Dessert

Does Dairy Queen Take Apple Pay?

Dairy Queen is one of the most popular fast food chains in the United States. They are known for their delicious Blizzards, but they also serve burgers, chicken, salads, and more. In recent years, they have added several new items to their menu, including the new grilled chicken wraps. So, does Dairy Queen take Apple Pay?

The answer is yes! Dairy Queen does take Apple Pay as a form of payment. You can use Apple Pay at any Dairy Queen location whether you want to dine in or use the drive-thru. To pay with Apple Pay, simply hold your iPhone or Apple Watch up to the contactless reader and wait for the confirmation that your payment has been made. It’s that easy!

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There are many benefits to using Apple Pay at Dairy Queen. First of all, it’s a quick and easy way to pay for your food. There’s no need to fumble around with cash or a credit card when you can just use your phone to pay. Additionally, it’s a more secure form of payment than using a credit card. With Apple Pay, your credit card number is never stored on your device or shared with the merchant. That means that if your phone is lost or stolen, your credit card information is safe. Finally, many people find it more convenient to use Apple Pay because they don’t have to carry cash or a credit card with them.

Does Dairy Queen Take Apple Pay in the Drive-Thru?

Yes, Dairy Queen takes Apple Pay in the drive-thru. They put the reader outside the drive-thru window and you simply hold your iPhone or Apple Watch to it until you hear the beep and you’re good to go.

Does Dairy Queen Take Paypal?

No, Dairy Queen does not take Paypal.

Can I Pay With My Phone at Dairy Queen?

Yes, you can pay with your phone at Dairy Queen using Apple Pay. You can also use Google Pay and Samsung Pay.

What Forms of Payment Does Dairy Queen Take?

Dairy Queen accepts cash, credit cards, debit cards, Apple Pay, Google Pay, and Samsung Pay.

Does Dairy Queen Take Debit Cards?

Yes, Dairy Queen takes debit cards as a form of payment. You can use your debit card to pay for your food either in the store or in the drive-thru.

We hope this article answered your question, “Does Dairy Queen take Apple Pay?” If you have any other questions about paying at Dairy Queen, feel free to leave

Does Dairy Queen Take Google Pay?

The answer is yes! Dairy Queen does take Google Pay as a form of payment. All you need to do is open up your Google Pay app and hold the phone up to the reader until you receive confirmation that the payment was made.

Does Dairy Queen Take Samsung Pay?

The answer is yes! Dairy Queen does take Samsung Pay as a form of payment. You can use Samsung Pay at any Dairy Queen location whether you want to dine in or use the drive-thru. To pay with Samsung Pay, all you have to do is hold your phone near the reader and wait until you hear the sound it makes when payment is completed.

Conclusion

So, there you have it! Dairy Queen does take Apple Pay as a form of payment. next time you’re in line for a Blizzard or grilled chicken wrap, be sure to use Apple Pay for a quick and easy way to pay.

How Many Calories Are In Krispy Kreme Original Glazed Doughnuts?

Obviously you’re not choosing Krispy Kreme doughnuts based on their nutrition facts. That said, it’s good to know just how much damage you’re doing with these delicious doughnuts. In this article, we’ll discuss how many calories are in Krispy Kreme Doughnuts Original Glazed Doughnut.

Krispy kreme
Krispy kreme chocolate glazed doughnuts

How Many Calories in Krispy Kreme Glazed Doughnuts?

Krispy kreme original glazed doughnuts
Krispy kreme chocolate glazed doughnuts

Each delicious Krispy Kreme Original Glazed Doughnut you consume has 190 calories. So if you’re like me and have finished a half dozen of these with no problem, then you’ve taken a large portion of your daily nutritional allowances in one shot. If these are made a part of your daily diet then you will soar past your calorie needs with no issue.

How Many Calories in 2 Glazed Krispy Kreme Doughnuts?

In 2 Glazed Krispy Kreme Donuts, you are getting 380 calories. Perhaps that’s where we should have started because who the heck is eating just one of these delicious treats? This should not be a part of any healthy diet regimen.

How Unhealthy Are Krispy Kreme Donuts?

Krispy Kreme Donuts are loaded with sugar and offer very little nutritional value. Each donut contains 10 grams of sugar, 11 grams of fat, 22 grams of carbohydrates, 190 calories and 100 calories from fat. These donuts will make your soar past your daily values in all of these categories. The numbers don’t lie, they are extremely unhealthy. And that’s if you only eat one donut. Some general nutrition advice would be to avoid donuts, but that’s not groundbreaking news is it.

What is the lowest calorie Krispy Kreme donut?

