Made any good desserts lately?
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munkeehaven wrote: »munkeehaven wrote: »Baked donuts made with flour, egg, coconut oil and banana. Topped with a Greek yoghurt chocolate frosting. No refined sugar! Gives me a nice carb fix in the evening with a cup of tea.
Oooh do you have a recipe for those that you wouldn't mind sharing? I am a donut freak and it's been awhile since I've had one. Those look yummy!!
Same for me! Doughnuts are one of my top can't-live-without-them treats.
Here are two recipes I have used:
https://amyshealthybaking.com/blog/2017/10/29/healthy-banana-donuts-with-chocolate-glaze/
https://thebigmansworld.com/vegan-gluten-free-baked-donuts/
Also going to try make these, as I have made cookies from chickpeas and they were delicious:
https://skinnyfitalicious.com/blueberry-chickpea-donuts/just_Tomek wrote: »munkeehaven wrote: »Baked donuts made with flour, egg, coconut oil and banana. Topped with a Greek yoghurt chocolate frosting. No refined sugar! Gives me a nice carb fix in the evening with a cup of tea.
Oooh do you have a recipe for those that you wouldn't mind sharing? I am a donut freak and it's been awhile since I've had one. Those look yummy!!
https://community.myfitnesspal.com/en/discussion/10570146/protein-donuts-using-your-favorite-protein-pancake-mix/p5
Thanks to both of you!!0 -
I make cookies just about every week. I am the faculty advisor for a student club who's always willing to a) eat cookies and b) give honest feedback. (Or, leave cookies uneaten if they're not so willing to be honest about their feelings.)
This week's cookies were chocolate mint chip, but the cookie that's currently my favorite is a brown butter malted white chocolate chip. I use this recipe, add 150 grams Guittard white chips, dip each ball of dough in Maldon salt before baking: https://www.thebakerchick.com/malted-salted-brown-butter-cookies/4 -
I have a Keto Cheescake recipe with an almond base & butter base...you use muffin tins to bake them in and they are 270 cals 22 g fat..no sugar just sugar sub...I can write the recipe out if anyone is interested...I don't know how to post a pic...you can add a plop of whipped cream but I use Greek yogurt instead and 1/8c or 1/4 c blueberries or any other fruit as a topping...very nice desert and although it is high in fat, there is zero sugar. Easy to make.1
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I make cookies just about every week. I am the faculty advisor for a student club who's always willing to a) eat cookies and b) give honest feedback. (Or, leave cookies uneaten if they're not so willing to be honest about their feelings.)
This week's cookies were chocolate mint chip, but the cookie that's currently my favorite is a brown butter malted white chocolate chip. I use this recipe, add 150 grams Guittard white chips, dip each ball of dough in Maldon salt before baking: https://www.thebakerchick.com/malted-salted-brown-butter-cookies/
OH DAMN THUS SOUNDS AMAZING. saving this recipe.
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gallicinvasion wrote: »I make cookies just about every week. I am the faculty advisor for a student club who's always willing to a) eat cookies and b) give honest feedback. (Or, leave cookies uneaten if they're not so willing to be honest about their feelings.)
This week's cookies were chocolate mint chip, but the cookie that's currently my favorite is a brown butter malted white chocolate chip. I use this recipe, add 150 grams Guittard white chips, dip each ball of dough in Maldon salt before baking: https://www.thebakerchick.com/malted-salted-brown-butter-cookies/
OH DAMN THUS SOUNDS AMAZING. saving this recipe.
I have been making cookies almost every week for over a year and these are the best so far. I think next week's cookie is going to be similar: salted brown butter with caramel chips. I also have some smoked Maldon salt and I really want to put it on something chocolate.2 -
Made this Orange Creamsicle cake as a surprise for my boyfriend’s birthday! It’s gonna be goooood.
Sponge flavored with orange zest, extract, and OJ concentrate. Topping is a vanilla&orange cream-cheese buttercream.
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munkeehaven wrote: »munkeehaven wrote: »Baked donuts made with flour, egg, coconut oil and banana. Topped with a Greek yoghurt chocolate frosting. No refined sugar! Gives me a nice carb fix in the evening with a cup of tea.
Oooh do you have a recipe for those that you wouldn't mind sharing? I am a donut freak and it's been awhile since I've had one. Those look yummy!!
Same for me! Doughnuts are one of my top can't-live-without-them treats.
