Kristen Davis

mavie demums - blanc european festival - silly squishy - reimagine the world - jenna velez

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You can eat these vegan zucchini spice muffins for breakfast or as a snack because they are moist and tasty. The molasses glaze makes the cake taste sweet and sour.

Ingredients: 2 cups shredded zucchini. 1 1/2 cups all-purpose flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup unsweetened applesauce. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup chopped walnuts optional. 1/2 cup raisins or dried cranberries optional.

Instructions: Warm the oven up to 175F 350C. In order to make muffins, grease or line a muffin tin. Put apple sauce, coconut sugar, maple syrup, shredded zucchini, and melted coconut oil in a large bowl. You will need to mix all-purpose flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a different bowl. Add the dry ingredients to the wet ones and mix them just until they are combined. If you want to use dried cranberries or raisins, mix them in with the chopped walnuts. Fill up each muffin cup about three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. For five minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. Put together 1/4 cup of molasses and 1/4 cup of powdered sugar. Mix them until the glaze is smooth. Pour over muffins that have cooled down before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

bailey cohen

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These Low-Carb Hot Chocolate Gummies are a delicious keto-friendly treat that combines the rich flavors of hot chocolate with the convenience of gummy candies. They are perfect for satisfying your sweet tooth without derailing your low-carb diet.

Ingredients: 2 cups unsweetened almond milk. 1/4 cup powdered erythritol. 3 tbsp unsweetened cocoa powder. 2 tsp gelatin powder. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: In a small saucepan, whisk together almond milk, erythritol, cocoa powder, gelatin powder, vanilla extract, and salt. Place the saucepan over medium heat and bring the mixture to a simmer, stirring continuously until the gelatin and erythritol are fully dissolved. Remove the saucepan from the heat and let it cool slightly. Pour the mixture into silicone gummy molds. Refrigerate the molds for at least 2 hours or until the gummies are set. Once set, remove the gummies from the molds and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

vhknorrbottenspets

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A vegan twist on the classic brioche, made without eggs or dairy but still achieving the same fluffy texture and buttery flavor.

Ingredients: 1 cup almond milk. 1/4 cup vegan butter. 1/4 cup maple syrup. 2 1/4 tsp active dry yeast. 3 cups all-purpose flour. 1/4 tsp salt.

Instructions: Warm almond milk and vegan butter in a saucepan until butter melts. Transfer to a mixing bowl, add maple syrup, and sprinkle yeast over the top. Let sit for 5 minutes. Add flour and salt, mix until dough forms. Knead dough on a floured surface until smooth. Place dough in a greased bowl, cover with a towel, and let rise for 1 hour. Punch down dough, divide into portions, shape into balls, and place in a greased baking dish. Cover and let rise for another 30 minutes. Preheat oven to 350F 175C. Bake for 25-30 minutes until golden brown. Let cool before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

ucl welsh society

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This delicious sweet and salty coffee will wow your guests. When you mix caramel, sea salt, and whipped cream together, you get a flavor that is all its own and will make your taste buds dance.

Ingredients: 1 cup of brewed coffee. 2 tablespoons of caramel syrup. 1 tablespoon of sea salt. 2 tablespoons of whipped cream. 1 teaspoon of cocoa powder. 1 teaspoon of brown sugar.

Instructions: Make a fresh cup of coffee the way you like it. After adding the sea salt and caramel syrup to the hot coffee, mix them well. Before putting whipped cream on top of the coffee, let it cool down a bit. Add brown sugar and cocoa powder to the whipped cream. Smile as you hand out your sweet and salty coffee.

Prep Time: 5 minutes

Cook Time: 5 minutes

freemason cancer car program

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These easy ranch potatoes are a flavorful side dish perfect for any meal. The combination of crispy potatoes and zesty ranch seasoning is sure to please everyone at the table.

Ingredients: 6 medium potatoes, diced. 1/4 cup ranch seasoning mix. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the diced potatoes with olive oil and ranch seasoning mix until evenly coated. Spread the seasoned potatoes in a single layer on a baking sheet. Bake in the preheated oven for 25-30 minutes, or until potatoes are golden brown and crispy, stirring halfway through. Season with salt and pepper to taste before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

fanimated

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This is a hearty and tasty vegan version of traditional meatball goulash. It has tasty vegan meatballs in a rich tomato and vegetable broth.

