Scoopable Cheesecake

Strawberry Sauce

1 pound fresh strawberries (or frozen, thawed)

1/4 cup granulated sugar

1 tbsp cornstarch

1 tsp lemon juice or water

Graham Cracker Crust

6 full graham cracker sheets

2 tbsp granulated sugar

Pinch of salt

1/4 cup butter, melted

No Bake Cheesecake

1/2 cup heavy whipping cream

3 8-oz blocks full fat Philadelphia cream cheese, room temperature

1 1/2 cups powdered sugar, spooned and leveled  

1/4 cup sour cream

2 tsp vanilla extract

4 oz Ghirardelli white chocolate bar, chopped (don’t use chips)

Strawberry Sauce

Rinse, hull, and quarter the strawberries. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries to evenly coat. Stir in the lemon juice and place over medium heat.

Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender/food processor to puree. Return to the saucepan and stir for another minute until glossy and thickened.

Pour the sauce into a container and transfer to the refrigerator to cool.

Graham Cracker Crust

Add the crackers to a large ziplock bag and whack until broken into a fine crumb. Transfer to a medium bowl and stir in the sugar and salt, followed by the melted butter until evenly coated. Set aside.

No Bake Cheesecake

In a large mixing bowl using a hand or stand mixer with the whisk attachment, whip the heavy cream until you reach stiff peaks, about 2 minutes. Scoop out into a separate bowl and now in the same mixing bowl add the cream cheese and sugar and mix until smooth. Scrape down the bowl and mix in the sour cream and vanilla to incorporate.

Melt the chopped white chocolate in the microwave in 30 second intervals until smooth. It shouldn’t take more than 90 seconds total, and be careful not to overheat otherwise the chocolate can seize.

Mix the warm chocolate into cheesecake mixture to create a creamy consistency. Use a silicone spatula to give it one good mix by hand to ensure everything is evenly combined. Then fold in the whipped cream until the two seamlessly blend together.

Spread half of the mixture into the bottom of an 8×8 pan. Swirl in a little more than half of the strawberry sauce and top with a layer of about 2/3 of the graham cracker. Repeat these layers one more time to fill the pan. 

Now for the hardest part, cover and chill overnight (or at least 4 hours). The next day, use an ice cream scoop to dish up your servings and enjoy the magic of scoopable cheesecake!

Toasted Marshmallow Pumpkin Ice Cream

Graham Cracker Crumble

4 graham cracker sheets

2 tbsp brown sugar 

1/2 tsp cinnamon

Pinch of salt

1/4 cup butter, melted 

Pumpkin Marshmallow Ice Cream

1 cup pumpkin puree

14 oz can sweetened condensed milk 

2 tsp pumpkin pie spice

1 tsp cinnamon

Pinch of salt

6 oz cream cheese, room temp

2 tbsp powdered sugar

1 tbsp nonfat dry milk powder

1 1/2 cups heavy whipping cream

1 tsp vanilla extract

7 oz jar marshmallow creme

Graham Cracker Crumble

Crush the graham crackers either by hand or in a food processor. Then add to a bowl along with the brown sugar, cinnamon, and salt and toss to combine. Pour in the butter and stir to evenly hydrate. Set aside.

Pumpkin Marshmallow Ice Cream

Add the pumpkin to cheesecloth and gently wring out the water. 

Add the pumpkin to a large bowl and whisk with the sweetened condensed milk, pumpkin pie spice, cinnamon, and salt. Set aside.

In a large bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese, powdered sugar, and milk powder until smooth. Scrape down the bowl and slowly pour in the heavy cream while the mixer is running on medium-low speed. Once the cream cheese starts to thin out, scrape down the bowl and pour in the remaining heavy cream along with the vanilla. Switch to high speed and whip for about 1 minute or until you reach stiff peaks. 

