Hi guys! Last night I was really wanting ti make something that I have never made before, and it had to have marshmallow fluff xD. So I can across this very yummy recipe called WHOOPIE PIES. I didn’t have any pre-made marshmallow fluff ( what the recipe called for ) so I found a different recipe for the FLUFF. These turned out so good! I totally recommend them.
Have a good day! Bye-bye!
~Lillyana
Never heard of abelskivers? Here’s a quick summery: DELICIOUS! Abelskivers are like pancake balls in which you can insert jelly or custard. I have maple syrup and powdered sugar on mine. Also, if you want to make abelskivers you will need an abelskiver pan: https://www.amazon.com/Nordic-Ware-Danish-Ebleskiver-Pan/dp/B00004RFPL
This recipe is credited to my great aunt.
Separate the eggs. Beat the egg yolks and milk in a small bowl. In a medium bowl sift together the dry ingredients. Add the milk and egg mixture to the dry ingredients. Now beat the eggs whites until stiff in a stand mixer or with a hand mixer. Carefully fold the egg whites into the batter trying not to deflate them. Grease your abelskiver pan and heat it up on the stove, pour in batter, when ready to flip they should have formed a crust on the outside. Flip carefully with a toothpick or fork. Can be served with jelly, syrup, powdered sugar, and/or whipped cream.
This is how they should be flipped:
And here is a plate of nice hot yummy abelskiver’s:
Note: They can be stored in the fridge up to a week, and should be reheated in the stove or microwave.
Have fun cooking!
~Lillyana
3/12/2019
Last week I made a delicious fruit tart! It was amazing! So i’m here to share the recipe with you all. This tart was gluten free, keto, and dairy free if you use the cashew cream cheese. I got the recipe from a book called “Honey & Oats” which I rented from the library. I would highly recommend the book, it shows you how to use whole grains, and maple syrup or honey instead of cane sugar. The book also includes many GF and vegan recipes ( DF ). I have already baked many recipes from the book and they came out fabulous! Ok, back to the tart, with my tart, I also made a lemon curd to put on the bottom of the tart before the cream cheese frosting ( it holds the crust together better ). It was an easy recipe and turned about perfect. You can use just about any fruit on the tart ( but, I would not use bananas ), I used canned peaches, grapes, and apples.
This is the lemon curd with dairy: https://platedcravings.com/easy-lemon-curd-recipe/.
And here is one without dairy: https://laurenkellynutrition.com/easy-lemon-curd/.
Tip’s for curd:
Remember not to let your curd cook to long.
Many curds will become thicker when you refrigerate them.
I wish I had a picture to show everyone, but the tart was eaten to fast!
Good-bye everyone and look out for more recipe posts by me. 😀
~Lillyana
This literally is the best brownie recipe ( well, I can’t say it’s the best because I have not tried all of the brownie recipes in the world 😀 ), even though they are gluten free these are fabulous! They are crispy on the top and are soft on the inside, they go great with a glass of milk, and sometimes what I do, is take them out of the oven like 5 minutes before there done baking, and I sprinkle marshmallows over the top, then put them back in the oven, and when there done you will have ooey gooey marshmallow spread over the top! Trust me, you will never want to go back to the same old brownie recipe.
Here is a link to the site: https://flippindelicious.com/2013/04/best-fudgy-browned-butter-gluten-free-brownies.html.
Please stay tuned for other recipes and check out my other posts, bye! 🙂
~Lillyana
Hello everyone! I am posting this because this past weekend I made about some of the best cinnamon rolls ever. And I want to give credit to this site: https://www.tasteofhome.com/recipes/best-cinnamon-rolls/. I did substitute a few things but they turned out wonderful, and were gone in two days! So if your ever in a mood for some cinnamon rolls, you should check out this recipe. 🙂
Here’s a picture of one of the last cinnamon rolls:
~Lillyana
Stay tuned for more recipes.
These pop’s are super fast and easy to make, and they are SO very delicious, I could not stop eating them! They are also a no bake dessert.
Cover a cookie sheet in parchment paper, on it line the marshmallows up and then stick a lollipop stick in each of them. Melt the chocolate in the microwave until melted and smooth. Fill a bowl with sprinkles, if using, fill a bowl with the caramel. Dip each pop in chocolate/caramel and then in sprinkles, place back on cookie sheet. Once all are dipped place in the freezer for about 15 minutes or until frozen. Take out of the freezer and wait to thaw a bit before eating. Enjoy! 🙂
Note: Can store in the refrigerator or on the counter.
The title above dose not lie! I am sharing this recipe with yoptoday because these cookies are to die for ( so good! ), and they are quick and easy to make!
Preheat the oven to 350 F. In a stand mixer beat together the butter and the shortening, next add the sugars. beat in the eggs. Add the baking powder, soda, vanilla, and salt. Mix in the flour, the batter should be dough like and some what sticky. Cover two cookies sheets with parchment paper. Take a spoonful of the dough and roll it into a ball, put on cookie sheet and then bake for 9-10 minutes. Let cool and enjoy!
Note: Can be stored in an container out on the counter for about a week. Sometimes instead of chocolate chips I use salted caramel chips, and they taste absolutely delicious in the cookies!
~Lillyana
I chose theses cookies to share with you today because they are easy and fu to make and they can be Gluten and Dairy free!
Preheat the oven to 350 F, line two cookie sheets. Place the banana, butter, sugar, and egg in the food processor, process until smooth, add flour, baking powder, and oats. Pulse util combined. Transfer batter to bowl and stir in chocolate chips. Drop spoonfuls of the batter on to the cookie sheets. Bake for 15 mins, let cool and Enjoy!
Photo by Brigitte Tohm on Pexels.com
Mix the chopped fruit and whipped cream together, add marshmallows. Pour jello over the top and stir in. Refrigerate for about one hour. Serve fresh. Enjoy!
Photo by Tembela Bohle on Pexels.com
Preheat oven to 300 F. Cream all the ingredients together, beat until sticky. Drop onto prepared cookie sheets. Bake 18-20 minutes, cool and place on baking racks. Enjoy!
Photo by Bryan Schneider on Pexels.com
Rad Recipes 