Recipes Cookbook - High Protein Double Chocolate Muffins

#Highproteinbreakfast #Chocolatebananaproteinmuffins #Bananachocolateproteinmuffins #Chocolateproteinpowdermuffins #Chocolateproteinpowderrecipes #Lowcarbmuffinshighprotein #Lowcarbbreakfast #Zucchinimuffinshealthy #Ketobreakfast #Ketochocolatezucchinimuffins #Lowcarbzucchinibread #Lowcarbzucchinimuffins

Ingredients

• 4 scoops chocolate protein powder* (1-1/3 cups)
• ½ cup erythritol
• ¼ cup coconut flour
• ¼ cup unsweetened cocoa powder
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1-1/4 cup unsweetened almond milk, divided
• 10 squares sugar free dark chocolate, chopped and divided
• 4 egg whites (or 4 eggs’ worth of egg replacer or flax eggs)
• 4 teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F. Grease or coat a muffin tin with cooking spray and set aside.
2. In a large bowl, combine protein powder, erythritol, coconut flour, unsweetened cocoa powder, baking powder, and salt and mix until uniform.
3. Combine 1 cup of the almond milk with 6 squares of the chopped chocolate in a microwave-safe glass measuring cup. Microwave for 1 minute and stir until smooth. If the chocolate has not completely melted, continue microwaving in 15 second intervals, stirring in between, until the chocolate has melted and the mixture is uniform. Add remaining ¼ cup almond milk, egg whites, and vanilla extract and stir well. Add wet ingredients to dry ingredients and stir until completely combined.
4. Scoop half the batter into the prepared muffin tin (so the cups are half full). Sprinkle 2 squares’ worth of the remaining chopped chocolate onto the batter (so sprinkle some chocolate onto the batter in each of the cups). Cover each of the cups with the remaining batter (so the cups are now full), then sprinkle the remaining 2 squares of chopped chocolate on top.
5. Bake in the oven at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean (disregarding the melted chocolate of course). Let cool and devour.

RECIPE ADAPTED  >>>>>  here

Rated 4.5/5 based on 545 customer reviews

Recipes Cookbook - Chocolate Chip Cookie Delight

Chocolate Chip Cookie Delight |#Chocolatechipcookiedelightrecipe #Cookielasagna #Cookiedelightdessert #Cookiedoughdesserts #Whitechocolatedesserts #Chocolatechipdesserts #Oreoiceboxcake #Oreoiceboxcake #Oreodessertrecipes #Chocolatechipcookiedelightrecipe #Iceboxcakerecipes #Pistachiodessert

Ingredients

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 3 cups cold 2% milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

Instructions

1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
4. Cover and refrigerate until firm, 8 hours or overnight.

recipe adapted  >>>>>  here

Recipes Cookbook - Wiener Flower Pie

Wiener Flower Pie | #Peanutbuttercuppokecake #Buntcakerecipes #Twinkiebundtcake #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Breakfastburritos #Whitepizzadip #Puffpastrychurros #Puffpastrydesserts #Fingerfoods #Bbqchickenpizza

Ingredients

• 6 hot dogs
• 6 pieces of spaghetti (uncooked)
• 6 pastry sheets (10 cm circular shape)
• 2 tablespoons of Genovese sauce
• 1 cup shredded cheese
• 6 cherry tomatoes, whole
• Olive oil, to taste
• Basil leaves, to taste

Instructions

1. Preheat the oven to 425 degrees.
2. Make 8 deep, parallel incisions lengthways in each hot dog. It should look like 8 vertical rows from top to bottom. Next, create a ring or circular shape with the hot dog. Take a piece of spaghetti and pierce both ends of the hot dog so it keeps the hot dog in place, it will form a ring.
3. Next, place each hot dog ring on a pastry sheet. Use the end of a spoon to fold and press the pastry sheet into the cuts along the hot dogs. Each hot dog should now look like a flower pie.
4. Add Genovese sauce and the shredded cheese in the center of each, then top with a single cherry tomato in the center.
5. Bake in the oven for 15 to 20 minutes. Remove from the oven and let cool. Drizzle with olive oil and garnish with basil.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Lemon Blueberry Cake

Lemon Blueberry Cake |#Lemonpoppyseedcake #Bundtcakedecoratingideas #Howtofreezeblueberries #Cheesecakecake #Cupcakecakes #Dessertrecipes #Blueberrypiecookies #Freshblueberryrecipes #Blueberryhandpies #Blueberrylemonheavendessert #Blueberrydessertrecipes #Fruitdesserts

