I’ve been on a low-carb roll these last few weeks with my recipes! This is the third recipe I experimented with during my low-carb diet phase. This Low-Carb Cauliflower Fried Rice was so delicious that I’d eat it any day even if I wasn’t on a diet. Honestly, out of all the fried rice meals I’ve ever made in my life time, this is probably the best one yet.
I chose simple ingredients for this recipe to ensure a quick and efficient meal. I didn’t want anything that required longer cooking so I opted for ready cooked ham for my choice of protein. It was a great choice because the extra salty flavor helped enhance the final taste of this dish and mixed great with the flavor of the soy sauce. Scrambled eggs were my second choice of protein in this dish because they fit the low-carb profile AND they are a must when you’re making any kind of fried rice. The rest of the ingredients consisted of mostly vegetables such as green onions, carrots, cabbage and, of course, cauliflower.
Cauliflower is such a versatile vegetable. It’s the perfect choice when you’re trying to replace high-carb, starchy foods but don’t want to feel like you’re missing out. That’s exactly what you get with this recipe because the cauliflower has such a similar consistency to white rice that you might not even notice a difference. And you won’t feel like you’re just eating a salad with some soy sauce on it. ;P
The main thing you’ll need to make your own fresh cauliflower rice is some kind of food processor. I always use the Ninja Chopper in my household (I included a product link below for those interested). If you have a large head of cauliflower, you might have to process it in batches depending on how big of a food processor you have.
WASHING THE CAULIFLOWER
First, you’ll wash your cauliflower thoroughly. It’s preferable to break the cauliflower apart into smaller florets before washing to get a more accurate cleaning. You can then add the florets to a colander and wash them under cold running water for a few minutes. Make sure to dry your cauliflower thoroughly before processing it because any extra liquid will cause sogginess in your cauliflower rice. I suggest first dabbing the florets dry of as much water as possible with a kitchen towel, and then placing them on a second towel to continue air drying for about 15-30 minutes.
PROCESSING THE CAULIFLOWER
Once the cauliflower is thoroughly dry, you can start processing it into rice. Put as many cauliflower florets as you can fit into your food processor and “pulse” a few times until you reach the desired consistency. It should have a “rice-like” look and texture as you can see from the pictures. I was able to yield about 5 ½ cups of cauli-rice from a standard large head of cauliflower. It’s okay if you get a little more or a little less. The recipe will still come together just fine!
I’m really excited with the results of this recipe because it combines my love of fried rice with my desire to eat healthier. It’s encouraging to know that I don’t have to sacrifice some of my favorite dishes thanks to amazing low-carb substitutions such as cauliflower! I hope this Low-Carb Cauliflower Fried Rice helps some of you stay on track with your health and fitness goals as well. Enjoy!
LOW-CARB TUNA PATTIES
For those that read my last blog post about my Low-Carb Korean Meatballs, you’ll remember that I wrote about going on a low-carb cleanse the last few weeks. I was trying to shed some extra pounds and just get back on track with my overall health and fitness. In the first week I lost about 7 pounds and 2% body fat so I guess you could say it was a successful diet! During that time, I had to experiment with a lot of different recipes that would fit into my low-carb lifestyle. These Low-Carb Tuna Patties were incredibly delicious, very low on carbs and surprisingly filling!
LOW-CARB INGREDIENTS USED
Seafood is a staple when you’re on a low carb diet because most fish are virtually CARB FREE and contain a substantial amount of protein and fatty acids. I used canned white albacore tuna in this recipe because it has the freshest flavor and a great texture for forming into patties. Other than the tuna, the rest of the ingredients in this recipe are all naturally low-carb or carb-free. The only substitute ingredient I had to use was almond flour instead of traditional breadcrumbs. Breadcrumbs can have almost 40 grams of carbs per cup! So, switching them out for almond flour is crucial in ensuring this recipe remains low in carbs!
PREPARING THE TUNA PATTIES
A bonus about this recipe is that it can be whipped up in almost no time! After draining the tuna, you’ll crumble it into a large mixing bowl and add all the other ingredients into the same bowl. Mix everything until blended well and then start forming the mixture into patties. I was able to get 5 small tuna patties that were about 3 inches in diameter. If you want bigger patties you can either form less patties at a bigger size, or double the recipe! After forming your patties, place them on your buttered skillet and fry about 5 minutes on each side. You’ll get golden brown, perfectly heated tuna patties in no time.
