No Bake Chocolate Mousse Tart Recipe

No Bake Chocolate Mousse Tart Recipe

No Bake Chocolate Mousse Tart Recipe

Ingredients

Crust:
    • 1 1/4 cups almond flour
    • 1/4 cup cocoa powder
    • 1/4 cup powdered Swerve Sweetener
    • 5 tbsp butter, melted
Chocolate Mousse Filling:
    • 3/4 cup whipping cream
    • 3/4 cup unsweetened almond or cashew milk
    • 1/4 cup butter
    • 3 ounces good quality unsweetened dark chocolate, chopped (do not use sweetened chocolate here, as your mousse may not set properly)
    • 3 tbsp cocoa powder
    • 6 tbsp powdered Swerve Sweetener
    • 1/2 tsp espresso powder (optional, boosts chocolate flavour)
    • 3 large eggs*
Topping:
  • 1 cup whipping cream
  • 2 tbsp powdered Swerve Sweetener
  • 1/4 tsp vanilla extract
  • 1/2 ounce dark sugar-free chocolate

Instructions

Crust:
    1. Lightly grease a 9-inch tart pan with a removable bottom.
    2. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Add melted butter and stir until the mixture clumps together.
    3. Press firmly and evenly into bottom and up sides of prepared tart pan. Refrigerate until filling is ready.
Chocolate Mousse:
    1. In a small pan, combine cream, almond or cashew milk, and butter. Bring to a full boil and then remove from heat.
    2. In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.
    3. Add eggs and blend again until smooth (*if you are concerned about the eggs, use pasteurized shell eggs such as Safest Choice). Pour into chilled crust and chill until firm, at least 1 hour. Gently press the tart pan from the bottom to remove the sides and place on a serving platter.
Topping:
  1. Beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over mousse to the edges of the tart.
  2. Using a cheese grater, shave the dark chocolate over the whipping cream. Let set a bit in the refrigerator before serving.
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Lemongrass Chicken with Cilantro Cauliflower Rice Recipe

Lemongrass Chicken with Cilantro Cauliflower Rice Recipe

Lemongrass Chicken with Cilantro Cauliflower Rice Recipe

Ingredients

Cilantro Cauli Rice:
    • 2 tbsp avocado oil
    • 1 large head cauliflower, riced (if using pre-riced cauliflower, use 16 ounces)
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 tbsp Gourmet Gardens Lightly Dried Cilantro
Lemongrass Chicken:
  • 1 tbsp fish sauce
  • 3 tsp Gourmet Gardens Garlic Paste
  • 1/2 tsp sea salt
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
  • 2 tbsp Swerve Sweetener
  • 2 tbsp water, divided
  • 2 tsp molasses or yacon syrup (optional)
  • 2 tbsp avocado oil
  • 3 tbsp Gourmet Gardens Lemongrass Paste
  • 1 to 2 tsp Gourmet Gardens Lightly Dried Red Chile (more to taste)

Instructions

Cauliiflower Rice:
    1. Place a medium skillet over medium heat. When hot, add oil and swirl to coat pan. Add riced cauliflower, salt, and pepper and toss to coat in the oil. Cook, stirring frequently, until tender crisp. About 5 minutes.
    2. Add cilantro paste and stir to combine. Cook one minute more, then remove from heat.
Lemongrass Chicken:
  1. In a medium bowl, combine fish sauce, garlic paste and sea salt. Add chicken and toss to combine.
  2. In a small skillet over medium heat, combine Swerve Sweetener, 1 tbsp water, molasses or yacon syrup. Cook, stirring frequently, until sweetener is dissolved. Bring to a boil and cook until mixture is a golden caramel colour. Whisk in remaining water and set aside.
  3. Heat a large wok or skillet over medium high heat. Add oil and swirl to coat. Add lemongrass paste and chili paste and stir until fragrant, about 1 minute.
  4. Add chicken and stir fry until chicken is mostly cooked through, then add caramel mixture and cook until sauce is reduced and thickened.
  5. Serve over cilantro cauliflower rice.
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Easy Pumpkin Cheesecake Bars Recipe

Easy Pumpkin Cheesecake Bars Recipe

Easy Pumpkin Cheesecake Bars Recipe

Ingredients:

PUMPKIN CHEESECAKE BARS:
  • 1 1/3 cups all-purpose flour
  • 2/3 cup light brown sugar, packed
  • 1/2 cup chopped pecans
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup canned pumpkin
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
CREAM CHEESE FROSTING:
  • 8 ounces cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • pumpkin mellowcreme candy, optional

