LEMON STRAWBERRY POKE CAKE

LEMON STRAWBERRY POKE CAKE
This easy Lemon Strawberry Poke Cake is a refreshing and light dessert for blistering summer days. The creamy lemon frosting pockets and feathery strawberry mousse make this a favorite with everybody. The weather here in west Texas can’t decide. One day it is hot and sunny and the following day it is cool and breezy. Try not to misunderstand me. I’m not griping by any means. I would happily take these sort of days over chilly and snowy days because I have definitely gotten accustomed to hotter weather. Fingers crossed we never move back to the solidified tundra that is the north. Ha! On those sunny days we have been doing a little bit of spring cleaning outside the house. We have planted flowers, watered the grass, and pulled weeds so far. My husband has been attempting to get our pressure washer working once more. This region gets a great deal of dust blowing around in the breeze, and it coats the houses and windows. I know ours could use a good force tidy to splendid up the outside. BSomething else I did a few days ago was to cut down a major bush in the front of the house. It was one of the bushes that most likely started out small, but developed really rapidly and sort of was assuming control over the front window.

I had referenced to my husband that we should expel it, but then we never did anything. One day after I returned from my morning run, I got the gardening shears and got down to business on the bush. After an hour, it was gone, and there was a gigantic mess of branches in the front yard. With all these warm summer like days, my mind has gone into concocting fruity desserts nonstop. Recently I made these cute Mini Lemon Cheesecake Pies, and now I can’t stop considering how to incorporate more lemon into my heating. Our congregation youth bunch had a family activity a couple of weeks ago, and of course, my activity was to bring dessert. They know at this point I have my own “store” in my wash room, so making desserts is never an issue. I pulled a lemon cake blend and a container of strawberry pie filling from the storeroom and got the opportunity to work. Last year I made this Raspberry Lemon Cake, but this time I needed to give it a strawberry twist. One of my absolutely favorite ways to use pie filling is not to make a pie. Shocking, I know. Adding it to cream cheese or Cool Whip creates a light soft mousse that I just can’t get enough of. It is ideal for using in parfaits, fillings, or as a brisk and easy frosting.

How to make a Lemon Strawberry Poke Cake:

  • Subsequent to preparing the cake, jab it with a wooden spoon handle to create greater holes. Pour a whole container of sweetened condensed milk on top of the warm cake. The milk will soak into the cake creating a creamy and wanton chilly cake.
  • Heat a jar of lemon frosting in the microwave for 30-60 seconds, at that point pour that on top as well. The frosting settles into the holes and creates these creamy little pockets of frosting that just goes so well with every one of the strawberries.
  • Frost the top of the lemon cake with the fleecy strawberry mousse frosting and top it with some fresh berries.
  • This cake will disappear instantly at all.You should have seen the adults hopping up to go get another piece before someone else could beat them to it. It was quite diverting.
  • But also quite satisfying because that just affirmed to me that this Lemon Strawberry Poke Cake was a definite champ!
  • More lemon recipes you may appreciate:
  • This easy Strawberry Lemon Snack Cake is delicious whenever of day. Fresh strawberry pie filling and a lemon coating will make them smile in a matter of seconds.
  • Sweet and sour pair together to make these the Best Lemon Bars for your tastebuds. They are the ideal treat for dessert.
  • Cushioned lemon frosting and a pocket of lemon filling makes these Lemon Coconut Cupcakes a splendid and refreshing spring dessert!
  • These easy Lemon Hand Pies are so easy to make and are such a cute little dessert.
  • This creamy Strawberry Lemon Cheesecake Salad is brimming with fresh berries and lemon enhance.

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    LEMON STRAWBERRY POKE CAKE


    • Author: SYAHRUSSHIAM
    • Prep Time: 20 minutes
    • Cook Time: 28 minutes
    • Total Time: 48 minutes
    • Yield: 24 SLICES OF CAKE 1x


    Description

    This easy Lemon Strawberry Poke Cake is a refreshing and light dessert for blistering summer days. The creamy lemon frosting pockets and feathery strawberry mousse make this a favorite with everybody.


    Scale

    Ingredients

    1. 114 ounce can sweetened condensed milk
    2. 1 lemon cake mix
    3. 116 ounce container lemon frosting
    4. 18 ounce container Cool Whip, thawed
    5. 121 ounce can strawberry pie filling
    6. 1 1/2 cup diced strawberries



    Instructions

    1. Preheat the oven to 350 degrees. Spray a 9×13 pan with nonstick spray.
    2. Make and bake the lemon cake mix according to the package directions.
    3. Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the warm cake.
    4. Pour the sweetened condensed milk over the top of the cake, letting it soak into the holes.
    5. Remove the foil liner from the can of frosting. Microwave the frosting for 30 seconds. Stir and pour over the top of the cake. Spread it out with a spatula.
    6. Let the cake cool for an hour, then refrigerate until completely cooled.
    7. Pour the pie filling in a bowl and use a fork to smash the berries. Fold the container of Cool Whip into the pie filling.
    8. Spread on top of the cooled cake. Sprinkle the diced strawberries on top. Keep the cake refrigerated until ready to serve.

    • Category: DESSERT
    • Cuisine: AMERICAN

    Keywords: LEMON STRAWBERRY POKE CAKE

STRAWBERRY UPSIDE DOWN CAKE

STRAWBERRY UPSIDE DOWN CAKE
Strawberry Upside Down Cake ~ Delicious Upside Down Strawberry Cake that starts with a case cake blend and is infused with fresh strawberries! This is ideal for engaging guests or just because you need something sweet! So easy anybody can make it! STRAWBERRY UPSIDE DOWN CAKE I just completely experienced passionate feelings for this Strawberry Upside Down Cake once more! I overlooked how easy it is, how delicious it is and how impressive it is when served to your loved ones! It comes together so rapidly and looks so impressive. You start with a strawberry cake blend and include a couple of secret ingredients like marshmallows, strawberry harden o and fresh strawberries and it turns into this fabulous upside down strawberry cake flawless to impress someone with!

