Ingredients
- 4 pieces sliced cheddar cheese
- Pinch sea salt
Instructions
- Cut cheese slices into quarters and arrange on a parchment lined baking sheet. Sprinkle with salt and bake at 250 degrees for 25 minutes.
- Allow to cool and become crispy before enjoying.
Ingredients
- 3 tablespoons gelatin
- ¾ cup cold water
- 1 cup honey
Instructions
- Combine gelatin and 1/2 cup of the cold water in a mixer bowl and let bloom.
- Combine honey and remaining 1/4 cup of water in a saucepan. Bring to a rolling boil for 3 minutes.
- Begin mixing gelatin on low speed. Pour hot syrup over gelatin and slowly raise speed to high to avoid splatter. Continue mixing until thick and white, about 5-10 minutes.
- Pour into a greased 9 x 9 pan and allow to cool.
- After about 2 hours, use a greased knife to slice into cubes and enjoy!
Ingredients
- 1 cup flavored yogurt of choice
- 1 teaspoon gelatin
- 1 tablespoon warm water
Instructions
- Dissolve gelatin in water and add to yogurt. Stir until well combined.
- Refrigerate until completely set, about 6 hours.
- Place the container briefly in warm water for easier unmolding. Top with strawberry sauce or fresh fruit if desired, and enjoy.
Ingredients
- 2 tablespoons boxed brownie mix
- 2 tablespoons cola
Instructions
- Combine brownie mix and cola in a mug and stir until well combined.
- Microwave until cooked through, about 60 to 90 seconds.
Ingredients
- 1 sweet potato, peeled, cooked, and mashed
- 1 cup flour
Instructions
- Combine mashed sweet potato and flour and knead until smooth.
- Divide dough into five equal parts and roll each out into a thin disk on a well floured surface.
- Heat a pan on medium-high heat and cook for one minute on each side. Cover cooked tortillas with a towel while cooking the others to ensure they stay soft and flexible.
Ingredients
- 1 pint ice cream
- ⅓ cup rice flour
Instructions
- Combine rice flour with ⅓ cup melted ice cream. Microwave for 60 seconds.
- Once cooled and with greased hands, pinch off a ball of mochi about an inch thick. Flatten and stretch the mochi into a thin disk. Add a scoop of ice cream to the center and wrap the mochi around it, pinching to seal the edges. Place back in the freezer to firm up or enjoy immediately!
Ingredients
- 1 cup cookie butter
- 2 cups heavy cream
Instructions
- Whip heavy cream until soft peaks form.
- Add a few tablespoons of cream to the cookie butter and stir to combine.
- Gently fold in the cookie butter mixture with the remaining whipped cream.
- Freeze until solid, at least 3 hours, and enjoy!
Ingredients
- ½ cups white chocolate
- ¾ cup peanut butter
Instructions
- Melt white chocolate and peanut butter and stir until well combined.
- Pour into a parchment lined baking dish and place in the freezer until set, about 30 minutes.
- Once set, remove fudge from the dish and cut into squares.
Ingredients
- 1 cup dried chickpeas, soaked in water overnight
- 2 cups water
Instructions
- Add the soaked and drained chickpeas and 2 cups of water to a blender. Blend for about 30 seconds and strain.
- Add the strained liquid to a saucepan and simmer until thickened, about 15 minutes. Whisk constantly to avoid clumps.
- Pour the thickened mixture into a greased baking dish and refrigerate until set, about 3 hours. Once set, unmold, cut into cubes, and prepare as you would regular tofu. Enjoy!
Ingredients
- 1 package silken tofu
- 1 cup semisweet chocolate chips, melted
Instructions
- Add silken tofu and melted chocolate to a food processor. Blend until smooth and creamy.
- Add to ramekins and enjoy immediately, or chill for 30 minutes for a thicker and more mousse-like consistency. Top with some fruit or whipped cream and enjoy this delicious high-protein treat.
Ingredients
- 1 package grocery store frosted sugar cookies
- 1 package candy melts
Instructions
- Add cookies to a stand mixer and mix on low speed until cookies just come together to form a dough. If cookies are not coming together, add one teaspoon of hot water at a time. Be careful not to overmix.
- Once a dough has formed, roll dough into one inch balls.
- Melt candy melts in a bowl. Dip cake pop sticks into candy melts and then into each ball of dough. Chill cake pops for about 5 minutes.
- Once chilled, dip each cake pop into the melted candy melts and place on a parchment lined baking sheet. Add toppings to dipped cake pops if desired and pop in the freezer to chill until chocolate is hardened, about 5 minutes.
Ingredients
- 1 can sweetened condensed milk
- 1 cup cocoa powder
Instructions
- Add condensed milk to a large mixing bowl. Sift in cocoa powder in batches, stirring well until a thick paste is formed. You may need to add more cocoa powder to achieve desired consistency.
- Wrap mixture is plastic wrap and chill for about two hours.
- Remove chilled truffle mixture from the refrigerator and, with a greased knife, cut into squares. With greased hands, form pieces into desired shape.
- Coat each truffle in cocoa powder and enjoy this easy treat!
Ingredients
- 2 cups heavy cream
- ¼ teaspoon salt
Instructions
- Add cream and salt to a stand mixer and whisk on high speed until cream separates, about 10 minutes.
- Strain off liquid and wash the solid butter in ice water. Season with additional salt if needed and enjoy.
