Leliaana

amersham fair organ museum - lauren birdsong - Churches in Scotland - nwhs fine arts - Exposicion Proyecto Maxma

[leliaana]

Celebrate special occasions with the joy of birthday cake in cookie form! These Birthday Cake Cookies from The Cupcake Chronicles are soft, chewy, and filled with colorful sprinkles and white chocolate chips.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup rainbow sprinkles. 1/2 cup white chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Spread the white chocolate chips and rainbow sprinkles out evenly in the dough as you fold them in. Using a cookie scoop or spoon, drop dough onto the baking sheet in tablespoon-sized balls. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. After the Birthday Cake Cookies have cooled, put them in a container that won't let air in. Give these tasty cookies to your family and friends to enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Pļaviņu vidusskola

[leliaana]

Enjoy how the Asian flavors in this tasty vegan burger come together. Tofu marinated in lemongrass and served with wasabi mayo that makes your mouth water.

Ingredients: 4 sesame burger buns. 1 block of firm tofu, sliced into 4 patties. 2 lemongrass stalks, minced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 4 tablespoons vegan mayonnaise. 1 teaspoon wasabi paste. Lettuce leaves. Sliced tomatoes. Sliced red onion. Sesame seeds for garnish. Salt and pepper to taste.

Instructions: In a bowl, mix minced lemongrass, minced garlic, soy sauce, and sesame oil to create a marinade. Place tofu patties in the marinade and let them marinate for 20-30 minutes. While tofu is marinating, mix vegan mayonnaise and wasabi paste to make the wasabi mayo. Preheat a grill or grill pan over medium-high heat. Brush the tofu patties with vegetable oil and season with salt and pepper. Grill the tofu patties for 3-4 minutes on each side, or until grill marks form and the tofu is heated through. Toast sesame burger buns on the grill for a minute or until they're lightly toasted. Spread a generous amount of wasabi mayo on the bottom half of each bun. Place a lettuce leaf on the mayo-covered bun, followed by a tofu patty. Top with sliced tomatoes and red onion. Sprinkle sesame seeds over the toppings. Close the burger with the top bun half. Serve your Sesame Burger Buns with Lemongrass Tofu and Wasabi Mayo immediately.

Prep Time: 30 minutes

Cook Time: 10 minutes

ASG Plumbing

[leliaana]

This is a quick and tasty stir-fry recipe that combines ramen noodles, tender-crisp vegetables, and spicy sesame flavors.

Ingredients: 200g ramen noodles. 2 tablespoons sesame oil. 1/2 cup thinly sliced bell peppers assorted colors. 1/2 cup sliced mushrooms. 1/2 cup sliced carrots. 1/2 cup broccoli florets. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon sriracha sauce adjust to taste. 1 tablespoon sesame seeds. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the ramen noodles. After draining, set aside. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. To the skillet, add the grated ginger and minced garlic. Stir-fry until fragrant, about 30 seconds. To the skillet, add the sliced bell peppers, broccoli, carrots, and mushrooms. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. Combine the soy sauce, hoisin sauce, and sriracha sauce in a small bowl. Transfer the stir-fried veggies to one side of the skillet and coat the empty side with the remaining 1 tablespoon of sesame oil. Pour the sauce over the cooked ramen noodles after adding them to the skillet. 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 and sesame seeds to the top. Enjoy your Spicy Sesame Ramen Noodle Stirfry hot out of the skillet!

Prep Time: 15 minutes

Cook Time: 10 minutes

Vertical Waves Project

[leliaana]

This Ginger Chicken Asparagus Stir Fry is a quick and healthy dinner option that's packed with flavor. The ginger adds a zesty kick to the dish, while the asparagus provides a nice crunch. It's a perfect balance of sweet and savory!

