I have made this egg and butter-free recipe countless times when I feel a little lazy. It's not exactly like the real thing (which requires making a ganache over heat), but it can be called a simple fondant au chocolat.The baking time will vary depending on your toaster oven or oven. In a 1200 W toaster oven, be careful not to let it burn. If it seems like it will burn, cover with aluminum foil. Recipe by Hazufuyu

This isn’t an original recipe but it is an adjusted recipe. It will, however, be the base for all my low carb pound cakes from now on. This is rich and moist and will be gone by tomorrow. I have a lemon tree so I used my own fresh Myer lemon juice for the glaze. Good ole carbquick. This is loaded with fiber and protein but who cares lol it’s 2 net carbs per 1/16 of the entire cake. It’s not even remotely low fat but it is extremely low carb. I could skinny this recipe down with margarine and low fat cream cheese but not today. Maybe next time.

Very filling, low-calorie, and high protein!!! A great recipe for dessert, breakfast, or lunch❤️🤤 In 2025 I want to create more of my own healthy recipes and explore new flavors!

I didn't have much here to really work with to make myself something other then a light snack. I also didn't have fresh basil or garlic cloves. I used what I had on hand to make these and use up the rest of my bread, my last tomato and onion. This is what I ended up with along with some croutons I made. Recipe for those later! I liked this BUT it definitely needed more garlic and fresh basil would have made it better. Still enjoyed it though!

You can have it hot or cold. I prefer it to be cold. I didn't put raisins in this one. I hope you enjoy!!!

The key to great Italian food is great sauce...as long as you have that, the rest is gravy, so to speak. (but I call it SAUCE, LOL)

I have picky eaters in my house and they gobble this up, EVERY TIME!

I have a secret I am going to share with you. All of the searches I have seen online or in cookbooks, have never had this one ingredient. This is also even better when frying chicken fried steak - in coconut oil - elimanating the butter of course. "FAT FREE EVAPORATED MILK"

This is a snack that's a family favorite. I can make them in a short time. Since I can make a lot of them, they are great when you have your friends over.I hope this recipe will be helpful.If the quantity is too large, reduce it by half. I use pancake mix that contains 200 g per packet, so I used these amount of ingredients indicated in this recipe.You can make extras and they will still be delicious the next morning. Recipe by kinarico

I am admittedly not much of a baker. And even for a non-baker like me, to call a crisp/crumble/cobbler type thingy "easy" is almost redundant.This is also admittedly not the best crisp/crumble/cobbler type thingy recipe out there. But the point is that even if it isn't, and if you've never tried making one, you'll probably be so pleasantly surprised at how easy, adaptable, and yummy this oven hack's recipe turns out that you'll add these thingies to your regular repertoire.The general rule to these things is that there's some fruit filling, and there's some kind of streusel topping, and the ratio of one to the other is up to you. I'm a roughly 60/40 fruit/topping type gal, which works out to about a 2-inch layer of fruit to a roughly 2/3-inch layer of topping (the fruit will reduce and thicken a bit).If you're in a real hurry, you can buy a can of pie filling, and mix it with half fresh or frozen berries. A little pinch of salt mixed in helps to round out the flavors and soften the saccharin sweetness of canned pie filling.The streusel topping can be made and refrigerated up to a week in advance.

'Tis fig season! :)Love this stuff with all kinds of cheeses, on toast or biscuits, with ice cream, over plain cheesecake, mixed into plain yogurt...Since I don't can for long storage, I don't go through the usual canning sterilization rigmarole. I just wash a lidded bottle or plastic container with dish soap and hot water, thoroughly rinse and dry, and place the cooled jam in the container for refrigeration. It should keep at least a couple of months that way.This recipe takes anywhere from 60 to 90 minutes depending on the water content of the fruit, the weather, and how thick you like your jam.

I make different version's of this every week. My grandmother used to make it with nutmeg and then pour apple pie filling over it.