"Easy lemon cake mix cookies made with just a few simple ingredients. These delicious Spring cookies are bursting with fresh lemon and cheesecake flavor! The best thing since sliced bread!" 🍋 Lemon Cheesecake Cookies – Bright, Sweet & Full of Spring Vibes! Spring is so close you can almost taste it… and around here, that taste is LEMON! 🍋✨ As soon as the flowers start blooming and the days feel just a little longer, I find myself craving everything light, zesty, and citrusy. And this year? These Lemon Cheesecake Cookies were first on my spring baking list — and ohhh my lemony goodness, they did not disappoint. 😍 🧁 Why You'll Love These Lemon Cheesecake Cookies These cookies are like sunshine in cookie form: Bright, fresh lemon flavor thanks to real lemon juice & zest 🍋 Soft, chewy texture with slightly crisp edges Cheesecake chips that melt into creamy little bites of heaven 🧀✨ Perfect for spring brunches, Easter baskets, baby showers, or just a "yay it's sunny!" snack ☀️ They’re sweet, tangy, and absolutely irresistible. Plus, they’re just as easy to make as your go-to chocolate chip cookies… but with a zesty twist that feels extra special. 🍋 A Little Backstory (And Why This Recipe Got a Glow-Up) So… I’ve made a version of these cookies before. But this time around, I wanted to really capture the fresh lemon flavor and amp things up. Cue: the fresh lemon juice AND cheesecake chips combo. 💡 I revamped the original recipe with: Freshly squeezed lemon juice 🍋 Lemon zest for that bright aromatic pop 🌼 And the real star: cheesecake chips (yes, they exist and yes, they’re magical) I made one batch, taste-tested (multiple times, for science of course 😋), and let’s just say… revamp = total success. These might just be my new favorite spring cookie! 🧡 Spring Baking is Just Getting Started… These Lemon Cheesecake Cookies are just the beginning of my citrusy baking season. I’ve already got a list going and I’m checking it twice — starting with: 🍋 Lemon Brownies (soft, sweet, and zesty bars of joy!) 🍫 White Chocolate Lemon Puppy Chow (perfect snack mix for spring parties) 🥧 Mom’s Lemon Meringue Pie (a classic, and always a hit!) 🍦 Lemon Creamsicle Ice Cream for sunny afternoons So keep your lemon peeled 👀… okay okay, I had to say it! 😂🤣 🏁 Final Thoughts If you love soft cookies with a sweet, tangy twist, these Lemon Cheesecake Cookies are going to be your new go-to! They’re cozy, refreshing, easy to make, and just bursting with flavor. Whether you're baking for a springtime brunch, a holiday dessert table, or just because you need a little lemon love in your life, these cookies are the perfect treat. 🍋💛 So grab your lemons, preheat that oven, and treat yourself (and your people) to something sunny and sweet! Lemon Cheesecake Cookies Servings – 24 Prep Time – 10 Min Chill Time: 30 Min, optional Cook Time – 10 Min Ingredients: 1 box lemon cake mix, I personally only use Duncan Hines 1/2 cup butter or margarine, melted - you can also use 1/2 cup vegetable oil, measure just under the 1/2 cup line 1/4 cup flour 2 large eggs 1 1/2 teaspoons vanilla extract 1/2 granulated sugar or coarse sanding sugar 1/2 teaspoon lemon extract, optional 1 lemon, = 1 tablespoon zest and juice - the zest is optional, but gives it that extra lemon kick! 1 cup cream cheese chips, if you can't find these in your local stores you can substitute them for white chocolate chips Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Combine the cake mix, flour, butter or oil, vanilla and eggs in a large bowl. Add in fresh lemon juice and lemon zest. Stir together just until combined. If you can, refrigerate the dough for 15-30 minutes (it will make it a little easier to work with, since it is sticky). Then use a medium scoop or spoon to scoop the dough onto the prepared baking sheet. Then roll dough balls into the granulated sugar. Bake for 9-11 minutes, or until the cookies are set, not browned. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack. They will continue to bake when cooling. Notes: 🌟 Tips for Cookie Perfection Don’t skip the lemon zest! It adds so much fresh flavor. Chill the dough for 30 minutes if you want thicker cookies. Use real lemon juice — the bottled stuff just doesn’t compare. These are amazing with a quick glaze too: mix powdered sugar + lemon juice and drizzle over the top! 😍 Freezing Cookies: Allow cookies to cool. Then freeze on a cookie sheet for 30 minutes. Once hard, stack in a freezer container or zip top bag for up to 3 months. Remove from the freezer 2 hours before serving. Nutrition: Calories: 117kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 136mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "An Excellent and quick cookie recipe that tastes gourmet. I made these for work, and was told they are "The Bomb and are bakery-worthy! - I have to make them again soon!"

Influenced by Northern East Coast Bakeries "This Cheese Danish is an easy recipe to make for breakfast this weekend! Grab a can of refrigerated crescent rolls, cream cheese and your favorite fruit filling and let's make some tummies happy!" 🥐💛 Cheese Danish (Semi-Homemade & Totally Delicious!) ☺️ Let’s take a moment to appreciate the glory of the Cheese Danish. But not just any cheese danish—we’re talking flaky, golden, bakery-style cheese danishes that are semi-homemade, totally drool-worthy, and surprisingly easy to make at home. 😍✨ These little pastries look like they came straight out of a fancy bakery in the Little Italy area of Rhode Island or a cozy café in Cape Cod… but guess what? No puff pastry, no stress, and no pastry chef degree required. You’re about to learn how to make something that will wow your family, impress your brunch guests, and become a regular in your baking rotation. 🥐 Why You’ll Love These Danishes Semi-homemade = low effort, high reward 🙌 Taste like they came from a fancy bakery 🏙️ Endless topping options – sweet, fruity, tangy, chocolatey… whatever you love! 🍓🍫🍋 Great for Mother’s Day, brunches, overnight guests, or just a “treat yourself” kind of morning Makes your kitchen smell incredible while they bake! 🥰 ☕ Perfect for Brunch, Mother’s Day & More 💕 These semi-homemade cheese danishes are truly the perfect brunch treat. Whether you're hosting a baby shower, prepping for Easter morning, or surprising mom on Mother’s Day with breakfast in bed, these little pastries bring the wow factor without any of the stress. They’re also super fun to make with kids, and everyone can customize their own toppings. It’s a full-blown activity and a delicious reward at the end! 💕 My Favorite Flavor Combos These pastries are totally customizable. Here are a few flavor combos I’m obsessed with: Raspberry + Cream Cheese (my personal go-to!) Lemon Curd + Cherry – sweet, tangy, and super springy 🌸 Classic Cream Cheese with Vanilla Glaze Blueberry + Lemon 🍋🫐 Chocolate + Cream Cheese (yes, it’s a thing… and it’s amazing) Top them with a little powdered sugar or that irresistible sugary drizzle and you’re golden. ✨ I know the idea of “homemade pastries” might sound intimidating, but I promise—you can totally do this. These danishes are doable, delicious, and guaranteed to make you feel like a pastry queen (or king!). 👑 So grab your dough, pick your toppings, and make a batch of these fabulous Cheese Danishes. Don’t forget to take a picture before they disappear—because they will disappear. Fast. 😋 And if you try them, I’d love to hear your favorite flavor combo! 💬 Cheese Danish Servings – 8 Prep Time – 10 Min Chill Time: 20 Min Cook Time – 15-18 Min Ingredients: Danish: 1 can of refrigerated crescent rolls. 1/4 cup your favorite jam or preserves or 1 cup of your favorite pie filling, optional - you can make these as plain cheese, or check out the other filling options I have listed below. 8 ounces cream cheese; softened 1/2 cup sugar 1 1/2 teaspoon vanilla extract Glaze: 1 cup powdered sugar 2 -4 teaspoons milk Directions: Danish: Preheat oven to 350 degrees. Line a baking sheet with parchemnt paper; set aside. Using an electric mixer, beat the cream cheese, sugar and vanilla together until smooth. Set aside while you prepare the crescent rolls. Open the package of crescent rolls, but do not separate or unroll them. Keep them as a long cylinder or roll.  Using a serrated knife, to slice the long cylinder of dough into 8 equal pieces. Using your thumb or the back of a scoop/spoon, gently indent the middle of each circle so there is a space for the cream cheese mixture to be placed inside. Place a tablespoonful of the cream cheese mixture into the center of each crescent circle. Slightly pressing down and indenting the center for the fruit filling or jam. Place 2 teaspoonfuls of the jam or pie filling on top. Bake in a preheated 350 degree oven for 15-18 minutes. Remove from oven, let sit for 5 minutes and place danish on a cooling rack. Place your cooling rack back in your pan to catch the drizzle and make clean up easier! Glaze: While the danish are baking prepare the glaze. In a bowl mix powdered sugar and 2 teaspoons of milk. Mix until smooth. Add each additional teaspoon of milk to reach the consistancy you would like. I prefer a thicker glaze for the line drizzle. It will run off less and give a sweetness to your danish. Once your danish are completely cooled, drizzle with the glaze using a fork in a sweeping motion letting it "spill" over the danish. This is where putting the rack back on the pan helps with clean up! Let your danish drizzle dry for about 20 minutes or until solid. Place in a pretty cake dish to serve, or airtight container in the refrigerator for up to 4 days. Notes: Flavor Options: You can leave out the cream cheese filling and just use fruit. Canned pie fillings - Strawberry, blueberry, apple, lemon, cherry, raspberry, peach, Any homemade pie filling would work as well. Jam/Preserves - Orange, peach, boysenberry, raspberry, apple, strawberry, apricot, plum and many more. Curds - Lemon, key-lime, grapefruit, orange, blackcurrant, toffee apple, ginger, and passion fruit.  Ganache/Frostings - Chocolate, orange chocolate, white chocolate and or caramel, Nutella, buttercream, whipped cream or Bavarian cream. Savory - Rosemary, feta and caramelized onions, sage and lemon. You can also mix and match many of the combinations above, the possibilities are endless! 🌟 CWT Pro Tips: Use room temperature cream cheese for the smoothest filling. Add a teaspoon of lemon zest to the filling for an extra flavor boost! 🍋 Let the danishes cool for 5–10 minutes before glazing so the drizzle doesn’t melt right off. These are best the day they’re made, but you can store leftovers in the fridge for up to 2 days and reheat in a toaster oven or microwave! Have left over fillings? You can store your leftover pie filling in the freezer for up to 3 months. It also makes a great topping for homemade pancakes or.... just make more danish! 😉💜🤣 Nutrition: Calories: 181 | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 142mg | Sugar: 11g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "These look so good and I'm surprised at how easy these are to make. Pinned, saved and printed!"

"These XL squidgy marshmallow crispy rice treats are made with just four simple ingredients. A great classic lunch box treat and afterschool snack for the kid in all of us!" 🍭 XL Marshmallow Crispy Treats – Extra Big, Extra Fun, Extra Gooey! Let’s just get one thing out of the way: regular-sized crispy treats are cute and all… but sometimes, you just need to go XL. 😎 These XL Marshmallow Crispy Treats are big, bold, buttery, and so marshmallowy, it’s almost not fair. They’re like the nostalgic treats you grew up loving—but super-sized for the ultimate snack satisfaction. Whether you’re making them for a bake sale, birthday party, back-to-school treat, or just a rainy-day craving, these big ol’ squares of joy are going to steal the show. 🎉 🧈 Why You’ll LOVE These XL Treats: Bigger is better (seriously... who wants a tiny square?) 😉 Ultra-gooey thanks to extra marshmallows Crispy, chewy & buttery in every single bite No baking required! Just melt, mix, and press Perfect for parties, gifting, or stashing for yourself (zero judgment here 💛) 🥳 Why XL Is Always a Good Idea Because let’s be honest... when you’re going for a treat, you want it to feel fun. You want it to feel like something special. And these crispy treats bring the energy! They’re big, fluffy, and absolutely irresistible. Perfect for: School bake sales Sleepovers & movie nights Kids’ parties (or grown-up ones!) Rainy day snacks “I need something sweet RIGHT NOW” moments 😅 These XL Marshmallow Crispy Treats are the kind of dessert that takes almost no time to make, uses pantry staples, and somehow feels completely magical. ✨ They're sweet, soft, nostalgic, and perfect for sharing (or not 😜). Whether you're baking with your kids, prepping for a party, or just channeling your inner kid-at-heart, these are the kind of snacks that make memories. So go ahead—melt that butter, grab those mallows, and make something XL today. 🍥💖 And if you make a batch, tag me or leave a comment in the chat below—I’d LOVE to see how big you go! XL Marshmallow Crispy Treats Servings –12 Prep Time – 10 Minutes Chill Time –20-30 Minutes Ingredients: 3/4 cup butter 1 10oz bag of miniature or 1 160z bag of jumbo marshmallows 2 1/2 teaspoons milk 1 teaspoon vanilla, optional 5 - 6 cups crispy rice cereal - you can also use or mix in chocolate or fruity crispy rice cereal for a flavor boost. Directions: Melt butter in a large saucepan over low heat. 🧈 Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat. Mix in milk and optional vanilla. Stir in crispy rice cereal and fold in until well coated. Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper. Your hands also work well, just wet them a little with water. Cut into 2-inch squares when cool and firm. 💛 Notes: 🍭 Add ins & Toppers - Nerds fruity candy Mini M&M’s Reese’s Pieces Mini or regular chocolate chips Toffee bits Dehydrated marshmallow bites Your favorite candy pieces! 🥳 The possibilities are truly endless! Play with your food! 🎉 Nutrition: Calories: 65 | Fat: 2g | Cholesterol 5mg | Sodium: 65mg | Carbohydrates: 12g | Sugars: 5g | Protein: 1g | Calcium: 1mg | Iron: 2mg | Vitamin C: 4mg | Potassium: 7mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "A classic recipe that can’t be touched! You have to make them! You will never buy the store version again!"

" Creamy and smooth peanut butter fudge made with only a few ingredients. It’s dangerously easy and oh soooo good! No candy thermometer, no stove, just a few simple steps to make this decadent fudge. " 🥜✨ Peanut Butter Fudge – Creamy, Dreamy, & Dangerously Easy! Okay friends, let me just start by saying this: I am NOT exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Like, top-tier , tell-your-neighbors , hide-a-piece-for-yourself kinda good! 💁‍♀️🍬 It’s rich.It ’s creamy.It ’s over-the-top delicious. And the best part? It’s so easy to make, it’ll honestly make you laugh. 😂 Seriously—no candy thermometer, no fancy technique, no baking. If you’ve got a saucepan and a spoon, you’ve got fudge! 💛 The Fudge That Wins Everyone Over Whether you're making treats for a holiday party, a sweet gift for a friend, or just need something peanut-buttery and perfect to stash in the fridge for “emergencies,” this recipe has your back. 🙌 It’s also a fabulous choice for gluten-free friends and family , since there’s no flour needed at all. Gluten-free AND totally indulgent? Yep, it’s the fudge of everyone’s dreams! ✨ 🎁 A Sweet Gift with Major Wow Factor Want to impress someone with a homemade treat that looks (and tastes!) like you spent hours making it? THIS is your recipe. 💌🎀 Wrap a few squares in parchment, pop them in a cute little box or tin, and BOOM—you’ve got a sweet, simple, and heartfelt gift that’s basically guaranteed to make someone smile. I mean… who doesn’t want a box of rich, peanut buttery goodness delivered to their door (or desk)? Especially during the holidays! ❄️🎄 Whether you're gifting it, sharing it, or sneaking bites straight from the fridge (we've all been there 😅), this fudge is always a hit. And with how easy it is to make? It’s a no-brainer to add it to your must-make list. So grab that saucepan, get your peanut butter ready, and treat yourself (and someone you love) to a batch of this dreamy goodness. 💛 If you try it, let me know! Tag me or drop a comment in the chat—I’d love to hear how it turns out (and how fast it disappears)! 😉 Peanut Butter Fudge Servings – 48 - 1” Squares Prep Time – 5 Min Chill Time: 4 Hours Ingredients: 1 cup butter 1 cup creamy peanut butter, you can also use chunky if you prefer 1 teaspoon vanilla 3 1/2 cups powdered sugar, sifted you can use a whisk or fork to break up the larger pieces 1/4 teaspoon salt, optional 3/4 cup add-ins, such as chocolate chips, mini M&M's, chopped or whole peanuts, or mini Reese’s peanut butter cups, optional - see note Directions: Microwave Option Grease an 8-9" pan with butter or line with parchment; set aside. Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds, 30 second intervals. Stir to combine, it will come together very quickly and be smooth and creamy. Slowly add the sifted powdered sugar a cup or so at a time. Stir to combine thoroughly. If using any add-ins, fold them into the fudge while it is still warm. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator. Stovetop Option Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Press in an extra add ins on top. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator for up to 1 week. Notes: Peanut Butter: I recommend using store bought creamy peanut butter, not homemade. If using natural, make sure the peanut butter is not oily at all. Crunchy peanut butter works also. 🔁 Fun Variations Want to mix things up a little? Try these tasty twists! Swirl in some melted chocolate before it sets for a peanut butter cup vibe 🍫 Top with chopped peanuts for crunch and texture 🥜... Like a PayDay Candy Bar! Drizzle with caramel for a sweet-salty combo 😍 Use crunchy peanut butter for extra bite! Add Reese's Pieces candies or chunks of Reese's peanut butter cups! Nutrition: Calories 99 cal | Carbohydrates 9g | Protein 1g | Fat 6g | Saturated Fat 2g | Cholesterol 10mg | Sodium 58mg | Potassium 36mg | Sugar 9g | Calcium 3mg | Iron 0.1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Easy to make and makes a great gift. Add fudge to a pretty tray or container, wrap with cellophane and tie with a wribbon. Great hostess gift or party favors!" "This peanut butter fudge isn’t just a dessert—it’s a mood. It’s that nostalgic, sweet, melt-in-your-mouth magic that makes everything feel a little cozier."