The Original Glazed and Traditional Cake donuts have the lowest calories at Krispy Kreme, both with 190 calories. The calorie breakdown of Krispy Kreme Donuts starts at 350 calories for the New York Cheesecake Donut at the highest on down to 190 calories for the Original Glazed and Traditional Cake options. Eat these daily at your own risk. This kind of food contributes to obesity and heart disease.

How Many Calories Are in a Krispy Kreme Chocolate Glazed Donut?

Krispy kreme chocolate glazed doughnuts
Krispy kreme chocolate glazed doughnuts

The Krispy Kreme Chocolate Glazed Donut has 240 calories. These will certainly not help with your weight loss effort and neither will the related donuts available at Krispy Kreme.

Krispy Kreme Glazed Doughnut Carbs

There are 22 carbohydrates in each Krispy Kreme Original Glazed Doughnut. If you are trying to stay on the keto diet, then these are a no-go.

Krispy Kreme Original Glazed Doughnut Ingredients

Krispy Kreme provides the following information about their ingredients on their website:

The only animal by-products used in our doughnuts are eggs (whites and yolks) and dairy products (including milk, butter, yogurt, whey, nonfat milk and nonfat whey). To get further information about our products, call us at 1-800-4KRISPY.

Krispy Kreme Nutritional PDF

You can find the Krispy Kreme nutritional PDF here.

Conclusion – Moderation is Key

You already know that the Krispy Kreme Original Glazed Doughnut calorie breakdown was not going to bring any new nutritional values to your life. No one could tell you otherwise in good faith. If you’re going to have one of these original glazed delicious treats, make sure it’s only once in a while, because the nutrition facts for them tell you to take your food search elsewhere.

That said, who can say no to a glazed doughnut every once in a while?

Easter recipes for kids – 15 recipes that are fun and delicious

 

Creative and fun desserts are at ease if you have enough inspiration. However we’re here to help you with inspiration this spring and Easter time! Here are 15 fun and easy recipes you can do with your kids!

 

Desserts for easter recipes ideas:

Easter recipes for kids - 15 recipes that are fun and delicious

15. Gluten Free Surprise Inside Jelly Bean Cake

This surprise inside cake recipe is real fun for THIS Easter or whatever springtime presentation– baby showers, school celebrations, outdoor birthday parties, and spring barbecues.

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

14. Instant Pot Rainbow Bundt Cake

You use everyday staples and with 10 mins of effort you end up with a fluffy, colourful Instant Pot Rainbow Bundt Cake that appeals to kids big and small. Guys, you can make Instant Pot Cake very easily.

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

13. Carrot Pizza with Carrot Pizza Sauce

This carrot pizza has carrot in the base and in the carrot pizza sauce! The carrot gives it a subtly sweet flavour and adds a lovely orange colour.

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

12. Fruit Pancake Pizza

Then some days I love my job even more. Today is one of those days because I get to tell you guys about a fabulous book and cook up a really fun fruit pancake pizza AND get the kids involved in cooking. What more can I ask for?

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

11. How to Make Bacon Roses and Strawberry Hearts for the Perfect Valentine’s Day Salad

If you’re looking to make the perfect Valentine’s Day salad, I’ll show you how to make bacon roses and strawberry hearts, perfect for dressing up your salads or garnishing your holiday plates year round!

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

10. Paleo Homemade Marshmallow Peeps (Also GAPS friendly)

Avoid the corn syrup and artificial colors when you make these healthier homemade marshmallow peeps. It’s a fun Easter activity that isn’t as difficult as you might think.

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

9. Cookie Chicks -Perfect Spring Treat

This is an Easy and delicious Easter treat your family will love! Nothing is cuter than Cookie Chicks! Best of all they’re a tasty Spring cookie.

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

8. Carrot Patch Dirt Pudding Cups Dessert Recipe for Spring

My family happens to love pudding cups. They also love dirt pudding. I have made dirt pudding in the past for Halloween. Plus, I have also made a modified version for summer time, too.

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

7. 3 Ingredient S’more Easter Bunny Burrows: A No Bake Easter Treat & Craft

“Warm.” “Waaarmer” …. “Cold.” “Warm.” “Colder”…. “HOT!” It was a ritual we went through every Easter as kids, as we hunted our living room for chocolate. Although, I’ll admit that it started to feel a bit ridiculous as a 20-something

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

6. Easter Bunny Cake Recipe

This simply jaw-dropping Easter bunny cake will definitely be the highlight of your Easter dinner! It is so delicious, adorable, and so easy to make! Preparation and assembly are extremely easy, and anyone can make this cake! It is tasty as well as beautiful and such a great dessert!

