OVEN BAKED FRENCH CRULLER DONUTS

INGREDIENTS

• 1 cup water
• 3 eggs
• 1 cup all purpose flour
• 6 Tablespoons butter, sliced
• 2 teaspoons sugar
• ¼ teaspoon salt

-Glaze-

• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1½-2 Tablespoons milk

INSTRUCTIONS

1. In a saucepan bring water, butter, sugar, & salt to a boil.
2. Lower heat, add in flour and mix well.
3. Continue to cook & stir it on low-medium heat for about 4-6 minutes, you want to steam out as much water as you can. Be careful to not burn it.
4. Once a thin layer forms on the bottom of the saucepan turn off heat.
5. Remove from heat.
6. Use an electric mixer to beat the dough for 1 minute to cool it down.
7. Beat in one egg at time, scrapping the sides of the bowl until they are mixed in well.
8. Preheat oven to 450 F. degrees.
9. Transfer the dough to a piping bag fitted with a ½ inch open star tip.
10. Squeeze the dough into circles on a greased or lined cookie sheet, place 2 inches apart.
11. Bake for 5 minutes. Reduce heat to 350 F degrees & bake for 15 more minutes.
12. Turn off oven, leave in oven for 5-10 more minutes with door slightly ajar.
13. Remove from oven & let them cool down.
14. Prepare glaze, mix powdered sugar, vanilla, & milk together until you get a thin enough glaze to dip or pour over the donuts. Start with 1½ tablespoons milk & add more if needed.
15. Once donuts have cooled down dip or pour glaze over them. Let glaze set.
16. They are best eaten fresh or they will get soggy.

This Recipe adapted from this -->> SITE

THICK AND SOFT KETO LEMON COOKIES

INGREDIENTS

• 1 1/2 cup Almond Flour
• 1/2 cup Coconut Flour
• 2 tsp Cream of tartar
• 1 tsp Baking Soda
• 1/2 tsp Xanthan Gum
• Pinch of salt
• 1/2 cup Butter (1 stick)
• 3/4 cup Lakanto Monkfruit (or choice of sweetener)
• 2 Eggs
• 1 tbsp Lemon Zest
• 1 tsp Lemon Extract
• 1 tbsp Lemon Juice

GLAZE

• 1/3 cup Lakanto Powdered Sweetener
• 1 tbsp Almond Milk (or milk of choice), or lemon juice
• Finely grated lemon zest for garnish, optional

INSTRUCTIONS

1. Preheat oven to 350F and line baking sheet with parchment paper.
2. In a large bowl, mix together almond and coconut flours, cream of tartar, baking soda, xanthan gum, and salt.
3. In a separate bowl, using a mixer, cream together the butter, sweetener, eggs, lemon zest, lemon extract, and lemon juice.
4. Slowly mix in dry ingrediants and combine to form dough.
5. Roll the individual cookies into 1-1 1/4" balls. Flatten balls slightly for desired shape and bake for 10-12 minutes.
6. Spread the glaze on the cooled cookies. Let stand until the glaze is set, about 10 minutes.

This Recipe adapted from this -->> SITE

Oatmeal Jammys

Ingredients

• 2 cups all-purpose flour (264g)
• 1 ½ cups old-fashioned oats (147g)
• ½ cup granulated sugar (108g)
• ¼ cup light brown sugar, packed (53g)
• ½ teaspoon baking powder
• ½ teaspoon salt
• 18 tablespoons unsalted butter, melted and cooled slightly (250g) (9-ounces)
• 1 teaspoon vanilla extract
• 10-12 ounces assorted jams, room temperature
• vegetable cooking spray

Instructions

1. Preheat oven to 350F.
2. Lightly spray a regular size 12-well muffin pan with vegetable cooking spray. Set aside.
3. In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay.
4. Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won’t stick together.
5. Scoop out a level, slightly packed small cookie scoop full of dough (1 tablespoon) and drop into one of the muffin tin wells. Using your fingers lightly press the dough into the bottom of the pan making sure it is level. Repeat until the pan is full.
6. Dollop one full teaspoon of jam into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the jam. Press very lightly if needed to hold it together.
7. Bake for 15 to 18 minutes, rotating the pan halfway through baking, until the jam is bubbling and the cookie is lightly browned on the edges. Do not over-bake! Allow the cookies to cool in the pan for at least 5 minutes, then transfer to a wire rack to cool. To remove the cookie from the muffin tin use a small rubber spatula to tilt the cookie up. If it starts to crumble, let it cool a little longer. Once cooled, store at room temperature in an airtight container. Cookies will keep for up to 5 days.

This Recipe adapted from this -->> SITE

Reese's Fluffernutter Bars

Ingredients

• 1/2 cup butter softened
• 1/3 cup peanut butter
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 9-12 Reese’s Cups regular size (not fun size)
• 2/3 cup chocolate chips
• 1 container marshmallow creme 7 ounce container

Instructions

1. How to make Peanut Butter Fluff Bars
2. Preheat oven to 350°F.
3. Line an 9-inch square baking pan with parchment paper, allowing the parchment paper hang over all the edges of pan, so that you can use it to pull the bars out of the pan later.
4. To make the peanut butter fluff dough:
5. Combine the butter and sugar in a large bowl and beat until light in color and fluffy consistency (about 3 minutes).
6. Add the egg, peanut butter and vanilla, continuing to mix.
7. Add the flour and mix until well combined.
8. Fold in chocolate chips. (You can also toss in a few chopped up Reese's cups for extra chocolate & peanut butter goodness!) 

To make the fluffernutter bars:

1. Press about 2/3 of the dough into the bottom of the baking dish. Unwrap and place Reese’s peanut butter cups evenly over the dough.
2. Spread the entire container of marshmallow creme over the layer of Reese's cups.
3. Cover with the remaining dough and gently press to spread evenly.
4. Bake for 25 minutes at 350°F until the crust starts to turn golden brown. Remove from oven, keeping bars in the pan for an hour. This allows them to slowly cook a little more until they cool to room temperature. 
5. Remove the fluffernutter bars from the pan by pulling on the parchment paper and place on a wire cooling wrap. Allow to cool fully, until set, before slicing.

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Lemon Cheesecake Fat Bombs With Cream Cheese

INGREDIENTS

• 6 ounces cream cheese (note that each standard brick is 8 ounces)
• 4 tbsp salted butter
• 3 tbsp granular swerve sweetener (1.5 ounces weight)
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest (this is optional)

INSTRUCTIONS

1. Let the cream cheese and butter sit at room temperature until softened before continuing with the recipe.
2. In a bowl, combine sweetener, lemon juice, and lemon zest (if using), stirring until well-mixed.
3. In a separate bowl, microwave the cream cheese for about 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese more easily combined with the other ingredients.
4. Add cream cheese and butter to the bowl with the lemon juice mixture. Use an electric hand mixer on low speed to beat until well-mixed.
5. Divide the batter into 16 round silicone molds. Freeze for several hours until completely solid, before serving. Store leftovers in the freezer.

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