SERVING THE TUNA PATTIES
As you’ll see from my pictures, I love adding a lot of extra condiments to my meals. Jalapenos and pickles go great as a “side” to this dish and help make you feel full and satisfied without adding much to the carb-count. But the main event when it came to toppings was definitely the Chipotle Ranch sprinkled with minced parsley! It had such a savory flavor that complimented the tuna patties perfectly. You won’t be disappointed with the results of this meal so go ahead and follow the easy instructions below. Enjoy!
A couple of weeks ago, I started a low-carb diet in order to get my weight and health back on track. It was supposed to be a short-term stint. But I saw such amazing results in only a week so I decided to keep going! Unfortunately, with low-carb diets you are heavily restricted in the types of food you can eat AND the ingredients you can use in your recipes. I had to switch to low-carb options of all my favorite ingredients. After the initial transition, I realized you can pretty much turn any recipe into a low-carb one with a few twists. These Korean Meatballs are no exception! Read on to learn a few tricks I used to fit them into my low-carb routine.
Meat in general is usually a big part of low-carb diets because it’s full of healthy protein and fat with very little carbs. Limiting your carb intake requires you to increase the amount of fat you consume so that your body still has something to burn without you falling into a malnourished state. The main ingredient in these meatballs is perfect for meeting these terms because it consists of semi-lean ground beef (about 85/15 on the fat content).
In traditional meatballs you’ll usually mix in a hefty serving of breadcrumbs to help hold them together and add some extra flavor. Breadcrumbs are a major no-no when you’re trying to stay low-carb. Some breadcrumb brands can have almost 40 grams of carbs per cup! For this recipe, I decided to substitute breadcrumbs with almond flour instead. Almond flour is incredibly low in carbs and for this recipe it functioned the same way the breadcrumbs would have. Plus, the subtle hint of almond flavor was a great addition to the “sweet and spicy” essence I was going for.
Sugar can be tricky when you’re on a low-carb diet. Since the glaze for these meatballs needed to be “sweet” as well as “spicy”, I had to find a way to add sweetness without all the extra carbs that come with traditional sugar. Brown sugar is a staple ingredient in these kinds of recipes because it compliments the saltiness of the soy sauce quite well. To avoid the extra carbs, I made sure to use a brown sugar substitute with zero net carbs. More specifically I used Swerve Brown Sugar. Out of all the sugar substitutes I’ve tried, Swerve is BY FAR the best tasting and closest flavor to regular sugar. It also comes in granulated and powdered varieties as well.
With the finishing touches of the sweet and spicy glaze poured over the perfectly baked meatballs, this dish becomes an incredibly irresistible meal! You’d never guess it was low-carb if I didn’t tell you. Other than the fact they’re low-carb (and dare I say, healthy for you) these meatballs are so savory with the most amazing flavor. Serve them up with a Healthy Salad or some Bacon Brussels Sprouts and I promise you won’t feel like you’re missing out on anything if you decide to go on a low-carb diet. Enjoy!
If you’re like me, you’ll agree that the best part of any salad is the dressing. ;) With this salad, you’ll get your healthy greens like the broccoli and spinach, but you’ll also get a light, tasty (and also healthy!) dressing. It’s important that the dressing matches the “clean-eating” of the salad so it doesn’t completely defeat the purpose of eating a healthy meal.
The dressing is a refreshing combo of olive oil, lemon juice, vinegar, salt and pepper. They are all incredibly simple ingredients that make for a perfectly zesty dressing when combined. And they compliment the vegetables in this salad nicely. Other than the broccoli and spinach, this salad also consists of carrots and onions for some extra flavor and crunch.
A few pulses with my food processor gets me nicely chopped vegetables in less than a minute! So, I highly suggest using one when it comes time to chop the onions and carrots. Here’s a link to the Ninja chopper I love to use at home all the time.
With this easy, healthy salad, I promise it won’t feel like a chore trying to eat clean! Especially when you top it off with some sliced avocado for some healthy fat and even more delicious flavor. With all the different diets and lifestyle choices in this world today, I think this salad will fit in well with almost all of them! And for those of you who are still eating carbs, you can definitely make this as a side salad for your pasta dinner. ;)
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I have quite the love for all things corn! I incorporate corn into many of my recipes such as my Cheesy Corn Casserole or my Avocado Chicken Salad. Heck, sometimes I just break open a can of corn, melt some butter over it and enjoy a nice corn filled snack. But my favorite corn food of all time are Elotes! Nothing beats an authentic Elote straight from the streets of Los Angeles!
