Dessert

Prep Time: 5 mins | Cook Time: 35 mins | Total Time: 40 mins | Yield: 9 Servings

A big thanks to my cousin, Dayne, for this awesome recipe! I am so impressed with the way it turned out. At first, I had low expectations but I was wrong! It has been the best cake I have ever tasted in a long time. Try this recipe now and I promise you that it is worth all your time and effort. Have a great day, friends. Enjoy!

Ingredients:

CHOCOLATE CAKE

¼ c (29.5g) unsweetened cocoa powder
⅓ c vegetable oil
1 tsp baking soda
1½ c (187g) all-purpose flour
1 c (200g) sugar
1 c (237g) water
1 tsp white vinegar
1 tsp vanilla extract
½ tsp salt

FROSTING

1 c (125g) confectioners’ sugar
1 tbsp honey
3 tbsp unsalted butter, softened
3 tbsp unsweetened cocoa powder
3 tbsp whole milk, or heavy cream
1 tsp vanilla extract

Directions:

For the Chocolate Cake:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Add cocoa powder, flour, sugar, baking soda, and salt into a large mixing bowl. Whisk until well mixed.

3. Add the oil, water, vinegar, and vanilla extract. Whisk until well mixed.

4. Apply cooking spray in an 8×8-inch baking pan.

5. Transfer the batter into the prepared baking pan and spread it evenly.

6. Place it inside the preheated oven and bake for about 30 minutes or until a toothpick comes out clean after inserting it in the middle.

7. Remove from the oven and allow it to cool completely at room temperature.

For the Frosting:

1. In a mixing bowl, add cocoa, butter, confectioners’ sugar, vanilla, and honey. Use a hand-held mixer to combine until creamy.

2. Add the milk gradually and beat every addition until well blended.

3. Pour the mixture on top of the cooled cake and spread it evenly.

4. Let it rest for a few more minutes at room temperature.

5. Serve and enjoy!

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Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 6 Servings

This recipe has always been a part of my family since I was a little kid. This was my grandma’s recipe that she passed on to me. She was a very good cook. You should have seen her worked around the kitchen. Oh, man, she was a wizard! She could turn simple things into something very good like these Banana Muffins! With this very basic set of ingredients, you will surely have the best treats today! I am so excited because now, I get to share it with you as well! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a blessed day, friends, and I hope you are all well today. By the way, make sure to share this recipe with your friends as well, and don’t forget to smile today. Enjoy!

Ingredients:

2 large Eggs
1/4 c coconut flour
1 medium sweet potato cubed
2 tbsp coconut oil
3 large bananas
1 tsp baking powder
1 tbsp ground cinnamon
1/4 c coconut sugar optional
1/2 tsp Himalayan pink salt

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply coconut oil in a mini muffin pan.

3. Add all the ingredients into a food processor, then pulse until well mixed.

4. Fill each muffin tin with the mixture.

5. Place them inside the preheated oven and bake for about 20 minutes.

6. Remove from the oven and allow them to cool completely at room temperature.

7. Serve and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.

Nutrition Facts:

Calories 51 | Calories from Fat 18 | Total Fat 2g3% | Saturated Fat 1g5% | Polyunsaturated Fat 0.1g | Monounsaturated Fat 0.2g | Cholesterol 14mg5% | Sodium 70mg3% | Potassium 73mg2% | Total Carbohydrates 8g3% | Dietary Fiber 2g8% | Sugars 4g | Protein 1g2% | Vitamin A15% | Vitamin C2% | Calcium2% | Iron

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Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 12 Pieces of bread

I have never tried anything like this before and I am so glad that I did because I never would have tasted perfection! Oh, man, you need this Avocado Cloud Bread in your life, I’m telling you! I love how the avocado compliments very well with the rest of the ingredients to make such delicious bread! Prepare your coffee and you all have a wonderful day. By the way, don’t forget to share this recipe with your loved ones as well. I am sure that they are going to love it as much as we do. Enjoy!