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

5. Easter Peeps Cupcakes Recipe

These Easter peeps cupcakes are so cute, adorable, and so yummy! Kids will absolutely love these fun cupcakes, and they are perfect for Easter parties or lunches. They are so cute, as well as easy to make, and they are a must have for Easter!

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

4. Pretzel Candy {Easy Flower Pretzel Bites}

We love making Pretzel Candy in our house! These Flower Pretzel Bites are a great reminder that spring is right around the corner, and they only need three ingredients. Keeping reading for my favorite Pretzel Candy recipe…

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

3. Dairy Free Bunny Pancakes Recipe

The kids are going to LOVE these dairy free bunny pancakes! What better way to start a Spring morning than with one of these delicious dairy free pancakes that is shaped like a bunny.

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

2. Chocolate Coated Strawberries

These chocolate coated strawberries would make the PERFECT easy Valentine’s Day treat! Super simple to make, fun to decorate, and a great way to encourage toddlers and preschoolers to eat more fruit.

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

1. Healthy Fruit Pizza Cookies – Low Carb, Keto, THM S

These Healthy Fruit Pizza Cookies are as tasty as they are pretty. With a shortbread crust, whipped cream cheese icing, and fresh berries they are the perfect dessert for Mother’s Day or any other time of year.

Easter recipes for kids - 15 recipes that are fun and delicious

Check it here.

 

Sourdough Starter Discard Recipes – 20 Easy Recipes + Tips to Minimize Discards

Sourdough Starter Discard Recipes is the next thing that we liked to have knowledge of after learning how to make the Sourdough Bread. Or you are someone who receives the discards from a friend who made a lot of discards and you liked to try to make use of it as you are also fond of baking.

As we all know, Sourdough bread has become more popular as we learned about its health benefits which are far better than the other regular bread.

For a recipe of Sourdough bread, surely you could pile up a container or two of the sourdough starter discards depending on how many days it will take to finally make a healthy, active starter for your sourdough bread.

Learn more about how to make Sourdough Bread and its Health Benefits, as well as the Sourdough starter here.

Is there a way to minimize discards?

Starter discards are those starters that were left behind and not fed completely. Unless you are planning to make more sourdough bread in the future, you can store the remaining starter to use for later on.

Although the starter can stay outside for a couple more days without feeding, some hooch or a layer of liquid will develop on top. Fermentation will also continue and will become too sour that may affect the taste of the recipe that you will use it in. That is why you should know how to store it until it’s time to use the starter again.

Here are ways to store them and keep the starter alive. In this way, sourdough discards can be minimized. 

  • Refrigerate it up to a few months but regularly feed it once a week. When it’s time to use the starter:
    • Remove from the refrigerator. Get 4 oz (120 g or ½ C) starter and discard the rest (or store). Note that the best way to measure it is by using a weighing scale. Otherwise, you can use your way of measurement.
    • Feed as usual just like how you did it when you made your starter. Repeat as necessary until it almost doubled in volume in 6 to 8 hours.
  • Sourdough starter and sourdough discards can be stored in the freezer for up to one year. A good way to do it is to put it in several containers or plastic bags, cover, and freeze up. To bring it back to life:
    • Get one and thaw it. As you thaw it, the starter needs to be fed again just like when you make the starter. You should get it back in an active form just like before you froze it.
    • Get 4 oz (120 g or ½ C) starter.
    • Add water 4 oz (120 g or ½ C) and mix. Add flour 4 oz (120 g or 1 C) and mix until incorporated. Cover but not tight or use plastic wrap or towel. Leave in a warm area for 24 hours. Tip: You can place it in your oven with the lights on.
    • Follow the steps in feeding the starter. It may take 5 or 6 days and maybe longer depending on the temperature of your area.
    • When the starter became active and stable, then it is ready to use.
    • Check on how to make a starter here.
  • Dehydration is another way to store the starter. Feed the starter one last time. Get a sheet tray lined with parchment paper. Spread the starter in a thin layer evenly on the paper and set aside to dry completely at room temperature. Depending on the kitchen’s temperature, it may take 3-5 days.

When dried completely, break the mixture in small pieces and store in an airtight container, preferably glass. Keep in a cool dark place (not in the refrigerator). To rehydrate: Note that a weighing scale is highly recommended to measure the ingredients.

