500 Days of Summer

Valentina Chrysostomou - Icookcastle - spicysushi - the gillingham battle B26 crashes of 1944 - Willowtree Campsites

[500-daysofsummer]

With these Ocean Adventure Cookies inspired by Finding Dory, you can go on a delicious underwater adventure. The buttery cookies are studded with chocolate chips and adorned with edible ocean-themed decorations, making them a tasty treat for both children and adults.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. teaspoon salt. 1 cups chocolate chips. Blue food coloring. Edible ocean-themed decorations.

Instructions: Set the oven to 350F 175C and heat it up. Mix the butter, white sugar, and brown sugar in a big bowl until the mixture is light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Combine well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and mix them in. A few drops of blue food coloring will make the dough look like the ocean. Mix until the color is spread out evenly. Spread dough out on baking sheets, leaving space between each one. You can use a cookie scoop or a spoon to do this. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. When the cookies are hot from the oven, take them out and immediately press edible decorations with ocean themes onto them to make a scene under the water. For a few minutes, let the cookies cool on the baking sheets. Then, move them to a wire rack to cool completely. The ocean adventure cookies are ready to be served.

Prep Time: 20 minutes

Cook Time: 10-12

Snagem

[500-daysofsummer]

Indulge in the decadence of these Peanut Butter Brownie Bars, featuring layers of rich brownie batter, creamy peanut butter, chopped peanut butter cups, cookies and cream cookies, all topped off with a sweet and salty layer of salted caramel popcorn.

Ingredients: 1 box brownie mix. 1/2 cup creamy peanut butter. 1 cup chopped peanut butter cups. 1 cup crushed cookies and cream cookies. 1/2 cup salted caramel popcorn.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the brownie mix package to make it. Put half of the brownie batter into a 9x13-inch baking dish that has been greased. Add peanut butter to the brownie batter by spoonfuls. On top of the peanut butter, put chopped peanut butter cups, crushed cookies, and cream cookies. Add the rest of the brownie batter on top and smooth it out. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. As soon as you take it out of the oven, sprinkle salted caramel popcorn on top. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

Sam Wineman

[500-daysofsummer]

These Smoked Salt and Almond Shortbread Stars are a delicious combination of sweet and savory flavors, with a smokiness from the sea salt. The finely ground almonds give these buttery shortbread cookies a rich nutty flavor and a delicate crunch.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 teaspoon smoked sea salt. 1/2 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup finely ground almonds. Extra smoked sea salt, for sprinkling.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Mix in the vanilla extract and smoked sea salt until everything is well mixed. Slowly add the all-purpose flour and almonds that have been ground up to the butter mixture. Mix the dough until it holds together. Roll the dough into a ball, cover it with plastic wrap, and put it in the fridge for 30 minutes. Start by heating the oven to 350F 175C. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cut out cookies in the shape of stars with cookie cutters and place them on a baking sheet lined with parchment paper. Add a little extra smoked sea salt to the top of each cookie to make them taste even better. Put the cookies in an oven that has already been heated for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 45 minutes

Cook Time: 15 minutes

Alexis Carlson

[500-daysofsummer]

This vegan dish combines the earthy flavors of roasted Brussels sprouts and sweet butternut squash with the crunch of pecans and the tartness of cranberries, all enhanced by a hint of cinnamon.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 1 small butternut squash, peeled, seeded, and cubed. 1/2 cup pecans. 1/2 cup dried cranberries. 2 tablespoons olive oil. 1 teaspoon ground cinnamon. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Put butternut squash and Brussels sprouts in a large bowl. Add olive oil, cinnamon, salt, and pepper. Toss the vegetables until they are well covered. Place the vegetables in a single layer on a baking sheet. Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them every so often, until they are soft and slightly caramelized. Just before the end of the roasting time, add the pecans to the baking sheet and lightly toast them. After the vegetables and pecans have been roasted, put them on a serving dish and top them with dried cranberries. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Saldanet

[500-daysofsummer]

These vegan Almond Joy Thumbprint Cookies are a delightful treat for coconut and chocolate lovers. They are easy to make and perfect for satisfying your sweet cravings without any animal products.

Ingredients: 1 cup almond flour. 1/4 cup coconut sugar. 1/4 cup coconut oil, melted. 1/2 teaspoon almond extract. 1/4 cup shredded coconut. 1/4 cup vegan chocolate chips. 2 tablespoons almond butter. 2 tablespoons maple syrup.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut sugar, melted coconut oil, and almond extract. Mix until well combined. Form the dough into small balls and place them on the prepared baking sheet. Using your thumb, make an indentation in the center of each cookie. In a small bowl, mix together shredded coconut, vegan chocolate chips, almond butter, and maple syrup. Fill each thumbprint with the coconut-chocolate mixture. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your vegan Almond Joy Thumbprint Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

library nhs

[500-daysofsummer]

These homemade vegan Thin Mint cookies are a delightful twist on the classic Girl Scout treat. They're perfect for satisfying your chocolate and mint cravings while being entirely plant-based.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup vegan butter, softened. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1/4 tsp peppermint extract. 1/4 tsp salt. 2-3 tbsp almond milk. 8 oz vegan dark chocolate chips. 1/2 tsp coconut oil.

