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		<title>How Many Eggs Per Day Can Someone Eat On Keto Diet?</title>
		<link>https://www.hungrygirlporvida.com/blog/2021/09/14/how-many-eggs-per-day-can-someone-eat-on-keto-diet/</link>
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		<pubDate>Tue, 14 Sep 2021 12:29:16 +0000</pubDate>
				<category><![CDATA[Diet]]></category>
		<category><![CDATA[Keto]]></category>
		<guid isPermaLink="false">https://www.hungrygirlporvida.com/?p=683</guid>

					<description><![CDATA[<p>How Many Eggs Per Day Can Someone Eat on Keto Diet? It is trendy to be slim and beautiful. That is why people search for various methods to lose extra kilos and shape the body. Scientists, doctors, coaches, and even housewives try to develop their approach to weight loss. Most people feel too lazy to...</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2021/09/14/how-many-eggs-per-day-can-someone-eat-on-keto-diet/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2021/09/14/how-many-eggs-per-day-can-someone-eat-on-keto-diet/">How Many Eggs Per Day Can Someone Eat On Keto Diet?</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
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<figure class="wp-block-image size-large is-style-default"><img loading="lazy" width="640" height="400" src="https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/avocado-egg-ketogenic-fat.jpeg" alt="" class="wp-image-684" srcset="https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/avocado-egg-ketogenic-fat.jpeg 640w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/avocado-egg-ketogenic-fat-300x188.jpeg 300w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/avocado-egg-ketogenic-fat-360x225.jpeg 360w" sizes="(max-width: 640px) 100vw, 640px" /></figure>



<h2>How Many Eggs Per Day Can Someone Eat on Keto Diet?</h2>



<p>It is trendy to be slim and beautiful. That is why people search for various methods to lose extra kilos and shape the body. Scientists, doctors, coaches, and even housewives try to develop their approach to weight loss. Most people feel too lazy to exercise. Besides, to burn at least 500 calories, a person should train for not less than 60 minutes. Not everyone can spend so much time in the gym being overloaded with daily duties. </p>



<span id="more-683"></span>



<p>There is a universal law that helps everyone lose weight &#8211; eat fewer calories than you can burn. What does it mean? If the total sum of daily meals exceeds 2000 calories, a person will need to burn 800 calories to get rid of several kilos (depending on the basal metabolic rate). Different diets concentrate on either proportional consumption of proteins, fats, and carbs or priority of one of them. This article is about a rich in fats diet and the product that is everywhere is useful and contains many healthy fats and proteins.&nbsp;</p>



<h2><strong>Do Eggs Fit Keto Diet and How Exactly?</strong></h2>



<p>A chicken egg weighs above 65 grams and has approximately 70-80 calories (8 grams of protein and almost 6 grams of fat). This product is universal for all diets because it does not have many carbs that transform into belly fat. A person can consume 10 eggs, and it will be only half of the daily dose (800). Besides, boiled eggs are perfect hunger killers.&nbsp;</p>



<p>How many eggs per day can someone eat on keto diet? The question is weird, though many Internet users ask it because they believe they can speed up the weight loss process with their help. Before one decides to eat 20 eggs a day, it will be necessary to conduct small research to answer two basic questions:</p>



<ol><li>Does it really kill body fat?</li><li>Is such extreme egg consumption healthy?</li></ol>



<p>This product perfectly fits keto because of the yolk that is fatty. Healthy fat is the basis of this diet. Moreover, protein serves as the main muscle builder, so its consumption is a must for a healthy organism. Nevertheless, scientists decided to find out what is a normal dose of eggs per day that will not hurt a person. Their views differ because each organism is unique. So, it is necessary to consider the health condition of a concrete person.</p>



<h2><strong>Why Is Keto Diet Beneficial?</strong></h2>



<p>People who managed to waste weight thanks to ketosis shared their impressive results on the Internet. Others got excited and decided to follow them. Such eating improves the metabolism and lets the body get rid of fat even from the liver. Another advantage of Keto is the food that has almost no carbs. It means that the body gets little sugar. Consequently, diabetics can survive without shots of insulin due to the stabilization of blood sugar.&nbsp;</p>



<p>No wonder that eggs became the topic #1 for people who have diabetes and decide to lose weight on keto. Except for fats and protein, eggs have Phosphorus, Selenium, Vitamin B12, Vitamin A, Vitamin B2, Folate, and small portions of other vitally important elements (zinc, Vitamins D, E, K, copper, iron, etc.). Except for eggs, a person is allowed to eat cheese and butter, which make only healthy fats. Together, they boost metabolism and force the body to accelerate weight loss.&nbsp;</p>



<p>Most websites devoted to Keto dieting have numerous recipes and almost all of them have eggs. No surprise that the question ‘how many eggs per day can someone eat on keto diet?’ always appears in FAQ sections on related blogs.&nbsp;</p>



<h2><strong>Is It Healthy to Eat Eggs?</strong></h2>



<p>Eggs belong to healthy products. Dieticians always include them in diet plans because they are hearty with a small calorie rate. Health advisers highlight the following advantages of eggs.</p>



<h3>They Raise Good Cholesterol</h3>



<p>Unhealthy products raise bad cholesterol that provokes cardiovascular diseases. Eggs do quite the opposite. If a person needs to increase the HDL level quickly, it will be necessary to consume at least two eggs a day.&nbsp;</p>



<h3>Builds the Cell Walls</h3>



<p>It is pretty hard to find products that can supply the organism with the required amount of Choline. Eggs have it. Moreover, this substance is essential in the creation of cells that convey signals to the brain. Consequently, it is better not to exclude this product from daily nutrition.&nbsp;</p>



<h3>Yolk Accumulates Zeaxanthin and Lutein</h3>



<p>Many people throw yolks away because they have a lot of fat. Though, it is a positive issue for a keto diet. Besides, only this part of an egg can improve a person’s eye health. The human retina accumulates beneficial substances that can prevent such terrible eye diseases as macular degeneration and cataracts.&nbsp;</p>



<h3>They Help to Lose Weight and Remain Full</h3>



<p>Many diets provoke hunger because individuals should eat less and avoid their favorite food. As a result, they feel gloomy. It is hard to find a person who hates eggs. One can find so many recipes on the Internet that require only the white part, which has no fat and is rich in protein. Protein is the basis of human muscles. Sportsmen drink protein cocktails to shape their bodies quicker. So, eggs promise tasty satiety and fewer calories in meals.&nbsp;</p>



<p>If eggs are so nutritious and healthy, how many eggs per day can someone eat on Keto diet? If a person can consume not more than 1600 calories a day, one can do the following arithmetics:</p>



<p>1600 (kcal per day) : 70 (approximate kcal of 1 egg) = 22!</p>



<p>Yes, one can eat approximately 22 eggs a day. Nevertheless, one can hardly consume that much, especially daily. Even if one can, there is another question &#8211; is it healthy to eat 22 eggs a day? Won’t that provoke some serious health problems?</p>



<h2><strong>Negative Impact of Eggs on a Human Organism</strong></h2>



<figure class="wp-block-image size-large is-style-default"><img loading="lazy" width="768" height="1024" src="https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/keto-breakfast-egg-vegetable-skillet-2-kd3-992w-768x1024.jpg" alt="" class="wp-image-685" srcset="https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/keto-breakfast-egg-vegetable-skillet-2-kd3-992w-768x1023.jpg 768w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/keto-breakfast-egg-vegetable-skillet-2-kd3-992w-225x300.jpg 225w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/keto-breakfast-egg-vegetable-skillet-2-kd3-992w.jpg 992w" sizes="(max-width: 768px) 100vw, 768px" /></figure>



<p>First off, it is necessary to mention such a notion as a quality. Most keto followers buy eggs in the supermarket. It is not a secret that chickens grow on farms whose owners feed them with specific food that makes them grow faster. When a hen eats and then lays eggs, the eggs get those chemicals as well. Consequently, most supermarkets sell low-quality products. Only domestic hens that eat corn and wheat without harmful supplements can lay 100% useful eggs.&nbsp;</p>



<p>Second, the benefit of eggs depends on their processing as well. Raw ones may have dangerous bacteria such as salmonella, so a person must be sure that the product is safe before drinking it or adding to meals that are not processed. Boiled and baked ones are healthier than fried. So, a person should consider that fact as well. The safest frying is on pans that do not require oil.&nbsp;</p>



<p>Third, one egg will bring no harm, but twenty-two will surely affect a health state. Besides, a monotonous diet will deprive the body of other useful vitamins and minerals. Doctors stress the importance of the combination of animal and vegetable fats. Another side effect of one-product dieting might be a breakdown. A person will feel depressed because of the inability to eat other tasty food.</p>



<p>Fourth, dieticians recommend smart dieting and weight loss. A body gets shocked because of a sudden food change. Besides, if the breakdown happens, the organism will return the lost kilos because the body will try to accumulate deficit substances.</p>



<h3>Fifth, there could be several adverse effects of egg+cheese dieting.</h3>



<ol><li>Heart Problems</li></ol>



<p>Saturated fat is a part of yolk that makes the main part of keto meals. Together with cholesterol, it creates a ticking bomb that might explode any minute and result in heart attacks and strokes.</p>



<ol start="2"><li>Abdominal Distension</li></ol>



<p>This problem is less dangerous compared to the first one, but it can be regular and bring much discomfort. A person will get severe abdominal pain and look pregnant. Besides, one will need to take care of the appearance and wear loose clothes in the waist part to prevent the pressure that causes more pain. A person can also suffer from digestion problems like constipation or diarrhea. A keto follower can get these problems in two days on an egg diet. Consequently, a longer period will hurt more.&nbsp;</p>



<ol start="3"><li>Diabetes</li></ol>



<p>An excessive amount of any food might affect blood sugar. Eggs are not an exception. In case a person decides to keep to a keto diet, it will be necessary to consult a health advisor first, especially, if a person is insulin-dependent. Doctors usually exclude this product from the daily diet for patients with the second type of diabetes.&nbsp;</p>



<h2><strong>What to Do if a Doctor does not Recommend Eating Eggs</strong></h2>



<p>People often do not prepare the body for a diet and change eating habits abruptly. As a result, the body gets shocked, and a person starts experiencing side effects. For quick results, professionals insist on egg and cheese dieting. People become obsessed with eggs and suddenly get bloating, uncontrolled blood sugar, and other health problems. What to do? Is it possible to go on following a keto diet? How many eggs per day can someone eat on keto diet without harm?</p>



<h3>Analogs to Eggs</h3>



<p>There are many alternatives to egg yolks. The biggest advantage a human body experiences when receiving plant and vegetable fats, or at least the variety of animal ones. If one cannot consume eggs but wants to lose weight on a keto diet, a keto person should consider adding the following products to the daily menu:</p>



<ul><li>nuts, especially macadamia, walnuts, and peanuts;</li><li>avocado;</li><li>butter, including nut type as well;</li><li>sunflower seeds;</li><li>coconut products without sugar;</li><li>chia seeds.</li></ul>



<p>Nevertheless, it will be hard to keep to the diet because regular meals become expensive (eggs are cheap and available in all supermarkets) and not so nutritious without yolk and pure protein. So, a person should eat smart so as not to make the body suffer from an egg+cheese diet. Another variant is to refuse a keto and consult a specialist who will select the best variant of dieting and exercising.</p>



<h3>How Many Eggs Won’t Hurt?</h3>



<p>At the beginning of the diet, a person should eat at least 6 eggs either separately or in meals. Some experts recommend consuming more. What does it mean? It means that the basic need for eggs on keto is 420 grams. If a person needs to replace them with something else, it will be cheese. The main thing is to find cheese whose fats will be not lower than 6. So, it must not be zero-fat cottage cheese. It must not be dry because soft cheese contains more fat.</p>



<p>Thus, an egg diet should not exist for long. A human body needs other products to remain healthy. One should consider other fat-rich products to prevent heart diseases and stomach upset. For example, one can eat two eggs a day but with butter, homemade mayonnaise, avocado, bacon, and cheese.&nbsp;</p>



<p>Specialists also recommend making three-hour breaks between meals. So, two eggs can be for breakfast, two for lunch, and two for dinner during the fast egg-eating weight loss. Fortunately, an egg diet should not last longer than five days. During this period the liver produces ketones that stimulate fast kilo loss. That is why people who need to lose weight quickly start following this diet.&nbsp;</p>



<h2><strong>Takeaways</strong></h2>



<p>If a person adds exercising and at least two liters of water daily (without gas and sugar), the results will impress. Egg protein will not let muscles lose their shape, and fat will take care of hair and skin. Cheese is required to increase the level of casein that speeds up metabolism and also helps to gain muscles and burn fat (but only in combination with eggs).&nbsp;</p>



<p>To avoid cravings, a person should search for various recipes. One can eat boiled, scrambled, baked, and poached eggs or add them to healthy salads with mayonnaise, cheese, nuts, avocado, and seeds. Besides, a person requires little carbs, so to make the taste a bit fresh it is possible to add greenery (dill, parsley, chives, or lettuce). The main thing is to have enough fats and proteins and reduce the consumption of carbs.</p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2021/09/14/how-many-eggs-per-day-can-someone-eat-on-keto-diet/">How Many Eggs Per Day Can Someone Eat On Keto Diet?</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
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		<title>Paleo Diet vs. Keto: What Are the Differences?</title>
		<link>https://www.hungrygirlporvida.com/blog/2021/09/14/paleo-diet-vs-keto-what-are-the-differences/</link>
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		<dc:creator><![CDATA[admin]]></dc:creator>
		<pubDate>Tue, 14 Sep 2021 12:14:30 +0000</pubDate>
				<category><![CDATA[Diet]]></category>
		<guid isPermaLink="false">https://www.hungrygirlporvida.com/?p=677</guid>