    • Measure the flakes. 1 ounce or 28.4 grams or roughly ¼ – ⅓ cup. 
    • Place in a container.
    • Measure warm water: 2 ounces or 59 grams or ¼ cup
    • Pour over the chips. Stir occasionally. It will take about 3 hours to dissolve the chips.
    • When the mixture is almost smooth ( it’s alright if there are a few undissolved chips), feed with all-purpose flour – 1 ounce or 28.4 grams or roughly ¼ cup. Cover with cloth and place in a warm area of your kitchen (75 – 85°F). Remember that the process may take longer if the temperature of your area is lower.
    • Leave for 24 hours.
    • Without discarding, feed again with lukewarm water (1 oz/28.4 g/ 1/8 C) and flour (1 ounce/28.4 gram/ ¼ cup). Leave in a warm place for 12 hours or until the starter is bubbly and it has risen and fallen (remember when you make your starter?).
    • Repeat the process with the same amount of water and flour, and not discarding anything.
    • At this point, the starter is ready to have its regular feeding. Get 4 oz (120g or ½ C) of starter (the rest is discarded, but you can save it for future or other uses). Add 4 oz water (120 g or ½ C) and 4 oz flour (120 g or 1 C). 
    • In 4-6 hours, the starter had expanded already (again depending on the temperature of the area). Your Sourdough starter is ready to use!

Are there other ways besides storing them?

When you have enough sourdough starters and discards stored and still don’t want to throw away the excess or feel bad about throwing them away, below are more tips on how you can minimize discards.

  • If you don’t like filling your countertop or your fridge with the starter and discards, give the sourdough starter to your friends. You can also post it on your social media that you have extra starters to give away.
  • Are you a gardener? Surely you know about composting. Discards have good bacteria and therefore,  an excellent add ons to your compost heap. Not a gardener at all? Then, give it away to someone who is.
  • Sourdough starters are great for the skin, too. A probiotic, Lactic Acid Bacteria (good bacteria), present in the starter, known to have anti-inflammatory, and other therapeutic properties made this possible. Thus, it can treat some skin blemishes like acne, or helps in anti-aging.
    • Use this as a face mask, alone or add in a mixture of honey and natural yogurt.
  • Another best way is to use it with other recipes. You will be surprised that there are a lot of Sourdough Starter Discard Recipes that you can try.

Now that you have a steady supply of starter and discards, it’s time for you to learn recipes using them. Let’s start!

Here are easy 20 Sourdough Starter Discards Recipes that you can try:

1. Sourdough Pancakes

Great way to start your day with this delicious and fluffy Sourdough Pancakes. Once your sourdough starter is ready, cooking pancakes will only take a few minutes to finish a bowl of batter.  Other ingredients are All-purpose flour, baking powder, baking soda, some sugar or your sw3eetener of choice, some salt, milk, an egg, and some oil of your choice.

Get the full recipe here.

Sourdough starter discard recipes sourdough pancakes and sourdough waffles

2. Sourdough Waffles

You will enjoy your breakfast, too, with this Sourdough Waffle. It is tasty and an easy way to use your sourdough starter discards. Your other ingredients are all-purpose flour, buttermilk, some sugar, melted butter, eggs, and baking soda. You can also add cinnamon and vanilla as options for added flavor. Note that you will start preparing this recipe a night before.

Get the full recipe here.


3. Sourdough Chocolate Chips Cookies

Whoever will miss this easy Sourdough Chocolate Chip Cookies? Especially that this one is made tastier and healthier with the use of Sourdough Discards. Besides the starter, you will need some unsalted butter, sugar, egg, vanilla extract, all-purpose flour, kosher salt, baking soda, and of course some chocolate chips.

Get the full recipe here.

Sourdough starter discard recipes sourdough chocolate chip cookies sourdough crackers w olive oil herbs

4. Sourdough Crackers with Olive Oil and Herbs

Another one that makes it to the list of Sourdough Starter Discard Recipes is this Sourdough Crackers with Olive Oil and Herbs. You’ll love this as you use sourdough starter the most here. You will need 1 cup mature starter, all-purpose flour, whole wheat flour, rye flour, extra virgin olive oil, dried herbs, fine sea salt, and Maldon flake salt for topping.

Get the full recipe here.


5. Sourdough Coffee Cake

Coffee is for coffee cake. Now, this Sourdough Coffee Cake is even tastier with all those crumbles and cinnamon. Besides sourdough starter discards, you will also need some butter all-purpose flour, ground cinnamon, brown and granulated sugar or your sweetener of choice, eggs, vanilla extract, chopped pecans, sour cream, fine sea salt, and some buttercream.

Get the full recipe here.