This dish came into fruition during one of my “feeling-creative” moments. I really wanted pasta salad but was tired of the same old recipes. I opened my pantry to see an over abundance of canned corn. So naturally, something clicked in my brain to put one of my two favorite dishes together into an incredibly unique and DELICIOUS Mexican Street Corn Pasta Salad!
Elote is a type of Mexican grilled corn that’s usually topped with mayo, crema, chili, lime and cotija cheese. I tried to incorporate as much of these ingredients as possible into this pasta salad to keep the essence of a traditional Elote with just a few minor differences. For the sauce, I used mayo as the base, mixed with lime juice, salt, pepper and cayenne pepper (instead of chili). I just personally like the taste of cayenne more than plain chili. For the cheese topping, I used a mix of crumbled cotija cheese and grated parmesan cheese.
In order to really get the right kind of taste for this recipe, you MUST sauté the corn first before mixing it into the pasta salad. All the other vegetables can be added in raw, but you really want the corn to develop a slightly “charred” look in order to mimic traditional Mexican grilled corn. Since we’re using canned corn, the easiest way to do this is to sauté the corn in some oil, salt and pepper in a large skillet. If you have the time to spare, you’re more than welcome to grill a few ears of corn and cut the kernels for the salad instead! But for me, I’m all about shortcuts when I cook so I didn’t mind using canned corn at all. And the result was still extremely scrumptious!
After sautéing the corn, I like to save a handful on the side in order to top the pasta salad for the final Mexican street corn look. And since this pasta salad is best served cold, I would highly recommend making it a few hours before you’re ready to serve or the night before if you’re able to. It could take anywhere from 2-4 hours to cool completely. I find that occasionally mixing the salad during the refrigeration time helps to cool it faster.
This pasta salad has definitely become one of my top favorite meals to make! It’s a unique way to get my Mexican street corn fix when the craving hits. It’s also a bonus that the ingredients are pretty basic so I usually always have them on hand. And not to mention the recipe can be easily customized. I hope you guys enjoy this dish as much as I did! Let me know your thoughts in the comments below. :)
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How many chicken wings can YOU eat in one sitting? With this recipe, I can guarantee you’ll be eating quite a few! This is probably one of the easiest and fastest ways to cook up some delicious BBQ Chicken Wings. And all you need are three simple ingredients.
My go-to BBQ sauce has always been Sweet Baby Rays Sweet N’ Spicy. I love using it on my Boneless BBQ Ribs as well (which is another recipe you need to check out for an easy dinner idea). When mixed with a tablespoon of garlic powder for some extra fragrance and flavor, this BBQ sauce makes for the perfect chicken wing coating.
At the store, these types of chicken wings come in packages sometimes labeled “party wings”. They’re the perfect size and usually include a mixture of drumettes and wingettes (or flats). I had a 4-pound package which consisted of about 30 wings. To coat the wings with the barbeque sauce mixture, you’ll put them in a large bowl and mix until coated well.
You’ll then lay the coated wings side by side on a large baking pan, cover with foil and then bake for about 45 minutes. It’s important to cover the wings when baking in an oven because it ensures that the meat remains moist. However, since a crispy outer skin is also important, I like to add an additional 10 minutes of UNCOVERED baking at a higher temperature or broil. Read the full recipe below for more step by step instructions. I hope you all get your BBQ Chicken Wings fix from this recipe!
3-INGREDIENT BBQ Chicken WingS Recipe
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While the weather outside is still cold and gloomy, I figured I’d get this Loaded Vegetable Soup recipe on the blog to help warm everybody up! What’s great about this soup is that it’s made with mostly canned vegetables and long-lasting ingredients such as frozen okra, onions and garlic. It can be cooked up quickly and is hearty and filling!
You’ll start by sautéing the onions, garlic, carrots and spices in a large pot (or deep skillet). This step really brings out the flavor and fragrance of the ingredients. After about three minutes of sautéing, you’ll pour the rest of the ingredients into the pot which include the tomato sauce, water, and all the vegetables. Make sure to drain the excess water from the canned vegetables before adding to the pot!
