Hotaru Jaejae Art

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[hotarujaejaeart]

These adorable white and glittery pumpkin cake pops are the perfect fall treat. They're made with moist pumpkin cake, coated in white chocolate and edible glitter for a touch of sparkle. Great for parties or as festive desserts!

Ingredients: 1 box white cake mix. 1 can 15 oz pumpkin puree. 3 eggs. 1/3 cup vegetable oil. 1 teaspoon vanilla extract. 1 teaspoon pumpkin spice mix. 1 cup white chocolate chips. 1 tablespoon vegetable shortening. White and gold edible glitter. Lollipop sticks.

Instructions: Preheat the oven to 350F 175C and grease a 9x13-inch baking pan. In a large bowl, combine the white cake mix, pumpkin puree, eggs, vegetable oil, vanilla extract, and pumpkin spice mix. Mix until well combined and smooth. Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for the time indicated on the cake mix box or until a toothpick inserted into the center comes out clean. Once the cake is baked and cooled, crumble it into fine crumbs in a large bowl. Using your hands, mix in a small amount of cream cheese frosting until the mixture holds together when pressed. Start with about 1/2 cup of frosting and add more as needed. Roll the cake mixture into small pumpkin-shaped balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into the top of each cake ball. Place the cake balls in the freezer for about 15-20 minutes to firm up. In a microwave-safe bowl, melt the white chocolate chips and vegetable shortening in 20-second intervals, stirring between each interval, until smooth and melted. Dip each cake pop into the melted white chocolate, allowing the excess to drip off. While the chocolate is still wet, sprinkle the cake pops with white and gold edible glitter to give them a glittery appearance. Stick the cake pops upright into a piece of Styrofoam or a cake pop stand to allow the chocolate to set completely. Once the chocolate is set, your White and Glittery Pumpkin Cake Pops are ready to be enjoyed!

Prep Time: 45 minutes

Cook Time: 25 minutes

mango landin

[hotarujaejaeart]

These vegan brownie cookies are rich, fudgy, and don't have any flour in them at all. This makes them perfect for people who are sensitive to gluten or who want a healthier treat.

Ingredients: 2 cups canned black beans, rinsed and drained. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup almond butter. 2 tablespoons ground flaxseeds. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup vegan chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Maple syrup, almond butter, ground flaxseeds, vanilla extract, baking powder, and salt should all be put into a food processor along with the black beans. Blend or process until smooth and well mixed. Add vegan chocolate chips if you want to. Using a spoon or cookie scoop, drop small amounts of the batter onto the baking sheet that has been prepared. Leave space between each cookie. Put them in the oven for 10 to 12 minutes, or until the edges are set and the tops have a few cracks. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy your vegan brownie cookies that don't need flour!

Prep Time: 15 minutes

Cook Time: 10-12

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[hotarujaejaeart]

You can enjoy this rich and creamy keto blender mousse that has few carbs and a lot of flavor. It's easy to make and only takes minutes. It's the perfect dessert for people on a ketogenic diet because it doesn't contain any added sugar or fat.

Ingredients: 1 cup heavy cream. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/2 teaspoon instant coffee granules. 1/4 teaspoon salt. Optional toppings: whipped cream, cocoa powder, nuts, or berries.

Instructions: In a blender, combine heavy cream, cocoa powder, powdered erythritol, vanilla extract, instant coffee granules, and salt. Blend until smooth and creamy, scraping down the sides of the blender if needed. Taste and adjust sweetness if necessary by adding more powdered erythritol. Pour the mixture into serving glasses or bowls. Chill in the refrigerator for at least 1 hour to set. Before serving, add optional toppings such as whipped cream, cocoa powder, nuts, or berries. Enjoy your delicious keto blender mousse!

Prep Time: 10 minutes

Cook Time: 0 minutes

alison mcconwell

[hotarujaejaeart]

This Blackberry and Peach Sangria is a refreshing and fruity twist on the classic Spanish drink. The combination of red wine, peach schnapps, and brandy creates a rich base, while the blackberries, peaches, and lemon slices add sweetness and tanginess. Perfect for a summer gathering or a cozy night in!

