Love cream cheese? You’re going to love this cheesecake dip. Made with only 5-ingredients and ready in less than 5 minutes, this no-bake cheesecake dip is a sweet treat and delicious served with fresh fruit, cookies, or pretzels as a fun and family-friendly dessert.

This sweet cream cheese dip tastes just like cheesecake and is a fun way to satisfy a sweet tooth in a slightly lighter way.  I used honey in my recipes because I like the flavor and creamy texture it provides, however, you could easily use equal parts powdered sugar if you don’t like the taste of honey.

Ingredients

• 1 cup cream cheese, room temperature
• 1/3 cup honey, runny
• 3 tablespoons milk
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

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Instructions

1. In a medium bowl, add cream cheese, honey, milk, lemon juice, and vanilla extract, and whisk until well combined. If you are using cream cheese directly out of the fridge it will be difficult to blend so be sure you are using room temperature cream cheese to ensure it blends well.
2. If you find the mixture too thick, simply add a splash of milk to loosen it up. Taste and adjust with additional honey or vanilla as needed.
3. Once mixed, transfer the dip to a small bowl and serve with fresh fruit and sweet treats of your choice.

Nutrition

• Serving Size: 1 serving
• Calories: 118 calories
• Sugar: 11 grams
• Fat: 8 grams
• Carbohydrates: 11 grams
• Fiber: 0 grams
• Protein: 2 grams

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Đăng bởi quangtien30 lúc lúc April 06, 2024 0 bình luận

 These pumpkin oatmeal cookies are the perfect addition to pumpkin season! Made with rolled oats, brown butter, and maple syrup, and filled with just the right amount of pumpkin spice, these pumpkin cookies are a great way to satisfy your pumpkin cravings.

Brown Butter Pumpkin Oatmeal Cookies

I’m not going to lie, these pumpkin cookies took several test batches to master! Since pumpkin is a great source of fibre, it also holds a lot of water, so finding the right balance of moisture in these cookies took a little tinkering to get it just right. Fortunately, after a lot of trial and error and a little trick, I’m happy to say I’ve figured it out and created a pumpkin cookie with the perfect balance of bakery-style crispiness and chewiness.

There are two keys to this recipe: brown butter and dry pumpkin. Browning the butter adds a toffee-like taste to cookies while removing excess moisture from the pumpkin helps to ensure you get a crisp and chewy texture as opposed to a fluffy and cakey texture. Although these two steps take a little bit of extra time they are well worth it for the delicious pumpkin oatmeal cookies they create.

Ingredients

Dry Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 cup rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon nutmeg, ground
• 1/4 teaspoon cloves, ground
• 1/8 teaspoon allspice

Wet Ingredients:

• 2/3 cup (150g) unsalted butter
• 3/4 cup brown sugar, packed
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 egg yolk (not the egg white)

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Instructions

1. Preheat the oven to 350°F degrees and line a large baking sheet with parchment paper.
2. First, brown the butter. Add butter to a small saucepan over medium-high heat and cook, stirring often, until it foams, then browns and small brown flecks appear, roughly 5 to 8 minutes. Once brown, pour into a large bowl, making sure to scrape the bottom of the pot for all of the brown bits, then transfer to the fridge to chill for 20 minutes.
3. Next, dry your pumpkin. Line a small plate with a tea towel and a couple of sheets of paper towel on top. Dollop the pumpkin puree onto the paper towel, spreading it out a little bit, set it aside, and allow to rest while your butter cools. The tea towel and the paper towel will absorb the excess moisture in the pumpkin puree helping to produce a crisper and chewier cookie. Skipping this step will make the cookies softer and create a more muffin-like or cake-like texture.
4. In a small bowl, add flour, rolled oats, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice, mix with a spoon or spatula until well combined.
5. Once the butter has cooled, remove the bowl from the fridge, add brown sugar and whisk until smooth and well combined.
6. Once the butter and sugar are mixed, add “dried” pumpkin puree (gently scrape it off the paper towel), maple syrup, vanilla extract, and egg yolk, and mix again until well incorporated.
7. Add the dry ingredients to the wet ingredients and gently mix until well incorporated, being careful not to over mix the batter.
8. Using a 2-ounce cookie scoop or 1/4 cup measuring spoon, portion the dough onto the baking sheet, leaving roughly 3 inches between them. You should be able to fit 5-6 cookies on the baking sheet at a time. Place the bowl of extra dough in the fridge while the first batch of cookies bakes.
9. Transfer the baking sheet to the oven and bake for 14-16 minutes, until the edges are slightly golden and the centre still looks a little soft. Continue until all of the dough has been used.
10. Once cooked, remove the baking sheet from the oven and allow the cookies to cool a few minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely. (If you have two baking sheets I would recommend using the second baking sheet to bake the next batch to give the cookies more time to rest before moving them to the cooling rack.)
11. Once cooled, the cookies can be served immediately, stored in an airtight container for up to 5 days, or in the freezer for up to 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 177 calories
• Sugar: 13 grams
• Fat: 8 grams
• Carbohydrates: 24 grams
• Fiber: 1 gram
• Protein: 2 grams

