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[askqueendaisy]

These Chocolate Glazed Banana Bread Muffins are a delightful twist on classic banana bread. They are moist, chocolatey, and perfect for breakfast or as a sweet treat anytime.

Ingredients: 1 and 1/2 cups mashed ripe bananas about 4 large bananas. 1/3 cup unsalted butter, melted. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon pure vanilla extract. 1 and 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup unsweetened cocoa powder. 1 cup semisweet chocolate chips. 1/2 cup chopped walnuts or pecans optional. For the chocolate glaze:. 1/2 cup semisweet chocolate chips. 2 tablespoons unsalted butter. 1 tablespoon corn syrup. 1/4 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin pan with paper liners. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas. Add the granulated sugar, egg, and vanilla extract to the banana mixture and mix until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the semisweet chocolate chips and chopped nuts if using. Fill each muffin cup about 2/3 full with the batter. 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 pan for a few minutes, then transfer them to a wire rack to cool completely. For the chocolate glaze, in a microwave-safe bowl, combine the chocolate chips, butter, and corn syrup. Microwave in 20-second intervals, stirring between each, until the mixture is smooth and well combined. Stir in the vanilla extract. Once the muffins have cooled, drizzle the chocolate glaze over the top of each muffin. Let the glaze set for a few minutes before serving. Enjoy your delicious Chocolate Glazed Banana Bread Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Low Carb Believer

[askqueendaisy]

These Baked Avocado Fries with Guacamole are great as a snack or starter. The avocados are covered in a crunchy breadcrumb mixture and come with a homemade guacamole dip that tastes great. This is a tasty and healthy take on regular fries.

Ingredients: 2 ripe avocados, sliced into fries. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. Cooking spray. 1 lime, juiced. 2 ripe avocados, mashed. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 2 tablespoons chopped cilantro. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. In a bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Dip each avocado slice into beaten eggs, then coat with the breadcrumb mixture. Place the coated avocado slices on a baking sheet lined with parchment paper. Lightly spray the avocado fries with cooking spray. Bake in the preheated oven for 15-20 minutes or until they are golden brown and crispy. While the avocado fries are baking, prepare the guacamole. In a bowl, mash the 2 ripe avocados and mix in the diced red onion, diced tomatoes, chopped cilantro, minced garlic, lime juice, salt, and pepper. Serve the baked avocado fries with the homemade guacamole for dipping. Enjoy your delicious Baked Avocado Fries with Guacamole!

Prep Time: 15 minutes

Cook Time: 20 minutes

Wild Side Hiking

[askqueendaisy]

These gluten-free cookies combine the nutty flavor of hazelnuts, the warmth of pumpkin, and the sweetness of chocolate chips to create the rich flavors of fall.

Ingredients: 1 cup pumpkin puree. 1/2 cup hazelnut butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 cups almond flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup dark chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the pumpkin puree, hazelnut butter, maple syrup, and vanilla extract. Mix until smooth and well combined. Add the almond flour, baking soda, ground cinnamon, ground nutmeg, and salt to the wet ingredients. Stir until a dough forms. Fold in the dark chocolate chips until evenly distributed throughout the dough. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart. Flatten each cookie slightly with the back of the spoon or your fingers. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious gluten-free hazelnut pumpkin chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

HoeHop

[askqueendaisy]

Indulge in this rich and moist vegan chocolate cake layered with sweet and tangy raspberry buttercream. Perfect for celebrating birthdays or any special occasion!

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 2 teaspoons baking powder. 1 1/2 teaspoons baking soda. 1 teaspoon salt. 1 cup almond milk. 1/2 cup unsweetened applesauce. 1/2 cup melted coconut oil. 2 teaspoons vanilla extract. 1 cup boiling water. 1 cup vegan butter, softened. 3 cups powdered sugar. 1/2 cup raspberry preserves.

