Chocolate Chip Cottage Cheese Cookie Dough Bites

 

Chocolate Chip Cottage Cheese Cookie Dough Bites

Cottage cheese protein cookie dough is the high-protein sweet snack you’ve been looking for! These cottage cheese cookie dough bites are safe to eat raw and taste just like the cookie dough pieces in ice cream.

• Author: Kaitlynn Fenley
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 30 pieces
• Category: snacks
• Method: mixing

ingredients

• 2 cups cottage cheese
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract
• 2 cups flour (gluten-free, see notes)*
• 2 Tablespoons peanut butter (unsalted, unsweetened)
• A pinch of salt to taste
• 1/2 cup vanilla protein powder (I use Naked Whey)*
• 1 cup dark chocolate chips

instructions

1. GF flour gives the best texture, but you can also use regular all-purpose flour. No matter what flour you use, if it comes from a grain, lightly cooking it first makes it safe to eat raw. (blanched almond flour and oat flour do not need to be cooked).
2. To cook flour: preheat your oven to 300° F. Spread your flour on a sheet pan and place it in the oven for 10-15 minutes. Take it out and let it cool completely.
3. In a blender or food processor blend together the cottage cheese, maple syrup and vanilla until smooth.
4. Transfer to a mixing bowl and stir in the flour, protein powder, and peanut butter. (If using gluten-containing flour, don’t over-mix)
5. Gently fold in the chocolate chips.
6. Scoop into one tablespoon balls and place in the freezer. Once frozen, store in an airtight container in the freezer.
7. Defrost for 10 minutes before eating & enjoy!

notes

• For the best texture, use gluten-free flour such as almond flour, oat flour, or GF all-purpose. Regular gluten-containing flour will work fine (I’ve used it multiple times to make this recipe). However, if you mix it too much, the gluten will develop, and that will come through in the texture.
• No matter what flour you use, if it comes from a grain, lightly cooking it first makes it safe to eat raw. (blanched almond flour and oat flour do not need to be cooked).
• Any protein powder will do, but vanilla whey protein that includes coconut sugar makes for the best flavor.
• 
  

https://cultured.guru/blog/chocolate-chip-cottage-cheese-cookie-dough-bites

Nigella Lawson's Dense Chocolate Loaf Cake

Nigella Lawson's Dense Chocolate Loaf Cake

0 seconds of 15 secondsVolIngredients 

• 1 cup soft unsalted butter
  
• 1 2/3 cups dark brown sugar
  
• 2 large eggs, beaten
  
• 1 teaspoon vanilla extract
  
• 4 ounces best bittersweet chocolate, melted
  
• 1 1/3 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 cup plus 2 tablespoons boiling water

Directions

1. Heat the oven to 375°F, put in a baking sheet in case of sticky drips later, and grease and line a 9x5-inch loaf pan. The lining is important as this is a very damp cake: use parchment or one of those loaf-pan-shaped paper liners. This recipe is likely to leave you with a bit of excess batter, so if you'd like to bake it off, have an additional mini loaf pan or muffin tin ready as well.
2. Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: You don't want a light, airy mass.
3. Then gently add the flour, to which you've added the baking soda, alternately spoon by spoon, with the boiling water until you have a smooth and fairly liquid batter. Pour into the lined loaf pan. (Note: Don't let this batter come closer than 1 inch from the rim of the cake pan or it risks overflowing. Pour any excess into a greased mini loaf pan or muffin pan and start testing for doneness at 20 minutes.)
4. Bake the cake for 30 minutes. Turn the oven down to 325° F and continue to cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.
5. Place the loaf pan on a rack, and leave to get completely cold before turning it out. (I often leave it for a day or so: like gingerbread, it improves.) Don't worry if it sinks in the middle: indeed, it will do so because it's such a dense and damp cake.

Protein Mug Cake

 

Protein Mug Cake Recipe

This protein powder mug cake tastes like a gooey brownie but is completely guilt-free! It bakes up in just one minute and makes the best healthy single serving dessert. 

CourseDessert

CuisineAmerican

Prep Time1minute minute

Cook Time1minute minute

Total Time2minutes minutes

Servings2 mug cakes

Calories128kcal

AuthorArman Liew

Ingredients

• 1/4 cup protein powder 32-34 grams
• 1 tablespoon coconut flour
• 2 tablespoon granulated sweetener of choice * See notes
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons cocoa powder adjust to desired chocolate content
• 1 large egg Can sub for 1/4 cup egg whites OR 1 flax egg
• 1/4 cup milk of choice
• 1 tablespoon chocolate chips optional

Instructions

Microwave instructions

• Grease a small cereal bowl or deep mug and set aside.
• In a mixing bowl, combine the protein powder, coconut flour, baking powder, granulated sweetener and cocoa powder and mix well.
• In a separate bowl, whisk the egg with the milk and pour into the dry mixture and mix until fully incorporated. Top with chocolate chips if desired.
• Microwave for 60 seconds and remove from microwave and enjoy immediately.

