Posts

Low Carb Carrot Cake Cupcakes

Low Carb Carrot Cake Cupcakes

/0 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Low Carb Carrot Cake Cupcakes

Low Carb Carrot Cake Cupcakes

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
Print Recipe

Ingredients

Scale

Carrot Cake Cupcakes Ingredients:

¼ cup Swerve granular

½ cup Swerve brown sugar replacement

¾ cup butter, unsalted (room temperature)

1 teaspoon vanilla extract

4 large eggs

2 ½ cups, Finely ground almond flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

6 ounces shredded carrot

1 cup unsweetened coconut flakes

2 cups pecans chopped

Cream Cheese Frosting Ingredients:

8 ounce cream cheese (room temperature)

½ cup butter, unsalted (room temperature)

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt

3 ½ cups Swerve confectioners

Instructions

Preparation:

For this recipe the cream cheese and unsalted butter need to be at room temperature.

Set them both aside and let them get to room temperature before preparing the recipe.

You can also take the pecans and chop them up and set them aside as well.

Make The Carrot Cake Cupcakes:

Preheat oven to 350ºF degrees. Line your cupcake pans with cupcake paper liners. This recipe make 18 cupcakes. 

In a mixing bowl combine the Swerve granular, Swerve brown sugar replacement, and unsalted butter. Beat them together till it is creamed and well combined.

Add vanilla extract, and eggs. Keep beating the mixture till combined.

In a separate medium size bowl add the ground almond flour, baking powder, cinnamon, and nutmeg.

Take a fork and mix the dry ingredients till they are well combined.

Gradually add the dry ingredients to the wet mixture and beat it slowly till everything is combined.

Fold in the shredded carrots, unsweetened coconut flakes, and 1 ½ cups of pecans.

Reserve the remaining ½ cup pecans for decorating on top of the cupcakes.

Evenly divide the batter between the muffin liners. Each carrot cake cupcake batter should be just below the top of the cupcake liner.

Place the cupcakes in the oven and bake for 20-25 minutes or until a toothpick comes out clean inserted in the center.

Cool cupcakes for an hour before frosting and decorating them.

Make The Cream Cheese Frosting:

In a mixing bowl add the cream cheese and butter. Whip together till fluffy and creamy. Then add the vanilla extract, cinnamon, salt, and Swerve confectioners. Keep beating till it is well combined.

Decorate The Carrot Cake Cupcakes:

Use a butter knife to frost the cupcakes. Place the remaining pecans and decorate around the edges on top of the frosting. To make it look more fancy you can always pipe up the frosting.

Notes

This recipe makes extra frosting than needed. For best results have the cream cheese and unsalted butter at room temperature. 

Nutrition

  • Serving Size: 18
  • Calories: 338
  • Sugar: 35g
  • Fat: 34.3g
  • Saturated Fat: 16.2g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 92mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Buffalo Chicken Soup

Buffalo Chicken Soup

/2 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Buffalo Chicken Soup

Buffalo Chicken Soup

★★★★★ 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 70 min
  • Total Time: 1 hour 25 minutes
Print Recipe

Ingredients

Scale

1/2 head Cauliflower, chopped finely
1 red pepper
2 cups shredded carrots
1 small onion, diced
2 celery stalks, diced
1 tablespoon celery leaf, chopped finely
4 cloves garlic (minced)
1 pound chicken breast shredded
2 (32 oz) chicken broth carton
8 ounce mild cheddar cheese
8 ounce cream cheese, room tempature softened
1 pint heavy whipping cream
one seasoning packet of ranch dressing
1 cup Frank’s RedHot Buffalo Wing Sauce
1 teaspoon olive oil
4 ounces blue cheese crumbles
2 tablespoon fresh parsley
2 tablespoon fresh chives

Instructions

On a cutting board cut up the cauliflower, red pepper, onion, and celery. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables except the cauliflower that were put aside. Cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender.

While the onions are cooking you can cook the chicken. Take a stock pot and add the chicken broth and chicken breasts. Bring the broth to boiling or on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F), about 15- 20 minutes. Then remove the chicken with a slotted spoon so the broth can drain off back into the stock pot.

Place the cooked chicken breasts on a cutting board. Allow it to cool for 5 minutes. Use either bear claws or 2 forks to shred the chicken.

While the chicken is cooling you can make the creamy buffalo chicken broth. Add the mild cheddar cheese, cream cheese, heavy whipping cream, seasoning packet of ranch dressing, and Frank’s RedHot Buffalo Wing Sauce to the stock pot. Stir it on low and keep stirring till it is all blended together, about 5 minutes.

