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Minggu, 22 September 2019

Keto Muddy Buddies (Aka Puppy Chow)


Maybe that sounds a little dramatic, but I am absolutely certain it’s a recipe that is going to become a dietary staple for keto dieters around the world. It is THAT good. When you have a recipe like this in your life, you say to yourself, “Yep, I can do this keto thing.”




I even tested it on a few folks who aren’t on the keto diet. There were a lot of OH MY GODs and various (happy) curse words that I probably shouldn’t repeat on this blog. πŸ˜‰ The batch I made was gone in about two seconds… and I’ve literally thought about it every day since.

Keto Muddy Buddies (aka Puppy Chow)
Prep Time
25 mins
Cook Time
23 mins
Total Time
48 mins

This decadent keto treat is out-of-this world good with a fraction of the net carbs of regular recipe.

Course: Dessert, Snack
Cuisine: Western
Keyword: easy keto, keto dessert
Servings: 15
Calories: 235 kcal

Ingredients

Keto cereal ingredients:
1 1/2 cups almond flour
1/2 cup unsweetened macaroon coconut or unsweetened coconut that has been processed to a fine texture
1 tsp stevia
2 tbsp coconut oil melted
2 tsp vanilla extract
4 large eggs
Keto Muddy Buddies ingredients:
1/2 cup plus 2 tbsp 100% cacao chocolate chips
1/2 tsp stevia
1/2 tsp vanilla extract
1/4 cup plus 1 tbsp unsweetened and unsalted peanut butter
2 1/2 tbsp butter
3/4 cup plus 2 tbsp Swerve Confectioners sweetener

Instructions

To make the keto cereal:
Combine the almond flour, coconut, and stevia in a bowl.
Add the wet ingredients to the dry and mix until combined. (The mixture will be thick and sticky.)
Spread the mixture non-stick cookie sheet or one covered with a silicone baking mat. Spread it as thinly and evenly as possible, but it doesn't have to be perfect.
Bake it at 375 degrees F for 12 minutes. Remove the cookie sheet from the panggangan and let it cool for a few minutes.
Flip the cereal "mat" over and then cut it into thin strips using a knife or kitchen shears. Then, cut the thin strips into Chex-cereal sized pieces.
Put the cookie sheet with the cereal back into the panggangan for 10 minutes.
Remove cereal from panggangan and place in a bowl to cool.
To make the Keto Muddy Buddies:
Add the chocolate chips, peanut butter, and butter to a large, microwave-safe bowl.
Microwave the mixture on high for one minute, then stir in stevia and vanilla extract. Continue to stir until the mixture is evenly melted and no lumps remain.
Combine mixture and cereal and stir until each piece of cereal is evenly coated.

Add the coated cereal to a 1-gallon Ziploc bag.
Add Swerve to bag, zip the bag closed, and shake until the cereal is sufficiently coated with Swerve.
Open the bag and place the cereal on a non-stick cookie sheet. Chill the cereal for at least 15 minutes before serving.

ENJOY! This is the best keto treat you will ever eat. πŸ™‚

Recipe Notes

Swerve and net carbs: I didn't include Swerve in the nutrition card because my nutrition card doesn't allow for sugar alcohols. Sugar alcohols have zero impact on blood sugar, so Swerve contains NO net carbs. You can read more about Swerve here.
The reason for the extra chocolate chips and peanut butter is to give the recipe a stronger (aka more delicious) flavor. You can't argue with more chocolate and peanut butter!
Keto Mudd Buddies won't be as white as regular Muddy Buddies because Swerve dissolves a bit when wet. It will still taste just as sweet as the original! If you really want it to look white, you can give it a quick dusting of additional Swerve right before it fully hardens.
If you don't want to buy the chocolate chips I used, you can use any 100% cacao chocolate (chips or bars). Just make sure that whatever you use has only 2g net carbs per 15g. Some chocolate has more, and that will impact the nutrition calculations.

Please do NOT feed this recipe to your dogs! A lot of people call it "puppy chow," but it is not dog food.
Sumber https://recipes-sonata.blogspot.com/

Mint Chip Brownies Recipe (From Scratch)


Mint Chip Brownies recipe, easy chocolate fudgy brownies with the best homemade mint chip frosting. How to make brownies from scratch without a box that anyone can make. Simple to make and delicious to eat!




For the brownies, I melted together semi-sweet chocolate chips and butter. You could also use dark chocolate or bittersweet chips. You can melt the chocolate and butter over a double boiler, or do the easy method which is what I did, and microwave in short intervals until melted and smooth.

