Floor Planks

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

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This refreshing strawberry lime sorbet is the perfect treat for a hot summer day. Made with just a few simple ingredients, it's vegan, dairy-free, and bursting with fruity flavors.

Ingredients: 4 cups frozen strawberries. 1/2 cup lime juice. 1/2 cup agave syrup or maple syrup. 1/4 cup water.

Instructions: Put the frozen strawberries, lime juice, agave syrup or maple syrup, and water in a blender. Mix until it's creamy and smooth. Add a little more water if the mix is too thick. Check the sweetness and make changes as needed. Put the mixture in an ice cream maker or a shallow dish. Put it in the freezer for at least four hours, or until it gets hard. If you are using an ice cream maker, make sure you follow the directions that came with it. When the sorbet is frozen, put it in bowls and serve right away. If you want, you can add lime zest or fresh strawberries as a garnish.

Prep Time: 10 minutes

Cook Time: 0 minutes

dicasalibardi

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These Soft Peanut Butter Chocolate Chunkers combine creamy peanut butter with rich chocolate chunks. The cookies are soft and melt in your mouth, making them an ideal treat for any occasion.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chocolate chunks or chips.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and well combined. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chunks or chips, distributing them evenly throughout the dough. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once completely cooled, store in an airtight container. Enjoy these delicious soft peanut butter chocolate chunk cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Meet at 66 King East

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Rich chocolate flavor and the inherent sweetness of ripe bananas come together perfectly in these delicious Chocolate Banana Muffins. They are moist, tender, and absolutely deliciousperfect for breakfast or as a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 tsp baking soda. 1 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large ripe bananas, mashed. 2 large eggs. 1 tsp vanilla extract. 1/2 cup sour cream. 1/2 cup semi-sweet chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Use paper liners to line a muffin tin. Mix the flour, baking powder, baking soda, cocoa powder, and salt in a bowl. Put aside. For two to three minutes, beat the sugar and softened butter in a separate large bowl until they are light and fluffy. To the butter-sugar mixture, add the mashed bananas, eggs, and vanilla extract. Blend until thoroughly blended. Add the dry flour mixture to the wet ingredients gradually, beginning and ending with the dry mixture and alternating with the sour cream. Blend until barely combined. Mix the chocolate chips into the batter for the muffins. Pour the batter into the muffin tin that has been preheated, filling each cup about two thirds of the way. When a toothpick is inserted into the center of a muffin, it should come out clean after 18 to 20 minutes of baking in a preheated oven. Once taken out of the oven, allow the muffins to cool in the muffin tin for five minutes before moving them to a wire rack to cool down completely. Enjoy your delectable Chocolate Banana Muffins after they've cooled!

Prep Time: 15 minutes

Cook Time: 18 minutes

fehmarn triathlon

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Indulge in the delightful combination of zesty lemon pudding, moist 7-Up cake, fluffy whipped cream, and juicy fresh berries. This Easy 7-Up Cake Parfait is a quick and impressive dessert that will brighten up any occasion.

Ingredients: 1 package lemon-flavored instant pudding mix. 1 cup milk. 1 box 7-Up cake mix. 1 cup 7-Up soda. 1 cup whipped cream. 1 cup fresh berries strawberries, blueberries, raspberries. Mint leaves for garnish.

Instructions: Whisk the milk and lemon pudding mix together in a bowl until they are well mixed. Put it in the fridge for 5 minutes to set. Follow the directions on the box for making the 7-Up cake mix, but use 7-Up soda instead of water. Do what it says and let it cool all the way down. Break up the 7-Up cake into small pieces that are easy to eat. Put cake crumbs, whipped cream, fresh berries, and lemon pudding in serving glasses or bowls. Do this again and again until the glasses are full. Top with whipped cream and berries to finish. Add some mint leaves for a fresh look. Put it in the fridge for at least an hour before you serve it. Have fun with your tasty Easy 7-Up Cake Parfait!

Prep Time: 20 minutes

Cook Time: 30 minutes

weinbau windholz

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This Keto Avocado and Bacon Salad is a refreshing and satisfying dish packed with healthy fats and protein. It's perfect for a quick lunch or a light dinner on your clean-eating journey.

