Feeding on Feminism

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[feedingonfeminism]

Indulge in these decadent vegan dark chocolate caramel cups for a delightful treat. Made with wholesome ingredients, they are perfect for satisfying your sweet cravings guilt-free.

Ingredients: 1 cup dairy-free dark chocolate chips. 1/4 cup creamy almond butter. 1/4 cup maple syrup. 1/4 teaspoon sea salt. 1/2 cup coconut cream. 1/2 cup coconut sugar. 1/2 teaspoon vanilla extract.

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Prep Time: 15 minutes

Cook Time: 15 minutes

black hawk counselor

[feedingonfeminism]

Savor the decadent richness and moisture of this chocolate cake. Ideal for any situation or just when you want something chocolate-flavored.

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the boiling water until the batter is smooth. The batter will be thin, but that's okay. Fold in the semisweet chocolate chips. Divide the batter equally between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack. Once the cakes are completely cool, you can frost and decorate them as desired. Enjoy your decadent chocolate cake!

Prep Time: 20 minutes

Cook Time: 30 minutes

Treasure Pot Restaurant

[feedingonfeminism]

This easy and incredible artichoke cheese dip is a perfect appetizer for any gathering. It's creamy, cheesy, and packed with flavor.

Ingredients: 1 can 14 oz artichoke hearts, drained and chopped. 1 cup grated Parmesan cheese. 1 cup mayonnaise. 1 cup shredded mozzarella cheese. 1 clove garlic, minced.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine all ingredients and mix well. Transfer the mixture to a baking dish. Bake for 20-25 minutes, or until bubbly and golden brown on top. Serve hot with your favorite dipping items, such as bread slices or crackers.

Prep Time: 5 minutes

Cook Time: 20 minutes

imua lower puna

[feedingonfeminism]

These Chewy Vegan and Paleo Brownies are the right amount of chewy and fudgy. They don't have any refined sugar, gluten, or dairy, so they're a healthier way to satisfy your brownie cravings.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/2 cup maple syrup. 1/4 cup almond butter. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Either grease or line a baking dish with parchment paper. Mix cocoa powder, salt, almond flour, and baking soda in a large bowl with a whisk. Melt the coconut oil and mix it with the maple syrup, almond butter, and vanilla extract. Mix everything together well. Add the chocolate chips and mix them in. Cover the baking dish with foil and pour the batter into it. Spread it out evenly. It's done when the edges are set and a toothpick stuck in the middle comes out with a few moist crumbs on it. Let the brownies cool all the way down before cutting them.

Prep Time: 15 minutes

Cook Time: 25 minutes

catherine lenderi

[feedingonfeminism]

These tasty pike burgers with Asian flavors are a great way to celebrate spring. Fresh pike fillets, ginger, and soy sauce come together to make a delicious patty that goes perfectly with the unique crayfish mayonnaise. There's nothing else like this burger place!

Ingredients: 1 pound fresh pike fillets, skinless and boneless. 1/2 cup breadcrumbs. 1/4 cup green onions, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. 4 burger buns. 1 cup crayfish mayonnaise. Lettuce leaves for garnish. Sliced cucumber for garnish.

Instructions: Put the fresh pike fillets in a food processor and cut them up into small pieces. To the food processor, add green onions, garlic and ginger that have been minced, soy sauce, sesame oil, red pepper flakes, salt, and pepper. The mixture should be pulsed until it turns into a uniform patty mix. You can add more bread crumbs if it's too wet. Cut the patty mixture into four equal parts and use your hands to shape them into burger patties. Warm up a grill or frying pan over medium-high heat and add a little oil to it. The pike burgers should be cooked for four to five minutes on each side, or until they are done all the way through and have a nice crust. Put the burger buns on the grill for a minute or until they get a little brown color while the burgers are cooking. Use a lot of crayfish mayonnaise to cover both halves of the toasted burger buns. On the bottom half of each bun, put a pike burger patty. For a fresh look, put lettuce leaves and sliced cucumber on top of the burgers. Cover the burgers with the top halves of the buns. As a side dish, serve your Pike Burgers with an Asian twist and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Matt Strackbein

[feedingonfeminism]

Enjoy the creamy and flavorful goodness of homemade guacamole. This classic recipe is perfect for parties, snacks, or as a condiment for your favorite Mexican dishes.

