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We are all aware that having healthy meals can help us truly feel better in our bodies. Increasing our consumption of well balanced meals while reducing the intake of unhealthy kinds plays a role in a more wholesome feeling. A salad tends to make us feel much better than a piece of pizza (physically in any case). Selecting healthier food choices can be challenging if it is snack time. You can spend numerous hours at the supermarket searching for the right snack foods to make you feel healthy. Here are a handful of healthy snacks that can be used when you need an instant pick me up.
Whole grain snacks are an outstanding choice for a fast balanced snack. A bit of whole wheat toast, for instance is a great snack in the morning hours. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than highly processed grains present in white bread.
There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to white chocolate chip red velvet cookies (from cake mix) recipe. You can have white chocolate chip red velvet cookies (from cake mix) using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare White Chocolate Chip Red Velvet Cookies (from cake mix):
- Get box red velvet cake mix (I used Betty Crocker)
- Take large eggs
- You need vegetable oil
- You need unsweetened cocoa powder
- Provide white chocolate chips
Steps to make White Chocolate Chip Red Velvet Cookies (from cake mix):
- Place cake mix, eggs, oil, and cocoa powder in a large bowl. Stir together with a wooden spoon until everything comes together and no dry mix remains.
- Fold in white chocolate chips to incorporate. Cover bowl with plastic wrap and place in fridge 30 min - 1 hr to chill. When ready to bake, preheat oven to 350°F and line 2 baking sheets with parchment paper.
- FOR LARGE COOKIES: Scoop out 2 tbs of dough and gently roll into a ball for each cookie. Arrange 6 balls per baking sheet, 2 inches apart. Bake one sheet at a time! Place in oven and bake 12-16 minutes or until edges are just beginning to crisp and center is still soft (I like mine a little under done so right at 12 was perfect for me).
- FOR SMALL COOKIES: Scoop out 1 tbs of dough, form a ball, space out 12 balls per cookie sheet and bake 8-10 minutes (follow same guidelines as large to determine doneness, again only baking 1 sheet at a time).
- Remove from oven. Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely (or, ya know, sneak a couple with a nice cold glass of milk while still warm). Enjoy!
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