Mint Chip Brownies Recipe
Mint Chip Brownies, homemade fudgey chocolate brownies with an easy mint chip frosting recipe!
 Prep Time 30 minutes
 Cook Time 35 minutes
 Total Time 1 hour 5 minutes
 Servings 36 small brownies

Ingredients

Brownies:
1 cup (2 sticks) unsalted butter
1 (12 oz.) bag semi-sweet chocolate chips
4 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup all-purpose flour
Mint Chip Frosting:
3/4 cup unsalted butter softened
1 (16 oz.) bag powdered sugar
2-4 tablespoons milk or cream
1 teaspoon mint extract
Green food coloring
1 cup chopped semi-sweet chocolate

Instructions

Preheat panggangan to 350 degrees F. Lightly grease a 9x9-inch baking pan or line with parchment paper.
Place the 1 cup of butter and chocolate chips in a large microwave safe bowl. Microwave on high in 30 second intervals, stirring after each, until melted and smooth. Set aside to cool completely.
In a large bowl mix together eggs and granulated sugar with a whisk or an electric mixer on medium speed until well combined. Beat in vanilla extract.
Beat cooled chocolate and butter mixture into the eggs and sugar until combined. Beat in baking powder, salt, and flour until just combined. Pour brownie batter into prepared baking pan.
Bake brownies for about 30-35 minutes or until toothpick inserted into middle comes out clean. Cool brownies completely.
For frosting, beat together 3/4 cup softened butter and powdered sugar with an electric mixer on medium speed. Slowly add milk until frosting consistency. Beat in mint extract and desired amount of green food coloring until well combined. Stir in chocolate, then spread over cooled brownies.

Notes

SNAPPY TIPS: Be sure to cool the butter/chocolate completely after melting before adding to batter. Also be sure to cool the brownies completely before frosting. To easily cut the brownies into squares, refrigerate the brownies for a few hours.


Sumber https://recipes-sonata.blogspot.com/

Caprese Pasta Salad Recipe

Caprese Pasta Salad Recipe is a simple yet flavorful side dish. This pasta salad is filled with mozzarella, tomatoes and basil. Tossed with an Italian oil dressing and topped with balsamic glaze. The amazingly fresh fruit and vegetables are one of my favorite things about summertime. Now if I could only grow my own garden. Unfortunately, gardening has never been one of my skills. I swear, you either have it or you don’t! And up until now I definitely DON’T have it.

But this summer I have been working hard not to kill all the poor plants that are unfortunate enough to be under my care. I am thrilled to report that I have kept succulents, a ponytail palm and a kuman plant alive all summer! If I can do it anyone can! Seriously, anyone. Who knows, maybe next year I’ll even grown my own tomatoes for this recipe.

Caprese Pasta Salad



Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

Caprese Pasta Salad Recipe is a simple yet flavorful side dish. This pasta salad is filled with mozzarella, tomatoes and basil. Tossed with an Italian oil dressing and topped with balsamic glaze.

Course: Side Dish
Servings: 8

Ingredients

Pasta Salad
8 ounces Radiatore Pasta (cooked according to package instructions, drained & cooled)
12 ounces Cherry Tomatoes (halved)
8 ounces Fresh Small Mozzarella Balls (aka ciliegine) (drained)
10 Large Basil Leaves (cut into ribbons)
Salt/Pepper (to taste)

Dressing

1/4 Cup Extra Virgin Olive Oil
1/2 teaspoon Dried Italian Seasoning
1 Garlic Clove (grated)
Pinch Salt/Pepper
Small Pinch White Sugar
Balsamic Reduction

Instructions

Cook pasta according to package instructions. Drain and let pasta cool completely.

While pasta is cooling, mix all dressing ingredients and let sit.

In large bowl, combine tomatoes, mozzarella, basil, salt/pepper and cooled pasta. If not serving immediately wait to cut and add the kuman until just before serving to prevent darkening.

Toss pasta salad with dressing until evenly coated.

Serve with a drizzle of balsamic reduction.

Sumber https://recipes-sonata.blogspot.com/

Keto Vanilla Sheet Cake


Good news: Even though you follow a low carb diet, you can still enjoy some of your favorite treats. And while these desserts shouldn’t make up the base of your calories by any means, there’s no reason you can’t indulge on special occasions.




This delicious chocolate cake with vanilla buttercream serves a group of six, perfect for a small celebration. One mouthwatering slice contains:No baking skills required for this easy, 30-minute Paleo Vanilla Cake! You just need a sheet pan and a serious sweet tooth.

LOW CARB CHOCOLATE BUTTERCREAM frosting recipe:
Look no further for the perfect keto chocolate buttercream frosting. This is the best recipe for all your low carb cakes, cupcakes, cookies, and brownies!

Course: Dessert
Cuisine: Dessert
Servings: 12
Calories: 161 kcal

Ingredients

2 ounces unsweetened chocolate chopped
1 tbsp coconut oil
1/2 cup butter softened
3 ounces cream cheese softened
2/3 cup powdered Swerve Sweetener
2 tbsp cocoa powder
1/2 tsp vanilla extract
1/2 cup heavy cream room temperature (give or take a few tablespoons)

Instructions

In a medium microwave-safe bowl, combine the chocolate and coconut oil. Melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate and coconut oil together in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.
In a large bowl, beat the butter and cream cheese together until smooth. Beat in the powdered sweetener and the cocoa powder until well combined.
Add the chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point.
Add the cream a few tablespoons at a time until a spreadable consistency is achieved. (How much cream you need depends on the other ingredients…certain brands of cream cheese and cocoa powder have more fillers and fiber, which thicken the frosting and require more cream).

Recipe Notes

This makes enough frosting for 12 cupcakes or a single layer cake. You may need to do 1.5 to 2x the recipe for larger cakes.
Sumber https://recipes-sonata.blogspot.com/

Chocolate Sour Cream Bundt Cake


This easy Chocolate Bundt Cake is the BEST chocolate cake recipe! This bundt cake always gets rave reviews because it is easy to make, moist, and perfect for any celebration. You will love this easy homemade chocolate cake!




