Chris Prynoski

Continental Film - Amphitheatre Primary School - Ath Rail - Sam Wineman - Vacation Home Exchange

[chrisprynoski]

Indulge in the delightful combination of chocolate and peppermint with these crinkle cookies. They have a crackly exterior, a soft interior, and a refreshing hint of peppermint.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsweetened cocoa powder. 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup powdered sugar for rolling.

Instructions: As you stir the chocolate chips in a bowl that can go in the microwave, melt them for 30 seconds at a time. Allow it to cool a bit. Melt the butter and mix the white sugar, brown sugar, and granulated sugar in a different bowl using a whisk. One at a time, add the eggs and mix well after each one. Put the peppermint extract and vanilla extract in and mix them in. It's important to fully mix in the melted chocolate. Mix the cocoa powder, baking powder, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The dough might be a little sticky. Put the dough in the fridge for at least two hours, or until it is firm. Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Take a tablespoon of dough and shape it into a ball. Coat the ball well with powdered sugar by rolling it in it. Do it again with the rest of the dough. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until they have cracked and are set around the edges but still a little soft in the middle. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. The cookies are ready to eat once they have cooled down.

Prep Time: 20 minutes

Cook Time: 10 minutes

Reign On Standard

[chrisprynoski]

With these fudgy treats, you can indulge in the decadent combination of brownies and cookies. They're ideal for chocolate lovers, with a delightful combination of chewy centers and slightly crisp edges.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup all-purpose flour. 2 tablespoons unsweetened cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth. Let it cool slightly. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a mixing bowl, beat the sugar, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture to the egg mixture, mixing until smooth. Fold in the dry ingredients until just combined. If desired, stir in chopped nuts. Drop spoonfuls of the cookie batter onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are set 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. Once cooled, enjoy these delicious fudgy brownie cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

gyroscope radio

[chrisprynoski]

Indulge in this gluten-free cookie dough ice cream, perfect for satisfying your sweet cravings. It's a delightful dessert that's safe for those with gluten sensitivities.

Ingredients: 2 cups of dairy-free vanilla ice cream. 1/2 cup of gluten-free cookie dough store-bought or homemade. 1 tablespoon of dairy-free chocolate chips optional.

Instructions: Scoop 2 cups of dairy-free vanilla ice cream into a glass bowl. Gently fold in 1/2 cup of gluten-free cookie dough pieces into the ice cream. If desired, sprinkle 1 tablespoon of dairy-free chocolate chips on top for extra flavor. Serve immediately or store in the freezer for a firmer texture.

Prep Time: 10 minutes

Cook Time: 0 minutes

Toputensili

[chrisprynoski]

This refreshing juice combines the goodness of six different vegetables, providing you with essential nutrients and a burst of flavor.

Ingredients: 3 carrots, chopped. 2 tomatoes, diced. 1 cucumber, peeled and chopped. 1 bell pepper, seeded and chopped. 2 stalks of celery, chopped. 1/2 beetroot, chopped.

Instructions: Put everything into a juicer. Mix until it's smooth. Use a fine mesh strainer or cheesecloth to separate the juice. If you want, serve right away over ice.

Prep Time: 10 minutes

Cook Time: 0 minutes

Serve Our Vets

[chrisprynoski]

These Peanut Butter M&M Apple Blondie Bars taste great because they are sweet, nutty, and fruity all at the same time. You can eat them as a snack, for dessert, or for any other reason.

Ingredients: 1 cup peanut butter. 1/2 cup unsalted butter, melted. 1 cup light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup chopped apples. 1 cup M&M candies.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. In a large mixing bowl, combine peanut butter, melted butter, and brown sugar until smooth. Add eggs and vanilla extract, mix until well combined. Gradually add flour, baking powder, and salt, mixing until just combined. Fold in chopped apples and M&M candies. Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

Darcie hind Posz

[chrisprynoski]

Instead of regular beef burgers, these Santa Fe Black Bean Burgers are tasty and good for you. They taste great because they are made with fresh ingredients, black beans, and spices. They are also great for vegetarians and vegans.

