Celeste Woodrow

Sama Africa - Clavier Infini - Petrus Kirkemus - Falconcrag - Grangeville Christian Reformed Church

[celestewoodrow]

Enjoy these rich, gluten-free Salted Caramel Chocolate Pecan Tarts, which are great for any event. A rich crust made of almond flour that's filled with crunchy pecans, salty caramel, and chocolate chips that don't contain dairy.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips. 1/2 cup pecans, chopped. 1/2 cup coconut cream. 1/4 cup coconut sugar. 1/4 tsp sea salt flakes.

Instructions: Warm the oven up to 175F 350C. Mix cocoa powder, melted coconut oil, maple syrup, and salt in a bowl until a dough forms. Cover the bottom and sides of mini tart pans with dough that you press into them. After 10 to 12 minutes in the oven, let it cool. Over medium heat, stir the coconut cream, coconut sugar, and sea salt flakes in a saucepan until the sugar dissolves and the mixture thickens to a caramel consistency. This should take about 5 to 7 minutes. Once the tart shells are cool, pour the caramel inside them. Then, add chopped pecans and dairy-free chocolate chips on top. Put it in the fridge for at least an hour to set. Take the tarts out of the pans when they are set and put them on a wooden tray. If you want, you can add more sea salt flakes on top before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

Anike Stander Photography

[celestewoodrow]

This vegan twist on the classic Indian drink combines the tropical flavor of mango with the tanginess of vegan yogurt, resulting in a creamy and refreshing frozen treat.

Ingredients: 2 cups frozen mango chunks. 1 cup vegan yogurt. 1/4 cup maple syrup or agave nectar. 1/4 cup coconut milk. 1/2 teaspoon ground cardamom. 1 tablespoon lemon juice.

Instructions: Put vegan yogurt, maple syrup or agave nectar, coconut milk, ground cardamom, and lemon juice in a blender. Blend until smooth. To make it smooth and creamy, scrape down the sides of the bowl as needed. If you think it needs more sweetness, add more maple syrup or agave nectar. Put the mixture in a container that can go in the freezer. Put it in the freezer for at least 4 hours, or until it gets firm. The mango lassi frozen yogurt can be put into bowls or cones after it has frozen. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Active Fairfax

[celestewoodrow]

These savory crepes are a dreamy combination of tender lemon-infused chicken, sautéed mushrooms, and artichoke hearts, all wrapped in a delicate crepe and baked to perfection. A delightful dish for any time of the day!

Ingredients: For the crepe batter:. 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. For the lemon chicken filling:. 2 boneless, skinless chicken breasts, diced. 2 tablespoons olive oil. 1 lemon, zest and juice. 2 cloves garlic, minced. Salt and pepper to taste. For the mushroom and artichoke filling:. 1 cup sliced mushrooms. 1 can artichoke hearts, drained and chopped. 1/2 cup diced onion. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. Salt and pepper to taste. For assembly:. 1 cup shredded Swiss cheese. Fresh parsley for garnish.

Instructions: In a blender, combine all crepe batter ingredients and blend until smooth. Let the batter rest for 20 minutes. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in a small amount of crepe batter and swirl it to cover the bottom of the pan. Cook until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter to make 8 crepes. In a large skillet, heat olive oil over medium-high heat. Add diced chicken, lemon zest, and garlic. Saut until the chicken is cooked through and slightly browned. Season with salt, pepper, and lemon juice. Set aside. In another skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms, diced onions, and chopped artichoke hearts. Saut until the vegetables are tender. Sprinkle flour over the mushroom and artichoke mixture, stirring constantly for 1-2 minutes to create a roux. Gradually add milk to the roux, stirring continuously until the mixture thickens. Season with salt and pepper. To assemble the crepes, place a spoonful of lemon chicken filling and a spoonful of mushroom-artichoke mixture onto each crepe. Sprinkle with Swiss cheese and fold the crepe in half. Place the filled crepes on a baking sheet and bake in a preheated oven at 350F 175C for 10-15 minutes or until the cheese is melted and bubbly. Garnish with fresh parsley and serve hot. Enjoy your Lemon Chicken, Mushroom, and Artichoke Crepes Dreaming All Day!

