S’mores Brownies {Recipe}

Love s’mores?

How about brownies?

Why not combine BOTH and turn it into a “better for you” treat? Today I have for you a flourless and gluten-free White Chocolate S’mores Brownie recipe that uses my flourless protein brownie doughnut recipe. Enjoy!White Chocolate S’mores Brownies (makes 4-6 servings)

  • 1/2 Cup of Chopped Up Dark Chocolate (I use 60% or higher)
  • 1-2 Tbsps White Chocolate Chips
  • 1 Tbsp of Creamy Peanut Butter (or your choice)
  • 1 Tbsp of Unsweetened Vanilla Almond Milk (or your choice)
  • 1 tsp of Pure Maple Syrup (or Agave, Honey)
  • 1/2 tsp Vanilla Extract
  • 2-3 Packets of Stevia
  • 2 tsps of Ground Flax Seeds
  • 1/2 tsp Baking Powder
  • 1/2 Cup Vanilla Protein
  • 2 Large Egg
  • Dash of Sea Salt
  • [Optional] Add In’s: 1 Tbsp Dark Chocolate Chips, 1/4 Cup of Marshmallow Pieces
  • Toppings: 1 Tbsp of White Chocolate Chips & 1/4 Cup of Marshmallow Pieces
  1. Preheat your oven to 325 degrees Fahrenheit. Take the first three ingredients and melt in the microwave for 30-45 seconds (depending on your microwave). Once chocolate is melted, add in the remaining ingredients except for the egg and sea salt.
  2. Once everything is well mixed, place the brownie batter to the side and whisk the egg with sea salt. Then mix into batter and mix well.
  3. Now you can finally add the batter into a small square pan (I used an 8×4 inch loaf pan or try a cupcake pan). Top batter with marshmallow before placing into the oven.
  4. Place brownies into oven for about 10mins (again, depending on your oven). I usually like to check at the 8 minute mark just to be on the safe side. You want the center to be slightly firm but not over (or under) cooked.
  5. Remove brownies from the oven and let them cool for about 15mins, then eat up!

Question: How do you do s’mores?

I once had a s’mores ice cream and I must say, was pretty delicious!

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Chocolate “Lava Cake” Crumble (Flourless & GF)

Chocolate “Lava Cake” Crumble?

What on earth is that? Let’s just start by saying I tried to make some gluten-free flourless cake for dessert that turned into a disaster. A disaster that tasted delicious and was fiancé approved. Only it wasn’t a flourless cake.

I wasn’t about to throw out a bunch of chocolate goodness, so I recreated the recipe. It tasted like a lava cake and crumble all in one with a hint of brûlée since the icing kinda hardens.

This recipe is lower in fat and sugar than your typical flourless or chocolate lava cake and as a bonus it has extra protein! Now that we are past that complicated description, let’s get onto the recipe.Chocolate “Lava Cake” Crumble Ingredients (makes two)

  • 45-50g of Dark Chocolate
  • 2 tsps Light Butter (I used Brummel and Brown)
  • 2 tsps Pure Cane Sugar + 1 Packet of Stevia (or use all Stevia, but I have not tried)
  • 1 Large Egg White
  • 1/4 tsp Pure Vanilla Extract
  • Dash of Salt
  • 1 Tbsp Plain Greek Yogurt
  • Mix in’s: Dark chocolate chips, almond slivers, walnut pieces, chia seeds, hemp seeds, etc.
  • Glaze: 2-3 Tbsps Vanilla protein powder and 1-2 tsps of almond milk

Preheat oven to 325degrees Farenheit.

Take first two ingredients and place in bowl and microwave for about 20-40seconds, melt well then let cool. In another bowl add sugar, egg white, vanilla extract and salt and whisk vigorously (or use an electric beater) to combine. Gently fold in the egg mixture into the melted chocolate until well blended. Take the mixture and pour it into any pan. Doesn’t have to be pretty, we are going to mess it up after ;). Let it cook in the oven for about 10-12 minutes. Once it looks almost like a brownie and has a few crumbs coming out of the center when pierced, remove from the oven and let it cool for 5-10 minutes.Take this cooked “brownie-like” cake and throw it into a bowl with the 1 Tbsp of Greek yogurt. Now’s the time for the mix in’s such as extra chocolate, nuts, seeds, etc. Play with it.

