New Leaf Duds

nightmare studio - okiciyap food pantry - golden rescue south florida - winehouse - falcon gora monte

[new-leaf-duds]

These Strawberry Doughnuts with Cream Cheese Glaze are a delightful treat that combines the sweetness of strawberries with the creaminess of cream cheese. Perfect for breakfast or a sweet snack.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup fresh strawberries, pureed. 1/4 cup unsalted butter, melted. 1 egg. 1/2 teaspoon vanilla extract. 1/4 cup milk. For the glaze:. 4 oz cream cheese, softened. 1 cup powdered sugar. 1/2 teaspoon vanilla extract. 2-3 tablespoons milk. Red food coloring optional. Sprinkles for decoration optional.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and salt in a mixing bowl. Combine the strawberry puree, milk, egg, melted butter, and vanilla extract in a different bowl. Mix the dry and wet ingredients together until they are well combined. For each doughnut well, fill the pan about two thirds of the way to the top with batter. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean, in a preheated oven. The doughnuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling. Beat the softened cream cheese, powdered sugar, milk, and vanilla extract together until smooth to make the cream cheese glaze. For a pink glaze, add red food coloring if desired. After letting any excess glaze drip off, dip each cooled doughnut into it and place it back on the wire rack. If desired, add sprinkles while the glaze is still wet. Before serving, let the glaze settle for a few minutes. Savor your homemade doughnuts with strawberries!

Prep Time: 20 minutes

Cook Time: 15 minutes

americans for a better yesterday

[new-leaf-duds]

A delicious and satisfying keto-friendly salad featuring crispy pork belly, fresh vegetables, and tangy blue cheese, perfect for a light lunch or dinner.

Ingredients: 1 lb pork belly, sliced. 1 head iceberg lettuce, cut into wedges. 1/2 cup cherry tomatoes, halved. 1/4 cup blue cheese crumbles. 1/4 cup sliced red onion. 2 tbsp olive oil. 2 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Season the pork belly slices with salt and pepper. Place pork belly slices on a baking sheet lined with parchment paper and roast for 25-30 minutes until crispy and golden brown. In a small bowl, whisk together olive oil and balsamic vinegar to make the dressing. Arrange iceberg lettuce wedges on a serving platter. Top with roasted pork belly slices, cherry tomatoes, blue cheese crumbles, and sliced red onion. Drizzle the dressing over the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

trakehner yhdistys

[new-leaf-duds]

Everyone loves the classic snack of deviled eggs. With Dijon mustard and white wine vinegar, this recipe from The Girl Who Ate Everything gives them a sour kick that makes them perfect for any party or get-together.

Ingredients: 6 large eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon white wine vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. Chopped fresh chives for garnish.

Instructions: Put the eggs in a pot and add enough water to cover them. Once the water starts to boil, lower the heat and let it cook slowly for 9 to 12 minutes. Put the eggs in a bowl of ice water to cool down. Then, peel them and cut them in half lengthwise. Take the egg yolks out and put them in a bowl. Use a fork to mash the yolks. Add the Dijon mustard, white wine vinegar, salt, and black pepper, and mix them in until everything is well mixed. Place a half egg white inside each egg yolk half. Cover with paprika and top with chopped chives. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 12 minutes

choc o pain

[new-leaf-duds]

This Keto Cabbage Slaw is a refreshing and crunchy side dish that pairs perfectly with grilled meats or as a topping for tacos or burgers. It's low in carbs and high in flavor, making it a great addition to your ketogenic meal plan.

Ingredients: 1/2 head green cabbage, shredded. 1/4 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon dijon mustard. 1 teaspoon erythritol or preferred keto sweetener. Salt and pepper to taste.

Instructions: Shred the cabbage and mix it with the mayonnaise, apple cider vinegar, Dijon mustard, and erythritol in a large bowl. Make sure to mix the cabbage well so that the dressing covers it all. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix.

Prep Time: 10 minutes

Cook Time: 0 minutes

brandon warden

[new-leaf-duds]

A refreshing and visually appealing parfait featuring a medley of red berries, layered with angel food cake, Greek yogurt, vanilla custard, and topped with whipped cream. Perfect for a light and indulgent dessert.

Ingredients: 1 cup strawberries, sliced. 1 cup raspberries. 1 cup blueberries. 1/2 cup granulated sugar. 1 teaspoon lemon zest. 2 cups Greek yogurt. 1 cup whipped cream. 1 cup vanilla custard. 1 cup angel food cake, cubed.

Instructions: Put blueberries, raspberries, strawberries, sugar, and lemon zest in a bowl and mix them together. Take it out of the heat for 15 minutes and mix it well. Put angel food cake cubes on the bottom of serving glasses or jars. Place a small amount of the berry mix on top of the cake layer. First put down a layer of Greek yogurt. Then add a layer of vanilla custard. Repeat the layers until the glasses are full. Add a dollop of whipped cream on top to finish. If you want, you can add extra berries and a mint sprig as a garnish. Put it in the fridge for at least an hour before you serve it so the flavors can mix. Enjoy the tasty Red Berries Trifle Parfait when it's cold!

