Burniikay

cartin gross - koffee kuppe - felsman fellowship - debs - reimagine the world

[burniikay]

This Slow Cooker Black Bread is a hearty and flavorful loaf made with a blend of flours, cocoa powder, and molasses. Perfect for enjoying with soups, stews, or on its own as a tasty snack.

Ingredients: 2 cups all-purpose flour. 1 cup whole wheat flour. 1 cup rye flour. 1/2 cup cocoa powder. 1 tablespoon instant coffee granules. 1 1/2 teaspoons baking powder. 1 1/2 teaspoons baking soda. 1 teaspoon salt. 1 1/2 cups buttermilk. 1/2 cup molasses. 1/4 cup honey. 1/4 cup vegetable oil. 1 egg. 1 cup dark chocolate chips.

Instructions: In a large bowl, combine all-purpose flour, whole wheat flour, rye flour, cocoa powder, instant coffee granules, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, molasses, honey, vegetable oil, and egg. Pour wet ingredients into dry ingredients and stir until just combined. Fold in dark chocolate chips. Grease the inside of a slow cooker and pour in the batter. Cover and cook on high for 2 to 3 hours, or until a toothpick inserted into the center comes out clean. Once cooked, remove the bread from the slow cooker and let it cool before slicing.

Prep Time: 15 minutes

Cook Time: 180 minutes

axel loubette

[burniikay]

These Jungle Safari Cookies are a delightful addition to any Jungle or Safari-themed Baby Shower. Their colorful designs and adorable animal shapes bring a sense of adventure to your dessert table.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Green and yellow food coloring. Edible food markers.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Melt the butter and mix it with the sugar in another bowl until it is light and fluffy. Mix the butter and vanilla extract together well after adding the egg. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. Separate the dough into two pieces. Add green food coloring to one half and yellow food coloring to the other half. Knead the dough until the colors are well mixed. Put each color of dough in its own piece of plastic wrap and put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. To make the doughs about 1/4 inch thick, roll them out on a lightly floured surface while they are still cold. Cut out cookies from the dough using cookie cutters that look like animals from the jungle. Once the baking sheet is ready, put the cookies on it. After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. After the cookies are completely cool, use edible food markers to make designs on them that are jungle-themed. Let the food markers dry before you package the cookies as Safari- or Jungle-themed treats or as favors for a baby shower.

Prep Time: 30 minutes

Cook Time: 10 minutes

tomb with a view

[burniikay]

Indulge in the rich flavors of fresh figs, aromatic rosemary, and red wine with this exquisite jam recipe. Perfect for spreading on toast or pairing with cheese, this jam will elevate your culinary creations.

Ingredients: 4 cups fresh figs, stemmed and chopped. 1 cup granulated sugar. 1/2 cup red wine. 1 tablespoon fresh rosemary leaves, finely chopped. 1 lemon, zest and juice. 1/2 teaspoon salt.

Instructions: In a large saucepan, combine the chopped figs, granulated sugar, and red wine. Stir well to combine. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the figs are soft and the mixture has thickened. Stir in the fresh rosemary, lemon zest, lemon juice, and salt. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove the jam from the heat and let it cool slightly. Transfer the jam into sterilized canning jars, leaving about 1/4-inch headspace at the top. Seal the jars with sterilized lids and bands. Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed. Allow the jam to cool completely before storing in a cool, dark place. It can be stored for up to a year. Enjoy this delicious Fig Rosemary and Red Wine Jam on toast, with cheese, or as a condiment for various dishes!

Prep Time: 15 minutes

Cook Time: 30 minutes

the dark sire

[burniikay]

These caramel fudge squares are a delicious gluten-free treat that's perfect for kids and vegetarians. The combination of creamy white chocolate, sweet caramel, and a touch of salt creates a mouthwatering dessert that's easy to make.

Ingredients: 2 cups white chocolate chips. 1 cup sweetened condensed milk. 1/2 cup caramel sauce. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/2 cup chopped nuts optional. 1/4 teaspoon salt.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put the white chocolate chips, sweetened condensed milk, caramel sauce, and butter in a bowl that can go in the microwave. Stir the mixture every 30 seconds while heating it in the microwave until it is smooth and well mixed. Add the salt and vanilla extract and mix well. You can add the chopped nuts if you want to. Pour the fudge mix into the baking pan that has been prepared and spread it out evenly. Put it in the fridge for at least two hours, or until it sets. Use the extra piece of parchment paper to lift the fudge out of the pan once it's set. Serve it by cutting it into bars or squares.

