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Butter Pecan Pound Cake – I couldn’t believe how delicious this cake tasted. It can make a few days in advance and store it in an air-tight container. Great for your holiday meal!

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  • 1½ cups finely chopped pecans
  • 1 tablespoon plus 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs, warmed to room temperature
  • 3 large egg yolks, warmed to room temperature


  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup heavy whipping cream
  • 2/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons chopped toasted pecans

Butter Pecan Pound Cake


1 ) In a small mixing bowl, combine the chopped pecans with 1 tablespoon flour. Sprinkle about 2 tablespoons of the pecans in the bottom of the prepared pan. Set rest of pecans aside.

2 ) In a medium mixing bowl, combine 2½ cups flour, baking powder, and salt; sift or whisk together to mix. Set aside.

3 ) In a large bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.

Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.

4 ) With the mixer still on medium speed, slowly add the brown sugar and granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture.

5 ) While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

6 ) Add eggs and egg yolks one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture.

7 ) Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium.

8 ) Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.

9 ) With the mixer on low speed, add vanilla and about one-third of the flour mixture, mix just until the flour is almost completely blended.Scrape the bowl down and continue the flour mixture.

10 ) Using a large rubber spatula, gently fold floured pecans into the batter.


1 ) Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean.

2 ) Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.


1 ) In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute.

2 ) Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake.

3 ) Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.


Fluffy Keto Pancakes

These fluffy, tasty pancakes are super easy. Serve with plenty of butter and your favorite sugar-free syrup.” Fluffy Keto Pancakes – You must try this recipe.

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  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons low-calorie natural sweetener (such as Swerve®)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon (optional)
  • 6 eggs, at room temperature
  • 1/4 cup heavy whipping cream, at room temperature
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Fluffy Keto Pancakes


1 ) Mix almond flour, coconut flour, sweetener, salt, baking powder, and cinnamon together in a bowl.

2 ) Whisk in eggs, heavy cream, butter, and vanilla extract slowly until the butter is blended.

3 ) Heat a lightly oiled griddle over medium-high heat.

4 ) Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry 3 to 4 minutes.

5 ) Flip and cook until browned on the other side, 2 to 3 minutes.

6 ) Repeat with the remaining batter. Enjoy!


Nutrition FactsPer Serving: 383 calories; 33.2 g fat; 4.75 g carbohydrates; 15.3 g protein; 281 mg cholesterol; 842 mg sodium.



Savory, delicious skinless baked peanut butter chicken in a quick homemade Thai peanut sauce that’s ready in just 35 minutes then topped with crushed peanuts. 😋

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  • 5 chicken thighs, boneless skinless
  • 1/2 can coconut milk, 7 ounces
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce, low-sodium
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • cilantro, for garnish


1 ) Preheat the oven to 375 degrees F.

2 ) In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger.

3 ) Place the chicken, smooth side down into your baking dish.

4 ) Pour the sauce over it.

5 ) Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).


Nutrition INFO.
Yield: 6 | Amount per serving: 291 calories | Calories: 291g | Carbohydrates: 11g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 490mg | Potassium: 413mg | Fiber: 1g | Sugar: 7g | Vitamin A: 23g | Vitamin C: 2g | Calcium: 23g | Iron: 2g