Miss Gab rocks

[missgabb]

Indulge in these decadent vegan chocolate chip cookie dough truffles. They're eggless and packed with wholesome ingredients, making them a guilt-free treat for any occasion.

Ingredients: 1 cups of almond flour. cup of maple syrup. cup of coconut oil, melted. 1 teaspoon of vanilla extract. teaspoon of salt. cup of vegan chocolate chips. cup of finely chopped nuts optional.

Instructions: Mix the maple syrup, vanilla extract, salt, melted coconut oil, and almond flour in a bowl until everything is well mixed. If you want to, add chopped nuts and vegan chocolate chips. Make truffle-sized balls out of the dough and put them on a baking sheet that has been lined with parchment paper. Fridge the baking sheet with the truffles for about 30 minutes to make them firm. As soon as the truffles are firm, take them out of the freezer and enjoy! Put any leftovers in a container that won't let air in and put it in the fridge.

Dua

[missgabb]

There is a creamy tahini-lime dressing on this cool cucumber noodle salad that makes every bite taste great. It is easy to make and quick. You can eat it for lunch or as a side dish with any meal.

Ingredients: 2 large cucumbers, spiralized. 1/4 cup tahini. 2 tablespoons lime juice. 1 tablespoon maple syrup. 1 clove garlic, minced. 1/4 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons chopped fresh cilantro. 2 tablespoons chopped roasted peanuts.

Instructions: To make it smooth and creamy, mix the tahini, lime juice, maple syrup, ground cumin, salt, and pepper in a small bowl with a whisk. Toss the spiralized cucumbers with the creamy tahini-lime dressing in a large bowl until they are well covered. Before serving, top the salad with chopped fresh cilantro and roasted peanuts.

Gia W

[missgabb]

Indulge in the perfect combination of rich brownie donut bowls with a sweet and tangy raspberry glaze. These delightful treats are a delightful blend of chocolatey goodness and fruity flavor.

Ingredients: 1 box of brownie mix. 1/4 cup vegetable oil. 2 eggs. 1/4 cup water. 1/2 cup fresh raspberries. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract. Cooking spray.

Instructions: Preheat your oven to 350F 175C and lightly grease a donut bowl pan with cooking spray. In a mixing bowl, combine the brownie mix, vegetable oil, eggs, and water. Stir until well combined. Spoon the brownie batter into the prepared donut bowl pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the donuts comes out with a few moist crumbs. Remove the donut bowls from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. In a small bowl, mash the fresh raspberries with a fork to create a raspberry puree. In another bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze. Stir the raspberry puree into the glaze until well combined, creating a pink raspberry glaze. Once the donut bowls are completely cooled, drizzle the raspberry glaze over the tops of each donut bowl, allowing it to drip down the sides. Let the glaze set for a few minutes before serving. Enjoy your delicious Brownie Donut Bowls with Raspberry Glaze!

Tessa Dudley

[missgabb]

This Roasted Beet and Orange Salad is a vibrant and flavorful combination of earthy roasted beets, sweet and tangy orange segments, and the refreshing taste of fresh mint. It's topped with crumbled feta cheese and crunchy walnuts, all brought together with a simple balsamic dressing.

Ingredients: 3 medium-sized beets, roasted and diced. 2 large oranges, peeled and segmented. 1/4 cup red onion, thinly sliced. 1/4 cup fresh mint leaves, chopped. 1/4 cup crumbled feta cheese. 1/4 cup chopped walnuts. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Scrub and wash the beets, then wrap each one in aluminum foil. Putting them on a baking sheet, roast them for 45 to 60 minutes, or until a fork can go through them and come out clean. Take the beets out of the oven, let them cool, and then peel them and cut them into small pieces. The roasted beets, orange segments, red onion, and fresh mint leaves should all be put in a large salad bowl and diced. Put the extra-virgin olive oil, balsamic vinegar, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the salad ingredients in the large bowl. Carefully toss to cover everything. Mix the feta cheese crumbles and walnut pieces together and add them to the salad. Roasted Beet and Orange Salad is ready to be served right away.

Ray Hopkins

[missgabb]

Indulge in the rich and creamy flavors of Baileys Irish Cream, white chocolate, and the delightful crunch of pistachios with this easy-to-make fudge. It's the perfect treat for special occasions or anytime you crave something sweet and luxurious.

Ingredients: 1 cup white chocolate chips. 1/2 cup sweetened condensed milk. 2 tablespoons Baileys Irish Cream. 1/2 cup shelled pistachios, chopped. 1/4 teaspoon vanilla extract.

