despair city

[academyofdespair]

Enjoy the small treat of Boston Cream Doughnut Holes, which are filled with rich vanilla pastry cream and topped with whipped cream and chocolate shavings.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup whole milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. Oil for frying. 1/2 cup chocolate chips. 1/3 cup heavy cream. 1/2 cup vanilla pastry cream. Whipped cream for topping. Chocolate shavings for garnish.

Instructions: Mix the flour, sugar, baking powder, and salt in a bowl with a whisk. Put in the egg, milk, melted butter, and vanilla extract. Don't mix any further than that. Warm up the oil in a pan until it reaches 350F 175C. Spoons of batter should be dropped into hot oil and fried until they turn golden brown. Take the doughnut holes out of the pan and place them on a plate lined with paper towels to cool. To make chocolate ganache, melt chocolate chips and heavy cream in a bowl that can handle heat and stir the mixture until it is smooth. Spread the chocolate ganache out on each doughnut hole before dipping it in it. Let the extra run off. Serve the doughnut holes in bowls or glasses that have been coated. Put down layers of vanilla pastry cream one on top of the other until the glasses are full. Add some whipped cream on top and chocolate shavings on top of that. Put the parfait in the fridge for at least 30 minutes before you serve it. Enjoy the tasty Boston Cream Doughnut Hole Parfait when it's cold!

Prep Time: 20 minutes

Cook Time: 15 minutes

Emily Mora

[academyofdespair]

This recipe for Healthier Orange Chicken is a lighter version of the classic dish. Tender chicken pieces are covered in a tasty orange sauce. It's a great mix of sweet and savory tastes that makes for a filling meal.

Ingredients: 1 lb boneless skinless chicken breasts, cut into bite-sized pieces. 1/4 cup cornstarch. 2 tablespoons olive oil. 1/3 cup orange juice. 1/4 cup low-sodium soy sauce. 3 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon orange zest. Sesame seeds and green onions for garnish optional.

Instructions: Put chicken pieces in a bowl and coat them evenly with cornstarch. Put olive oil in a big skillet and heat it over medium-high heat. That's it! The chicken is done when it's golden brown and cooked all the way through. Orange juice, soy sauce, honey, garlic, ginger, and orange zest should all be mixed together in a different bowl. Cover the chicken in the sauce and pour it over the chicken in the pan. It will take about two to three minutes of stirring every now and then until the sauce thickens and covers the chicken. If you want, you can add sesame seeds and green onions as a garnish. Warm it up and put it on top of rice or quinoa. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Scott Romero

[academyofdespair]

Use your air fryer to make tasty hot dogs at home. These air-fried hot dogs are great for a quick meal because they are quick, easy, and you can add your favorite toppings to them.

Ingredients: 4 hot dog buns. 4 beef or pork hot dogs. 1/4 cup diced onions. 1/4 cup shredded cheddar cheese. 1/4 cup diced tomatoes. 1/4 cup pickles, sliced. Mustard and ketchup for topping.

Instructions: For 5 minutes, heat the air fryer up to 390F 199C. Make sure the hot dogs don't touch when you put them in the air fryer basket. While they're cooking, flip the hot dogs over every six to eight minutes or until they're done the way you like them. Toast the buns in the air fryer for one to two minutes while the hot dogs are cooking. When the hot dogs and buns are ready, put your favorite toppings on the hot dogs and serve. Pickles, mustard, ketchup, diced onions, and cheddar cheese should all be put on top of each hot dog. Get the Air Fryer Hot Dogs out right away and enjoy them!

Prep Time: 10 minutes

Cook Time: 8 minutes

Owen

[academyofdespair]

A flavorful chicken dish with a sweet and savory teriyaki sauce.

Ingredients: 4 chicken breasts. 1 cup teriyaki sauce. 1/4 cup honey. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/4 teaspoon red pepper flakes. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and sliced green onions for garnish.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix teriyaki sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Pour the mixture over the chicken. Cook on low for 4-5 hours. In a small bowl, mix cornstarch and water to create a slurry. Pour into the slow cooker and stir to thicken the sauce. Serve over rice, garnished with sesame seeds and sliced green onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

Janelle

[academyofdespair]

This quick and healthy salad is a perfect choice for a light meal or a side dish. Packed with fresh greens, crisp cucumbers, sweet cherry tomatoes, and tangy feta cheese, it's a burst of flavor in every bite. The balsamic vinaigrette dressing adds a delightful tangy kick.

