Matthieu Forichon

Hamilton Jewish Community - Slaton Sales - akeldama records - yasmine n majchrzak - Filling Station Idaho

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stands for school

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Jan Javurek

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Camp runamukl

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Helenas Salon

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Makenna Arnold

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Philippe G. Vidon

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Triangle Room Studios

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Salon Abby

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nyman hall

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These Autumn Spice Cake Whoopie Pies are the perfect treat for fall! They are soft and moist with warm spices like cinnamon, nutmeg, ginger, and cloves, making them the ultimate autumn dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar, packed. 1 large egg. 1/2 cup buttermilk. 1 teaspoon vanilla extract. 1/2 cup unsweetened applesauce.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. All-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt should all be mixed together in a bowl using a whisk. Also, put the softened butter and brown sugar in a different large bowl. Beat them together until they are light and fluffy. Mix well after adding the egg. After that, add the buttermilk, vanilla extract, and plain applesauce and mix them in. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Drop small rounds of dough onto the baking sheet that has been prepared, leaving space between each one. You can use a cookie scoop or a spoon for this. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. After the cookies have cooled, put together the whoopie pies by putting a lot of cream cheese frosting between two cookies. Serve these tasty Autumn Spice Cake Whoopie Pies and enjoy them!

Prep Time: 20 minutes

Cook Time: 12 minutes

Grindhouse Eatery

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Let yourself enjoy a cool and sour lemon frozen yogurt. The tart taste of lemons and the smooth texture of Greek yogurt come together in this fro-yo recipe to make a delicious dessert that's great for hot summer days.

Ingredients: 2 cups of Greek yogurt. 1/2 cup of lemon juice. 1/2 cup of honey. Zest of 1 lemon. 1 teaspoon of vanilla extract.

Instructions: In a mixing bowl, combine the Greek yogurt, lemon juice, honey, lemon zest, and vanilla extract. Whisk the mixture until it's smooth and well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes. Once the fro-yo reaches a soft-serve consistency, transfer it to an airtight container and freeze for an additional 2-3 hours to firm up. Serve the tangy lemon fro-yo in bowls or cones, and garnish with additional lemon zest if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

AR Tap Shooter

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These homemade bubblegum cupcakes are a delightful burst of color and flavor. They are perfect for special occasions or whenever you want to add a spark of creativity to your dessert table. The bubblegum syrup and candies give them a nostalgic twist that both kids and adults will love.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup bubblegum syrup. 1/4 cup bubblegum candies, crushed for garnish. Pink food coloring optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the bubblegum syrup and a few drops of pink food coloring if desired until the batter is evenly colored and well mixed. Divide the batter evenly among the cupcake liners, filling each 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 the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with your favorite bubblegum-flavored frosting you can find recipes online and sprinkle crushed bubblegum candies on top as garnish. Serve and enjoy your homemade bubblegum cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Chelsie dysart art

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Succulent pork shanks are braised in a tasty concoction of apple cider, apples, and warming spices in this Paleo-friendly recipe. This dish slowly cooks to tender perfection, filling your kitchen with the aroma of mulled apples and spices. It's perfect for a special dinner party or a cozy night in.

Ingredients: 2 pork shanks. 2 cups apple cider. 1 onion, chopped. 2 apples, peeled, cored, and sliced. 4 cloves garlic, minced. 1 cinnamon stick. 4 whole cloves. 2 teaspoons ground ginger. Salt and pepper to taste. 2 tablespoons ghee or coconut oil.

Instructions: Set oven temperature to 325F 165C. Salt and pepper are used to season pork shanks. In a Dutch oven, heat the coconut oil or ghee over medium-high heat. Shanks of pork should be browned for three to four minutes on each side. Take out and place aside. Place the apples and onions in the same Dutch oven. Cook until tender, approximately 5 minutes. Add the ground ginger, cloves, garlic, and cinnamon stick. Cook until fragrant, one or two more minutes. Place the pork shanks back into the Dutch oven. Add apple cider, making sure the shanks are covered. Place the Dutch oven in the oven that has been preheated, covered. The pork should be tender and easily pulled apart with a fork after 2.5 to 3 hours of braising. When the pork shanks are finished, take them out of the braising liquid and leave them to rest. After straining, put the braising liquid back in the Dutch oven. For ten to fifteen minutes, or until it reduces and thickens slightly, simmer the braising liquid over medium heat. Use the reduced braising liquid as a sauce to serve the pork shanks.

