How To make Knock You Nakeds(Brownie Type)
1 package german chocolate cake mix
1 cup chopped nuts
1/3 cup evaporated milk, plus 1/2 cup
divided
1/4 cup butter :
melted
60 each caramels -- unwrapped
1 cup semisweet chocolate chips
In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Pour remaining batter on top of morsels. Return to oven and bake 18 minutes (or less for gooier brownies). Let cool before cutting.
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Rabbit Creek Knock You Naked Brownie Mix
Loaded with chocolate chips and bits of toffee, these brownies will knock more than your socks off. Check out how easy they are to make!
Simple Peanut Butter Chocolate Chip Protein Cookies Recipe | Naked Nutrition
This simple and delicious peanut butter chocolate chip protein cookie recipe will knock your socks off! Chocolate chip cookies are the best, and when combined with peanut butter and protein they become magical.
Here's a protein brownie recipe featuring Vanilla Naked Whey, a whey protein powder from California farms, that contains only 3 ingredients:
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Peanut Butter Chocolate Chip Protein Cookies
2 scoops vanilla protein powder
1 large egg
1/2 cup sugar (or sweetener of choice)
1 cup peanut butter, smooth
Pinch of salt
1/4 cup mini dark chocolate chips
Get more high protein recipes for weight loss here:
Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper. Combine all of the ingredients in a large bowl and mix until it resembles standard cookie dough. Use a spoon to scoop out 3 tablespoons of the dough and shape them in your hands to the cookie shape. Place cookies on the pan and bake for 12-15 minutes.
Note: Naked Nutrition is proud to offer vanilla whey, vanilla casein and vanilla pea protein powder all of which use nothing but protein, natural vanilla and organic coconut sugar. You can take your pick which powder you'd like to use in these recipes. Be aware, though, that casein tends to clump up when exposed to liquid and will change the texture of your recipe.
For more recipes featuring Vanilla Naked Whey:
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How to Make Red Velvet Cheesecake
INGREDIENTS
For the crust:
20 Red Velvet Oreos, filling scraped
6 tablespoons butter, melted
Pinch salt
For the cheesecake:
3 cups cream cheese, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla
1 teaspoon lemon juice
For the red velvet cake:
2 tablespoons cocoa powder
2 tablespoons red food coloring
2 1/2 cups all-purpose flour, sifted
1 teaspoon salt
1/2 cup butter, softened at room temperature
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla
1 cup buttermilk
1 tablespoon vinegar
For the cream cheese frosting:
1/2 cup cream cheese, softened at room temperature
1/4 cup butter, softened at room temperature
1/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
INSTRUCTIONS
Make the crust: Prepare a 9-inch springform pan with baking spray. Set aside.
In the bowl of a food processor fitted with the blade attachment, grind Oreos to a coarse, sand-like texture. Pour in melted butter and salt and mix to combine. Press into the bottom of the pan and set in the refrigerator until cheesecake filling is made.
Make the cheesecake: Preheat the oven to 325 degrees.
In a large bowl, beat cream cheese until fluffy. Add sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice. Do not over mix.
Pour over crust and level in the pan. Bake for 40 to 45 minutes until cheesecake is set. Remove from oven and let cool for 1 hour. Set in fridge for 4 hours or up to overnight to completely chill.
Make the red velvet cake: Preheat the oven to 350 degrees, and line a 9-inch pan with parchment paper and baking spray.
In a small bowl, combine cocoa and red food coloring to a paste consistency. Set aside. Combine flour and salt and set aside.
In a large bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Once smooth, add in eggs one at a time. Add in vanilla and the red paste. Alternate between adding the flour mixture and the buttermilk, making sure to combine thoroughly after each addition. Add vinegar and mix until batter is smooth.
Pour batter into the prepared pan, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Set aside to cool. Once cool, remove the top of the cake so that the layer is approximately one inch tall. Break up the top of the cake into crumbles and toast until dry, approximately 20 minutes. Set aside.
Make the cream cheese frosting: In a large bowl, cream together cream cheese and butter with a hand mixer until smooth. Add powdered sugar, lemon juice and vanilla. Set aside.
Assemble the cake: Remove the cheesecake from the springform pan and top with leveled red velvet cake. Top with cream cheese frosting and create a swirl pattern on top. Top with cake crumbles and serve.
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1/2..cup..butter
1/2..cup..cooking chocolate
2.. Eggs.
3/4 cup.. Flour
1/4 cup.. Coco powder
1/4 tspn.. Salt.
1 cup.. Brown sugar or normal sugar(if ur sugar is more crystal, u can use powder sugar).
1/4 cup.. Chocolates chips