Hear me out : PUMPKIN Fudge Stripes (keto/sugar free/vegan) yup. That’s right. I did a thing.... and soooooo happy with the outcome. Can’t wait for y’all to try this out!
. Personally I grew up on these fudge stripes cookies more than even Girl Scout cookies and I am not mad about it. Big fan of that Keebler Elf guy. Just had to add my own lil flare to it and pumkini-fy it, causeeee tis the season. Pumpkin Fudge Stripe Cookies: Recipe by: The Daily Kale Dough: 2 cups almond flour 4 tbsp coconut oil 4 tbsp maple syrup ( I used @choczero) 2 tbsp pumpkin Pinch of pumpkin spice 1/4 tsp salt —-- Chocolate: (for drizzle and bottom) 1/2 cup chocolate chips 1 tbsp coconut oil .Directions: Preheat oven to 350. For the dough, place all dry ingredients in a bowl and stir. Add in the wet ingredients and stir together until combined. Knead a couple times. Take two pieces of parchment paper and put the dough in between it. Flatten out with your hands or a rolling pin. I just used my hands. Take a small-ish cup and place on top of the cookie dough. Cutting out about 5 cookies. Then take a very small bottle cap and cut the circle out of the middle of the cookies. Take all of the scraps and place back in the bowl and knead it together again. Keep doing this until you have no dough left. This made about 12 cookies for me. It will depend on how flat you made the dough. . Bake for 13 minutes. Carefully move them to a cooling rack and let cool for at least 30 minutes. Then place in the freezer for 15 minutes, while you make the chocolate sauce. . Use a double boiler or make shift one :pot of boiling water, turn off heat and place all sauce ingredients in a bowl and stir over the pot. Mix until completely smooth and combined. Once the cookies have been in freezer for 15 min. Carefully dip the bottom of the cookie in the sauce. Sit them up right (with the chocolate bottom side up), freeze for another 5 min. The chocolate should be solid and not melted at all, So carefully flip the cookies over and then drizzle the rest of the chocolate on top. Place in freezer for 5 min to set. Then after that store them in the fridge and take out about 5 min before enjoying :)
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Teriyaki Brussels Sprouts with Sriracha Mayo:
Ya know when you have an idea for something and it all just works out so well: that’s this. Some things can be fails, sure... but some things can turn out like magic :) and with that said- I really hope y’all will give these a try! Let me know if you make them! #thedailykale Teriyaki Brussels Sprouts Recipe by: The Daily Kale Ingredients: 4 tbsp tamari or soy sauce 1 tsp rice vinegar 1 tsp sesame oil 2 tbsp Lakanto golden (or coconut sugar) 1/2 tsp ginger powder 1/2 tsp garlic powder 1/4 tsp black pepper Pinch of chili flakes or cayenne (omit if you don’t like spicy) 1/2 tsp tapioca or cornstarch Bag of Brussels Sprouts Directions:
Spicy mayo Ingredients: 1/4 cup mayo (vegan or reg) 1.5 tbsp tamari 1.5-2 tbsp sriracha 1.5-2 tsp golden monkfruit (or any type of granulated sugar) 1 tsp sesame oil Directions: Stir together and voila! Drizzle over the Brussels or just directly dip them into the mayo- either way is gooood. :) anywho, hope y’all have a good day! Comment below if you make them! Follow me on: www.instagram.com/TheDailyKale Cinnamon Toast Crunch Peanut Butter Cups: sugar free/ keto : allllll of it.
Fun fact about me: I used to love this cereal growing up. Another fact: I used to barely put milk in my cereal bowl, if I did at all. Normally I’d just put the cereal in my bowl with no milk and eat it with a spoon. Look I hate a soggy cereal, ok ?! Anyone else feel me on this?. Good news though, these treats aren’t soggy. But they are pretttty good. To make them keto/sugar free- I used @catalinacrunch cereal + @lilys_sweets chocolate chips. Y’all gotta let me know if you try them! Cinnamon Toast Crunch Peanut Butter Cups: Recipe by: The Daily Kale Ingredients: 1 cup Catalina crunch cinnamon toast cereal 1 cup @lilys_sweets chocolate chips 1 tbsp. coconut oil 7 tsp. peanut butter Directions:
Chocolate Covered Pumpkin Cake Balls:
Yep that’s right - back to back pumpkin recipes coming in hot. Let it be known, fall is my favorite season- and it doesn’t feel that way outside here right now - but I’m making it taste like it! So without further ado- here’s the recipe (with substitutes at the end) Comment below if you make them! #thedailykale Chocolate Covered Cake Balls Recipe by: The Daily Kale Ingredients: 4 tbsp. pumpkin purée 5 tbsp. almond butter 2 tbsp. coconut oil 3 tbsp. maple syrup (@choczero) 1 tbsp. granulated sugar (@lakanto golden) Pinch of Cinnamon, nutmeg, pumpkin spice 1 cup almond flour 2-4 tbsp. almond milk (optional) For the chocolate coating: 1/4 cup chocolate chips (@lilys_sweets ) Directions:
Subs: *Regular maple syrup for Choc Zero *Any runny but butter for almond butter *Any type of non dairy milk BUFFALO CHICKEN stuffed bell pepps!
yup. This happened yesterday... and it’s gonna happen again tonight for dinner. So freaking good. I made home made ranch (recipe below) the other day and was like.... what could I make with ranch besides a chicken salad.... Enter the buffalo chicken bell pepps. . I steamed chicken a few days ago and then shredded it, *my favorite way to cook chicken now. Tossed the chicken in @thenewprimal buffalo sauce. Baked the cut in half bell peppers by them selves for about 10 minutes at 450. Then placed chicken inside and baked for another 10 minutes. You can always broil for 5 more minutes to have nice crispy edges on the bell pepps, just pay attention everyone’s broil setting is different . . Once I plated them I added cilantro, the ranch, and some red onions. So flavorful and good. Here’s my super easy ranch recipe also : . 3 tbsp avocado oil mayo 1/4 cup sour cream 2 tbsp @flavorgod ranch seasoning 1 tbsp dill 1 tsp lemon juice 1 tbsp water pinch of: onion powder, black pepper, paprika, garlic powder In a small bowl stir all of that together really well. And then it’s done! So easy. Store in a tight lid jar for up to 5 days. enjoy |
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