Milk Studying

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[milkstudying]

With these pumpkin spice maple oatmeal cookies, you can indulge in the warm flavors of autumn. These cookies are a delightful treat, packed with pumpkin, warm spices, and the natural sweetness of maple syrup.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup pure maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups rolled oats. 1 cup almond flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup raisins or chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in a large bowl using a whisk. There is another bowl where you can mix the rolled oats, almond flour, baking powder, baking soda, salt, and spices ginger, cinnamon, nutmeg, and cloves. Just until they are mixed, fold the dry ingredients into the wet ones. Add the chocolate chips or raisins and mix well. Place spoonfuls of the cookie dough on the baking sheet that has been prepared. Use the back of a spoon to slightly flatten the dough balls. Put the cookies in the oven for 12 to 15 minutes, or until the edges are 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. Enjoy these tasty oatmeal cookies with pumpkin spice and maple.

Prep Time: 15 minutes

Cook Time: 15 minutes

Hunger Games Music

[milkstudying]

These chocolate peanut butter treats are good for you and taste great. They're simple to make and taste great when you're craving something sweet.

Ingredients: 1 cup peanut butter. 1/2 cup maple syrup. 1/4 cup coconut flour. 1/2 cup vegan chocolate chips. 1 tablespoon coconut oil.

Instructions: In a large bowl, mix peanut butter, maple syrup, and coconut flour until well combined. Form the mixture into small balls and place them on a baking sheet lined with parchment paper. In a small saucepan, melt chocolate chips with coconut oil over low heat, stirring until smooth. Dip each peanut butter ball into the melted chocolate, coating it completely, and return it to the baking sheet. Place the baking sheet in the refrigerator for at least 30 minutes to allow the chocolate to set. Enjoy these delicious chocolate peanut butter delights!

Prep Time: 15 minutes

Cook Time: 30 minutes

kacey meg

[milkstudying]

A delicious and nutritious vegan granola breakfast that's perfect for starting your day off right. Packed with oats, nuts, seeds, and sweetened with natural maple syrup, it's crunchy, flavorful, and satisfying.

Ingredients: 2 cups rolled oats. 1/2 cup almonds, chopped. 1/4 cup pumpkin seeds. 1/4 cup sunflower seeds. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 cup dried cranberries or raisins. 1/4 teaspoon cinnamon. Pinch of salt.

Instructions: Preheat oven to 325F 160C. In a large bowl, combine oats, almonds, pumpkin seeds, sunflower seeds, cinnamon, and salt. In a separate bowl, mix together maple syrup, melted coconut oil, and vanilla extract. Pour wet mixture over dry ingredients and stir until evenly coated. Spread mixture onto a lined baking sheet. Bake for 20-25 minutes, stirring halfway through, until golden brown. Remove from oven and let cool completely. Once cooled, mix in dried cranberries or raisins. Store in an airtight container. Serve with your favorite vegan milk or yogurt and fresh fruit.

Prep Time: 10 minutes

Cook Time: 20 minutes

oge knitwear designs

[milkstudying]

A hearty and flavorful gumbo made with chicken, sausage, and shrimp, packed with Cajun spices and served over cauliflower rice. This dish is perfect for those following a keto, paleo, or gluten-free lifestyle.

Ingredients: 1 lb chicken breasts, diced. 1 lb sausage sugar-free, gluten-free, sliced. 1 lb shrimp, peeled and deveined. 2 cups cauliflower rice. 1 onion, chopped. 1 bell pepper, chopped. 2 stalks celery, chopped. 4 cloves garlic, minced. 2 cups chicken broth. 1 can 14 oz diced tomatoes. 2 tbsp olive oil. 2 tbsp Cajun seasoning. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic, onion, bell pepper, and celery. Saut until the meat is soft. Put sausage and diced chicken in the pot. Turn the chicken over and cook until it turns brown. Add salt and pepper, along with the Cajun seasoning. Add the chicken broth and tomato chunks. Bring to a low boil. Put the cauliflower rice in the pot and cook for about 10 minutes, until it's soft. The cauliflower rice is ready when you add the shrimp. Cook for three to four minutes, until the shrimp is pink and opaque. If necessary, change the seasoning. Serve hot with fresh parsley on top. Cheers to your Keto Gumbo!