My birthday is tomorrow and Valentine’s Day is next week which means it’s time to celebrate…with chocolate. Cookies are usually my dessert of choice, but this Chocolate Bundt Cake holds a special place in my heart. It’s our go-to homemade chocolate cake recipe. It never disappoints and always cures my chocolate cravings.

CHOCOLATE BUNDT CAKE

If you are looking for the best chocolate cake recipe, you’ve found it! You will need a glass of milk to wash down this rich and chocolaty cake!

yield: SERVES 10 prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR

INGREDIENTS:

FOR THE CAKE:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch process)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or plain Greek yogurt)
1 teaspoon pure vanilla extract
FOR THE CHOCOLATE GLAZE:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

DIRECTIONS:

Position a rack in the center of the panggangan and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Sumber https://recipes-sonata.blogspot.com/

Cream Cheese Frosting


This Cream Cheese Frosting recipe is quick and easy to put together and perfect for frosting cupcakes since it holds its shape for piping! It’s the best cream cheese frosting and can be used on either cupcakes or layer cakes. You have to try this cream cheese frosting!



As for ratio of butter to cream cheese, I use a little less butter and a little more cream cheese. If you’re going for a cream cheese frosting, I say really go for it. There’s not a big decrease in butter, but just enough to make sure it doesn’t steal the show.

CREAM CHEESE FROSTING
Cream Cheese Frosting - perfect for piping on cupcakes and cakes!
This Cream Cheese Frosting recipe is quick and easy to put together and is the perfect cupcake frosting since it holds its shape for piping. It’s the best cream cheese frosting and can be made for either cupcakes, or layer cakes.

Prep Time: 10 minutesTotal Time: 10 minutesYield: 12-14 cupcakes or an 8 inch cakeCategory: DessertMethod: No bakeCuisine: American

INGREDIENTS

CREAM CHEESE FROSTING FOR CUPCAKES
8 oz (226g) cream cheese, room temperature
6 tbsp (86g) salted butter, room temperature
4 cups (460g) powdered sugar
1 tsp vanilla extract
CREAM CHEESE FROSTING FOR CAKES
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract

INSTRUCTIONS

1. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
2. Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the vanilla extract and mix until well combined.
4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

NOTES

Note: The frosting for cupcakes and cakes differs only by the amount of powdered sugar used. I find that a little thicker consistency frosting is nicer on a cake so that things stay in place on the sides of the cake. Feel free to adjust the amount of powdered sugar if you’d like, but keep in mind that less will give you a thinner frosting and more will make it thicker. Both versions of the cream cheese frosting will pipe well, just be sure the frosting doesn’t get too warm.

Note: I like to use salted butter, but feel free to use unsalted. Add about 1/8 teaspoon or so of salt, depending on your preference.

Note: To make a chocolate cream cheese frosting, add 1/2 cup (57g) of natural unsweetened cocoa to the cupcake frosting and 1 cup (114g) to the cake frosting.
Sumber https://recipes-sonata.blogspot.com/

Sour Cream Chocolate Cake


These days, it seems like everyone’s trying to eat healthier. So, throughout the year, I try to help out by supplying recipes for desserts that let you indulge in a healthy way – like my Cinnamon Pear Quinoa Parfaits, Banana Split Bites, and Slow Cooker Summer Fruit Compote.



This Sour Cream Chocolate Cake cannot, by any stretch of the imagination, pass as light or healthy. It’s a rich, sweet, chocolatey indulgence loaded with butter, sugar, and sour cream in both the cake and the icing. Maybe you could try to make a “lighter” version of it, but it wouldn’t have that lush, velvety moistness that only sour cream can provide.

our Cream Chocolate Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

This Sour Cream Chocolate Cake recipe is a rich, sweet, chocolatey indulgence loaded with butter, sugar, and sour cream in both the cake and the icing.

Course: Dessert
Cuisine: American, cake
Keyword: Sour Cream Chocolate Cake
Servings: 18
Calories: 565 kcal

Ingredients

Cake Ingredients
1 cup butter softened
3 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cup boiling water
Frosting Ingredients
1/2 cup butter
3 ounces unsweetened baking chocolate chopped
3 ounces semi-sweet baking chocolate chopped
5 cups powdered sugar
1 cup sour cream
1 teaspoon vanilla extract

Instructions

Preheat panggangan to 350 degrees F. Grease a 10x15 inch (4-4.5 quart) glass baking dish with non-stick cooking spray.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl,  mix together cocoa powder, baking soda, and salt. Whisk to combine. Add the wet mixture and sour cream to the dry ingredients and beat with an electric mixer just until well blended. Add the boiling water then stir until combined.
Pour the batter evenly into the prepared baking dish. Bake at 350 degrees for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean. Set the cake aside to cool.
Microwave the butter in a microwave safe bowl just until melted. Stir in the semi-sweet and unsweetened chocolate. Microwave in 30 second intervals, stirring between each interval, until the chocolate is melted.
In a large mixing bowl, combine the melted chocolate and butter mixture, powdered sugar, sour cream, and vanilla; beat with an electric mixer until smooth.
Spread the frosting evenly onto the cooled to room temperature cake.
Sumber https://recipes-sonata.blogspot.com/

House Of Nash Eats


The best Red Velvet Cake has a unique flavor and tender, moist crumb that pairs wonderfully with a tangy, sweet cream cheese frosting.  This is a classic cake recipe for a 2-layer red velvet cake that is quite possibly the best red velvet cake recipe in the world.



