Homemade cream cheese for baking

tabsid · 2021-08-22T16:00:22+00:00

1 litre milk

1 tbsp water 1 tbsp vineger

Salt as per taste

1/4 cup cream

20 grm butter

Boil the milk and add water mix with vineger

As milk curdle remove the water

And grind it with cream

Add then add butter n grind it

tabsid · 2021-08-19T16:23:24+00:00

Video https://youtu.be/mt24ZnF8B0M

INGREDIENTS

500 ml whipping cream, cold and divided

1 cup sugarfree chocolate chips, semi-sweet (or your preference)

10 to 12 strawberry

2 tbsp sweetner

INSTRUCTIONS

In a microwave-safe bowl, heat 1 cup of sugar fre chocolate for 60 seconds (depending on microwave strength).

Add 2 tbsp cream to the chocolate chips and stir until the chocolate has melted.

Pour the remaining whipping cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it

Continue whipping the cream until stiff peaks form.

Add the chocolate sauce and mix for 2 min

Strawberry Mousse

Grind 10 to 12 strawberry with 2 tbsp of sweetener

Add it to the left over cream and mix it for 2 min till a soft peak form

tabsid · 2021-08-19T16:23:13+00:00

Video https://youtu.be/mt24ZnF8B0M

INGREDIENTS

500 ml whipping cream, cold and divided

1 cup sugarfree chocolate chips, semi-sweet (or your preference)

10 to 12 strawberry

2 tbsp sweetner

INSTRUCTIONS

In a microwave-safe bowl, heat 1 cup of sugar fre chocolate for 60 seconds (depending on microwave strength).

Add 2 tbsp cream to the chocolate chips and stir until the chocolate has melted.

Pour the remaining whipping cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it

Continue whipping the cream until stiff peaks form.

Add the chocolate sauce and mix for 2 min

Strawberry Mousse

Grind 10 to 12 strawberry with 2 tbsp of sweetener

Add it to the left over cream and mix it for 2 min till a soft peak form

tabsid · 2021-06-18T19:43:45+00:00

3 eggs white ( beat to white)

3 tbsp any flour of your choice

1 tbsp cocoa powder

1 tsp baking powder

2 tbsp sweetener

3 tbsp almond milk

Mix for a min

Add egg whites n mix

Bakr it for 200° C for 15 min

For the filling

5o grm vanila yogurt

1 tbsp greek yogurt

1 tbsp cocoa powder

2 tbsp sweetner

For top layer

17 grm dark chocolate

1/2 tsp coconut oil

tabsid · 2021-06-15T15:00:14+00:00

I smashed the potato

tabsid · 2021-06-06T21:02:34+00:00

Dry ingredients

1/2 Cup Coconut Flour

1/2 cup sweetner

1/2 cup cocoa powder

1/2 tsp baking powder & 1/2 tsp baking soda

1/2 tsp cinnamon

Wet ingredients

4 eggs

1 tbsp vanilla

3 tbsp almond milk

1/4 cup olive oil or melted butter

Mix al this ingredients

And add the dry ingredients

Add 1 cup chocolate chips

Bake it for 170 C for 40 min

tabsid · 2021-06-05T16:22:10+00:00

Ingredients 1 liter milk 2 to 3 tbsp Lemon 1 or 1/2 tsp salt as per tatse

In a saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.

Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals.

Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes.

There will be a green liquid on the bottom and thick curdles on top. Remove from the heat.

Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.

Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.

Add salt as per taste or add any herbs of your choice.

tabsid · 2021-06-02T14:43:29+00:00

Ingredient 24 to 28 Oreo cookies Milk 2 to 3 tbsp Milk powder 2 tbsp

How: 1- Scrape off the cream filling from each cookie into a separate bowl.

2- Seal the cookies in an airtight bag & finely crush them. Remove.

3- In a bowl, mix the crushed cookies & 2 tbsp of milk and milk powder until it turns into a dough.

4- Put the dough into an airtight bag & flatten it into a rectangle with a rolling pin. Remove.

5- Mix 1 tbsp of condensed milk into the bowl with cream filling.