Ingredients

• Blueberry filling
• 4 heaping cups blueberries, fresh or thawed (600g)
• 1 cup granulated white sugar (200g)
• juice of 2 lemons
• Lemon cake
• 3 cups all-purpose flour (360g)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature (113g)
• 1/2 cup vegetable oil (120ml)
• 1+3/4 cups granulated white sugar (350g)
• 3 large eggs
• 1 cup milk (240ml)
• 1/2 cup freshly squeezed lemon juice (120ml)
• 2 vanilla beans* (or 2 tsp vanilla extract)
• 1 tbsp lemon zest
• Lemon cream cheese frosting
• 1 cup unsalted butter, room temperature (226g)
• 1 cup cream cheese, room temperature (8oz / 226g)
• 2 cups powdered sugar (240g)
• 1-2 tbsp freshly squeezed lemon juice (15-30ml)

Instructions

1. Make the blueberry filling: In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-10 minutes. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
2. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
3. Make the lemon cake: In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes. Add 1 egg at the time and mix until fully incorporated. Alternately add dry ingredients, milk, dry ingredients, lemon juice, and end with dry ingredients. Stir just until combined. Add vanilla* and lemon zest and stir to combine. ** Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
4. Make the lemon cream cheese frosting: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy. Add cream cheese and whisk until smooth and combined. Sift in powdered sugar and stir until well combined and creamy. Add 1 tbsp lemon juice at the time and stir until smooth and creamy. The frosting should be creamy but firm enough to frost the cake with an offset spatula. If the frosting is too soft, add more powdered sugar. If the frosting is too firm, add more lemon juice. Watch the video and the pictures above to see the consistency of the frosting.
5. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the frosting over the cake. The frosting should be higher around the edges that it holds the blueberry filling inside the cake (watch the video and the step-by-step photos for better understanding). Layer with 1/3 of the blueberry filling (where the frosting is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 4 days.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - MEXICAN STREET CORN SOUP

This Mexican Street Corn Soup is made with fresh corn on the cob. #Cornsouprecipes #Mexicanstreetcornsouprecipe #Mexicansweetcornsoup #Elotesoup #Summerrecipes #Summersouprecipes #Chickenrecipes #Summercornchowder #Lunchideas #Summersouprecipes #Tortellinirecipes #Vegancornchowder

Ingredients

• 1/4 cup olive or vegetable oil
• 6 cups fresh corn kernels , from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)
• 1 cup chopped yellow onion
• 1/8 to 1/4 teaspoon chili powder(depending on your heat preferences), plus additional to taste
• kosher salt and freshly ground black pepper
• 2 cloves garlic , chopped
• 4 cups chicken or vegetable broth
• 1/2 cup sour cream
• 1/2 cup grated Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• 2 tablespoons plus 2 teaspoons chopped cilantro , divided

 

 

Instructions

1. Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
2. Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
3. Use tongs to remove corn cobs from pot and discard.
4. Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
5. Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
6. Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.

 

recipe adapted  >>>>>  here

Recipes Cookbook - MOLTEN CHOCOLATE LAVA CAKE

MOLTEN CHOCOLATE LAVA CAKE | #MOLTENCHOCOLATE #LAVACAKE #Dessertrecipes #Cupcakecakes #Cakedesserts #Moltenchocolatelavacake #Lavacakerecipes #Deliciousdesserts #Dessertrecipes #Chocolatedesserts #Deliciousdesserts #Sweetrecipes #Sweetstreats #Deathbychocolate

Ingredients

• ½ cup butter
• 220g semi-sweet chocolate
• 1 cup powdered sugar
• 2 whole eggs
• 2 egg yolks
• 6 tablespoons flour
• 1 teaspoon powdered sugar, extra for dusting
• 1 teaspoon cocoa powder, for dusting

Instructions

1. Preheat oven to 200C.
2. Brush 4 small souffle cups with melted butter very well.
3. Melt chocolate and butter in a heat proof bowl over simmering water, stir until smooth.
4. Stir in powdered sugar.
5. Add eggs and egg yolks and keep stirring.
6. Stir in flour until well blended.
7. Share between cups and bak efor 13-14 minutes until the sides are set.
8. Let them rest for a minute and transfer them on serving plates.
9. Dust powdered sugar and cocoa powder on each right before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Bananas Foster Cupcakes

Bananas Foster Cupcakes | #Turtlecheesecakerecipes #Keylimecheesecakerecipe #Samoacheesecakerecipe #Samoacake #Dessertrecipescheesecake #Bananasfostercake #Dessertcupcakes #Cupcakecookies #Yummycupcakes #Cupcakemuffins #Cakerecipes #Cupcakefrosting

