Caramel Magic Cake

This delicious recipe has been generously shared by one of our great cooks, Carina. She’s always coming up with great recipes, and here we have a recipe for Caramel Cake Flan. It’s a cross between a Leche / Flan / Egg Custard and a cake! Carina first saw the recipe being shown on Pati’s Mexican Food TV Show, and decided after scribbling down the recipe whilst watching the cook show, she would make it and see how it turned out, and here is the final product!
Carina says it is really AWESOME and yes, the possibilities are endless!
You could even line the bottom with apple or pear slices in the caramel so it comes out like an upside down cake!


Caramel Magic Cake

Prep Time: 10 minutes
Cook Time: 50 – 55 minutes
Yield: 8 moulds
*** I used ceramic moulds / ramekins ( mine are 4 inches diameter and 2 inches deep) and because I don’t have 8, I used 5 and added the remaining mix into one large baking dish.

Ingredients

For the Cake:

• 1/4 cup butter
• 3/4 cup granulated sugar
• 1 egg
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 3/4 cup buttermilk
• 1 tsp vanilla

For the Flan:

• 1 12-oz can evaporated milk
• 1 14-oz can sweetened condensed milk
• 4 eggs
• 1 tsp vanilla

For the base of the moulds:

• 1 cup dulce de leche

Read More :  Caramel Magic Cake

Pumpkin Lasagna

Have you noticed that I’ve already been posting PUMPKIN recipes?!

Don’t go hating on me for it. I like to be ahead of schedule to make sure you guys have plenty of time to see all of the recipes before the actual holidays and seasons. ;D

Pumpkin Season is something I’ve been gearing up for for awhile now. Some of the most popular recipes on this site are pumpkin recipes, which tells me you guys LOVE pumpkin. With that in mind, I have to make sure I’m providing loads of delicious, mouth-watering pumpkin recipes to keep you guys coming back. I’m hoping I’ve done that for you, and I think it’s working because I’m officially a pumpkin dessert convert myself. I’ve always liked pumpkin recipes but would have called myself a chocolate kind of gal before. Recently, all I want is pumpkin! I think it all started when my mom got me a Pumpkin Muffin Top from Kneader’s right after we moved back to Arizona in June. I thought I’d give it a try, and I LOVED it. Now, I order the muffin tops all the time, and after becoming obsessed with them and working on pumpkin desserts for the last 6 weeks, I officially LOVE pumpkin. My favorite recipe so far has to be today’s recipe for Pumpkin Lasagna. It’s very similar to the White Chocolate Lasagna and Lemon Lasagna I’ve posted on the site – this is just a pumpkin version.

I’m happy to report that everyone who tried it loved it!! In fact, I took some over to my cousin’s family (because the hubby and I were eating the whole thing by ourselves) and her husband wasn’t too happy with me after he ended up eating several pieces a. LOL!

If you love pumpkin and love layered desserts, I definitely think you should give this one a try. It is sure to be a hit at your next get together and will knock off everyone’s socks. Here’s the recipe:

Pumpkin Lasagna

INGREDIENTS:

•     2 rows of Golden Oreos
•     2 rows of Pumpkin Oreos
•     8 TB unsalted butter, melted
•     1 8 oz. PHILADELPHIA Cream Cheese (softened)
•     ½ cup butter
•     1 cup powdered sugar
•     1 large container cool whip (16 ounces), divided
•     2 – 3.4 oz packages of pumpkin instant pudding
•     3 cups milk
•     white chocolate bar (to make curls with) – I use vanilla candy coating

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Crispy Sesame Chicken

Crispy Sesame Chicken is easy to make with super crispy batter and delicious sesame sauce you’ll skip the takeout and done in just 30 minutes!

How do you make sesame chicken sauce?

There are a couple of ways to make sesame chicken sauce. This recipe includes soy sauce, brown sugar, garlic, sesame oil, rice vinegar and cornstarch where more in depth recipes include dark soy sauce and shaoxing rice wine.