Ingredients: 1 bottle red wine. 1 cup peach schnapps. 1/2 cup brandy. 2 cups blackberries. 2 peaches, sliced. 1 lemon, sliced. 1/4 cup honey. 2 cups sparkling water or lemon-lime soda. Ice cubes.

Instructions: Pour the red wine, peach schnapps, brandy, blackberries, peaches, lemon slices, and honey into a large pitcher. Mix everything together well so the honey dissolves. Put the pitcher in the fridge with the lid on for at least two hours to let the flavors mix. Add the sparkling water or lemon-lime soda when you're ready to serve. Put ice cubes in the glasses and then pour the sangria over them. If you want, you can add more blackberries, peach slices, and lemon slices as a garnish. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

cristian camacho

[hotarujaejaeart]

With these delectable cookies, you'll get the perfect balance of sweet and savory. A luscious peanut butter glaze elevates the combination of ripe banana and crispy bacon, creating an indulgent and unforgettable treat.

Ingredients: 1 ripe banana, mashed. 1/2 cup cooked and crumbled bacon. 1/4 cup peanut butter. 1/4 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsalted butter, softened. 1 egg. 1 tsp vanilla extract. 1 1/4 cups all-purpose flour. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mashed banana and crumbled bacon into the cookie dough. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. For the peanut butter glaze, microwave the peanut butter in a microwave-safe bowl until melted. Drizzle the melted peanut butter over the cooled cookies. Allow the glaze to set before serving. Enjoy these unique and delicious bacon banana cookies with a peanut butter twist!

Prep Time: 20 minutes

Cook Time: 10-12

vicky ford

[hotarujaejaeart]

A delicious sandwich featuring grilled chicken, crispy bacon, creamy avocado, and zesty chipotle mayo, perfect for a satisfying meal.

Ingredients: 4 slices of bread. 2 boneless, skinless chicken breasts. 4 slices of bacon. 1 avocado, sliced. 1 tomato, sliced. 1/4 cup mayonnaise. 1 tablespoon chipotle sauce. Lettuce leaves. Salt and pepper to taste.

Instructions: Add salt and pepper to the chicken breasts. Cook chicken breasts on the grill or in a pan for about 6 to 8 minutes on each side until they are done. Once the bacon is crispy, put it on paper towels to soak up the extra fat. Use a small bowl to mix the chipotle sauce and mayonnaise. Toast pieces of bread until they turn golden brown. On one side of each slice of bread, spread the chipotle mayo mix. On two pieces of bread, put grilled chicken, bacon, avocado, tomato, and lettuce leaves in a stack. Add the last few slices of bread on top to make sandwiches. Cut the sandwiches in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

mavie demums

[hotarujaejaeart]

This Lobster Roll recipe brings the flavors of Atlantic Canada to your table. Tender lobster meat mixed with creamy mayonnaise, fresh herbs, and a hint of lemon, all served in a warm, buttery bun.

Ingredients: 1 lb cooked lobster meat, chopped. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1/4 cup celery, finely chopped. 1 tablespoon fresh parsley, chopped. Salt and pepper to taste. 4 hot dog buns. 2 tablespoons unsalted butter, melted.

Instructions: Put the chopped lobster meat, mayonnaise, lemon juice, celery, parsley, salt, and pepper in a bowl and mix them all together until they are well mixed. Spread melted butter on the inside of the hot dog buns. In a pan, toast the buns until they turn golden brown. Spread the lobster mixture out evenly on the toasted buns. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

stratford partanaires

[hotarujaejaeart]

With these Triple Chocolate Oreo Buttercream Cupcakes, chocolate lovers will be spoiled for choice. Chocolate cupcakes that are moist and full of Oreo pieces. They are topped with a rich and creamy chocolate Oreo buttercream and have a crunchy Oreo cookie on top. Great for special occasions or when you just want chocolate!