Ingredients:

3 tablespoons (about 39 grams) mashed avocado needs to be mashed first before measuring
¼ teaspoon cream of tartar
3 large eggs separated
2 teaspoons sesame seeds
¼ teaspoon garlic powder
¼ teaspoon onion powder

Directions:

1. Prepare the oven and preheat to 150 degrees C or 300 degrees F.

2. Line with parchment paper two baking sheets.

3. Add mashed avocado, egg yolks, garlic powder, and onion powder into a large mixing bowl. Beat until well mixed.

4. In the bowl of the stand mixer, add the cream of tartar and egg whites. Beat until stiff peaks form.

5. Gradually transfer the egg whites into the bowl with the avocado mixture, then beat until well mixed.

6. Scoop 1/4 cup of the batter, then put it onto a baking sheet. Repeat the process until everything is arranged in layers. Make sure to leave a space between each scoop.

7. Gently flatten each dough to about 3-inch circles.

8. Sprinkle sesame seeds over each dough.

9. Place them inside the preheated oven and bake for about 30 minutes or until they turn golden brown.

10. Remove from the oven and baking sheet. Allow the bread to cool completely at room temperature.

11. Serve warm and enjoy!

Nutrition Facts:

Serving: 1bread, calories: 28kcal | carbohydrates: 1g | protein: 2g | fat: 2g | saturated fat: 1g | sodium: 21mg | potassium: 46mg | fiber: 1g | sugar: 1g

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Prep Time: 1 hr 10 mins | Cook Time: 2 hrs 45 mins | Total Time: 3 hrs 55 mins | Yield: 12 to 14 Servings

This cake may be a lot of work, but I promise you that it will be worth all your time and effort! Try this recipe now and prepare to fall in love. Enjoy!

Ingredients:

Caramel Sauce

5 tablespoons (41g) all-purpose flour, sifted
1/4 c (28g) pecan chips
2 c (414g) sugar
1 c (240ml) heavy whipping cream, room temperature
1/2 c (112g) salted Challenge butter, room temperature

Crust

1/4 c (28g) pecan chips
1/2 c (112g) salted Challenge butter, melted
2 c (268g) graham cracker crumbs
3 tablespoons brown sugar

Filling

3 large Eggs
6 tablespoons (90ml) heavy whipping cream
1 c (230g) sour cream
4 oz (2/3 c | 116g) semi-sweet chocolate chips
1 c (144g) light brown sugar
3 tablespoons (24g) all-purpose flour
24 oz (678g) Challenge cream cheese, room temperature
1 1/2 tablespoons vanilla extract

Chocolate Drizzle

3 tablespoons (45ml) heavy whipping cream
2 oz (1/3 c | 58g) semi-sweet chocolate chips

Directions:

For the Caramel Sauce:

1. Place a large pan on the stove and turn the heat to medium.

2. Add the sugar, then whisk and cook until it caramelizes. This usually takes about 10 minutes.

3. Leave it to heat until the colour turns a bit dark, then remove it from the stove.

4. Add butter and whisk immediately until well blended.

5. Add the heavy cream over the caramel and whisk until well blended. Reserve 1 cup of the mixture for later use.

6. Add the pecan chips and flour into the rest of the caramel and stir until just mixed.

For the Cheesecake Crust:

1. Prepare the oven and preheat to 163 degrees C or 325 degrees F.

2. Line with parchment paper a 9-inch springform pan.

3. In a mixing bowl, add all the ingredients for the crust. Stir until well mixed.

4. Transfer the crust into the prepared pan and press it evenly.

5. Place it inside the preheated oven and bake for about 10 minutes.

6. Remove from the oven and allow it to cool completely.

7. Turn the heat of the oven down to 300 degrees F.

8. Add the caramel sauce into the prepared crust and spread it evenly on the bottom.

For the Cheesecake Filling:

1. In a mixing bowl, add the chocolate chips.

2. Add boiling heavy cream into the bowl, then stir until well mixed.

3. Spread the mixture on top of the caramel sauce.\

4. Mix brown sugar, flour, and cream cheese, then add vanilla extract and sour cream.

5. Add the eggs and beat until well mixed.

6. Spread the mixture on top of the chocolate layer.

7. Lay the pan into a bigger pan, then fill the outer pan with water.

8. Place it inside the oven and bake for about 1 hour 35 minutes or until done.

9. Turn the oven and off and let it rest inside for about 30 minutes.

10. Remove from the oven, then spread 1/2 cup of the reserved caramel sauce on top.

11. Place it inside the fridge to chill for at least 5 hours.

12. Remove from the fridge and transfer the cheesecake onto a serving plate.

13. Spread melted chocolate chips on top of the cheesecake and let it rest for at least 4 minutes.

14. Drizzle the rest of the caramel sauce on top and sprinkle more pecan chips as well.\

15. Place it inside the fridge to chill.

16. Serve and enjoy!

Nutrition Facts:

