Breakfast Egg Muffins

These Egg Muffins for Breakfast are an easy and tasty way to start the day. They are great for meal prep because they are full of eggs, vegetables, bacon, and cheese, and you can change them up by adding your favorite things.

Ingredients:

• 6 large eggs
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/2 cup diced cooked bacon
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

Preheat your oven to 350F 175C and grease a muffin tin with non-stick spray

In a bowl, whisk the eggs until well beaten

Season with salt and pepper

Divide the diced bell peppers, onions, tomatoes, and cooked bacon evenly among the muffin tin cups

Pour the beaten eggs over the vegetable and bacon mixture in each cup, filling them about 2/3 full

Sprinkle shredded cheddar cheese on top of each muffin cup

Bake in the preheated oven for 18-20 minutes or until the muffins are puffed up and the tops are lightly golden brown

Allow the muffins to cool for a few minutes before removing them from the muffin tin

Serve hot and enjoy your delicious breakfast egg muffins!

Low Carb Sugar Free Cream Cheese Frosting

Feel free to enjoy a treat with this low-carb, sugar-free cream cheese frosting. This creamy frosting makes your favorite baked goods taste sweet without making your blood sugar go up. It's great for people on a ketogenic or low-carb diet.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup powdered erythritol or preferred sugar substitute
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions:

Beat the softened cream cheese in a bowl until it is smooth and creamy

Mix in the erythritol powder by beating it in well

Add the vanilla extract and heavy cream, and keep beating the frosting until it is smooth and fluffy

If you think it needs more sweetness, add more powdered erythritol

Spread or pipe the frosting on your low-carb cakes or cupcakes once you've reached the consistency and sweetness you want

Put any leftovers in the fridge

Asian Pork Noodle Salad

This pork noodle salad with Asian flavors is fresh and full of flavor. Soy sauce, hoisin sauce, and fragrant spices are mixed into slow-cooked pork shoulder. The dish is then served over rice noodles with crunchy vegetables and peanuts on top. It's a great mix of tastes and textures that would make a great meal.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon five-spice powder
• 4 cups chicken broth
• 8 oz rice noodles
• 1 red bell pepper, thinly sliced
• 1 cucumber, thinly sliced
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup peanuts, chopped

Instructions:

In a slow cooker, combine pork, soy sauce, hoisin sauce, honey, garlic, ginger, and five-spice powder

Pour chicken broth over the pork mixture, cover, and cook on low for 6-8 hours or until pork is tender

Once pork is cooked, remove it from the slow cooker and shred using two forks

Cook rice noodles according to package instructions, then rinse with cold water and set aside

In a large bowl, combine cooked noodles, shredded pork, red bell pepper, cucumber, green onions, and cilantro

Toss the salad with the cooking juices from the slow cooker

Serve the Asian pork noodle salad topped with chopped peanuts

Enjoy!

Easy Brownies Recipe

Enjoy the deliciousness of these simple homemade brownies. They're rich and chocolatey, and they're ideal for satisfying your sweet tooth.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips or chunks

Instructions:

Set the oven to 350F 175C and heat it up

Prepare a baking pan by greasing it and putting parchment paper inside it

Mix the cocoa powder, salt, and flour together in a bowl using a whisk

Melt the butter and mix it with the sugar in a different bowl until the two are well mixed

To the butter and sugar mix, add the eggs and vanilla extract

Whisk the mixture until it is smooth

Mix the dry flour mixture into the wet mixture little by little until it is just combined

Add the chocolate chunks or chips and mix them in

Spread out the batter in the baking pan that has been prepared

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it

Take the brownies out of the oven and let them cool in the pan for a while

Once the brownies are cool, use the parchment paper to carefully lift them out of the pan and set them on a wire rack to cool all the way down

Enjoy! Cut it into squares

Dark Chocolate Brownies with Toasted Pecans and Sea Salt - Baker Bettie

Indulge in the rich and decadent Dark Chocolate Brownies with Toasted Pecans and a sprinkle of sea salt. This Baker Bettie recipe will satisfy your chocolate cravings and leave you wanting more!