How do you make sesame chicken? A quick and easy tempura battered chicken is tossed with an easy sauce made with rice wine and soy sauce sweet and spicy mixture.

Can I make this recipe into a Sesame Chicken Stir Fry?

Absolutely! Skip the batter and simply coat the chicken in cornstarch before adding to a skillet with a couple of tablespoons of oil. Continue with the garlic and red pepper before adding the sauce and letting it thicken. This version is also an easy way to make this into a healthy sesame chicken recipe by skipping the breading.

Tools used in the making of this Crispy Sesame Chicken:
Wok: The best way to cook quickly and over high heat for Asian dishes, this wok is the perfect stir fry pan.
Rice Vinegar: Readily available in almost all grocers these days, this is a great vinegar to keep on hand. It does have a hint of sweetness to it, so don’t replace with any other vinegar except perhaps a red wine vinegar if you absolutely need to.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
Pig Tail Flipper: This tool is one of three that I couldn’t live without. My chef’s knife, my tongs and this. It is a tiny sharp point thats curled like a pig’s tail. It allows you to pick up and flip foods without disturbing breading or crushing it with tongs and FAST.

Crispy Sesame Chicken

Prep: 15 minutes
Cook: 15 minutes
Total Time: 30 minutes
Crispy Sesame Chicken is easy to make with super crispy batter and delicious sesame sauce you’ll skip the takeout!

Ingredients:

Sesame Chicken Sauce:

•     1/4 cup soy sauce
•     1/4 cup rice vinegar
•     1/2 cup brown sugar
•     1 tablespoon corn starch
•     1/3 cup water
•     2 teaspoons sesame oil
•     1/2 tablespoon sesame seeds 

Tempura Batter:

•     1/2 cup cornstarch
•     1/2 cup flour
•     2 egg whites
•     1/2 cup cold seltzer water
•     Oil, for deep-frying

Chicken:

•     1 lb chicken thighs, boneless and skinless cut into 1″ chunks
•     2 teaspoons sesame oil
•     1/4 teaspoon crushed red pepper
•     1 tablespoon minced garlic
•     vegetable oil for deep frying

Read More : Crispy Sesame Chicken

Homemade Cinnamon Roll Coffee Creamer

Homemade Cinnamon Roll Coffee Creamer – a 5-minute coffee creamer that requires only 5 ingredients and tastes exactly like your favorite cinnamon rolls! Your mornings deserve to be a little sweeter!

Homemade coffee creamer (read that 5-minute coffee creamer) that tastes just like cinnamon roll. Can I get a high five?

Days are getting colder and I am craving my morning cup of coffee more than ever. It’s a part of our routine and let’s be real, as busy parents of three kids – we simply need it. Week days are not only shorter but busier and we definitely need the fuel. On the weekends we try to slow down. If you follow me on Instagram, you know that we have a little series going on called Sunday Mornings For 2. Every Sunday, we take time to enjoy our coffee and I always try to make pastry to go with it. Last weekend, we had cinnamon rolls. I will come clean and admit they were from a tube. Whomp whomp. It’s only because we are in the busiest time of the year right now and I am already baking and cooking a lot. I took a shortcut. But the coffee and cinnamon roll combo was so good, it gave me an idea. How about a homemade coffee creamer that tastes just like a cinnamon roll. I could add a splash to my cup on any week day and make my morning just a little bit sweeter.

Few weeks ago, I shared my recipe for Pumpkin Spice Coffee Creamer and so many of you made it and love it and took time to let me know via comments, emails and messages. THANK YOU! Inspired by the success of the pumpkin version, I wanted to share with you another one. For those days when we get a little tired of pumpkin everything and want something different. If you are obsessed with cinnamon rolls and crave them as often as I do – you will love this coffee creamer! As it’s pumpkin version, this one is also perfectly sweetened and spiced with cinnamon. It will take your plain cup of joe to a new level. Life is busy, especially now during the holiday season, and we all deserve a little treat. Better yet if it’s easy to make and perfect to start the day with!  If you decide to share your cup with someone, expect not getting it back! This coffee creamer is crazy delicious!