Ingredients

• 1 (15.25-ounce) box butter pecan cake mix, Betty Crocker
• 2 cups mashed banana, about 3 small
• 1 cup water
• 3 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
Frosting
• 1 cup butter, softened
• 1/3 cup mashed banana
• 1 teaspoon lemon juice
• 2 tablespoons dark brown sugar
• 5 cups powdered sugar, sifted
• 1 tablespoon dark rum
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
Praline Sauce
• 1/4 cup butter
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons dark rum
• 2 tablespoons praline liqueur
• 1/4 teaspoon salt
• 1 banana, sliced

Instructions

1. Preheat oven to 350 and line 18 muffin cups with liners. Set aside.
2. Using an electric mixer, beat cake mix, water, 2 cups mashed banana, eggs, vegetable oil, and vanilla for 2 minutes. Divide batter between muffin cups, filling almost to the top. (They won't rise much due to the bananas.)
3. Bake 20 to 25 minutes. Let cool.
4. To make frosting, beat butter with an electric mixer for 1 minute.
5. Mix together banana and lemon juice. Add to mixer and beat until incorporated into butter.
6. With mixer on low, add brown sugar and then powdered sugar 1 cup at a time.
7. Beat in rum, vanilla extract, and cinnamon. Use an offset spatula or pastry bag fitted with a large star tip to frost cupcakes.
8. To make praline sauce, melt butter in a medium skillet over low heat.
9. Add light brown sugar and cinnamon, turn heat to medium and cook 3 to 4 minutes stirring constantly.
10. Turn heat to low and add dark rum, praline liqueur, and salt. Cook 5 minutes.
11. Add banana slices and remove from heat. Cool to room temperature before drizzling on cupcakes.

recipe adapted  >>>>>  here

Recipes Cookbook - White Chocolate Lemon Sugar Cookies

White Chocolate Lemon Sugar Cookies  | #Peanutbuttercookies #Cookiesrecipeseasy #Lemonwhitechocolatechipcookies #Lemoncookiesrecipes #Lemonsugarcookies #Sweettreatseasytomake #Softchocolatechipcookierecipe #Softchewychocolatechipcookies #Softgooeychocolatechipcookies #Ooeygooeychocolatechipcookies #Cookiedesserts #Yummycookies

Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons lemon extract
• 2 Tablespoons light corn syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup white chocolate chips
• 1/4 cup granulated sugar, for rolling cookies in
• yellow food coloring, optional

Instructions

1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and a few drops of yellow food coloring (if using) and beat until combined.
2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the white chocolate chips. Cover dough and chill in the fridge for one hour.
3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about 1/8 cup each) and roll in the remaining 1/4 cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

Recipe has been adapted from>>>>>  here

Recipes Cookbook - Unicorn Hot Chocolate

Unicorn Hot Chocolate |#Unicorndip #Dessertrecipes #Diyfood #Yummydrinks #Foodanddrink #Deliciousdesserts #Yummydrinks #Fundrinks #Foodanddrink #Deliciousdesserts #Yummyfood #Dessertrecipes

Ingredients

• Rainbow Swirl Whipped Cream
• 2 c. heavy cream
• 1 tbsp. sugar
• 2 drops pink food coloring
• 2 drops blue food coloring
• Unicorn Hot Chocolate
• 4 c. milk
• 1 tsp. vanilla extract
• 8 oz. white chocolate
• 2 tbsp. Pink sanding sugar
• 2 tbsp. Blue sanding sugar
• Lucky Charms
• rainbow sprinkles
• Powered by Chicory

Instructions

1. Make rainbow swirl whipped cream: Beat heavy cream and sugar until soft peaks form, about 2-3 minutes. Divide whipped cream into four bowls. Stir 2-3 drops of pink food coloring into one, creating pink whipped cream. Stir 2-3 drops blue food coloring into another, creating blue whipped cream. Combine 2 drops blue and 2 drops pink into the third bowl, creating purple whipped cream. Leave fourth bowl with regular whipped cream. Set aside.
2. Make unicorn hot chocolate: In a large saucepan, combine milk, vanilla, and white chocolate over medium-low heat, stirring occasionally. Once dissolved, stir in sanding sugar, adjusting amounts until you get the shade of purple you want. Pour into mugs.
3. Top with dollops of each color whipped cream, using a spoon to swirl it. Top each drink with Lucky Charms and sprinkles.

