Floor Planks

project downtown kc registration logo - polboske - eaa artists gallery - star of india restaurant - kristin henry

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With these low-carb churros made with fathead dough, you can enjoy the taste of a traditional churro without feeling bad about it. The cinnamon-erythritol coating makes them just the right amount of sweet. They're crispy on the outside and soft on the inside.

Ingredients: 1 1/2 cups shredded mozzarella cheese. 2 oz cream cheese. 1 cup almond flour. 1 large egg. 1 tsp vanilla extract. 1/4 cup granulated erythritol or preferred low carb sweetener. 1 tsp ground cinnamon. 1/4 cup butter or coconut oil for frying.

Instructions: In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and well combined. Stir in the almond flour, egg, and vanilla extract until a dough forms. Transfer the dough to a piping bag fitted with a large star tip. In a shallow dish, mix the granulated erythritol and ground cinnamon. Heat the butter or coconut oil in a frying pan over medium heat. Pipe the dough into long churro shapes directly into the hot oil, using kitchen scissors to cut the dough from the piping bag. Fry the churros until golden brown, turning occasionally to ensure even cooking, about 2-3 minutes per side. Remove the churros from the oil and immediately roll them in the cinnamon-erythritol mixture to coat. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

old time music cornwall

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Perfect for a Paleo diet, this stew is flavorful and comforting, made with cauliflower, coconut oil, ginger, and turmeric.

Ingredients: 1 medium cauliflower, cut into florets. 2 tablespoons coconut oil. 1 tablespoon grated ginger. 1 teaspoon ground turmeric. 1 can 14 oz coconut milk. 2 cups vegetable broth. Salt and pepper to taste. Fresh cilantro, for garnish optional.

Instructions: In a large pot, heat coconut oil over medium heat. Add grated ginger and ground turmeric, saut for 1-2 minutes until fragrant. Add cauliflower florets to the pot, stir to coat with the spices. Pour in coconut milk and vegetable broth, bring to a simmer. Cover and cook for 15-20 minutes, or until cauliflower is tender. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

mango landin

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With this gluten-free and vegan take on traditional bread pudding, you can enjoy the rich flavors of red velvet. Cocoa powder gives it a strong chocolate flavor and a natural red color. Beetroot powder gives it a slight sweetness. This sweet treat is perfect for any event and is sure to satisfy your sweet tooth.

Ingredients: 4 cups gluten-free bread, cubed. 2 cups unsweetened almond milk. 1/2 cup coconut sugar. 1/4 cup cocoa powder. 2 tablespoons beetroot powder. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. Vegan whipped cream optional, for serving. Fresh berries optional, for serving.

Instructions: Preheat the oven to 350F 175C. Grease a baking dish with vegan butter or coconut oil. In a large mixing bowl, combine almond milk, coconut sugar, cocoa powder, beetroot powder, vanilla extract, cinnamon, and salt. Whisk until well combined. Add the gluten-free bread cubes to the bowl and gently toss to coat them in the liquid mixture. Let it sit for about 10 minutes to allow the bread to absorb the liquid. Transfer the bread mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until the pudding is set and the top is slightly crisp. Remove from the oven and let it cool slightly before serving. Serve warm with vegan whipped cream and fresh berries, if desired.

Prep Time: 15 minutes

Cook Time: 40 minutes

moda club mexico

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These Churro Cupcakes from Lemon Tree Dwelling are a delightful twist on the classic churro, combining the flavors of cinnamon and lemon in a moist and fluffy cupcake. Coated in cinnamon sugar and topped with a zesty frosting, they are the perfect treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp vanilla extract. 1/2 cup whole milk. For Cinnamon Sugar Coating:. 1/4 cup unsalted butter, melted. 1/2 cup granulated sugar. 1 tsp ground cinnamon. For Frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 tsp vanilla extract. 2-3 tbsp milk. 1 tsp ground cinnamon. 1 tsp lemon zest from 1 lemon.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and 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 mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the cinnamon sugar coating. In a small bowl, combine the granulated sugar and ground cinnamon. Once the cupcakes are baked and slightly cooled, brush the tops with melted butter and immediately roll them in the cinnamon sugar mixture to coat. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, milk, ground cinnamon, and lemon zest. Beat until smooth and fluffy. Frost the cooled cupcakes with the cinnamon and lemon-infused frosting. Optional: Garnish with additional lemon zest or a small churro piece on top. Serve and enjoy your homemade Churro Cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

macondo

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Chicken Tikka Masala is a popular Indian dish consisting of marinated and grilled chicken chunks served in a rich, creamy tomato-based sauce. It's flavorful, aromatic, and perfect for sharing with friends and family.

