Friday, May 20, 2011

Best EVER Peanut Butter Protein Shake

mmm mmm goooood
Tired of drinking those bland & boring protein shakes? Well look no further because this really is the BEST tasting protein shake I've made in years. It's SOOO good that I guarantee a protein shake addiction in your near future. Feel free to adapt the shake to your diet. Cut out the almond butter to save fat & calories on the days where you have already surpassed your daily amount. It still tastes amazing without it!! XOXO....little j Y

Best EVER Peanut Butter Protein Shake
*Makes 2 cups/serving

3/4 cup Unsweetened Vanilla Blue Diamond Almond Breeze Milk
1 scoop Isoflex Peanut Butter Chocolate Whey Protein Powder
1 Tbsp Bob's Red Mill Organic Flaxseed Meal
1-2 Tbsp Almond Butter or Low-Calorie PB (such as Better'n Peanut Butter)
LOTS of ice (about 8 cubes)
optional: use 1/2 coffee 1/2 milk ratio for liquid

Mix all ingredients in a blender. Add additional liquid or ice until desired consistency is reached. If you're feeling a little rebellious, go ahead & top with a drizzle of chocolate syrup. However, know that I only added whipped cream & chocolate syrup for visual appeal :)

seconds, anyone?

Monday, May 9, 2011

Coconut Cupcakes

coconut cupcakes :)
My latest obsession has been anything with that sweet flavor of shredded coconut. I sprinkle some into my oat bran, top it on some yogurt, and I even made a version of a little Almond Joy candy. I can’t get enough of this stuff! So when my friend mentioned this recipe, I couldn’t wait to get baking. What else could be more delightful than a mouthful of these moist, buttery, coconut cupcakes? They turned out wonderful & made for a great dessert at my friend’s baby shower. This recipe is definitely one worth repeating. XOXO....little j Y

Coconut Cupcakes
Recipe by: Barefoot Contessa
*Makes 24 cupcakes

Cupcake Batter:

3 sticks unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 ½ tsp vanilla extract
1 ½ tsp almond extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
14 oz sweetened shredded coconut 
                                           + more if desired

Cream Cheese Icing:

1 lb cream cheese at room temperature
3 sticks unsalted butter at room temperature
1 tsp vanilla extract
½ tsp almond extract
1 ½ lbs confectioners’ sugar, sifted

Preheat oven to 325 degrees F.

For the cupcake batter, begin by using an electric mixer fitted with a paddle attachment. Cream butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs one at a time. Add vanilla and almond extract and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Alternatively add the dry ingredients and the buttermilk into the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line muffin pan with paper liners. Use an ice cream scoop to fill each cup to the top with batter. Bake 25-35 minutes, or until the tops are brown and a toothpick comes out clean when testing. Cool for 15 minutes in the pan & then cool completely on a baking rack.

For the icing, blend together the cream cheese, butter, vanilla and almond extracts in an electric mixer. Add the sifted confectioners’ sugar and mix until smooth. Frost cooled cupcakes with cream cheese icing & sprinkle with remaining coconut.

Optional Ideas: Use toasted coconut in the recipe. To do so, arrange shredded coconut in a thin layer on a baking sheet. Heat oven to 300 degrees F. Bake for about 20 minutes, or until lightly browned. Stir every 5-10 mins to ensure even browning.