I luv Carmel Candy

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[iluvcarmelcandy]

These baked donuts are perfect for celebrating patriotic holidays with their red, white, and blue swirls and marshmallow frosting. They're easy to make and a fun treat for the whole family.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. Red food coloring. Blue food coloring. White marshmallows.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix together flour, sugar, baking soda, cocoa powder, baking powder, and salt in a mixing bowl. Beat the egg, vegetable oil, buttermilk, and vanilla extract in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Split the batter into three parts that are equal. One section should be colored red, and another section should be colored blue. Don't color the third section. Spoon a spoonful of each colored batter into each section of the donut pan to create a swirl pattern of red, white, and blue. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes in a preheated oven. After taking them out of the oven, allow the donuts to cool in the pan for a few minutes before moving them to a wire rack to finish cooling. After the donuts cool, liquefy the white marshmallows in a microwave or over a stovetop until they're pourable-quality smooth. To make a white frosting, dip the tops of each donut into the melted marshmallow. Optional: For added decoration, sprinkle some red and blue sprinkles on top. Enjoy your delectable red, white, and blue donuts after letting the marshmallow frosting set for a few minutes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Writing Roze

[iluvcarmelcandy]

These vegan Yorkshire puddings are a tasty take on the traditional recipe. They're fluffy and light, and they're great for soaking up gravy.

Ingredients: 1 cup chickpea flour. 1 cup almond milk. 2 tablespoons vegetable oil. 1 teaspoon baking powder. 1/2 teaspoon turmeric powder. Salt to taste. Oil spray for greasing muffin tin.

Instructions: Preheat oven to 220C 425F. In a mixing bowl, whisk chickpea flour, almond milk, vegetable oil, baking powder, turmeric powder, and salt until smooth. Let the batter rest for 10-15 minutes. Spray a muffin tin with oil spray to grease. Pour batter into each muffin cup, filling each about halfway. Bake for 20-25 minutes or until the puddings are risen and golden brown. Remove from oven and serve warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

Book of Kindness

[iluvcarmelcandy]

A quick and easy recipe for delicious homemade applesauce made in the Instant Pot.

Ingredients: 10-12 apples, peeled, cored, and sliced. 1/2 cup water. 1/4 cup granulated sugar adjust to taste. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice.

Instructions: Place the peeled, cored, and sliced apples in the Instant Pot. Add water, granulated sugar, ground cinnamon, ground nutmeg, and lemon juice to the pot. Stir the ingredients to combine. Close and lock the lid of the Instant Pot, ensuring the vent is sealed. Set the Instant Pot to manual/high pressure for 5 minutes. Once the cooking cycle is complete, allow natural pressure release for 5 minutes, then carefully perform a quick pressure release. Open the lid and use a potato masher or immersion blender to mash the apples to your desired consistency. Taste the applesauce and adjust the sugar or cinnamon if needed. Allow the applesauce to cool before storing it in jars or containers. Serve chilled or at room temperature. Enjoy your homemade Instant Pot Applesauce!

Prep Time: 15 minutes

Cook Time: 5 minutes

Stald Maglebo

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Chorizo Queso Fundido is a rich and tasty melted cheese dip made with jalapeos, onions, garlic, chorizo, and tomatoes. It's great for parties, game days, or any other event where you want to serve a rich appetizer that will wow your guests.

Ingredients: 1/2 lb chorizo sausage, casings removed. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 jalapeo pepper, seeded and finely chopped. 1 tomato, diced. 8 oz Monterey Jack cheese, shredded. 8 oz sharp cheddar cheese, shredded. 1/2 cup half-and-half or heavy cream. 1/4 cup chopped fresh cilantro, for garnish optional.

Instructions: In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Add the chopped onion, minced garlic, and jalapeo pepper to the skillet with the chorizo. Cook until the vegetables are softened, about 3-4 minutes. Stir in the diced tomato and cook for another 2 minutes. Reduce the heat to low. Add the shredded Monterey Jack and cheddar cheeses, stirring until melted and well combined. Gradually stir in the half-and-half or heavy cream until the mixture is smooth and creamy. Cook for an additional 2-3 minutes, stirring occasionally. Transfer the queso fundido to a serving dish, garnish with chopped cilantro if desired, and serve immediately with tortilla chips or warm bread slices.

