No-Bake Peanut Butter Bars

By Liv Dansky 

 

Published on April 5, 2023

Chill Time:

 

4 hrs

Active Time:

 

20 mins

Total Time:

 

4 hrs 20 mins

Servings:

 

16 

Ingredients

• 1 1/2 cups cornflakes cereal, lightly crushed

• 1 1/2 cups powdered sugar, sifted 

• 1/2 cup (4 oz.) cup salted butter, melted

• 1 1/4 cups creamy peanut butter, divided

• 1 cup bittersweet chocolate chips

• Flaky sea salt, for garnish

Directions

1. Make cornflakes layer: 

   Line an 8-inch square baking pan with parchment paper. Stir together cornflakes, powdered sugar, butter, and 1 cup of the peanut butter in a medium bowl until combined.

   Press mixture evenly into prepared pan.

2. Make the chocolate layer: 

   Add chocolate chips and remaining 1/4 cup peanut butter to a medium microwave-safe bowl. Microwave on HIGH in 30 second intervals, stirring between intervals, until chocolate chips are melted, about 1 minute.

   Stir to combine. Spread evenly over cornflakes mixture.

   Sprinkle with flaky sea salt.

3. Chill and serve: 

   Chill bars, uncovered, until firm, at least 4 hours or up to overnight. Remove from refrigerator, and cut into squares.

Red Velvet Brownies

By Southern Living Test Kitchen 

 Updated on June 9, 2024

Active Time:

 

30 mins

Total Time:

 

3 hrs 15 mins

Yield:

 

25 brownies

Ingredients

Brownies:

• Cooking spray

• 1 (4-oz.) bittersweet chocolate baking bar, chopped

• 3/4 cup (6 oz.) salted butter

• 1 1/2 cups granulated sugar

• 4 large eggs

• 1 1/4 cups (about 5 3/8 oz.) all-purpose flour

• 1 tsp. baking powder

• 1/4 tsp. table salt

• 1 (1-oz.) bottle red liquid food coloring

• 2 tsp. vanilla extract

Cream Cheese Frosting:

• 1 (8-oz.) pkg. cream cheese, softened

• 1/2 cup (4 oz.) salted butter, softened

• 6 cups (about 24 oz.) powdered sugar

• 2 tsp. vanilla extract

Directions

1. Prepare the oven and baking pan: 

   Preheat oven to 350°F.  Lightly grease bottom and sides of a 9-inch square baking pan with cooking spray; line bottom and sides with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease (with cooking spray) parchment.

2. Melt chocolate: 

   Microwave chocolate and butter in a large microwavable bowl on HIGH until melted and smooth, 1 1/2 to 2 minutes, stirring at 30-second intervals. Whisk in sugar; add eggs, 1 at a time, whisking just until blended after each addition.

3. Make batter: 

   Whisk together flour, baking powder, and salt in a medium bowl. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.

4. Bake Brownies: 

   Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Transfer to a wire rack, and let cool completely, about 2 hours.

5. While Brownies cool, prepare the Cream Cheese Frosting: 

   Beat cream cheese and softened butter in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Reduce speed to low, and gradually beat in powdered sugar until blended. Beat in vanilla. Increase speed to medium-high, and beat until light and fluffy, about 1 to 2 minutes. Using a piping bag fitted with a large star tip, pipe frosting on top of brownies or spread frosting over brownies. Cut brownies into squares.

MAPLE FROSTED PUMPKIN CAKE

• Pumpkin cake:
• 1 cup vegetable oil
• 1 cup brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 1 cup pumpkin purée
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• 2 cups All-Purpose Flour
• ½ cup chopped toasted walnuts (optional)


• For the frosting:
• 8 ounces cream cheese
• 4 tablespoons softened butter 
• 2 tablespoons maple syrup
• 2 ½ cups confectioners’ sugar
• ⅛ teaspoon salt 
• ½ cup toasted walnut pieces

Preheat the oven to 350°F. Grease and flour a large rimmed half-sheet pan, about 18" x 13"; or line the pan with greased parchment.

Beat the oil and the sugars together until well blended.

Beat in the eggs, then the pumpkin purée.

Stir the baking soda, baking powder, salt, and spice into the wet ingredients, then stir in the flour, beating gently to combine.

Stir in the nuts and raisins/ginger.

Pour the batter into the prepared pan, and bake for approximately 20 to 25 minutes, or until a cake tester or toothpick inserted into the middle of the cake comes out clean.

Cool the cake in the pan for 10 minutes, then turn it onto a rack to finish cooling; or leave it right in the pan, if you’ve lined the pan with parchment.

To make the frosting: Beat the cream cheese and butter together.

Beat in the maple syrup, then mix in the confectioners’ sugar and salt. Adjust the consistency of the frosting with additional maple syrup or confectioners’ sugar, if necessary; it should be nicely spreadable.

Frost the cake and sprinkle with the toasted walnuts. Once the frosting has set somewhat, cut into squares and serve.

PUMPKIN BREAD

BREAD:

2 cups almond flour 

1 cup pure pumpkin purée 

2 eggs 

1/4 cup golden monkfruit sweetener 

1/4 cup classic monkfruit sweetener 

2 tsp baking powder 

1 tsp vanilla extract 

1 tsp cinnamon 

1 tsp pumpkin pie spice 

CREAM CHEESE ICING:

3 oz softened cream cheese

1 Tbsp powdered monkfruit sweetener 

1 tsp vanilla extract 

DIRECTIONS: 

1. Preheat oven to 325 degrees Fahrenheit. 

2. In a bowl, mix together all of the ingredients. 

3. Pour into a parchment lined loaf pan. 

4. Bake for 1 hour. 

5. Remove from the oven and let cool completely before removing from pan. 

6. Once cooled, spread on the icing and slice. 

NUTRITION: 1 slice | 2.7g net carbs | 13.6g total carbs | 2.6g fiber | 160 calories | 6g protein | 13g fat | 1.6g sugar | 8g sugar alcohol

https://kristysketolifestyle.com/

OILY

https://www.americastestkitchen.com/taste_tests/2649-the-best-supermarket-extra-virgin-olive-oil?extcode=NSCCB16FB&utm_source=facebook&utm_medium=photo&utm_content=OILS&utm_campaign=ccfacebook

PERFECTLY ROASTED

KETO BISCUITS

Ingredients:

• 2 cups almond flour
• 1/4 cup melted butter
• 1/2 teaspoon baking powder
• 2 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour and baking powder.
3. In a separate bowl, whisk the eggs until they are well beaten.
4. Pour the melted butter into the almond flour mixture and mix well.
5. Gradually add the beaten eggs to the almond flour mixture, stirring continuously until a dough forms. The dough should be slightly sticky but easy to handle.
6. Divide the dough into 6 equal portions and shape them into biscuit rounds. Place them on the prepared baking sheet, leaving some space between each biscuit.
7. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and firm to the touch.
8. Remove the biscuits from the oven and let them cool for a few minutes before serving