Salted Chocolate and Caramel Pretzel Bars

These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat!  No bake and no candy thermometer needed.

It honestly doesn’t get much easier, or TASTIER, than these Salted Chocolate Caramel Pretzel Bars. It’s like the best homemade candy bar ever! And the best part is that it’s only FOUR ingredients, and you don’t need a candy thermometer or any special equipment. It’s pretty much fool-proof, and fail-proof.

INGREDIENTS

• 12 ounces semi-sweet chocolate chips , good quality chocolate divided into pieces (I like ghiardelli best for melting)
• 8 ounces mini pretzel twists , half of a regular 16-ounce bag
• 11 ounce bag Kraft Caramel Bits , or homemade caramel
• Sea salt for sprinkling

INSTRUCTIONS

1. Line a large, rimmed baking sheet with parchment paper.
2. Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth. 
3. Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate. 
4. Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
5. Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
6. Please visit Salted Chocolate and Caramel Pretzel Bars for full instructions.

Fathead Pizza Dough Low Carb

Fathead pizza…? Haven’t heard of it? If you are eating low carb, you will absolutely love this. Come check it out!

NOTE -  Recipe makes an individual pizza of 2 servings (Hand in pic for size reference, I had a lot of questions about that so I figured it was easier to just mention it!)  Most fathead recipes are for a large size pizza. I needed a small one.

INGREDIENTS

• 2oz cream cheese
• 3/4 cup shredded mozzarella
• 1 egg, beaten
• 1/4 tsp garlic powder
• 1/3 cup almond flour

INSTRUCTIONS

1. Preheat the oven to 425°
2. In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
3. Add remaining ingredients to the melted cheese.
4. Mix as well as you can. It does get a tad bit odd here, because mozzarella turns to a big glob when melted. It is ok, it will work together.
5. Grease a pizza pan, spread dough out into a 1/2″ thick circle.
6. Please visit Fathead Pizza Dough Low Carb for full instructions

5 Ingredient Oreo Cheesecake Cookies

Fact: I absolutely love playing around in the kitchen! Sometimes my crazy cooking experiments don’t work out the way I plan… But other times… THEY DO. I obviously love it when that happens. It makes all the dirty dish disasters worth it ...

I whipped up these thick and chewy cookies and cream cookies last week and whoa did they deliver. These soft, chewy, 5-ingredient Oreo cheesecake cookies turned out exactly the way I had hoped. They’re all cookie (think crispy edges and chewy center), but taste as smooth and creamy as cheesecake. They’re totally addicting!

INGREDIENTS

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 3/4 cup sugar
• 1 cup + 2 tablespoons all-purpose flour
• 10 Oreo cookies, broken into pieces

INSTRUCTIONS

1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
2. Add the sugar and beat well.
3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
5. 30 minutes prior to baking, preheat oven to 350 degrees (F)
6. Please visit 5 Ingredient Oreo Cheesecake Cookies for full instructions.

Sweet Potato Black Bean Burgers

If you don’t have dinner plans for tonight, I’ve got you covered. Whether you’re reading this on the day I publish it, Cinco de Mayo, or some random Tuesday in July, these Sweet Potato and Black Bean Burgers are a good idea.

I’m of the camp that veggie and/or bean burgers are always a good idea. It’s probably my #1 most ordered item when I go to restaurants. Without a doubt, I prefer a good veggie burger to a good hamburger.

INGREDIENTS

• 1 tablespoon ground flaxseed meal+3 tablespoons water (or 1 egg)
• 1 cup cooked mashed sweet potato (from 1 large or 2 smaller sweet potatoes)
• 1/2 cup cooked quinoa
• 1 (15 ounce) can black beans, drained and rinsed
• 1/4 cup loosely packed fresh chopped cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/8 teaspoon garlic salt
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• oil (I like avocado oil for this)

INSTRUCTIONS

1. Mix together your flaxseed meal and water and set it aside until it gels.
2. Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, leaving a few in tact for texture.
3. In a large skillet, heat a thin layer of oil over medium high heat.
4. Form the sweet potato mixture into 6 patties.
5. When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes.
6. Please visit Sweet Potato Black Bean Burgers for full instructions.

Easy Samoa Truffles

If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy!

That’s where these Samoa Truffles came into play. A sweet, delicious truffle packed with the best parts of my favorite cookie, in an easy to eat truffle. And….these can be stored in the freezer. Perfect, right?

INGREDIENTS

• 7 oz sweetened, shredded coconut
• 1 can dulce de leche (14 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 box (11oz) Nilla Wafer cookies, crushed (about 2 cups crushed)
• 16 oz Ghirardelli dark chocolate wafers

INSTRUCTIONS

1. On a large baking sheet, spread coconut into a single layer. Bake in a 350 degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.
2. In a bowl, combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.
3. Line a baking sheet with parchment paper. Scoop one tablespoon of mixture (I use this scoop) onto the parchment paper. Repeat until all mixture is used. Place baking sheet in freezer and freeze for about 30 minutes.
4. Melt chocolate wafers according to package directions (about 1 1/2 minutes in microwave, stirring every 30 seconds). Dip bottom of each truffle in melted chocolate and return to parchment paper.
5. Please visit Easy Samoa Truffles for full instructions.