Ingredients: 2 cups mixed greens e.g., spinach, arugula, and kale. 1/2 cucumber, sliced. 1/2 cup cherry tomatoes, halved. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: You need to wash and cut up all the vegetables. Put the mixed greens, cucumber, cherry tomatoes, and red onion in a large bowl. Spread the balsamic vinaigrette dressing on top of the salad. Pour the dressing over the salad and gently toss it to coat everything. Add some broken up feta cheese on top. Add pepper and salt to taste. Serve right away as a healthy and refreshing salad.

Prep Time: 10 minutes

Cook Time: 0 minutes

Ariana Wood

[academyofdespair]

This Caprese Corn Tortellini Salad is a delightful blend of flavors. The sweetness of cherry tomatoes, the creaminess of fresh mozzarella, and the freshness of basil, all combined with corn tortellini and a balsamic vinaigrette dressing.

Ingredients: 9 oz corn tortellini. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella, cubed. 1/4 cup fresh basil leaves, chopped. 2 tbsp extra-virgin olive oil. 2 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Cook the corn tortellini according to package instructions. Drain and let it cool. In a large bowl, combine the cooked tortellini, cherry tomatoes, fresh mozzarella, and chopped basil. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Larry V

[academyofdespair]

This Spiced Coffee Toddy is the perfect warming coffee cocktail to cozy up with on a chilly evening. It combines the rich flavors of coffee and bourbon with hints of honey, cinnamon, and orange liqueur, making it a delightful and soothing drink.

Ingredients: 1 cup freshly brewed coffee. 2 oz bourbon whiskey. 1/2 oz honey. 1/2 oz cinnamon syrup. 1/4 oz orange liqueur. 1 cinnamon stick. Whipped cream optional. Orange zest for garnish.

Instructions: Make yourself a cup of your favorite coffee. Put the orange liqueur, honey, cinnamon syrup, and bourbon whiskey in a glass or mug. Sprinkle the hot coffee on top of the whiskey mix and mix it in well. For extra taste and smell, add a cinnamon stick. For a creamy touch, you can put whipped cream on top if you want to. Put a twist of orange zest on top. Get your Spiced Coffee Toddy ready to drink and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Cooking with Alex

[academyofdespair]

Enjoy these rich raw caramel brownie slices without feeling bad about it. They are the perfect treat for any event because they are full of healthy ingredients and taste great.

Ingredients: 1 cup dates, pitted. 1 cup raw almonds. 1/4 cup raw cacao powder. 1/4 cup shredded coconut. Pinch of sea salt. 1/2 cup coconut oil, melted. 1/4 cup pure maple syrup. 1/4 cup almond butter. 1 tsp vanilla extract.

Instructions: Mix dates, almonds, cacao powder, coconut, and sea salt in a food processor until a sticky dough forms. Spread the mix out evenly in a baking dish with a lid. Melt the coconut oil and mix it with the maple syrup, almond butter, and vanilla extract in a different bowl. Whisk the mixture until it is smooth and creamy. Spread the caramel mix out evenly over the brownie base. You can freeze it for two hours or until it gets firm. If it's not frozen yet, take it out, cut it into squares, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Hailey

[academyofdespair]

These Clean Eating Banana Muffins are a snack that is good for you and your kids. They're great for Elle and the whole family because they're made with healthy ingredients and no added sugar.

Ingredients: 2 ripe bananas, mashed. 1/4 cup honey. 1/4 cup unsweetened applesauce. 1 egg. 1 tsp vanilla extract. 1 cup whole wheat flour. 1/2 cup rolled oats. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/4 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners or grease it lightly. In a mixing bowl, combine the mashed bananas, honey, applesauce, egg, and vanilla extract. Mix until well combined. In another bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped walnuts. Spoon the batter evenly into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your kid-friendly Clean Eating Banana Muffins!