Prep Time: 30 minutes

Cook Time: 30 minutes

Csra Cougars

[celestewoodrow]

These Black and Gold Cupcakes by Katarzynka are a stunning treat that combines the elegance of black and gold colors. Perfect for celebrations and parties, these cupcakes are as delicious as they are visually appealing. The black cocoa-flavored batter contrasts beautifully with the golden sprinkles, making them a luxurious choice for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. 2 tablespoons cocoa powder. 1 tablespoon black food coloring gel. 1/2 cup gold sprinkles.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Sift the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Slowly add the dry ingredients to the wet mixture, mixing in between adding the milk. Do this until everything is well mixed. Split the batter in half, making two equal parts. Add the cocoa powder and black food coloring gel to one part of the batter and mix it in until it turns black. Put some black batter in each cupcake liner and then some gold sprinkles on top of each one. Keep doing this until the liners are two thirds full. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. If you want, you can decorate the cupcakes or frost them with your favorite frosting after they are cool. Have these Black and Gold cupcakes at your next special event and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes

Influenced Vip

[celestewoodrow]

Shrimp Nachos are a tasty alternative to regular nachos. They have the savory taste of shrimp mixed with fresh toppings and melted cheese. Great for a snack or a big group!

Ingredients: 1 lb shrimp, peeled and deveined. 1 tsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. Tortilla chips. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced jalapenos. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup guacamole. Lime wedges for garnish.

Instructions: Preheat the oven to 350F 175C. In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside. Arrange tortilla chips on a baking sheet lined with parchment paper. Sprinkle shredded Monterey Jack and cheddar cheese over the tortilla chips. Top with cooked shrimp, diced tomatoes, red onion, and jalapenos. Bake in the preheated oven for 5-7 minutes or until cheese is melted and bubbly. Remove from the oven and sprinkle with chopped cilantro. Serve hot with sour cream, guacamole, and lime wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Art Commissions

[celestewoodrow]

These vegan salted brown sugar toffee cookies taste great because they are both sweet and salty, and the crunchy toffee bits give them a great texture. It's great for satisfying your sweet tooth and is also vegan-friendly.

Ingredients: 1 cup vegan butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 flax eggs 2 tbsp ground flaxseed meal + 5 tbsp water. 2 tsp vanilla extract. 2 1/2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 1 cup vegan toffee pieces. Flaky sea salt for sprinkling.

Instructions: Preheat oven to 350F 175C and line baking sheets with parchment paper. In a small bowl, prepare the flax eggs by mixing ground flaxseed meal with water. Let it sit for 5 minutes to thicken. In a large mixing bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy. Add in the flax eggs and vanilla extract, mix until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the vegan toffee pieces. Using a cookie scoop or spoon, drop dough onto prepared baking sheets, leaving space between each cookie. Sprinkle the tops of each cookie with a pinch of flaky sea salt. Bake for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Csra Cougars

[celestewoodrow]

The sweet roasted red peppers and earthy spinach taste great together in this creamy vegan pasta dish. The sauce is made from almond milk and feels like velvet. This dish is easy to make and tastes great. It's great for a quick dinner during the week or a cozy lunch on the weekend.

Ingredients: 8 oz pasta. 2 red bell peppers, roasted. 2 cups fresh spinach. 1 onion, diced. 3 cloves garlic, minced. 1 cup unsweetened almond milk. 2 tbsp nutritional yeast. 1 tbsp olive oil. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a blender, combine roasted red peppers, almond milk, and nutritional yeast. Blend until smooth. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Cook until softened and fragrant, about 5 minutes. Add the blended red pepper mixture to the skillet. Stir in spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until well coated with the sauce. Serve hot, optionally garnished with additional nutritional yeast and freshly ground black pepper.

Prep Time: 15 minutes

Cook Time: 15 minutes

Daily Star Studios

[celestewoodrow]

These pancakes are the ultimate breakfast treat, loaded with chocolate chips for that extra sweetness. They are so good that they might just rival your mom's classic pancake recipe!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup whole milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 cup chocolate chips. Butter or oil for cooking.

Instructions: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, whole milk, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are some lumps. Stir in the melted unsalted butter and chocolate chips into the batter. Preheat a griddle or a non-stick skillet over medium heat. Grease it with a small amount of butter or oil. Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through. Remove the pancakes from the griddle and keep them warm. Repeat the process with the remaining batter, adding more butter or oil to the griddle as needed. Serve the pancakes hot with your favorite toppings, such as maple syrup, whipped cream, or additional chocolate chips. Enjoy your delicious Better Than Mom's Chocolate Chip Pancakes!