Here are two recipes I have used:
https://amyshealthybaking.com/blog/2017/10/29/healthy-banana-donuts-with-chocolate-glaze/
https://thebigmansworld.com/vegan-gluten-free-baked-donuts/
Also going to try make these, as I have made cookies from chickpeas and they were delicious:
https://skinnyfitalicious.com/blueberry-chickpea-donuts/
If you've got a good chickpea cookie recipe, I'd be interested. I just bought some and they were expensive so I'm looking at recipes on internet. Thanks.0 -
Currently munching on some homemade banana bread with walnuts & dark chocolate chips, more of a snack than dessert I guess though.2
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tinkerbellang83 wrote: »Currently munching on some homemade banana bread with walnuts & dark chocolate chips, more of a snack than dessert I guess though.
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I'm stalking y'all's scrumptious looking cakes and desserts. I need to make a cake for next weekend and thought I'd make a mandarin orange cake but after seeing these cakes y'all are baking, I might try something different and new! They all look delicious; I wouldn't resist eating any of them!3
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Since you didn't specify low-calorie desserts, I made these:
https://www.averiecooks.com/soft-and-gooey-loaded-smores-bars/
They were amazing, BUT the ridiculously small pieces (an 8X8 pan cut into 20 pieces) had almost 180 calories each.2 -
bobsburgersfan wrote: »Since you didn't specify low-calorie desserts, I made these:
https://www.averiecooks.com/soft-and-gooey-loaded-smores-bars/
They were amazing, BUT the ridiculously small pieces (an 8X8 pan cut into 20 pieces) had almost 180 calories each.[/quote
Yup, I very purposefully did not specify low-calorie! I want to see good desserts, not just low-cal. Those s’mores bars sound AMAZING.0 -
Cambodian coconut custard baked or steamed in a small squash looks festive, contains a serving of vegetables and you can easily swap sugar for an artificial sweetener.
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Making an angel food cake, hollowed out, and refilled with strawberries, jello and cubed cake, covered in cool whip. Decided I'd be a nice person and make it for hubby today since it's his favorite dessert.1
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just_Tomek wrote: »
Lookin' good!0 -
I took a cooking class this week and made truffles! It was fun and I will try one tonight for Valentines Day! The biggest challenge - being patient while tempering the chocolate! Can't wait to make them at home someday!
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gallicinvasion wrote: »Share your homemade desserts! Link or post recipes if you want. I’ll start!
These are Ugly-But-Good cookies, recipe from Smitten Kitchen. It’s basically meringue with toasted hazelnuts, espresso, and bittersweet chocolate chunks folded in.
Wow....my three favorite flavors together! Must try these!!!1 -
Cambodian coconut custard baked or steamed in a small squash looks festive, contains a serving of vegetables and you can easily swap sugar for an artificial sweetener.
Never tried this! Do you use a particular recipe? I used to live in Jakarta and Bangkok, I miss the types of desserts over there1 -
Cambodian coconut custard baked or steamed in a small squash looks festive, contains a serving of vegetables and you can easily swap sugar for an artificial sweetener.
Never tried this! Do you use a particular recipe? I used to live in Jakarta and Bangkok, I miss the types of desserts over there
The last time I used a recipe I used this one.
https://cambokitchen.wordpress.com/2014/09/19/cambodian-pumpkin-coconut-custard-sangkhia/
Nowadays I just do this.
Depending on thick the stem is make 4 to 6 incisions with a cooks knife so you can lift off a square or hexogonal piece of pumpkin that is big enough to fit a tablespoon through. If making for two people you can also cut off the stem end of a large butternut squash.
Use a metal spoon to scrape out seeds and stringy bits. If you have a melon baller, it might be easier to use that as I believe it has a sharper edge. Once cleaned fill up your squash with water and pour into a measuring cup to determine how much custard you need to make.
Sweeten some coconut milk to taste with sugar or splenda. I use 1 whole egg for every 100 ml of coconut milk. In calculating custard amounts, an egg is approximately 40 ml.
You should check cooking time from the recipe. I sometimes cook a small squash using the lowest setting of the microwave cooking in 10 minute increments. You need to be careful in the microwave and use a thermometer because custard sets at 70C but curdles at 80C. Steamer is the most dependable method.4 -
I love pears in all forms... this is just a baked Anjou pear with a little butter and vanilla with homemade whipped cream. In the middle is a preserved walnut. 😋
Such awesome looking desserts on this thread!
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