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Đăng bởi quangtien30 lúc lúc April 06, 2024 0 bình luận

 Made with applesauce and cinnamon, these applesauce muffins are moist, fluffy, and filled with warming flavors. Use them as a healthy snack or a light breakfast, or add a sprinkle of cinnamon sugar on top for an extra sweet treat.

STORAGE + REHEATING

To Store: Allow the muffins to cool completely and then store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

To Freeze: Once cooled, place the muffins in an airtight container and store them in the freezer for up to 3 months. Thaw muffins

To Reheat: You can warm muffins in the microwave for 30 seconds.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/3 cup white sugar
• 1/3 cup brown sugar, packed
• 1 1/4 cups applesauce
• 1 egg
• 1/2 teaspoon vanilla extract

cinnamon sugar topping (optional):

• 2 tablespoons butter, melted
• 2 tablespoons white sugar
• 1/2 teaspoon cinnamon

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Instructions

1. Preheat the oven to 375°F and line a muffin tin with muffin liners or lightly grease it with butter.
2. In a medium bowl, add the flour, baking powder, baking soda, cinnamon, and salt, and mix with a spatula or wooden spoon to combine.
3. In a large bowl, add the melted butter, white sugar, and brown sugar and beat or whisk until smooth and well incorporated. Add the applesauce, egg, and vanilla extract, and whisk again to combine.
4. Transfer the dry ingredients to the wet ingredients and gently mix to combine using a spatula or wooden spoon, being careful not to overmix the batter.
5. Spoon the batter into the muffin cups, dividing it evenly to make 12 muffins.
6. Transfer the muffin tin to the oven and bake for 20-22 minutes until a toothpick inserted into a muffin comes out clean.
7. Once baked, allow the muffins to cool slightly in the muffin tin, then transfer them to a cooling rack to cool to room temperature.
8. For the cinnamon sugar topping, add the sugar and cinnamon to a small bowl and stir to combine. Using a pastry brush, brush the top of a muffin with melted butter (or dip the top of the muffin into melted butter), then dip the muffin (upside down) into the bowl of cinnamon sugar, move it around a little until the top is well coated with cinnamon sugar, then return to the cooling rack. Continue these steps until all of the muffins are coated with cinnamon sugar.
9. The muffins can be served immediately, stored at room temperature for 5 days, in the fridge for up to 7 days, or frozen for up to 3 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 183 calories
• Sugar: 8 grams
• Fat: 8 grams
• Carbohydrates: 25 grams
• Fiber: 1 gram
• Protein: 3 grams

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Đăng bởi quangtien30 lúc lúc April 06, 2024 0 bình luận

 If you’re a fan of coffee-flavored treats, you’re going to love these coffee cookies! Filled with strong coffee flavor and covered with a generous drizzle of chocolate, these espresso coffee cookies are a fun and delicious way to have your coffee and eat it too.

I don’t know about you, but I love coffee. Like really love coffee. I’m a multiple-cup-a-day kind of gal and appreciate everything from a simple espresso to a black Americano or a good flat white. Plus, not only do I love coffee itself, but I LOVE coffee-flavored baked goods. Coffee cake? Yes, please. Coffee ice cream? Count me in. Coffee cookies? Why the heck not?

