Becky Carvalhoe

[beckycarvalhoe]

This comforting soup combines the rich flavors of pumpkin and white beans with warm spices like cumin and cinnamon. The addition of Manchego toasts adds a delightful crunch and cheesy finish, perfect for a cozy cold-weather meal.

Ingredients: 1 can 15 ounces pumpkin puree. 1 can 15 ounces white beans, drained and rinsed. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1/2 cup heavy cream optional. 4 slices baguette. 1 cup shredded Manchego cheese.

Instructions: Put onion, garlic, cumin, cinnamon, salt, and pepper in a slow cooker. Add pumpkin puree and white beans. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Heavy cream can be added in the last 30 minutes of cooking if you want to. Meanwhile, heat up the broiler. Shred Manchego cheese and put it on top of the baguette slices on a baking sheet. About two to three minutes of broiling will melt and bubble the cheese. Put Manchego toasts on top of the hot bisque to serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

Farm to Table Bakery

[beckycarvalhoe]

These gluten-free sweet potato gnocchi are a great change from regular gnocchi. The sweet potatoes give them a bright color and flavor. They're fluffy and light, and they go well with many sauces.

Ingredients: 2 large sweet potatoes, boiled and mashed. 2 cups gluten-free all-purpose flour. 1/4 cup nutritional yeast. 1/2 teaspoon salt. 1/4 teaspoon ground nutmeg.

Instructions: Mix gluten-free flour, nutritional yeast, salt, and nutmeg with mashed sweet potatoes in a large bowl. Add more flour if needed to keep the dough from sticking as you mix it. Cut the dough into small pieces, and then roll each piece into a long rope that is about 1/2 inch thick. To make ridges in the gnocchi, cut the ropes into small pieces and press each one gently with a fork optional. Add the gnocchi one at a time to a large pot of salted water that has been brought to a boil. To serve, take the gnocchi out of the pot with a slotted spoon after two to three minutes, or until it floats to the top. Repeat with the rest of the gnocchi. Add your favorite sauce or topping and serve hot.

Prep Time: 30 minutes

Cook Time: 10 minutes

Yeast of Heaven

[beckycarvalhoe]

Keto Veggie Chips are a tasty and crunchy snack that people on the ketogenic diet can eat. Thinly sliced zucchini are seasoned with olive oil and tasty spices, and then they are baked until they are golden brown. Great for satisfying cravings without adding extra carbs!

Ingredients: 2 medium zucchinis, thinly sliced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika.

Instructions: Preheat the oven to 225F 110C. In a bowl, toss zucchini slices with olive oil until evenly coated. Arrange zucchini slices in a single layer on a baking sheet lined with parchment paper. Sprinkle salt, garlic powder, and paprika over the zucchini slices. Bake in the preheated oven for 1.5 to 2 hours, or until the chips are crispy and golden brown, flipping halfway through. Allow the chips to cool completely before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 120 minutes

Pasionaria Milonguera

[beckycarvalhoe]

A tasty and nourishing stir-fry made with tofu that is full of vibrant veggies and aromatic seasonings. Ideal for a quick and wholesome weeknight meal!

Ingredients: 300g firm tofu, cubed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. 1 onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup broccoli florets. 1 carrot, thinly sliced. 1 tablespoon grated ginger. 2 green onions, chopped. Salt and pepper to taste.

Instructions: In a bowl, toss tofu cubes with soy sauce, sesame oil, and cornstarch. Let marinate for 15 minutes. Heat vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove from skillet and set aside. In the same skillet, add onion and garlic. Cook until fragrant. Add bell pepper, broccoli, and carrot. Stir-fry until vegetables are tender-crisp. Return tofu to the skillet. Add grated ginger and green onions. Stir-fry for another 2-3 minutes. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Thibaud

[beckycarvalhoe]

Enjoy these tasty and speedy chocolate thin mint cookie dessertsthey're ideal for fulfilling your sweet tooth in under ten minutes!

Ingredients: 12 chocolate thin mint cookies. 1 cup chocolate chips. 1/4 cup heavy cream. 1/4 cup crushed peppermint candies. Whipped cream optional. Mint leaves for garnish optional.

