Le debat

[ledebat]

Indulge in these delightful no-bake sugar-free lemon coconut truffles. They are a perfect blend of citrusy lemon flavor and the tropical goodness of coconut, all without the guilt of added sugars.

Ingredients: 1 cup shredded coconut. 1/2 cup almond flour. 1/4 cup coconut flour. 2 tablespoons powdered erythritol or your preferred sugar substitute. Zest of 1 lemon. 3 tablespoons lemon juice. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Shredded coconut, almond flour, coconut flour, and powdered erythritol should all be mixed together in a bowl. Melt the coconut oil and add the vanilla extract, lemon zest, and a pinch of salt. Mix the ingredients together well until they are well mixed. Form the mixture into small balls about the size of truffles with your hands and set them on a tray lined with parchment paper. The truffles will get firmer if you put the tray in the fridge for at least 30 minutes. The truffles are ready to be served when they are firm. Put any food that you have left over in the fridge.

Kevin R

[ledebat]

Indulge in the rich and comforting flavors of chai tea with a twist! This Creamy Vanilla Chai Milkshake combines the warmth of chai spices with the creaminess of vanilla ice cream for a delightful treat.

Ingredients: 2 cups vanilla ice cream. 1 cup brewed chai tea, cooled. 1/2 cup milk. 2 tablespoons honey. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground ginger. Whipped cream for garnish. Ground cinnamon for garnish.

Instructions: In a blender, combine vanilla ice cream, brewed chai tea, milk, honey, vanilla extract, ground cinnamon, ground cardamom, and ground ginger. Blend until smooth and creamy, about 1-2 minutes. Pour the milkshake into glasses, leaving some space at the top. Top each glass with a dollop of whipped cream and a sprinkle of ground cinnamon. Serve immediately and enjoy your Creamy Vanilla Chai Milkshake!

Markus F

[ledebat]

Celebrate Oktoberfest with a delightful charcuterie board inspired by Bavarian flavors. This platter features a variety of German sausages, cheeses, and accompaniments that pair perfectly with your favorite beers.

Ingredients: 200g Bavarian bratwurst sausages. 150g smoked frankfurters. 100g landjger sausages. 150g pretzel bread slices. 200g assorted German cheeses e.g., Emmental, Limburger, Camembert. 150g sauerkraut. 100g sweet mustard. 100g pickles. 100g radishes. 100g grapes. 50g mustard seeds. 50g almonds. 50g dried apricots.

Instructions: Put the smoked frankfurters, landjger sausages, and Bavarian bratwurst sausages on a wooden serving board. Put the pretzel bread next to the sausages after cutting it into bite-sized pieces. Put the different kinds of German cheese on the board and cut them into wedges or cubes. Put the sauerkraut in a small dish and a bowl of sweet mustard on the board. Pickles and radishes will make the board taste crunchy and sour at the same time. For a balance of sweet and savory, spread out the almonds, grapes, mustard seeds, and dried apricots across the board. Put out some German beers and some Oktoberfest charcuterie. Have fun!

Emmett

[ledebat]

These soft banana pie cookies are a delightful vegan treat, perfect for satisfying your sweet cravings. With the natural sweetness of ripe bananas and a hint of cinnamon, they are sure to become a favorite among both vegans and non-vegans alike.

Ingredients: 2 ripe bananas, mashed. 1/3 cup coconut oil, melted. 1/2 cup coconut sugar. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/2 cup chopped walnuts optional.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, combine mashed bananas, melted coconut oil, coconut sugar, and vanilla extract. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add dry ingredients to wet ingredients, mixing until well combined. Fold in chopped walnuts if using. Drop spoonfuls of dough onto the prepared baking sheet. Bake for 10-12 minutes or until cookies are set and lightly golden around the edges. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Rachel Glover

[ledebat]

This Frango Mint Fudge recipe lets you enjoy the delicious taste of chocolate and mint together. It's great for holiday treats or any time you want something sweet and cool.

Ingredients: 2 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon pure vanilla extract. 1/2 teaspoon peppermint extract. 1/2 cup crushed chocolate wafer cookies. 1/2 cup chopped Frango mints.

