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Magic Shell Mango & White Chocolate Chia Pudding Snack Bowls 🥭 BALANCED BOWL SNACK PREP These mango chia pudding bowls with a white chocolate magic shell top make a delicious healthy snack that you can meal prep for the week! There’s something so satisfying about breaking the chocolate magic...

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Serena | Food & Travel Creator

39,300 subscribers

210,700 Aufrufe • vor 1 Monat •via TikTok

EssenGesundheit & Wellness#chiaseed#chiapudding#chiaseedpudding#mango#snackprep
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Magic Shell Lemon & Blueberry Dark Chocolate Chia Pudding Snack Bowls 🫐 BALANCED BOWL SNACK PREP These lemon and blueberry chia pudding bowls with a dark chocolate magic shell top make a delicious healthy snack that you can meal prep for the week! It’s high in fibre, naturally high in protein & can be prepped in less than 10 minutes, plus there’s something so satisfying about breaking the chocolate magic shell open too! Macros per serving: 252 cals - 13g P, 18g C, 11g Fa, 7g Fi 🔸 Ingredients (for 1 pot): 50g frozen blueberries 90g 0% greek yogurt 30ml semi skimmed milk 1tsp lemon juice 10g chia seeds 15g dark chocolate 2g coconut oil Lemon zest 1. Add the frozen blueberries to each bowl, microwave for a few seconds to slightly soften, then crush with the back of a fork 2. Add the Greek yogurt, semi skimmed milk, chia seeds & lemon juice to each bowl & mix well to combine 3. In another small bowl, melt the dark chocolate & coconut oil till smooth (microwave slowly till just melted) 4. Drizzle the chocolate over the top & carefully spread & smooth over with the back of a spoon 5. Top with lemon zest & refrigerate for minimum of 2 hours or preferably overnight for even better texture 6. When ready to eat, use a small spoon to crack open the chocolate shell & enjoy! #chiaseed #chiapudding #lemonblueberry #snackprep #highproteinsnack
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Magic Shell Lemon & Blueberry Dark Chocolate Chia Pudding Snack Bowls 🫐 BALANCED BOWL SNACK PREP These lemon and blueberry chia pudding bowls with a dark chocolate magic shell top make a delicious healthy snack that you can meal prep for the week! It’s high in fibre, naturally high in protein & can be prepped in less than 10 minutes, plus there’s something so satisfying about breaking the chocolate magic shell open too! Macros per serving: 252 cals - 13g P, 18g C, 11g Fa, 7g Fi 🔸 Ingredients (for 1 pot): 50g frozen blueberries 90g 0% greek yogurt 30ml semi skimmed milk 1tsp lemon juice 10g chia seeds 15g dark chocolate 2g coconut oil Lemon zest 1. Add the frozen blueberries to each bowl, microwave for a few seconds to slightly soften, then crush with the back of a fork 2. Add the Greek yogurt, semi skimmed milk, chia seeds & lemon juice to each bowl & mix well to combine 3. In another small bowl, melt the dark chocolate & coconut oil till smooth (microwave slowly till just melted) 4. Drizzle the chocolate over the top & carefully spread & smooth over with the back of a spoon 5. Top with lemon zest & refrigerate for minimum of 2 hours or preferably overnight for even better texture 6. When ready to eat, use a small spoon to crack open the chocolate shell & enjoy! #chiaseed #chiapudding #lemonblueberry #snackprep #highproteinsnack

Serena | Food & Travel Creator

79,300 Aufrufe • vor 1 Monat

Kunafa Chocolate Strawberry Cups Makes 6 cups Ingredients: For the Pistachio Kunafa Layer: - 2 cups kataifi dough, chopped - 2 tbsp unsalted butter, melted - 1/3 cup pistachio butter For the Chocolate Layer: - 1 cup semisweet chocolate chips - 1 tbsp coconut oil To Assemble: - 2 cups washed and diced strawberries - Chopped pistachios for garnish Instructions: Heat a pan over medium heat and melt the butter. Add the chopped kataifi dough and cook, stirring constantly, for 5-10 minutes or until crispy and lightly golden. 2. Transfer the cooked kataifi dough to a mixing bowl and add pistachio butter. Mix well. 3. Prepare the Chocolate Layer: In a bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals for 1 minute, stirring after 30 seconds, until smooth and melted. 4. Assemble the Kunafa Chocolate Strawberry Cups: In a serving cup, layer diced strawberries, pistachio kataifi, and melted chocolate. Repeat until the cup is filled. 5. Garnish with chopped pistachios. 6. Refrigerate for at least 30 minutes to allow flavors to meld. 7. Serve chilled and enjoy! #kunafa #strawberry #chocolate #dubaichocolate #kunafacups #chocolatecoveredstrawberries
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Kunafa Chocolate Strawberry Cups Makes 6 cups Ingredients: For the Pistachio Kunafa Layer: - 2 cups kataifi dough, chopped - 2 tbsp unsalted butter, melted - 1/3 cup pistachio butter For the Chocolate Layer: - 1 cup semisweet chocolate chips - 1 tbsp coconut oil To Assemble: - 2 cups washed and diced strawberries - Chopped pistachios for garnish Instructions: Heat a pan over medium heat and melt the butter. Add the chopped kataifi dough and cook, stirring constantly, for 5-10 minutes or until crispy and lightly golden. 2. Transfer the cooked kataifi dough to a mixing bowl and add pistachio butter. Mix well. 3. Prepare the Chocolate Layer: In a bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals for 1 minute, stirring after 30 seconds, until smooth and melted. 4. Assemble the Kunafa Chocolate Strawberry Cups: In a serving cup, layer diced strawberries, pistachio kataifi, and melted chocolate. Repeat until the cup is filled. 5. Garnish with chopped pistachios. 6. Refrigerate for at least 30 minutes to allow flavors to meld. 7. Serve chilled and enjoy! #kunafa #strawberry #chocolate #dubaichocolate #kunafacups #chocolatecoveredstrawberries

iramsfoodstory

441,100 Aufrufe • vor 1 Jahr

I love mango sticky rice and I always love chia puddings. Combing the two is a match made in heaven! 🥭 ➡️ Recipe: Mango Sticky Rice (flavored) Chia Pudding Makes 4-5 servings * 2 cups coconut cream * 1 cup water * 5-6 tbsp chia seeds (6 tbsp for thicker pudding) * 1 tbsp honey * 1 1/2 cup frozen mango chunks, puréed * Fresh mangoes, cubed 1. In a large bowl, combine coconut cream, water, Chia seeds, and honey. String until the honey has dissolved and Chia seeds are not floating at the top. Keep covered and leave in the fridge overnight until the pudding has thickened. 2. Thaw out frozen mango chunks or microwave for 1-2 mins to thaw. Purée in blender until smooth or you can leave it a little chunky. Store in or tight container. 3. To serve: layer 2 tbsp of mango purée and the bottom of container, then 1/2 cup of chia pudding and top with fresh cut mangoes bites. Optional: drizzle honey on top or eat it with some granola. Enjoy! #mangostickyrice #mango #mangorecipe #chiapudding #easyrecipe
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I love mango sticky rice and I always love chia puddings. Combing the two is a match made in heaven! 🥭 ➡️ Recipe: Mango Sticky Rice (flavored) Chia Pudding Makes 4-5 servings * 2 cups coconut cream * 1 cup water * 5-6 tbsp chia seeds (6 tbsp for thicker pudding) * 1 tbsp honey * 1 1/2 cup frozen mango chunks, puréed * Fresh mangoes, cubed 1. In a large bowl, combine coconut cream, water, Chia seeds, and honey. String until the honey has dissolved and Chia seeds are not floating at the top. Keep covered and leave in the fridge overnight until the pudding has thickened. 2. Thaw out frozen mango chunks or microwave for 1-2 mins to thaw. Purée in blender until smooth or you can leave it a little chunky. Store in or tight container. 3. To serve: layer 2 tbsp of mango purée and the bottom of container, then 1/2 cup of chia pudding and top with fresh cut mangoes bites. Optional: drizzle honey on top or eat it with some granola. Enjoy! #mangostickyrice #mango #mangorecipe #chiapudding #easyrecipe