Cauliflower Crusted Grilled Cheese Sandwiches

This is a great low carb solution that still allows you to enjoy a comforting grilled cheese sandwich. The bread is made out of cauliflower! Yes, we’re still eating a ton of cauliflower at home. We also eat a lot of grilled cheese sandwiches, so this combines the best of both worlds.

Mr. K and I have consumed a ridiculous amount of cheese this year, mainly from grilled cheese sandwiches and cauliflower creations. I didn’t realize how much cheese we were eating until I was rummaging through the fridge and realized we were down to our last bar of Cabot cheese. This is particularly alarming because in March, I won $150 worth of Cabot cheese in a raffle contest, half of which was shipped to me at the end of March and half to be shipped to me in October. We’re still two months away from October and I’m already almost completely out of my first shipment of cheese. 

INGREDIENTS

• 1 medium head of cauliflower (raw), cut into small florets and stem removed
• 1 large egg
• 1/2 cup shredded Parmesan cheese
• 1 tsp Italian herb seasoning
• 2 thick slices of white cheddar cheese (you can also use shredded cheddar cheese)

INSTRUCTIONS

1. Preheat oven to 450F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.
2. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!). (If you don't want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.)
3. Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (like photo above; similar to as if someone had chewed it up and spit it back out.) If you've made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.
4. Please visit Cauliflower Crusted Grilled Cheese Sandwiches for full instructions

Big Soft Paleo Chocolate Chip Cookies with Tahini (Nut Free)

These big soft paleo chocolate chip cookies have the perfect chewy texture with a great nutty flavor thanks to tahini.  They’re dairy-free, gluten-free, grain free and nut free as well.  Perfect for snacks and desserts, these cookies are thick and decadent yet healthy!

You just can’t keep me away from my chocolate chip cookies – they’re one of life’s greatest dessert pleasures (duh) and you simply can’t EVER have enough chocolate chip cookie recipes! These, my dear paleo friends, are deliciously special cookies.  First, the flavor is absolutely out of this world – thanks to the fact that I used tahini.

Don’t be scared of tahini if you haven’t baked with it yet – as long as you use a quality tahini (not bitter!) you are in for an amazing treat.

INGREDIENTS

• 1 egg + 1 egg yolk room temp
• 2/3 cup tahini *
• 1/3 cup pure maple sugar or coconut sugar
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/3 cup coconut flour
• 1/4 cup arrowroot flour or tapioca
• 1/2 tsp baking soda
• 1/4 tsp fine grain sea salt
• 1 cup dark chocolate chips or you can make your own**

INSTRUCTIONS

1. Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
2. In a medium bowl, combine the flours, baking soda and salt, set aside.
3. In a large mixing bowl using an electric mixer, cream together the tahini, maple sugar and syrup on medium speed until smooth. Add in the egg, egg yolk and vanilla and continue to mix on low speed until smooth.
4. Using a spoon or spatula, stir the dry ingredients into the wet until fully combined, then stir in the chocolate chips/
5. Chill dough in the refrigerator for 20 minutes. Scoop dough with a medium cookie scoop 2” apart on the parchment lined baking sheet, using 2 baking sheets if necessary. If you use 2, bake only one batch at a time.
6. Please visit Big Soft Paleo Chocolate Chip Cookies with Tahini (Nut Free) for full instructions.

Garden Veggie Chickpea Salad Sandwich

This tasty Garden Veggie Chickpea Salad Sandwich is a plant-based powerhouse of a lunch! Make it in advance for a party or picnic or to take along as an easy weekday lunch for work or school.

This crunchy chickpea salad is vegetarian with an easy peasy swap to make it vegan. It’s also dairy-free and gluten-free and packed to the brim with all things veggie.

Whether you raid your garden, your local farmer’s market, or even the grocery store produce aisle, this salad is sure to rock your plate and veg up your eats!

INGREDIENTS

For The Salad:

• 1 (15 ounce) can chickpeas, drained + rinsed
• 3 stalks green onion
• 2 stalks celery
• 1/4 cup chopped shredded carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped dill pickle
• 1/4 cup store bought or homemade mayonnaise (vegan or regular)
• 1-2 tsp dijon mustard
• 1 tsp yellow mustard
• 1/8 tsp dried dill (or fresh, to taste)
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 TBSP unsalted roasted sunflower seeds
• 2 TBSP fresh chopped basil, plus extra to taste

For The Sandwich:

• multi-grain sandwich bread
• arugula or romaine lettuce
• extra basil as desired
• optional tomatoes and/or red onion

INSTRUCTIONS

1. Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
2. Chop your green onion, celery, shredded carrots, pepper, and pickles.
3. Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
4. Fold in sunflower seeds and basil (as much or as little as you'd like) and adjust any ingredients to taste.
5. Please visit Garden Veggie Chickpea Salad Sandwich for full instructions.

Super Soft Sprinkle Pudding Cookies

These Super Soft Sprinkle Pudding cookies are so so easy and loaded with vanilla flavor!

Before you’re all, “yawnnnnn I’ve seen pudding cookies a trillionty times” stay with me for a second… I firmly believe in the value of a solid basic recipe. Basics are the recipes you make most often…

The texture is outstanding! Make sure not to over-bake them if you want super soft cookies. If you prefer a little bit of a crispy texture, no problem just bake them a little bit longer!