"It doesn't get simpler or more delicious than these east cheesy egg noodle casserole! Baked egg noodles in a creamy marinara cheese sauce for an easy dinner!" This recipe brings together three of my all-time favorite things: 🧀 cheese, 🍝 noodles, and 🍅 sauce — I mean, hello flavor party! 🎉 Every bite of this easy, cheesy egg noodle casserole is a total taste-bud celebration, and let me tell you… it holds a very special place in my heart. 💛 It reminds me of those cozy childhood dinners, and now it's just as loved by the kiddos in my house, too! If you haven’t tried it yet—get ready, because you're about to discover your new go-to comfort food! 😋 The best part? This dish plays well with everything. Serve it as a side, a main, or even sneak a quick bite as a warm and satisfying snack. There are tons of fancy pasta recipes out there, but honestly? This one is simple, nostalgic, and seriously satisfying. And hey, I’m all about keeping it easy and delicious in the kitchen these days! 🙌💫 Easy Cheesy Egg Noodle Casserole Servings – 6 Prep Time – 10 Minutes Cook Time – 25 Minutes Ingredients: 6 cups egg noodles-12oz bag, 1/4 cup flour 1 teaspoon garlic powder 1 teaspoon paprika 2 cups jarred or leftover homemade sauce of your choice, chunky adds a nice veggie texture 1/2 cup butter 2 cups whole milk 3 cups shredded cheddar cheese, divided salt and pepper to taste grated parmesean cheese for garnish, optional *If you like things a little spicy, add 1/2 teaspoon or to your tastebuds hot sauce, completely optional Directions: Pre-heat your oven to 350°. Grease a medium sized casserole dish with butter, you can use a little from the above amount or extra if you choose; set aside. Cook your pasta according to the instructions on the bag, al dente is about 5 minutes once the water starts to boil. Drain and place in a butter greased medium sized casserole dish. Using the same pan from your noodles; place the pan back on the stove over medium heat. Make your roux; add in butter in a sauce pan and heat it until it’s melted, then stir in the flour, stirring constantly. Add in a very, small amount of milk. Just enough to mix it in and loosen the thickened roux. Keep adding a small amount of milk at a time, constantly stirring, until you have added it all and the mixture is smooth and creamy. Add in the garlic powder, paprika, salt and pepper. Stir to combine. If you choose to add the hot sauce, add it now and stir to combine well. Add in the sauce; mix well until warmed through. Add in 2 cups of the shredded cheese, stirring to melt it in completely. Once the cheese has melted and the sauce has thickened a little; pour over the noodles in the casserole dish. Sprinkle the remaining cup of cheese evenly over the top. Bake uncovered in oven for 15-20 minutes until cheese is melted and golden brown. Sprinkle with parmesan cheese, serve and enjoy! Notes: Serve as a side dish with a grilled steak, baked pork chops, or chicken breast. Add in a pound of seasoned, browned and drained ground beef or turkey or precooked shredded chicken for a heartier version. I do suggest adding an additional cup of sauce if you choose to add the ground beef as it will soak up the liquid when baking. For a veggie version, add in cooked spiniach, or frozen veggie mix, Nutrition: Calories: 510kcal | Carbohydrates: 35g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 461mg | Potassium: 255mg | Fiber: 1g | Sugar: 5g | Calcium: 515mg | Iron: 1.4mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). " Thanks for this amazing recipe! I can use anytime of the year, any day of the week and for any occasion. The simplest recipes can become your gold treasure! "

Low-Carb, High Protein Healthy Option “I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is another one of Nana's pies I put a spin on.” 🥥✨ Coconut Custard Pie – A Sweet Slice of Nostalgia There’s something about a Coconut Custard Pie that just feels like home. The creamy texture, the lightly toasted coconut top, and the way it chills into the perfect silky slice—it’s a dessert that’s stood the test of time for a reason. This pie isn't just delicious—it’s personal. For many of us, it brings back sweet memories of holidays, family gatherings, and quiet moments shared with loved ones after all the hustle and bustle. And for me? It’s an Easter tradition I’ll never forget. 💕 A Pie and a Memory This pie was a BIG Easter dessert table favorite. There were always two in the oven at Nana’s house—one for the big spread, and one just for the two of us. After the family was full and the house quieted down, Nana would come and find me. We'd tiptoe into the kitchen, pour two cold glasses of milk, and slice into our secret Coconut Custard Pie—fresh from the fridge, perfectly chilled, and all ours. We’d sit at the table in our PJs, talking about everything and nothing, savoring each bite of that smooth, sweet, coconutty goodness. It’s one of those memories that stays tucked in your heart forever—the kind you can almost taste when you think about it. 🥧 What Is Coconut Custard Pie? Coconut Custard Pie is a classic Southern-style dessert made with simple pantry staples: eggs, milk, sugar, and of course—shredded coconut. Unlike a cream pie, which uses a cooked pudding-like filling, custard pies are baked , allowing the eggs to naturally thicken the filling in the oven. The result? A luscious, creamy center that’s rich but not too heavy, with a golden, slightly caramelized top from the toasted coconut. It’s one of those pies that feels elegant but is shockingly easy to throw together. Coconut Custard Pie Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes Ingredients: 1 9" pie pie shell or you can use this recipe to make your own 4 eggs 3/4 cup white sugar 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1 teaspoon vanilla extract 2 1/2 cups milk 1 cup sweetened flaked coconut Instructions: Preheat the oven to 400° and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour is already in the spray). Using your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish; Set aside. In a large bowl beat eggs then stir in milk sugar, salt, nutmeg or cinnamon, and vanilla extract. Whisk until well combined. Mixture may become a little frothy. Stir in coconut, then pour mixture into pastry shell. Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled with a dollop of whipped cream. Store left overs in refrigerator. Notes: 🍴 Tips & Variations Crustless Option: Want to make this gluten-free? Bake it without a crust—it forms its own soft crust-like layer! Add a Twist: A splash of coconut milk or a spoonful of rum can deepen the flavor. Toasted Coconut Topping: Toast extra coconut in a dry skillet and sprinkle it on top before serving for an added crunch and pretty finish. Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant. OR Sprinkle a little on top 10 minutes before removing it from the oven to toast slightly. Nutrion: Calo ries 272 | Fat 12g | Cholesterol 99mg | Sodium 268mg | Carbohydrates 35g | Fiber 1g | Sugars 27g | Protein 7g | Calcium 107mg | Iron 1 mg | Potassium 200mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "This Coconut Custard Pie isn’t just a recipe—it’s a story, a tradition, and a tribute to the quiet, special moments we hold dear. Whether you're making it for a holiday, a family get-together, or just because you need a little comfort, I hope it brings a touch of sweetness to your day. And maybe, just maybe, it becomes your version of a Nana-and-me moment. Now go grab that milk, slice into your chilled pie, and make a little memory of your own." 🥥 💛

A Crustless Coconut Custard Pie - Low Carb “I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is an additional spin on Nana’s original.” Crustless Coconut Pie Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes Ingredients: 4 eggs 6 tablespoons butter, softened. 1/2 cup all-purpose flour 3/4 cup sugar 2 cups milk 1 teaspoon vanilla 1 cup sweetened flaked coconut Instructions: Preheat the oven to 350°F and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour already in the spray). Place everything into a large mixing bowl, minus the coconut. Whisk until well combined. Add the coconut; mix well. Pour onto the prepared pie plate and bake 50 - 60 minutes. Let cook completey. Serve with whipped cream and toasted coconut for garnish. Add fresh fruit for decadent dessert! Notes: Toasted Coconut: Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant. Sprinkle on the top as soon as it comes out of the oven. It will look a bit puffy when it comes out, but it will deflate as it cools. Lower in carb option pie vs the crusted version. To make this sugar free swap the regular sugar with a sugar substitute such as Truvia, or Stevia (use according to the measurements conversion on the package to regular sugar) CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

The CWT way! - Inspired by Sopa de Fideo (Mexican Noodle Soup) -original base and CWT recipes included " A warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, budget-friendly and kids love it because what kid doesn’t like noodles? " Fideo soup is pure comfort in a bowl and a warm hug from childhood! 🧡🍜 If you grew up in a Mexican household, chances are this cozy classic brings back all the feels —the smell of golden toasted noodles, the tangy tomato broth bubbling away, and your mamá or abuelita stirring the pot with love. 😍 It's a favorite for a reason— super easy to make , totally budget-friendly, and seriously, what kid doesn’t get excited about noodles?! 🍅🧄🍝 A warm bowl of fideo served up with a beef soft taco or a bean and cheese taco (another kid-friendly food staple I might add) is a combination that ranks right up there with the likes of the American tomato soup and a grilled cheese, Italian Pastina  and crusty bread or southern cornbread  and chili ! In my opinion, this is cheap comfort food gold. Every mom makes it a little differently—there’s no one right way to fideo, and that’s what makes it special! 💫 The heart of it? A flavorful blend of tomatoes, onion, garlic, and broth poured over thin noodles that have been sautéed to a golden perfection. Add more broth, simmer until tender, and voilà— pure magic . ✨ Fun fact: Fideo is often called a “dry soup” (yes, that’s a thing!). Once it sits, the pasta slurps up all that yummy broth and becomes thicker. So if you're a fan of a brothier bowl, just add a little extra liquid love. 💧💕 Now… if you really know me, you know I just had to put a little spin on it 😏🎉 Enter: Refrigerator Fideo Soup! 🥄💡 Think of it as the delicious love child of classic fideo and “whatever-you’ve-got-leftover” magic. Growing up, my mom would toss in whatever was in the fridge, and every pot was a little different—but always SO good. And yep, I still do it to this day (just smaller pots now 😂). This time? I had some leftover chili from a weeknight dinner, a bag of fideo, and all the basics ready to go. Tossed it all in a pot and BAM— new favorite comfort meal unlocked . 🥰🔥 Give it a try and make it your own! Send me a chat message below if you do—I’d love to see your creations! 🍲❤️ Sopa de Fideo -Original Version Servings – 4 Prep Time – 15 Cook Time – 15 Ingredients: 3 tablespoons vegetable 0r olive oil 1 7oz bag fideo pasta 1 12oz can of tomato sauce 2-1/2 cups chicken broth or water with call for amount of chicken-flavored bouillon, low sodium 1/2 - 1 cup Mexican cheese, shredded 1/4 of a medium onion, coarsely chopped 1-2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper Optional Toppings/Sides Cilantro Sour cream Banana slices Tortilla with mayo Queso fresco or cotija cheese Salsa Tortilla chips Directions: Add 2 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Add in chopped onion and cook until translucent and soft. Add in 1 tablespoon of oil to the onion mix; stir in fideo and cook until noodles are coated in oil and have started to lightly brown. Add garlic, chili, and onion powder, paprika, cumin, and pepper. Stir until combined. Pour in tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft. Simmer for 5 minutes and serve warm. Garnish individual servings as desired and enjoy! Notes: Noodle substitute: If you can’t find Fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast. Storing: Leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for 3-4 months. Can I add meat or veggies to the soup?  Add shredded chicken or browned ground beef or turkey for a heartier fideo soup. Add veggies like peas, corn, zucchini, and carrots or a can of diced or crushed tomatoes. Want to add more flavor?  Infuse extra flavor by sautéing chopped fresh garlic in the oil before adding the fideo. Make this Sopa de Fideo recipe a richer flavor by pureeing roasted tomatoes instead of tomato sauce. Spice it up with jalapeno or add in a little hot sauce. *The sauce/broth will continue to absorb into the noodles as the pan sits, since it’s known as a dry- soup. Add 1-2 more cups of broth or water to offset the absorption process, if you prefer to keep more liquid in the soup. Sopa de Fideo Chili -The CWT Way! Ingredients: 3 tablespoons vegetable 0r olive oil 1 7oz bag fideo pasta 1 8oz can tomato sauce 1 8 or 10oz can of crushed tomatoes 1 cup beef broth, low sodium 1 cup Mexican cheese, shredded 2 cups left over chili, try my MF's Chili recipe 1-2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper Cilantro, optional garnish Sour cream, optional garnish Extra shredded cheese, optional garnish Tortilla chips, optional side Directions: Add 3 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Stir in fideo and cook until noodles are coated in oil and have started to lightly brown. Pour in tomato sauce, broth and crushed tomatoes; mix well. Add garlic, chili, and onion powder, paprika, cumin, and pepper; stir until combined. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft. Simmer for 5 minutes and serve warm. Garnish individual servings with shredded cheese, sour cream and cilantro if desired and enjoy! Notes: Storing: leftovers in an airtight container in the refrigerator for 3-4 days Nutrition: -Based on original version only Calories: 49 | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 575mg | Potassium: 36mg | Fiber: 0.01g | Sugar: 1g | Vitamin C: 0.03mg | Calcium: 79mg | Iron: 0.2mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "This is delicious. It's the Mexican version of the Italian Pastina ! Good ole comfort food."

AKA: RI Red or RI Red Chowder - Copycat Recipe " No one can appreciate this recipe more than someone who grew up eating chowder and clam cakes at The Worlds Largest Rocky Point Shore Dinner Hall on the east coast. This recipe is adapted from the original Rocky Point recipe." Shore Dining Hall - Full Family Style Dinner Layout Rocky Point Park open up in the 1840s, 146 years later it was my turn to enjoy the true pleasure of eating rocky point chowder. What a joy! I was in my teens when it closed it doors forever. Shore Dinning Hall, Rocky Point Park Rocky Point Chowder House They did open a restaurant years after the park closed... But it wasn't the same and has since closed it's doors once again. Since moving to the south of course I crave and miss my old stomping grounds food. So I had to get to work and turn my kitchen into a science lab. Park, Grounds Area and Dining Hall Map My Mom used to make this chowder in the summer months after the Shore Dinner Hall permanently closed down. She was able to adapt the recipe to be the closest to it that I have had. So one day after moving out of state, I said to the kids... "let's go get some little necks and clam juice!" OHHHHH.... so many ingredients are so hard to find in the south.. these people don't know seafood; yes they have the third coast but nothing compares to New England... NOT EVEN CLOSE! One taste test of the soup... and it was amazing! Memories of being a kid, sitting in the Shore Dinner Hall started to flood back. And then of course I had to dip a clam cake in! I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻‍♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. Rocky Point Clam Chowder Servings – 20 Prep Time – 15 Minutes Cook Time – 1 Hour Ingredients: 1/2 lb salt pork, chopped into small pieces - you can also use thick sliced, or Canadian bacon chopped 3 tablespoons butter or margarine 1 lb onion, chopped 1 gallon clam juice 5 stalks celery, chopped 1/2" thick 1 lb potato, diced 1 tablespoon paprika 2 cups canned tomato puree 1 1/2 quarts chopped quahogs or 1 1/2 quarts clams 1 28oz can crushed tomatoes, undrained 2 cups vegetable or clam stock 1 teaspoon salt, or as needed 2 teaspoons ground black pepper to taste, I prefer coarse ground 1 tablespoon Old Bay Seasoning Directions: In a large stockpot, heat the salt pork until fat melts. Add butter, chopped onions and celery; cook over gentle heat until very soft. Add in clam juice, potatoes, seasonings, tomato puree, and stock; simmer until the potatoes are soft, about 15 min. Add in the semi chopped quahogs or clams. Simmer for an additional 10 minutes. Serve with these delicious RI Style Fried Clam Cakes and oyster crackers; enjoy! If you prefer a chowder the white thicker and creamier chowder, try my New England Clam Chowder ! It's another favorite staple of mine growing up! Notes: If you are not able to purchase clam juice, you can also use a vegetable stock, and add in clam boullion found in your local grocery stores. *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 Nutrition: Calories: 273 | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 1278mg | Potassium: 960mg | Fiber: 3g | Sugar: 9g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

Copycat Recipe - Lemony Garlic Aioli Included - CWT's addition " This recipe is best made with finely chopped clams, beer, eggs and buttermilk. Fried to perfection and oh so delicious. It's memories that make your mouth happy! Clam cakes! They’re just like crab cakes or fish cakes, only with clams, right? Oh no, my friend... If you think that, you would be terribly, tragically, absolutely WRONG. Because as much as I love crab cakes, a true Rhode Island style clam cake is so, so much more. (Think beignet, or donut hole. Only savory.) Crispy, golden brown on the outside, pillowy and light on the inside. Steam rises from the first bite. The slightest aroma of brine surrounds you. Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you down one of these little glories after another... after another.. and another... and .. well you get my point 🤤🤤 In my opinion NO region can boast mastery of the humble clam like New England. And within New England, it is Little Rhody that does it best. I have never seen clam cakes in any other place either from traveling or research. They are a masterpiece of street food. To me, they are why you arrive early and stood in the long line at my favorite little shack on the beach. When I was a kid, I was partial to gigantic plates of fried clams and scallops, clamcakes and chowder along with watermelon and sweet sugary doughboys... Those were the days! When I grew a little older, I lusted after clamcakes more... Had to get my fix every so often, dunk them in my chowder and devour them! They are to me the gateway foo d of Little Rhody, which i s the place I learned to forage and the place whose natural beauty I still hold nearest and dearest to my heart. As it happens, these are basically clam beignets. More clams than the typical fritter, cake flour instead of all-purpose, and a touch of maple syrup. Maple syrup? Trust me. You need it. It's the secret to its slight sweetness with the hearty clams and pillowy dough that surrounds them. Park, Grounds Area and Dining Hall Map 🦞 Shore Dinner Hall 🍋 S hore Dinning Hall Family Style Seating (Here... No-one was ever a stranger) ☺️ They did however open a restaurant years after the park closed... But it wasn't the same and has since closed it's doors once again. Since moving to the south of course I crave and miss my old stomping grounds food. So I had to get to work and turn my kitchen into a science lab. 🦪 Rocky Point Chowder House 🍉 🎢 Rocky Point Park 🎡 Picture credits go to the Cranston Herald My Mom used to make these clam cakes along with her famous family Red Chowder (a copycat version of the famous Rocky Point Park) in the summer months after the Shore Dinner Hall permanently closed down. She was able to adapt the recipe to be the closest to it that I have had. Of course over the years after my taste buds changed and became more sophistocated, I didn't dear touch the clam cake recipe,... there is nothing to fix or that could make it any better! I did however add to... Introducing a Lemony Garlic Aioli *See recipe below I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻‍♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. Clam Cakes Servings – 8 Prep Time – 20 Minutes Cook Time – 15 Minute, batches Ingredients: Clam Cakes Canola or vegetable oil, for frying 3 eggs, beaten 1/2 cup buttermilk 1/2 cup clam broth or juice 1/2 cup cold beer, like hieneken or Sam Adam's 2 teaspoons maple syrup, your favorite will work great 1 1/2 cups chopped or ground clams or Quahogs, fresh, canned or frozen. Whichever you can get your hands on. 1 teaspoon salt 2 1/2 teaspoons baking powder 3 1/2 cups cake flour, or all-purpose flour, cake flour will be lighter and fluffier / AP flour will be slightly more dense and light. Tarter sauce, hot sauce or optional dipping remoulade below, for serving Lemony Garlic Aioli, optional 4 cloves garlic, finely grated, minced, or pressed 2 1/2 Tablespoons freshly squeezed lemon juice, 1 small lemon 1 teaspoon lemon zest 1 teaspoon Dijon or creole mustard 1 cup mayonnaise 1 teaspoon hot sauce, optional if you like it spicy Chives for sprinkling, finely chopped & optional 1 teaspoon paprika Pinch of cayenne, optional Directions: Lemony Garlic Aioli In a medium bowl mix together grated garlic cloves, paprika, cayenne (if using) , 1 1/2 tablespoons lemon juice, lemon zest and mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld. Whisk in mayonnaise until smooth. Taste and season with remainder tablespoon of lemon juice as needed. Sprinkle with chives to garnish and serve. *The aioli is better if left for a few hours to let the flavors meld while chilling. Serve cold and keep leftovers refrigerated for up to 10 days. Clam Cakes Heat the oil to 350°F. In a small bowl combine all try ingredients and mix well; set aside. In a separate large mixing bowl; (Beer set aside) combine all remaining wet ingredients; stir to combine. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined. The will slightly activate the baking powder for the fluffiness in your clam cakes. Lightly drop a tablespoon of batter into the hot oil at a time. Try not to splash yourself with the hot oil and do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes. Drain on paper towels or clean paper bag (this is the best for catching grease and keeping them crisp) Serve immediately while hot with the optional remoulade, hot sauce and or tartar sauce for dipping. And beer... Lots of ice cold beer. Notes: *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 Nutrition: Calories: 253kcal | Carbohydrates: 44g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 425mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