stephvnietea

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the YUMMIEST chia seed pudding you’ll ever eattttt😍🍫⭐️ recipe: 1/4 cup dark chocolate melted 1 cup plain greek yogurt, I used dairy free 1/4 cup maple syrup (honey works too!) 1/2 cup milk of choice, do a little less if you want it even thicker 1/3 cup chia seeds Melt the chocolate and add to a bowl, allow the chocolate to cool before adding in the yogurt. And try to make all of your ingredients room temp! This will help the chocolate not harden right away. Mix the chocolate, yogurt, maple syrup, and milk together u til you have a smooth liquid. Stir in the chia seeds and place in a container with a lid or individual containers if you like to prep your breakfasts ahead for easy grab and go✨ Let set for at least 30 minutes and enjoy all week!
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the YUMMIEST chia seed pudding you’ll ever eattttt😍🍫⭐️ recipe: 1/4 cup dark chocolate melted 1 cup plain greek yogurt, I used dairy free 1/4 cup maple syrup (honey works too!) 1/2 cup milk of choice, do a little less if you want it even thicker 1/3 cup chia seeds Melt the chocolate and add to a bowl, allow the chocolate to cool before adding in the yogurt. And try to make all of your ingredients room temp! This will help the chocolate not harden right away. Mix the chocolate, yogurt, maple syrup, and milk together u til you have a smooth liquid. Stir in the chia seeds and place in a container with a lid or individual containers if you like to prep your breakfasts ahead for easy grab and go✨ Let set for at least 30 minutes and enjoy all week!

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Thick, creamy chocolate chia pudding packed with protein 🍫 Perfect for meal prep, dessert, or even breakfast 🤎 ~260 kcal | ~18g protein | 9g fiber Ingredients (2 servings): -¾ cup Greek yogurt -¼ cup milk of choice+splash if needed -2 tbsp cacao powder -1–2 tbsp maple syrup (to taste) -Pinch of salt -~1 scoop chocolate protein powder -¼ cup chia seeds Instructions: -Mix yogurt, milk, cacao, protein powder, maple syrup, and salt until smooth. -Add chia seeds and mix well. -Let sit for 20–30 minutes, then stir again to prevent clumping -Cover and refrigerate for at least 6 hours or overnight. -Add a splash of milk before serving if needed to adjust consistency and top with yogurt. Enjoy🤎 #easyrecipes #healthyrecipes #highproteinbreakfast #healthybreakfast #healthydessert

cosywithnour

419,400 Aufrufe • vor 6 Monaten

The perfect sweet treat for your Teej celebrations! 💛 These creamy mango lassi dessert cups are perfect for parties, celebrations, or whenever you’re craving something sweet! 🥭✨ Ingredients * 2 cans store-bought mango purée * Approximately 3 boxes Jell-O cheesecake instant pudding mix * 12 oz whipped cream cheese, softened * 2 cups heavy whipping cream * ½–1 cup milk, as needed * ½ cup powdered sugar, or to taste * A pinch of salt * Crushed digestive biscuits or graham crackers * Chopped pistachios * Fresh mango pieces, for topping Instructions: 1. In a large bowl, mix the whipped cream cheese until smooth and creamy. 2. Add the cheesecake pudding mixes, powdered sugar, and a pinch of salt. Mix until well combined. 3. Add the store-bought mango purée and mix until smooth. 4. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mango cheesecake mixture until light and fluffy. 5. Adjust the consistency to your liking! Add a little milk to the mango and cheesecake batter for a thinner, creamier consistency, or use less milk for a thicker consistency. Adjust the sweetness and mango flavor to your preference. 6. Add crushed biscuits mixed with butter to the bottom of each 3 oz dessert cup, then spoon or pipe in the mango cheesecake mixture. 7. Refrigerate for at least 3–4 hours, or overnight, until set. 8. Top with whipped cream, chopped pistachios, and fresh mango pieces. Finish with a sprinkle of crushed biscuits! Makes approximately 50 3 oz dessert cups. 🥭✨ #MangoLassi #MangoDessert #IndianDesserts #DessertCups #EasyDessert
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The perfect sweet treat for your Teej celebrations! 💛 These creamy mango lassi dessert cups are perfect for parties, celebrations, or whenever you’re craving something sweet! 🥭✨ Ingredients * 2 cans store-bought mango purée * Approximately 3 boxes Jell-O cheesecake instant pudding mix * 12 oz whipped cream cheese, softened * 2 cups heavy whipping cream * ½–1 cup milk, as needed * ½ cup powdered sugar, or to taste * A pinch of salt * Crushed digestive biscuits or graham crackers * Chopped pistachios * Fresh mango pieces, for topping Instructions: 1. In a large bowl, mix the whipped cream cheese until smooth and creamy. 2. Add the cheesecake pudding mixes, powdered sugar, and a pinch of salt. Mix until well combined. 3. Add the store-bought mango purée and mix until smooth. 4. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mango cheesecake mixture until light and fluffy. 5. Adjust the consistency to your liking! Add a little milk to the mango and cheesecake batter for a thinner, creamier consistency, or use less milk for a thicker consistency. Adjust the sweetness and mango flavor to your preference. 6. Add crushed biscuits mixed with butter to the bottom of each 3 oz dessert cup, then spoon or pipe in the mango cheesecake mixture. 7. Refrigerate for at least 3–4 hours, or overnight, until set. 8. Top with whipped cream, chopped pistachios, and fresh mango pieces. Finish with a sprinkle of crushed biscuits! Makes approximately 50 3 oz dessert cups. 🥭✨ #MangoLassi #MangoDessert #IndianDesserts #DessertCups #EasyDessert