But truthfully, this easy red velvet cake recipe is not just any old cake.  It results in the softest, most tender, moist, fluffy, impossibly velvety (it’s aptly named, after all) cake ever.

ed Velvet Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

The best Red Velvet Cake has a unique flavor and tender, moist crumb that pairs wonderfully with a tangy, sweet cream cheese frosting.  This is a classic cake recipe for a 2-layer red velvet cake that is quite possibly the best red velvet cake recipe in the world.

Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, red velvet cake
Servings: 12 people
Calories: 593 kcal

Ingredients

Cake
3 cups cake flour
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup butter, softened
2 cups granulated sugar
1 cup vegetable oil
3 eggs, room temperature
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
2-3 tablespoons liquid red food coloring
1 cup buttermilk, room temperature
Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
2-3 tablespoons cream or milk
2 teaspoons vanilla extract
Pinch of salt

Instructions

For the cake
Preheat panggangan to 350 degrees F.  Line two 9-inch or 8-inch cake pans with circles of parchment paper in the bottoms and spray the sides.  Set aside.
Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl.  Set aside.
Beat the butter and sugar together on high speed for 3-4 minutes in the bowl of a stand mixer with a paddle attachment until light and creamy.  Add the oil and mix again, scraping the sides of the bowl. 
Add eggs, one at a time, and vanilla, beating on medium-high speed between each addition until combined.  Add vinegar and food coloring, adding as much food coloring as needed to get the desired color.  If using gel food coloring, it will take less - about 1 tablespoon. 
Turn mixer to low speed and add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until combined between each addition and scraping the bottom and sides of the bowl as needed. 
Transfer batter to the prepared pans and bake for 30-35 minutes (for 9-inch pans) or 38-43 minutes (for 8-inch pans) until a cake tester inserted in the center comes out clean with just a few crumbs.  Do not overbake.  Remove from panggangan and cool completely.
For the frosting
Beat the cream cheese and butter together in a large bowl using a handheld mixer until smooth, about 1-2 minutes.  Add the powdered sugar and cream or milk and mix on low speed until incorporated, then increase speed and beat for 2 minutes.  Add vanilla and salt and beat again.
Assembly
Level the cakes (if needed) so the tops are flat.  Save scraps to crumble and use for decorating.  Frost with cream cheese frosting and sprinkle the top of the cake with the reserved crumbs.  Slice and serve.
Cover and store at room temperature for 3-4 days or in the fridge for up to 7 days.
Sumber https://recipes-sonata.blogspot.com/

North American Community Pick Famous Red Lobster Shrimp Scampi





INGREDIENTS 

Nutrition
1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1⁄2 cups white wine, I use chardonnay
1⁄2fresh lemon, Juice only
1 teaspoon italian seasoning
1⁄2 cup softened butter
1 tablespoon parsley
1⁄2 cup grated parmesan cheese

DIRECTIONS

Heat cast iron skillet and add olive oil.
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
Add white wine, and lemon juice.
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
Sprinkle with grated Parmesan Cheese.
Sumber https://recipes-sonata.blogspot.com/

Keto Chicken Quesadilla


This Cheesy Gluten Free & Keto Chicken Quesadilla Recipe can be Made in Under 20 Minutes!!! It’s Incredibly Easy to Make and Tastes Just Like a Traditional Mexican Style Quesadilla. The Low Carb and Keto Cheese Shell is a Perfect Fit for this Classic.



You’ll Wonder Why you Haven’t Tried This Sooner! It Makes an Awesome On The Go Lunch or an Easy to Throw Together Dinner. It Would also Be Great for Parties Because it Can be Made Ahead an Reheated in Just a Few Minutes.

Keto Chicken Quesadilla

Prep time
5 mins
Cook time
10 mins
Total time
15 mins

Recipe type: Keto Mexican
Cuisine: Mexican
Serves: 1 quesadilla

Ingredients

1½ Cups Mozzarella Cheese
1½ Cups Cheddar Cheese
1 Cup Cooked Chicken
¼ Cup Bell Pepper
¼ Cup Diced Tomato
⅛ Cup Green Onion

Instructions

Preheat panggangan to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the panggangan for another 4- 5 minutes.
Serve with sour cream, salsa and guacamole. Garnish with Chopped Fresh Basil, Parsley or Cilantro.

Note: To reheat, preheat panggangan to 400 F. Bake for 6-8 minutes (if cold).
Sumber https://recipes-sonata.blogspot.com/

Low Carb Chicken Enchilada Casserole


This recipe is based on the America’s Test Kitchen Chicken Enchiladas recipe. They test their recipes 30-70 times and have at-home testers that make sure the recipes are easy to follow and understand. So you know their recipes are foolproof.