Keto, Low-Carb, Sugar-Free, Gluten-Free, High Protein, Healthy Option Copycat Recipe Delicious, quick and great for meal planning! Plump scrambled eggs, with grilled sausage and gooey cheddar cheese sitting upon a nook and cranny filled English muffin! Skip the drive thru when you make your very own Homemade Egg Sausage McMuffin! Sausage, eggs, and American cheese are sandwiched between English muffins. I have even cut the steps to make these extra easy to make! Make them on a Sunday, individually wrap them, stick them in the freezer and you will have a fresh egg sandwich every morning! You can easily adapt this homemade egg McMuffin recipe to best fit your needs! Add more cheese, replace the sausage with Canadian bacon 🥓, chopped bacon pieces or ham, turkey sausage, or even add some hot sauce and so much more. Try using bagels instead of English muffins for a totally new breakfast sandwich. You can even make these if you are on keto or live a low-carb lifestyle! Try using my keto fat head bagel recipe ! Sausage, Egg & Cheese English Muffin Sandwiches Servings  – 6 Prep Time  – 10 Minutes Chill Time:  15 Minutes Cook Time  – 15-20 Minutes Ingredients: 6 English muffins, store bought or homemade 6 eggs 2 Tablespoons milk or water Salt and pepper, to taste 10 sausage links, chopped into chunks 3/4 cup shredded cheddar cheese Directions: Heat oven to 350 degrees & spray your mold pan with non stick cooking spray; set aside. Sautee, grill or microwave sausage links according to package. Chop into chunks. I personally cut mine in half lengthwise then into fourth chunks. In a small bowl crack your 6 eggs, add milk and season with salt and pepper. Whisk until completely combined, light and fluffy. Pour egg mixture splitting it evenly into the 6 pre-sprayed pan molds. Add in chunks is sausage and the sprinkle shredded cheese spreading it amongst the 6 eggs. Place in a preheated 350 degree oven for 15-20 minutes. Just until the eggs are darken yellow and slightly golden. They will continue to cook once you remove them from the oven. Let sit in the pan for 15 minutes if you are not serving immediately. See note below. Notes: For freezer prep: Slice open each English muffin. Top each muffin with an egg and close with top half. Wrap each sandwich individually in wax paper. Place in gallon storage bag. Set in freezer once cooled. Serving immediately: Toast the English muffins, and then butter them to your liking. Add a warm eggs and place on the top of toasted English muffin, close with top half. These homemade egg McMuffins are delicious just as they are, but feel free to add some ketchup or hot sauce if you like. If you need a little caffeine to start the morning, these breakfast sandwiches go great with my vanilla sweet cream cold brew . You’ll love this combination! Nutrition: Calories 504kcal | Carbohydrates 42g | Protein 29g | Fat 24g | Saturated Fat 11g | Polyunsaturated Fat 3g | Monounsaturated Fat 7g | Trans Fat 1g | Cholesterol 306mg | Sodium 1428mg | Potassium 393mg | Fiber 2g | Sugar 1g | Vitamin C 1mg | Calcium 415mg | Iron 2mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "A deliciously easy staple to keep on hand in your freezer for those busy week days. Great as a money saver from those expensive coffee shops without missing the incredible taste!

Keto, Low-Carb, Fiber, High Protein Healthy Option "Delicious, healthy, and will satisfy a sweet tooth craving. Great for a summer treat!" If you love crunchy, creamy, and oh-so-refreshing snacks, then you’ve got to try this Coconut Granola Yogurt Bark! 🥥🍓 Imagine creamy yogurt spread out like a canvas, sprinkled generously with toasted coconut flakes, crunchy granola, and your favorite fresh fruits — then frozen to perfection. It’s the perfect cool treat for hot days, a healthy dessert that feels indulgent, or a quick snack that fuels your day with protein and fiber. 🧁✨ This recipe is super simple to customize too — swap in your favorite granola, add nuts or seeds, or drizzle with a bit of honey or dark chocolate for extra yum. Plus, it’s gluten-free and naturally packed with probiotics thanks to the yogurt, making it as good for your tummy as it is for your taste buds! 🥄💕 Ready to chill out with this deliciously crunchy, creamy coconut granola yogurt bark? Let’s get started! Coconut Granola Yogurt Bark Servings: 8 Prep Time: 15 Minutes Chill Time: 3 Hours Ingredients: 32oz container Greek vanilla yogurt, or flavor of your choice 1 cup vanilla coconut granola, or flavor of your choice 1/4 cup raw natural honey 1/2 cup sweetened fancy shaved coconut, optional unsweetened Instructions: Line a 9×9 sheet pan with parchment paper. Open and stir container of yogurt, then pour into pan, spreading evenly throughout pan. Layer remaining ingredients by sprinkling granola over yogurt, coconut over granola and drizzling honey over the top. Place pan in freezer for at least 3 hours to harden completely. Remove pan from freezer. Use parchment paper as handles to remove bark from pan. Break into 8 (or more) coarse pieces. Store in sealed container in the freezer for up to two weeks. Notes: Mix and match flavors; the possibilities are endless! Strawberry Short Cheesecake - Strawberry Greek yogurt with dried strawberries pieces and cheese cake chips Chocolate Coconut - Vanilla yogurt with coconut shavings, and drizzled with melted chocolate. Blueberry Lemon Tart - Lemon yogurt, with dried blueberries, and drizzled with honey. Nutrition: Calories 240 | Protein 14g | Carbohydrates 30g | Sugars 20g | Fat 6g | Saturated Fat 3g | Fiber 1.5g | Sodium 44mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). " This Coconut Granola Yogurt Bark is such a dreamy snack! 🥥✨ The perfect mix of creamy, crunchy, and naturally sweet — I can’t get enough of it. So refreshing and easy to make, it’s officially my new favorite treat! Mix and match flavors to please your fancy!"

High Protein, Fiber, Energy, Gluten Free Healthy Option " Chewy, wholesome, and packed with peanut buttery goodness 🥜—these easy no-bake granola bars are the perfect grab-and-go snack for busy days, lunchboxes, or post-workout fuel! " If you're all about easy, wholesome snacks that actually taste amazing, these Peanut Butter Granola Bars are about to become your new favorite thing! 🥜💛 Packed with crunchy oats, creamy peanut butter, and just the right touch of honey sweetness, these bars are perfect for busy mornings, after-school munchies, post-workout fuel, or that 3 p.m. "I-need-something-now" moment. These bars are really filling; so a little goes a long way. 😄🙌 They’re chewy, satisfying, and way better than store-bought — plus, you know exactly what’s going in them. No weird ingredients, no preservatives, just clean, feel-good food made in your own kitchen. ✨ Whether you keep them in the fridge for grab-and-go snacks or wrap them up for lunchboxes, they hold up beautifully and taste even better the next day (if they last that long 😉). And the best part? They’re totally customizable and no baking involved! Add a handful of chocolate chips, dried fruit, seeds, or a drizzle of melted chocolate on top for that little extra something. 🍫🌻 It’s the kind of recipe you’ll come back to again and again — simple, satisfying, and seriously delicious. They can easily be made gluten free by using gluten free oats. Let’s get mixing and make snack time the best part of your day! 🥣🍯📦 Peanut Butter Granola Bars Servings – 12 Prep Time – 10 Minutes Chill Time – 20 Minutes Ingredients: Bars 1 cup chunky peanut butter, you can also use creamy 3/4 cup honey 3 cups of old fashioned oats 1/2 teaspoon vanilla, optional Optional Chocolate Drizzle: 1 cup chocolate chips 1/4 cup peanut butter Add Ins: Walnuts, chopped Pumpkin or sunflower seeds Raisins, or dried fruit of choice Coconut Mini M&M's Mini Chocolate Chips Pecans, chopped Peanuts, chopped Directions: Prepare an 8 x 8" (for thicker bars) or a 9 x 13" (for thinner bars) baking dish with parchment paper: set aside. Place peanut butter and honey in a large microwave safe bowl. Microwave in 10 second increments until the peanut butter and honey can be easily combined, but are not hot (this should happen quickly); stir well. Add oats and salt and stir until well combined, use your hands if you have to. Dump into prepared baking dish and flatten into an even layer. Optional chocolate drizzle: Melt chocolate and peanut butter in microwave on 10 second intervals, stirring in between until melted and smooth. Drizzle over granola bars with a fork using a sweeping motion. Continue until all chocolate has been used. Cover and refrigerate until firm and chocolate has solidified. Slice into 12 - 4" x 1 1/3" bars or 8 - 2 x 2" squares. Wrap individual bars or squares in parchment paper, store in the refridgerator for 2 weeks. Notes: These bars hold their shape best if they stay chilled. I store them in the refrigerator in and airtight container. Wrap individual bars in wax or parchment paper for easy on the go grab n' snacks. These bars are even fantastic without the chocolate drizzle. I personally love peanut butter cups and these are a healthy replacement! Nutrition: Calories 163 | Carbohydrates 15g | Protein 6g | Fat 9g | Saturated Fat 1g | Sodium 75mg | Potassium 169mg | Fiber 2g | Sugars 1g | Calcium 16mg | Iron 1.1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Just tried these peanut butter granola bars and WOW 😍 So chewy, delicious, and perfectly sweet! My whole family loved them — definitely going into my weekly snack prep! Makes a great for a bake sale, share at the office, or send a batch to work with your hubby! "

Low Carb/Sugar Free Option " Chewy, nutty, and naturally sweet — these Raisin-Oat Peanut Butter Protein Bars are the perfect on-the-go snack! Packed with wholesome oats, creamy peanut butter, and a boost of protein, they’re quick to make, no-bake, and totally satisfying. 💪🍯🥜 Great for a pre-workout snack, or a meal supplement." 🍯✨ Raisin-Oat Peanut Butter Protein Bars – Sweet, Chewy & Totally Snack-Worthy! 💪🥜🍇 Looking for a snack that tastes like a treat and gives you energy to power through your day? Say hello to these Raisin-Oat Peanut Butter Protein Bars — the chewy, wholesome, protein-packed bars your snack drawer has been waiting for! 😍🎉 Made with hearty oats, creamy peanut butter, naturally sweet raisins, and a boost of protein, these bars are the perfect combo of sweet, salty, and satisfying . 💛 They’re great for breakfast on the go, a pre- or post-workout bite, or an afternoon pick-me-up when you're craving something yum and energizing . ⚡🥄🍫 Best part? They're no-bake , easy to prep, totally customizable, and made with real, feel-good ingredients. Oh — and kids love them too! 🙌👧👦 So go ahead, mix up a batch, stash them in the fridge, and snack happy all week long. These bars are proof that healthy can be deliciously fun ! 💃🍫🥰 Raisin-Oat Peanut Butter Protein Bars Servings: 10 Prep Time: 10 minutes Chill Time: 60 minutes Ingredients: 2 cups rolled old fashioned oats 1/2 cup rolled old fashioned oats, ground in a food processor or pre packaged 1 scoop vanilla protein powder, sub for flavor of your choice pinch salt 1/2 tsp cinnamon 3/4 cup peanut butter, sub for nut butter of your choice 1 tsp pure vanilla extract 1/2 cup raw honey 1/2 cup chocolate chips, sub for chip flavor, sugar free of your choice 2 Tablespoons milk** Instructions: Line a deep 8 x 8 baking tray or pan with waxed or baking paper and set aside. In a large mixing bowl, combine your rolled oats, ground oats, protein powder, cinnamon and sea salt and mix well. In a small microwave safe bowl or small sauce pan over low heat, melt your nut butter, honey and vanilla extract. Pour your wet mixture in with the dry mixture and mix very well. Add milk (You may need to use your hands for mixing which is much easier). Allow to cool slightly, before mixing in the chocolate chips. Transfer mixture to lined pan and using your hands, press firmly to set, refrigerate for at least an hour to firm up. Remove and slice into 10 bars. Notes: ​** Only use milk if mixture is too crumbly. For best results wrap bars individually in waxed paper. Bars can also be kept at room temperature for 1 week. Bars are best kept in the refrigerator for 1 month and are freezer friendly. Nutrition: Calories: 285 | Protein: 9g | Carbohydrates: 29g | Fiber: 4g | Sugars: 16g (mostly from honey, raisins, and chocolate chips) | Fat: 15g | Saturated Fat: 4g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). These Raisin-Oat Peanut Butter Protein Bars are a total game-changer! Chewy, wholesome, and just the right amount of sweet — they’re my new favorite guilt-free snack. Thank you for sharing such a delicious and easy recipe!

High Protein, Energy Booting Healthy Option " Looking for a wholesome snack that tastes like banana bread but works like a protein bar? 🍌💪 These Banana Walnut Protein Bars are soft, nutty, and naturally sweet — the perfect grab-and-go treat for busy days, post-workout fuel, or anytime snacking! 🌰✨ " If you're looking for a healthy snack that actually tastes like a treat, you're going to fall head over heels for these Banana Walnut Protein Bars! 🍌💪 They're soft, chewy, naturally sweet, and packed with wholesome ingredients that'll keep you energized and satisfied — no weird stuff, no refined sugar, just real goodness. 🙌🌱 Think banana bread vibes, but in a convenient, protein-packed bar form. 🤎 The ripe bananas bring in that cozy sweetness, the crunchy walnuts add the perfect nutty bite, and a scoop of your favorite protein powder gives them a muscle-loving boost! 💥 Whether you're meal prepping for the week, grabbing a quick breakfast, or fueling up post-workout — these bars are here for it. 💃🕺 Oh, and did we mention they’re super easy to make? One bowl, simple ingredients, and so much flavor. 🥣✨ You’ll want to keep a stash in your fridge at all times — trust me. Ready to make your kitchen smell amazing? Let’s bake some love into these Banana Walnut Protein Bars! 💛🍌🌰 Banana Walnut Protein Bars Servings: 1 Prep Time: 5 Minutes Chill Time: 30 Minutes Ingredients: 1 large ripe banana 1 cup almonds 1 cup banana chips 1 cup pitted dates 1/2 cup old fashion oats 1/2 cup protein powder 1/4 cup ground flax seed or flax meal 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 cup walnuts, finely chopped 1/2 cup mini chocolate chips, optional Instructions: Line a 8 × 8" square pan with wax or parchment paper; set aside. Remove the pits and stems from dates if needed. Place the dates in a bowl and pour boiling water over them so they become soft. After for 5-10 minutes drain the dates; set them aside. Place the almonds into the food processor and pulse 20 seconds. Then add the cinnamon, salt, nutmeg, flax seed or meal, protein powder and banana chips to pulse for another 10 seconds until everything is a coarse sand like texture. Add the soaked dates until dough starts to form about 15 seconds. Add the walnuts, and chocolate chips and pulse just to combine about 5 seconds. Press dough into the prepared 8 x 8" square pan. Let bars firm in the fridge for 30 minutes and then cut into bars. 12 - 4 x1 1/3" rectangular bars. Place in refrigerator for 30 minutes or until firm, mixture will be sticky and this will allow you to slice them easier. Slice into 12 - 4 x 1 1/3" rectangular bars or 8 - 2 x 2" squares, wrap individually with parchment paper and store the bars in the refrigerator for up to three weeks, or three months in the freezer. Nutrition: Calories: 319 | Carbohydrates: 23g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 282mg | Fiber: 5g | Sugar: 15g | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). “These Banana Walnut Protein Bars are absolutely delicious! The perfect blend of nutty crunch and natural banana sweetness — and I love how satisfying they are without being heavy. A new go-to snack for sure!” 😍🍌🌰