Then add the shredded chicken, sauteed vegetables, shredded carrots, cauliflower, celery leaf into the stock pot. Cover and simmer for 25 minutes.

Garnish each soup bowl you serve with blue cheese crumbles, fresh chives, and fresh parsley.

Nutrition

  • Serving Size: 10
  • Calories: 413
  • Sugar: 3.4g
  • Sodium: 4190mg
  • Fat: 21.3g
  • Saturated Fat: 12.1g
  • Carbohydrates: 26.6g
  • Fiber: 1.4g
  • Protein: 23.4g
  • Cholesterol: 91mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Creamy Cabbage & Kielbasa

Creamy Cabbage & Kielbasa

/0 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Cabbage & Kielbasa

Creamy Cabbage & Kielbasa

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
Print Recipe

Ingredients

Scale

14 ounce classic coleslaw mix with red cabbage and carrots (1 bag)

2 x (14 ounce) Polska Kielbasa

12 ounces Top The Tator Sour Cream (1 container)

2 cup Colby shredded cheese

2 small onions

3 cloves garlic

1 tablespoon butter

2 cup chicken broth

¼ teaspoon salt

¼ teaspoon pepper

Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the shredded cabbage and carrots will be he heaping out of the pan.  As you cook and continually stir it will cook down.

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream. 

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

Shut off the heat and let creamy cabbage cool and thicken for five minutes. 

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

  • Serving Size: 6
  • Calories: 690
  • Sugar: 15.9g
  • Fat: 37.3g
  • Saturated Fat: 20.1g
  • Carbohydrates: 39.3g
  • Fiber: 1.7g
  • Protein: 46.2g
  • Cholesterol: 197mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Cabbage & Kielbasa

Creamy Cabbage & Kielbasa

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
Print Recipe

Ingredients

Scale

14 ounce classic coleslaw mix with red cababbage and carrots (1 bag)
2 x (14 ounce) Polska Kielbasa
12 ounces Top The Tator Sour Cream (1 container)
2 cup Colby shredded cheese
2 small onions
3 cloves garlic
1 tablespoon butter

2 cup chicken broth
¼ teaspoon salt

¼ teaspoon pepper

Instructions

On a cutting board cut up the onions, garlic, and kielbasa.

 

In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.

 

Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the coleslaw will be he heaping out of the pan but as you cook continually stir and it will cook down.

 

Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream. 

 

Then turn the heat to low stirring till the cheese and sour cream has been completely melted.

 

Shut off the heat and let creamy cabbage cool and thicken for five minutes. 

Notes

You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.

Nutrition

  • Serving Size: 6
  • Calories: 690
  • Sugar: 15.9g
  • Fat: 37.3g
  • Saturated Fat: 20.1g
  • Carbohydrates: 39.3g
  • Fiber: 1.7g
  • Protein: 46.2g
  • Cholesterol: 197mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

chinese egg rolls

Chinese Egg Rolls

/0 Comments/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chinese Egg Rolls

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 90
Print Recipe

Ingredients

Scale
  • 8 Oz. sliced water chestnuts, finely chopped
  • 10 Oz. ( 1 bag) shredded carrots
  • 2 teaspoons of fresh ginger, finely chopped
  • 1 teaspoon salt
  • 1/4 cup soy sauce
  • ½ a bunch of green onion, sliced thinly
  • 1 tablespoon of minced garlic
  • 1 pound ground pork
  • 1 pound ground pork hot
  • 14 Oz ( 1 can) bean sprouts, drained
  • ½ head of cabbage, finally chopped
  • 18 Oz egg wrappers
  • 2 tablespoons all-purpose flour
  • 2 tablespoon water
  • 1 quart peanut oil for frying

Instructions

  1. In a medium frying pan cook the pork, ginger, and garlic until pork is cooked through and no longer pink. Drain any grease. Set aside.
  2. Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used peanut oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt.
  3. In a small bowl combine the water and flour to make a paste. This will be used to seal the egg rolls.
  4. In a separate bowl combine the pork mixture that was set aside with the chestnuts, shredded carrots, salt, soy sauce, green onions, bean sprouts, and shredded cabbage. Mix till well combined.
  5. Next is making the egg rolls. Wrap the egg roll as shown on the package. Use 2-3 tablespoon of egg roll mixture and seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.
  6. After wrapping the eggrolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with sweet and sour sauce.

Notes

  • You can freeze the uncooked egg rolls for up to three months.

Nutrition

  • Serving Size: 20
  • Calories: 238
  • Sugar: 2
  • Sodium: 383
  • Fat: 16
  • Saturated Fat: 5
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 16
  • Cholesterol: 138

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!