Cranberry Vanilla Cupcakes with White Chocolate Frosting

 White chocolate and cranberry  just scream “Christmas” to me.

And around the week before Halloween, I start thinking about Christmas.

I know, you probably think that’s ridiculous, but I just love everything about Christmas and the months leading up to it.

Ingredients

Cupcakes

1/2 cup melted butter 1 stick

1/4 cup canola oil

1 1/2 cups granulated sugar

3 eggs

1/4 cup milk 1%, whole milk, buttermilk — I use 1%

1 tsp vanilla

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

Cranberry Filling

1/4 cup sugar

1/4 cup water

1 cup cranberries I used frozen, but fresh would also work

1 tsp vanilla

1 tsp corn starch

Frosting

1/3 cup chopped white chocolate or chips

1 tablespoon cream (any kind)

1/4 cup butter softened

1 1/2 cups icing sugar

1 tsp vanilla

Instructions

Cupcakes: Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners.

In a large bowl, whisk together melted butter, oil and sugar until smooth and fluffy. Add eggs one at a time, and beat until combined. Add milk and vanilla and beat until combined.

Add flour, baking powder, and salt and beat just until combined.

Fill muffin cups about ⅔-3/4 full. Bake for 18-20 minutes, or until a toothpick comes out clean or with moist crumbs.

Set aside to cool.

Filling: In a medium pot, combine sugar, water, cranberries, vanilla and corn starch (make sure there are no lumps of corn starch before you begin cooking). Bring to a simmer and cook 3-5 minutes, until cranberries start to soften and burst, and the sauce has thickened.

Remove from heat and set aside to cool.

Frosting (make just before using — this frosting firms up nicely so it's difficult to pipe after it's been refrigerated)Combine white chocolate and milk in a medium bowl or measuring cup and microwave on high in 20-30 second intervals, stirring each time, until melted. Set aside to cool slightly.

In the bowl of a stand mixer, beat butter until smooth and fluffy.

Add chocolate, icing sugar and vanilla and beat on low for 1-2 minutes until the sugar is incorporated. Beat on medium-high for 3-4 minutes until light and fluffy. Set aside.

Assembly: Using a sharp knife, cut a small hole into the top of each cupcake, making sure not to cut through the bottom or any of the sides. Set cake pieces aside for another use (they're great for trifle, or just for munching!)

Spoon about 1 tsp of filling into the top of each cupcake.

Spread or pipe frosting on top of cupcake, completely covering the filling. If desired, garnish with additional cranberries and colored sprinkles or sugar.

Refrigerate if not serving for quite a while. Remove from the fridge 20 minutes before serving to allow the frosting to soften slightly, as it firms up quite a bit in the fridge.

Holiday Ice Cream Sandwich Cake

 Don’t get me wrong, I love summer, but Christmas is the season I wait for all year.

And it’s not just because the Chapman’s Holiday Moments ice cream and treats start popping up in local grocery stores 😉

This Holiday Ice Cream Sandwich Cake is filled with chocolate and peppermint deliciousness in the form of the Holiday Moments Peppermint Ice Cream Sandwiches and Holiday Moments Peppermint Twist Ice Cream (complete with a fudgy swirl!).

Ingredients

12 Chapman's Peppermint Ice Cream Sandwiches (1 box)

1.5 litres Chapman's Peppermint Twist Ice Cream (1 tub)

3 cups whipped cream or whipped topping

chocolate sauce and crushed candy canes for garnish, optional

Instructions

Remove peppermint twist ice cream from the freezer to soften for 10-20 minutes before assembling.

Lay two very large pieces of plastic wrap over a large rectangular platter, going opposite directions (you will have a large + with plenty of overhang).

Unwrap and arrange four ice cream sandwiches in a row in the middle intersection of your plastic wrap on the platter (leave the other sandwiches in the freezer so they don't get too soft).

Scoop 1/3 of the tub of peppermint twist ice cream onto the first row of ice cream sandwiches, pressing down with a spatula to form an even layer.

Repeat layers 2 more times, using all of the ice cream sandwiches and ice cream.