Pour half of the pumpkin mixture into the whipped cream and use a whisk to fold the two together by hand. Once roughly blended, fold in the remaining pumpkin until it’s one even consistency and color. 

Spread half of the ice cream into a standard pie dish (or anything of similar size). Dollop half of the marshmallow creme on top and use a kitchen torch to toast the marshmallow. Roughly swirl it in, then sprinkle with half of the graham cracker crumble.

Repeat this process one more time, then cover the pan and freeze overnight. The next day, allow the ice cream to thaw for about 20 minutes then scoop and serve!

Brown Butter Brownies

1 cup butter

1/4 cup nonfat dry milk

1/2 cup cocoa powder

6 oz 70% cocoa dark chocolate, chopped

2 tbsp oil

3 large eggs, room temp

1/2 cup light brown sugar, packed

1 3/4 cups powdered sugar, spooned and leveled

1 tsp vanilla extract

1/2 cup all purpose flour, spooned and leveled

1/4 tsp salt

1 cup semisweet chocolate chips 

Preheat the oven to 350⁰.

Add the butter to a medium saucepan and place over medium heat. Allow it to melt and then continue to whisk as it starts to bubble. Once it starts to foam up, add in the milk powder and quickly whisk. After about 30-60 seconds, it should start to darken into an amber color and give off a nutty aroma.

Add in the cocoa powder and quickly whisk to combine. Allow the mixture to bubble for 30 seconds, then remove from heat and mix in the chopped chocolate and oil. Stir until melted. Set aside to cool.

In a large bowl, whisk together the eggs and brown sugar. Vigorously whisk until the sugar is fully dissolved. 

Add in the powdered sugar and whisk until completely smooth. Then mix in the vanilla.

When the butter chocolate mixture is no longer hot (it’s ok if it’s slightly warm), pour into the eggs and sugar and whisk to combine. Switch to a silicone spatula and fold in the flour and salt.

Prepare an 8×8 square baking dish. Lightly coat with nonstick spay and press in a sheet of parchment paper to fully cover the bottom and two sides. Once the batter has cooled, fold in the chocolate chips and spread the batter in the pan.

Bake for 28 to 32 minutes or until the edges are puffed with a slightly lower center and the middle doesn’t jiggle when the pan is nudged. Right when they’re pulled from the oven, immediately slam the pan against a hard surface. This will help create an even fudgier texture.

Allow the brownies to cool at room temperature for 90 minutes or in the refrigerator for 1 hour.

Sprinkle with flaky sea salt, if desired.

High Protein Alfredo Sauce

1 cup cottage cheese

1/2 cup colby jack cheese shredded

1/4 cup parmesan cheese shredded

2 tbsp heavy cream or half and half

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

Add ingredients to a food processor.

Process until smooth, scraping the sides as needed.

Toss with hot pasta, spaghetti squash, cooked chicken, or other veggies.

Red curry peanut noodles

2 garlic cloves, grated

1/4 cup peanut butter 

2-3 tbsp red curry paste

1/3 - 1/2 cup rice or white distilled vinegar

1/3 cup soy sauce 

2-3 tsp sesame oil

1 rotisserie chicken

1/4 head cabbage

1 red bell pepper

1 cup snow peas, thin sliced

1/4 cup green onion and cilantro 

1 - 10oz package dry Chinese noodles

Depending on the ingredients and how much chicken you have, you may need extra dressing. 

Enjoy!

High Protein Chicken Salad

~1.25 lbs rotisserie chicken breast

16 oz 2% cottage cheese

1 tbsp Hellmann’s Light Mayo

2 tsp yellow mustard

2–3 tbsp pickle juice

1 dill pickle, chopped

A few celery stalks, grated

Garlic powder

Onion powder

Black pepper

Garlic salt

Optional:

Fresh chives and/or parsley

Directions:

Add everything to a bowl and mix until fully combined and the chicken breaks down to your desired texture.