[academyofdespair]

Tender chicken breasts baked in a rich and creamy Marsala sauce are served over al dente penne pasta in this comforting and tasty dish.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 8 ounces mushrooms, sliced. 1 small onion, diced. 2 cloves garlic, minced. 1 cup Marsala wine. 1 cup chicken broth. 1 cup heavy cream. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley. 8 ounces penne pasta, cooked al dente.

Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Brown chicken on both sides, then remove from skillet and set aside. In the same skillet, add mushrooms and onions. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute. Pour in Marsala wine and chicken broth. Bring to a simmer and let cook for 5 minutes. Stir in heavy cream, mozzarella cheese, and Parmesan cheese until melted and smooth. Return chicken to skillet, spooning sauce over the top. Transfer skillet to preheated oven and bake for 25-30 minutes, or until chicken is cooked through. While chicken is baking, cook penne pasta according to package instructions. Drain and set aside. Once chicken is done, remove from oven and sprinkle with chopped parsley. Serve chicken and sauce over cooked penne pasta.

[academyofdespair]

The flavors in this asparagus salad with young garlic and horseradish go so well together. The roasted asparagus is soft and a little crunchy, and the young garlic gives it a light garlicky kick. This tasty dish gets a zesty and spicy kick from the fresh horseradish. This salad goes well with any meal.

Ingredients: 1 bunch of fresh asparagus spears. 4-5 cloves of young garlic, thinly sliced. 2 tablespoons fresh horseradish, grated. 2 tablespoons olive oil. Salt and pepper to taste. Lemon wedges for garnish.

Instructions: Preheat your oven to 400F 200C. Wash and trim the asparagus spears, removing any tough ends. In a baking dish, toss the asparagus with olive oil, young garlic slices, salt, and pepper. Ensure the asparagus is evenly coated. Roast in the preheated oven for about 10-12 minutes, or until the asparagus is tender but still crisp. Remove the asparagus from the oven and sprinkle grated horseradish over the top. Serve hot with lemon wedges for garnish. Enjoy this divine asparagus salad!

[academyofdespair]

This recipe for Orecchiette with Peas, Pancetta, and Cream is a great mix of tastes and textures. The salty richness of the pancetta, the sweetness of the peas, and the richness of the heavy cream make it a real treat. This pasta dish is quick and easy, and it's great for spring meals.

Ingredients: 300g orecchiette pasta. 150g pancetta, diced. 1 cup peas, fresh or frozen. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the box to cook orecchiette pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the diced pancetta until it is crispy. Put minced garlic in the pan and cook for one to two minutes, until the garlic smells good. Add the peas and stir them in. Cook for three to four more minutes, until they are hot all the way through. Turn down the heat and add the heavy cream. Mix everything together well, then let it simmer for two to three minutes, until it gets a little thicker. When you add the cooked orecchiette pasta to the pan, toss it around so that all of the sauce covers it. Add the grated Parmesan cheese to the pasta and mix it all together again. Add pepper and salt to taste. Before serving, sprinkle with chopped fresh parsley.

[academyofdespair]

These Onion Parm Roasted Red Potatoes are a flavorful side dish that pairs perfectly with any meal. The combination of savory Parmesan cheese, aromatic onion, and roasted red potatoes creates a deliciously crispy and satisfying dish.

Ingredients: 1.5 lbs red potatoes, diced. 2 tbsp olive oil. 1/2 cup grated Parmesan cheese. 1/4 cup minced onion. 1 tsp garlic powder. 1 tsp dried parsley. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Add the diced potatoes to a large bowl. Add the grated Parmesan cheese, minced onion, garlic powder, dried parsley, salt, and pepper. Toss the potatoes so that they are evenly covered. Place the potatoes in a single layer on a baking sheet that has been lined with parchment paper. Put the potatoes in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them once or twice during that time. Enjoy while hot!

[academyofdespair]

Lemon Pie Popsicles bring the delightful taste of lemon pie in a fun, frozen treat that kids adore. Creamy lemon filling with a graham cracker crust, these popsicles are perfect for hot summer days or any time you crave a refreshing dessert.