Keto, Low-Carb, Gluten-Free, Sugar-Free Healthy Option " If you're craving something sweet, soft, and packed with peanut butter goodness—without the carbs—these Keto Peanut Butter Chip Cookies are calling your name! 🥜🍪 Made with simple ingredients and ready in under 30 minutes, they're the perfect low-carb treat for peanut butter lovers. 💛" Looking for a low-carb treat that’s chewy, sweet, and downright irresistible? 🥜 💛 Say hello to your new favorite keto cookie— Keto Peanut Butter Chip Cookies! These dreamy little bites are soft, tender, and packed with rich peanut butter flavor, all thanks to a surprise ingredient: cream cheese! 🎉 It adds a whole new level of softness and a slight tang that makes these cookies totally unique. Think chewy centers, golden edges, and melt-in-your-mouth magic—all while keeping it keto-friendly and super simple to make. No mixer? No problem. These cookies come together in just one bowl with a few pantry staples you probably already have on hand. 🙌 Whether you're whipping up a batch on a Sunday afternoon or sneaking a sweet bite during the workweek, they’re ready in under 30 minutes (yes, really!). The best part? These cookies are thick, large and in-charge... they have just 5.2g net carbs per serving , making them perfect for low-carb, keto, or gluten-free lifestyles. either way. They’re guaranteed to satisfy your sweet tooth without any of the sugar crash. So whether you’re a seasoned keto baker or just getting started, this recipe is a total win. Trust me—once you take that first bite, you’ll be baking these on repeat. 🥰 Why These Keto Peanut Butter Cream Cheese Cookies Are a Must-Make Craving a sweet and satisfying snack that won’t derail your low-carb goals? You’re in the right spot! These keto cookies are soft, flavorful, and have just the perfect amount of peanut butter pep—without the sugar crash. Best part? It only takes one bowl, a handful of pantry basics, and less than 30 minutes from start to snack-time bliss! ⏱️💕 Never made keto peanut butter cookies with cream cheese? You have to do yourself a favor—run to your kitchen and whip up a batch right now. You’ll be hooked! 😍 Believe me, there are a million ways to do peanut butter cookies—sandwich them like my Peanut Butter Sandwich Cookies with Milk Shooters, drizzle them, stuff them with chocolate... the choices are endless and delicious. But today, I celebrate something truly special: Keto Peanut Butter Chip Cookies ! 🎉 Why This Recipe Stands Out Swapping most of the butter for cream cheese in keto peanut butter cookies? A total game-changer. Cream cheese brings fluff, chew, and a light tang that's simply delightful—more tender and puffy than butter-based cookies. I've used cream cheese in other baked goods like scones, muffins and cakes, and it always delivers soft, dreamy results. So why not cookies too? Cream cheese brings magic  to these keto peanut butter cookies, making them irresistibly tender and chewy—and packed with that rich, peanut-buttery goodness we all crave! 🥜✨ And yes, there’s always an option to add chocolate 🍫 if you’re feeling extra indulgent (just a heads-up on the added carbs!) 😏 What You’ll Need: Creamy, natural peanut butter — go for a thick, not-oily brand Softened cream cheese — should be so soft your finger leaves a little dent Sugar substitute — I love Sucralose, and or Stevia. 1 large egg — room temperature, to help bind everything together Almond flour — swap for sunflower seed flour if you need nut-free; just add 1 Tbs lemon juice to avoid a weird green reaction with baking soda Pantry staples — vanilla extract, baking soda, and a pinch of salt I promise—once you try these sweet, tangy, peanut-buttery keto cookies, you'll never look at store-bought the same. Ready to bake your new favorite? 🥜✨ 🍪 Keto Peanut Butter Chip Cookies Servings – 10 Prep Time – 10 Minutes Chill Time: 30 minutes, optional Cook Time – 12-14 minutes Ingredients: 3/4 cup peanut butter, creamy or chunky 3 Tablespoons butter, softened 4 ounces cream cheese, softened 3/4 cup sugar-free sweetener, of choice 1 large egg, room temperature 1 Tablespoon vanilla extract 1 cup almond flour, you can substitue for sunflour 3/4 Tablespoon baking soda 1/4 teaspoon salt 1/4 cup sugar-free peanut butter chips 1/4cup sugar-free chocolate chip, optional - nutritional information will change 1/4 cups peanuts, chopped Directions: Preheat the oven to 350F and line a large baking sheet with a silicone baking mat or parchment paper. In a large bowl, beat the peanut butter, cream cheese and butter together until smooth. Beat or mix in the sweetener, egg and vanilla extract and beat until well combined. Add in the almond flour, baking soda, and salt and beat until the dough is cohesive. Fold in peanut butter chips and chopped peanuts; chill dough for 30 minutes if desired. Roll the dough into 2 inch cylindrical balls; place on baking pan at least 2 inches apart. Bake 12 to 14 minutes, until the edges are golden brown. Remove and let cool completely on the pan; press down slightly with a spatula. They will still be very soft when they come out of the oven. Add on a few extra chips for a pretty presentation - this is totally by preference. ✨ Enjoy your new chewy, delicious treat! 🥜 🍪 Notes: 💡CWT Pro Tips: Chocolate chips adds carbs and calories—so enjoy additional indulgence accordingly! Different sweeteners work, from stevia to monk fruit—but allulose can darken cookies, so watch the bottoms while baking Peanut allergy? Almond butter works great here! Storage Tips: At room temp in a covered container—they’ll stay fresh for up to 5 days In the fridge? They’ll last around 1 week Want fridge snacks on deck? Freeze them (best before chocolate dipping) for up to 2–3 months. Nutrition: 1 2"x 1"Cookie - Calories: 192 | Carbohydrates: 7.6 g | Net Carbs: 5.2 | Protein: 6.7g | Fat: 15.5g | Fiber: 2.4g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). 🍪 What’s your favorite way to enjoy peanut butter? Whether you’re team creamy, crunchy, or love adding chocolate chips into the mix—I'd love to hear your twist on these keto cookies! Drop a comment in the chat box below and let’s talk all things peanut butter! 🥜💬

Energy, High Protein, Good Source of Fiber Healthy Option " Looking for a healthy snack that actually tastes like a treat? These Chocolate Coconut Almond Energy Bars are chewy, chocolatey, and naturally sweet — no baking required! 💪🍫🥥 Perfect for on-the-go fuel, post-workout bites, or anytime you need a little energy boost. Delicious pre-workout or daytime snack for a boost of energy and to satisfy your sweet tooth!" 🍫🥥 Chocolate Coconut Almond Energy Bars: Your New Favorite Snack Attack Solution! 💪✨ Say goodbye to boring snacks and hello to these heavenly little bars of goodness ! 😍 Our Chocolate Coconut Almond Energy Bars are chewy, nutty, naturally sweet, and dipped (or drizzled!) in rich dark chocolate for that perfect finish. 🍫🌰🥥 Packed with wholesome ingredients like oats, almonds, shredded coconut, dates, and a hint of vanilla, these no-bake bars are here to fuel your day — whether you're powering through work, hitting the gym, or wrangling kids with one hand and a snack in the other. 🙌💼🏋️‍♀️ They’re gluten-free, dairy-free, refined sugar-free , and seriously addictive in the best way. ✨ Make a batch and stash them in the fridge for grab-and-go energy any time you need a little pick-me-up (that tastes like a treat). 💥 Basically... if an Almond Joy and a granola bar had a health-conscious, high-vibe baby — this would be it. 💖 Chocolate Coconut Almond Energy Bars Servings: 8 Prep Time: 15 Minutes Chill Time: 30 Minutes Ingredients: 1 cup almonds, raw or roasted 2 cups dates 1 1/4 cup rolled oats 1 1/2 cup coconut flakes, unsweetened or sweetened 1/3 cup cocoa powder 1/4 teaspoon almond extract 1/4 teaspoon vanilla extract 3 tbsp chai seeds, optional 1/4 cup mini chocolate chips 3 tbsp sugar-free sweetener of choice 1/4 cup water, as needed Instructions: If using whole almonds, process them first. Put them in the bowl of your food processor and blitz until crumbled and pretty uniform in texture. If using slivered or sliced almonds, skip this step, and simply add the almonds with the rest of the ingredients in the next step. Add remaining ingredients, except for water, and process until smooth and well combined. Add water as necessary to create a texture that clumps together but isn’t too moist. Line an 8×8″ baking pan with parchment paper, leaving extra on two sides to act as handles. Press mixture into baking pan and use your fingertips or a mini roller to flatten and smooth. Refrigerate at least 15 minutes to firm up. Use your parchment paper “handles” to lift chilled mixture out of baking pan. Slice into bars and keep in an airtight container in the fridge for 1 week. Nutrition: Calories: 230 | Fat: 17g | Saturated Fat: 6g | Carbohydrates: 24g | Fiber: 5g | Sugars: 14g (from dates + dark chocolate) | Protein: 6g | Sodium: 35mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Wrap each bar individually into parchment paper for maximum freshness." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto, Low-Carb, Sugar-Free, Gluten-Free Healthy Option " " Say hello to your new favorite cozy side dish! This Loaded Cauliflower Mash is creamy, dreamy, and packed with flavor — think buttery mashed potato vibes without the carbs. 💛🥦✨ Topped with melty cheese, crispy bacon, chives, and a dollop of sour cream, it’s comfort food with a delicious twist! 😋💥 Perfect for weeknights, holidays, or anytime you need a little extra yum on your plate." 🥦💥 Loaded Cauliflower Mash: The Comfort Food Glow-Up You Didn’t Know You Needed! 🥰✨ Okay, real talk — if you think you don’t like cauliflower, it’s probably because you haven’t tried it like this ! 😍 Say hello to your new favorite cozy, creamy, dreamy side dish: Loaded Cauliflower Mash ! 🥄🧄🧀 We’re taking humble cauliflower and turning it into a flavor-packed, indulgent (but secretly light!) dish that’s giving major mashed potato energy — but without the heaviness. 🥔❌ Think ultra-smooth cauliflower puree, whipped with garlic, butter, and a touch of cream, then LOADED with all the good stuff: melty cheddar cheese 🧀, crispy turkey bacon (or the real deal if you’re feeling wild!) 🥓, chives 🌿, and a dollop of sour cream on top — because we don’t play around when it comes to toppings! It's like your favorite loaded baked potato went to a spa retreat and came back glowing. ✨ Perfect as a side dish for any weeknight dinner, holiday feast, or when you just want to treat yourself to something comforting without the carb crash. 🥰 You’ll be amazed how rich and satisfying it is — plus, it’s totally gluten-free, low carb, and keto-friendly if that’s your jam! 🙌 So go ahead, grab that cauliflower and let’s mash it up, baby! This one’s guaranteed to turn even the biggest skeptics into cauliflower converts. 💚 Let’s get mashed! 🥄 Loaded Cauliflower Mash Servings – 6 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: 1 pound cauliflower florets, about half of a large head 4 ounces sour cream 1 cup grated cheddar cheese, your choice - I like cheddar 4 slices cooked bacon or turkey bacon, crumbled 2 tablespoons snipped chives, optional 5 tablespoons butter 1/2 teaspoon garlic powder salt and pepper, to taste Instructions: Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with plastic wrap. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.) Add the cauliflower to a food processor and process until fluffy. Add the butter and sour cream and process until it resembles the consistency of mashed potatoes. Add in most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper. Transfer mixture to buttered baking dish. Top the loaded cauliflower mash with the remaining cheese, chives and bacon. Place into preheated oven to melt cheese for 15-20 minutes or place the cauliflower under the broiler for a few minutes to melt the cheese and get it hot an bubbly! Serve with a protien of choice. Enjoy! Nutrition: Calories 199 | Fat 17g | Saturated Fat 10g | Polyunsaturated Fat 1g | Monounsaturated Fat 5g | Cholesterol 46mg | Sodium 242mg | Potassium 291mg | Carbohydrates 5g | Net Carbs 3g | Fiber 2g | Protein 8g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

Sugar-Free, Low-Carb, Keto, Healthy Option " Whip up a zesty, guilt-free treat with this Sugar-Free Key Lime Jello Cheesecake Fluff! It’s light, creamy, tangy-sweet, and totally irresistible—like a slice of key lime pie in a fluffy cloud. Sugar-Free and all smiles! That makes it the perfect dessert for any occasion.💚🥄✨ " Looking for a quick and dreamy low-carb dessert that actually hits the spot? Let me introduce you to your new favorite sweet treat: Sugar-Free Cheesecake Fluff - KeyLime Version 🍋‍🟩 💚 This no-bake beauty is light, creamy, and bursting with tangy-sweet citrus flavor—like the fluffy, mousse-y cousin of a no-bake cheesecake. And the best part? You only need 5 minutes, a handful of ingredients, and zero oven time. 🙌 This recipe is keto-friendly, gluten-free, sugar-free, and comes in at just 2g carbs per serving —so it's perfect when you’re craving something sweet without derailing your goals. All you need is cream cheese, heavy whipping cream, your favorite sugar-free sweetener (I used sucralose), a packet of sugar-free gelatin (Key Lime is so good here), a splash of citrus juice, vanilla, and a little zest if you're feeling fancy. Simply whip, fold, fluff, and pipe - which is totally optional...only if you want to get fancy! You’ll end up with a silky, airy cheesecake mousse that tastes like dessert heaven in a bowl. Serve it in dessert cups with a swirl of whipped cream, fresh berries, nuts or a sprinkle of lemon or lime zest for that extra “wow” factor. ✨ It’s impressive enough for a dinner party, but easy enough for a lazy weekday night. Whether you're fully keto, watching your sugar, or just love a good no-fuss dessert—this fluff checks all the boxes. I love having recipes like this in my back pocket. They're the kind you can throw together with ingredients you probably already have on hand. No baking, no waiting, just sweet satisfaction in minutes! 💫🍋 🍋‍🟩 One of the best parts about Keto Cheesecake Fluff? You can make it in any flavor your heart desires! I’ve spotted tons of sugar-free options from brands like Royal, Jell-O, Starburst, and even store brands—so the flavor possibilities are endless. You can even use sugar-free pudding mixes for a textured mousse. My absolute favorite flavor is Orange... Taste just like the old school dreamcicle popsicles! Yummm 😋 Whip up and fluff up tons of flavors which include: Cherry, Lime, Lemon, Strawberry, Peach, Raspberry, Orange, Black Cherry, Starburst All Pink Strawberry, Blue Raspberry, Chocolate, Lemon, Butterscotch, Banana, Peanutbutter, Birthday Cake.... the list goes on and on. With a rainbow of flavors to choose from, every batch is a new sweet adventure! 🌈💫 So go ahead—mix, match, and get creative! Your cheesecake fluff deserves to be as fun and fabulous as you are. 💕✨ Keto Cheesecake Fluff Servings – 4 = 1/3 cup servings Prep Time – 5 Minutes Chill Time: 1 Hour for best results Ingredients: Gelatin Fluff Version: 8 oz cream cheese, softened 8oz - 1 cup heavy whipping cream, cold 1/4 cup sugar substitute, sweetener of choice - measurements may vary. I used sucralose 1 packet sugar free gelatin , flavor of choice - I used Key Lime for this recipe 1 teaspoon lemon juice, I used the lime juice for the pictured keylime flavor 1 teaspoon vanilla extract zest of lemon or lime, optional if desired Pudding Mousse Version: 8 oz cream cheese, softened 16oz - 1 cup heavy whipping cream, cold 1/4 cup sugar substitute,  sweetener of choice - measurements may vary. I used sucralose 1 packet sugar free pudding , flavor of choice - I like the cheesecake or banana flavor 1 teaspoon lemon juice 1 1/2 teaspoon vanilla extract zest of lemon or lime, optional if desired - best when added to vanilla, lemon or cheesecake flavors. Directions: In a mixing bowl, beat together the cream cheese, sweetener, lemon juice, lemon/lime zest (if using), and vanilla extract with an electric mixer until smooth and creamy. In another bowl, whip the heavy whipping cream until it’s nice and thick —firm peaks, but not too stiff! Gently fold the whipped cream into the cream cheese mixture using a spatula until everything’s light, fluffy, and fully combined. Spoon or pipe the cheesecake fluff into 6 small dessert bowls or cups. Optional Garnish: - but highly recommended!; Top with fresh berries, a little lemon/lime zest, and a sprig of mint for that extra pop! 🍋 🍋‍🟩 🍓🌿 Notes: Fun & Tasty Recipe Variations 🍓🍫🥜 Want to switch things up? This cheesecake fluff is super versatile, so feel free to get creative with your flavors! 🧁 Creamier Option: Swap the cream cheese for mascarpone for an extra rich and velvety texture—mascarpone is higher in fat, so it makes the mousse even more indulgent! 🥜 Peanut Butter Lovers: Stir in 1/4 cup of peanut butter for a dreamy keto peanut butter mousse. It’s thick, creamy, and totally irresistible. (Tip: skip the Jello mix and zest here—vanilla is all you need!) 🍫 Chocolate Cravings? Add a tablespoon or two of cocoa powder for a smooth, sugar-free chocolate mousse. Again, leave out the lemon and let the chocolate shine! Top with a few chocolate chips for tasty flare! 🍓 Feeling Fruiter? Blend about ¼ cup of fresh strawberries, raspberries, blueberries, or blackberries into the cream cheese mix for a naturally sweet, berry-flavored mousse with a beautiful color. Note: If you’re adding fruit, the texture will be a bit softer. To help it set up nicely, mix in a bit of additional gelatin or a sugar-free pudding mix and chill it in the fridge before serving. 🎃 Pumpkin – Add 1/4 cup pumpkin puree and a teaspoon pumpkin pie seasoning to make a seasonal pumpkin cheesecake fluff! Top with a dollop of whipped cream, and a dusting of cinnamon. 🍨 Pudding – Add a sugar-free pudding mix into the mixture in place of the gelatin. This can add additional flavor and give a velvet like texture. See second recipe version above. The possibilities are endless—go ahead and have fun with it! 💫 😉 Sweet & Fun Toppings for Your Keto Cheesecake Fluff! 🍰💖 Want to take your creamy, dreamy cheesecake fluff to the next level? Let’s talk toppings ! Whether you're going for a pop of flavor, a bit of crunch, or just some extra wow-factor—these ideas will totally jazz up your dessert! 🥜 Nuts – Add a little nutty crunch! Sprinkle in chopped almonds, peanuts, macadamia nuts, or cashews for texture and that rich, toasty bite. 🍦 Whipped Cream – A fluffy dollop on top? Yes, please! It’s simple, classic, and always a hit. 🍓 Fresh Berries – Berries + cheesecake = dessert perfection! Dip strawberries right into the fluff like a sweet little appetizer, or stir in a mix of blueberries, blackberries, raspberries, or chopped strawberries. YUM! 🍯 Sugar-Free Syrup – Drizzle on your favorite guilt-free syrup! I’m obsessed with ChocZero—they’ve got everything from chocolate and caramel to maple and even peach. So dreamy! 🥥 Coconut – Sprinkle on some unsweetened coconut or toast it for a tropical twist with a satisfying crunch. Coconut lovers, this one’s for you! 🍫 Chocolate Chips – For all the chocoholics out there: toss in a handful of keto-friendly chocolate chips and turn your fluff into chocolate chip cheesecake heaven! 🥣 Keto Granola – Got some of my homemade keto granola on hand? Mix it right in! It adds amazing crunch and flavor that’s totally irresistible. Freezing Options 🥶 I love freezing any leftovers by piping little bite-sized "keto fluff fat bombs" onto a baking tray—they freeze beautifully and taste amazing straight from the freezer! Another fun idea? Pour the fluff into an ice cube tray for easy grab-and-go portions. Later, toss a few cubes into a high-speed blender with a splash of nut milk, and voilà—instant keto ice cream! 🍦 You can store your frozen fluff for up to 3 months… if it lasts that long! 😉 Nutrition: Gelatin Version: Calories: 380 | Carbohydrates: 2.8g | Net Carbs: 2.7g | Protein: 4.9g | Fat: 38g | Saturated Fat: 19.8g | Fiber: 0.1g | Sugar: 1g Pudding Mousse Version: Calories: 480 | Carbohydrates: 5g | Net Carbs: 4.9g | Protein: 5.2g | Fat: 46g | Saturated Fat: 19.8g | Fiber: 0.1g | Sugar: 2g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "I first whipped up this dessert when I jumped into the keto lifestyle in 2017—and it totally hit the spot when those sweet cravings kicked in! The best part? I already had everything I needed in my kitchen. No last-minute grocery run? Yes, please! 😉"