Wrap the plastic wrap tightly around the cake, using your hands to straighten your layers as necessary. Place in the freezer and let freeze for at least 6 hours or overnight.

Unwrap the cake and spread all sides with whipped cream. Garnish as desired with chocolate sauce, crushed candy canes, or other Christmas candies.

Slice and serve. Store leftovers in the freezer for 2-3 months.

Keto Cookie Casserole: Butterscotch

 If you’ve been to my blog before, you know I am obsessed with the keto dessert I invented: keto cookie casserole! It’s really just keto cookie bars baked in a casserole dish, but there’s just something extra-fun about saying you’re making a “cookie casserole.” 🙂

For this version (I’ll link to the other versions later in this post), you’re going to be making a keto cookie casserole with butterscotch keto chips! It’s a tasty spin on traditional chocolate chip cookies, and I hope you enjoy it as much as I do.

Ingredients

6 tbsp butter softened

4 tbsp cream cheese softened

3/4 cup Swerve Confectioners

4 tbsp Swerve Brown

2 large eggs

2 tbsp heavy whipping cream

1 tsp vanilla extract

1/2 cup coconut flour

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1/2 cup Lily's Butterscotch Chips

Instructions

Preheat oven to 350 F.

In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. (When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.)

Mix on medium-high for 5-6 minutes until fluffy.

Then, add one egg and mix it in on low. Add the second egg and do the same.

Add heavy whipping cream and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.

In a small bowl, thoroughly combine the coconut flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.

Fold the butterscotch chips into the cookie batter.

Lightly spray the bottom of a 9"x9" casserole dish with non-stick cooking spray, then evenly spread the batter into the dish.

Place casserole dish in the oven and bake for 14-20 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The casserole will firm up as it cools.

Let the casserole cool off. For the best results when cutting the casserole, place it in the fridge for at least 30 minutes to allow it to firm up. Cut into 9 even pieces

Keto King Ranch Casserole

 You are going to love this keto casserole recipe! It’s a ketofied version of King Ranch Casserole, which is a casserole dish made from creamy chicken, cheese, salsa, and tortillas (this recipe uses a keto-friendly tortilla, of course). It’s been called “Texan lasagna,” and I guarantee you’re going to love it!

This is just a quick overview of how to make this low carb king ranch casserole. For the recipe in detail, scroll to the recipe card at the end of the post.

Saute onions in butter over medium-high heat. Then add almond flour and cook until mixture thickens. Add chicken broth.

Ingredients

2 tbsp butter

1/4 medium onion chopped (about 1/2 cup)

2 tbsp almond flour

1/2 cup chicken broth

4 oz sour cream

1/2 cup sugar-free or low-sugar salsa

8 oz chopped, cooked chicken (about 2 cups)

8 oz shredded Cheddar cheese divided

2 Siete Almond Flour Tortillas cut into 1/4- x 1/2-inch pieces

Non-stick cooking spray

Instructions

Preheat oven to 350 F.

Melt butter in a large skillet over medium-high heat. Add onion and cook for 3-4 minutes, or until onions are translucent.

Stir almond flour into onion mixture and cook for an additional 1-2 minutes, or until onions thicken slightly. Stir in chicken broth and combine well. Cook an additional 3-4 minutes or until sauce thickens.

Stir sour cream and salsa into sauce to combine. Remove skillet from heat and stir in chicken, 6 oz shredded cheddar cheese, and tortilla pieces.

Transfer mixture to 8- x 8-inch dish coated with cooking spray. Sprinkle top of mixture with remaining 2 oz shredded Cheddar cheese.

Cover and bake at 350 F for 20 minutes. Uncover and bake an additional 15 minutes. Let cool 10 minutes before serving.

Keto Jalapeño Popper Chicken Casserole

 Are you ready for a hearty, filling keto casserole that’s based on the classic jalapeño poppers appetizer? If you are, this recipe is here to deliver! It’s spicy, cheesy, creamy, and oh-so-good, just like jalapeño poppers. With the addition of chicken, it becomes a complete and very filling meal.

