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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Banana Date Oatmeal Cookies
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Banana Date Oatmeal Cookies

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cookie

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Vegan and gluten free, these cookies are made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar.

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Instructions
In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt. Add flaxseed mixture and whisk really well. Add oats and oat flour; stir to combine. Add nuts and dates; mix well. Dough will be very thick.
Using a large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread, you should be able to place 6 large cookies per sheet. Bake for 20 minutes or until nuts start to brown a bit.
Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or dessert!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size16

Ingredients

Ingredients
3 tablespoon flax seeds meal
9 tablespoon water
2 ripe banana
1/2 cup coconut oil melted
1 teaspoon pure vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 3/4 cup old fashioned rolled oats
1/2 cup oat flour
1 cup mixed nuts chopped if too large
10 pitted Medjool date chopped
avocado oil cooking spray

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 296kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 359mg | Fiber: 5g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

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Flourless Chocolate Chip Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
12 servings
Flourless Chocolate Chip Cookies

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 cookie

Dairy Free Egg Free Gluten Free Lower Carb Paleo Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These yummy chocolate chip cookies are made with almond flour instead of wheat flour, so they are low carb and gluten free.

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Adjust the ingredients measurement scale here by changing this number. 12 people

Instructions
Preheat the oven to 350° F.
In a bowl, mix together the almond flour, baking soda, and salt.
Add the coconut oil, maple syrup, and vanilla extract, and mix.
Stir in the chocolate chips by hand, using a spoon
Shape into 12 cookies and place on parchment lined baking sheet, allowing space between the cookies.
Bake 11-12 minutes. Allow the cookies to cool on the baking sheet for at least 5 minutes, before removing them.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook11

Passive0

Total Time26 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
Mix together:
1 cup almond flour
½ teaspoon baking soda
Add:
1 pinch Kosher salt
1/8 cup coconut oil
2 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Stir in:
1/4 cup semi-sweet chocolate chips (85% cocoa)

Cooking Tools Required
Baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Reheating/Serving Instructions
Cookies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Calcium: 23mg | Iron: 1mg

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Clean Diet Moist Apple Cake
$0.00 Cooking FeeRated 2 out of 5 based on 2 reviews.
Rated 2.00 out of 5
16 servings
Clean Diet Moist Apple Cake

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Recipe adapted from:
Karin Adoni Ben-David

Rated 2.5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 2 reviews.
Serving Size: 1/16 loaf

Dairy Free Gluten Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain-free apple loaf cake would make a great quick breakfast, snack, or dessert!

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Adjust the ingredients measurement scale here by changing this number. 16 people

Instructions
Preheat oven to 350° F.
Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
In a bowl, using a hand blender or stand mixer, beat maple syrup and eggs on high speed.
Reduce the speed to medium and blend in almond flour, baking powder, shredded coconut, apple juice, coconut oil, and applesauce.
Pour mixture into prepared loaf pan. Bake for 35 minutes. Let cool completely before unmolding.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
1/2 teaspoon coconut oil for greasing the loaf pan
Beat together:
3 egg large
1/2 cup maple syrup
Blend in:
2 cup almond flour
1 teaspoon baking powder
1/2 cup unsweetened shredded coconut
1/4 cup apple juice
1/3 cup coconut oil melted
2 tablespoon applesauce unsweetened

Cooking Tools Required
8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 175kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 47mg | Potassium: 49mg | Fiber: 2g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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Peanut Butter Strawberry Banana Quesadilla
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Peanut Butter Strawberry Banana Quesadilla

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Recipe adapted from:
Monique Volz

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 whole quesadilla about 3 triangles

Egg Free Vegetarian
Delicious strawberry banana quesadillas with creamy peanut butter in every bite. This sweet take on traditional quesadillas is a fun way to get fruits in that tastes like your fav PB&J! Enjoy the perfect breakfast, snack, or even dessert that's great for kids.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Heat a large skillet over medium heat and spray the pan with nonstick cooking spray or drizzle with olive oil or coconut oil.
Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon and add chocolate chips if using. Top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut into the quesadilla 3 times to make 6 triangles total.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
avocado oil cooking spray
10 tablespoon creamy peanut butter
10 whole grain tortilla
5 banana sliced
20 whole strawberry sliced
1 teaspoon ground cinnamon
Optional:
5 tablespoon semi-sweet chocolate chips