Enjoy, friends!

Homemade Cinnamon Rolls Coffee Creamer

Prep Time :5 mins
Cook Time :4 mins
Total Time :9 mins
Course: Drinks
Cuisine: American
Servings: 8 servings
Calories: 320 kcal

Ingredients

•     1 cup milk
•     1 cup heavy cream
•     2 teaspoon and 1/2 ground cinnamon
•     2 teaspoon pure vanilla extract use the good quality
•     4 Tablespoons packed light brown sug

Read More : Homemade Cinnamon Roll Coffee Creamer

Sugar free chocolate chip cookies

Say hello to my Sugar free chocolate chip cookies or the best guilt-free low carb cookies.
We all love a sweet and crispy chocolate chip cookie right? So what about an easy Sugar free chocolate chip cookies recipe that don’t blow your sugar level! It sounds unbelievable but I did it.  You know how much I love sharing my sugar free dessert recipe on the blog. Trust me, those sugar free Chocolate Chip Cookies are the most delicious low carb cookies I made.

Sugar free Chocolate Chip Cookies with nuts

I read all your emails, comments and lot of you asked for a low carb sugar free chocolate chip cookies. Last week I shared my shortbread Halloween sugar free cookie recipe sweetened with pumpkin puree. Pumpkin is a great natural sweetener, while it is still high in carbs for some of you. That is why I am coming back with a 100% sugar free cookies recipe!
If you love crispy borders, moist nutty center and melted sugar free chocolate chips, make those now ! You won’t regret it.

I am using Healtheries sugar free chocolate chips in New Zealand. You can find both – dark chocolate or milk chocolate. If you can’t find sugar free chocolate chips at the store, make your own following my chocolate chip recipe. Last option, replace the sugar free chocolate chips by roasted cocoa nibs. It won’t melt but it doesn’t contain sugar and it has a strong cocoa flavor.

Another great thing about those Sugar free Chocolate Chip Cookies: they don’t use flour. They are made of low carb ingredients that create the most delicious crunchy cookies: coconut, coconut flour and cashew nuts. Coconut flour is essential in this recipe. It brings all the ingredients together to create a crunchy cookie. I recommend to use cashew pieces in this recipe – cheaper than cashews.

Sugar free Chocolate Chip Cookies

Prep Time :10 mins
Cook Time :20 mins
Total Time :30 mins

Delicious sugar free chocolate chip cookies recipe. One bowl easy low carb cookie recipe with coconut flour, cashews and stevia. Healthy gluten free chocolate chip cookies for diabetic.
Course: Dessert
Cuisine: American
Servings: 8 cookies
Calories: 245 kcal

Ingredients

•     2 cup unsweetened dessiccated coconut (180g)
•     2 tablespoon coconut flour
•     3/4 cup cashews nuts (100g) unroasted or roasted
•     ¼ cup extra virgin coconut oil , melted
•     2 egg
•     1/4 cup sugar free chocolate chips
•     1/4 cup swerve
•     1 tablespoon vanilla extract

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The BEST Chicken Parmesan

The BEST Chicken Parmesan. A quick and easy 30 minute weeknight meal everyone will love!

Now I know that’s saying a lot but this Chicken Parmesan is pretty darn amazing. Juicy, tender chicken breaded in a mixture of parmesan cheese and panko breadcrumbs. Pan fried until golden brown and topped with melted mozzarella cheese and marinara.

This Chicken Parmesan is one of my all time favorite meals
This Chicken Parmesan is super easy to make. It takes less than 30 minutes to make start to finish.

