Monday, July 30, 2018

Keto Hot Chocolate Fat Bomb

7oz coconut milk
1 tablespoon coconut oil
1 teaspoon cocoa powder

Heat the coconut milk and the oil until warm. Af the cocoa powder and blend using a magic bullet or some other similar device.  Enjoy!

Note: Must use canned coconut milk. (I use Thai Valley)

Fat: 45.8
Carbs: 2.7
Protein: 0

Sunday, July 1, 2018

Loaded Baked Cauliflower Casserole


1 head of cauliflower "riced"
1 cup sour cream
3/4 cup shredded cheddar cheese
1/2 cup crumbled bacon
salt & pepper


  1. Pre-heat oven to 350.
  2. Cook "riced" cauliflower in the microwave for 10 minutes
  3. Mix sour cream, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl.
  4. Stir in the cauliflower.
  5. Place in medium baking dish and sprinkle remaining cheese and bacon on top.
  6. Bake for 20 minutes.




  1.  Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, Italian seasoning, 1 tablespoon salt, pepper, and 1 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 
  3. If making zucchini noodles slice the noodles 1/8 inch thick and salt. Let them sit for 20 minutes and then dry with a towel before building your lasagna. 
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 dried (not cooked) noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  6. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. 
Adapted from:

Tuesday, March 13, 2018

Carmel Buttercream Frosting


First Stage
  • 2 cups sugar
  • 1 cup buttermilk
  • ½ cup Crisco vegetable shortening
  • ½ cup butter
  • 1 teaspoon baking soda
Second Stage
  • ½ cup butter
  • 2 cups confectioner's sugar


  1. Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
  2. Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
  3. Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
  4. Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
  5. Add confectioner's sugar in ½ cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
  6. Adjust the amount of confectioner's sugar to result in a frosting that will hold it's shape.
  7. Frost cake and store on a cake plate covered with a dome or an airtight container.
  8. Best served within 1-3 days.
Adapted from:

Butter Cake


2 Cups of Four
1 1/3 teaspoons baking powder
2/3 teaspoon baking soda
pinch of salt
2/3 cup of butter
1 1/3 cup of sugar
3 eggs, room temp
2/3 cup buttermilk, room temp
1 teaspoon vanilla


  1. Preheat oven to 350 degrees.
  2. Prepare 3 9-inch cake pans with shortening and flour.
  3. Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
  4. Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
  5. Add eggs, 1 at a time, and cream together after each.
  6. Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
  7. Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
  8. Divide among pans and bake for 25-30 minutes until set.
  9. Turn out of pans onto cooling racks and allow to cool completely.
Make with Carmel Buttercream Frosting

Adapted from:

Tuesday, January 2, 2018

Eileen's Rolls


  • 1 packet of yeast
  • 1 1/2 c of warm water
  • 1 tsp sugar
  • 1 egg (room temp)
  • 2 tbsp oil
  • 1 tsp salt
  • 3 1/2 cup of flour


  • Combine packet of yeast, warm water, and sugar and let sit 10 minutes
  • Add the rest of the ingredients and mix well. Dough will be wet
  • Let rise 1 hour in greased bowl
  • Separate into rolls and let rise another half hour (preheat oven 375)
  • Bake 20 min at 375.

Tuesday, December 26, 2017

Cookie Icing



Refrigerate for a little bit before pipping.