Sourdough starter discard recipes sourdough coffee cake lemon sourdough cake

6. Lemon Sourdough Cake

This delectable Lemon Sourdough Cake is also very easy to prepare and deserved to be added to your list in Sourdough Starter Discard Recipes. The ingredients are, of course, your sourdough starter discards, your choice of milk and sweetener, oil, eggs, vanilla, lemon juice and zest, flour, baking soda, and some salt.

Get the full recipe here.


7.  Blueberry Sourdough Muffins

Muffins are delicious with blueberries. So, this appetizing Blueberry Sourdough Muffins can’t be missed as well. Besides sourdough starter and blueberries, you will need unbleached all-purpose flour, yellow cornmeal, baking soda, cinnamon powder, milk, egg, butter, oil, your choice of maple syrup, honey or molasses and some demerara sugar.

Get the full recipe here.

Sourdough starter discard recipes blueberry sourdough muffins and cheese bacon sourdough discard popovers

8. Cheese and Bacon Sourdough Discard Popovers

This Cheese and Bacon Sourdough Discard Popovers are perfect for lunch or a snack. Another ideal and easy way to use your discards. The ingredients besides the sourdough starter discards are some eggs, all-purpose flour, milk diced bacon, grated cheese, and drained can of corn.

Get the full recipe here.

9. Sourdough Tortillas

When you are into tacos and wraps, sourdough discards are still in to make your Sourdough Tortillas. And beside wraps, you can even turn the leftover tortillas into chips! Amazing, isn’t it!. Here are what you need: Sourdough starter discards, all-purpose flour, warm water, some salt, oil, and baking powder.

Get the full recipe here.

Sourdough pizza crust and sourdough pizza crust

10. Sourdough Pizza Crust

Who doesn’t like pizza? But pizza is not pizza without the crust. So get your Sourdough discards out and make this Sourdough Pizza Crust, and put any kind of toppings you like on it. You will only need your sourdough starter, then some flour, salt, and olive oil.

Get the full recipe here.

11. Vegan Sourdough Pizza Cracker

Do you still have a lot of sourdough starter left and you are longing for that pizza flavor? Try this Vegan Sourdough Pizza Cracker. You can make a lot of it with your discards, and yes it’s Vegan. Besides sourdough starter, you also need flour, olive oil, some salt, garlic powder, chili flakes, dried thyme, dried oregano, dried basil chopped fresh chives, and salsa to serve.

Get the full recipe here.

Vegan sourdough pizza cracker and sourdough onion rings

12. Sourdough Onion Rings

Here is something that you don’t need baking but you can use up your sourdough starters. These Sourdough Onion Rings are so simple and easy to make, yet very tasty and crunchy. With your discards, you will also need onions of your choice, all-purpose flour, some salt, garlic powder, black pepper, paprika, cayenne pepper, and oil for frying.

Get the full recipe here.


13. Sourdough Fish Batter

Have the Fish and Chips too with this Sourdough Fish Batter. So crispy, juicy, and easy to make. Get your sourdough starter discards along with some baking powder, some salt, turmeric, paprika, black pepper, fish fillet of your choice, and oil for frying.

Get the full recipe here.

Sourdough starter discard recipes sourdough fish batter sourdough hotdog buns

14. Sourdough Hotdog Buns

You’ll never go wrong with this Sourdough Hotdog Buns. It is easy and you can even make a burger bun if you prefer with this recipe. Beside the sourdough starter, bring out your flour, some warm milk, granulated sugar, some yeast, butter, and salt.

Get the full recipe here.


15. Vegan, Oil-Free Sourdough English Muffins

These Vegan Oil-Free Sourdough English Muffins are perfect for vegans and vegetarians.  Try it out! You’ll to prepare your sourdough starter,  coconut sugar or your sweetener of choice, some warm water, winter squash puree, coconut powder dry yeast, whole wheat pastry flour, and all-purpose flour.

Get the full recipe here.

Vegan oil free sourdough english muffins and sourdough maple sticky buns

16. Sourdough Maple Sticky Buns

Soft on the inside and sticky on the outside. This Sourdough Maple Sticky Bun is another great way to use up your discards. Perfect for your coffee break, too. Here, you will need your Sourdough starter discard,  dried yeast, warm water, sugar, all-purpose flour, some salt, baking soda, melted coconut oil, maple syrup, and vanilla extract

Get the full recipe here.


17. Sourdough Banana Bread

Surely, Sourdough Banana Bread is included in the list of Sourdough Starter Discard Recipes. This delicious and moist bread has an enhanced flavor that you will love. besides Sourdough starter, you’ll need the mashed bananas, of course, flour, shortening, some sugar your your choice of sweetener, an egg, some salt, and baking soda.

Get the full recipe here.