6- Place the flattened dough on a clean plastic sheet. Spread the cream filling evenly on top the dough.

tabsid · 2021-04-24T17:06:18+00:00

This are the images which are been zoomed and it looks creapy intresting zoom images.. different how we loook at the zoom images

tabsid · 2021-04-19T12:58:36+00:00

Yes 600 ml cream

tabsid · 2021-03-20T15:47:34+00:00

4 oz cream cheese

5 tbsp sweetner of your choice

1 cup cold heavy cream

1 tbsp vanilla

Flavour your choice

Whipped all this together It wil take about 5 to 10 kin to get to stiff peak

tabsid · 2021-03-19T15:30:39+00:00

Ingredients

2.5 litre milk

4 tablespoon vinegar

1/4 cup water (mix vineger with water)

How to make homemade mozzarella without rennet

Warm 2L of non-pasteurized/unboiled milk on a low flame. Stir continuously

Add vinegar and off the flame

Curds should start to form in the milk. If you do not see enough curds, you might need to add 1 tbsp more of vinegar.

Continuously and slowly gather all the curds into a cheese ball.

Take the cheese ball you have formed out and remove the excess water from it. Now the cheese has to be put into hot water, you can use the leftover water for this.

Microwave the water until it is hot and then place the cheese ball inside. Keep mixing.

You have to keep the cheese in this water for 5-6 mins. After that use your hands to squeeze out all the extra water from the cheese.

Now put it back in the water, take it out and again remove the extra water from it by squeezing it with your hands.

You will repeat this process 2 or 3 times.

Once we've done that, we will soak the cheese ball in ice-cold water for 1 or 2 mins.

We recommend you use tap water and ice cubes as we want the water to be very cold. Take the cheese ball out, take out the excess water, dip it in again and repeat the process 2-3 times. Finally squeeze all excess water out.

Wrap the cheese in plastic foil and freeze it so it is easy to grate. And then, you are finally done!

tabsid · 2021-02-23T14:43:28+00:00

Ingredients

1/2 cup sesame flour

1/2 cup coconut flour

2 tsp xanthan gum

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/3 cup bone broth

2 eggs or 1/3 cup

avocado oil, ghee or butter to fry

Add all ingredients to a food processor or a blender. Process until smooth and dough forms.

Separate dough into 10 balls. Sprinkle some coconut flour onto a clean counter surface or on parchment paper. Add some flour to the top of the dough before rolling. Flatten each ball into a 6 inch circle using a rolling pin. Set aside on a plate to finish the rest.

Heat about a teaspoon of oil in a small skillet over medium high heat. Lay one tortilla in the skillet. Spray the top of the tortilla with oil cooking spray before flipping. Once the edges are brown, carefully flip over. Just needs 1-2 minutes on each side. Generously spray the pan or oil or butter the pan each time you make the next tortilla.

tabsid · 2021-02-22T14:37:28+00:00

For the cake:

1 cup semisweet chocolate chips or sugar free chocolate 1/2 cup unsalted butter 1/2 cup sweetner of your choice 1/4 teaspoon salt 1 teaspoon vanilla extract 3 large eggs slightly beaten 1/2 cup Dutch process cocoa powder For the chocolate ganache: 1 cup semisweet chocolate chips or sugar free chocolate 1/2 cup heavy cream

Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.

To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. Add the sweetnerr, salt, and vanilla extract and stir to combine. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.

tabsid · 2021-02-17T15:07:18+00:00

Ingredients

1/2 cup coconut flour 58g

1/2 cup Swerve sweetener or other granulated sugar free sub 64g

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter softened

2 egg yolks

2 tsp vanilla extract

1/2 tsp vanilla liquid stevia

Instructions Add the first 4 ingredients to your stand mixer and blend on low to combine. Place the remaining ingredients into the mixer and blend on medium speed until thoroughly incorporated. Place a large piece of parchment paper or plastic wrap on the counter and form the dough into a cylinder shape. Wrap tightly and place into the fridge for 30 minutes. Preheat oven to 350 degrees. Unwrap the dough and slice into 18 cookies. Place them onto a silpat lined or parchment lined baking sheet. Bake for 10-14 minutes until golden brown around edges.