Instructions: Put parchment paper around the edges of an 8x8-inch square baking pan, leaving some overhang to make it easy to take off. Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. To make the mixture smooth, microwave it for 30 seconds at a time and stir it each time. This will melt the chocolate and butter. Add the peppermint and vanilla extracts and mix them in well. Add the broken chocolate wafers and chopped Frango mints and mix them in. Put the fudge mix into the pan that has been prepared and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Enjoy the fudge by cutting it into squares.

Maria C

[ledebat]

A quick and easy one-pot dinner featuring tender chicken breasts smothered in tangy salsa verde and melted cheese, finished with a creamy sour cream and fresh cilantro topping.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa verde. 1 cup shredded cheese. 1/2 cup sour cream. 1/4 cup chopped cilantro.

Instructions: Warm the oven up to 190C 375F. In a baking dish, put chicken breasts. On top of the chicken breasts, spread sauce verde. Put foil over the dish and bake for 25 minutes. Put off the foil and cover the chicken with shredded cheese. Bake for another 10 minutes without the foil until the chicken is fully cooked and the cheese is melted and bubbly. Add sour cream and chopped cilantro on top before serving.

Avery Baker

[ledebat]

Indulge in the rich and intense flavor of black coffee with these elegant macarons. They are perfect for coffee lovers who enjoy a delightful blend of coffee and sweetness.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, at room temperature. 30g granulated sugar. 2 tsp black coffee grounds finely ground. 1/4 tsp cream of tartar. 1/4 tsp salt. Black food coloring optional. Black coffee ganache filling recipe below.

Instructions: In a bowl, sift together powdered sugar and almond flour. Add food coloring to the mixture and thoroughly mix if using it. Whisk the egg whites in a different bowl until frothy. Continue beating after adding the cream of tartar. Add the granulated sugar gradually while beating until stiff peaks form. To create a smooth, lava-like batter, gently fold in the sifted almond flour mixture and finely ground coffee grounds into the egg whites. Spoon the mixture into a piping bag fitted with a round tip, then pipe tiny circles onto a parchment paper-lined baking sheet. To release air bubbles, tap the baking sheet against the counter. Allow the macarons to sit at room temperature for half an hour to an hour, or until a skin forms on top. Set the oven temperature to 300F 150C. Bake for 15 to 18 minutes, or until the macarons are set and have formed feet. Take them out of the oven and leave them on the baking sheet to cool completely. Once cooled, divide the black coffee ganache filling between two macaron shells of the same size. Cover with a second shell. To allow the macarons to mature, place them in the refrigerator in an airtight container for at least 24 hours. Before serving, bring to room temperature.

Connor Ritter

[ledebat]

People who are sensitive to gluten will love this gluten-free jelly bean cake. It's moist, tasty, and full of bright surprises thanks to the jelly beans that are baked inside.

Ingredients: 2 cups gluten-free all-purpose flour. 1 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 cup milk or dairy-free alternative. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup jelly beans gluten-free.

Instructions: Set the oven to 350F 175C and heat it up. A 9-inch round cake pan should be greased and floured. Take a big bowl and add the sugar, baking powder, baking soda, and salt. Use a whisk to mix them all together. Fry the butter and add it to the milk, eggs, and vanilla extract. Blend the ingredients together. Mix until everything is smooth and well mixed. Pour the batter into the cake pan that has been ready. Spread the jelly beans out evenly on top of the batter and gently press them into the batter. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut it up and serve after it has cooled down. Have fun!

Eddie

[ledebat]

These Healthy Turkey Meatball Kabobs are a tasty and easy-to-make meal that is also keto-friendly. They are great for grilling because they are made with lean ground turkey and tasty seasonings. The balsamic glaze makes the dish taste better by adding a sweet and sour finish.

Ingredients: 1 lb ground turkey. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped fresh parsley. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon low-carb sweetener optional.

