Oh My Goodness Chocolated Dessert

The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case.  After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste. There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online.   Trisha Yearwood French Coconut Pie Recipe Ingredients 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut 3 large eggs 1 1/2 cups sugar 1/2 cup buttermilk 1/2 cup butter, melted 1 Tablespoon flour 1 Teaspoon vanilla one 9 inch pie crust, homemade or store-bought Instructions Preheat oven to 350 degrees. If using ...

Ingredients 1 large spaghetti squash 1/4 cup coconut aminos (or tamari if not paleo) 3 cloves garlic, minced 1 tablespoon coconut sugar 2 teaspoons freshly grated ginger 1/4 teaspoon white pepper (or black pepper!) 2 tablespoons olive oil 1 onion, diced 2 cups coleslaw mix (shredded cabbage and carrots) Instructions Cut a spaghetti squash in half lengthwise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out the flesh with a fork so it breaks apart into strings, set aside. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside. Heat olive oil in a large skillet over medium-high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute. Stir in spaghetti squash and sauce mixture un...

Ingredients 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber 1 Tbs soy sauce (Jin Ganjang) 2 Tbs rice vinegar 1 Tbs sugar 1/2 tsp Korean red chilli powder 1/4 tsp sesame seeds 2 green onions, ADSENSE IN ARTICLE AD chopped Instructions Slice cucumbers into thin slices. Around 1/8 inch (3 mm). Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers. Then, add 1/2 tsp chilli powder and sesame seeds. Mix and taste. Add more chilli powder if you want. Doing it in this order allows you to taste and control the amount of chilli powder based on how spicy you want it. Add chopped green onions and mix again. YOU ARE DONE!!  Serve immediately for the most fresh and crunchy cucumber flavour. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving. Recipe source:  kimchimari

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house! Course: Breakfast Cuisine: American Keyword: biscuit, biscuits Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Serve: 12 Ingredients 3 cups all-purpose flour 3 tbsp sugar 1/2 tsp salt 4 tsp baking powder 1/2 tsp cream of tartar 3/4 cup COLD butter 1 egg 1 cup whole milk Instructions Preheat oven to 450 degrees. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven.  Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough. Combine the dry ingredients in a large bowl.  Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small...

This simple recipe produces a perfect loaf of French bread INGREDIENTS  2 1/4 cups warm water  2 tablespoons sugar  1 tablespoon instant or active dry yeast  3/4 tablespoon salt (see note)  2 tablespoons olive oil, canola oil, vegetable oil or avocado oil  5 1/2 - 6 cups all-purpose flour or bread flour (see note) INSTRUCTIONS In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or t...

Blueberry Lemon Layer Cake ~ a vibrant layer cake recipe bursting with juicy berries and fresh lemon, frosted with a tangy lemon buttercream frosting. Ideas for decorating this blueberry lemon cake  You might decorate the top with edible flowers purple pansies would be perfect.   You could simply mound fresh blueberries in the center, accented with fine strips of lemon zest.  A shower of powdered sugar helps define the berries and make them pop.   You could also do it like I did but substitute small mint leaves for the thyme. I think it would be really nice to slice some of the berries in half crosswise to show off their beautiful interiors.  If you do this, slice them just before serving. Ingredients 3 cups or 409 grams, cake flour (you can use regular flour) 1 Tbsp baking powder 1/2 tsp salt 1 and 3/4 cup or 368 grams, granulated sugar zest of 1 lemon peeled with a vegetable peeler (no white pith) 1 cup or 226 grams, unsalted bu...

A new favorite Zucchini Recipe! This Garlic Lemon and Parmesan Oven Roasted Zucchini is the perfect summer side dish to any meal. Not to mention they make a great snack, just serve with a dip and you’re all set! Zucchini Recipe Yes, zucchini can be kind of bland and boring but when you brush it with a garlic lemon oil and top it with plenty of parmesan cheese it goes from drab to fab. Parmesan Zucchini Sticks are big on flavor and low in calories. Perfect during “got more than I need zucchini” season as they take 5 minutes prep. Serve as a side dish or an appetizer. INGREDIENTS: 4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 2 tablespoon chopped fresh parsley leaves DIRECTIONS: Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a...

Cheesy Broccoli Rice satisfies my boxed rice cravings perfectly.  It’s homemade and absolutely delicious, plus I know every ingredient it’s made with!  Long grain rice, real cheese and spices with a veggie thrown in for good measure. Cheesy Broccoli Rice Recipe Ingredients 1 tablespoon oil 1 cup long-grain white rice 2 cups chicken broth 2 tablespoons butter 2 cups broccoli or veggie of your choice, steamed and chopped roughly 1 1/3 cups grated cheese use the cheese your family loves...Cheddar, Monterey Jack etc... 1 teaspoon garlic powder salt and pepper to taste milk as needed to thin before serving if nessecary Instructions Place the oil in a medium size sauce pan over medium to low heat. Add the rice to the pan, cook and stir, until the rice starts to turn golden brown. Add the chicken broth to the pan, heat till it starts to boil. Place a lid on the pan. Cook, covered, for 15 - 20 minutes or until most of the chicken broth is absorbed. Remove ...

