Varunair

[n-maulina]

These cupcakes are a delightful blend of vintage charm and modern bling. The rose-infused flavor combined with the elegance of diamond brooch decorations makes them perfect for special occasions.

Ingredients: 1 1/2 cups all-purpose flour. 1 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 sour cream. 1/4 cup rose water. 1/4 cup edible rose petals for garnish. Diamond-shaped edible brooch decorations.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Whisk the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. In a different bowl, mix the milk, sour cream, and rose water together. To make the butter-sugar mixture, add the dry flour mixture and the milk mixture in turns, beginning and ending with the dry ingredients. Don't mix any further than that. Fill each of the cupcake liners about two-thirds of the way to the top with batter. 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 finish cooling. Place rose petals and diamond-shaped edible brooches on top of the cupcakes once they are completely cool for a touch of vintage glam. These lovely Ruffles and Roses Vintage Cupcakes with a little bling are ready to be served and enjoyed!

Prep Time: 20 minutes

Cook Time: 20 minutes

Eli

[n-maulina]

You can start your day in a healthy and tasty way with this fruity beer smoothie bowl. It has a lot of protein, antioxidants, and fillers.

Ingredients: 1 reife Banane. 1 Tasse gemischte Beeren z.B. Erdbeeren, Himbeeren, Blaubeeren. 1/2 Tasse Griechischer Joghurt. 1 Esslffel Honig. 1/4 Tasse Haferflocken. 1 Teelffel Chiasamen. Frische Beeren und gehackte Nsse zum Garnieren.

Instructions: Cut the smooth bananas in half and then into squares. All the ingredients except the toppings should be put into a mixer. Mix everything together well until you get a smooth consistency. The smoothie mixture went into a squirt machine. You can decorate with fresh beers and smashed nuts. So quickly enjoy yourself and start the day healthy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Ian

[n-maulina]

These boho chic inspired baby shower cookies are a delightful treat for celebrating a child's impending arrival. The marbled pastel colors and delicate edible flower decorations evoke a bohemian aesthetic, adding a touch of elegance to your baby shower spread.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract. Food coloring assorted colors. Edible gold dust optional. Edible flower decorations.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. Mix the butter and sugar until they are light and fluffy in a different bowl. Add the egg, vanilla extract, and almond extract and beat until everything is well mixed. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add a few drops of food coloring to each piece of dough and knead them together until the color is spread out evenly. For about 30 minutes, put each color of dough in the fridge while it's wrapped in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. To make the dough look like marble, take small pieces of each color and gently roll them together. Cut the dough into shapes that look like baby things, like rattles, onesies, and bottles. Place the cookie shapes on the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way. If you want to add a little glitz, you can brush some cookies with edible gold dust. Put edible flower decorations on the cookies once they are completely cool to give them a boho chic look.

Prep Time: 30 minutes

Cook Time: 12 minutes

Kendra

[n-maulina]

These Savoury Quinoa Waffles are a tasty change from regular waffles. The chickpea flour and quinoa in them give them a lot of protein and make them gluten-free. You can eat them for a healthy and tasty breakfast or brunch.

Ingredients: 1 cup cooked quinoa. 1/2 cup chickpea flour. 1/2 cup grated zucchini. 1/4 cup grated Parmesan cheese. 2 eggs. 1/2 teaspoon baking powder. 1/2 teaspoon ground cumin. Salt and pepper to taste. Olive oil for greasing waffle iron.

Instructions: In a large mixing bowl, combine cooked quinoa, chickpea flour, grated zucchini, Parmesan cheese, eggs, baking powder, ground cumin, salt, and pepper. Mix well until all ingredients are thoroughly combined. Preheat your waffle iron and lightly grease it with olive oil. Spoon the quinoa mixture onto the preheated waffle iron and spread it evenly. Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crispy. Carefully remove the cooked quinoa waffles from the iron and serve hot. You can top the waffles with your favorite savory toppings such as avocado slices, cherry tomatoes, Greek yogurt, or a drizzle of hot sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

Leslie

[n-maulina]

While still being tasty, this low-carb chicken Alfredo is a better choice for your health. You can use zucchini noodles instead of regular pasta, and the creamy, rich flavor of Alfredo sauce will still come through. This dish is filling and tasty without making you feel bad. It has tender chicken slices and a rich Parmesan cream sauce.