Amount Per Serving: Calories 659 | Total Fat 37.6g 48% | Cholesterol 119.4mg40% | Sodium 396.5mg 17% | Total Carbohydrate 73.5g 27% | Sugars 55.8g | Protein 10g 20% | Vitamin A38% | Vitamin C

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Prep Time: 5 mins | Cook Time: 45 mins | Cool Time: 30 mins | Total Time: 1 hr 20 mins | Yield: 9 Servings

This Zucchini Cornbread is not only delicious but very healthy as well! This was made without corn but you will still taste it. Want to know how? Well, you just have to try and taste it yourself! This is best to serve with a hot coffee. Oh, man, you are so in for a treat! Invite your friends over and let them experience the outcome of your perfection! Have a spectacular day, friends. Do me a favour, will you? Share this recipe with your peers as well. Enjoy!

Ingredients:

1 1/2 c shredded zucchini about 1 medium
3 Eggs
1 c coconut flour
1/4 c tapioca starch or arrowroot starch
3 tablespoons honey
1 teaspoon baking soda
1/4 c ghee melted and cooled
1/2 c full-fat coconut milk
1/2 teaspoon sea salt

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray in a 10-inch oven-proof skillet.

3. Add the tapioca starch, coconut flour, baking soda, and salt into a large bowl. Whisk until well mixed.

4. In a separate mixing bowl, add the eggs, ghee, honey, and coconut milk. Whisk until well combined.

5. Transfer the wet ingredients into the bowl with the dry ingredients, then beat until well mixed.

6. Add the shredded zucchini and stir until well mixed.

7. Transfer the mixture into the prepared baking dish and spread it evenly.

8. Place it inside the preheated oven and bake for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.

9. Remove from the oven and allow them to cool completely at room temperature.

10. Slice into even cuts.

11. Serve with butter and enjoy!

Nutrition Facts:

Calories 188 | Calories from Fat 99 | Fat 11g17% | Saturated Fat 8g50% | Cholesterol 67mg22% | Sodium 322mg14% | Potassium 109mg3% | Carbohydrates 18g6% | Fiber 5g21% | Sugar 8g9% | Protein 4g8% | Vitamin A 120IU2% | Vitamin C 4mg5% | Calcium 14mg1% | Iron 1mg6%

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Prep Time: 15 mins | Cook Time: 1 hr | Additional Time: 35 mins | Total Time: 1 hr 50 mins | Yield: 12 Servings

How are you doing, friends? I hope you are all well today. This recipe I am sharing with you has always been a part of my family for a very long time now. My grandma taught me this recipe. Now, I get to share it with you as well. How awesome is that? I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! I hope you have a hot coffee with you because it’s perfect to go with this cake. Have a blessed day, friends. Share this with your peers as well. Enjoy!

Ingredients:

5 Eggs
1 ½ c butter, softened
3 c all-purpose flour
1 c milk
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
3 c white sugar

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Brush melted butter in a tube pan, then sprinkle flour on it.

3. In a mixing bowl, add salt, flour, and baking powder. Whisk until well mixed.

4. In a large mixing bowl, add butter and sugar, then beat until well blended.

5. Add the eggs gradually and beat every addition until well mixed.

6. Transfer the flour mixture into the creamed mixture, then beat until well combined.

7. Add vanilla extract and stir until well blended.

8. Transfer the batter into the prepared pan and spread it evenly.

9. Place it inside the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle.

10. Remove the cake from the oven and allow it to cook completely at room temperature.

11. Serve and enjoy!

Nutrition Facts:

Calories: 551.9 | Protein: 6.8g14 % | Carbohydrates: 75.1g24 % | Dietary Fiber: 0.8g3 % | Sugars: 51.2g | Fat: 25.8g40 % | Saturated Fat: 15.5g78 % | Cholesterol: 140.1mg47 % | Vitamin A Iu: 849IU17 % | Niacin Equivalents: 3.3mg25 % | Vitamin B6: 0.1mg3 % | Folate: 68.8mcg17 % | Calcium: 69.5mg7 % | Iron: 1.9mg11 % | Magnesium: 12.3mg4 % | Potassium: 100.3mg3 % | Sodium: 339.1mg14 % | Thiamin: 0.3mg27 % | Calories From Fat: 232.1

