Making My Current Hyper Fixation Dessert скачать в хорошем качестве

Making My Current Hyper Fixation Dessert

Yes, I’m a bodybuilder, but… I don’t diet year-round — and I definitely don’t stop loving REAL baking 👩🏼‍🍳 In today’s video, I’m sharing what a bodybuilder bakes when she’s not dieting. No macro-friendly swaps, no protein powder experiments, no “health-ified” versions — just real ingredients, real comfort, and the kind of baking I genuinely love to do in my own kitchen. Bodybuilding might be a huge part of my life, but it’s not my entire personality. I lift heavy, I train hard… and I also love butter, sugar, slowing down, and all things indulgent. This video is about showing that both things can exist at the same time! This is the start of a new series where I share the cozy, creative side of my life that doesn’t always make it into fitness content. If you’ve ever assumed bodybuilders only eat chicken and rice, or felt like food has to be “earned,” this one’s for you! If you enjoyed this video, make sure to like, subscribe, and let me know what you want to see me bake next 🤍 More Baking with a Bodybuilder episodes coming soon 🤗 RECIPE INGREDIENTS: -1 13x9 Aluminum Cake Pan -Nutter Butter Cookies OR Chocolate Graham Crackers -1 cup Light Brown Sugar -2 sticks Unsalted Butter -1 Tbsp Vanilla Extract/Paste -1 bag Ghirardelli Semi Sweet Chocolate Chips -1 cup Reese's Peanut Butter Chips -1 cup Lightly Salted Roasted Peanuts -Peanut Butter -Salted Caramel (optional) -Salt! RECIPE INSTRUCTIONS: 1. Preheat oven to 350 degrees 2. Line a 13x9 aluminum cake pan with either nutter butter cookies or chocolate graham crackers. 3. Add 1 cup light brown sugar, 2 sticks unsalted butter, and 1 tablespoon of vanilla bean paste to a saucepan. 4. Melt butter and sugar over medium-low heat, stirring occasionally to avoid burning butter and sugar. 5. Once completely melted, bring mixture to a rolling boil for 3 minutes, continuing to stir occasionally. 6. After 3 minutes, remove from heat and immediately pour over cookies in lined cake pan. 7. Place pan in 350 degree oven for 8 minutes. 8. After 8 minutes, remove pan from oven and sprinkle 1 bag semi sweet chocolate chips over the top. 9. Place pan back into warm oven to allow chocolate chips to melt. 10. Spread melted chocolate evenly using a rubber spatula. 11. Sprinkle peanut butter chips over top of the melted semi sweet chocolate. 12. Once melted, swirl the peanut butter chips into the semi sweet chocolate. 13. Top with crushed peanuts, melted peanut butter, salted caramel, and salt. 14. Place pan in fridge or freezer. 15. Once chocolate is firm, remove from fridge/freezer, cut into squares, and ENJOY!! 🔗 1:1 ONLINE COACHING APPLICATION 🔗 https://docs.google.com/forms/d/1jrp6... ♥ Follow my other socials to keep up with me on the daily!♥ ✩Instagram:   / emilyylifts   ✩TikTok:   / emilyylifts   ☼LINKS☼ (cold brew jug, coffee cups, scale, etc.) https://www.amazon.com/shop/emilyylif... https://emilyylifts.com ⁑ AFFILIATE CODE EMILYYLIFTS ↓ ⁑ https://www.bonescoffee.com https://www.theflavorgang.com https://angelcompetitionbikinis.com