Prep Time: 10 minutes

Cook Time: 20 minutes

Trinity International Church

[celestewoodrow]

This recipe for Slow Cooker Pulled Pork Loin is simple to make and makes pork that is tender and full of flavor. It's great for tacos, salads, and sandwiches. Apple cider vinegar, honey, and spices are mixed together to make a tasty sauce that gives the pork sweet and sour flavors.

Ingredients: 3 lbs pork loin. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup apple cider vinegar. 1/4 cup honey. 1/4 cup tomato paste. 2 tbsp Worcestershire sauce. 1 tbsp smoked paprika. 1 tsp salt. 1/2 tsp black pepper.

Instructions: In the bottom of the slow cooker, put garlic and onions that have been sliced. Mix tomato paste, Worcestershire sauce, smoked paprika, salt, and black pepper with a whisk in a small bowl. Add the chicken broth and mix it in. In the slow cooker, put the pork loin on top of the garlic and onions. Cover the pork loin with the sauce mix. If you cook on low for 6 to 8 hours or high for 3 to 4 hours, the pork should be soft enough to shred with a fork. Take the pork out of the slow cooker when it's done cooking and shred it with two forks. Put the pork shreds back into the slow cooker and mix them with the cooking juices. Add another 30 minutes of low heat and let it cook. If you want, serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

Elevage Nanimo Acceuil

[celestewoodrow]

Indulge in the decadent combination of rich chocolate brownies layered with a silky smooth chocolate peppermint filling, topped with a festive touch of crushed peppermint candies. These bars are perfect for holiday gatherings or any time you crave a luxurious treat.

Ingredients: 1 box brownie mix. 2 eggs. 1/4 cup water. 1/2 cup vegetable oil. 1 cup semisweet chocolate chips. 1 cup heavy cream. 1 teaspoon peppermint extract. Crushed peppermint candies for topping.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9x13-inch baking dish by greasing it. Put the brownie mix, eggs, water, and vegetable oil in a bowl and mix them together. Mix everything together well. Put the brownie batter into the baking pan that has been prepared and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool down all the way. Put the heavy cream in a small saucepan and heat it over medium-low heat until it just starts to simmer. Take it off the heat and mix in the chocolate chips until they are smooth and melted. Add the peppermint extract and mix it in. Spread the chocolate peppermint silk mixture out evenly over the brownies that have been allowed to cool. Put crushed peppermint candies on top of the chocolate slice. Put the brownies in the fridge for at least an hour, or until they are set. Cut into bars and serve after it's set.

Prep Time: 15 minutes

Cook Time: 30 minutes

College Board

[celestewoodrow]

These Slow Cooker Sweet Sriracha Meatballs are the perfect mix of sweet and spicy, making them a great starter or main dish. They are easy to make and perfect when cooked slowly in a slow cooker, which lets the flavors blend beautifully.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 egg. 1/4 cup soy sauce. 1/4 cup sriracha sauce. 1/4 cup honey. 1 tbsp rice vinegar. 1 tsp sesame oil. Sesame seeds, for garnish. Chopped green onions, for garnish.

Instructions: Mix the egg, green onions, cilantro, garlic, breadcrumbs, and ground beef in a bowl until everything is well mixed. Form the mixture into meatballs that are about an inch across. Soy sauce, Sriracha sauce, honey, rice vinegar, and sesame oil should all be mixed together in a different bowl. Fill the slow cooker with meatballs. Pour the sauce over the meatballs, making sure they are well covered. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the meatballs are soft and cooked all the way through. Add sesame seeds and chopped green onions on top after it's done cooking and before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

Vote Mateo

[celestewoodrow]

a Paleo take on the traditional Dirty Rice recipe that substitutes grain-free cauliflower rice for regular rice.

Ingredients: 1 lb cauliflower rice. 1 lb ground turkey. 1 onion, diced. 1 bell pepper, diced. 3 cloves garlic, minced. 2 tbsp coconut oil. 2 tsp paprika. 1 tsp cayenne pepper. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: In a large skillet, heat coconut oil over medium heat. Add diced onions, bell peppers, and minced garlic. Saut until onions are translucent. Add ground turkey to the skillet, breaking it apart with a spoon, and cook until browned. Stir in cauliflower rice, paprika, cayenne pepper, dried thyme, dried oregano, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until cauliflower rice is tender. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

The Herpetofaunal Biology Group

[celestewoodrow]

Enjoy the delightful combination of chewy oatmeal, rich chocolate chips, and the tropical twist of coconut in these Cowboy Cookies. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup old-fashioned rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup chocolate chips. 1/4 cup chopped pecans or walnuts.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the oats, flour, baking soda, and salt. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the shredded coconut, chocolate chips, and chopped nuts. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still slightly soft. 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.