INGREDIENTS

• 3/4 cup butter
• 1 cup granulated sugar
• 1 egg, plus 1 yolk
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 (3.5-ounce packet instant vanilla pudding mix)
• 2 cups flour
• 1/2 cup sprinkles

INSTRUCTIONS

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary.
3. Next mix in the pudding mix for 30 seconds.
4. Turn the mixer to low and add in the flour, mixing until just combined.
5. Finally add in the sprinkles and mix until incorporated evenly.
6. Please visit Super Soft Sprinkle Pudding Cookies for full instructions.

Skinny Bell Pepper Nacho Boats

Sure- nachos taste delicious, but they probably don’t rank high on the list of nutritious, wholesome recipes, especially when you’re trying to eat healthy! However, you can satisfy your cravings for this classic Tex-Mex snack without worrying about your waistline by subbing in bell peppers for ordinary tortilla chips. This recipe for Bell Pepper Nacho Boats calls for delicious ingredients, like lean ground meat, savory spices, juicy salsa, and melted cheddar cheese.

Instead of lathering the mixture over carb-laden chips, simply stuff the wholesome combination of flavors and textures into nutrient-rich pepper boats! So, eat up!

INGREDIENTS

• 1 pound lean ground turkey
• 1 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher or sea salt
• 3/4 cup salsa, no sugar added
• 1 cup grated cheddar cheese, reduced-fat
• 3 bell peppers

INSTRUCTIONS

1. Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.
2. Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it's pink color and is cooked through. Drain off any fat.
3. Preheat oven to 375 degrees.
4. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese.
5. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot. Optional ingredients: sliced Jalepeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.
6. Please visit Skinny Bell Pepper Nacho Boats for full instructions.

Softbatch Glazed Lemon Cream Cheese Cookies

These super soft, very lemony cookies are topped with a lemon glaze that adds to the pucker-up power. Cream cheese keeps the cookies soft, moist, tender, and makes them taste more buttery. Lemon extract and lemon zest are used for flavor in the dough while a lemon juice glaze and more zest top the cookies. 

Between the soft, slightly chewy cookies that are perfectly thick and ridiculously tender without being cakey courtesy of the cornstarch, and the wonderfully tangy-sweet glaze, the cookies are boldly lemony and lemon fans are going to be in lemon love.

INGREDIENTS

Cookies

• 1/2 cup unsalted butter, softened
• 1/4 cup (2 ounces) cream cheese, softened (use full-fat, brick-style cream cheese not ‘spreadable’ or whipped cream cheese)
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon extract (do not substitute with lemon juice)
• yellow food coloring, optional and as desired
• 1 tablespoon lemon zest (or 2 tablespoons if you want cookies very lemony)
• 2 cups flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Glaze

• 1 cup confectioners’ sugar
• 2 to 3 tablespoons lemon juice, or as necessary for consistency
• lemon zest, for garnishing

INSTRUCTIONS

1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugar, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 3 minutes.
2. Stop, scrape down the sides of the bowl, add the egg, lemon extract, and beat on medium-high speed until well combined, about 2 minutes.
3. Stop, scrape down the sides of the bowl, and optionally add the lemon food coloring (as many drops as necessary until desired shade is achieved), the lemon zest, and beat on medium speed until combined, about 30 seconds.
4. Stop, scrape down the sides of the bowl and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute; don’t overmix.
5. Stop, scrape down the sides of the bowl, and using a 2-tablespoon cookie scoop or your hands, form approximately 18 equal-sized mounds of dough, roll into balls, and flatten slightly.
6. Please visit Softbatch Glazed Lemon Cream Cheese Cookies for full instructions.

Oven Fried Green Beans Low Carb

Enjoy these tasty low carb gluten free oven fried green beans alone or paired with your favorite grilled meat. Baked with Parmesan cheese and almond flour.

These tasty oven fried green beans are definitely something that I will make again. It’s such a simple recipe that works well for a busy weekday dinner after work. My daughter didn’t seem to like the added coating on the green beans. I think she is just used to eating the vegetable plain so it was the different texture that threw her off. That’s okay because I really liked them and was able to eat the rest of them over the next few days.

INGREDIENTS

• 1 pound fresh green beans
• 1 egg
• 2 tablespoons olive oil plus 1 tablespoon for drizzling pan
• 1/4 cup almond flour
• 1/4 cup parmesan cheese
• 1 teaspoon sea salt or kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• dash pepper

INSTRUCTIONS

1. Preheat oven to 425°F. Line two baking pans (about 15.5x10.5-inches each) with aluminum foil and drizzle with olive oil.
2. Wash and trim green beans
3. Beat together egg and olive oil in large bowl. Coat green beans in mixture.
4. Mix remaining ingredients in separate bowl.Toss beans in dry mix to coat well.
5. Please visit Oven Fried Green Beans Low Carb for full instructions.

Soft and Chewy Sugar Cookie Bars

These Soft and Chewy Sugar Cookie Bars are a delicious and easy-to-make treat recipe! The basic sugar cookie base is topped with a sweet and fluffy buttercream frosting and sprinkles – it’s the perfect kid friendly dessert that the whole family will love!