Ingredients: 2 chicken breasts, thinly sliced. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1/4 cup soy sauce. 2 tablespoons honey. 1 tablespoon cornstarch. 1/4 cup water. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: To make the sauce, combine the soy sauce, honey, cornstarch, and water in a small bowl. In a big skillet, heat the vegetable oil over medium-high heat. When the chicken slices are thoroughly cooked and no longer pink, add them and stir-fry. Take out and place aside from the skillet. If necessary, add a little extra oil to the same skillet. Add the ginger and garlic, minced, and saut for one to two minutes, or until fragrant. Add the asparagus pieces and stir-fry them for approximately five minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. To taste, add salt and pepper for seasoning. Serve hot with sesame seeds on top. Savor your Stir-fried Ginger Chicken with Asparagus!

Prep Time: 15 minutes

Cook Time: 15 minutes

charlie bultitude

[leliaana]

The wine spritzer is a light and refreshing drink that goes well with any occasion. It has the crispness of white wine, the fizz of soda water, and a hint of sweetness from lemon-lime soda.

Ingredients: 4 oz white wine. 2 oz soda water. 1 oz lemon-lime soda. Ice cubes. Lemon or lime slices for garnish.

Instructions: Put ice cubes in a wine glass. White wine should be poured over the ice. Put in lemon-lime soda and soda water. Mix everything together slowly. Add slices of lemon or lime to finish. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

the silver dagger scriptorium

[leliaana]

These cupcakes for Halloween are a fun treat that have a surprise candy center in the middle. They'll add a little something scary to your dessert table at Halloween parties and celebrations.

Ingredients: 1 box chocolate cake mix. 1/3 cup vegetable oil. 3 large eggs. 1 cup water. 1 cup Halloween-themed candy e.g., mini chocolate bars, candy corn. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract. Orange and black food coloring gel. Halloween-themed sprinkles for decoration.

Instructions: Warm up your oven to 350F 175C and put Halloween-themed cupcake liners in a cupcake pan. Put the chocolate cake mix, vegetable oil, eggs, and water in a mixing bowl. Mix everything together well. Up to about two thirds of the way full, fill each cupcake liner with batter. Place a candy pumpkin in the middle of every cupcake. Bake in an oven that has already been heated for 18 to 20 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean. On a wire rack, let the cupcakes cool all the way down. Put the softened butter in a different bowl and beat it until it's smooth. Add the milk, vanilla extract, and powdered sugar one tablespoon at a time. Mix the frosting well until it's fluffy and smooth. Separate the frosting into two parts. To make Halloween colors, color one half with orange food coloring gel and the other half with black food coloring gel. If you want to use a piping bag or a knife, alternately frost the cooled cupcakes with orange and black frosting. Add Halloween-themed sprinkles to the cupcakes to make them look nice. Feel free to share and enjoy your scary Halloween cupcakes filled with candy.

Prep Time: 20 minutes

Cook Time: 20 minutes

usc pre physical therapy club

[leliaana]

Enjoy these tasty vegan cosmic brownies, which are full of chocolatey goodness and will satisfy your sweet tooth.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup unsweetened applesauce. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. Mix the cocoa powder, baking powder, salt, and flour in a large bowl. Melt the coconut oil and mix it with the maple syrup, applesauce, almond milk, and vanilla extract. Mix everything together well. Add vegan chocolate chips and mix well. Spread out the batter in the baking pan that has been prepared. If you stick a toothpick into the middle and it comes out with a few moist crumbs, the cake is done. Before cutting it into squares, let it cool all the way down.

Prep Time: 15 minutes

Cook Time: 25 minutes

gurat iinstitute

[leliaana]

This Triple Berry Summer Salad is a delightful combination of fresh mixed greens, sweet strawberries, juicy blueberries, and tart raspberries, all topped with crunchy almonds and creamy feta cheese. The balsamic vinaigrette dressing adds a tangy and flavorful touch, making it the perfect light and refreshing salad for a hot summer day.

Ingredients: 2 cups mixed greens. 1 cup strawberries, sliced. 1/2 cup blueberries. 1/2 cup raspberries. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup balsamic vinaigrette dressing.

