This delicious keto chocolate cake only uses one bowl, has the perfect cake texture, and the whipped cream icing is perfectly sweet. This combo will squash any chocolate cake craving!

Keto Chocolate Cake with Whipped Cream Icing

Course: DessertCuisine: AmericanKeyword: chocolate keto dessert Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutes Servings: 9 Calories: 358 Author: Jennifer Banz

Ingredients

1. 2 teaspoons Baking powder
2. 6 Eggs
3. 2/3 Cup Heavy Whipping Cream
4. 1/2 Cup Melted Butter
5. 3/4 Cup Coconut flour
6. 3/4 Cup Swerve Sweetener
7. 1/2 Cup Cocoa powder

Whipped Cream Icing

1. 1 teaspoon Vanilla extract
2. 1/3 Cup Sifted Cocoa Powder
3. 1 Cup Heavy Whipping Cream
4. 1/4 Cup Swerve Sweetener

Keto Chocolate Cake with Whipped Cream Icing

Instructions

1. Pre-heat the oven to 350F.  Grease an 8x8 cake pan.
2. Add all of the cake ingredients to a marge bowl and mix well with a stand mixer or electric mixer.  Pour the batter into the cake pan and bake for 25 minutes or until the center springs back when touched.
3. Remove from the oven and let cool completely before icing.

For the Icing

1. Whip the whipping cream to stiff peaks with an electric mixer or stand mixer. Add in the swerve, vanilla, and cocoa powder.  Continue mixing until just combined.
2. Frost the cake with the icing and serve.  Store any leftovers in the refrigerator.  

Notes
Nutrition per serving: 358 calories / 33g fat / 8g protein / 11g carbs / 6g fiber

BAKED BURRITO CASSEROLE

Ingredients:

1. 1 can refried beans
2. 1 can cream of mushroom soup, undiluted
3. 1/2 cup sour cream
4. 1 pack large flour tortillas
5. 2 1/2 cups of shredded Mexican blend cheese
6. 1 pound of ground beef
7. 1 small onion, chopped
8. 1 pack of taco seasoning

BAKED BURRITO CASSEROLE

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain.
3. Add the taco seasoning and refried beans and heat through.
4. In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a baking dish.
5. Add a layer of 3 flour tortillas to the top of the soup mixture. You will need to cut or tear the tortillas and overlap them.
6. Spread on a layer of the ground beef mixture and top with about a cup of cheese.
7. Repeat all of these layers and top with the remaining cheese.
8. Bake for about 20 minutes until cheese is nicely melted. Enjoy!

This French Silk Pie Cake is the dessert of your dreams!! Incredibly moist chocolate cake layers topped with an unbelievably silky chocolate frosting.

amazing French Silk Pie Cake

INGREDIENTS
Chocolate Cake:

1. 1 tsp baking powder
2. 1 tsp salt
3. 1/2 cup vegetable oil
4. 1 cup buttermilk room temperature
5. 1 cup hot water
6. 2 large eggs
7. 2 tsp vanilla
8. 2 cups all-purpose flour
9. 2 cups granulated sugar
10. 3/4 cup Dutch-processed cocoa powder sifted
11. 2 tsp baking soda

amazing French Silk Pie Cake

French Silk Frosting:

1. 1 1/2 tsp vanilla
2. 3 oz unsweetened Baker's chocolate melted and cooled completely
3. 3 large whole eggs cold
4. 3/4 cup unsalted butter softened, but still cool
5. 1 cup caster sugar superfine sugar (granulated ok, not powdered)

Assembly:

1. chocolate flakes or sprinkles

INSTRUCTIONS
Chocolate Cake:

1. Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
6. Bake for 45 mins or until a cake tester comes out mostly clean.
7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

French Silk Frosting:

1. Using a stand mixer fitted with a paddle attachment, beat butter and sugar until pale & fluffy (approx. 3 mins). Ideally use a a chilled bowl*. Scrape bowl as needed.
2. Add cooled melted chocolate and vanilla, whip until combined. Scrape bowl as needed.
3. Switch to whisk attachment. Add eggs one at a time, whipping for 5 mins after each addition. Scrape bowl before adding each egg.**
4. Frosting will be fairly runny. Place entire bowl with whisk into the fridge to chill for 30mins (take out to whip every 10mins).