Instructions: Put the heavy cream and chocolate chips in a bowl that is safe to microwave. The mixture should be microwaved for 30 second bursts, stirring in between, until the chocolate is melted and smooth. Using a rolling pin or food processor, crush the peppermint candies into small pieces. After ensuring that every chocolate thin mint cookie is completely covered, dip each one into the melted chocolate mixture and arrange on a tray lined with parchment paper. Before the chocolate hardens, scatter the crushed peppermint candy over the coated cookies. To help the chocolate set, place the tray in the refrigerator for approximately five minutes. Before serving, garnish with a dollop of whipped cream and mint leaves, if desired. Savor the desserts from your 10-Minute Chocolate Thin Mint Cookie Obsession!

Prep Time: 5 minutes

Cook Time: 5 minutes

We Judge Idol

[beckycarvalhoe]

The flavors of chocolate and peanut butter come together perfectly in these delicious chocolate peanut butter cookie bars. They are a delightful treat for any chocolate lover because they are chewy, soft, and loaded with different kinds of chocolate and peanut butter chips.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup creamy peanut butter. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 2 teaspoons pure vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 1/2 cups semi-sweet chocolate chips. 1 cup peanut butter chips. 1 cup chopped peanuts. 1 cup chocolate chunks.

Instructions: Preheat your oven to 350F 175C. Grease a 9x13 inch baking pan. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and light brown sugar until well combined and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined. Fold in the semi-sweet chocolate chips, peanut butter chips, chopped peanuts, and chocolate chunks. Spread the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for about 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean with a few crumbs attached. Remove from the oven and let cool in the pan on a wire rack. Once completely cooled, cut into bars. Enjoy your delicious Chocolate Peanut Butter Cookie Bars!

Prep Time: 20 minutes

Cook Time: 30 minutes

The Culinary Artisans

[beckycarvalhoe]

Making a clean and tasty cup of coffee with pour over coffee is easy and satisfying. You can change the brew time and extraction time, making your coffee experience unique.

Ingredients: 20g coarsely ground coffee beans. 300ml hot water just off the boil. Pour over coffee dripper. Coffee filter. Coffee scale. Timer. Mug.

Instructions: Place the coffee filter in the pour over dripper and set it over your mug. Rinse the coffee filter with hot water to remove any paper taste and preheat the mug. Discard the rinse water. Add the coarsely ground coffee into the filter, ensuring it's evenly distributed. Start a timer and pour just enough hot water about 60ml over the coffee grounds to saturate them. Allow it to bloom for 30 seconds. After the bloom, slowly pour the remaining hot water in a circular motion over the coffee grounds, keeping the water level consistent but never letting it overflow. Total brew time should be around 2-3 minutes. Remove the pour over dripper, discard the used coffee grounds, and enjoy your freshly brewed pour over coffee.

Prep Time: 2 minutes

Cook Time: 3 minutes

RPG Bloggers

[beckycarvalhoe]

The traditional New Orleans dessert Bananas Foster is turned into a tasty tart in this recipe. This is a delicious treat that's great for any event. It has a flaky crust and a gooey, caramelized banana filling that is mixed with dark rum.

Ingredients: 1 pre-made tart crust. 4 ripe bananas, sliced. 1/4 cup unsalted butter. 1/2 cup brown sugar. 1/4 teaspoon ground cinnamon. 1/4 cup dark rum. 1/4 cup heavy cream. Vanilla ice cream, for serving optional.

Instructions: Set the oven to 350F 175C and heat it up. Put the ready-made tart crust in a tart pan and set it aside. Set the pan on medium heat and melt the butter. Stir the brown sugar and cinnamon around in the pan until the sugar is gone. Put the banana slices in the pan and cook for about two to three minutes, until they get soft. Take the skillet off the heat and add the rum slowly. Put the pan back on the stove and light the bananas on fire until the flame goes out. Once more, take the pan off the heat and stir in the heavy cream until everything is well mixed. Put the bananas foster mixture into the tart crust that has been prepared. After the oven is hot, bake the tart for 20 to 25 minutes, or until the crust is golden brown. Let the tart cool down a bit before you serve it. You can serve the tart warm with vanilla ice cream on top if you want to.