1,325 calories

220g protein 

27g carbs 

28g fat

PEPPERONI PIZZA CHICKEN BITES

Makes 12 chicken bites (4 servings)

For the Chicken Bites:

* 1 lb 92/8 ground chicken

* 6 oz Light Low-Moisture Part-Skim Mozzarella Cheese

* 1/3 cup grated parmesan cheese

* 1 large egg

* Oregano, garlic powder, onion powder, adobo all-purpose seasoning (or salt), black pepper, all to taste

* Optional: 2-3 tbsp chopped fresh basil

For Topping:

* 1 cup Trader Joe’s Fat-Free Pizza Sauce (about 2 tbsp per bite total)

* 6 oz Trader Joe’s Light Mozzarella Cheese

* 36 slices Turkey Pepperoni (3 per bite)

Optional Garnish:

* Fresh basil

* Fresh parsley

* Hot honey drizzle

DIRECTIONS

 1. Preheat oven to 350°F.

 2. Generously grease a 12-cup muffin tin.

 3. In a large bowl, combine the ground chicken, 6 ounces mozzarella cheese, parmesan cheese, egg, oregano, garlic powder, onion powder, adobo seasoning, black pepper, and fresh basil if using. Mix until well combined.

 4. Divide the mixture evenly between the 12 muffin cups.

 5. Lightly grease the back of a ladle or spoon and press a well into the center of each chicken bite.

 6. Spoon about 1 tablespoon of pizza sauce into each well.

 7. Bake for 25 minutes.

 8. Remove from the oven and top each chicken bite with another tablespoon of pizza sauce.

 9. Divide the remaining mozzarella cheese among the chicken bites, adding a little cheese first, then 3 slices of turkey pepperoni, followed by the remaining cheese.

 10. Return to the oven and bake for an additional 20 minutes, or until the cheese is melted, golden brown, and the chicken is fully cooked.

 11. Let the chicken bites rest for 5-10 minutes before removing them from the muffin tin.

 12. Run a knife around the edges if needed to help release them.

 13. Garnish with fresh basil and parsley before serving.

TIP: No muffin tin? Form the mixture into nugget-sized portions and bake them on a greased sheet pan instead.

Per Serving (3 bites)

* Calories: ~405

* Protein: ~52g

* Carbs: ~5g

* Fat: ~19g

High-Protein Chicken Alfredo Bake

Ingredients (Serves ~6)

2-3 cups steamed broccoli (bite-size, cooked until al dente)

20 oz cooked rotisserie chicken breast, shredded or chopped

1 ⅓ c Low fat Shredded Mozzarella, divided

2.5 oz grated Parmesan cheese, divided

Sauce:

1 (15 oz) jar Rao’s Alfredo Sauce

1 cup Fairlife Reduced Fat Milk

1 cup (8 oz) Good Culture Low-Fat Cottage Cheese

garlic powder, to taste

tsp onion powder, to taste

tsp salt, to taste

black pepper, to taste

1. Preheat oven to 375°F.

2. Add steamed broccoli to the bottom of a 10x7 casserole dish.

3. Sprinkle half of the mozzarella and Parmesan over the broccoli.

4. Layer the cooked chicken evenly on top.

5. In a bowl, mix together the Alfredo sauce, milk, cottage cheese, and seasonings until smooth and well combined.

6. Pour the sauce evenly over the casserole, gently poking around so it settles throughout (no need to fully mix).

7. Top with the remaining mozzarella and Parmesan.

8. Bake uncovered for 35 minutes, or until hot and bubbly.

9. Broil for 2–3 minutes until the top is golden and slightly crispy.

Calories & Macros (per serving, ~6 servings)

* Calories: ~385

* Protein: ~47g

* Carbs: ~8–10g

* Fat: ~18g

Crispy Brussels Sprouts

https://www.bakedbymelissa.com

2 cups Brussels sprouts

2 T olive oil

1 teaspoon garlic powder

¼ teaspoon black pepper

½ teaspoon salt

2 T flour

Remove any loose leaves from the Brussels sprouts and trim the ends off. Cut in half lengthwise.