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, small spoon, Spatula, Top Stove

Nutrition
Calories: 327kcal | Carbohydrates: 46g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 356mg | Potassium: 360mg | Fiber: 6g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 19mg | Calcium: 104mg | Iron: 2mg

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Smores Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Smores Cookies

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Recipe adapted from:
John Kanell

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 cookies

Nut Free Vegetarian
These S'mores cookies are full of gooey marshmallows, crunchy graham crackers and of course lots of melty chocolate!
https://preppykitchen.com/smores-cookies

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https://preppykitchen.com/smores-cookies

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
Gradually add flour mixture to butter mixture, beating on low speed until just combined.
Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
Refrigerate dough for an hour or more.
Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
Leave on pan to cool completely.

Notes
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in.
These cookies are going to have that CLASSIC s'mores taste if you use the Hershey's chocolate bar so it's worth it to add to your shopping list.
Let the cookies cool on the baking sheet they'll be soft after coming out of the oven and need time to firm up.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup all-purpose flour for 20 cookies use 180g
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon corn starch
3/4 cup semi-sweet chocolate chips
10 tablespoon unsalted butter room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
¼ teaspoon Kosher salt
1 cup mini marshmallow marshmallow bit divided
1.5 ounce chocolate bar
4 graham crackers

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper, Stand Mixer, Whisk

Nutrition
Calories: 381kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 178mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 382IU | Calcium: 46mg | Iron: 3mg

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Blueberry Lemon Buttermilk Loaf
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Blueberry Lemon Buttermilk Loaf

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: One 3/4 inch slice

Nut Free Vegetarian
This moist and delicious blueberry loaf is great for a quick snack, breakfast, or even dessert. Buttermilk creates an extra tender and flavorful crumb, plus this loaf also freezes well for extended storage or travel.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 350 degrees and line a loaf pan with parchment paper.
Whisk together the dry ingredients and set aside.
In a large bowl, whisk together lemon zest, 1 tablespoon of the lemon juice, buttermilk, oil, eggs, and vanilla.
Slowly add the dry ingredients into the wet ingredients and gently fold together. Just before it's combined, fold in the blueberries (be extra careful with frozen blueberries as they are more fragile)
Pour into prepared loaf pan and bake for 1 hour, or until a wooden skewer inserted into the center of the loaf comes out clean.
To make the lemon glaze, combine the powdered sugar with the lemon juice, 1 teaspoon at a time, until a syrup consistency is reached. Make sure loaf is completely cool before topping with glaze.

Notes
Frozen blueberries will add a bit more moisture to the loaf, so it may be necessary to extend baking time by 5-8 minutes.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dry ingredients:
1 2/3 cup all-purpose flour
1/2 teaspoon Kosher salt Diamond Crystal recommended
2 teaspoon baking powder
1 cup sugar
1 lemon large, zested and juiced
3/4 cup buttermilk
1/2 cup avocado oil
2 egg
1/2 teaspoon pure vanilla extract
1 cup fresh blueberries or frozen
Optional lemon glaze:
1 cup confectioners sugar
1-2 tablespoon fresh lemon juice

Cooking Tools Required
8x5 inch Loaf Pan, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Spatula, Whisk

Nutrition
Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg

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Giant Chocolate Chip Cookie
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Giant Chocolate Chip Cookie

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/12 cookie

Egg Free Gluten Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious cookie serves up like a pie!

