Make Your Holidays Even Sweeter
This is the season to indulge in yummy sweet treats and baked goods. Make your holidays even sweeter with best-ever recipes:
Coconut Cake with Chocolate Flavor
Ingredients:
Make Coconut Base:
150g (5 1/2 oz)dried coconut
6 egg whites
200g (7 oz)sweetener
1 teaspoon baking powder
2 tablespoon potato starch
Make Chocolate Cream:
250g (8 1/2 oz) cream cheese
3 tablespoons sweetener
3 tablespoons cocoa
2 tablespoons cream
Instructions:
Prepare an oven at 170 0C (340 F) and line a baking paper in the baking tin. Beat egg whites to make foam and add sugar to beat again. Add one spoon at a time and keep whisking it. Take a medium bowl to blend potato starch, coconut and baking powder. It is time to add batter into the tin and bake for 30 minutes. After turning the oven off, leave the delicious cake in the oven for one hour.
To make the topping, blend yogurt, cocoa, cheese and sweetener. Spread on the cake and garnish your cake with coconut.
Watermelon Cupcakes
Total Time: 45 minutes
Servings: 10 to 12
Ingredients:
Unsalted butter: ½ cup
Egg whites: 2 eggs
Whole eggs: 2
Flour: 2 cups
Baking powdered: 1 teaspoon
Salt: ½ teaspoon
Baking soda: ¼ teaspoon
Buttermilk: ¾ cup
Sugar: 1 ½ cups
Vanilla extract: 1 teaspoon
Almond extract: 1 teaspoon
Chocolate chips (mini): 1 cup
Food coloring: Red Gel
Instructions:
Preheat your oven to almost 350 degrees F. Line muffin pans of standard size with baking paper or cupcake liners and set them aside. Take a bowl and whisk baking powder, flour, baking soda and salt together. You can sift them together. Set this bowl aside.
Take another bowl and whisk butter on medium speed for almost 30 seconds. Add vanilla, almond and sugar in butter mixture. Whisk them on low speed to combine everything. Add eggs and egg white and mix them well. You have to add buttermilk and flour mixture in butter and beat them again on low speed. Add a few drops of food color until the butter looks red like watermelon. It is time to add chocolate chips and mix gently.
Divide batter equally in all muffin cups and fill each cup 2/3 full.
You have to bake for almost 20 to 25 minutes and check with a toothpick (it should come out clean) or touch the top of the cupcake (if it springs back, your cupcakes are ready). You can rotate pan in the middle of baking. Transfer baked muffins to one wire rack and let them cool completely. Remove from muffin pan and get ready for frosting.
Protein Crepes
*This quick protein breakfast is really delicious to satisfy your hunger. Start your day with this delicious breakfast.
Servings: 2
Cooking Time: 20 minutes
Ingredients:
Wheat flour: 1 cup
Olive oil to grease pan
Skim milk: 1 cup
Fat-free yogurt: 1 cup
Egg whites: 4
Jelly: 1 tablespoon
Olive oil: 1 tablespoon
Ground cinnamon: 1 teaspoon
Ground Cinnamon: 1 pinch
Instructions:
Take a bowl and whisk milk, flour, olive oil, cinnamon and egg whites together to make a smooth batter.
Grease one skillet with olive oil and put it on medium heat. Pour batter (¼ cup) into the skillet and tilt this skillet to spread batter toward edges in one thin layer. Cook for almost two minutes to make bottom light brown. Flip to another side to cook for two minutes again. Transfer to a serving plate and replicate this procedure with leftover batter. Make as many crepes as you can.
Take a bowl and mix jelly and yogurt to make a smooth blend. Spoon one layer of this mixture on every crepe and make a roll. Put these rolls on your serving plates and top with leftover yogurt mixture. Sprinkle cinnamon on crepes and serve hot.
Black Forest Cakes
*If you are a chocolate lover, this recipe will be really special for you. Enjoy this delicious recipe and serve with evening tea.
Total Time: 45 minutes
Servings: 8 cupcakes
Ingredients:
Flour: 100g (3 1/2 oz)
Cocoa (unsweetened): 3 tablespoons
Butter: 90g (3 oz)
Eggs: 2
Sugar: 90g (3 oz)
Yeast: 1 teaspoon
Salt: 1 pinch
Kirsch: 2 teaspoons
Red cherries (fresh): 110g (4 oz)
Instructions:
Preheat your oven to almost 350 degrees F. Line muffin pans of standard size with baking paper or cupcake liners and set them aside.