INGREDIENTS NEEDED TO MAKE STRAWBERRY UPSIDE DOWN CAKE!

  • Fresh strawberries
  • Strawberry Jell-O
  • Little marshmallows
  • Strawberry cake blend + ingredients to get ready cake blend
  • Cool Whip

I was acquainted with this cake in the accompanying story. One day I landed at work. More than likely not in the best state of mind and still waiting to murder my first mug of espresso. At that point in strolled a colleague with a bit of cake his wife sent for me. At that point my day instantly showed signs of improvement. It was this strawberry upside down cake

UPSIDE DOWN STRAWBERRY CAKE

I inhaled it, at that point quickly sent his wife a Facebook message for the strawberry upside down cake recipe. This is the cake. So I urge you to do likewise. While you probably won’t have the option to breathe in it and afterward send me a message. I profoundly urge you to hurry to the supermarket, get the ingredients and make this for your favorite someone or for yourself. I have no judgment. None by any stretch of the imagination. You do what you need with this cake. If that means getting a fork and sitting down and eating half or the entirety of this upside down strawberry cake at that point do as you please! I guess this cake is a standard recipe a ton people think about, but I was not in the “know” about it so now in case you aren’t either I’m letting you get in on the know! It feels good to be in that club doesn’t it? I sometimes feel like I live in my own little air pocket! Since we are for the most part smart and on top of things approach your standard duties today as long as it includes this cake. Life will be better with this cake. I promise!

TOOLS HELPFUL WHEN MAKING STRAWBERRY UPSIDE DOWN CAKE!

  • 9″ x 13″ Cake Pan
  • Hand Mixer
  • Strawberry Huller
  • Blending Bowl

Who’s excited to attempt this Strawberry Upside Down Cake Recipe?
Who are you going to share it with?
A couple of my other favorite easy cake recipes are Strawberry Vanilla Poke Cake, Easy Strawberry Cake, and Oreo Poke Cake!

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STRAWBERRY UPSIDE DOWN CAKE


  • Author: SYAHRUSSHIAM
  • Prep Time: 15 MINUTES
  • Cook Time: 40 MINUTES
  • Total Time: 55 minutes
  • Yield: 16 1x


Description

Strawberry Upside Down Cake ~ Delicious Upside Down Strawberry Cake that starts with a case cake blend and is infused with fresh strawberries! This is ideal for engaging guests or just because you need something sweet!


Scale

Ingredients

  1. 18.25 oz. strawberry cake mix + ingredients to prepare cake mix
  2. 2 3 oz strawberry Jell-O
  3. 2 c. fresh strawberries crushed
  4. 3 c. miniature marshmallows
  5. Cool Whip



Instructions

  • Take your two cups of strawberries and crush them with a fork. Pour into a greased 9×13 in cake pan. Sprinkle strawberry Jell-O over the top of the strawberries. Then sprinkle the marshmallows over the Jell-O.
  • Prepare cake mix according to package directions. Pour over the marshmallows.
  • Bake at 350 degrees for 40-50 minutes or until cake tests done. Let sit for about 15 minutes and then run a knife around the outside of the cake. Flip onto a serving tray. Refrigerate.
  • Serve with Cool Whip. Store leftovers in refrigerator.

  • Category: DESSERT
  • Cuisine: American

Keywords: STRAWBERRY UPSIDE DOWN CAKE

EASY STRAWBERRY CAKE

EASY STRAWBERRY CAKE
Easy Strawberry Cake ~ Starts with a Boxed Mix and is Dressed Up Fresh Strawberries and Iced with a Fresh Strawberry Frosting! Another Monday is over with and it’s onto the rest of the week! I thoroughly believe Monday’s are the worst day of the week by a long shot. I suppose skipping them wouldn’t do me much good because then I’d just loathe Tuesdays. The recipe I’m sharing with you this evening was another Father’s day dessert I made. This time it was for my family at supper. I have fallen in affection with this cake. I could head toward the leftovers with my fork and eat the entire darn thing. It’s dangerous. Good thing I’ve tucked it far out and am attempting to stay away from it.

I have now made this cake on numerous occasions and each time I make it everybody is infatuated with it. I treated my collaborator to it for his birthday and his eyes lit up when he took his first bite! My eyes lit up a ton because I couldn’t keep my hands off this infant! The cake is moist and the icing actually gets a little hard which I absolutely love. The strawberry enhance is so refreshing. I’m not saying I don’t care for the good ‘ol white or chocolate cake but I’m always in the mood for blending things up a little. The recipe takes a customary box cake and dresses it up a bit, but it’s still super easy and doesn’t take to a lot of time. The result is a dessert that people will think you slaved throughout the day over, but I won’t come clean with them if you don’t! My brother by marriage shouted it resembles eating a strawberry but in cake structure! I like his reasoning! This is the ideal summertime treat when served with a scoop of frozen yogurt of course. Appreciate!

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EASY STRAWBERRY CAKE


  • Author: SYAHRUSSHIAM
  • Prep Time: 30 MINUTES
  • Cook Time: 25 MINUTES
  • Total Time: 55 minutes
  • Yield: 12 1x


Description

Easy Strawberry Cake ~ Starts with a Boxed Mix and is Dressed Up Fresh Strawberries and Iced with a Fresh Strawberry Frosting! Another Monday is over with and it’s onto the rest of the week! I thoroughly believe Monday’s are the worst day of the week by a long shot.


