If you’ve been following this slogger channel you know that Sunday is our cheat day! Yay.
We are not your typical fitness slogger channel as you’ll find mostly cheat day recipes here rather than health boring recipes. Why? Well because most people love food, including us and most people know what they should be eating to keep fit. So we don’t bore you with stuff you already know, No! We like to keep it yummy and interesting at slay fitness and give you something to look forward to after your hard work at staying fit during the week.
Have an epic cheat day! Stay wild but not too wild!!!
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The best looking and tasting Nutella French toast.
INGREDIENTS: 2 large eggs 1/4 cup milk 4 slices French bread 4-6 tablespoons Nutella 2 tablespoons butter 1/2 cup Lori’s Salt Caramel Syrup, for serving (or your favorite syrup) Powdered sugar, for serving DIRECTIONS: 1. In a shallow bowl or pie plate, whisk the eggs and milk together. Spread 2 slices of the bread with the Nutella, about 2-3 tablespoons per slice. Place the other slices of bread on top and gently press them together. Carefully dip both sides of each sandwich into the egg mixture until well coated. 2. In a large skillet, melt the butter. Add the French toast sandwiches and cook until golden, about 4 minutes per side. Cut the sandwiches in half on the diagonal and transfer to plates. Drizzle with Lori’s Salt Caramel Syrup and dust with powdered sugar and serve immediately.
Cream puffs drizzled with milk, dark and white chocolate
Ingredients For the choux pastry shells * 1 cup water * ½ cup butter * 1 cup all purpose flour * ¼ tsp salt * 4 large or extra large eggs For the white chocolate cream filling * 3/4 cup white chocolate chips * 2 cups whipping cream * 3 rounded tbsp icing sugar powdered sugar * 2 tsp vanilla extract To prepare the choux pastry shells 1. Add the butter and water to a medium sized saucepan and bring to a gentle boil. 2. Reduce the heat to medium and quickly add the flour and salt all at once, stirring them in quickly to form a soft dough. 3. Cook this mixture stirring constantly for an additional 3 minutes. 4. Allow this mixture to cool slightly for about 10 15 minutes before adding the eggs, one at a time, stirring until smooth after each addition. 5. Cover and chill thoroughly in the refrigerator. 6. Preheat oven to 400 degrees F. 7. Drop by rounded tablespoonfuls ( or pipe small mounds using a piping bag ) onto a parchment paper lined baking sheet. 8. Bake at 400 degrees F for 20 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack. To make the white chocolate cream filling 1. Melt the white chocolate in a double boiler over gently boiling water. Let it cool to almost room temperature. 2. Beat the whipping cream, icing sugar and vanilla extract to firm peaks. 3. Gently fold the melted white chocolate into the whipped cream. 4. Place the white chocolate whipped cream in a piping bag with a star tip or large round tip . Push the tip into the cream puff shell and fill the entire inside of the shell with the cream. If you do not have a piping bag you can also split the cream puff shells in half with a serrated knife and spoon the filling into the top and bottom halves and then putting them back together. 5. Freeze the cream puffs on a baking sheet for several hours or overnight. Move to an airtight plastic container if you are storing them longer than a day. 6. Serve with a dusting of powdered sugar and a drizzle of melted white chocolate if you like. Chocolate ganache dipped strawberries make a beautiful presentation with a plate of these cream puffs. 7. These are also excellent when made at half size as profiteroles and served at a dessert buffet.
Black bun beef burger loaded with lettuce and sauce
When Burger King released the Kuro Burger in Japan, I felt both hungry and disturbed. It looked like it’s straight out of a menu from Satan’s 24/7 diner in hell, so of course my weird appetite wanted a taste. The black buns are pigmented with bamboo charcoal, and the cheese gets super emo with the help of squid ink. I’m not so sure about the charcoal, but I love me some cephalopod defense mechanism juices! Ingredients * Black Brioche Burger Bun: * 3 tablespoons warm milk * 1 cup warm water * 2 teaspoons active dry yeast * 2 tablespoons sugar * 2 large eggs * 1 tablespoon squid ink * 3 cups bread flour * ⅓ cup all-purpose flour * 1 teaspoon salt * 2 tablespoons unsalted softened butter * black sesame seeds * Black Processed Cheese * 8 ounces solid mild cheddar cheese * ¼ cup nonfat milk powder * 2 tablespoons tapioca flour or starch * salt to taste * 2 tablespoons butter * ¼ cup dry white wine * ¼ cup water * ½ tablespoon squid ink * Black sauce: * ¼ teaspoon squid ink * 2 tablespoons ketchup * Additional Ingredients: * 1 lb 20% fat ground beef (about 4 servings) * salt & pepper, to taste * vegetable oil for greasing pan * lettuce * tomato Instructions * Burger Bun: * In a stand mixer, combine warm water, milk, yeast, and sugar. Let stand to allowl the yeast mixture to bloom and get foamy. Meanwhile, beat one egg and the squid ink together in separate bowl. * Add the egg and quid ink mixture to the yeast mixture, then the flours, and salt. Use the dough hook attachment to mix everything together. Once the mixture starts coming together, add the softened butter, and continue to knead on low for about 8 - 10 minutes. The dough should appear sticky. * Shape the dough into a ball, place it in a lightly greased large bowl, and allow the dough to rise in a warm spot. It should take about 1-2 hours for the dough to double in size. * Line a baking tray with parchment paper, and divide the dough into 8 equal parts. Gently shape each part into balls, and place them on the parchment paper about 2-3 inches apart. Cover loosely with a clean kitchen towel, and allow them to rise again in a warm place for 1-2 hours. * Place a shallow baking tray on the bottom oven rack, and preheat to 400F. Mix the remaining egg with 1 tablespoon of water, and brush the tops of the buns. Sprinkle with black sesame seeds. Bake on the middle rack for about 15 minutes, turning the tray halfway through baking. Transfer to a cooling rack immediately. * Cheese & sauce: * Grate the cheese and place in a food processor or blender. Combine with milk powder, tapioca flour, and salt. * In a saucepan, combine butter, wine, and water. Cover and bring it to a boil. * Remove the sauce from heat, and pour the hot liquid over the cheese, a little at a time. Then process for about a minute, and add the squid ink. Continue processing until the cheese has melted and everything is combined well. You may need to scrape down the sides to fully incorporate all the ingredients. * Pour mixture into a plastic-lined loaf pan, smooth the top, and cover. Refrigerate until fully set and firm enough to slice. * Meanwhile, combine squid ink and ketchup to create the black sauce. * Burger meat & assembly: * Set a cast iron skillet on medium-high heat. Lightly brush on some vegetable oil. Divide ground beef. Place equal portions on the skillet, and use a spatula to smash the patties into flat rounds. Season with salt and pepper, and cook until the outer edges are brown. Flip and place a slice of cheese on top of each patty. They are ready when the cheese begins to melt and the burgers are cooked to your liking. * Assemble the burgers with sauce, lettuce, and sliced tomatoes.
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