Assembly:

1. Place each layer of cake on a cake board or plate. Using a French star tip, pipe dollops on top of each layer then sprinkle with chocolate flakes.***
2. You can either serve them like this, as two separate cakes, or place both in the fridge to chill for 1 hour, then carefully remove one from the cake board  stack on top of the other.

These are THE BEST brownies. You can make the brownies from scratch or dress up a box mix! Everyone asks for the recipe.

Flourless Marshmallow Crunch Brownies

For the Brownies*:

1. 2 teaspoons vanilla
2. 1 1/2 cup dark cocoa powder
3. 1/4 teaspoon salt
4. 1/2 cup chocolate chips or chopped chocolate
5. 2 cups white sugar
6. 3/4 cup vegetable oil
7. 4 large eggs

For the Topping:

1. 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
2. 2 cups chocolate chips (or chopped chocolate)
3. 1 1/4 cups peanut butter
4. 5 tablespoons butter
5. 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

Flourless Marshmallow Crunch Brownies

instruction

1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. 
2. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. 
3. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. 
4. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
5. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies. 
6. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie. 

Note: I halved the recipe and used a 9x9 inch pan (a strange European size), so my brownies were a little bit thin.

*You can also replace these flourless brownies with a box mix or my favorite basic brownies in this recipe.

The best, fudgy one bowl cocoa brownies! a special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!

Best ever Fudgy Cocoa Brownies

PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 16 BROWNIES


Ingredients

1. 2 teaspoons pure vanilla extract
2. 1/2 cup all purpose (or plain) flour
3. 1/2 cup unsweetened cocoa powder
4. 1/4 teaspoon salt
5. 1/2 cup unsalted butter, melted
6. 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
7. 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
8. 2 large eggs

Best ever Fudgy Cocoa Brownies

Instructions

1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.

OPTIONAL ADD INS:

1. Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

Notes
*Regular white, granulated, sugar can be used if you can't find caster sugar. For even fudgier brownies, use half white and half light brown sugar!TIPS AND TRICKS:1. Whisk your butter and sugar really well.2. Beat in your eggs for a good minute. This step is crucial for that crackly top3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

Banana Nut Muffins

Banana Nut Muffins

These muffins take just minutes to put together and 25 minutes to bake.  Probably takes less time & effort to bake a batch then it would to get dressed and head out to a bakery and buy a few.  How’s that for keeping it simple.

Ingredients

1. 1 cup all purpose flour
2. 1/2 cup whole wheat flour
3. You could use 1 1/2 cup all purpose flour without any whole wheat flour if you’d like
4. 1 1/2 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1/8 teaspoon nutmeg
7. 1/8 teaspoon cinnamon
8. 1 stick salted butter 1/2 cup, melted
9. 3 large ripe bananas mashed
10. 1/2 cup sugar
11. 1/4 cup dark brown sugar packed
12. 1/4 cup milk
13. 1 large egg
14. 1 teaspoon vanilla extract
15. 3/4 cup – 1 cup walnuts toasted if you’d like

Banana Nut Muffins

Instructions

1. Preheat oven to 350°F.
2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
3. Melt butter. Set aside.
4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
5. Combine wet ingredients into dry ingredients. Stir until just combined – do not over mix.
6. Fold in half the walnuts.
7. Spoon batter evenly into 12 greased or paper lined muffin cups.
8. Sprinkle remainder of walnuts over top of muffins.
9. Bake for about 22 – 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
11. Enjoy 🙂

Keto Death by Chocolate Cake

This Keto Death by Chocolate Cake is for the ULTIMATE chocolate lover! It's the perfect low carb sweet treat to satisfy your cravings!