Instructions: Put the mixed greens in a large salad bowl after washing and drying them. Add the blueberries, raspberries, and strawberries that have been cut up to the greens. Mix the feta cheese and sliced almonds together and then sprinkle them on top of the berries and greens. Spread the balsamic vinaigrette dressing on top of the salad. To make sure all the ingredients are evenly mixed, gently toss the salad. Serve right away as a cool summer salad.

Prep Time: 10 minutes

Cook Time: 0 minutes

St. Brigid St. Edward St. Joseph of Adams Co. Illinois

[leliaana]

With these delectable Blueberry Oatmeal Cookies from Lemon Tree Dwelling, you can enjoy the perfect combination of juicy blueberries and zesty lemon. These cookies are a delightful treat for any occasion, thanks to the chewy oats and bursts of blueberry goodness.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 teaspoon lemon zest. 1 tablespoon lemon juice. 1 cup fresh blueberries.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the oats, flour, baking soda, and salt together in a medium-sized bowl using a whisk. Melt the butter and mix it with the brown sugar and white sugar in a separate large bowl. Beat the mixture until it is smooth and creamy. Beat well after adding the egg. Add the lemon juice, lemon zest, and vanilla extract and mix well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The fresh blueberries should be added slowly. Place dough balls on the baking sheet that has been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Enjoy these tasty Blueberry Oatmeal Cookies that taste a little like lemon!

Prep Time: 15 minutes

Cook Time: 10-12

VT Elite Team

[leliaana]

These Blueberry Muffins are perfect for a back-to-school breakfast or a delicious treat any time. Bursting with fresh blueberries and a tender crumb, they are sure to become your family's favorite.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup milk. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1 1/2 cups fresh blueberries. 1 tablespoon all-purpose flour for coating blueberries.

Instructions: Preheat your oven to 375F 190C. Line a muffin tin with paper liners or grease it lightly. In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them. Set aside. In a large bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the flour-coated blueberries into the batter. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your BEST EVER Blueberry Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

lauren birdsong

[leliaana]

A refreshing twist on the classic Paloma cocktail, featuring the vibrant flavors of blood orange and the subtle herbal notes of thyme.

Ingredients: 2 oz tequila. 1 oz blood orange juice. 0.75 oz fresh lime juice. 0.5 oz thyme simple syrup. Club soda, to top. Blood orange slice and thyme sprig, for garnish.

Instructions: Put tequila, blood orange juice, lime juice, and thyme simple syrup in a shaker. Put ice in the shaker and shake it well to make it cold. Strain the drink into an ice-filled glass. Add club soda on top. A slice of blood orange and a thyme sprig will look nice on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Click Boost

[leliaana]

This Mandarin Chicken Pasta Salad is a tasty and healthy dish that's great for any event. Tossing soft chicken, juicy mandarin oranges, crunchy almonds, and crisp vegetables in a tangy dressing makes a colorful and tasty salad that will impress your guests.

Ingredients: 8 oz cooked pasta. 2 cups cooked chicken, diced. 1 cup mandarin oranges, drained. 1/2 cup sliced almonds. 1/2 cup chopped celery. 1/4 cup chopped green onions. 1/4 cup mayonnaise. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tbsp honey. 1 tsp sesame oil.

Instructions: Put the chicken, almonds, celery, green onions, mandarin oranges, and pasta in a large bowl. Soy sauce, honey, rice vinegar, and sesame oil should all be mixed together in a small bowl with a whisk to make the dressing. Give the salad a gentle toss to coat it with the dressing. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 15 minutes

merimbula Pizza

[leliaana]

These chocolate chip cookies with almond butter and no gluten are a healthier choice that fits the paleo diet. They taste great, are chewy, and fill you up.

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

Instructions: Warm the oven up to 175F 350C. Add the egg, vanilla extract, baking soda, salt, honey or maple syrup, and mix them all together in a bowl until everything is well mixed. Add the dark chocolate chips and mix well. Put dough balls about the size of a tablespoon on a baking sheet that has been lined with parchment paper. Lightly press down on each ball to make it a little flatter. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. It should cool for 5 minutes on the baking sheet before being moved to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

food truck frenzy

[leliaana]

A great fall treat is these Easy Pumpkin Blondies with White Chocolate Chips. Adding pumpkin, warm spices, and creamy white chocolate chips together makes a delicious dessert that is great for any fall gathering.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup melted butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup white chocolate chips.