You guys, it’s taken me more than 2 years to share these Soft and Chewy Sugar Cookie Bars with you and it’s about time!! This was actually the very first recipe I ever tried after joining Pinterest so many years ago. I had a family function to attend, I’d just had a baby a month before and I needed a quick dessert to make. I executed my very first Pinterest search and these Soft and Chewy Sugar Cookie Bars were the winner!

INGREDIENTS

• 1/2 cup unsalted butter softened
• 1 cup white sugar
• 2 tablespoons full fat sour cream
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt

For the frosting:

• 1/2 cup butter softened
• 4 cups powdered sugar
• 6 tablespoons whipping cream
• a splash vanilla extract
• a pinch sea salt
• food colouring if desired
• sprinkles if desired

INSTRUCTIONS

1. Preheat your oven to 375 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular baking pan with butter.
2. In a large bowl using a hand mixer or in the bowl of your stand mixer, beat the butter and sugar on high speed for several minutes until they're creamed together (fluffy and smooth and pale in colour).
3. Beat in the sour cream, egg, and vanilla extract until well incorporated.
4. Add the flour, baking powder and salt and mix on low speed just until combined. The mixture may appear slightly crumbly but this is totally normal.
5. Press the mixture into the bottom of the prepared baking pan with your hands or a flat kitchen object like the bottom of a measuring cup.
6. Bake the sugar cookie base at 375 degrees Fahrenheit for about 16-17 minutes, making sure that no browning occurs on the edges. If the edges start to brown, remove the base from the oven immediately.
7. Please visit Soft and Chewy Sugar Cookie Bars for full instructions.

20-Minute Skinny Sriracha Shrimp and Broccoli

A spicy, skinny take on Shrimp and broccoli. This healthy meal is ready to eat in just 20 minutes and is exploding with delicious flavor. Take-out // Fake-out strikes again! Today’s recipe is one near and dear to my heart. It’s got shrimp! It’s got sriracha! It’s healthy, hearty, and even boasts a pop of green. Basically what I’m saying is this dish right here… it’s everything 

This 20-Minute Skinny Sriracha Shrimp and Broccoli is truly a 20 minute meal, which is great for days when you don’t want to be chained to the stove for very long (read: any day the temperature is over 75 degrees!). To keep the cook time as short as it’s intended to be, I recommend purchasing shrimp that have already been peeled, as indicated in the ingredient list below.

INGREDIENTS

• 4 tablespoons low-sodium soy sauce
• 1 tablespoon orange juice (fresh, preferably)
• 1 1/2 tablespoons sriracha hot sauce
• 1 tablespoon light brown sugar
• 1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
• 5 cloves garlic, minced
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• Additional Ingredients:
• 1 1/2 tablespoons sesame oil
• 2 pounds medium shrimp, peeled and deveined (try to buy them already prepared this way to save on time)
• 4 cups (about 2 large heads) broccoli florets

INSTRUCTIONS

For the Brown Sauce:

In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.

To cook:

Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once! This goes great with a small salad, rice, or even pasta (like lo mein).

Please visit 20-Minute Skinny Sriracha Shrimp and Broccoli for full instructions.

Salted Caramel Chocolate Chip Cookie Bars

Irresistible gooey Salted Caramel Chocolate Chip Cookie Bars, a treat you’ll make again and again. There are treats you make on rare special occasions. Then there are treats that are so comforting they end up being family favorites that are replicated month after month, and year after year.

Salted Carmel Chocolate Chip Cookie Bars are the latter treat variety. Sticky chocolate chip bars oozing with thick buttery caramel filling… These cookie bars scream family game night, movie night, or any other kind of cozy night you want to share with people you love.

INGREDIENTS

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 1/2 cups all purpose flour
• 2 cups semisweet chocolate chips
• 14 ounce can sweetened condensed milk
• 10 ounces soft caramels, unwrapped
• 1 teaspoon flaked sea salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.
2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
3. Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.
4. Press half of the cookie dough into the bottom of the prepared baking dish.
5. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
6. Please visit Salted Caramel Chocolate Chip Cookie Bars for full instructions.

Low-Carb Shredded Chicken Tacos

I have a slight obsession with Chicken Tacos, or as I lovingly refer to them – Tikken Chakos. I could eat them every single day and I’d probably never get sick of it. Using lettuce leaves instead of flour tortillas, though, not only makes it a completely healthy meal, but still a flavor-packed “taco”.

If I didn’t supervise, Cody would probably put every meal we make in a flour tortilla, and even he has come to love using lettuce wraps for our low-carb tacos. 

So, believe it or not, we love these Low-Carb Shredded Chicken Tacos just as much as the carby kind. I don’t feel bad saying that this is The BEST Shredded Chicken Taco recipes on the internet.

