Diabetic Lemon Ricotta Cake

 Ingredients

½ stick soft butter (2 oz/57 g)

½ cup low carb sugar (Swerve Granulated or Lakanto Classic)

4 large eggs (cold) (one more egg if not using baking powder)

1 cup whole milk ricotta cheese (cold) (250 g)

1 ½ tablespoon fresh lemon juice

1 teaspoon lemon zest (zest from one lemon)

1 teaspoon vanilla extract

1 cup almond flour (whisk before measuring)

4 tablespoon coconut flour* (whisk before measuring)

2 teaspoon baking powder** (see directions for version without baking powder)

¼ teaspoon salt

Preparation

 

 

Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Method:

Cream the butter, vanilla, and sweetener until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined.

Working by thirds, mix ⅓ of the dry ingredients into the batter. Add and egg an mix. Repeat with the remaining ingredients finishing with the last egg.

 

 

Gently spread the batter into the prepared cake pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

 

Wrap any leftover cake in cling film and leave out on the counter for 3 days (unless it’s hot and humid) or refrigerate. Warm slightly before enjoying if refrigerated. Serves 9 at 3.5 net carbs per serving. See post for topping ideas.

Delicious Crepes Recipe

 Ingredients

For the Crepe Batter:

1 cup (125g) all-purpose flour

2 large eggs

1 1/4 cups (300ml) milk

2 tablespoons melted butter or vegetable oil

1 tablespoon granulated sugar (optional, for sweet crepes)

1/4 teaspoon salt

1/2 teaspoon vanilla extract (optional, for sweet crepes)

Optional Toppings and Fillings:

Nutella, chocolate spread, or caramel

Fresh fruits like strawberries, bananas, or blueberries

Whipped cream

Powdered sugar

Cheese, ham, or sautéed vegetables for savory crepes

Instructions

Step 1: Prepare the Crepe Batter

In a mixing bowl, combine the flour and salt (and sugar if making sweet crepes).

Make a well in the center of the dry ingredients and crack in the eggs.

Gradually add the milk while whisking, starting from the center and incorporating the flour little by little to avoid lumps.

Stir in the melted butter or oil and vanilla extract (if using). The batter should be smooth and slightly runny. Let the batter rest for 15–30 minutes at room temperature to ensure tender crepes.

Step 2: Cook the Crepes

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil.

Pour a ladleful of batter (about 1/4 cup) into the center of the pan, tilting and swirling the pan to spread the batter evenly into a thin layer.

Cook for 1–2 minutes or until the edges lift slightly and the bottom is golden brown. Flip the crepe gently using a spatula and cook for another 30 seconds to 1 minute.

Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other.

Step 3: Serve

Fill or top the crepes with your favorite ingredients, such as Nutella, fresh fruit, or cheese.

Roll, fold, or stack the crepes, and garnish with powdered sugar or a drizzle of chocolate or caramel sauce.

Tips for Perfect Crepes

Consistent Batter: If the batter is too thick, thin it with a tablespoon of milk at a time until it reaches a pourable consistency.

Use the Right Pan: A non-stick skillet or crepe pan ensures easy flipping and even cooking.

Rest the Batter: Letting the batter rest allows the gluten to relax, resulting in tender crepes.

Keep Warm: Keep cooked crepes warm by covering them with a clean kitchen towel while making the rest.

Preparation Time

Prep Time: 10 minutes

Rest Time: 15 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Calories and Nutritional Information (Per Crepe, without fillings, approximately):

Calories: 90 kcal

Carbohydrates: 10g

Protein: 3g

Fat: 4g

Sugar: 1g

VARIATIONS:

Mushroom Gravy: Add sautéed mushrooms to the gravy for a rich, earthy flavor. You can also use cream of mushroom soup as a base for the gravy.

Onion and Garlic: Incorporate caramelized onions and minced garlic into the meat mixture for added depth of flavor.

Cheddar Cheese: Mix shredded cheddar  cheese into the beef mixture for a cheesy twist. You can also top the cooked steaks with cheese and let it melt.

