#Pudding Mix Powder Caramel | Explore Tumblr posts and blogs

f4unlette · 2 months ago

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𝑙𝑜𝑤 𝑐𝑎𝑙𝑜𝑟𝑖𝑒 𝑚𝑒𝑎𝑙𝑠𝑝𝑜

this post is constantly being updated in order to add any new recipes or foods.

notes: what i consider to be a low calorie meal is anything less than 350 calories per serving.

white sugar contains around 385 calories per 100g or ~50cal/tbsp. opt for zero calorie sweeteners, such as stevia, splenda or erythritol.

baby food is pretty low in calories, especially fruit packets. plus, small cutlery and plates help with portion control.

꒰ low calorie food items (including simpler snacks) ꒱

꒰ personal meal inspo ꒱

drinks:

⌗ 1.5l of water daily/min

⌗ diet soda or flavored sparkling water

⌗ chamomile, nettle, black or green tea

⌗ black coffee with flavored syrup

⌗ warm 200ml sugar free almond milk (26cal) with 50ml coffee and barista’s finest coffee co sugar free salted caramel syrup

⌗ hot chocolate (98cal): 20g lacasa cocoa powder (72cal), 200ml sugar free almond milk, zero calorie sweetener, marshmallows (optional, 13cal/each)

⌗ dalgona coffee (26cal): whipped coffee mousse, 200ml unsweetened almond milk and zero calorie sweetener

⌗ gongcha apple green tea boba (114cal, large cup)

⌗ unsweetened almond milk and black tea boba with sweetener and tapioca pearls (~3.6cal/pearl)

⌗ unsweetened almond milk with matcha and lychee konjac jelly

⌗ lychee konjac jelly green tea ‘boba’ (7cal) — from mashibox on tiktok

⌗ strawberry milkshake (130cal) — recipe from weightlosswithveeraa on tiktok

⌗ starbucks pumpkin frappucchino (2 venti size servings, 115cal/each) — recipe from nickkaz.fit on instagram

breakfast:

⌗ overnight low fat natural yogurt (38cal/100g), 1.5 tbsp chia seeds (65cal) and 5g honey (15cal)

⌗ prozis belgian chocolate protein bar (118cal/each) with sugar free alpro almond milk

⌗ toasted rye bread (125cal/50g slice) with laughing cow light cheese (20cal/each) and/or low cal strawberry jam (8cal/portion) and tea

⌗ low fat natural yogurt with strawberries (4cal/each), and a super detox smoothie (58cal/100ml) and a cereal bar (66cal)

⌗ rice cakes (between 23-35cal each) with light cream cheese (15cal/10g), thinly sliced cucumber or strawberries and yopro protein shots (58cal/each)

⌗ sugar free alpro almond milk, 30g wheat cereal (100cal) and a peach (50cal)

⌗ blédina fruit (36-54cal/each) and banana (90cal/100g)

⌗ mini brioche croissants (79cal/each), with low cal jam, a clementine (35cal) and warm sugar free almond coffee and sugar free salted caramel syrup

⌗ yogurt bowl: low fat greek yogurt (~69cal/125g), chopped apple (45cal/half), rice cake snapped in bits, cinnamon (6cal/3g) and drizzled honey (30cal/10g)

⌗ egg white crepes (119cal): 3 egg whites (17cal/each) unsweetened 60ml almond milk, 15g flour and walden farms caramel dessert dip (0cal)

⌗ oven baked sweet potato (86cal/100g) with low fat yogurt, berries and honey

⌗ cheesecake yogurt bowl: 2 biscoff cookies smashed in bits (38cal/each), low calorie jam, low fat yogurt and fruit that matches the jam flavor

⌗ cloud bread french toast (139cal/serving) with raspberries (1-3cal/each)

(cloud bread recipe down below)

1 egg, 60ml unsweetened almond milk, cinnamon, prozis maple syrup (2cal/9g), sweetener, powdered sugar (20cal/5g), vanilla extract (12cal/5ml)

in a bowl, crack the egg, mix in the milk and add the cinnamon, vanilla extract and sweetener

dip the ‘bread’ in the mixture and cook it in a pan until both sides are golden brown

add toppings to liking, such as honey, cinnamon, powdered sugar and raspberries

⌗ pancakes (16cal/each) — recipe from fiofifi12 on tiktok

⌗ low calorie pancakes from the big man’s world website (150cal/serving) with sugar free alpro almond milk, prozis maple syrup and blueberries (1-2cal/each)

⌗ single serve cinnamon roll — recipe from onehungryturnip on tiktok

⌗ brownie baked oats (114cal) — recipe from tofuconsal_ on tiktok

⌗ smoothie (90cal/serving) — recipe from onlymymindss on tiktok

⌗ milk chia seeds pudding (60cal) — recipe from onlymymindss on tiktok

⌗ protein bagels (145cal/each, 4 servings) — recipe from eolarecipes on tiktok + cream cheese, strawberries (sweet) or extra thinly sliced ham (11cal/slice), single scrambled egg (~78cal) and cucumber (savory)

⌗ chocolate pudding waffles (~240cal/whole serving) — recipe from receptikpp on tiktok

⌗ oat okonomiyaki (~350cal) — recipe from ayaeats on tiktok

⌗ blueberry breakfast muffins (57cal/each) — recipe on yazio

lunch and dinner:

⌗ oven baked cherry tomatoes (3cal/each) with salt, pepper and shredded cheese (38cal/15g) with a side of sliced chicken ham (11cal/slice) and sweet canned corn (57cal/70g portion)

⌗ chinese egg drop soup (~27cal/100g)

⌗ (15 min, oven) mini pizza — portobello mushroom cap (20cal), tomato sauce (5cal/20g), light shredded cheese (80cal/serving) and basil leaves

⌗ mini tortillas (76cal/each) or egg white wraps (17cal/each) with natural hummus (~25cal/10g), grilled mushrooms (~3cal/each) and shredded cabbage

⌗ cabbage salad with croutons (40cal for 8), cherry tomato (3cal/each), chicken breast and cottage cheese ranch (~20cal/serving)

⌗ lettuce wrap with light cream cheese, extra thinly sliced ham, tomatoes (19cal/100g)