Instructions: Start by heating the oven to 350F 175C. A 9x9-inch baking pan should be greased. Put the pumpkin puree, melted butter, white sugar, brown sugar, egg, and vanilla extract in a large bowl. Mix until it's smooth. Mix in the salt, cinnamon, nutmeg, cloves, baking powder, and baking soda. Mix it up until it's just right. The white chocolate chips should be carefully mixed in. Spread out the batter in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Blondies should cool in the pan before they are cut into squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Chesham Yoga

[leliaana]

Making homemade pasta is a rewarding and delicious experience. With just a few simple ingredients, you can create fresh pasta that's far superior to store-bought varieties.

Ingredients: 2 cups all-purpose flour. 3 large eggs. 1 tablespoon olive oil. Pinch of salt.

Instructions: Make a well in the flour on a clean surface. Put the eggs in the well and sprinkle with salt and olive oil. Mix the flour into the eggs slowly with a fork until a dough forms. For eight to ten minutes, knead the dough until it is smooth and springy. Take the dough out of the fridge and cover it with plastic wrap. Split the dough into 4 equal pieces. Use a rolling pin or a pasta machine to make thin sheets out of each piece. Use a knife or a pasta cutter to cut the sheets into the shapes you want. To make al dente pasta, boil salted water with the pasta for two to three minutes. Top with your favorite sauce and cheese.

Prep Time: 45 minutes

Cook Time: 3 minutes

Little Rose Magazine

[leliaana]

This Keto Chicken Pot Pie is a comfort food that you can make without a lot of carbs. The golden crust goes over a creamy chicken and vegetable filling. It's a filling meal that fits your keto lifestyle.

Ingredients: 1.5 lbs chicken breast, diced. 2 tbsp olive oil. 1 cup diced celery. 1 cup diced onion. 1 cup diced carrots. 2 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 2 cups cauliflower florets. 1 tsp dried thyme. Salt and pepper to taste. 1 cup shredded mozzarella cheese. 1 egg, beaten.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove chicken from skillet and set aside. In the same skillet, add celery, onion, carrots, and garlic. Cook until vegetables are tender. Add chicken broth, heavy cream, cauliflower florets, dried thyme, salt, and pepper. Simmer until cauliflower is tender and sauce thickens. Stir in cooked chicken and shredded mozzarella cheese until cheese is melted. Transfer mixture to a greased pie dish. Roll out a piece of low-carb pie crust dough and place it over the filling. Trim excess dough and crimp edges to seal. Brush beaten egg over the pie crust for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Fuora Dance Project

[leliaana]

This quick veggie omelette is a fast, easy, and healthy breakfast option that's packed with nutrients. It's a great way to start your day with a burst of colorful veggies and protein.

Ingredients: 2 large eggs. 1/4 cup diced bell peppers. 1/4 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup spinach leaves. Salt and pepper to taste. 1 tsp olive oil.

Instructions: In a nonstick skillet over medium heat, heat the olive oil. Dice the bell peppers and onions and saut them for two to three minutes, until they start to get soft. You can add diced tomatoes and spinach leaves now. Cook for two more minutes until the spinach wilts. Add the eggs to a bowl and whisk them together. Add salt and pepper to taste. Add the eggs that have been beaten to the vegetables that have been cooking in a skillet. For about two to three minutes, slowly lift the sides with a spatula to let the raw eggs move to the bottom. The omelette is mostly set when the top is still a little runny. Use the spatula to fold it in half. Give it another minute or two to cook until the inside is done and the outside is just beginning to turn golden brown. Put the veggie omelette on a plate and serve it hot.

Prep Time: 5 minutes

Cook Time: 10 minutes

I Am Doh