For the low carb chicken enchilada casserole, I removed the tortillas and added some extra cheese. You can add additional ingredients depending on what you like in your enchiladas, like avocado, green onions, lettuce, tomato, whatever your little heart desires. You can add black olives, use monterey jack cheese or even add black beans if you don’t mind some extra carbs.

Low Carb Chicken Enchilada Casserole
Delicious and easy low carb chicken enchilada casserole - easy and delish way to enjoy enchiladas on
a low carb or keto diet.
Course Main Course
Cuisine Mexican
Keyword mexican
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 5
Calories 406kcal

Ingredients

1 lb. boneless skinless chicken breasts trimmed & pounded if necessary
Salt & pepper
1 1/2 cups of enchilada sauce store bought or from scratch
1 cup finely crumbled queso fresco or feta cheese
1 can (4 oz) green chiles (chopped)
1/2 cup minced fresh cilantro
Olive oil spray or you can use olive oil in a little bowl with a brush
2 cups shredded cheddar cheese
Lime wedges optional
Sour cream optional

Instructions

Preheat panggangan to 450 degrees.
Pat chicken dry and season with salt and pepper.
Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.
Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides.
Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish. Add the chicken mixture, then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
Serve with optional lime wedges and optional sour cream.

Notes

Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust
Sumber https://recipes-sonata.blogspot.com/

Easy Keto No Bake Cookies


I asked her secret, and she filled me in on the Keto diet – raving about how she never feels hungry and still gets to eat all the foods she loves.




With a baby on the way this summer, I was definitely intrigued! Last time it took me quite a while to lose the baby weight (though I did get it all off eventually). However, anything that could help speed up the process is worth a look!

Chocolate & Peanut Butter Keto No Bake Cookies (with VIDEO)
Prep Time
5 mins
Cook Time
1 min
Total Time
30 mins

These Chocolate & Peanut Butter Keto No Bake Cookies are my new go-to guilt-free treat! They're super easy to whip up (no cooking required) and you only need 5 simple real food ingredients.

Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, Keto, low carb, peanut butter
Servings: 20 cookies
Calories: 153 kcal

Ingredients

1 1/3 cups creamy peanut butter
2 teaspoons vanilla extract
2 Tablespoons cocoa powder unsweetened
2 cups coconut flakes unsweetened
2 Tablespoons butter melted
1 teaspoon erythritol (optional)

Instructions

Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
Place in freezer for 30 minutes to set.
Store in an airtight container in the freezer.
Sumber https://recipes-sonata.blogspot.com/

Parmesan Crusted Pork Chops


These Parmesan Pork Chops Are So Flavorful And Easy To Make. Less Than 10 Minutes Of Prep Work And You Can Make The Most Delicious Baked Pork Chops That Everyone Will Love.



The spices and Parmesan cheese that coat these boneless pork loins add so much flavor making them our FAVORITE way to enjoy pork chops. Like I mentioned, they are so easy and so good, they’re hard not to love. We love to serve them over mashed potatoes or with veggies and have this recipe on the sajian plan at least once a month.

BAKED PORK CHOP RECIPz
These Parmesan Pork Chops are so flavorful and easy to make. Less than 10 minutes of prep work and you can make the most delicious pork chops that everyone will love.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 326 kcal

INGREDIENTS

4 boneless pork chops
1/3 cup grated Parmesan cheese
2-3 tbsp Italian breadcrumbs
1/8 tsp paprika
1 tsp dried parsley
1/2 tsp garlic powder
2 tbsp olive oil
1/4 tsp pepper

INSTRUCTIONS

Mix Parmesan cheese, bread crumbs, paprika, parsley, pepper and garlic powder and place on a plate.
Dip pork chops in the mixture (making sure mixture sticks) and sear in a pan of olive oil on medium-high heat. Sautee for 5 minutes on each side.
Place pork chops in a glass baking dish (making sure to leave 1 inch around each chop) and cook according to thickness. For thick pork chops, bake at 350 for 30-35 minutes. For regular thickness, cook at 350 for 20-25 minutes.
Sumber https://recipes-sonata.blogspot.com/

Low-Carb Crack Chicken Casserole

Low-Carb Crack Chicken Casserole - seriously delicious! You'll never miss the carbs! Chicken, cheddar, bacon, ranch, eggs, heavy cream. Can make in advance and freeze for a quick meal later. Everyone LOVES this casserole! #chicken #casserole. Happy New Year!!!! If you are like me, you probably over indulged over the past few weeks. It's time to get back into the swing of things. I ate WAY too many carbs - rolls, dressing, cookies! OMG! It was delicious, but it is time to reel it back in. We are getting back to regular eating with this enak Low-Carb Crack Chicken Casserole. Eggs, cream, chicken, cheddar, bacon and ranch. YUM!



This Low-Carb Crack Chicken Casserole is super easy to make. It literally takes about 5 minutes to whip up. To get this ready to bake so quickly, I use rotisserie chicken. It is a HUGE time saver! I always have some pulled rotisserie chicken in the freezer for easy casseroles like this one. I also buy precooked real bacon bits in bulk at Costco. Perfect!