Ingredients: 1 and 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. 1/2 cup sour cream. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 12 Oreo cookies for the cupcake batter. 12 Oreo cookies for decoration. 1 cup unsalted butter, softened for buttercream. 3 cups powdered sugar for buttercream. 1/4 cup unsweetened cocoa powder for buttercream. 1/4 cup heavy cream for buttercream. 1 teaspoon vanilla extract for buttercream. 1/2 cup semi-sweet chocolate chips, melted for buttercream.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix in the dry ingredients in three parts, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined. Chop the 12 Oreo cookies for the cupcake batter and fold them into the batter along with the semi-sweet chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until well combined. Add heavy cream and vanilla extract and continue to beat until smooth and fluffy. Melt the semi-sweet chocolate chips and fold them into the buttercream to create the chocolate flavor. Once the cupcakes are completely cooled, pipe the chocolate Oreo buttercream onto each cupcake using a piping bag and tip. Top each cupcake with a whole Oreo cookie for decoration. Serve and enjoy these delicious Triple Chocolate Oreo Buttercream Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

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[hotarujaejaeart]

This soup is comforting and hearty. It has fresh vegetables, cheese tortellini, and tender beef that has been cooked slowly in a savory broth.

Ingredients: 1 lb beef stew meat. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, sliced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 6 cups beef broth. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried basil. Salt and pepper to taste. 1 package 9 oz refrigerated cheese tortellini. 2 cups fresh spinach leaves. Grated Parmesan cheese, for serving.

Instructions: In a slow cooker, combine beef stew meat, onion, carrots, celery, garlic, diced tomatoes, beef broth, oregano, thyme, basil, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender. About 30 minutes before serving, stir in the tortellini and spinach. Cover and cook for an additional 20-30 minutes, until tortellini is cooked through and spinach is wilted. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 240 minutes

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[hotarujaejaeart]

A hearty and tasty dish made with sausage, potatoes, and green beans that are cooked slowly in a tasty broth.

Ingredients: 1 lb sausage links, sliced. 4 potatoes, diced. 2 cups fresh green beans, trimmed. 1 onion, chopped. 2 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a slow cooker, layer sausage slices, diced potatoes, green beans, chopped onion, and minced garlic. Pour chicken broth over the ingredients. Sprinkle dried thyme, salt, and pepper over the top. Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender. Stir gently before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

iisaku kunstide kool

[hotarujaejaeart]

Indulge in the cheesy and crispy delight of Detroit-style pizza, with its signature thick and airy crust, caramelized cheese edges, and flavorful toppings. A pizza masterpiece that's sure to satisfy your cravings!

Ingredients: 2 1/4 cups all-purpose flour. 2 teaspoons sugar. 1 teaspoon salt. 1 packet active dry yeast. 1 cup warm water. 2 tablespoons olive oil. 8 ounces shredded mozzarella cheese. 8 ounces brick cheese, cubed. 1/2 cup tomato sauce. 1/2 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon red pepper flakes. Pepperoni slices optional. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. Add flour and salt to the yeast mixture, then knead until a smooth dough forms. Coat the dough with olive oil and let it rise in a greased bowl for 1-2 hours, or until doubled in size. Preheat the oven to 475F 245C. Generously grease a Detroit-style pizza pan with olive oil. Press the dough into the prepared pan, making sure to reach the edges and corners. Layer the dough with shredded mozzarella cheese, followed by cubed brick cheese. Spread tomato sauce evenly over the cheese layer and sprinkle with oregano, garlic powder, onion powder, and red pepper flakes. Add pepperoni slices if desired. Bake in the preheated oven for 20-25 minutes until the crust is golden and the cheese is bubbly and caramelized. Remove from the oven and let it cool for a few minutes. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Slice, serve, and enjoy your Detroit-style pizza!

Prep Time: 20 minutes

Cook Time: 25 minutes

brain ericson

[hotarujaejaeart]

A hearty and flavorful vegetarian version of classic hamburger stew, packed with textured vegetable protein, vegetables, and savory seasonings.

Ingredients: 1 cup textured vegetable protein TVP. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 potatoes, diced. 1 can diced tomatoes. 4 cups vegetable broth. 1 tablespoon soy sauce. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until softened. Add diced carrots and potatoes. Cook for 5 minutes, stirring occasionally. Stir in textured vegetable protein TVP, diced tomatoes, vegetable broth, soy sauce, dried thyme, and dried oregano. Bring the stew to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

babolin theatre

[hotarujaejaeart]

