperoni as well
  • Italian seasoning
  • Keto Marina Sauce
  • 12 slices of mozzarella cheese

INSTRUCTIONS :

  1. Preheat oven to 400 degrees.
  2. Line a cookie sheet with a baking mat or parchment paper.
  3. Now lay slices of cheese on the baking mat and place in the oven for 6 minutes or until cheese slices start to slightly brown around the edges.
  4. Remove from the oven and allow the cheese to slightly cool. Allow the slices to cool and sprinkle with Italian seasoning and add pepperoni if you would like.
  5. Roll and serve with your favorite dipping sauce! Enjoy!
  6. Make sure you Pin this post to your recipe board so you can find it again later.


STIR FRIED UDON NOODLES

December 19, 2019
Yaki udon is a simple Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

For this recipe, I used ground chicken for chicken yaki udon but you'll also use hamburger or pork. Seafood would work also.

STIR FRIED UDON NOODLES
STIR FRIED UDON NOODLES

Yaki udon may be a stir fried Japanese udon noodle dish made with an assortment of vegetables and protein. It’s stir fried with a savory sauce made from soy and mirin. This is often different from yakisoba because they're made with different noodles. Yakisoba is additionally a stir fried Japanese noodles dish but the noodles used are much thinner. But this is often to not be confused with soba noodles which are literally made out of buckwheat flour.

Yaki udon may be a good way to use frozen udon noodles because they’re excellent in stir fries. Frozen udon noodles are great to possess available for quick meals because they cook quickly, and consistent with how you cook them, retain the chewy texture of udon noodles pretty much.

STIR FRIED UDON NOODLES

INGREDIENTS :

  • 2 packets udon noodles
  • 1½ cups mushrooms sliced
  • 2 stalks scallions
  • 1 Tablespoon avocado oil
  • Yaki Udon Noodle Sauce
  • 2½ Tablespoons dark soy sauce
  • 3 bok choy quartered or halved
  • ⅓ white onion chopped
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon mirin
  • ½ lb ground meat beef, chicken, turkey, pork
  • 2 teaspoons brown sugar
  • ½ teaspoon rice wine vinegar

INSTRUCTIONS :

  1. Mix all the ingredients for the sauce in a small bowl and set aside.
  2. Cook the Udon Noodles
  3. Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
  4. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.
  5. Stir Fry
  6. Heat your pan over high heat and add the oil. Add in the ground meat and stir fry for 1 minute before adding the rest of your vegetables. Stir fry together for 1 minute and then add in the noodles and sauce. Continue stir frying for 3 - 4 minutes or until well combined. Serve immediately.

CHEESECAKE CHOCOLATE CHIP MUFFINS

December 19, 2019
Cheesecake Chocolate Chip Muffins are a delicious combination of cheesecake and cake beat one little package called a muffin. Therefore, they're definitely sweet enough to serve at the top of a meal or place on a dessert buffet table if you’re celebrating something special. 

Cheesecake Chocolate Chip Muffins takes two of my favorite flavors and combines them into one delicious breakfast muffin which will even be served as dessert. Inspect this easy recipe for a delicious, moist, homemade muffin or even it’s a cupcake? You decide! 

CHEESECAKE CHOCOLATE CHIP MUFFINS
CHEESECAKE CHOCOLATE CHIP MUFFINS

CHEESECAKE CHOCOLATE CHIP MUFFINSA
This recipe is extremely almost like a Black Bottom Cupcake or Black Bottom Muffins. However, I’m calling them cheesecake chocolate chip muffins because cheesecake and me are specialized friends. It’s actually one among my all-time favorite desserts. 

The cake portion of this muffin involves Greek yogurt, but you'll definitely substitute soured cream if that’s what you've got available. 