Prep Time: 20 minutes

Cook Time: 180 minutes

alp

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These adorable Teddy Bear Cookies are a delightful treat for kids and adults alike. With chocolate chip features and a sweet bear face, they're as fun to make as they are to eat!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 3/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. Mini chocolate chips. Chocolate candy melts or chocolate chips. Candy eyes.

Instructions: Mix the butter and sugar in a big bowl until the mixture is smooth. Add the egg and vanilla extract and mix them in well. Mix the flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Cover the dough with plastic wrap and put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make little balls out of the dough and shape them into bear heads with ears that stick out a little. Once the baking sheet is ready, put the shaped dough on it. To make the bear's eyes and nose, press mini chocolate chips into the dough. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, leave them on the baking sheet to cool for a while. Follow the directions on the package to melt the chocolate candy melts or chocolate chips. Attach candy eyes to the bear faces with melted chocolate to make the eyes and snout. Let the cookies cool all the way down and the chocolate set. Your Teddy Bear Cookies are ready to eat when the chocolate is firm.

Prep Time: 20 minutes

Cook Time: 10-12

Gator Math

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Enjoy these delicious and nutritious cinnamon quinoa pancakes for a wholesome breakfast or brunch. The addition of quinoa adds a unique texture and a boost of protein to your morning meal.

Ingredients: 1 cup cooked quinoa. 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1 cup milk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: In a large bowl, mix the cooked quinoa, flour, sugar, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.

Prep Time: 15 minutes

Cook Time: 15 minutes

mar thoma liberal catholic church

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Elevate your BBQ game with this Liberty Citra IPA Beer Soaked Grilled Chicken recipe. The beer-infused marinade adds depth of flavor, while the grilling process locks in juiciness. BBQ like a pro and savor the perfect blend of hoppy notes and smoky goodness!

Ingredients: 4 boneless, skinless chicken breasts. 1 bottle Liberty Citra IPA beer. 1/2 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup olive oil.

Instructions: In a bowl, combine Liberty Citra IPA beer, soy sauce, honey, minced garlic, smoked paprika, onion powder, black pepper, and cayenne pepper to create the marinade. Place chicken breasts in a resealable plastic bag or shallow dish and pour 3/4 of the marinade over them. Reserve the remaining marinade for basting later. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight, turning the chicken occasionally to ensure even marination. Preheat the grill to medium-high heat. Remove chicken from the marinade and let excess drip off. Discard the used marinade. Brush the grill grates with oil to prevent sticking. Grill the chicken for 6-8 minutes per side, basting with the reserved marinade during the last few minutes of cooking. Ensure the internal temperature reaches 165F 74C before removing from the grill. Let the grilled chicken rest for a few minutes before slicing. Serve hot, garnished with fresh herbs and accompanied by your favorite sides.

Prep Time: 240 minutes

Cook Time: 16 minutes

Blue Mountain Yoga

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Enjoy the sweet, vibrant flavor of cherries all year long with this easy and delicious cherry jam recipe. Made with just a few ingredients, it's going to look great on your dessert or breakfast table.

Ingredients: 1 kg fresh cherries, pitted and halved. 700g granulated sugar. Juice of 1 lemon. 1/2 tsp vanilla extract.

Instructions: In a large pot, combine the pitted and halved cherries, sugar, and lemon juice. After the sugar dissolves, place the pot over medium heat and stir. After bringing the mixture to a boil, lower the heat so that it simmers. Once the jam reaches the desired consistency, simmer it for 30 to 40 minutes, stirring now and then. After adding the vanilla extract, simmer for a further five minutes. After taking the pot off the stove, allow the jam to cool slightly. While the jam is still hot, transfer it into sterilized jars and seal them. Before storing the jars in a cool, dark location, let them cool completely. Savor your homemade cherry jam with pancakes, toast, or as a garnish for sweets!

Prep Time: 15 minutes

Cook Time: 45 minutes

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