WhichCraft

All You Need: Jalapeno (I use 10 large ones at a time) 2 blocks of cream cheese, softened 3 cups of shredded cheddar cheese  sheet pans oven freezer broiler What You Do: To Prep: Split peppers and remove membrane and seeds (unless you want them super spicy!). In a mixing bowl, combine cream cheese and shredded cheese. (I use my hands because it makes it go faster.) Stuff peppers with cheese mixture and lay flat on a baking sheet. Freeze for at leas 4 hours or until solid. This way, you can store them in a bag or stack them in a container without them freezing into a solid lump. To Cook: When ready to cook, remove the amount you want to make. Place them on a microwave safe dish and microwave at full power for 30 seconds. Set your oven broiler to 500°. Once the broiler is preheated, place peppers about 3 inches away from broiler (top rack) and watch. Depending on your oven and your peppers, this can take anywhere from 3-8 minutes. Remove peppers when they start...

All You Need: For 6 Pancakes: 1/2 cup milk 3 eggs 1/2 cup flour 1/4 teaspoon salt 1/2 teaspoon vanilla 2 tablespoon butter, melted a bowl and whisk (or a hand blender) an oven a non-stick muffin tin What You Do: Preheat oven to 400°. Combine the milk, eggs, flour, salt, and vanilla in the cup of a hand blender. Pulse until smooth. Very slowly add the melted butter.  Once the mixture is well blended, pour into muffin tin cups (fill about 2/3). Pop in the oven and bake for about 12-15 minutes.  Serve with fresh (or frozen) fruit and whipped cream. Or syrup. Or eat them plain. They're great no matter which way you eat them. The Wordy Bit My daughter loves watching these bake and puff up! I'm trying to figure out a way for them to better maintain their shape once they're out of the oven...they deflate, and it's a little sad. But these are delicious! I'm experimenting with including my Nutrition information on my recipes, so let me know ho...

All You Need: For the Crust: 1/2 cup (approximately) Coconut flour 1 teaspoon Cinnamon 3 Tablespoons Splenda 1/2 cup butter, melted For the Filling: 4 Blocks of Cream Cheese (8 oz per block), room temperature 3/4 cup Splenda 1/2 can Coconut Cream* 3 large eggs, room temperature 1 teaspoon vanilla Springform pan or cheesecake pan Oven Optional: 1/4 cup Key Lime Juice (I use this one ) * - instead of buying coconut cream, buy full fat coconut milk (like this) and refrigerate overnight. The cream rises to the top and semi-hardens. Use this and discard the liquid. What You Do: Preheat oven to 350°. In a medium bowl, mix the Splenda, cinnamon, and melted butter. Add coconut flour a tablespoon at a time until crumbly texture is achieved. (Coconut flour is highly absorbent and it doesn't take a lot. However, if you have an opened bag you may need to use more because it won't be as absorbent. Coconut flour is weird and finicky, but it is delicious.) Press crust...