Tag Archives: dessert

Guilt Free Protein Muffins

When it comes to desserts, nothing is more satisfying than a good old-fashioned muffin. They are easy, quick, and tasty, but with the amount of sugar that can come in most muffins, it prompted me to see how i can make them less sugary and equally tasty.

For this recipe you will need the following: 3/4 sugar free sweetener,1 1/2 cup flour (or almond flour), 2 teaspoons of vanilla extract, 2 large eggs, 2 teaspoons baking powder, 2/3 cup almond milk, 2/3 cup olive oil, 1 cup of frozen fruit of your choice, 1/2 teaspoon sea salt, 3 cups of protein powder of your choice (i used the aldi brand which has 30 g of protein per scoop), and lastly avocado oil spray to lubricate the muffin tray with optional muffin cups.

While preheating the oven to 400 degrees Fahrenheit, take your dry ingredients and whisk together in a bowl and set aside. Next, combine all dry ingredients and pour over top of the dry ingredients and fold in the fruit as you stir into a batter. Once all the ingredients are together pour evenly into the muffin tray (my muffin tray made about 6 large muffins so can be spread out over at least 12 smaller muffins if you have a higher capacity tray). Once all the batter is in the tray, place the muffins into the oven for 20-25 minutes or until you can put in a toothpick and remove it from the muffin cleanly.

I left in in a little longer than anticipated, but it was still amazing.

These muffins were so delicious, and I didn’t feel guilty eating a single one. With the sugar free sweetener and protein powder this made it into a nice staple for a post workout treat with 15 grams of protein per serving (for large muffin tray at 30 grams of protein per scoop with the protein i used. Your protein might vary depending on the powder used). These can last up to about a week and, of course, can be frozen for later. Until the next time, dear readers excelsior!

Easy Peach Cobbler Cinnamon Rolls

It’s been a while since I last shared a dessert recipe. In recent months, I’ve been coming up with various dishes, but a sweet treat is a must with the summer coming up. This is a quick and easy recipe for a tasty dessert combining two of my favorite desserts: peach cobbler and cinnamon rolls.

To make this you will need the following ingredients: 1 package of your favorite 8 count cinnamon rolls, 1 can of peaches ( sliced or whole or fresh to make 15 Oz worth), 1/4 cup heavy cream, 5 tablespoons of butter, 1/2 cup flower, 1/4 cup brown sugar.

First you will need to preheat your oven to 350 degrees F. While the oven is heating measure out 1/4 cup of peach juice and cut up the canned peaches (Alternatively just cut the peaches if they’re fresh) if not already sliced.  Mix this juice with your heavy cream and place the mixture into a greased baking pan.

Secondly, place the cinnamon rolls into the pan with the mixture and top with the sliced peaches. Once this is done, place the butter, brown sugar, and flower into a bowl and mix until combined and crumbly. Once the topping is ready, place atop the rolls evenly.

Thirdly, once assembled, place the cinnamon rolls into the oven for 45 minutes. Once out of the oven, pour the icing that came with the cinnamon rolls and enjoy!

A little messy but not bad for a first time

And there you have it in about an hours time you have tasty cinnamon rolls you can enjoy any time. This was a fun and simple recipe to make, and I highly recommend it if you’re a fan of unique cinnamon rolls. Or just love a good sweet treat once in a while! This recipe makes eight tasty cinnamon rolls perfect for sharing… or not. I hope this summer starts for you well, dear readers. Until the next time, excelsior!

A taste of France: easy creme brulee

Happy New Year, one and all. I hope this post finds you well and working towards your goals for this new year. One of my goals for this year is to create more unique recipes for my (and your) enjoyment. Approaching 10 years ago, I went to France. It was there that I tried various different dishes from exotic cheese, nutella crepes, duck, escargot, and orangina soda. One of my favorite dishes I discovered there was creme brulee. In recent months, I decided to get around to creating this delicate French dessert.