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Adjust the ingredients measurement scale here by changing this number. 12 people

Instructions
Preheat oven to 350° F. Grease a round baking pan with coconut oil, and line the bottom with a circle of parchment paper.
In a bowl, sift together the almond flour, baking powder, and salt.
Add the coconut oil, maple syrup, and vanilla extract, and mix
Stir in the chocolate chips by hand, using a spoon.
Transfer the cookie dough to the pan/skillet and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides)
Bake for 22-25 minutes or until puffed and lightly browned on top. Let it cool. Cover and store at room temperature for 2-3 days or in the refrigerator for 5 days.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
2 cup almond flour
1 teaspoon baking powder
1 pinch Kosher salt
1/4 cup coconut oil
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 cup chocolate chip (85% cocoa)

Cooking Tools Required
9-inch round baking pan, Flour sifter, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

Nutrition
Calories: 188kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 16mg | Fiber: 2g | Sugar: 8g | Calcium: 66mg | Iron: 1mg

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Greek Yogurt Brownies
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Greek Yogurt Brownies

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 brownie

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
These Greek yogurt brownies are lower in fat and lower in calories than tradiional brownies that use eggs, oil or butter, plus they're sugar free!
https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat the oven to 350 degrees
Spray an 8 x 8 pan and set aside
In microwave safe bowl melt 1/2 cup chocolate bar chunks
Let cool 2 minutes
Whisk in yogurt
Whisk in monk fruit sugar
Mix until smooth
Mix flour, baking soda and cocoa powder in separate bowl
Mix dry ingredients in to wet until smooth
Mix in milk
Fold in chocolate chips
Transfer to sprayed pan
Bake for 25 minutes

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook25

Passive2

Total Time32 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup sugar free chocolate bar broken into chunks
1 cup 0% Greek yogurt
1 teaspoon pure vanilla extract
1/2 cup monk fruit sweetener or other sugar substitute
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup milk
1 cup sugar-free dark chocolate chips

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven

Reheating/Serving Instructions
Reheat 10 seconds in a microwave or eat cold

Nutrition
Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Calcium: 18mg | Iron: 2mg

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Moist Flourless Chocolate Cake
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Moist Flourless Chocolate Cake

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Recipe adapted from:
Zeke Gluckman

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 square

Dairy Free Gluten Free Paleo Refined Sugar Free Vegetarian
Flourless, butter free, and fruit-sweetened…that's what makes this cake incredibly moist and delicious!
https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat the oven to 350°F (180°C)
In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand
Pulse pitted dates, then eggs, coconut oil and vanilla
Transfer the batter into a 8×8 inch (20 x 20 cm) parchment-lined baking dish
Bake for about 25 minutes or until a toothpick comes out clean

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
7 1/2 ounce unsweetened baking chocolate
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/4 cup pitted dates about 10
3 egg large
1/4 cup coconut oil
1 teaspoon pure vanilla extract

Cooking Tools Required
8x8 inch nonstick baking pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, parchment paper

Reheating/Serving Instructions
n/a

Nutrition
Calories: 288kcal | Carbohydrates: 11g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 338mg | Fiber: 6g | Sugar: 1g | Vitamin A: 119IU | Calcium: 49mg | Iron: 7mg

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Peanut Butter and Jelly Blondies
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Peanut Butter and Jelly Blondies

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Recipe adapted from:
Sabrina Snyder

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 brownie

Peanut Butter and Jelly Blondies are a fun dessert inspired by a kid's favorite sandwich, the PB&J! Enjoy tasty peanut butter brownies with swirls of grape jelly.
16dinnerthendessert.com

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16dinnerthendessert.com

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
Preheat oven to 350 degrees and spray 8x8 pan with cooking spray.
In stand mixer (or hand mixer) mix together peanut butter, butter and sugar on medium speed until fluffy, 2-3 minutes.
Add in the brown sugar, eggs and vanilla until creamy.
Lower speed to low, then add in flour, baking powder and salt until just combined.
Spread mixture evenly into baking pan.
Spoon in small dollops of the jam onto the batter and bake for 30-35 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size16

Ingredients

Ingredients
avocado oil cooking spray for the pan
1/2 cup peanut butter
1/3 cup unsalted butter softened
2/3 cup granulated sugar
1/2 cup brown sugar packed
2 egg large
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher salt
1/3 cup grape jelly

Cooking Tools Required
8x8 inch nonstick baking pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula, Stand Mixer

Nutrition
Calories: 197kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 110mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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Molten Lava Cookies
$0.00 Cooking FeeRated 3 out of 5 based on 3 reviews.
Rated 3.00 out of 5
12 servings
Molten Lava Cookies

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Rated 3.7 out of 5 based on 11 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 3 reviews.

