Homemade Oreos

Crisp double chocolate cake with vanilla filling. Of course, I am talking about oreos or cookies and cream. Making a homemade variation on this cookie is easier than you might think. And the best thing about doing something homemade is that you can have how little or much filling vs. cookie you want. Of course, I who love filling run on a generous layer of filling.

Recipes give about 40 homemade oreos (make cakes about 4 cm in diameter).

Cookies:

225 g of soft, room-temperature butter

2 cups powdered sugar

0.5 tsp salt

2 eggs

4 dl wheat flour

3.75 dl of cocoa

Filling:

115 g of soft, room-temperature butter

4 cups icing sugar

1 tbsp vanilla sugar

Do this:

• Start by making the dough into the cookies. Whisk together butter and sprinkle creamy with electric whisk in a bowl. Then add one egg at a time while whipping.
• Sift down the salt, wheat flour and cocoa and then continue whisking until it comes together into a dough. At first it gets crumbly but just keep whipping and it goes together.
• Squeeze the dough into a lump and wrap in firmly. Leave in the refrigerator for at least 1 hour before rolling it out.
• Set the oven to 175 degrees (upper and lower heat).
• Powder your work surface with wheat flour before putting the dough on it. Also powder the dough and rolling pin with flour. Roll out the dough to a plate that is about 3-5 mm thick. Then punch out round cakes that are about 3-4 cm wide. Continue until you have used up the whole dough.
• Cover two plates with baking sheet paper and place the cookies on them. The cookies will not ferment or melt very much, so they can be quite close to the plate (see the video).
• Bake one plate at a time in the center of the oven for about 12 minutes. Allow to cool completely on grill before filling them.
• The filling is made easy by simply whisking together butter, icing sugar and vanilla sugar with electric whisk in a bowl. It gets crumbly before it gets creamy. Just keep whipping. The longer you whisk, the less butter flavor and the more fluffy texture.
• Spread or spread the filling on one cake and then press another cake so that the filling is evenly distributed between the cookies. Repeat for all cookies.
• Store the cookies in an airtight jar in the fridge or serve immediately.

TIP!

To make vegan oreosis, replace the butter with milk-free margarine, add in a pinch of extra salt in the dough and replace each egg with 2 tablespoons of water.
To make gluten-free oreos, replace the wheat flour with 4 cups of gluten-free flour mix and 2 tablespoons of pofiber.

Oreo cake

Delicious chocolate chip cake with Oreo cookies both batter and on top. A hit! Delicious and delicious! The Oreo cake is guaranteed to be the highlight of the party and a beloved cake that everyone wants the recipe for.

Recipe: Oreo cake

INGREDIENTS

C and 12 bits

175 g butter
100 g dark chocolate, chopped
2 1/2 cups powdered sugar
½ dl light syrup
2 teaspoons vanilla sugar
3/4 cup cocoa
1 ¾ dl wheat flour
3 eggs
1 pt Oreo cookies, about 154 g

DO THIS:

Heat the oven to 200 degrees. Melt the butter in a medium saucepan. Remove it from the heat. Stir in chocolate, powdered sugar, syrup, vanilla sugar and cocoa. Mix well until chocolate melts. Add wheat flour and eggs and mix everything into a smooth batter.
Pour batter into a greased and breaded spring mold, about 23 cm in diameter.
Divide the cookies in the middle with a sharp knife. Cut the halves into the batter, in the form of a circle, with the flat side up. Break 2–3 cookies and sprinkle them in the center of the batter.
Bake the cake in the middle of the oven for 25-30 minutes or until it is just sticky. Serve it with a click of whipped cream

Chocolate Lava cake

Learn how to make chocolate lava cakes the perfect treat to pamper your chocolate needs.
Chocolate lava cakes start to last as a kind of brownie butter, made with dark chocolate, butter and eggs. A very small amount of flour is added to the batter - just enough to ensure that it is held together when you are ready to dispense the cake.

The difference between a chocolate lava cake and a brownie is the baking time and temperature: Brownies are often baked to a relatively low temperature, while lava cakes are baked at an unusually high temperature for a very short time.

The high temperature does two things: It helps to set the outside of the cake and it warms the center of the cake enough to cook it without enough time for it to set completely. The result is of course a cake that has a firm exterior and a melting, rich chocolate center that makes you want to lick your plate clean!

Use an oven thermometer to ensure that the oven is properly calibrated when baking. If the oven is too hot, your cake may be less spicy in the middle, while an oven that is too cool will result in a cake that does not stick together when you go to remove it.

Since this recipe only serves two, I recommend that you bake your cookies in individual ramekins. They are easy to get in and out of the oven, and they are very maneuverable when it is time to plate your finished cookies.