Take a bowl and mix sugar, butter and cocoa. Whisk them well and add eggs one by one and mix eggs thoroughly. Add yeast, salt and flour in this bowl followed by cherries and kirsch. Mix them well.
Divide batter equally in all muffin cups and fill each cup 2/3 full. Keep them aside.
You have to bake for almost 25 to 30 minutes and check with a toothpick (it should come out clean) or touch the top of the cupcake (if it springs back, your cupcakes are ready). You can rotate pan in the middle of baking. Transfer baked muffins to one wire rack and let them cool completely. Frost pastries and serve to your guests.
Protein Bars
*You can pack these bars in lunch or breakfast. This will be a good bar to start your day with these bars.
Servings: 12
Cooking Time: 1 hour 45 minutes
Ingredients:
Salt: ½ teaspoon
Bananas: 3
Quick oats: 1 ½ cups
Cooking spray: as per needs
Peanut butter: ¼ cup
Wheat germ: ¼ cup
Honey: 2 tablespoons
Flax seed (ground): ¼ cup
Vanilla extract: 1 teaspoon
Vanilla hemp: 2 tablespoons
Peanut butter: ¼ cup
Ground cinnamon: 1 teaspoon
Instructions:
Preheat an oven to almost 375 F. Grease or line one baking dish with an aluminum foil and let this foil hang over all sides of the pan. Grease this foil with your cooking spray.
Mix flax seed, wheat germ, salt, cinnamon, oats and protein powder in one bowl. Mash all bananas in one bowl and mix in peanut butter (1/4 cup), vanilla extra and honey. Mix them well and add dry ingredients to your banana mixture. Spread this mixture in a lined or greased baking dish.
Bake this mixture in one preheated the oven for almost 20 minutes. Spread ¼ cup peanut butter on the top and bake for ten minutes again. Let it cool in its pan and lift with the help of aluminum foil to put on your work surface. Cut small bars and wrap in one plastic wrap to store in your refrigerator.
Ingredients:
Make Coconut Base:
150g (5 1/2 oz)dried coconut
6 egg whites
200g (7 oz)sweetener
1 teaspoon baking powder
2 tablespoon potato starch
Make Chocolate Cream:
250g (8 1/2 oz) cream cheese
3 tablespoons sweetener
3 tablespoons cocoa
2 tablespoons cream
Instructions:
Prepare an oven at 170 0C (340 F) and line a baking paper in the baking tin. Beat egg whites to make foam and add sugar to beat again. Add one spoon at a time and keep whisking it. Take a medium bowl to blend potato starch, coconut and baking powder. It is time to add batter into the tin and bake for 30 minutes. After turning the oven off, leave the delicious cake in the oven for one hour.
To make the topping, blend yogurt, cocoa, cheese and sweetener. Spread on the cake and garnish your cake with coconut.
Watermelon Cupcakes
Total Time: 45 minutes
Servings: 10 to 12
Ingredients:
Unsalted butter: ½ cup
Egg whites: 2 eggs
Whole eggs: 2
Flour: 2 cups
Baking powdered: 1 teaspoon
Salt: ½ teaspoon
Baking soda: ¼ teaspoon
Buttermilk: ¾ cup
Sugar: 1 ½ cups
Vanilla extract: 1 teaspoon
Almond extract: 1 teaspoon
Chocolate chips (mini): 1 cup
Food coloring: Red Gel
Instructions:
Preheat your oven to almost 350 degrees F. Line muffin pans of standard size with baking paper or cupcake liners and set them aside. Take a bowl and whisk baking powder, flour, baking soda and salt together. You can sift them together. Set this bowl aside.
Take another bowl and whisk butter on medium speed for almost 30 seconds. Add vanilla, almond and sugar in butter mixture. Whisk them on low speed to combine everything. Add eggs and egg white and mix them well. You have to add buttermilk and flour mixture in butter and beat them again on low speed. Add a few drops of food color until the butter looks red like watermelon. It is time to add chocolate chips and mix gently.