Instructions: Preheat oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add almond milk, applesauce, coconut oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in boiling water, mixing until smooth. The batter will be thin. Pour batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on a wire rack. To make the raspberry buttercream, beat the vegan butter until creamy. Gradually add powdered sugar and beat until smooth. Mix in raspberry preserves until well combined. Place one cake layer on a serving plate. Spread a layer of raspberry buttercream on top. Top with the second cake layer and frost the top and sides with the remaining buttercream. Refrigerate the cake for at least 30 minutes before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

Malcuits Tavern

[askqueendaisy]

The roasted vegetables, fresh greens, and flavorful dressing in this Dukkah Roasted Vegetables Chopped Salad go very well together. The roasted vegetables get a unique flavor from the dukkah spice, which makes this salad a great mix of textures and tastes.

Ingredients: 2 cups mixed vegetables e.g., carrots, bell peppers, zucchini, chopped. 2 tablespoons olive oil. 2 tablespoons dukkah spice blend. 4 cups mixed greens e.g., spinach, arugula. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup roasted chickpeas store-bought or homemade. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add the chopped vegetables to a large bowl. Add the olive oil and dukkah spice blend. Toss the vegetables until they are well covered. Place the seasoned vegetables on a baking sheet in a single layer. Roast for 20 to 25 minutes, or until the vegetables are soft and slightly crispy. You can make the salad while the vegetables are roasting. Mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and roasted chickpeas should all be put in a large salad bowl. To make the dressing, mix the honey, salt, pepper, and balsamic vinegar in a small bowl with a whisk. After the vegetables are roasted, let them cool for a while and then add them to the salad bowl. Pour the dressing over the salad, then toss everything together until it's well mixed. Dukkah Roasted Vegetables Chopped Salad is ready to eat right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

Guedes Designs

[askqueendaisy]

Roasted cauliflower with balsamic vinegar is a tasty vegan dish that goes well with any meal, whether it's a side dish or the main course. When you mix balsamic vinegar, garlic, and thyme, you get a savory and slightly sweet glaze that brings out the sweetness of the cauliflower.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper, to taste. Fresh parsley, for garnish optional.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the cauliflower florets with olive oil, balsamic vinegar, minced garlic, dried thyme, salt, and pepper until evenly coated. Spread the cauliflower out in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and caramelized, stirring halfway through cooking. Remove from the oven and garnish with fresh parsley, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Latvian Dobermann

[askqueendaisy]

These Garlic-Chive Baked Fries are a flavorful twist on classic fries. The combination of garlic and chives adds a delicious savory flavor, while baking ensures a healthier alternative to frying.

Ingredients: 4 large potatoes, washed and cut into fries. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons chopped fresh chives. Salt and black pepper to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the potato fries with olive oil, minced garlic, chopped chives, salt, and black pepper until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. Remove from the oven and serve hot, garnished with additional chopped chives if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ajac Singletary

[askqueendaisy]

This chocolate tart is vegan and made with only six simple ingredients. It's rich and creamy. It's a rich dessert that will satisfy your sweet tooth while also being gluten-free and vegan.

Ingredients: 1 1/2 cups almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/3 cup cocoa powder. 1 can 14 oz coconut cream. 1 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put almond flour, maple syrup, and melted coconut oil in a bowl and mix them together well. To make a crust, press the mixture into the bottom and up the sides of a tart pan. For 10 to 12 minutes, or until just barely golden, bake the crust. Allow it to totally cool down. Coconut cream should be heated in a saucepan until it just starts to simmer. Take it off the heat and mix in the chocolate chips until the mixture is smooth and melted. Put the chocolate mix into the crust that has been left to cool. Put in the fridge for at least four hours, or until it sets. Cut it up and serve it cold. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

#glutenfreevegan, #vegantreats, #veganchocolatetart, #simpleingredients

Angling Road Runner 5K

[askqueendaisy]

This Healthy Carrot Salad is a refreshing and nutritious dish featuring vibrant grated carrots paired with a zesty cilantro-almond dressing. It's a perfect choice for a light and wholesome meal, and it's both vegan and gluten-free.