Prep Time: 10 minutes

Cook Time: 15 minutes

JFF DUT TC

[iluvcarmelcandy]

Indulge in the perfect combination of rich chocolate brownie cups filled with creamy vegan ice cream. These gluten-free and dairy-free treats are sure to satisfy your sweet cravings.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. Vegan ice cream of choice. Vegan chocolate chips optional.

Instructions: Preheat oven to 350F 175C. In a bowl, mix together flour, cocoa powder, coconut sugar, baking powder, and salt. Add almond milk, melted coconut oil, and vanilla extract. Stir until well combined. Grease a muffin tin and press the brownie mixture into each cup, forming cups with your fingers or a spoon. Bake for 12-15 minutes, or until the brownie cups are set. Let the brownie cups cool completely. Once cooled, fill each brownie cup with vegan ice cream of your choice. Top with vegan chocolate chips if desired. Serve immediately or freeze for later enjoyment.

Prep Time: 20 minutes

Cook Time: 15 minutes

Mechanical FET

[iluvcarmelcandy]

Having wine and Girl Scout cookies together can be a lot of fun because the different tastes and textures can go well together. There is a wine that will go well with your favorite cookies, whether you like the sweetness of a Riesling with Thin Mints or the richness of a Cabernet Sauvignon with Samoas.

Ingredients: 1 box of assorted Girl Scout Cookies. 1 bottle of your favorite wine recommended varieties: Riesling, Cabernet Sauvignon, Moscato, or Port.

Instructions: Take a look inside the box of Girl Scout cookies. Serve the cookies on a platter or plate. Get a glass of the wine you want. As you eat a cookie, take a small sip of wine to see how the tastes change together. Try a bunch of different cookies and wines to see which ones go best together.

Prep Time: 5 minutes

Cook Time: 0 minutes

Timewarp Bar

[iluvcarmelcandy]

A delicious and keto-friendly twist on classic lasagna, this recipe features layers of tender chicken, creamy white cheese mixture, and thinly sliced zucchini, providing all the flavors you love without the carbs.

Ingredients: 2 lbs shredded cooked chicken breast. 1 cup ricotta cheese. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1/2 cup heavy cream. 1/4 cup chicken broth. 2 cloves garlic, minced. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. 1 large zucchini, thinly sliced lengthwise.

Instructions: Warm the oven up to 190C 375F. Ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, heavy cream, chicken broth, garlic, dried basil and oregano, salt, and pepper should all be mixed together in a bowl. In the bottom of a baking dish, lay out half of the zucchini slices. Put half of the chicken mix on top of the zucchini slices. Add more layers with the rest of the chicken mixture and zucchini slices. Add the rest of the mozzarella cheese on top. Put foil over it and bake for 25 minutes. Take the foil off and bake for another 10 minutes, or until the cheese is bubbly and golden brown. Before you serve it, let it cool down for a while. Have fun with your KD white cheese chicken lasagna!

Prep Time: 20 minutes

Cook Time: 35 minutes

David Hegarty

[iluvcarmelcandy]

Indulge in the rich flavors of chocolate and hazelnut with this decadent vegan tart. Creamy chocolate filling atop a nutty crust, it's a delightful treat for any occasion.

Ingredients: 2 cups hazelnuts, toasted and skins removed. 12 medjool dates, pitted. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt. 1/4 cup coconut milk. 1 cup dairy-free chocolate chips. 1 tablespoon coconut oil.

Instructions: Pulse the hazelnuts in a food processor until they are very small. Cocoa powder, maple syrup, salt, and dates should all be added. Mix it until it turns into a dough. Spread the dough out evenly on the bottom and up the sides of a tart pan. Then put it in the freezer to set. Coconut milk should be heated in a small saucepan until it just starts to simmer. Take it off the heat and add the coconut oil and chocolate chips. Give it a minute or two to sit, then stir it until it's smooth and creamy. Spread the chocolate mixture out evenly in the tart shell after pouring it in. Put the tart in the fridge for at least two hours, or until it gets firm. If you want, you can serve it cold and top it with chopped hazelnuts or cocoa powder.

Prep Time: 20 minutes

Cook Time: 10 minutes

Decorum Smooths

[iluvcarmelcandy]

For Halloween parties or just as a fun snack, these Easy Mummy Milanos are a scary treat! You can make cute mummy-themed cookies that are vegan-friendly and tasty with just a few simple ingredients and steps.

