Faith is Torment

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These double chocolate muffins from Yammie's Noshery are a chocolate lover's dream. They are moist, rich, and packed with chocolatey goodness. Perfect for breakfast or as a sweet treat anytime!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup granulated sugar. 1/2 teaspoon baking soda. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup whole milk. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the semisweet chocolate chips. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious double chocolate muffins!

Recipes with Tom

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Enjoy the savory goodness of homemade French Dip Sandwiches cooked conveniently in an Instant Pot. Tender beef, infused with aromatic spices, nestled in a French roll with melted provolone cheese, and served with a flavorful dipping sauce.

Ingredients: 2 lbs beef chuck roast. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/4 cup soy sauce. 1 tablespoon Worcestershire sauce. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. Salt and pepper to taste. 6 French rolls. 12 slices provolone cheese.

Instructions: Add salt and pepper to the beef chuck roast. Onions, garlic, rosemary, thyme, soy sauce, Worcestershire sauce, sliced roast, and beef broth should all be put into the Instant Pot. Set the Instant Pot to high pressure and manual mode. Cook for one hour. After the food is done cooking, let the pressure release naturally for 15 minutes. Then, manually release the rest of the pressure. Take the beef out of the Instant Pot and use two forks to shred it. Strain the Instant Pot's remaining liquid and set it aside for dipping sauce. Warm up the oven's broiler. Put the French rolls on a baking sheet after they have been cut in half. On one side of each roll, put shredded beef and provolone cheese. Put the baking sheet under the broiler and toast the bread and melt the cheese. Serve the sandwiches with the cooking liquid that you saved to dip them in.

Wendy

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Indulge in the sweetness of Easter with these delightful Cadbury Easter Egg Cupcakes. They are not only visually appealing with a surprise Cadbury Mini Egg center but also incredibly tasty. Perfect for Easter celebrations with family and friends.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon 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 buttermilk. 12 Cadbury Easter Mini Eggs. 1/2 cup Cadbury Mini Eggs, chopped for decoration. 1/2 cup whipped cream or frosting of your choice.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Spoon the cupcake batter into the prepared muffin tin, filling each cup about 2/3 full. Gently press one Cadbury Easter Mini Egg into the center of each cupcake batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are cool, frost them with whipped cream or your choice of frosting and sprinkle chopped Cadbury Mini Eggs on top for decoration. Serve and enjoy your delicious Cadbury Easter Egg Cupcakes!

Haley

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A delicious and nutritious one-pot meal featuring creamy lentils with the added goodness of spinach. Perfect for a quick and hearty dinner.

Ingredients: 1 cup green or brown lentils, rinsed. 4 cups vegetable broth. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes, undrained. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 4 cups fresh spinach, chopped. 1/2 cup coconut milk. 2 tablespoons olive oil.

Instructions: Warm up the olive oil in a big pot on medium heat. When the onions are translucent, add them chopped and saut. Add the minced garlic and continue to saut for one or two more minutes. Add the lentils, diced tomatoes, smoked paprika, cumin, and coriander along with the vegetable broth, salt, and pepper. Once the mixture reaches a boil, lower the heat to a simmer, cover, and let the lentils cook for 25 to 30 minutes, or until they are soft. When the mixture is creamy and the spinach has wilted, add the chopped spinach and coconut milk and stir. Taste and adjust the seasoning. Enjoy while hot!

Levi Hutton

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These gluten-free Balsamic Mustard Grilled Chicken Kabobs are a delicious and easy-to-make dish perfect for a summer barbecue or weeknight dinner. The marinade adds tangy flavor to the chicken, while grilling brings out the natural sweetness of the vegetables. Serve them up with your favorite sides for a complete meal!

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into chunks. 1/4 cup balsamic vinegar. 2 tablespoons gluten-free Dijon mustard. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. Bamboo or metal skewers, soaked in water if bamboo.

Instructions: To make the marinade, mix the olive oil, garlic, oregano, salt, and black pepper with the Dijon mustard, balsamic vinegar, and pepper in a bowl. Put the chicken chunks in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Be sure to cover the chicken well. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm up the grill over medium-high heat. Using skewers, alternate between the chicken that has been marinated, bell peppers, and red onion. Put the skewers on a grill that has already been heated up. Cook for 8 to 10 minutes, turning them over every so often, until the chicken is cooked all the way through and the vegetables are soft and slightly charred. Sticks should be taken off the grill and left to rest for a few minutes before being served. As a side dish, you can serve the grilled chicken kabobs hot with rice or salad.

