CAULIFLOWER HASH BROWN EGG BITES

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Always on the look out for a keto friendly recipe, these cauliflower hash brown egg bites are the perfect addition to your weekly breakfast line up. If you are looking for something to batch make that is not only low carb but also gluten free, you have to try this recipe. Not only are they delicious but you can add a variety of toppings to them like smoke salmon and chives or ham and tomato. Plus, they are packed full of protein so you can feel good about starting your day off on the right foot. Enjoy!

INGREDIENTS:

Makes 9 Cups

500 Grams of Frozen Riced Cauliflower - defrosted
1 Large Egg - whisked
1/2 CUP of Cheddar Cheese
1/2 Cup of Parmesan
1 TSP of Salt
1/2 TSP of Garlic Powder
Pepper to Taste
9 Eggs

Additional Toppings - Optional
Chili Pepper Flakes
Green Onion
Chives

DIRECTIONS:

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Preheat oven to 350 and butter your muffin tray really well! If you don’t it will be hard to remove the cauliflower cups later.

In a large bowl, microwave your cauliflower for 8 minutes. Remove and let rest of 5 minutes before putting it a cheesecloth or tea towel to squeeze out as much liquid as possible. There is a lot of excess water in cauliflower so you will need to squeeze it really hard!

Next, in a large bowl, add in your whisked egg, cauliflower, cheddar cheese, parmesan, salt, and garlic powder and mix well using your hands.

Take your cauliflower mixture and press it into your muffin tray to form your ‘cups’.

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When ready, place muffin tray in the oven and bake for 15-20 until the cups are golden and edges are brown.

Remove from oven, add in one egg to each cup, sprinkle salt and pepper to taste on top before placing back into the oven for another 10-15 minutes or until whites are set.

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When done, remove from oven and allow egg bites to sit for 5 minutes before taking a knife and sliding it around the edge of each muffin mold to help remove the egg bites from the tray.

Add your desired garnishes and serve.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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BURNT BASQUE CHEESECAKE

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We may not be able to travel right now but that doesn’t mean we can’t eat the delicious foods we discovered while away. I recently was reminded of Adam and I’s trip to Spain and the small little surfing town of San Sebastian that we visited while there. In the evening, we would wander around the small town looking for a bar to grab some pinchos (small traditional snacks typically eaten in bars in northern Spain) and on one of those evenings, we were also introduced to a popular dessert in the region, the Burnt Basque Cheesecake. Unsure of how to make it myself, I recently scoured the internet in search of a recipe that was not only super simple but tasted just as I had remembered. Not only was I super happy with how my cheesecake turned out but I would highly recommend giving this dessert recipe a good if you are looking for something to whisp you away to memories of Spain with a single bite!

Enjoy!

INGREDIENTS:

Unsalted Butter
2 LBS of Cream Cheese - Room Temperature
1.5 CUPS of Sugar
6 Large Eggs
2 CUPS of Heavy Cream
1 TSP of Kosher Salt
1 TSP of Vanilla
1/3 CUP of Flour

10” Spring Form Pan
Parchment Paper
Sifter

DIRECTIONS:

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Preheat oven to 400 degrees and make sure your middle rack is not obstructed.

Using unsalted butter, butter your springform pan and line with two pieces (overlappings slightly in the middle) of parchment paper. You need them to help hold up the cheesecake once it rises so it’s okay if it comes over the top of the pan (just make sure it’s not too tall where it will touch the oven elements.

Beat cream cheese and sugar with a hand mixer on medium-low until sugar dissolves and the texture is smooth. Remember to scrape the sides!

Next, increase your speed slightly before adding one egg in at a time in 15-seconds intervals.

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Next, reduce your speed slightly and add in your cream, salt, and vanilla. Mix until well incorporated, approximately 20-30 seconds.

Next, sift in your flour and beat on low until well incorporated. Make sure to scrape down the sides of the bowl to get the extra build-up on there. The batter should be a smooth consistency.

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When ready, pour batter into your springform pan and bake on the medium rack for 60-65 minutes until it’s a deep golden brown.

When ready, set cheesecake aside to cool in the springform pan. The cheesecake will fall dramatically so don’t worry if it came over the sides a lot. Once cooled you can remove springform pan and carefully peel away the parchment paper.

At this point, feel free to cut the cake into wedges and serve however I like the consistency more the following day when it becomes more reminiscent of thicker creamy cheesecake as oppose to a flan texture.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHOCOLATE ZUCCHINI BREAD

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If you are trying to sneak more veggies into your diet, I highly recommend giving this zucchini bread a go. If you are looking to be a little healthier feel free to omit the chocolate, it still tastes great without it. Not only is this recipe nutritious but the bread is also so moist but it freezes well. My boyfriend and I love to enjoy a slice with some earl grey tea as the combo is simply divine.

Enjoy!

INGREDIENTS:

Makes 1 Loaf of Chocolate Zucchini Bread

Unsalted Butter - for greasing the loaf pan
4 OZ Bittersweet Chocolate - Chopped
1 CUP of All-Purpose Flour
1/2 CUP of Whole Wheat Flour
1/3 CUP Instant Oats
1 TSP of Baking Soda
1/2 CUP of Unsalted Butter
1/2 CUP of Sugar
2 Eggs
2 TBSP of Plain Yogurt
1 TSP of Vanilla
1/2 a TSP of Lemon Zest
2 CUPS of Zucchini - Shredded

You will also need:
Loaf Pan
Parchment Paper

DIRECTIONS:

Preheat oven to 350 degrees

Greece loaf pan and line with a piece of parchment paper.

Melt your chocolate on medium-low heat in a small saucepan on the stove.