Ingredients

• 3/4 cup unsalted butter, room temperature
• 3/4 cup brown sugar, packed
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 egg + 1 egg yolk
• 1 1/2 cups all-purpose flour
• 3 tablespoons instant espresso powder or instant coffee powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips, melted (optional)

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Instructions

1. In a small saucepan over medium heat, add the butter, warm, and allow to melt, stirring frequently. To brown the butter, continue to cook the butter until it begins to foam and bubble, light brown specks begin to form at the bottom, and the butter has a nutty aroma. Once browned, remove immediately from the heat, transfer to a bowl and allow to cool completely.
2. Once the butter has cooled, in a large bowl, combine the browned butter, brown sugar, and white sugar and beat until light and fluffy. Add egg, egg yolk, and vanilla extract and mix until well incorporated.
3. In a medium bowl, add flour, instant espresso or coffee, baking soda, and salt, and stir to combine.
4. Add the dry ingredients to the wet ingredient and mix until combined, being careful to not overmix the dough. Once mixed, transfer the dough to the fridge for at least 30 minutes, or overnight.
5. Once the dough has chilled and you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper.
6. Use a 1-ounce cookie scoop, or 1 1/2 tablespoons of dough, portion the dough into balls, and place them onto the baking sheet, leaving roughly 2 inches between them. You should be able to easily fit 6 cookies on the baking sheet at a time.
7. Transfer the baking sheet to the oven and bake for 10-12 minutes, until the edges are slightly golden and the center still looks a little soft. Continue until all of the dough has been used; be sure to place the bowl of extra dough in the fridge while each batch of cookies bakes.
8. Once baked, remove the cookies from the oven and allow them to cool for a few minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
9. Once the cookies have cooled, melt the chocolate. Either add chocolate to an ovenproof bowl and place it over a small saucepan with a couple of inches of water, and warm it until melted, or heat chocolate in a bowl in the microwave for 1 minute or until silky smooth. Once melted, drizzle each cookie with chocolate and then allow to cool rest until chocolate has solidified completely.
10. Any leftover cookies can be stored in an airtight container for 1-2 weeks or in the freezer for several months.

Nutrition

• Serving Size: 1 cookie
• Calories: 208 calories
• Sugar: 14 grams
• Fat: 11 grams
• Carbohydrates: 25 grams
• Fiber: 1 gram
• Protein: 2 grams

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Đăng bởi quangtien30 lúc lúc April 06, 2024 0 bình luận

 Made with fresh lemon juice, lemon zest, and yogurt, these healthy lemon poppy seed muffins are light, fluffy, and bursting with zesty citrus flavor. With an optional lemon glaze, these lemon muffins can easily be enjoyed as a simple breakfast or sweet treat and are a healthy option the whole family will enjoy.

Ingredients

Lemon Muffins:

• 2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• 1 cup sugar
• 1/2 cup butter, melted
• 1 cup plain yogurt*
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice, about 1 lemon
• 2 tablespoons fresh lemon zest, about 2 lemons

Lemon Glaze (optional):

• 1/4 cup icing sugar
• 1 tablespoon fresh lemon juice

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Instructions

1. Preheat the oven to 425°F and line a muffin pan with baking cups or lightly grease with butter.
2. In a large bowl, add flour, baking powder, baking soda, salt, and poppy seeds and stir until well combined.
3. In a medium bowl, add the sugar and melted butter and mix until well incorporated. Add eggs, yogurt, vanilla extract, lemon juice, lemon zest, and whisk until well combined.
4. Transfer the wet ingredients to the dry ingredients and fold them together with a rubber spatula or wooden spoon until completely combined. Don’t overmix the batter or it will create a dense muffin.
5. Once set, divide the batter evenly across the muffin liners, the mixture should make 12 muffins.
6. Transfer the muffin tin to the oven and bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 12-14 minutes until the sides are just golden.
7. Once baked, remove the muffin pan from the oven and allow the muffins to cool for 10 minutes before removing them from the pan. Once slightly cooled, transfer them to a wire rack to cool completely.
8. Optional: Once the muffins have cooled completely, in a small bowl, add powdered sugar and add lemon juice in small batches, whisking constantly, until a smooth consistency is reached. To thin the glaze, add a bit more lemon juice. To thicken the glaze, add a bit more sugar. Once the glaze is ready, drizzle on top of the cooled muffins and then allow to set completely.
9. The muffins can be stored in an airtight container for up to 5 days or in the freezer for up to 3 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 243 calories
• Sugar: 18 grams
• Fat: 10 grams
• Carbohydrates: 35 grams
• Fiber: 1 gram
• Protein: 4 grams

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Đăng bởi quangtien30 lúc lúc April 06, 2024 0 bình luận

 Made with only 6 ingredients, these no-bake homemade peanut butter protein bars are the perfect high-protein snack! Whip them up today and you can enjoy a sweet high protein treat all week long.