Strawberry cupcakes with strawberry cream cheese frosting are a tasty treat that tastes just like fresh strawberries. The cupcakes are moist and tasty, and they have a creamy frosting with strawberry flavor on top.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1 1/2 cups fresh strawberries, pureed. 1/2 cup fresh strawberries, diced for texture. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1/2 cup fresh strawberries, pureed for frosting. 1/2 tsp vanilla extract. Red food coloring optional.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. In a different bowl, beat the granulated sugar and 1/2 cup of softened butter together until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Start by adding the dry ingredients, then the 1/2 cup of whole milk, one after the other, starting with the dry ingredients. Don't mix any further than that. Add the diced strawberries and 1 1/2 cups of fresh strawberry puree to the batter slowly. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. Get the frosting ready while the cupcakes cool. To make it smooth and creamy, beat the softened cream cheese and 1/4 cup of softened butter together in a bowl. Add the powdered sugar, vanilla extract, and 1/2 cup of fresh strawberry puree one cup at a time. Mix everything together well. If you want a brighter pink color, you can add red food coloring. Cover the cupcakes with the strawberry cream cheese frosting as soon as they are cool. If you want, you can decorate with more diced strawberries or sprinkles. Enjoy your strawberry cupcakes after you serve them!

Prep Time: 30 minutes

Cook Time: 20 minutes

dub club baseball

[hotarujaejaeart]

Indulge in the delicate flavors of blood orange and ricotta with these delightful cookies from Tutti Dolci. They're tender, zesty, and perfect for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1/2 cup whole milk ricotta cheese. 2 tablespoons blood orange zest. 1 tablespoon blood orange juice. 1/2 teaspoon vanilla extract. Powdered sugar, for dusting.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, and salt together in a bowl with a whisk. On a different large bowl, beat the butter and sugar together until they are light and fluffy. Beat in the egg until everything is well mixed. The blood orange zest, blood orange juice, and vanilla extract should all be mixed in. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Using a cookie scoop or spoon, drop dough onto the baking sheet in tablespoon-sized balls. Bake for 12 to 15 minutes, or until the edges start to turn a light golden color. The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way. Sprinkle powdered sugar over the cookies after they have cooled. Have fun with these tasty Blood Orange Ricotta Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

klik di sini untuk

[hotarujaejaeart]

This easy maple glazed salmon recipe is a delicious and healthy gluten-free dish perfect for weeknight dinners. The combination of maple syrup, soy sauce, and garlic creates a sweet and savory glaze that pairs perfectly with the tender salmon fillets.

Ingredients: 4 salmon fillets. 1/4 cup maple syrup. 2 tablespoons gluten-free soy sauce. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together the maple syrup, soy sauce, and minced garlic. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the salmon fillets with olive oil and season with salt and pepper. Pour the maple syrup mixture over the salmon fillets, making sure they are evenly coated. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

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[hotarujaejaeart]

A hearty and tasty soup made with Italian sausage that is spicy, lentils that are healthy, and a mix of fragrant spices. Great for a cozy meal that fills you up.

Ingredients: 1 lb spicy Italian sausage, casings removed. 1 cup dried brown lentils, rinsed and drained. 1 onion, finely chopped. 3 carrots, peeled and sliced. 3 celery stalks, chopped. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups chicken broth. 2 teaspoons cumin. 1 teaspoon paprika. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. 2 cups kale, stems removed and chopped. 2 tablespoons olive oil.

Instructions: Put the sausage in a pan and cook it over medium-low heat until it turns brown. As it cooks, break it up into little pieces. Get rid of extra fat. Mix the cooked sausage, lentils, onion, carrots, celery, garlic, diced tomatoes, chicken broth, cumin, paprika, red pepper flakes, salt, and pepper in a crock pot. For 6 to 8 hours, or until the lentils are soft, cover and cook on low heat. Add the kale and olive oil about 30 minutes before you serve. Keep cooking with the lid on until the kale is soft. If you need to, change the seasonings and serve hot. Have fun with your spicy sausage and lentil soup!

Prep Time: 20 minutes

Cook Time: 6-8

treorchy primary school

[hotarujaejaeart]

This Quinoa Avocado Salad is a refreshing and nutritious vegan lunch option. Packed with protein-rich quinoa, creamy avocado, and vibrant vegetables, it's tossed in a zesty lime dressing for a burst of flavor.

Ingredients: 1 cup quinoa, cooked. 1 avocado, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tbsp lime juice. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, red onion, and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate until ready to eat.

Prep Time: 15 minutes

Cook Time: 15 minutes

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