Keto, Low-Carb, Sugar-Free, Gluten Free Healthy Option "Switching to a Low Carb diet? Finding it hard to give up carbohydrates? This keto bread makes the switch much easier; you can still have sandwiches and toast!" Looking for a delicious bread recipe that fits perfectly into your keto lifestyle? Look no further! 🥖✨ This Keto Bread is the ultimate game-changer—soft, fluffy, and unbelievably satisfying without all the carbs. Made with simple, wholesome ingredients, this low-carb loaf is perfect for everything from sandwiches and toast to dipping in your favorite soups or enjoying with a pat of butter. Whether you’re just starting your keto journey or you’re a seasoned low-carb pro, this easy-to-make bread will quickly become your go-to staple in the kitchen. No more missing out on bread cravings—now you can enjoy all the comfort and warmth of fresh-baked bread without the guilt. So grab your ingredients, preheat your oven, and let’s bake a loaf of keto goodness that will keep you coming back for more! 🍞💛🥑 Keto Bread Servings: 12 Prep Time: 15 Minutes Cook Time: 40 Minutes Ingredients: 1/2 cup butter, melted 2 Tablespoon coconut oil or extra butter, melted 7 large eggs, set at room temperature 1 teaspoon baking powder 1 3/4 cups almond flour 2 tablespoons coconut flour 1/2 tsp xanthan gum 1/2 tsp Salt Instructions: Preheat that oven to 350°F — let’s get bakin’! 🔥 Grab a loaf pan and line it with some parchment paper, then set it aside — easy peasy! 📋✨ In a big ol’ bowl, crack those eggs and beat ‘em up on high for 1-2 minutes until they’re all fluffy and happy! 🥚🎉 Now, add in the coconut oil and melted butter — keep mixing until everything’s blended together like a dream! 🥥🧈💕 Time to toss in the almond flour, coconut flour, xanthan gum, baking powder, and a pinch of salt. Mix it all up until it’s smooth and ready to go! 🌰✨ The batter will be thick — that’s exactly how we want it! Scoop it all into your prepped loaf pan. 🍞😍 Pop it in the oven for about 45 minutes, and check with a skewer — when it comes out clean, you’re golden! 🕒✅ Get ready for some seriously delicious keto bread magic! 🎉🍞💖 Notes: Want to add more flavor.. Play with different herb combinations like: Garlic and Herbs Rosemary and lemon Sunflower seeds Pumpkin seeds Poppy seeds Nutrition: Calories: 215 | Fat: 20g | Protein: 6.75g | Net Carbs: 1.9g | Fiber: 2.2g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "This recipe looks absolutely amazing! I love how simple it is, yet it promises such a tasty, fluffy keto bread. 😍🍞 The combo of coconut oil and almond flour sounds perfect for that rich, nutty flavor. Plus, baking it to golden perfection in just 45 minutes? Yes, please! I’m definitely adding this to my weekend baking list. Can’t wait to slice it up with some butter & jam or maybe avocado and bacon on top. Thanks for sharing this easy, delicious recipe!" 💕👏✨

Keto, Low-Carb, Sugar-Free Healthy Option "Looking for a delicious dessert without the guilt? This delicious lemon pound cake will do the trick. Soft, sweet, and smeared with fluffy cream cheese frosting. Yummmmm!" If you're a lemon dessert lover (like me! 🙋‍♀️), get ready to meet your new favorite treat—this Keto Lemon Pound Cake with Cream Cheese Frosting is about to brighten your day in the most delicious way possible! 💛🍋✨ Moist, fluffy, and packed with sunny lemon flavor, this low-carb pound cake is made with a mix of almond flour and coconut flour for that perfect dense-but-tender crumb. Cream cheese is the secret ingredient here—it adds richness, moisture, and just the right amount of tang to make every bite totally irresistible. And let’s talk about that frosting —oh my! It’s a smooth, creamy, melt-in-your-mouth dream made with more cream cheese, a hint of vanilla, and just enough sweetness to bring it all together. 🍰💕 This lemony delight is keto-friendly , gluten-free , and refined sugar-free , making it the perfect dessert (or breakfast…no judgment! 😉) when you're looking for something indulgent without falling off your low-carb goals. Whether you’re hosting brunch, celebrating springtime, or simply in need of a feel-good treat, this cake delivers bright flavor, comforting texture, and all the cozy vibes. 🌼☕️ The best part? It’s surprisingly simple to make—no fancy equipment, no hard-to-find ingredients, and no stress. Just a handful of pantry staples, a fresh lemon or two, and about an hour of baking time stand between you and a slice of lemony heaven. 🍋💫 One bite, and you’ll never look at traditional pound cake the same way again. 💛 Keto Lemon Pound Cake with Cream Cheese Frosting Servings: 12 Prep Time: 10 Minutes Cook Time: 1 Hour Ingredients: Lemon Pound Cake: 2 cups almond flour 1/4 cup coconut flour 1/2 cup butter - 1 stick, softened 1/4 cups sugar free sweetener + 2 Tablespoons – of your choice 8 eggs, s et out at room temperature 1/2 teaspoon vanilla extract 1 Tablespoon lemon extract 1 teaspoon orange extract, optional - make it a citrus pound cake 1/2 teaspoon salt 8oz cream cheese, softened 3/4 teaspoon baking powder Cream Cheese Frosting : 8oz cream cheese, softened 1/4 cup sugar free sweetener, of your choice 3 Tablespoons heavy whipping cream - adding one at a time fpr desired consistancey 1 teaspoon vanilla extract Instructions: 🍋 Let’s Make Some Zesty Magic! First things first — preheat your oven to 350°F and get those loaf pans ready with a spritz of non-stick cooking spray. In a large mixing bowl, beat together the cream cheese, butter, and sweetener until smooth and fluffy. You want a nice creamy base with no lumps! Next, add in the eggs, vanilla extract, lemon extract, and orange extract . Grab your hand mixer and blend everything until the batter is silky and fully combined. Now it’s time for the dry ingredients! Add the almond flour, coconut flour, baking powder, and a pinch of salt . Mix it all together until your batter is smooth and there are no clumps left. Pour the batter evenly into three mini loaf pans or one regular loaf pan . Make sure not to fill them to the top — give the batter some room to rise! Bake mini loaves for about 35 minutes , or the full-size loaf for around 60 minutes . Check for doneness by inserting a toothpick or knife into the center. If it comes out clean — you’re golden! If not, pop it back in the oven for a few more minutes. 🍋 While the cake bakes, whip up that dreamy cream cheese frosting: In a medium-sized bowl, combine cream cheese, sweetener, vanilla extract, and heavy whipping cream . Use your hand mixer on high speed and beat until you get a creamy, smooth, spreadable frosting. 💡 CWT Pro tip: Make sure your lemon pound cake is completely cool before frosting — otherwise the frosting will melt right into the cake (and we want those gorgeous swirls on top!). Nutrition: Calories: 230kcal | Carbohydrates: 5g | Protein: 8g | Fat: 20.9g | Cholesterol: 121mg | Sodium: 171.3mg | Fiber: 1.9g | Sugar: 1.3g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Light, fluffy, and full of sweet lemon-y goodness—this keto lemon pound cake is the perfect low-carb treat! 🎂✨ Super easy to make, deliciously satisfying, and topped with creamy cream cheese vanilla frosting... it’s happiness in every bite! 🍋🍰"

Keto / Low Carb / Sugar Free Options "Looking for a delicious dessert without the guilt? This delicious vanilla loaf will do the trick. Soft, sweet, and smeared with fluffy cream cheese frosting. Yummmmm!" 🍰✨ 💛 Fluffy, Sweet, and Keto-Friendly: Say Hello to Your New Favorite Vanilla Loaf Cake! 🍰🎉 Who says eating low-carb means missing out on cake?! Not on my watch! 😉 This Keto Vanilla Loaf Cake is soft, moist, and bursting with sweet vanilla flavor — and the best part? It's totally guilt-free! 🙌✨ Whether you're new to keto or just on the hunt for a treat that won’t spike your sugar, this cake has your name all over it. 💕 Perfect for brunch, snack time, dessert, or even breakfast (hey, no judgment here 🤭), this vanilla loaf is a total crowd-pleaser. It’s light, fluffy, and perfectly sweet without any of the sugar or gluten. Just pure, vanilla-scented joy in every bite. 😍 And did I mention how easy it is to make? One bowl, minimal fuss, and a loaf pan are all you need. It's a dreamy little cake that’s totally doable , even on a busy weekday. So grab your almond flour and get ready to fall in love... keto-style! 💛 🍰✨Let’s bake something delicious! Keto Vanilla Loaf with Cream Cheese Frosting Servings: 12 Prep Time: 10 Minutes Cook Time: 1 Hour Ingredients: Vanilla Loaf: 2 cups almond flour 1/4 cup coconut flour 1/2 cup butter 1/4 cups sugar free sweetener plus 2 tablespoons, your choice 8 eggs, set out at room temperature 1 1/2 Tablespoon vanilla extract 1 vanilla bean, seeds scraped - you can use an extra tablespoon on vanilla extract if you do no have access to vanilla beans 1/2 tsp Salt 8 oz cream cheese, softened 3/4 teaspoon baking powder Cream Cheese Frosting: Optional 8 Oz cream cheese, softened 1/4 cup sugar free sweetener 2-3 tbsp heavy whipping cream, use one at a time for desired thickness 1 tablespoon vanilla extract Instructions: Preheat your oven to 350°F and get ready for your kitchen to smell amazing soon! 😍 In a large mixing bowl, beat together the cream cheese, butter, and sweetener until the mixture is smooth, fluffy, and creamy. A hand mixer works great here for that velvety texture! 💪 Add in the eggs and vanilla extract , then mix again until everything is fully combined and looking delicious. Now add your dry ingredients — almond flour, coconut flour, baking powder, and salt — and continue mixing until the batter is nice and smooth with no clumps in sight. 🎯 Spray your loaf pan(s) with non-stick cooking spray. You can use three mini loaf pans or one regular-sized loaf pan — whatever you have on hand! Pour in the batter and pop them in the oven! For mini loaves , bake for about 35 minutes For one large loaf , bake for about 60 minutes To check for doneness, insert a toothpick or knife into the center. If it comes out clean, your loaf is good to go. If there’s any batter sticking, give it a bit more time. ⏱️ 🍰 Time for the Vanilla Frosting! While your loaf is baking, whip up this dreamy vanilla frosting! 💕 In a medium bowl, combine: Truvia sweetener Softened cream cheese Vanilla extract Heavy whipping cream Blend it all up using a hand mixer on high speed until it’s smooth, fluffy, and irresistible. 😋 💡 CWT Pro Tip: Wait until the loaf is completely cooled before frosting — or your beautiful icing will melt right off into the cake. (Still tasty, but not as pretty! 😉) Notes: Soften cream cheese to room temperature and cream well to a smooth consistency. This will avoid lumps as seen on my loaf. There is nothing wrong with this and doesn't affect the taste. You may feel a creamy pocket of cream cheese on your palette. 😉 Nutrition: Calories: 230 | Carbohydrates: 5g | Protein: 8g | Fat: 20.9g | Cholesterol: 121mg | Sodium: 171.3mg | Fiber: 1.9g | Sugar: 1.3g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Light, fluffy, and full of sweet vanilla goodness—this keto vanilla loaf cake is the perfect low-carb treat! 🎂✨ Super easy to make, deliciously satisfying, and topped with creamy vanilla frosting... it’s happiness in every bite!" 💛🍰 CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto, Low-Carb, Sugar-Free, Gluten-Free, Healthy Option "Dying to have a regular breakfast since you started the Keto / Low Carb lifestyle? These are going to be your number one go to from now on! Delicious fluffy pancakes with the cinna-monie, maple taste." 🥞 Welcome to the Deliciously Low-Carb World of Keto Macro Cakes! 💖🔥 Craving pancakes without the carb crash? You’re in the right place! Macro Cakes brings you fluffy, satisfying, keto-friendly pancakes that are low in carbs, high in healthy fats, and perfectly balanced to keep you on track. Whether it’s breakfast, brunch, or a late-night treat, these stacks are here to fuel your goals and satisfy your sweet tooth— guilt-free! 🥄✨ Keto Macro Cakes 🥞 Fluffy, low-carb pancakes with just the right balance of protein, fat, and flavor! Servings: 2 = 4-6 cakes each Prep Time: 10 Minutes Cook Time: 15 Minutes Ingredients: 2 large eggs 2 oz cream cheese, softened 1/2 cup almond flour 1/4 cup sugar-free sweetener 1 tbsp coconut flour, for extra fluff! 1 scoop unflavored or vanilla low-carb protein powder, optional 1/2 tsp baking powder 1 tsp cinnamon, optional, but yum! 1 tsp vanilla extract 2 tbsp unsweetened almond milk, or heavy cream, as needed for consistency Pinch of salt Butter or coconut oil for the pan, and a little more for the 🍓 Optional Toppings, all keto-friendly!: Sugar-free syrup Berries (like strawberries, blueberries, raspberries or blackberries) Whipped cream Chopped nuts A sprinkle of cinnamon or keto chocolate or peanut butter chips Instructions: Add cream cheese and butter to microwave safe bowl. Soften mixture until almost melted. Soft enough to whip with a whisk. Add all other ingredients to cream cheese and butter mixture. Mix well until incorporated. Preheat skillet on medium-low heat. Add a tsp of butter or coconut oil to preheated frying pan until melted. Add a scoop of pancake mixture by a 1/4 cup measure onto hot skillet. Cook until bubbles appear, 2-4 min. This will show you the under side is browning and cooking evenly. Quickly and carefully flip your pancake and brown until golden. 1-2 minutes. Stack & serve: Stack ’em high, add a pat of butter and your toppings. Dig in while they’re warm and delicious! ☁️🥞🥄 Notes: Change up your flavors! 🥞🥄✨ 🥜 Peanut Butter Cakes - add 1 tbsp natural peanut butter (creamy or crunchy) - adds amazing flavor & healthy fats! Sprinkle with a few peanut butter chips for extra wow! Nutrition: 🔥 Macros (per serving — approx., depending on protein powder used): Calories: 280 | Fat: 21g | Protein: 18g | Net Carbs: 4–5g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Add blueberries, strawberries, sugar free chocolate chips, or a mixture of cinnamon and Stevia for additional flavors. Just remember to watch your macro count!"

Keto, Low-carb, Sugar Free, High Protein, Healthy Option "Craving french toast but don't want all the carbs? This is the best recipe ever! Try this easy and delicious French Toast using my French Toast Egg Loaf recipe – a low-carb, high-protein twist on classic French toast, perfect for breakfast, brunch or Dinner!" Say hello to your new favorite keto breakfast – Keto French Toast!  🥚🍞 My favorite way to eat my French Toast Egg Loaf   is to turn it into Keto French toast. Simply fry the slices in butter until golden brown and sprinkle over sugar-free sweetener and cinnamon. Make sure you fry over a low heat  as the egg loaf browns quickly. This yummy, fluffy French toast is a total game-changer for anyone on a low-carb journey! With just 3 grams of net carbs per slice, it’s the perfect cozy breakfast—whether you’re keeping it simple or going full-on keto brunch mode . Bonus? It’s gluten-free too, so everyone can dig in! 💛 Made with just eggs, almond milk or cream, vanilla and butter (yep— that easy!), this keto French toast turns out beautifully... and the best part... You would never know it's healthy for you! 100% keto-approved. The full recipe is just below, but don’t stop there—keep scrolling for all my favorite toppings, tweaks, and fun ways to dress up your French toast! Simple, delicious, and feel-good—that’s what this recipe is all about. 🧡 Ready to flip some slices? Let’s do this! 🎉🍞🍳 Keto French Toast Servings: 2 Prep Time: 10 Minutes Cook Time: 10 Minutes Ingredients: 4 slices of my French Toast Egg Loaf 2 eggs 1/4 cup unsweetened almond milk or cream 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 tablespoon sugar-free sweetener, optional (adds a bit of sweetness) Optional Keto Toppings berries strawberries, blueberries, raspberries, or blackberries butter keto-friendly or sugar-free maple syrup Keto chocolate chips whipped cream sliced nuts, for crunch sugar-free jam powdered sugar-free sweetener, for dusting Instructions: Slice your  French Toast Egg Loaf into 4 thick slices. 🍞 In a shallow dish, add the eggs, unsweetened almond milk or cream, vanilla and cinnamon. Also add 1 tablespoon of sweetener, if desired; whisk together well. 🥛 🥚 Heat a large skillet over medium high heat, and add 1 Tablespoon butter to coat. Dip each slice of bread into the egg batter, allowing it to soak for about 30 seconds; pressing slightly into the egg custard mixture. Cook both sides for 2-3 minutes, until lightly golden brown.  Top as desired with keto friendly toppings! 🍓🫐 Make Keto French Toast Sticks - Kids LOVE this! Slice the bread in 1-inch wide sticks prior to dipping in the egg batter, then rotate the sticks on all 4 sides to cook them evenly. Serve Keto French toast sticks with jam or sugar free maple syrup to dip! Notes: 🥄 Tasty Serving Ideas: French Toast Delight  – Place slices on a clean plate drizzle with sugar-free maple syrup, a dollop of whipped cream and fresh berries. Welcome your new favorite keto French toast recipe. So fluffy. So satisfying. Soooooooo good! Dessert - Drizzle with sugar-free chocolate, honey or fruit syrup, top with fresh berries, a dollop of whipped cream and a light dusting of cinnamon. Totally optional toppings... But it's one amazing way to have a dessert... ON KETO! Nutrition: Serving: 2 slices | Calories: 489.6 | Carbohydrates: 10.2g | Fiber: 4.2g | Net Carbs: 6g | Protein: 17.6 g | Fat: 42 g | Saturated Fat: 23.10 g | Trans Fat: 0.6 g | Cholesterol: 464.4mg | Sodium: 555.90mg | Potassium: 219.90 mg | Sugar: 3 g | Calcium: 173.70mg | Iron: 2.4mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Just when you thought you couldn't have something you once loved... CWT brings it back KETO style!"