INGREDIENTS

• 2 • boneless/skinless chicken breasts [butterflied]
• 2 cups • chicken broth [enough to cover the chicken]
• 2 tsp • chili powder
• 2 tsp • salt
• 1 tsp • cumin
• 1/2 tsp • coriander
• 1/4 tsp • cayenne
• 2 tbsp • lime juice
• 12 • artisan romaine lettuce leafs [or any lettuce that has a small "cup" form]
• to taste • sour cream
• to taste • fresh pico de gallo
• to taste/optional • black beans
• to taste • shredded cheese of choice

INSTRUCTIONS

1. Add the chicken, chicken broth, lime juice, salt and spices to a small/medium sauce pan. Be sure that the liquid covers the chicken. Bring to a boil and then simmer for approximately 10 minutes.
2. Shred the chicken with 2 forks. I like to add it back to the liquid so it can absorbs some of the broth throughout all the shreds.
3. Now assembled you lettuce tacos: lettuce, sour cream, chicken, pico de gallo, black beans and cheese.
4. Please visit Low-Carb Shredded Chicken Tacos for full instructions

No Bake Chocolate Oatmeal Cookies

I do promise these No Bake Chocolate Oatmeal Cookies made with peanut butter, oatmeal and cocoa are the quickest, tastiest, no bake cookies you’ll ever eat though! Kids absolutely love them.

5 minute cookies ? Genius ! Yeah…..and is exactly the kind of thing I wanted to share. Raise your hand if you want 5 minute cookie right now. It’s most of us, right?!!

It’s the weekend! A good day to no-bake and try to make life taste better! And that means that sometimes things just need to be easy. Uncomplicated. Simple. Just like sitting on the couch and watching your favorite show with a jar of your favorite cookies.

INGREDIENTS

• 1/2 cup butter
• 2 cups granulated sugar
• 1/2 cup milk
• 4 Tbsp unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 2 teaspoon vanilla
• 3 - 3 1/2 cups quick cooking oats

INSTRUCTIONS

1. Add the butter, sugar, milk, and cocoa powder in a saucepan.
2. Bring to a rolling boil, and boil for 1 minute.
3. Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper.
4. Please visit No Bake Chocolate Oatmeal Cookies for full instructions.

Hummus Vegetable Wrap

This Hummus Vegetable Wrap is a great on-the-go lunch option! Stuff it with all of your favorite vegetables, beans & creamy hummus. Vegan & gluten-free!

INGREDIENTS

• 1 package VeeTee Dine In Microwaveable Brown Rice
• 1 whole-wheat or gluten-free tortilla
• 2 tablespoons hummus
• 1 cup spinach
• 1/2 cup black beans, drained and rinsed
• 1/2 medium carrot, thinly sliced
• 1/4 bell pepper, thinly sliced
• 1/4 cucumber, thinly sliced
• 1/4 avocado, sliced

INSTRUCTIONS

1. Cook brown rice according to package directions.
2. Warm up tortilla in a microwave (about 15 seconds).
3. In the middle of tortilla, spread hummus evenly. Top with spinach, 1/4 cup rice, black beans, carrot, bell pepper, cucumber, and avocado.
4. Fold in the edges of the tortilla, then flip one side over and roll like a burrito. Wrap in foil.

Caramel Apple Crisp Mini Cheesecakes

All of the sweet and caramely goodness of a traditional apple crisp, baked on graham cracker crust cheesecake packed into perfect portable fall dessert – Caramel Apple Crisp Mini Cheesecakes.

Mini portions are ideal for a few reasons: most guests won’t want to eat an entire slice of cheesecake, miniature desserts typically appear more elegant, and perhaps most importantly – portion control. So even if the calories presented in each choice are the same, we perceive the amount to be greater if the food is portioned into smaller pieces, and thus are more satiated with small pieces rather than one big piece.

INGREDIENTS

• Graham/Oats Crust:
• ¼ cup brown sugar
• 1 cup graham cracker crumbs
• ¾ cup rolled oats
• ½ cup melted butter
• Cheesecake:
• 2 8oz package softened cream cheese
• 2 tbsp corn starch
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅛ tsp ginger
• 2 tsp vanilla extract
• ½ tsp cinnamon
• Apple Crisp Topping:
• ¼ cup all purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled cored and finely chopped
• Caramel Topping, if desired

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
3. Line 16-18 muffin cups with liners.
4. Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon)
5. Bake for 5 minutes. Remove from oven to cool.
6. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
7. Please visit Caramel Apple Crisp Mini Cheesecakes for full instructions.

Low Carb Jalapeno Popper Chicken

Below is the recipe that started it all!  The all time most popular recipe on my entire site!  My sister was doing atkins and she came up with a low carb version of the popular Jalapeno Popper Chicken that you could serve to both low carbers and carb lovers alike!

So thank you guys for all the love you have shown this Jalapeno Popper Chicken Recipe!

INGREDIENTS

• 6 Boneless, Skinless Chicken Breast
• salt and pepper to taste

For the Jalapeno Popper Layer

• 5 slices of bacon, diced
• 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos)
• 1/4 cup diced onion
• 1 (8 oz) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup Kraft grated Parmesan

For the Topping

• 2 oz bag of Pork Skins, crushed
• 1/2 cup Kraft grated Parmesan Cheese
• 4 TBSP butter, melted

INSTRUCTIONS

1. Preheat oven to 425 degrees. 
2. Place chicken breast in a 13×9 casserole dish and bake until juices run clear. 
3. 30-40 minutes, depending on the size of the breast. 
4. While chicken is baking, fry bacon pieces until crispy. 
5. Remove bacon and add onions and saute until tender. 
6. Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and parmesan cheese. 
7. Mix until well combined. Remove chicken from oven and reduce to 350 degrees. 
8. Spread jalapeno popper mixture all over each Chicken breast until well covered. 
9. Bake for 15 more minutes or until topping is starting to get brown and bubbly!
10. Please visit Low Carb Jalapeno Popper Chicken for full instructions.