Ingredients: 1 cup vegan meatballs. 2 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 tablespoon paprika. 1 teaspoon caraway seeds. 1 tablespoon tomato paste. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley, chopped for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the onions and cook them until they become clear. After you add the garlic, cook for one more minute. Vegetable broth, paprika, caraway seeds, tomato paste, and red bell pepper should all be stirred in. Bring the whole thing to a low boil, then cook it for 10 minutes. After you add the vegan meatballs, let the pot simmer for another 10 to 15 minutes, or until the meatballs are fully cooked and the flavors are well mixed. Add pepper and salt to taste. Serve hot with fresh parsley on top. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

rodrigo arenas carter

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Indulge in the rich, chocolatey goodness of brownies combined with the salty-sweet flavors of peanut butter, pretzels, and caramel. These Chubby Hubby Cookie Bars are the perfect blend of textures and tastes, making them a delightful treat for any occasion.

Ingredients: 1 box brownie mix. 1/2 cup creamy peanut butter. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1/2 cup light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 cup chopped pretzels. 1 cup semisweet chocolate chips. 1/2 cup chopped peanuts. 1/2 cup caramel sauce.

Instructions: Preheat the oven to 350F 175C. Grease a 9x13 inch baking pan. In a large bowl, mix together the brownie mix, melted butter, egg, and vanilla extract until well combined. Spread the brownie batter evenly into the prepared baking pan. In another bowl, cream together the peanut butter, granulated sugar, and brown sugar until smooth. Mix in the flour until fully incorporated. Fold in the chopped pretzels, chocolate chips, and chopped peanuts. Drop spoonfuls of the peanut butter mixture onto the brownie batter in the pan. Drizzle the caramel sauce over the top. Using a knife, swirl the peanut butter mixture and caramel sauce into the brownie batter. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before cutting into bars. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

evan drik

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Combination of juicy chicken burgers, creamy avocado, and perfectly poached eggs between two toasted buns that makes your mouth water. The flavors and textures in this burger go well together, and it will satisfy your hunger for a hearty and rich meal.

Ingredients: 2 chicken burger patties. 2 eggs. 1 ripe avocado, sliced. 2 burger buns. 2 slices of cheese optional. Salt and pepper to taste. 1 tablespoon olive oil. Lettuce leaves. Tomato slices. Red onion slices. Mayonnaise or your preferred sauce.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. On both sides, salt and pepper the chicken burger patties. The chicken burger patties should be grilled or fried for five to six minutes on each side, or until they are fully cooked. If you want to use cheese, add a slice to each patty in the last minute of cooking so it melts. Bring a pot of water to a slow boil for the eggs while the chicken burgers are cooking. In a small bowl, crack an egg into it. Use a spoon to make a gentle whirlpool in the simmering water, then carefully slide the egg into the middle. For a runny yolk, poach for three to four minutes. For a firmer yolk, poach for longer. Do it again with the second egg. You can grill or toast the burger buns until they are just barely browned. Spread your favorite sauce, like mayonnaise, on the bottom bun. Then add lettuce leaves, a chicken burger patty with or without cheese, tomato slices, red onion slices, and avocado slices. Place a poached egg on top of each burger patty with care. Put the other half of the bun on top, and serve your Chicken Burger with Poached Eggs and Avocado right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

volting radio

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A delicious and vegetarian burger featuring grilled zucchini with a creamy ricotta and paprika topping. Perfect for a summer barbecue or a meatless meal option.

Ingredients: 2 large zucchinis. 1/2 cup ricotta cheese. 1 red bell pepper, roasted and peeled. 1 clove garlic, minced. 1/4 teaspoon paprika. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Olive oil for grilling.

Instructions: Warm up the grill over medium-high heat. Cut the zucchinis into strips that are 1/4 inch thick along the length. Add salt and pepper to the zucchini slices after brushing them with olive oil. Grill the zucchini slices for two to three minutes on each side, or until they are soft and have grill marks. Take it off the grill and set it aside. Put the roasted red bell pepper, minced garlic, paprika, and ricotta cheese in a bowl and mix them together. Mix everything together well. Add pepper and salt to taste. While the burgers are cooking, toast the buns on the grill for about one minute, until they get a little brown. Spread the ricotta and paprika mix on the bottom half of each bun to make the burgers. Put slices of grilled zucchini on top of the ricotta mix. Put in red onion slices, lettuce leaves, and tomato slices. To finish the burger, put the top half of the bun on top of the assembled ingredients. Feel free to eat the grilled zucchini burgers right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

old time music cornwall

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A comforting and flavorful pumpkin curry featuring the nuttiness of peanuts, the sweetness of peas, and the crunch of crispy spice-crusted tofu. This dish is a perfect blend of textures and flavors, making it a delightful meal for any occasion.

