Low Carb Crepes/Wraps

I found this recipe on Carb Wars food blog, this is the original recipe but I didn't have all these ingredients so I substituted some of the ingredients. Wonderful for low carb diets and can be used as a breakfast crepe or a sandwich wrap! LOVE!!

4 eggs
4 tbsp coconut milk or other low-carb milk (I used almond milk)
2 tbsp water or additional milk, more if needed
1 tsp melted butter, tallow, or coconut oil
3 tbsp almond flour (I used vital wheat gluten instead)
1 tbsp coconut flour
1 tsp psyllium husk powder (I used 1/2 tsp xanthum gum)
1/2 tsp xylitol or other sugar substitute equal to 1/2 tsp sugar, optional (I used about 1 tsp agave nectar)
1/4 tsp salt
I also sprinkled a few flax seeds on each crepe

In a medium mixing bowl, whisk eggs until blended. Add low-carb milk, water, and melted butter, tallow, or oil.
In a second bowl, whisk together almond flour, coconut flour, psyllium powder or, xylitol, and salt, pressing out any lumps.
Add dry ingredients to egg mixture and stir until blended. Let mixture sit for a few minutes to moisten the psyllium. (Thin batter with a little more water if necessary so it will spread evenly in pan.)
Grease a 6- or 7-inch crepe pan or small skillet. (Two pans that you can alternate will speed things up since you have to let them cool between wraps.) Pour 1/4 cup of batter in cool pan. Turn and tilt the pan to spread the batter. (I had to spread mine out with the back of a spoon, batter is a bit thicker than regular crepe batter)Set pan on a flat surface for a minute or so until the batter covers the bottom in an even layer. Place pan over medium-low heat and cook until top of wrap losses its sheen and just starts to brown around the edges. (If the batter gets bubbles that burst and leave holes, your pan is too hot. Patch holes with a drop of batter and lower the heat.) With a spatula, gently loosen around the outside edges and work the spatula under the wrap from the perimeter to the center until it is completely loose. Don't force the spatula if there is any resistance or it will tear. It will release easily when it is done. Turn and cook other side until lightly browned. Remove to a plate.

No Bake Chocolate Chip Cookie Dough Bars

To be honest I'm not a huge fan of cookie dough anything but these no bake bars are one of the BEST cookie dough treats I have EVER had. My willpower went out the window today when I made these... ENJOY!!

1/2 c. unsalted butter, softened

3/4 c. brown sugar

1 tsp. vanilla extract

2 c. all purpose flour

1 (14 oz.) can sweetened condensed milk

1 &1/2 c. chocolate chips

1/2 cup creamy peanut butter

1/2 cup milk chocolate chips

Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.

In a large mixing bowl, mix together butter and brown sugar until it is fluffy. Add vanilla and mix until combined.

With your mixer on low, alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.

Press the cookie dough into the bottom of the 8×8 pan. Dough is kind of sticky so lightly flour your hands if needed.

Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm; if you're in a hurry you can speed this process up by putting in the freezer for about an hour.

To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.

Sugar Cookie Lemon Tarts

I found this recipe on a few different blogs on Pinterest so I'm not sure who to give credit but whoever came up with these cute little lemon tarts is a genious! They are sinfully lemon-tastic!! You can use any sugar cookie recipe you like but here's the one that was listed & it's very simple and basic but any will work... use YOUR favorite recipe! Cheers!

Crust-

• 8 Tablespoons unsalted butter, softened
• ½ cup granulated sugar
• 1 egg
• 1 and ½ cup all-purpose flour
• scant ¼ teaspoon baking powder
• pinch salt

Lemon Filling-

• 2 eggs
• 3 egg yolks
• ¼ cup whipping cream
• juice from 1 large lemon, about 1/4 cup
• 1 tsp lemon zest
• ¼ cup granulated sugar
• Topping-