					<description><![CDATA[<p>Difference Between Paleo and Keto Diet: Everything You Need to Know Today, people worldwide try to look slim and beautiful. They start following various types of diets such as cabbage, buckwheat, honey, or apple diet. All of them have their pros and cons, though cons prevail because of the monotonous food preference. Consequently, the organism...</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2021/09/14/paleo-diet-vs-keto-what-are-the-differences/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2021/09/14/paleo-diet-vs-keto-what-are-the-differences/">Paleo Diet vs. Keto: What Are the Differences?</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
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<h2>Difference Between Paleo and Keto Diet: Everything You Need to Know</h2>



<p>Today, people worldwide try to look slim and beautiful. They start following various types of diets such as cabbage, buckwheat, honey, or apple diet. All of them have their pros and cons, though cons prevail because of the monotonous food preference. Consequently, the organism lacks other essential vitamins and minerals. What about trendy keto and paleo diets? Are they healthy and effective? What is the difference between the keto and paleo diets? This article provides all answers to the most frequent questions. </p>



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<h2><strong>What is Keto and Why People Are So Crazy About It?</strong></h2>



<p>To answer this question, it is necessary to understand the basis of such a process as ketosis. How do people get their daily energy? Food. Most doctors do not recommend excluding healthy carbs from daily meals because they supply human organisms with vital energy. A keto diet does the opposite. According to its recommendations, a person should prefer food that is high in fats and lacks carbs. How do people survive then?</p>



<p>If a person believes that carbs are not necessary, he or she will contrast the paleo diet vs keto rations to select the most beneficial and suitable for personal tastes. Keto is strict and demands 70% of fats in a daily ratio. Such meals perfectly suit people who crave fatty meat, eggs, avocados, nuts, sunflower seeds, and milk products that are tastier when they contain more fat. Due to this, a person always feels full.</p>



<p>Most diets reduce the amount of fat. So what is the purpose of a keto diet? The reason is simple. One should force the organism to get energy from fats instead of carbs. It means that the body will consume body fat, including the liver. Besides, the liver guarantees the result. Rich in healthy fat and casein food improves digestion and provokes fast weight loss.&nbsp;</p>



<p>That is why people like it, especially at the beginning when a person keeps to an egg and cheese diet that lasts 3-5 days but burns many kilos without extra effort.&nbsp;&nbsp;&nbsp;</p>



<h2><strong>What is Paleo? Who Can Follow It?</strong></h2>



<p>The name of the diet derives from the historical period called the Paleolithic. The creators of this diet believed that the human organism could digest and function well only due to the products that existed at that time. There were no artificial carbs, fast foods, cereals, grains, dairy, etc. in the paleolithic age. The ancestors ate things they could catch or find in their environment. It could be wild animals, fish, seafood, vegetables, fruit, and greenery.&nbsp;</p>



<p>People also started consuming some nuts, legumes, and their derivatives later, so they are taboo on this diet as well. The developers regard these products as harmful as pastry and dairy because they provoke severe allergy reactions and inflammations. Consequently, it is healthier to avoid them and prefer natural products.&nbsp;&nbsp;</p>



<p>When a person compares the paleo vs keto diet, they will find many common and distinctive features. That is why it is required to find a specialist who will create a meal plan that can help to prevent breakdowns but achieve the desired results. Besides, it is necessary to consult a health advisor, who will examine the organism and either approve or decline the diet. Both diets are based primarily on fats, so a person must be sure that such food will not worsen the health condition.&nbsp;</p>



<p>Almost all people can eat the recommended paleo food, though it must vary. For example, animal food is not only pork but also poultry, eggs, game meats, crayfish, fish, and beef.&nbsp;&nbsp;</p>



<h2><strong>Paleo Diet vs Keto: Similarities</strong></h2>



<p>People often fail to follow one of the diets because they confuse them. It often happens to those who experiment and try a variety of rations to either lose weight or become healthier. Before learning about the difference between the paleo and keto diets, one should know what makes them so similar.&nbsp;</p>



<ol><li>Both diets accent on whole foods that one can find in supermarkets (seafood, meats, eggs).</li><li>Daily ration prevails in fats, but they must be healthy and natural (egg yolk, avocado, meat, nuts, vegetable oil, etc.).</li><li>Both plans include certain nuts and seeds.</li><li>Dieticians never include rich in starch products into daily meals.</li><li>Legumes, grain, and sugar are taboo for keto and paleo followers.&nbsp;</li></ol>



<p>Experts usually call them ‘clean eating meal plans’. What does it mean? It means that a person buys fresh meat, vegetables, seafood, eggs, and other allowed products and cooks them or consumes them without any processing. Such food is very healthy compared to canned and even frozen. The disadvantage of such food is its price.&nbsp;</p>



<p>People on both diets get their vital energy from fatty food. This fact confuses them a little because amateurs publish recipes which ingredients do not fit the keto but are excellent for paleo and vice versa. So, if one decides to keep to one diet, it will be obligatory to study as much information as possible to prevent health problems and promise the best outcome.</p>



<h2><strong>Difference Between Paleo and Keto Diet</strong></h2>



<p>What is the difference between the paleo diet and the keto diet? Both of them are based on healthy fats. Nevertheless, keto is more “picky” because it requires fish and meat that have more fats. While people on paleo can eat ham, keto followers should better prefer pork and bacon. The same concerns fish. There are six distinctive features between these two diets:</p>



<ul><li>keto provides energy only from fat (up to 70% of daily calories) while paleo involves both fats and protein;</li><li>keto does not welcome carbs while paleo considers a person’s activity when calculating the daily need for carbs;</li><li>keto egg plus cheese diet guarantees quick results in five days, while paleo works a bit slower;</li><li>paleo excludes dairy while keto fast weight loss is based on eggs and cheese;</li><li>paleo welcomes almost all fruits and vegetables while keto does not (only avocado and nuts are allowed);</li><li>Paleo followers can add natural sweeteners like honey and maple syrup, while keto meals prohibit both natural and artificial sweets.&nbsp;&nbsp;</li></ul>



<p>People who followed both diets assert that paleo provokes fewer breakdowns thanks to the variety of available products and natural sweeteners. At the same time, after the keto-adaptation period, a person stops feeling crazy about sweets because there are none of them. Gradually, the organism stops wanting them, forgets the taste, and prevents cravings.&nbsp;</p>



<h2><strong>What is Better: Paleo or Keto Diet?</strong></h2>



<p>It is hard to say what diet is better or worse. The difference between the keto diet and the paleo diet is a criterion that lets a person decide what type to choose. Still, it is possible to make a list of pros and cons for each daily nutrition. Besides, one should remember that diets are usually not for some period. If a person starts following a certain food regime, it will be better to keep to it all the time. Otherwise, the organism will get ‘crazy’ and the weight will do the same.</p>



<h3>Pros and Cons of the Keto Nutrition</h3>



<p>The Keto diet has its advantages and disadvantages. A person should understand the risks when starting to eat food that is unbalanced because of low levels of protein and carbs. 70-25-5 &#8211; this is the calorie percentage of fat, protein, and carbs for a ketosis follower. So, a medical check should be done before the beginning of the diet.</p>



<h4>Advantages</h4>



<ul><li>Five and even three days on keto will be enough to lose weight. The latest research showed that people lose from 5 to 10 pounds depending on their initial weight, age, activity, and hydration.</li><li>This diet encourages fat consumption in huge amounts. Many diets are against that and do quite the opposite. That is why this diet is a perfect choice for those who cannot imagine their life without traditional bacon and egg or a handful of nuts for a snack.</li><li>If a person keeps to a professional’s recommendations and does everything right, it will be possible to control the level of blood sugar and prevent diabetes,&nbsp; eye problems, and cardiac diseases.&nbsp;</li></ul>



<h4>Disadvantages</h4>



<ul><li>Most people give it up soon because of cravings provoked by its strict nature.</li><li>The diet limits the available variety of food. As a result, the organism does not get enough vitamins and substances. A deficit of vitamins and minerals can be dangerous, especially in a pandemic situation. So, a person should consider artificial analogs after consultation with a doctor. Specific analysis can reveal the lack of nutrients, and a doctor will be able to prescribe the corresponding pharmacological product.</li><li>Too much-saturated fat without carbs and little protein can lead to such adverse effects as empathy, headaches, vomit, constipation, exhaustion, tremor, and cardiovascular problems.</li></ul>



<h3>Pros and Cons of Paleo Nutrition</h3>



<p>Even though Paleo is less strict and includes vegetables and fruits in daily meals, it has its advantages and disadvantages.</p>



<h4>Pros</h4>



<ul><li>A person stops eating greasy and unhealthy food because the whole food is a must here.</li><li>The diet longs for healthy fats and protein that are essential for muscles and the control over blood sugar.&nbsp;</li><li>A person stops eating unhealthy carbs and replaces them with healthier glucose that is also controlled to guarantee tolerance to its consumption.</li></ul>



<h4>Cons</h4>



<ul><li>The diet becomes expensive because it needs whole foods and clean eating.</li><li>The ratio does not include milk products which decrease the level of casein and Calcium. Calcium insufficiency can make bones fragile and cause teeth problems.&nbsp;</li><li>Whole foods are poor in fiber. Its deficit provokes stomach problems like constipation and pains.&nbsp;</li></ul>



<p>The negative aspects of both diets may become visible when they are followed for a long period. Imbalanced nutrition provokes a deficit of important substances. Lack of certain products like fruits and dairy exhaust the body and provoke health disorders. So, a person should be under an expert’s control and take manufactured vitamins and minerals to prevent the deficit.</p>



<p>The positive aspect of both diets is their concentration on fats that guarantee satiety after each meal. So, it is easier to follow them than other existing diets.</p>



<h2><strong>Menu and Food on Keto and Paleo Diets</strong></h2>



<p>The best option to count calories and the amount of required fat, protein, and carbs is to cook. A person is aware of the meal ingredients, so it is easier to do calculations. Besides, many websites provide menus and recipes with the already mentioned calories, fats, carbs, and protein. Some dieticians practice a combination of a keto/paleo diet that allows some cheese and little carbs in the form of unprocessed vegetables or fruit.&nbsp;</p>



<p>What to do when a person does not have time for cooking? The best variant is to order meals at places that mention the ingredients. Another variant is to buy healthy snacks on Amazon or similar stores. For example, a person can eat dry meat, almonds, avocado, vegetable chips, canned fish, and other diet-safe products to kill hunger. Moreover, one may boil eggs and make salads that a person can take in a lunch box.&nbsp;</p>



<p>It is essential to read the ingredients in the product description to avoid the undesired supplements like dairy for paleo or fruit, most vegetables, and honey for keto.</p>



<h2><strong>Conclusions</strong></h2>



<p>So, keto vs paleo diet &#8211; who wins? Nobody. Everything depends on a person who is going to follow one of the above-described diets. If a person is not sure that he or she can stand without fruits, honey, and most vegetables, it will be better not to start following the keto diet. If one adores dairy and cannot afford whole foods, keto meals will suit better.&nbsp;</p>



<p>A diet is not for one day. It is a lifestyle. A person should have a strong motivation to keep to it and prevent breakdowns. The best and the safest variant is to hire a specialist who will take care of a person. Professionals can support them and recommend doing tips that will not let a person stop dieting and gaining weight. Moreover, they know recipes that are super delicious and turn a diet into healthy and pleasant nutrition.</p>



<p>Experienced dieticians advise adding training and proper hydration to get the best results. Thanks to that, a person will be slim,&nbsp; healthier, and without sagging skin.</p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2021/09/14/paleo-diet-vs-keto-what-are-the-differences/">Paleo Diet vs. Keto: What Are the Differences?</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
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		<title>Keto Vegetarian: Is It Possible to Lose Weight without Meat, Cheese, and Eggs?</title>
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		<pubDate>Mon, 13 Sep 2021 15:50:48 +0000</pubDate>
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					<description><![CDATA[<p>Keto is one of the most popular diets in the world. Everyone who tries to get rid of several kilos or more searches for effective nutrition plans and usually finds a keto one. People who have lost over 50 kilos on it share their results on the Internet. Their followers check the diet and agree...</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2021/09/13/keto-vegetarian-is-it-possible-to-lose-weight-without-meat-cheese-and-eggs/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2021/09/13/keto-vegetarian-is-it-possible-to-lose-weight-without-meat-cheese-and-eggs/">Keto Vegetarian: Is It Possible to Lose Weight without Meat, Cheese, and Eggs?</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
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<figure class="wp-block-image size-large"><img loading="lazy" width="1024" height="538" src="https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-diet-FAQs-1024x538.jpg" alt="" class="wp-image-672" srcset="https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-diet-FAQs-1024x538.jpg 1024w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-diet-FAQs-300x158.jpg 300w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-diet-FAQs-768x403.jpg 768w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-diet-FAQs.jpg 1200w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>Keto is one of the most popular diets in the world. Everyone who tries to get rid of several kilos or more searches for effective nutrition plans and usually finds a keto one. People who have lost over 50 kilos on it share their results on the Internet. Their followers check the diet and agree that it is efficient. That is why others also try to join successful individuals who managed to become slim on keto.</p>



<span id="more-662"></span>



<p>The only problem that people face is that the fastest weight loss is promised by egg and cheese-eating. What about the keto diet for vegetarians? Does it exist, or should vegetarians refuse the dream of becoming slim? Actually, a vegan keto diet exists. What does it include? How do people get fats without meat and dairy? How does ketosis occur without animal products that are rich in fats and almost without carbs?</p>