Scale

Ingredients

  1. 1 .3 oz package sugar-free strawberry jello
  2. 2 1/3 c. confectioners’ sugar
  3. 1/3 c. butter softened
  4. 4 egg whites
  5. 1 c. frozen unsweetened strawberries thawed
  6. 1/3 c. canola oil
  7. 1 16.25 oz package white cake mix
  8. 1/2 c. water



Instructions

  • 1. Grease & flour two 9 in. round pans. In a large bowl combine cake mix & gelatin. Add egg whites, & oil; beat until well blended.
  • 2. In a small bowl or food processor, mash strawberries in their juice. Set aside 3 Tbsp for icing. Add water & remaining berries to batter and mix. Pour into pans.
  • 3. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean when inserted into the middle of the cake. Cool for 10 minutes. Remove from pans to wire rack and cool completely.
  • 4. For icing combine butter and reserved strawberries in small bowl. Gradually beat in confectioners’ sugar until light & fluffy (I added extra confectioners’ sugar to make the icing a little thicker). Place on cake on serving platter. Top with half of the icing. Repeat layers.

  • Category: DESSERT
  • Cuisine: AMERICAN

Keywords: EASY STRAWBERRY CAKE

SWIRL VALENTINE CAKE

SWIRL VALENTINE CAKE
Swirl Valentine Cake ~ Super Easy Dessert Starts with a Boxed Cake Mix and Becomes the Perfect Easy Valentine’s Day Dessert! Would you be able to trust Valentine’s Day is crawling up on us so fast? I wager you believe I’m insane for posting Valentine’s recipe as of now, but seriously it’s a privilege around the corner. Who are you going to treat this Valentine’s Day? Your hubby, wife, mother, children? I obviously will treat the hubby, but I’m thinking the parents need a HUGE treat as well and I may very well to heat them a cake this way. You see they cleaned my house. It was a critical state of need. Sometimes I can’t complete everything and it may have slipped.

The story goes this way. I was griping to my mother about how grimy my house was and I didn’t have the foggiest idea when I’d get the opportunity to clean it again one morning. Later that morning she messaged me to see if I would need her to swing by for a couple of hours and clean a little. UH HELLO?! Do I seriously need to answer that mother? Of course, that would simply fantastic. So while I was slaving away at work my parents went to my house and cleaned. Spoiled? Nah just cherished.

Presently I didn’t tell my hubby because he would have said I was spoiled. Guess what? He didn’t even notification. Men. Well perhaps it’s good because obviously he does not see when I let things slip. The freshly vacuumed carpets lines, clean bathrooms and so on just don’t make a difference to him obviously! So if you have to make something sweet for you Valentine prepares this cute and festive cake that is super easy since it uses a case blend. GASP. I know. I won’t tell if you don’t! P.S. This is a play off the super fun Firecracker Cake. Pin it. I realize you need as well. There is no shame in being on top of things and arranging your nourishment for a vacation that is 6 months away!

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SWIRL VALENTINE CAKE


  • Author: SYAHRUSSHIAM
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x


Description

Swirl Valentine Cake ~ Super Easy Dessert Starts with a Boxed Cake Mix and Becomes the Perfect Easy Valentine’s Day Dessert! Would you be able to trust Valentine’s Day is crawling up on us so fast? I wager you believe I’m insane for posting Valentine’s recipe as of now, but seriously it’s a privilege around the corner. Who are you going to treat this Valentine’s Day? Your hubby, wife, mother, children? I obviously will treat the hubby, but I’m thinking the parents need a HUGE treat as well and I may very well to heat them a cake this way. You see they cleaned my house. It was a critical state of need. Sometimes I can’t complete everything and it may have slipped.


Scale

Ingredients

  1. Pink Gel Food Coloring
  2. 1 Tbsp strawberry jello
  3. 1 box white cake mix + Ingredients to prepare cake
  4. 1 container white frosting



Instructions

  • Preheat oven to temperature on cake mix. Generously grease a fluted tube cake pan. Make cake batter according to directions on box.
  • Pour 1/2 of the batter into a small bowl; stir 1 Tbsp strawberry jello into cake mix until well mixed.
  • Pour 1/2 of the red cake batter into bottom of pan. Carefully pour remaining white batter over red batter. Top with the rest of the red batter. The red batter will not completely cover the white batter.
  • Bake as directed on box. Cool cake 5 minutes. Flip out of pan onto cooling rack and cool cake completely.
  • When cake is cooled, divide the frosting evenly into 2 microwaveable bowls. Microwave 1 bowl of frosting on high a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of the 1st bowl of microwaved frosting over the cake. Repeat microwaving second bowl. Stir in the pink gel food coloring. Drizzle over cake. *Note you do not need to use all the frosting!
  • Let the cake stand until frosting is set. Enjoy!

  • Category: DESSERT
  • Cuisine: AMERICAN

Keywords: SWIRL VALENTINE CAKE

TRIPLE BERRY BAKED OATMEAL CUPS

TRIPLE BERRY BAKED OATMEAL CUPS
Get your feast prep on and make these easy Triple Berry Baked Oatmeal Cups for the week’s breakfast. This baked cereal recipe is made with 3 kinds of berries, rolled oats, and ground oat flour making this a better-for-you breakfast or snack! Calling all supper prep lovers! We have baked cereal bringing your name all over Fit Foodie Finds. Whether it’s these triple berry cereal cups or these baked apple oats cups or this banana berry baked oats or this nutty spread banana baked oats, your breakfast is sure to be delicious and nutritious.