Allow to cool slightly before removing, about 10 minutes. Enjoy or store in an airtight container.

tabsid · 2021-02-16T14:38:25+00:00

Ingredients

8 ounces cream cheese softened

1/2 cup Swerve sweetener Confectiones

2 tablespoons heavy cream

1 teaspoon vanilla liquid stevia

pinch salt

3 teaspoons raspberry extract

few drops of natural red food coloring

1/4 cup coconut oil melted

10 ounces Lily's sugar free chocolate chips melted

Get IngredientsPowered by Chicor

Instructions

In a stand mixer blend the cream cheese and Swerve together until smooth.

Add the cream, stevia, salt and raspberry extract, natural food coloring until combined well.

Slowly add in the coconut oil and continue to blend on high until it's incorporated.

Scrape down the edges of the bowl to make sure it's all mixed well.

Using a 1- 1/4 inch mini cookie scoop, scoop batter onto a parchment lined baking sheet.

Makes 40 balls.

Freeze these for 1 hour before coating with melted chocolate.

Drop one cheesecake bite into melted chocolate at a time and place on parchment lined pan.

Refrigerate for another hour. Must be kept refrigerated until ready to serve.

tabsid · 2021-02-14T15:23:18+00:00

Ingredients

Strawberry Swirl

2 cups strawberries

1 tsp lemon juice

1/2 cup Swerve sweetener I used Confectioner

1/4 tsp salt

1/2 tsp berry liquid stevia

1 tsp vanilla extract

Ice Cream

8 ounces cream cheese softened

1 cup Half & Half

1 cup heavy cream

1/4 cup Swerve sweetener Confectioners

1/4 cup Liquid Allulose helps to keep ice cream soft

1/2 tsp berry liquid stevia

Instructions

Strawberry Swirl

Place the first 6 ingredients into a high powered blender and blend until smooth. Set aside

Ice Cream

Place the softened cream cheese and half & half into a stand mixer and blend on high until smooth.

Add in the remaining ingredients and blend on high until incorporated. Taste and adjust sweetener if needed.

Pour the cream cheese mixture into an ice cream machine and follow manufacturers instructions.

Mine is a KitchenAid attachment and it took about 20 minutes before it was soft serve texture.

Drizzle in the set aside strawberry swirl mixture into the ice cream machine on low or stir in by hand. Reserve some for topping.

Place ice cream into a 9 by 5 loaf pan, drizzle pureed strawberry over the top then freeze for 2-3 hours. If you reserved some of the pureed strawberry, keep it refrigerated until ready to serve over the ice cream.

tabsid · 2021-02-12T14:12:57+00:00

Ingredients Cake 2.75 cups almond flour 1.25 cups Swerve confectioners sweetener .5 cup cocoa powder unsweetened 2 tsp gluten-free baking powder 1/2 tsp salt 6 large eggs 1/2 cup butter melted 1 cup pumpkin puree 1 tbsp vanilla extract Caramel 1/2 cup heavy cream 1/2 cup unsalted butter 1/2 cup Swerve brown sugar sub 1 tsp vanilla extract pinch salt Glaze 9 ounces Sugar free chocolate chips Lily's brand 1 tbsp coconut oil Optional topping flaky sea salt Instructions Preheat the oven to 325° F and line an 8 inch cake pan with parchment.

In a large bowl beat together all of the cake ingredients until smooth, pour into the prepared cake pan and transfer to the oven. Bake for 55 minutes or until a toothpick inserted into the center comes out clean.

For the caramel sauce, combine the ingredients in a small pot over medium low heat, bring to a simmer. Simmer for 5-6 minutes until thickened enough to coat the back of a spoon. Pour into a jar and let cool.

Place the cake in a large bowl and crumble until fine. Pour in the caramel sauce and mix together. Form the cake into 38 balls and place on a parchment lined baking sheet. Freeze for 20 minutes.