<h2><strong>What Is Ketosis And How to Reach It?</strong></h2>



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<div class="wp-block-media-text alignwide is-stacked-on-mobile"><figure class="wp-block-media-text__media"><img loading="lazy" width="1024" height="613" src="https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-Diet-1-1024x613.png" alt="" class="wp-image-667 size-full" srcset="https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-Diet-1-1024x613.png 1024w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-Diet-1-300x180.png 300w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-Diet-1-768x460.png 768w, https://www.hungrygirlporvida.com/wp-content/uploads/2021/09/Ketogenic-Diet-1.png 1085w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure><div class="wp-block-media-text__content">
<p>How do people get their daily energy? They consume carbs, and the organism transforms them into vital energy. If a person eats too many carb-rich foods, the body will store it in problem body areas (abdominal, hips, etc.) and turn it into body fat. Is there any way to burn it without exhausting training and starving? Yes. This process is called ketosis.</p>
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<p>Most diets exclude bacon, egg yolk, and fatty cheese from regular meals. That is why a traditional keto diet perfectly suits Americans who are big meat-eaters. They consume approximately 100 kg of meat yearly! Besides, they are fans of eggs, cheese, and milk, so one can find them in almost all fridges in America. The keto diet allows all these products, so US citizens do not have to refuse their favorite products.&nbsp;</p>



<p>If the organism stops receiving carbs, it will start investigating different body parts trying to get it. Having no other ways available, the liver (in some keto-followed time) will use body fat to produce energy. Consequently, a person loses weight and gets rid of excessive amounts of fat in problem areas without hours spent in the gym and constant hunger.</p>



<p>To start ketosis, a person should eat fatty meals that consist of eggs, red meat, seafood, oil, and dairy, especially cheese. As far as one can see, the only vegetarian product here is oil. How to develop ketosis without animal food? The ketosis period must last from three to five days. It is essential to find food that does include animal derivatives and carbs but prevails in fat. The task seems to be hard, but keto specialists managed to find vegan products that fit a keto diet.</p>



<h2><strong>Keto Diet for Vegetarians: a Healthy Alternative to Eggs and Cheese</strong></h2>



<p></p>



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<p>An average keto daily plan must include up to 80% of fat calories, up to 30% &#8211; protein, and only 5% of carb calories. </p>
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<p id="block-a26a900f-84d7-4bcc-8fd2-869cf4091c8d">Everything sounds OK until a person looks through the list of available products for the vegetarian keto diet. As a rule, vegans eat all vegetables and fruit to remain healthy and get the required amount of carbs, fats, and proteins. The keto plan changes their world upside down.</p>
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<p>First of all, there is little information about the keto diet vegetarian. Not everyone agrees to follow one of the strictest diet plans that exclude not only animal-derived foods but also almost all fruits and pretty many vegetables and cereals. So, the food variety is primitive. Nevertheless, there are many recipes and menu plans to guarantee the required amount of useful fats.</p>



<p>The indisputable advantage for a keto vegetarian is the absence of harmful carbs and fats. The organism does not suffer from grease and ingredients that provoke heart, kidney, and liver problems. Vegetarianism is followed by people in different countries, so an opportunity to lose weight and remain healthy is the reason #1 for keto vegans.</p>



<h2><strong>Why Do People Select a Vegan Keto Meal Plan?</strong></h2>



<p>The reason to follow a vegan keto diet may be different. There are three most common reasons.</p>



<ol><li>A person has an allergy to animal products.</li><li>Products made of animals contradict an individual’s beliefs and morality.</li><li>People believe that animal products hurt a human organism.&nbsp;</li></ol>



<p>Another reason for vegetarianism is usual low-calorie meals. Greenery, gluten-free vegetables, and no fruits delete almost all harmful carbs and trans fats from daily intake. Consequently, a person can eat a lot but remain slim. When a body derives the energy from plant and vegetable fats, the organism will face the following health improvements:</p>



<ul><li>bad cholesterol drops while good rises;</li><li>blood sugar level drops and insulin sensitivity improves;</li><li>lower chances to experience meal-provoked inflammations and allergies;</li><li>improved digestion;</li><li>skin, hair, and nails become healthier;</li><li>well-planned meals supply the body with vitamins and minerals;</li><li>proper body weight does not provoke health disorders and pressure on joints and the skeleton.</li></ul>



<p>Children, who eat many carbs before bedtime, usually have nightmares and face sleeping problems. Doctors recommend avoiding meals 3 hours before sleep and do not include sweets, including natural sweeteners, into dinners because they negatively affect the nervous system. So, fewer carbs but more healthy fat and protein are good for human organisms.&nbsp;</p>



<p>Such diets like keto prevent diabetes 2 and even such horrible diseases as cancer, hypertension, PCOS, and neurological disorders such as anxiety, insomnia, Alzheimer’s diseases, and epilepsy thanks to the low amount of carbs in daily ration.&nbsp;</p>



<h2><strong>What Facts Can Prove a Positive Effect of Keto Vegan Lifestyle?</strong></h2>



<p>People often like to compare diets, their alternatives, and possible pros and cons. The keto diet has two variants &#8211; traditional and vegetarian. It has been said a lot about the traditional diet. What about its vegan alternative? Is it better? What do scientists and researchers say?</p>



<p>Unfortunately, there are no official testings and experiments concerning the comparison of vegetarian and non-vegetarian keto plans. The only research was about two groups of people who ate veggie products but their carbs were different. Forty-seven volunteers who wanted to lose extra pounds decided to join the test and either eat more or fewer carbs.&nbsp;</p>



<p>That study cannot be called 100% vegetarian keto because it had eggs and dairy on daily menus. Nevertheless, both groups managed to lose the desired weight, though the low-carb followers manifested better health and weight results in half a year. It means that carbs are harmful while keto food is healthy if consumed correctly.&nbsp;</p>



<p>Besides, the high-carb group ate over 100 grams of net carbs that did not initiate ketosis in the bodies of volunteers. The allowed dose on a traditional keto is not more than 30 grams a day. Perhaps, they could get better results due to the correct portion of daily carbs.&nbsp;&nbsp;</p>



<h2><strong>How to Get Ready for a Vegan Keto?</strong></h2>



<p>It is a bad idea to change one’s eating habits abruptly. The organism might negatively react to an exceeding amount of fats in the daily menu. Besides, some people start consuming products they have never eaten before or consume only small portions of them. So, experts recommend first devoting several days to the experiment. For example, a person has never eaten avocados and some nuts before. It will be necessary to try small portions to see if the organism accepts them positively or reacts with an allergy or other side effects.</p>



<p>The next step is to prepare smart eating plans. It has been already said that the diet prevails in whole foods. It is very important to create a well-balanced plan that will include the required macro- and microelements. Due to that, a person will not hurt the health condition. One of the essential details is to cook meals that will guarantee satiety. Otherwise, a person will feel constant hunger, and that will cause breakdowns.&nbsp;</p>



<p>Keto specialists recommend following a 5-step before-diet plan. It will prepare the organism for changes and let a person get the desired results.</p>



<h3>Step 1. Learn about Macronutrients and What Vegan Products Have Them</h3>



<p>Almost all existing diets deal with the three terms &#8211; proteins, carbohydrates (or carbs for short), and fats. Some diets highlight the importance of proteins combined with useful carbs (vegetables, greenery) while others stress the value of fats. Keto plans base daily meals on fats and exclude carbs (not more than 30 grams per day). Consequently, a person should search for products that provide these three macronutrients in the required dose.&nbsp;</p>



<p>Today, developers of various apps have simplified this task. A person should just mention the product and the amount. Besides, one should pay attention to the processing. A few people know that the boiled corn has more calories than canned one or that a carrot gets more gluten after boiling and, consequently, more calories and carbs. So, a person should type <em>boiled, fried, stewed, steamed</em>, or <em>baked</em> before the main ingredient.&nbsp;</p>



<p>Another useful piece of advice is not to use the ready calorie count for dishes. Why? Let’s compare two variants of salads. One person takes one avocado, adds a handful of nuts, and 1 tbsp of olive oil. Another person can do the same but instead of one avocado she will take two and add three tbsp of sunflower oil. Nuts might also be different &#8211; peanuts, walnuts, macadamia, etc. As a result, calories and the number of macronutrients will be different.</p>



<p>When a person uses calculators, it will be necessary to add all ingredients. Due to that, an individual will see the value of each product. Eventually, it will be easier to add those products that have more fats and fewer carbs and proteins.&nbsp;</p>



<h3>Step 2. Start to Reduce the Number of Carbs from the Menu Gradually</h3>



<p>As a rule, vegetarians consume a lot of carbs daily. They can eat only fruits and vegetables, and, of course, their derivatives such as pop-corn, bakery, pasta, etc. That is why it is hard to adjust to the new vegan keto meal plan. Not to stress the body, experts recommend reducing carbs gradually. First, a person should consume 50 grams of carbs daily and then limit them to 20.&nbsp;</p>



<p>What are taboo high-carb products on a vegan keto?</p>



<ul><li>wheat products (bread, pastry, cookies, pasta);</li><li>quinoa;</li><li>rice;</li><li>vegetables that contain much starch (beans, potatoes, peas)</li><li>oats;</li><li>almost all fruits.</li></ul>



<p>If a keto vegan wants to eat some fries or pasta, it will be necessary to weigh the dish and check up the table or apply an app to count the carbs. The best option is to prefer durum wheat products that are more useful and slow-digested compared to soft wheat flour. Beans and rolled oats are usually associated with the best protein suppliers, though their carb levels are also high. That is why keto followers are to limit or delete them from their menus.&nbsp;</p>



<p>How to survive on a vegan keto diet if almost all products are prohibited? Below, one can check the list of foods with the lowest portion of carbs per 100 grams.</p>



<ul><li>Vegetables such as spinach, broccoli, bell peppers, arugula, Brussel sprouts;</li><li>Rice made of cauliflower;</li><li>Crackers made of almond flour;</li><li>Chia seeds and products based on them;</li><li>Zucchini noodles;</li><li>Some berries such as strawberries, raspberries, blueberries, and blackberries;</li><li>Only selected fruit types like starfruit, casaba melon, honeydew, watermelon, and cantaloupe.</li></ul>



<p>It is necessary to visit web stores that sell snacks and products to suit a vegan keto diet. They are tasty and prevent strong cravings for traditional foods. Their carb level is reduced to the minimum. Due to that, a person does not feel hungry and keeps to the most important keto rule &#8211; NO CARBS.</p>



<h3>Step 3. Fats Can Be Different. Only Healthy Ones Guarantee the Expected Results</h3>



<p>It is hard to find unhealthy fats on a vegan keto meal plan. To be honest, it is hard to find fatty products for the vegan keto diet in general. Vegetarians who want to follow the vegan keto independently always break their heads trying to find vegetables that have enough fats. Besides, monotonous diets are not good for human health. To reach ketosis, one should plan their meals the following way &#8211; 80% of fats, 15% of proteins, and only 5% of carbs!</p>



<p>Fats on keto are the only source of energy. So, a person should either investigate the Internet and various sites to create a suitable menu or hire an expert who will do that instead of them.</p>



<p>This is the list of the high-fat vegetarian products one can rely on.</p>



<h4>Avocados</h4>



<p>They do not belong to low-calorie foods because 100 grams have over 160 calories. Despite that, the same amount has over 15% of the so-required fat and 8,5% of carbs. So, the menu should not consist only of avocados because of carbs, though it is hard to get the needed fats without it. Except for fats, this vegetable has potassium that people usually take from bananas, sweet potatoes, oranges, grapefruit, and other prohibited vegan keto products. This element stabilizes the nervous system and fluid balance.</p>



<h4>Olive Oil (only cold-pressed) and Olives</h4>



<p>Perhaps, the easiest way to get 80% of fats is to add olive oil whenever possible. This product is healthier than other natural oil alternatives. Besides healthy fats, it has vitamin E and elements that reduce chances to get inflammation, cancer, digestive problems, and cardiovascular diseases.</p>



<p>Nevertheless, one should keep in mind that heating increases the level of PUFAs that cause cancer, thrombosis, and heart diseases. So, experts recommend processing it as little as possible. For example, people usually add it to salads or sprinkle steamed or boiled vegetables with fresh olive oil. Olives have the same health components and are perfect for raw eating, though most people got used to consuming canned olives.&nbsp;</p>



<h4>Vegetarian Butter</h4>



<p>This product is manufactured especially for vegans and keto vegans. The butter does not include animal milk and creams. The main components are oils made of plants and water. The most typical fat sources here are avocados, coconuts, olives, seldom sunflower oil, and palm kernel oil. Some manufacturers either mix some of them or make one type of butter such as avocado or coconut oil butter.&nbsp;</p>



<p>This butter is not sweet, and a person can add it when processing meals (boiling, frying, stewing, baking). Just like in the case of olive oil, vegan butter is healthier when consumed raw. 100 grams of such butter has 100 calories, 11 grams of fat, and 120 mg of sodium. This butter does not cause heart diseases, obesity, and high blood sugar levels. That is why it is better than an average animal-derived butter.</p>



<h4>Coconut Oil</h4>



<p>Coconuts have a lot of fat. It makes 33 grams per 100 grams of coconut meat! The only disadvantage is a high amount of carbs (almost 15 grams in raw coconut and 25 grams in dried one). That is why dieticians and vegan keto experts suggest using coconut oil as the source of healthy fats. It has medium-chain triglycerides that the body can quickly transform into vital energy without storing it in problem body areas.</p>



<p>This product is a must in the initial keto stage because it helps the organism enter ketosis and result in quick weight loss.&nbsp;</p>