Snatch AND GO BREAKFAST = OATMEAL CUPS
Today we are partnering with our friends at ALDI for one of our best summer recipes yet! These Triple Berry Oatmeal Cups are prepared in a matter of seconds and made with the entirety of your favorite summertime flavors. If you’ve been to ALDI, at that point you realize they have deals on deals on deals! You can actually get all that you requirement for this cereal cup recipe at ALDI and at a small amount of the cost from different retailers! From fresh, natural produce to natural preparing ingredients, ALDI really does have everything. What’s more, excellent sourced items, as well! I’m about that one-stop-shop because this girl has completely been to like 5 supermarkets in a single day and it is dreadful!

Baked oats cups are one of my favorite breakfast recipes because they’re get and-go and a better-for-you alternative for the first part of the day. They’re also a great easy supper prep recipe for the morning because this recipe gets you 12 complete cups! You’re more than welcome to twofold or triple this recipe if you’re heating for a group! Before we bounce into the actual recipe, how about we talk about what you requirement for these baked cereal cups. Presently, we have lots of baked cereal recipes on FFF, but we LOVE oats cups because they triple as a breakfast, snack, and dessert! This recipe, in particular, is vegan, and sans dairy. This is what you need…

WHAT YOU NEED FOR BAKED OATMEAL CUPS

  • Millville Old Fashioned Rolled Oats
  • ground oat flour (rolled oats, ground into oat flour)
  • Stonemill Ground Cinnamon
  • Blueberries
  • Blackberries
  • Raspberries
  • Banana
  • SimplyNature Organic Cage Free Brown Eggs
  • Stonemill Pure Vanilla Extract
  • SimplyNature Organic Wildflower Honey
  • SimplyNature Organic Unsweetened Almond Milk
  • SimplyNature Organic Coconut Oil

Like I referenced above, stop at your neighborhood ALDI store to get the entirety of the ingredients for this seasonal baked cereal recipe! Get your feast prep on and make these easy Triple Berry Baked Oatmeal Cups for the week’s breakfast. This baked cereal recipe is made with 3 kinds of berries, rolled oats, and ground oat flour making this a better-for-you breakfast or snack!

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TRIPLE BERRY BAKED OATMEAL CUPS


  • Author: SYAHRUSSHIAM
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 oatmeal cups 1x


Description

Get your feast prep on and make these easy Triple Berry Baked Oatmeal Cups for the week’s breakfast. This baked cereal recipe is made with 3 kinds of berries, rolled oats, and ground oat flour making this a better-for-you breakfast or snack! Calling all supper prep lovers! We have baked cereal bringing your name all over Fit Foodie Finds. Whether it’s these triple berry cereal cups or these baked apple oats cups or this banana berry baked oats or this nutty spread banana baked oats, your breakfast is sure to be delicious and nutritious.


Scale

Ingredients

WET

  • 1 medium ripe banana (1/2 cup)
  • 2 large SimplyNature Organic Cage Free Brown Eggs
  • 1 teaspoon Stonemill Pure Vanilla Extract
  • 1/4 cup SimplyNature Organic Wildflower Honey
  • 1/2 cup SimplyNature Organic Unsweetened Almond Milk
  • 1 tablespoon SimplyNature Organic Coconut Oil, melted

DRY

  • 2 cups Millville Old Fashioned Rolled Oats
  • 1/2 cup ground oat flour (Millville Old Fashioned Rolled Oats, ground into oat flour)
  • 1 teaspoon Baker’s Corner Baking Powder
  • 1 teaspoon Stonemill Ground Cinnamon
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1/2 cup raspberries
  • Pinch of salt



Instructions

  1. First, preheat oven to 350ºF and spray a muffin tin with non-stick coconut oil spray. Set aside.
  2. Place a ripe banana in a medium size bowl and mash. Then, whisk in eggs, vanilla extract, honey, and almond milk.
  3. Then, in a large bowl, mix together rolled oats, oat flour, baking powder, cinnamon, and salt.
  4. Combine wet ingredients with dry ingredients and then add melted coconut oil and mix again. Finally, add berries and mix until combined.
  5. Transfer batter into muffin tin, filling each muffin to the top.
  6. Bake at 350ºF for 18-20 minutes.

Notes

Store in an airtight container in the fridge for up to 5 days OR freeze for later for up to 3 months.

  • Category: Breakfast
  • Method: OVEN
  • Cuisine: AMERICAN

Keywords: TRIPLE BERRY BAKED OATMEAL CUPS

Healthy Banana Chocolate Chip Oatmeal Muffins

Healthy Banana Chocolate Chip Oatmeal Muffins. Made with nectar, oats, bananas, coconut oil and chocolate chips! A cooler friendly breakfast or snack!

Healthy Banana Chocolate Chip Oatmeal Muffins
These Healthy Banana Chocolate Chip Oatmeal Muffins make breakfast time so a lot easier! They are flawless to store in the cooler for a brisk and easy breakfast or snack alternative in a hurry. The bananas, coconut oil and nectar keep these muffins super soft and moist. I also include a good measure of chocolate chips to the hitter. I usually do a blend of dull chocolate chips and semi sweet chocolate.