Low-Carb Crack Chicken Casserole

prep time: 5 minscook time: 30 minstotal time: 35 mins
Low-Carb Crack Chicken Casserole - seriously delicious! You'll never miss the carbs! Chicken, cheddar, bacon, ranch, eggs, heavy cream. Can make in advance and freeze for a quick meal later. Everyone LOVES this casserole! #chicken #casserole #lowcarb

INGREDIENTS:

2 cups cooked chopped chicken
1/2 pound bacon, cooked and chopped
1 cup shredded cheddar cheese
4 large eggs
1/2 cup heavy cream
1/2 cup bottled Ranch dressing

INSTRUCTIONS:

Preheat panggangan to 350ΒΊF. Lightly spray an 8x8-inch or 11x7-inch pan with cooking spray.
Spread cooked chicken and cooked bacon in bottom of prepared pan. Top with shredded cheese.
Whisk together eggs, heavy cream and ranch dressing. Pour on top of chicken mixture.
Bake, uncovered, for 30 to 35 minutes.

Read more here

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Keto Zucchini Chicken Enchiladas

Love Mexican cuisine? You’d love this keto-friendly version of chicken enchiladas. In the original recipe, tortillas are used to wrap the filling. We use zucchini instead. It turns out tasty and super lower carb compared to the original one. 

One of the main ingredients in our recipe is chicken meat. It’s easy to cook and high in protein. You can also use beef instead of chicken. 

For the fillings, you just can’t ignore cheese! We use both cheddar and mozzarella cheese for this recipe. For the enchilada sauce, we suggest you make your own keto version of enchilada sauce if possible. Store-bought sauces usually have a few ingredients that aren’t keto-friendly.

Keto Zucchini Chicken Enchiladas



 Course Dinner, Lunch
 Cuisine Ketogenic, Low Carb, Mexican
 Prep Time 10 minutes
 Cook Time 30 minutes
 Servings 4

INGREDIENTS

2 zucchini
1 1/2 cup chicken meat cooked and shredded
1/2 onion chopped
1 garlic clove minced
1/4 tsp chili flakes
1 cup enchilada sauce divided
1/2 cup Mozzarella shredded
1/2 cup cheddar shredded
1 tbsp olive oil
salt and pepper to taste

Topping for serving (optional)

full-fat yogurt for serving
fresh parsley chopped (for serving)
zucchini chicken enchiladas

INSTRUCTIONS


  • Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
  • Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
  • Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
  • Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.


RECIPE NOTES

Macros (per serving): Calories: 249– Fat: 14.1g – Net carbs: 5.7g (total carbs: 8.1g, fiber: 2.4g) – Protein: 23.2g

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Keto / Low Carb Cheesy Breadsticks

Making these Cheesy Keto Breadsticks is going to make sticking to the keto lifestyle so much easier! One of the hardest things to give up on the keto diet is bread, but you don’t have to worry anymore!  These easy low carb cheese breadsticks are going to change everything in your meal plan!

How to Make Cheesy Keto Breadsticks

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Keto / Low Carb Cheesy Breadsticks
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: AppetizerCuisine: American Servings: 8 Calories: 299kcal

Ingredients

For the Breadsticks:

4½ tablespoons of butter (melted & cooled)
⅓ cup coconut flour
1 oz cream cheese softened
4 eggs
¼ teaspoon salt
¼ teaspoon baking powder
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1⅓ cup mozzarella cheese shredded
1/2 cup parmesan cheese shredded
For the Top:
2 cups mozzarella cheese shredded
1/4 cup parmesan cheese shredded
1/2 tsp Italian seasoning

Instructions

  • Preheat panggangan to 400 degrees and grease an 11X7 baking pan.
  • Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and cream cheese then whisk together.
  • Add coconut flour, baking powder, and spices to the mixture and stir until combined.
  • Stir in cheeses.
  • Pour batter into rectangular casserole dish.
  • Top bread mixture with the additional mozzarella, parmesan cheese, and Italian spices.
  • Halfway through baking use a pizza cutter to cut horizontally down the middle then vertically every inch or so to create a division in the individual breadsticks. I cut mine into 16 half breadsticks.
  • Bake for 15 minutes or until breadsticks are done. 
  • Move pan to top rack of the panggangan and broil for 1-2 minutes so that the cheese is browned and bubbly.
  • Serve with low sugar Marinara Sauce.


Nutrition

Calories: 299kcal | Carbohydrates: 4g | Protein: 17g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 625mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15% | Calcium: 37.6% | Iron: 5.2%

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Keto Fudge

This no-bake keto chocolate fudge is very easy to make; all you need are a handful of ingredients and a microwave for melting chocolate. It’s sugar free and low carb — just 0.5g net carbs for a generous kafe of fudge.

This is a softer fudge that basically melts in your mouth. Perfect for chocolate lovers, whether you’re making this for the holidays or looking for a simple and healthy dessert.

If you’re looking for more than plain chocolate fudge, you can add extra ingredients like coarse sea salt or finely chopped nuts. Sugar free chocolate chips would also be a delicious addition.

You can make an easy peanut butter fudge by combining equal parts salted butter and natural peanut butter with a sweetener added to taste. Melt everything together in the microwave until very smooth. Set the fudge in the freezer by itself, or pour it over a hardened chocolate fudge as an additional layer.