Prep Time: 15 minutes

Cook Time: 0 minutes

amo brass brass quintet

[burniikay]

These Cumin Citrus Fajitas Sweet Life Tacos are a mouthwatering fusion of Mexican and Mediterranean flavors. The citrus-infused chicken, combined with the aromatic spices, creates a sensational taco filling that's sure to delight your taste buds.

Ingredients: 1 lb boneless chicken thighs, sliced into strips. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup fresh orange juice. 2 tablespoons fresh lime juice. 1 bell pepper, thinly sliced. 1 red onion, thinly sliced. 8 small flour tortillas. 1/2 cup sour cream. 1/2 cup shredded cheddar cheese. 1/4 cup fresh cilantro, chopped. Lime wedges for garnish.

Instructions: Cut up the garlic and put it in a bowl with the chicken strips. Add the cumin, chili powder, paprika, salt, and black pepper. Mix it well, then put it in the fridge for at least 30 minutes to marinate. Warm up some olive oil in a big pan over medium-high heat. Put in the chicken that has been marinated. Cook for about 5 to 7 minutes, until it turns brown and is fully cooked. Take the chicken out of the pan and set it aside. Put the red onion and sliced bell pepper in the same pan. It will take about 5 minutes of cooking until they are soft and slightly caramelized. Add the cooked chicken back to the pan with the onions and peppers. Add the fresh lime and orange juice. Add two to three more minutes of cooking to let the flavors blend. Follow the directions on the package to warm the flour tortillas up in a dry skillet or the microwave. Put some of the chicken mixture on each tortilla to make the tacos. Put sour cream, cheddar cheese shreds, and fresh cilantro on top. Add lime wedges to the Cumin Citrus Fajitas Sweet Life Tacos to make them look nice. Enjoy your tacos, they taste great!

Prep Time: 30 minutes

Cook Time: 20 minutes

bruno pedrini

[burniikay]

A refreshing and nutritious salad featuring quinoa, blanched green beans, cherry tomatoes, and pine nuts tossed in a flavorful pesto dressing.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 pound green beans, trimmed and blanched. 1/2 cup cherry tomatoes, halved. 1/3 cup pine nuts, toasted. 1/2 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese. 1/3 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked quinoa, blanched green beans, cherry tomatoes, pine nuts, and chopped basil. In a small bowl, whisk together pesto sauce and olive oil. Pour the pesto dressing over the quinoa mixture. Add grated Parmesan cheese to the bowl and toss everything together until well combined. Season the salad with salt and pepper to taste. Toss again to distribute the seasoning evenly. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the Pesto Green Bean Quinoa Salad chilled, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

blanc european festival

[burniikay]

These gluten and dairy-free potato waffles are a delicious and allergy-friendly breakfast or brunch option. They are crispy on the outside, tender on the inside, and packed with flavor.

Ingredients: 2 cups grated potatoes. 1/4 cup finely chopped onion. 1/4 cup gluten-free all-purpose flour. 1/4 cup almond milk or any dairy-free milk. 2 tablespoons olive oil. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. Cooking spray for waffle iron.

Instructions: Follow the directions that came with your waffle iron to get it hot. Put the grated potatoes on a clean kitchen towel and squeeze out as much water as you can. Grate the potatoes and chop the onion. Add the gluten-free all-purpose flour, almond milk, olive oil, baking powder, salt, black pepper, and garlic powder to a large bowl. It should be easy to make a batter. Use cooking spray to lightly grease the waffle iron that has already been heated. Spread the potato batter out evenly on the waffle iron by spooning it on. Follow the directions on the waffle iron's box to cook the waffles until they are golden brown and crispy. Put the potato waffles on a wire rack to cool down a bit and get even crispier after taking them out of the iron. Top the hot potato waffles with your favorite dairy-free toppings, like avocado, salsa, or dairy-free yogurt. They are gluten- and dairy-free. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

engeloras kaniner

[burniikay]

A vibrant and nutritious dip made with kale and walnuts, bursting with flavor and perfect for dipping veggies or spreading on crackers.

Ingredients: 2 cups kale leaves, stemmed and chopped. 1/2 cup walnuts. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper, to taste.