Ingredients: 2 cups graham cracker crumbs. 1/4 cup melted butter. 1/4 cup sugar. 1 cup lemon curd. 1 cup Greek yogurt. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 cup lemon zest.

Instructions: Put graham cracker crumbs, melted butter, and sugar in a bowl and mix them together well. Put about a third of the mixture into each popsicle mold and press it down. With a whisk, mix the heavy cream, powdered sugar, vanilla extract, lemon zest, and lemon curd in a different bowl. Fill up every popsicle mold all the way to the top with the lemon mixture. Put the sticks into the molds and freeze them for at least 4 hours, or until they are firm. Take the popsicles out of the molds and enjoy once they are frozen.

[academyofdespair]

A simple but tasty tart with a flaky, buttery crust that tastes like rhubarb and is full of flavor.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 2 cups rhubarb, sliced. 1/4 cup brown sugar. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 375F 190C. In a food processor, combine flour, granulated sugar, and salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse crumbs. While pulsing, gradually add ice water until dough comes together. Transfer dough to a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. In a bowl, combine sliced rhubarb, brown sugar, cornstarch, and vanilla extract. Toss to coat evenly. On a floured surface, roll out the dough into a rough circle about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet. Arrange the rhubarb mixture in the center of the dough, leaving about 2 inches of dough around the edges. Fold the edges of the dough over the filling, pleating as needed. Brush the edges of the dough with beaten egg. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving. Dust with powdered sugar if desired.

#TastyTart, #SweetTreats, #RhubarbTart

[academyofdespair]

With this recipe from Townies, you can enjoy the perfect mix of tart crust and rich brownies. It's a delicious treat for any occasion because each bite has a delicious mix of buttery crust and rich chocolatey goodness.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. Pinch of salt. 1/4 cup cold water. 1 cup semi-sweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon baking powder. Pinch of salt.

Instructions: Preheat oven to 350F 175C. Grease a 9x9-inch baking pan. In a food processor, combine flour, cold cubed butter, sugar, and salt. Pulse until mixture resembles coarse crumbs. Add cold water gradually while pulsing, until dough comes together. Press dough into the bottom of the prepared baking pan to form a crust. Bake crust for 15 minutes or until lightly golden. Remove from oven and let cool slightly. In a microwave-safe bowl, melt chocolate chips and butter together in 30-second intervals, stirring in between, until smooth. Let cool slightly. In a separate bowl, whisk together sugar, eggs, and vanilla extract until well combined. Add melted chocolate mixture to the egg mixture and stir until smooth. In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to the chocolate mixture, stirring until just combined. Pour brownie batter over the partially baked crust in the pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan before slicing into squares. Serve and enjoy!

[academyofdespair]

Enjoy this delicious bacon sandwich, the epitome of a bacon lover's desires. A creamy mayo-Dijon spread, crisp bacon, cheddar cheese, and fresh vegetables combine to create an unbelievable flavor.

Ingredients: 8 slices of thick-cut bacon. 4 slices of your favorite bread. 2 tablespoons mayonnaise. 2 teaspoons Dijon mustard. 4 lettuce leaves. 2 large tomato slices. 4 slices of cheddar cheese. 1/2 red onion, thinly sliced. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Place the bacon slices on a baking sheet lined with parchment paper. Bake the bacon in the preheated oven for 15-20 minutes or until it reaches your desired level of crispiness. Remove from the oven and drain on paper towels. While the bacon is cooking, toast the bread slices until they are golden brown. In a small bowl, mix the mayonnaise and Dijon mustard together to create a spread. Spread the mayo and mustard mixture on one side of each toasted bread slice. On half of the bread slices, layer a lettuce leaf, a tomato slice, 2 slices of cheddar cheese, and half of the red onion slices. Top each sandwich with 2-4 slices of crispy bacon, depending on your preference. Season with salt and pepper to taste. Place the remaining bread slices on top to create sandwiches. Cut each sandwich in half diagonally and secure with toothpicks if needed. Serve your Ultimate Bacon Sandwiches immediately, and enjoy!