jenna daily

[jennadaily]

These pumpkin pie pancakes are the perfect fall breakfast treat. They are fluffy, full of warm spices, and topped with a sweet and aromatic cinnamon honey sauce. Perfect for a cozy morning at home!

Ingredients: 1 cup pumpkin puree. 1 1/2 cups all-purpose flour. 2 tablespoons brown sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 cup milk. 1/4 cup plain yogurt. 2 large eggs. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1/4 cup honey. 1/2 teaspoon ground cinnamon for cinnamon honey. Cooking spray or additional butter for cooking.

Instructions: Add the pumpkin puree, brown sugar, milk, yogurt, eggs, melted butter, and vanilla extract to a large bowl. Use a whisk to mix the ingredients together well. Put the baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt in a different bowl. And mix them together. Slowly add the dry ingredients to the wet ones while stirring them together. Don't mix the batter too much; it's okay if there are some lumps. Melt butter or cooking spray on a griddle or large skillet and place it over medium-high heat. For every pancake, put 1/4 cup of batter on the hot griddle. Once the top starts to bubble, flip it over and cook the other side until it's golden brown and done all the way through. Add the honey and ground cinnamon to a small bowl and mix them together. Do this while the pancakes are cooking. Put the cinnamon honey sauce on top of the hot pumpkin pie pancakes to serve. Have fun with your tasty Pumpkin Pie Pancakes with Cinnamon Honey!

Fly with Anne

[jennadaily]

Enjoy the vibrant flavors of Vietnam with this refreshing Lemongrass Chicken Noodle Bowl. It's a perfect balance of sweet, savory, and citrusy notes, with a satisfying mix of textures.

Ingredients: 2 boneless, skinless chicken breasts. 2 stalks lemongrass, minced. 3 cloves garlic, minced. 1 tablespoon fish sauce. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 8 oz rice vermicelli noodles. 4 cups mixed greens e.g., lettuce, spinach, herbs. 1 cucumber, thinly sliced. 1 carrot, julienned. 1/2 cup bean sprouts. 1/4 cup crushed peanuts. Fresh cilantro and mint leaves for garnish. Lime wedges for serving.

Instructions: In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, and brown sugar to make a marinade. Slice the chicken breasts into thin strips and add them to the marinade. Allow the chicken to marinate for at least 30 minutes. While the chicken is marinating, cook the rice vermicelli noodles according to package instructions. Drain and set aside. Heat a grill or grill pan over medium-high heat. Grill the marinated chicken strips until cooked through and slightly charred, about 3-4 minutes per side. To assemble the noodle bowls, start with a bed of mixed greens in each serving bowl. Top the greens with a portion of cooked rice vermicelli noodles. Add sliced cucumber, julienned carrot, and bean sprouts to each bowl. Place the grilled lemongrass chicken on top of the noodles and vegetables. Sprinkle crushed peanuts over each bowl for added crunch. Garnish with fresh cilantro and mint leaves. Serve the Vietnamese Lemongrass Chicken Noodle Bowls with lime wedges for squeezing over the top.

Liam

[jennadaily]

Indulge in the delightful combination of crunchy pretzels, luscious strawberries, and creamy goodness with these Strawberry-Pretzel Trifles. A perfect dessert for any occasion!

Ingredients: 2 cups crushed pretzels. 3/4 cup unsalted butter, melted. 1/4 cup granulated sugar. 1 8-ounce package cream cheese, softened. 1 cup powdered sugar. 1 8-ounce container frozen whipped topping, thawed. 1 6-ounce package strawberry gelatin. 2 cups boiling water. 1 1/2 cups cold water. 4 cups sliced fresh strawberries.

Instructions: Bring the oven up to 350 degrees F 175 degrees C. Crush the pretzels and mix them with the melted butter and sugar in a medium-sized bowl. Spread the mix out in the bottom of a 9x13-inch baking dish. First bake it for 10 minutes, and then let it cool down all the way. Cream cheese and powdered sugar should be mixed in a different bowl until they are smooth. It's time to add the whipped topping. Spread this over the pretzel crust that has been cooled. Boil water and mix strawberry gelatin in a bowl that can handle heat. Add cold water and stir. Put the mixture in the fridge until it gets thicker but not set. When the gelatin mixture gets thick, add the sliced strawberries. Pour it on top of the layer of cream cheese in the baking dish. Put it in the fridge until it's completely set. Cut it into squares and serve it cold.

Tommy

[jennadaily]

This tart is delicious because it has the rich flavors of brown butter and the sweetness of fresh blackberries. The almond-filled filling goes well with the nutty smell of brown butter, making a perfect balance of taste and texture.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup confectioners' sugar. 1/4 teaspoon salt. 9 tablespoons unsalted butter, chilled and diced. 1 large egg yolk. 1 teaspoon vanilla extract. 1/4 cup granulated sugar. 6 tablespoons unsalted butter. 1 large egg. 1/4 cup almond flour. 1/4 teaspoon salt. 2 cups fresh blackberries. 2 tablespoons apricot jam, melted for glaze.

