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@alittlecotswoldhome: Born with an inability to sit still and a burning desire to improve everything I see immediately 🙃 #eldestdaughterproblems #millenials #interiordesign #beforeandafterhome #homedecor

Becky and Ro - home renovators
Becky and Ro - home renovators
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Region: GB
Sunday 14 June 2026 17:25:25 GMT
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user85575013616982
Jose :
What is the color you use for the bottom trim
2026-07-25 15:19:32
0
skippero0
Skipperoo :
Awesome! I'm trying to be brave and paint my lounge in Coconut Husk shade (dark yellowy brown slightly bronze but not).
2026-06-14 19:12:14
1
littleladyl7
LittleLadyL :
Love this! You did well 😍
2026-06-14 20:32:13
1
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These homemade cookie dough cups have completely taken over our kitchen and honestly I don't see that changing anytime soon. That's the thing about making it yourself. You know exactly what's in it, you feel good handing it to your kids, and they just think they're getting dessert. Win win. A thick and creamy cookie dough filling, mini chocolate chips folded in, wrapped in a dark chocolate shell and frozen until perfectly set. About 16g of protein per cup and not a single ingredient you have to second guess. Sweet treat for the kids. Protein win for the mom. Everyone's happy. If you've been looking for a dessert you can say yes to without hesitation, this is it. These are on permanent rotation in our house and once you make them you'll understand why! Cookie Dough Cups Servings: 6 Time: 45 minutes Ingredients: For the Cookie Dough Filling: * ¾ cup full-fat Greek yogurt * 3 scoops vanilla protein powder * ¼ cup creamy peanut butter * 4 Tbsp maple syrup * 1 tsp vanilla extract * ⅛ tsp almond extract * ¼ cup almond flour * Pinch of sea salt * ⅓ cup mini chocolate chips For the Chocolate Shell: * 1½ cups semi-sweet/ dark chocolate chips * 2 Tbsp coconut oil Directions: 1. In a small saucepan over low heat, melt chocolate chips and coconut oil together, stirring frequently until smooth. Remove from heat. 2. Spoon about 1-2 tablespoons of melted chocolate into each cup of a silicone muffin pan and use a spoon or small silicone brush to coat the bottom and sides, creating a shell. Freeze for 1-2 minutes until set. Add a second thin layer of chocolate and freeze another 1-2 minutes. 3. In a medium bowl, mix together Greek yogurt, protein powder, peanut butter, maple syrup, vanilla extract, almond extract, almond flour, and salt. Stir until smooth and thick - it should look like cookie dough! Let it sit for 2-3 minutes to thicken up as the protein powder absorbs moisture. Fold in the mini chocolate chips. 4. Divide the cookie dough filling evenly between the 6 chocolate-lined cups. Gently press down to create an even layer, leaving a little space at the top for the chocolate coating. 5. Spoon the remaining melted chocolate over each cup to cover the filling completely. 6. Place the silicone pan in the freezer for 15-20 minutes until completely firm. 7. Pop the cups out of the silicone mold - they should release easily! Store in the fridge for up to 5 days or freeze for up to 2 weeks. #kidsnacks #homemade #madefromscratch #lifeofahomemaker #homemaderecipes
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