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FAGE UK

2,500,000 Aufrufe • vor 1 Jahr

Oreo Triple Chocolate Choco Taco #shorts #food #recipe #asmr Recipe 👇🏿 Oreo Cho-Choco Tacos Makes: 6–8 tacos Freeze Time: In stages, until filling and coating are firm TOOLS NEEDED Waffle cone maker Electric hand mixer or stand mixer Large mixing bowl Medium mixing bowl Rubber spatula Whisk Measuring cups and spoons Microwave-safe bowls or double boiler Sheet pan Parchment paper Taco holders, glasses, or another mold for shaping shells Spoon or piping bag INGREDIENTS Waffle Taco Shells 2 large eggs 1/2 cup granulated sugar 1/4 cup unsalted butter, melted 1/4 cup whole milk 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1/8 teaspoon salt Triple Chocolate Oreo Filling 2 cups cold heavy whipping cream 1/2 cup sweetened condensed milk 1/3 cup Hershey’s cocoa powder 1/4 cup Hershey’s chocolate syrup 3/4 cup chocolate bars, chopped into small pieces 1 cup Oreo cookies, roughly chopped Chocolate Shell & Coating 2 cups milk chocolate, divided 1–2 teaspoons coconut oil Toppings Crushed Oreo cookies Chopped peanuts METHOD 1. MAKE THE WAFFLE TACO BATTER In a medium mixing bowl, whisk the eggs and granulated sugar together until smooth and well combined. Add the melted butter, milk, and vanilla extract. Whisk until incorporated. Add the flour and salt and mix just until a smooth batter forms. 2. COOK AND SHAPE THE TACO SHELLS Preheat the waffle cone maker according to the manufacturer’s instructions. Add enough batter to make one thin waffle cone round and cook until golden brown and crisp. Immediately remove the warm waffle from the machine and carefully fold it into a taco shape. Place the shaped shell in a taco holder or between two glasses so it keeps its shape while cooling. Repeat with the remaining batter. Allow all of the taco shells to cool completely before filling. 3. CHOCOLATE-COAT THE INSIDE Melt a portion of the milk chocolate until completely smooth. Spoon or brush a thin layer of melted chocolate over the inside of each cooled waffle taco shell. Place the shells on a parchment-lined sheet pan and allow the chocolate to set. This layer creates a chocolate barrier between the waffle shell and the ice cream filling and gives the taco an extra chocolate bite. 4. MAKE THE TRIPLE CHOCOLATE OREO FILLING Add the cold heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Add the sweetened condensed milk and gently fold it into the whipped cream with a rubber spatula. Fold in the cocoa powder until evenly incorporated. Add the Hershey’s chocolate syrup and gently fold again until the mixture is evenly chocolate throughout. Fold in the chopped chocolate bars. Finally, fold in the chopped Oreo cookies. Mix only until everything is evenly distributed. Do not overmix or deflate the whipped filling. 5. FILL THE CHO-CHOCO TACOS Spoon or pipe the triple chocolate Oreo filling generously into each chocolate-lined waffle taco shell. Fill the shells completely from end to end. Place the filled tacos upright in a taco holder or carefully arrange them on a parchment-lined sheet pan. Transfer to the freezer and freeze until the filling is firm. 6. PREPARE THE CHOCOLATE COATING Melt the remaining milk chocolate until smooth. Stir in 1 teaspoon of coconut oil. Add a little more coconut oil only if needed to create a smooth, fluid chocolate coating that is easy to dip. 7. DIP THE TACOS Remove the frozen tacos from the freezer. Dip the exposed top of each taco into the melted milk chocolate, covering the frozen filling and slightly coating the upper edge of the waffle shell. Allow any excess chocolate to drip off. 8. ADD THE TOPPINGS While the chocolate coating is still wet, immediately top each taco with either: Oreo Version: Generously sprinkle with crushed Oreo cookies. Classic Version: Generously sprinkle with chopped peanuts. 9. FINAL FREEZE Return the finished Oreo Cho-Choco Tacos to the freezer. Freeze until the chocolate coating is completely set and the filling is firm throughout. SERVING Keep frozen until ready to serve.
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Oreo Triple Chocolate Choco Taco #shorts #food #recipe #asmr Recipe 👇🏿 Oreo Cho-Choco Tacos Makes: 6–8 tacos Freeze Time: In stages, until filling and coating are firm TOOLS NEEDED Waffle cone maker Electric hand mixer or stand mixer Large mixing bowl Medium mixing bowl Rubber spatula Whisk Measuring cups and spoons Microwave-safe bowls or double boiler Sheet pan Parchment paper Taco holders, glasses, or another mold for shaping shells Spoon or piping bag INGREDIENTS Waffle Taco Shells 2 large eggs 1/2 cup granulated sugar 1/4 cup unsalted butter, melted 1/4 cup whole milk 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1/8 teaspoon salt Triple Chocolate Oreo Filling 2 cups cold heavy whipping cream 1/2 cup sweetened condensed milk 1/3 cup Hershey’s cocoa powder 1/4 cup Hershey’s chocolate syrup 3/4 cup chocolate bars, chopped into small pieces 1 cup Oreo cookies, roughly chopped Chocolate Shell & Coating 2 cups milk chocolate, divided 1–2 teaspoons coconut oil Toppings Crushed Oreo cookies Chopped peanuts METHOD 1. MAKE THE WAFFLE TACO BATTER In a medium mixing bowl, whisk the eggs and granulated sugar together until smooth and well combined. Add the melted butter, milk, and vanilla extract. Whisk until incorporated. Add the flour and salt and mix just until a smooth batter forms. 2. COOK AND SHAPE THE TACO SHELLS Preheat the waffle cone maker according to the manufacturer’s instructions. Add enough batter to make one thin waffle cone round and cook until golden brown and crisp. Immediately remove the warm waffle from the machine and carefully fold it into a taco shape. Place the shaped shell in a taco holder or between two glasses so it keeps its shape while cooling. Repeat with the remaining batter. Allow all of the taco shells to cool completely before filling. 3. CHOCOLATE-COAT THE INSIDE Melt a portion of the milk chocolate until completely smooth. Spoon or brush a thin layer of melted chocolate over the inside of each cooled waffle taco shell. Place the shells on a parchment-lined sheet pan and allow the chocolate to set. This layer creates a chocolate barrier between the waffle shell and the ice cream filling and gives the taco an extra chocolate bite. 4. MAKE THE TRIPLE CHOCOLATE OREO FILLING Add the cold heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Add the sweetened condensed milk and gently fold it into the whipped cream with a rubber spatula. Fold in the cocoa powder until evenly incorporated. Add the Hershey’s chocolate syrup and gently fold again until the mixture is evenly chocolate throughout. Fold in the chopped chocolate bars. Finally, fold in the chopped Oreo cookies. Mix only until everything is evenly distributed. Do not overmix or deflate the whipped filling. 5. FILL THE CHO-CHOCO TACOS Spoon or pipe the triple chocolate Oreo filling generously into each chocolate-lined waffle taco shell. Fill the shells completely from end to end. Place the filled tacos upright in a taco holder or carefully arrange them on a parchment-lined sheet pan. Transfer to the freezer and freeze until the filling is firm. 6. PREPARE THE CHOCOLATE COATING Melt the remaining milk chocolate until smooth. Stir in 1 teaspoon of coconut oil. Add a little more coconut oil only if needed to create a smooth, fluid chocolate coating that is easy to dip. 7. DIP THE TACOS Remove the frozen tacos from the freezer. Dip the exposed top of each taco into the melted milk chocolate, covering the frozen filling and slightly coating the upper edge of the waffle shell. Allow any excess chocolate to drip off. 8. ADD THE TOPPINGS While the chocolate coating is still wet, immediately top each taco with either: Oreo Version: Generously sprinkle with crushed Oreo cookies. Classic Version: Generously sprinkle with chopped peanuts. 9. FINAL FREEZE Return the finished Oreo Cho-Choco Tacos to the freezer. Freeze until the chocolate coating is completely set and the filling is firm throughout. SERVING Keep frozen until ready to serve.