In a bowl, combine flour (both - all-purpose and whole wheat), oats, and baking soda. Give it a whisk until well incorporated.

In a separate large bowl, combine sugar and butter and using a hand mixer, cream together until light and fluffy.

Next add eggs, yogurt, vanilla, lemon rind, and melted chocolate to your sugar and butter bowl, and beat until well incorporated.

Next, stir in your shredded zucchini before adding the flour mixture in a cup at a time and beating until nicely mixed. Make sure to scrape the sides and get all the flour built up there.

Lastly, spread your batter in the loaf pan and bake for 45 minutes or until a toothpick comes out clean.

Allow the zucchini loaf to cool in the pan for 20 minutes before removing it and letting it continue to cool on a cooling rack.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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LEMON BLUEBERRY POUND CAKE WITH ICING

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It’s August, which means blueberry season is upon us here in Canada and since the price of one of my favorite berries has become insanely affordable, I thought it would be fun to create a few recipes using them. One such recipe that I decided to make was this lemon, blueberry pound cake which, even without icing is still sweet, light, and amazing. The best part about pound cake is that you can always make it ahead of time and freeze it to enjoy at a later date as an after-dinner dessert or alongside your morning coffee. Further, since it stores so well, you can even make it in batches as a back up for when that unexpected guest drops by and you need something quick to offer them. Either way, I know you will enjoy it!

INGREDIENTS:

- Lemon Blueberry Pound Cake -

1.5 CUPS of All-Purpose Flour
1/8 TSP Baking Soda
1/4 TSP Salt
2 TBSP of Lemon Juice
Zest from 1 Lemon (try not to get to much of the white layer under the top layer as it is bitter)
1/2 a CUP of Unsalted Butter (bring to room temperature)
1.5 CUPS of Sugar
3 Eggs
1 TSP of Vanilla Extract
1/2 a CUP of Buttermilk
1/2 - 3/4 CUP of Blueberries (depending on how much blueberries you want)

- Lemon Icing Glaze -
2 TBSP of Lemon Juice
1.5TBSP of Buttermilk
1.25 CUPS of Icing Sugar

DIRECTIONS:

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Preheat oven to 325 degrees.

Butter and flour your loaf pan - mine was 9x5 inches.

Next, in a bowl, sift in your flour, baking soda, and salt before mixing in your lemon zest and stiring until well incorporated.

In a separate bowl, add in your butter and 1/2 cup of sugar and using a hand mixer cream the sugar on medium speed. Continue to add sugar 1/2 cup at a time until fully incorporated.

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Next add the eggs, one at a time until well incorporated. Once all eggs are in turn the speed up to high and beat the mixture till it becomes fluffy.

Once fluffy, reduce speed back to medium and add in lemon juice and vanilla.

Once well incorporated and fluffy you can now start to add in the flour mixture and buttermilk. Start with 1/3 of a CUP of flour followed by 1/4 Cup of Buttermilk and repeat until all the flour and buttermilk is incorporated.

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Next, fold in blueberries using a spatula before moving the entire mixture to your loaf pan and baking for 85-95 minutes or until a toothpick comes out clean.

Allow the pound cake to cool in the pan before moving it to a cooling rack.

At this point, you can make the icing (optional) by combining the lemon juice and buttermilk together in a bowl before slowly incorporating the icing sugar.

One loaf has cooled, drizzle the lemon icing glaze on top of the loaf. Store in the fridge to help it harden before cutting and serving or wrap and move to the freezer for storage.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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DULCE DE LECHE CHEESECAKE WITH SHORTBREAD CRUST

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When it comes to cheesecake I’ve got the biggest weak spot! This year, for my birthday I requested my boyfriend’s mom make her famous cheesecake recipe with a dulce de leche topping and shortbread crust and boy was I in heaven. Ever since we went to Argentina together on a family trip I have been obsessed with dulce de leche and to have it on my birthday cake just made all the amazing memories come flooding back. If you are not into dulce de leche, no worries. The cheesecake in this recipe has vanilla in it so it also makes for a great, more subtle vanilla cheesecake recipe.

ENJOY!

INGREDIENTS:

-Shortbread Crust -

1/2 CUP if Butter (softened)
1/4 CUP of Sugar
1 CUP of All-Purpose Flour

- Cheesecake Filling -

1 CUP of Whipping Cream 35% - divided into 2 portions
3 x 8oz Packs of Cream Cheese (softened)
3/4 CUP of Sugar
2 TBSP of Cornstarch
4 Eggs
4 TBSP of Vanilla

- Topping -
Apx 300ml of Dulce De Leche

DIRECTIONS:

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In a large bowl, beat butter and sugar until fluffy before slowly incorporate the flour until crumbly.

Press dough into a 9-inch springform pan before refrigerating for 10 minutes.

Preheat oven to 400 degrees and when ready, bake shortbread crust for 15 minutes until golden.

In another bowl, whip one portion of cream until stiff peaks start to form. Set aside.

In another large bowl, beat cream cheese until it starts to become fluffy before adding in sugar and cornstarch. Continue to beat until the filling has a smooth texture.

Next, beat in eggs one at a time until blended before beating in the remaining whipping cream and vanilla.

Lastly, fold in whipped cream and pour over the baked crust before returning the cake back to the oven and reducing the temperature to 300 degrees. Allow cheesecake to bake for 70 minutes or until the center is almost set.

When ready, allow the cheesecake to sit in the springform pan while it cools on a cooling rack. You can run a knife along the edge of the pan to help you remove it. After removing the springform pan refrigerate for at least 6 hours or overnight if possible before serving.

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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