Best Fudgy Cocoa Brownies

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

What if I told you that you don't need to melt chocolate or chocolate chips with butter together to make brownies, and you don’t need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the best freaking brownies you’ve ever eaten in this lifetime. The best part is they’re only 144 calories each! Better than the usual 356 calorie brownies, am I right?

INGREDIENTS

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

INSTRUTIONS

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. Please visit Best Fudgy Cocoa Brownies for full instructions.

30-Minute Roasted Garlic Cauliflower Chowder

Last weekend though I was in the mood for something smooth and creamy, which is how this cauliflower chowder was born.

since I was already going to roast the cauliflower, I figured why not add some garlic in there to add flavor. Along with the roasted cauliflower and garlic, I also tossed a small potato on the pan which gives the chowder an even creamier texture.

So….so far we’ve got roasted cauliflower, roasted potato and roasted garlic. Things are shaping up quite nicely ...

INGREDIENTS

• 1/2 cup raw cashews, soaked for at least 2 hours
• 1 head cauliflower
• 1 small potato
• 1 garlic bulb**
• 2 tablespoons oil
• 1/2 cup Sabra Roasted Garlic Hummus
• 1/2 cup cooked quinoa
• 2 cups vegetable broth
• 2 cups water (+ more as needed)
• 2 teaspoons miso paste
• 2 teaspoons nutritional yeast (optional)
• Salt + pepper to taste
• Additional garlic if desired

INSTRUCTIONS

1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
4. Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
5. Please visit 30-Minute Roasted Garlic Cauliflower Chowder for full instructions.

Vegan Roasted Cauliflower Buffalo Pizza

This Vegan Roasted Cauliflower Buffalo Pizza is the perfect balance of spiciness and creaminess with a nice crunch from the cauliflower.

Cauliflower is marinated before it takes a roast in the oven to crisp up and cook through. Most buffalo sauce is vegan, but always be sure to check the ingredients. Top everything off with red onions, vegan ranch, green onions and cilantro and you have a super tasty pizza that vegans and non-vegans will love!

INGREDIENTS

• 16 oz pre-made pizza dough
• 1/2 head cauliflower cut in bite sized pieces
• 4 tsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• 3/4 cup buffalo sauce separated
• pepper to taste
• 1/4 red onion sliced
• 1/4 cup vegan ranch
• 2 green onions diced
• 2 tbsp. cilantro diced

INSTRUCTIONS

1. One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
2. While dough is coming to room temperature, preheat oven to 425 degrees and line a baking sheet with foil.
3. In a large bowl combine cauliflower, olive oil, garlic powder, chili powder, pepper and 1/4 cup of buffalo sauce. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Remove from oven and increase oven heat to 475 degrees. Place cauliflower back in the bowl. Add remaining buffalo sauce and stir to combine.
4. Please visit Vegan Roasted Cauliflower Buffalo Pizza for full instructions.

Toll House Chocolate Chip Pie

Growing up, my family’s go-to recipe anytime we made chocolate chip cookies was the classic, original Toll House Chocolate Chip Cookie recipe found on the back of every package of Nestle’s semi-sweet chocolate morsels.

I’ve tried making many other chocolate chip cookie recipes over the years, and while all of them are delicious (really – how could a chocolate chip cookie NOT be delicious?) the Toll House recipe is still my favorite!

So given how much I love those classic chocolate chip cookies, I never thought it could be improved upon. That is – until – I tried today’s recipe for a Toll House Chocolate Chip Pie!

INGREDIENTS

• 1 unbaked 9-inch deep-dish pie shell
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened to room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts
• Vanilla ice cream (optional but highly recommended, for serving)

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
4. Please visit Toll House Chocolate Chip Pie for full instructions.

Easy Soft Chewy Chocolate Chip Cookies

The best, Easy Soft Chewy Chocolate Chip Cookies with a crispy outer edge that are a cookie dream come true.

No cream cheese. No cornstarch. No apple sauce. No yogurt. No refrigerating dough for days while breaking finger nails waiting for a cookie, being tempted to open and close the refrigerator every 10 seconds just to ‘try’ the dough and make sure it still tastes good, only to finish it before it gets to the oven. 

Just simple steps. Simple ingredients with one added ingredient for a soft and chewy experience in less than 15 minutes. Done! This is a classic Easy Soft Chewy Chocolate Chip Cookies recipe but if it’s done well like this one, please have mercy!

