Cherry 🍒
This Cherry is in my garden , and I love it 🍒😍 Leave a comment if you love cherries 😍🍒🍒
Chocolate Chip Cookie Cake Cups
Chocolate Chip Cookie Cake Cups (yes there are 5Cs in that) - vegan/gf, 120 cal, recipe makes only 3 so you don’t have deal with leftovers 👌.
.
.
.
Small batch baking is KING 👑 Wanna make 3 cookie cups? I gotchu! Here’s a super easy recipe. A totally fun project to keep small ones busy too 😅 And if you don’t have small ones, just do it for yourself, baking is therapy and a workout all rolled into ONE!
.
.
.
- 1 tbsp oil (15 g)
- 2 tbsp milk, i use almond (30 g)
- 1 tbsp maple syrup (21 g)
- 1/4 cup flour, gf ok (30 g)
- 1/4 tsp baking powder
- Pinch of salt and vanilla
- 1 tbsp chocolate chips (15 g)
.
.
.
Makes 3 cookie cake cups.
1. Preheat oven to 350F and grease 3 muffin cavities.
2. Blend oil, milk, syrup, vanilla.
3. Whisk together flour, bp, salt.
4. Combine the two, fold in chocolate.
5. Pour into muffin tins, bake 20 minutes or so until slightly golden.
6. No leftovers so no instructions on that!
.
.
.
.
Small batch baking is KING 👑 Wanna make 3 cookie cups? I gotchu! Here’s a super easy recipe. A totally fun project to keep small ones busy too 😅 And if you don’t have small ones, just do it for yourself, baking is therapy and a workout all rolled into ONE!
.
.
.
- 1 tbsp oil (15 g)
- 2 tbsp milk, i use almond (30 g)
- 1 tbsp maple syrup (21 g)
- 1/4 cup flour, gf ok (30 g)
- 1/4 tsp baking powder
- Pinch of salt and vanilla
- 1 tbsp chocolate chips (15 g)
.
.
.
Makes 3 cookie cake cups.
1. Preheat oven to 350F and grease 3 muffin cavities.
2. Blend oil, milk, syrup, vanilla.
3. Whisk together flour, bp, salt.
4. Combine the two, fold in chocolate.
5. Pour into muffin tins, bake 20 minutes or so until slightly golden.
6. No leftovers so no instructions on that!
.
Popular posts from this blog
Homemade Marroc Casero Recipe🍫
MARROC CASERO 🔥🥜🍫💣 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✍INGREDIENTS: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🔸️White Chocolate .......... 200 grs. 🔸️Peanut butter .......... 600 grs. 🔸️Chocolate with milk ..... 400 grs. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ AB ELABORATION: ⭐Lining a 20x30 cm plate with plastic wrap or parchment paper. Melt half the milk chocolate (200 grams) and add 200 grams. of peanut butter. Mix until unified. Place as the first layer on the plate. Freeze for 3-5 minutes. Do not leave it any longer, the chocolate does not have to completely solidify. Otherwise, when cutting, the layers will separate. Melt the 200 g of white chocolate and add 200 grs. of peanut butter. Spread over the first layer and take 5 minutes to cold again. Melt the remaining 200 grams. milk chocolate and add 200 grs. of peanut butter. Spread over the white chocolate layer. Bring to the fridge for 30 min. Unmold and cut into squares. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cherry 🍒
This Cherry is in my garden , and I love it 🍒😍 Leave a comment if you love cherries 😍🍒🍒
Healthy Japanese Cheescake
. ⭐️⭐️🍒CHEESECAKE JAPANESE HEALTHY🍒 Ingredients: 🔸1 egg 🔸Vanilla 1 tsp 🔸50 g skim milk powder 🔸200 g cheese spreadable light 🔸1 / 2 tsp lemon juice 🔸 Liquid sweetener 2 tbsp Process: 1-We line the inside of a 16 cm removable metal mold with parchment paper (the base and the walls) so that it is on top of the paper and preheats the oven to 180 degrees. 2-Separate the whites from the yolks 3-Unite in a bowl the yolk of the egg, the powdered milk, the vanilla, the white cheese and the sweetener. Stir well with wire whisk. 3-Beat the egg whites until stiff 4-Integrate 1/3 of the egg whites to the yolk smoothie. When those whites are integrated, add the rest with gentle movements. 5-Fill the mold. 6-Cook in a water bath in an oven 180 degrees for 35 minutes. After that time, let cool in the oven. Carefully remove the paper and serve at room temperature or in a refrigerator. Serve with fruit and chopped almonds. Who is going to do it ????? 🙋🏼♀️🙋🏼♀️ 🔸🔸🔸 ...
Comments
Post a Comment