Ingredients: 2 cans 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/4 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and sliced avocado for toppings. Your choice of burger condiments.

Instructions: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but still a bit chunky. Add breadcrumbs, red onion, red bell pepper, garlic, cilantro, cumin, chili powder, cayenne pepper, salt, and pepper to the mashed beans. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or grill pan over medium-high heat. Grill the black bean burgers for about 4-5 minutes on each side, or until they have grill marks and are heated through. Toast the burger buns on the grill for about 1 minute until they are lightly browned. Assemble the burgers by placing a black bean patty on the bottom half of each bun. Top with lettuce, tomato, avocado slices, and your choice of condiments. Cover with the top half of the bun, and serve hot. Enjoy your Santa Fe Black Bean Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Art Eye Candy Workshops

[chrisprynoski]

These Cheezy Kale Crackers are a tasty and crunchy snack that is okay to eat while on the keto diet. They are great for satisfying your cravings while staying low-carb because they are full of healthy kale and savory cheese flavors.

Ingredients: 2 cups kale leaves, stems removed and chopped. 1/2 cup almond flour. 1/4 cup nutritional yeast. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat the oven to 325F 160C. Line a baking sheet with parchment paper. In a large bowl, combine chopped kale, almond flour, nutritional yeast, Parmesan cheese, olive oil, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated. Spread the mixture evenly onto the prepared baking sheet, pressing it down firmly with your hands or a spatula. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy. Remove from the oven and let cool completely on the baking sheet. Once cooled, break the kale mixture into crackers of desired size and shape. Store in an airtight container at room temperature for up to one week.

Prep Time: 15 minutes

Cook Time: 20 minutes

Trufflette

[chrisprynoski]

If you are following the HCG protocol, especially during phases 2 and 3, these keto meringue cookies are a great treat. Because they are sweetened with erythritol, they can be used instead of desserts that are high in sugar.

Ingredients: 3 large egg whites. 1/4 tsp cream of tartar. 1/2 cup powdered erythritol. 1 tsp vanilla extract. Pinch of salt.

Instructions: Turn the oven on and heat it up to 200F 95C. Mix the egg whites and cream of tartar in a dry, clean bowl. Use an electric mixer on high speed to make soft peaks. Slowly add the erythritol powder while beating the mixture until stiff peaks form and it looks glossy. Add the vanilla extract and salt and mix them in well. To make little cookies, spoon or pipe the meringue onto a baking sheet that has been lined with parchment paper. Put the cookies in the oven for 1 1/2 to 2 hours, or until they are dry and crisp. After turning off the oven, let the cookies cool all the way inside before taking them out. Keep the cookies at room temperature in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 120 minutes

Raphael Escobar

[chrisprynoski]

It's delicious to eat Tempura Bowl Sushi, which combines the crunchy texture of tempura shrimp with the fresh taste of sushi ingredients. It's a tasty meal that looks great and is sure to impress.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/3 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 8 large shrimp, peeled and deveined. 1 cup all-purpose flour. 1 cup ice-cold water. 1 egg, beaten. 1 cup panko breadcrumbs. Vegetable oil for frying. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. 4 nori sheets, cut into strips. Soy sauce for serving. Pickled ginger for serving. Wasabi for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2 1/2 cups of water in a rice cooker. In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and fold gently to combine. Let it cool. Pat dry the shrimp with paper towels. Dredge each shrimp in flour, then dip in the egg wash, and finally coat with panko breadcrumbs. Heat vegetable oil in a deep fryer or large pot to 350F 175C. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels. To assemble the sushi bowls, divide the sushi rice among serving bowls. Top with avocado slices, cucumber, carrot, nori strips, and tempura shrimp. Serve the tempura bowl sushi with soy sauce, pickled ginger, and wasabi on the side. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Tora Travels

[chrisprynoski]

This vegan take on the traditional Beef Bourguignon has all the rich flavors of the original dish but doesn't use any meat or dairy. The deconstructed presentation lets each part shine, and the hearty pilaf goes well with it.