Ingredients: 1 small pumpkin, peeled, seeded, and diced. 1 cup shelled peanuts. 1 cup frozen peas. 1 block extra-firm tofu, pressed and cut into cubes. 2 tablespoons cornstarch. 1 tablespoon curry powder. 1 teaspoon turmeric. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon ginger powder. Salt to taste. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 ounces coconut milk. 2 tablespoons soy sauce. 2 tablespoons brown sugar. Juice of 1 lime. Fresh cilantro for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. Tofu cubes should be evenly coated after being mixed with cornstarch, curry powder, turmeric, paprika, garlic powder, ginger powder, and salt in a bowl. Tofu cubes should be placed on a baking sheet covered with parchment paper and baked for 25 to 30 minutes, rotating the pan halfway through, or until crispy. Vegetable oil should be heated over medium heat in a big skillet. Add the onion and garlic, and saut until they become soft. To the skillet, add the frozen peas, peanuts, and diced pumpkin. Cook, stirring occasionally, for 5 to 7 minutes. Add the brown sugar, soy sauce, and coconut milk. Mix everything together. Once the pumpkin is soft, simmer the curry for ten to fifteen minutes. Pour lime juice over the curry and, if necessary, add more salt to taste. Present the pumpkin curry with crunchy tofu cubes coated in spices, accompanied by a fresh cilantro garnish. Have fun!

Prep Time: 20 minutes

Cook Time: 40 minutes

cristian camacho

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Baked Asparagus and Balsamic Roasted New Potatoes make a tasty and nourishing Paleo side dish. The tender roasted vegetables get a burst of savory goodness from the combination of balsamic vinegar, garlic, and thyme. Ideal for a filling and healthful dinner.

Ingredients: 1 lb new potatoes, halved or quartered. 1 bunch asparagus, trimmed. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and black pepper to taste. Fresh parsley, for garnish optional.

Instructions: Preheat your oven to 425F 220C. In a large mixing bowl, combine the halved or quartered new potatoes, trimmed asparagus, minced garlic, olive oil, balsamic vinegar, dried thyme, salt, and black pepper. Toss everything together until the vegetables are well coated with the seasoning mixture. Spread the seasoned potatoes and asparagus in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Roast in the preheated oven for 25-30 minutes or until the potatoes are fork-tender and slightly crispy, and the asparagus is tender with a slight char. Remove from the oven and garnish with fresh parsley if desired. Serve hot as a delicious Paleo-friendly side dish.

Prep Time: 10 minutes

Cook Time: 25 minutes

treorchy primary school

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Make your own delicious version of the iconic IN-N-OUT Double Double Animal Style Burger at home! This burger features two juicy beef patties, special sauce, cheese, and classic toppings for an irresistible treat.

Ingredients: 2 beef patties pound each. 4 slices American cheese. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 tbsp sweet pickle relish. 1/2 tsp white vinegar. 1/2 tsp sugar. 1/4 tsp yellow mustard. 1/4 cup diced onion. 1/4 cup shredded lettuce. 2 dill pickles, sliced. 2 sesame seed hamburger buns. Salt and black pepper to taste.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Season the beef patties with salt and black pepper. Cook the patties for about 3-4 minutes per side, adding a slice of cheese on each patty during the last minute of cooking. In a small bowl, mix together mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, and yellow mustard to create the special sauce. Toast the hamburger buns on the grill for a minute until they are lightly browned. Assemble the burger: Spread a generous amount of the special sauce on the bottom bun, followed by diced onions, lettuce, pickles, two cheese-topped patties, and the top bun. Serve your IN-N-OUT Double Double Animal Style Burger hot and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

alison mcconwell

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These OMG KETO YUM Strawberry Coconut Cream Gummies are a tasty treat for people who follow the keto diet. With the rich, creamy coconut and the sour, sweet strawberries, they taste great without making you feel bad. Great for when you want something sweet but are trying to stick to a low-carb diet!

Ingredients: 1 cup coconut cream. 1 cup fresh strawberries, mashed. 3 tbsp powdered erythritol. 3 tbsp gelatin powder. 1/4 cup water.

Instructions: In a saucepan, combine water and gelatin. Let it sit for 5 minutes to bloom. Heat the gelatin mixture over low heat, stirring until fully dissolved. Add coconut cream, mashed strawberries, and powdered erythritol to the saucepan. Stir until well combined and heated through. Pour the mixture into silicone molds or a shallow dish. Refrigerate for at least 2 hours, or until firm. Remove gummies from molds or cut into squares if using a dish.