Instructions: Warm the oven up to 190C 375F. Put flour, confectioners' sugar, and salt in a food processor and blend them together. Pulse in the chilled butter until the mixture looks like big crumbs. Put in the egg yolk and vanilla extract. Pulse the food until the dough sticks together. In a 9-inch tart pan, press the dough into the bottom and up the sides. Set it aside for 15 minutes. Put parchment paper around the edges of the tart shell and fill it with pie weights or dried beans. Do a 20-minute blind bake. Take out the parchment and weights. Put it back in the oven for five more minutes, or until the crust is golden brown. Allow to cool. Melt 6 tablespoons of butter over medium-low heat in a saucepan. For about 5 minutes, keep cooking until the butter turns golden brown and smells nutty. Take it off the heat and let it cool down a bit. Mix the brown butter, egg, almond flour, and salt in a bowl with a whisk until the mixture is smooth. Cover the cooled tart crust with the almond mixture. Put blackberries on top of that. It will take about 30 to 35 minutes of baking until the filling is set and golden brown. Apricot jam that has been melted can be used to give blackberries a shiny finish. Before cutting the tart, let it cool all the way down. Serve and have fun!

Addison Archer

[jennadaily]

Enjoy the rich and decadent vegan salted caramel buttercream frosting with devil's food cake that is moist and chocolatey. You can eat this dessert whenever you want, whether you're celebrating a special event or just wanting something sweet.

Ingredients: 1 cup vegan butter, softened. 2 cups powdered sugar. 1/4 cup vegan caramel sauce. 1 teaspoon vanilla extract. 1/4 teaspoon sea salt. 1 batch of vegan devil's food cake store-bought or homemade.

Instructions: Put the softened vegan butter in a bowl and beat it until it's smooth. Add the powdered sugar slowly and beat until everything is well mixed. Add the vanilla extract, sea salt, and vegan caramel sauce and mix until the mixture is smooth and fluffy. After the devil's food cake has cooled down completely, frost it with salted caramel buttercream. Sprinkle a pinch of sea salt and more caramel sauce on top to make it look even better. Cut it up and serve!

Krista M

[jennadaily]

These easy chicken fajitas are packed with flavor and perfect for a quick weeknight meal. Tender chicken breast slices are cooked with colorful bell peppers and onions, then seasoned with a blend of spices for that classic fajita taste. Serve them up with your favorite toppings for a customizable dinner everyone will love.

Ingredients: 1 lb chicken breast, thinly sliced. 2 bell peppers, thinly sliced. 1 onion, thinly sliced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small flour tortillas. Optional toppings: shredded cheese, sour cream, salsa, guacamole.

Instructions: Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 6 minutes of cooking after adding the chicken slices to the pan until they are browned and fully cooked. Move the chicken to one side of the pan and add the onions and bell peppers. Chili powder, cumin, garlic powder, paprika, salt, and pepper should be used to season the chicken, peppers, and onions. For another 5 minutes, or until the chicken is fully cooked and the vegetables are soft. You can warm the tortillas in a separate pan or the microwave. Put the chicken and vegetable mix in warm tortillas and serve them. Add any toppings you like, like guacamole, salsa, shredded cheese, or sour cream. Put tortillas in a roll and eat!

Bradley

[jennadaily]

Savor the spirit of the holidays with these Paleo-friendly chocolate chip cookies with almond butter. These are dairy-free, gluten-free, and the ideal dessert for your Christmas get-together.

Ingredients: 1 cup almond butter. 1/4 cup honey. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dark chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Mix the almond butter, egg, honey, baking soda, vanilla extract, and salt in a mixing bowl. Blend until thoroughly blended. Add the dark chocolate chips to the dough and fold them in. Leaving space between each cookie, scoop tablespoon-sized portions of dough onto the baking sheet that has been prepared. Using a fork, flatten each cookie and create a crisscross design on the top. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Savor the delectable Paleo Chocolate Chip Cookies with Almond Butter!

Dua Frey

[jennadaily]

Indulge in the rich and creamy layers of English Rice Pudding Parfait, featuring a luscious combination of Arborio rice pudding, fluffy whipped cream, and vibrant raspberry compote. A delightful dessert that brings the classic English flavors to a modern parfait presentation.

Ingredients: 1 cup Arborio rice. 4 cups whole milk. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 cup whipped cream. 1/2 cup raspberry compote. Fresh mint leaves for garnish.

Instructions: In a medium saucepan, combine Arborio rice, whole milk, sugar, vanilla extract, ground cinnamon, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer uncovered, stirring frequently, until the rice is tender and the mixture thickens about 25-30 minutes. Remove from heat and let it cool to room temperature. In serving glasses or bowls, layer the rice pudding with whipped cream and raspberry compote. Repeat the layers until the glasses are filled, ending with a dollop of whipped cream on top. Chill the parfaits in the refrigerator for at least 2 hours before serving. Garnish with fresh mint leaves before serving. Enjoy your delightful English Rice Pudding Parfait!

Grant

[jennadaily]

This Slow Cooker Chicken Taco Soup is a budget-friendly and flavorful meal that the whole family will love. It's packed with protein and vegetables, making it both satisfying and nutritious. Plus, it's incredibly easy to make in the slow cooker, requiring minimal hands-on time.

Ingredients: 1 lb chicken breast, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 15 oz diced tomatoes. 1 onion, diced. 1 bell pepper, diced. 1 packet taco seasoning. 4 cups chicken broth. 1 cup salsa. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, avocado, cilantro.

Instructions: In a slow cooker, combine diced chicken, black beans, corn, diced tomatoes, onion, bell pepper, taco seasoning, chicken broth, and salsa. Stir to mix well and season with salt and pepper to taste. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Once cooked, taste and adjust seasoning if needed. Serve hot, garnished with optional toppings as desired.

Kaleb