Kenneth mincey

752,000 Aufrufe • vor 2 Monaten

Oreo Choco Taco! full recipe 👇🏿 #shorts #food #recipe Oreo Cho-Choco Tacos Makes: 6–8 tacos Freeze Time: In stages, until filling and coating are firm TOOLS NEEDED Waffle cone maker Electric hand mixer or stand mixer Large mixing bowl Medium mixing bowl Rubber spatula Whisk Measuring cups and spoons Microwave-safe bowls or double boiler Sheet pan Parchment paper Taco holders, glasses, or another mold for shaping shells Spoon or piping bag INGREDIENTS Waffle Taco Shells 2 large eggs 1/2 cup granulated sugar 1/4 cup unsalted butter, melted 1/4 cup whole milk 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1/8 teaspoon salt Triple Chocolate Oreo Filling 2 cups cold heavy whipping cream 1/2 cup sweetened condensed milk 1/3 cup Hershey’s cocoa powder 1/4 cup Hershey’s chocolate syrup 3/4 cup chocolate bars, chopped into small pieces 1 cup Oreo cookies, roughly chopped Chocolate Shell & Coating 2 cups milk chocolate, divided 1–2 teaspoons coconut oil Toppings Crushed Oreo cookies Chopped peanuts METHOD 1. MAKE THE WAFFLE TACO BATTER In a medium mixing bowl, whisk the eggs and granulated sugar together until smooth and well combined. Add the melted butter, milk, and vanilla extract. Whisk until incorporated. Add the flour and salt and mix just until a smooth batter forms. 2. COOK AND SHAPE THE TACO SHELLS Preheat the waffle cone maker according to the manufacturer’s instructions. Add enough batter to make one thin waffle cone round and cook until golden brown and crisp. Immediately remove the warm waffle from the machine and carefully fold it into a taco shape. Place the shaped shell in a taco holder or between two glasses so it keeps its shape while cooling. Repeat with the remaining batter. Allow all of the taco shells to cool completely before filling. 3. CHOCOLATE-COAT THE INSIDE Melt a portion of the milk chocolate until completely smooth. Spoon or brush a thin layer of melted chocolate over the inside of each cooled waffle taco shell. Place the shells on a parchment-lined sheet pan and allow the chocolate to set. This layer creates a chocolate barrier between the waffle shell and the ice cream filling and gives the taco an extra chocolate bite. 4. MAKE THE TRIPLE CHOCOLATE OREO FILLING Add the cold heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Add the sweetened condensed milk and gently fold it into the whipped cream with a rubber spatula. Fold in the cocoa powder until evenly incorporated. Add the Hershey’s chocolate syrup and gently fold again until the mixture is evenly chocolate throughout. Fold in the chopped chocolate bars. Finally, fold in the chopped Oreo cookies. Mix only until everything is evenly distributed. Do not overmix or deflate the whipped filling. 5. FILL THE CHO-CHOCO TACOS Spoon or pipe the triple chocolate Oreo filling generously into each chocolate-lined waffle taco shell. Fill the shells completely from end to end. Place the filled tacos upright in a taco holder or carefully arrange them on a parchment-lined sheet pan. Transfer to the freezer and freeze until the filling is firm. 6. PREPARE THE CHOCOLATE COATING Melt the remaining milk chocolate until smooth. Stir in 1 teaspoon of coconut oil. Add a little more coconut oil only if needed to create a smooth, fluid chocolate coating that is easy to dip. 7. DIP THE TACOS Remove the frozen tacos from the freezer. Dip the exposed top of each taco into the melted milk chocolate, covering the frozen filling and slightly coating the upper edge of the waffle shell. Allow any excess chocolate to drip off. 8. ADD THE TOPPINGS While the chocolate coating is still wet, immediately top each taco with either: Oreo Version: Generously sprinkle with crushed Oreo cookies. Classic Version: Generously sprinkle with chopped peanuts. 9. FINAL FREEZE Return the finished Oreo Cho-Choco Tacos to the freezer. Freeze until the chocolate coating is completely set and the filling is firm throughout. SERVING Keep frozen until ready to serve.
0:25

Oreo Choco Taco! full recipe 👇🏿 #shorts #food #recipe Oreo Cho-Choco Tacos Makes: 6–8 tacos Freeze Time: In stages, until filling and coating are firm TOOLS NEEDED Waffle cone maker Electric hand mixer or stand mixer Large mixing bowl Medium mixing bowl Rubber spatula Whisk Measuring cups and spoons Microwave-safe bowls or double boiler Sheet pan Parchment paper Taco holders, glasses, or another mold for shaping shells Spoon or piping bag INGREDIENTS Waffle Taco Shells 2 large eggs 1/2 cup granulated sugar 1/4 cup unsalted butter, melted 1/4 cup whole milk 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1/8 teaspoon salt Triple Chocolate Oreo Filling 2 cups cold heavy whipping cream 1/2 cup sweetened condensed milk 1/3 cup Hershey’s cocoa powder 1/4 cup Hershey’s chocolate syrup 3/4 cup chocolate bars, chopped into small pieces 1 cup Oreo cookies, roughly chopped Chocolate Shell & Coating 2 cups milk chocolate, divided 1–2 teaspoons coconut oil Toppings Crushed Oreo cookies Chopped peanuts METHOD 1. MAKE THE WAFFLE TACO BATTER In a medium mixing bowl, whisk the eggs and granulated sugar together until smooth and well combined. Add the melted butter, milk, and vanilla extract. Whisk until incorporated. Add the flour and salt and mix just until a smooth batter forms. 2. COOK AND SHAPE THE TACO SHELLS Preheat the waffle cone maker according to the manufacturer’s instructions. Add enough batter to make one thin waffle cone round and cook until golden brown and crisp. Immediately remove the warm waffle from the machine and carefully fold it into a taco shape. Place the shaped shell in a taco holder or between two glasses so it keeps its shape while cooling. Repeat with the remaining batter. Allow all of the taco shells to cool completely before filling. 3. CHOCOLATE-COAT THE INSIDE Melt a portion of the milk chocolate until completely smooth. Spoon or brush a thin layer of melted chocolate over the inside of each cooled waffle taco shell. Place the shells on a parchment-lined sheet pan and allow the chocolate to set. This layer creates a chocolate barrier between the waffle shell and the ice cream filling and gives the taco an extra chocolate bite. 4. MAKE THE TRIPLE CHOCOLATE OREO FILLING Add the cold heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Add the sweetened condensed milk and gently fold it into the whipped cream with a rubber spatula. Fold in the cocoa powder until evenly incorporated. Add the Hershey’s chocolate syrup and gently fold again until the mixture is evenly chocolate throughout. Fold in the chopped chocolate bars. Finally, fold in the chopped Oreo cookies. Mix only until everything is evenly distributed. Do not overmix or deflate the whipped filling. 5. FILL THE CHO-CHOCO TACOS Spoon or pipe the triple chocolate Oreo filling generously into each chocolate-lined waffle taco shell. Fill the shells completely from end to end. Place the filled tacos upright in a taco holder or carefully arrange them on a parchment-lined sheet pan. Transfer to the freezer and freeze until the filling is firm. 6. PREPARE THE CHOCOLATE COATING Melt the remaining milk chocolate until smooth. Stir in 1 teaspoon of coconut oil. Add a little more coconut oil only if needed to create a smooth, fluid chocolate coating that is easy to dip. 7. DIP THE TACOS Remove the frozen tacos from the freezer. Dip the exposed top of each taco into the melted milk chocolate, covering the frozen filling and slightly coating the upper edge of the waffle shell. Allow any excess chocolate to drip off. 8. ADD THE TOPPINGS While the chocolate coating is still wet, immediately top each taco with either: Oreo Version: Generously sprinkle with crushed Oreo cookies. Classic Version: Generously sprinkle with chopped peanuts. 9. FINAL FREEZE Return the finished Oreo Cho-Choco Tacos to the freezer. Freeze until the chocolate coating is completely set and the filling is firm throughout. SERVING Keep frozen until ready to serve.

