3 AMAZING Holiday Dessert Recipes
All of my Muscle Desserts Baking Mix Recipes are fairly simple, but of course I am an experienced cook….so to a novice chef they may seem complicated. Are you ready for a recipe that is literally fool proof? Even if you have never set foot in the kitchen or the only oven you have ever used is a microwave, you are still going to be able to make these killer Chocolate Chip Protein Cookies.
Pre heat oven to 350.
Place 1 cup of Chocolate Chip Baking Mix into a large mixing bowl. Start adding water, 2-3 Tablespoons at a time, and mix. The key is to not add too much water – you want the mix to be thick and paste-like, but with no visible powder. If you pick up a spoonful, the mix should stick to the spoon, not run off. If you accidentally add too much water, simply add another tablespoon or two of Baking Mix until you have the right consistency.
Scoop up a small glop of the mixture and spoon onto a greased baking sheet or parchment paper (recommended for crisper cookies). Make sure to space them out slightly as the cookies will spread out slightly as they bake. Depending on the size of you globs, 1 cup should make between 6-10 cookies.
Place them in preheated oven and bake until edges and bottom are golden brown, roughly 8-10 minutes. Allow them to cool for a few minutes before enjoying solo or sharing with a cup of coffee.
Try these bite sized pancake cookie stacks next time you are craving a tasty snack. Fast, healthy and convenient enough for a late night snack or to take on the go.
1 scoop Cinnamon Baking Mix
equal amount of water to mix
1T grass fed butter
Almond Butter or natural Peanut Butter
Coco-whip or other low sugar whipped topping.
Combine Baking mix with an equal amount of water and 1 egg. Mix thoroughly.
Heat skillet over medium low heat. Melt butter into skillet.
Pour tablespoon sized pancakes “stackers”. Flip once down side begins to brown.
Place finished stackers into the refrigerator or freezer to cool.
Once cooled, coat stacker with nut butter then sandwich another stacker on top. Coat next layer with coco whip or just another layer of nut butter. Top with one more stacker. Try not to eat the whole batch in one sitting….I dare you.
2 scoops Cinnamon Baking Mix
1 can Yams (drained and rinsed)
1 T grass fed butter
1 T Coconut oil
1. Drain the can of yams and rinse away the syrup. You may substitute one fully cooked sweet potato for the canned yams.
2. Mash yams with fork.
3. Mix yams, 1 egg, and melted butter and coconut oil.
4. Add 2 scoops Baking Mix and 2oz water. Mix thoroughly.
5. Pour mixture into muffin or cupcake pan.
6. Bake at 350 for 20-25 minutes.
*note: if cooking in a shallow baking dish or on a cookie sheet, cooking time will be closer to 15 minutes.
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