Spicy Kick: Add some chopped jalapeños or a dash of hot sauce to the meat mixture for a spicy version.

Herb Seasoning: Experiment with different herbs like thyme, rosemary, or parsley in the beef mixture for a fresh flavor.

Balsamic Glaze: Drizzle balsamic glaze over the cooked steaks for a sweet and tangy finish.

 Vegetable Add-ins: Mix in finely chopped vegetables like bell peppers or carrots into the beef mixture for added nutrition and flavor.

How to store:

Cool Completely: Allow the crepes to cool completely at room temperature before storing them. This prevents condensation, which can make them soggy.

Layer with Parchment Paper: Place a piece of parchment paper between each crepe to prevent them from sticking together.

Wrap Tightly: Stack the crepes and wrap them tightly in plastic wrap or aluminum foil to keep them fresh.

Refrigeration: Store the wrapped crepes in the refrigerator if you plan to use them within a few days (up to 3-4 days).

Freezing: For longer storage, place the wrapped crepes in a freezer-safe bag or container and freeze them. They can be stored in the freezer for up to 2 months.

Reheating: To reheat, simply warm them in a skillet over low heat or in the microwave for a few seconds until heated through.

This way, you can enjoy your crepes later without losing their texture or flavor!

Nestles House Toll Death by Chocolate Cake

 The Nestles House Toll Death by Chocolate  Cake is made of layers upon layers of chocolate and the perfect chocolate dessert. The tallest and proudest cake in the block but don’t be intimidated. This cake is easy to pull together and will be the greatest show stopper (heart).

Chocolate means different things to different people.  To some, chocolate is a flavor choice.  You know– vanilla or chocolate?  Hmm.  Let me think.  To others, chocolate is a favorite flavor– you know. “I like all flavors but chocolate is my favorite.”  These people have their own category– “I like chocolate.”

I have several go-to recipes for times when I have friends over, potlucks, and other get-togethers. This is one of those recipes!

Ingredients

1 Box Food Devils Cake mix

1 Box 39 Instant Chocolate Pudding

5 eggs

1 teaspoon vanilla

3/4 cup oil

1 cup sour cream or buttermilk

3/4 cup of coffee

2 c Chocolate Nestle Toll House chips

How To Make Nestles House Toll Death by Chocolate Cake

Mix all the dry ingredients together, and all the liquid together and mix well. Fold in chocolate chips. Baking in greased cake pan at 350 degrees about 45 min .Let cool for about 10 minutes before serving on a cake plate or large cake plate.Ganache frosting: Heat a piece of salted butter on the stove over low heat.Add 2 tablespoons of cocoa powder, ½ bag of powdered sugar, 1 teaspoon of vanilla, 3 TB of milk, and ½ cup of walnuts.Pour hot pie and serve as warm as possible.Otherwise, preheat it in the microwave before use

Zucchini Cornbread Casserole

 Zucchini Cornbread Casserole- Indulge in a delightful blend of shredded zucchini, juicy corn, spicy jalapeño, and melted cheddar cheese, all harmoniously baked within a golden cornbread base. Every bite promises a symphony of flavors, making this Zucchini Cornbread Casserole an unmissable culinary masterpiece.

The first occasion I prepared this Zucchini Cornbread Casserole was spontaneous. Aiming to infuse a bit of summer essence into a winter night. As the enticing scents wafted through the kitchen. My husband’s inquisitive looks turned into excitement. While my child’s usual disinterest in zucchini shifted into surprise. The golden crust and moist interior were a hit. Quickly establishing it as a staple at our family get-togethers.

Every summer since, this casserole isn’t just a dish; it’s a heartwarming reunion of that serendipitous sunset and the lingering touch of the first bite.

Ingredients

3 1/2 cups shredded zucchini, well drained

1 white onion, diced

16 ounces shredded cheddar cheese, divided

1 cup frozen corn, thawed

1 jalapeño, diced (remove seeds for less spice)

2 eggs

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon salt

½ black pepper

1 (8.5 0z) box corn muffin mix

How To Make Zucchini Cornbread Casserole

Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking dish.

In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.