Instructions: In a food processor, combine kale, walnuts, garlic, and nutritional yeast. Pulse until finely chopped. With the processor running, slowly pour in olive oil and lemon juice until smooth. Season with salt and pepper to taste. Transfer to a serving bowl and refrigerate for at least 30 minutes before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

kristys portfolio

[burniikay]

Indulge in the creamy goodness of burrata cheese and the spicy kick of pepperoni on a classic pizza. This Burrata Pepperoni Pizza is the perfect combination of flavors that will satisfy your pizza cravings.

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 8-10 slices pepperoni. 1/2 cup burrata cheese. Fresh basil leaves. Olive oil. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a baking sheet or pizza stone. Spread the pizza sauce out evenly on the dough, but leave a little space around the edges for the crust. Spread the shredded mozzarella cheese out over the sauce so that it covers it all. Put the slices of pepperoni on top of the cheese. Place the pizza in an oven that has already been heated. Bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbly. Take the pizza out of the oven and sprinkle it with torn pieces of burrata cheese. Put some olive oil on the pizza and add salt and pepper to taste. Add some fresh basil leaves as a garnish. Cut it up and serve it hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

The Club at Smallwood

[burniikay]

Indulge in a guilt-free afternoon snack with these protein-packed cookies and aromatic chai milk. The cookies are made with wholesome ingredients like oats, almond flour, and vegan protein powder, while the chai milk provides a comforting blend of spices. Enjoy the perfect balance of sweetness and warmth, ideal for satisfying those midday cravings.

Ingredients: 1 cup rolled oats. 1/2 cup almond flour. 1/4 cup vegan protein powder. 1/4 cup almond butter. 1/4 cup maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp cinnamon. Pinch of salt. 2 chai tea bags. 2 cups almond milk. 1/2 tsp ground cinnamon. 1/4 tsp ground ginger. 1/4 tsp ground cardamom. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1-2 tbsp maple syrup optional, adjust to taste. 1-2 shots of espresso or strong coffee optional, for added caffeine.

Instructions: Set the oven to 350F 175C and heat it up. Rolling oats, almond flour, vegan protein powder, baking powder, cinnamon, and salt should all be mixed together in a bowl. Mix the almond butter, maple syrup, almond milk, and vanilla extract in a different bowl until everything is well mixed. Stir the wet and dry ingredients together until a dough forms. Place dough balls on a baking sheet that has been lined with parchment paper. Use your fingers or a fork to flatten each cookie. It should be baked for 12 to 15 minutes, or until it turns golden brown. Warm up 2 cups of almond milk in a saucepan over medium-low heat while the cookies are baking. Put in the chai tea bags and let it cook for 5 minutes, stirring every now and then. Take out the tea bags and add the ginger, cardamom, cloves, cinnamon, and nutmeg. If you want, stir in maple syrup. Add espresso or strong coffee to give it more of a kick. Pour chai milk into mugs and serve with protein cookies that have just been baked.

Prep Time: 15 minutes

Cook Time: 15 minutes

author reader cheerleader

[burniikay]

This is a hearty beef stew that is cooked slowly in a crock pot. It is great for a cozy meal.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, peeled and diced. 4 carrots, peeled and sliced. 1 onion, diced. 2 cloves garlic, minced. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Place beef, potatoes, carrots, onion, and garlic in the slow cooker. Pour beef broth and diced tomatoes over the ingredients. Season with thyme, rosemary, salt, and pepper. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

kids feest

[burniikay]

It's easy to make these vegan jam tarts, which are a delicious treat that's great for any event. They have a simple, flaky crust and your favorite vegan jam inside, so they'll satisfy your sweet tooth.

Ingredients: 1 cup all-purpose flour. 1/4 cup vegan margarine. 2-3 tablespoons cold water. 1/4 cup vegan jam any flavor.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine flour and vegan margarine until crumbly. Gradually add cold water and mix until dough forms. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut dough into circles using a cookie cutter or the rim of a glass. Press each circle into the sections of a muffin tin, forming tart shells. Fill each tart shell with a spoonful of vegan jam. Bake in the preheated oven for 15-20 minutes, or until crust is golden brown. Remove from oven and let cool before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

project downtown kc registration logo

[burniikay]

Indulge in the comforting richness of this creamy chicken and wild rice soup. Perfectly seasoned and loaded with tender chicken and hearty wild rice, it's a bowl of warmth and satisfaction on chilly days.