It doesn’t take long to cook the vegetables through. The carrots and okra will take the longest to soften. It took me about 25 minutes to finish the soup which consisted of boiling and simmering. You can serve this delicious vegetable soup with your choice of bread or crackers for a filling meal. It’s also an easy way to get your kids to eat their vegetables in one sitting. c(= Read on for the super easy recipe below!
Loaded Vegetable Soup Recipe
These are my beautiful mom’s famous holiday cookies that many people have asked me about. I grew up eating these cookies every Easter. Some of my best holiday memories involve these cookies. I must admit, I didn’t realize how much I took these cookies for granted until I was married and out of the house. I miss the Spring days when I could run to the kitchen whenever I wanted and munch on these cookies all day long.
The ingredients for these cookies are very precise. My mom always tells me it took a while for her to find just the right measurements for each ingredient to make sure the texture was perfect for baking. You’ll have to use a Cookie Press Machine (pictured above) so it’s important the dough is not too thick, otherwise it will be very difficult to push through the machine. You can see from the photo below that the dough in this recipe is very light and crumbly looking. Once baked, the cookies have a sweet, buttery flavor that’s extremely addicting. I promise you won’t be able to eat just one.
As I mentioned earlier, a cookie press machine is highly recommended for this recipe! They are usually very cheap and they come with at least a dozen different shapes already in the kit. It’s extremely easy to use a cookie press for this recipe. You just switch out the different discs depending on what shape you want and you press the trigger a few times to dispense the shaped cookie unto the baking pan. As you can see from the photo below, the cookies come out perfectly formed every time! I’ve also included a link below to a cookie press machine similar to the one I use when making these cookies:
Then comes the fun part: decorating the cookies! You can use sprinkles, mini chocolate chips, or cookie icing. You can even dip the cookies in melted chocolate once they’re done baking and give them a chocolate candy shell. Get creative and have fun with this part. The cookies still taste amazing no matter what you put on them!
I’m very happy to be sharing this recipe with everyone. I feel like such a true Egyptian being able to make these cookies on my own. I’m very blessed my momma taught me how to make these incredible butter cookies. It is one of her most popular recipes and once you try them, you’ll know why! So please give them a go and let me know what you think! Also, check out my mom’s Egyptian Baklava Recipe as well.
Egyptian Easter Butter Cookies Recipe
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Anything with corn is always a yes in my book! And you all know how much I love casseroles. That’s how this magnificent Cheesy Corn Casserole idea came about! This corn casserole recipe includes a whole box of cornbread mix so you get a nice, thick dish with all the “comfort-food” feels. For a full, yet incredibly easy dinner, I love making this corn casserole alongside my Boneless Ribs and Bacon Brussels Sprouts.
As you all know, we’re in the midst of a global health pandemic and many states are currently on lock down here in America. For those who are looking to make a meal without having to venture out to the grocery store, I can tell you that a majority of the ingredients in this corn casserole recipe are pantry items with long shelf lives. The rest are basic ingredients like eggs, butter and cheese that you might already have on hand. I’m hoping the simplicity of this dish will help those who are stuck at home right now and looking for something delicious to make!
Other than simple ingredients, I also favor recipes with easy and short prep times. That’s exactly what you get with this corn casserole. You just dump all the ingredients in a large bowl, mix them all up and then pour into a deep baking dish. You’ll then bake it at 350 degrees for about 40 minutes! Below is a link to the deep baking dishes I always use! This set comes with two sizes. For this recipe, I used the 9 x 13 inch dish.
Fresh out of the oven, this corn casserole looks and SMELLS amazing! With its vibrant color, it’ll brighten up any dinner table and make the perfect side dish. If your family is anything like mine, it’ll probably be devoured in no time. I hope you all enjoy this super-simple-scrumptious corn casserole recipe (say that 5 times fast)! c(=
CHEESY CORN CASSEROLE RECIPE
Pyrex Glass Baking Dish
Sterilite Covered Mixing Bowls
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Did you know it doesn’t have to be cranberry season in order to make this Cranberry Orange Bread? You can make it ANY time of year with the little trick I came up with. I noticed that a lot of big named grocery stores in my area don’t carry fresh cranberries outside of the holiday season. Some don’t even carry frozen cranberries if you can believe it. So, when I found myself in a pickle searching for some cranberries in the store, I turned to the one aisle that never lets me down: canned goods.