Sourdough banana bread and sourdough zucchini bread

18. Sourdough Zucchini Bread

Not only banana, but also zucchini bread. This Sourdough Zucchini Bread is tasty, soft, and healthy too with more fiber as well. Bring out your Sourdough discards and some zucchinis with all-purpose flour, some salt, baking powder, baking soda, cinnamon, eggs, vegetable oil, some sugar, and vanilla extract.

Get the full recipe here. 

19. Sourdough Discard Cinnamon Sugar Cake Donuts

Another one to love among the Sourdough Starter Discard Recipes is this Sourdough Discard Cinnamon Sugar Cake Donuts. So flavorful,  appetizing, and soft. Besides your sourdough starter discards, you will need some all-purpose flour, sugar, cinnamon powder, softened butter, eggs, milk, vanilla, baking powder, some salt, and coconut oil for frying.

Get the full recipe here.

Sourdough discard cinnamon sugar cake donuts sourdough pretzel

20. Sourdough Pretzel

Try making your own pretzel, too. Indeed, this Sourdough Pretzel is very easy to make. With your sourdough discards, bring in your bread flour, non-fat dry milk, some sugar, vegetable oil, warm water, some salt, and instant yeast.

Get the full recipe here.

Did you enjoy these Sourdough Starter Discard Recipes? Which one have you tried? Don’t forget to Pin them in your Pinterest Board. Share them with your friends, too.

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Chocolate Zucchini Muffins

Chocolate zucchini muffins pin

Ingredients

  •  1 cup very finely shredded zucchini — about 1 small/medium zucchini
  •  one medium avocado — peeled and pitted
  •  2 tablespoons coconut oil — melted and cooled to room temperature (or substitute light extra-virgin olive oil or canola oil)
  •  1 large egg — at room temperature
  •  2/3 cup coconut sugar — or substitute granulated sugar
  •  2 tablespoons milk — any kind you like (I use unsweetened vanilla almond milk)
  •  1 teaspoon pure vanilla extract
  •  one and a fourth cups white whole wheat flour
  •  1/2 cup unsweetened cocoa powder
  •  1 teaspoon baking soda
  •  1/2 teaspoon cinnamon
  •  half teaspoon kosher salt
  •  1/2 cup semisweet chocolate chips — mini or regular

Chocolate zucchini muffins 2

Do you think that mixing vegetables (zucchini & avocado) and chocolate cannot be delicious? Well, you are wrong. Trust me, it’s one of the best combos you will ever try! You can store these muffins up to 5 days in your fridge, or freeze for 3 months. If you are on a diet, you can use dried fruit instead of chocolate chips

Instructions

  1. Preheat your oven to 375 degrees F. Coat a 12-cup standard size muffin tin with nonstick spray. Set aside.
  2. Spread the zucchini out on a few layers of kitchen or paper towels. Press out as much water as possible, changing out the towels as needed. Set aside.
  3. Place the avocado in the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl. Beat with the mixer until the avocado is very smooth and no chunks remain. You should have about 2/3 cups of smooth avocado paste. Add the coconut oil, egg, coconut sugar, milk, and vanilla extract, beating until well combined.
  4. In a separate bowl, stir together the white whole wheat flour, cocoa powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, folding by hand with a wooden spoon or spatula and stirring just until the flour disappears. The batter will be very thick, almost like brownie batter, and the dry ingredients will take several strokes to work in between additions. Fold in the zucchini and chocolate chips, reserving a few of the chocolate chips to sprinkle on top of the muffins.
  5. Scoop the batter into the prepared muffin cups, filling no more than three-quarters of the way to the top. Sprinkle with the remaining chocolate chips. Bake for 15 to 18 minutes, until the tops are set and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs clinging to it. Let cool in the pan for 2 minutes, them transfer to a wire rack to cool completely.

If you are into this recipe, you can try our Keto Low Carb Muffins!

Nutritional Info

Chocolate zucchini muffins nutritional info

Peanut Butter Protein Bars

Peanut butter protein bars pin

These Peanut Butter Protein Bars consist of oatmeal, chocolate, honey and protein powder. They are easily prepared (no baking needed!), are healthy option for dessert and yet so yummy. You will need around 75 minutes to prepare 12 bars and you will need 10 minutes to devour all the 12 servings 🙂

Ingredients

  •  3/4 cup creamy peanut butter*
  •  1/3 cup honey
  •  2 tablespoons coconut oil
  •  2 cups Bob’s Red Mill Gluten Free Rolled Oats
  •  1/2 cup vanilla protein powder — about 2 scoops, depending upon your brand
  •  3 tablespoons flaxseed meal
  •  1/4 teaspoon ground cinnamon
  •  1/4 teaspoon kosher salt
  •  1/3 cup mini chocolate chips

Peanut butter protein bars 2

Instructions

  1. Line an 8×8- or 9×9-inch baking pan with parchment paper, leaving overhang on two sides like handles.

  2. Place the peanut butter, honey, and coconut oil in a medium heatproof bowl. Set the bowl over a saucepan of water and bring the water to a simmer over medium to medium-high heat. (Do not let the water boil, and make sure the water does not touch the bottom of the mixing bowl.) Stir and heat until the mixture is smoothly combined. Remove the bowl from the saucepan and turn off the heat.