Vegetarian

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Lite Cranberry Swirl Cheesecake Squares
$0.00 Cooking Fee
Rated 0 out of 5
9 servings
Lite Cranberry Swirl Cheesecake Squares

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Recipe adapted from:
Skinnytaste

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 square

Reduced Fat Soy Free Vegetarian
Lite Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays! To reduce carbs and guilt even further, sub sugar with monk fruit.
https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

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https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

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Adjust the ingredients measurement scale here by changing this number. 9

Instructions
Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.
Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
In the bowl of a food processor, add the gingersnap cookies and the pecans. Process until you get fine crumbs, about 1 minute. Place crumbs in a bowl and mix in the melted light butter. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
Bake the cheesecake in the preheated oven for 25 minutes.
Allow the cheesecake to cool to room temperature, and place in the fridge for at least 2 hours to get well chilled. Once chilled, cut into squares and serve.

Cook Times

Active Prep15

Hands-On Cook7

Hands-Off Cook25

Passive0

Total Time47 minutes

Recipe Serving Size9

Ingredients

Ingredients
For the Cranberry Sauce:
3/4 cup fresh cranberries
1/4 cup granulated sugar To reduce carbs, use monk fruit
1/4 cup water
1 orange small, zested
For the Crust:
3 ounce gingersnap cookie about 12 cookies
1 ounce pecans
1 1/2 tablespoon light butter melted
For the Cheesecake:
8 ounce reduced-fat cream cheese
1/4 cup granulated sugar To reduce carbs, use monk fruit
1/2 teaspoon pure vanilla extract
6 ounce 0% Greek yogurt
2 egg white use whites only
1 lemon juiced, use 2 tablespoons
1 tablespoon all-purpose flour

Cooking Tools Required
8x8 inch nonstick baking pan, Can Opener, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Chill the cheesecake for at least 2 hours to get well chilled. Once chilled, cut into squares and serve. Keeps for 5 days refrigerated.

Nutrition
Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 187mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 274IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg

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Strawberry Shortcake
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Strawberry Shortcake

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 biscuit

Nut Free Soy Free Vegetarian
Take advantage of fresh seasonal fruit with this classic Summer dessert. Sweet strawberries combine with a tender biscuit and lots of rich whipped cream.

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
For the fruit topping:
Place 1 ½ cups of the hulled strawberries in a large bowl, and crush them with a potato masher. Slice the remaining 4 ½ cups berries into 4th’s or 5th’s (lengthwise) and stir into the crushed berries along with the sugar. Set the fruit aside to macerate.
For the shortcakes:
Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.
For the whipped cream:
Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.
To assemble:
When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.

Cook Times

Active Prep25

Hands-Off Cook15

Recipe Serving Size6

Ingredients

Ingredients
FRUIT TOPPING
6 cup strawberry hulled
5 tablespoon granulated sugar
SHORTCAKES
2 cup all-purpose flour plus more for dusting the work surface and the biscuit cutter
3 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon Kosher salt
8 tablespoon unsalted butter cold cut into ½ inch cubes
1 egg large, lightly beaten
½ cup heavy whipping cream
1 tablespoon heavy whipping cream for brushing tops of biscuits
2 tablespoon granulated sugar for brushing tops of biscuits
WHIPPED CREAM TOPPING
1 cup heavy whipping cream very cold
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract

Cooking Tools Required
Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Store strawberries and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for 2 days or freeze.