Keto Fudge



This no-bake keto chocolate fudge is very easy to make; all you need are a handful of ingredients and a microwave for melting chocolate. It's sugar free and low carb, just 0.5g net carbs for a generous kafe of fudge.

 Prep Time 10 minutes
 Chilling 1 hour
 Servings 16 bars
 Calories 190 kcal

Ingredients

8 ounces (1 cup) salted butter sliced
7 ounces (about 1 1/2 cups) confectioners swerve or sweetener that measures like powdered sugar
6 ounces unsweetened baking chocolate finely chopped
3 ounces (about 6 tablespoons) heavy whipping cream
2 teaspoons vanilla extract

Instructions


  • Prepare an 8x8-inch pan lined with foil.
  • In a microwave-safe bowl, add all ingredients. Microwave for 30-second intervals until just melted, stirring in between. Mix well until silky smooth.
  • Pour the chocolate mixture into the lined pan.
  • Freeze until the fudge is set, about an hour. Lift up the foil to remove the fudge from the pan. Cut into 16 bars and serve cold. Cover and store leftovers in the refrigerator.


Nutrition Info

This recipe yields 0.5 g net carbs per serving (1 large kafe or 1/16th of the recipe).

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Easy Keto Mac Cheese

Mac & cheese. Comfort food of the gods annnnd a big fat no for low-carb dieters. If this describes you, I feel your pain. You’re deep, soul crushing pain. If you’re low-carb for weight loss, one bite and your goals are stalled. If you’re low-carb for health reasons one bite can mean blood sugar chaos, and for PCOS, it’s like to poking a cranky bear in the eye. 

Classic Keto Mac & Cheese - Low Carb & Gluten Free



A delicious keto spin on macaroni and cheese that's ready in 15 minutes! Low Carb | Low Glycemic | Keto | PCOS & Hypoglycemia Friendly | Sugar Free | Gluten Free | Egg Free
 Course Main Dish
 Cuisine Egg Free, Gluten Free, Grain Free, Hypoglycemia Friendly, Keto, Low Carb, Low Glycemic, PCOS Friendly, Travel Meals
 Prep Time 5 minutes
 Cook Time 10  minutes
 Servings 2  servings

INGREDIENTS

Cheese Sauce
2 oz cream cheese Softened
1/4 cup heavy cream
1/4 cup almond milk other dairy or non-dairy milk works
1/4 cup Parmesan cheese
1 cup Shredded cheddar I used mild but you can use any sharpness
Noodles
2 bags  Shirataki noodles linguine style. Other styles work also. See notes for tips
1 tsp salt
4  cups  water
low carb keto macaroni & cheese

INSTRUCTIONS

  • Add 4 cups of water + 1 tsp salt to medium saucepan
  • Cut open noodle package and dump noodles into colander over sink to drain
  • Add drained noodles to salted water and bring to a boil. Once boiling set timer for 10 minutes
  • When 5 minutes is up start making the cheese sauce in separate small saucepan
  • In small saucepan combine heavy cream, softened cream cheese, and non dairy milk. Whisk until combined. (I soften mine on low heat with cream and milk for a few minutes to save time. The clumps eventually break up)
  • Now whisk in cheddar, and parmesan cheese till fully combined and melty. Remove from heat
  • When noodles have cooked for 10 minutes, strain and return to pan. (I cut my noodles into 1/2 inch pieces with kitchen scissors after straining to make serving and eating easier)
  • Add cheese sauce to noodles. Stir until noodles are coated with cheesy goodness
  • Enjoy!
Store leftovers in fridge up to a week

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The Best Keto Low Carb Bagels With Everything Seasoning

The Best Keto Low Carb Bagels With Everything Seasoning

There are few versions out there to make keto low carb bagels, but if you tried the fat head dough and made pizza out of it, you probably appreciate how delicious fat head pizza crust is. It is very popular and has been a life saver for low carbers everywhere, including my friend who has a 12 year old with Type 1 diabetes and who’s a very picky eater.

 If you love bagels, why not make keto low carb bagels out of the fat head dough that practically require 5 ingredients, very easy to make, chewy and delicious. And if you sprinkle “Everything but bagel” seasoning on top and bake with it, oh you will be in a bagel heaven without added load of carbs and sugar, and which definitely doesn’t taste low-carby. See Keto low carb bagels making in action video below.

The Best Keto Low Carb Bagels with Everything Seasoning


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Keto Puppy Chow (Aka Low Carb Muddy Buddies!)

The most addictive sweet and salty Keto treat! Make Keto Puppy Chow for your next party, or just enjoy it as a delicious low carb and sugar-free snack!