Add them to a large bowl with olive oil, garlic powder, pepper, and salt. Stir well to combine.

Add the flour and mix so everything is evenly coated.

Place the Brussels sprouts directly on a baking sheet. Bake at 375°F for 45 minutes, until the Brussels sprouts are golden brown and crispy. Let cool slightly and serve with your favorite dipping sauce or use them to top a salad.

Candied Pecans

32 oz bag of pecans

1 cup white sugar

1 cup brown sugar

2 egg whites, beaten until frothy 

1 T cinnamon

1 tsp salt

Pour the pecans into a large bowl.

Pour the beaten egg whites over the pecans and stir to make sure everything

is coated.

Top with both sugars, the cinnamon, and salt. Stir really well to evenly distribute everything.

Spread pecans on a large parchment paper lined baking sheet, and bake at 300° for 20 minutes.

After 20 minutes, remove the pecans from the oven. Stir them and flip them with a spatula. Put them back in the oven for 20 more minutes.

 

Watch them at the end so they don’t burn.

Protein Packed Mac n Cheese

1 box protein pasta (or regular pasta)

1 cup cottage cheese

½ cup mozzarella cheese

½ cup cheddar cheese

1 T arrowroot powder or cornstarch

½ teaspoon paprika

½ teaspoon garlic powder

Salt & pepper to taste

1 -2 T butter

1-2 T milk, only if needed

¼ teaspoon red pepper flakes, for garnish

Boil water and cook pasta according to package directions until pasta is al dente. Drain and set aside.

Make the cheese sauce. In a food processor, combine cottage cheese, mozzarella cheese, sharp cheddar cheese, arrowroot powder (or cornstarch) & seasonings, minus the red pepper flakes. Blend until smooth and creamy.

In a large pan over medium heat, melt 1–2 T of butter. Add cooked pasta and pour the cheese sauce over top.

Stir gently over medium-low heat until warmed through and thickened slightly. If the sauce is too thick you can add a bit of milk 1 tablespoon at a time until you reach the desired consistency. You can also add an additional ¼ cup of cheese here to make it extra gooey!

Top with red pepper flakes and serve hot! You can also sprinkle with fresh parsley or a drizzle of hot honey if desired.

Mediterranean Chickpea Salad

2 (15-oz cans) chickpeas, drained and rinsed

1 large cucumber, diced

1 red bell pepper, diced

2 cups cherry tomatoes, halved

¼ cup red onion, diced

4 oz feta cheese, crumbled

¼ cup chopped parsley

lemon vinaigrette (use as much or as little as you'd like)

Lemon vinaigrette:

⅓ cup olive oil

¼ cup lemon juice

1 tsp Dijon mustard

½ tsp honey, or maple syrup

1 garlic clove, minced

salt and pepper, to taste

Homemade Whatchamacallit Bars

Ingredients:

Chocolate Layers

18 oz milk chocolate chips, divided

2 tbsp oil (optional) – coconut, vegetable, canola, or any neutral oil to help the chocolate melt smoothly

Crispy Peanut Butter Layer:

2 cups Rice Krispies cereal

1 cup creamy peanut butter

¼ cup butter

2 tbsp powdered sugar

½ tsp vanilla extract

Homemade Caramel:

1 cup granulated sugar

6 tbsp butter

½ cup heavy cream, warmed

1 tsp vanilla extract

Directions:

1. Line a 9×9-inch pan with parchment paper.

2. Melt all 18 oz of chocolate chips with the optional oil until smooth. Spread about ⅓ of the chocolate into the bottom of the pan. Refrigerate for 15–20 minutes, or until set. Reserve the remaining chocolate.

3. In a saucepan over low heat, melt the butter and peanut butter together. Stir in the powdered sugar, vanilla, and salt. Fold in the Rice Krispies until evenly coated.