While there are many protein bars on the market, not all protein bars are particularly nutritious or high in protein. Ironically, while many protein bars claim to be “high in protein”, they often have just as much, if not more, sugar than protein, which is exactly why making a homemade protein bar recipe is such a great option

INGREDIENTS FOR HOMEMADE PEANUT BUTTER PROTEIN BARS

You’ll need the following ingredients to make these peanut butter protein bars:

• Peanut Butter: All-natural creamy peanut butter works best, I do not recommend using conventional peanut butter as the bars will be too crumbly.
• Protein Powder: Be sure to use an unflavored or vanilla-flavored protein powder. I used whey protein powder; however, you can use a plant-based protein powder if needed. If you’re unsure of what type to use, learn how to choose the best protein powder for your goals.
• Oat Flour: To help form the dough, bind the bites, and improve the texture.
• Honey: To sweeten the bars and ensure they stick together. If you don’t like honey, you can use maple syrup or another liquid sweetener such as agave or brown rice syrup.
• Sea Salt: To season the bars and balance the flavors.
• Chocolate: Some dark chocolate chip or chopped dark chocolate to create a chocolate drizzle for the top of the bars. While I didn’t include any, you can also fold some mini chocolate chips into the protein bars if you want them extra chocolaty.

These peanut butter protein bars have a texture similar to Quest Bars or Perfect Bars and taste like peanut butter cookie dough.

Storage

To Store: Place the sliced bars in an airtight container and store them in the refrigerator for up to 5 days. These bars should not be stored at room temperature for long periods of time.

To Freeze: Transfer the bars to an airtight container and store them in the freezer for up to 3 months. Be sure to thaw the bars before eating.

Ingredients

• 1 1/2 cups creamy natural peanut butter
• 1 1/4 cup vanilla protein powder, or unflavored
• 1/4 cup oat flour*
• 1/4 cup honey
• 1/2 teaspoon sea salt
• 1/4 cup dark chocolate chips
• 1 teaspoon coconut oil

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Instructions

1. Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, add the peanut butter, protein powder, oat flour (see note below), honey, and sea salt, and mix, using a spatula or your hands, until well combined and a sticky batter forms. The mixture may still be a little crumbly, but be sticky enough that it holds together when pressed together with your hand. If your mixture is too dry, add a couple more spoonfuls of peanut butter and/or honey until it begins to hold.
3. Transfer the peanut butter mixture to the baking pan, spreading it out evenly, and pressing it into the bottom of the dish with your hands and/or a silicone spatula. Continue pressing it until the top of the peanut butter mixture is firm, smooth, and a little glossy.
4. Once pressed into the dish, transfer the baking pan to the fridge for 30 minutes to set and firm up.
5. Once complete, remove the baking pan from the fridge and, using the parchment paper, remove the mixture from the baking pan and transfer it to a cutting board. Using a large, sharp knife, slice the mixture into 10 evenly shaped bars.
6. In a small microwave-safe bowl, add the chocolate chips and coconut oil and then warm in the microwave in 30-second increments, stirring in between, until melted and smooth, and then drizzle the top of each bar with melted chocolate.
7. Transfer the bars back to the fridge, directly on the cutting board, for 10 minutes or until the chocolate has solidified.
8. The bars can be enjoyed immediately or stored in an airtight container in the fridge for up to 5 days.

Notes

Oat Flour: If you don’t have oat flour, you can make your own by grinding 1/4 cup of rolled oats in a food processor until a fine flour-like texture forms.

Peanut Butter: Be sure to use all-natural, creamy peanut butter. Conventional peanut butter, such as Skippy, Jif, or Kraft, won’t work as well and will leave you with crumbly bars.