Instructions: Warm the grill up to a medium-high level. Put ground turkey, almond flour, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a bowl. Mix the ingredients together until they are well mixed. Make small meatballs out of the mixture and thread them onto skewers. Add the olive oil, balsamic vinegar, and sweetener if using to a small saucepan. Bring to a simmer over medium-low heat. Cook for about 5 minutes, or until the glaze gets thicker. Meatball kabobs should be cooked on the grill for 10 to 12 minutes, turning them over every so often, until they are golden brown on all sides. Just before they're done, brush the glaze over the kabobs. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Maya W

[ledebat]

Surprise your loved ones with these incredibly unique Valentine Cake Pops from Marion's Vintage Bakery. They are not only delicious but also a delightful treat for the eyes, perfect for celebrating love and sweetness.

Ingredients: 2 cups of crumbled chocolate cake. 1/2 cup of chocolate frosting. 1 cup of red candy melts. 1 cup of white candy melts. Valentine-themed sprinkles. Lollipop sticks.

Instructions: Chocolate frosting and chocolate cake crumbles should be combined in a big bowl. Blend until thoroughly blended. Form the mixture into tiny cake balls and arrange them on a baking sheet that has been lined. After inserting lollipops into each cake ball, freeze for half an hour. Melt the white and red candy in different bowls as directed on the package. Evenly coat each cake pop by dipping it into the melted candy. Let extra candy fall off. Top the cake pops with Valentine-themed sprinkles while the candy coating is still wet. Reposition the decorated cake pops onto the baking sheet that has been lined, and allow them to fully set. Your Valentine Cake Pops are ready to be consumed once the candy coating has set.

Prep Time: 30 minutes

Cook Time: 0 minutes

Caroline

[ledebat]

These Strawberry Margarita Chicken Tacos are a delightful fusion of sweet and savory flavors. The chicken is marinated in a zesty mixture of tequila, lime juice, and honey, then cooked with diced strawberries for a burst of freshness. Serve these tacos with your favorite toppings for a fiesta in your mouth!

Ingredients: 1 lb chicken breast, diced. 1 cup diced strawberries. 1/4 cup tequila. 1/4 cup lime juice. 2 tbsp honey. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded lettuce. 1/2 cup crumbled feta cheese. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Chicken, strawberry, tequila, lime juice, honey, minced garlic, chili powder, cumin, salt, and pepper should all be mixed together in a bowl. For at least 30 minutes, let the chicken sit in the sauce. Set the pan on medium-high heat. After adding the chicken that has been marinated, cook for about 8 to 10 minutes, or until the chicken is fully cooked and the liquid has evaporated. You can use a different pan or the microwave to warm up the tortillas. Put some of the cooked chicken mixture, lettuce shreds, and feta cheese crumbles into each tortilla. Serve with lime wedges and fresh cilantro on top.

Prep Time: 40 minutes

Cook Time: 10 minutes

Keith S

[ledebat]

A creamy and flavorful vegan version of the classic Hollandaise sauce, perfect for drizzling over roasted vegetables, tofu scrambles, or vegan eggs Benedict.

Ingredients: 1/2 cup cashews, soaked overnight. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. 1/2 teaspoon turmeric powder. 1/4 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons vegan butter.

Instructions: Drain and rinse the soaked cashews. In a blender, combine the cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, turmeric powder, garlic powder, salt, and pepper. Blend until smooth and creamy. In a saucepan, melt the vegan butter over medium heat. Pour the blended mixture into the saucepan with the melted butter. Cook the sauce, stirring constantly, until it thickens, about 5 minutes. Once thickened, remove from heat and serve immediately over your favorite vegan dishes.

Prep Time: 15 minutes

Cook Time: 5 minutes

Kevin R

[ledebat]

Indulge in the exotic flavors of cardamom infused into a rich custard base, resulting in a creamy and aromatic ice cream delight.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon ground cardamom. 1/4 teaspoon salt.

Instructions: Put the heavy cream, milk, and half of the sugar in a saucepan. Place it over medium-low heat and stir it around a few times. Add the egg yolks, the rest of the sugar, the ground cardamom, and the salt to a mixing bowl. Use a whisk to mix the ingredients well. Pour the hot cream mixture slowly into the egg yolk mixture while whisking all the time to temper the eggs. Put the mixed ingredients back into the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until the mixture thickens enough to coat the back of a spoon. Take the custard off the heat and pour it into a clean bowl through a fine-mesh sieve. Let it cool down all the way. After the custard has cooled, use an ice cream maker and follow the directions on the box until it becomes soft-serve consistency. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Caramom custard ice cream should be served with scoops.