INGREDIENTS
CAKE

1. 1 tsp baking powder
2. 1/2 cup butter, softened
3. 1 tsp vanilla extract
4. 2 eggs
5. 1 cup unsweetened almond milk
6. 2 cups blanched finely ground almond flour
7. 1 cup granular erythritol, or preferred sweetener
8. 1/2 cup unsweetened cocoa powder

FROSTING

1. 1 tsp vanilla extract
2. 3 tbsp unsweetened cocoa powder
3. 2 tbsp heavy whipping cream
4. 8 oz cream cheese, softened
5. 1/2 cup butter, softened
6. 1/3 cup powdered erythritol

OPTIONAL

1. Lily's Chocolate Chips (for drizzling and sprinkling around edges)

Keto Death by Chocolate Cake

INSTRUCTIONS
CAKE

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix the almond flour, erythritol, cocoa powder, and baking powder until fully combined. Mix in the butter and vanilla. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk.
3. Prepare three 6-inch round cake pans (or work in batches if needed) Generously butter or use pan spray to prevent sticking. Then evenly pour batter between three pans.
4. Place the pans into the oven and bake for 20-25 minutes(ovens vary) until it springs back when you touch and a toothpick comes out clean.
5. Let cool completely before removing from the pan or it may (will) fall apart. I find letting it cool to room temp for a few hours then keeping in the fridge overnight yields the best results.

FROSTING

1. In a large bowl, whip all ingredients together until fluffy, 3-5 minutes.
2. To assemble: place first cake on work surface and spread ⅓ of frosting over top. Place second cake layer and add frosting, repeat and smooth frosting over top.
3. Add any optional toppings/drizzles as desired.

Buckeye Brownie Cookies Recipe

INGREDIENTS

1. 1 teaspoon vanilla extract
2. 3/4 cup powdered sugar
3. 1 cup creamy peanut butter
4. 4 oz. Chocolate Candiquik or your favorite chocolate
5. One fudge brownie mix
6. 1/4 cup melted butter
7. 4 oz. cream cheese
8. 1 large egg

Buckeye Brownie Cookies Recipe

DIRECTIONS

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine brownie mix, egg, melted butter, and cream cheese.
3. Using a 1 tablespoon cookie dough scooper, scoop out dough and place on baking sheet.
4. Note: Your buckeye brownie cookie dough should be sticky.
5. Bake for 12 minutes.
6. While cookies are baking, mix together peanut butter, powdered sugar, and vanilla extract.
7. Using your hands, roll peanut butter mixture into small balls and set aside on a piece of parchment paper.
8. Remove cookies from the oven, and immediately press a peanut butter ball into the center of each cookie.
9. Let the cookies set for about 10 minutes.
10. Add chocolate to a small microwave-safe bowl and microwave on 50% heat for 90 seconds.
11. Stir chocolate and continue heating until chocolate has completely melted, stirring every 15 seconds.
12. Use a teaspoon to scoop melted chocolate onto each cookie (overtop of the peanut butter ball) and let harden for about 30 minutes.
13. Enjoy your buckeye brownie cookies!

Simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked chicken breasts.

Juicy Oven Baked Chicken Breasts

Ingredients
FOR THE CHICKEN BREASTS

1. 4 (1 pound) boneless, skinless chicken breasts
2. 4 cups lukewarm water about 90 to 105 degrees Fahrenheit
3. 1/4 cup salt
4. 1 tablespoon olive oil

CHICKEN SEASONING BLEND

1. 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water)
2. 1/4 teaspoon fresh ground pepper
3. 1/2 teaspoon smoked or sweet paprika
4. 1/8 teaspoon cayenne pepper
5. 1/2 teaspoon garlic powder
6. 1/2 teaspoon onion powder
7. 1/2 teaspoon dried thyme
8. 1/2 teaspoon dried basil
9. 1/2 teaspoon dried rosemary
10. 1/4 teaspoon dried parsley
11. fresh chopped parsley, for garnish

Juicy Oven Baked Chicken Breasts

Instructions

1. Preheat oven to 425F.
2. Place chicken breasts in a large bowl and set aside.
3. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.
4. In the meantime, prepare the Chicken Seasoning Blend.
5. Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
6. Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.
7. Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
8. Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don't have to use the entire seasoning blend; use as much as you like.
9. Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
10. For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
11. Remove from oven and transfer chicken breasts to a serving plate.
12. Let chicken rest for 10 minutes before cutting.
13. Garnish with fresh chopped parsley and serve.

Recipe Notes
HOW TO STORE COOKED CHICKEN BREASTS

1. Refrigerate cooked and completely cooled chicken breasts in an airtight container for up to 4 days.

HOW TO FREEZE COOKED CHICKEN BREASTS

1. Wrap each cooked chicken breast in plastic wrap, then add a layer of aluminum foil over the plastic wrap.
2. Transfer the wrapped chicken breasts to a freezer bag and freeze for 4 months.
3. When ready to use, remove from freezer and set in the fridge overnight to thaw out.