Ingredients:

• 1 cup 2 sticks unsalted butter
• 2 cups granulated sugar
• 1 cup dark cocoa powder
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup toasted pecans, chopped
• Flaky sea salt, for topping

Instructions:

Start by heating the oven to 350F 175C

Clean and grease a 9x13-inch baking pan

Place parchment paper inside the pan

Melt the butter in a bowl that can go in the microwave

After adding the sugar, stir it in and heat it for another 30 seconds

Mix the dark cocoa powder into the butter and sugar until it is well mixed in

Mix the eggs and vanilla extract in a different bowl using a whisk

Mix this in with the cocoa, butter, and sugar until it's smooth

Add the sea salt, all-purpose flour, and baking powder to the wet ingredients and mix them well

Mix the dry and wet ingredients together slowly until they are just combined

Add the toasted pecans and mix them in

Spread out the batter in the baking pan that has been prepared

Bake in an oven that is already hot for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it but no wet batter

When you take the brownies out of the oven, sprinkle flaky sea salt on top right away

Before cutting the brownies into squares, let them cool all the way in the pan on a wire rack

Serve and have fun! Note: You can keep these brownies at room temperature for up to three to four days in a container that doesn't let air in

Cherry-Lime Fizzy Mocktail

This Cherry-Lime Fizzy Mocktail is a refreshing and tangy drink perfect for any occasion. It combines the sweetness of cherry juice with the zing of fresh lime, topped with sparkling water for a bubbly finish.

Ingredients:

• 1 cup cherry juice
• 1/4 cup fresh lime juice
• 2 cups sparkling water
• Ice cubes
• Lime slices and cherries for garnish

Instructions:

Put ice cubes in glasses

Put lime juice and cherry juice in a pitcher and mix them together

Put the mixture into the glasses that have been set up

Add sparkling water to the top of each glass

Add cherry and lime slices as a garnish

Gently stir, and serve right away

Macerated Strawberries and Cream Crepes

These delicious crepes are great for breakfast or dessert because they are filled with strawberry jam and topped with rich whipped cream. A real treat for your taste buds!

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons melted butter
• Pinch of salt
• 1 cup fresh strawberries, sliced
• 2 tablespoons granulated sugar
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Powdered sugar for dusting optional
• Mint leaves for garnish optional

Instructions:

Put the all-purpose flour and a pinch of salt in a bowl and mix them together

Add the eggs, milk, and water to a different bowl and mix them together using a whisk

While whisking, slowly add the wet ingredients to the dry ones until you have a smooth batter

Mix in the melted butter until everything is well mixed

Take 15 minutes to let the batter sit

In a separate bowl, mix the sliced strawberries and granulated sugar while the batter rests

Toss the strawberries to cover them, then set them aside for at least 10 minutes to let their juices come out

Mix the powdered sugar, vanilla extract, and heavy cream in a different bowl

Whip the mixture until soft peaks form

Put away

Toast or crepe pan that doesn't stick should be heated over medium heat

Put a little butter or cooking spray in the pan to make it smooth

Add a little of the crepe batter to the hot pan and swirl it around to make a thin, even crepe

If the bottom is golden brown and the edges start to lift, it's done cooking

Turn the crepe over and cook the other side for an extra one to two minutes

Do it again with the rest of the batter, stacking the cooked crepes on a plate as you go

Put a crepe on a serving plate to start putting it together

Put some strawberries that have been mashed in the middle of the crepe, then fold it in half and again in half to make a triangle

Add some whipped cream to the top of the crepe and some mint leaves if you want

If you want, sprinkle with powdered sugar

Do this again with the rest of the crepes

Serve your macerated strawberries and cream crepes right away and enjoy them!

Chocolate Almond Butter Fat Bombs

These chocolate almond butter fat bombs are rich, satisfying treats perfect for satisfying cravings while staying in ketosis.

Ingredients:

• 1/2 cup almond butter
• 1/4 cup coconut oil
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons powdered erythritol or any keto-friendly sweetener
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a microwave-safe bowl, melt almond butter and coconut oil together until smooth

Stir in cocoa powder, powdered erythritol, vanilla extract, and salt until well combined

Pour the mixture into silicone molds or mini muffin tins lined with paper liners

Place in the freezer for about 30 minutes or until set

Once set, remove from molds and store in an airtight container in the freezer

Vegan Caramelized Onion Roasted Garlic Bisque

This vegan bisque is a creamy and comforting soup featuring the rich flavors of caramelized onions and roasted garlic. Perfect for a cozy meal on a chilly day!

Ingredients:

• 4 large onions, thinly sliced
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

Preheat the oven to 400F 200C

Place the sliced onions and peeled garlic cloves on a baking sheet

Drizzle with olive oil and toss to coat evenly

Roast in the preheated oven for 25-30 minutes, or until the onions are caramelized and the garlic is soft and golden brown

Transfer the roasted onions and garlic to a large pot

Add vegetable broth, coconut milk, balsamic vinegar, and maple syrup

Stir well to combine

Bring the mixture to a simmer over medium heat

Allow to simmer for 15-20 minutes, stirring occasionally

Using an immersion blender or regular blender, blend the soup until smooth and creamy

Season with salt and pepper to taste

Serve hot, garnished with fresh thyme leaves

Enjoy!