Instructions: In a mixing bowl, sift together the flour and cocoa powder. In a separate bowl, cream together the vegan butter and powdered sugar until smooth and fluffy. Add the vanilla extract, peppermint extract, and salt to the butter-sugar mixture, and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too dry, add almond milk, 1 tablespoon at a time, until the dough comes together. Divide the dough into two equal portions and shape each into a log, about 1 1/2 inches in diameter. Wrap them in plastic wrap and refrigerate for at least 1 hour or until firm. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled cookie dough into thin rounds, approximately 1/8 inch thick, and place them on the prepared baking sheet. Bake for 10-12 minutes or until the cookies are set. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the vegan dark chocolate chips and coconut oil in 30-second intervals, stirring between each interval until smooth. Dip each cooled cookie into the melted chocolate, coating both sides, and place them back on the parchment paper. Chill the cookies in the refrigerator for about 20 minutes to allow the chocolate to set. Once the chocolate has hardened, your vegan Thin Mint cookies are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Greg Talbott

[500-daysofsummer]

You can start your day off right with these protein pancakes, which taste great and are good for you. They'll keep you full and energized because they're full of protein from Greek yogurt and protein powder.

Ingredients: 1 cup oat flour. 1 scoop protein powder vanilla or chocolate. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 egg. 1 tsp vanilla extract. 1 tbsp honey. 1/4 cup blueberries optional. Cooking spray for the pan.

Instructions: Mix protein powder, baking powder, salt, and oat flour in a bowl. Add the egg, vanilla extract, honey, and Greek yogurt to a different bowl, and mix them together using a whisk. Combine the wet and dry ingredients and mix them well with a spoon. If you want, you can fold in blueberries. Put the nonstick pan on medium heat and spray it with cooking spray to make it a little bit greased. For each pancake, put 1/4 cup of batter on the pan. It will take about two to three minutes of cooking until bubbles appear on top. Then flip it over and cook the other side until it turns golden brown. Put on top of your favorite hot foods.

Prep Time: 10 minutes

Cook Time: 15 minutes

Maria Lager

[500-daysofsummer]

Enjoy all the flavors of an Italian sub sandwich without the bread in this delicious Italian Sub Salad. Packed with savory meats, tangy peppers, and creamy cheese, this salad is sure to satisfy your cravings for a classic Italian sub while keeping it low-carb and keto-friendly.

Ingredients: 1 head romaine lettuce, chopped. 8 slices salami, chopped. 8 slices pepperoni, chopped. 1/4 cup chopped red onion. 1/4 cup chopped banana peppers. 1/4 cup chopped black olives. 1/4 cup diced tomatoes. 1/4 cup shredded mozzarella cheese. 2 tablespoons Italian dressing.

Instructions: Chop the romaine lettuce and put it in a large bowl. Add the salami, pepperoni, red onion, banana peppers, black olives, diced tomatoes, and shredded mozzarella cheese. Add the Italian dressing to the salad and mix it all together. Add everything to the bowl and mix it well. Serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Cryptickoi

[500-daysofsummer]

Enjoy this Maple Crepe Cake, which is the perfect mix of sweet and savory. Each delicate crepe is filled with a delectable caramelized pancetta filling and topped with whipped cream. Maple syrup is drizzled over the whole thing to make it a truly unforgettable dessert.

Ingredients: For the Crepes:. 2 cups all-purpose flour. 4 large eggs. 2 cups whole milk. 1/4 cup maple syrup. 2 tablespoons melted butter. 1/2 teaspoon salt. For the Filling:. 1/2 pound pancetta, thinly sliced. 1/4 cup brown sugar. 1/4 cup maple syrup. 1 cup whipped cream. For Garnish:. Maple syrup. Fresh berries.

