Keto Cheesecake Tarts

Keto Cheesecake Tarts
Print Recipe
Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts!
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Keto Cheesecake Tarts
Print Recipe
Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts!
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350°F and start off by combining your melted butter with almond flour and mixing until it’s crumbly, but combined.
  2. Line a muffin tin with paper or silicone cupcake liners and press about 1-2 teaspoons of your almond flour crust mixture into each liner.
  3. Let these crusts bake in the oven for about 5-8 minutes or until you see they’ve turned golden brown.
  4. To make the cheesecake filling, beat 12 oz. of cream cheese with an electric hand mixer until soft and then add in 1 egg. Mix to combine.
  5. Then add ¼ cup of erythritol, or your favorite low carb sweetener, and mix.
  6. Next, add 1 tsp of vanilla extract, 1 tbsp of fresh lemon juice and ¼ tsp of salt and mix one last time.
  7. Spoon your cheesecake filling onto the baked crusts and bake for about 20 minutes. The cheesecakes will have risen and be set, yet slightly jiggly on top.
  8. Let them cool on the counter for about 10 minutes and then top each one with a teaspoon of sugar-free jam. We used strawberry, but any flavor will work!
  9. Then add some fresh fruit over that. We used 3 blueberries for each mini cheesecake.
  10. Let them chill in the fridge overnight or as long as you can!
Recipe Notes

Each tart is 175 calories - 16 grams of fat - 9 grams of protein - 2.8 grams of net carbs

Recipe Courtesy Kelly via ketokrate.com

Get Well Soon by Jennifer Wright

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Apple Dumplings

Recipe by Ree, The Pioneer Woman

Apple Dumplings
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Apple Dumplings
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
  2. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples.
  3. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
  4. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Recipe Notes

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

The Art of Racing in the Rain

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Pain d’amande

 

“The aroma of almonds, pain d’amande, like a hand reaching out to her. Holding the spoon above her small one, teaching her how to stir the bubbling sugar.”

The Muralist, pg 319

 

Pain d'amande
Print Recipe
This is traditional Belgian cookie, known as almond bread (pain d’amande). I love anything super-crisp so naturally, this is one of my all-time favorite cookies. They go with anything, from a bowl of ice cream to a steaming cup of coffee. Be sure to bake them on parchment paper since if you use a silicone mat, they won’t get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -David Lebovitz
Servings
80-90 cookies
Servings
80-90 cookies
Pain d'amande
Print Recipe
This is traditional Belgian cookie, known as almond bread (pain d’amande). I love anything super-crisp so naturally, this is one of my all-time favorite cookies. They go with anything, from a bowl of ice cream to a steaming cup of coffee. Be sure to bake them on parchment paper since if you use a silicone mat, they won’t get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -David Lebovitz
Servings
80-90 cookies
Servings
80-90 cookies
Ingredients
Servings: cookies
Instructions
  1. Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter just melts but don’t allow to boil: most of the sugar should not be dissolved.
  2. Remove from heat and stir in the flour, baking soda, salt, and almonds until well mixed.
  3. Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm (2-4 hours or overnight).
  4. To bake the cookies, preheat the oven to 325º (160ºC.)
  5. Using a very sharp chef’s knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they’ll be.
  6. Space the cookies on parchment lined baking sheets and bake for 6-12 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 6-10 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. Start checking on them at around 6 minutes.
  7. Cool completely, then store in an airtight bin until ready to serve.
  8. Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
Recipe Notes

See how to make Pain d'amande

 

The Muralist

 

Adapted from Sweet Miniatures by Flo Braker

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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
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Creamy Chicken Noodle Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. In a heavy saucepan, bring water and bouillon cubes to a boil.
  2. Add noodles and vegetables. Cook for 10-15 minutes.
  3. Stir together melted butter, milk, and soup together and add when noodles and vegetables are tender.
  4. Add chicken and stir gently until heated.
Recipe Notes

Recipe courtesy of Michelle

 

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Sweet Cherry Sauce

Sweet Cherry Sauce
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Fabulous over ice cream, cheesecake, tart desserts, and especially when served with ham! The recipe halves well, too.
Sweet Cherry Sauce
Print Recipe
Fabulous over ice cream, cheesecake, tart desserts, and especially when served with ham! The recipe halves well, too.
Ingredients
Servings:
Instructions
  1. Add water to the reserved liquid to make 1-1/2 cups.
  2. In a 2 QT saucepan combine sugar, cornstarch, and salt. Add the 1-1/2 cups of cherry liquid. Cook over medium heat until sugar is dissolved, about 1-2 minutes.
  3. Stir in butter, cinnamon, cloves, and lemon juice. Continue cooking, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute. Stir in cherries.
Recipe Notes

*Janice substitutes 1/4 each of ground cinnamon and cloves in place of the whole spices.

Delicious with Citrus Semifreddo

 

Recipe courtesy of Carol via her friend Janice.

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French Almond Cake

French Almond Cake
Print Recipe
Fantastic!
Servings
12 people
Cook Time
40 min
Servings
12 people
Cook Time
40 min
French Almond Cake
Print Recipe
Fantastic!
Servings
12 people
Cook Time
40 min
Servings
12 people
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Preheat over to 350 degrees.
  2. Beat almond paste until soft and pliable. Add eggs, one at a time. Beat in the sugar. Add butter and beat until the batter is well creamed.
  3. Sift together dry ingredients. Stir into creamed mixture. Pour into the prepared pan. (Sliced almonds may be sprinkled on top.)
  4. Bake for 40-45 minutes. Cool.
  5. Serve sprinkled with powdered sugar and fresh berries on the side, or with berry sauce and whipped cream.
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