<h4>Almond Butter</h4>



<p>This is a vegan type of butter that has 9.5 grams of fats per 100 grams. This product is rich in vitamin E, iron, potassium, zinc, magnesium, biotin, and calcium. These essential micronutrients help to prevent the creation of plaques, keep hemoglobin in the norm, improve metabolism, and take care of bone health, the central nervous system, and beauty in general.&nbsp;</p>



<h4>Nuts and Chia Seeds</h4>



<p>Both products are low in carbs and high in fats. The best variant is to eat walnuts because they have 65.21 grams of fats and only 13.71 grams of carbs per 100 grams. Other types of nuts have a bit higher amount of carbs, so it is necessary to be careful when planning meals with them. Besides, they have many calories. A handful of macadamia can add up to 500 kcal!!!&nbsp;</p>



<p>The disadvantage of nuts is their antinutrients and toxic substances that are not dangerous in small amounts but threaten a health condition when overconsumed. Chia seeds have more carbs than fats, though a person cannot consume them too much.</p>



<h4>Vegan Milk</h4>



<p>Except for water, people also like other drinks and cocktails. Vegan milk makes it possible. The most popular milk is coconut milk that has almost 17 grams of fat and only 3 grams of carbs. One can add some berries, for example, strawberry, and make a delicious cocktail. The only disadvantage of nut kinds of milk is their high-calorie nature that does not guarantee satiety. So, it can be a holiday drink but not the regular one, unless the calorie limit allows such a treat.</p>



<h3>Step 4. Protein Must Be of High Quality</h3>



<p>Protein has many amino acids. Animal protein is more useful because it has all of them. There is no fixed amount of protein that a person should eat per day. Everything depends on an individual’s activity and weight. As a rule, a vegan keto diet includes 1-2 grams of protein per 1 kilo and makes up to 25% of daily calories. Protein is a must because it is the main element for muscle construction, especially for people who go in for sports and want to have attractive shapes.&nbsp;</p>



<p>This is a list of healthy protein vegan products:</p>



<ul><li>extra firm tofu;</li><li>lupini beans;</li><li>tempeh;</li><li>natto;</li><li>nuts (almonds, walnuts, macadamia);&nbsp;</li><li>sunflower seeds;</li><li>canned black soybeans;</li><li>sacha inchi seeds.</li></ul>



<h3>Step 5. Plan Your Keto Diet Thoroughly</h3>



<p>It is essential to vary food and include all micronutrients and macronutrients into daily meals. This task might be challenging because the vegan keto diet deprives its followers of many products. This problem concerns not only keto but other diets as well. So, it is essential to supply the body with all vitamins, minerals, and macronutrients.&nbsp;</p>



<h4>Vitamin D</h4>



<p>First off, one should spend enough time in the sun because it is the main source of vitamin D. It is easier to find it in animal products. The only vegan product that has it is a mushroom that people grow under ultraviolet lights. If a person lives in regions with lots of rain and gloomy weather, it will be necessary to take this vitamin in pills.&nbsp;</p>



<h4>Calcium</h4>



<p>Again, people usually associate it with animal products like milk, cheese, eggs. Fortunately, some plants have them, but their amount is lower. Vegan products with calcium are broccoli, almonds, tofu, kale, pumpkin seeds, arugula, macadamia, and no-sugar almond milk.</p>



<h4>Vitamin B2</h4>



<p>The disadvantage of plant-derived vitamin B2 is that they are heavy for the body to absorb. That is why vegetarians usually take B2 pharmacological pills or specific supplements. Broccoli, almonds, kale, and some seeds have B2, though it is not enough.&nbsp;</p>



<h4>Zinc</h4>



<p>There are only four plants that have Zinc. These are two types of nuts (macadamia and almonds) and two types of seeds (pumpkin and hemp). Nevertheless, it is never enough, and supplements are a must.</p>



<h4>Iodine</h4>



<p>One will never provide the body with the required level of Iodine on a vegan keto. The only way out is to add iodized salt to dishes and buy related supplements.&nbsp;</p>



<h4>Vitamin B12</h4>



<p>Only almond milk without sugar, tofu, and nutritional yeast have some vitamin B12. So, just like in other cases, a vegan keto follower should buy it in capsules.</p>



<h4>Selenium</h4>



<p>Broccoli, garlic, asparagus, mushrooms, and white cabbage can provide some selenium. These products can be found in the supermarket, though a person cannot consume them a lot because of carbs. So, again, only artificial supplements will help to fulfill the body.</p>



<h4>Iron</h4>



<p>Unfortunately, plants and vegetables have acids that prevent the proper absorption of Iron in humans. A person should add almonds, olives, spinach, macadamia, and raspberries to daily meals to prevent Iron deficit.&nbsp;</p>



<p>As far as one can see, a person who keeps to keto vegan should buy vitamin and mineral complexes to stay healthy. Those who are against artificial supplements should either follow a traditional keto diet or prefer another diet that allows a combination of different products that have all vitamins and minerals.&nbsp;</p>



<h2><strong>Pros and Cons of a Vegan Keto Diet</strong></h2>



<p>All diets have their positive and negative aspects. This one is not an exception. It has been said a lot about it, and now it is time to sum it up.</p>



<h3>Pros</h3>



<ul><li>a good, healthy, and more effective way to lose weight compared to the non-vegan meal plan;</li><li>it does not cause chronic diseases;</li><li>it is beneficial for people with diabetes and high blood pressure</li><li>it guarantees high metabolism of fat and better metabolism in general;</li><li>zero risks for obesity and inflammation;</li><li>decrease in the level of bad cholesterol.</li></ul>



<h3>Cons</h3>



<ul><li>It is the strictest low-carb and high-fat diet.</li><li>It is hard to vary food and supply the body with the required macro- and micronutrients.</li><li>It is expensive because it is picky, and a person needs to order many products online.</li><li>It is hard to find cafes that provide such dishes.</li><li>A vegan keto follower can experience the so-called keto-flu that is characterized by exhaustion, muscle pain, sickness, digestive problems, vertigo, insomnia, and headaches.</li></ul>



<p>Keto experts recommend having enough sleep, drinking water, and taking vitamins to recover from this flu. One needs to do the following calculation to find out the required amount of water per day:</p>



<p>weight: 30, so if one weighs 90 kilos, it will be 3 liters of water daily.&nbsp;</p>



<p>Before a person decides to start dieting, it will be necessary to consult a health specialist. There is a category of people who should not follow a vegan keto diet:</p>



<ul><li>eating disorders</li><li>diabetes mellitus</li><li>thyroid dysfunction</li><li>liver dysfunction</li><li>pancreas problems</li><li>gallbladder disorders</li></ul>



<h2><strong>Daily Meal Plan on a Vegan Keto</strong></h2>



<p>The hardest task for beginners is to create a daily meal plan. The variety of ingredients is not impressive, so one should surf the Internet trying to find some menus or recipes of various dishes. One can turn to a dietician, who will create a meal plan that will vary and include all the necessary macronutrients. Below, one can find an approximate vegan keto meal plan for a week.</p>



<p><strong>Monday</strong></p>



<p>Breakfast: a pudding made of chia seeds with berries and nuts</p>



<p>Lunch: Tacos made of tofu and that have little carbs</p>



<p>Dinner: Courgette spaghetti with avocado sauce</p>



<p>Snack: vegan butter plus celery</p>



<p><strong>Tuesday</strong></p>



<p>Breakfast: Smoothie made of coconut milk (full-fat) and a protein powder with little carbs</p>



<p>Lunch: Salad (a mixture of tempeh, arugula, nuts, and tomatoes)</p>



<p>Dinner: Courgette spaghetti with olives, nutritional yeast, and vegetarian cheese</p>



<p>Snack: Mousse (chocolate + avocado)</p>



<p><strong>Wednesday</strong></p>



<p>Breakfast: Scramble (tofu, mushrooms, and olive oil)</p>



<p>Lunch: Salad (kale + hemp seed pesto + berries)</p>



<p>Dinner: Vegetarian Mac and cheese cauliflower</p>



<p>Snack: Crackers made of almond flour with guacamole&nbsp;</p>



<p><strong>Thursday</strong></p>



<p>Breakfast: Eggs (flaxseed + water) with pancakes made of almond flour</p>



<p>Lunch: Curry made of coconut and tofu</p>



<p>Dinner: Fried asparagus on vegan butter and cauliflower (mashed ones + garlic)</p>



<p>Snack: Bell pepper with guacamole</p>



<p><strong>Friday</strong></p>



<p>Breakfast: Yogurt made of coconut milk with berries and vegan butter</p>



<p>Lunch: Salad (avocado, spinach, vegetarian cheese, pumpkin seeds)</p>



<p>Dinner: Tofu and rice made of cauliflower</p>



<p>Snack: a handful of nuts and seeds</p>



<p><strong>Saturday and Sunday: </strong>repeat meal plans from Monday to Friday; for a snack, one can try energy balls made of nuts and maple syrup or honey.</p>



<h2><strong>Takeaway</strong></h2>



<p>Vegan keto is strict because it limits the variety of products which makes it hard to create tasty and fatty meals. Besides, one should learn how many calories to get and not exceed. The best effect is achieved due to higher physical activity and proper hydration. To prevent keto flu and avitaminosis, a person needs to take a complex of microelements, sleep not less than eight hours, and eat five times a day not to feel hungry.</p>



<p>Various websites provide different calculators and meal planners. Besides, one can find vegan keto snacks that are tasty and useful. A person can eat them for a snack. It is easy to calculate protein, fats, and carbs because manufacturers mention this data on a package. So, one should plan everything well to enjoy a healthy keto diet without side effects and breakdowns. Satisfaction guarantees long-lasting dieting and minus many kilos.</p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2021/09/13/keto-vegetarian-is-it-possible-to-lose-weight-without-meat-cheese-and-eggs/">Keto Vegetarian: Is It Possible to Lose Weight without Meat, Cheese, and Eggs?</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></content:encoded>
					
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		<item>
		<title>Cranberry Ricotta Tart</title>
		<link>https://www.hungrygirlporvida.com/blog/2019/12/02/cranberry-ricotta-tart/</link>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Mon, 02 Dec 2019 09:31:26 +0000</pubDate>
				<category><![CDATA[pie]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[cranberry]]></category>
		<category><![CDATA[holidaybaking]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[shortcrust]]></category>
		<category><![CDATA[tart]]></category>
		<guid isPermaLink="false">http://y1h3fLPWHPLIKVRu28SnL-</guid>