Ingredients: 1 cup pearl onions, peeled. 2 cups mushrooms, sliced. 2 cups carrots, diced. 2 cups potatoes, diced. 4 cloves garlic, minced. 2 tablespoons tomato paste. 1 cup red wine. 2 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon balsamic vinegar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 cups cooked brown rice. Fresh parsley for garnish.

Instructions: In a large skillet, saut pearl onions, mushrooms, carrots, and potatoes until slightly browned. Add minced garlic and tomato paste, cook for another minute. Pour in red wine, vegetable broth, soy sauce, balsamic vinegar, thyme, rosemary, salt, and pepper. Bring to a simmer, cover, and cook for 20-25 minutes, until vegetables are tender and sauce has thickened. In the meantime, prepare the pilaf by cooking brown rice according to package instructions. Serve the deconstructed Bourguignon over the pilaf, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

Allyson Menzies

[chrisprynoski]

Indulge in the nostalgic flavors of Twix bars with this Paleo-friendly recipe. These homemade treats feature a nutty shortbread base, creamy caramel layer, and a rich dark chocolate coating, all without grains, gluten, or processed ingredients.

Ingredients: For the shortbread base:. - 2 cups almond flour. - 1/4 cup coconut flour. - 1/4 cup coconut oil, melted. - 1/4 cup maple syrup. - 1 tsp vanilla extract. For the caramel layer:. - 1 cup medjool dates, pitted. - 1/4 cup almond butter. - 2 tbsp coconut oil, melted. - 1 tsp vanilla extract. - Pinch of sea salt. For the chocolate coating:. - 1 cup dark chocolate chips Paleo-friendly. - 2 tbsp coconut oil.

Instructions: Preheat the oven to 350F 175C and line a baking dish with parchment paper. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and vanilla extract. Mix until a dough forms. Press the dough evenly into the bottom of the prepared baking dish and bake for 12-15 minutes, or until lightly golden. Allow to cool completely. In a food processor, blend dates, almond butter, melted coconut oil, vanilla extract, and sea salt until smooth and creamy, scraping down the sides as needed. Spread the caramel layer evenly over the cooled shortbread base. Place in the freezer for 30 minutes to set. In a microwave-safe bowl or using a double boiler, melt dark chocolate chips with coconut oil until smooth. Pour the melted chocolate over the caramel layer and spread evenly. Return to the freezer for another 30 minutes to set completely. Once set, remove from the freezer and cut into bars or squares. Enjoy your homemade Paleo Twix bars!

Prep Time: 30 minutes

Cook Time: 15 minutes

Rga Bicester

[chrisprynoski]

This slow cooker recipe combines tender sirloin tips with a flavorful BBQ sauce, served over creamy mashed potatoes for a comforting and delicious meal.

Ingredients: 2 lbs sirloin tips, cut into bite-sized pieces. 1 cup BBQ sauce. 1/4 cup brown sugar. 1/4 cup soy sauce. 1/4 cup Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon black pepper. 4 cups mashed potatoes. 1/4 cup chopped fresh parsley, for garnish optional.

Instructions: In a slow cooker, combine the sirloin tips, BBQ sauce, brown sugar, soy sauce, Worcestershire sauce, garlic powder, onion powder, paprika, and black pepper. Stir to coat the meat evenly. Cover and cook on low for 6-8 hours, or until the sirloin tips are tender and cooked through. Once the meat is cooked, prepare mashed potatoes according to your preferred method. Serve the BBQ sirloin tips over mashed potatoes, garnished with chopped parsley if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Valentina Chrysostomou

[chrisprynoski]

These Sweet Potato Egg Nests are a tasty and healthy way to start the day. The crispy sweet potato nests hold perfectly cooked eggs, making a breakfast that looks good and tastes great.