Ingredients: 2 ripe avocados. 1 small onion, finely diced. 1-2 cloves of garlic, minced. 1-2 ripe tomatoes, diced. 1 jalapeo pepper, seeds and membranes removed, minced optional. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro leaves, chopped optional.

Instructions: Cut the avocados in half and remove the pit. Scoop out the flesh into a mixing bowl. Mash the avocado with a fork or potato masher until it reaches your desired consistency chunky or smooth. Add the diced onion, minced garlic, diced tomatoes, and minced jalapeo pepper if using to the mashed avocado. Squeeze the juice of one lime over the mixture and season with salt and pepper to taste. Mix everything together until well combined. If desired, sprinkle chopped fresh cilantro leaves on top for added flavor. Serve immediately with tortilla chips or as a topping for tacos, nachos, or your favorite Mexican dishes.

Prep Time: 15 minutes

Cook Time: 0 minutes

Hamer Singers

[feedingonfeminism]

This vegan take on Bahamian mac 'n' cheese gives you all the creamy comfort you want without any meat. It's a tasty mix of traditional macaroni and creamy cashew sauce that's been baked to perfection.

Ingredients: 300g macaroni pasta. 1 cup raw cashews, soaked in water for 4 hours and drained. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. 1 tablespoon dijon mustard. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon turmeric powder. Salt and pepper to taste. 1 cup breadcrumbs optional. 2 tablespoons vegan butter optional.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the box to cook the macaroni until it is al dente. Remove the water and set it aside. Soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric powder, salt, and pepper should all be put into a blender. Mix until it's creamy and smooth. Put the cooked macaroni and the creamy cashew sauce in a large bowl and mix them together. Mix the macaroni until it's all covered. Put the macaroni mixture in a baking dish that has been greased. Possible: Put vegan butter and breadcrumbs in a small bowl and mix them together. Spread the mixture of bread crumbs out evenly on top of the macaroni. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the top is brown and the sauce is bubbly. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

kendy wisantama

[feedingonfeminism]

A hearty and nutritious stew packed with lean protein and colorful vegetables, perfect for a healthy meal.

Ingredients: 1 lb chicken breasts, diced. 2 cups carrots, sliced. 2 cups celery, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups low-sodium chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Dice the chicken and put it in the slow cooker with carrots, celery, onion, and garlic. Place tomato slices and chicken broth in the pan. It should have thyme, rosemary, salt, and pepper on top. Mix everything together by stirring. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is done and the vegetables are soft. If you need to, change the seasonings before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

carmel drama club

[feedingonfeminism]

This winter citrus tart is a refreshing and vibrant dessert that showcases the bright flavors of seasonal citrus fruits. The buttery crust complements the tangy citrus filling perfectly, making it a delightful treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and cubed. 2 tablespoons ice water. 3-4 assorted winter citrus fruits such as oranges, grapefruits, and blood oranges. 1 cup granulated sugar. 4 large eggs. 1/2 cup freshly squeezed citrus juice. 2 tablespoons cornstarch. Powdered sugar, for dusting.

Instructions: Warm the oven up to 175F 350C. Put flour, powdered sugar, and salt in a food processor and blend them together. Press and hold to mix. Pulse in the chilled butter until the mixture looks like big crumbs. One tablespoon at a time, add ice water and pulse until the dough comes together. Fill a tart pan with dough and press it into the bottom and up the sides. Use a fork to make holes in the bottom. Put the crust in the fridge for 30 minutes to cool down. In the meantime, cut the citrus fruits into thin slices and place them on a paper towel in circles that overlap to soak up any extra water. Mix the eggs and granulated sugar in a bowl until the mixture is light and fluffy. Mix the cornstarch and citrus juice together with a whisk until the mixture is smooth. Fill the tart crust that has been chilled. Slice the citrus and put them on top of the filling. It should be baked for 30 to 35 minutes, or until the crust is golden brown and the filling is set. Let the tart cool all the way down before adding the powdered sugar. You can serve the tart slices cold or at room temperature.