					<description><![CDATA[<p>This post is part of an Instagram campaign, printable recipe below.&#160; Cranberry Ricotta Tart &#160; Prep time 40 mins Cook time 55 mins Total time 1 hour 35 mins &#160; A festive tart made with almond shortcrust pastry with a layer of cranberry jam and a creamy ricotta cheesecake filling. Author: Cindy Serves: 1 tart...</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2019/12/02/cranberry-ricotta-tart/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2019/12/02/cranberry-ricotta-tart/">Cranberry Ricotta Tart</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p><span style="font-weight: 400;">This post is part of an Instagram campaign, printable recipe below.&#160;</span></p>
<p><span id="more-435"></span></p>
<p/>
<div id="easyrecipe-8362-0" class="easyrecipe" itemscope="" itemtype="http://schema.org/Recipe">
<div itemprop="name" class="ERSName">Cranberry Ricotta Tart</div>
<div class="ERSClear">&#160;</div>
<div class="ERSTopRight"> </div>
<div class="ERSTimes">
<div class="ERSTime">
<div class="ERSTimeHeading">Prep time</div>
<div class="ERSTimeItem"> <time itemprop="prepTime" datetime="PT40M">40 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Cook time</div>
<div class="ERSTimeItem"> <time itemprop="cookTime" datetime="PT55M">55 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Total time</div>
<div class="ERSTimeItem"> <time itemprop="totalTime" datetime="PT1H35M">1 hour 35 mins</time> </div>
</p></div>
<div class="ERSClearLeft">&#160;</div>
</p></div>
<div itemprop="description" class="ERSSummary">A festive tart made with almond shortcrust pastry with a layer of cranberry jam and a creamy ricotta cheesecake filling.</div>
<div class="divERSHeadItems">
<div class="ERSAuthor">Author: <span itemprop="author">Cindy</span></div>
<div class="ERSServes">Serves: <span itemprop="recipeYield">1 tart</span></div>
</p></div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">Almond Shortcrust</li>
<li class="ingredient" itemprop="ingredients">1&#188; cup (160g) flour</li>
<li class="ingredient" itemprop="ingredients">&#188; cup (30g) almond</li>
<li class="ingredient" itemprop="ingredients">&#188; cup (25g) powdered sugar</li>
<li class="ingredient" itemprop="ingredients">&#188; teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">&#189; cup (113g) cold unsalted butter, cut into pieces</li>
<li class="ingredient" itemprop="ingredients">1 egg yolk</li>
<li class="ingredient" itemprop="ingredients">Cranberry Jam</li>
<li class="ingredient" itemprop="ingredients">6 ounces fresh cranberries</li>
<li class="ingredient" itemprop="ingredients">6 ounces (170g) sugar</li>
<li class="ingredient" itemprop="ingredients">pinch of kosher salt</li>
<li class="ingredient" itemprop="ingredients">Ricotta Cheesecake Filling:</li>
<li class="ingredient" itemprop="ingredients">8 ounces (227g) whole milk ricottta cheese</li>
<li class="ingredient" itemprop="ingredients">&#188; cup heavy cream</li>
<li class="ingredient" itemprop="ingredients">&#188; cup (50g) sugar</li>
<li class="ingredient" itemprop="ingredients">zest of 1 lemon</li>
<li class="ingredient" itemprop="ingredients">1 large egg</li>
</ul>
<div class="ERSClear"/> </div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Prepare the pastry. In the bowl of a food processor, pulse the flour, almond flour, powdered sugar, salt, and butter together until the mixture becomes sandy and all the butter is incorporated. Pulse in the egg yolk to combine. The dough should come together when pressed. If it is still a little dry, add cold water a teaspoon at a time until it comes together. Gather the dough and pat into a flat rectangle and wrap in plastic. Chill in the refrigerator for at least 1 hour, up to 12 hours.</li>
<li class="instruction" itemprop="recipeInstructions">Meanwhile, make the cranberry jam. Combine the cranberries and sugar together in a saucepan and cook until the cranberries pop, release their juices, and the mixture becomes jammy. You can sieve the jam at this point if you want (I do) or leave it chunky. Let the mixture cool at room temp (or cover and refrigerate) until ready to use.</li>
<li class="instruction" itemprop="recipeInstructions">Roll the dough out into a rectangle about 16&#215;6 inches (or larger) and gently fit into your rectangular tart pan. If you have cracks or breaks, that&#8217;s okay just patch them with spare dough. Once the dough is fitted into the pan, freeze the pan and dough until firm, at least 60 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Preheat your oven to 350&#176;F to blind bake the tart shell. Line the frozen tart shell with crinkled parchment paper and fill with sugar. Bake the tart shell for 25 minutes, or until just set and still pale. Remove from the oven and gently remove the parchment and sugar. Set aside to cool slightly. Once cooled to room temperature, spread the jam in a thin even layer in the bottom of the tart shell.</li>
<li class="instruction" itemprop="recipeInstructions">Reduce the oven to 325&#176;F and place a baking dish of hot water on the bottom rack of the oven with the second rack set over the top.</li>
<li class="instruction" itemprop="recipeInstructions">While the tart shell cools, prepare the ricotta filling. Whisk the ricotta, cream, sugar, lemon, and egg together until completely combined. Pour the ricotta mixture over the cranberry jam layer and smooth the top. Set the tart pan on a baking sheet and place on the upper rack of the oven and bake fro about 30 minutes, or until the ricotta filling is just set and jiggles only slightly in the center. Remove from the oven and cool on a rack before transferring to the refrigertator to chill for at least 2 hours before serving.</li>
</ol>
<div class="ERSClear"/> </div>
<div class="ERSNotesDiv">
<div class="ERSNotesHeader">Notes</div>
<div class="ERSNotes">Materials: <a href="https://amzn.to/34IizPw" target="_blank" rel="nofollow">Rectangular Tart Pan</a> <br />*this is an affiliate link.</div>
<div class="ERSClear"/> </div>
<div class="endeasyrecipe" title="style002" style="display: none">3.5.3208</div>
</p></div>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2019/12/02/cranberry-ricotta-tart/">Cranberry Ricotta Tart</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>Pumpkin Ganache Cupcakes</title>
		<link>https://www.hungrygirlporvida.com/blog/2018/10/15/pumpkin-ganache-cupcakes/</link>
					<comments>https://www.hungrygirlporvida.com/blog/2018/10/15/pumpkin-ganache-cupcakes/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Mon, 15 Oct 2018 08:04:04 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[autumn]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cupcake]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[fall]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[virtual pumpkin party]]></category>
		<guid isPermaLink="false">http://qx4g8FbDGv9as3_A_ggcfV</guid>

					<description><![CDATA[<p>You guys, I am in full-fall-frazzle mode. Which just means I don&#8217;t have my shit together for Halloween (or the rest of the holiday season for that matter) but I do have these cupcakes dialed in so we are making progress. Thank goodness these are EASY to bake and decorate. The ganache on top takes...</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2018/10/15/pumpkin-ganache-cupcakes/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/10/15/pumpkin-ganache-cupcakes/">Pumpkin Ganache Cupcakes</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p><img loading="lazy" class="aligncenter size-full" src="/wp-content/uploads/2018/10/2-1944-45231547141_cf22a03318_o.jpg" alt="Pumpkin Ganache Cupcakes" width="1240" height="1860" srcset=""/>You guys, I am in full-fall-frazzle mode. Which just means I don&#8217;t have my shit together for Halloween (or the rest of the holiday season for that matter) but I do have these cupcakes dialed in so we are making progress. Thank goodness these are EASY to bake and decorate. The ganache on top takes these cupcakes from regular to fancy with that glossy, shiny lid but it couldn&#8217;t be easier to pull off. It&#8217;s literally a melt, stir, pour situation but makes for the most elegant cupcake frosting.</p>
<p><span id="more-141"></span></p>
<p>For the cake, I wanted a fluffy pumpkin cupcake that stood firmly in the cake category and not in the bread category, with a soft and tender crumb and the lightness you&#8217;d expect from a cupcake.&#160; To achieve the texture I wanted these don&#8217;t have a ton of pumpkin puree in them to retain that lightness and soft texture. I&#8217;ve spiced them lightly so the pumpkin flavor still comes through without having to add more puree to the batter.</p>
<p>Notes:</p>
<p><strong>Half Full:</strong> You only want to fill the cupcake liners half full with batter. This way they will bake up with room at the top to fill with ganache.</p>
<p><strong>Spice up your life:</strong> I only spiced these with ginger because I love it paired with chocolate and wanted to make sure the pumpkin was still a star. You can add whatever spices you like and up the quantities if that&#8217;s your thing.</p>
<p><em><strong>These cupcakes are part of the <a href="http://cakeoversteak.com/virtual-pumpkin-party/" rel="nofollow">Virtual Pumpkin Party</a> hosted by <a href="http://cakeoversteak.com/" rel="nofollow">Cake Over Steak</a>. Head over to the page via the link or follow the hashtag&#160;(#virtualpumpkinparty) on social media for more!!&#160;</strong></em></p>
<p><img loading="lazy" class="aligncenter size-full" src="/wp-content/uploads/2018/10/2-1968-30292514507_82a7c0d8c4_o.jpg" alt="Pumpkin Ganache Cupcakes" width="1240" height="1860" srcset=""/><img loading="lazy" class="alignnone size-full" src="/wp-content/uploads/2018/10/2-1931-45231547261_23a36a7a1d_o.jpg" alt="Pumpkin Ganache Cupcakes" width="1240" height="1860" srcset=""/><img loading="lazy" class="aligncenter size-full" src="/wp-content/uploads/2018/10/2-1965-30292514277_7c42c51ff1_o.jpg" alt="Pumpkin Ganache Cupcakes" width="1240" height="1860" srcset=""/></p>
<div id="easyrecipe-8336-0" class="easyrecipe" itemscope="" itemtype="http://schema.org/Recipe">
<div class="ERSRatings" itemprop="aggregateRating" itemscope="" itemtype="http://schema.org/AggregateRating">
<div class="ERSRatingOuter">
<div class="ERSRatingInner" style="width: 94%"/>
<div class="review"><span class="rating"><span class="average" itemprop="ratingValue">4.7</span> from <span class="count" itemprop="ratingCount">3</span> reviews</span></div>
</p></div>
</p></div>
<div itemprop="name" class="ERSName">Pumpkin Ganache Cupcakes</div>
<div class="ERSClear">&#160;</div>
<div class="ERSTopRight"> <img itemprop="image" src="/wp-content/uploads/2018/10/2-1944-45231547141_cf22a03318_o.jpg" width="205" srcset=""/> </div>
<div class="ERSTimes">
<div class="ERSTime">
<div class="ERSTimeHeading">Prep time</div>
<div class="ERSTimeItem"> <time itemprop="prepTime" datetime="PT20M">20 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Cook time</div>
<div class="ERSTimeItem"> <time itemprop="cookTime" datetime="PT22M">22 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Total time</div>
<div class="ERSTimeItem"> <time itemprop="totalTime" datetime="PT42M">42 mins</time> </div>
</p></div>
<div class="ERSClearLeft">&#160;</div>
</p></div>
<div itemprop="description" class="ERSSummary">Fluffy, ginger-spiced pumpkin cupcakes with a lid of semi-sweet ganache.</div>
<div class="divERSHeadItems">
<div class="ERSAuthor">Author: <span itemprop="author">Cindy</span></div>
<div class="ERSServes">Serves: <span itemprop="recipeYield">18 cupcakes</span></div>
</p></div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients"><strong>Cupcake Batter:</strong></li>
<li class="ingredient" itemprop="ingredients">1&#189; cups (192g) all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">1&#189; teaspoons baking powder</li>
<li class="ingredient" itemprop="ingredients">&#189; teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">&#189; teaspoon ground ginger</li>
<li class="ingredient" itemprop="ingredients">&#189; cups (113g) soft unsalted butter</li>
<li class="ingredient" itemprop="ingredients">1 cup dark brown sugar</li>
<li class="ingredient" itemprop="ingredients">1 large egg</li>
<li class="ingredient" itemprop="ingredients">&#189; cup (113g) pumpkin puree</li>
<li class="ingredient" itemprop="ingredients">&#189; cup milk</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons vanilla bean paste (or extract)</li>
<li class="ingredient" itemprop="ingredients"><strong>Ganache:</strong></li>
<li class="ingredient" itemprop="ingredients">6 ounces (170g) semisweet chocolate chips (or chopped chocolate bar)</li>
<li class="ingredient" itemprop="ingredients">6 ounces heavy cream</li>
<li class="ingredient" itemprop="ingredients">Pinch of kosher salt</li>
</ul>
<div class="ERSClear"/> </div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat the oven to 350&#176;F. Place cupcake liners in a cupcake tin.</li>
<li class="instruction" itemprop="recipeInstructions">Whisk the flour, baking powder, salt, and ground ginger together in a medium bowl. In the bowl of a stand mixer (or in a mixing bowl and hand mixer) beat the butter and brown sugar together until lighter in color and fluffy, about 4 minutes. Scrape down the bowl and add the egg, beat to combine. Beat in the pumpkin puree to combine and scrape down the bowl. Add half of the flour mixture to the bowl and mix on medium-low until just combined. Add the milk and vanilla and mix to combine, followed by the remaining flour. Divide the batter between the cupcake liners, filling only about halfway so there is room for ganache at the top, and bake for about 22 minutes or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Cool the cupcakes on a rack.</li>
<li class="instruction" itemprop="recipeInstructions">Once the cupcakes are cooled, make the ganache. Heat the heavy cream in a 2 cup measuring glass in the microwave until hot but not boiling, about 30-45 seconds (or heat in a pan on the stove until bubbles appear around the edges of the pan and the cream is steaming). Add the chocolate chips and cover the top of the glass with a plate or lid to retain the heat. Let the cream and chocolate sit together for about 3 minutes and stir until smooth. If there are still solid bits of chocolate, heat in 15 seconds increments in the microwave stirring between each until smooth (overheating the ganache could cause it to break). Spoon a heaping tablespoon of ganache over each cupcake, tapping the cupcakes gently on the bottom to level out the ganache (or use the back of a spoon). Let the ganache set at room temperature for about an hour, or refrigerate for 20 minutes, before serving.</li>
<li class="instruction" itemprop="recipeInstructions">Optionally, melt some white or blonde chocolate and place in a piping bag. Snip the end and drizzle over the set cupcakes. Decorate with chocolate pearls or sprinkles.</li>
</ol>
<div class="ERSClear"/> </div>
<div class="endeasyrecipe" title="style002" style="display: none">3.5.3208</div>
</p></div>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/10/15/pumpkin-ganache-cupcakes/">Pumpkin Ganache Cupcakes</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
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		<title>Ghost Hi-Hat Conecakes</title>
		<link>https://www.hungrygirlporvida.com/blog/2018/09/20/ghost-hi-hat-conecakes/</link>
					<comments>https://www.hungrygirlporvida.com/blog/2018/09/20/ghost-hi-hat-conecakes/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 20 Sep 2018 09:08:49 +0000</pubDate>
				<category><![CDATA[cake]]></category>
		<category><![CDATA[cupcakes]]></category>
		<category><![CDATA[DIY]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[conecake]]></category>
		<category><![CDATA[cupcake]]></category>
		<category><![CDATA[cute]]></category>
		<category><![CDATA[diy]]></category>
		<category><![CDATA[ghost]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[halloween]]></category>
		<category><![CDATA[hi-hat]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[ice cream cone]]></category>
		<category><![CDATA[spice]]></category>
		<category><![CDATA[spiced]]></category>
		<category><![CDATA[sugar cone]]></category>
		<category><![CDATA[swiss meringue]]></category>
		<category><![CDATA[vanilla bean]]></category>
		<category><![CDATA[wilton]]></category>
		<guid isPermaLink="false">http://_uHRVF04FtahR7NHJ-uon-</guid>