Oven instructions

• Pour batter in an oven safe dish and bake for 10-12 minutes on 180 degrees celsius for 10-12 minutes, until desired consistency.

Notes

* If your protein powder isn't sweetened, add sweetener to taste.

For a more moist and fudgy cake, remove it from the microwave/oven earlier. For a muffin-like cake, you can cook it slightly longer.

STORAGE: Mug cakes are best enjoyed fresh, but can be stored for up to 2 days in the fridge, covered. 
https://thebigmansworld.com/the-ultimate-1-minute-protein-brownie/#wprm-recipe-container-25196

Dark Chocolate Peanut Butter Cookie

 

Copycat Levain Bakery Chocolate Peanut Butter Chip Cookies

4.91 from 33 votes

Thick, rich, and chewy, these chocolate peanut butter chip cookies will have you thinking you’re sitting on West 74th Street at the popular New York City bakery.
INGREDIENTS

 

• Ingredients
• 1 1/2 cup (180 g) all-purpose flour
• 2/3 cup (76.6 g) cake flour
• 3/4 cup (88.5 g) dark cocoa powder (I use Extra Brute Cacao Powder – Hershey's Special Dark Cocoa Powder is a good alternative)
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (6 g) kosher salt
• 1/2 teaspoon (2 g) baking soda
• 14 tablespoons (197.75 g) unsalted butter, cold and cut into cubes
• 1 cup (220 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 whole egg
• 1 egg yolk
• 1 bag 10 oz., plus ⅓ cup Reese’s Peanut Butter baking chips*

INSTRUCTIONS

 

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.



• Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds.
• Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated.
• Stir in the peanut butter chips.
• Measure 5.75 oz. of cookie dough and shape into balls. Place 4 cookie dough balls on the baking sheet and bake for 11 minutes. 
• Let the cookies cool for about 10 minutes and then serve while still warm. To eat later, heat a cookie in the microwave for about 15-20 seconds. 
• *Please don’t use any other brand but Reese’s! I’ve tried every peanut butter baking chip out there and these are simply the best. They make a huge difference to the flavor of the cookie and any other peanut butter chip just wouldn’t be the same.
• **This is about a bag and a half.

https://cakebycourtney.com/copycat-levain-bakery-chocolate-peanut-butter-chip-cookies/#wprm-recipe-container-94

Baked (Pumpkin) Chocolate Donuts

 

Chocolate Pumpkin Cake Donuts

PREP: 20minutes mins

COOK: 7minutes mins

TOTAL: 30minutes mins

SERVINGS:–+

CALORIES: 299 kcal

This is an easy, freshly baked Chocolate Pumpkin Cake Donut recipe with a chocolate glaze frosting. You just can’t get much better than that!

ByBY: Sandra

INGREDIENTS

 

• ▢1/3 cup + 1 Tbsp milk
• ▢1 teaspoon vinegar
• ▢3 tablespoons unsalted butter melted
• ▢1 cup unbleached all-purpose flour
• ▢1/4 cup pumpkin puree or canned pumpkin
• ▢1/4 cup unsweetened cocoa powder
• ▢1/2 teaspoon baking soda
• ▢1/4 teaspoon salt
• ▢1/8 teaspoon nutmeg
• ▢1/8 teaspoon ground cloves
• ▢½ teaspoon cinnamon
• ▢1/4 cup sugar
• ▢2 tablespoons honey
• ▢1 large egg

Glaze

• ▢3 tablespoons butter cut into 1/2 inch squares.
• ▢¾ cup semi-sweet chocolate chips dark chocolate is my preferred type of chocolate chip
• ▢1 tablespoon corn syrup

INSTRUCTIONS

 

• Preheat oven to 400 degrees. Grease 2 donut pans with cooking spray
• In a small cup, mix together milk and vinegar. Allow this to sit until it starts to curdle,  about 5 minutes.
• Melt butter in a small bowl and set aside to cool.
• In a medium mixing bowl add together flours, sugar, cocoa, baking soda, sea salt, nutmeg, cloves, and cinnamon. Set aside.
• Whisk the pumpkin and honey into the curdled milk and beat until well combined. Add the egg and butter and whisk until combined.
• Mix together the wet and dry ingredients until just combined, make sure you don’t over mix, you want a fluffy donut, not a dense one. 

• If you don’t have a piping bag, cut the corner of a Ziplock bag, add batter, and pipe the dough evenly into the prepared pans, about 2/3 full.
• Bake for 7 minutes, remove from oven and cool for 1 minute before you turn them over on to a cooling rack. Let the donuts cool on rack while you make the glaze.

Glaze

• In a double boiler combine butter, chocolate chips and corn syrup over medium heat. Stir until completely melted and well incorporated.
• Once glaze is done and donuts are cool, dip the tops of the donuts into the glaze and turn over, back onto the cooling rack. Glaze side up. 
• Allow glaze to harden for 15-20 minutes or like our family prefers- serve them right away. Enjoy!

https://dashofsanity.com/chocolate-pumpkin-cake-donuts/#wprm-recipe-container-25003