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@loucopormanaus: Você consegue imaginar Manaus quando abastecer um automóvel ainda era uma novidade? Em 1922, a cidade registrava um marco de sua modernização: a instalação da primeira bomba de gasolina, da marca Standard Oil, no cruzamento da Avenida Eduardo Ribeiro com a Rua Sete de Setembro. Um pequeno equipamento que representava uma grande transformação: Manaus começava a acompanhar uma nova era de mobilidade e desenvolvimento. Uma cena histórica que merece ser lembrada! Você já conhecia essa história? #ManausAntiga #HistoriaDeManaus #Manaus #MemoriaAmazonense

Lucio Guimarães
Lucio Guimarães
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Tuesday 03 November 2026 00:50:06 GMT
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I may have found my new favorite fall dessert… 🍪🍨🤎 I finally tried the warm cookie + ice cream trend, but instead of putting the ice cream on top, I put the warm, extra-large bakery-style peanut butter chocolate protein cookie ON TOP of the ice cream. Basically a pizookie… but backwards. And honestly? I think I like it better this way. 😂 I made these with Wellious protein powder, and I love that it works so naturally in a baked cookie. It gives me a reason to sneak some protein powder into a dessert I actually want to eat, instead of making something that tastes like “a protein recipe.” SAVE THIS ONE for your next fall baking day 🍂🍪 Extra-Large Peanut Butter Chocolate Chip Protein Cookies Ingredients: * ¾ cup all-purpose flour * ½ cup Wellious protein powder * ½ cup oats * ½ tsp baking soda * ¼ tsp baking powder * ½ tsp sea salt * ½ cup vegan butter, softened * ½ cup white sugar * ½ cup dark brown sugar * ½ tsp vanilla extract * ¼ cup applesauce * ½ cup peanut butter chips & ½ cup chocolate chips Instructions 1. Preheat oven to 350°F. 2. Whisk together flour, protein powder, oats, baking soda, baking powder and sea salt. 3. In a separate bowl, beat softened vegan butter with white and brown sugar until well combined. Mix in applesauce and vanilla. 4. Gradually add the dry ingredients to the wet ingredients. Mix just until combined—don’t overmix. 5. Fold in the peanut butter chips and the chocolate chips. 6. Let the dough rest for 5–10 minutes so the oats and protein powder can absorb some of the moisture. 7. Divide into 6–7 extra-large portions, about ⅓ cup / 75–85 g each. Shape into tall, thick mounds. Don’t flatten. 8. Place on a parchment-lined baking sheet with plenty of space between each cookie. 9. Bake at 350°F for approximately 12–15 minutes, checking around 12 minutes. 10. Pull them when the edges are set but the centers still look slightly soft/underdone. 11. Let them cool on the baking sheet for 10–15 minutes before moving them. Then comes the important part… 🍨 Scoop your favorite peanut butter chocolate chip ice cream into a bowl. 🍪 Put the warm cookie right on top. 🥄 Drag every gooey bite through that melted ice cream situation. Now tell me: what would you add to these to make them even better? 👇 More peanut butter? Chocolate chunks? Flaky salt? Caramel? Something I haven’t even thought of? #p#proteinrecipesd#dessertc#cookies #c#creatorsearchinsightsb#bestproteincookiesW@Wellious
I may have found my new favorite fall dessert… 🍪🍨🤎 I finally tried the warm cookie + ice cream trend, but instead of putting the ice cream on top, I put the warm, extra-large bakery-style peanut butter chocolate protein cookie ON TOP of the ice cream. Basically a pizookie… but backwards. And honestly? I think I like it better this way. 😂 I made these with Wellious protein powder, and I love that it works so naturally in a baked cookie. It gives me a reason to sneak some protein powder into a dessert I actually want to eat, instead of making something that tastes like “a protein recipe.” SAVE THIS ONE for your next fall baking day 🍂🍪 Extra-Large Peanut Butter Chocolate Chip Protein Cookies Ingredients: * ¾ cup all-purpose flour * ½ cup Wellious protein powder * ½ cup oats * ½ tsp baking soda * ¼ tsp baking powder * ½ tsp sea salt * ½ cup vegan butter, softened * ½ cup white sugar * ½ cup dark brown sugar * ½ tsp vanilla extract * ¼ cup applesauce * ½ cup peanut butter chips & ½ cup chocolate chips Instructions 1. Preheat oven to 350°F. 2. Whisk together flour, protein powder, oats, baking soda, baking powder and sea salt. 3. In a separate bowl, beat softened vegan butter with white and brown sugar until well combined. Mix in applesauce and vanilla. 4. Gradually add the dry ingredients to the wet ingredients. Mix just until combined—don’t overmix. 5. Fold in the peanut butter chips and the chocolate chips. 6. Let the dough rest for 5–10 minutes so the oats and protein powder can absorb some of the moisture. 7. Divide into 6–7 extra-large portions, about ⅓ cup / 75–85 g each. Shape into tall, thick mounds. Don’t flatten. 8. Place on a parchment-lined baking sheet with plenty of space between each cookie. 9. Bake at 350°F for approximately 12–15 minutes, checking around 12 minutes. 10. Pull them when the edges are set but the centers still look slightly soft/underdone. 11. Let them cool on the baking sheet for 10–15 minutes before moving them. Then comes the important part… 🍨 Scoop your favorite peanut butter chocolate chip ice cream into a bowl. 🍪 Put the warm cookie right on top. 🥄 Drag every gooey bite through that melted ice cream situation. Now tell me: what would you add to these to make them even better? 👇 More peanut butter? Chocolate chunks? Flaky salt? Caramel? Something I haven’t even thought of? #p#proteinrecipesd#dessertc#cookies #c#creatorsearchinsightsb#bestproteincookiesW@Wellious

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