Protein Powder: I recommend using whey protein isolate powder for the best results, as it blends into the peanut butter more easily and creates a smoother texture. Although plant-based protein powder will work, it may create a slightly grittier and crumblier texture.

Nutrition

• Serving Size: 1 bar
• Calories: 318 calories
• Sugar: 10 grams
• Fat: 20 grams
• Carbohydrates: 19 grams
• Protein: 20 grams

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Đăng bởi quangtien30 lúc lúc April 06, 2024 0 bình luận

 Moist, fluffy, and full of berry flavor, this strawberry banana bread is the perfect snack. This easy and healthy recipe is something the whole family is sure to love

Whether you’re baking for toddlers, kids, or adults, banana bread always seems to be requested. It works well as an on-the-go breakfast, snack, or even a healthy dessert, and adding fresh strawberries to classic banana bread is a great way to make it a little extra special.

INGREDIENTS FOR BANANA BREAD WITH STRAWBERRIES

• Ripe Bananas: The most important banana bread ingredient, the riper the better.
• Strawberries: Because you can’t make strawberry banana bread without strawberries! You can use frozen or fresh strawberries.
• All-Purpose Flour: The recipe calls for all-purpose flour, as it works best, but you can use whole wheat flour or gluten-free flour if you’d like.
• Eggs: To bind the bread and add some protein.
• Unsalted Butter: To ensure the banana bread is moist.
• Greek Yogurt: To further enhance the moisture. You can also use plain yogurt or swap it for sour cream if needed.
• Sugar: Just a little to sweeten the loaf, you can use white sugar, brown sugar, or coconut sugar.
• Vanilla Extract: To enhance the sweetness and add some flavor.
• Leavening Agents: Baking powder and salt to ensure the banana bread is light and fluffy.

Storage + Reheating

To Store: Once cooled, the bread can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

To Freeze: Wrap the whole loaf or individual slices in plastic wrap and aluminum foil and then place it in a freezer bag or container for up to 3 months.

To Reheat: If you’d like to eat your strawberry banana bread warm, it can be reheated in the microwave for 30 seconds to 1 minute.

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup sugar
• 3 ripe bananas, mashed
• 2 eggs
• 1/3 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 1/2 cup strawberries, diced

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Instructions

1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan with butter or line it with parchment paper.
2. In a medium bowl, add the flour, baking soda, and salt and stir to combine.
3. In a large bowl, add the melted butter and sugar, and whisk until well combined. Then add mashed banana, eggs, yogurt, and vanilla extract and whisk again until everything is well incorporated.
4. Add the dry ingredients to the wet ingredient and gently mix, using a wooden spoon or silicone spatula, until well combined and no flour pockets remain. Be careful to not over-mix the batter.
5. Add the diced strawberries and, using a wooden spoon or silicone spatula, fold them gently into the batter.
6. Transfer the batter to the prepared baking pan, spreading it out evenly. Transfer the baking pan to the oven and bake for 60-65 minutes until a toothpick inserted into the loaf comes out clean. You can loosely cover the bread with aluminum foil 3/4 of the way through to prevent the top from getting too brown. You can also test your loaf for doneness by inserting a baking thermometer into the center of the bread, the bread is done when the center of your bread is between 200°F and 205°F. 
7. Remove the banana bread from the oven and allow it to cool on a wire baking for at least 15 minutes, ideally 1 hour. Once cooled, remove the bread from the pan, allow it to sit again until completely cooled, and then slice to serve.
8. Leftovers can be stored in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for 3 months.

Notes

Sugar: The recipe calls for white sugar but you can use brown sugar or coconut sugar if needed.

Butter: Unsalted butter provides a better balance of flavor but salted butter will also work.

Greek Yogurt: The recipe calls for Greek yogurt, but you can use plain yogurt or sour cream if needed.

Strawberries: You can use frozen strawberries if needed. Be sure to slice them, while frozen, into bite-size pieces before adding them to the batter.

Nutrition

• Serving Size: 1 slice
• Calories: 289 calories
• Sugar: 20 grams
• Fat: 11 grams
• Carbohydrates: 43 grams
• Fiber: 2 grams
• Protein: 5 grams

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Đăng bởi quangtien30 lúc lúc April 06, 2024 0 bình luận