Prep Time: 20 minutes

Cook Time: 25 minutes

Happy Oven Kitchen

[beckycarvalhoe]

This Roasted Chickpea Salad with Creamy Tahini Dressing is a delicious and nutritious meal that's perfect for lunch or dinner. The roasted chickpeas add a satisfying crunch, while the creamy tahini dressing brings a delightful richness to the dish. Packed with fresh vegetables and herbs, this salad is both flavorful and wholesome.

Ingredients: 2 cups canned chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, arugula, or lettuce. 1 cucumber, diced. 1 red bell pepper, diced. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup crumbled feta cheese optional. 1/4 cup roasted sunflower seeds optional.

Instructions: Preheat your oven to 400F 200C. In a bowl, toss the chickpeas with olive oil, ground cumin, paprika, salt, and pepper until well coated. Spread the seasoned chickpeas in a single layer on a baking sheet and roast for 20-25 minutes or until they are crispy and golden brown. Make sure to shake the pan occasionally for even roasting. While the chickpeas are roasting, prepare the creamy tahini dressing by whisking together: - 1/4 cup tahini - 2 tablespoons lemon juice - 2 tablespoons water - 1 clove garlic, minced - Salt and pepper to taste Once the chickpeas are ready, remove them from the oven and let them cool slightly. In a large salad bowl, combine the mixed greens, diced cucumber, diced red bell pepper, thinly sliced red onion, chopped fresh parsley, and chopped fresh mint. Add the roasted chickpeas to the salad. Drizzle the creamy tahini dressing over the salad and toss everything together until well coated. If desired, sprinkle crumbled feta cheese and roasted sunflower seeds on top. Serve the roasted chickpea salad immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Tribulations Modernes

[beckycarvalhoe]

A dairy and gluten-free Thai-inspired creamy chicken noodle soup bursting with flavors of coconut, curry, and lime, perfect for a comforting meal on any chilly day.

Ingredients: 1 tbsp coconut oil. 1 onion, finely chopped. 3 garlic cloves, minced. 1 red bell pepper, thinly sliced. 1 carrot, thinly sliced. 1 tsp grated ginger. 1 tsp red curry paste. 4 cups chicken broth. 1 can 13.5 oz coconut milk. 1 lb boneless, skinless chicken breasts, thinly sliced. 4 oz rice noodles. 2 tbsp lime juice. 2 tbsp chopped cilantro. Salt and pepper to taste.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook until the smell is nice. Add the ginger, red bell pepper, carrot, and red curry paste. Mix well and cook for two minutes. Turn the heat up to low and add the chicken broth and coconut milk. Add the rice noodles and sliced chicken breasts. Cook for 8 to 10 minutes, or until the chicken is done and the noodles are soft. Add the chopped cilantro and lime juice and mix well. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Nessy Poleca

[beckycarvalhoe]

These Pumpkin Roll Cookies are a delectable treat with warm pumpkin and spice flavors. They're soft and chewy, and they're ideal for the fall season.

Ingredients: 1 cup pumpkin puree. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup powdered sugar for rolling.

Instructions: Butter that has been softened should be mixed with pumpkin puree in a large bowl until the mixture is smooth. After you add the egg and vanilla extract, keep mixing until everything is well mixed. There is another bowl where you can mix the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground nutmeg, and ground cloves. Mix the dry ingredients into the wet ingredients one at a time until you get a soft cookie dough. The dough should be put in the fridge for at least an hour to get firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Roll the chilled dough into little balls, and then coat each one completely in powdered sugar. Spread out the dough balls on the baking sheet that has been prepared, leaving space between each one. With the back of a spoon or your fingers, make each ball of dough a little flatter. After the oven is hot, bake the cookies for 10 to 12 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. Then, move them to a wire rack to cool all the way down. Have fun with your tasty Pumpkin Roll Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Ridgid Technologies

[beckycarvalhoe]

A light and healthy salsa with corn, black beans, and fresh vegetables combined with a spicy lime vinaigrette.

Ingredients: 1 can black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, quartered. 1/2 red onion, finely chopped. 1 jalapeo, seeded and minced. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine black beans, corn, cherry tomatoes, red onion, jalapeo, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the bean mixture and toss gently to coat. Refrigerate the salsa for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy the hearty and healthy Black Bean Salsa!