Ingredients: 500g chicken breast, cut into chunks. 1 cup plain yogurt. 2 tablespoons lemon juice. 2 tablespoons tikka masala paste. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1 teaspoon garam masala. 1 teaspoon turmeric. 2 cloves garlic, minced. 1 inch ginger, grated. 1 onion, finely chopped. 1 can 400g chopped tomatoes. 1/2 cup heavy cream. Salt to taste. Fresh coriander leaves for garnish.

Instructions: In a bowl, mix yogurt, lemon juice, tikka masala paste, ground cumin, ground coriander, paprika, garam masala, turmeric, garlic, and ginger. Add chicken chunks to the marinade, coat well, cover, and refrigerate for at least 2 hours or overnight. Preheat oven to 200C 400F. Thread marinated chicken onto skewers and place on a baking tray lined with foil. Bake for 20-25 minutes until chicken is cooked through and slightly charred. Meanwhile, heat oil in a pan over medium heat. Add chopped onion and cook until softened. Stir in chopped tomatoes and cook for 5 minutes. Add the baked chicken to the tomato mixture along with heavy cream. Simmer for 10 minutes. Season with salt to taste. Garnish with fresh coriander leaves before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

rodrigo arenas carter

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For a quick keto snack that will help you get more fat, these mocha fat bombs are great. These are sure to satisfy your cravings because they are full of healthy fats and taste a bit like coffee.

Ingredients: 1/2 cup coconut oil. 1/4 cup unsalted butter. 2 tablespoons unsweetened cocoa powder. 2 tablespoons instant coffee powder. 1/4 cup powdered erythritol or sweetener of choice.

Instructions: Melt the butter and coconut oil together in a bowl that can go in the microwave. Add the instant coffee powder, cocoa powder, and powdered sweetener and mix them in well. Put the mix into ice cube trays or silicone molds. Put it in the freezer for about 30 minutes, or until it gets hard. Once the fat bombs are solid, take them out of the molds and put them in a container that won't let air in.

Prep Time: 5 minutes

Cook Time: 30 minutes

chitresh

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Adding blueberries and balsamic vinegar to a traditional grilled cheese sandwich makes it both sweet and savory. Rich cheeses and fresh basil are also used.

Ingredients: 2 slices of bread. 2 tablespoons butter. 1/4 cup blueberries. 1/2 tablespoon balsamic vinegar. 1/4 cup shredded mozzarella cheese. 1/4 cup crumbled blue cheese. Fresh basil leaves optional. Salt and pepper to taste.

Instructions: Put the blueberries and balsamic vinegar in a small saucepan and mix them together. Slowly stir the ingredients together over low heat until the blueberries begin to break down and the mixture gets a little thicker. That's how long it should take. Take it off the heat and set it aside. Each piece of bread should have butter on one side. Spread the blueberry mixture, shredded mozzarella cheese, and crumbled blue cheese on the side of one slice of bread that hasn't been buttered. If you want, you can add some fresh basil leaves and season with salt and pepper. The buttered side of the second slice of bread should face outward. Set a pan or griddle over medium heat. Carefully put the sandwich in the pan and cook for three to four minutes on each side, until the bread is golden brown and the cheese melts. First, take the Balsamic Blueberry Grilled Cheese out of the pan and let it cool for one minute. Then, cut it in half. Enjoy your tasty Balsamic Blueberry Grilled Cheese while it's still hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

shuheisenda design

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A hearty and flavorful soup with Italian sausage, tomatoes, and orzo pasta, perfect for a comforting meal.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, chopped. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 28 oz crushed tomatoes. 6 cups chicken broth. 1 cup orzo pasta. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. Grated Parmesan cheese for serving.

Instructions: In a large pot, cook Italian sausage over medium heat until browned. Break it into small pieces with a spoon. Add chopped onion, minced garlic, diced carrot, and diced celery to the pot. Cook until vegetables are softened. Stir in crushed tomatoes, chicken broth, orzo pasta, dried oregano, dried basil, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for about 15-20 minutes until orzo is cooked al dente. Adjust seasoning if needed and stir in fresh parsley. Serve hot, topped with grated Parmesan cheese. Enjoy your delicious Italian Sausage Tomato Orzo Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

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Hot Cocoa Cookies are a delicious treat that combines the flavors of hot cocoa, chocolate chips, marshmallows, and cookies into a delightful cookie form. These cookies are perfect for enjoying on a cold winter day or as a sweet treat any time of the year.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 packet about 1.25 ounces hot cocoa mix. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup mini marshmallows. 1/2 cup crushed chocolate sandwich cookies like Oreo.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips, mini marshmallows, and crushed chocolate sandwich cookies. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Enjoy these delightful hot cocoa cookies with a glass of milk or your favorite hot cocoa! Store any leftovers in an airtight container to keep them fresh.