For this recipe you will need the following: 4 ramekins, 4 egg yolks, 2 cups heavy whipping cream, 1/3 cup granulated sugar, 1 teaspoon vanilla, and 1/4 cup of sugar for the caramelized topping.

First step heat the cups of of heavy cream in a small pot on medium heat until it is hot but not boiling.

No bubbles, no troubles

Next, whisk your egg yolks and mix with your sugar and vanilla

This is the desired consistency

Your next step will be to add the egg mixture to your heated cream while being careful to stir it at a steady pace. Once all the mixture is together, pour it all evenly into your ramekins about 3/4 of the way to the top. Afterward, fill your baking container with hot water until it covers 3/4 of the ramekins from the outside.

Pardon the mess, delicious recipe in progress

Next, in an oven set to 325 degrees Fahrenheit, place the baking dish into the oven for 45 minutes or until the substance is set with some jiggle to it.

Nice and spongy looking

Once the custard has reached room temperature. Refrigerate for about 2 hours. Once chilled, remove the custard from the fridge and apply an even layer of sugar to all the ramekins on top of the custard. Once coated with the sugar, torch the tops of the custard with a butane torch/cooking torch until the sugar has been rendered carmalized

It looked a little cold so I had the turn the heat up

Once caramelized, it is ready to serve. Amy leftovers can be stored for up to 3 days maximum. And there you have it, a lovely french dessert you can enjoy anytime! Until the next time, dear readers, excelsior!

The finished product

A holiday treat idea

The holidays are a wonderful time to spend with family and friends. This is a good time to eat all kinds of delicious dishes and for those who are fitness fanatics a cheat day or three for one’s diet. I have a simple holiday recipe that will be sure to leave a smile on your family’s faces: oreo cheesecake.

I made this once with just normal chocolate oreos but you can substitute with any oreo you want. This time I elected to use chocolate and golden oreos. I will list the ingredients I used: (for filling) 3 large eggs, 2 8 ounce blocks of plain cream cheese, 1 1/2 cup of plain Greek yogurt, 2/3 cup of sugar, 2 teaspoons of lemon juice, 1 table spoon of vanilla extract. (For crust) 1 3/4 cups of Oreos (any kind will do), 5 table spoons of melted butter, 1 tablespoon of sugar.

To start things off you want to make sure that the ingredients are all at room temperature to avoid a lumpy mess. Next, remove the frosting from the oreos and crush them and add the sugar and melted butter and mix. Once mixed bake this in the oven at 350 degrees for 9 minutes.

This was more tedious than it looked

While the crust is baking mix cream cheese, Greek yogurt, vanilla extract and lemon juice, sugar together in a large bowl. Add one egg at a time until the mixture is smooth, be careful to not over mix. (I will also add that I took an extra step and crushed up more oreos to mix into my filling for this so this was a bit of an experiment). By this time the crust should be done so remove from heat and reduce the oven temperature to 325.

It looks gross but it will taste good trust me.

There is an extra optional step depending on if there is topping or not (or depending on how much you care) of adding a one inch layer of water to a roasting pan. This gives your cheesecake a “water bath” to create a steamy environment to bake in to avoid cracking. (This is a step I normally skip because I never had cracking in my cheesecakes but I believe I should have done one this time)

Should have had a water bath

Once the crust is out of the oven, pour the filling into the pan and place into the oven for 45 to 55 minutes or until the filling is set and juggles in the middle like jello. Cut off the oven and Crack the oven door open slightly and let sit for an hour. Take any remaining oreos and break them into crumbles or halves and place over top before chilling for at least 8 hours.

The finished product, should have had a water bath but was delicious nonetheless.

The finished product was pretty good. I suspected I had a hint too much of lemon juice but it was different from my previous cheesecakes and a water bath could have been useful but it was a different take than last time I made cheesecake. It was still devoured by everyone for Thanksgiving so I will take that as a win. Until the next time dear readers, stay safe and healthy this holiday season. Excelsior!

Gone in 60 seconds