These Chocolate Chip Oatmeal Muffins are super easy to make. All you need is one bowl and some wash room staples. This is what you’ll require:

Ingredients

  • Oats: I recommend using rolled or antiquated oats. Steel cut oats won’t work in this recipe.
  • Light brown sugar: Other readers have made this and substituted maple syrup for the brown sugar.
  • Cinnamon: Adds the ideal measure of spice to the muffins.
  • Salt
  • Preparing soda
  • Eggs: For an egg elective substitute flax eggs.
  • Nectar: Can substitute with maple syrup if you have that available.
  • Banana: I like to use extra ready bananas. The riper they are the sweeter they will make your muffins!
  • Vanilla: I love using vanilla concentrate in this muffin however almond concentrate can be included as well.
  • Milk: Soy milk, almond milk or cashew milk fill in as well.
  • Coconut oil: If you don’t have coconut oil you can use canola or vegetable oil instead.
  • Semi-sweet chocolate chips: I use a blend of semi sweet and dull chocolate chips.
  • How to make Healthy Banana Chocolate Chip Oatmeal Muffins
  • Preheat broiler: To 350 degrees. Grease a muffin dish with non stick cooking spray.
  • Blend dry ingredients: In an enormous bowl consolidate the oats, sugar, cinnamon, salt and heating soda.
  • Blend wet ingredients: In a medium bowl join eggs, nectar, mashed bananas, vanilla, milk and coconut oil.
  • Join hitter: Add the wet ingredients into the dry ingredients. Stir until joined, don’t over blend. Crease in the chocolate chips.
  • Heat: Scoop hitter evenly into arranged muffin tin. Heat for 30 minutes or until set and the tops are slightly brown.
  • Cool: Allow the muffins to cool in the search for gold minutes at that point expel to cool totally.

Variations

  • Substitute walnuts or pecans for the chocolate chips.
  • Add flax seed to the player for included fiber.
  • Dried fruit or cranberries would be delicious in these muffins!
  • Enable the muffins to cool for several minutes before releasing them from the dish to cool totally. Store muffins in a sealed shut container in the ice chest for as long as a week or in the cooler for as long as 3 months. I like to serve these muffins warm with a shower of maple syrup and butter. Appreciate!

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    Healthy Banana Chocolate Chip Oatmeal Muffins


    • Author: SYAHRUSSHIAM
    • Prep Time: 10 MINUTES
    • Cook Time: 30 MINUTES
    • Total Time: 40 minutes
    • Yield: 12 MUFFINS 1x


    Description

    Healthy Banana Chocolate Chip Oatmeal Muffins. A freezer friendly breakfast or snack option!


    Scale

    Ingredients

    1. 1/2 teaspoon cinnamon
    2. 1 cup milk
    3. 1 cup semi sweet chocolate chips
    4. 3 cups rolled oats or old fashioned oats
    5. 1 cup bananas mashed
    6. 2 tablespoons light brown sugar
    7. 2 large eggs
    8. 1/4 teaspoon salt
    9. 1/4 cup honey
    10. 2 teaspoons vanilla extract
    11. 1/4 cup coconut oil
    12. 1 teaspoon baking soda



    Instructions

      1. Preheat oven to 350 degrees. Grease a muffin pan with non stick cooking spray.
      2. In a large bowl combine the oats, sugar, cinnamon, salt and baking soda.
      3. In a medium bowl combine eggs, honey, mashed bananas, vanilla, milk and coconut oil.
      4. Add the wet ingredients into the dry ingredients. Stir until combined, do not overmix.
      5. Fold in the chocolate chips.
      6. Scoop batter evenly into prepared muffin tin.
      7. Bake for 30 minutes or until set and the tops are slightly brown.
    1. Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.

    • Category: DESSERT
    • Cuisine: AMERICAN

    Keywords: Healthy Banana Chocolate Chip Oatmeal Muffins

Dark Chocolate Brownies

Dark Chocolate Brownies
Is it true that you are a dull chocolate person or a milk chocolate person?
I need to say, I’m more in the light/milk chocolate camp myself. Always have been. Goodness, I love a rich, dull chocolate bite or two… but I need to promptly wash it down with milk. Entire milk, ideally, that has been chilled to precisely 33.9 degrees. But that is another story for some other time.

My father, then again, has always been a dull chocolate junkie. When I was growing up and my mother would purchase those little bags of small scale Hershey’s candy bars, he’d go straight for the Special Dark chocolate bars nobody else needed. What’s more, I, of course, would scarf down the Krackels. Followed by the standard Hershey Bars. Followed by Mr. Goodbars. At that point, I’d go watch Gilligan’s island and draw every one of the heads off my little sister’s Barbie dolls.

After some time, I’ve discovered that there’s no gift—for Christmas or birthday—that my father has responded to more passionately than a case of good dull chocolates. So when I fiddled with these dim chocolate brownies this week, I realized I’d found the treat I’ll make him whenever he’s here. What’s more, he’s definitely getting a crate of these on Valentine’s Day!

For these ultra-rich, ultra-debauched brownies, I basically adjusted the ordinary brownie recipe that I’ve used for quite a long time. I made it in the saucepan instead of the blender, and I included cocoa powder top of the preparing chocolate. At that point, just before placing the hitter into the container, I stirred in chocolate chips. Whew! Chocolate, chocolate all over the place. There was never be a way out from it! What’s more, the results were delicious… however I need to admit to requiring a swig of milk between each bite. Minor squares of these brownies are more than enough, and if the idea that a little dull chocolate consistently wards off depression… these babies could be downright therapeutic.

Here’s how I made them!

  • In a medium saucepan, include some butter and unsweetened chocolate. You can use the basic supermarket brand or the pleasant, decent, gourmet brand (if you can discover it). Any unsweetened chocolate will do as long as it’s 5 ounces!
  • Heat them over low heat, whisking each 29.7 seconds, until it’s everything smooth and softened and great.
  • When it’s everything softened, sprinkle in some cocoa powder.
  • Stir the blend until smooth, at that point expel it from the heat and let it chill the stove for around 5 minutes or thereabouts.
  • Next, to cut this insane, insane chocolate richness, pour in 2 cups of sugar…
  • Furthermore, stir it until it’s just scarcely consolidated.
  • At that point, to place the nail in the pine box of the chocolatey idea of these brownies, include some SEMI-SWEET chocolate chips. These are “dull chocolate” chips, which I thought would flawlessly draw out the chocolate kind of the brownies. But in hindsight, I figure I should have included semi-sweet. The dim chocolate was a little wild!
  • But don’t listen to me. I like Krackel bars.