Recipe adapted >>>>>  here

Recipes Cookbook - Healthy Vegan Gyros with Tempeh

Healthy Vegan Gyros with Tempeh |#Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Veggierecipes #Wholefoodrecipes #Veganjackfruittacos #Cannedjackfruitrecipeseasy #Jackfruitrecipes #Jackfruittacoseasy #Easyjackfruitrecipesvegan #Jamaicanjerkjackfruit

Ingredients

• 8 oz tempeh (package in block form)
Marinade:
• 1 ½ teaspoons garlic , finely chopped
• 2 teaspoons Greek oregano (use regular oregano if you don't have Greek)
• 2 teaspoons dried thyme
• 2 tablespoons lemon juice
• 2 tablespoons Tamari , low sodium if needed (or soy sauce for non gluten free version)
• 1/2 teaspoon sea salt (see notes)
• 1/4 teaspoon ground black pepper
• 1 cup veggie broth , low sodium if needed
Simple Oven Potatoes:
• 2 red or yukon gold potatoes
• 1 1/2 teaspoons sea salt
• 2 tablespoons veggie broth or aquafaba, or drizzle of olive oil (see notes)
To serve:
• 8 pita bread
• 2 fresh tomatoes , sliced
• ½ red onion , sliced
• 2 cups lettuce , sliced (optional, not a traditional topping)
• Vegan Tzatziki

Instructions

1. The day before or early that day:
2. Cut the block of tempeh in half width wise so it makes two shorter blocks.
3. Boil in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.
4. Meanwhile, make marinade by combining everything in a large container.
5. Once the tempeh is done, allow to cool. Then cut into thin slices, about 1/8 inch thick. Using a very sharp knife will make this easier.
6. Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.
7. Next day or later that day:
8. Preheat oven to 350 F (175 C).
9. Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish.
10. Gently pour about 1/4 cup of the marinade over the tempeh slices.
11. Bake for 30-35 minutes or until the edges are brown.
12. Meanwhile, slice the potatoes into thick french fry sized slices. I keep the skins on but you can peel them if you prefer.
13. Place them in a bowl and cover with water to help remove some of the starch. Allow to soak for 5-10 minutes.
14. Prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet.
15. Drain the potatoes and pat dry. Put them back in the bowl.
16. Add broth, aquafaba or oil (whatever liquid you prefer) and salt. Mix well.
17. Once tempeh gyro slices are done, remove from oven and cover with foil to keep warm. Set aside.
18. Turn the oven up to 450 F (230 C).
19. Spread the potatoes over a cookie sheet and bake for 30 minutes.
20. When the potatoes are done, warm the pita bread in a damp towel for 2-3 minutes to soften.
21. Build your gyros with the tempeh gyro slices, potatoes, tomatoes, red onion and lettuce if preferred.
22. Drizzle tzatziki over the top and devour!

recipe adapted  >>>>>  here

Recipes Cookbook - SLOW COOKER RICOTTA ROSEMARY CREAMED CORN

SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishes #Holidaycooking #Cookingrecipes #Holidayrecipes #Slowcookerrecipes #Crockpotrecipes #Vegetablerecipes #Holidaycooking

Ingredients

• 2 pounds frozen corn kernels , divided
• 1/2 cup heavy cream
• 4 ounces (1/2 package) cream cheese, cubed
• 1 cup ricotta cheese
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 teaspoon sea salt from McCormick® Sea Salt Grinder
• 1/2 teaspoon McCormick® Garlic Powder
• 1/4 teaspoon McCormick® Onion Powder
• 1/4 teaspoon McCormick® Black Pepper, Ground
• 1/4 teaspoon McCormick® Paprika
• 1/4 teaspoon McCormick® Rosemary Leaves
• 1/4 teaspoon McCormick® Thyme Leaves
• 2 tablespoons butter, cubed

Instructions

1. Place 1 cup of the corn, cream, cream cheese, ricotta, flour, sugar and all of the seasonings in blender container; cover. Blend on high speed until smooth.
2. Spray inside of slow cooker with no stick cooking spray. Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.
3. Cook 4 to 6 hours on LOW or 2 to 4 hours on HIGH until desired consistency, stirring occasionally. Season with additional salt and pepper to taste, if desired. Stir well before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Skinny Southwest Chicken Appetizer

Skinny Southwest Chicken Appetizer |#Healthylunch #Cannedchickenrecipes #Healthyrecipeseasy #Skinnysouthwestchickensalad #Healthyeating #Cookingrecipes #Ketosnacks #Ketocasserolerecipes #Easyketorecipes #Lowcarbmeals #Zucchinirecipes #Healthydinnerrecipes

Ingredients

• 1 1/2 cups Plain Greek Yogurt
• 1-2 tablespoons Taco seasoning to taste
• 2 cups shredded or diced boneless skinless chicken breast
• 2 Roma tomatoes diced
• 1 bunch green onions chopped
• 6 mini sweet peppers or one large orange red or yellow pepper, diced
• 1 15-ounce can black beans drained and rinsed
• 1 15-ounce can corn drained
• Salt to taste
• Lime juice to taste

Instructions

1. Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
2. Mix chicken, veggies, and beans in a large bowl.
3. Add yogurt mixture and combine well to coat.
4. Add salt to taste.
5. Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.

Recipe adapted >>>>>  here