⌗ (140cal/100g) deluxe lidl mini potato gnocchi w/ tomato sauce slightly diluted in water (13cal/50g)

⌗ shirataki noodles (10cal/100g) in chicken broth (15cal) with vegetable gyoza (29cal/piece) and soy sauce (8cal/tbsp)

⌗ sauteéd oriental vegetable mix (17cal/75g) with soy sauce + tomato sauce (8cal/30g) and tiny shrimp/prawns (35cal/100g) with salt and pepper

⌗ boiled potatoes (83cal/100g), egg, carrots (~40cal/100g) with natural tuna

⌗ white rice (130cal/100g) with kimchi (16cal/100g) or sauteéd asparagus (20cal/100g), soy sauce and a sliced cucumber and cherry tomato salad (34cal/100g)

⌗ grilled chicken breast (165cal/100g) with ketchup, grilled mushrooms and steamed broccoli (31cal/100g)

⌗ oven baked bell pepper (20cal/100g) with an egg, black pepper and salt

⌗ sweet peppers (25cal/each) with light cream cheese and black pepper

⌗ oven baked salmon fillet (175cal/100g) with sautéed asparagus, broccoli or oven baked pumpkin (26cal/100g) and a boiled egg

⌗ cooked edamame beans (122cal/100g) with fried tofu (76cal/100g) and soy sauce

⌗ branzino (fish) (125cal/100g, 24g protein) with boiled cauliflower (25cal/100g)

⌗ carrot ‘fries’ (chopped carrots in fry-like shapes, air fried or oven baked with salt, paprika and pepper) (75cal/portion)

⌗ cucumber sushi (~22cal/piece, 6 servings) or salmon roe sashimi (~20cal/piece)

⌗ miso soup (77cal/240g serving)

⌗ rice paper wraps with cucumber, shrimp and soy sauce

⌗ sauteéd or natural cucumber and carrot ‘noodle’ salad with pepper and soy sauce

⌗ cucumber, canned corn and low fat greek yogurt salad with vinegar, salt and pepper

⌗ cauliflower mash with prawns and cucumber

⌗ stir fried shirataki noodles with low fat cottage cheese and tomato sauce

⌗ canned chickpeas (96cal/100g) with broccoli and an egg

⌗ japanese seaweed salad (~90cal/serving)

⌗ oven baked carrots

⌗ ratatouille from the howtocook.recipes website (140cal/215g serving)

⌗ creamy spinach pasta (350cal/serving) — recipe from sashalusslover on tiktok

⌗ chicken and mushroom pasta (385cal/whole, 2 small servings) — recipe from bakeswith_a on tiktok

⌗ low cal turkish pasta (154cal) — recipe from gobbledygook.cookingbook on tiktok

⌗ tomato soup (55cal) — recipe from drspiceofficial on tiktok

⌗ mushroom salad (160cal/serving) — recipe from levilifts on tiktok

⌗ homemade mcchicken (213cal/each) — recipe from thesamplan on tiktok

⌗ strogonoff (230cal/serving) — recipe from ruubenferreira_ on tiktok

⌗ single serving chicken pan lasagna (285cal) — recipe from bakeswith_a on tiktok

⌗ air fried chicken tender wrap (252cal/serving, 22g protein) — recipe from nutritionfromkay1 on tiktok

⌗ cabbage pancake/okonomiyaki with natural tuna (80cal/tin) and ketchup (10cal/10g)

1 large beaten egg, shredded cabbage (25cal/100g) and tuna (optional) — recipe from don_cabbage on tiktok

⌗ orange chicken (~150cal) — recipe from livcarbonero on tiktok

⌗ hash browns (73cal/each) — recipe from aussiefitness on tiktok

⌗ cabbage dumpling rolls (335cal/total, 6 rolls) — recipe from recipesbyvictoria on tiktok

⌗ tomato and potato soup (~100cal) — recipe from thalytaliisboa on tiktok

⌗ cabbage tuna rice bowl — recipe from jihobb on tiktok

⌗ cabbage soup — recipe from thalytaliisboa on tiktok

⌗ vegan mac n cheese (~343cal/serving, 4 small servings) — recipe from broccoli_mum on tiktok

⌗ pasta salad (395cal/483g full serving) — recipe from lucaslacerdanutri on tiktok

⌗ potato buns (152cal/each) — recipe from deebrix on tiktok

⌗ potato soup with cauliflower and broccoli (104cal/serving, total 4 servings) — recipe on yazio

⌗ chinese steamed eggs (~150cal) — recipe from jaida.ow on tiktok

⌗ vegetable soup (13cal/serving) — recipe from rea1do11 on tiktok

⌗ fish fillet on vegetable bed (115cal/serving) — recipe from rea1do11 on tiktok

⌗ beef stroganoff (115cal/100g) — recipe from rea1do11 on tiktok

⌗ tomato and basil zucchini rolls: feta cheese, fresh basil leaves, diced sun dried tomatoes, pepper, zucchini. oven baked, 5-7mins, 200°c

⌗ pea pancakes (162cal): 100g cooked green peas (84cal) with an egg

⌗ chickpea and carrot nuggets (33cal/piece, 10 total)

using a food blender, mix 200g canned chickpeas, 100g cooked carrots, 1 egg, 25g flour (100cal), salt, pepper, garlic powder, paprika. oven baked or air fried at 190°c (12-18min)

⌗ egg white crust pizza (126cal for the whole pizza)

2 egg whites, 50g tomato sauce, 20g shredded mozzarella, 1 slice ham (18cal/20g), salt, pepper, paprika, oregano

with the egg whites and seasoning, make a cloud bread like base and bake it until the edges are crispy and golden brown

once the crust is done, add the toppings and bake until the cheese is melted at 180°c (around 5min)

snacks and desserts:

⌗ plum muffins (70cal/each) — recipe from jemmasbalance_ on tiktok

⌗ chocolate jellies (3cal/each)

⌗ lemon cake (138cal) — recipe from popogo35 on tiktok

⌗ yogurt tiramisu (75cal/serving) — recipe from d0llybamb1 on tiktok

⌗ edible cookie dough (54cal/serving)

⌗ homemade potato chips (190cal/whole recipe) — recipe from aussiefitness on tiktok