  3. To the bowl with the peanut butter mixture, add the oats, protein powder, flaxseed, cinnamon, and salt. Stir to combine. The mixture will seem very dry at first but will come together as you stir. It won’t be sticky but should hold together when pressed (see recipe notes for more details). If the mixture is still fairly warm, pop the bowl into the refrigerator for a few minutes to let it cool, then stir in the chocolate chips. (Cooling the mixture will prevent the chocolate from melting. Don’t worry if they do melt a little—the bars will still be delicious!) Press evenly into the prepared pan and refrigerate for 1 hour or until firm.

  4. Lift the bars from the pan using the parchment handles and transfer to a cutting board. Slice into bars of desired size and enjoy.

If you liked this recipe, make sure to try out our Paleo Coffee Cake!

Also here’s a cool read on gas station food.

Nutritional Information

Peanut buter protein bars nutri info

Pumpkin Truffle Bundt Cake with Chocolate Ganache

Pumpkin truffle bundt cake

I love making bundt cakes, they look so classy and hard to made (which is actually not true, at least my bundle cake recipes are so easy to follow!). Pumpkin will just add to its edgy taste, making it taste so “earthy”. This tunnel shaped cake is always a favorite on our fall family dinner menus. I even love getting a slice of it with milk for my breakfast (if there are any leftovers).

 

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • one 15 oz can pure pumpkin (not pie pilling)
  • 15 LINDOR Pumpkin Spice Truffles roughly chopped

Pumpkin truffle bundt cake recipe

 

For the Chocolate Ganache:

  • 4 oz Lindt EXCELLENCE 70% chocolate chopped
  • 1/2 cup heavy cream
  • 1 teaspoon corn syrup

Pumpkin truffle bundt cake recipe

Instructions

 

  1. Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. And add in the vanilla extract and mix until combined.
  4. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Pour half of the cake batter into the prepared bund pan. Sprinkle the chopped truffles over the batter. Pour the remaining batter over the truffles, making sure they are all covered. Smooth the top with a spatula.

Phase II

  1. Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
  2. While the cake is cooling, make the the chocolate ganache. Place the chopped chocolate in a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, being careful to not let it get to a rapid boil. Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Whisk until chocolate ganache is smooth and silky. Whisk in the corn syrup, this will make the chocolate ganache extra shiny.
  3. Drizzle chocolate ganache over the pumpkin bundt cake. Cut into pieces and serve.
  4. Note-cover the cake and keep on the counter for up to 3 days.

For a perfect fall meal try our GANACHE BOURBON BALLS cookie recipe.

Nutritional Info

Pumpkin truffle bundt cake nutritional info

Vegan Pumpkin Pie

Vegan pumpkin pie

Almond butter, dates and pumpkin. This vegan pumpkin pie recipe is dairy and egg free and it’s really a refreshing choice when it comes to your autumn dessert menus!

Ingredients

FOR THE CRUST:

  •  2 1/2 cups Bob’s Red Mill Almond Flour
  •  1/4 cup granulated sugar
  •  one fourth teaspoon kosher salt
  •  6 tablespoons vegan butter substitute — melted and cooled to room temperature (If you do not need the crust to be vegan, you can swap regular unsalted butter OR 4 tablespoons butter + 1 large egg.)

FOR THE PUMPKIN PIE FILLING:

  •  3 1/2 tablespoons coconut oil
  •  10 medjool dates — pitted
  •  one and a fourth cups canned pumpkin or pumpkin puree*
  •  1/2 cup plus 1 tablespoon creamy unsalted almond butter
  •  1 1/4 teaspoons ground cinnamon
  •  fourth teaspoon ground ginger — slightly heaped
  •  1/4 teaspoon ground nutmeg
  •  2 teaspoons pure vanilla extract
  •  half teaspoon maple extract
  •  1/4 teaspoon kosher salt

FOR SERVING:

  •  Lots of whipped coconut cream (or regular whipped cream if you don’t need the pie to be dairy free)

Vegan pumpkin pie recipe

Instructions

  1. Prepare the crust: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously coat a 9-inch pie plate with nonstick spray.
  2. In a large bowl, stir together the almond flour, sugar, and salt. Pour in the melted butter. With a fork, stir until evenly moistened and combined. The mixture will seem dry and crumbly. As you mix, use the back of your fork to smush the more moist parts into the dry parts and vice versa, continuing until all of the almond flour is as evenly moistened as possible and you don’t have any completely dry bits remaining.