					<description><![CDATA[<p>I know I am totally ahead of the schedule for Halloween treats, but I just couldn&#8217;t keep these from you. I love that I&#8217;m in a stage of life where I can share similar things from my childhood with my kids, like conecakes!&#160;Have you ever had a conecake before? When I was a kid my...</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2018/09/20/ghost-hi-hat-conecakes/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/09/20/ghost-hi-hat-conecakes/">Ghost Hi-Hat Conecakes</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p><img loading="lazy" class="aligncenter size-full" src="/wp-content/uploads/2018/09/2-1867-30925375888_e1e877956b_o.jpg" alt="Ghost Hi-Hat Cupcakes" width="1240" height="1860" srcset=""/>I know I am totally ahead of the schedule for Halloween treats, but I just couldn&#8217;t keep these from you. I love that I&#8217;m in a stage of life where I can share similar things from my childhood with my kids, like conecakes!&#160;Have you ever had a conecake before? When I was a kid my mom would make them in cake cones (the wafery, flat-bottom cones) and I LOVED them. Not just for their novelty&#8211;I mean, once frosted they look like ice cream cones&#8211;but also because there was some magical texture thing that happened between the cake and cone as they baked. The cake semi-absorbs into the cone for a chewy, crunchy, exterior and a fluffy cake interior.</p>
<p><span id="more-487"></span></p>
<p>I distinctly remember my mom balancing a baking tray of the conecakes to the oven and thinking she had some serious skills. Now, thanks to Wilton, there&#8217;s no more need to balance a wobbly tray of cupcakes to the oven, because they have this nifty cone holder that keeps your cones upright while baking which means you can use a sugar cone too! Wilton sent me a box of goodies to play with and I really wanted to make some sugar cakecones into hi-hat ghost cupcakes. I like to keep it fairly low-key when it comes to crafty holiday treats&#8211;I&#8217;m not going to be carving a cake into a witch or erecting a gingerbread mansion anytime soon. but I can definitely dip some cupcakes into candy melts and dot on some eyes.</p>
<p>These ghostly treats begin with a spiced buttermilk riff of my favorite chocolate cupcake batter baked into crisp sugar cones. I went for a marshmallowy, vanilla bean, swiss meringue instead of a buttercream&#8211;since a tall swirl of frosting is required for these hi-hats I wanted something that wasn&#8217;t too rich to eat. Then I dipped each cloudy peak into a mixture of white candy melts and a little coconut oil to thin it before dotting on some simple eyes with black decorators gel. The process takes a few steps, but it&#8217;s pretty simple to execute but has a big impact. Casper spotted these in the refrigerator after school and was thrilled that he got to eat one&#8230;and we even got Sean to believe that they were ice cream cones at first!</p>
<p><strong>Notes:</strong></p>
<p><strong>Don&#8217;t overfill.&#160;</strong>I learned very quickly that cupcakes baked in cones overfill very easily. These don&#8217;t need a lot of batter to fill up the cones so aim for 1/2 to 2/3 full of batter for each cone (instead of the 3/4 you often see for cupcake recipes). You&#8217;ll have lots of leftover batter that will make about 24 mini cupcakes or about 6 standard cupcakes.</p>
<p><strong>Chill out.</strong>&#160;Make sure to chill the frosted cones before dipping. You want the meringue to be cold so it doesn&#8217;t melt off when dipped into the coating and so the coating sets up quickly. The coconut oil in the coating will help with setting it quickly on the cold meringue.</p>
<p><strong>Cold storage.&#160;</strong>I baked a batch of these in advance and stored them at room temp in an airtight container. What I found was that the cones became very soft after absorbing the moisture from the cupcakes and most of them started to unravel as well. I recommend baking these the day you plan to assemble and storing the finished conecakes in the refrigerator on the cone cake rack.</p>
<p><strong>Special Tools.</strong> I used a few special products to make this project easier.&#160;Links for the specific products below.</p>
<p>Everything listed was gifted from Wilton (disclosure at the bottom of the page).</p>
<p><img loading="lazy" class="aligncenter size-full" src="/wp-content/uploads/2018/09/2-1846-43886147195_fa48cfba00_o.jpg" alt="Ghost Hi-Hat Cupcakes" width="1240" height="1860" srcset=""/></p>
<p style="text-align: center;"><em>Wilton is one of my favorite baking supply brands and I used a few of their products to make these conecakes happen. Their products have been staples in my kitchen for years. While I did receive products from <a href="https://www.wilton.com/" rel="nofollow">Wilton</a> to use in this post, I was not further compensated. Recipes, writing, and opinions are all my own.&#160;</em></p>
<div id="easyrecipe-8311-0" class="easyrecipe" itemscope="" itemtype="http://schema.org/Recipe">
<div itemprop="name" class="ERSName">Ghost Hi-Hat Conecakes</div>
<div class="ERSClear">&#160;</div>
<div class="ERSTopRight"> <img itemprop="image" src="/wp-content/uploads/2018/09/2-1867-30925375888_e1e877956b_o.jpg" width="205" srcset=""/> </div>
<div class="ERSTimes">
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Cook time</div>
<div class="ERSTimeItem"> <time itemprop="cookTime" datetime="PT20M">20 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Total time</div>
<div class="ERSTimeItem"> <time itemprop="totalTime" datetime="PT20M">20 mins</time> </div>
</p></div>
<div class="ERSClearLeft">&#160;</div>
</p></div>
<div itemprop="description" class="ERSSummary">Cute and spooky ghosts made from spiced chocolate cake batter baked in crisp sugar cones and topped with a swirl of vanilla bean swiss meringue.</div>
<div class="divERSHeadItems">
<div class="ERSAuthor">Author: <span itemprop="author">Cindy</span></div>
<div class="ERSServes">Serves: <span itemprop="recipeYield">12 ghosts and 24 mini cupcakes</span></div>
</p></div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients"><strong>Ghost Hi-Hat Conecakes</strong></li>
<li class="ingredient" itemprop="ingredients">12 Spiced Chocolate Cupcakes baked in sugar cones and cooled</li>
<li class="ingredient" itemprop="ingredients">1 batch Vanilla Bean Swiss meringue</li>
<li class="ingredient" itemprop="ingredients">1 bag <a href="http://bit.ly/2MPt1uE" rel="nofollow">Bright White Wilton Candy Melts</a></li>
<li class="ingredient" itemprop="ingredients">2 tablespoons coconut oil</li>
<li class="ingredient" itemprop="ingredients"><a href="https://www.wilton.com/shop-halloween/?utm_source=INFL_HungryGirlPorVida&amp;utm_medium=referral&amp;utm_campaign=180920|HY:WI|HOL-Halloween_Project-Feature_HalloweenShopPage" rel="nofollow">Black Wilton Ready-to-Use Gel Tube</a></li>
<li class="ingredient" itemprop="ingredients"></li>
<li class="ingredient" itemprop="ingredients"><strong>Spiced Chocolate Cupcake Batter</strong></li>
<li class="ingredient" itemprop="ingredients">1 cup all-purpose flour (127g)</li>
<li class="ingredient" itemprop="ingredients">&#189; cup dutch processed cocoa powder (57g)</li>
<li class="ingredient" itemprop="ingredients">&#189; teaspoon baking powder</li>
<li class="ingredient" itemprop="ingredients">&#188; teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients">&#188; teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon cinnamon</li>
<li class="ingredient" itemprop="ingredients">&#189; teaspoon ground ginger</li>
<li class="ingredient" itemprop="ingredients">&#8539; teaspoon cayenne pepper (optional)</li>
<li class="ingredient" itemprop="ingredients">1 cup granulated sugar (200g)</li>
<li class="ingredient" itemprop="ingredients">&#190; cup buttermilk</li>
<li class="ingredient" itemprop="ingredients">&#189; cup canola oil</li>
<li class="ingredient" itemprop="ingredients">2 large eggs</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons vanilla extract</li>
<li class="ingredient" itemprop="ingredients">12 sugar cones</li>
<li class="ingredient" itemprop="ingredients"></li>
<li class="ingredient" itemprop="ingredients"><strong>Vanilla Bean Swiss Meringue</strong></li>
<li class="ingredient" itemprop="ingredients">3 large egg whites</li>
<li class="ingredient" itemprop="ingredients">&#190; cup granulated sugar</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons vanilla bean paste (or the seeds of a vanilla bean)</li>
<li class="ingredient" itemprop="ingredients">Pinch of kosher salt</li>
</ul>
<div class="ERSClear"/> </div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions"><strong>Ghost Hi-Hat Conecakes</strong></li>
<li class="instruction" itemprop="recipeInstructions">Fit a piping bag with a large round tip and fill with the Vanilla Bean Swiss Meringue. Pipe swirls onto the conecakes ending in peaks. Refrigerate the conecakes in the cone rack until the meringue is well chilled, at least 1 hour.</li>
<li class="instruction" itemprop="recipeInstructions">Once the conecakes are chilled, melt the candy melts with the coconut oil in the microwave in a 2-cup measuring glass for 30 seconds at a time, stirring after each time until smooth. Pour the coating into a tall glass&#8211;like a pint glass or tall drinking glass. Remove the conecakes from the refrigerator and dip the frosted tops of the conecakes into the coating and let the excess drip off before turning upright and returning to the cone rack. Repeat with all of the conecakes and return to the refrigerator to set about 30 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Once the coating has set and is dry the to touch, decorate eyes onto the ghosts using the black decorator&#8217;s gel. I squeeze some gel onto a small dish and use the end of a chopstick to dot on the gel, this allows for more control than squeezing it from the tube.</li>
<li class="instruction" itemprop="recipeInstructions">Serve the cupcakes at room temperature. Refrigerate for up to 2 days.</li>
<li class="instruction" itemprop="recipeInstructions"></li>
<li class="instruction" itemprop="recipeInstructions"><strong>Spiced Chocolate Conecakes</strong></li>
<li class="instruction" itemprop="recipeInstructions">Preheat the oven to 350&#176;F. Place 12 sugar cones in a Wilton &#8230;.. on a baking sheet.</li>
<li class="instruction" itemprop="recipeInstructions">Whisk the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, cayenne, and sugar together in a mixing bowl. In another bowl whisk the buttermilk, canola oil, eggs, and vanilla together until well mixed. Add the wet mixture to the dry cocoa mixture in the whisk to combine&#8211;the batter should have few to no small lumps. Fill the sugar cones about &#8532; full and bake in the center of the oven for 20 minutes or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack completely before frosting.</li>
<li class="instruction" itemprop="recipeInstructions">Bake the remaining batter as 24 mini cupcakes or about 6 standard sized cupcakes for 15-20 minutes.</li>
<li class="instruction" itemprop="recipeInstructions"></li>
<li class="instruction" itemprop="recipeInstructions"><strong>Vanilla Bean Swiss Meringue</strong></li>
<li class="instruction" itemprop="recipeInstructions">Mix the egg whites and sugar together in the bowl of a stand mixer. Set the mixer bowl over a pan of simmering water (making sure the water does not come in contact with the bottom of the bowl). Stir the egg white mixture over the pan of water until the sugar has dissolved and the mixture is hot to the touch. Test by dipping a finger into the egg whites and rubbing between your fingers. It should be hot (but not burning) to the touch and should not have any grains of sugar. If it is still grainy, keep stirring over the simmering water. Once the mixture is ready, remove the bowl and fit it onto your stand mixer. Beat on medium speed with the whisk attachment for several minutes until it becomes white and glossy. Turn the mixer to high and beat until the meringue is fluffy and holds medium peak (one that holds a tip that falls over when upright). Add the vanilla bean paste and salt and beat on high until the meringue holds a stiff peak. Use right away.</li>
</ol>
<div class="ERSClear"/> </div>
<div class="endeasyrecipe" title="style002" style="display: none">3.5.3208</div>
</p></div>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/09/20/ghost-hi-hat-conecakes/">Ghost Hi-Hat Conecakes</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></content:encoded>
					
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		<title>Cardamom + Coconut Peach Crumble</title>
		<link>https://www.hungrygirlporvida.com/blog/2018/08/30/cardamom-coconut-peach-crumble/</link>
					<comments>https://www.hungrygirlporvida.com/blog/2018/08/30/cardamom-coconut-peach-crumble/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 30 Aug 2018 09:03:21 +0000</pubDate>
				<category><![CDATA[crumble/crisp]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cardamom]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[crumble]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[peach]]></category>
		<category><![CDATA[peaches]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[summer]]></category>
		<guid isPermaLink="false">http://EdxxzpPlHIPqrnOV_EScbV</guid>