Ingredients: 1 cup wild rice. 4 cups chicken broth. 1 lb boneless, skinless chicken breasts, diced. 2 tablespoons butter. 1 onion, diced. 3 cloves garlic, minced. 1/4 cup all-purpose flour. 4 cups milk. 1 cup heavy cream. 2 teaspoons dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, cook wild rice according to package instructions using chicken broth for added flavor. In another pot, cook diced chicken until no longer pink. Remove and set aside. In the same pot, melt butter and saut onions and garlic until translucent. Stir in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk until smooth, then add heavy cream, thyme, salt, and pepper. Add cooked chicken and wild rice to the creamy mixture. Simmer for 10-15 minutes until flavors meld. Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

cik audio video

[burniikay]

You can enjoy the deep flavors of dark chocolate with a delicious date and peanut butter caramel. If you're craving something sweet, these vegan chocolate bars are the way to go. They taste great and don't hurt animals.

Ingredients: 200g vegan dark chocolate. 1 cup dates, pitted. 1/2 cup peanut butter. 2 tablespoons maple syrup. 1/4 cup coconut milk. Pinch of salt.

Instructions: In a heatproof bowl set over a pot of simmering water, melt the vegan dark chocolate. Stir the chocolate until it is smooth. Spread out half of the melted chocolate on a baking sheet that has been lined with parchment paper. Mix the peanut butter, dates, maple syrup, coconut milk, and salt in a blender or food processor until the mixture is smooth and creamy. Place the date and peanut butter caramel mix on top of the chocolate layer that has been melted in the baking dish. Cover the caramel layer with the rest of the melted chocolate, spreading it out evenly. Put the tray in the fridge for at least two hours, or until the chocolate is hard. Take the chocolate off the tray and cut it into bars when it's hard. Have fun with your vegan dark chocolate bars with peanut butter caramel and dates!

Prep Time: 15 minutes

Cook Time: 0 minutes

utah station

[burniikay]

Enjoy the flavors of grilled 'shrimp' without the seafood! This vegan alternative uses tofu marinated in a spicy and tangy sauce, perfect for grilling on a warm day. Serve these flavorful skewers as an appetizer or alongside your favorite vegan side dishes for a delicious meal.

Ingredients: 1 pound of extra-firm tofu, drained and pressed. 2 tablespoons soy sauce. 2 tablespoons sriracha sauce. 2 tablespoons maple syrup. 1 tablespoon lime juice. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Lime wedges and chopped cilantro for garnish.

Instructions: Preheat your grill to medium-high heat. In a bowl, whisk together soy sauce, sriracha sauce, maple syrup, lime juice, smoked paprika, garlic powder, onion powder, cumin, coriander, cayenne pepper, salt, and pepper. Cut tofu into cubes and add them to the marinade, tossing to coat evenly. Let it marinate for at least 15 minutes. Thread tofu onto skewers, leaving a little space between each cube. Place skewers on the grill and cook for 5-7 minutes, turning occasionally, until tofu is charred and heated through. Remove skewers from the grill and garnish with lime wedges and chopped cilantro before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

the insolent willies

[burniikay]

A refreshing cocktail featuring the tropical flavors of pineapple and the zing of ginger, balanced with the citrusy brightness of lemon juice.

Ingredients: 2 oz pineapple juice. 1 oz ginger syrup. 1 oz lemon juice. 1 1/2 oz white rum. Ice cubes. Pineapple slice and lemon twist, for garnish.

Instructions: In a shaker, combine pineapple juice, ginger syrup, lemon juice, and white rum. Add ice cubes to the shaker. Shake well until chilled. Strain the mixture into a glass filled with ice. Garnish with a pineapple slice and a lemon twist. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

usability conference

[burniikay]

These Sugar Crusted Lemon Cookies are a delicious treat that reminds me of family gatherings. The combination of the zesty lemon flavor and the sugary crust creates the perfect balance of sweetness and tanginess.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 teaspoons lemon zest. 2 tablespoons fresh lemon juice. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup powdered sugar for coating.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the lemon zest, lemon juice, and vanilla extract. Mix until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll tablespoon-sized portions of dough into balls. Place the powdered sugar in a shallow bowl. Roll each dough ball in the powdered sugar to coat it generously. Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Using the bottom of a glass or your palm, gently flatten each dough ball to about 1/2-inch thickness. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set and just beginning to turn golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 10-12

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