Ingredients: 4 large carrots, peeled and grated. 1/4 cup sliced almonds. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 2 tablespoons maple syrup. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the grated carrots and sliced almonds in a large bowl and mix them together. Chop the cilantro and put it in a blender. Add the olive oil, lemon juice, maple syrup, salt, and pepper. To make the dressing, blend until smooth. Add the almond and cilantro dressing to the carrots and nuts. Add the dressing and toss the salad until it's well covered. Put the salad in the fridge for at least 30 minutes to let the flavors mix. Serve cold, and if you want, top with more cilantro leaves. Have fun with your healthy carrot salad that is vegan and gluten-free!

Prep Time: 15 minutes

Cook Time: 0 minutes

Tomas Abelovsky

[askqueendaisy]

These vegan air fryer stuffed peppers are a delightful combination of flavors and textures, packed with protein from quinoa and black beans. They're easy to make and perfect for a hearty, nutritious meal.

Ingredients: 4 large bell peppers, halved and deseeded. 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/2 cup chopped fresh cilantro. 1 cup vegan shredded cheese. 1 tablespoon olive oil.

Instructions: Preheat the air fryer to 375F 190C. In a large bowl, mix together cooked quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, salt, pepper, and cilantro. Drizzle olive oil over the halved peppers and rub to coat. Stuff each pepper half with the quinoa mixture. Top each stuffed pepper with vegan shredded cheese. Place the stuffed peppers in the air fryer basket, making sure they are not overcrowded. Air fry at 375F 190C for 12-15 minutes or until peppers are tender and cheese is melted and bubbly. Serve hot, garnished with additional chopped cilantro if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

studi dentistici convenzionati

[askqueendaisy]

The flavors of white chocolate and candy melts come together in this Halloween Fudge recipe to make a tasty and fun treat for your Halloween parties. It's perfect for the season with its marbled look and bright candy corn and sprinkles.

Ingredients: 2 cups of white chocolate chips. 1 can 14 ounces of sweetened condensed milk. 1/4 cup of unsalted butter. 1 teaspoon of vanilla extract. 1/2 cup of orange candy melts. 1/2 cup of black candy melts. 1/4 cup of candy corn. 1/4 cup of Halloween sprinkles.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal later. In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted. Stir in the vanilla extract. Divide the fudge mixture into two equal portions. In one portion, mix in the orange candy melts until fully incorporated. In the other portion, mix in the black candy melts until fully incorporated. Pour the orange fudge mixture into the prepared baking pan and spread it evenly. Drop spoonfuls of the black fudge mixture on top of the orange fudge. Use a knife or a toothpick to create a marbled pattern by swirling the two fudge layers together. Sprinkle candy corn and Halloween sprinkles over the top of the fudge. Refrigerate the fudge for at least 2 hours or until it's set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut it into small squares or Halloween-themed shapes. Serve and enjoy your spooky Halloween fudge!

Prep Time: 15 minutes

Cook Time: 0 minutes

Torbaytuc

[askqueendaisy]

An ideal Paleo dish for fall is this Fall Kale Super Salad. It combines the tartness of dried cranberries, the crunch of toasted pecans, the sweetness of roasted butternut squash, and the earthy flavors of kale, all of which are dressed with a balsamic vinaigrette.

Ingredients: 4 cups kale, chopped. 1 cup butternut squash, cubed. 1/2 cup pecans, toasted. 1/4 cup dried cranberries. 2 tbsp olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Set the oven temperature to 400F 200C. Add a tbsp of olive oil to the butternut squash cubes, season with salt and pepper, and roast for 20 to 25 minutes, or until they are soft and have begun to caramelize. Put aside to cool. To make the chopped kale tender and dark green, massage it in a big bowl for a few minutes with 1 tablespoon olive oil and a pinch of salt. Toss in the dried cranberries, toasted pecans, and roasted butternut squash with the kale. After adding the balsamic vinegar to the salad, toss everything until thoroughly mixed. Serve right away as a tasty and nourishing Paleo salad.

Prep Time: 15 minutes

Cook Time: 25 minutes

Robinsons Properties

[askqueendaisy]

A refreshing twist on the classic mojito, infused with the vibrant flavor of San Pellegrino Blood Orange Sparkling Water.