Instructions

  1. Preheat oven to 350F degrees. Line a 9×9 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. In a medium sized bowl, whisk together the flour and light brown sugar.
  3. Using a fork, cut the butter into flour mixture until crumbly. Stir in chopped pecans.
  4. Press crust mixture into bottom of prepared pan and bake for 15 minutes or until edges are slightly brown. Let the crust cool completely.*If you want you can place the crust in the fridge to speed up the cooling process.
  5. In a large bowl, using an electric or stand mixer combine the cream cheese, canned pumpkin, granulated sugar, large eggs,vanilla extract, ground cinnamon, and pumpkin pie spice. Beat at medium speed for about 2 minutes or until smooth.
  6. Pour cheesecake mixture over cooled baked crust. Bake for 30-35 minutes or until set. Let cool completely before frosting.
  7. In a large bowl, using an electric or stand mixer beat the cream cheese and butter together until smooth.
  8. Add the salt and vanilla extract, beat until combined.
  9. Slowly, add the powdered sugar and beat until smooth and creamy.
  10. Using a cake spatula or a knife, evenly frost the top of the pumpkin cheesecake bars. Place in the fridge for a least an hour before serving to let the frosting settle.
  11. Once the bars are ready to serve, lift the foil out of the pan and cut into squares.
  12. Top each bar with a marshmallow pumpkin candy, chopped pecans, or just leave them plain.
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Cherry Bars Recipe

Cherry Bars Recipe

Cherry Bars Recipe

Ingredients:

CHERRY BARS:
  • 16 Tablespoons butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 can cherry pie filling
VANILLA GLAZE:
  • 1 1/2 cups powdered sugar
  • 2 1/2 teaspoons milk
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon butter

Instructions

  1. Preheat oven to 350F degrees. Spray 11 x 15 inch jelly roll pan with non-stick cooking spray. Set aside.
  2. Using an electric mixer or stand mixer, cream together butter and sugar.
  3. Add eggs, vanilla extract, flour, baking powder, and salt. Mix until combined.
  4. Spoon 1/2 of the batter into prepared pan and spread evenly.
  5. Spread cherry pie filling evenly over batter.
  6. Spoon remaining batter on top of pie filling and spread. The batter will not cover the pie filling completely.
  7. Bake for 35-40 minutes. Let cool for at least 20 minutes before drizzling with vanilla glaze.
  8. In a small bowl microwavable bowl, microwave butter for 10-15 seconds or until melted completely. Add vanilla, milk, salt and powered sugar to melted butter and mix until smooth.
  9. Drizzle glaze over cooled bars and cut into squares.
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Carrot Cake Recipe

Carrot Cake Recipe

Carrot Cake Recipe

Ingredients
Wet Ingredients
  • ¾ cup milk, at room temperature (full or low fat) (Note 2)
  • 1 tsp lemon juice or white vinegar (or other clear vinegar)
  • 20oz/440g can crushed pineapple, drained (Note 3)
  • ¼ cup reserved pineapple juice (from canned pineapple)
  • 3 large eggs
  • 1½ cups brown sugar
  • ½ cup vegetable oil (or canola)
Dry Ingredients
  • 2 cups plain all purpose flour (Note 4)
  • 2 tsp baking soda (NOT BAKING POWDER)
  • ½ tsp salt (I use table salt)
  • 2 tsp cinnamon powder
Stir Ins
  • 2 cups grated carrot (Note 5)
  • ¼ cup shredded coconut (plain or sweetened) (Note 6)
  • ½ cup chopped pecans (or walnuts)
Frosting
  • 6oz/180g cream cheese, at room temperature
  • 2 sticks / 225g / 1 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 4 cups confectionary / icing sugar (sifted if clumpy)
Instructions
  1. Preheat oven to 180C/350F (fan forced). Spray and line a 9 x 13″ / 22 x 33cm pan with baking paper. (Note 7)
  2. Combine milk and lemon juice, set aside for 5 minutes to curdle.
  3. Drain pineapple, reserving the juice. Measure out ¼ cup of pineapple juice.
  4. Whisk together Dry ingredients in a bowl.
  5. In a separate LARGE bowl, whisk eggs, sugar, oil, ¼ cup pineapple juice and milk.
  6. Stir in carrot, crushed pineapple, coconut and pecans. Stir in Dry Ingredients and mix until just combined.
  7. Pour into prepared pan. Bake for 30 – 40 minutes until a skewer inserted into the middle comes out clean and the cake is golden on top.
  8. Rest for 10 minutes in the pan before turning out onto a cooling rack (Note 8).
  9. Frost when cool. Optional: Decorate with 1 cup toasted coconut (half sweetened shredded and half unsweetened flakes)
Frosting
  1. Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy (I like mine really fluffy – increases volume!).
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Boston Cream Poke Cake Recipe

Boston Cream Poke Cake Recipe

Boston Cream Poke Cake Recipe

Ingredients

Cake:

  • 3 cups almond flour
  • ⅓ cup whey protein powder
  • 2 tsp grain-free baking powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • ¾ cup Swerve Sweetener
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup almond or cashew milk, unsweetened

Pastry Cream

  • 1¼ cups whipping cream
  • 3 egg yolks
  • 6 tbsp confectioner’s Swerve Sweetener
  • pinch salt
  • 2 tbsp butter, cut into two pieces
  • 1½ tsp vanilla extract
  • ½ tsp xanthan gum

Chocolate Ganache

  • ⅔ cup whipping cream
  • ¼ cup confectioner’s Swerve Sweetener
  • 2½ ounces unsweetened chocolate, finely chopped
  • ½ tsp vanilla extract

Instructions

Cake

  1. Preheat oven to 325F and grease a 9×9 square baking pan.
  2. In a medium bowl, whisk together the almond flour, whey protein powder, baking powder and salt.
  3. In a large bowl, beat butter with sweetener until light and fluffy. Beat in eggs, one at a time until well combined. Beat in vanilla extract.
  4. Beat in half of the almond flour mixture, then beat in nut milk. Beat in the remaining almond flour mixture until well combined. Spread batter in prepared baking pan.
  5. Bake 25 to 30 minutes, or until golden brown around the edges and the top is just firm to the touch. Remove and let cool in pan. Once cool, use the end of a wooden spoon to poke holes all over the cake.

Pastry Cream

  1. Bring whipping cream to a simmer in a medium saucepan over medium heat. In a medium bowl, whisk egg yolks with sweetener and salt.
  2. Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back to the saucepan and cook until thickened, 4 to 5 minutes more, whisking constantly. Watch it carefully and do not let it curdle.
  3. Remove from heat and whisk in butter and vanilla extract. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool about 10 minutes, then pour all over cake and tap pan firmly on counter to allow pastry cream to sink into holes.
  4. Refrigerate 2 to 3 hours, until pastry cream is mostly set.

Chocolate Ganache

  1. In a small saucepan over medium heat, combine cream and sweetener. Whisk until sweetener is dissolved and cream comes to just a simmer.
  2. Remove from heat and add chopped chocolate and vanilla extract. Let sit 5 minutes to melt chocolate and then whisk to combine. Pour over chilled cake and refrigerate another 20 to 30 minutes, until set.
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Taco Meatloaf Recipe

Taco Meatloaf Recipe

Taco Meatloaf Recipe

Ingredients:

  • 2 1/2 lbs ground beef
  • 1/3 cup chia seeds
  • 1/4 cup taco seasoning
  • 1 tbsp chili powder (more if you like it hotter)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 large eggs
  • 6 ounces grated cheddar cheese, divided
  • 1/4 cup broth or water

Instructions:

  1. Preheat oven to 350F and line a large rimmed baking sheet with tinfoil.
  2. In a large bowl, combine ground beef, chia seeds, taco seasoning, chili powder, salt, pepper, eggs, 4 ounces of the cheese, and water. Mix with your hands to combine well.
  3. Shape mixture into a long, low loaf. Sprinkle top with remaining 2 ounces grated cheese. Bake 50 to 60 minutes, or until a thermometer inserted in the center reads 135F for medium.
  4. Remove and cut into slices. Top with your favorite taco toppings such as sour cream, chopped tomatoes, and avocado.
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Basic Chocolate Truffle Recipe

Basic Chocolate Truffle Recipe

Basic Chocolate Truffle Recipe

Ingredients
  • 8 oz bittersweet or semi-sweet chocolate
  • 4 oz (1/2 cup) heavy cream (also known as double cream)
  • large pinch of salt (optional but recommended)
  • cocoa powder for rolling or any other toppings you desire
Instructions
  1. Chop your chocolate into small pieces and place in a bowl.
  2. Put your cream in a saucepan and place over medium heat. Allow cream to heat until simmering and almost boiling.
  3. Pour the hot cream over the chopped chocolate and let stand for about 3 minutes. Add your salt into the bowl at this point if using.
  4. Put your whisking to the center of the chocolate cream mixture and begin whisking in small circles going in one direction and slowly moving outward until the mixture is smooth.
  5. Place the ganache in the refrigerator uncovered until the mixture becomes solid, about 1 hour, before scooping and shaping.
  6. Scoop small amounts of ganache, about 2 TBSP or less, roll between your palms, and roll in toppings. Store in the refrigerator in an airtight container for up to 1 week.
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Easy Buffalo Chicken Dip Recipe

