These Chocolate Peanut Butter Banana Protein Muffins are the perfect snack or breakfast for the person on the go. These muffins come out light and fluffy and pack with banana and peanut butter flavor and have no added refine sugars to them. The protein powder helps give you energy to the start of your morning as breakfast or get through the mid day slump as a snack or post workout treat. The all-purpose flour can be substituted for whole wheat flour for the people who are looking for more whole grains in their diet. Check out the recipe below in the post.
These white chocolate macadamia nut cookies with cherries is a great twist to the traditional version. The dried cherries add a but of sweet and tangy to the cookie that adds to the sweetness of the white chocolate chips and the richness of the macadamia nuts. The cookies come out thick, soft and chewy that requires no refrigeration to achieve that. Check out the recipe below. The recipe will make 2 dozen cookies and can be in the oven in 15 minutes.
Doughnuts and muffins to me is the breakfast choice you have when you are looking for something extremely easy and fast to eat on a busy morning. Both are great in there own way, but doughnuts check so many more boxes since they are sugared filled and greasy from being fried. These chocolate muffin tin doughnuts have great characteristics of both, but the texture and richness you get in doughnut, but the ease of muffins when making them at home. With the baking process you don't have to worry about having oil at the right temperature and flipping them over mid way. Just scoop the batter in the muffin tins and let them cook hassle free for 20 minutes.
These double chocolate macadamia cookies super soft and chewy like a brownie, but they’re jam-packed with chocolate chips and macadamia nuts. With the chopped macadamia nuts each and every bit will have a piece in it, which is exactly how these cookie should be if you ask me. Plus, they bake up beautifully every single time!
First off, I like to get all of my ingredients together and ready . I add the butter to the sugars and get all of the dry ingredients in a bowl. It will make it easier when you start so you don't have to stop and measure anything.
Start by creaming the butter with the sugars until the butter and sugar combine smooth. Add the egg and vanilla extract and mix smooth.
Add the dry ingredients in slowly, the batter will be thick, but all of flour mixture will incorporate in just fine.
Stir in the chocolate chips and macadamia nuts. Once mix in completely, with a 1-1/2tablespoon ice cream scoop, place the cookie balls 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
When ready to bake, preheat the oven to 350F degrees. Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.
Here just in the nick of time for the classic Kentucky derby, I brought you the ease of this classic treat. These make a great after meal treat or a great and easy dessert for a party, just make to keep them out of the reach of the kids!! these do pack a bold bourbon flavor that most bourbons tend to miss. The recipe and quick short video is below showing the process. Please let me know if you have tried it. Thanks!!
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!