Chocolate Lava Cake for two

ingredients:

3 ounces semisweet or dark chocolate, chopped
¼ cup butter
1 large egg
1 large egg yolk
2 tablespoons sugar
1/8 teaspoon salt
1 tablespoon whole milk flour

Step 1:
Preheat oven to 425 F. Grease two 8-ounce ramekins and dust with cocoa powder.

Step 2:
In a medium microwave safe bowl, melt chocolate and butter on medium heat, stirring until even.

Step 3:
In a large bowl, beat together eggs and egg yolks at medium speed until foamy. Add in sugar and salt and turn on high speed for 1 minute. Mix in the chocolate mixture, mixing until very even. Mix in the flour, mix until no streaks remain. Divide the batter evenly into prepared ramekins.

Step 4:
Bake for 10 minutes until the tops of the cake are dark golden and feel a little firm to the touch. Remove from the oven and run a knife around the outer edge of the ramekin. Place a small dessert plate on top of the ramekin and invert; When inverted, the cake should release from the ramekin.

Serve immediately.

Get your daily dose of protein with these 5 simple, delicious desserts

We all know how important that protein is in our diet. Not only does it keep us measured longer (which is great when you want to stay in shape), but it also “keeps our metabolism going, our energy up and our blood sugar levels stable.” But how do we know if we are getting enough? Knowing that maintaining a healthy balance of fiber-rich and protein-packed foods can be challenging with the hectic lives we lead, we asked Tone It Up for help.

Here are five of their current favorite recipes they are whipping up. Eat them for breakfast, dessert, on the go, or when you need a (delicious) energy boost. We also love the fact that these recipes do not shake, because, yes, eat our favorite hobby.

Healthy Chocolate Donuts

ingredients

1 ⁄ 2 cup chocolate Tone It Up Protein
half cup almond meal
1 ⁄ 2 tsp. baking powder
1 ⁄ 2 tsp. baking powder
1 ⁄ 4 cup unsweetened cocoa powder
1 ⁄ 4 cup maple syrup
2 tbsp. coconut oil
1 ⁄ 4 cup egg whites
1 ⁄ 4 cup unsweetened almond milk
1 ⁄ 4 cup Greek yogurt
1 ⁄ 4 cup dark chocolate chips (optional)
Coconut oil syringe

directions

Preheat oven to 350 degrees.

In a bowl, combine all dry ingredients and stir. Add the wet ingredients and any dark chocolate chips to the bowl and mix until combined.

Spray donut jars with coconut oil and scoop the batter into each. Bake for 15 minutes or until a toothpick comes out clean.

Protein waffles

ingredients

A scoop of Tone It Up Protein half banana, mashed
1 ⁄ 2 tbsp. almond milk, unsweetened
1 ⁄ 4 cup egg whites
1 ⁄ 2 tsp. cinnamon
1 ⁄ 4 cup fresh berries
1 tbsp. honey or maple syrup
2 tbsp. your favorite yogurt

directions

Turn on the waffle iron and let it heat up.

Completely mash the banana with almond milk. Gradually stir in the rest of the ingredients. You can also add all ingredients to a mixer.

Spray waffle maker with organic cooking spray and pour into batter. Cook according to the instructions, until done!

Serve with your choice of toppings. We love fresh fruit, yogurt and a little honey or maple syrup!

Banana peanut butter Overnight Oats

ingredients

1 ⁄ 2 cup oatmeal
2 tbsp. peanut butter
4 tsp. Chia seeds
2 tsp. honey or maple syrup
a cup of unsweetened almond milk
1 scoop of vanilla Tone It Up Protein a banana, sliced

directions

Combine everything in a bowl. Divide the mixture into two mason jars. Let sit in the fridge overnight.

Healthy Chocolate Berry Muffins

ingredients

1 1 ⁄ 2 dl almond meal
half cup vanilla Tone It Up Protein
3 ⁄ 4 cup unsweetened cocoa
1 tsp. baking powder
1 ⁄ 4 tsp. salt
1 ⁄ 4 cup pure maple syrup 1
cup unsweetened coconut milk (from a carton)
2 eggs
1 tsp. vanilla extract
2 tbsp. coconut oil, melted
a cup of chopped strawberries
Coconut oil sprayed

directions

Preheat oven to 350 ° F.

Spray muffin jars with coconut oil spray.

In a bowl, combine all the dry ingredients and whisk.

In a separate bowl, combine all the wet ingredients (except for strawberries) and whisk to combine. Pour the wet ingredients into the dry and stir. Carefully cover the strawberries.

Avocado Peanut Butter Brownie

ingredients

2 avocados, mashed
2 tbsp. melted coconut oil
2 eggs
1 ⁄ 2 cup maple syrup
1 tsp. vanilla extract
1 ⁄ 4 cup vanilla Tone It Up Protein
half cup oatmeal or almond flour
1 ⁄ 4 cup unsweetened cocoa
1 ⁄ 2 tsp. baking powder
1 ⁄ 4 tsp. salt
2 tbsp. peanut butter
Coconut oil sprayed

directions

Preheat oven to 350 ° F.

