Caramel Apple Stuffed Egg Rolls!

 

 

Hey hey everybody! I know I’ve been slacking on recipes, but I’m working on donuts yo!
In the meantime check this super easy, low fat recipe featuring my new jar of @waldenfarmsinternational caramel dip.
My take on Salted Caramel Apple egg roll coved in Graham cracker crumbs.

 

1. Lay out egg rolls

2. In a bowl mix 2 svg apple pie mix, 50g caramel dip, 1/2 tsp cinnamon, 1/8 tsp salt.

3. Place filling in each egg roll.

4. Roll them up better than I did.

5. Melt 7g butter and coat.
6. Cover in Graham cracker. Roughly 6-10g depending on how thick you want it.
7. Bake for 14min at 350

8. Let sit and cool once done.

9. Try and plate fancy.
10. Fail

11. Add ice cream and @nutsnmore salted caramel pb to make it better.

12. Enjoy!
1f/18.5c/2.5p per roll (before pb)

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Greek Yogurt Chocolate Chip Banana Muffins

I know that chocolate and peanut butter is the age old flavor match up, but let’s not be so quick to leave out banana as a flavor combo with chocolate. I had a couple bananas that didn’t quite make it into my daily oat ball and decided they were going to start turning black on me.

They thought they were being clever but little did they know I had something planned for them! Now, I am not a huge fan of Greek yogurt but I cannot deny that it is amazing to bake with. It makes your product so damn moist, and helps add a nice protein punch. With the right combination of flavors you can have yourself a protein packed delicious baked good!

Now, when I think of muffins I instantly go to a Banana Nut Muffin. Now I decided to leave the nuts off this time to save some fat, even though I could of put less chips in 😀 and to be honest I am not a huge nut in my food fan. None the less I still love that flavor as a muffin for some odd reason. Anyway today I decided to whip up some Chocolate Chip Banana Muffins, Lets get started!

Tools for the job:

• Food Processor
• Spoon
• Bowl
• Scale
• Rubber Spatula
• 1 teaspoon
• 1/2 teaspoon
• Muffin Pan
• Non Stick Spray

Ingredients:

• 200g Ripe Banana
• 225g 0% Plain Greek Yogurt
• 2 teaspoon Vanilla extract
• 1/2 teaspoon banana extract
• 1 Egg
• 46g Egg Whites
• 60g Old Fashion Oats
• 20g Quick Oats
• 3 scoops Vanilla Protein(I used ETB Vanilla. go to http://www.etbfit.com and use chron30 to save 30%)
• 34g Brown Sugar Splenda mix
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 30g Mini Chocolate Chips(any will work)

Directions:

1. Pre heat oven to 400 degrees
2. Place all ingredients in a bowl on the scale to measure. *Leave out chocolate chips*
3. Dump ingredients into food processor and blend till smooth
4. Mix in half or 15g of your chocolate chips and mix with a spoon
5. Spray muffin tin with non stick spray
6. Place batter into sprayed muffin tins. I got 8 and filled to the brim. Realistically you could probably get 10 out of this recipe.
7. Place remaining 15g of chocolate chips evenly over your muffins
8. Put muffins in the oven at 400 degrees for roughly 12 minutes or until a toothpick comes out clean.
9. Set on a cooling rack for 10 minutes.
10. Remove muffins from muffin tin and place back on rack to finish cooling.

Macros per Muffin:

• Calories: 169
• Fat: 3.3
• Carbs: 21.2
• Protein: 13.4
• Fiber: 2g

 

 

Cinnamon Oreo stuffed Cinnabuns

Looking for a fun easy way to spice up your cinnamon buns? Look no further I have you covered! I definitely plan to play around with these combinations of ingredients for some fun flavor outcomes!

Simply take a package of Reduced Fat Cinnamon Rolls (doesn’t have to be low fat) and place them on a non stick surface. One by one, gently stretch them out. I found it was easiest just using my fingers and stretching it out like pizza dough. I’m sure a rolling pin would work just fine!

Once stretched out place 1 oreo and 2 white chocolate morsals in the center. I broke my oreo in half and stacked it.

Proceed to fold and seal dough so the filling is well sealed. I rolled some into balls and some into mini long john looking shapes.

Place in a sprayed pan and bake for 10-12 min at 350 degrees.

Take out and drizzle with the icing!

That is it! I hope you enjoy as these were absolutely amazing!

 

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Reeses Stuffed Biscuit Skillet

What we have here today is a very simple and easy dessert you can whip up for a party or family get together.

Simply get a package of low fat Pillsbury biscuits(doesn’t have to be low fat). Place them on your counter and cut into half, then half again.

Then simply place 1 reese oreo and 1 chocolate chip in the middle of the biscuit and fold over then roll into a ball making sure all sides are sealed.

Place all rolled balls into an over proof container, I chose to use a cast iron skillet.

Bake per the directions on the biscuit container.

In the meantime well it is baking I simple took 1 scoop protein powder with 2 oz of cream cheese and 1 tsp of vanilla as my ‘glaze’ that I popped place on the top once popped out of the oven.

Crushed a few oreos over the top for some final touches.

Macros per ball came to be , 2f/10c/2p

Flavors are absolutely endless with this! Get creative!

 

Be sure to follow me on IG @the_flexible_baker or on Facebook as The Flexible Baker!

Cinamon Roll Stuffed Apple

This is a very simple recipe that anyone can do! I usually make 4-6 of these at a time to share with others! Macros change depending on type of butter, brown sugar, apples, and cinnamon rolls. I use Lite Brown Sugar, Lite Butter, Low Fat Cinnamon rolls, and usually Fuji Apples, but any good size baking apple would work. I’ve experimented with a few different ones.

Very Simple.

Preheat oven to 350 degrees.

Cut the top off your apple and core out the insides, so it leaves a hollow shell.

In a small bowl melt 1-3 tbsps of butter depending on how many you are making. Mix that with 5-30g of brown sugar(again depends on how many you make), and 1/2-2 tsp of cinnamon. Mix all 3 together. Take a brush and cover the insides and top of the apple with your butter/sugar mixture.

Take 1 cinnamon roll and place it inside your apple. Take the remaining butter mixture and brush a bit more on top of the roll.

Bake uncovered for atleast 25 minutes, but I prefer 35-40 minutes as it allows the apple to break down more.

Once done, pop out of oven and drizzle the cinnamon roll icing over the top.

 

That’s it!