recipe-file:

Peanut Butter Cup Brownies

Serves 24| Hands-On Time: 15m | Total Time: 50m

Ingredients

• 2 sticks unsalted butter, plus more for the pan
• 8 ounces bittersweet chocolate, chopped
• 4 large eggs
• 3 cups sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
•  kosher salt
• 8 large peanut butter cups, cut into pieces

Directions

1. Heat oven to 400° F.
2. Melt the butter and chocolate in a pan over low heat.
3. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups.
4. Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 35 minutes.

interiordecline:

I love my boy Roy

fitnessfirstaz:

Chicken and Black Bean-Stuffed Burritos

These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.

Ingredients

• 1/4 cup water
• 2 tablespoons fresh lime juice
• …

thespartanwarrior:

Mini Protein Berry Cheesecakes

• 1 small 170g tub of 0% Total Greek yogurt
• 2 tbsp of quark (or cottage cheese)
• 1 tbsp of coconut flour
• 1/4 cup of mulberries (or any other dried berry)
• 2 fresh organic eggs
• 1/4 cup of vanilla whey

Directions

1. Blend ingredients together.
2. Add 1 cup of fresh blackberries.
3. Mix berries in with fork/spoon instead of blending.
4. Pour the mix into your mold/s.
5. Bake at 170º C (340º F) for about 35 minutes. 
6. Take them out, let them cool, eat them.

Nutritional Profile (per mini cheesecake, makes 9)

• Calories: 58.7
• Fat: 1.6g
• Carbs: 4.4g
• Protein: 6.5g

Recipe via ProteinPow

theaestate:

Grey & silver glam

via The Lenoxx

homeandinteriors:

 South Surrey by Kelly Deck Design

homeandinteriors:

 White Rock by Kelly Deck Design