Keto, Low-Carb, Sugar-Free, Gluten-Free Healthy Option " ✨ Make my easy Cauliflower mac & cheese that’s cheesy, buttery, and sooo comforting… in just 30 minutes... you won’t even miss the pasta!" 🥦🧀💛 Cauliflower Mac & Cheese That’ll Make You Forget All About the “Mac” 😍🧀✨ This ooey-gooey, cheesy, buttery bowl of comfort is everything you love about mac & cheese… but with a fun, veggie-packed twist! 🥦💛 You seriously won’t miss the pasta—promise! It’s rich, creamy, and the perfect way to sneak in extra veggies without skimping on flavor (or that cheesy fix we all crave 🙌😋). Why You’ll Love This Recipe Cauliflower = the ultimate glow-up veggie 🥦💫 Okay, yes, it’s obviously a cauliflower recipe—but hear me out! Cauliflower has totally changed the game in my kitchen. It’s sooo versatile and swaps in for pasta, potatoes, and rice like a champ. Mixing things up with this veggie not only keeps meals fun, but also adds a sneaky extra serving of veggies (win-win!). Hand-shredded cheese = melty magic 🧀✨ Trust me on this: skip the pre-shredded stuff. That powdery coating they use? It keeps the cheese from melting into that dreamy, smooth sauce. Grating it yourself = extra melty, creamy, cheesy goodness AND it’s budget-friendly too! 🙌💛 The roux makes it WOW 👩‍🍳🔥 Don’t skip the roux (aka the buttery flour mixture that makes the sauce super luscious). It’s the secret sauce to getting everything smooth and dreamy. No clumpy cheese bits here—just velvety, creamy love in every bite 😍🍽️ Leftovers = happiness for days 🥳🧀 If you somehow don’t finish the whole thing (good luck with that 😅), it reheats like a dream! Perfect for lunch, dinner, or even a midnight snack. Cauliflower mac & cheese on repeat? Yes, please! 💃✨ 🧀 Best Cheeses for Cauli Mac & Cheese Sharp cheddar is my go-to, but don’t be afraid to mix things up! Here are some tasty cheese options that melt like a dream: 🧡 Mild or medium cheddar 🧀 Parmesan (great paired with others!) 🌶️ Pepper jack (adds a lil kick!) 🧡 Gouda 🧀 Gruyere 🐐 Goat cheese (yum in a mix!) 🧀 Brie (melty, creamy, and dreamy—but go light!) 🧡 Monterey jack Mix & match to your cheesy heart’s content—just make sure it all adds up to about 2 cups! 💡 CWT Pro Tip from the Cauli-Mac Queen 👩🏻‍🍳👑 ✨ Grate your own cheese! Use a box grater or food processor. I love sharp cheddar but feel free to mix in your faves like pepper jack or gouda. 🥦 Pick the best cauliflower! Look for heads that are heavy, tight, and vibrant with green leaves. Skip any with lots of browning or soft spots. 🧻 Avoid watery mac! After steaming, pat your cauliflower dry with a towel. I like to toss mine on a kitchen towel while I prep the sauce—easy peasy! This cauliflower mac & cheese is cozy, cheesy, and totally crave-worthy—and it’s bringing the veggie love in the tastiest way possible 😍🧀🥦 Let’s get cooking! 💃🔥 Creamy Cauliflower Mac and Cheese Servings – 6 Prep Time – 10 Cook Time – 20-30 minutes Ingredients: 6-8 cups cauliflower - chopped into 1-inch pieces fresh or frozen = to one large head or 24oz bag of frozen cauliflower florets. 2 tablespoons butter 3 tablespoons almond flour, or equivalent of your choice 1/4 teaspoon of Xanthan gum 2 cups heavy cream or half and half 1/2 teaspoons salt 1 teaspoon cracked black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 cups sharp cheddar cheese, shredded 1 cup pork rinds, crushed or semi chunky - crispiness is to your desire 1/2 cup mozzarella cheese, shredded for top salt and pepper to taste Additional optional toppings or mix-ins: Crispy cooked bacon Grilled or boiled hot dogs Browned ground beef, or turkey Directions: Preheat your oven to 375°F 🔥 — it’s time to get that cheesy goodness nice and bubbly! Prepare a baking sheet with a slipat or parchment paper; set aside. In a microwave-safe bowl, add about 1 inch of water, then toss in your cauliflower florets 🥦. Microwave on high for 8 minutes, until tender. Drain the water and set the cauliflower aside to cool slightly. If using frozen heat to defrost for 2-3 minutes in a microwave safe bowl. Drain cauliflower if needed. Spread out on prepared baking sheet. Sprinkle with salt and pepper if desired. Bake/roast for 15-20 minutes, until edges start to brown. While cauliflower is roasting; In a large saucepan, melt your butter over medium heat 🧈. Sprinkle in the flour and stir it around for about 3 minutes, until it starts to smell a little nutty and turns golden 🌾. Slowly whisk in the cream, a little at a time, making sure it’s super smooth and creamy as it thickens up 🥛✨. Remove from heat, then season with salt, pepper, and garlic powder. Stir in your freshly shredded cheese until it’s all melted and dreamy 🧄🧀💛. Gently fold in your roasted cauliflower, coating every piece in that cheesy sauce 🥦🧀. Pour everything into a 9×13 inch baking dish and spread it out evenly. Add in any toppings you desire now. Sprinkle with additional cheddar and mozzarella cheese, (or cheeses of your choice) Sprinkle over crushed pork rinds, if desired. Bake for 25 minutes until the top is bubbly and golden. Want it extra crispy? Flip your oven to broil for 2–4 minutes to get that golden-brown finish 😋 (but keep an eye on it so it doesn’t burn!). - Been there DONE that! 🔥 Let it cool for a few minutes before diving in — it’ll be hot hot HOT! 🔥🥄 💨 To Make in the Instant Pot: Add your cauliflower to the Instant Pot along with 2 tablespoons of water 🥦💧. Seal it up and cook on Manual (High Pressure) for 5 minutes ⏱️. Once done, quick release the pressure and open the lid carefully. Stir in all the remaining ingredients (cheese, butter, seasonings, milk, etc.) 🧀🧈✨. Switch the Instant Pot to “Keep Warm” and let everything sit for about 10 minutes. Stir occasionally. Keep stirring and letting it warm until the cheese is fully melted, creamy, and everything is heated through. Top with extra cheese and crushed pork rinds. Serve and enjoy! 😋💛 Notes: 🧀 A Quick Cheese Tip! Whatever you do, skip the pre-shredded cheese...please! 🧀 I totally get that it's convenient, but trust me— grating it yourself is 100% worth it . Pre-shredded cheese is coated with a substance that keeps it from clumping in the bag, but unfortunately, that same coating prevents it from melting smoothly (it also has carbs in it, where brick cheese does not). Instead of a creamy, dreamy sauce, you'll end up with a grainy texture—and nobody wants that! Want to mix things up? 🎉 You totally can! Try swapping out some (or all!) of the cheese for other varieties. I've made this with white cheddar and it was so good. Feeling bold? Go half white cheddar, half pepper jack for a little extra kick 🌶️😋. Give the cauliflower enough space when roasting. You want each floret touching the pan to get those browned edges — and to make this process fast. Sauce too thick or too thin? It’s easy to adjust the consistency before mixing with the cauliflower. Keep in mind it  will thicken more as it cools from piping hot to warm. But if you need to adjust, add more shredded cheese to make it thicker, or cream to thin it out. Easy! Fold in the sauce gently. The tender cauliflower can break apart if you’re too rough with it. Want an extra cheesy finish, crumb topping, or bacon? Just transfer your cauliflower mac and cheese to a baking dish at the end (I use this oneand it’s the perfect size). Sprinkle with more cheddar if you want a melty top, crushed pork rinds for a crumb topping, or crumbled oven baked bacon. Pop under the broiler for a couple of minutes to brown the top. 💜 Storage, reheating and meal prepping: To Store: Pop any leftovers into an airtight container and keep them in the fridge for up to 4 days. I wouldn’t recommend freezing it—cheesy cauliflower doesn’t love the freezer, and the sauce can get a bit weird in texture after thawing. To Reheat: Just a heads-up: reheated cauliflower mac might be a little softer, but it's still so  tasty! 😋 You can warm it up in the microwave or pop it in the oven at 350°F until heated through. For Meal Prep: Want to get ahead? 🙌 Roast your cauliflower and make the cheese sauce ahead of time, then store them separately in the fridge. When you're ready to eat, just reheat both (I usually use the microwave for a quick lunch!) and toss them together for a super easy meal. Nutrition: Calories: 243 | Carbohydrates: 7.8g | Net Carbs: 4.8g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 886mg | Potassium: 454mg | Fiber: 3g | Sugar: 6g | Vitamin C: 48mg | Calcium: 392mg | Iron: 1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "This cheesy cauliflower mac and cheese is everything you love about the classic comfort dish—without the pasta! Super creamy, low-carb, and packed with flavor, it’s the perfect cozy meal for dinner. Great reheated too!" 📸 New pictures updated: July 2025

Copycat Recipe - AKA - Party Pizza " This Rhode Island recipe is inspired by the bakery pizza I used to have growing up that can only be had in Rhode Island. Don't let the lack of toppings stop you from trying this delicious recipe. It's great for a party and kids love it!" HELLO My New England PIZZA STRIP lovers... 🍕 Every bakery had their own take on it, and let me tell you—everyone had very strong opinions! If you walked into a room full of Rhode Islanders and asked, “Okay, so which bakery has the best strips?” you'd instantly get a flood of passionate responses. You’d hear names like Calvitto’s in Providence/Cranston, DeFusco’s in Warwick, DePalmieri’s in Johnston, Crugnale’s in Rumford/Cumberland, DePetrillo’s in North Prov./Smithfield, or La Salle in Providence. The loyalty runs deep —but for me? It’s always been Calvitto’s. Past, present, and forever my fave! 💛 🍕 And if you’ve ever moved away from Rhode Island, you know the craving for those strips hits hard. So with this recipe, I’m really hoping my version brings you right back home. Fingers crossed it hits the spot for you too! 🤞🍞❤️ Pizza Strips Servings – 16 Squares or 8 Strips Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 2 - 16oz packages prepared pizza dough, or homemade - you can use my Hand Tossed Pizza Dough recipe just exclude the cornmeal for dusting. 1 - 28oz can crushed tomatoes 1/2 cup olive oil, divided 3 tablespoons grated Romano cheese 1 1/2 -2 tablespoons white sugar, depending on the sweetness of your tomatoes 3/4 teaspoon minced garlic 3/4 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper Directions: Preheat the oven to 400 degrees. Grease two baking sheets or line with parchment paper. Roll or press 1/2 of the pizza dough out into a rectangle on one of the prepared baking sheets. Repeat with the remaining pizza dough. Mix crushed tomatoes, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl; stir to dissolve sugar. Spread 1/2 of the sauce evenly over each crust, spreading it all the way to the edges. Drizzle 2 tablespoons olive oil over each pizza. Bake in the preheated oven until the crusts are crisp on the bottom and the sauce looks dry at the edges but is still moist in the middle, 15 to 20 minutes. Let cool to room temperature on wire racks, about 20 minutes. Cut each cooled pizza into eight 9x3-inch strips. *For the authentic Rhode Island serving style, wrap each strip in a folded piece of wax paper. Yup that'd be me! 🙋🏻‍♀️ Keeping it real! Notes: I like homemade pizza dough, but use what's convenient for you. Supermarket dough works just fine. Just don't use a pre-made pizza shell; it doesn't taste the same. It's got to be fresh dough. - Trust me on this one! Nutrition: Calories: 275 | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 723mg | Potassium: 167mg | Fiber: 2g | Sugar: 5g | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe. " Every true Rhode Islander knows Pizza Strips are not exactly right unless they're cold or at least room temperature."

"If you think making a classic delicious cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, thick, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master." Get ready to fall in love at first bite! 🍰 This New York Style Cheesecake is everything a cheesecake should be—rich, creamy, ultra-smooth, and perfectly dense with that classic tangy flavor we all crave. 💛 With its buttery graham cracker crust and velvety filling, it’s a total showstopper for holidays, birthdays, or just because you deserve a slice . 😉 Don’t worry—no fancy tricks here! 🙌 Whether you’re a cheesecake newbie or a seasoned dessert lover, this recipe walks you through step-by-step for dreamy, bakery-style results right from your kitchen. ✨ Serve it plain, or dress it up with fresh berries, whipped cream, or a drizzle of chocolate (yes please!). 🍓🍫 Trust us, one bite of this homemade masterpiece and you’ll never go back to store-bought again! 🥰 NY Style Cheesecake (Classic Version) Servings: 8 to 10 Prep Time: 30 Minutes Cook Time: 1 Hour 55 Minutes Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool Ingredients: Crust 1 1/2 cups graham cracker crumbs, from 12 whole crackers 5 tablespoons unsalted butter, melted 2 tablespoons sugar 1/8 teaspoon salt Filling 4 - 8 oz blocks cream cheese, at room temperature 2 cups sugar 3 Tablespoons all-purpose flour 4 teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon 2 teaspoons fresh lemon juice, from 1 lemon 1/4 teaspoon salt 6 large eggs 1/2 cup sour cream 1 can of mixed berry fruit topping, optional - or your favorite fruit topping Instructions: Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray, set aside. Crust In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°. Set a medium saucepan of water to boil. Cheesecake Batter In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix. Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should will wobble just a bit when the pan is tapped; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight. Remove the sides of the springform pan. You can serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter by running a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with mixed berry or fruit topping of choice on top of each slice with a side of whipped cream. Notes: Make Ahead: This cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly: This cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Nutrition: Calories 659 | Fat 3g | Saturated fat 24g | Carbohydrates 59g | Sugar 49g | Fiber 1g | Protein 11g | Sodium 464mg | Cholesterol 233mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "It’s a custard dessert that requires careful baking in a water bath to prevent cracking and achieve the perfect consistency. But don’t let that daunt you. Cracking happens to the best of us! I have posted my delicious mishaps because hey... IT HAPPENS!"