Ingredients: 2 sweet potatoes, grated. 2 tablespoons olive oil. Salt and pepper to taste. 4 large eggs. Chopped fresh parsley for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the grated sweet potatoes, olive oil, salt, and pepper in a bowl. Spray cooking spray on a muffin tin and fill each cup with the sweet potato mixture so that it forms a nest. Warm the oven up and put the sweet potato nests in it. Bake them for 15 to 20 minutes, or until they start to get golden brown and crispy. With care, take the muffin tin out of the oven and crack an egg into each sweet potato nest. Put the pan back in the oven and bake for another 10 to 12 minutes, or until the egg whites are set but the yolks are still a little runny. Add chopped fresh parsley on top and serve hot. Have fun with your tasty Sweet Potato Egg Nests!

Prep Time: 15 minutes

Cook Time: 30 minutes

Nz Mens And Mixed Netball

[chrisprynoski]

This Peach Panzanella is a delicious take on the traditional Panzanella salad. It has the sweetness of ripe peaches, the crunch of toasted bread, and the freshness of herbs. This salad is great for summer and is full of great flavors.

Ingredients: 4 cups of stale bread cubes. 4 ripe peaches, sliced. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup fresh mint leaves, torn. 1/3 cup extra virgin olive oil. 3 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Spread the bread cubes on a baking sheet and toast in the oven until golden brown, about 10 minutes. Remove and let them cool. In a large bowl, combine the toasted bread cubes, sliced peaches, cherry tomatoes, red onion, basil, and mint. In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste. Pour the dressing over the salad and gently toss to combine. Allow the salad to sit for 15-20 minutes to let the flavors meld. Serve your Peach Panzanella Salad as a refreshing and flavorful side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Mostly Abstract

[chrisprynoski]

Enjoy the delicious fusion of chocolate and banana in this snack cake without eggs. It's a wonderful treat for any occasion and is ideal for sating 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 granulated sugar. 1/2 cup brown sugar. 1/3 cup vegetable oil. 3 ripe bananas, mashed. 1 tsp vanilla extract. 1/2 cup milk. 1/2 cup chocolate chips. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch baking pan. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add mashed bananas and vanilla extract to the sugar-oil mixture, and mix until smooth. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined. Fold in chocolate chips and chopped walnuts if using. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, cut into squares and enjoy your Eggless Chocolate Banana Monkey Snack Cake!

Prep Time: 15 minutes

Cook Time: 35 minutes

Jennifer L Wagner

[chrisprynoski]

This Jaffa Tart combines the rich indulgence of dark chocolate with the bright, citrusy flavor of orange. It's a decadent dessert perfect for any occasion.

Ingredients: 200g digestive biscuits. 100g unsalted butter, melted. 200g dark chocolate, chopped. Zest of 1 orange. 150ml double cream. 3 tbsp orange marmalade. Fresh orange slices, for garnish optional.

Instructions: Warm the oven up to 350F 182C. Break up digestive biscuits into small pieces and mix them with butter that has been melted. Put the dough in the bottom of a tart pan and bake for 10 minutes. Wait for it to cool down. While that's going on, heat the double cream until it almost boils, then pour it over the chocolate chips. Add orange zest and stir until the chocolate melts and the mixture is smooth. Spread the orange marmalade on top of the biscuit base that has cooled. Place the chocolate mix on top of the marmalade layer. Put it in the fridge for at least two hours, or until it sets. If you want, you can add fresh orange slices as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

colegio doriber

[chrisprynoski]

Enjoy the smooth, creamy goodness of these homemade chocolate hazelnut and pistachio milk creamsicles, which come with a fun surprise of chewy boba pearls. Wonderful for a cool treat on a hot day!

Ingredients: 1 cup chocolate hazelnut spread. 1 cup pistachio nut milk. 1/2 cup boba pearls. 1/4 cup sugar. 1/2 cup heavy cream.

Instructions: Follow the directions on the package to make boba pearls. Run cold water over it and set it aside. Put pistachio nut milk, heavy cream, chocolate hazelnut spread, and sugar in a blender. Mix everything together until it's smooth. Fill up each popsicle mold about three quarters of the way to the top with the mixture. Add a few cooked boba pearls to each mold. Put the sticks into the molds and freeze them for at least six hours, or until they are fully set. To take the creamsicles out of the molds, run them under warm water for a short time. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Ames Museum