www.danitzadenn.com

Myofusion No-Carb Molten Brownie

Ingredients:

1 scoop Chocolate Myofusion Protein

1/4 cup water
1 TBSP Barney Butter

Directions:

Pour 1/4 cup of water into glass coffee mug (or small bowl)

Add 1 sccop Chocolate Myofusion Protein

Stir well so there are no lumps

Microwave for 1 minute and 10 seconds on 50% power

Important: Do not over cook, when you pull the bowl from the microwave it should look slightly liquidy in the center.

Flip bowl/cup onto a plate and allow the liquid to pour over the top

Add 1 tbsp of Barney Butter or Peanut Butter to the top and allow to melt on top.

Enjoy!!

Faux Butterfinger Protein Ice Cream Treat

Ingrediants:

1/2 cup water

1 scoop Chocolate protein

1 tbsp sugar-free, fat-free instant butterscotch dry pudding mix 

1 tbsp natural CHUNKY Peanut Butter
*Make sure to use chunky peanut butter because the peanuts add the perfect crunch to the frozen treat!!

Add 8 ice cubes and blend at high speed for 45 seconds (I use my Magic Bullet)

Once the blending is complete the shake will be VERY frothy. When it's frozen, it tastes just like a perfect faux Butterfinger ice cream treat!!

Ingredients:
10-12 large marshmallows (one marshmallow for each bun, so just depends on how many you want to make)
1/2 stick of butter, melted
Nutella Jar
3/4 cup of sugar
1 T cinnamon (you can use more or less, just depends on how you like your cinnamon and sugar topping)
1 package of Pillsbury Crescent roll
Muffin pan
Cooking spray
Directions:
1) Spray muffin pan with cooking spray
2) Combine cinnamon and sugar
3) Take a strip of dough, dab a spoonfull of Nutella on the dough and put marshmallow on top of Nutella. Then wrap the dough completely around the marshmallow. Pull it over the top and bottom so it's closed up to make a marshmallow dough ball.
4) Dip entire dough ball in butter
5) Roll dough ball in cinnamon sugar mix till it's completely covered
6) Place dough ball in muffin pan

Bake at 375 degrees for 10-12 minutes.

D's Monster Cookies AKA: Peanut Butter-Oatmeal-Chocolate Chip-Reeces-M&M Cookies
Makes about 24 cookies

1 cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 stick (½ cup) unsalted butter, at room temperature

½ cup creamy peanut butter

½ cup granulated sugar

1/3 cup light brown sugar

½ teaspoon vanilla extract

1 egg

½ cup rolled oats

1 cup semisweet chocolate chips, 1/3 cup M&M’s, 1/3 cup Reese’s Pieces

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

1 Tsp. - Ground Cinnamon

2 Tsp. - Sugar

2 - Eggs

2 C. - Crushed Frosted Flakes

2 - Ice - Cream Balls ( baseball sized )

Whip Cream

Make your ice-cream balls and wrap in plastic wrap, place into the freezer for 24 hours until they are good and hard. The next day place your cereal into a shallow dish , mix the eggs, sugar and cinnamon in a mixing bowl. Remove 1 ice-cream ball from the freezer and unwrap it, roll into the cereal then into the egg mixture then back into the cereal. Repeat these steps...in egg mixture, then the cereal. Roll and pat the cereal onto the ice-cream, work quickly so the ice-cream does not get too soft. When the ball is fully coated leave it unwrapped and place it in a bowl and back into the freezer and do the second ball. Leave both in the freezer for 1 hour to get good and firm. Heat a deep fryer to 350 degrees, when the oil is ready cook for 15 seconds then serve with whipped cream.

Individual Baked Apple Crisp

This recipe will prepare (2) individual Baked Apple Crisps

Ingredients:

1/4 cup Brown Sugar/Splenda Mix
1/4 cup oats
1/4 cup oat flour
2 TBSP I can’t believe it’s not butter
3/4 cup apples – peeled, cored and chopped
2 TBSP Splenda
1/2 teaspoon ground cinnamon (or if you’re me, a HEAPING 1/2 teaspoon)

1. Preheat oven to 350 degrees F. Lightly grease a individual ramekin with butter flavored Pam

2. In a bowl, combine brown sugar/Splenda mix, oats, oat flour and butter. Mix until crumbly. Place half of crumb mixture in the bottom of the ramekin. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with a few sprays of spray butter and remaining crumb mixture.

3. Bake in the preheated oven for 30 to 40 minutes, or until golden brown and ooooozing with yumminess!!