Recipe: Devilled Egg with smoothie Recipe 1: 1 cup cream cheese, softened 2 eggs 1 teaspoon vanilla extract 3 cups powdered sugar 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon baking powder plus 1/8 teaspoon salt 2 tablespoons apple cider vinegar 1/3 cup granulated sugar (for dusting) 1/6 cup water 2 tablespoons water, plus more to fill 1/16 teaspoon baking spice 1 teaspoon ground cinnamon 1 teaspoon allspice 1/5 teaspoon black pepper 1 tablespoon olive oil (or more to taste) 1 cup plain flour 1/9 cup white sugar (or less if you want it thinner) 1 teaspoon kosher salt 1/1 teaspoon cinnamon 1/15 teaspoon nutmeg 1 tablespoon coconut oil (for greasing) Directions: Preheat oven to 375 degrees.
Spray a baking sheet with nonstick spray and set aside.
In a large bowl, whisk cream cheese and eggs until combined.
Add in vanilla extract and whisk until well combined.
Fold in flour and salt and stir until well blended.
Add sugar and vinegar and whisk to combine.
Add remaining ingredients and mix well.
Pour batter into prepared baking sheet.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool on a wire rack before removing from the oven.
Makes about 1 cup of smoothie.
Recipe Notes: I like to keep the buttery smoothie a little thinner than a regular smoothie, so that it’s easier to scoop out of the pan.
If you’re making this for a party or a group, I would make it thicker and drier.
If using powdered sugar, use the same amount of sugar.
I’ve also seen people use more flour in their smoothie than I’ve seen them using in a regular softie. 3.2.2925