Ingredients: 2 large zucchinis, spiralized. 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Thinly slice the chicken breasts and add them to the pan. Cook for 5 to 7 minutes, or until the chicken is no longer pink. Take the chicken out of the pan and set it aside. Put heavy cream and Parmesan cheese in the same pan. Make sure to stir the sauce well so that the cheese melts. To taste, add salt and pepper. Add the cooked chicken back to the pan and stir it around so that all of the Alfredo sauce covers it. In a different pot, steam or boil the spiralized zucchini for two to three minutes, or until it's just barely soft. Spread the zucchini out on plates and drain it. Put the chicken Alfredo mixture on top of the zucchini. Before serving, sprinkle with chopped fresh parsley. Have fun with your tasty low-carb Alfredo chicken!

Prep Time: 15 minutes

Cook Time: 15 minutes

Zoey

[n-maulina]

Enjoy the flavors of carrot cake in a convenient cookie form! These carrot cake cookies are soft, chewy, and packed with grated carrots, warm spices, nuts, and raisins.

Ingredients: 1 cup grated carrots. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup old-fashioned oats. 1/2 cup chopped walnuts or pecans. 1/2 cup raisins or dried cranberries.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, ground cinnamon, ground nutmeg, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the grated carrots, old-fashioned oats, chopped nuts, and raisins or dried cranberries. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious carrot cake cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Sylvia

[n-maulina]

Take pleasure in a tasty and filling keto-friendly stir-fry with shirataki noodles, crunchy vegetables, and juicy prawns.

Ingredients: 300g shirataki noodles. 300g prawns, peeled and deveined. 2 tbsp sesame oil. 3 cloves garlic, minced. 1 inch ginger, grated. 1 red bell pepper, sliced. 1 cup broccoli florets. 2 tbsp soy sauce or tamari. 1 tbsp fish sauce. 1 tbsp rice vinegar. 1 tsp erythritol or stevia optional. Salt and pepper to taste. Sesame seeds for garnish. Fresh cilantro for garnish.

Instructions: Rinse shirataki noodles under cold water, then parboil for 2 minutes. Drain and set aside. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, saut until fragrant. Add prawns to the skillet, cook until pink and opaque, about 2-3 minutes. Remove from skillet and set aside. In the same skillet, add bell pepper and broccoli. Stir-fry until vegetables are tender-crisp. Return prawns to the skillet. Add soy sauce, fish sauce, rice vinegar, and sweetener if using. Stir well. Add shirataki noodles to the skillet, toss to combine with the prawns and vegetables. Season with salt and pepper to taste. Garnish with sesame seeds and fresh cilantro before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tia W

[n-maulina]

A refreshing and patriotic fruit salad featuring the vibrant colors of red, white, and blue. Perfect for summer picnics, Fourth of July celebrations, or any occasion when you want a healthy and delicious treat.

Ingredients: 1 cup strawberries, sliced. 1 cup blueberries. 1 cup diced pineapple. 1 cup diced apple. 1 cup diced jicama. 1 cup Greek yogurt. 2 tablespoons honey. 1 teaspoon vanilla extract.

Instructions: Strawberries, blueberries, pineapple, apple, and jicama should all be put in a large bowl and mixed together. Mix the Greek yogurt, honey, and vanilla extract together in a different bowl until everything is well mixed. Pour the yogurt mix over the fruit and toss it gently to cover everything in the creamy dressing. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy your Red, White, and Blue Fruit Salad while it's still cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

Sean Short

[n-maulina]

Indulge in the delightful combination of sweet strawberries, tart rhubarb, and fragrant rose water wrapped in a gluten-free almond flour pastry. These individual galettes are perfect for a rustic dessert that celebrates the flavors of the season.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup almond flour. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cut into small pieces. 2-3 tablespoons ice water. 1 cup chopped rhubarb. 1 cup chopped strawberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon rose water. 1 egg, beaten for egg wash. Powdered sugar, for dusting.