Kenneth mincey

3,400,000 Aufrufe • vor 2 Monaten

to the girl who commented on that one video telling me to make this jam…ily (for the berry chia jam) you'll need: - 1 cup (or a handful) of frozen / fresh berries of choice - 1tbsp honey - 1tbsp chia seeds (for the stovetop granola): - 1/3 cup oats - a handful of pistachios, chopped - 1tbsp butter / oil - 2-3tbsp honey / maple syrup (to serve): - fresh banana, sliced - fresh strawberries, sliced into rounds - crunchy peanut butter - dark chocolate, finely chopped - honey (optional) method: 1. begin by placing the berries in either a bowl or saucepan. add in your honey and chia seeds and place on a medium to high heat (or microwave for 2 minutes!). 2. once the berries begin to thaw, keep stirring around and lower the heat slightly. cook until jammy... 3. meanwhile, place the oats, pistachios, butter (or oil), and honey in a small frying pan. 4. place on a medium to low heat until the butter has melted. 5. toss around in the pan until the oats are evenly coated. cook for about 5-6 minutes until golden brown...gather into one corner of the pan in a neat flat layer and remove from the heat. 6. place your yogurt of choice in a bowl and top with the warm chia jam. 7. layer the sliced banana on top, followed by the strawberries. 8. once the granola has cooled and hardened (about 5 minutes), break up into clusters using a wooden spoon. 9. carefully spoon the granola into the bowl. 10. finish with a generous dollop of crunchy peanut butter, a handful of dark chocolate and a drizzle of honey if you like... enjoy xxx🥺 #yogurt #yogurtbowl #chiaseeds #breakfast
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to the girl who commented on that one video telling me to make this jam…ily (for the berry chia jam) you'll need: - 1 cup (or a handful) of frozen / fresh berries of choice - 1tbsp honey - 1tbsp chia seeds (for the stovetop granola): - 1/3 cup oats - a handful of pistachios, chopped - 1tbsp butter / oil - 2-3tbsp honey / maple syrup (to serve): - fresh banana, sliced - fresh strawberries, sliced into rounds - crunchy peanut butter - dark chocolate, finely chopped - honey (optional) method: 1. begin by placing the berries in either a bowl or saucepan. add in your honey and chia seeds and place on a medium to high heat (or microwave for 2 minutes!). 2. once the berries begin to thaw, keep stirring around and lower the heat slightly. cook until jammy... 3. meanwhile, place the oats, pistachios, butter (or oil), and honey in a small frying pan. 4. place on a medium to low heat until the butter has melted. 5. toss around in the pan until the oats are evenly coated. cook for about 5-6 minutes until golden brown...gather into one corner of the pan in a neat flat layer and remove from the heat. 6. place your yogurt of choice in a bowl and top with the warm chia jam. 7. layer the sliced banana on top, followed by the strawberries. 8. once the granola has cooled and hardened (about 5 minutes), break up into clusters using a wooden spoon. 9. carefully spoon the granola into the bowl. 10. finish with a generous dollop of crunchy peanut butter, a handful of dark chocolate and a drizzle of honey if you like... enjoy xxx🥺 #yogurt #yogurtbowl #chiaseeds #breakfast

helen

1,500,000 Aufrufe • vor 8 Monaten

Y’all asked for healthy sweets, and I’m here! I’m so excited to finally share these frozen chocolate peanut butter cups. Here’s how I make them! Ingredients: • 1 cup plain Greek yogurt • ½ cup peanut butter • 2 tablespoons honey • 1 tablespoon maple syrup • 1 teaspoon vanilla extract • ½ cup zero-sugar chocolate chips • 1 teaspoon coconut oil Directions: Start by adding the chocolate chips and coconut oil to a bowl. Melt in 20-second increments, stirring each time until completely melted. Add a thin layer of chocolate to the bottom of your muffin liners, then freeze for 10 minutes. While the chocolate is freezing, combine the Greek yogurt, peanut butter, honey, maple syrup and vanilla. Mix until smooth. Spoon the peanut butter mixture over the frozen chocolate, then top each one with the remaining melted chocolate. Freeze for 1–2 hours and let them sit out for a few minutes before eating. I also think crushing up a few mini Reese’s cups and adding them to the peanut butter mixture would make these taste even more like your favorite sweet treat! These are perfect to keep in the freezer for when you want something sweet. Save this recipe and let me know if you try them! #fitnessjourney #easyrecipe #healthysweets #healthydessert #fyp
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Y’all asked for healthy sweets, and I’m here! I’m so excited to finally share these frozen chocolate peanut butter cups. Here’s how I make them! Ingredients: • 1 cup plain Greek yogurt • ½ cup peanut butter • 2 tablespoons honey • 1 tablespoon maple syrup • 1 teaspoon vanilla extract • ½ cup zero-sugar chocolate chips • 1 teaspoon coconut oil Directions: Start by adding the chocolate chips and coconut oil to a bowl. Melt in 20-second increments, stirring each time until completely melted. Add a thin layer of chocolate to the bottom of your muffin liners, then freeze for 10 minutes. While the chocolate is freezing, combine the Greek yogurt, peanut butter, honey, maple syrup and vanilla. Mix until smooth. Spoon the peanut butter mixture over the frozen chocolate, then top each one with the remaining melted chocolate. Freeze for 1–2 hours and let them sit out for a few minutes before eating. I also think crushing up a few mini Reese’s cups and adding them to the peanut butter mixture would make these taste even more like your favorite sweet treat! These are perfect to keep in the freezer for when you want something sweet. Save this recipe and let me know if you try them! #fitnessjourney #easyrecipe #healthysweets #healthydessert #fyp