Instructions: Put the flour, eggs, milk, 1/4 cup maple syrup, melted butter, and salt in a blender. Use a blender to make the batter smooth. Set a skillet that doesn't stick on medium heat. Melt some butter and brush it on the bottom of the pan. Then, pour in a small amount of batter and swirl it around to cover the whole bottom. While it's cooking, lift the edges of the crepe and make the bottom a little golden. Turn it over and quickly cook the other side. Do it again with the rest of the batter, putting crepes on a plate as you go. Start making the pancetta caramel while the crepes are cooking. Over medium-high heat, cook the thinly sliced pancetta in a different skillet for about 5 to 7 minutes, until it gets crispy and slightly caramelized. Add 1/4 cup of maple syrup and brown sugar to the pancetta. Cook for another 2 to 3 minutes, until the syrup thickens and covers the pancetta. Take it off the heat. Put one crepe on a serving plate to start putting the cake together. Add a thin layer of whipped cream on top, and then drizzle the pancetta mixture that has been caramelized over it. Keep adding layers until you've used up all the crepes. End with a crepe on top. Pour more maple syrup over the crepe cake and top it with fresh berries. Put the crepe cake in the fridge for at least two hours before you serve it so that the flavors can mix. Cut your tasty Maple Crepe Cake with Caramelized Pancetta into pieces and serve them. Have fun!

Prep Time: 30 minutes

Cook Time: 30 minutes

My Little Pony Party

[500-daysofsummer]

A delicious and colorful hummus recipe that incorporates the anti-inflammatory properties of turmeric, tangy tomato curry, and the goodness of roasted vegetables. This hummus is ideal as a spread or dip for all kinds of events.

Ingredients: 1 cup cooked chickpeas. 1/4 cup roasted red bell pepper. 1/4 cup roasted cherry tomatoes. 1/4 cup roasted zucchini. 2 cloves garlic. 1 tablespoon tahini. 1/2 teaspoon ground turmeric. 1/2 teaspoon cumin powder. Juice of 1 lemon. Salt and pepper to taste. Olive oil for roasting. Fresh cilantro leaves for garnish.

Instructions: Preheat your oven to 400F 200C. Toss the red bell pepper, cherry tomatoes, and zucchini in olive oil, salt, and pepper. Roast them in the preheated oven for about 20 minutes or until they are tender and slightly caramelized. In a food processor, combine the cooked chickpeas, roasted red bell pepper, roasted cherry tomatoes, roasted zucchini, garlic, tahini, ground turmeric, cumin powder, lemon juice, salt, and pepper. Blend the mixture until smooth and creamy. You may need to scrape down the sides of the processor a few times to ensure everything is well incorporated. Taste the hummus and adjust the seasoning if needed. You can add more lemon juice, salt, or spices to suit your taste. Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with fresh cilantro leaves. Serve your Tomato Curry, Roast Veg, and Turmeric Hummus with pita bread, crackers, or fresh vegetable sticks.

Prep Time: 15 minutes

Cook Time: 20 minutes

Casal De La Cuina

[500-daysofsummer]

Indulge in the festive flavors of chocolate and peppermint with these Paleo-friendly soft sugar cookies. They are perfect for holiday gatherings or anytime you crave a sweet treat without compromising your Paleo lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 egg. 1 tsp vanilla extract. 1/4 cup cocoa powder. 1/2 tsp peppermint extract. 1/4 tsp sea salt. 1/4 tsp baking soda. 1/4 cup dark chocolate chips Paleo-friendly. Crushed candy canes for topping optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, coconut flour, cocoa powder, sea salt, and baking soda should all be combined in a big bowl. Melted coconut oil, maple syrup, egg, and vanilla extract should all be combined in a separate bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. Split the dough in half. Add the peppermint extract to one half and thoroughly stir. To create a marbled effect, roll the peppermint and chocolate dough into small balls and gently stir them together. After placing the cookie dough balls on the baking sheet that has been prepared, gently flatten them with your palm. Place a couple of dark chocolate chips on top of every cookie. Bake for 10 to 12 minutes, or until the edges start to turn golden, in a preheated oven. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. While the cookies are still warm, crush candy canes and sprinkle them on top, if desired. Paleo Chocolate Peppermint Swirl Soft Sugar Cookies are to be enjoyed!

Prep Time: 15 minutes

Cook Time: 10-12

Allyson Menzies

[500-daysofsummer]

These Paleo Grain-Free Brownies are a guilt-free treat that you can enjoy. Rich and fudgy, these are ideal for Paleo diets that avoid grains and dairy and satisfy your cravings for chocolate.

Ingredients: 2/3 cup almond butter. 1/4 cup coconut oil, melted. 1/2 cup honey or maple syrup. 1/4 cup unsweetened cocoa powder. 1/4 cup almond flour. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup dairy-free chocolate chips optional.

Instructions: Preheat your oven to 350F 175C and grease an 8x8 inch 20x20 cm baking pan with coconut oil. In a mixing bowl, combine almond butter, melted coconut oil, honey or maple syrup, cocoa powder, almond flour, eggs, vanilla extract, baking soda, and salt. Mix until well combined. If desired, fold in dairy-free chocolate chips into the batter. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. Remove the brownies from the oven and let them cool in the pan for about 10 minutes. After cooling, slice the brownies into squares and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Cmbridge Latin Course

[500-daysofsummer]

Indulge in the rich, gooey goodness of these Gingernut Crusted Chocolate Brownies. The combination of dark chocolate, warm spices, and crunchy gingernut biscuits creates a decadent treat that's perfect for any occasion.