In a bowl, combine wet ingredients (minus peanut butter). In a separate bowl, combine the dry ingredients. Mix the wet ingredients into the dry ingredients.

Note: Make nine servings.

9 Milk products available in the market

Dairy milk is found in wide limits to meet the demands of customers with different preferences. The primary amount of milk is light milk, reduced fat, and whole milk. There are many other varieties of milk other than these. This article will help you understand the basic differences between these types of milk.

While whole milk contains 3.5% milk fat, reduced fat milk contains 2% milk fat and skimmed milk is as low as 1% in fat. Also fat-free milk contains about 0.2% fat. All of these are rich in nutrients, but differ in fat content.

How can you choose milk?

With so many options available, it can be difficult for you to choose the right one for you. Listed below are some questions you can ask yourself when choosing the right type of milk. Take a look below:


Think of the milk texture you are looking for. If you want your milk to be creamy, but not rich, low fat one may be a good choice for you.
Again, if you are looking for milk low in calories and light in taste, you may want the fat free ones.
If you have problems digesting lactose, you can look for lactose-free milk.
So, you have the luxury of choosing between different options to suit your taste and lifestyle.

Different types of milk:

As discussed earlier, the type of milk varies depending on how they are produced and the fat content in them. Here we will take a closer look at the different types of milk:

1. Total Milk:

This is a natural variant where nothing is added or removed. It has a fat content of 3.5%. Whole homogenized milk undergoes a process called homogenization that breaks up the fat balls into milk. This contributes to the even distribution of fat and prevents the formation of a creamy layer on top.

2. Light milk:

This milk has a fat content of 1.7% compared to the lowest fat content in whole milk.

3. Foam Milk:

Fat content in skimmed milk ranges from 0.5% to 0.1%. Thus, almost all fat is from this milk. The calcium content of this milk is slightly higher and contains lower soluble vitamins. With the removal of fat, the calorie content also decreases. This milk is not suitable for children under 5 years of age. But if you try to limit your calorie intake, it may be a good solution for you. Skim milk seems watery due to the removal of fat from it.

4. Organic Milk:

This milk is derived from the cows that are stared in grasses that contain no agrochemicals, pesticides and fertilizers. After milking the cow, the milk is processed according to the same procedure. However, you must be aware that there is no evidence of the high nutritional content of organic milk compared to milk produced in the conventional way. Some studies conducted indicate that the high content of omega - 3 fatty acids in milk is produced organically.

5. Flavored Milk:

There is a huge market for flavored milk these days. You can choose from a wide range of consistency and flavors to suit your taste and lifestyle. Some of the popular flavors that you can try are banana, strawberry and chocolate. The sugar content in flavored milk is somewhat high. However, this can certainly be given to children and teenagers, who are careful about drinking milk. According to new studies, chocolate flavored milk helps in rapid recovery after intense workouts.

6. Powder Milk:

Milk powder is produced by evaporating water with heat. Pre-drying is pre-concentrated, heat treated and homogenized. Various methods are used to make milk into powder. Spray drying is the most common process. Here the concentrated milk is taken in a chamber and hot air is circulated. Water drops lose water and fall as powder on the floor.

Roll drying is another method in which the milk is spread on concentrated rolls. Powder remains when water evaporates quickly.

7. Primary raw milk:

Milk sold in supermarkets must be boiled to kill harmful bacteria. It is better to buy raw milk from the registered milk producing plants.

8. Condensed milk:

This is the concentrated form of milk that is created by evaporating water and by adding sugar. The product is not sterilized, but is kept at high sugar levels. The milk is heated for about 2 minutes at a temperature of 110 to 115 degrees. Then it is homogenized and the milk is evaporated at 60 degrees. The milk is then cooled and packed in 30 degrees. This variety of milk is often used in confectionaries and is in great demand.

9. Evaporated milk:

This is a sterilized and concentrated form of milk produced by evaporation of the milk. The milk is heated and evaporated at 65 degrees. It is then homogenized and then cooled. This milk is then poured into jars and sealed. It is then moved to an autoclave and held for 10 minutes. Next, the cooling step, when packaged and labeled. This milk has a special characteristic color and taste of its own. It can be stored for about a year, although it can be stored longer.

homogenization:

This refers to the process of passing milk at high pressure through small holes. The fat balls break down and spread all over the milk evenly. This gives a uniform composition to the milk and makes it more appealing without adding or removing any ingredients. The milk appears bright white as a result of the scattered fat balls. Most of the milk on the market these days is homogenized.

So the next time you look at the dairy aisle in a supermarket, don't get confused between the different options. You can now choose one that best suits your needs. Today we have plenty of choices when it comes to picking milk to drink. In case you are not sure about what is best for you, it is better to ask a dietician and enjoy a healthy lifestyle.