linds.hampton

217,100 Aufrufe • vor 1 Monat

Dubai Chocolate With 5 Different Nuts! 🍫🥜💚 Ingredients 200 g milk chocolate 80 g kataifi pastry (shredded filo dough) 120 g pistachio cream 30 g butter 50 g pistachios 20 g almonds 20 g hazelnuts 20 g cashews 10 g walnuts Instructions Melt the butter in a pan over medium-low heat. Add the kataifi pastry and fry for 5–7 minutes until golden brown and crispy. Chop all the nuts into small pieces. Mix the toasted kataifi with the pistachio cream and all the chopped nuts. Melt 200 g of milk chocolate in the microwave in 20-second intervals, stirring between each interval. Spread a layer of melted chocolate inside a chocolate bar mold, covering the bottom and sides. Refrigerate for 10–15 minutes until the chocolate shell is firm. Add the pistachio and mixed-nut filling, spreading it evenly without filling all the way to the edges. Cover the filling with the remaining melted chocolate and smooth the top. Refrigerate for 45–60 minutes until completely set. Remove the chocolate bar from the mold, cut it in half, and reveal the crunchy mixed-nut filling. #recipe #easyrecipe #foodtok #asmrchocolate #dubaichocolate
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Dubai Chocolate With 5 Different Nuts! 🍫🥜💚 Ingredients 200 g milk chocolate 80 g kataifi pastry (shredded filo dough) 120 g pistachio cream 30 g butter 50 g pistachios 20 g almonds 20 g hazelnuts 20 g cashews 10 g walnuts Instructions Melt the butter in a pan over medium-low heat. Add the kataifi pastry and fry for 5–7 minutes until golden brown and crispy. Chop all the nuts into small pieces. Mix the toasted kataifi with the pistachio cream and all the chopped nuts. Melt 200 g of milk chocolate in the microwave in 20-second intervals, stirring between each interval. Spread a layer of melted chocolate inside a chocolate bar mold, covering the bottom and sides. Refrigerate for 10–15 minutes until the chocolate shell is firm. Add the pistachio and mixed-nut filling, spreading it evenly without filling all the way to the edges. Cover the filling with the remaining melted chocolate and smooth the top. Refrigerate for 45–60 minutes until completely set. Remove the chocolate bar from the mold, cut it in half, and reveal the crunchy mixed-nut filling. #recipe #easyrecipe #foodtok #asmrchocolate #dubaichocolate

viral_food_hub

262,300 Aufrufe • vor 1 Monat

PISTACHIO COOKIES (NO BAKE) #chocolate #ramadan #ramadan2023 #tiktokfood #food #eid #eid2023 #viral #trending #recipe #tiktokcookbook #fy #fyp #foryou #foryoupage #cookies #pistachio #easyrecipe #learnontiktok FILLING 100 ml heavy cream 250 gr white chocolate 150 gr maria biscuits 125 gr unsalted pistachios 50 gr cranberries TOPPING 200 gr white chocolate GARNISH unsalted pistachios edible rose petals Place the pistachios in a food processor and pulse until they are not too finely ground. Heat the whipping cream until it's just about to boil. Add the chopped white chocolate (250 g) and let it sit for 1 minute. Mix well until smooth. Chop the Maria biscuits into small pieces. In a deep bowl, combine the Maria biscuits, pistachios, cranberries, and white chocolate ganache. Mix well. Line a baking tin or oven dish with plastic wrap. Place a sheet of parchment paper on top and spread the pistachio mixture evenly over it. Place another sheet of plastic wrap on top to help distribute it evenly. Melt the white chocolate (200 g) using a double boiler. Place 50 g in a piping bag and set aside. Remove the plastic wrap and spread the melted white chocolate evenly over the pistachio mixture. Pipe lines of white chocolate on top. Garnish with pieces of pistachios and rose petals. Cover the pistachio bars and refrigerate until the chocolate is set. Cut the pistachio bars into neat squares. Baking tin: 30x20 cm 60 minutes - 32 cookies Tips: * Use a sharp knife to cut the pistachio bars into squares when they are firm. * Add vanilla sugar or vanilla extract for a hint of vanilla flavor, if desired. * Customize with additional nuts according to your preference.
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PISTACHIO COOKIES (NO BAKE) #chocolate #ramadan #ramadan2023 #tiktokfood #food #eid #eid2023 #viral #trending #recipe #tiktokcookbook #fy #fyp #foryou #foryoupage #cookies #pistachio #easyrecipe #learnontiktok FILLING 100 ml heavy cream 250 gr white chocolate 150 gr maria biscuits 125 gr unsalted pistachios 50 gr cranberries TOPPING 200 gr white chocolate GARNISH unsalted pistachios edible rose petals Place the pistachios in a food processor and pulse until they are not too finely ground. Heat the whipping cream until it's just about to boil. Add the chopped white chocolate (250 g) and let it sit for 1 minute. Mix well until smooth. Chop the Maria biscuits into small pieces. In a deep bowl, combine the Maria biscuits, pistachios, cranberries, and white chocolate ganache. Mix well. Line a baking tin or oven dish with plastic wrap. Place a sheet of parchment paper on top and spread the pistachio mixture evenly over it. Place another sheet of plastic wrap on top to help distribute it evenly. Melt the white chocolate (200 g) using a double boiler. Place 50 g in a piping bag and set aside. Remove the plastic wrap and spread the melted white chocolate evenly over the pistachio mixture. Pipe lines of white chocolate on top. Garnish with pieces of pistachios and rose petals. Cover the pistachio bars and refrigerate until the chocolate is set. Cut the pistachio bars into neat squares. Baking tin: 30x20 cm 60 minutes - 32 cookies Tips: * Use a sharp knife to cut the pistachio bars into squares when they are firm. * Add vanilla sugar or vanilla extract for a hint of vanilla flavor, if desired. * Customize with additional nuts according to your preference.

Kookmutsjes

2,100,000 Aufrufe • vor 3 Jahren

Ultimate Fudgy Cake for the Chocolate Lovers! Easy Fudgy Chocolate Cake Ingredients: • 1 Box Chocolate Fudge Cake Mix (15.25 oz) • 1 Box Chocolate Fudge Instant Pudding Mix (3.9 oz) • ½ c butter melted • 1 ½ c milk, warm • 2 tbsp hot fudge, warm • 2 c chocolate chips Instructions: 1. Preheat oven to 350, lightly grease 9x13 baking dish 2. Evenly add cake mix to baking dish, sprinkle pudding mix on top 3. In a separate bowl, combine milk, melted butter, hot fudge – mix well, pour on cake mix, stir to combine 4. Sprinkle chocolate chips on top of cake batter 5. Bake cake for 35-45 minutes or until toothpick comes out of center mostly clean 6. Allow cake to cool and enjoy #cake #chocolate #baking #easyrecipe #sweet
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Ultimate Fudgy Cake for the Chocolate Lovers! Easy Fudgy Chocolate Cake Ingredients: • 1 Box Chocolate Fudge Cake Mix (15.25 oz) • 1 Box Chocolate Fudge Instant Pudding Mix (3.9 oz) • ½ c butter melted • 1 ½ c milk, warm • 2 tbsp hot fudge, warm • 2 c chocolate chips Instructions: 1. Preheat oven to 350, lightly grease 9x13 baking dish 2. Evenly add cake mix to baking dish, sprinkle pudding mix on top 3. In a separate bowl, combine milk, melted butter, hot fudge – mix well, pour on cake mix, stir to combine 4. Sprinkle chocolate chips on top of cake batter 5. Bake cake for 35-45 minutes or until toothpick comes out of center mostly clean 6. Allow cake to cool and enjoy #cake #chocolate #baking #easyrecipe #sweet

janellenichole_baker

72,400 Aufrufe • vor 11 Monaten

From orchard fresh mangoes to the perfect chocolate coated bite every frame is crafted to tempt your taste buds. Made with Seedance 2.0 on Fotor Prompt: Cinematic 3D commercial product video for gourmet dried fruit snacks, vertical 9:16 aspect ratio. Sequence begins with a high-definition close-up of fresh ripe yellow and red mangos on branches with lush green leaves in warm golden sunlight. Seamlessly transitions into a single ripe mango floating against a glowing warm background, transforming into golden dried mango slices floating weightlessly in mid-air. Next, a fresh cracked coconut bursts open alongside a smooth, rich swirl of melted milk chocolate. Dried mango slices dipped in dark chocolate float upward while fine white coconut flakes sprinkle down around them like snow. The sequence culminates in a black snack pouch labeled "MR. VIET Dried Mango with Chocolate & Coconut" floating in the center of the frame, surrounded by floating chocolate-dipped dried mango pieces and fine coconut shreds. Dynamic physics, warm ambient studio lighting, ultra-detailed textures, slow-motion physics, 8k render, photorealistic, advertising food commercial style.
0:21