Prep Time: 25 minutes

Cook Time: 35 minutes

amavevane acapella

[feedingonfeminism]

Indulge in the delightful combination of rich chocolate and sweet coconut with a fun polka dot twist. This Coconut and Chocolate Polka Dot Fudge is a simple treat that's perfect for any occasion.

Ingredients: 2 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup white chocolate chips.

Instructions: Cover a square 8x8 inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off. Over low heat, mix the semisweet chocolate chips, sweetened condensed milk, and unsalted butter in a medium-sized saucepan. Keep stirring the mixture until it is smooth and well mixed. Put the pan back on the stove and add the vanilla extract and coconut shreds. Spread out half of the mixture in the baking pan that has been prepared. For 20 seconds at a time, stir the white chocolate chips in a bowl that can go in the microwave until the mixture is smooth. Put small amounts of the melted white chocolate on top of the dark chocolate mixture in the pan. To make a polka dot pattern, gently swirl the dark chocolate and white chocolate together with a toothpick or skewer. Spread the rest of the dark chocolate mixture out evenly over the top to cover the white chocolate dots. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan and cut it into squares. Have fun with your Polka Dot Fudge with Coconut and Chocolate!

Prep Time: 15 minutes

Cook Time: 5 minutes

save briarcliff

[feedingonfeminism]

Indulge in the rich chocolatey goodness of these delightful sugar cookies. Perfect for any occasion or a sweet treat.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two equal portions and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out each chilled disk of dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the edges are set. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, you can decorate them with icing, sprinkles, or leave them as is. Enjoy your delicious chocolate sugar cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

fireside

[feedingonfeminism]

This slow cooker recipe makes shredded pork roast that is tender and full of flavor. It goes well with a savory gravy and is great for a comforting meal. The slow cooking of the pork lets the flavors blend together, making a rich sauce. It's an easy dish that tastes great and will become a family favorite.

Ingredients: 3 lbs pork shoulder roast. 1 cup chicken broth. 1 onion, chopped. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp cornstarch. 2 tbsp water.

Instructions: Place pork roast in slow cooker. Add chicken broth, onion, garlic, thyme, rosemary, salt, and pepper. Cook on low for 8 hours or until pork is tender and easily shreds. Once cooked, remove pork from slow cooker and shred using two forks. In a small bowl, mix cornstarch and water to create a slurry. Pour slurry into the slow cooker and stir to combine with the remaining juices. Cook on high for an additional 15-20 minutes or until gravy thickens. Serve shredded pork with gravy over rice or mashed potatoes.

Prep Time: 15 minutes

Cook Time: 480 minutes

Direct Lawns

[feedingonfeminism]

Indulge in the delightful flavors of fresh raspberries and creamy filling with this Fantastik Framboise Tart. It's a perfect balance of tartness and sweetness, topped with a luscious whipped cream.

Ingredients: 1 pre-made tart shell. 2 cups fresh raspberries. 1/2 cup raspberry jam. 8 oz cream cheese, softened. 1/4 cup powdered sugar. 1 tsp vanilla extract. 1/2 cup heavy cream. 2 tbsp granulated sugar.

Instructions: Preheat oven to 350F 175C. Bake the tart shell according to package instructions. Let it cool completely. In a small saucepan, heat the raspberry jam over low heat until melted. Remove from heat and let it cool slightly. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly onto the cooled tart shell. Arrange the fresh raspberries on top of the cream cheese layer. Brush the melted raspberry jam over the raspberries to glaze them. In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form. Pipe or spread the whipped cream around the edges of the tart. Refrigerate the tart for at least 1 hour before serving. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

gormley footwear

[feedingonfeminism]

Bring the joy of Sesame Street to your kitchen with these colorful cookies made with oats, chocolate chips, nuts, and vibrant sesame seeds.