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    Dark Chocolate Brownies


    • Author: SYAHRUSSHIAM
    • Prep Time: 15 Minutes
    • Cook Time: 45 Minutes
    • Total Time: 1 hour
    • Yield: 16 Servings 1x


    Description

    I need to say, I’m more in the light/milk chocolate camp myself. Always have been. Goodness, I love a rich, dull chocolate bite or two… but I need to promptly wash it down with milk. Entire milk, ideally, that has been chilled to precisely 33.9 degrees. But that is another story for some other time.


    Scale

    Ingredients

    1. 2 cups Sugar
    2. 3/4 cups Semi-Sweet Chocolate Chips
    3. 3 whole Large Eggs
    4. 11/4 cup Flour
    5. Powdered Sugar, For Sifting
    6. 1/4 cup Unsweetened Cocoa Powder
    7. 1 cup Butter
    8. 1 Tablespoon Vanilla
    9. 5 ounces, weight Unsweetened Chocolate



    Instructions

    • Preheat oven to 350 degrees.

      In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.

      Stir in sugar and vanilla until just combined.

      One at a time, stir in the eggs.

      Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.

      Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven.

      Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.)

      Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich!


    Notes

    When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)

    • Category: DESSERT
    • Cuisine: AMERICAN

    Keywords: Dark Chocolate Brownies

Chocolate Lava Cake

This chocolate magma cake is so rich, fudgy, and downright liberal. You will have a hard time believing how easy this superb chocolate dessert is to make! The best part about this chocolate magma cake is that it can be made hours ahead of time, and refrigerated until prepared to serve. If you need to impress your guests with a warm dessert, this chocolate magma cake recipe is prepared in merely minutes!

How to make a chocolate magma cake

  • Liquefy the butter and chocolate chips over a twofold heater. At that point, in a separate bowl, beat the eggs until they become frothy and include the powdered sugar, vanilla, and liquefied chocolate.
  • Presently sift the flour in and whisk every one of the ingredients together until the chocolate player is smooth.
  • Pour the chocolate magma cake player into the greased 4oz ramekins and heat at 410 degrees Fahrenheit for 8 minutes.
  • How to evacuate chocolate magma cake out of ramekin
  • The best way to evacuate the magma cake out of the ramekin is by making sure to grease it generously preceding loading up with the magma cake player. If you don’t, it will stick excessively.

The magma cakes will be super hot when you remove them from the stove, so don’t attempt to flip it with your hands at lightning speed (obviously, you’ll consume yourself). Instead, place a small plate on top of the ramekin, at that point get the side of the ramekin with a kitchen towel and flip it over. Also, presto its across the board glorious piece, so you can proceed and Instagram it.

If you’re unreasonably fretful for this step, don’t even try taking it out, just top it with some fine quality vanilla dessert and berries, and eat it directly out of the ramekin. We won’t judge 🙂

Would i be able to make chocolate magma cake early?

  • Sure thing! When you empty the hitter into the greased ramekins, spread every magma cake with stick wrap and spot in the cooler. When you’re prepared to heat the magma cakes, prepare at 410 degrees Fahrenheit for 10 minutes.

How long would i be able to keep chocolate magma cake in the ice chest?

  • You can keep the magma cakes refrigerated for up to 2-3 days before preparing.

Would you be able to freeze liquid magma cakes?

  • Yes, you can. Spread each liquid magma cakes with stick wrap and keep solidified for as long as 3 months. Prepare the solidified magma cakes at 410 degrees Fahrenheit for 11 minutes.

    Print

    Chocolate Lava Cake


    • Author: SYAHRUSSHIAM
    • Prep Time: 15 minutes
    • Cook Time: 8 minutes
    • Total Time: 23 minutes
    • Yield: 7 lava cakes 1x


    Description

    This chocolate magma cake is so rich, fudgy, and downright liberal. You will have a hard time believing how easy this superb chocolate dessert is to make! The best part about this chocolate magma cake is that it can be made hours ahead of time, and refrigerated until prepared to serve. If you need to impress your guests with a warm dessert, this chocolate magma cake recipe is prepared in merely minutes!


    Scale

    Ingredients

    1. 1 1/2 stick of butter
    2. 3 eggs
    3. 2 tsp vanilla
    4. 1 egg yolk
    5. 3/4 cup powdered sugar
    6. 3/4 cup flour
    7. 7 4 oz ramekins
    8. 12 oz semisweet chocolate chips



    Instructions

      • Preheat your oven to 410 degrees Fahrenheit. Over a double boiler, melt butter and chocolate chips . Keep stirring until it reaches a smooth silky consistency.
      • In a bowl, lightly beat the eggs and egg yolk. Then beat in the powdered sugar, vanilla, and melted chocolate. Sift the flour with a mesh strainer and whisk it into the chocolate mixture.
      • Spray each ramekin with nonstick spray and fill with the batter. Make sure NOT to fill each one all the way to the top. I used 4 oz ramekins.
    • Place each filled ramekins on a baking sheet and bake for 8 minutes.If you refrigerate your lava cakes, bake them for about 10-12 minutes.
    • Once they’re done, flip them over onto a plate. Or you can always eat them straight out of the ramekin if you prefer not to flip them. Serve warm with berries or ice cream.