Instructions: Line an 8x8 inch 20x20 cm baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Stir in the Baileys Irish Cream and vanilla extract until well combined. Fold in the chopped pistachios. Pour the mixture into the prepared baking pan and spread it evenly. Refrigerate for at least 2 hours, or until the fudge is firm and set. Use the parchment paper overhang to lift the fudge out of the pan. Cut it into small squares or rectangles. Serve and enjoy!

Cara H

[missgabb]

Delightful sugar cookies with a white chocolate twist, perfect for any occasion. These cookies are soft on the inside, slightly crispy on the edges, and adorned with a creamy white chocolate topping.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1 cup white chocolate chips. 1 teaspoon vegetable oil.

Instructions: Mix the flour, baking powder, and salt together in a medium-sized bowl. Put away. Put softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Together with the butter, add the egg, vanilla extract, and almond extract. Mix everything together well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Do not mix too much. Make a disk shape out of each of the two equal pieces of dough. Cover with plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. Use some flour to lightly cover a surface and roll out one disk of dough until it is about 1/4 inch thick. Cut out the shapes you want with cookie cutters and place them on the baking sheets that have been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. In a bowl that can go in the microwave, melt the vegetable oil and white chocolate chips in 20-second bursts, stirring after each burst until the mixture is smooth and melted. You can drizzle or spread the melted white chocolate over the cookies once they are cool. Before you serve or store the cookies, let the white chocolate set.

Amy Castillo

[missgabb]

This is a vegan version of the classic millionaire's shortbread. It has a crunchy cookie base, a creamy peanut butter layer, and a rich dark chocolate topping. If you're craving something sweet, this no-bake treat is just what you need.

Ingredients: 200g vegan digestive biscuits. 100g vegan butter. 100g smooth peanut butter. 100g maple syrup. 200g dark chocolate vegan friendly.

Instructions: Put parchment paper on the bottom of a baking sheet. Put the vegan digestive biscuits in a food processor and pulse them until they become fine crumbs. Melt the vegan butter and mix it in with the cookie crumbs until everything is well mixed. Step 2: Firmly press the cookie dough into the bottom of the baking sheet that has been lined. Warm the peanut butter and maple syrup slowly in a saucepan until the mixture is smooth and well mixed. Spread the peanut butter mix out evenly on top of the baking tray's biscuit base. For the peanut butter layer to set, put the tray in the freezer for about 30 minutes. You can melt the dark chocolate in the microwave or over simmering water in a bowl that can handle heat. Spread the chocolate evenly over the peanut butter layer that has already set. Put the tray back in the freezer for another 30 minutes, or until the chocolate is hard. If it's not frozen yet, take it out, cut it into squares, and enjoy!

Whitney Decker

[missgabb]

This Easy Healthy Power Salad is packed with nutrient-rich ingredients like quinoa, kale, spinach, and a variety of veggies, nuts, and seeds. It's dressed with a tangy balsamic vinaigrette for a flavorful and satisfying meal.

Ingredients: 2 cups quinoa, cooked. 1 cup kale, chopped. 1 cup spinach, chopped. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup walnuts, chopped. 1/4 cup pumpkin seeds. 1/4 cup dried cranberries. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Apple slices, cucumber, red bell pepper, red onion, parsley, walnuts, pumpkin seeds, and dried cranberries should all be put in a large bowl along with cooked quinoa. Add olive oil, salt, and pepper to a small bowl and mix them together with a whisk. This will make the dressing. Add the dressing to the salad and gently toss to cover everything. Serve right away or put in the fridge to enjoy later.

Bradley R

[missgabb]

Indulge in this delicious keto chocolate bark that's low in carbs and gluten-free. It's the perfect sweet treat for those following a paleo or ketogenic diet!

Ingredients: 8 oz dark chocolate at least 85% cocoa. 1/4 cup coconut oil. 1/4 cup unsweetened almond butter. 2 tablespoons powdered erythritol. 1/4 cup chopped almonds. 1/4 cup shredded coconut unsweetened. 1/4 teaspoon sea salt.

Instructions: Put parchment paper on one baking sheet and set it aside. Melt the dark chocolate and coconut oil in 30-second increments in a microwave-safe bowl, stirring in between, until smooth and thoroughly blended. Once the mixture is smooth and sweetened to your desired level, stir in the almond butter and powdered erythritol. Using a spatula, spread the chocolate mixture evenly across the baking sheet after pouring it onto it. Over the chocolate, scatter the shredded coconut and chopped almonds. For a taste that combines sweetness and salt, evenly distribute the sea salt on top. To solidify the chocolate, freeze the baking sheet for approximately ten minutes. Take the keto chocolate bark out of the freezer and break it up into pieces. Before serving, store in the refrigerator in an airtight container.

Julie