⌗ coffee mousse (1cal) — recipe from weightlosswithveera on tiktok

⌗ single apple pies (78cal/each) — recipe from nutritionfromkay on tiktok

⌗ chocolate pudding (50cal/serving) — recipe from gobbledygook.cookingbook on tiktok

⌗ chocolate covered apple rings — recipe from danicolexx on tiktok

⌗ zero calorie coffee ice cream — recipe from hosseinfitness_ on tiktok

⌗ cinnamon sugar donuts (80cal/each) — recipe from weightlosswithveera on tiktok

⌗ double chocolate cookies (47cal/each) — recipe from onehungryturnip on instagram

⌗ chocolate cake (270cal, whole cake) — recipe from weightlosswithveeraa on tiktok

⌗ chocolate muffins (63cal/each, 12 servings total) — recipe from deliaseddiary

⌗ basque cheesecake (290cal/whole cake) — recipe from bakeswith_a on tiktok

⌗ apple gingerbread cookies (25cal/each) — recipe from gobbledygook.cookingbook on tiktok

⌗ oreo protein cookies (49cal/each) — recipe from nickkaz.fit on instagram

⌗ 3 ingredient peanut butter cookies (38cal/each) from the website imheatherr! with nestlé dark chocolate chips (70cal/15g)

⌗ vanilla mug cake (89cal)

⌗ blueberry muffins (54cal/each) — recipe from larisaxfit on tiktok

⌗ meringue cookies (1cal/each) — recipe from melanie.koz on tiktok

⌗ cinnamon rolls (80cal/each) — recipe from fiofifi12 on tiktok

⌗ chocolate persimmon pudding — recipe from thedreamyvegan on instagram

⌗ jelly and matcha ‘mochi’ (0cal) — recipe from tallulah.roseb on tiktok

⌗ brownies (18cal/each) — recipe from azraassonmez on tiktok

⌗ sour gummy candy (57cal/whole batch) — recipe from aussiefitness on tiktok

⌗ cheesecake (80cal/slice. total 7 slices) — recipe from thesamplan on tiktok

⌗ strawberry soft serve — recipe from oatmealmeanslove on tiktok

⌗ strawberry/grape and lemon sorbet (120cal): in a blender, mix about 30 frozen strawberries or pitted grapes, lemon juice and some ice cubes

⌗ zucchini chips (17cal/100g) — recipe from d0llybamb1 on tiktok

⌗ birthday cake donuts (75cal/each)

⌗ egg yolk cookie bites (30 cookies, 15cal/each) — recipe from bobo cooking on youtube

⌗ low fat milk (35cal/100ml) and coffee jelly (0cal): 5g gelatin, 5g instant coffee, sweetener and 250ml water. mix and refrigerate, then cut into cubes and add the jelly to a bowl of milk

⌗ cinnamon banana ice cream (~165cal): 1 banana, 100ml no sugar almond milk, cinnamon, vanilla extract, ice. blend everything together and freeze

⌗ ice cream/sorbet (0cal): ice cubes, water, zero calorie salted caramel syrup. blend and freeze

⌗ jelly ‘marshmallows’: low calorie gelatin powder of any flavour (20g), hot and cold water (75ml of each)

dissolve the gelatin powder in the cold water

add in the hot water

stir until dissolved and then whisk until stiff

transfer the mixture to a container and chill in the fridge

⌗ cloud bread (~80cal/one full serving): 2 egg whites, 10g powdered sugar, vanilla extract

preheat oven to 150-175°c;

beat the egg whites until foamy and slowly add the vanilla extract;

add the powdered sugar and beat everything until the mixture becomes a fluffy meringue;

bake until golden brown

⌗ stacked rice cakes (~180cal): 5 rice cakes, low fat yogurt, milk with vanilla extract (to soak the cakes), food colouring, rainbow sprinkles, sliced strawberry

⌗ snack plate: thinly sliced ham, blueberries or a tangerine, babybell light, salted crackers (13cal/each) and pistachios (4cal/each)

⌗ strawberry and low fat yogurt frozen bites coated with chocolate

⌗ light string cheese (45cal/each) with extra thinly sliced ham and sugar free jelly (10cal/each)

⌗ 1/2 sliced apple and cinnamon

⌗ celery (14cal/100g), baby carrots (35cal/100g) and hummus

⌗ berries in low fat milk

⌗ strawberries or raspberries with reddi-wip fat free whipped cream (5cal/5g)

⌗ stevia sugar native açaí (54cal/100g) with prozis maple syrup and fruit (berries, lychee (6cal/each), banana)

⌗ baked russet apple (80cal/150g) with cinnamon and low fat greek yogurt or zero sugar vanilla ice cream

⌗ pan toasted banana with low calorie ice cream (57cal/50g): cut the banana in half (vertically) and toast it

⌗ alesto pitted and dried dates (86cal/30g) with light peanut butter (57cal/10g)

⌗ frozen green grapes (3-4cal/each) with frozen low fat greek yogurt

⌗ popcorn (120cal/30g portion) with honey or cinnamon

sauces:

⌗ calvé ketchup (8cal/tbsp)

⌗ soy sauce (8cal/tbsp)

⌗ mustard (6cal/tbsp)

⌗ low calorie caramel sauce (10cal) — recipe from fit_frese_foods on tiktok

⌗ alfredo sauce (85cal) — recipe from thetaurusbaker on tiktok

⌗ comparison between different types of sauces — from bedtimebasics on tiktok

⌗ low calorie sauce compilation — from meganvankommer on tiktok

⌗ dipping sauce (33cal/serving, 100cal/whole) — recipe from nutritionfromkay1 on tiktok

⌗ yogurt garlic sauce (39cal/serving, total ~8 servings) — recipe from its.razi on tiktok

⌗ honey chipotle sauce (23cal/2tbsp) — recipe from allenxspeigner on tiktok

⌗ homemade cane’s sauce (28cal/serving, total ~5 servings) — recipe from seansizzle_ on tiktok

⌗ buttermilk ranch dressing (25cal/serving, total ~18 servings) — recipe from ice.karimcooks on tiktok

photos from pinterest!

note: nickkaz.fit on instagram, bakeswith_a, nutritionfromkay1, d0llybamb1, weightlosswithveera, lucaslacerdanutri and gobbledygook.cookingbook on tiktok have great low calorie recipes!

gabbituft on instagram has really great videos analyzing the ingredient list of ‘good for you, healthy’ food alternatives that are really helpful!