Prep Time: 20 minutes

Cook Time: 30 minutes

Dragon Wool

[milkstudying]

A healthy and refreshing parfait made with Greek yogurt, mixed berries, and granola. The best way to beat the heat!

Ingredients: 2 cups Greek yogurt. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup granola. 1/4 cup honey. 1 teaspoon vanilla extract.

Instructions: In a bowl, mix Greek yogurt with vanilla extract until well combined. Layer the bottom of serving glasses with a spoonful of the yogurt mixture. Add a layer of mixed berries on top of the yogurt. Sprinkle a layer of granola over the berries. Drizzle honey over the granola layer. Repeat the layers until the glasses are filled, finishing with a drizzle of honey on top. Refrigerate for at least 2 hours before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Friends of the Eden Animal Shelter

[milkstudying]

Enjoy these homemade chocolate cupcakes that are rich and chocolaty, and the cookies and cream frosting on top is just too cute. Great for any event or just as a sweet treat any time!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 12 chocolate sandwich cookies like Oreo cookies, crushed. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/2 cup milk. 2 tsp pure vanilla extract. Additional crushed cookies for decoration.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Put the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Fill the bowl with dry ingredients. Then add eggs, buttermilk, vegetable oil, and vanilla extract. Mix everything together well. Add the boiling water slowly and mix the batter until it is smooth. It's okay that the batter isn't very thick. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Get the frosting ready while the cupcakes cool. Put the softened butter in a 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. Add the crushed cookies to the frosting, but don't add all of them at once. Save some for decoration. Put the cookies and cream frosting on top of each cupcake once they are completely cool. You can pipe or spread it on. To make it look nicer, sprinkle some of the cookies that were crushed earlier on top of the frosting. Serve your Chocolate Cupcakes with Cookies and Cream Frosting and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes

charlie bultitude

[milkstudying]

These Seaside Beach Cookies are a delectable treat to enjoy during your Seaside, Florida weekend getaway. These cookies, packed with chocolate chips, macadamia nuts, and coconut, evoke the flavors of the tropics and the relaxation of the beach.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup chopped macadamia nuts. 1/2 cup shredded coconut.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Then, in a different large bowl, beat the butter, white sugar, and brown sugar together until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Mix in the macadamia nuts, chocolate chips, and coconut shreds. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. 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.

Prep Time: 15 minutes

Cook Time: 10 minutes

Blue Couch Productions

[milkstudying]

These cheesecake pops with a spicy and spicy flavor are ideal for any occasion. They are a delightful combination of heat and cheese in every bite, and they are simple to make with the Gourmet Gadgetry Cake Pop Maker.

Ingredients: 1 cup shredded cheddar cheese. 1/2 cup finely chopped green chillies. 1 cup all-purpose flour. 1/2 cup milk. 1/4 cup unsalted butter, melted. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 2 large eggs.

Instructions: Warm up the Cake Pop Maker from Gourmet Gadgetry. Finely chopped green chillies and shredded cheddar cheese should be combined in a bowl. Mix the all-purpose flour, milk, melted butter, baking powder, onion powder, garlic powder, and salt in a separate bowl. Mix thoroughly after adding the dry ingredients to the cheese and chili mixture. After beating the eggs, add them to the batter and stir until well combined. Fill each well in the Cake Pop Maker with the batter using a spoon. Once the cake pops are thoroughly cooked and have turned golden brown, cover the pan and cook for 45 minutes. Before serving, carefully take the chilli cheese cake pops out of the maker and allow them to cool slightly. Enjoy with your preferred dipping sauce after serving!

Prep Time: 15 minutes

Cook Time: 5 minutes

Matt Strackbein

[milkstudying]

Dried fruit soup from Scandinavia is a traditional dish that people often eat in the winter. It's warm and sweet, and the natural flavors of dried fruits are really coming through.