I added almond pieces and 1 tsp of chocolate chips. Place back onto the pan and cook for another 5-8 minutes.I know it looks hideous, but trust me, it will be delicious! Once done cooking, divide mixture between two small ramekins. Now is the time for the glaze. You can do a powdered sugar glaze (just powdered sugar mixed with a splash of vanilla extract and milk) or get extra protein goodness and mix vanilla protein powder with some almond milk (or your choice milk) until it reaches a glaze consistency. Top each ramekin with a little glaze and extra toppings if desired; I added chia seeds.

Place ramekin back into the oven one more time for 8-10 minutes and bring the heat to 350 degrees Fahrenheit.

Once the glaze begins to bubble, you may remove them from the oven and cool for 10-15minutes.Add extra toppings, like fresh raspberries.Maybe even be naughty and add crushed oreos and a chocolate covered oreo. Mmmm ❤

Happy Valentine’s Day ❤ Go make this for your sweetie for dessert now, I promise they will love it!

Question: Lava Cake or Flourless Cake?

MIMM #9: Happy Holidays <3

For those who celebrate, I hope y’all had a wonderful Christmas!I had a great time in NY with the family, even with this little grinch!And the bunny, of course. Ms. Poops-A-Lot begs your pardon.I got a lot of good stuff, including copious amounts of Starbucks; 0ver $40!My favorite perfume and an iPod shuffle (for the gym) from the manfriend. And Questies from my littlest brother; think double this!I had some good city food like garlic knots and pizza. And even made some delicious protein donut treats!All and all, it was a fun and I enjoyed Christmas. It was definitely one of my favorites filled with love and joy. Thanks Katie for hosting MIMM! Hope everyone has a wonderful week ahead and Happy New Year!

WIAW #106: Flourless & GF Protein Brownie Doughnuts (Recipe)

Post surgery, I had a massive craving for doughnuts.

When I got home to NYC and was able to stand for a bit, I decided to take my cakester recipe and play with it until I came up with this protein brownie doughnut that is flourless, gluten-free and absolutely delicious.

Without further interruptions, here is the recipe for these amazing protein doughnuts. As always, thanks Jenn for hosting this food loving party! Flourless Protein Brownie Cake Doughnuts Ingredients (Makes Six)

  • 1/2 Cup of Chopped Up Dark Chocolate (I use 60% or higher)
  • 1 Tbsp of Creamy Almond Butter (Peanut Butter is delicious too, or your choice!)
  • 1 Tbsp of Unsweetened Vanilla Almond Milk
  • 1 tsp of Pure Maple Syrup (or Agave, Honey)
  • 1/2 tsp Vanilla Extract
  • 1 tsp Coconut Sugar (or substitute w/ Stevia)
  • 1 Tbsp of Ground Flax Seeds
  • 1/2 tsp Baking Powder
  • 1/2 Cup Vanilla Protein
  • 2 Large Eggwhites
  • Dash of Sea Salt
  • Add In’s: Almond Slivers, Chia Seeds, Coconut Flakes, Dark Chocolate Chips, etc.
  • Toppings: Protein Glaze, Almond Butter, Coconut Flakes, Hemp Seeds, Almond Slivers, etc.
  1. Preheat your oven to 325 degrees Fahrenheit. Take the first three ingredients and melt in the microwave for 30-45 seconds (depending on your microwave). Once chocolate is melted, add in the remaining ingredients except for the eggwhites and sea salt.
  2. Once everything is well mixed, place the brownie doughnut batter to the side and whisk the eggwhites with the sea salt. Then take blended eggwhites and mix well into batter.
  3. Now you can finally add the batter into a doughnut pan (or use a cupcake pan or a small square pan to make brownies).  I usually like to make different kinds of doughnuts and mix different things into all six. My mom enjoys almond slivers inside and and I like to add a little chia seeds and dark chocolate chips.
  4. Place doughnuts into the oven for 8-10mins (again, depending on your oven). I usually like to check at the 6 minute mark just to be on the safe side.
  5. Remove the doughnuts from the oven and let them cool for about 5mins. Top with your favorite goodies such as a little protein glaze, coconut flakes and almonds or simply a little glaze and more seeds; flax, hemp or chia or all three!

