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sarahfit:

Guys! I have discovered a post workout drink that tastes exactly like my favorite ice cream truck offering, the Screwball. Who isn’t a fan of the Two Ball Screwball???
“Do you NEED a post-workout snack at all?” 
Yes. You should if you want to reap the benefits of your work in a gym. Learn more about pre and post workout nutrition by clicking the SCREWBALL or right here.
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sarahfit:

Guys! I have discovered a post workout drink that tastes exactly like my favorite ice cream truck offering, the Screwball. Who isn’t a fan of the Two Ball Screwball???

“Do you NEED a post-workout snack at all?”

Yes. You should if you want to reap the benefits of your work in a gym. Learn more about pre and post workout nutrition by clicking the SCREWBALL or right here.



thewaytoaheart:

No Bake Raspberry-Lemon Cheesecake
INGREDIENTS:
FOR THE CRUST 3/4 cup graham cracker crumbs 1 tablespoon sugar 3 tablespoons unsalted butter, melted
FOR THE FILLING 2/3 cup sugar zest of 2 lemons 1 (8 ounce) package cream cheese, softened 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed 1 cup fresh raspberries, slightly mashed with a fork
DIRECTIONS:
1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.

thewaytoaheart:

No Bake Raspberry-Lemon Cheesecake

INGREDIENTS:

FOR THE CRUST
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

FOR THE FILLING
2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

DIRECTIONS:

1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.


thewaytoaheart:

Raspberry Bread Pudding
1 1/2 loaves aged, white bread 1 qt. heavy cream 3 C. sugar 1 egg 1 tsp. vanilla 5 C. raspberries, fresh or frozen 1 C. sugar 1/2 C. apple juice
In a large bowl mix the cream, sugar, egg and vanilla.
Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.
Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.
Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly. Top with the remaining bread. Bake 40 minutes at 375. Serve warm topped with vanilla cream sauce.
(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)
Vanilla Cream Sauce 1 1/3 C. butter 5 T. flour 3 C. heavy cream 1/2 tsp. salt 2 tsp vanilla 2/3 C. sugar
Melt butter in medium saucepan and add flour.  Stir 10 minutes until it has a nutty aroma, do not brown.  Add salt, cream and sugar until mix is thick.  Remove from heat and stir in vanilla.  Serve warm over the pudding.
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thewaytoaheart:

Raspberry Bread Pudding

1 1/2 loaves aged, white bread
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla
5 C. raspberries, fresh or frozen
1 C. sugar
1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla.

Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.

Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.

Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
Top with the remaining bread.
Bake 40 minutes at 375.
Serve warm topped with vanilla cream sauce.

(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce
1 1/3 C. butter
5 T. flour
3 C. heavy cream
1/2 tsp. salt
2 tsp vanilla
2/3 C. sugar

Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.


thewaytoaheart:

Strawberry Vanilla Pancakes
Yields 32 small pancakes

1 1/4 cup whole wheat pastry flour (or all-purpose flour)
1 tablespoon brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 cup buttermilk
1 egg
1 tablespoon canola oil
2 tablespoons vanilla extract
2 cups strawberries, diced or sliced
1-2 teaspoons granulated sugar
zest of 1 orange (optional)
powdered sugar or maple syrup, for serving (optional)

In a small bowl, mix strawberries and orange zest (if using) with 1-2 teaspoons of granulated sugar (adjust the sugar based on the sweetness of your berries). 

In a large bowl, whisk together flour, brown sugar and baking powder.  Set aside.

In a medium bowl, whisk buttermilk, egg, oil and vanilla until combined.
Add wet ingredients to dry ingredients, mixing until combined.  Fold in strawberries and orange zest, if using.
Heat griddle to medium heat (add oil and/or use cooking spray as needed).  Pour about 1 tablespoon of batter onto griddle for each pancake.

Cook until you see bubbles appear (about 2-3 minutes), flip and cook on the other side until set (about 2 minutes).

thewaytoaheart:

Strawberry Vanilla Pancakes
Yields 32 small pancakes

1 1/4 cup whole wheat pastry flour (or all-purpose flour)
1 tablespoon brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 cup buttermilk
1 egg
1 tablespoon canola oil
2 tablespoons vanilla extract
2 cups strawberries, diced or sliced
1-2 teaspoons granulated sugar
zest of 1 orange (optional)
powdered sugar or maple syrup, for serving (optional)

In a small bowl, mix strawberries and orange zest (if using) with 1-2 teaspoons of granulated sugar (adjust the sugar based on the sweetness of your berries).

In a large bowl, whisk together flour, brown sugar and baking powder. Set aside.

In a medium bowl, whisk buttermilk, egg, oil and vanilla until combined.
Add wet ingredients to dry ingredients, mixing until combined. Fold in strawberries and orange zest, if using.
Heat griddle to medium heat (add oil and/or use cooking spray as needed). Pour about 1 tablespoon of batter onto griddle for each pancake.

Cook until you see bubbles appear (about 2-3 minutes), flip and cook on the other side until set (about 2 minutes).