Ingredients: 1 package of vegan Milano cookies. 1/2 cup vegan white chocolate chips. 1 teaspoon coconut oil. Vegan chocolate chips or vegan chocolate syrup for eyes.

Instructions: Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the vegan white chocolate chips with coconut oil, stirring until smooth. Dip each Milano cookie halfway into the melted white chocolate, allowing any excess to drip off. Place the dipped cookies on the prepared baking sheet. Using a piping bag or a small plastic bag with a corner snipped off, pipe lines of melted chocolate across the dipped cookies to resemble mummy bandages. Add two small dots of melted chocolate or use vegan chocolate chips for eyes. Place the baking sheet in the refrigerator for about 10 minutes to allow the chocolate to set. Once set, remove the cookies from the refrigerator and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

FRANCESCO DI TRAGLIA

[iluvcarmelcandy]

The honey dressing and honeyed pecans in this spinach salad are a great mix of sweet and savory tastes. To the fresh spinach leaves, the honey dressing adds a touch of sweetness. The honey-roasted pecans and feta cheese give the salad a satisfying crunch and creaminess. This salad is great for a quick and healthy meal.

Ingredients: 6 cups fresh spinach leaves. 1/2 cup honey. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1/4 cup chopped red onion. 1/2 cup honey-roasted pecans. 1/4 cup crumbled feta cheese. Salt and pepper to taste.

Instructions: In a small bowl, whisk together honey, olive oil, and apple cider vinegar to make the dressing. Season with salt and pepper to taste. In a large salad bowl, combine fresh spinach leaves and chopped red onion. Drizzle the honey dressing over the spinach and toss to coat the leaves evenly. Sprinkle honey-roasted pecans and crumbled feta cheese on top of the salad. Serve immediately as a refreshing side dish or light meal.

Prep Time: 15 minutes

Cook Time: 0 minutes

MUSIKLADEN NEUBECKUM

[iluvcarmelcandy]

These Coconut Blueberry Smash Pops are a delightful vegan treat, bursting with the flavors of creamy coconut and sweet blueberries. Perfect for hot summer days or anytime you need a cool and refreshing snack!

Ingredients: 1 cup coconut milk. 1 cup fresh blueberries. 2 tablespoons maple syrup. 1 teaspoon vanilla extract.

Instructions: In a blender, combine coconut milk, blueberries, maple syrup, and vanilla extract. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. To release the popsicles, run warm water over the outside of the molds for a few seconds. Enjoy your refreshing Coconut Blueberry Smash Pops!

Prep Time: 10 minutes

Cook Time: 0 minutes

JUNETEENTH VA-HAMPTON ROADS

[iluvcarmelcandy]

A delightful twist on the classic mimosa, these Pomegranate Mimosas add a burst of fruity flavor and a festive touch to any brunch or celebration. Perfect for college house parties or weekend gatherings with friends.

Ingredients: 1 bottle of champagne. 1 cup of pomegranate juice. Fresh pomegranate seeds, for garnish. Fresh mint leaves, for garnish.

Instructions: In a champagne flute, pour 1/4 cup of pomegranate juice. Top with champagne until the glass is almost full. Gently stir to combine. Garnish with fresh pomegranate seeds and mint leaves. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Citrus Junos London

[iluvcarmelcandy]

Ladybug cupcakes are a fun treat that have a cute ladybug design on top of a rich chocolate cake. It's great for kids' parties or any other time you need a fun and tasty dessert.

Ingredients: 1 box of chocolate cake mix. 1 cup of water. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of unsalted butter, softened. 4 cups of powdered sugar. 2-3 tablespoons of milk. 1 teaspoon of vanilla extract. Red food coloring. Black food coloring. Mini chocolate chips. Red M&M candies. Black licorice.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined. Fill each cupcake liner with the chocolate cake batter, filling them 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. Remove from the oven and let them cool completely on a wire rack. In a separate mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, and beat until you have a smooth and fluffy frosting. Divide the frosting into two portions. Color one portion with red food coloring and the other with black food coloring. Mix until you achieve the desired colors. Once the cupcakes are completely cooled, frost half of them with the red frosting and the other half with the black frosting. For the ladybug spots, place mini chocolate chips onto the red frosting. Cut small pieces of black licorice to create the ladybug's antennae and place them on top of the black frosting. Finally, add two red M&M candies as eyes on top of the black frosting. Your adorable ladybug cupcakes are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 20 minutes

Second Church of Christ

[iluvcarmelcandy]

Cucumber Lemon Infused Water is a cool and hydrating drink that tastes like cucumber and lemon mixed together. It's a great detox booster that helps the body get rid of toxins and feel refreshed.

