S'mores Brownies!

Ingredients
½ pound (2 sticks) unsalted butter
10 ounces bittersweet chocolate, finely chopped
3/4 cup granulated sugar
3⁄4 cup firmly packed light brown sugar
4 large eggs, beaten
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 1/3 cups cake flour
¼ cup natural cocoa powder
1 1/2 cups roughly broken (bite-size pieces) honey graham crackers
1 1/2 cups mini marshmallows

Want To Find Out How I make $100's In A Month Using My Phone? For Free? Click Here!

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish and line it with foil. Grease the foil.In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers and marshmallows. Pour into the prepared dish and spread evenly. Bake until a toothpick inserted into the center comes out almost completely clean with a few moist crumbs, about 25 minutes. Let cool for 10 minutes in the dish, then remove from the dish using the foil to lift them out; let cool completely on a wire rack.

Cream Cheese Swirl Brownies!

Cream cheese:

8 ounces cream cheese, at room temperature

2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract

Brownie:

12 tablespoons (1 1/2 sticks) unsalted butter
10 ounces bittersweet chocolate, finely chopped
3/4 cup granulated sugar
3⁄4 cup firmly packed light brown sugar
4 large eggs, beaten
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 1/2 cups cake flour
¼ cup natural cocoa powder

Want To Find Out How I make $100's In A Month Using My Phone? For Free? Click Here!

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish and line it with foil. Grease the foil.

To make the cream cheese mixture, in a bowl, beat together the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended and smooth.

In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.

Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.

Pour about 3/4 of the brownie batter into the prepared dish, spreading it into an even layer. Drop half the cream cheese mixture, in spoonfuls, over the batter.Top with the remaining brownie batter, in spoonfuls, and then the remaining cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Bake until a toothpick inserted into the center comes out almost completely clean, about 25 to 30 minutes. Let cool for 15 minutes in the dish, then remove from the dish using the foil to lift them out; let cool completely on a wire rack.

Healthy Homemade Twinkies! Sugar free, low carb, low fat, high protein, high fiber and gluten free!

Ingredients

Twinkies:

112g (1 cup) Coconut Flour

48g (¼ cup) Organic Stevia Mix** or Truvia Spoonable

½ tbs Double-Acting Baking Powder

⅛ tsp Salt

185g (¾ cup) 100% Pure Pumpkin Puree, canned (don’t worry, you don’t taste the pumpkin)

½ cup + 2 tbs Unsweetened Vanilla Almond Milk

114g (½ cup) Plain, Nonfat Greek Yogurt

3 Large Organic Eggs

2 Large Organic Egg Whites

½ tbs Vanilla Paste (I used homemade!)

½ tbs Stevia Extract

Vanilla Filling:

Option #1: ~1 cup Homemade Cannoli Dip

Option #2: ~1 cup Homemade Marshmallow Fluff

Want To Find Out How I make $100's In A Month Using My Phone? For Free? Click Here!

Preheat the oven to 350 degrees Fahrenheit and spray a Twinkie pan with cooking spray.

In a medium-sized bowl, whisk together the coconut flour, stevia/Truvia, baking powder and salt.

In a large bowl, whisk together the pumpkin, almond milk, yogurt, eggs, egg whites, vanilla paste and stevia extract. Dump the dry ingredients over the wet ingredients and whisk vigorously to remove any clumps.

Scoop the batter into the prepared pan. Gently tap the pan on the counter to flatten the batter and bake for ~38 minutes, or until the surface of the cakes spring back when tapped.

Flip the Twinkies on a wire cooling rack and let cool completely. While the Twinkies cool, make the filling of your choice (I used my Homemade Cannoli Dip.

Scoop the filling into a piping bag (I used a #27 Star Tip) and carefully fill the Twinkies. Puncture the bottom of the Twinkie in 3 spots and squeeze in some of the filling (not too much otherwise the cake will burst).

Serve immediately or store in a tightly sealed container in the fridge.

Amazing Strawberry Rhubarb Grilled Cheese!

4 tablespoons butter
8 slices Hawaiian bread
8 ounces mascarpone cheese
10.5 ounces Robert Rothschild Farm Rhubarb Strawberry Preserves
1 pint strawberries, washed, hulled and sliced
Chocolate Ganache
1 cup dark chocolate chips
6 tablespoons heavy whipping cream

Want To Find Out How I make $100's In A Month Using My Phone? For Free? Click Here!

Heat griddle or large skillet over medium-low heat.

Butter one side of each slice of bread. Turn over.

Spread mascarpone cheese on four slices of bread.

Spread Rhubarb Strawberry Preserves on remaining four slices of bread.

Place sliced strawberries on top of cheese, covering surface of bread.

Sandwich cheese and preserve slices together, with butter on the outside, to create four sandwiches.

Add to griddle or large skillet and cook until golden brown. Flip sandwiches to other side to brown until desired shade.

Chocolate Ganache

In a microwave safe bowl, add chocolate chips and whipping cream. Microwave for one minute.

Stir chocolate and cream together until combined.

Serve in a bowl alongside sandwich for dipping.

Healthy Coconut Cake with Coconut Frosting! Gluten Free And Low Fat!