    • Category: DESSERT
    • Cuisine: AMERICAN

    Keywords: Chocolate Lava Cake

Baked Oatmeal Cups

Baked Oatmeal Cups
Keep these baked cereal cups in your cooler or cooler for an easy, healthy breakfast! There’s four different flavor options so you’ll never get exhausted. Veggie lover + sans gluten. As you likely know from my countless oats recipes… I’m a BIG fanatic of cereal. I love medium-term oats, steel cut cereal, slow cooker oats, baked oats, alllll the oats! Today, I needed to focus on baked oats cups! I’ve posted about baked cereal cups before sharing this unique recipe for banana oats cups and these pumpkin oats cups, but I needed to assemble a full post about baked oats cups because they’re quite special and ideal for supper prep. Here’s the reason:

  • You can make one major clump and keep them in your ice chest for a week or cooler for as long as 3 months.
  • They’re pre-partitioned so there’s worked in divide control.
  • They’re super easy to reheat in the stove, toaster broiler or microwave.
  • They’re super versatile so you can take then in a hurry.
  • The flavor combinations are endless otherwise known as you can switch things up week to week so you don’t get exhausted.

How would you make oats cups?

Cereal cups are fundamentally the same as muffins. The primary difference is that cereal cups are flourless because you’re just using oats and they have more fluid added to the hitter. In addition, muffins (especially bread kitchen style muffins) regularly have a great deal of processed flour and sugar, but oats cups are made with the same healthy ingredients you’d would place into a bowl of cereal! Tremendous win!

To make these cereal cups, you simply blend your dry ingredients in a single bowl and your wet ingredients in another. Join the two progressively and afterward put the hitter into muffin cups. Prepare 30-35 minutes at 350°F and presto… you have baked oats cups for the week. You can absolutely just use a greased muffin tin, but strongly recommend investing in silicone liners because the cereal cups will pop right out (no wasted oats) and they are super easy to clean!

How to store baked cereal cups?

Store them in a sealed, water/air proof container in the cooler or cooler. For freezing, I usually put them in a ziplock sack made specifically for the cooler.

How long do baked cereal cups last in the cooler?

Keep your baked oats cups in a sealed shut container in the refrigerator for as long as seven days. I usually keep what I intend to eat that week in the refrigerator, but if I make a twofold group or don’t plan to eat them all in seven days for reasons unknown, I hold up them! Which leads me to my next question…

Would you be able to freeze baked cereal cups?

You sure can! Like I said, I love to make a lot of oats cups and afterward freeze any I don’t anticipate eating that week. I usually put them in a ziplock sack made specifically for the cooler. When you’re prepared to eat them, I recommend taking them out the prior night and placing them in the cooler to defrost. Toward the beginning of the day (or whenever you’re prepared to eat, pop them in the microwave or toaster stove if you want to eat them warm! If you neglect to defrost the cereal cups, you can reheat it from solidified, it will just take a little more.

How would you reheat oats cups in the broiler?

  • You can definitely reheat your oats cups in the stove, but if I’m being honest I usually just pop them into the microwave or toaster broiler to reheat them!
  • Stove or toaster broiler: expel from liner and cut the cereal cup into equal parts and heating on low (250-300°F) for 5-6 minutes or until the cup is warm all through.
  • Microwave: expel oats cup from liner and enclose by a paper towel, microwave until warm all through, around 30-60 seconds.
  • You can defrost the solidified cups by transferring them from the cooler to the ice chest the prior night or cook the oat cups straightforwardly from solidified. Just envelop the solidified cup by a paper towel and heat in 30 seconds increments until warm all through. It should just take 1-2 minutes.
  • Presently, onto the recipe for these baked oats cups! As you would see, every one of the four flavors have a base recipe and afterward I include specific ingredients to customize them. These are my top four go-to flavors and they’re all delicious — you can’t turn out badly!

    Print

    Baked Oatmeal Cups


    • Author: SYAHRUSSHIAM
    • Prep Time: 10 minutes
    • Cook Time: 35 MINUTES
    • Total Time: 45 minutes
    • Yield: 12 1x


    Description

    Keep these baked cereal cups in your cooler or cooler for an easy, healthy breakfast! There’s four different flavor options so you’ll never get exhausted. Veggie lover + sans gluten. As you likely know from my countless oats recipes… I’m a BIG fanatic of cereal.


    Scale

    Ingredients

    Oatmeal Cups Base

    • 3 cupold-fashioned rolled oats (affiliate link)
    • 1/2 teaspoon cinnamon
    • 1 teaspoon baking powder
    • 1/2 teaspoon sea salt
    • 1 1/2 cups milk (I use unsweetened vanilla almond milk)
    • 1/4 cup maple syrup
    • 2 Tablespoons ground flaxseed (see subs below)
    • 1 teaspoon vanilla extract

    Chocolate Chip 

    • 2 Tablespoons peanut butter
    • 2 mashed bananas (about 1/2 cup)
    • 1/4 cup mini chocolate chips, divided (dairy-free, if needed)

    Apple Cinnamon

    • 1/2 teaspoon cinnamon (1 teaspoon total)
    • 2 Tablespoons almond butter
    • 1/2 cup applesauce
    • 1/4 cup diced apple, divided

    Blueberry Almond

    • 1/2 cup applesauce
    • 2 Tablespoons almond butter
    • 1/4 cup blueberries, divided
    • 2 Tablespoons sliced almonds, divided

    Peanut Butter Banana

    • 3 Tablespoons peanut butter
    • 2 mashed bananas (about 1/2 cup)
    • banana slices, for topping (optional)



    Instructions

    Oatmeal Base

    1. Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners (affiliate link). Paper liners work too. Spray liners with non-stick spray.
    2. In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
    3. In another bowl, whisk together almond milk, maple syrup, ground flaxseed and vanilla. Let sit for about 5 minutes before adding remaining wet ingredients which will vary based on which type of oatmeal cup you’re making.