Prep Time: 20 minutes

Cook Time: 10-12

kids feest

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Sushi donuts are a fun take on traditional sushi rolls because they have the tastes of sushi and the shape of a donut. They are both beautiful to look at and delicious, so your guests will be blown away.

Ingredients: 2 cups sushi rice. 4 nori sheets. 1 avocado, thinly sliced. 1 cucumber, thinly sliced. 4 ounces sashimi-grade salmon. 4 ounces sashimi-grade tuna. Pickled ginger, for serving. Wasabi, for serving. Soy sauce, for serving.

Instructions: Cook sushi rice according to package instructions. Place nori sheets on a clean surface. Spread cooked sushi rice evenly over the nori sheets. Layer avocado, cucumber, salmon, and tuna slices on top of the rice. Carefully roll each nori sheet into a tight cylinder. Cut each cylinder into 1-inch thick slices. Arrange the slices in a circle, overlapping slightly to form a donut shape. Serve with pickled ginger, wasabi, and soy sauce.

Prep Time: 30 minutes

Cook Time: 0 minutes

david barrow

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Get extra patriotic with this red, white, and bleu cheese burger. The combination of juicy beef, tangy bleu cheese, and fresh red and white toppings makes for a delicious and visually striking burger that's perfect for celebrating any patriotic occasion.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of red ripe tomatoes. 4 lettuce leaves. 1/2 cup crumbled bleu cheese. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup sour cream. 1/4 cup diced red onions. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the ground beef while the grill is heating up. Then, divide the beef into 4 equal parts and form them into burger patties. Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare. If you like your burgers more done, cook them for longer. You can make the bleu cheese sauce while the burgers are cooking. In a bowl, mix the mayonnaise, ketchup, sour cream, and half of the crumbled bleu cheese. Before the burgers are done, put the buns on the grill and toast them for a minute or two until they get a little brown. Spread the bleu cheese sauce on the bottom half of each bun before putting the burgers together. After the sauce, put a lettuce leaf on top of it and then a burger patty. Sprinkle diced red onions and the rest of the crumbled bleu cheese on top of the patty. Then add a slice of tomato. Add the other half of the bun on top. Pair your patriotic burger with your favorite sides, and eat up!

Prep Time: 15 minutes

Cook Time: 10 minutes

silly squishy

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A delicious vegan twist on the classic hot and sour soup, featuring tender jackfruit and savory vegan wontons. This soup is full of flavor with a perfect balance of heat and tanginess.

Ingredients: 1 can young green jackfruit, drained and shredded. 1 tablespoon sesame oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 4 cups vegetable broth. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sriracha sauce. 1 tablespoon maple syrup. 1 cup sliced mushrooms. 1 cup shredded cabbage. 1/4 cup chopped green onions. 12-15 vegan wonton wrappers. Salt and pepper to taste.

Instructions: In a large pot, heat sesame oil over medium heat. Add onions, garlic, and ginger. Cook until fragrant and onions are translucent. Add shredded jackfruit to the pot and cook for 5 minutes. Pour in vegetable broth, soy sauce, rice vinegar, sriracha, and maple syrup. Bring to a simmer and let it cook for 10 minutes. Add mushrooms, cabbage, and green onions to the pot. Simmer for an additional 5 minutes. Season with salt and pepper to taste. While the soup is simmering, prepare the wontons. Place a small spoonful of the jackfruit mixture onto each wonton wrapper. Moisten the edges with water and fold over to create a triangle. Press the edges to seal. Bring a pot of water to a boil. Carefully drop the wontons into the boiling water and cook for 3-4 minutes, or until they float to the surface. Divide the soup into bowls and add cooked wontons. Garnish with additional green onions if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

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Pizza Waffles are a delicious twist on traditional waffles, combining the flavors of pizza into a convenient handheld form. Perfect for a fun and tasty meal or snack.

Ingredients: 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp salt. 1 1/4 cups milk. 1/4 cup vegetable oil. 2 large eggs. 1 cup shredded mozzarella cheese. 1/2 cup pepperoni slices. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup pizza sauce. 1/4 cup grated Parmesan cheese. 1/2 tsp dried oregano. 1/2 tsp garlic powder.