(tags for reach only)

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arecipes · 4 months ago

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Oreo Delight Recipe: A Creamy, No-Bake Dessert Everyone Will Love

Looking for an easy, crowd-pleasing dessert? Oreo Delight is a no-bake treat that’s perfect for any occasion. With layers of crushed Oreo cookies, fluffy cream cheese filling, and creamy pudding, this dessert is rich, indulgent, and incredibly simple to make. Oreo Delight is a hit with kids and adults alike, making it ideal for parties, potlucks, or as a weeknight indulgence.

In this article, we'll share the step-by-step process for creating this delicious dessert, along with tips and variations to customize it to your taste.

Why You’ll Love Oreo Delight

Oreo Delight is the ultimate no-bake dessert, combining the best flavors and textures—crunchy Oreo cookies, a light and creamy cheesecake-like filling, and smooth pudding. It’s a layered dessert that looks impressive but takes only minutes to assemble. Because it requires no baking, it’s perfect for warm days or when you need a dessert in a hurry. Plus, it can easily be made ahead of time, making it a go-to choice for entertaining.

Ingredients for Oreo Delight

To make this rich and creamy Oreo Delight, you’ll need:

1 package (14 oz) Oreo cookies (crushed, about 36 cookies)

1/2 cup butter (melted)

1 (8 oz) package cream cheese (softened)

1 cup powdered sugar

1 (12 oz) container whipped topping (such as Cool Whip, divided)

2 packages (3.4 oz each) instant chocolate pudding mix

3 1/4 cups cold milk

Optional toppings:ﾠCrushed Oreos, chocolate chips, chocolate drizzle

Step-by-Step Recipe for Oreo Delight

Step 1: Create the Oreo Crust

Start by crushing the Oreo cookies. You can do this by placing the cookies in a resealable plastic bag and crushing them with a rolling pin, or by pulsing them in a food processor until fine crumbs form. Set aside about 1/4 cup of the crushed Oreos for topping.

In a medium bowl, mix the remaining Oreo crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9x13-inch baking dish to form a crust. Place the dish in the refrigerator to set while you prepare the other layers.

Step 2: Make the Cream Cheese Layer

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping until the mixture is light and fluffy.

Spread this cream cheese layer evenly over the chilled Oreo crust. Return the dish to the refrigerator while you prepare the next layer.

Step 3: Prepare the Pudding Layer

In another mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, or until the pudding thickens. Allow the pudding to sit for a few minutes to set fully.

Once the pudding is set, spread it evenly over the cream cheese layer.

Step 4: Add the Whipped Topping

Spread the remaining whipped topping over the pudding layer, making sure to cover the entire surface of the dessert.

Step 5: Garnish and Chill

Sprinkle the reserved crushed Oreos over the top of the whipped topping for a decorative and crunchy finish. You can also add mini chocolate chips or drizzle melted chocolate on top if you want extra indulgence.

Chill the Oreo Delight in the refrigerator for at least 4 hours, or overnight if possible, to allow the layers to set and the flavors to meld together.

Tips for Making the Best Oreo Delight

Chill for better texture: Allowing the dessert to chill for several hours (or overnight) helps the layers set and ensures the flavors blend together perfectly.

Use a hand mixer: For a smooth cream cheese layer, use a hand mixer or stand mixer to beat the cream cheese and powdered sugar together until there are no lumps.

Try different flavors:ﾠWhile chocolate pudding is classic for Oreo Delight, you can experiment with other pudding flavors like vanilla, cheesecake, or even peanut butter.

Customize the toppings:ﾠAdd more texture and flavor by topping the dessert with a variety of garnishes such as caramel drizzle, chopped nuts, or sprinkles.

Make it ahead:ﾠOreo Delight can be made a day in advance, making it perfect for gatherings when you need to prep a dessert ahead of time.

Why This Recipe Works

The layers of this Oreo Delight create a balanced dessert that hits all the right notes—sweet, creamy, crunchy, and chocolatey. The buttery Oreo crust adds a crunchy base, while the cream cheese layer adds a tangy creaminess that pairs perfectly with the rich chocolate pudding. The whipped topping gives it a light, airy finish, making the dessert rich but not overly heavy. The contrast of textures and flavors makes each bite a delightful experience.

Serving Suggestions for Oreo Delight

For gatherings: Oreo Delight is a fantastic dessert for potlucks, parties, or family gatherings. It’s easy to transport and can be made in a large batch.

As a holiday treat: This dessert is a great addition to holiday dessert tables. Add festive toppings like crushed peppermint or colored sprinkles for a seasonal touch.

For special occasions: Oreo Delight is a fun and indulgent treat for birthdays, celebrations, or just a weekend indulgence. Its no-bake simplicity makes it a stress-free option.

Conclusion

Oreo Delight is the ultimate no-bake dessert for anyone who loves rich, creamy, and chocolatey treats. With layers of Oreo crumbs, cream cheese filling, and chocolate pudding, it’s an indulgent yet easy-to-make dessert that’s perfect for any occasion. Whether you’re preparing it for a party or as a special treat for your family, Oreo Delight is sure to become a favorite.