This recipe starts with a 3 step breading process. Flour, egg and parmesan breadcrumbs. I use skinless boneless chicken breast and cut them in half. I pound them out to a 1/2 inch thickness. This keeps the chicken juicy and tender.

The best way to bread the chicken is to keep one hand for wet ingredients and one hand for dry. This helps from getting the dreaded breading hands.

Why this Chicken Parmesan is so awesome:

•     Replacing some of the breadcrumb with parmesan cheese helps to keep the breading crispy on the outside.
•     Pounding the chicken to a 1/2 inch thick keeps the cooking time down and the chicken juicy and moist.

Serve with a big plate of pasta and extra tomato sauce on the side. Enjoy!

The Best Chicken Parmesan
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 4

Ingredients

•     2 boneless skinless chicken breasts (1 pound)
•     ¼ cup all purpose flour
•     1 egg
•     ¾ cup panko breadcrumbs
•     ½ cup parmesan cheese, grated
•     2 tablespoons extra virgin olive oil
•     1 cup tomato sauce
•     ½ cup mozzarella cheese, shredded
•     basil for serving, if desired

Read More : The BEST Chicken Parmesan

Nutella Fudge Brownies

These Nutella Fudge Brownies are decadent little bars! With a dense brownie on the bottom, Nutella fudge in the middle and chocolate on top, you can’t go wrong.

Do you ever have those days where you have all these things on your list to get done and you really think you’ll actually have time to accomplish them? Like, really. You’re sure it’ll all get done.

Then the end of the day comes along and you didn’t even get to half of it?

Then you’re like, well I need to feel better about all I accomplished so let’s add the things that I did that aren’t on the list so that I can cross them off too and feel more accomplished.

The story of my life.

So many things. ALL the things! So little time.

Fortunately, at the end of a long day of accomplishing many things (thought not ALL the things) there are bars like these to reward you for your hard work and a job well done. And really, is there any better reward than Nutella and chocolate? Fudge and brownie? I didn’t think so.

The brownie is a modified version of this very popular brownie recipe on my site. They are so loved for two reasons – they are tasty and they are super easy to make. Of course not one to make things simple for myself, I decided to modify the brownie. The other one calls for oil and I decided to try it with butter. I also made a few other changes to make this brownie more fudgy and a little less cakey. The final brownie is perfectly dense and fudgy, without being too dense. Love.

The brownie is topped with fudge. Nutella fudge. I love all things Nutella. It always amazes me when Nutella actually makes it into a recipe and doesn’t just land straight in my mouth on a big fat spoon.

Please say you understand.

The fudge is easy to make by combining sweetened condensed milk, butter, chocolate and Nutella. Everything is melted and combined on the stove before being spread over the brownie.

I topped the bars with a little bit of chocolate. It’s note entirely necessary but I think it finishes it off well. There’s a touch of shortening mixed into the chocolate so that it’s not super hard to bite into on the bars. You could switch out the shortening for a tablespoon or two of heavy cream, if you prefer.

These bars are little bites of heaven and they are quite simple to make. They are fairly rich, so they go a long way. I tend to be someone who cuts big pieces, but you really don’t need big pieces of these bars. Fudge can have that effect. Fortunately for us that means the bars last longer! YAY!!

Nutella Fudge Brownies

Yield: 12-16 brownies

Ingredients:

Brownies:

• 3/4 cup unsalted butter, melted (I use Challenge Butter)
• 1 cup sugar
• 1 tsp vanilla extract
• 2 eggs
• 3/4 cup flour
• 6 tbsp cocoa
• 1/4 tsp baking powder
• 1/4 tsp salt

Fudge :

• 14 ounce can sweetened condensed milk
• 2 tablespoons unsalted butter, room temperature
• 1 1/2 cups chocolate chips
• 1 cup chocolate-hazelnut spread, such as Nutella

Topping:

• 6 oz chocolate chips
• 1 tbsp shortening

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