Easy Buffalo Chicken Dip Recipe

Easy Buffalo Chicken Dip Recipe

Ingredients

  • 2 cups chopped chicken, cooked (I used thawed Beyond Meat Grilled Strips, shredded rotisserie chicken may be substituted)
  • 8 ounces brick-style cream cheese, very well-softened (lite okay)
  • 8 ounces buffalo wing sauce (I use medium heat)
  • 2 cups finely grated cheddar and monterey Jack cheese blend (or similar), divided

Instructions

  1. Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
  2. To a large bowl, add the chicken, cream cheese, wing sauce, 1 cup cheese, and stir to combine.
  3. Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
  4. Top with remaining 1 cup cheese. Tip – For a make-ahead option, at this point cover with plasticwrap and refrigerate for up to 2 days before baking. Remove plasticwrap before baking.
  5. Bake for about 30 to 35 minutes (start watching at 25 minutes because all ovens, cheese, etc. varies), or until lightly golden browned and bubbly. Serve immediately with chips, crackers, bread, or your favorite dippers. Dip is best warm and fresh but extra will keep in an airtight container in the fridge for up to 5 days. Reheat gently before serving.

 

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Lemon Blueberry Shortbread Mousse Cake Recipe

Lemon Blueberry Shortbread Mousse Cake Recipe

Lemon Blueberry Shortbread Mousse Cake Recipe

Igredients

CRUST

  • 1 3/4 cups Walkers shortbread crumbs (two 5.3 oz packages, about 15 cookies)
  • 2 tbsp sugar
  • 2 tbsp (28g) butter, melted

FUDGE

  • 8 ounces (227g) white chocolate chips
  • 3 tbsp (42g) unsalted butter
  • 3 1/2 tbsp (53ml) heavy whipping cream
  • 2 tsp lemon zest

LEMON CURD

  • 1/4 cup (60ml) fresh lemon juice (1-2 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup (69g) sugar
  • 4 egg yolks
  • 3 tbsp (42g) unsalted butter

LEMON MOUSSE

  • 2 tsp powdered gelatin
  • 2 tbsp (30ml) cold water
  • 1 3/4 cups (420ml) heavy whipping cream
  • 3/4 cup (86g) powdered sugar
  • 3/4 cup (180ml) lemon curd

BLUEBERRY MOUSSE

  • 1 1/2 cups (8 oz) blueberries
  • .25 oz package unflavored powdered gelatin
  • 1 3/4 cups (420ml) heavy whipping cream
  • 3/4 cup (86g) powdered sugar

Instructions

1. Preheat oven to 350 degrees. I would suggest lining the sides of a 9 inch springform pan with parchment paper that goes about one inch above the sides of the pan. The mousse will come all the way to the top and just a touch above. The parchment paper ensure that the pan sides will be tall enough. It’ll also make it easier to remove the cake from the pan at the end.

2.To make the crust, combine the crust ingredients in a medium sized bowl, then press into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then remove from oven and set aside.
4. To make the white chocolate ganache layer, place the white chocolate chips in a medium sized bowl. Heat the butter, heavy whipped cream and lemon zest in a glass measuring cup. The butter should melt and then the whole mixture should come to a boil. Once boiling, pour the heavy cream mixture over the white chocolate chips, then cover for about 5 minutes.
5. Whisk the white chocolate mixture until smooth. If it doesn’t completely melt, microwave in 10 second increments, whisking in between, until smooth.
6. Spread white chocolate ganache evenly over the crust, then refrigerate until firm.
7. To make the lemon curd, combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did). Heat while stirring constantly with a whisk until mixture reaches 160 degrees. Refrigerate until thick and cool.
8. Once lemon curd is cooled and firm, finish the lemon mousse. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, then heat for about 5-10 seconds, whisking until warm and smooth. Set aside to cool to room temperature.
9. In another mixer bowl, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and continue to whip on high until stiff peaks form, while slowly pouring in the cooled gelatin.
10. Carefully fold the lemon curd into the whipped cream, then spread the lemon mousse evenly over the white chocolate ganache.
11. To make the blueberry mousse, puree blueberries then press through a strainer to remove pulp.
12. Sprinkle the powdered gelatin over the blueberry puree, trying to make sure the powder is all touching the puree. Set aside for about 5 minutes to bloom and firm up.
13. Once gelatin is firm, heat in the microwave for 5-10 seconds, then whisk until melted and smooth. Set aside to cool to room temperature.
14. While gelatin mixture cools, make the whipped cream. Whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and continue to whip on high until stiff peaks form.
15. Once the gelatin is room temperature, fold it into the whipped cream until well combined.
16. Spread the blueberry mousse in an even layer over the lemon mousse layer, then place in the refrigerator.
17. Refrigerate cake until firm, 5-6 hours, then remove from springform pan and place on a serving plate. Top cake with blueberries and lemon slices/zest.
18. Refrigerate until ready to serve.

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