"Noticing the HUGE resin craze everywhere lately? Thinking about trying it out but don’t know where to start? You’re in the perfect spot! This is the easiest way to jump into resin crafting with just a few simple supplies—and you’ll end up with the cutest, most personalized resin gifts ever! Make each piece totally unique and tailor it to your style or gift-giving needs. Let’s get creative!" ✨🛠️💕 Charms individually made in a resin mold. Created with mica powder, chunky glitter, metal charms and printed cut-outs on transparent sheets. Making your own resin charms is seriously so much more fun than just buying them — I promise you’ll love the process! 🎉 Whether you want to add just a little personal touch or go all out with colors, sparkles, and designs, resin charms make the perfect heartfelt gift for a special friend, a loved one, or even just a fun treat for yourself. 💖 All you really need to get started is some UV resin, resin mica powders or pigment inks for color, and a handful of basic supplies. It’s super beginner-friendly and such a satisfying project you can totally knock out over the weekend, even if you’ve never worked with resin before. No stress, just creativity and fun! What makes resin charms so amazing is how customizable they are — you can mix and match colors, add glitter, dried flowers, tiny charms, or anything that sparks your imagination. Plus, once you start playing around, the possibilities become endless! From cute keychains to jewelry or unique gifts, each charm can be totally one-of-a-kind and perfectly suited to whoever you’re making it for. So get ready to dive into a creative, hands-on project that’s not only rewarding but also just plain addictive in the best way! Your new favorite craft adventure awaits! ✨🖌️💫 Materials: Silicone mold of your choice, start small with something like earrings and or pedants - use cast-in-place hole molds for easier charm making. These are the little nubs to create a pre cut hole in your charm for dangling so you don't have to drill. (That's another post for another day...) Crystal clear premixed UV resin for jewelry making Color mica powders and or pigments inks in assorted colors Disposable paper cups Toothpicks for mixing colors Emory board or nail file, soft sandpaper will work too Disposable gloves, safety first! UV light, the ones like the nail salons use for shilac mani-pedi Metal jump rings in 8mm to 12mm Needle nose, and flat nose pliers Instructions: Step 1:  Mixing and coloring your resin layer - For a beginner using the UV resin is easiest in my opionion. You want to use the super clear hard UV Resin type in light colored (whitish frosted style) molds because it cures through and hard to the touch.  💡 CWT tip:  It’s also pretty amazing at releasing bubbles, meaning your jewelry won’t look like something that you would see in a champagne glass. Put on your gloves. Using a disposable cup; measure and pour in a 1/2 ounce of resin. Split the resin between several cups and mix in your favorite your desired amount of mica powder or pigment coloring using a toothpick. Mix together until clear and streak-free. You can always mix more resin than the amount above if you’re making a lot of these. Remember: Always start small, you can always add more rather than waste. Things are to expensive to waste nowadays! 💡 CWT tip:  When adding your powder or pigment coloring, start by adding a pinch, mix and check your color. Add a tiny bit at a time until you reach the color you desire. Remember you can always add more, you can't take it out of what you have mixed. This is the time you get to play with your artsy side. Step 2: Setting and pouring your molds - Slowly pour your resin starting the center of the mold shape and letting it run to the edges of the mold. You can also use the toothpick to spread around the resin to get into any small areas where it may need help. Completely fill the mold cavities with resin to the top edge of the mold. It's thick so it will old shape of the mold and won't spill out all over the place. Place your mold under the UV light for 90 second intervals. Once it completes the first set, I tend to run it again just for extra curing. Then flip the mold and run it for 90 seconds more to cure the underside completely. I say this, because sometimes it doesn't penetrate throuht the thickness of the resin and the mold. This is and extra step but it's worth it. Allow it to sit for a few seconds to harden fully. It may become slightly warm under the UV light, but not hot where you are not able to handle it. Step 3: De-molding and slightly sanding- Once your resin is cured, demold the charms by twisting the mold (like an ice cube tray) to help wean out the charm; grabbing the edge. Sand off any rough edges as necessary with sandpaper or a nail file. You don’t want a sharp edge to poke you or snag a nice cashmere sweater. (and if it does poke you, it’s usually just a flesh wound  😉... Only you can prevent forest fires! - Smokey the Bear... Ok... Okay; I really showed my age with that one!) 💡 CWT tip: Be gentle when moving the molds. You don’t want to move the resin or end up on an uneven surface. Step 4: Making the molded resin peices into charms- Now that you had molded and made your personal charm, it's time to add jump rings, to make them ready to hand from your chain of choice. You can add them to a short chain to make a purse charm or swag charm, earring wires, a necklace, my Charmies , charm bracelet, zipper pulls, keychains and more! Take a jump ring using the needle nose in one hand and the flat nose pliars in the other. Twisting in opposite directions at the cut slit end, slight open the ring enough to slide the charm onto the ring. Twist back in the opposite directions to close securely, lining both ends up to meet each other. Twist the jumpr ring around so the slit slide into the whole of the charm hiding the slice. And there you have it... a personalized charm that you made! Want to make a CWT Charmies for your purse or to hang in your car? Follow this Charmies tutorial after making all your resin charms! 💡 CWT tip: Use molds with cast-in-place holes , you don’t need to drill after de-molding. This... is another post for another day. Make it easier on yourself if you are a beginner at this. If not... take a walk on the wild side and get out those electric work tools! Or psst... have the hubs help ya! 😉 he's always good to look at and watch work... Ok ok.. enough of that... back to resin molds.. de-molding... oh making c-h-a-r-m-s! Want to share your project creation from this tutorial? Visit the CWT Community forum on Reddit, or reach out to me via the chat below. This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

" These easy Mini Glazed Donuts require minimal ingredients that you probably already have on hand and are so simple to make. No deep frying required! Their cupcake-like texture pairs perfectly with a simple glaze and makes the best sweet treat. So grab a box of cake mix and let’s get baking! 🍩 " 🍩 Donuts! I snagged a mini donut silicone mold, and honestly, I’ve been donut-obsessed ever since! It’s super easy to use, and making baked mini donuts instead of fried ones feels way better (and less messy!). Plus, once I found out you can whip up donuts in any flavor using cake mix in under 30 minutes, I was totally hooked. 🍩✨ This simple recipe starts with a cake mix, so you can choose from all sorts of flavors—chocolate, strawberry, lemon, red velvet… the list goes on! I kicked things off with a cozy spice cake mix to create fall-inspired donuts, and wow, they were incredible, especially with a sweet cinnamon frosting on top. 😍🍂 Wondering why you’d bother making donuts from cake mix when you could just buy them? Here’s why you’ll totally fall in love with this recipe: Quick & Easy: From mixing to munching, these donuts take less than 30 minutes. Minimal Ingredients: Just a few basics, most likely already chilling in your pantry. Customizable: Mix in your favorite flavors or add toppings to make them uniquely yours. Kid-Friendly: Perfect for getting the kiddos involved—they’ll have a blast making (and eating!) these treats. Ready to dive into donut heaven? Let’s get baking! 🎉🍩 Mini Glazed Donuts Servings – 18 Prep and Dry Time – 15 Minutes Cook Time – 15 Minutes Ingredients: Donuts 1 box cake mix, your favorite flavor - I used yellow for this recipe 1 egg 1/4 cup oil 1 cup water Glaze 1 tbsp butter 1.5 cups powdered sugar 1-2 Tablespoon(s) milk Directions: Preheat oven to 350° F. Spray donut pan with non-stick cooking spray, set aside. If you do not have a donut pan you can also use a regular sized or mini muffin tin. Whisk together dry cake mix, egg, vegetable oil, and water until combined. Pour batter into a large, gallon sized plastic bag and snip off small portion of one corner. Squeeze donut mix into prepared donut pan until cups are about 1/2 full. Bake at 350° F for 12-14 minutes. Let donuts cool in pan for about 5-10 minutes then remove and let cool completely on wire rack. In a medium sized bowl, whisk together butter, powdered sugar, and milk until just combined. Dip the cooled donut about 1/2 way into the glaze then lift and turn sideways to let extra run off. Place back on wire cooling rack; sprinkle with optional sprinkles, jimmies, or decorate if desired. Repeat with remaining donuts. Let dry completely. Glaze will slightly harden; you can then stack on a pretty tray for serving. Serve and enjoy! Notes: 💡 CWT tip: “Pipe” The Batter Spray the donut molds with nonstick spray! It makes it so much easier to pour the batter into a large resealable plastic bag, then snip off one corner and use that to “pipe” the batter into the mini donut pan, filling the bottom well. 💡 CWT tip: Glazing Mini Donuts The glaze should be somewhat runny. Dip the mini donut halfway into the glaze, then turn the donut sideways to allow extra glaze to run off. Let the glazed mini donut firm up on a cooling rack, adding sprinkles immediately if desired. After a few hours, the glaze gets firm enough so you can stack your cake mix donuts on a plate without smooshing. If you want to fully glaze the entire donut, completely submerge each side one at a time into the glaze and place on rack for excess to run off. 💡 CWT tip: Glaze Consistency You’ll need to experiment a little with how thick or thin you like your glaze – thin glaze dries fairly clear, allowing the color of the donut to show through, while a thicker glaze stays opaque white. If you want pretty donuts, allow them to cool completely before glazing – the glaze doesn’t look as nice if it melts on a hot donut. But hot donuts taste great, so if you want to glaze and eat them immediately, go for it! I won't deny you that! 🙃🍩 Nutrition: Calories: 142 | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 206mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Calcium: 51mg | Iron: 1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). " I totally love this idea!!!! They taste delicious. I have wanted to bake donuts; so I recently picked up a donut pan. This may be a great first recipe to try with my boys."

A Composition Notebook Redesign! " A great DIY journal that can be super stylish and even better than those extra fancy expensive designer journals just aren't in the normal budget! " Who says DIY journals can’t be super stylish? ✨ Plus, they’re an awesome budget-friendly alternative when those fancy designer notebooks feel a little too pricey. Today, I’m spilling all the secrets on how to totally transform a plain old composition notebook into something uniquely YOU — using supplies you probably already have lying around! 🎨📓 I’ve been sitting on this post for a couple of months and I’m so pumped to finally share it with you! One of my favorite moments in my journaling/planning routine is cracking open a brand new notebook — it’s like a fresh adventure waiting to happen. Now, I keep a stash of high-quality notebooks on hand so I’m always ready to start a new project whenever inspiration strikes. But if you’re just dipping your toes into journaling or planner life (or, hey, “planner-ing” — yes, I just made that a word! 😜💜), or if you’re watching your wallet, those designer notebooks can be intimidating. They often run $10-$20 each, while you can grab composition notebooks for just 50 cents to $2. Score, right? 🙌 I’m going to show you how to turn a plain, boring composition notebook into a chic DIY journal you’ll love using for planning, bullet journaling, studying, doodling, daily journaling, scrapbooking, creative writing — you name it! I seriously adore those classic black marble composition notebooks. You can find them almost anywhere, and they’re the perfect blank canvas for your DIY journal magic. Customize the cover, add an index, toss in some pockets — the possibilities are endless! Plus, they’re lightweight, budget-friendly, perfectly sized for comfy writing, and the paper develops that charming crinkly texture the more you use it. There’s just something about these notebooks that totally wins my heart every time. Ahhh, stationery love! 🙃💜 DIY Journal Planner Notebook A Composition Notebook Redesign Materials: Here’s what I used to create my DIY journal—but trust me, these aren’t the only options! Start with whatever you’ve got on hand, then mix and match with new colors and materials to make it your own. 🎨✨ Composition notebook: Lined notebooks are everywhere, and I’m a big fan of college ruled—but sometimes wide ruled works better, depending on the project! You can usually snag them for less than a buck, especially during back-to-school sales (hello, 2 for $1 deals!). If you’re a fan of grid or dot paper for journaling, those work great too! Mod Podge or double-sided tape: I usually go for the paper craft Mod Podge or the dishwasher-safe kind because that’s what’s in my stash. But when I’m feeling impatient (which is often 😂), I love using thin double-sided tape—no drying time needed! Scrapbook paper or gift wrap: I used scrapbook paper here because of all the fun colors and patterns, but leftover gift wrap works wonders too! If your wrapping paper is a bit thin, just glue a piece of printer paper behind it to hide that black-and-white marble pattern. Bonus: it makes your cover extra sturdy! Colored duct tape: I found this sparkly green one at my local dollar store, and it screamed Disney magic! It matched perfectly with some of my scrapbook paper designs — talk about serendipity! ✨💚 A flat paintbrush: Use one you don’t mind getting messy, because you’ll be dipping it in glue. It’s all part of the fun! A sponge brush Great for smooth, even gluing without a fuss. Scissors Your trusty crafting sidekick. A sharp craft knife For those precise cuts that scissors can’t handle. A cutting mat or board: I finally treated myself to a self-healing mat (game changer!), but you can grab a small paper-craft cutting mat at the dollar store, or even use a sturdy cardboard box to protect your table. (Trust me, I’ve had my share of “Oops!” moments! 😅) Ready to get crafty yet? Let’s do this! 🎉✂️💜 Directions: Step 1: Let’s Get Started! Begin by spreading a thin, even layer of Mod Podge, double-sided tape, or any adhesive you love all over your composition notebook. If you’re using tape, place strips along all the edges and a few in the middle. If you’re working with Mod Podge, move quickly so the glue doesn’t dry—then smooth it out with your sponge brush. Smooth... smooth... smooth! Pay extra attention to the edges to make sure your paper sticks perfectly all around. If your decorative paper is thick enough to hide that classic marble pattern, you can skip right to Step 2 from here! 💡 CWT Tip: To keep glue off your pages, hold the cover away from the notebook when applying glue around the edges. Use your sponge brush to smooth everything out perfectly. If your decorative paper is light or a bit thin, you’ll want to hide that marble pattern with a white layer first. While your glue or Mod Podge is still wet, place a sheet of white printer paper onto the front cover, starting at the spine and smoothing outward. Make sure there are no air bubbles and everything is stuck down tight. Repeat on the back cover, then let it dry for at least two hours before moving on. Otherwise, jump right into your decorative paper and head over to Step 3! Once that first layer is dry, grab your craft knife and carefully trim the excess paper right up to the edges of the cover on both front and back. Now you’ve got a neat, clean white notebook ready for the next step! Step 2: The Star of the Show! Now for the fun part—your decorative paper! I love grabbing scrapbook paper on clearance or from Amazon, but wrapping paper scraps or any craft paper will work beautifully. 💡 CWT Tip: If you’re using gift wrap, cut it down to a manageable size first. Just like before, apply a thin, even coat of Mod Podge over your white base layer. Work quickly and smooth it out with your sponge brush—smooth, smooth, smooth! Step 3: Stick That Beauty Down! While the glue is still wet (yes, seriously—this is super important!), gently lay your decorative paper starting at the spine and smooth outward. Once both sides are covered, let your notebook dry for 2 hours. 💡 CWT Tip: If your notebook warps a bit as it dries, no worries! Just place a heavy book on top to help it flatten back out. Personally, I love the taping method because no waiting for glue to dry. I fold over the long edge first, then corners, then the smaller edges, wrapping everything neatly inside the covers. If you prefer the craft knife method, just trim away any excess paper carefully. Step 4: Finish the Inside! Cut a piece of matching or coordinating paper to fit the inside front and back covers. Repeat Steps 1 through 3 to glue it down for a polished, finished look. You can stop here—or go the extra mile and add a cute pocket! Adding a pocket: Cut a piece of matching paper or cardstock about 3 inches smaller than the notebook’s long edge. Apply a thin line of glue around three edges, then stick it inside the cover starting at the spine and smoothing out any air bubbles. Let it dry completely. Step 5: Trim Again! Once everything’s dry and secure, go around the edges one last time with your craft knife to clean up any leftover paper. Step 6 (Optional): Seal the Deal! For extra durability, give your whole notebook one final coat of Mod Podge. Pay close attention to those edges—they’re the first to lift from wear and tear or being tossed in your bag. This extra layer protects your journal from sticky fingers and coffee spills too! Bonus: the paper formula dries matte and not sticky or shiny. Step 7: Dress Up the Spine! Cover the spine with colorful duct tape that complements your paper. Depending on your notebook, it might take a couple of strips. Smooth out any bubbles and trim the edges with scissors for a clean finish. And Voila! 💜 You’ve got yourself a gorgeous DIY journal, ready to fill with all your brilliant ideas. These are perfect for bullet journaling, planning, travel notes, doodling—you name it! They also make thoughtful gifts for teachers, writers, teens, or that aspiring entrepreneur in your life. Don’t forget to check back soon for the matching pen and paperclip tutorial to complete your set. Perfect for holidays, birthdays, or just because! 😉 Wondering about that little black loop holding the pen on... Check back soon... I will be posting that super simple tutorial too! 😉 You'll be adding them to EVERYTHING! This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). " This is a fantastic tutorial, Tammy. I sell fabric covered composition notebook over on Etsy. I would add to pay particular attention to the edges and make sure they are firmly glued down. As you use this notebook the edges take a beating and the paper will lift if not firmly secured. If that happens you can always put tape around the edge, from the outside folded over to the inside — this will give added protection and a cute edge. "

Copycat Recipe " This incredibly moist coconut bundt cake is jam packed with coconut flavor and boasts a dense but tender crumb. With creamy coconut in the cake as well as the coconut glaze and a toasted coconut crunch on top of every slice, this cake is perfect for all of the coconut lovers. " Get ready to fall in love with this copycat remake of the famous Entenmann’s Coconut Crunch Cake — but better, because you made it yourself! 🎉 This cake is everything you want: buttery, sweet, and bursting with layers of dreamy coconut and vanilla goodness, all wrapped up in a silky-smooth coconut glaze that’ll have your taste buds dancing. 🥥💛 The coconut glaze? Oh, it’s the perfect finishing touch — made with just powdered sugar, milk, coconut extract, and vanilla extract. Whisk those simple ingredients together and voilà! You get a gorgeous, pourable glaze that adds just the right amount of sweetness without stealing the spotlight from that lovely coconut flavor. 😍✨ And wait for it... the crunchy toasted coconut topping! It’s the cherry on top that brings a delightful crunch and a subtle nutty twist that makes every bite unforgettable. Trust me, this cake will be your new go-to for impressing guests or just treating yourself. Let’s get baking! 🍰🥥💕 Coconut Crunch Cake Servings – 12 Prep Time – 15 Minutes Cook Time – 45-50 Minutes Ingredients: Cake a standard sized - 10-12 cup bundt pan, this pan works best but you can also use a 9x13" baking dish. 1-15.25oz package golden butter yellow cake mix, I prefer Duncan Hines 1-5.9oz package instant coconut or coconut cream pudding mix, I use Jell-O brand 1 cup sour cream, Daisy is my go to 1 cup whole milk 1/2 cup warm water 1/2 stick butter, melted 4 large eggs 1 teaspoon vanilla extract 2 teaspoons coconut extract 1 and 1/2 cups sweetened shredded coconut Coconut Icing & Toasted Coconut Crunch 1 and 1/2 cups powdered sugar 1/3 cup milk 1 teaspoon coconut extract 1/2 teaspoon vanilla extract 1 cup sweetened shredded coconut Directions: Cake Preheat the oven to 350 degrees. Generously grease a 12-cup Bundt pan; set aside. Mix together cake mix, pudding mix, sour cream, milk, water, and eggs in a large bowl until well-blended. Gently fold 1 and 1/2 cups of the shredded coconut into the batter with a spatula. Pour batter into the prepared Bundt pan. Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, about 45 to 50 minutes. Wait.... Before you turn off the oven! Spread the remaining 1 cup of shredded coconut evenly onto a baking sheet. I used a 9″ x 13″ sheet pan. Bake the coconut for about 5-7 minutes, stirring frequently with a large spoon or spatula to prevent burning, until the coconut is lightly browned and fragrant. Remove from oven and cool completely. Cool cake thoroughly in the pan for at least 1 - 1 1/2 hours before inverting it onto a plate. 💡 CWT tip:   flip the serving dish/platter over and place on top of the bundt pan. Flip everything over onto the serving dish. Coconut Icing When you are ready to ice the bundt cake, time to make the icing! In a small bowl or a small container with a spout (like a glass measuring cup), whisk together the powdered sugar, milk, coconut and vanilla extracts until smooth. If it is too thin for your preference, add more powdered sugar 1 Tablespoon at a time. Slowly pour the coconut icing onto the bundt cake, allowing it to seep into, and flowingly fall down both sides of the cake. While the icing is still wet, sprinkle the toasted shredded coconut over the top of the cake; slightly pushing it into the sides and top of the cake. Allow the icing to set before serving, about 1 hour. Store leftovers covered tightly at room temperature up to 3 days. Notes: This Bundt cake freezes well, wrapped tightly, up to 3 months. Thaw in the refrigerator or at room temperature. If you would like to add a slight dusting over the top of the cake, sprinkle lightly with powdered sugar right before serving. Again, this is complately optional. Nutrition: Calories: 576 | Carbohydrates 80g | Protein 5g | Fat 34g | Saturated Fat 21g | Polyunsaturated Fat 6g | Monounsaturated Fat 5g | Trans Fat 0.4g | Cholesterol 75mg | Sodium 368mg | Potassium 203mg | Fiber 2g | Sugar 46g | Calcium 62mg | Iron 3mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "A miles from my home on the east coast was an Entenmann's Bakery Outlet. Oh how I miss peering in through the picture glass window while slowly walking to the front door to see towers of glossy blue-and-white boxes and crinkly cellophane-sealed treats!"