EASY BOURBON CHICKEN

Easy Bourbon Chicken that's crispy, sweet, sticky and tastes just like the kind you grew up eating at the mall!
INGREDIENTS

1. 1 cup water
2. 1/2 cup apple juice
3. 1/4 cup bourbon
4. 1/2 cup chicken broth
5. 2/3 cup lite soy sauce lower sodium
6. 1/3 cup ketchup
7. 2 tablespoons apple cider vinegar
8. 1 cup packed light brown sugar
9. 1/2 teaspoon onion powder
10. 1/2 teaspoon ground ginger
11. 1/2 teaspoon crushed red pepper flakes
12. 5-6 skinless boneless chicken breasts - about 3 pounds
13. 3 tablespoons cornstarch divided
14. 1/2 teaspoon salt
15. 1/4 teaspoon black pepper
16. 4 tablespoons canola oil
17. 2 cloves garlic minced

EASY BOURBON CHICKEN

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

1. Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper.
2. Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles.
3. Add half the chicken pieces and cook for 3 minutes without stirring.
4. Turn the chicken pieces and cook and additional three minutes.
5. Remove the chicken from the pan.
6. Use the remaining oil to cook the second half of the chicken the same way.
7. Remove the chicken from the pan.
8. Add in the garlic and cook for 20 seconds until you can just smell it.
9. Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.
10. Bring to a boil then add back in the chicken.
11. Cook for 10-15 minutes or until the sauce is reduced by about half.
12. Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir.
13. Add into the pan and stir.
14. Cook until the sauce is thickened. Serve immediately.

Classic Chocolate Cake

Ingredients
Chocolate Cake:

1. 2 cups all-purpose flour
2. 2 cups granulated sugar
3. 3/4 cup Dutch-processed cocoa powder sifted
4. 2 tsp baking soda
5. 1 tsp baking powder
6. 1 tsp salt
7. 1/2 cup vegetable oil
8. 1 cup buttermilk room temperature
9. 1 cup hot water
10. 2 large eggs room temperature
11. 2 tsp vanilla

Chocolate Swiss Meringue Buttercream:

1. 5 large egg whites
2. 1 1/2 cups granulated sugar
3. 1 1/2 cups unsalted butter room temperature
4. 8 oz good quality dark chocolate chopped, melted, cooled*

Assembly:

1. chocolate curls or sprinkles

Classic Chocolate Cake

Instructions

Chocolate Cake:

1. Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
6. Bake for 45 mins or until a cake tester comes out mostly clean.
7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream:

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
2. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
5. Add cooled melted chocolate and whip until smooth.

Assembly:

1. Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and spread evenly. Place second layer on top and do a thin crumb coat on the cake. Chill for 20mins.
2. Place 1 cup of frosting on top and spread evenly. Smooth the sides and flatten the top, then use a large offset spatula to do a swirl pattern on top.
3. Using a piping bag fitted with a 1M tip, pipe rows of frosting around the cake, starting at the bottom. Apply even pressure as you rotate your turntable. Continue working your way up the cake to the top, making sure the seams all align at the back.
4. Decorate the top with chocolate curls, pearls, and flakes if desired.

Italian Chocolate Cake

A combination of chocolate marble cake and cheesecake with a creamy chocolate topping, this Italian Chocolate Cake is an absolute must try.

Author: CakesCottage
Recipe type: Dessert
Serves: 12
Ingredients

1. 1 box chocolate cake mix (and ingredients necessary to prepare the cake)
2. 2 lbs. ricotta cheese
3. 4 eggs
4. ¾ cup sugar
5. 1 tsp pure vanilla extract
6. 1 box (3¾ oz) instant chocolate pudding mix
7. 1 cup milk
8. 8 oz. Cool Whip, thawed

Italian Chocolate Cake

Instructions

1. Preheat oven to 350 degrees and spray a 9 x 13" pan with nonstick spray.
2. Prepare cake batter as directed on box and pour into 9 x 13 pan.
3. In separate bowl, combine ricotta, sugar, eggs, and vanilla and mix well.
4. Carefully pour the cheese mixture over the top of the unbaked cake batter, spreading as evenly as possible.
5. Bake the cake at 350 degrees for 1 hour, or until a toothpick comes out clean. Cool completely. Do not frost until completely cool. Best to refrigerate overnight.
6. Make chocolate pudding according to package directions and fold in cool whip. Spread over the cake, cover and refrigerate at least 6 hours before serving.
7. Decorate with cherries and sprinkles, Christmas sprinkles or simply dust with cocoa powder.