A big, juicy Prawn Mango Avocado for next Summer Salad!! Tossed with a fresh lime dressing, this is a magical combination of textures and flavours that’s summer in a (giant) bowl. Prawn Mango Avocado Summer Salad with Lime Dressing Recipe Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous. Ingredients SALAD: 2.5 cups cooked risoni/orzo or similar  300 – 400g / 10 – 12 oz cooked peeled prawns / shrimp (~750g unpeeled whole cooked) 1 large mango , cut 1.5cm / ½” pieces 1 large ripe avocado , cut 1.5cm / ½” pieces 75 g / 2.5 oz rocket / arugula , roughly chopped  250 g / 8oz cherry tomatoes , halved 1/2 red onion , finely sliced 1/4 cup coriander / cilantro leaves , finely chopped  LIME DRESSING: 4 tbsp (60 ml) extra virgin olive oil 2 tbsp (30 ml) lime juice (fresh), plus more to taste 1 sma...

Garlic Shrimp Rice Bowl is an easy dinner and incredibly delicious. Sauteed shrimp in sweet and salty garlic sauce served over fluffy rice. Ingredients Sauce: 3/4 cup chicken stock (can substitute vegetable broth) 3 tbsp soy sauce 2 tbsp honey 1 tbsp rice vinegar 2 tbsp canola oil 1 tbsp corn starch 4 large garlic cloves Rice Bowl: 1 lb shrimp peeled and deveined 1 large shallot thinly sliced 1 cup scallions chopped into 1-inch pieces 1 cup uncooked rice Instructions Start cooking rice first because it will take the longest. Cook rice according to package instructions.  I recommend cooking rice in chicken or vegetable stock for more flavor. When rice is about half way done, start on the shrimp. Combine ingredients for the sauce in a mixing bowl, whisk and set aside.   Preheat a cooking pan over medium heat. Add a little oil to the pan.  Add thinly sliced shallots and saute until starts to brown.  Add chopped scallions and shr...

Instant Pot Garlic Parmesan Chicken–a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. INSTANT POT GARLIC PARMESAN CHICKEN RECIPE A fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. INGREDIENTS 2 Tbsp butter 1 small yellow onion, diced 4 large garlic cloves, minced 1/2 cup chicken broth 1/2 tsp garlic powder 1/4 tsp pepper 1/2 tsp salt 8 oz sliced mushrooms (optional) 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets  1 cup half and half 2 Tbsp flour 1/2 cup parmesan cheese 3 oz coarsely chopped spinach Salt and freshly ground pepper To make with pasta: 10 ounces uncooked fettuccine noodles or linguine noodles 3 cups water INSTRUCTIONS Turn your Instant Pot to the saute setting (more). W...

Mashed Potato Balls - crispy fried mashed potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed potatoes. It’s the easiest way to turn the leftover into a new dish that everyone would go crazy for. The best thing about mashed potato balls is that you can be creative by adding other ingredients to jazz up the taste. Mashed Potato Balls Recipe Mashed Potato Balls - crispy fried mashed potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed potatoes. Ingredients 2 cups cold leftover mashed potatoes 1 large egg, lightly beaten 1/4 cup real bacon bits 3/4 cup shredded cheddar cheese 2 tablespoons chopped Italian parsley leaves 1/2 cup dry bread crumbs oil, for deep frying Instructions Place the mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, bacon bits, cheddar cheese and chopped parsley. Mix all the ingredients together until well combined....

They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that! This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream! VEGAN LEMON ROSEMARY MUFFINS RECIPE Ingredients Muffins: 1 1/2 cups flour 1/2 cup cane sugar (additional for topping, optional) 1/2 teaspoon kosher salt 2 teaspoons baking powder 1/3 cup olive oil, melted  1 large banana, mashed  1/2 cup almond milk (room temp) 1 teaspoon vanilla extract 2 teaspoons lemon juice 1 teaspoon lemon extract (optional) Zest from 1 lemon  1 1/2 tbsp rosemary, chopped  Topping:  Lemon zest (optional) 1 tbs coarse sugar  2 cups powdered sugar...

The Best Cranberry Orange Bread Recipe An amazing and easy recipe for The Best Cranberry Orange Bread Loaf. Soft and moist bread loaf with fresh cranberries, orange zest and a simple lemon glaze. Ingredients Cake- 3 Tbsp butter, room temp 3 large eggs 1 ¼ cup granulated sugar 1 3/4 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 cup fresh cranberries 1 Tbsp orange zest 2 Tbsp orange juice 1 Tbsp lemon juice 1/4 cup sour cream 3 Tbsp canola oil Glaze- 1/3 cup confectioner's sugar 1 tsp lemon juice 1 tsp milk Instructions Preheat oven to 350°F. Prepare 9”x5” bread pan. Cover with parchment paper and lightly coat with baking spray, dust with flour. Set aside. In a bowl, combine the flour, baking powder and baking soda, set aside.  In a large bowl, beat the eggs, butter and sugar 2 minutes, the batter will triple in size. In a small bowl, beat the orange zest, orange juice, lemon juice, sour cream and oil. Pour into egg mix...