Nutrition
Calories: 644kcal | Carbohydrates: 67g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 444mg | Potassium: 328mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1436IU | Vitamin C: 85mg | Calcium: 196mg | Iron: 3mg

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Decadent Vegan Milky Way
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Decadent Vegan Milky Way

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Recipe adapted from:
Minimalist Baker

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
Decadent vegan milky way made with date-coconut-almond nougat, date caramel, and a dark chocolate shell! So delicious, so addicting!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You're looking for a semi-firm dough that isn't sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
Once your dough is formed, add to a parchment-lined standard loaf pan (or more pans, as needed, if increasing batch size) and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
Slice nougat into 6 even bars (amount as original recipe is written // adjust if altering batch size) and set on a parchment-lined plate or baking sheet and pop in freezer to set.
To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You're looking for a spreadable consistency that isn't watery, but also isn't dough-like. Add salt and mix once more. Set aside.
Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Nougat
1 ½ pound pitted Medjool date
¾ cup almond flour
¾ cup coconut flour
½ teaspoon Kosher salt
Date Caramel
2 pound pitted Medjool date
5 tablespoon water more or less
¼ teaspoon Kosher salt
Chocolate
1 ¼ cup chopped vegan dark chocolate I like Trader Joe's 72% cacao Pound Plus bars
1 tablespoon coconut oil

Cooking Tools Required
8x8 inch nonstick baking pan, Double Boiler, Food Processor, Microwave

Nutrition
Calories: 650kcal | Carbohydrates: 139g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 195mg | Potassium: 1105mg | Fiber: 16g | Sugar: 117g | Vitamin A: 237IU | Calcium: 148mg | Iron: 4mg

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Keto Peanut Butter Fudge
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Keto Peanut Butter Fudge

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Recipe adapted from:
Maya Krampf

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 square

Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free
This sugar-free keto peanut butter fudge recipe is rich, fudgy, and naturally gluten-free,
https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

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https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
Line an 8×8 in (20×20 cm) baking pan with parchment paper, letting it hang over the sides. Set aside.
Combine the peanut butter and butter in a large bowl (if using the microwave) or saucepan (if using the stove). Heat over low heat, stirring a few times, until melted and smooth.
Stir in the sweetener and collagen powder, until smooth. Taste and adjust sweetener if needed. Remove from heat. Stir in vanilla extract.
Spread the mixture into the baking pan. Freeze for 30-45 minutes, until firm.
To slice, lift the parchment paper out of the pan and place on a cutting board. Run a knife under hot water to warm it up, dry, and use it to cut the fudge into squares. Store in the freezer. If desired, soften on the counter for a couple of minutes when serving.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size16

Ingredients

Ingredients
1 1/2 cup peanut butter thick and creamy, salted, no sugar added
6 tablespoon unsalted butter
2/3 cup powdered monk fruit allulose blend
1/4 cup collagen protein powder
1 teaspoon pure vanilla extract

Cooking Tools Required
8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, parchment paper, Saucepan, Sharp Knives, Top Stove

Nutrition
Calories: 190kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Calcium: 19mg | Iron: 1mg

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Chocolate Croissant Bread Pudding
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Chocolate Croissant Bread Pudding

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Recipe adapted from:
Jenn Tidwell

Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.

Vegetarian
I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it.
https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

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https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

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Instructions
Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes.
Transfer to a greased 8-in. square baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook40

Passive15

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
4 egg lightly beaten
13 ounce milk
4 ounce granulated sugar
1 orange zested and then juiced
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
¼ teaspoon Kosher salt
4 ounce dark chocolate chips
4 croissants cut in 1-inch pieces

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Sharp Knives, Spatula, Whisk

Reheating/Serving Instructions
Reheat to desired temperature using the oven or microwave.

Nutrition
Calories: 253kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 218mg | Potassium: 194mg | Fiber: 1g | Sugar: 21g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 1mg

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No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.

Gluten Free Keto Lower Carb Paleo
These yummy bars taste like a Mounds candy bar, but are low carb, low sugar, and Keto friendly. Paleo friendly if the dark chocolate on the ingredient list contains no soy licithin.