Ingredients: 6 fresh mint leaves. 1 tablespoon sugar. 1/2 lime, juiced. 2 ounces white rum. 4 ounces San Pellegrino Blood Orange Sparkling Water. Ice cubes. Blood orange slices and mint sprigs, for garnish.

Instructions: In a glass, muddle the mint leaves, sugar, and lime juice together. Fill the glass with ice cubes. Pour in the white rum and San Pellegrino Blood Orange Sparkling Water. Stir gently to combine. Garnish with blood orange slices and mint sprigs. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

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[askqueendaisy]

These Maple Apricot Hermit Brownies are a tasty change from regular brownies. They have the tastes of sweet maple syrup, sour apricots, and crunchy nuts. Perfect for when you want something sweet with a hint of fruitiness and nuttiness.

Ingredients: 1 cup dried apricots, chopped. 1 cup maple syrup. 1/2 cup unsalted butter. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts or pecans. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Put chopped apricots and maple syrup in a small saucepan. After about 5 minutes of cooking on medium heat, the apricots will be soft. Take it off the heat and let it cool down. Melt the butter over low heat in a medium-sized saucepan. Take it off the heat and let it cool down a bit. Sift the flour, baking powder, baking soda, and salt together in a large bowl. Whisk the eggs and vanilla extract together in a different bowl until they get foamy. Slowly add the melted butter while mixing well. Mix the apricot mixture in until it's all mixed in. Mix the wet and dry ingredients together until they are just barely mixed. Add chocolate chips and chopped nuts. Spread out the batter in the baking pan that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool in the pan for a while before cutting them into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Konawolf Fansub

[askqueendaisy]

A comforting and hearty dish of tender chicken and fluffy dumplings simmered in a savory broth.

Ingredients: 1 lb chicken breasts, diced. 4 cups chicken broth. 2 cups all-purpose flour. 2/3 cup milk. 2 tablespoons butter. 1/2 cup diced onion. 1/2 cup diced carrots. 1/2 cup diced celery. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add diced chicken breasts and cook until no longer pink, about 7-8 minutes. Pour in chicken broth and add dried thyme. Bring to a simmer. In a separate bowl, mix flour and milk to form a dough. Drop spoonfuls of dough into the simmering broth. Cover and cook for 15-20 minutes until dumplings are cooked through. Season with salt and pepper to taste before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Spectemur Agendo

[askqueendaisy]

This recipe for healthier frozen hot chocolate uses almond milk and natural sweeteners to make a treat that you can enjoy without feeling bad about.

Ingredients: 2 cups unsweetened almond milk. 2 tablespoons unsweetened cocoa powder. 2 tablespoons pure maple syrup. 1 teaspoon vanilla extract. 2 cups ice cubes. Optional toppings: whipped coconut cream, dark chocolate shavings, cacao nibs.

Instructions: Put cocoa powder, maple syrup, vanilla extract, and almond milk in a blender. Blend in the ice cubes until the mixture is smooth and creamy. Pour into glasses, and if you want, you can add toppings on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Human 6 Photos

[askqueendaisy]

This Stone Fruit Kale Barley Salad is tasty and good for you. It has hearty barley, fresh kale, sweet stone fruits, and a tangy balsamic dressing. This salad is great for summer because it's filling and cool.

Ingredients: 1 cup barley. 2 cups water. 4 cups kale leaves, chopped. 2 cups stone fruits peaches, nectarines, plums, diced. 1/2 cup red onion, finely chopped. 1/2 cup toasted almonds, chopped. 1/4 cup crumbled feta cheese. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Bring 2 cups of water to a boil in a medium-sized saucepan. Lower the heat, add 1 cup of barley, cover, and let it simmer for 25 to 30 minutes, or until the barley is soft. Take out any extra water and let it cool down. Put the chopped kale, diced stone fruits, finely chopped red onion, toasted almonds, and crumbled feta cheese in a large bowl. Add the honey, salt, pepper, and extra-virgin olive oil to a small bowl and mix them together using a whisk. After the barley has cooled, add it to the salad and pour the dressing over it. Toss everything together until it is well mixed. You can serve the Stone Fruit Kale Barley Salad right away, or put it in the fridge for a few hours to let the flavors mix. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

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