Prep Time: 15 minutes

Cook Time: 10-12

Ttm Toby Autographs

[celestewoodrow]

This keto cauliflower pizza crust is a low-carb alternative to regular pizza crust. It's tasty, crispy, and great for satisfying your pizza cravings while staying on the ketogenic diet.

Ingredients: 1 medium cauliflower head, grated. 1 cup mozzarella cheese, shredded. 1/4 cup parmesan cheese, grated. 1 egg, beaten. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Put grated cauliflower in a bowl that can go in the microwave and heat it for 5 minutes. Wait for it to cool down. Once the cauliflower is cool, put it on a clean kitchen towel and squeeze out as much water as you can. Cauliflower, mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper should all be mixed together in a bowl. Mix everything together well. Put parchment paper on a baking sheet and use the cauliflower mixture to make a thin crust. After the oven is hot, bake the pie for 15 to 20 minutes, or until the crust is firm and golden brown. Take it out of the oven and add any toppings you want. Put it back in the oven and bake for another 10 to 15 minutes, until the cheese melts and starts to bubble. Cut it up, serve it, and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Ttm Toby Autographs

[celestewoodrow]

A comforting and flavorful pasta bake loaded with cheesy goodness, tender chicken, and crispy bacon. Perfect for a cozy family dinner or a gathering with friends.

Ingredients: 8 oz pasta. 2 chicken breasts, cooked and diced. 6 slices bacon, cooked and crumbled. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 2 cups marinara sauce. 1/2 cup chopped fresh basil. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Cook pasta according to package instructions until al dente. Drain and set aside. In a large mixing bowl, combine cooked pasta, diced chicken, crumbled bacon, mozzarella cheese, Parmesan cheese, marinara sauce, chopped basil, garlic powder, salt, and pepper. Mix well. Transfer the mixture into a greased baking dish. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

2nd International Conference Social Sciences And Humanities

[celestewoodrow]

Enjoy the tropical flavors of this Coconut Pineapple Banana Bread that is vegan! This delicious bread is great for breakfast, brunch, or as a snack. It's packed with sweetness from ripe bananas and pineapple, and the nutty richness of coconut makes it even better. Plus, it's good for vegans!

Ingredients: 3 ripe bananas, mashed. 1/2 cup canned pineapple chunks, drained and chopped. 1/2 cup coconut flakes. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. Prepare a loaf pan by greasing it. Melted coconut oil, chopped pineapple, mashed bananas, maple syrup, and vanilla extract should all be mixed together in a large bowl. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Once the loaf pan is ready, pour the batter into it. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. After 10 minutes of cooling in the pan, move the bread to a wire rack to finish cooling before cutting.

Prep Time: 15 minutes

Cook Time: 50-60

Hair Recipe

[celestewoodrow]

This Red Cabbage-Apple Slaw with Speck and Caraway Dressing is a delightful combination of sweet and savory flavors. The crispy speck and fragrant caraway seeds add a unique twist to the classic slaw, making it a perfect side dish for any occasion.

Ingredients: 1 small red cabbage, thinly sliced. 2 apples, thinly sliced. 200g speck or bacon, diced. 1 teaspoon caraway seeds. 1/4 cup apple cider vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: In a large bowl, combine the thinly sliced red cabbage and apples. In a skillet over medium heat, cook the diced speck or bacon until crispy. Remove from the skillet and set aside. In the same skillet, add caraway seeds and toast for about 2 minutes until fragrant. Whisk together apple cider vinegar, olive oil, honey, and toasted caraway seeds to make the dressing. Season with salt and pepper to taste. Pour the dressing over the red cabbage and apple mixture. Toss well to combine. Sprinkle the crispy speck or bacon over the slaw. Garnish with fresh parsley leaves. Serve the red cabbage-apple slaw immediately or refrigerate for later.

Prep Time: 15 minutes

Cook Time: 10 minutes

First Congregational Church