CROCKPOT CHOCOLATE CHIP COOKIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

2823

Calories

164g

FAT

305g

carbs

58g

protein

Ingredients

1/2 cup butter
1/4 cup Splenda sugar
1/4 cup brown sugar
1 egg
1cup flour
1/2 tsp salt
1/2 tsp baking soda
1 cup of chocolate chips
1 scoop of cookies and cream protein

Directions

In large bowl, beat butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs beating well.
Slowly add flour, salt, and baking soda, beating until well blended.
Stir in chocolate chips by hand.
Grease your 6 qt crock pot. You can also line it with parchment paper or crockpot liners
Place half the batter into the crock pot. Drizzle with some caramel (optional) or any thing else. Nuts would be good too!
Spread the remaining batter in the crock pot. Add any other topping you would like.

From the kitchen of: Kaleigh Bis

KIT KAT CRUNCH BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

561

Calories

28g

FAT

74g

carbs

12g

protein

Ingredients

1 cup of nut butter
1/2 cup corn syrup
1/4 cup brown sugar
1 tsp vanilla
3 cup rice crispy cereal
14.5 oz pack of Kit Kat’s diced
2 cup chocolate chips
1/4 cup rice crispy cereal

Directions

Serving Size: 12

Base
Line an 8-inch square pan with baking paper. Set aside
Place nut butter, corn syrup, vanilla and both sugars into a large microwave safe bowl and microwave for 1 minute at a time until melted. Mix well to combine until smooth.
Stir in the vanilla.
Stir in 3 cups cereal. Mix until well coated.
Place the mixture into the prepared baking pan and use a spatula to flatten it.
Chill in the fridge to set.
Chocolate Topping
Dice the Kit Kats and set aside.
Add chocolate melts and peanut butter into a large microwave safe bowl and microwave until chocolate is melted.
Add the rice Krispies and mix until well combined.
Pour the mixture over the set layer underneath and use a spatula t spread out evenly.
Place the Kit Kat cubes over the chocolate layer.
Place in the fridge to chill to set for 3 hours.
Use a large sharp knife to cut into cubes. Serve.

From the kitchen of: Kaleigh Bis

CHRISTMAS NUT BUTTER COOKIE BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

174

Calories

7g

FAT

25g

carbs

7g

protein

Ingredients

1/3 cup nut butter of your choice
1 stick of butter
1/4 cup of Splenda/stevia
1/4 cup truvia brown sugar
1tsp vanilla
1 egg
1 egg yolk
1 1/4 cup flour
1 oats
3/4 tsp baking soda
1/4 tsp salt
1 scoop protein hot chocolate
1/4 cup Christmas peanut m&ms
1/4 cup Christmas sprinkles

Directions

Serving Size: 12

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan and set aside. Or you can line with parchment paper or foil, and use the overhang to lift the bars out so they’re easier to slice.
In a small bowl whisk together the flour, protein powder, baking soda, salt and oats. Set aside.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and sugar until fluffy looking and light in color. About 2 minutes.
Add in the vanilla, egg and egg yolk. Blend together and scrape down the sides of the bowl.
Add the dry ingredients into the wet and mix just until combined. Add chocolate chips and the peant butter m&m’s and blend together until mixed in.
Press the batter into the prepared pan. Top with the sprinkles and gently press them onto the dough.
* I reserve some of the chocolate chips and m&m’s and press those on top of the dough as well (before baking). This gives the bars a pretty presentation.
Bake for 10-13 minutes or until lightly browned on the edges. The bars will still look pale and slightly underdone in the middle. That’s ok. Don’t over bake or the bars will be dry!
Let the bars cool in the baking pan for 20-30 minutes. Cut into squares and enjoy!

From the kitchen of: Kaleigh Bis

PECAN PIE CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

502

Calories

38g

FAT

60g

carbs

13g

protein

Ingredients

CRUST:
1 1/4 cups of graham cracker crumbs
1/4 cup brown sugar swerve
6 tbsp light butter – melted

CHEESECAKE:
3 cups whipped cream cheese
1 cup light sour cream
1 1/4 cup swerve granular
2 eggs
1 tbsp vanilla
2 scoops vegan pecan pie protein
1/4 cup unsweetened almond milk

TOPPING:
1 cup pecans
2.5 tbsp light butter
5 tbsp brown sugar swerve
Small splash of unsweetened almond milk (1-2 tbsp)

Directions

INSTRUCTIONS:
Preheat your oven to 325. Combine crust ingredients and press into a greased 9 inch spring foam cheesecake pan. In a large bowl, combine cream cheese, sour cream, almond milk, vanilla swerve granular, and your protein. Fold in your eggs and pour over your crust. Bake for 1 hour and 20 minutes, then shut off your oven and open the door and allow the cheesecake to sit in the oven for an additional oven before placing on the counter to cook to room temperature. Once cooled, refrigerate until you’re ready to serve. When you’re ready to serve it, prepare your topping! Melt your light butter and add your brown sugar swerve in a pan. Toss in your pecans and add in a splash of almond milk (1-2 tbsp) then take off the heat and let it thicken slightly before pouring overtop of your cheesecake.

From the kitchen of: Stephanie Rogge

KEY LIME PIE TRUFFLES

CAKES, COOKIES, BROWNIES & PIES, CANDIES & SWEET TREATS, COLLECTIONS

128

Calories

6g

FAT

17g

carbs

3g

protein

Ingredients

1 Bag White Chocolate Chips
1 Can Condensed Milk
1 Scoop Protein Key Lime Pie
2 Graham Crackers

Directions

Serving Size: 18

-Crush the graham crackers into a fine dust, place in a bowl, and set aside
-Melt the white choocolate chips over the stove on low in a medium-sized pot
-Once fully melted, dump in the condensed milk and protein powder
-Turn off the stove and mix together thoroughly
-Once combined, spread the mixture onto a plate or wax paper and let stand 5-10 minutes
-Once the mixture is cooled/not as sticky, roll into inch-sized balls and roll the balls in the graham cracker dust
-Put on a plate and refrigerate until fully set up
-Can be kept in the fridge or at room temperature depending on how hard you want the truffles to be

From the kitchen of: Paige Pomerantz

CORNBREAD NO BAKE COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

72

Calories

2g

FAT

15g

carbs

3g

protein

Ingredients

3/4 cup quick oats
1 tbsp cornbread butter
2 tbsp unsweetened almond milk
1 tbsp margarine
1/4 cup brown swerve sweetener
1/4 cup granulated sweetener

Directions

Serving Size: 9

1. Measure out the oats, milk and nut butter and set aside. Prepare a nonstick surface to cool the cookies.
2. Add the brown and granulated sweetener to a small pot. Add the margarine and cook over medium- high heat, stirring frequently. Once it starts to boil, cook for one minute and remove from heat.
3. Quickly stir in the oats, nut butter and almond milk.
4. Spoon the mixture on to the nonstick surface in small mounds. Allow to cool completely.

From the kitchen of: Megan Osborn