INGREDIENTS

• 1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable)
• 3/4 cup packed light brown sugar
• 1/4 cup granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)
• 2 tablespoons golden syrup (or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted)
• 2 teaspoons pure vanilla extract
• 1 egg
• 1 3/4 cups all purpose or plain flour (add more as needed - only up to 1/4 cup extra)*
• 1/4 teaspoon baking soda
• 1/3 teaspoon salt
• ¾ cup chocolate chips , divided

INSTRUCTIONS

1. Preheat the oven to 350°F | 175°C. Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
2. Using electric beaters or a wooden spoon, combine the butter with the brown and white sugar/s, and beat until creamy and paler in colour and the sugar has dissolved. Add the syrup, vanilla and the egg, and lightly beat until just mixed through.
3. Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle;, and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour). Add in half of the chocolate chips with your hands.
4. Roll the dough into 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie; bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVERBAKE or your cookies will become hard once they have cooled.
5. Please visit Easy Soft Chewy Chocolate Chip Cookies for full instructions

Low Carb Cheese Crackers Recipe (Keto Friendly)

I’m so excited to have a crunchy Low Carb Cheese Crackers Recipe that’s Keto friendly!  I’ve started the Keto plan 8 days ago and so far I have lost a pound a day!  I hardly want to call it a diet because I can see myself eating this way for the rest of my life and I’ve never said that before with other things I’ve tried.

I’m the type of person that loves crunchy snacks.  I often find that I snack on nuts or pork rinds but that can get a bit old.  I like variety.  I have to have variety.  Today I made a batch of Rosemary Sea Salt Cheese Crackers!  I don’t think I have ever been this excited about a snack.  It was scrumptious!  I can’t even compare it to any other cracker I’ve had before.  I mean, I really like Cheese Nips and Cheez-Its but these are so much better.

If you have twenty minutes and these few ingredients, you can have one heck of a treat!  Seriously,  only 20 minutes!  Ok, maybe 25 but that’s it!

INGREDIENTS

• 2 Cups Cheese of your choice (I used a Parmesan-Romano mix along with some swiss and cheddar)
• 1 cup Almond Flour
• 2 oz Cream Cheese
• 1 egg
• ½ teaspoon sea salt
• 1 teaspoon Rosemary (or a seasoning of your choice such as basil, chives, garlic, dill weed, spicy chili etc...)

INSTRUCTIONS

1. Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
2. Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
3. Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
4. Now add the egg, sea salt and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it's a spicy mix. I would add only about a ½ teaspoon for spicy seasonings.
5. Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it's too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
6. Please visit Low Carb Cheese Crackers Recipe (Keto Friendly) for full instructions.

Soft Lemon Poppy Seed Cookies

Today’s Soft Lemon Poppy Seed Cookies are my new favorite cookie….I know, I know. I’ve said that before. However, these pillowy little drops of sunshine are so tender and vibrant, you can’t help but love them!

Our Soft Lemon Poppy Seed Cookies are packed with lemon zest and poppy seeds for tangy flavor that instantly makes you feel light-hearted. These drop-style cookies take very little effort to prepare, and retain their tender texture for days. They are a marvelous make-ahead for parties and weekend treats!

Just be sure not to over-bake the Soft Lemon Poppy Seed Cookies. The centers may look a little under baked, yet the moment the edges are set and just barely showing color, take them out of the oven.You’ll end up with heavenly Soft Lemon Poppy Seed Cookies that will make everyone feel like celebrating!

INGREDIENTS

• 2 1/3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 2 teaspoons poppy seeds, plus extra for garnish
• 3-6 drop yellow food coloring (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. In a medium bowl, mix the flour, baking powder, baking soda and salt.
2. Cream the butter and sugar together with an electric mixer until light and fluffy, 3+ minutes. Scrape the bowl and beat in the egg, lemon zest, lemon juice, vanilla, poppy seeds, and yellow food coloring. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl, then mix until well combined.
3. Scoop the cookie dough onto the baking sheets in 1 1/2 tablespoon portions, 2 inches apart. Sprinkle the tops with extra poppy seeds. Bake for 10-12 minutes, until the edges are just barely golden. Then cool on the cookie sheets for 5 minutes before moving.
4. Please visit Soft Lemon Poppy Seed Cookies for full instructions

Low-Carb Deconstructed Pizza Casserole

Let’s start the year out right with this Low-Carb (and Gluten-Free) Deconstructed Pizza Casserole! This recipe is low-carb, Keto, low-glycemic, and gluten-free.

I love the first day of a brand new year, and I know that’s when many of you are starting with a new or renewed commitment to more carb-conscious eating. So of course on that day I want to start the year with a new low-carb recipe on the blog. And since some people struggle with feeling deprived when they give up their carbs, if I can come up with a new recipe that can be considered low-carb comfort food, that really makes me happy.

This year I had another recipe in mind for January 1, but when the idea for this Low-Carb Deconstructed Pizza Casserole popped into my mind yesterday, I just couldn’t wait to make it. Then when the casserole was cooking I couldn’t wait to eat it, and after I tried it, I couldn’t wait to share the recipe with you! I can already tell this is going to be a repeater at my house, and I promise it will be a hit with anyone who likes pizza.

INGREDIENTS

• 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
• 5 links (19.5 oz.) uncooked turkey Italian sausage (I used my favorite turkey Italian sausage; use pork sausage if you prefer.)
• 2 tsp. + 2 tsp. olive oil
• 1/2 tsp. dried oregano
• salt and fresh-ground pepper to taste (I didn’t use much salt.)
• 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
• 1 1/2 cups grated Mozzarella cheese (I used part-skim mozzarella)
• 15 slices pepperoni, cut in half (I used regular pepperoni, but for less fat you can use turkey pepperoni if you prefer)

INSTRUCTIONS

1. Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
2. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
3. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher to break the sausage apart.)
4. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
5. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
6. Please visit Low-Carb Deconstructed Pizza Casserole for full instructions.