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Prep Time: 15 mins | Cook Time: 10 mins | Additional Time: 35 mins | Total Time: 1 hr | Yield: 36 Servings

These heavenly treats will not only satisfy all your cravings today, but they will also make your day extra special! Oh, man, you have got to give this recipe a try, I’m telling you! A big thanks to my dear friend, Jonathan, for recommending this recipe. These Peanut Butter Cookies are the best! Serve them with coffee or milk. I am so excited for you! Okay, I’ll let you start prepping. In just about an hour, you will surely enjoy these cookies made from heaven. Have a great day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 Egg
½ c white sugar
½ c packed brown sugar
1 tsp vanilla extract
1 ¼ c all-purpose flour
¼ tsp salt
1 c peanut butter
½ c butter softened
3 tbsp milk
¾ tsp baking powder

Directions:

1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.

2. Add butter, peanut butter, brown sugar, and white sugar. Beat until well mixed.

3. Add the milk and egg, then beat until well combined.

4. Add the vanilla and stir until well blended.

5. In another mixing bowl, add the baking powder, salt, and flour. Whisk until well mixed, then transfer the mixture into the bowl with the creamed mixture. Beat until well combined.

6. Form small balls out of the mixture.

7. Arrange the balls onto cookie sheets. Make sure to leave a small space between each ball.

8. Use a fork to gently press each ball.

9. Place them inside the preheated oven and bake for about 10 minutes or until they turn brown.

10. Remove from the oven and allow the cookies to cool completely at room temperature.

11. Serve and enjoy!

Nutrition Facts:

Calories: 105.9 | Protein: 2.5g5 % | Carbohydrates: 10.6g3 % | Dietary Fiber: 0.5g2 % | Sugars: 6.5g | Fat: 6.4g10 % | Saturated Fat: 2.4g12 % | Cholesterol: 12mg4 % | Vitamin A Iu: 88IU2 % | Niacin Equivalents: 1.6mg13 % | Folate: 14.1mcg4 % | Calcium: 14.9mg2 % | Iron: 0.4mg2 %

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Prep Time: 5 mins | Cook Time: 20 mins | Additional Time: 2 hrs | Total Time: 2 hrs 25 mins | Yield: 48 Servings

This recipe was my aunt’s. She passed this on to me when I was about 10 years old. I used to make these when I was a kid. Now, I still make them which only shows how awesome this is! I have listed all the ingredients and directions so just follow them for they will guide you to perfection! As awesome as this recipe already is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to take this very simple recipe to the next level! By the way, make sure to place these inside the fridge until set before serving. Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Have a blessed day, everyone, and I hope you are all well today. Don’t forget to share this recipe with your friends as well. Enjoy!

Ingredients:

1 (12 ounces) package semisweet chocolate chips
3 c shoestring potatoes
1 (11 ounces) package butterscotch chips
2 c peanut butter
1 tsp canola oil

Directions:

1. Place a saucepan on the stove and turn the heat to low.

2. Add the chocolate chips, butterscotch chips, and peanut butter. Stir and cook until melted completely.

3. Add the oil and stir until well blended.

4. Remove the pan from the heat, then add the potatoes. Stir until well combined.

5. Spoon the mixture and drop each to a waxed paper.

6. Place them inside the fridge until set. This usually takes about 2 hours.

7. Serve and enjoy!

Note:

A no-bake treat that will surely light up your day!

Nutrition Facts:

Calories: 160.3 | Protein: 3.2g6 % | Carbohydrates: 13.1g4 % | Dietary Fiber: 1.2g5 % | Sugars: 9g | Fat: 11.1g17 % | Saturated Fat: 4.3g22 % | Niacin Equivalents: 2mg15 % | Vitamin B6: 0.1mg4 % | Vitamin C: 0.5mg1 % | Folate: 8.9mcg2 % | Calcium: 6.9mg1 % | Iron: 0.5mg3 % | Magnesium: 24.6mg9 % | Potassium: 162.1mg5 % | Sodium: 73.9mg3 % | Calories From Fat: 100.2

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Prep Time: 15 mins | Cook Time: 30 mins | Additional Time: 30 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings

This recipe is so easy that I am confident that you can do it! With these very basic ingredients and directions, you will surely have the best treats today! I got this from the internet and I am so glad that I gave it a try because my kids love it. They could not get enough of how delicious this Chocolate Chip Cookie Dough Cheesecake is! I have listed everything that you will be needing so you just have to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. Have a wonderful day, friends, and I hope you are all well today. Do me a favour, will you? Smile today and let everyone see it. The world could use a bright smile today. Enjoy!