#food #food and drink #healthy food #recipe #recipes #chocolate #baking #bread #cooking #dessert

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starbright-sunset · 2 months ago

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all your muses are edible in a good way and i’m bored.. so here’s what i think all your parodies would taste if i ate them :]

stargazer - butterfly pea tea jelly/mousse (more specifically one of the galaxy/space themed ones i see on youtube)

rocket - striking popping candy

buster rocket - ashy blueberry pound cake

PJ rocket - marshmallows and confetti

darkheart - smoke and fresh seafood and probably something i definitely shouldn’t be eating

medkit - tea flavored crunchy edible decorated glass

eggbox - creamy egg custard with a bit of himalayan salt

zuka - BLACK SESAME SOUP with some brown sugar melted in

ban hammer - pork roast with wine but the pork roast is horribly out of shape

valk - lemon crepe cake /pos

firebrand - really hot burning apple strudel

koistaff - (she looks like a calico /pos) sashimi

ghostwalker - burnt ashes and gas

sword - strawberry gelato with strawberry edible glitter and too much metal that half masks the flavor

hyperlaser - a combination of beer, tea, and coffee

broker - a chocolate coin with a taste of metal to it

traffic - dusty chocolate orange and probably a purple chocolate bar /aff

windforce - mango sago or mango sticky rice cake

7mk0 - OHHHHH BOY. the orange parts look like edible orange glass while he looks like he’d be a vanilla cake with dark chocolate foundant with a hint of orange zest. the horns would be hardened dark chocolate with orange bits inside them, with powdered sugar and edible glitter. his wings are edible sugary glass with a small hint of lemon/orange mixed in with them. i think you may have deduced who i am from this one part /silly

rainbox - rain drums, soft melodies (in all seriousness he also looks like he’d taste like blueberries and butterfly pea tea)

jesterspace - ribboned candy apples

slingshot - chia seeds and cupcakes

icedagger - ramune!!

frankenhammer - grape and lime flavored sponge cake

coil - fizzy soda mixed with gummy worms, an energy drink, and probably some really sweet junk. everyone collectively agrees on said drink being a chemical hazard but some still try it anyway out of morbid curiosity

pirate valk - seaweed soup

captain rocket - prawn crackers and cold soba

rainbeau - GAY CAKE!!!! GAY GAY HOMOSEXUAL GAY UHH WHAT ELSE (rainbow crepe cake with all the colors being different fruits)

hellhound - probably the most inedible here but if i had to say something. really dry baked bread/crossiant that’s been in the oven for too long

follower - milk pudding with a sheet of edible glass on the top

the inphinity - collectively watered down milk flavored jelly??

egobworder - strawberry shortcake. his armor is edible chocolate with a silver polish over it

coil 2.0 - wires and crunchy metal and circuits and video games and probably,, some strawberry and blueberry in there too (very faintly)

steampunk - lemon-orange (orange leaning) flavored cookie?? custard?? he would definitely be cookie flavored though

coolerbox - really fizzy soda with 10 energy drinks and probably drugs in it

cozyshot - warm cinnamon/chocolatey pastries straight out of the oven.. hot chocolate

g. zuka - stardust. perhaps lava cake

c. zuka + c. traffic - depression flavored black coffee and an energy drink diluted in hot chocolate respectively

sharkbite rocket - 5 day old shark fin soup and loneliness

dovord - candy hearts, red heart lollipops, and heart sprinkles

blaster rocket - blueberry flavored tiramisu with a hint of depression

pest - APPLE PASTRIES. CARAMELIZED CINNAMON APPLE ROLLS.

mach- a mousse: rich dark chocolate on the outside, rosy and creamy on the inside

hacksaw - tutti frutti flavored ice cream but the sauce is dried blood and the cone is metal

builderman - pound cake with a layer of powdered sugar

john doe - something that shivers and burns in your mouth, eating away at everything until you corrode. regrets of a long forgotten time.

griefer - thorny poisoned stinging nettles. eeewwww /j

the phighting beans - mochi with a fruit corresponding to the bean’s main color (though i’d say they’re too cute to be eaten)

Oh Oh holy fuck anon How did you- How long have you been writing this??? I was stunned into pure SILENCE when I saw this ask holy fuck I am just- Holy shit I need a minute my guy this is so???? Fucking cool???? I understand all of these so well...

#windy response #anon #long post #holy fuck #my guy #are your hands okay?

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mariacallous · 4 months ago

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Tzimmes cakes, muffins and desserts pop-up in community cookbooks, cooking blogs and even on the popular Food Network competition show “Chopped.” It’s not surprising — American tzimmes is often sweet, made with many of the ingredients that can be found in a classic carrot cake — like carrots, cinnamon and dried fruit. And tzimmes is just one dish in a longstanding Ashkenazi tradition of sides and desserts made from carrots, like carrot rings, kugels and carrot puddings.

Growing up, tzimmes was served for special occasions; it was always made with simmered, very soft carrots, with orange juice concentrate mixed in. At Thanksgiving, sweet potatoes were swapped for carrots, making for a non-traditional, very Ashkenazi side dish at the table. As I began hosting Jewish holidays at my own table, my tzimmes recipe evolved over the years to include carrots drizzled with honey, tossed with ginger and cardamom, studded with dates, and roasted in the oven to give the dish more texture and caramelization. This recipe takes my favorite version of tzimmes and turns it into a simple one-bowl cake, with no special equipment or complicated techniques required. Think of it as a cross between honey cake and carrot cake, with an Ashkenazi twist. Of course, it’s perfect for Rosh Hashanah, but in my house it’s a year-round treat.

Combining both sweet potato and carrot results in a slightly lighter texture than pure carrot, and there’s a burst of welcome tartness from the addition of dried cherries that rounds out the sweetness of honey and warming spices.

Notes:

You can top this dairy-free cake with powdered sugar or a simple glaze, if desired.

This tzimmes cake tastes even better the next day, and lasts up to five days stored, covered, at room temperature.

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bangjiazheng · 3 months ago

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🍌 Banana Pudding Pound Cake Recipe 🍰✨

🍌 Banana Pudding Pound Cake Recipe 🍰✨ This Banana Pudding Pound Cake combines the richness of pound cake with the flavors of classic banana pudding! With swirls of banana flavor and topped with crushed vanilla wafers, it’s a delicious treat for any dessert lover. Ingredients for Banana Pudding Pound Cake: For the cake:

1 cup unsalted butter (softened)

2 cups granulated sugar

4 large eggs

3 ripe bananas (mashed)

1 tsp vanilla extract

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream For the pudding swirl:

1 package (3.4 oz) instant banana pudding mix

1 cup milk For topping:

1/2 cup crushed vanilla wafers

Whipped cream or icing (optional) Instructions for Banana Pudding Pound Cake:

Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

Make the batter: In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in mashed bananas and vanilla extract.

Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Combine ingredients: Gradually add the dry ingredients to the banana mixture, alternating with sour cream, until fully combined.

Prepare pudding swirl: In a small bowl, mix the instant banana pudding mix with milk until thickened.

