Emily Bites replied: — January 25th, 2015 @ 9:29 am

Made these tonight they are delicious but I could never get my hash browns to crisp up

Emily Bites replied: — March 24th, 2015 @ 1:30 pm

Since starting a ketogenic diet a little over a month ago, I have been eyeballing (and drooling over) this recipe. Waiting until I was able to find all of the ingredients and had the time to prepare them, I finally had a chance to make them yesterday. I used a silicone mini-muffin pan and forgot to put a tray under it before pouring in the coconut layer into the moulds. Unfortunately it was a little messy and the “white layer” spilled out of several moulds into others and was a lot thicker in some than in others. Then, my chocolate layer was super thick and I only had enough to cover half of the white layer pieces, so my finished product was no where near perfect looking. HOWEVER, in the end, THEY TASTE AMAZING. Even my kids want to help me eat them and they are satisfying to my chocolate cravings in a way that nothing else has touched since starting to eat Keto. Thank you for the amazing recipe, next time I’m sure I will not have as many mishaps! 🙂

Made these for dinner exactly as the recipe states – yummy! Will definitely be making these again!

Sorry to hear they fell apart, but I’m glad they were tasty! 🙂

Second-half goals from Jordan Ayew and Nathan Dyer sent Swansea into the FA Cup quarter-finals with a 2-0 replay win against Sheffield Wednesday.

These fell apart on me…might try using some egg whites to help bind them together next time!

1. Preheat oven to 350 degrees.
2. Combine brown sugar, walnuts, and cinnamon in a small bowl. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk.
4. Combine sugar and butter in a large bowl; beat with a mixer at medium-high speed until well combined (about 3 minutes). Add egg substitute, beat 3 minutes or until combined. Beat in vanilla.
5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating well after each addition and scraping sides of bowl. Spoon half of batter into a 10-inch Bundt pan coated with cooking spray. Sprinkle half of brown sugar mixture evenly over batter; spoon remaining half of batter into pan. Top with remaining brown sugar mixture.
6. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Emily Bites replied: — July 22nd, 2015 @ 12:09 am


I’m so happy you both loved this one 🙂

The recipes for this month are from the Trisha Yearwood cookbook titled "Georgia Cooking in an Oklahoma Kitchen" which was published in 2008. You can order the cookbook from .

Emily Bites replied: — February 18th, 2016 @ 1:12 pm

1. Combine oats, flour, baking soda, and salt. Set aside.
2. Beat butter, cream cheese, and brown sugar in a large bowl with an electric mixer until creamy (about three minutes). Beat in egg, yogurt, and vanilla. Gradually beat in oat mixture just until blended. Stir in raisins and carrot.
3. Turn dough onto waxed paper and form into four 7-inch-long logs. Wrap tightly and freeze until firm.
4. Preheat oven to 375 degrees. For two servings, slice off four 1-inch rounds from the log, then refreeze remaining dough until ready to bake. Arrange frozen cookie slices on baking sheet. Let stand for 10 minutes. Bake eight minutes or until edges are golden and centers are set. Cool two minutes on wire rack. Remove from sheet and cool completely. When you want more cookies, just slice and bake them using the above directions. Prep time is 15 minutes. Yields 28 cookies.

Hi Katie, maybe this response from my site FAQs will help?

Melt the butter in a large skillet over medium-high heat. Add the onions and saute until they are translucent, about 7 minutes. Remove the pan from heat and stir in the parsley, bread crumbs, salt, pepper and garlic powder. Stir in the beaten egg.

Added Green Olives to Mine! Yummy!

For the icing, cream butter and cream cheese together with an electric mixer until light and fluffy. Add powdered sugar, one cup at a time, beating well after each addition until smooth. Add grated orange zest and vanilla. Continue beating one minute to make the icing very fluffy. Place one cake layer on a serving platter. Spread with one-third of the icing. Top with second layer and spread top with about half the remaining icing. Use remaining icing to cover the sides of the cake. If using nuts for the sides, press these carefully into the sides as well. Prep time is 30 minutes, bake time is 45-50 minutes. Serves 10-12.

this sounds so amazing and i am definitely going to make it asap!

If your pork chops don't have pockets cut into them, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1½ inches wide.