• 4 Tablespoons powdered sugar, divided
• ½ cup whipping cream
• 1/4 tsp vanilla

1. To make the sugar cookie crust, beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt  and mix on medium until well combined. Wrap the dough in parchment paper and refrigerate while you mix the lemon filling and oven preheats.
2. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
3. For the lemon filling, whisk together the eggs, egg yolks, whipping cream, lemon juice, lemon zest, and granulated sugar until smooth.
4. Remove the cookie dough from the refrigerator. Divide the dough into 24 one inch  even balls of dough. Press each ball of dough into muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. Pour the lemon filling into the center of each sugar cookie cup & fill just below the top of the crust.
5. Bake until the filling is set and the crust begins to turn golden, 10-12 minutes. Pull the tarts out  when the crust is barely golden. Allow to cool completely at room temperature then refrigerate until ready to serve. Dust the tops of the tarts with 2 tbsp powdered sugar. Beat the whipping cream with the remaining 2 tbsp of sugar until stiff peaks form, beat in vanilla . Pipe or spoon the whipping cream on top of each tart. Serve chilled.

Mexican Pizza

This pizza is so easy & so DE-lish! I've been using this recipe for pizza dough for years now and it's fool proof! Really, you can't mess it up. The quick enchilada sauce is dynamite for all your Mexican recipes... you can use store bought sauce but...why? 

Pizza Crust 

1 cup warm water

1 pkg yeast- or 2 1/4 tsp 

dash of sugar

1/2 tsp kosher salt

1-2 tbsp olive oil

2 &1/2 cups flour- can substitute with whole wheat flour

Combine warm water with yeast & sugar in a small bowl and set aside until foamy. Pour yeast mixture in larger bowl and add oil, salt, & 2 cups flour. Mix well and add just enough flour until the dough no longer sticks to sides of the bowl. Knead on a floured surface for about 5 minutes. Place in greased bowl, cover & let rise for 25-30 minutes.

While dough is rising combine enchilada sauce- 

Enchilada Sauce-

1- 8 ounce can tomato sauce

1/2 tsp salt

few cracks black pepper- about 1/4 tsp

1/4 tsp chili powder

1 tsp dried onion flakes- or 1 tbsp fresh minced onion

1/4 tsp garlic powder

1/2 tsp ground cumin

1/4 tsp sugar

Combine all ingredients in small bowl & set aside

When dough is ready, roll out to the size of pizza you want. I bake mine on a pizza stone so I roll it out to fit that but you can make this on a cookie sheet if you don't have a stone. Once dough is rolled out spread enchilada sauce evenly over top. Sprinkle with about 1 cup colby jack cheese (use whatever cheese you like) Then add whatever Mexican toppings you like... think taco toppings!! I added black beans, corn, diced tomatoes, chopped black olives. The toppings are up to you!! Jalepeno peppers would be awesome too! Bake at 500 degrees for about 8-10 minutes on pizza stone. Remove from oven & top with chopped fresh green onions & cilantro. Serve each slice with sour cream & salsa!! YUMM!!

Mexican Pizza Perfect!!!

Toasted Quinoa Coconut Granola Bars

Healthy AND delicious... say what!?! The sweeter side of quinoa does not disappoint in this recipe. So good, your whole family will love them!! 

1 cup uncooked quinoa, rinsed & dried

1 cup oats

1/2 cups coconut

1/2 cup nuts, I like almonds but use whatever you like

1/2 cup dried fruit, I love craisins for this recipe!

1 tbsp. flax seeds

1/4 tsp salt

1/2 cup peanut butter

3/4 cup honey

1 tbsp coconut oil, vegetable or canola will also work

1 tbsp brown sugar

Preheat oven to 350 degrees F. Grease a ceramic or glass 9X13 inch baking dish. Spread oats and quinoa on a cookie sheet and toast in preheated oven for 10-12 minutes. Return mixture to a large bowl and add coconut, nuts, and dried fruit. In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan.Bake for 20 minutes. Cool completely and then cut and serve.

For those of you who would like to dip the bottoms or drizzle the tops with chocolate~

1 cup semi-sweet chocolate chips or chocolate melting chips

1 tbsp oil

Melt in the microwave at 30 second intervals, stirring until melted. Cut the granola bars, and dip each one in the chocolate, and let sit on a piece of parchment paper until it hardens.

 HAPPY BAKING!!