Layer the cake: Pour half of the batter into the bundt pan. Spoon the banana pudding over the batter, then pour the remaining cake batter on top.

Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve: Top with crushed vanilla wafers and drizzle with whipped cream or icing if desired. Pro Tip: For a touch of caramel flavor, drizzle caramel sauce over each slice when serving! This Banana Pudding Pound Cake is moist, flavorful, and the perfect blend of banana pudding and cake! 🍌🍰✨

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procalpal · 5 months ago

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9 September 2024 | Monday

Start 7:00AM | CW: 53.2kg

Breakfast (7:30AM)

Chia seed pudding with some chia seeds (15g), lite soy milk (45ml) and honey (5g) to sweeten it up.

Soy matcha latte

Cal: 187 | Protein: 7g

Thoughts: Started off the day later than normal and usually I would be at the gym for a morning workout but as I didn't need to go to work until 10AM, I took it a little bit easy. As my weekend was filled with foods that are terrible for the soul, I had a small, fibrous breakfast to assist in digestion. I went to a cafe before heading into work to have my matcha and read my book. The slow start is always welcomed.

Snack (10:00AM)

Brown rice chips (hummus flavoured) (20g)

Cal: 93 | Protein: 1.7g

Thoughts: I had this bag of chips to eat throughout my shift, taking calls can make a person hungry haha

Break (12:50PM)

Chocolate protein bar, blueberries (57g) and some strawberries (118g)

Cup of black tea with sweetener and soy milk (20ml)

Cal: 199 | Protein: 12.7g

Lunch (2:20PM)

Taco salad with minced beef (65g), taco seasoning (8g), cos lettuce (52g), tomato (97g), corn (24g), cucumber (53g) and sriracha (8ml)

Caramel latte

Cal: 328 | Protein: 16.6g

Dinner (6:30PM)

Vegetable soup with an egg, carrots (109g), costco veggie frozen mix (150g).

For taste I added some dijon mustard (20g), cumin powder, salt, pepper and paprika.

Kimchi (85g) and tuna in springwater on the side (67g)

A cup of tea with soy lite milk (20ml), and honey (5g)

Cal: 273 | Protein: 27.3g

Total Cal: 1092

Total Protein: 68g

Thoughts: After work, I did a lot of walking as I looked around some of the bookstores nearby. After coming home, I took my dog for a half hour walk and then headed to the gym for a little bit of strength training. Upper body as the focus, I worked on some pull workouts to build strength in the back and bicep. I then had dinner and the soup was low calorie and high volume, so it was extremely filling. The whole day I was able to stay full.

#food diary #wieiad

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oraclekleo · 1 year ago

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Would you share a good cheesecake recipe with us? Thanks 🌸

Hello!

This is a really tough question, to be honest. 😂

I mean, cheesecakes are in general pretty versatile and they can be accustomed to anybody's taste.

The other reason why it's hard for me to answer is the fact that I don't really follow any recipe 100%. I usually take inspiration from a recipe and then swap an ingredient or two, change the measurements (usually using less sugar) and so on. I also don't really measure precicely, I just guess the right amount by eye. 😂 I'm trully more of an alchemyst than a baker, one day I will attempt a red velvet cake and end up with the eternal youth elixir or something. 🤣

However, I have found a recipe for Cherry Cheesecake which resembles the one I did the most. You can check out in the link. I don't remember with which recipe I learned it but I also sometimes add melted white chocolate into the cheese filling instead of sugar. And when I want it to be more vanilla and at the same time more compact without adding eggs, I mix vanilla pudding powder into the cheese filling (it's basically vanilla flavour starch, therefore it will make the cake more firm, yet jiggly... it would work with other flavours of the pudding as well).

I also really loved Caramel Cheesecake, for those who prefer fruit-free ones. The recipe in the link is the most similar to the one I did again. I didn't have to use caramels and evaporated milk, though, because we have something like a ready to spread caramel topping, which is mostly a condensed milk with caramel flavour. I don't know if it's available in other countries.

It's really perfect for cheesecakes or any desserts. Only a bit too sweet for my taste so I usually add no sugar into the cheese filling to compensate. 😂

So yeah! Two recipes, you can pick. The first one can be done with any kind of fruit, to be frank. 😊

I hope this satisfies your tastes. 😉

#oracle kleo #q&a #cheesecake recipe

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threewaysdivided · 1 year ago

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Chocolate Sapote Pie

Hey 3WD, why are you making a vegan, gluten-free, no-processed-sugar dessert? Well, you see, I have friends with many, many allergies and felt like a challenge.

This recipe is an experiment with Black Sapote (also called Chocolate Pudding Fruit) – a seasonal persimmon relative that’s high in Vitamin C and has a pudding-like flesh with mild chocolate and caramel notes. While limited availability of Sapotes means it’s not as accessible as something like Chocolate Avocado Pie, it’s a fun thing to play with if you like poking around with the weird fruit section of produce markets (as a bonus, Black Sapotes were selling for $1-2 per fruit both times I visited).

Let's get cooking:

Kitchen equipment

Blender/food processor

Beaters (hand-crank or electric)

20cm (8 inch) springform cake tin

Baking/ Greaseproof paper

Fridge & Oven

Fine mesh sieve (or tea strainer)

Mixing bowls, spatula, knives, spoons etc.

Prep-time

Bench work: approx. 40 minutes

Oven time: approx. 30 minutes

Cooling time: approx. 2-3 hours (minimum)

Coconut cream chill time: 12 hours (minimum)*

*Coconut cream needs to be refrigerated for 12 hours in order to separate properly before whipping. Put your cream in the fridge the night before.

Ingredients

Pie crust

300g (10.5 Oz) pecans

4 large medjool dates (seeds removed, roughly chopped)

1 tsp salt

4 tbsp (approx. 60g/ 2 Oz) margarine, melted

Filling

2 large, ripe Black Sapotes*

1/2 cup (125mL) cocoa powder

4 large medjool dates (seeds removed, roughly chopped)

1/2 tsp salt

1 tsp espresso powder

1 tsp vanilla extract

*Black Sapotes are ripe when the skin has darkened to a dull green-brown and the fruit is very soft to the touch (it will look and feel over-ripe).