That’s right, the cranberries you see mixed into this bread were entirely canned. I know what you’re thinking. Canned cranberries usually come in a weird jelly sauce form. While this is totally true, I found that if you simply pour the contents of the canned cranberries into a colander and run them under cold water mixing with your hands, the thick sauce will wash away and you’ll be left with an abundance of perfectly good cranberries that you can use for baking!
For those that are curious, here are some of the awesome products I used to make this recipe:
I’ve made this Cranberry Orange Bread with both fresh and canned cranberries and the results are the same every time. Once the bread is baked, you won’t be able to tell the difference between what kind of cranberries were used. The result is a moist, sweet loaf of bread that you can eat for breakfast or use to satisfy that sweet tooth! Cranberry and Orange is such a classic taste combination that you have to experience to understand. Go ahead and give this Cranberry Orange Bread recipe a try and let me know your thoughts in the comments below!
CRANBERRY ORANGE BREAD RECIPE
PRODUCTS USED IN THIS RECIPE:
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I have spent the last few years learning how to make the perfect Corned Beef recipe in order to impress the Irish family that I married into! And I think I’ve finally mastered the art of corned beef. I originally used to cook the corned beef and vegetables in the slow cooker but once I tried the oven-baked method, I found it to be preferable. The corned beef comes out just as tender and flavorful with a much shorter cook time.
A Little History About Corned Beef
Although Corned Beef and Cabbage is typically eaten as a tradition on Saint Patrick’s Day here in America, did you know that is NOT actually the case in Ireland? So why do people in North America seem to relate corned beef to the Irish holiday? When the Irish first immigrated to America, they couldn’t afford the high prices of certain meats such as bacon (which is what they were used to eating back in Ireland on Saint Patrick’s Day). So, they searched for a cut of meat that was just as flavorful but with a lower price tag. That’s where the corned beef came into play. Since corned beef is brined with large crystals of salt (the size of “corn” kernels) it preserves a savory, salty flavor once it’s cooked to tender perfection.
Tips for Oven-Baked Corned Beef
When baking the corned beef in the oven, I still like to pour beef broth into the baking dish. It’s not completely necessary and you can definitely choose to skip it, but I have found that the beef broth is the trick to ensuring the brisket stays juicy and tender. It also helps cook the vegetables faster during that last hour of baking.
For me, baking the corned beef in the oven always reminds me of baking a ham. The steps are very similar:
The first two hours of baking will include the corned beef brisket with its juices, seasoning and onions. You will then temporarily remove it from the oven to discard the onions and any extra fat that may have fallen into the liquid. You can leave the broth surrounding the brisket and finally add all the vegetables to the pan as well. I used a 9 x 13 inch glass baking dish and it was able to fit all the vegetables and the corned beef perfectly. You can then return it to the oven (UNCOVERED this time) for the last hour of baking.
Here's a link to the glass baking dishes I use all the time for recipes like these:
My mother-in-law taught me that you can’t have corned beef and vegetables without some rye bread, butter and extra mustard! I can’t say no to that. You can make some amazing corned beef sandwiches with that combination of ingredients which is what my husband and I will usually do. Cover a slice of corned beef with some whole grain mustard and add a few pieces of cabbage on top for a satisfying sandwich creation. Or simply have the buttered rye bread on the side! This is one meal that’ll definitely have you coming back for seconds.
OVEN-BAKED CORNED BEEF WITh VEGETABLES RECIPE
Pyrex Glass Baking Dish
To this day, my mom’s Kofta Meatballs are one of the most delicious dishes at any Egyptian get-together! Once you go in for one, you won’t be able to stop. I could finish off a whole platter on my own, and luckily, I can do just that now that my mom taught me how to make them. It’s an incredibly easy recipe, with incredibly flavorful results.
The simplicity of this recipe comes from the fact that you can use a food processor to mix all the ingredients at once. The food processor will work to mince all the vegetables and then blend the ground beef in evenly. Afterwards, you’ll form the meatballs and pop them in the oven for about 25 minutes! Or if you prefer the kebab style, you can easily wrap the beef mixture around some wooden skewers and bake those instead.
The ingredients are so simple but when combined, they yield the most flavorful meatballs you will ever taste. So much so, that no sauce or gravy is needed. But it’s highly recommended to serve these with hummus and pita bread for the ultimate Egyptian meal. I’m hoping to get a good hummus recipe on my site soon, so stay tuned. But in the meantime, give these classic Egyptian Kofta Meatballs a try!