Ingredients:

2 (18 ounces) packages of chocolate chip cookie dough
2 Eggs
1 c white sugar
2 (8 ounce) packages cream cheese, softened
2 tsp vanilla extract

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. In a mixing bowl, add eggs, cream cheese, vanilla, and sugar. Beat until well mixed.

3. Unroll 1 cookie dough into the bottom of a 9×13-inch baking pan.

4. Add the cream cheese mixture over the dough and spread it evenly.

5. Pinch the rest of the dough, then scatter them over the cream cheese layer.

6. Place it inside the preheated oven and bake for about 30 to 45 minutes or until the top turns golden brown.

7. Remove from the oven and allow it to cool completely at room temperature.

8. Serve and enjoy!

Nutrition Facts:

Calories: 654.2 | Protein: 7g14 % | Carbohydrates: 74.4g24 % | Dietary Fiber: 1.6g6 % | Sugars: 52.9g | Fat: 36.8g57 % | Saturated Fat: 14g70 % | Cholesterol: 92.5mg31 % | Vitamin A Iu: 568.1IU11 % | Niacin Equivalents: 2mg15 % | Vitamin B6: 0.1mg4 % | Folate: 48.1mcg12 % | Calcium: 51.6mg5 % | Iron: 2.7mg15 % | Magnesium: 6.6mg2 % | Potassium: 109.1mg3 % | Sodium: 404mg16 % | Calories From Fat: 331.1

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Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Additional Time: 6 hrs 35 mins | Total Time: 8 hrs | Yield: 12 Servings

The creamiest pudding indeed! This amazing pudding is what I like to call, creation from heaven! Give this recipe a try today and I promise you that it will be the best decision you will ever make today. Have the most spectacular day, friends, and I hope you all love and appreciate this recipe today. Enjoy!

Ingredients:

3 Eggs, lightly beaten
1 c uncooked long-grain white rice
ground cinnamon to taste
½ gallon milk
1 c white sugar
2 tsp vanilla extract
¼ c milk
¼ tsp salt

Directions:

1. Place a large saucepan on the stove and turn the heat to medium-low.

2. Add rice, 1/2-gallon milk, and sugar. Stir until well mixed.

3. Cover the pan and simmer the mixture for about an hour. Make sure to stir it from time to time.

4. Remove from the stove and allow it to rest for at least 10 minutes.

5. Add 1/4 cup milk, eggs, vanilla, and salt into a mixing bowl. Stir until well mixed.

6. Transfer the mixture into the pan with the rice, then stir until well mixed.

7. Put the pan back on the stove and turn the heat to low. Let it simmer for about 2 minutes while stirring.

8. Transfer the mixture into a 9×13-inch baking dish and spread it evenly.

9. Cover the baking dish with plastic wrap. Make sure to fold the sides that will serve as a steam escape. Allow it to rest at room temperature to cool.

10. Remove the plastic cover, then sprinkle the cinnamon on top.

11. Cover it with plastic wrap again. This time seal it well.

12. Place it inside the fridge to chill for about 8 hours.

13. Serve chilled and enjoy!

Nutrition Facts:

Calories: 227.9 | Protein: 8.3g17 % | Carbohydrates: 37.7g12 % | Dietary Fiber: 0.2g1 % | Sugars: 24.7g | Fat: 4.7g7 % | Saturated Fat: 2.5g13 % | Cholesterol: 59.8mg20 % | Vitamin A Iu: 376IU8 % | Niacin Equivalents: 2.5mg19 % | Vitamin B6: 0.1mg8 % | Vitamin C: 0.3mg1 % | Folate: 41mcg10 % | Calcium: 206.6mg21 % | Iron: 0.8mg5 % | Magnesium: 25.5mg9 % | Potassium: 284.4mg8 % | Sodium: 134.8mg5 % | Thiamin: 0.1mg15 % | Calories From Fat: 41.9

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