CHOCOLATE HALLOWEEN CREAM EGG

CANDIES & SWEET TREATS, COLLECTIONS

247

Calories

17g

FAT

18g

carbs

8g

protein

Ingredients

4 ounces Lilly’s semi sweet chocolate chips
5 tbsp Halloween Egg Bowmar Butter
1 ounce Lilly’s white chocolate chips (optional)
Festive sprinkles (optional)

Directions

Serving Size: 4

Melt chocolate in microwave safe bowl. Stirring every 30 seconds. Pour into egg shaped silicon molds, coating bottom of eggs. Put into freezer for 10 mins. You may need to add more chocolate to bottom of molds so it will be covered when you pop out of mold. Add 1 tbsp plus 1 tsp if halloween Egg Bowmar Butter into each egg. Freeze for another 10 minutes. Cover tops of filled cavities with chocolate. Back in freezer for 10 mins. Take out and pop each egg out gently. You can drizzle melted white chocolate on top and add sprinkles! Here is the link for the silicon egg mold used

Mirenlife 8 Cavity Silicone Egg Pan, Egg Tray, Egg Shape Ice Tray, Silicone Baking Supplies for Cake Decorating, Chocolate, Candy, Jello, Baking Pan for Muffin, Bread and More, Set of 2 https://www.amazon.com/dp/B078NQ9LSM/ref=cm_sw_r_cp_api_fab_aZmCFbX5TWPQ7

From the kitchen of: Ginny Bishop

ORANGE CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

2662

Calories

85g

FAT

408g

carbs

71

protein

Ingredients

* 3 eggs
* 1 1/8 c (250g) sugar
* 1 3/4 c (275g) all purpose flour
* 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
* 1/3 c (100g) butter, softened
* 1/3 c (110g) plain Greek yogurt
* 1 large organic orange, about (300g), washed and cut into pieces (with the rind, but remove the seeds)
1 scoop orange protein

Directions

Preheat oven to 350

Make the whole orange cake
1. Prepare a 8 in pan by spraying with oil (or butter) and lining in parchment paper , then spray the paper, too.
2. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
3. Sift the flour and protein powder with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
4. In a food processor, process the whole orange until it is almost pureed.
5. Add this orange to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
6. Bake for 50-60 minutes (depending on your oven), but test with a skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.

Make the orange glaze
1. Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
2. Spoon and brush over top of the cake and allow to cool completely before cutting.

From the kitchen of: Melanie Coutsouvelis

VANILLA PROTEIN CINNAMON ROLLS

COLLECTIONS, SWEET BREAKFAST & DONUTS

780

Calories

21g

FAT

92g

carbs

50g

protein

Ingredients

1 scoop protein powder
3/4 cup self rising flour
1 cup Greek yogurt
1 tbsp melted country crock (I didn’t use all of it)
Cinnamon

2 tbsp Protein icing

Directions

Mix protein powder, flour, and yogurt together to form dough. You may need to add a little more flour if it’s too sticky to work with.
Place dough on floured parchment paper and roll into a rectangle. Trim edges with a pizza cuter too make straight lines.
Rub melted butter over dough and sprinkle a generous amount of cinnamon all over it.
With the pizza cuter, cut the rectangle straight down the middle to make 2 long sections. Roll one section up tightly, then roll the second section into the first to make one large cinnamon roll.
*You can also make 2 smaller rolls with each section OR roll the whole thing up as one and cut into 4-6 smaller rolls. This will bring the macros down drastically. Also there’s usually some left over dough.
Find a microwave safe round dish your cinnamon roll will fit in snug, spray with Pam, and microwave for 60-90 seconds.
I like to take mine out and put it on a plate.
Drizzle icing all over and enjoy!

From the kitchen of: Leslie Goff

S’MORES FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

190

Calories

8g

FAT

26g

carbs

3g

protein

Ingredients

Crust:
5 sheets graham crackers
¼ C. Sugar
1 ½ Tbsp. Butter, melted
—
Chocolate Fudge Layer:
11.5 oz. bag milk chocolate chips
½ tsp. vanilla extract
7 oz. sweetened condensed milk ( ½ 14oz can)
1 tsp. coconut oil
1 scoop Bowmar Hot Chocolate Protein Powder
—
Marshmallow Layer:
1 C. white chocolate chips
7 oz. sweetened condensed milk
½ C. marshmallow fluff
—
Topping: (optional)
1 sheet graham cracker

Directions

Serving Size: 25

1. Preheat oven to 375°. Line an 8×8 pan with aluminum foil.
2. Crush up the graham crackers and mix with the sugar and melted butter. Press into the bottom of the pan in an even layer. Bake for 12-15 minutes until golden.
3. In a small saucepan over medium-low heat, melt chocolate chips. Add in the sweetened condensed milk and vanilla. Take off heat and mix in the protein powder and coconut oil.
4. Spread the chocolate mixture evenly on top of the graham cracker crust. The mixture will be very thick so do this slowly so the crust isn’t displaced.
5. Then, in another small saucepan melt the white chocolate chips over medium-low heat. Add in the rest of the can of the sweetened condensed milk and the marshmallow fluff. Don’t worry about being spot on with measurements for the marshmallow fluff.
6. Stir until smooth and pour immediately over the fudge layer.
7. Refrigerate overnight. The next day, pull the fudge out of the pan using the aluminum foil. Gently remove the fudge from the foil and cut into squares. Store in the refrigerator in an airtight container.

From the kitchen of: Erin Walters

PUMPKIN PIE ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

123

Calories

5g

FAT

16g

carbs

5g

protein

Ingredients

2 cups milk
1/4 cup brown sugar or sweetener
1 egg yolk
1 scoop protein French toast
1/4 cup pumpkin purée
1/4 cup heavy cream
1/2 tbsp psyllium husk powder
1/8 tsp xanthan gum
2 tbsp Choczero pumpkin pie syrup
10g glycerin food grade
1/8 tsp pumpkin pie spice
1 tsp turmeric (for color)

Directions

Serving Size: 8

Place the bowl of your ice cream maker in the freezer overnight and prepare your ice cream mixture a day in advance to chill in the fridge before churning. To prepare the ice cream mixture:
1. Whisk the egg yolk and sweetener and set aside.
2. Heat the milk to simmering (do not boil) and then slowly whisk with the egg yolk mixture.
3. Whisk in the protein powder, syrup, pumpkin and glycerin. Store in an airtight container in the fridge.
4. Blend together the milk mixture, heavy cream, xanthan gum, psyllium husk powder and turmeric.
5. Remove the chilled ice cream maker bowl and place in your ice cream maker. Pour the mixture into your machine and churn for about 30-40 minutes until soft serve consistency.
6. Quickly transfer the ice cream to freezer safe containers and freeze until hard.

From the kitchen of: Megan Osborn

PUMPKIN PIE FLUFF DIP

CANDIES & SWEET TREATS, COLLECTIONS

24

Calories

0g

FAT

4g

carbs

1g

protein

Ingredients

15 oz pumpkin puree (homemade or store-bought)
8 oz Cool Whip
1 package (3.4 oz) vanilla JELL-O pudding mix
1 tsp pumpkin pie spice
1 scoop Bowmar Protein Pumpkin Spice

Directions

Serving Size: 32

(1) In a large mixing bowl, combine pumpkin puree, pudding mix, pumpkin pie spice, and Bowmar Protein Pumpkin Spice, and mix well.

(2) Add in Cool Whip and mix well.

(3) Place in refrigerator for at least 1 hour.

(4) Serve with Nilla Wafers or graham crackers and enjoy! (serving size is 2 tbsp)

From the kitchen of: Elizabeth Bettag