From orchard fresh mangoes to the perfect chocolate coated bite every frame is crafted to tempt your taste buds. Made with Seedance 2.0 on Fotor Prompt: Cinematic 3D commercial product video for gourmet dried fruit snacks, vertical 9:16 aspect ratio. Sequence begins with a high-definition close-up of fresh ripe yellow and red mangos on branches with lush green leaves in warm golden sunlight. Seamlessly transitions into a single ripe mango floating against a glowing warm background, transforming into golden dried mango slices floating weightlessly in mid-air. Next, a fresh cracked coconut bursts open alongside a smooth, rich swirl of melted milk chocolate. Dried mango slices dipped in dark chocolate float upward while fine white coconut flakes sprinkle down around them like snow. The sequence culminates in a black snack pouch labeled "MR. VIET Dried Mango with Chocolate & Coconut" floating in the center of the frame, surrounded by floating chocolate-dipped dried mango pieces and fine coconut shreds. Dynamic physics, warm ambient studio lighting, ultra-detailed textures, slow-motion physics, 8k render, photorealistic, advertising food commercial style.

Zyrella

23,170 Aufrufe • vor 3 Monaten

Kitkat Triple Choco Ice Cream Taco! full recipe 👇🏿 #shorts #food #recipe LOVE YOU GUYS!❤️❤️❤️ Kit Kat Chocolate Crunch Ice Cream Taco Ingredients Kit Kat Ice Cream Filling 2 cups heavy whipping cream 1 can (14 oz) sweetened condensed milk 1 tsp vanilla extract 6–8 Kit Kat bars, chopped ¼ cup chocolate hazelnut spread Chocolate Coating 2 cups milk chocolate melting wafers 2 tbsp coconut oil 4 Kit Kat bars, finely crushed Taco Shells 6 waffle taco shells Directions 1. Chop the Kit Kat bars into small pieces and set aside. 2. In a large mixing bowl, whip the heavy whipping cream until stiff peaks form. 3. Add the sweetened condensed milk and vanilla extract. Gently fold until smooth and creamy. 4. Fold in the chopped Kit Kat pieces and swirl in the chocolate hazelnut spread. 5. Transfer the ice cream mixture into a freezer-safe container and freeze for 4–6 hours, or until firm enough to scoop. 6. Melt the milk chocolate wafers with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. 7. Fill each waffle taco shell generously with the Kit Kat ice cream, smoothing the top. 8. Place the filled tacos in the freezer until firm. 9. Dip the exposed ice cream and upper edges of each taco into the melted chocolate. 10. Immediately sprinkle the crushed Kit Kat pieces over the chocolate coating. 11. Return the tacos to the freezer until the chocolate sets and the ice cream is completely firm. 12. Serve and enjoy! You already know it's Bussin! 🔥
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Kitkat Triple Choco Ice Cream Taco! full recipe 👇🏿 #shorts #food #recipe LOVE YOU GUYS!❤️❤️❤️ Kit Kat Chocolate Crunch Ice Cream Taco Ingredients Kit Kat Ice Cream Filling 2 cups heavy whipping cream 1 can (14 oz) sweetened condensed milk 1 tsp vanilla extract 6–8 Kit Kat bars, chopped ¼ cup chocolate hazelnut spread Chocolate Coating 2 cups milk chocolate melting wafers 2 tbsp coconut oil 4 Kit Kat bars, finely crushed Taco Shells 6 waffle taco shells Directions 1. Chop the Kit Kat bars into small pieces and set aside. 2. In a large mixing bowl, whip the heavy whipping cream until stiff peaks form. 3. Add the sweetened condensed milk and vanilla extract. Gently fold until smooth and creamy. 4. Fold in the chopped Kit Kat pieces and swirl in the chocolate hazelnut spread. 5. Transfer the ice cream mixture into a freezer-safe container and freeze for 4–6 hours, or until firm enough to scoop. 6. Melt the milk chocolate wafers with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. 7. Fill each waffle taco shell generously with the Kit Kat ice cream, smoothing the top. 8. Place the filled tacos in the freezer until firm. 9. Dip the exposed ice cream and upper edges of each taco into the melted chocolate. 10. Immediately sprinkle the crushed Kit Kat pieces over the chocolate coating. 11. Return the tacos to the freezer until the chocolate sets and the ice cream is completely firm. 12. Serve and enjoy! You already know it's Bussin! 🔥

Kenneth mincey

266,900 Aufrufe • vor 7 Tagen

💕🍪Pink Cookie Monster Full Recipe⬇️ 🫶🏼Follow me for more Baking content! ✨Recipe: - 1 1/3 cup flour - 1/2 Tbsp corn starch - 1 Tsp Baking powered - 1/4 Tsp Salt - 6 Tbsp unsalted butter cold and cubed - 1/4 cup white sugar - 1/3 Cup brown sugar - 1 1/2 Tsp vanilla extract - 8 drops of pink food colouring - 1 large egg - 1/2 cup Semi Sweet chocolate chips , 1/3 cup white chocolate(chopped), 3-4 Oreos (chopped) * Mix : butter & sugars * Add Egg , vanilla extract * Add pink food colouring 6-8 drops (mix,mix) - In another bowl whisk tightest: Flour, salt, baking powder & Corn Starch Add the dry to the wet and gently fold until it’s just combined. Add white chocolate (chopped), Oreo cookie (chopped) & Chocolate .Portion into 4 equal portion, Roll the cookie dough with your hands and topping with chocolate chips and half of an Oreo cookie . Bake at 350°F for 16-18 minutes. After baking, let the cookie cool completely before serving. Optional: Topped with melted white chocolate frosting and a sprinkle of Oreo crumbs. Enjoy! Happy Baking! 💕 #bakingtherapy #cozytherapy #cookies #cookiesoftiktok #redvelvet
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💕🍪Pink Cookie Monster Full Recipe⬇️ 🫶🏼Follow me for more Baking content! ✨Recipe: - 1 1/3 cup flour - 1/2 Tbsp corn starch - 1 Tsp Baking powered - 1/4 Tsp Salt - 6 Tbsp unsalted butter cold and cubed - 1/4 cup white sugar - 1/3 Cup brown sugar - 1 1/2 Tsp vanilla extract - 8 drops of pink food colouring - 1 large egg - 1/2 cup Semi Sweet chocolate chips , 1/3 cup white chocolate(chopped), 3-4 Oreos (chopped) * Mix : butter & sugars * Add Egg , vanilla extract * Add pink food colouring 6-8 drops (mix,mix) - In another bowl whisk tightest: Flour, salt, baking powder & Corn Starch Add the dry to the wet and gently fold until it’s just combined. Add white chocolate (chopped), Oreo cookie (chopped) & Chocolate .Portion into 4 equal portion, Roll the cookie dough with your hands and topping with chocolate chips and half of an Oreo cookie . Bake at 350°F for 16-18 minutes. After baking, let the cookie cool completely before serving. Optional: Topped with melted white chocolate frosting and a sprinkle of Oreo crumbs. Enjoy! Happy Baking! 💕 #bakingtherapy #cozytherapy #cookies #cookiesoftiktok #redvelvet