4. Gently press the peanut butter mixture over the chilled chocolate layer. Refrigerate for 15–20 minutes.

5. Make the caramel by melting the sugar over medium heat until it turns an amber color. Stir in the butter, then slowly whisk in the warmed heavy cream. Remove from the heat and stir in the vanilla and salt. Let cool for 5–10 minutes.

6. Pour the caramel over the peanut butter layer and spread evenly. Refrigerate for 20–30 minutes, or until mostly set.

7. Rewarm the remaining chocolate if needed and spread it over the caramel.

8. Refrigerate until completely firm, about 1 hour, then slice and enjoy.

Tips

* Oil is optional. Use coconut oil or any neutral oil if you’d like a smoother melted chocolate.

* Chill between each layer to keep the layers clean and distinct.

* Let the bars sit at room temperature for 5–10 minutes before slicing for the cleanest cuts.

White Wedding Cake

White Cake batter:

2 cups plus 2 tbsp (300g) all-purpose flour

1 ½ teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

½ cup (113g) unsalted butter, softened

3 tablespoon (45ml) sunflower oil (you can also use canola or vegetable oil)

1 ⅓ cups (265g) granulated sugar

4 large egg whites at room temperature

2 teaspoon (10ml) pure vanilla extract

½ cup (120ml) full fat sour cream, at room temperature

¾ cup (180ml) whole milk, at room temperature

Preheat the oven to 350°F (180°C). Lightly grease two 8-inch round cake pans, dust lightly with flour and line the base with rounds of parchment paper.

Sift flour, baking powder, baking soda, and salt into a large bowl and whisk well to blend evenly. It's important to distribute the leavening agents uniformly to prevent large air pockets in the cake. Set aside

Combine butter, oil, sugar and vanilla extract in a large mixing bowl (or the bowl of a stand mixer) and mix together on medium-high speed using an electric handheld mixer until pale, light and fluffy. This will take 3-5 minutes. Scrape down the bowl halfway through mixing to ensure there are no bits of butter that haven't been blended.

Add the egg whites 2 at a time and mix for 1-2 minutes until well combined between each addition. Scrape down the bowl again. Add sour cream and mix it in evenly.

Reduce the mixer speed to low and then add half of the flour mixture until just combined then add half of the milk. Scrape down the bowl and repeat adding half of the remaining flour, followed by the rest of the milk and finally gently mix in the rest of the flour. Be sure to stop and scrape down the bowl frequently so the batter is even. It's important not to over-mix, however undermixing will mean the batter is not homogeneous and it will not bake evenly.

Divide the batter evenly between two pans (about 600g per pan) and spread it out evenly using a small offset spatula, tap the pans on the countertop to force out any large air bubbles and bake for 25-30 minutes or until evenly golden and a toothpick comes out clean.

Frost as desired.

Dirty Sodas

Fill cup ⅔ full with pebble ice.  Add flavorings or puree, then soda or juice then stir in creamer. Garnich with Marashino cherries, lime wedges & spray whipped cream, if desired. 

The Front Porch:

Lemonade,  2 pumps any flavor + creamer

The Smooth Talker:

Dr Pepper, 1 pump peach, 1 pump vanilla + creamer

Strawberry Twist:

Sprite, 1 pump strawberry (or 2 T strawberry puree'), 1 pump vanilla + creamer

Cherry Cream Coke:

Coke, 1 pump cherry, 1 pump vanilla + creamer

The Original Dirty:

Dr Pepper, 1 pump coconut, squeeze of lime juice + creamer

Cherry Limeade: 

Sprite, 2 pumps cherry, squeeze of lime juice 

Sunset Splash:

Sprite, 1 pump strawberry, 1 pump pineapple (or 2 T pineapple juice), 1 pump coconut + creamer

The Golden Hour:

Coke, 1 pump vanilla, 1 pump peach + creamer