Topping

One 400mL (13.5 Fl Oz) can high-quality full-fat coconut cream*

1/2 tsp salt

1 tsp vanilla extract

Approx. 80g (3 Oz) pecans, toasted** and crumbled

Cocoa powder for dusting

*Use a premium quality coconut cream – the difference in price is very small and cheaper creams may not separate properly, which will stop them from whipping up. **Toast pecans by baking in a preheated 140°C/248°F (fan forced) oven for 15-30 minutes until done to your liking.

Instructions

Pie crust (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Line the base and sides of the spring form pan with baking paper. (Try to minimise wrinkles/folds in the paper lining – this will make it easier to remove the crust later.)

Place chopped dates, pecans and salt into a blender. Blend until the mixture has the texture of breadcrumbs/ almond meal.

Stream in melted margarine and blend until completely combined (crumbs should stick together when pressed)

Press mixture into a firm, even layer across the base and up the sides of the spring form tin, using clean hands or the back of a spoon to smooth down.

Bake for 10-12 minutes or until the crust begins to brown. (Watch closely after the 8-minute mark to prevent burning).

Remove from oven. If the crust has puffed up, press back down using the back of a spoon. (Tip: use a toothpick or fork to gently pop any large air-pockets in the base.)

Cool on a wire rack or heat-safe cutting board until the crust reaches room temperature.

Filling (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Cut open the Black Sapotes. Remove the seeds and scoop/scrape the flesh out with a spoon. (Note: because Black Sapote skin is very thin and soft when ripe, it cannot be traditionally peeled.)

Transfer one quarter of the fruit flesh to a blender, along with the chopped dates. Process until completely smooth.

Transfer the sweetened sapote mixture into a bowl alongside the remaining sapote flesh. Mix until completely combined (use your spoon or spatula to break down any lumps or fibers in the fruit flesh).

Fold in the cocoa powder, expresso powder, vanilla and salt until completely combined. Taste for flavouring and adjust with more cocoa/vanilla/espresso/salt as desired. (Note: adding cocoa will increase the bitterness of the filling alongside the chocolate-y flavour. This can be hard to counteract without adding sugar or blending in more dates so be careful how much you add at once.)

Transfer filling into your pre-prepared pecan crust. Smooth the top with a spoon or spatula.

Bake for 20 minutes or until the filling is lightly firm to the touch.

Cool completely on a wire rack or heat-safe cutting board, then cover and transfer to the fridge until chilled through.

Cream Topping (Inspiration recipe)

Chill coconut cream for at least 12 hours.

Remove coconut cream from the fridge (Note: DO NOT Shake).

Use a spoon to scoop out the thick cream that has risen to the top, leaving the watery parts behind. (The more water is in your cream, the less firmly it will whip). Transfer the thick cream to a bowl. (Tip: have an extra jar of chilled cream on hand in case the cream yield from the first tin is low)

Add the vanilla and salt to the cream. Stir through, then taste test and adjust the vanilla/salt as needed. (Note: Like with plain dairy cream, this should taste more neutral than sweet).

Beat your cream, starting on a slow speed. Gradually increase speed until whipped to thick, semi-stiff peaks. (Tip: if your cream is very soft to start with, try covering and chilling in the refrigerator to help it firm up.)

Remove the chilled sapote tart from the spring form pan. (Optional: If the sides of your pecan crust are much taller than your filling, you can use a pair of clean, sharp kitchen scissors to trim it down. Use a clean hand to shield the pie filling from any falling crust-crumbs).

Spoon the whipped cream onto the sapote filling, using the back of the spoon to make decorative swirls. (Optional: use a piping bag with a decorative nozzle for a fancier top).

Sprinkle the cream with crumbled pecans. Dust with cocoa powder using a fine sieve or tea-strainer. (Note: Add the nuts first - otherwise the cocoa powder will prevent them from sticking to the cream, causing them to roll everywhere when the pie is cut).

Return to the fridge until the coconut cream is completely chilled.

Serve.

#Chocolate pie #Black Sapote #Baking #Vegan #Gluten Free #Low Sugar Baking #Keto/Raw Baking #(kind of)#citrus free #for my friends #(you know who you are 😉)#this is a test recipe so feel free to make adjustments #I documented my process and adjustments while baking it - this recipe is based on the refined end-notes #I know some people object to putting salt in dessert bakes but it *is* important here #both to balance and enhance the chocolate-y-ness of the filling #AND to keep the coconut cream under control so it doesn't completely dominate every other flavour in the pie #Don't skimp on the salt #3WD Cooks

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swiftkart · 4 days ago

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Where to Buy Vanilla Pannacotta 1kg for Special Events and Catering

If you're looking to create delicious desserts, purchasing ingredients like "1kg of vanilla pannacotta", crème caramel pudding mix, and vanilla cake mix can be a great start. Vanilla pannacotta will provide a rich, smooth texture for your sweet treats, while the crème caramel pudding mix makes for a simple yet indulgent dessert option with its creamy, caramelized finish. For baking, a vanilla cake mix can make your cakes light and fluffy, while potato starch powder can be used as a thickening agent, perfect for sauces or gluten-free recipes. Lastly, "china grass (agar-agar)" is a plant-based alternative to gelatin, perfect for setting puddings or jellies, giving your desserts a firm, bouncy texture. Together, these ingredients will set you up for a variety of delectable creations.

