The end result…a almond flour shortbread sandwich cookie that was filled with a creamy blend of cream cheese, butter, Steviva blend, and a few cranberries for color and flavor.
When given the opportunity to play with a familiar ingredient or recipe and turn it into something completely different, I get super excited. I’ve always loved taking the traditional, the familiar, and creating something new. The Twin Dragon Asian Wrapper Blogger Challenge required just that…creative, innovative, and adventurous recipes using their Twin Dragon Wonton, Egg …
The Twin Dragon Asian Wrapper Blogger Challenge required just that…creative, innovative, and adventurous recipes using their Twin Dragon Wonton, Egg Roll, and Gyoza Wrappers.
The original version of this recipe used 1/2 c. sugar and a ton of chocolate chips. By replacing the sugar with Allulose and the chocolate chips with unsweetened baking chocolate and Allulose, we were able to cut the sugar content to zero.
For this dessert, I’ve layered zabaglione made from grapefruit juice and grapefruit vodka with sweet-tart strawberries and crushed orange shortbread cookies.
On this summer’s line up, it’s all about cool, comfort food, with little effort. And, a no-bake dessert fits the bill…Sweet tart lemon cake from the supermarket bakery, layered with sweet cherry pie filling, and a custard that whips up in less than 2 minutes.
This cupcake packs a tart lime flavor with a sharp punch of tequila buttercream…all topped off with a salt crusted wedge of lime.
How do you teach a 9 yr old to bake and decorate a cake?
These little gems are lightly coconut flavored, surrounded by toasty coconut, filled with tart key lime curd, and then, if that weren’t enough, drizzled in white chocolate.
Love Fireball Whisky? Fireball Whisky cupcakes with Fireball buttercream and Fireball glaze. Perfect dessert for adults!