3 Ingredient Brown Sugar Italian Chicken

3-Ingrèdiènt Brown Sugar Italian Chickèn - brown sugar, Italian drèssing mix and chickèn. Rèady in undèr 30 minutès! Èvèryonè lovèd this dish! I lovèd that thèrè was no prèp work! Such an èasy wèèknight mèal that thè wholè family ènjoyèd!

INGREDIENTS:

1. 1/2 cup brown sugar
2. 1 (0.7-oz) packet Italian Dressing Mix
3. 4 to 6 boneless skinless chicken breasts

3 Ingredient Brown Sugar Italian Chicken

INSTRUCTIONS:

1. Preheat oven to 425 degrees. Line a 9x13-inch baking pan with aluminum foil.
2. Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture.
3. Bake for 20 to 25 minutes.
4. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes, about 1 to 2 minutes. Watch it carefully so it doesn't burn!

THE BEST BROWNIE CUT-OUT COOKIES

These soft chocolate cookies taste like brownies, and are the perfect holiday update to your usual sugar cut-outs!


INGREDIENTS

1. 2 sticks (1 cup) unsalted butter (softened to room temperature)
2. 1 1/2 cups granulated Sugar
3. 1/2 teaspoon salt
4. 2 large eggs
5. 1 teaspoon vanilla extract
6. 2 1/2 cups all purpose flour (plus extra for rolling)
7. 2/3 cup unsweetened cocoa powder
8. 1/2 teaspoon baking powder

THE BEST BROWNIE CUT-OUT COOKIES

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
2. In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla. Gradually add the dry ingredients to the creamed mixture. Mix until a dough forms, but don’t overmix.
3. Transfer the dough to a lightly floured surface. Press gently into a flat disc shape. Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes.
4. When ready to roll and cut, preheat the oven to 350°F. Take out the chilled dough from the refrigerator.
5. Dust a clean countertop or table with flour. Remove the dough from the plastic wrap and place on the prepared surface. Roll it from 1/8-inch thickness to 1/4-inch thickness. Cut into your desired shapes. Transfer the cookies to sheet pans lined with parchment paper or a silicone mat, being sure to leave about 1/2 inch between each cookie.
6. Bake for 6 to 8 minutes, depending on the thickness. The edges will be slightly firm, and the center slightly soft and puffed. Remove from the oven. Let the cookies cool for about 5 minutes of the baking sheet before carefully transferring to a cooling rack to cool completely. Decorate and serve!

CHOCOLATE CHIP COOKIE LAYERED DELIGHT

This chilled dessert is four layers of total delight!


INGREDIENTS

1.  3 cups cold milk
2.  1 small box (4 - 1/2 cup servings size) instant chocolate fudge pudding
3.  1 small box (4 - 1/2 cup servings size) instant white chocolate pudding
4.  1 cup mini chocolate chips (divided)
5.  30-33 ounces* refrigerated chocolate chip cookie dough
6.  8 ounces cream cheese, softened
7.  1 cup powdered sugar
8.  1/2 teaspoon vanilla extract
9.  16 ounces Cool Whip whipped topping, thawed

CHOCOLATE CHIP COOKIE LAYERED DELIGHT

INSTRUCTIONS

1. Soften cookie dough on the counter to soften (I let mine sit about 30-60 minutes). Generously grease 9x13 glass baking dish with butter. Preheat oven to 350° F.
2. When the dough is soft, press into greased baking dish. Bake for 20-22 minutes or until golden just around the edges (you want a soft cookie, so slightly underbaked is best).
3. In a large bowl, using an electric mixer beat softened cream cheese, powdered sugar, and vanilla until smooth. Using a rubber spatula, fold in half of the whipped topping and half of the mini chocolate chips. Spread over completely cooled cookie layer and set aside.
4. Using a large bowl combine chocolate and white chocolate puddings with cold milk. Whisk together for 2 minutes until smooth and thickened. Spread pudding mixture on top of cream cheese layer.
5. Top with remaining whipped topping and sprinkle with remaining mini chocolate chips. Cover and refrigerate for 8 hours or overnight until firm.
6. Serve with a drizzle of chocolate syrup. ENJOY!

