Components

COOKIE & CREAM COOKIE CAKE

• 2 Quest Cookies & Cream Quest Bars
• ¼ cup almond milk
• 2 ½ cups almond flour
• ⅓ cup zero calorie sweetener
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup melted butter
• 2 eggs
• 1 tbsp multi coloured sprinkles

Frosting:

Methodology

1. Preheat the oven to 350 F and put together a 10-inch oven protected skillet with non-stick spray.
2. Break the Quest Bars into small items and place them right into a medium microwave protected bowl with the almond milk.
3. Prepare dinner on excessive for 40 seconds. Stir till properly blended and a lot of the bar is melted into the milk. Put aside to chill.
4. As soon as cooled, whisk within the eggs and melted butter.
5. In one other bowl, stir collectively the almond flour, sweetener, baking soda and salt.
6. Add the dry elements to the moist and use a rubber spatula to stir till a dough comes collectively.
7. Press the dough evenly into the ready skillet and high with sprinkles. Bake for 26-28 minutes and golden brown. Let cool.
8. Whisk the heavy cream till stiff peaks type. Combine within the protein powder after which switch to a piping bag with a star tip.
9. Embellish cookie cake and high with sprinkles and crushed cookies if desired.
10. Minimize the cake into 14 slices and serve.

Elements

BUFFALO RANCH LOADED CAULIFLOWER TOTS

• 16oz frozen cauliflower tots (Good & Collect Model)
• 3 Luggage Quest Buffalo Ranch Tortilla Protein Chips, finely crushed
• 2 eggs, overwhelmed
• 3 tbsp oat flour
• ¼ cup ranch
• 2 tbsp buffalo sauce
• 2 tbsp inexperienced onion, sliced
• 2 items of bacon, chopped
• 2 tbsp blue cheese

Methodology

1. Preheat the oven to 350 F and put together a big baking tray with parchment paper.
2. Place the crushed chips, overwhelmed eggs, and flour into their very own shallow bowls. Coat the frozen tots within the flour, coat in egg wash after which lastly cowl in crushed chips.
3. Place them on the baking sheet and bake for 20-23 minutes. Switch to a serving tray.
4. Stir collectively the ranch and buffalo sauce and drizzle over the tots.
5. End with inexperienced onion, chopped bacon items and crumbled blue cheese. Serve instantly.

Elements

CHOCOLATE BROWNIE HEARTS

• 4 Quest Bake Store Chocolate Brownies
• 5 tbsp pure peanut butter
• 2 tbsp water
• 4oz sugar free white chocolate
• 4oz sugar free darkish chocolate
• 1 tbsp coconut oil
• 2 tbsp valentine’s day sprinkles (elective)

Methodology

1. In a bowl of a stand alone mixer, utilizing a paddle attachment, mix the brownies, peanut butter and water till a dough varieties.
2. Roll the dough between two items of parchment paper till it’s about ¼” in thickness.
3. Use 2” coronary heart cookie cutter to make 10 shapes and place them on a baking tray lined with parchment paper. Freeze for one hour.
4. Add the white chocolate and darkish chocolate to their very own microwave protected bowls with a ½ tablespoon of coconut oil.
5. Soften individually within the microwave in 30 second increments after which stir easy.
6. Place every coronary heart onto a fork and spoon chocolate over, letting the surplus drip off.
7. Prime with sprinkles if desired. Chill till chocolate has set.

Elements

NACHO CHEESE PIZZA DIP

• 8oz cream cheese, room temperature
• ½ cup bitter cream, room temperature
• ⅓ cup parmesan cheese
• 1 tsp italian seasoning
• ½ tsp garlic salt
• 1 ½ cup mozzarella cheese
• ¾ cup marinara sauce
• ¼ cup mini pepperonis
• 3 basil leaves, sliced
• 1 (8oz) Bag Quest Nacho Cheese Protein Chips

Technique

1. Preheat the oven to 400 F. In a big bowl, use a wood spoon to mix the cream cheese, bitter cream parmesan, ½ cup mozzarella cheese and seasonings.
2. Unfold it out right into a serving dish. High with marinara sauce, remaining mozzarella cheese and end with pepperonis.
3. Bake for 18-20 minutes and the cheese is golden. High with recent basil leaves and serve with Quest Nacho Cheese Chips.

Components

MOCHA ICED COFFEE CUPCAKES

Frosting:

Topping:

• 10 espresso beans
• Cocoa powder for dusting

Methodology

1. Preheat the oven to 350 F and put together a muffin pan with 10 cupcake liners.
2. In a mixing bowl, stir collectively the almond flour, cocoa powder, sweetener, protein powder, baking powder and salt.
3. In one other bowl, whisk collectively the Quest Mocha Latte Iced Espresso, eggs, ricotta cheese and oil till clean.
4. Add the dry substances to the moist and mix. Spoon the combination evenly between the ten liners.
5. Bake the cupcakes for 16-18 minutes and cooked by means of. Let cool.
6. Stir collectively the frosting substances and use a butter knife to unfold frosting excessive of every cupcake.
7. Mud with cocoa powder and high with a espresso bean.