Perfect Peanut Butter Cookies

Incredibly thick and soft cookies loaded with peanut butter and rolled in sugar. My absolute favorite go-to recipe!

These cookies are so versatile, you can stuff any thing you want into them, leave them plain, or roll them in sugar like I have pictured here. Other great options are: M&M’s, chocolate chips, chocolate chunks, peanut butter cups or make peanut butter blossoms out of them with candy kisses. 

If you decide to make peanut butter blossoms (ya know, with a chocolate candy kiss on top), just bake these cookies and the second they come out of the oven, press the candy kiss on top. My favorite way to eat these is with chocolate chunks pressed into the top after baking – mmm! Though, I decided to make them plain – just rolled in sugar – for you guys just so you can see how amazingly thick and plump they are without anything in them!

INGREDIENTS

• 1/2 cup unsalted butter, melted half way
• 1 cup light brown sugar
• 1 egg
• 2 tsp vanilla extract
• 3/4 cup creamy peanut butter
• 1 1/2 cups all-purpose flour
• 3/4 tsp baking soda
• 1/4 cup granulated sugar for rolling

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
2. Cream butter and brown sugar together until smooth with no lumps. Beat in the egg,vanilla and peanut butter until completely combined. Pour in flour and baking soda and mix until just incorporated without over-mixing. Dough will be very soft and sticky. Chill dough for at least 15 minutes.
3. Measure granulated sugar into a small bowl and set aside. Roll 1" rounded tablespoons of dough, roll in sugar and place about 1" apart on prepared baking sheet (they don't spread much). Bake cookies for 7-8 minutes. Allow to cool for only 5 minutes on baking sheet and then move them to a wire rack to finish.
4. Please visit Perfect Peanut Butter Cookies for full instructions.

Vegan Roasted Red Pepper Pasta

Just when I thought red pasta couldn’t get any better, I discovered the magic that is roasted red peppers. 

The magic starts with sautéed shallot and garlic to give the sauce a robust and subtly sweet base. In the meantime, roast up some red peppers until soft, charred and delicious. This will give your sauce that gorgeous orange hue and creamy texture.

To keep this pasta gluten free I went with a gluten free spaghetti noodle and used cornstarch as my thickener instead of a traditional flour roux. The result was a creamy, thick sauce just begging to be tossed with perfectly al dente noodles.

INGREDIENTS

• 2 red bell peppers (~119 g each)
• 2-3 Tbsp (30-45 ml) olive oil
• 2 shallots, finely chopped (~1/4 cup or 40 g)
• 4 cloves garlic, finely chopped (2 Tbsp or 12 g)
• Sea salt and ground black pepper to taste
• 1 1/2 cups (360 ml) Unsweetened Original Almond Breeze Almond Milk
• 2 Tbsp (6 g) nutritional yeast
• 1 1/2 Tbsp (10 g) cornstarch or arrowroot powder (or other thickener of choice)
• optional: Pinch red pepper flake (for heat)
• 12 ounces (340 g) gluten-free linguini or spaghetti noodles (or other noodle of choice)

INSTRUCTIONS

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
5. Please Visit Vegan Roasted Red Pepper Pasta for full recipes.

Big and Chewy Oatmeal Cookies

These Big and Chewy Oatmeal Cookies are everything you are looking for in a cookie- easy, chewy, extra big, and packed with delicious add-ins.

One thing that can happen when making oatmeal cookies is that they can come out flat and thin. I know because it has happened to me many times! I played around with the measurements and also added a super helpful ingredient- cornstarch. I’ve used it in chocolate chip cookies to keep them thick so I figured it would also work in these and I was right. These cookies are super thick and so chewy- perfect!! Also, because of the cornstarch there is no need to refrigerate the dough- a step most cookie recipes call for.

You will love this cookie because it is so big, chewy, soft, and easy to make. A classic made bigger and better.

INGREDIENTS

• 1/2 cup butter room temperature
• 1/2 cup Golden Barrel Organic Brown Sugar
• 1/4 cup white sugar
• 1 egg
• 1 tbsp Golden Barrel Blackstrap Molasses
• 3/4 cup flour
• 1 1/2 cup rolled oats
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cornstarch
• 3/4 cup dried cherries
• 1/2 cup chopped walnuts
• 1/2 cup dark chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350° and line 2 sheet trays with parchment paper.
2. In a small bowl, combine flour, oats, cinnamon, baking soda, salt and cornstarch. Set aside.
3. In a large bowl, cream together the butter, brown sugar, white sugar, egg and molasses. Stir until completely smooth. Add in the dry mixture and stir until evenly mixed. Add in the cherries, walnuts, and chocolate chips and mix in.
4. Portion cookie dough into 1/3 cup balls and roll in between palms to make round. It will make exactly 8 cookies.
5. Please Visit Big and Chewy Oatmeal Cookies for full instructions.