Ingredients: 1 cucumber, thinly sliced. 1 lemon, thinly sliced. 2 liters of water. Ice cubes optional.

Instructions: In a large pitcher, combine the thinly sliced cucumber and lemon. Add 2 liters of water to the pitcher. Stir gently to combine the ingredients. Refrigerate for at least 1 hour to allow the flavors to infuse. Serve over ice cubes, if desired. Enjoy this refreshing and detoxifying infused water!

Prep Time: 10 minutes

Cook Time: 0 minutes

Allison Linnell

[iluvcarmelcandy]

You can dip these crispy potatoes in a creamy and tangy lemon avocado aioli, which makes them the perfect side dish or appetizer. They taste great and are easy to make!

Ingredients: 4 large potatoes, washed and diced into small cubes. 2 tablespoons olive oil. Salt and pepper to taste. 1 ripe avocado. 1/4 cup mayonnaise. 1 clove garlic, minced. 1 tablespoon lemon juice. 1 teaspoon lemon zest. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Set the oven to 425F 220C and heat it up. Add the diced potatoes to a large bowl and mix them with the olive oil, salt, and pepper until they are well covered. Place the potatoes on a baking sheet that has been lined with parchment paper so that they are all in one layer. After the oven is hot, bake the potatoes for 25 to 30 minutes, flipping them over halfway through, until they are golden brown and crispy. Make the lemon avocado aioli while the potatoes are in the oven. Put the avocado, mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper in a blender or food processor. Blend or process until smooth. Mix until it's creamy and smooth. When the potatoes are done, take them out of the oven and put them on a plate to serve. If you want, you can sprinkle fresh parsley on top. Serve hot with the lemon avocado aioli on the side so that you can dip it in.

Prep Time: 10 minutes

Cook Time: 30 minutes

Birgit Pyykko

[iluvcarmelcandy]

This Rainbow Fruit Pizza Tart is a delightful dessert that combines the sweetness of sugar cookie crust with creamy cream cheese filling and a vibrant array of fresh fruits. It's a perfect treat for any occasion, bringing color and flavor to your table.

Ingredients: 1 pre-made sugar cookie dough. 8 oz cream cheese, softened. 1/4 cup powdered sugar. 1 tsp vanilla extract. Assorted fresh fruits such as strawberries, kiwi, blueberries, pineapple, and mandarin oranges.

Instructions: Preheat oven to 350F 175C. Press the sugar cookie dough into the bottom of a tart pan, forming an even crust. Bake the crust for 12-15 minutes, or until golden brown. Allow it to cool completely. In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the cooled cookie crust. Arrange the assorted fresh fruits on top of the cream cheese mixture in a rainbow pattern, starting with strawberries, then kiwi, blueberries, pineapple, and mandarin oranges. Chill the tart in the refrigerator for at least 1 hour before serving. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

JANET FRAZEE WADE

[iluvcarmelcandy]

A delightful twist on the classic Eggs Benedict, this quiche tart features a flaky puff pastry crust filled with a creamy egg mixture, diced ham, and topped with rich hollandaise sauce.

Ingredients: 1 sheet frozen puff pastry, thawed. 6 large eggs. 1 cup heavy cream. 1/2 cup cooked ham, diced. 1/4 cup hollandaise sauce. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped fresh chives. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Line a tart pan with the thawed puff pastry sheet. Prick the bottom of the pastry with a fork and blind bake for 10 minutes. Meanwhile, whisk together eggs, heavy cream, salt, and pepper in a bowl. Sprinkle diced ham over the partially baked pastry crust. Pour the egg mixture over the ham. Drizzle hollandaise sauce over the top. Sprinkle Parmesan cheese over the tart. Bake for 25-30 minutes or until the tart is set and golden brown. Garnish with chopped fresh chives before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Memorial Benny van Steelant