Baking Beast

Ingredients 1 large egg 1 cup peanut butter ½ cup Truvia or Stevia Instructions Preheat the oven to 350 degrees. In a medium size bowl, add all the ingredients in a bowl and mix them all together until it's well combined. Roll the dough into 1 inch balls using a scoop or your hands. Place the balls of dough on a cookie sheet lined with parchment paper or a silicone baking mat. Tip: Those silicone baking mats are amazing! Cookies are evenly cooked and the cookie crust comes out perfect every single time! If you don't have any, I highly recommend ordering this Silicone Baking Mat Set on Amazon. It's money well spent! Press down on each ball with a fork twice in opposite directions creating a criss-cross pattern on each cookie as seen in the photos below. You will bake these cookies for about 12 to 15 minutes or until golden brown. Allow them to cool down for about 5 minutes before removing them from the tray. Store them in an airtight container if you have any l

INGREDIENTS For the Brine: 2 pounds chicken breast tenderloins 1 cup buttermilk 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder For the Breading : 1 1/2 cups all purpose flour 1 tablespoon chili powder 1 tablespoon cumin 1/2 tablespoon baking powder 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon oregano 1/4 cup buttermilk Oil, for frying For the Avocado Buttermilk Ranch 1 haas avocado, halved, pitted and peeled 1 1/4 cups buttermilk 1 teaspoon apple cider vinegar 2 cloves garlic, minced 1/4 cup chopped fresh chives 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley Kosher salt and black pepper, to taste To serve the Tacos : 24 corn tortillas, toasted 1 cup chopped lettuce 1/3 cup chopped fresh cilantro

Ingredients 2 cups sugar 4 tablespoons cocoa powder ½ cup butter ½ cup milk (I used almond milk.) pinch of salt (if your butter is salted, you won't need this) 2 teaspoons vanilla ½ cup peanut butter (or other nut butter)* 3 cups quick-cooking oats (gluten-free, if needed)**

INGREDIENTS : Pie 1/4 c. unsalted butter, melted 1 recipe Oat Cookie (recipe follows) 1 tbsp. light brown sugar, packed 1/4 tsp. kosher salt 1 recipe Crack Pie Filling (recipe follows) confectioners’ sugar for dusting Oat Cookie 1/2 c. unsalted butter, softened 1/3 c. light brown sugar, packed 3 tbsp. white sugar, granulated 1 large egg yolk 1/2 c. all-purpose flour 1 c. old-fashioned rolled oats 1/8 tsp. baking powder pinch baking soda 1/2 tsp. kosher salt Crack Pie Filling 1 c. unsalted butter, melted 1 1/2 c. white sugar, granulated 3/4 c. light brown sugar, packed 1 1/2 tsp. kosher salt 1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder) 1/4 c. milk powder 3/4 c. heavy cream 1/2 tsp. vanilla extract 8 large egg yolks

INGREDIENTS Mini Cheesecake Cupcakes 1 cup graham cracker crumbs 4 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 16 ounces cream cheese, softened ½ cup sour cream ¼ cup granulated sugar 2 eggs 1 teaspoon vanilla extract caramel sauce or strawberry sauce for topping, optional 3 Ingredient Strawberry Sauce 1 cup strawberries, halved ½ teaspoon lemon juice 2 teaspoons granulated sugar Easy Caramel Sauce 2 cups light brown sugar 1 stick plus 4 tablespoons unsalted butter 1 cup heavy cream 2 teaspoons vanilla extract sea salt for serving, if desired

INGREDIENTS For the crust: 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs) 3 tablespoons (45 grams) butter, melted 2 tablespoons (25 grams) granulated sugar For the key lime cheesecake filling: 12 ounces brick-style cream cheese, softened to room temperature ¼ cup (60 grams) sour cream ½ cup (100 grams) granulated sugar 3 tablespoons (45 ml) key lime juice* 1 teaspoon key lime zest (or regular lime zest) 1 teaspoon vanilla extract 1 drop green food dye 1 large egg, room temperature