Low Carb Keto Puppy Chow (aka Muddy Buddies!)
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Course: Dessert, SnackCuisine: KetoKeyword: Chocolate, Keto, Low Carb Servings: 21 1/2 Cup (1.5 oz) Servings Calories: 127.17kcal



INGREDIENTS

5 oz Epic Himalayan Pink Salt Pork Rinds (2 Bags)
1 Cup Lily's Sugar Free Chocolate Chips
1/2 Cup Creamy Natural Peanut Butter (make sure the ingredients are just peanuts, or peanuts and salt!)
6 Tbsp Butter
2 tsp Vanilla
1/4 tsp Cinnamon
1/8 tsp Salt (if your peanut butter is unsalted)
1 1/2 Cup Confectioners Swerve OR Granulated Allulose

INSTRUCTIONS


  • If using granulated Allulose to coat the keto puppy chow, you'll need to buzz it in a blender to create the consistency of confectioners sugar before you begin.  I use my Nutribullet to do this. I prefer using Allulose in this recipe since it tastes the most like sugar in my opinion. I use and like Hoosier Hill Farms Allulose.
  • One at a time, empty the pork rind bags into a gallon zip top bag and break them into Chex-sized pieces with a few whacks of a rolling pin. If any large pieces remain, just break them in half with your fingers. Transfer the pork rinds to a large bowl. 
  • In a medium heatproof bowl combine the chocolate chips, peanut butter, and butter. Gently heat over a double boiler, stirring regularly, until the chocolate and butter have melted and combined with the peanut butter to form a smooth mixture.
  • Add the vanilla, cinnamon, and salt to the chocolate mixture and stir to combine.
  • Scrape the chocolate mixture out into the bowl of pork rinds and carefully stir to coat every piece. At first, it may not seem like enough chocolate - just keep gently folding and stirring the mixture, making sure to scrape the bottom and sides of the bowl regularly.
  • Pour the powdered Allulose or confectioners Swerve into a large clean bowl and dump the pork rind mixture on top. Shake and stir the mixture to dust every chocolate pork rind piece. 
  • Spread the finished Keto Puppy Chow out on a lined cookie sheet to cool completely. Store in an airtight container.

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Keto Chicken Quesadilla

This Cheesy Gluten Free & Keto Chicken Quesadilla Recipe can be Made in Under 20 Minutes!!! It’s Incredibly Easy to Make and Tastes Just Like a Traditional Mexican Style Quesadilla. The Low Carb and Keto Cheese Shell is a Perfect Fit for this Classic. You’ll Wonder Why you Haven’t Tried This Sooner! It Makes an Awesome On The Go Lunch or an Easy to Throw Together Dinner. It Would also Be Great for Parties Because it Can be Made Ahead an Reheated in Just a Few Minutes.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!!  It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Chicken Quesadilla



Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Recipe type: Keto Mexican
Cuisine: Mexican
Serves: 1 quesadilla
Author: Lyndsay Baker

Ingredients

1½ Cups Mozzarella Cheese
1½ Cups Cheddar Cheese
1 Cup Cooked Chicken
¼ Cup Bell Pepper
¼ Cup Diced Tomato
⅛ Cup Green Onion

Instructions


  • Preheat panggangan to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
  • Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the panggangan for another 4- 5 minutes.
  • Serve with sour cream, salsa and guacamole. Garnish with Chopped Fresh Basil, Parsley or Cilantro.
  • Note: To reheat, preheat panggangan to 400 F. Bake for 6-8 minutes (if cold).

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Two Ingredient Sweet Potato Tortillas

These easy to make paleo tortillas are healthy, delicious, and easy for anyone to make! Plus, who doesn’t love getting a little flour on their hands once in awhile?…

Two Ingredient Sweet Potato Tortillas
Two ingredient sweet potato paleo tortillas. An easy gluten free and paleo tortilla recipe. These tortillas are pliable, delicious, and easy to make!

Prep Time 15 minutes
Servings 8 tortillas



 Course Bread

INGREDIENTS

2 cups sweet potato mashed
1 cup cassava flour
1/4 teaspoon sea salt optional

INSTRUCTIONS


  • Make mashed sweet potato (cut sweet potato into cubes, steam in a saucepan with 1" water until soft, then drain and use). Stir mashed sweet potato together with cassava flour in a bowl until smooth.
  • Divide dough into 8 equal pieces, dust a clean surface with cassava flour, and press/roll out into 1/4" thick tortillas.
  • Heat a skillet over medium heat, drizzle lightly with olive oil, and cook on each side until golden brown.

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Almond Cream Cake

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Decorate the cake simply with sliced almonds. First of all, it’s a completely homemade white cake. That means from scratch. No boxed mix. I love boxed cake mixes because they turn out perfectly nearly every time.  But making a cake from scratch has always been this challenge that I’ve wanted to tackle.

Almond Cream Cake
Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.




Course: DessertCuisine: American
Keyword: cake dessert, cake recipes, cream cake, dessert recipe
Prep Time: 50 minutesCook Time: 45 minutesTotal Time: 1 hour 35 minutesServings: 15 servings Calories: 650kcal

Ingredients

1 cup butter softened
1 1/2 cups granulated sugar
3 cups cake flour* (345 grams) spooned & measured carefully
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk 2% milkfat
1 teaspoon almond extract
3/4 cup egg whites plus 3 tablespoons*
Frosting:
1/2 cup plus 2 tablespoons white flour
2 cups milk
1 1/2 teaspoons almond extract
2 cups butter softened
2 cups granulated sugar
Sliced almonds and whole almonds for decorating

Instructions


  • Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
  • Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
  • Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
  • In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
  • In another bowl, combine the milk and almond extract.
  • Add the flour mixture to the butter/sugar mixture alternately with the milk.
  • Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
  • Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.
  • Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
  • Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
  • While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.
  • Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.
  • Stir in the almond extract.
  • If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
  • While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
  • Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
  • Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.

Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

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