Substances

BIRTHDAY CAKE SHEET CAKE CAKE

• 2 cups almond flour
• ¼ cup zero calorie sweetener
• ½ scoop Quest Vanilla Milkshake Protein Powder
• 2 tsp baking powder
• ⅛ tsp salt
• ¼ cup vegetable oil
• ¼ cup almond milk
• ⅓ cup complete milk ricotta cheese
• 4 eggs
• 1 tsp vanilla extract
• Topping:
• ⅓ cup sugar free white chocolate chips
• ½ tbsp coconut oil
• 1 Quest Birthday Cake Crispy Bar, chopped
• 1 tsp multi coloured sprinkles

Technique

1. Preheat the oven to 350 F and put together a 8×8 inch pan with parchment paper.
2. In a bowl, stir collectively the almond flour, sweetener, protein, baking powder and salt.
3. In one other mixing bowl, whisk collectively the oil, milk, ricotta cheese, eggs and vanilla extract.
4. Add the dry elements to the moist and stir till mixed.
5. Switch to the ready pan and bake for 23-25 minutes and a toothpick comes out clear. Let cool.
6. Soften the white chocolate chips and coconut oil collectively in a microwave protected dish.
7. Unfold the melted chocolate over the cake and prime with chopped Quest Birthday Cake Crispy Bar and Sprinkles.
8. Lower into 16 items and serve.

Substances

CHOCOLATE CHIP COOKIE DOUGH BROWNIES

Topping:

• Optionally available: 1 tbsp sugar free mini chocolate chips

Technique

1. Preheat the oven to 325 F and put together an 8×8 inch pan with parchment paper.
2. In a microwave protected bowl, soften the chocolate chips and butter collectively and stir easy.
3. Let cool for 1 minute earlier than whisking within the eggs and vanilla.
4. In one other bowl, stir collectively the almond flour, sweetener, cocoa powder, protein powder, bakingpowder and salt. Add the dry elements to the moist and mix. Switch the batter to the ready pan.
5. Unwrap the Quest Chocolate Chip Cookie Dough Bars and place them between two items of parchment paper.
6. Pop them into the microwave for five seconds after which use a rolling pin to roll them out so they’re every roughly 4×8” after which lay them over the batter.
7. Bake the brownies for 14-16 minutes.
8. Prime with mini chocolate chips instantly after eradicating them from the oven if desired. Let cool for 1 hour earlier than reducing into 16 squares and serving.

Elements

BUTTERNUT SQUASH TORTILLA CHIP PROTEIN SOUP

• 2 tbsp olive oil, separated
• 1 medium butternut squash, peeled and cubed
• 1 white onion, diced
• 1 clove garlic, diced
• 2 cups hen broth
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp sage
• ⅓ cup heavy cream
• 2 Luggage Quest Chili Lime Tortilla Chips

Technique

1. Preheat the oven to 425 F and put together a pan with parchment paper.
2. Drizzle the squash with 1 tablespoon of olive oil. Prepare dinner for 30-40 minutes and tender.
3. In the meantime, add the remaining 1 tablespoon of olive oil to a pot over medium warmth.
4. As soon as sizzling, add the onion and stir. Prepare dinner till tender and golden, about 4-5 minutes.
5. Add within the garlic and cook dinner for 1-2 minutes. Switch to a blender together with the cooked squash, salt, pepper, sage and 1 cup of broth.
6. Mix till easy after which return to the pot. Stir within the remaining broth and heavy cream and simmer for five minutes earlier than transferring to bowls and serving with Quest Chili Lime Tortilla Chips on high.

Substances

CINNAMON BROWN BUTTER CHOCOLATE PECAN PIE BARS

Crust:

Filling:

• 6 tbsp butter
• 6 tbsp heavy cream
• ⅓ cup zero calorie sweetener
• 1 tsp vanilla extract
• 2 cups chopped pecans

Topping:

• 3 tbsp sugar free chocolate chips
• ½ tsp coconut oil

Methodology

1. Preheat the oven 350 F and put together a 8×8 inch pan with parchment paper.
2. Place the cookies and almond flour right into a meals processor and mix till positive crumbles kind.
3. Add within the melted butter and pulse to mix.
4. Press the combination into the underside of the ready pan and bake it for 6-7 minutes and the sides begin to brown.
5. Add the butter, heavy cream and nil calorie sweetener to a medium sized pot over mediumheat.
6. Prepare dinner for 12-Quarter-hour and the combination begins to darken in colour.
7. Take away from the warmth and stir within the vanilla extract and pecan items till effectively coated.
8. Switch to the crust and press the combination evenly over the crust. Chill for a minimum of 2 hours.
9. Add the chocolate and coconut oil to a microwave secure dish and prepare dinner for 20 seconds, stir and prepare dinner one other 20 seconds and stir easy.
10. Drizzle chocolate over the pecans. Chill till chocolate hardens. Reduce into 16 bars and serve.

Elements

MINI CHOCOLATE CHIP CAKES

Cake:

Filling:

Topping:

• 1 cup sugar free white chocolate chips
• 1 tbsp coconut oil
• 2 tbsp sprinkles

Technique

1. Preheat the oven to 350 F and put together a 12×9 inch cake pan with non-stick spray and parchment paper.
2. In a mixing bowl, whisk collectively the almond flour, sweetener, protein, baking powder and salt.
3. Break the muffins into small crumbles and incorporate them into the dry substances.
4. In one other bowl, whisk collectively the oil, ricotta, eggs and vanilla.
5. Add the dry substances to the moist and use a rubber spatula to stir till no dry spots stay. Switch the batter to a cake pan and bake for 17-20 minutes and prepare dinner via. Let cool and flip the cake over onto a slicing board.
6. Lower the cake in 44 even cubes (about 1”).
7. Stir the filling substances collectively after which switch to a piping bag. Pipe about 1 tablespoon of filling on prime of half of the lower truffles after which sandwich with remaining truffles.
8. Soften the white chocolate and coconut oil collectively till clean. Spoon white chocolate over every cake.
9. High with sprinkles and serve.