This keto cookie recipe is low carb, gluten-free and sugar-free. Super easy to make and this is will become so perfect with a cup of milk in the morning !! You will only three simple ingredients, to make a fresh batch of 12 cookies in less than 25 minutes. Best of all, each cookie contains about 1g net carbs! 3-Ingredient Peanut Butter Keto Cookies Recipe Ingredients 1 cup Peanut Butter Organic 1/2 cup Lakanto Monkfruit Natural Sweetener 1 Egg Medium Instructions Preheat oven to 350°F. Prepare a baking sheet with parchment paper or non-stick cooking spray. Combine all the ingredients in a large bowl and mix well with an electric mixer to form a smooth dough. Using a cookie scooper, form about 12 balls with the cookie dough and place on the prepared baking sheet. Using a fork, make crisscross marks on the cookies. Place in the oven and bake for 13-15 minutes. Remove from the oven and allow it to rest and cool down. Enjoy! Nutrition Facts 3-Ingredient Pean...

BBQ Chicken Tostadas are a simple meal the family will love, especially on busy nights. Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker for a meal the family will love that comes together in minutes. This easy BBQ chicken tostada recipe is one of the best quick and easy dinner recipes for busy nights. Also, since you use corn tortillas, these barbecue chicken tostadas are also gluten free. BBQ Chicken Tostadas Recipe Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. Ingredients 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy 3 cups cooked and shredded chicken 1 1/2 cups of your favorite barbecue sauce, divided 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend) 3 gr...

DESCRIPTION An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew cream. these roasted sweet potatoes + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco Tuesday! INGREDIENTS 1 small head cauliflower, cut into bite-sized florets 1 large sweet potato, diced into ½-inch cubes 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon dried oregano ½ teaspoon Kosher salt 1 lime, juiced 1 14-ounce can black beans, drained & rinsed Chipotle lime cashew crema: ¼ cup roasted unsalted cashews 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce) 1 clove garlic ½ teaspoon chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin ¼ teaspoon Ko...

Ingredients 1 1/2 lb ladyfingers Mango Cheesecake 16 oz cream cheese 1 1/2 cups heavy cream 2/3 cup sugar 3 large mangos, cubed, juices reserved Jello Glaze 1 cup mango juice 1 oz gelatin powder, or agar-agar 1/2 cup boiling water 1 tbsp rum, or triple sec, optional Serving (Optional) whipped cream fresh mint sprigs fresh berries Instructions Mango Cheesecake Peel and dice mangos, reserving leftover juices in a small bowl. In a medium bowl, beat cream cheese, cream, and sugar together into a thick cheesecake pudding. Fold in mango chunks. Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way. Pour mango mixture into the springform pan, using a spatula to spread evenly until flat. Rap pan gently on the work surface to flatten. Chill while making the finish. Jello Glaze Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boilin...

This easy No Bake Banana Split Dessert Recipe combines all the flavors of a classic banana split for the perfect delicious summer dessert! Ingredients 8-ounce cream cheese softened 1/4 cup butter, softened 3 cups powdered sugar 4 medium bananas, sliced 20 ounce can crushed pineapple – drained 16-ounce cool whip 1 Jar of maraschino cherries 1/2 cup crushed walnuts 1/2 cup hot fudge sauce Crust Ingredients 12 full graham cracker sheets, finely crushed 9 tbsp butter, melted 1/3 cup granulated sugar Instructions Lightly coat a 9×13 baking dish with non-stick cooking spray. Combine the graham cracker crumbs, butter, and sugar in a medium-size bowl. Mix until all of the butter has coated the crumbs and the mixture sticks together when pressed.  Pour into your baking dish and firmly pack down the graham cracker crumbs. Set aside. In a medium mixing bowl, combine the cream cheese, 1/4 cup butter, and powdered sugar. Mix until smooth and creamy.  Sco...

These Tres Leches Cupcakes are light and fluffy cupcakes filled with three creamy kinds of milk and topped with a light and fluffy whipped cream frosting. INGREDIENTS For the Cupcakes: 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 5 whole eggs; separated 1 cup sugar; divided 1/3 cup Coconut Milk 1 tsp Vanilla Extract For the Tres Leches: 1/2 cup heavy whipping cream 1 (10oz) can sweeten condensed milk 1 (8oz) can evaporate milk For the Topping: 2 cups heavy whipping cream 3 to 4 tbsp powdered sugar cinnamon sugar fresh sliced strawberries INSTRUCTIONS Set oven to 350 degrees F and line a muffin pan with cupcake liners. For the Cupcakes: In a large bowl combine flour, baking powder, salt, and cinnamon. In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and vanilla extract. Mix until combined. Slowly, and gentl...