Divide batter equally in all muffin cups and fill each cup 2/3 full.
You have to bake for almost 20 to 25 minutes and check with a toothpick (it should come out clean) or touch the top of the cupcake (if it springs back, your cupcakes are ready). You can rotate pan in the middle of baking. Transfer baked muffins to one wire rack and let them cool completely. Remove from muffin pan and get ready for frosting.
Protein Crepes
*This quick protein breakfast is really delicious to satisfy your hunger. Start your day with this delicious breakfast.
Servings: 2
Cooking Time: 20 minutes
Ingredients:
Wheat flour: 1 cup
Olive oil to grease pan
Skim milk: 1 cup
Fat-free yogurt: 1 cup
Egg whites: 4
Jelly: 1 tablespoon
Olive oil: 1 tablespoon
Ground cinnamon: 1 teaspoon
Ground Cinnamon: 1 pinch
Instructions:
Take a bowl and whisk milk, flour, olive oil, cinnamon and egg whites together to make a smooth batter.
Grease one skillet with olive oil and put it on medium heat. Pour batter (¼ cup) into the skillet and tilt this skillet to spread batter toward edges in one thin layer. Cook for almost two minutes to make bottom light brown. Flip to another side to cook for two minutes again. Transfer to a serving plate and replicate this procedure with leftover batter. Make as many crepes as you can.
Take a bowl and mix jelly and yogurt to make a smooth blend. Spoon one layer of this mixture on every crepe and make a roll. Put these rolls on your serving plates and top with leftover yogurt mixture. Sprinkle cinnamon on crepes and serve hot.
Black Forest Cakes
*If you are a chocolate lover, this recipe will be really special for you. Enjoy this delicious recipe and serve with evening tea.
Total Time: 45 minutes
Servings: 8 cupcakes
Ingredients:
Flour: 100g (3 1/2 oz)
Cocoa (unsweetened): 3 tablespoons
Butter: 90g (3 oz)
Eggs: 2
Sugar: 90g (3 oz)
Yeast: 1 teaspoon
Salt: 1 pinch
Kirsch: 2 teaspoons
Red cherries (fresh): 110g (4 oz)
Instructions:
Preheat your oven to almost 350 degrees F. Line muffin pans of standard size with baking paper or cupcake liners and set them aside.
Take a bowl and mix sugar, butter and cocoa. Whisk them well and add eggs one by one and mix eggs thoroughly. Add yeast, salt and flour in this bowl followed by cherries and kirsch. Mix them well.
Divide batter equally in all muffin cups and fill each cup 2/3 full. Keep them aside.
You have to bake for almost 25 to 30 minutes and check with a toothpick (it should come out clean) or touch the top of the cupcake (if it springs back, your cupcakes are ready). You can rotate pan in the middle of baking. Transfer baked muffins to one wire rack and let them cool completely. Frost pastries and serve to your guests.
Protein Bars
*You can pack these bars in lunch or breakfast. This will be a good bar to start your day with these bars.
Servings: 12
Cooking Time: 1 hour 45 minutes
Ingredients:
Salt: ½ teaspoon
Bananas: 3
Quick oats: 1 ½ cups
Cooking spray: as per needs
Peanut butter: ¼ cup
Wheat germ: ¼ cup
Honey: 2 tablespoons
Flax seed (ground): ¼ cup
Vanilla extract: 1 teaspoon
Vanilla hemp: 2 tablespoons
Peanut butter: ¼ cup
Ground cinnamon: 1 teaspoon
Instructions:
Preheat an oven to almost 375 F. Grease or line one baking dish with an aluminum foil and let this foil hang over all sides of the pan. Grease this foil with your cooking spray.
Mix flax seed, wheat germ, salt, cinnamon, oats and protein powder in one bowl. Mash all bananas in one bowl and mix in peanut butter (1/4 cup), vanilla extra and honey. Mix them well and add dry ingredients to your banana mixture. Spread this mixture in a lined or greased baking dish.
Bake this mixture in one preheated the oven for almost 20 minutes. Spread ¼ cup peanut butter on the top and bake for ten minutes again. Let it cool in its pan and lift with the help of aluminum foil to put on your work surface. Cut small bars and wrap in one plastic wrap to store in your refrigerator.