Transfer the mixture to the prepared dish, and with your fingers, press it along the bottom and up the sides into an even layer (I find the bottom of a clean measuring cup a very handy way to do this). If you’d like to flute the edges, build the crust up into an even, unfluted “mound” that circles the dish first, then use your thumb and fingers to crimp as desired. (You can also leave it unfluted or crimp with the tines of a fork.)

Phase II

  1. With a fork, prick holes all over the bottom. Place in the oven and bake 10 minutes, then remove from the oven and shield the edges with foil or a pie crust shield. Return to the oven and bake 8 to 10 additional minutes, until light golden brown. Let cool.
  2. While the crust cools, prepare the filling: Melt the coconut oil in a small microwave-safe bowl or a small saucepan. Set aside to cool slightly. Place the dates in the bowl of a food processor fitted with a steel blade and process until they turn into a sticky ball. Add the melted coconut oil, pumpkin, almond butter, cinnamon, ginger, nutmeg, vanilla extract, maple extract, and salt. Puree until smooth. This will take several minutes, and you may need to stop and scrape down the food processor a few times. You should have just a few small specks of dates remaining.
  3. Scape the filling into the crust and smooth the top. Place in the refrigerator and let chill for at least 6 hours or overnight. Slice and serve!

If you like this recipe, give our Pumpkin Pie Yogurt Parfait a try!

Nutritional Info

Vegan pumpkin pie nutritional info

Chocolate Strawberries

Chocolate strawberries pin

Your kids will love this simple dessert.

With small, sharp knife cut out the stem of the strawberry as shown in the photo. You can either use the whole strawberries or slice a strawberry in half and then at the top center cut a small V shape to make it look like a heart. Insert a stick and dip into melted chocolate!

Chocolate strawberries 2

Avocado Brownies

Avocado brownies pin

These Avocado Brownies are among my favorite muffins/brownies recipes. I love the fact that it’s so creamy and healthy thanks to avocado. Avocado will replace most of the butter needed for brownies, which makes it even more healthier and diet-friendly!

Ingredients

  •  1 large avocado — peeled and pitted
  •  2 large eggs — at room temperature
  •  1/3 cup coconut sugar — or light brown sugar
  •  1/4 cup pure maple syrup
  •  3 tablespoons unsalted butter — at room temperature (to make the brownies dairy free, use coconut oil)
  •  1 teaspoon pure vanilla extract
  •  1/2 cup plus 2 tablespoons unsweetened cocoa powder
  •  1/2 cup Bob’s Red Mill Blanched Almond Flour
  •  1 teaspoon espresso powder — optional; will yield a more intense chocolate flavor but will *not* make the brownies taste like coffee
  •  1 teaspoon baking soda
  •  1/2 teaspoon kosher salt
  •  1/2 cup dark or semisweet chocolate chips — divided (dairy free if needed)

Avocado brownies

Instructions

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper so that two sides overhang like handles. Lightly coat with nonstick spray.

  2. In the bowl of a food processor fitted with a steel blade, place the avocado, eggs, coconut sugar, maple syrup, butter, and vanilla. Process until it’s completely smooth and combined, stopping to scrape down the bowl a few times as needed so that no chunks of avocado remain.
  3. To the food processor, add the cocoa powder, almond flour, espresso powder, baking soda, and salt. Process until smooth. Add 1/4 cup chocolate chips and pulse a few times so that the chips are roughly incorporated.

  4. Scrape the batter into the prepared pan and smooth the top. Sprinkle over the remaining 1/4 cup chocolate chips. Bake for 25 to 30 minutes, until the top is set and a toothpick inserted in the center of the brownies comes out mostly clean with just a few moist crumbs clinging to it. Place the pan on a wire cooling rack and let the brownies cool for 30 minutes. With the parchment paper handles, lift the brownies from the pan and place them on the rack to cool completely. If time allows, refrigerate for at least 4 hours or overnight. (I find that these taste their best and fudgiest the next day.) Slice and serve.

    If you liked this recipe, try out our Keto Low Carb Muffins.

    Avocado brownies nutritional info

Recipe Notes