Tag Archives: tasty

Pumpkin Cookie Butter Cheesecake

This was a submission for a online recipe contest I recently entered and I thought I would share it with you all! Not macro friendly, but absolutely delicious!

Pumpkin Cookie Butter Cheesecake w/ a toasted pecan cinnamon crust 

IMG_4291

Crust:

1/2c toasted ground pecans
1/2c Graham cracker crumbs
3 T melted butter
1/4 t amoretti cinnamon roll extract
1/8t nutmeg
1/8t cinnamon
1/4c sugar
1/4c Brown sugar
(You can choose to use all of the crust mixture or only part depending on how much of a crust you like.)
Melt butter, then mix everything together. Form into a sprayed 6in spring form pan. You can use a larger pan if you would like, your cheesecake just wont be as thick. Cooking times might vary as well.

Cheesecake:

1lb soft cream cheese
3/4c Amoretti Pumpkin Butter
1/2c Sour Cream
2 whole eggs room temp
1/2c Sugar
1/4c Brown Sugar
1/2 t vanilla
3/4 t salt
1/4t cinnamon
1/8t pumpkin pie spice
Preheat oven to 350 degrees.
Beat cream cheese in a bowl on medium high speed until no clumps are left. Add in your pumpkin butter and continue beating until incorporated. Next add in your sugars and beat well. Scrap down sides and add in your eggs, one at a time followed by your vanilla and spices. Lastly add in your sour cream and mix until just incorporated. (You can leave out the sour cream, but your cheesecake will have a denser texture.) Pour your batter in your pan atop of your crust. Tap your cheesecake on the counter a few times to help let excess air escape. Place your cheesecake in the middle of the oven, and place a pan with boiling water on the rack right below it. Bake your cheesecake for 50-60 minutes at 350 degrees. Once done, leave in the oven for one more hour with the temp off and the door cracked just slightly. Once cheesecake has been brought to room temp, transfer it to a fridge to finish cooling. If you can let it set overnight, or at least 6 hours. Once set, melt 1/4c white chocolate with 1t shortening to make a white chocolate glaze. Drizzle over the top of your cheesecake and let it set. If cheesecake is cold it will only take a minute.
IMG_4292

Double Chocolate Banana Bread

IMG_2567

 

One of my absolute favorite things to do when trying to get inspiration for new recipes is to take recipe videos that I seen shared often on Facebook by Tasty, Delish, or various other pages and trying to make a healthier twist on it. That still holds true for today’s recipe as well. Today, we are using up those pesky browning bananas that you just don’t want to peel and eat anymore. To often I’ve seen people get rid of over ripe bananas, but if you don’t know already that’s when they are best for baking! Check out how to make this moist, dense, and rich double chocolate bread. 

Macros: 

Calories – 249

Fat – 6.9 g

Carbs – 43.6g

Protein – 7.6g

images (1)

 

Ingredients:

112g Lite Butter 

288g Mashed Banana

100g Truvia or granulated sugar of choice 

50g Splenda Brown Sugar 

115g Greek Yogurt 

1 Whole Egg

1 tsp Vanilla extract

1/2 tsp kosker salt

1 tsp baking soda 

35g Cocoa Powder 

1 Scoop Muscletech Chocolate Whey 

100g All Purpose Flour 

42g Chocolate Chips 

download

Instructions:

Preheat oven to 340 degrees. 

Spray and prepare a bread tin. I placed a sheet of parchment in the bottom. 

1. In a bowl place in your butter and sugars. Beat until combined. 

2. Next place in your egg, yogurt, vanilla, and banana in the bowl and combine. 

3. Now add in your flour, cocoa, salt, whey, and baking soda. Mix evenly, making sure all of your cocoa is distributed. 

4. Now pour your batter into your prepared bread pan. Pour your chocolate chips evenly over the top of the batter then place pan into the oven. 

5. Bake for roughly 40-50 minutes, checking periodically. Once the jiggle is out of the bread your done. Use the toothpick test to double check if done. 

6. Take the loaf out of the oven and place on a cooling rack for at least 20 minutes to cool. 

7. Once cool remove from bread pan and either allow to finish cooling or slice and eat! 

You can get really creative with this bread. I’ve given you a fantastic base for playing with flavors! You could add fruits, nuts, peanut butter, any flavor chips you want to use, or anything else you can think of! I preferred putting this loaf in the fridge for awhile so the flavors set and it got cold. 

Here are a few things you might need! 

Good Cook 8 Inch x 4 Inch Loaf Pan
Checkered Chef Cooling Rack Baking Rack. Stainless Steel Oven and Dishwasher Safe. Fits Half Sheet Cookie Pan
MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Milk Chocolate, 3.97 pounds
Watkins Original Extract, Baking Vanilla, 11 Ounce (Packaging may vary)
Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)
HERSHEY’S Natural Unsweetened 100% Cocoa, Baking/Beverage, Gluten-Free, 23 Ounce Can
Nestle TOLL HOUSE Real Semi-Sweet Chocolate Morsels 12 oz. Bag

Check out one of my recent videos! 

Here are a few other pages you might like!

The Big 3

Blueberry Oat Bake

Eat more Food, Lose more weight! Save calories while dieting!

