Happy Wednesday everyone!!! :D
LET'S GET DOWN TO BUSINESS(to defeat the Huns)
Today I want to talk about baking. Maybe it's just because I was on my Pinterest and was salivating over a bunch of pictures of delicious looking cookies and brownies, or maybe it's because I have a craaazy sweet tooth. I actually do love to bake, it's just that sometime's it's too hot, or I don't have enough time, or I don't want to feel guilty about eating some cookies.
If you're like me, and don't want to turn on the oven because it's like a million degrees outside, this recipe is for you. (Also, who doesn't love red velvet??)
Yield: 8-10
Total time: 25 minutes
Ingredients:
-16 double stuffed chocolate sandwich cookies (oreos), crushed into crumbs
-3 tbsp unsalted butter, melted
- 2-8 oz cream cheese, softened
-1/2 cup confectioners sugar
- 8 oz semi-sweet baking chocolate, melted
- 1 tsp pure vanilla extract
- 1 1/2 tbsp red food color
- whipped cream
Directions: In a small bowl, mix together cookie crumbs and melted butter. Spoon cookie mixture evenly into small jars or dishes to form a crust. Set aside.
In the bowl of a stand mixer, beat together cream cheese and confectioners sugar until evenly blended. Fold in whipped cream.
Spoon cheesecake mixture into prepared cups. Serve immediately or refrigerate until ready to serve. Top with whipped cream and chocolate shavings.
This next recipe is for people who want to be a little bit healthier. It's only made with whole, fresh ingredients, is under 100 calories, and still has a yummy flavor.
If you're like me, and don't want to turn on the oven because it's like a million degrees outside, this recipe is for you. (Also, who doesn't love red velvet??)
RED VELVET CHEESECAKE
Yield: 8-10Total time: 25 minutes
Ingredients:
-16 double stuffed chocolate sandwich cookies (oreos), crushed into crumbs
-3 tbsp unsalted butter, melted
- 2-8 oz cream cheese, softened
-1/2 cup confectioners sugar
- 8 oz semi-sweet baking chocolate, melted
- 1 tsp pure vanilla extract
- 1 1/2 tbsp red food color
- whipped cream
Directions: In a small bowl, mix together cookie crumbs and melted butter. Spoon cookie mixture evenly into small jars or dishes to form a crust. Set aside.
In the bowl of a stand mixer, beat together cream cheese and confectioners sugar until evenly blended. Fold in whipped cream.
Spoon cheesecake mixture into prepared cups. Serve immediately or refrigerate until ready to serve. Top with whipped cream and chocolate shavings.
This next recipe is for people who want to be a little bit healthier. It's only made with whole, fresh ingredients, is under 100 calories, and still has a yummy flavor.
RASPBERRY OATMEAL COOKIES
Yield: 15
Ingredients:
-1 cup instant (quick cook) oats
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
-1/2 tsp ground cinnamon
-1/8 tsp salt
-2 tbsp coconut oil, melted
-1 egg, room temp
-1 tsp vanilla extract
-1/2 cup honey
-6 tbsp fresh raspberries, diced
Directions:
NOTES: Be sure to be exact with your measurements, putting too much oats in the mixture with make the cookie crumble. Make sure the egg is room temp before whisking. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in blobs of semi-solid coconut oil or butter.
AND FINALLY this recipe may be fast, but it is reeeallly delicious.
Total time: If done right, under 10 min
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, adding just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes
- Preheat oven to 325F and line a baking sheet with parchment paper.
- Drop the cookie dough into 15 rounded scoops on the baking sheet.
- Bake at 325 for 13-15 minutes
- Cool on the baking sheet for at least 15 minutes before moving to wire rack.
NOTES: Be sure to be exact with your measurements, putting too much oats in the mixture with make the cookie crumble. Make sure the egg is room temp before whisking. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in blobs of semi-solid coconut oil or butter.
AND FINALLY this recipe may be fast, but it is reeeallly delicious.
GERMAN CHOCOLATE LAVA CAKE
Yield: 8 servings
Total time: If done right, under 10 min
Ingredients:
2/3 cup (150 mL) sweetened flaked coconut
2 tsp (10 mL) canola oil
1/4 cup (50 mL) pecan halves
1 can (14 oz/300 mL) sweetened condensed milk, divided
1 small pkg (9 oz/250 g) devil's food cake mix
1/3 cup (75 mL) sour cream
1 egg
1/4 cup (50 mL) semi-sweet chocolate morsels
2 tsp (10 mL) canola oil
1/4 cup (50 mL) pecan halves
1 can (14 oz/300 mL) sweetened condensed milk, divided
1 small pkg (9 oz/250 g) devil's food cake mix
1/3 cup (75 mL) sour cream
1 egg
1/4 cup (50 mL) semi-sweet chocolate morsels
Directions:
- Microwave coconut in uncovered Round Covered Baker on HIGH 2–3 minutes or until golden brown, stirring every 30 seconds. Spread it over a piece of Parchment Paper to cool.
- Brush same baker with oil. Coarsely chop pecans using Food Chopper.
- Mix pecans, half of the coconut and 1 cup (250 mL) of the condensed milk in Small Batter Bowl until blended.
- Mix cake mix, sour cream, remaining condensed milk and egg in Classic Batter Bowl until blended. Pour batter into baker.
- Pour coconut mixture evenly over batter.
- Microwave, uncovered, on HIGH 3–5 minutes or until center of cake looks moist (but not wet). Cover baker and let stand 5 minutes.
- Microwave chocolate in uncovered (1-cup/250-mL) Prep Bowl on HIGH 45–60 seconds or until almost melted. Stir until smooth.
- Pour melted chocolate into resealable plastic bag; trim corner. Sprinkle cake with remaining coconut. Drizzle with chocolate.
Aaaand that's it! :D
I'm feeling a bit hungry myself now, maybe this post wasn't such a good idea.. Feel free to take any of these recipes and try them. If you like them, please comment below! We really do appreciate your feedback, it's what keeps us going. ;)
0 comments:
Post a Comment