Ingredients: 200g dark chocolate. 200g unsalted butter. 250g caster sugar. 3 large eggs. 125g plain flour. 50g cocoa powder. 1 tsp ground ginger. 100g gingernut biscuits, crushed.

Instructions: Preheat oven to 180C 350F and line a square baking tin with parchment paper. Melt the dark chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring until smooth. In a separate bowl, beat the sugar and eggs together until pale and fluffy. Pour the melted chocolate mixture into the egg mixture and fold until combined. Sift in the flour, cocoa powder, and ground ginger, and fold until just combined. Pour the batter into the prepared tin and smooth the top with a spatula. Sprinkle the crushed gingernut biscuits evenly over the top of the brownie batter, pressing them down slightly. Bake in the preheated oven for 25-30 minutes or until the edges are set but the center is still slightly gooey. Remove from the oven and allow to cool completely in the tin before slicing into squares. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Sam Wineman

[500-daysofsummer]

These Cajun shrimp skewers on a grill are full of strong flavors and would be great as an appetizer or main dish at a barbecue. Cajun seasoning gives the tasty shrimp and bright vegetables a spicy kick.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 tablespoons Cajun seasoning. 1/4 cup olive oil. 2 cloves garlic, minced. 1 lemon, juiced. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, combine the Cajun seasoning, olive oil, minced garlic, and lemon juice. Mix well to create a marinade. Add the peeled and deveined shrimp to the marinade, making sure they are well-coated. Cover and refrigerate for at least 30 minutes. Preheat your grill to medium-high heat. Thread the marinated shrimp, red bell pepper chunks, green bell pepper chunks, and red onion chunks onto the soaked wooden skewers, alternating between them. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp turn pink and slightly charred. Serve the grilled Cajun shrimp skewers hot, garnished with lemon wedges and your favorite dipping sauce. Enjoy your delicious Cajun shrimp kabobs!

Prep Time: 15 minutes

Cook Time: 6-8

Merhrs Cake Corner

[500-daysofsummer]

Turn your Halloween party into a flavorful feast with these spooky BBQ bat wings. The smoky, sweet, and tangy marinade adds a ghoulishly delicious twist to classic chicken wings, making them a perfect treat for adults at your Halloween gathering.

Ingredients: 2 lbs chicken wings. 1/2 cup BBQ sauce. 2 tbsp soy sauce. 2 tbsp honey. 1 tsp garlic powder. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a bowl, mix BBQ sauce, soy sauce, honey, garlic powder, smoked paprika, cayenne pepper, salt, and pepper to create the marinade. Place chicken wings in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and massage the wings to coat them evenly. Marinate in the refrigerator for at least 30 minutes. Reserve the other half of the marinade for basting later. Remove wings from the bag and thread them onto skewers. Place the wings on the preheated grill and cook for about 15-20 minutes, turning occasionally, until they are golden brown and cooked through. During the last 5 minutes of cooking, baste the wings with the reserved marinade for extra flavor. Once cooked, remove the wings from the grill and let them rest for a few minutes. Serve the spooky BBQ bat wings on a platter, and enjoy your Halloween party!

Prep Time: 40 minutes

Cook Time: 20 minutes

1st Class Wellness

[500-daysofsummer]

This crispy baked orange tofu recipe combines the sweetness of orange juice and maple syrup with savory soy sauce and aromatic ginger to create a flavorful dish that's both satisfying and nutritious. It's perfect for those looking for a delicious plant-based meal option.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons cornstarch. 1 tablespoon soy sauce. 1 tablespoon orange juice. 1 tablespoon rice vinegar. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1 orange, zest and juice. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. Grated ginger, minced garlic, orange zest, orange juice, rice vinegar, sesame oil, grated ginger, and soy sauce should all be combined in a bowl. Apply the mixture to the tofu cubes. Transfer the coated tofu to a parchment paper-lined baking sheet. Bake until the tofu is crispy and golden brown, about 25 to 30 minutes, rotating halfway through. Before serving, garnish with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 30 minutes

centralskolan

[500-daysofsummer]

A tasty and refreshing Pesto Quinoa Bowl with feta cheese, pine nuts, and a mix of vegetables tossed in a bright pesto sauce.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/3 cup black olives, sliced. 1/2 cup feta cheese, crumbled. 1/4 cup pine nuts, toasted. 1/2 cup fresh basil leaves, chopped. 1/3 cup pesto sauce. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff quinoa with a fork and let it cool. In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, red onion, black olives, feta cheese, pine nuts, and fresh basil. Add pesto sauce to the bowl and toss until all ingredients are well coated. Season with salt and pepper to taste. Serve in bowls and garnish with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

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