CHEESECAKE CHOCOLATE CHIP MUFFINS

INGREDIENTS :
CHOCOLATE MUFFIN INGREDIENTS:
  • 2 cups all purpose flour
  • 1 egg
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick – unsalted butter
  • 1 cup granulated sugar
  • ¼ cup cooled coffee
  • 1 tsp vanilla extract
  • ¾ cup mini chocolate chips
CHEESECAKE FILLING INGREDIENTS:
  • 1 egg
  • 8 oz cream cheese – softened
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • ¼ cup mini chocolate chips
INSTRUCTIONS :
HOW TO PREPARE THE CHEESECAKE FILLING:
  1. In a medium bowl, mix the cream cheese and sugar until creamy.
  2. Add in the egg and vanilla extract, continue mixing until well combined.
  3. Gently mix in the chocolate chips.
  4. Take a large Ziploc bag or piping bag and spoon the cheese cake filling into the bag.
  5. Chill in the fridge until needed.
HOW TO PREPARE THE CHOCOLATE MUFFINS:
  1. In a large bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.
  2. In another bowl, beat the butter and sugar until creamy.
  3. Then, add in the egg, yogurt, milk, coffee and vanilla.
  4. Mix well until everything is well combined.
  5. Slowly, add in the dry ingredients into the wet and mix until everything is well combined.
  6. Gently mix in ½ of your chocolate chips.
HOW TO FILL THE MUFFIN PANS:
  1. Take a large Ziploc bag or piping bag and spoon the batter into your bag. The batter will be very thick.
  2. Cut the tips off of your bags and squeeze about a tbsp. of muffin batter into the muffin liners.
  3. Then, squeeze about 2 tbsp of cheesecake batter on top and top with more muffin batter.
  4. Finally, top with a sprinkle of chocolate chips.
  5. The liners should be about ¾ of the way full.
HOW TO BAKE THE MUFFINS:
  1. Bake at 400 for just 5 minutes, then turn the heat down to 350 degrees and continue baking for about 13-15 minutes.
  2. Cool before unwrapping, the muffins will release better when cooled.

SLOW COOKER MONGOLIAN BEEF RECIPE

December 19, 2019
The easiest way you'll make a Mongolian beef recipe! The meat gets meltingly tender within the slow cooker and therefore the sauce becomes incredibly silky, with great spicy/sweet flavors!

All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. This is often the Mongolian beef recipe for the busiest of people!

SLOW COOKER MONGOLIAN BEEF RECIPE
SLOW COOKER MONGOLIAN BEEF RECIPE

The main thing I really like such a lot about this Mongolian beef recipe is that unlike some slow cooker meals, it’s made entirely within the slow cooker, with no extra steps to require.  No browning the meat, no broiling just adding all the ingredients, turning on the slow cooker and walking away.  

And this meal is never short on flavor!  The garlic and ginger bring many classic Mongolian beef flavor, and combined with sweet/heat combination of sugar and Sriracha sauce it’s a powerhouse of wonderful flavors!

SLOW COOKER MONGOLIAN BEEF RECIPE

INGREDIENTS :

  • 1/4 cup cornstarch
  • 1 Tbsp vegetable oil
  • 3-4 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3/4 cup water
  • 1 cup shredded carrots
  • 4-6 green onions, thinly sliced
  • sesame seeds, for garnish
  • 3/4 cup reduced sodium soy sauce
  • 3/4 cup light brown sugar, packed
  • 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
  • 1 - 2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)

INSTRUCTIONS :

  1. Add sliced flank steak and cornstarch to a large resealable plastic bag.  Close and shake to coat well.  This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
  2. To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce.  Stir to combine.
  3. Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
  4. Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
  5. Serve over white rice and garnished with green onions and sesame seeds if desired.

HEALTHY CARROT CAKE BITES

December 19, 2019
These amazing Healthy Carrot Cake Bites are only 27 calories each! Low-carb, vegan, paleo, keto, gluten-free, sugar-free, and oil-free! The right guilt-free treat!

These cute little bite-sized pieces of carrot-cakey heaven are the right healthy dessert for Easter or Passover!

HEALTHY CARROT CAKE BITES

You will love this 7-DAY VEGAN DETOX hotel plan that’s complete with 21 simple & delicious recipes, grocery list, and meal prep schedule! All recipes are gluten-free and contain no added sugar!

These Healthy Carrot Cake Bites also are beyond easy to make! All you've got to try to to is combine all of the ingredients during a bowl.

HEALTHY CARROT CAKE BITES

INGREDIENTS :

  • 1/2 cup  coconut flour
  • 1/2 tsp  vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup + 1 Tbsp water
  • 2 Tbsp unsweetened applesauce
  • 4 Tbsp granulated Lakanto Monk Fruit Sweetener  (use discount code ANNIE for 20% off!)
  • 1 medium carrot (60-70g), finely chopped or shredded
  • 4 Tbsp reduced fat shredded coconut

INSTRUCTIONS :

  1. Combine coconut flour, water, applesauce, and vanilla extract in large mixing bowl, and stir.
  2. Add in cinnamon, Lakanto, and shredded carrots to bowl, and stir to combine.
  3. Refrigerate dough for 15 minutes.
  4. Place shredded coconut in small bowl.
  5. After 15 minutes, remove dough from fridge and roll into 15 equal-sized cake balls. Roll each ball in shredded coconut until evenly coated.
  6. Store in refrigerator for up to a week.

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