" Easy delicious orange pound cake recipe soaked with a citrusy sweet glaze and topped with a vanilla orange glazed icing. Super light, and so refreshing! " 🍊💛 This Orange Glazed Pound Cake is truly something special and on point! 🍰✨ Bursting with fresh orange zest and juice baked right into the cake, and then topped off with not one but two dreamy glazes (hello, orange juice, zest and vanilla!), every single bite is packed with creamy, citrusy goodness. It’s soft, tender, perfectly moist, super easy to make—and honestly? You’re going to want seconds (and thirds)! The inspiration for this cake goes waaay back to the early 2000s during a sunny trip to California. I had the sweetest encounter with a lovely business owner who generously let me pick fresh oranges and lemons from the six citrus trees in her yard. These beauties were huge —like, literally the size of my head! I brought them home (not without an entertaining airport security story 🤭) and got right to baking. First up was my beloved Lucious Lemon Bundt Cake but once I turned my attention to the oranges, I knew I wanted something rich, creamy, and full of sunshine. After a few tweaks to the lemon cake recipe and several rounds of testing (yes, I had to make sure it was just right!), this Orange Glazed Pound Cake was born. I truly hope you give it a try—and fall in love with it just like I did. Happy baking! 🍊💛 Orange Glazed Pound Cake Servings – 12 Prep Time – 10 Minutes Cook Time – 60 Minutes Ingredients: Cake 1 package instant vanilla pudding mix 1 boxed orange cake mix, yellow cake mix will also suffice - orange is not available in all areas. 4 eggs 1/2 cup butter, melted 1 cup orange juice 2 Tablespoons orange zest Soaking Glaze 1/2 cup butter 1 teaspoon vanilla extract 3/4 cup white sugar 3/4 cup orange juice Top Glaze & Garnish 2 cups Powdered sugar 3 Tablespoons orange juice, milk can also be in place of juice 1 teaspoon vanilla extract 1 Tablespoon orange zest sliced orange wedges, optional Instructions: Preheat oven to 350 degrees. Grease a large bundt pan. Combine the cake mix, pudding mix, water, melted butter, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Add in zest, stir until combined. Pour batter into bundt pan. Bake for 45-50 minutes, or until knife inserted in cake comes out clean. In a small sauce pan; combine the butter or margarine, sugar, vanilla and orange juice in a saucepan. Boil this mixture for about 2 minutes. While cake is still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake; let soak in. Combine powdered sugar, orange juice, 1 tablespoon orange zest and vanilla. When the cake is saturated place it on a plate, and drizzle over icing in a back and forth swiping pattern. Decorate with orange wedges is desired. 🍊💛 Notes: 🍰✨ Dust top of cake with powdered sugar in place of top glaze a different lighter option. This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "This cake has such great flavor! There is a fantastic orange flavor is in every bite with orange zest and juice in the cake batter, and two orange glazes that ensure plenty of citrus flavor!" "Super easy to make! It has an impressive appearance; this cake is easier to make than you think. With readily available ingredients and simple instructions, this cake will be ready in no time. A great addition to any table or office gathering for sure."

"This Chocolate Ganache Bundt Cake is pure chocolate heaven—rich, moist, and draped in a glossy ganache that melts in your mouth... and-it's easy to make! Whether you're baking for a celebration, holiday, or just because, this elegant yet easy dessert delivers bakery-quality results at home. With a tender crumb, deep cocoa flavor, and that signature ganache drip, it’s a showstopper every chocolate lover will swoon over." Calling all chocolate lovers! 🍫🎉 This Chocolate Ganache Pudding Bundt Cake is rich, fudgy, and ultra-moist (thanks to a secret pudding mix 😉), then topped with a glossy, decadent ganache that drips like a dream! 💕 This cake will 100% make you a rock star with your friends and family ⭐️ — it looks fancy, tastes amazing, and is secretly super easy to make. Even if you swear you can’t cook or bake… trust me, YOU CAN MAKE THIS! Whether you're celebrating or just craving a chocolate moment, this is the cake that brings the wow! 🙌🎂 Chocolate Ganache Pudding Bundt Cake Servings – 12 Prep Time – 10 Minutes Cook Time – 45-50 Minutes Ingredients: Cake 1 box chocolate cake mix 1 box chocolate pudding mix 1 cup sour cream 3/4 cups oil 3/4 cups milk 1/2 cups sugar 4 whole eggs 1 teaspoon vanilla 1/2 cup mini chocolate chips Glaze 1/2 cup semi-sweet chocolate chips 1/2 cup milk chocolate chips, you can also use all semi-sweet chips 3 cups cool whip topping chocolate shavings and raspberries for garnish, optional Directions: Cake Preheat oven to 350 degrees. Grease bundt pan; set aside. Mix all ingredients together for about 3 minutes on high speed. Fold in chocolate chips gently; and pour into greased bundt pan. Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean. Glaze In a microwave safe bowl, heat both chocolate chips and the cool whip for 2 minutes, stirring every 30 seconds until smooth. The mixture will be a little thin but will thicken a bit as it sets. If you like a thicker glaze add about 1/2 cup or more of powdered sugar and stir until smooth before glazing the cake. Pour ganache over the cooled chocolate cake; letting it flow slowly over the edges. Top with chocolate shavings, mini chocolate chips and raspberries if desired. Serve with a dollup of whipped cream with each slice of cake if you like. Makes a great presentation and tastes magical too! 😊 Enjoy! Notes: Change up this same recipe with any flavor cake mix or pudding mix you desire for many varieties. Remember, like I always say... Play with your food! Nutrition: Calories: 450 | Fat: 28g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 200mg | Carbohydrates: 50g | Dietary Fiber: 3g | Sugars: 35g | Protein: 5g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). “Looks fancy, but couldn’t be easier to make!”

Keto, Low-Carb, Sugar-Free, Gluten Free Healthy Options "Soft, fluffy, and filled with flavor—this chef-style omelet is your new breakfast go-to. With just a few simple ingredients and the right technique, you can whip up restaurant-quality eggs right at home in minutes." 🥚 Fluffy Chef-Style Omelets: The Secret to a Perfect Breakfast Every Time There’s something undeniably satisfying about a perfectly cooked omelet — golden on the outside, soft and fluffy on the inside, and filled with your favorite savory ingredients. But what if I told you that making a fluffy chef-style omelet at home is easier than you think? Whether you’re making breakfast for one or brunch for a crowd, this simple method will have you flipping omelets like a pro — light, airy, and packed with flavor. 👩🏻‍🍳 What Makes a “Chef-Style” Omelet Different? A chef-style omelet is not your typical diner version that’s thin and folded in half. Think of it as the elegant, French-inspired upgrade — pillowy, tender, and folded with precision . The secret? A little technique, a good nonstick skillet, and a whisk (or fork) with enthusiasm! Fluffy Chefs Omelette Servings: 2 Prep Time: 10 Minutes Chill Time: 10 Minutes Ingredients: 4 large eggs salt and pepper, to taste 2 Tablespoon water or cream 3 oz ham steak or deli ham, chopped and optional 3 sprigs fresh chives, chopped 1/2 cup cheddar cheese 1 tablespoon Crème Fraîche or sour cream 1 Tablespoon butter for pan Instructions: Preheat frying pan on low heat. Crack eggs into medium sized mixing bowl and add water or cream. Whisk vigorously for at least 30 seconds — you're adding air for that fluffy texture! Add salt and pepper to taste. Melt the butter and swirl to coat the pan. Pour in the eggs. Let them sit for just a few seconds, then gently stir with a spatula, pulling the cooked edges toward the center. This creates layers! Once the eggs are mostly cooked but still slightly glossy on top, stop stirring. Add your fillings down the center. Fold like a pro. Carefully fold one side of the omelet over the fillings, then the other, like a letter. Slide onto a plate seam-side down. Garnish and serve! Add fresh herbs, cracked pepper, or a little grated cheese on top for that fancy finish; or my favorite top with crème Fraîche or sour cream and garnish with chopped chives! Notes: 💡 Tips for the Fluffiest Omelet Ever Whisk thoroughly: The more air you incorporate, the lighter your eggs will be. Don’t overcook: Slightly undercooked eggs will continue to set off the heat. Use room temperature eggs if you can — they cook more evenly. Try a splash of seltzer water instead of milk for an extra lift (a fun chef trick!). 🍽️ Favorite Filling Ideas Classic: Sharp cheddar + diced ham Fresh & herby: Goat cheese + chopped chives + spinach Southwest style: Pepper jack + sautéed onions + bell peppers + avocado Mushroom medley: Sautéed mushrooms + Gruyère + thyme 🥄 In a Rush? Make it Ahead Whisk your eggs and prep your fillings the night before. Store separately, then just heat and cook in the morning for a fast, fluffy breakfast. 🧂Final Thoughts Omelets are one of those magical dishes that feel fancy , but are actually super quick and easy to make once you’ve got the technique down. They’re versatile, comforting, and endlessly customizable. Whether you’re serving brunch guests or treating yourself to a cozy breakfast, this fluffy chef-style omelet is sure to impress. 🥰🍳 Nutrition: Calories 400 | Carbs 6g | Fiber 0 | Cholesterol 425mg | Net Carbs 6g | Protein 26g | Sodium 1080mg | Fat 27.5g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Perfect addition to any breakfast or brunch menu. Easy to whip up and everyone loves them, Play with your food and try different toppings. Remember this recipe is a healthier version, what you choose will change the nutritional facts."

An American Classic " Grilling season is upon us, and this year it's time to master the art of America’s summertime grilling favorite—the hamburger. " The Ultimate Weeknight Burger: Easy, Flavorful, and Crowd-Pleasing 🍔🔥 Let’s be honest—everyone wants that burger. The one that’s easy enough to whip up after a long day, flavorful enough for the person who piles on every condiment in the fridge, and still satisfying for the “just ketchup, please” minimalist. Basically, the burger that checks all the boxes. In our house, we’re big fans of cooking burgers indoors, searing them on a hot, slick cast iron skillet (highly recommend!) or an indoor grill. But when that smoky, chargrilled flavor calls your name? Nothing beats a good old-fashioned grill. Charcoal is king when it comes to depth of flavor, but a gas grill can still get the job done beautifully. Now, a little word of advice from the grill-side: don’t smash your burgers with the spatula while they cook! As tempting as it is, pressing down only forces out all those flavorful juices and fats—sending them straight into the fire and leaving your burger dry and flat. Instead, let the heat do the work. 🔥 If the grill’s running too hot, just move the patties to the cooler side for a little breather. And don’t forget— closing the lid helps melt the cheese faster , if that’s your thing. Speaking of... cheese or no cheese? That’s a hot debate in our house. 😄 What’s your burger style? Grilled Burgers Servings – 6 Prep Time – 10 Min Cook Time – 8 Min Ingredients: 2 pounds (32 ounces) 80/20 ground beef, cold 2 cloves garlic, minced finely 2 tablespoons onion, minced 1 tablespoon Worcestershire sauce 1 3/4 teaspoons freshly ground pepper 1 1/2 teaspoons salt 6 hamburger buns Butter for buns Directions: Put the cold ground beef in mixing bowl. Add in onion, garlic, Worcestershire sauce, pepper, and salt. Fold the meat over a few times to get everything incorporated. This entire process should only take about 30 to 45 seconds. Don’t over handle the meat. Rather than forming the patties in your hand, form them on a tray. This makes it easier to shape the patties without over-handling or warming the meat. I prefer to use a cookie sheet lined with parchment paper, but any tray or platter will do. On the tray, divide the meat into 6 equal parts (about 5 1/4 ounces each). Gently form each portion into a patty that is 4-inches across with 1-inch sides and create a shallow depression in the middle. You want the outer 1/2 inch of the patty to be slightly taller than the inside. This keeps the patty from shrinking too much and from puffing up in the center during grilling. This helps cook the burger evenly and it will create an even level. Cover the patties with plastic wrap and transfer to the fridge while you heat up your grill and butter your buns. 🙃 Heat a gas or charcoal grill to 450 to 500°, or hot enough that you can only hold your hand above the grill grates for about 1 second. Butter the insides of all the buns and set them aside; near the grill. Place patties on the grill over direct heat. Cook to your desired doneness: For rare burgers , cook for 4 minutes total (125°F) For medium-rare burgers, cook for 5 minutes total (135°F) For medium burgers, cook for 6 to 7 minutes total (145°F) For well-done burgers, cook for 8 to 9 minutes total (160°F) Flip the burgers only once during cooking. Do not press down on the patties at any time. When you have about 1 minute left on the cooking time, add the cheese to the burgers and the buttered buns to the grill over indirect heat. Remove burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1 minute before serving. Serve with mayonnaise, blue cheese sauce, sautéed mushrooms, Thousand Island, or th e classic and always wonderful lettuce, tomato, pickles, and red onion! Notes: This recipe will make 6 burgers that are 1/3 pound each. The patties should be 4 inches across and 1 inch thick at the edges before cooking. In general, follow these total grilling times: For rare burgers , cook for 4 minutes total (125°F) For medium-rare burgers, cook for 5 minutes total (135°F) For medium burgers, cook for 6 to 7 minutes total (145°F) For well-done burgers, cook for 8 to 9 minutes total (160 °F) With that said, ultimately, the time it takes for a hamburger to reach a certain temperature depends on how hot your grill is and how thick your patty is. In my experiences, my 1-inch thick, 4-inch diameter patties were medium done at 5 minutes total (2 1/2 minutes on each side), and well done at 6 minutes total (3 minutes on each side). So it will all depend on your liking of grilled burgers. Nutrition: Calories 586 | Saturated Fat 12g | Cholesterol 140mg | Sodium 936mg | Carbohydrates 29g | Fiber 1g | Sugars 4g | Iron 6mg | Potassium 692mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "There is nothing better than an all American classic burger off the grill on a hot summer day!"

Sugar Free - Low Carb - Keto - Healthy " This 4-Ingredient Sugar-Free Jello Whip is wonderfully light and fluffy! It’s quick and easy to make, and you can use any flavor of sugar-free Jello. That makes it the perfect low-carb dessert for any occasion. " These creamy Keto Jello Whips are the ultimate quick-and-easy treat—and they taste amazing ! With just 212 calories and only 1 net carb, they’re the perfect little indulgence you can feel totally good about. 🎉 So, what’s a Sugar-Free Jello Whip exactly? Oh, it’s just the fluffiest, dreamiest, low-carb dessert made from just two simple ingredients : sugar-free Jello and whipped cream! That’s it! No baking, no fuss—just a cool, refreshing dessert that’s ready in under an hour. Perfect for sunny afternoons, BBQs, or anytime you're craving something sweet but still staying on track. ☀️🍓 If you're into super simple, no-fuss, sugar-free treats (yes please!), then you have to try my Yogurt Cheesecake and Sugar-Free Keto Mousse Cups too. They’re creamy, delicious, and totally guilt-free—just like these Jello Whips. Perfect for keto, low-carb, or diabetic-friendly lifestyles... and trust me, you’ll want them on repeat in your fridge! The best part? You can totally make these Jello Whips your own! 💃 Any sugar-free Jello flavor will do—so go wild! Brands like Jell-O , Royal , Starburst , and even store-brand versions all work like a charm. Here are just a few of my favorite flavors to play with: Cherry, Black Cherry, Lime, Lemon, Strawberry, Peach, Raspberry, Orange, Starburst All Pink Strawberry, and Blue Raspberry. I mean... how fun is that?! 🌈 With so many fruity options, you’ll never get bored—and you can mix it up every time! Jello Whips Servings – 4 Prep Time – 10 Minutes Chill Time: 2 Hours Ingredients: 1-.3 oz box Sugar-Free Jello, any flavor 3/4 cup boiling water 1 cup ice water 1 cup heavy whipping cream 1 tablespoon sweetener confectionary sugar, you can choose whichever sweetener you prefer. Directions: In a medium-size bowl, stir Jello powder into boiling water; stirring until it is completely dissolved.   Fill a measuring cup with ice;  fill the remaining space in the measuring cup with water to equal 1 cup ice water.  Stir the ice water into the Jello and keep stirring until cooled and the ice cubes are mostly melted; remove any unmelted ice cubes.  The Jello will soft set while you do the next step. In a large bowl, use an electric mixer to whip together sweetener and heavy whipping cream; until stiff peaks form. Use the electric mixer on med to whip the soft set Jello into the whipped cream; until fully combined. Pour the Jello whip mixture into 4 individual custard style cups or 1 medium-sized bowl and refrigerate for 2 hours or until set.  Notes: 🤔 Want to skip a step? Need a little more convenience? Alternately, you can skip the cream and sweetener for a tub of Sugar-Free Cool Whip.  But, this will increase the carb count to 12g per serving. So just be careful depending on what you are cutting out. 😉 Nutrition: Calories: 212 | Fat: 22 | Carbohydrates: 1 | Fiber: 0 | Protein: 1 This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Made this dessert when I discovered the Keto diet. Made this for dessert when I started to crave something sweet! The best part? I already had all the ingredients at home, which was amazing. I love when I don’t have to make an extra trip to the store. 😉 "