Prep Time: 15 minutes

Cook Time: 0 minutes

Bay Oaks Quilt Guild

[beckycarvalhoe]

Indulge in a decadent and satisfying dessert with just two ingredients. This creamy and rich keto chocolate mousse is sugar-free and low carb, perfect for satisfying your sweet cravings without compromising your diet.

Ingredients: 1 cup heavy whipping cream. 3 tablespoons unsweetened cocoa powder.

Instructions: Heavy whipping cream should be whipped in a bowl until stiff peaks form. Add the unsweetened cocoa powder and mix it slowly into the whipped cream until it's all mixed in. Put the mixture into bowls or glasses for serving. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add shaved chocolate or cocoa powder on top before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Blog

[beckycarvalhoe]

Indulge in the rich, chocolaty goodness of these homemade Chocolate Cupcakes. They are perfect for birthdays, special occasions, or simply satisfying your sweet tooth!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup buttermilk. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Fold in chocolate chips. Scoop the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost or decorate them as desired.

Prep Time: 20 minutes

Cook Time: 20 minutes

Simon Mancera

[beckycarvalhoe]

These princess cupcakes in pink and gold are fit for a queen! With their pretty pink and gold color scheme, quilted texture, and cute bow and tiara accents, these will make any princess feel like a princess.

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 1/2 cup vegetable oil. 1 cup buttermilk. 4 large eggs. 2 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. Pink gel food coloring. Edible gold dust. Pink and gold cupcake liners. Fondant for tiara and bow decorations. Edible pearls or sprinkles for embellishment.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with pink and gold cupcake liners. In a mixing bowl, combine the softened butter and granulated sugar. Beat until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Divide the cupcake batter into two equal portions. Add pink gel food coloring to one portion until you achieve your desired shade of pink. Fill the pink and gold cupcake liners with alternating layers of pink and plain batter, filling each liner about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. While the cupcakes are cooling, roll out the fondant and cut out tiara and bow shapes using cookie cutters or templates. Brush the fondant tiaras and bows with edible gold dust to give them a royal, golden touch. Once the cupcakes are completely cooled, decorate the tops with the fondant tiaras, bows, and edible pearls or sprinkles. Your Pink and Gold Princess Cupcakes with Quilting, Bow, and Tiara decorations are now ready to dazzle your princess-themed party!

Prep Time: 30 minutes

Cook Time: 20 minutes

macushlaburke

[beckycarvalhoe]

This tasty beef stew is filling, warm, and perfect for a cozy dinner. The slow cooker does a great job of blending the flavors, making a dish that is rich and filling.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups beef broth. 1 cup red wine. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a pan and heat it over medium-high heat. Put the beef cubes in and brown them all over. Then put them in the slow cooker. In a slow cooker, put in the potatoes, onions, carrots, and garlic. There should be tomato paste, thyme, rosemary, salt, and pepper in a bowl. Add the beef broth and mix them all together. Add the mix to the slow cooker with the beef and vegetables. For 8 hours, or until the beef is soft, cover and cook on low heat. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 480 minutes

Jherson Jaya

[beckycarvalhoe]

These Baked Panko Avocado Tacos are a tasty and crunchy take on regular tacos. Seasoned panko breadcrumbs are used to cover the creamy avocado slices, which are then baked until golden brown. They make a tasty vegan meal when served with fresh toppings and warm tortillas.

Ingredients: 2 ripe avocados, sliced. 1 cup panko breadcrumbs. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 small corn tortillas. 1/2 cup shredded lettuce. 1/4 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. Lime wedges, for serving.

Instructions: Preheat oven to 400F 200C. In a shallow bowl, mix panko breadcrumbs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat avocado slices in breadcrumb mixture, pressing gently to adhere. Place coated avocado slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until breadcrumbs are golden brown and avocados are tender. While the avocados are baking, warm corn tortillas in a skillet over medium heat. Assemble tacos by placing baked avocado slices on warm tortillas and topping with shredded lettuce, diced tomatoes, diced red onion, and chopped cilantro. Serve immediately with lime wedges. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Dave No Spaces