bb cream que es

KETO BROCCOLI CASSEROLE WITH HAM & CHEESE 

This simple Keto Broccoli Casserole with Ham & Cheese is a satisfying and comforting low-carb meal that the whole family will enjoy! Made with four types of cheese and loaded with healthy fats, it’s sure to keep you full and satisfied.

INGREDIENTS

  • 6 cups broccoli florets, steamed
  • 2 tbsp butter, melted
  • 6 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tsp sour cream
  • ¾ tsp onion powder
  • ¾ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp dry mustard powder
  • ¼ tsp pepper
  • 2 tbsp Parmesan cheese
  • ½ cup Gruyere cheese (about 8 oz.), packed
  • 1 ½ cups shredded cheddar cheese, packed
  • 2 ½ cups diced smoked ham (small cubes)
  • Parsley for garnish

INSTRUCTIONS

  • Preheat the oven to 400°F and grease a 9×13″ casserole dish.
  • Steam the broccoli until it’s al dente (slightly crunchy).
  • In a large bowl, blend the softened cream cheese and melted butter until smooth. Then whisk in the heavy whipping cream and sour cream.
  • Stir in the onion powder, garlic powder, paprika, mustard powder, pepper, Parmesan, Gruyere, and ¾ cup of the shredded cheddar.
  • Drain the broccoli and ham thoroughly before adding them to the mixture. Stir to combine.
  • Pour the mixture into the prepared casserole dish.
  • Sprinkle the remaining shredded cheddar on top, then garnish with parsley.
  • Bake for 25-30 minutes, or until the top is golden and bubbly.
  • Let the casserole sit for 10 minutes before serving to allow it to cool and thicken.

PEANUT BUTTER COOKIES

These peanut butter cookies are the BEST! With soft, chewy centers, crispy edges, and a rich nutty flavor, they’re irresistible. Plus, the recipe is simple, using just 9 ingredients.

EQUIPMENT

  • KitchenAid Mixer
  • 1 Tablespoon Cookie Scoop
  • Baking Sheets

INGREDIENTS

  • 1 cup all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt*
  • ½ cup unsalted butter, at room temperature
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar, plus ½ cup for rolling
  • 1 cup creamy peanut butter**
  • 1 large egg
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Preheat the oven to 350°F and line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a stand mixer, beat together the butter, brown sugar, and ¼ cup granulated sugar for 2-3 minutes, until light and fluffy. Add the peanut butter, egg, and vanilla, and mix until creamy. Gradually add the dry ingredients and mix on low speed until just combined.
  • Using a tablespoon cookie scoop, scoop out slightly heaping portions of dough, then roll them into balls with your hands. Place the remaining ½ cup granulated sugar in a small bowl and roll each dough ball in the sugar. Arrange the balls on the prepared baking sheets, leaving at least 2 inches between them. Press down on the tops of the balls with a fork to create a cross-hatch pattern.
  • Bake one sheet at a time for 10-12 minutes. Bake for 10 minutes for a softer cookie and 12 minutes for a crispier cookie. The edges should be set, but the center may appear slightly underdone. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days.

NOTES

  • *If your peanut butter is unsalted, increase the salt to ¾ teaspoon.
  • **If using natural peanut butter, ensure it’s smooth and creamy. Avoid the dry, stiff kind that sometimes settles at the bottom of the jar. If your peanut butter is stored in the fridge, let it sit at room temperature for about an hour before using.