Slowly mix in the corn muffin mix until fully combined.

Transfer mixture to the prepared baking dish and top with remaining cheese.

Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.

Banana Chocolate Squares: A Sweet Treat for All Occasions

 Introduction:

These delightful Banana  Chocolate Squares perfectly blend ripe banana sweetness and rich  chocolate flavor. Soft, chewy, and coated with sugar, they’re easy to make and incredibly satisfying. This no-fuss recipe is perfect for snacking, gifting, or a quick dessert, this no-fuss recipe will become a go-to favorite for banana and chocolate lovers.

Recipe:

Ingredients:

3 ripe bananas (mashed)

1 cup granulated sugar

1 cup all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Granulated sugar (for coating)

Instructions:

Prepare the Batter:

Preheat the oven to 350°F (175°C). Grease and line a baking dish.

In a bowl, mash the bananas until smooth. Add sugar and vanilla extract, mixing well.

Sift flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the banana mixture, stirring until combined.

Bake:

Pour the batter into the prepared dish and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Let the baked mixture cool completely before cutting it into squares.

Coat with Sugar:

Place granulated sugar in a shallow bowl. Roll each square in sugar to coat thoroughly.

Serve and Enjoy:

Serve the Banana Chocolate Squares on a platter and enjoy with coffee, tea, or as a standalone dessert.

Let me know if you’d like variations or tips for this recipe!

Crab Rangoon Egg Rolls

 One of my favorite appetizers is  crab rangoon. I love the creamy filling and how it’s fried to perfection. So I decided to make a healthier version by making egg rolls instead.

They just turned out great!

Crab Rangoon Egg Rolls

Ingredients

1 tsp. Garlic powder

½ lb. crab meat , Flaked, cooked

½ tsp. Onion powder

16 oz. Cream cheese , softened

3 Green onions , chopped

1-2 Tbsp. Worcestershire sauce

8 Egg roll wrappers

Oil for frying

Cheesy burger

How To Make Crab Rangoon Egg Rolls

Mix together the onion powder, worcestershires sauce, cream cheese, garlic powder, and green onions until well combined.

Fold the crab meat into the mixture.

Add 3 tablespoons of the mixture to the center of each of the egg roll wrappers.

Fold in the ends of the egg roll wrappers, and roll closed tightly, using a little water to seal the seam closed when you are done.

Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375 degrees.

Fry the egg rolls until golden brown and crispy.

Drain on a paper towel-lined plate before serving.

Classic Popovers: Light and Fluffy Bites of Joy

Introduction:

Popovers are a delightful treat, known for their light, airy texture and golden exterior. Perfect for breakfast, brunch, or as a side dish, these versatile creations pair well with sweet jams,  butter, or savory accompaniments. They’re surprisingly simple to make, requiring just a few pantry staples and a hot  oven to achieve that signature puff.

Recipe: Classic Popovers

Ingredients:

1 cup all-purpose flour

1 cup whole milk (room temperature)

3 large eggs (room temperature)

1/2 teaspoon salt

2 tablespoons unsalted butter (melted)

Butter or nonstick spray for greasing the pan

Instructions:

Preheat Oven: Preheat your oven to 450°F (230°C). Place a muffin or popover pan in the oven to heat up.

Prepare Batter:

Whisk the eggs, milk, and melted butter in a mixing bowl until well combined.

Gradually add the flour and salt, mixing just until smooth. Avoid overmixing to keep the batter light.

Prepare Pan:

Carefully remove the hot pan from the oven.

Grease each cup generously with butter or nonstick spray.

Fill the Pan:

Pour the batter into the prepared cups, filling each about 2/3 full.

Bake:

Bake in the oven for 15 minutes at 450°F (230°C). Then, reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes or until the popovers are puffed and golden brown.

Cool and Serve:

Remove from the oven and carefully transfer the popovers to a wire rack.

Serve warm with your favorite toppings or sides.

Tips:

For best results, ensure your ingredients are at room temperature.

Avoid opening the oven during baking, as the steam is essential for the popovers to rise properly.

Enjoy these light and airy popovers fresh from the oven!