Paloma ❤️🍪

122,000 Aufrufe • vor 1 Jahr

The viral chia seed applesauce is worth the hype. Credit @Brittany Carpenter | MS, RD/LD If Greek yogurt isn’t your favorite, this is one of the easiest ways I’ve found to add chia seeds to your diet. Ingredients: • 8 ounces unsweetened applesauce • 1½ tablespoons chia seeds • Cinnamon (optional) Mix the applesauce and chia seeds together really well. Refrigerate for at least 2 hours, or overnight if you want it even thicker. Top with a little cinnamon and enjoy. What I like most about this recipe is how easy it is to eat. The chia seeds soften as they sit, and the applesauce makes the texture much lighter than something like Greek yogurt. If you don’t love thick foods, this can be a great alternative. Chia seeds are rich in fiber and can help support digestive health, gut health, bowel regularity, fullness, satiety, and healthy eating. One important tip: drink at least 8 ounces of water after eating it. Chia seeds absorb water, so staying hydrated helps them do what they’re supposed to do. Not a fan of chia seeds? You can make a similar snack by mashing fresh raspberries or ripe mango into applesauce for a naturally sweet, fruit-packed alternative. Simple ingredients. Easy recipe. High in fiber. Great for gut health. Perfect for breakfast, snacks, or meal prep.
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The viral chia seed applesauce is worth the hype. Credit @Brittany Carpenter | MS, RD/LD If Greek yogurt isn’t your favorite, this is one of the easiest ways I’ve found to add chia seeds to your diet. Ingredients: • 8 ounces unsweetened applesauce • 1½ tablespoons chia seeds • Cinnamon (optional) Mix the applesauce and chia seeds together really well. Refrigerate for at least 2 hours, or overnight if you want it even thicker. Top with a little cinnamon and enjoy. What I like most about this recipe is how easy it is to eat. The chia seeds soften as they sit, and the applesauce makes the texture much lighter than something like Greek yogurt. If you don’t love thick foods, this can be a great alternative. Chia seeds are rich in fiber and can help support digestive health, gut health, bowel regularity, fullness, satiety, and healthy eating. One important tip: drink at least 8 ounces of water after eating it. Chia seeds absorb water, so staying hydrated helps them do what they’re supposed to do. Not a fan of chia seeds? You can make a similar snack by mashing fresh raspberries or ripe mango into applesauce for a naturally sweet, fruit-packed alternative. Simple ingredients. Easy recipe. High in fiber. Great for gut health. Perfect for breakfast, snacks, or meal prep.

Dr. Joseph Salhab

654,000 Aufrufe • vor 4 Monaten

High Fibre Turkey Bean Salad Jars 🫘BALANCED BOWL LUNCH PREP If you need an easy lunch meal prep, that you can eat warm or cold & is high volume, then try this healthy, high protein turkey bean salad! It’s high volume and also high in fibre so keeps you full and is quick to prep! It packs of protein per portion & 13g of fibre! It’s quick to prep & great for a filling, balanced, high fibre & high protein lunch! Macros per portion: 525 cals - 49g P, 59g C, 13g Fa, 13g Fi 🔸 Salad Ingredients (serves 3): 1tsp olive oil 500g 2% turkey mince 1 pack of @Old El Paso UK taco seasoning 1 tin of drained chickpeas (240g) 1 tin of drained black beans (235g) 1 tin of drained pinto beans (240g) 75g sweetcorn 1 red bell pepper, chopped 100g cucumber, chopped 1 small red onion, diced 90g 0% Greek yogurt 3tsp chipotle paste 1tbsp pickle juice 1tbsp lime juice 2tsp garlic granules 2tsp dried dill Salt & black pepper to taste 1 large spring onion, closed sliced 1. Heat the oil in a medium pan & once hot add the turkey mince & begin breaking apart 2. Once almost cooked, add the taco seasoning & mix, then cook for a couple more minutes till cooked through & set aside to cool 3. In a large bowl, add all the salad bowl ingredients listed above, including the cooled turkey mince & toss together & toss till combined 4. Lay out 3 large air tight bowls or salad jars and add equal amounts of the salad to each jar or bowl 5. Garnish with the spring onion & cover with an air tight lid 6. Store in the fridge for 3-4 days as meal prep & when ready to eat, you can either eat it cold/ at room temperature, or if you prefer a warm salad, heat in the microwave & enjoy! #tacosalad #warmsalad #lunchideas #mealpreprecipes #highproteinmeals
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High Fibre Turkey Bean Salad Jars 🫘BALANCED BOWL LUNCH PREP If you need an easy lunch meal prep, that you can eat warm or cold & is high volume, then try this healthy, high protein turkey bean salad! It’s high volume and also high in fibre so keeps you full and is quick to prep! It packs of protein per portion & 13g of fibre! It’s quick to prep & great for a filling, balanced, high fibre & high protein lunch! Macros per portion: 525 cals - 49g P, 59g C, 13g Fa, 13g Fi 🔸 Salad Ingredients (serves 3): 1tsp olive oil 500g 2% turkey mince 1 pack of @Old El Paso UK taco seasoning 1 tin of drained chickpeas (240g) 1 tin of drained black beans (235g) 1 tin of drained pinto beans (240g) 75g sweetcorn 1 red bell pepper, chopped 100g cucumber, chopped 1 small red onion, diced 90g 0% Greek yogurt 3tsp chipotle paste 1tbsp pickle juice 1tbsp lime juice 2tsp garlic granules 2tsp dried dill Salt & black pepper to taste 1 large spring onion, closed sliced 1. Heat the oil in a medium pan & once hot add the turkey mince & begin breaking apart 2. Once almost cooked, add the taco seasoning & mix, then cook for a couple more minutes till cooked through & set aside to cool 3. In a large bowl, add all the salad bowl ingredients listed above, including the cooled turkey mince & toss together & toss till combined 4. Lay out 3 large air tight bowls or salad jars and add equal amounts of the salad to each jar or bowl 5. Garnish with the spring onion & cover with an air tight lid 6. Store in the fridge for 3-4 days as meal prep & when ready to eat, you can either eat it cold/ at room temperature, or if you prefer a warm salad, heat in the microwave & enjoy! #tacosalad #warmsalad #lunchideas #mealpreprecipes #highproteinmeals

Serena | Food & Travel Creator

46,500 Aufrufe • vor 27 Tagen