Egyptian Kofta Meatballs Recipe
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This is one of those recipes I probably never would have tried if it wasn’t for my husband. He is a sweet potato fiend! Sweet potato fries, sweet potato chips, sweet potato casserole…. he loves it all. I always thought of sweet potato as dessert and ONLY dessert. My mom would bake us whole sweet potatoes as a treat after meals (with the occasional sweet potato pie during holidays). So you can imagine how weirded out I was the first time my husband ordered sweet potato fries at a restaurant and dipped them in ketchup nonetheless. That was one of the strangest moments of my life, haha. ;p
Over the years, I’ve come to accept that sweet potatoes can, in fact, be eaten in a savory manner. So that’s how I came to try out this recipe for Sweet Potato & Sausage Hash. I saw similar recipes online and I couldn’t resist how yummy that fried egg looked on top of the hash.
Although I was being adventurous using sweet potatoes this time around, I do believe that this recipe would be incredible going the old-fashioned route and using regular potatoes as well. Feel free to swap potatoes if you want and keep all the other ingredients the same. No matter which route you choose, please leave me a comment and let me know how you liked the recipe. And what’s your take on sweet potatoes? Are you team sweet or savory?
SWEET POTATO & SAUSAGE HASH RECIPE
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I have a very sentimental connection to Salmon Patties because it’s the very first meal my husband made for me when we started dating. <3 That was almost 9 years ago and it’s about dang time I add this recipe to my blog! This salmon patties recipe has evolved over the years and it differs slightly from the original recipe my husband used to make. His recipe leaves out the bread crumbs but other than that they’re the same salmon patties that won my heart all those years ago. ;)
Canned pink salmon are perfect for making salmon patties because they crumble to the perfect consistency and have a great taste. Just make sure to remove as many bones as you can beforehand. It may seem tedious, but if you start with the “spine,” most of the bones come off right along with it. And keep in mind that salmon bones are extremely thin and soft so it won’t be harmful or even noticeable if some get lost in the mixture.
After removing the bones, the rest of the recipe is a breeze! In a large bowl, you’ll mix the salmon, egg, bread crumbs and spices until everything is well blended and smooth. You’ll then separate the mixture into 6 even salmon patties, pressing each one firmly in your hands to prevent them from falling apart in the skillet. I used a fairly large skillet that was able to fit all 6 patties at the same time, which saved on overall cook time. The patties took approximately 10 minutes to cook (5 minutes on each side). Simple as that!
The end results are juicy, flavorful, satisfying salmon patties that would give any 5-star meal a run for its money! Salmon patties also pair great with Mac & Cheese or your choice of salad. So, go ahead and give this Salmon Patties Recipe a try and I hope it becomes a staple in your household as well!
SALMON PATTIES RECIPE
Before I met my husband, Valentine’s Day used to be something I celebrated with my friends and sister. We would get together every year, bake pink cupcakes and treat ourselves to fun “girl’s days” that included fancy theater dates or eating out at our favorite restaurants. Nowadays, this would be known as “Gal-entine’s Day,” but back then, there really wasn’t a word for it. c(= Making these adorable Homemade Chocolate Hearts brought back all the memories of the cute desserts we would put together. Except now, I’m making them for my handsome husband and crazy kids. My, how things have changed. <3
I have so many different shaped molds at home and love making cute treats out of them for different occasions. I recently made some adorable Chocolate Bears for my son’s birthday, and even more recently I made Mini Raspberry Cheesecakes with a basic square mold I had. I found this heart mold in my collection and knew immediately what I wanted to make!
This recipe is INSANELY easy. There are literally only two ingredients: chocolate and cookie icing. I chose dark chocolate because the darker color was striking against the red cookie icing. But semi-sweet chocolate would work just as well! I would suggest shying away from milk chocolate because it melts to the touch after it’s hardened. If you’re willing to store the chocolate hearts in the fridge afterwards, then you can go ahead and give milk chocolate a try.
So, if you’re looking for a fun treat to make while at the same time impressing your Valentine, definitely give these Chocolate Hearts a try! The simplest gestures leave the biggest impressions. <3
HOMEMADE CHOCOLATE HEARTS RECIPE
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.