Prep Time: 20 minutes

Cook Time: 10 minutes

Myla

[ledebat]

Indulge in the rich flavors of Thai tea paired with creamy condensed milk ice cream for a delightful treat.

Ingredients: 4 cups water. 3/4 cup Thai tea leaves. 3/4 cup sweetened condensed milk. 4 scoops vanilla ice cream. Crushed ice.

Instructions: Bring water to a boil in a saucepan. Remove from heat, add Thai tea leaves, and let steep for 5-10 minutes. Strain the tea into a pitcher and let it cool. Pour condensed milk into a shallow dish and freeze until solid. Once the condensed milk is frozen, scoop ice cream into serving glasses. Add a scoop of condensed milk ice cream to each glass. Fill glasses with crushed ice and pour the cooled Thai tea over the top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Emily

[ledebat]

This Ham and Pepperjack Crustless Quiche is a tasty and simple way to start the day for breakfast or brunch. It's easy to make and everyone loves it because it's full of ham, cheese, and tasty spices.

Ingredients: 1 cup diced ham. 1 cup shredded Pepperjack cheese. 1/2 cup chopped bell peppers. 1/2 cup chopped onions. 6 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon dried thyme. 1/4 teaspoon dried oregano.

Instructions: Preheat your oven to 350F 175C. In a large bowl, whisk together the eggs, milk, salt, black pepper, paprika, garlic powder, dried thyme, and dried oregano. Stir in the diced ham, shredded Pepperjack cheese, chopped bell peppers, and chopped onions. Pour the mixture into a greased 9-inch 23cm pie dish or quiche pan. Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown. Remove from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Rosemary

[ledebat]

Indulge in the rich and creamy goodness of this Easy Nutella Chocolate Mousse. With just three simple ingredients, you can whip up a delightful dessert that's perfect for any occasion. It's a chocolate lover's dream!

Ingredients: 1 cup Nutella. 2 cups heavy cream. 1/4 cup powdered sugar.

Instructions: Put the powdered sugar and Nutella in a mixing bowl. Blend until thoroughly blended. The heavy cream should be whipped until stiff peaks form in a different mixing bowl. Till completely combined, gently fold the whipped cream into the Nutella mixture. Transfer the mousse into bowls or glasses for serving. To set, refrigerate for a minimum of two hours. Enjoy and serve cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

Max D

[ledebat]

A 20-minute shrimp ramen stir-fry that's fiery and quick to prepare. Ideal for a tasty weeknight supper!

Ingredients: 8 oz shrimp, peeled and deveined. 2 packs of ramen noodles. 2 cloves garlic, minced. 2 tbsp sesame oil. 2 tbsp soy sauce. 2 tbsp sriracha sauce. 1 cup broccoli florets. 1/2 cup sliced bell peppers. 1/2 cup sliced carrots. 4 cups water. 1 green onion, chopped. Salt and pepper to taste.

Instructions: In big pot, bring 4 cups water to a boil. Add the ramen noodles and cook for three minutes after it has boiled. After draining, set aside. Heat the sesame oil in a wok or big skillet over medium-high heat. When the garlic is fragrant, add the minced garlic and saut it for 30 seconds. Stir-fry the shrimp for two to three minutes, or until they become opaque and pink. After taking the shrimp out of the wok, set it aside. Add the bell peppers and carrots, cut into slices, to the same wok. Saut them for two minutes, or until they begin to get tender. Stir-fry the broccoli florets for an additional two minutes after adding them. After the ramen noodles are cooked, add the cooked shrimp back to the wok. Combine the sriracha sauce and soy sauce in a small bowl. Over the ingredients in the wok, drizzle this sauce. Once everything is thoroughly heated and well combined, toss everything together and stir-fry for a further two to three minutes. To taste, add salt and pepper for seasoning. Add chopped green onions as a garnish. Savor your mouthwatering 20-Minute Sriracha Shrimp Ramen while it's still hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

Agatha