					<description><![CDATA[<p>One of my first memories takes place at a u-pick peach orchard. It&#8217;s not super clear but I remember eating peaches that dripped down my arm with my grandpa and that golden, late summer California sunshine.&#160; It&#8217;s one of my favorite memories with one of my favorite people and one that gets evoked every summer...</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2018/08/30/cardamom-coconut-peach-crumble/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/08/30/cardamom-coconut-peach-crumble/">Cardamom + Coconut Peach Crumble</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p><img loading="lazy" class="aligncenter size-full" src="/wp-content/uploads/2018/08/2-1853-43240286965_0dc756a9ee_o.jpg" alt="Cardamom + Coconut Peach Crumble" width="1240" height="1860" srcset=""/>One of my first memories takes place at a u-pick peach orchard. It&#8217;s not super clear but I remember eating peaches that dripped down my arm with my grandpa and that golden, late summer California sunshine.&#160; It&#8217;s one of my favorite memories with one of my favorite people and one that gets evoked every summer when stone fruit season rolls through. Needless to say, whenever peaches are good I get a nostalgic urge to bake something unfussy that lets the fruit shine.</p>
<p><span id="more-229"></span></p>
<p>While I have a deep and undying love for peach pie this crumble suits my desire for juicy baked fruit topped with a crisp, buttery lid minus the process of crimping and chilling and making cutesy cut-out decorations that inevitably happens whenever I bake a pie. This crumble topping is a simple adaptation of the one found on my <a href="/blog/2018/03/22/rhubarb-crumble/">Rhubarb Crumble</a> but I&#8217;ve swapped the almonds for chewy coconut and toasty pecans and fortified the whole thing with a bit of cardamom for a warmth that pairs perfectly with ripe summer peaches. The only adornment this crumble needs is a scoop of melting vanilla ice cream.</p>
<p><strong>Notes:</strong></p>
<p><strong>SMASH!</strong> My trick for clusters of crumble is to smash the mixture firmly into a bowl and refrigerate while you prep the filling. Once the topping has chilled and the filling is ready, I break it up with a fork for big, jagged clumps of crumble.</p>
<p><strong>Best of the Season:</strong> It should go without saying, use good fruit here! You don&#8217;t have to have perfectly soft, ripe peaches. What you want are fragrant, flavorful stone fruits. Give them a sniff, if they smell peachy odds are they&#8217;ll taste peachy. If your peaches are a little firm but have good flavor, that&#8217;s totally fine. You want to avoid rock-hard fruit that&#8217;s bland. No amount of baking is going to make bland fruit more flavorful.</p>
<p><img loading="lazy" class="aligncenter size-full" src="/wp-content/uploads/2018/08/2-1898-43240286865_852620d67e_o.jpg" alt="Cardamom + Coconut Peach Crumble " width="1240" height="1860" srcset=""/><img loading="lazy" class="aligncenter size-full" src="/wp-content/uploads/2018/08/2-1865-43240286745_6f3d0a23c6_o.jpg" alt="Cardamom + Coconut Peach Crumble" width="1240" height="1860" srcset=""/></p>
<div id="easyrecipe-8291-0" class="easyrecipe" itemscope="" itemtype="http://schema.org/Recipe">
<div class="ERSRatings" itemprop="aggregateRating" itemscope="" itemtype="http://schema.org/AggregateRating">
<div class="ERSRatingOuter">
<div class="ERSRatingInner" style="width: 100%"/>
<div class="review"><span class="rating"><span class="average" itemprop="ratingValue">5.0</span> from <span class="count" itemprop="ratingCount">2</span> reviews</span></div>
</p></div>
</p></div>
<div itemprop="name" class="ERSName">Cardamom + Coconut Peach Crumble</div>
<div class="ERSClear">&#160;</div>
<div class="ERSTopRight"> <img itemprop="image" src="/wp-content/uploads/2018/08/peach_coconut_cardamom_crumble1-320x320.jpg" width="205" srcset=""/> </div>
<div class="ERSTimes">
<div class="ERSTime">
<div class="ERSTimeHeading">Prep time</div>
<div class="ERSTimeItem"> <time itemprop="prepTime" datetime="PT20M">20 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Cook time</div>
<div class="ERSTimeItem"> <time itemprop="cookTime" datetime="PT55M">55 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Total time</div>
<div class="ERSTimeItem"> <time itemprop="totalTime" datetime="PT1H15M">1 hour 15 mins</time> </div>
</p></div>
<div class="ERSClearLeft">&#160;</div>
</p></div>
<div itemprop="description" class="ERSSummary">Bright summer peaches underneath a rocky lid of buttery, cardamom spiced crumble.</div>
<div class="divERSHeadItems">
<div class="ERSAuthor">Author: <span itemprop="author">Cindy</span></div>
<div class="ERSServes">Serves: <span itemprop="recipeYield">12 servings</span></div>
</p></div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">Crumble topping:</li>
<li class="ingredient" itemprop="ingredients">1 cup all-purpose flour (4.5oz/128g)</li>
<li class="ingredient" itemprop="ingredients">&#189; cup brown sugar (100g)</li>
<li class="ingredient" itemprop="ingredients">1 cup unsweetened coconut flakes (35g)</li>
<li class="ingredient" itemprop="ingredients">&#189; cup pecans, chopped (60g)</li>
<li class="ingredient" itemprop="ingredients">&#189; teaspoon ground cardamom</li>
<li class="ingredient" itemprop="ingredients">&#189; teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">&#189; cup cold unsalted butter cut into cubes (113g)</li>
<li class="ingredient" itemprop="ingredients">Filling:</li>
<li class="ingredient" itemprop="ingredients">2&#189; lbs ripe peaches, about 5 peaches (1,100g)</li>
<li class="ingredient" itemprop="ingredients">&#188; cup sugar (25g)</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon cornstarch</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon lemon juice</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon vanilla bean paste (or vanilla extract)</li>
<li class="ingredient" itemprop="ingredients">pinch of kosher salt</li>
</ul>
<div class="ERSClear"/> </div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat the oven to 375&#176;F.</li>
<li class="instruction" itemprop="recipeInstructions">Start by making the crumble. Combine the flour, brown sugar, coconut, pecans, cardamom, and salt in a mixing bowl. Add the cold butter to the bowl and work it onto the dry ingredients using your fingers or a pastry blender (I always use my hands and pinch the butter into the dry mix) until everything is combined and the mixture clumps together when pinched. Smash the mixture into the bowl to compact it and refrigerate while you prepare the peach filling.</li>
<li class="instruction" itemprop="recipeInstructions">Slice each peach in half and remove the pits. Slice each half into 4 wedges (8 wedges per peach) and place in a large mixing bowl. Add the sugar, cornstarch, lemon juice, vanilla, and salt. Stir gently to coat the peaches. Scrape the peach mixture into a baking dish that holds at least 2 quarts. Remove the crumble topping from the refrigerator and break into chunks with a fork. Scatter the crumble over the top of the peaches and place the baking dish on a baking sheet. Bake in the center of the oven for 45-55 minutes, or until the fruit becomes soft, releases its juices, and bubbles through the center. If the top browns too quickly before the fruit is done, cover the top loosely with foil. Remove from the oven and allow to cool for about 10 minutes before serving. Serve warm with ice cream.</li>
</ol>
<div class="ERSClear"/> </div>
<div class="endeasyrecipe" title="style002" style="display: none">3.5.3208</div>
</p></div>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/08/30/cardamom-coconut-peach-crumble/">Cardamom + Coconut Peach Crumble</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
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		<title>Yellow Cupcakes with Chocolate Crème Fraîche Frosting</title>
		<link>https://www.hungrygirlporvida.com/blog/2018/07/26/yellow-cupcakes-with-chocolate-creme-fraiche-frosting/</link>
					<comments>https://www.hungrygirlporvida.com/blog/2018/07/26/yellow-cupcakes-with-chocolate-creme-fraiche-frosting/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 26 Jul 2018 09:00:04 +0000</pubDate>
				<category><![CDATA[cake]]></category>
		<category><![CDATA[cupcakes]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[birthday cake]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[Crème Fraîche]]></category>
		<category><![CDATA[frosting]]></category>
		<category><![CDATA[yellow cake]]></category>
		<guid isPermaLink="false">http://He7Hae6RFqXuFB0bLmqI_V</guid>

					<description><![CDATA[<p>When I think of the quintessential birthday cake, yellow cake with chocolate frosting is always the first image my mind conjures. It&#8217;s a classic for good reason! The buttery, fluffy yellow cake goes so well with chocolate frosting. These cupcakes feature all the things we love about this classic pairing in exactly one dozen cupcakes....</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2018/07/26/yellow-cupcakes-with-chocolate-creme-fraiche-frosting/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/07/26/yellow-cupcakes-with-chocolate-creme-fraiche-frosting/">Yellow Cupcakes with Chocolate Crème Fraîche Frosting</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p><img loading="lazy" class="aligncenter size-full wp-image-8279" src="/wp-content/uploads/2018/07/yellow_cupcakes_4.jpg" alt="Yellow Cupcakes with Chocolate Creme Fraiche Frosting" width="1240" height="1860" srcset="" sizes="(max-width: 1240px) 100vw, 1240px"/>When I think of the quintessential birthday cake, yellow cake with chocolate frosting is always the first image my mind conjures. It&#8217;s a classic for good reason! The buttery, fluffy yellow cake goes so well with chocolate frosting. These cupcakes feature all the things we love about this classic pairing in exactly one dozen cupcakes.</p>
<p><span id="more-392"></span></p>
<p>The chocolate cr&#233;me fra&#238;che frosting is a riff on my favorite chocolate sour cream frosting, it&#8217;s a simple swap of the sour cream for cr&#232;me fra&#238;che. Both act to bring a lush tanginess to the frosting with subtle differences (I think the cr&#232;me fra&#238;che version is a bit more mellow and buttery). The cake gets it&#8217;s yellow color from the addition of egg yolks and results in a rich but not heavy cupcake that begs for a swirl of that decadent chocolate frosting on top. And because a shower of sprinkles is always a good idea, I mixed some Valrhona Dulcey pearls (they have crunchy centers!) with a sprinkle mix from Sweetapolita.</p>
<p><strong>Notes:</strong></p>
<p><strong>Extra yolks, please.</strong>&#160;The addition of egg yolks gives these cupcakes both richness and a boost of color. The deeper yellow your yolks, the more color you will get. If you can get pasture raised eggs (or if you&#8217;re lucky enough to have an in with a backyard flock), their yolks are always much more vibrant from a foraged diet. If you want to boost the color even more, a pinch of turmeric will do the trick!</p>
<p><strong>Check your temp.</strong>&#160;Be sure to use room temperature cr&#232;me fra&#238;che for the frosting, the shock between the warm chocolate and a cold cr&#232;me fra&#238;che could cause it to break and you want this frosting to be smooth and luscious, not curdled and greasy.</p>
<p><img loading="lazy" class="aligncenter size-full wp-image-8278" src="/wp-content/uploads/2018/07/yellow_cupcakes_3.jpg" alt="" width="1240" height="1860" srcset="" sizes="(max-width: 1240px) 100vw, 1240px"/><img loading="lazy" class="aligncenter size-full wp-image-8277" src="/wp-content/uploads/2018/07/yellow_cupcakes_1.jpg" alt="Yellow Cupcakes with Chocolate Creme Fraiche Frosting" width="1240" height="1860" srcset="" sizes="(max-width: 1240px) 100vw, 1240px"/></p>
<div id="easyrecipe-8275-0" class="easyrecipe" itemscope="" itemtype="http://schema.org/Recipe">
<div class="ERSRatings" itemprop="aggregateRating" itemscope="" itemtype="http://schema.org/AggregateRating">
<div class="ERSRatingOuter">
<div class="ERSRatingInner" style="width: 100%"/>
<div class="review"><span class="rating"><span class="average" itemprop="ratingValue">5.0</span> from <span class="count" itemprop="ratingCount">1</span> reviews</span></div>
</p></div>
</p></div>
<div itemprop="name" class="ERSName">Yellow Cupcakes with Chocolate Cr&#232;me Fra&#238;che Frosting</div>
<div class="ERSClear">&#160;</div>
<div class="ERSTopRight"> <img itemprop="image" src="/wp-content/uploads/2018/07/yellow_cupcakes_4.jpg" width="205" srcset=""/> </div>
<div class="ERSTimes">
<div class="ERSTime">
<div class="ERSTimeHeading">Prep time</div>
<div class="ERSTimeItem"> <time itemprop="prepTime" datetime="PT15M">15 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Cook time</div>
<div class="ERSTimeItem"> <time itemprop="cookTime" datetime="PT25M">25 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Total time</div>
<div class="ERSTimeItem"> <time itemprop="totalTime" datetime="PT40M">40 mins</time> </div>
</p></div>
<div class="ERSClearLeft">&#160;</div>
</p></div>
<div class="divERSHeadItems">
<div class="ERSAuthor">Author: <span itemprop="author">Cindy</span></div>
<div class="ERSServes">Serves: <span itemprop="recipeYield">12 cupcakes</span></div>
</p></div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">1&#189; cups all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon baking powder</li>
<li class="ingredient" itemprop="ingredients">&#188; teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients">&#188; teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">&#189; cup soft unsalted butter</li>
<li class="ingredient" itemprop="ingredients">&#190; cup granulated sugar</li>
<li class="ingredient" itemprop="ingredients">1 large egg plus 2 egg yolks</li>
<li class="ingredient" itemprop="ingredients">&#189; cup milk</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon vanilla extract</li>
<li class="ingredient" itemprop="ingredients"><strong>For the frosting:</strong></li>
<li class="ingredient" itemprop="ingredients">12 ounces chopped dark chocolate (340g)</li>
<li class="ingredient" itemprop="ingredients">&#189; cup unsalted butter (113g)</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons corn syrup</li>
<li class="ingredient" itemprop="ingredients">8 ounces room temperature cr&#232;me fra&#238;che (227g)</li>
<li class="ingredient" itemprop="ingredients">1 cup confectioners sugar (115g)</li>
<li class="ingredient" itemprop="ingredients">&#188; teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">sprinkles</li>
</ul>
<div class="ERSClear"/> </div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat the oven to 350&#176;F. Line a muffin tin with 12 paper liners.</li>
<li class="instruction" itemprop="recipeInstructions">In a mixing bowl, whisk the flour, baking powder, baking soda, and salt together.</li>
<li class="instruction" itemprop="recipeInstructions">In the bowl of a stand mixer, beat the butter until creamy, about 1 minute. Add the sugar and beat until light and fluffy, about 3 minutes. Beat in the egg and yolks, one at a time, beating until incorporated and scraping after each addition. Whisk the milk and vanilla together. Alternately add the flour mixture and milk mixture in 3 additions, scraping the bottom of the bowl after each addition until just combined. Divide the batter evenly between the muffin cups, filling each cup about &#190; full.</li>
<li class="instruction" itemprop="recipeInstructions">Bake the cupcakes on the center rack of the preheated oven for about 25 minutes, or until the top of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and cool completely on a rack before frosting.</li>
<li class="instruction" itemprop="recipeInstructions"><strong>For the frosting:</strong> To make the frosting, fashion a double boiler by setting a heatproof bowl over a pan of simmering water&#8211;making sure the water does not touch the bottom of the bowl. Add the chocolate, butter, and corn syrup stirring every so often until melted and smooth. Remove the bowl from the heat and set aside to cool for about 10 minutes. Beat in the cr&#232;me fra&#238;che until smooth, followed by the confectioner&#8217;s sugar and salt. Chill the frosting in the refrigerator for about 30 minutes, stirring after 15, until the frosting thickens up but is still soft enough to pipe or spread onto the cooled cupcakes.</li>
</ol>
<div class="ERSClear"/> </div>
<div class="endeasyrecipe" title="style002" style="display: none">3.5.3208</div>
</p></div>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/07/26/yellow-cupcakes-with-chocolate-creme-fraiche-frosting/">Yellow Cupcakes with Chocolate Crème Fraîche Frosting</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></content:encoded>
					