This is just a quick overview of how to make this low carb jalapeño popper chicken casserole. For the recipe in detail, scroll to the recipe card at the end of the post.

Over medium-high heat, combine cream cheese, sour cream, heavy whipping cream, and garlic powder. Then add 1/2 cup Cheddar cheese, cooked bacon, and cooked chicken.

Ingredients

4 oz cream cheese

1/3 cup sour cream

1/2 cup heavy whipping cream

1 tsp garlic powder

1 cup Cheddar cheese divided

3 cups chopped, cooked chicken breast

8 slices cooked bacon crumbled

5 jalapeños halved and seeded

Instructions

Preheat oven to 400 F.

Combine cream cheese, sour cream, heavy whipping cream, and garlic powder in a large skillet. Heat over medium-high heat, stirring to melt and combine. Add 1/2 cup Cheddar cheese, cooked chicken, and cooked bacon.

Transfer half of mixture to an 8- x 8-inch baking dish. Top with jalapeño halves. Top jalapeño with remaining mixture. Sprinkle remaining cheese on top of mixture.

Bake at 400° for 10-15 minutes or until mixture is bubbly and cheese is golden.

Baked Eye of Round Roast

 This Baked Eye of Round Roast is the easiest way to make delicious roast beef in your oven! Slice your roast beef and serve with a flavorful gravy made from the drippings.

Eye of round is a lean, low fat cut that comes from the hindquarters of a cow and tends to be a tougher cut because it sees so much movement. Due to this, it needs some extra TLC with marinating and longer cook times to allow connective tissues to break down. 

It is best enjoyed with a robust marinade or seasoning and thinly sliced against the grain to shorten fibers. It is best known for making deli roast beef. 

Ingredients

2.5-3 pound eye of round roast (beef round roast) , trimmed

1 tablespoon garlic powder

1 tablespoon ground black pepper

2 tablespoon coarse sea salt

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 tablespoon vegetable or canola oil

1 large yellow onion

2 cups low sodium beef broth

Instructions

Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.

Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.

Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.

rubbed beef round roast

Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides – about 2 minutes each side. Turn off heat and remove the seared roast from the pan.

Add the onion to the bottom of the skillet in an even layer to create a natural roasting rack. Place the seared roast on the onions and pour broth into the pan.

overhead eye of round roast in cast iron

Place the roast in the oven to bake at 250°F until the internal temperature reaches 125°F – the cook time will depend on the exact size of the roast so start checking the temperature at regular intervals using an electronic thermometer starting at 1 hour of cooking. It will take on average about 2 hours for a 3 pound eye of round roast to reach an internal temperature of 125°F

Remove the roast from the oven and transfer to a cutting board to rest for 15 minutes. Slice into thin slices against the grain. Strain the juice from the cast iron skillet and serve with the thinly sliced beef.

sliced round roast

If you've tried this recipe, come back and let us know how it was in the comments or ratings.

How to Make Gravy from Drippings

 Homemade gravy has never been easier! Learn How to Make Gravy from Drippings, whether you’re cooking chicken, turkey, pork or beef.

There are a couple of aspects and questions that come up when making any type of gravy at home, but especially gravy with drippings. Let’s address those first.

The first, is undoubtedly, the issue of lumpy gravy. Lumpy gravy is usually the result of trying to thicken the sauce and not doing it properly.

Ingredients

1/4 cup unsalted butter

1/4 cup flour

2 cups broth

2 tablespoons drippings

Kosher salt & freshly ground black pepper , to taste

Other flavor add-ins

Instructions

Melt the butter over medium heat in a saucepan.

When melted, whisk with the flour until a paste forms. Continue to whisk until roux starts to brown and become fragrant.

Slowly add the broth and drippings while whisking vigorously. Continue to whisk until fully heated.

Taste test for seasoning. Add the salt and freshly ground black pepper sparingly until desired taste is achieved.

Add other seasonings, if desired and continue to heat for 5-15 minutes.

If you run into problems, such as your gravy being too thin, too thick, too salty or having other issues, check this post for common gravy problems and how to solve them!

If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.