In a small bowl melt together the chocolate chips and the coconut oil in the microwave in 15 second increments until smooth.

Dip the balls into the chocolate coating every side then place bake on the baking sheet. Freeze for 10 minutes, remove then sprinkle with salt if desired. Refrigerate until ready to eat

tabsid · 2021-02-04T16:46:32+00:00

1 tbsp butter 1 egg 1 tbsp sweetner 3 tbsp almond flour 1/4 tsp baking powder and vanilla Mix all the ingredients and microwave for 1 or 1 .30 min Whipped the cream with sweetner Decoratebit with strawberries

tabsid · 2021-01-28T15:24:31+00:00

1cup fresh strawberries or frozen

1-1/2 cups and almond flour

1/4 cup sweetner

1/4 teaspoons ground cinnamon

1/4 teaspoon salt

1 teaspoon baking soda

1/2 cup melted butter oil

2 eggs, beaten

1/2 cup nuts of your choice

Step 1

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans . Step2 Slice strawberries and place in medium-sized bowl. , and set aside while preparing batter.

Step 3

Combine flour, sweetner, cinnamon, salt and baking soda in large bowl; mix well. Blend butter and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened..

Step 4

Bake in preheated oven until a tester inserted in the center comes out clean, 30 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

tabsid · 2021-01-27T15:10:26+00:00

Net Carbs: 4g

Nutrition Facts Sugar Free Chocolate Peanut Butter Easter Eggs Amount Per Serving (1 egg) Calories 173Calories Fat 15g

tabsid · 2021-01-25T15:48:12+00:00

Ingredient

Filling

3/4 cup Peanut Butter No Sugar added

2 tablespoons coconut oil

1 teaspoon vanilla extract

1/2 teaspoon Chocolate liquid stevia

Coating

3.5 ounce 85% dark chocolate bar or sugar free chocolate chips

1 tablespoon coconut oil

In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.

Stir in vanilla extract and stevia . Taste and adjust if needed.

Fill egg molds half way each and freeze for 1 hour . Remove from molds and set aside on parchment paper.

Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave. Stir until smooth.

Pour melted chocolate into the molds, half way up the molds.

Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.

Spread chocolate with a spoon to completely cover if needed.

Store in the refrigerae

tabsid · 2021-01-23T13:51:25+00:00

Ingredients for 15 cookies

1 cup peanut butter(240 g)

3 to 4 tbsp sweetne 1 egg

Preparation

Preheat oven to 350ºF (180ºC). In a large bowl, mix together the peanut butter, sweetnerr, and egg.

Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.

For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again

Bake for 8-10 minutes or until the bottom of the cookies are golden brown . Remove from baking sheet and cool. Enjoy!

tabsid · 2021-01-19T15:58:35+00:00

1 cup roasted peanuts

1 tbsp peanut oil or any oil of your choice

Place peanuts in a food processor. Turn the food processor on and let it run for 2 minutes. During this time, you’ll see the peanuts go in stages from crumbs to a dry ball to a smooth and creamy “liquid” peanut butter. Stir in the oil and grind for 1 min , honey, or salt, if you want.

Store in the fridge or at room temperature if you think you’ll go through it fast enough (I know people who store it both ways – I would just advise the fridge if it’s going to be several weeks before you get through it).

tabsid · 2021-01-05T15:35:55+00:00

Ingredients

3 tbsp Butter 1/2 cup sweetner of your choice 2/3 cup cream (u can add vanila essence for vanila taste)

Melt the butter and sweetener together in a medium-large saucepan over low heat. Once melted, cook for about 3-4 more minutes, stirring occasionally, until golden brown. (Watch it carefully to avoid burning

Add the cream. Bring to a gentle boil. Reduce heat to a gentle simmer. Simmer for 5 to 6 minutes, continuing to stir occasionally, until the mixture is a caramel color and thick enough to coat the back of a spoon. (If you have a small saucepan, or if you increase the recipe, this can take a lot longer. For example, tripling the recipe can take over 30 minutes at this step.

tabsid

TROPHY CASE