NOTES
if you can't find a 30-ounce tube of refrigerated chocolate chip cookie dough, just use 2 16.5 ounce tubes. The extra 3 ounces won't matter.

	the best Oreo Icebox Dessert

Ingredients

1. 1 (8 oz.) package cream cheese, softened*
2. 1 c. confectioners' sugar
3. 1 large (5.1 oz.) box instant chocolate pudding* + milk to prepare, as specified on the pudding package
4. 1 large (16 oz.) container Cool Whip whipped topping*
5. 1 (15 oz.) package Oreos, crushed
6. 6 T. butter, melted

	the best Oreo Icebox Dessert

Directions

1. Set aside about 1/4 cup crushed Oreos. Mix remaining crushed Oreos with the melted butter. Press into the bottom of a 9x13" baking dish.
2. Combine cream cheese and confectioners' sugar; mix well. Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill for 20 minutes.
3. Prepare chocolate pudding according to package directions. Spread over cream cheese layer. Chill for 20 minutes.
4. Spread remaining Cool Whip over the pudding layer. Sprinkle reserved crushed Oreos on top. Chill for 8 hours or overnight before serving.

*NOTE:  I use 1/3-less-fat Neufchatel cream cheese, sugar-free instant pudding (the ounces on the package will be less), and lite Cool Whip.  And it still tastes delicious.
Enjoy!

Crockpot Goulash

Ingredients

1. 1/2 cup water
2. 24 oz pasta sauce jarred or canned
3. 28 oz diced tomatoes canned, do not drain
4. 2 tablespoons Worcestershire sauce
5. 8 oz mushrooms canned, do not drain
6. 1 tablespoon Italian seasoning
7. 1/2 teaspoon seasoning salt, or to taste
8. 3 cups pasta shells uncooked
9. 2 lbs ground beef
10. 1 1/2 medium onions diced
11. 3 cloves garlic
12. 1 green pepper diced
13. 6 oz tomato paste

Instructions

1. Brown ground beef, onions and garlic until no pink remains. Drain any fat.
2. Add ground beef mixture to CrockPot. Add all remaining ingredients except the uncooked shells.
3. Cook on High for 2 hours or low for 4-5 hours.
4. Prepare shells al dente according to package directions.  Drain well and stir into meat sauce. Cover and cook an additional 10 minutes to heat through.

Recipe Notes
This recipe creates a thick goulash, if you prefer your goulash to be thinner, increase the water

Vegan Carrot Cake

Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts. Ideal for any special occasion.

INGREDIENTS
For the Carrot Cake:

1. 1 tsp Ground Nutmeg
2. 2 and 1/3 cups (255g) Grated Carrot
3. 1 and 1/2 cups (300g) Brown Sugar
4. 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water)
5. 1/2 cup (120ml) Extra Virgin Olive Oil*
6. 1 tsp Vanilla Extract
7. 1 Tbsp Apple Cider Vinegar
8. 1 cup (100g) Chopped Walnuts (Optional)
9. 2 cups (250g) All Purpose Flour
10. 1 tsp Baking Powder
11. 1 tsp Baking Soda
12. 1/2 tsp Salt
13. 2 tsp Ground Cinnamon

For the Lemon Buttercream Frosting:

1. 3 and 3/4 cups (450g) Powdered (Confectioners) Sugar
2. 3 Tbsp Vegan Butter
3. 1 tsp Vanilla Extract
4. 2 tsp Apple Cider Vinegar
5. 3–4 Tbsp Fresh Lemon Juice