Marilyn Hanson

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A delicious pasta dish with Marcella Hazan's famous tomato sauce and heavy cream and Parmesan cheese that make it extra creamy. This easy-to-make but fancy recipe is great for a special occasion or a cozy dinner during the week.

Ingredients: 1 pound pasta. 2 cups Marcella Hazan's tomato sauce with onion and butter. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a saucepan, heat Marcella Hazan's tomato sauce over medium heat. Stir in heavy cream and simmer for 5 minutes, stirring occasionally. Add cooked pasta to the saucepan and toss until well coated. Sprinkle Parmesan cheese over the pasta and toss again until cheese is melted and sauce is creamy. Serve hot, garnished with fresh basil leaves.

Cameron Nash

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This Sweet Potato and Pomegranate Salad is a delightful mix of flavors and textures. The roasted sweet potatoes add a hearty and slightly sweet element, while the burst of juicy pomegranate arils, fresh parsley, and creamy feta cheese balance it with freshness and tang. A drizzle of balsamic honey dressing ties it all together for a perfect side dish or light meal.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 cup pomegranate arils. 1/2 cup chopped fresh parsley. 1/4 cup chopped red onion. 1/4 cup chopped toasted pecans. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add the sweet potatoes dices to a large bowl. Add 1 tablespoon of olive oil, salt, and pepper. Toss the potatoes to coat them. Spread them out on a baking sheet in a single layer. Roast them for 25 to 30 minutes, or until they are soft and slightly caramelized. Leave them alone until they're cool. Using a whisk, mix the honey, balsamic vinegar, and the last tablespoon of olive oil in a small bowl. Add a pinch of salt and pepper to taste. The roasted sweet potatoes, pomegranate arils, chopped parsley, red onion, toasted pecans, and crumbled feta cheese should all be put in a large salad bowl. Pour the dressing over the salad, and then gently toss everything together to cover it all. Feel free to eat the Sweet Potato and Pomegranate Salad right away.

Valerie

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The earthy and savory flavors of leeks, chorizo, and sage go well together in this tart, which has a flaky puff pastry crust. This dish is delicious and can be served for brunch, lunch, or a light dinner.

Ingredients: 1 sheet of pre-made puff pastry. 2 leeks, thinly sliced. 100g chorizo, diced. A handful of fresh sage leaves, chopped. 200ml heavy cream. 3 eggs. Salt and pepper to taste. Grated Parmesan cheese for topping optional.

Instructions: Start by heating the oven up to 400F 200C. Line a tart pan with the puff pastry sheet and cut off any extra. Slice the leeks and dice the chorizo and cook them in a skillet until they are soft and slightly browned. To the pan, add chopped sage leaves and cook for one more minute. Cover the puff pastry in the tart pan with the leek, chorizo, and sage mixture. Whisk the eggs, salt, and pepper into the heavy cream in a bowl. Mix the cream and wine together and then pour it over the leek, chorizo, and sage in the tart pan. For extra flavor, you can sprinkle grated Parmesan cheese on top if you want to. The tart should be baked in a hot oven for 25 to 30 minutes, or until it turns golden brown and sets. Take it out of the oven when it's done and let it cool a bit before cutting it. Whether you serve it hot or cold, enjoy!

Trent R

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This hearty vegan stew is packed with protein-rich lentils, earthy mushrooms, and nutrient-dense kale. It's a comforting and satisfying meal that's perfect for chilly days.

Ingredients: 1 cup green lentils, rinsed. 4 cups vegetable broth. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 8 ounces mushrooms, sliced. 1 bunch kale, stems removed and leaves chopped. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender. In a separate pan, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add mushrooms to the pan and cook until they release their juices and become golden brown. Stir in kale, thyme, and smoked paprika. Cook until kale is wilted. Add the cooked lentils and broth to the pan with the mushroom mixture. Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow flavors to meld. Serve hot and enjoy!

Erica Rogers