Ingredients: 1 cup mixed dried fruits such as prunes, apricots, and raisins. 4 cups water. 1 cinnamon stick. 3 cloves. 1/4 cup sugar. 1 tablespoon lemon juice. 2 tablespoons cornstarch. 2 tablespoons cold water.

Instructions: Put the water, cinnamon stick, cloves, and dried fruits in a large saucepan. Bring to a boil, then lower the heat and let it cook for 30 minutes. Get rid of the cloves and cinnamon stick. Add the sugar and lemon juice and mix well. Put cold water and cornstarch in a small bowl and stir them together until the mixture is smooth. Slowly stir the cornstarch mixture into the soup while stirring all the time. For another 5 minutes, or until slightly thicker, cook. Serve hot or cold.

Prep Time: 10 minutes

Cook Time: 35 minutes

rosebriar restaurant

[milkstudying]

These low carb lemon sugar cookies are perfect for those following a keto diet or anyone looking for a healthier alternative to traditional sugar cookies. They are bursting with fresh lemon flavor and have a soft, chewy texture.

Ingredients: 2 cups almond flour. 1/3 cup granulated erythritol. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/4 teaspoon salt. Zest of 1 lemon. 1/4 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 2 tablespoons lemon juice. 1/2 teaspoon lemon extract optional. Additional granulated erythritol for rolling optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Add the erythritol, coconut flour, baking powder, salt, and lemon zest to a bowl and mix them together using a whisk. To the dry ingredients, add the egg, vanilla extract, lemon juice, and if you're using it, lemon extract. Mix until everything is well mixed and a dough forms. You can make the dough into 1-inch balls and roll them in extra granulated erythritol if you want to add more sweetness and texture. Spread the dough balls out on the baking sheet that has been prepared. Use your palm or the bottom of a glass to make them a little flatter. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy your low-carb lemon sugar cookies after they've cooled down!

Prep Time: 15 minutes

Cook Time: 10 minutes

digby village preschool

[milkstudying]

You can enjoy the rich flavors of raw chocolate, creamy cashew cheesecake, and sour raspberries in these delicious parfaits. This vegan dessert is not only tasty, but also good for you and great for any event.

Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup coconut cream. 1/4 cup maple syrup. 1/4 cup cocoa powder. 1 tsp vanilla extract. 1 cup fresh raspberries. 1/2 cup almond meal. 2 tbsp coconut oil, melted. 2 tbsp maple syrup. Pinch of salt.

Instructions: In a blender, combine soaked cashews, coconut cream, maple syrup, cocoa powder, and vanilla extract. Blend until smooth and creamy. In a separate bowl, mix almond meal, melted coconut oil, maple syrup, and a pinch of salt until well combined to create the crust mixture. Layer the bottom of serving glasses or jars with the crust mixture. Add a layer of the chocolate cheesecake mixture on top of the crust. Add a layer of fresh raspberries on top of the chocolate cheesecake layer. Repeat layers until the glasses are filled, ending with a layer of chocolate cheesecake. Chill in the refrigerator for at least 2 hours to set. Before serving, garnish with additional raspberries if desired. Enjoy your delicious Raw Chocolate Raspberry Cheesecake Parfaits!

Prep Time: 20 minutes

Cook Time: 0 minutes

tri colour classic

[milkstudying]

A hearty and flavorful soup combining the goodness of tomatoes, potatoes, and white beans in a delicious vegetable broth.

Ingredients: 1 cup diced tomatoes. 1 cup diced potatoes. 1/2 cup white beans. 1/4 cup diced onions. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Saut the garlic and onions until they smell good. Put white beans, potatoes, and tomatoes in the pot. Mix well. Add the vegetable broth and the oregano and basil. Add pepper and salt. Bring to a boil, then lower the heat and let it cook for 20 minutes, or until the potatoes are soft. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jennifer Mercier

[milkstudying]

With a secret sauce and a tangy tomato spread, a classic cheeseburger is always a good choice. Great for your next barbecue or dinner during the week.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices cheddar cheese. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 tbsp pickle relish. 1 tsp white vinegar. 1/2 tsp sugar. 1/4 tsp salt. 1/4 tsp black pepper. 1 tomato, thinly sliced. 1/4 cup lettuce leaves. 1/4 cup red onion, thinly sliced.