Instructions: Warm the oven up to 190C 375F. Sugar, salt, and gluten-free all-purpose flour should be pulsed together in a food processor. Pulse in pieces of cold butter until the mixture looks like coarse crumbs. As you pulse, add ice water one tablespoon at a time until the dough comes together. Place the dough on a lightly floured surface and roll it into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Cut up the rhubarb and strawberries and put them in a bowl. Add the sugar, cornstarch, and rose water. Toss until everything is covered. Split the dough into 4 equal pieces. On a baking sheet lined with parchment paper, roll out each piece into a rough circle. Place a small amount of the rhubarb-strawberry mixture in the middle of each circle of dough, leaving some space around the edges. Fold the dough's edges over the filling and pleat them if you need to. Spread egg wash around the edges of the galettes. If you want the crust to be golden brown and the filling to bubble, bake it for 25 to 30 minutes. Let galettes cool down a bit before you serve them. If you want, you can sprinkle powdered sugar on top before serving.

Prep Time: 30 minutes

Cook Time: 30 minutes

Marilyn

[n-maulina]

Grain-free, gluten-free, and dairy-free, this Paleo bread recipe is appropriate for people who follow a Paleo diet. It's flavorful, moist, and ideal for toast or sandwiches.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup arrowroot powder. 1 teaspoon baking soda. 1/2 teaspoon sea salt. 4 large eggs. 1/4 cup coconut oil, melted. 1 tablespoon apple cider vinegar. 1 tablespoon honey optional.

Instructions: Set the oven temperature to 175C 350F. Mix the almond flour, coconut flour, ground flaxseed, arrowroot powder, baking soda, and sea salt together in a big mixing bowl. Whisk eggs, melted coconut oil, apple cider vinegar, and honey if using in a separate bowl. After adding the wet ingredients to the dry ingredients, stir until a dough forms and the ingredients are well combined. Spoon the dough into a loaf pan that has been lined or oiled. Using a spatula, level the top surface. A toothpick inserted into the center should come out clean after 35 to 40 minutes of baking in a preheated oven, or until the cake is golden brown. Take it out of the oven and give it ten minutes to cool in the pan. When the bread is completely cool, move it to a wire rack and slice it. Cut and present as preferred.

[n-maulina]

A flavorful and nutritious quinoa bake with spicy pumpkin, black beans, corn, and tomatoes, topped with melted cheddar cheese.

Ingredients: 1 cup quinoa, rinsed. 2 cups pumpkin, diced. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 cup shredded cheddar cheese. 1 tablespoon olive oil. 1 teaspoon cumin powder. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the quinoa in a medium saucepan. Put cooked quinoa, diced pumpkin, black beans, corn, cherry tomatoes, red onion, and cilantro in a large bowl. Mix cumin powder, chili powder, paprika, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa and toss it around until it's well covered. Spread the mixture out evenly in a baking dish that has been greased. Add shredded cheddar cheese on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Take it out of the oven, let it cool down for a while, and then serve. If you want, you can add more cilantro as a garnish. Have fun!

[n-maulina]

Creamy and flavorful Keto Chicken Alfredo made effortlessly in the Instant Pot. A high-fat, low-carb delight for your ketogenic diet.

Ingredients: 1.5 lbs boneless, skinless chicken thighs. 1 cup chicken broth. 1 cup heavy cream. 1/2 cup grated parmesan cheese. 1/4 cup unsalted butter. 3 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Season chicken thighs with salt, pepper, oregano, and thyme. Set Instant Pot to 'Saute' mode and melt butter. Add minced garlic and saute until fragrant. Add seasoned chicken thighs and brown on both sides. Pour in chicken broth and deglaze the pot, scraping up any browned bits. Switch Instant Pot to 'Pressure Cook' mode. Add heavy cream and parmesan cheese. Mix well. Close the lid and set the cooking time to 10 minutes at high pressure. Once done, allow natural pressure release for 5 minutes, then quick release any remaining pressure. Open the lid, stir the Alfredo sauce, and shred the chicken using two forks. Garnish with fresh parsley before serving.

[n-maulina]

This dish is delicious because it has garlic, butter, and fresh seafood in it. The delicate capellini pasta goes well with the juicy shrimp and sour cherry tomatoes that are mixed in a rich garlic butter sauce.