Ingredients: 2 ripe avocados, diced. 6 slices bacon, cooked and crumbled. 2 cups mixed salad greens. 1/4 cup cherry tomatoes, halved. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Diced avocados, crumbled bacon, mixed salad greens, and cherry tomatoes should all be put in a large bowl. Add lemon juice and olive oil to the salad. Add pepper and salt to taste. Toss the ingredients together gently to mix them. Serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

cristian camacho

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By adding a variety of colorful candies and spooky-themed treats, you can transform a classic giant cookie into a festive Halloween delight. This cookie is ideal for Halloween celebrations and parties!

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup packed brown sugar. 1/2 cup granulated sugar. 1 large egg. 2 teaspoons pure vanilla extract. 1 cup semi-sweet chocolate chips. 1/2 cup white chocolate chips. 1/2 cup candy-coated chocolate candies. 1/2 cup candy corn. 1/2 cup chopped Halloween-themed cookies or candy bars.

Instructions: Preheat your oven to 350F 175C. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract to the butter mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips, white chocolate chips, candy-coated chocolate candies, candy corn, and chopped Halloween-themed cookies or candy bars. Line a baking sheet with parchment paper. Transfer the cookie dough onto the baking sheet and shape it into a large, flat cookie, approximately 12 inches in diameter. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown. Remove from the oven and let it cool on the baking sheet for 10 minutes. Carefully transfer the giant cookie to a wire rack to cool completely. Once the cookie has cooled, decorate the top with additional candy corn, chocolate chips, and Halloween-themed sprinkles if desired. Slice the giant cookie into wedges and enjoy your spooky Halloween treat!

Prep Time: 15 minutes

Cook Time: 25 minutes

the mudang

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These mini tarts are bursting with fresh flavors from creamy avocado, zesty basil pesto, juicy cherry tomatoes, and tangy feta cheese. They make for a delightful appetizer or snack for any occasion.

Ingredients: 1 sheet of puff pastry. 1 ripe avocado. 1/4 cup of basil pesto. 1/4 cup of cherry tomatoes, halved. 1/4 cup of crumbled feta cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. You can use a small muffin tin and cut the puff pastry sheet into squares with a sharp knife. Use a fork to poke holes in the bottom of each square of pastry to keep them from puffing up. As soon as the squares of pastry go into the oven, they should be golden brown and puffy. While the crust is baking, use a bowl to mash the ripe avocado and add salt and pepper to taste. Take the squares of pastry out of the oven after they're done and let them cool down a bit. Put a teaspoon of basil pesto on each square of pastry. Put some mashed avocado on top of each square. Put a few cherry tomatoes that have been cut in half on top of the avocado. On top of the tarts, crumble some feta cheese. Add some fresh basil leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

bruno pedrini

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Chinese Steamed Fish with Soy Sesame Sauce is a traditional dish that brings out the delicate taste of fresh fish. The fish is steamed until it's just right, and then a savory soy sesame sauce is drizzled over it to bring out its natural sweetness. This dish is great for any event because it's light and healthy.

Ingredients: 1 whole fish such as sea bass or snapper, cleaned and scaled. 2 tablespoons soy sauce. 2 tablespoons rice wine or dry sherry. 1 tablespoon sesame oil. 1 tablespoon ginger, finely chopped. 2 cloves garlic, minced. 2 green onions, sliced. 1 tablespoon cilantro, chopped. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: Put the fish on a dish that can handle heat and fits inside your steamer. Put soy sauce, rice wine, sesame oil, ginger, garlic, and half of the green onions in a small bowl. Mix them together. Make sure the sauce covers all of the fish when you pour it over it. Allow it to sit for ten to fifteen minutes. Bring water to a boil in a wok or steamer. Cover the dish with the fish and put it in the steamer basket. For 10 to 12 minutes, or until the fish is done, steam it. To be sure, stick a knife into the thickest part of the fish. If the meat flakes off easily, it's done. With care, take the dish out of the steamer once it's done cooking. In a small saucepan, heat the vegetable oil until it's hot. Cover the fish with the hot oil. Add the rest of the cilantro and green onions as a garnish. Hot rice should be served with it.

Prep Time: 15 minutes

Cook Time: 12 minutes

usability conference

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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

anxiety and trauma research program lab

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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

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