Instructions: Whisk the flour, baking powder, and salt together in a large bowl. Add the milk, vegetable oil, and eggs to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Pepperoni slices, diced bell peppers, and diced onions should all be added now. Combine well. Warm up your waffle iron and grease it a little. Put on the waffle iron enough batter to cover the waffle grid. Put the lid back on the waffle iron and cook the waffle until it is crisp and golden brown. Cover the waffle with pizza sauce and top it with grated Parmesan cheese, dried oregano, and garlic powder. Do this while the waffle is still hot. Serve your Pizza Waffles right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 20 minutes

these words a blog

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That's why this Melon, Feta, Olive, and Herb Salad is so tasty and refreshing. The sweet melon goes well with the salty feta, the briny olives, and the fresh herbs. It's the best salad for summer!

Ingredients: 2 cups cubed melon cantaloupe or honeydew. 1/2 cup crumbled feta cheese. 1/4 cup pitted Kalamata olives, sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup fresh mint leaves, torn. 1 tablespoon extra virgin olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Flaked feta cheese, sliced Kalamata olives, torn basil leaves, and torn mint leaves should all be put in a large bowl together. Add the extra virgin olive oil and lemon juice to a small bowl and mix them together using a whisk. Put the dressing on top of the salad. Toss the salad gently to mix all the ingredients together. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

usability conference

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This Taco-Tot Casserole with Potatoes combines the flavors of a classic taco with the comfort of crispy tater tots and creamy potatoes, all baked together in one delicious dish.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 packet taco seasoning mix. 1 can 10.75 oz condensed cream of chicken soup. 1 cup sour cream. 1 bag 32 oz frozen tater tots. 2 cups shredded cheddar cheese. 1 cup diced potatoes. Salt and pepper to taste. Optional toppings: diced tomatoes, sliced jalapenos, chopped cilantro.

Instructions: Warm the oven up to 190C 375F. Add onion and ground beef to a skillet. Cook over medium heat until the onion is soft and the beef is browned. Get rid of extra fat. Mix in the diced potatoes, taco seasoning mix, and soup that has been sped up. Keep cooking until the potatoes are soft. Set aside half of the frozen tater tots in a 9x13-inch baking dish that has been greased. Add half of the beef mixture and half of the cheese shreds on top. Add more layers with the rest of the tater tots, beef mixture, and cheese. After the oven is hot, bake for 35 to 40 minutes, or until bubbly and golden brown. Let it cool down for a while before you serve it. If you want, you can add toppings to the top.

Prep Time: 15 minutes

Cook Time: 40 minutes

star's piggly wigglys sanctuary

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Potato Gratin is a classic and creamy Thanksgiving side dish that will impress your guests with its rich flavors and cheesy goodness. It's the perfect accompaniment to your holiday feast.

Ingredients: 4 large potatoes, thinly sliced. 2 cups heavy cream. 1 cup grated Gruyere cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons butter. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Preheat your oven to 375F 190C. In a saucepan, melt the butter over medium heat. Add minced garlic and saut until fragrant. Add the heavy cream and bring it to a simmer. Season with salt and pepper to taste. Layer half of the sliced potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes. Sprinkle half of the Gruyere and Parmesan cheese over the potatoes. Repeat the layers with the remaining potatoes, cream mixture, and cheeses. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 30-40 minutes or until the potatoes are tender and the top is golden brown. Garnish with fresh thyme leaves before serving.

Prep Time: 20 minutes

Cook Time: 70 minutes

felsman fellowship

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These Vanilla Ricotta Cookies are a delightful treat with a soft and tender texture. The addition of ricotta cheese lends a wonderful richness and a hint of tanginess to these cookies. They are perfect for any occasion and are sure to be a hit!

Ingredients: 1 cup ricotta cheese. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1 large egg. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. Powdered sugar, for dusting.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put the ricotta cheese, sugar, and softened butter in a bowl and mix them together. Mix until everything is well mixed and smooth. Mix the egg and vanilla extract into the mix until it's smooth. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Take dough balls about the size of a tablespoon and roll them into balls. Use the ready baking sheets to put them on. Place the cookies in an oven that has already been heated. Bake for 10 to 12 minutes, or until the bottoms are lightly golden and the cookies are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. If the cookies are still warm, you can sprinkle them with powdered sugar. Have fun with these tasty Vanilla Ricotta Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

fenton hall