#buyvanillpannacotta1kg #cremecaramelpudding #vanillacakemix #potatostarchpowder #chinagrassagaragarpowder

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tameblog · 26 days ago

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By: Shelly Posted: Dec 16, 2024 These homemade gingerbread cupcakes are soft, spiced, and bursting with holiday cheer. Each one gets topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the perfect treat for the holidays! For more Christmas desserts, try my family’s favorite gingerdoodles, these easy gingerbread sandwich cookies, and red velvet cake. What Makes These Gingerbread Cupcakes So Good? With the festive season around the corner, I can’t wait to have these gingerbread cupcakes on repeat! These soft, moist gingerbread cupcakes taste a lot like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a hint of molasses. Here’s what makes these fluffy gingerbread cupcakes so great: Easy ingredients. Just about every ingredient in these cupcakes is a pantry staple, apart from maybe the molasses. Luckily, I had a jar left over from my last batch of molasses cookies! In any case, everything you need is easy to find in the grocery store. They taste just like gingerbread! I love how close in flavor these homemade cupcakes are to classic gingerbread cookies. There’s plenty of sweet burnt caramel and warm spice in each fluffy bite. The tangy cream cheese frosting compliments the gingerbread perfectly! The best cream cheese frosting. Speaking of frosting, I make the white chocolate cream cheese frosting with a box of white chocolate instant pudding mix. It’s a game-changer. The texture of the frosting is silky smooth and it tastes like it came from a bakery. Perfect for the holidays. If holiday cheer was a dessert, it would be a frosted gingerbread cupcake. They’re super festive and easy to customize, you can decorate them any way that you like. Ingredients You’ll Need These are some notes on the important ingredients in this gingerbread cupcakes recipe. Scroll to the printable recipe card below the post for the full recipe measurements and details. For the Cupcakes Flour – All-purpose is best. Baking Powder and Baking Soda – Check the dates on the packaging to make sure your leavening is fresh and not expired. Spices – Ground ginger, cinnamon, and nutmeg, plus a pinch of salt. You can also substitute the individual spices with pumpkin pie spice. Butter – Brought to room temperature. You can use salted or unsalted butter. Brown Sugar – Dark brown sugar gives these cupcakes a richer, caramelized flavor. Light brown sugar works in a pinch. You can also follow my tutorial on how to make brown sugar from granulated sugar. Molasses – I recommend regular, medium, or dark molasses for gingerbread. Whatever you do, avoid blackstrap molasses, which is far too bitter. Egg – Also at room temperature. For the Frosting Instant Pudding – I use one 3.5-ounce box of white chocolate instant pudding mix. You could also use vanilla instant pudding. Milk – Make sure it’s cold from the fridge. Powdered Sugar – Also called confectioner’s sugar or icing sugar. Cream Cheese – You’ll want to use a block of plain, full-fat cream cheese (not the kind that comes in tubs). Cool Whip – Thawed beforehand. How to Make Gingerbread Cupcakes The cream cheese frosting for these cupcakes needs to chill for about an hour in the fridge before you use it, so make sure to budget your time accordingly. I’ll sometimes get the frosting in the fridge first and then get started on the gingerbread cupcakes, or I’ll chill the frosting while the cupcakes cool to room temperature. It’s up to you! Here’s a quick look at the recipe steps, and you’ll find printable instructions in the recipe card at the bottom of the post. Mix the dry and wet ingredients separately. Start by whisking all the dry ingredients together in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg. Combine. Slowly add the dry ingredients to the butter mixture, alternating with hot water until you have a smooth cupcake batter. Bake. Pour the cupcake batter into a lined muffin tin, filling each liner ⅔ of the way full. Bake at 350ºF for 18-20 minutes. Leave the cupcakes to cool down completely before you frost them. Make the frosting. Beat the cream cheese for a couple of minutes, then mix in the pudding mix, milk, and powdered sugar. Keep beating until the frosting thickens, and fold in the Cool Whip. Frost the cupcakes. Chill the frosting for at least an hour before you frost your gingerbread cupcakes. When ready, use a piping bag fitted with an open star tip to pipe swirls of frosting over each cupcake. Dust with cinnamon, and enjoy! Recipe Tips Don’t overmeasure. It’s important to measure ingredients like flour correctly, otherwise it changes the outcome of the cupcakes. Spoon the flour into the measuring cup, and level off the top with the back of a knife (rather than scooping directly from the bag). Even better, use a kitchen scale! Alternate adding the dry ingredients with the hot water. Hot water makes the cupcake batter easier to mix and prevents lumps. Make sure to add the flour mixture a little at a time, adding hot water in between, starting and ending with the dry mixture. Don’t overfill the cupcake liners. I recommend filling each cupcake liner no more than ⅔ full. If you’re using a smaller pan, aim for ¾ full. If you fill the liners too high, the gingerbread cupcakes might overflow and/or deflate in the oven. More Decorating Ideas There’s more than one way to decorate a Christmassy gingerbread cupcake! Different frosting. These gingerbread cupcakes would also taste great frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream. Cookie garnishes. Top the frosted cupcakes with mini gingerbread men or broken-up gingersnaps. Add sprinkles. Brighten up these cupcakes with festive holiday sprinkles. Try a red, white, and green Christmas mix or gold balls (dragees). Caramel drizzle. Finish each frosted cupcake with a drizzle of microwave caramel sauce. Just make sure that the caramel is cool before you drizzle it so that it doesn’t melt the frosting. How to Store Refrigerate. The frosted gingerbread cupcakes can be stored covered and airtight in the fridge for up to 3 days. You can also store the unfrosted cupcakes and frost them before serving. Freeze. The baked, unfrosted cupcakes can be frozen in a freezer bag or airtight container for up to 1 month. Thaw them in the fridge or at room temperature. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description These homemade gingerbread cupcakes are bursting with holiday cheer! They’re soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix. For the Cupcakes 1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp kosher salt 1/4 cup butter (4 Tbsp), room temp 1/3 cup dark brown sugar 1/4 cup molasses 1 egg 1/2 cup very hot water For the Frosting 1 box white chocolate instant pudding (3.5 oz box – 4 servings) 1 cup cold milk 1/3 cup powdered sugar 4 oz cream cheese 8 oz tub Cool Whip, thawed For the Cupcakes Preheat oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth. Add egg and mix well. Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting. For the Frosting In your stand mixer beat cream cheese until smooth and light, 1-2 minutes. Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated. Chill the frosting for an hour before frosting cupcakes to firm. Nutrition Serving Size: Calories: 317 Sugar: 23.8 g Sodium: 224.8 mg Fat: 12.3 g Carbohydrates: 46.3 g Protein: 5.8 g Cholesterol: 43.2 mg Want To Save This Recipe?Find more recipes like this: Source link

#KITCHEN_AND_DINING #CINNAMON #COOL_WHIP #CREAM_CHEESE #CUPCAKES #DESSERT #EASY #GINGERBREAD #GROUND_GINGER #HOLIDAY #POWDERED_SUGAR

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ramestoryworld · 26 days ago

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