Cake:
136g (1 cup) Sweet White Sorghum Flour
120g (3/4 cup) Brown Rice Flour
40g (1/4 cup) Organic Corn Starch
1 tbs Baking Powder
1/4 tsp Salt
248g (1 cup) Unsweetened Applesauce
3/4 cup + 2 tbs Unsweetened Vanilla Soy Milk
229g (1 cup) Egg Whites, fresh
96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
1 tbs Coconut Extract (adjust amount if using a different brand than the one linked)
2 tsp Stevia Extract
2 tsp Vanilla Paste (I used homemade!!)
1 tbs White Vinegar
Frosting:
1 cup Unsweetened Vanilla Soy Milk
1 tbs + 1/2 tsp Natural Butter Flavor
1 tbs + 1/4 tsp Coconut Extract (adjust amount if using a different brand than the one linked)
1/2 tsp Vanilla Paste
72g (11 tbs) Soy Protein Powder
1+2/3 cups (150g) Powdered Erythritol (or powdered sweetener of choice)

Make Money With Your Phone Quick, Free and Easy! Click Here!

Preheat the oven to 350 degrees Fahrenheit and spray two 8 inch cake pans with cooking spray (I also lined the cake pans with parchment paper rounds).
In a small bowl, whisk together the sorghum flour, brown rice flour, corn starch, baking powder and salt.
In a stand mixer bowl with whisk attachment, add the applesauce, soy milk, egg whites, vanilla sugar, coconut extract, stevia extract and vanilla paste. Mix on medium speed for ~1 minute.
Add the vinegar to the mixing stand mixer, then slowly add the dry ingredients.
Scrape down the sides of the bowl then whisk the batter on medium speed for ~20 seconds.
Pour the batter into the prepared pans and bake for 30 minutes, or until the surface of the cakes spring back when tapped.
Let the cakes cool in the pans for ~15 minutes, then flip onto wire cooling racks to let cool completely.
When the cakes are cooled, slice them both in half (you can keep the cake two layers if you like)
For the Frosting:
In a medium-sized bowl, whisk together the soy milk, butter extract, coconut extract and vanilla paste.
Whisk in the soy protein powder, then whisk in the erythritol.
Frost the cakes!

Krispy Kreme Doughnuts!

for the doughnuts:

2 1/4 teaspoons active dry yeast

1/2 cup warm water

1/4 cup sugar

1/4 cup evaporated milk, warmed

1/2 teaspoon salt

1/4 cup shortening, room temperature

1 egg + 1 egg yolk

1/2 teaspoon vanilla

2 1/2 cups flour, more as needed

oil for frying

for the glaze:

2 tablespoons butter, melted

pinch of salt

2 teaspoons evaporated milk

1/2 teaspoon vanilla

1 1/3 cup powdered sugar

3-4 teaspoons hot water, more as needed

Make Money With Your Phone Quick, Free and Easy! Click Here!

In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. Let sit until bubbly, 5-10 minutes. Add the sugar, evaporated milk, salt, shortening, egg, egg yolk, vanilla, and one cup of flour, and mix to combine. Add another cup of flour and mix to combine. Add the remaining flour, a few tablespoons at a time, until a soft dough forms. The dough should be soft and slightly sticky but should not stick to your finger when you quickly tap the dough. Place the dough in a greased bowl and let rise until doubled, about 1 1/2 hours.

Roll the dough out on a lightly floured surface to 1/2 inch thick. Cut into rings using a doughnut cutter or two round cutters (I used a 3 1/2 inch cutter and a 1 1/2 inch cutter). Cover and let rise 30 minutes, or until doubled. (It's okay to re-roll the scraps, but the texture won't be quite as light and airy - totally still worth it though!)

After the doughnuts have risen, preheat the oil in a dutch oven or heavy bottomed pot to 360 degrees. Be careful to keep the oil between 360 and 370 and adjust the heat on the burner or remove from the heat as needed. While the oil is heating, whisk together the glaze. Add enough water to make a smooth glaze with about the consistency of honey. Fry the donuts a few at a time, turning after 2-3 minutes, until golden brown. Remove to a wire cooling rack lined with paper towels and let cool 3-4 minutes. When they have cooled slightly, dip the tops of the doughnuts into the glaze and then return them to the cooling rack (be careful not to burn your fingers like I did). Let cool and enjoy!

Cookies and Cream Cheesecake Brownies!

For the cheesecake filling:
8 ounces cream cheese, softened
3/4 cup powdered sugar
2 teaspoons vanilla

for the brownie batter:
1/2 cup butter
3/4 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 1/3 cup coarsely chopped chocolate sandwich cookies, divided

Make Money With Your Phone Quick, Free and Easy! Click Here!

Preheat the oven to 350. Prepare an 8 x 8 baking dish by lining with parchment or foil. In a medium bowl or the bowl of a stand mixer, beat together the cream cheese, powdered sugar, and vanilla, and set aside. In a medium saucepan, melt the butter and sugar. Remove from heat and stir in the flour, cocoa powder, and salt. Add the eggs one at a time and mix until blended. Fold in 1 cup of the chopped cookies. Spread half of the brownie batter in the pan. Spread the cheesecake mixture over the top of the batter. Press the remaining brownie batter into a thin layer on top of the cheesecake mixture. (I found the easiest way to do this was to press it between two layers of plastic wrap.) Bake 20-25 minutes, or until set. Let cool completely before slicing and serving.