best hand cream set

THE BEST NINJA CREAMI VANILLA BASE

This is hands down the best vanilla base recipe I’ve tried for the Ninja Creami! If you’re unfamiliar, the Ninja Creami is a game-changing ice cream maker that has taken the internet by storm, especially for its ability to create high-protein, low-calorie treats. It’s seriously life-changing. I spent a few extra minutes setting up the photo for this post, so it might look a little more melty than it really is. But don’t worry—scroll down to see the video, and you’ll get a clear look at just how thick and creamy it turns out. It’s honestly amazing.

Equipment

  • Ninja Creami ice cream maker

Ingredients

  • 1/2 cup 2% low-fat cottage cheese (113 g)
  • 1 cup unsweetened almond milk (240 g)
  • 1/2 tsp vanilla extract
  • 1 scoop vanilla whey protein powder (31 g)
  • 1 tbsp Jell-O sugar-free white chocolate pudding mix (7 g)
  • 1/2-1 tsp sweetener (to taste)
  • Pinch of salt

Instructions

  • Blend the cottage cheese and almond milk in a blender until smooth. Pour the mixture into the Creami pint.
  • Add the remaining ingredients and mix thoroughly using a frother, whisk, fork, or whatever works for you. Cover with a lid and freeze for at least 8 hours.
  • Spin the mixture on the “light ice cream” setting. Once done, remove the lid, add 1 tbsp of water, and re-spin.
  • Add your favorite mix-ins (run on the “mix-in” setting) or enjoy the vanilla base as is!

Notes

  • If you want to get rid of the thin icy layer where the blade doesn’t hit, run the frozen base under hot water for 1-2 minutes before mixing.

Nutrition

  • Serving size: 1 pint
  • Calories: 265 kcal
  • Carbohydrates: 18 g
  • Protein: 38 g
  • Fat: 7 g
  • Fiber: 1 g

THE BEST SOFT CHOCOLATE CHIP COOKIES

These are THE BEST soft chocolate chip cookies—no chilling required! Just ultra-thick, soft, and classic chocolate chip goodness.

Hey, cookie lovers!

These cookies are wonderfully thick and soft, brimming with gooey chocolate chunks, all baked to perfection in a rich, buttery dough. They’re my absolute favorite! ♡ So don’t wait any longer—they’re practically begging to be baked! Get them in your oven right now!

INGREDIENTS

  • 8 tablespoons salted butter
  • 1/2 cup white sugar (I prefer raw cane sugar for its coarser texture)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups all-purpose flour (6.75 ounces)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (I like to add a pinch extra)
  • 3/4 cup chocolate chips (I use a mix of chocolate chips and chunks)

INSTRUCTIONS

  • Preheat your oven to 350°F (175°C). Microwave the butter for about 40 seconds until it’s mostly melted but not hot.
  • In a stand mixer or with electric beaters, cream the melted butter with the sugars until smooth. Add the vanilla and egg, then beat on low speed until just combined (about 10-15 seconds). Be careful not to overmix, as this can make the cookies too stiff.
  • Gradually add the flour, baking soda, and salt, mixing until crumbly. Use your hands to bring the mixture together into a cohesive dough; it should feel manageable, somewhere between “wet” and “dry.” Fold in the chocolate chips with your hands until evenly distributed.
  • Roll the dough into 12 large balls (or 9 for giant cookies) and place them on a baking sheet. Bake for 9-11 minutes, until the cookies are puffy, dry, and lightly golden. Remember, do not overbake! It’s crucial for keeping the cookies soft. They should look a bit underbaked—pale and puffy when you take them out.
  • Allow the cookies to cool on the baking sheet for about 30 minutes (okay, you can sneak a few while they cool). As they cool, they will settle into dense, buttery, soft cookies that are simply the best.

Store them in an airtight container to keep them soft for days, or freeze them for later enjoyment!