AI Sports Nutrition Protein Review

If you liked this recipe please give it a like and a share!  

 

Maple Glazed Doughnut One Bar Review

When doughnuts and protein bars collide. Is it a match made in heaven, or a hard pass? Read on to find out!

You can find all of my other One Bar reviews here 

Oh Yeah! One Bar Super Variety 12 Count ALL FLAVORS
IMG_2246

@one1brands maple glazed donut bar review –
220 cal / 8f / 24c / 20p –
60g bar weight so standard but seemed short and small to me for some reason. Doughnut filling with a maple Glaze that really does give off a strong maple flavor that I enjoyed. Bar has a nice chew but no real texture support. The only flavor I get with this bar is maple and wouldn’t know it’s a ‘doughnut’ bar. Maple is a bit artificial tasting but passable, and does chew smooth as it melts in your mouth. I did find it finished a bit dry, and a tad grainy the more you chew it. Macros on the bar are pretty standard, so I’m not complaining there.
Overall – 7/10
Oh Yeah! One Bar Doughnut, Maple Glazed, 12 Count

Be sure to like, comment, share, and subscribe!

Here are a few other pages you might like! 

High Protein Chocolate Mousse

FitJoy Raspberry Chocolate Truffle Review

Cheesecake 3 Ways, Bday/CnC/Smores

Check out my latest Youtube Video!

Chocolate Chip Apple Cinnabun bake

So, If you know me then you know I love cinnamon rolls. I’ll take them anyway you serve them: Warm, cold, stuffed, deep fried, baked, and now even turned into a bake! This is everything I love about a good cinnamon roll and more. Warm, gooey, crunchy, and soft all at the same time. The chocolate chips and apples make sure to keep pockets of soft gooey pockets, well the cookie dough and syrup crisp up for a nice crunchy texture addition almost forming a crust through out the bake. Enough chatting, lets get down to business.

Be sure to grab a shirt if you haven’t yet! Shop Shirts

Also be sure to give my facebook page a like as The Flexible Baker and be sure to follow me on IG @the_flexible_baker ! Thanks for all your support!

I recently started a Youtube channel as well under, The flexible baker so be sure to subscribe to that as well!

Macros:

  • Cals – 378
  • Carbs – 66.2
  • Fat – 10.8
  • Protein – 4.6

Macros will vary depending on what cinnamon rolls, cookie dough, and syrup you use.

Ingredients:

 

Instructions:

  1. Pre heat oven to 350 degrees and spray a 9×9 with non stick spray
  2. Cut of cinnamon rolls into 4 pieces and place into dish.
  3. Next place your apple pieces, cookie dough, and syrup evenly through out the bake.
  4. Crush up 2 Oreos and sprinkle over the top(you can leave out and do once completed as well)
  5. Bake in the oven for 20 min, or until the cinnamon rolls turn golden and slightly hard.
  6. Remove from oven and place on cooling rack for 5 minutes.
  7. Warm icing sugar up enough to drizzle. Proceed to drizzle all over the bake.
  8. Cut into 4 large pieces and enjoy! Goes great with a Apple Pie ice cream!

 

 

 

 

IMG_20160602_200342002_HDR

IMG_20160602_200433857_HDR

IMG_20160602_200756742

IMG_20160602_200901240IMG_20160602_201039287IMG_20160602_210324

IMG_20160602_210345

Thanks again for reading! Here’s a few recent posts you might enjoy!

Caramel Apple Stuffed Egg Rolls!

Chocolate Filled, Upsidedown Chocolate Buttermilk Donuts w/ Salted Caramel Glaze

Macro Gainster Shirts are LIVE!

Caramel Apple Stuffed Egg Rolls!

 

 

Hey hey everybody! I know I’ve been slacking on recipes, but I’m working on donuts yo!
In the meantime check this super easy, low fat recipe featuring my new jar of @waldenfarmsinternational caramel dip.
My take on Salted Caramel Apple egg roll coved in Graham cracker crumbs.

 

IMG_20160531_201321278.jpg
1. Lay out egg rolls

IMG_20160531_201419495.jpg

IMG_20160531_201551115_HDR.jpg
2. In a bowl mix 2 svg apple pie mix, 50g caramel dip, 1/2 tsp cinnamon, 1/8 tsp salt.

IMG_20160531_201952551.jpg
3. Place filling in each egg roll.

IMG_20160531_202121619.jpg
4. Roll them up better than I did.


5. Melt 7g butter and coat.
6. Cover in Graham cracker. Roughly 6-10g depending on how thick you want it.
7. Bake for 14min at 350

IMG_20160531_204616495.jpg
8. Let sit and cool once done.

IMG_20160531_205310772.jpg
9. Try and plate fancy.
10. Fail

IMG_20160531_205732.jpg
11. Add ice cream and @nutsnmore salted caramel pb to make it better.

IMG_20160531_205814.jpg
12. Enjoy!
1f/18.5c/2.5p per roll (before pb)

If you are a fan please show your support by grabbing a new official Macro Gainster tshirt here —— > Macro Gainster Shirts are LIVE!

Also be sure to give my facebook page a like as well! The Flexible Baker and my Instagram @the_flexible_baker