    Chocolate Chip 

    1. Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.
    2. Pour wet ingredients into the large bowl with the dry ingredients.
    3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
    4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

    Apple Cinnamon

    1. Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the ground flaxseed and almond milk.
    2. Pour wet ingredients into the large bowl with the dry ingredients.
    3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining diced apples.
    4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

    Blueberry Almond

    1. Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.
    2. Pour wet ingredients into the large bowl with the dry ingredients.
    3. Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.
    4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

    Peanut Butter Banana

    1. Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.
    2. Pour wet ingredients into the large bowl with the dry ingredients.
    3. Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.
    4. Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

    • Category: DESSERT
    • Cuisine: AMERICAN

    Keywords: Baked Oatmeal Cups

No Bake Chewy Peanut Butter Granola Bars

No-Bake Chewy Peanut Butter Granola Bars
Natively constructed healthy no prepare nutty spread granola bars will be your new favorite snack. These chewy granola bars are stuffed with wholesome ingredients like nutty spread, nectar, chia seeds, flax, almonds, and drizzled with dim chocolate. YUM. The good news is that I have an unfathomable nourishing snack recipe for you: I’ve authoritatively made these nutty spread granola bar on various occasions since I first built up the recipe. They’re just so good! The best part is that they’re unfathomably customizable. You could make another version consistently and never become ill of them.

How about we talk about the base of the recipe:

Nut butter: We’re about the healthy fats here! I like to use an all natural nutty spread (just peanuts + salt). If you wanna switch it up, you could attempt almond butter, cashew, walnut or even sunflower seed butter for a nut free version (without the addition of almonds of course). Smucker’s is one of my favorite nut butters to use.

Nectar: naturally sweetened and just the way I like it. I love using manuka or crude nectar because if it’s mending properties, plus I find that it’s a little less sweet than most business nectar (such as clover). I also recently discovered Soom Foods Silan date syrup that is just made with dates! YUM.

Flaxseed dinner: have you attempted flaxseed supper yet? a natural source of protein, fiber and good for you vitamins. I love adding it to granola bars and smoothies because it adds a pleasant nuttiness. It’s also great for mamas who may be nursing as it’s been known to improve milk production.

Chia seeds: another great source of fiber and protein and helps to keep you feel satisfied as chia seeds actually extend in your stomach. It also helps to keep the bars together.

Oats: I love using gluten free good old oats in this recipe. They’re really easy to discover and are a superb complex carb to help give you vitality.

Unsweetened shredded coconut: this ingredient also helps to hold the bars together and give them an ideal chewy surface. I love using unsweetened finely shredded coconut.

The rest of the recipe is truly adaptable. Stick to the base but from that point you can adjust and include nuts, dried fruit or even smaller than usual chocolate chips.

Tips for making these healthy no heat nutty spread granola bars:

  • You can use any sort of nuts you need instead of almonds, or sub dried fruit such as raisins, dried cranberries or dried cherries.
  • If you’re attempting to diminish your sugar consumption, simply skip the liquefied chocolate on top. SO MANY options and I’m extraordinarily excited for you to make these bars your own.
  • if you experience difficulty with the solidifying up, place them in the cooler for 15 minutes.
  • bars should be stored in the ice chest.
  • No heat nutty spread granola bars pressed with wholesome ingredients like chia seeds, flax, almonds, and dull chocolate. These chewy granola bars will be your new favorite get and-go snack!

    Print

    No Bake Chewy Peanut Butter Granola Bars


    • Author: SYAHRUSSHIAM
    • Prep Time: 45 MINUTES
    • Total Time: 45 MINUTES
    • Yield: 8 1x


    Description

    Homemade healthy no bake peanut butter granola bars will be your new favorite snack. These chewy granola bars are packed with wholesome ingredients like peanut butter, honey, chia seeds, flax, almonds, and drizzled with dark chocolate. YUM.


    Scale

    Ingredients

    1. 1 teaspoon vanilla extract
    2. ¼ cup unsweetened shredded coconut
    3. 1 1/2 tablespoons virgin coconut oil
    4. 1/2 teaspoon cinnamon
    5. 3 tablespoons honey
    6. 1/3 cup roasted almonds, roughly chopped* (or sub chopped pecans)
    7. 1 tablespoon chia seeds
    8. ½ cup creamy natural drippy peanut butter (just peanuts & salt)
    9. ½ cup old fashioned rolled oats, gluten free if desired
    10. ⅓ cup flaxseed meal



    Instructions

    1. Add peanut butter, coconut oil, honey, vanilla and cinnamon to a medium saucepan and place over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and immediately stir in flaxseed meal, chia and oats. Fold in almonds and shredded coconut and stir until combined.
    2. Line an 8×4 inch loaf pan with parchment paper; pour granola bar mixture in and spread out evenly, then press down in the pan very firmly. Press remaining roasted almonds on top.
    3. Place dark chocolate chips and ½ teaspoon coconut oil in a microwave safe bowl. Microwave on high in 30 second increments, stirring in between until chocolate is completely smooth and melted. Drizzle diagonally over bars.
    4. Cover the bars with foil, and place bars in the freezer for 15-20 minutes or in the fridge for 30 minutes-1 hour or until mixture has hardened. Remove bars from pan and cut into 8 granola bars anyway you’d like. Store bars in the fridge, either individually wrapped in plastic or in foil. Bars will last up to 1 week in the fridge.


    Notes

    To make bars vegan: Use coconut palm syrup or date syrup instead of honey.

    • Category: DESSERT
    • Cuisine: AMERICAN

    Keywords: No Bake Chewy Peanut Butter Granola Bars