You can tell that I’m a seed freak 😉

I hope you enjoy this recipe as much as I do. The next thing I am going to try is make them vegan. I’ll let you know how that goes.

WIAW #105: All Dessert, No Play

When life hands you lemons…

Take them and throw them back in life’s face!

Or you can forget the lemons and just make LOTS of cake.

Like this dark chocolate flourless cake with homemade peanut butter fluff, hemp seeds, chocolate and wafer cookies.Or this flourless two-layer peanut butter dark chocolate cake with a dark chocolate glaze topped with hemp seeds.How about some vanilla, cashew and hemp seed protein truffles?And I did not forget about the giveaway!Coffee, truffles and cake has been the only thing keeping me sane (and the only thing in my diet; #guilty). It has been a crazy couple of weeks for me personal life wise, so I decided to just email the winner directly last week and sent them their goodies.

Thank you to those that entered and stay tuned as always for more giveaways.  Thanks Jenn for hosing this awesome food party! I hope everyone has a great week and don’t forget to check out the YouTube channel for weekly vlogs!

The Many Forms of Happiness

Happiness comes in the form of many things… like chocolate protein truffles.Or in the form of brownies.How about soy lattes?Perhaps in the form of Olive Garden Flatbreads?Or a hand crafted one just for you? Or just maybe sitting by the beach with your mom.Thanks mom for visiting and thank you to those who have purchased truffles so far.

I’ve been enjoying sharing my creations with y’all. Don’t forget about the GIVEAWAY too!

WIAW #102: Peanut Butter and Chia GF Protein Muffins (Recipe)

Peanut butter and chia seeds are two of my favorite things right now.

Last WIAW, I made a healthier chocolate protein “cakester.” This week I have a peanut butter and chia protein muffin. I was planning on making it into another variation of the cakester but I got lazy and just topped it instead of cutting it open.

They are so filling and delicious and this batch that I made, each one had about 120 calories, 5g each of fat and cars and 15 grams of protein. Again, these stats are going to vary based on the protein powder and such that you use. Make it your own and enjoy it. As always, thank you Jenn for hosting!Peanut Butter & Chia GF Protein Muffins Ingredients (Makes 3 cupcakes):

  • 1/3 Cup of GF Vanilla Protein Powder (You can sub for peanut butter protein or use any GF flavored protein)
  • 1.5 Tbsp of Smooth Peanut Butter (Plus a Tbsp extra for frosting)
  • 1-2 Tbsps of Non-Dairy Milk
  • 1 tsp of Chia Seeds
  • 1 Whole Medium Egg
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • 1-2 tsp of [Optional] Sweetner (honey, maple or Stevia will do)
  • Dash of Sea Salt
  • For the frosting, see below*

Preheat your oven to 350 degrees farenheit!

Mix everything well into a bowl until it forms a cake batter consistency. If you find that the batter is too liquidy, add some more protein powder. If you find it to be too thick, a little more milk will do! Divide the batter amongst THREE cupcake molds or small ramekins.

Place batter into the oven for about 10-15 minutes, checking every five. I will say it does depend on what you use. Place a toothpick [and see if it comes out clean] into one of the muffins to make sure it’s cooked. Remove from the oven and let it cool for about 10 minutes.

*For the frosting: Take 1 Tbsp of peanut butter, 1/8 tsp of vanilla extra, 1 Tbsp of protein powder and a splash of milk and mix together to make a frosting. You also can cut the muffin in half and make into a cakester. Either way you slice or don’t, it’s tastey!Question: What are some of YOUR current favorites right now?