Dairy Free Low Carb Sugar Free Mocha Frappe

Indulge in a creamy and satisfying mocha frappe without the guilt of excess carbs or sugar. This dairy-free and low-carb version is perfect for anyone following a keto lifestyle.

Ingredients:

• 1 cup brewed coffee, cooled
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut cream
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons powdered erythritol or stevia to taste
• 1/2 teaspoon vanilla extract
• 1 cup ice cubes

Instructions:

In a blender, combine cooled coffee, almond milk, coconut cream, cocoa powder, sweetener, vanilla extract, and ice cubes

Blend until smooth and creamy

Pour into a glass and serve immediately

Eva Bakes - Skillet Smores Cookie

With this Eva Bakes recipe, you can make the ultimate skillet smores cookie A chewy and gooey cookie with chocolate chips, marshmallows, and graham crackers baked to perfection in a skillet. Ideal for sharing with friends and family at home or around a campfire.

Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup crushed graham crackers

Instructions:

Start by heating the oven to 350F 175C

Set the pan on medium heat and melt the butter

Take it off the heat and let it cool down a bit

Add the brown sugar, granulated sugar, and vanilla extract and mix them in well with a whisk

Mix in the egg until its smooth

Mix the flour, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones in the pan while stirring just until everything is mixed together

Add the mini marshmallows, chocolate chips, and crushed graham crackers and mix them in well

Evenly press the cookie dough into the pan

After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown

Take it out of the oven and let it cool down a bit before you serve it

Enjoy the gooey skillet smores cookie while its still warm and sliced like a pie

2007 Pumpkin Cookies with the Kids

These 2007 Pumpkin Cookies are ideal for baking with children. Theyre soft and flavorful, with a wonderful pumpkin and warm spice flavor. The recipe is a delicious treat for the entire family.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup raisins
• 1/2 cup chopped walnuts optional
• 1/2 cup powdered sugar for dusting

Instructions:

Set the oven to 350F 175C and heat it up

Put the pumpkin puree, granulated sugar, vegetable oil, and egg in a large bowl

Combine well

Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed

You can add chopped walnuts and raisins now if you want to

Put parchment paper on the bottom of a baking sheet

Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving some space between each cookie

Put it in an oven that has already been heated for 10 to 12 minutes, or until the edges start to brown a little

Take the cookies out of the oven and set them on a wire rack to cool

Put powdered sugar on top of the cookies after they have cooled down

You and your kids should enjoy the tasty pumpkin cookies

Slow Cooker Shaking Beef

Shaking Beef in a Slow Cooker is an easy and tasty take on a traditional Vietnamese dish. The slow cooker makes sure that the beef is soft and that the soy sauce, fish sauce, and garlic flavors soak into it. Finish it off with a quick sear in a hot pan to get that famous caramelized crust.

Ingredients:

• 2 lbs beef sirloin, cut into 1-inch cubes
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon black pepper
• 1/4 cup water
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• Green onions and sesame seeds for garnish

Instructions:

Soy sauce, fish sauce, brown sugar, rice vinegar, sesame oil, black pepper, and water should all be put into a slow cooker with the beef

For 4 to 6 hours, or until the beef is soft, cover and cook on low heat

To make a slurry, mix cornstarch and water in a small bowl

Add the slurry to the slow cooker and stir it around

Cook on high for another 15 to 20 minutes, or until the sauce gets thicker

Put vegetable oil in a pan and heat it over high heat

Move the beef from the slow cooker to the skillet with a slotted spoon, shaking off any extra sauce

Allow the beef to brown and form a crust by cooking it in batches for two to three minutes at a time

Put green onions and sesame seeds on top of the hot beef and serve it over rice or noodles

Smores Ice Cream Cake

Indulge in the irresistible combination of smores and ice cream with this delightful ice cream cake. Layers of creamy vanilla ice cream, crunchy graham crackers, gooey marshmallows, and rich chocolate chips are stacked together to create a decadent frozen treat.

Ingredients:

• 1
• 5 quarts vanilla ice cream
• 1 cup crushed graham crackers
• 1 cup mini marshmallows
• 1/2 cup chocolate chips
• 1/4 cup melted butter
• 1/4 cup chocolate syrup
• 1/4 cup marshmallow fluff

Instructions:

Soften vanilla ice cream slightly and spread it evenly into the bottom of a 9-inch springform pan lined with parchment paper

Sprinkle crushed graham crackers evenly over the ice cream layer

Scatter mini marshmallows and chocolate chips over the graham cracker layer

Drizzle melted butter over the marshmallows and chocolate chips

Repeat layers if desired, ending with a layer of vanilla ice cream on top

Freeze the cake for at least 4 hours or until firm

Before serving, drizzle chocolate syrup and marshmallow fluff over the top of the cake

Garnish with extra graham cracker crumbs, marshmallows, and chocolate chips if desired

Slice and serve chilled

Enjoy

PBJ Mini Donuts

A delicious take on the traditional peanut butter and jelly sandwich are these PBJ Mini Donuts. Theyre the ideal sweet treat or entertaining snack, and theres nothing quite like peanut butter and grape jelly together.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup milk
• 1/4 cup creamy peanut butter
• 1/4 cup grape jelly
• 1 large egg
• 1/2 tsp vanilla extract
• 2 tbsp unsalted butter, melted
• Vegetable oil for frying
• Powdered sugar for dusting optional

Instructions:

In a mixing bowl, whisk together flour, sugar, baking powder, and salt

In a separate bowl, combine milk, peanut butter, jelly, egg, vanilla extract, and melted butter

Mix until well blended

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; the batter should be slightly lumpy

Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350F 175C

Using a mini donut pan or a small spoon, carefully drop small portions of the batter into the hot oil

Fry until they turn golden brown, about 2-3 minutes per batch

Remove the donuts with a slotted spoon and place them on paper towels to drain excess oil

If desired, dust the PBJ mini donuts with powdered sugar while they are still warm

Serve the PBJ mini donuts immediately and enjoy

Pressure Cooker Potato Cheese Soup

A comforting and creamy potato cheese soup made effortlessly in a pressure cooker.

Ingredients:

• 5 large potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

Put diced potatoes, chopped onion, minced garlic, and chicken broth in the pressure cooker

Put the lid back on and set the timer for 10 minutes

Let the pressure drop naturally for five minutes, and then quickly let go of any extra pressure

Take off the lid and use an immersion blender to make the soup smooth

Add heavy cream, milk, and cheddar cheese shreds

Stir the soup until the cheese melts and it becomes creamy

Add pepper and salt to taste

Serve hot with chopped chives on top