Instructions: Preheat grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season the patties with salt and pepper. Place the patties on the grill and cook for about 4-5 minutes per side for medium-rare doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and cover to melt the cheese. While the burgers are cooking, mix mayonnaise, ketchup, pickle relish, white vinegar, sugar, salt, and pepper in a bowl to make the secret sauce. Toast the burger buns on the grill for about 1 minute, until lightly browned. Spread the secret sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a tomato slice. Add a cooked burger patty with melted cheese on top of the tomato slice. Top the patty with red onion slices. Finish by placing the top half of the bun on the onion slices. Serve immediately and enjoy your classic cheeseburger!

Prep Time: 15 minutes

Cook Time: 10 minutes

murrumbateman pharmacy medical

[milkstudying]

This Weight Watchers chicken salad is a delicious and healthy option for those looking to watch their weight. It's packed with protein and veggies, making it a satisfying and nutritious meal.

Ingredients: 2 cups of cooked chicken breast, diced. 4 cups of mixed greens. 1/2 cup of cherry tomatoes, halved. 1/2 cup of cucumber, sliced. 1/4 cup of red onion, thinly sliced. 2 tablespoons of light balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Add the diced chicken breast on top of the salad. Drizzle the light balsamic vinaigrette dressing over the salad. Season with salt and pepper to taste. Toss the salad gently to combine all the ingredients. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

ASG Plumbing

[milkstudying]

These Lemon Blueberry Quinoa Pancakes are a tasty change from regular pancakes. The quinoa adds protein and texture, and the blueberries and lemon give it a burst of flavor. Great for a special brunch or breakfast!

Ingredients: 1 cup cooked quinoa. 1/2 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tbsp sugar. 1 lemon, zest and juice. 1/2 cup blueberries. 1 cup buttermilk. 1 large egg. 2 tbsp melted butter. Cooking oil for the pan.

Instructions: In a bowl, combine the cooked quinoa, all-purpose flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the lemon zest, lemon juice, buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries. Heat a non-stick pan or griddle over medium-high heat and lightly grease it with cooking oil. Pour 1/4 cup of the pancake batter onto the hot pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve hot with your favorite toppings like maple syrup and extra blueberries. Enjoy your delicious Lemon Blueberry Quinoa Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

SMS G.MAZZINI

[milkstudying]

A tasty and easy-to-pack popcorn snack that works well in lunchboxes. It has a satisfying crunch and is simple to make.

Ingredients: 1/4 cup popcorn kernels. 1 tablespoon vegetable oil. Salt to taste.

Instructions: Heat oil in a large pot over medium-high heat. Add popcorn kernels and cover with a lid. Shake the pot occasionally to ensure even popping. Once popping slows down, remove from heat and let it sit for a minute. Season with salt to taste and transfer to a lunchbox for snacking.

Prep Time: 2 minutes

Cook Time: 5 minutes

Friends of the Eden Animal Shelter

[milkstudying]

These Coconut Lime Sugar Cookie Bars are a delightful twist on classic sugar cookies, infused with tropical flavors of coconut and lime. They are easy to make and perfect for a quick treat.

Ingredients: 1 cup coconut flour. 1/2 cup coconut sugar. 1/2 cup coconut oil, melted. 2 eggs. 1 lime, zest and juice. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon baking soda.

Instructions: Preheat the oven to 350F 175C and grease a 9x9 inch baking pan. In a mixing bowl, combine coconut flour, coconut sugar, melted coconut oil, eggs, lime zest and juice, vanilla extract, salt, and baking soda. Mix well until a dough forms. Press the dough evenly into the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and let cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 20 minutes

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