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			</item>
		<item>
		<title>Coffee Almond Fudge Ice Cream</title>
		<link>https://www.hungrygirlporvida.com/blog/2018/07/19/coffee-almond-fudge-ice-cream/</link>
					<comments>https://www.hungrygirlporvida.com/blog/2018/07/19/coffee-almond-fudge-ice-cream/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 19 Jul 2018 07:31:45 +0000</pubDate>
				<category><![CDATA[frozen]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[fudge]]></category>
		<category><![CDATA[fudge sauce]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[summer]]></category>
		<guid isPermaLink="false">http://2XkjobO8GyD0ae8e0t8U2F</guid>

					<description><![CDATA[<p>Fifty Licks in Portland), I&#8217;m a maximalist all the way.&#160;I love a crunch, ripple, or chew in my ice cream. Basically, give me all the mix-ins for maximum texture and flavor! My favorite ice cream flavor has been coffee for as long as I can remember and this one ticks all the boxes for me...</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2018/07/19/coffee-almond-fudge-ice-cream/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/07/19/coffee-almond-fudge-ice-cream/">Coffee Almond Fudge Ice Cream</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p><a href="https://www.fifty-licks.com/flavors" rel="nofollow">Fifty Licks</a> in Portland), I&#8217;m a maximalist all the way.&#160;I love a crunch, ripple, or chew in my ice cream. Basically, give me all the mix-ins for maximum texture and flavor!</p>
<p><span id="more-498"></span></p>
<p>My favorite ice cream flavor has been coffee for as long as I can remember and this one ticks all the boxes for me in terms of texture and flavor. It combines a creamy coffee base with lots of toasty chopped almonds and a rich, almost chewy fudge ripple. It&#8217;s <em>so good</em> and you better believe I hoarded this in my freezer all for myself.</p>
<p><strong>Notes:</strong></p>
<p><strong>Chill out.</strong>&#160;While you can chill your base completely and then churn it immediately, I like to give it a rest in the refrigerator overnight before churning. I think it has better flavor this way and also a more smooth result.</p>
<p><strong>Be prepared!</strong> Have all your mix-ins prepped and cooled before starting the layering process. You don&#8217;t want pockets of melted ice cream, they will mess with the texture and contribute iciness to your lovingly churned ice cream.</p>
<p><strong>Deep freeze.</strong> The most affordable ice cream makers have a canister that needs to be frozen for churning (<a href="https://amzn.to/2zSXruZ" rel="nofollow">I have this Cuisinart model</a>).&#160; There are ones with compressors that freeze on their own, but they are expensive. Make sure you freeze this for at least 24 hours before churning. It needs to be really cold to properly freeze your ice cream base. If you have space, store it in the freezer so it&#8217;s always ready to churn.</p>
<p/>
<div id="easyrecipe-8258-0" class="easyrecipe" itemscope="" itemtype="http://schema.org/Recipe">
<div itemprop="name" class="ERSName">Coffee Almond Fudge Ice Cream</div>
<div class="ERSClear">&#160;</div>
<div class="ERSTopRight"> <img itemprop="image" src="/wp-content/uploads/2018/07/coffee_almond_fudge1-320x320.jpg" width="205" srcset=""/> </div>
<div class="ERSTimes">
<div class="ERSTime">
<div class="ERSTimeHeading">Prep time</div>
<div class="ERSTimeItem"> <time itemprop="prepTime" datetime="PT15M">15 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Total time</div>
<div class="ERSTimeItem"> <time itemprop="totalTime" datetime="PT15M">15 mins</time> </div>
</p></div>
<div class="ERSClearLeft">&#160;</div>
</p></div>
<div itemprop="description" class="ERSSummary">Creamy coffee ice cream with ripples of fudge and toasty almonds.</div>
<div class="divERSHeadItems">
<div class="ERSAuthor">Author: <span itemprop="author">Cindy</span></div>
<div class="ERSServes">Serves: <span itemprop="recipeYield">about 1 quart</span></div>
</p></div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">2 cups whole milk</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon cornstarch</li>
<li class="ingredient" itemprop="ingredients">1&#188; cup heavy cream</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons instant espresso powder</li>
<li class="ingredient" itemprop="ingredients">&#8532; cup granulated sugar</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons golden syrup or corn syrup</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon vanilla extract</li>
<li class="ingredient" itemprop="ingredients">&#188; teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">&#189; cup prepared fudge sauce</li>
<li class="ingredient" itemprop="ingredients">&#189; cup chopped toasted almonds</li>
<li class="ingredient" itemprop="ingredients"><strong>Fudge Sauce</strong></li>
<li class="ingredient" itemprop="ingredients">1, 14 oz, can sweetened condensed milk (397g)</li>
<li class="ingredient" itemprop="ingredients">6 ounces dark chocolate chips (or chopped chocolate)</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons unsalted butter</li>
<li class="ingredient" itemprop="ingredients">pinch of kosher salt</li>
</ul>
<div class="ERSClear"/> </div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">In a small bowl whisk 1 tablespoon of the milk with the cornstarch and set to the side. In a 3-quart saucepan, combine the remaining milk, heavy cream, espresso powder, sugar, syrup, vanilla extract, and salt, whisk to combine. Heat over medium-high, stirring frequently until the mixture comes to a low boil. Quickly stir in the milk and cornstarch mixture and continue to boil, while stirring, for 1-2 minutes, or until thickened enough to coat the back of a spoon so that when you run a finger across it a defined track is left. Remove from the heat and cool over an ice bath until completely cooled to the touch. You can also cool the ice cream base over an ice bath until room temperature, then pour it into a bowl, cover with plastic, and chill overnight. Process the cooled mixture in an ice cream maker according to the manufacturer&#8217;s instructions.</li>
<li class="instruction" itemprop="recipeInstructions">Layer the &#8531; of the processed ice cream in a container with &#8531; of the fudge sauce and almonds, repeat with remaining ice cream, fudge, and almonds. Cover with a lid or plastic wrap and freeze for several hours until firm (at least 6 hours).</li>
<li class="instruction" itemprop="recipeInstructions"><strong>For the fudge sauce</strong>: Add the condensed milk to a saucepan and heat over medium-low, stirring to prevent burning, until the mixture begins to bubble. Stir in the chocolate to melt. Once the chocolate has melted and combined, stir in butter and salt. Remove from the heat and cool to room temperature before layering with the ice cream. Store any leftovers in a microwave safe container in the refrigerator, reheat in the microwave in 30-second intervals, stirring after each interval until softened.</li>
</ol>
<div class="ERSClear"/> </div>
<div class="ERSNotesDiv">
<div class="ERSNotesHeader">Notes</div>
<div class="ERSNotes">Ice cream base adapted from <a href="https://amzn.to/2zQ05RZ" rel="nofollow">Jeni&#8217;s Splendid Ice Creams at Home</a>.</div>
<div class="ERSClear"/> </div>
<div class="endeasyrecipe" title="style002" style="display: none">3.5.3208</div>
</p></div>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/07/19/coffee-almond-fudge-ice-cream/">Coffee Almond Fudge Ice Cream</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></content:encoded>
					
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		<item>
		<title>Dulcey Brownie Cookies</title>
		<link>https://www.hungrygirlporvida.com/blog/2018/07/12/dulcey-brownie-cookies/</link>
					<comments>https://www.hungrygirlporvida.com/blog/2018/07/12/dulcey-brownie-cookies/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 12 Jul 2018 09:36:11 +0000</pubDate>
				<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[caramelized]]></category>
		<category><![CDATA[chewy]]></category>
		<category><![CDATA[cocoa]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[dark chocolate]]></category>
		<category><![CDATA[dulcey]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[valhrona]]></category>
		<category><![CDATA[white chocolate]]></category>
		<guid isPermaLink="false">http://leJiCNjdFG5XP5zHvjkQ_V</guid>

					<description><![CDATA[<p>I wanted to make a cookie that was basically a brownie and Valrhona sent me a huge bag of their Dulcey (caramelized white chocolate) feves a few months ago just for funs and I knew they&#160;would be perfect here. These cookies are chewy and fudgy, just like your favorite brownies, and best of all, are...</p>
<p><a class="more-link" href="https://www.hungrygirlporvida.com/blog/2018/07/12/dulcey-brownie-cookies/">Read More</a></p>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/07/12/dulcey-brownie-cookies/">Dulcey Brownie Cookies</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p/>
<p><span id="more-318"></span></p>
<p>I wanted to make a cookie that was basically a brownie and Valrhona sent me a huge bag of their Dulcey (caramelized white chocolate) feves a few months ago just for funs and I knew they&#160;would be perfect here. These cookies are chewy and fudgy, just like your favorite brownies, and best of all, are super easy to make and can go straight into the oven without any resting time. Plus, they keep for days in a container on the counter and still taste fresh and chewy.</p>
<p><strong>Notes:</strong></p>
<p><strong>Whip it good!&#160;</strong>Whipping the eggs and brown sugar here is what makes these cookies have the perfect brownie-like texture and crackle. Be sure to beat them together until they are a pale, tan color and have doubled in volume before adding the melted chocolate and butter.</p>
<p><strong>Chocolate!&#160;</strong>The quality of your chocolate matters here, there&#8217;s a lot of it in the batter (8 ounces!) so use a dark chocolate you&#8217;d like to eat on its own.</p>
<p><strong>No Dulcey? No Problem!&#160;</strong>If you can get your hands on some Dulcey chocolate from Valrhona, definitely take the plunge! It&#8217;s so delicious and caramely and totally worth trying out. If not, no problem. Just sub in some chopped white chocolate, or even milk chocolate, or leave it out all together! These cookies totally stand on their own with or without mix-ins.</p>
<div id="easyrecipe-8145-0" class="easyrecipe" itemscope="" itemtype="http://schema.org/Recipe">
<div itemprop="name" class="ERSName">Dulcey Brownie Cookies</div>
<div class="ERSClear">&#160;</div>
<div class="ERSTopRight"> </div>
<div class="ERSTimes">
<div class="ERSTime">
<div class="ERSTimeHeading">Prep time</div>
<div class="ERSTimeItem"> <time itemprop="prepTime" datetime="PT10M">10 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Cook time</div>
<div class="ERSTimeItem"> <time itemprop="cookTime" datetime="PT12M">12 mins</time> </div>
</p></div>
<div class="ERSTime ERSTimeRight">
<div class="ERSTimeHeading">Total time</div>
<div class="ERSTimeItem"> <time itemprop="totalTime" datetime="PT22M">22 mins</time> </div>
</p></div>
<div class="ERSClearLeft">&#160;</div>
</p></div>
<div itemprop="description" class="ERSSummary">These chewy cookies are dotted with caramelized white chocolate and taste just like a fudgy brownie.</div>
<div class="divERSHeadItems">
<div class="ERSAuthor">Author: <span itemprop="author">Cindy</span></div>
<div class="ERSServes">Serves: <span itemprop="recipeYield">16 cookies</span></div>
</p></div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">8 ounces chopped dark chocolate (chips are okay, too) (227g)</li>
<li class="ingredient" itemprop="ingredients">6 tablespoons unsalted butter (3oz/85g)</li>
<li class="ingredient" itemprop="ingredients">1 cup brown sugar (7oz/200g)</li>
<li class="ingredient" itemprop="ingredients">2 large eggs</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon vanilla extract</li>
<li class="ingredient" itemprop="ingredients">&#190; cup all-purpose flour (3.4oz/98g)</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons dutch cocoa powder, sifted</li>
<li class="ingredient" itemprop="ingredients">&#188; teaspoon baking powder</li>
<li class="ingredient" itemprop="ingredients">&#189; teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">&#189; cup chopped Valrhona Dulcey feves (3.5oz/100g)</li>
</ul>
<div class="ERSClear"/> </div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat the oven to 350&#176;F. Line two baking sheets with parchment paper.</li>
<li class="instruction" itemprop="recipeInstructions">Whisk the flour, sifted cocoa powder, baking powder, and salt together in a bowl and set to the side. In a large microwave-safe mixing bowl melt the chocolate and butter together in 30-second intervals, stirring between each, until melted and smooth. While you melt the chocolate and butter, beat the sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until doubled in volume, about 4 minutes. Slowly whisk in the vanilla and melted chocolate mixture to the sugar and eggs, followed by the flour mixture. The &#8220;dough&#8221; should resemble a thick brownie batter. Fold in the dulcey feves.</li>
<li class="instruction" itemprop="recipeInstructions">Scoop the dough using a cookie scoop onto the lined baking sheets and bake each, one at a time, for 11-12 minutes. The cookies should be cracked and shiny, but dry to the touch. Cool on the pans for 5 minutes before transferring to a cooling rack to cool completely. The cookies will deflate slightly as they cool.</li>
</ol>
<div class="ERSClear"/> </div>
<div class="endeasyrecipe" title="style002" style="display: none">3.5.3208</div>
</p></div>
<p>The post <a rel="nofollow" href="https://www.hungrygirlporvida.com/blog/2018/07/12/dulcey-brownie-cookies/">Dulcey Brownie Cookies</a> appeared first on <a rel="nofollow" href="https://www.hungrygirlporvida.com">Hungry Girl Por Vida</a>.</p>
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