Prep Time: 10 minutes

Cook Time: 5 minutes

utah station

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These Crispy Shrimp Bibimbap Bowls are a delicious twist on the traditional Korean dish. With crispy shrimp, sautéed vegetables, and a flavorful sauce, they make for a satisfying and wholesome meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup cornstarch. 2 eggs, beaten. Salt and pepper to taste. 2 cups cooked rice. 2 cups mixed vegetables carrots, spinach, bean sprouts, mushrooms, etc.. 4 cloves garlic, minced. 4 tbsp soy sauce. 2 tbsp sesame oil. 2 tbsp honey. 2 tsp gochujang Korean chili paste. 1 tsp rice vinegar. 2 green onions, chopped. Sesame seeds for garnish.

Instructions: Season shrimp with salt and pepper. Coat shrimp in beaten eggs, then dredge in cornstarch. Heat oil in a pan over medium-high heat and fry shrimp until golden brown and crispy. Set aside. In the same pan, saut garlic until fragrant. Add mixed vegetables and cook until tender-crisp. In a small bowl, mix soy sauce, sesame oil, honey, gochujang, and rice vinegar to make the sauce. Add cooked rice to serving bowls. Top with sauted vegetables, crispy shrimp, and chopped green onions. Drizzle with sauce and garnish with sesame seeds. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

fenton hall

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A flavorful and satisfying vegan sandwich featuring grilled tofu marinated in a zesty blend of lemon and rosemary, served with fresh vegetables on whole grain bread.

Ingredients: 1 block extra-firm tofu, pressed and sliced. 1/4 cup olive oil. 2 tablespoons soy sauce. 1 tablespoon lemon juice. 1 tablespoon maple syrup. 2 cloves garlic, minced. 1 teaspoon dried rosemary. Salt and pepper to taste. 8 slices whole grain bread. 1 cup arugula. 1 large tomato, sliced. 1/2 red onion, thinly sliced. Vegan mayonnaise for spreading.

Instructions: In a bowl, whisk together olive oil, soy sauce, lemon juice, maple syrup, minced garlic, dried rosemary, salt, and pepper to create the marinade. Place tofu slices in a shallow dish and pour the marinade over them. Ensure each slice is well-coated. Marinate for at least 30 minutes. Preheat the grill to medium-high heat. Grill the marinated tofu slices for 3-4 minutes per side or until grill marks appear and the tofu is heated through. While grilling, toast the bread slices on the grill until lightly golden. Spread vegan mayonnaise on one side of each toasted bread slice. Assemble the sandwiches by placing grilled tofu slices on four slices of bread. Top with arugula, tomato slices, and red onion. Cover with the remaining bread slices. Secure the sandwiches with toothpicks, if needed. Serve immediately and enjoy your delicious Lemon-Rosemary Grilled Tofu Sandwich!

Prep Time: 45 minutes

Cook Time: 10 minutes

nms griffen

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This Fluffernutter Chip Ice Cream is a delicious mix of smooth peanut butter, airy marshmallows, and dark chocolate chips that will make you remember your childhood. Every scoop has just the right amount of sweet and salty flavors.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup creamy peanut butter. 1/2 cup marshmallow fluff. 1 teaspoon vanilla extract. Pinch of salt. 1/2 cup chopped chocolate or chocolate chips.

Instructions: In a saucepan, heat the heavy cream, milk, and sugar over medium heat, stirring occasionally until sugar is dissolved and mixture is steaming. In a separate bowl, whisk together peanut butter and marshmallow fluff until smooth. Slowly whisk the warm cream mixture into the peanut butter and marshmallow mixture until smooth and well combined. Stir in vanilla extract and a pinch of salt. Chill the mixture in the refrigerator until completely cold, preferably overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add chopped chocolate or chocolate chips. Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 10 minutes

vhknorrbottenspets

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A refreshing and gluten-free quinoa salad with the sweetness of blueberries and strawberries, balanced by the freshness of mint. This vegan salad is perfect for a light and healthy meal.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 cup fresh blueberries. 1 cup fresh strawberries, sliced. 1/4 cup fresh mint leaves, chopped. 1/4 cup red onion, finely chopped. 1/4 cup cucumber, diced. 1/4 cup roasted almonds, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Cook quinoa according to package instructions and let it cool. In a large bowl, combine cooked quinoa, blueberries, strawberries, mint leaves, red onion, cucumber, and roasted almonds. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine. Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

bertha james