Brownie Cookies

Prep: 15 mins

Cook: 11 mins

Level: Easy

Serves: Updated

36

Description

When a brownie and a cookie get married, this is the delicious result!

Ingredients

• 2 ounces, weight Baking Chocolate (unsweetened Or Bittersweet)
• 2 sticks Softened Butter
• 2 cups Sugar
• 3 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 2-¼ cups Flour
• ¼ cups Cocoa Powder
• 1 Tablespoon (additional) Cocoa Powder
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• Powdered Sugar, For Dusting

• 2 ounces, weight Baking Chocolate (unsweetened Or Bittersweet)
• 2 sticks Softened Butter
• 2 cups Sugar
• 3 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 2-¼ cups Flour
• ¼ cups Cocoa Powder
• 1 Tablespoon (additional) Cocoa Powder
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• Powdered Sugar, For Dusting

Preparation

Preheat the oven to 350 degrees.

Melt the chocolate in the microwave, stir, and let it cool.

Mix the butter and sugar together until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.

Combine the flour, cocoa powder, baking powder, and salt in a bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto a baking sheet lined with a baking mat or parchment, then bake them for 11 minutes until poufy and set. Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

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Healthy Whole Wheat Chocolate Chip Pancakes

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

2

Description

Made with Greek Yogurt, whole wheat flour and semi-sweet chocolate chips. A healthy and satisfying breakfast!

Ingredients

• 1 cup Whole Wheat Flour
• 1 Tablespoon Flax Seed
• ½ Tablespoons Brown Sugar, Packed
• ⅛ teaspoons Salt
• ¼ teaspoons Cinnamon
• 1-½ teaspoon Baking Powder
• 1 whole Egg, Whisked
• ½ cups Plain Greek Yogurt
• ¾ cups Milk (I Used 1%)
• 1 teaspoon Vanilla Extract
• ¼ cups Chocolate Chips

• 1 cup Whole Wheat Flour
• 1 Tablespoon Flax Seed
• ½ Tablespoons Brown Sugar, Packed
• ⅛ teaspoons Salt
• ¼ teaspoons Cinnamon
• 1-½ teaspoon Baking Powder
• 1 whole Egg, Whisked
• ½ cups Plain Greek Yogurt
• ¾ cups Milk (I Used 1%)
• 1 teaspoon Vanilla Extract
• ¼ cups Chocolate Chips

Preparation

Combine flour, flax seed, sugar, salt, cinnamon, and baking powder in a large bowl. Set aside.

In a medium bowl, whisk together egg, Greek yogurt, milk, and vanilla. Add wet ingredients to dry ingredients, and fold gently. Do not over-mix.

Heat a skillet or griddle over medium heat and grease with butter or cooking spray. Scoop 1/4 cup batter onto skillet or griddle. Add chocolate chips to each pancake before flipping, about 1/2 tablespoon each. Cook until golden brown, about 2–3 minutes on each side. Coat griddle or skillet with more butter in between each batch to prevent sticking.

Serve immediately with syrup or honey if desired.

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Nutella Cookie Bars

Prep: 10 mins

Cook: 25 mins

Level: Easy

Serves: Updated

32

Description

Soft cookie bars flavored with Nutella, made without butter and full of chocolate chips and hazelnuts. So quick and easy!

Ingredients

• 1 cup Packed Light Brown Sugar
• ½ cups Nutella
• ¼ cups Coconut Oil, Melted
• 2 whole Eggs
• ¼ cups Milk
• 1-½ cup All-purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ¾ cups Chopped Hazelnuts
• ¾ cups Semisweet Chocolate Chips

• 1 cup Packed Light Brown Sugar
• ½ cups Nutella
• ¼ cups Coconut Oil, Melted
• 2 whole Eggs
• ¼ cups Milk
• 1-½ cup All-purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ¾ cups Chopped Hazelnuts
• ¾ cups Semisweet Chocolate Chips

Preparation

Preheat oven to 350ºF degrees. Line a 13 x 9 inch baking pan with foil and spray with nonstick spray. Set aside.

In a large bowl, beat together sugar, Nutella, coconut oil, and eggs with an electric mixer until well blended. Beat in milk.

In a separate bowl, combine flour, baking powder, and baking soda. Stir with a whisk. Add flour mixture to Nutella mixture. Beat mixture just until combined.

Spread mixture evenly into bottom of prepared pan. Top with hazelnuts and chocolate chips. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean.

Allow bars to cool completely on a wire rack before slicing.

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Strawberry Peach Smoothie

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

1

Description

A light and fruity smoothie made with strawberries, peaches and milk.

Ingredients

• 1 cup Strawberries, Frozen
• 1 cup Peaches, Frozen
• 1 cup Non-fat Milk Or Milk Of Choice

• 1 cup Strawberries, Frozen
• 1 cup Peaches, Frozen
• 1 cup Non-fat Milk Or Milk Of Choice

Preparation

Add all ingredients into a blender and process until smooth. Pour into a glass and enjoy!

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Garlic Shrimp Stir-Fry

Prep: 10 mins

Cook: 20 mins

Level: Easy

Serves: Updated

4

Description

This garlic shrimp stir-fry comes together in 20 minutes. It’s loaded with bold flavor, hearty veggies and fresh shrimp.

Ingredients

• 2 Tablespoons Canola Oil, Divided
• 1 cup Chopped Sweet Peppers
• 3  Medium Carrots, Sliced
• 1  Small Onion, Chopped
• 3 cloves Garlic, Minced
• ½ teaspoons Red Pepper Flakes
• 1 pound Raw Shrimp, Peeled And Deveined
• 1 package (9 Oz. Size) McCormick Stir Fry Skillet Sauce
• Salt And Pepper, to taste

• 2 Tablespoons Canola Oil, Divided
• 1 cup Chopped Sweet Peppers
• 3  Medium Carrots, Sliced
• 1  Small Onion, Chopped
• 3 cloves Garlic, Minced
• ½ teaspoons Red Pepper Flakes
• 1 pound Raw Shrimp, Peeled And Deveined
• 1 package (9 Oz. Size) McCormick Stir Fry Skillet Sauce
• Salt And Pepper, to taste

Preparation

Heat half of the oil in a large skillet or wok over medium heat. Add peppers, carrots, and onion to the pan. Cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and red pepper flakes to the pan. Cook, stirring often, for an additional minute. Transfer the veggies to a bowl. Set aside.

Add the remaining half of the canola oil to the pan. Allow the oil to get hot and add the shrimp. Cook, stirring occasionally, until the shrimp is no longer translucent, about 5 minutes.

Add the veggies back to the pan with the shrimp and stir to combine. Turn the heat down to medium-low and add the stir-fry sauce. Continue to cook until the sauce is bubbly, about 2 minutes. Add salt and pepper to taste. Serve over rice.

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