Ingredients: 200g capellini pasta. 250g shrimp, peeled and deveined. 4 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/4 cup unsalted butter. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook capellini pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Mix in the garlic and cook until it smells good. Before you serve the shrimp, make sure it's pink and fully cooked. This should take about two to three minutes per side. Take the shrimp out of the pan and set it aside. Add the cherry tomatoes that have been cut in half to the same pan. Cook for about two to three minutes, until they start to get soft. Add the unsalted butter to the pan with the cooked capellini pasta. Toss the pasta in the garlic butter sauce to cover it all. Add pepper and salt to taste. Add the cooked shrimp and mix well. Add fresh basil leaves and grated Parmesan cheese to the top of the hot garlic butter capellini pomodoro with shrimp.

[n-maulina]

The Honey Paloma Cocktail is a cool take on the original Paloma. It combines the sweet taste of honey with the sour tastes of grapefruit and lime.

Ingredients: 2 oz tequila. 1 oz fresh grapefruit juice. 1/2 oz lime juice. 1/2 oz honey syrup. Club soda, to top. Grapefruit wedge, for garnish. Salt, for rimming optional.

Instructions: Salt the edge of a glass if you want to. Put ice cubes in the glass. Put tequila, grapefruit juice, lime juice, and honey syrup in a shaker. Shake it well, then strain it into the glass that has been set up. Add club soda on top. Add a wedge of grapefruit as a garnish. Serve and have fun!

[n-maulina]

This Cabbage and Chickpea Salad in Thai-Style Peanut Dressing is a refreshing and satisfying dish with a perfect balance of flavors and textures. The creamy peanut dressing adds a Thai-inspired twist to this healthy and vibrant salad.

Ingredients: 4 cups shredded cabbage. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup roasted peanuts, chopped. 1/4 cup fresh cilantro, chopped. 2 cloves garlic, minced. 1/4 cup creamy peanut butter. 3 tablespoons soy sauce. 2 tablespoons fresh lime juice. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon grated fresh ginger. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the shredded cabbage, chickpeas, chopped peanuts, and fresh cilantro. In a separate bowl, whisk together the minced garlic, creamy peanut butter, soy sauce, fresh lime juice, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes until you have a smooth dressing. Pour the Thai-style peanut dressing over the cabbage and chickpea mixture and toss everything together until well coated. Season the salad with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve your Thai-style cabbage and chickpea salad garnished with additional chopped peanuts and cilantro leaves. Enjoy!

[n-maulina]

These paleo almond flour pancakes are a perfect low-carb and grain-free breakfast option. They are fluffy, flavorful, and easy to make.

Ingredients: 1 cup almond flour. 2 eggs. 1/4 cup unsweetened almond milk. 1 tablespoon honey optional. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. Coconut oil or ghee for cooking.

Instructions: Mix the baking soda, salt, and almond flour in a mixing bowl. Beat the eggs in a separate bowl and stir in the almond milk, vanilla extract, and honey if using. Blend thoroughly. Mix the dry and wet ingredients together, stirring to form a smooth batter. Add a tiny bit of ghee or coconut oil to a skillet that has been heated over medium-low heat. For each pancake, add 1/4 cup of the batter to the skillet. Cook until golden brown and set, about 2 to 3 minutes on each side. Garnish with your preferred ingredients, like chopped bananas, fresh berries, or a drizzle of pure maple syrup. Savor your tasty paleo pancakes that are free of grains!

[n-maulina]

Indulge in the delightful combination of bananas and Nutella stuffed inside crispy waffles. These stuffed waffles are perfect for a special breakfast treat or a sweet dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 1/4 cup unsalted butter, melted. 1 ripe banana, mashed. 1/4 cup Nutella. Cooking spray.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add the milk and melted butter. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the mashed banana into the waffle batter. Preheat your waffle maker and lightly grease it with cooking spray. Pour enough batter into the waffle maker to cover the waffle grids. Add a dollop of Nutella in the center of the batter. Top with a little more batter to cover the Nutella. Close the waffle maker and cook according to the manufacturer's instructions until the waffles are golden brown and crispy. Carefully remove the stuffed waffles from the waffle maker. Serve hot with your favorite toppings and a drizzle of Nutella.