Vegan Carrot Cake

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C).
2. Grease two 7-inch cake pans (See Notes*) and line the bottoms with parchment paper.
3. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
4. Add the grated carrot and the brown sugar.
5. Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
6. In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
7. Add the flax eggs.
8. Mix everything together in the mixing bowl. Have a little patience and let the batter sit for a minute or two so that the carrots can release more water into the batter to enable you to mix it all together.
9. *If your batter is still too dry to mix after letting it sit for a couple of minutes (and only if it’s too dry to mix after sitting for a few minutes) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
10. Lastly add the chopped walnuts if you want to add them.
11. Divide the mixture between the two 7-inch cake tins.
12. Place into the oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
13. Allow the cakes to cool completely on a cooling rack.
14. While the cakes are cooling, prepare your frosting.
15. Add the powdered sugar, vegan butter, vanilla, apple cider vinegar and 3 Tbsp of lemon juice to an electric mixer bowl.
16. Start mixing on low speed.
17. If your frosting is too thick then add in more lemon juice a drop at a time as needed to get your frosting mix to the perfect consistency. If your frosting ends up too thin, add more powdered sugar.
18. Add frosting to the top of one of the layers.
19. Add the other layer on top and complete the frosting of the top and sides of the cake.
20. Sprinkle crushed walnuts on top of the cake and serve.

NOTES
*You can switch the extra virgin olive oil for a different oil such as canola oil.

*This cake also works perfectly in 8-inch cake pans. The layers are slightly thinner but still perfect. Baking time and everything are exactly the same.

*Some commenters have noted that they needed to use a little non-dairy milk to get their batter wet enough. This would depend on how wet your carrots are. Usually if you just let your batter sit for a few minutes, the carrots will release more water into the batter allowing you to mix it properly. If you did this and it is still too dry to mix then just use as little non-dairy milk as you need to get the batter wet enough to mix properly.

*Another frosting that is awesome on this cake is our vegan cream cheese frosting or our vegan lemon buttercream frosting.

*Inspired by Gimme Some Oven

Homemade Vegan Butter

Creamy and super buttery homemade vegan butter! Easy 7-ingredient recipe that is spreadable, melts fabulously on toast and is great for baking and frying.

INGREDIENTS

1. 1 tsp Apple Cider Vinegar
2. 1 tsp Nutritional Yeast
3. Small Pinch Turmeric
4. 1/2 tsp Salt
5. 1 cup (240ml) Refined Coconut Oil (Melted)*
6. 2 Tbsp Canola Oil* (See Notes)
7. 1/3 cup (80ml) Unsweetened Soy or Almond Milk

Homemade Vegan Butter

INSTRUCTIONS

1. Add melted refined coconut oil to the blender jug along with the canola oil.
2. Add the apple cider vinegar to the unsweetened soy or almond milk and stir in so that it curdles into buttermilk and then add it in.
3. Add the nutritional yeast, small pinch of turmeric and salt.
4. Blend very well until smooth.
5. Pour out into a butter dish and refrigerate until set.
6. Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.

NOTES
*Must be refined coconut oil not extra virgin coconut oil.

*Avocado oil is a great option to use instead of canola oil. Olive oil also works but bear in mind that high speed blending can cause olive oil to become bitter. If using olive oil, add it in at the end and mix in without blending.

*Lasts up to 2-weeks in refrigerator. If you need it to last longer, freeze the excess and only keep what you will use within 2-weeks in your fridge.

*Inspired by Fork and Beans.

CHEWY PEANUT BUTTER BALLS

INGREDIENTS

1. 1/2 cup oat flour – use gluten free if needed (simply grind oats in a blender to a fine flour)
2. 5 tbsp maple syrup/liquid sweetener of choice
3. 3/4 cup smooth peanut butter
4. 2 tsp vanilla extract

CHEWY PEANUT BUTTER BALLS

METHOD

1. In a mixing bowl, add the peanut butter, vanilla and maple syrup – whisk together until smooth.
2. Mix in the oat flour until a thick consistency forms. Scoop out tablespoons of the mixture and roll into balls with your hands (the balls will be soft so they won’t hold their shape too well) and place onto a tray lined with baking paper and place in the freezer for 30 minutes.
3. When you remove from the freezer, the dough will be easier to shape – shape into balls again. Store in the fridge or freezer and enjoy!

CRANBERRY LEMON BITES

CRANBERRY LEMON BITES

No Bâke Vegân Peânut Butter Bâlls 

No Bâke Vegân Peânut Butter Bâlls

Ingredients

Instructions