No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars) quantity

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Adjust the ingredients measurement scale here by changing this number. 10 people, 2 bars per serving

Instructions
Line an 8x8 inch pan with parchment paper.
In a large bowl combine the coconut and sweetener. Pour the melted coconut oil and lemon juice over the coconut mixture, and mix well.
Spoon into pan, pressing down firmly with gloved hands or a piece of plastic wrap. Place in the freezer for 30 minutes.
To make the topping melt chocolate and coconut oil in the microwave, stirring well to combine. Stir in stevia.
Remove pan from freezer and pour topping over the top.
Return to the freezer and freeze an additional 30 minutes. Cut into 16 pieces.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive30

Total Time40 minutes

Recipe Serving Size10 people, 2 bars per serving

Ingredients

Ingredients
3 cup unsweetened shredded coconut
¼ cup erythritol Swerve or other natural sugar substitute
½ cup coconut oil melted
2 tablespoon fresh lemon juice
For the topping:
¼ cup coconut oil
6 ounce unsweetened chocolate chopped
15 drop liquid Stevia

Cooking Tools Required
Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Sharp Knives, Spatula

Reheating/Serving Instructions
Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition
Calories: 427kcal | Carbohydrates: 19g | Protein: 3g | Fat: 42g | Saturated Fat: 34g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 273mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg

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Quick Cinnamon Rolls
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Quick Cinnamon Rolls

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 roll

Nut Free Soy Free Vegetarian
These biscuit style cinnamon rolls start with a milk dough that's filled with brown sugar and cinnamon, then topped with a powdered sugar milk glaze.
https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

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https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Make the filling:
In a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture. Set aside.
Make the dough:
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter
Stir in milk and mix to form dough
Roll out the dough:
Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread the filling on the dough. Roll up the rectangle, then with a sharp knife slice into 12 rolls. Place rolls in to pan or pyrex dish. Cover and let rest for 10 minutes
Bake:
Bake 25 minutes at 375 degrees
Make the Glaze:
Combine glaze ingredients in bowl and stir until smooth. When rolls are baked top with glaze. Serve warm.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive10

Total Time55 minutes

Recipe Serving Size12

Ingredients

Ingredients
Dough:
2 cup all purpose flour
2 tablespoon granulated sugar
4 teaspoon baking powder
1 teaspoon Kosher salt
3 tablespoon unsalted butter
3/4 cup 2% milk
Filling:
4 tablespoon butter
1 cup brown sugar
5 teaspoon ground cinnamon
Glaze:
1/2 cup powdered sugar
1/4 cup 2% milk

Cooking Tools Required
9 inch Pie Dish, 9x13 inch glass baking dish, Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Rolling Pin, Sharp Knives, Spatula

Reheating/Serving Instructions
30 seconds in the microwave

Nutrition
Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 351mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 1mg

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Pumpkin Pie Spiced Zucchini Carrot Walnut Bread
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: One 1/2 inch slice

Dairy Free Soy Free Vegetarian
Carrots, zucchini, pumpkin pie spice, maple syrup and vanilla, lend delicious flavor this zucchini bread; makes a great snack, breakfast on-the-go, or dessert.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat oven to 350 degrees. Line an 8x5 inch loaf pan with parchment paper.
In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl whisk together the eggs and the brown sugar. Add vegetable oil, maple syrup, and vanilla, and mix again until well blended. Add about half of the flour mixture and mix just until incorporated. Add remaining flour mixture and continue to mix until combined. Fold in the zucchini and carrot.
Pour batter into the prepared loaf pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 to 20 minutes before removing from pan.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 ¾ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Kosher salt
2 teaspoon pumpkin pie spice
2 egg
2/3 cup brown sugar packed
1/2 cup avocado oil
1/4 cup maple syrup
1 teaspoon pure vanilla extract
1 ½ cup zucchini grated
½ cup carrot grated
½ cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Oven, Peeler, Sharp Knives

Nutrition
Calories: 391kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

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Contest-Winning Moist Chocolate Cake
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Contest-Winning Moist Chocolate Cake

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Recipe adapted from:
Taste of Home

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Soy Free Vegetarian
This super moist chocolate bundt cake is simply dusted with a bit of powdered sugar.
https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

Contest-Winning Moist Chocolate Cake quantity

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https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 cup granulated sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Kosher salt
2 egg large, at room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup avocado oil
1 teaspoon pure vanilla extract
1 tablespoon powdered sugar

Cooking Tools Required
Bundt pan, Electric Hand Mixer, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Oven, Spatula

Nutrition
Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 73IU | Calcium: 57mg | Iron: 2mg

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AIP Diet (11)
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Diabetes Friendly (307)
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Keto (213)
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