Ingredients: 1 cup butter, softened. 1 cup white sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups old-fashioned oats. 1 cup chocolate chips. 1 cup chopped nuts optional. 1 cup colorful sesame seeds.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the oats, chocolate chips, nuts if using, and colorful sesame seeds. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10 to 12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Enjoy these delightful Sesame Street-themed cookies!

Prep Time: 20 minutes

Cook Time: 10-12

the friday group

[feedingonfeminism]

With vibrant vegetables and succulent shrimp, all drenched in a delicious teriyaki sauce, this stir-fried dish of shrimp and vegetables is easy to prepare and incredibly tasty. This quick and easy weeknight dinner is ready in no time!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup snap peas, trimmed. 1 carrot, thinly sliced. 3 cloves garlic, minced. 1/4 cup teriyaki sauce. 2 tablespoons vegetable oil. Salt and pepper to taste. 2 cups cooked rice, for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and saut for 30 seconds until fragrant. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and opaque. Remove them from the skillet and set aside. In the same skillet, add more oil if needed, then add the broccoli, bell peppers, snap peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Return the cooked shrimp to the skillet and pour the teriyaki sauce over the ingredients. Stir-fry for an additional 1-2 minutes until everything is well coated and heated through. Season with salt and pepper to taste. Serve the Teriyaki Shrimp and Vegetable Stir-Fry over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Direct Lawns

[feedingonfeminism]

This Chicken Fajita Soup tastes great and fills you up, making it perfect for a cozy meal. This low-carb, Paleo, and gluten-free option is full of tender chicken, bell peppers, onions, and tomatoes. It tastes great and is good for you. Adding spices like chili powder, cumin, and paprika to the soup gives it a deep, rich flavor. Toppings like sour cream, chopped cilantro, sliced avocado, and shredded cheese give it more texture and freshness. Everyone in the family will love this easy but tasty recipe!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons olive oil. 1 onion, diced. 1 bell pepper, thinly sliced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups chicken broth. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Optional toppings: sliced avocado, shredded cheese, sour cream, chopped cilantro.

Instructions: In a big pot or Dutch oven, heat the olive oil over medium heat. Dice the onion, slice the bell pepper, and mince the garlic. It will take about 5 minutes of cooking until the vegetables are soft. Put the chicken dices in the pot and cook them until all sides are brown. Add the chicken broth, chili powder, ground cumin, paprika, salt, and pepper, and mix them all together. Once the soup starts to bubble, lower the heat and leave it alone for 20 to 25 minutes, or until the chicken is fully cooked and soft. Test the seasoning and make any necessary changes. If you want, you can serve the soup hot and top it with chopped cilantro, shredded cheese, avocado slices, or both.

Prep Time: 10 minutes

Cook Time: 30 minutes

Exposicion Proyecto Maxma

[feedingonfeminism]

A comforting and flavorful vegan curry made with sweet potatoes, chickpeas, and aromatic spices, served over nutty brown rice. This wholesome dish is perfect for a satisfying meal any day of the week.

Ingredients: 2 medium sweet potatoes, peeled and cubed. 1 cup brown rice, uncooked. 1 can 400ml coconut milk. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 can 400g chickpeas, drained and rinsed. 2 cups vegetable broth. 2 tablespoons olive oil. Salt and pepper, to taste. Fresh cilantro, for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger. Saut until onions are soft and translucent. Add curry powder, turmeric, and cumin. Stir well and cook for another minute. Add sweet potatoes, chickpeas, coconut milk, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat to low and let it simmer for 20-25 minutes or until sweet potatoes are tender. While the curry is simmering, cook brown rice according to package instructions. Once the sweet potatoes are tender, adjust seasoning if needed. Serve the curry over cooked brown rice. Garnish with fresh cilantro if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

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