Prep Time: 20 minutes

Cook Time: 0 minutes

bj concert band

[new-leaf-duds]

Enjoy the delightful taste of doughnuts in cookie form with these easy-to-make and irresistibly tasty doughnut cookies!

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup unsalted butter, cold and cubed. 1 egg. 1/4 cup milk. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/4 teaspoon nutmeg optional, for doughnut flavor.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your hands to work the butter into the mixture until it resembles coarse crumbs. In a separate bowl, beat the egg, then add milk and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and mix until just combined. If using nutmeg, fold it in. Scoop spoonfuls of the dough onto the prepared baking sheet to form cookie shapes with holes in the centers, resembling doughnuts. Bake in the preheated oven for about 10-12 minutes, or until the cookies are lightly golden around the edges. Remove from the oven and let the cookies cool on a wire rack. Optional: Once the cookies are cooled, you can glaze them with a simple mixture of powdered sugar and milk to mimic the glaze on doughnuts.

Prep Time: 15 minutes

Cook Time: 10-12

qualitas medical qualitas

[new-leaf-duds]

With the warm tastes of vanilla and chai, this protein shake is both tasty and good for you.

Ingredients: 1 cup almond milk. 1 scoop vanilla protein powder. 1 teaspoon chai tea powder. 1 teaspoon honey. teaspoon vanilla extract. teaspoon cinnamon. Ice cubes optional.

Instructions: Almond milk, vanilla protein powder, chai tea powder, honey, vanilla extract, and cinnamon should all be put into a blender. Mix until it's smooth. If you want, you can add ice cubes and blend again until you get the consistency you want. Put it in a glass and serve it cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

the friday group

[new-leaf-duds]

These Fall Harvest Cookies are packed with warm spices, pumpkin puree, oats, nuts, and dried fruit, making them the perfect treat for the autumn season.

Ingredients: 2 cups all-purpose flour. 1 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. 1/2 cup unsalted butter, softened. 1 cup packed brown sugar. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup canned pumpkin puree. 1 cup old-fashioned oats. 1 cup chopped pecans or walnuts. 1/2 cup raisins or dried cranberries.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Mix the flour, baking soda, ground cinnamon, nutmeg, and cloves with a whisk in a medium-sized bowl. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the pumpkin puree and mix well until the texture is smooth. Slowly add the dry ingredients to the wet ones, mixing only until everything is mixed together. Add the oats, chopped nuts, raisins or dried cranberries, and mix them in well. Place spoonfuls of dough on the baking sheets that have been prepared, leaving space between each cookie. For 12 to 15 minutes, or until the edges start to brown a little, bake it. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Enjoy these tasty Fall Harvest Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

SMS G.MAZZINI

[new-leaf-duds]

These Strawberry Glazed Sugar Cookies are a delectable treat that are suitable for any occasion. The sweet and buttery sugar cookies are topped with a luscious strawberry glaze and a drizzle of icing, making them as lovely as they are tasty.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup strawberry jam or preserves. 1 cup powdered sugar. 2-3 tablespoons milk. Pink food coloring optional. Sprinkles for decoration optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Scoop tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Using your thumb or the back of a spoon, make an indentation in the center of each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, heat the strawberry jam or preserves in a microwave-safe bowl for about 20 seconds until it becomes more liquid in texture. If desired, add a few drops of pink food coloring for a vibrant glaze. Fill the center indentation of each cookie with the strawberry glaze. In a separate bowl, whisk together the powdered sugar and milk to create a thick, but pourable icing. Adjust the milk or sugar as needed to reach your desired consistency. Drizzle the icing over the cookies or use a piping bag to create decorative patterns. Add sprinkles on top of the icing while it's still wet to decorate the cookies as desired. Allow the icing to set before serving these delicious strawberry glazed sugar cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Mindfulness Mondays

[new-leaf-duds]

A delightful dessert made by repurposing leftover red velvet cupcakes into a luscious trifle. Layers of crumbled cupcakes, sweet cream cheese, and whipped cream create a heavenly treat.

Ingredients: 4 leftover red velvet cupcakes, crumbled. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup cream cheese, softened. 1/2 cup granulated sugar. 1/4 cup milk. 1/2 cup mini chocolate chips. Fresh strawberries for garnish optional.

Instructions: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside. In another bowl, beat together the cream cheese, granulated sugar, and milk until smooth and creamy. Take serving glasses or bowls and layer them with crumbled red velvet cupcakes at the bottom. Add a layer of the cream cheese mixture on top of the cupcakes. Sprinkle a few mini chocolate chips on top of the cream cheese layer. Repeat the layers with cupcakes, cream cheese mixture, and chocolate chips until the glasses are filled. Top each glass with a generous dollop of the whipped cream mixture. Garnish with fresh strawberries, if desired. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your delicious Red Velvet Cupcake Trifle!

Prep Time: 15 minutes

Cook Time: 0 minutes

catherine lenderi

[new-leaf-duds]

Heart Pie Pops are adorable and delicious treats that combine the goodness of pie with the convenience of a lollipop. These mini heart-shaped pies filled with sweet fruit preserves are perfect for parties or as a fun dessert.

Ingredients: 1 package refrigerated pie crusts. 1 cup fruit preserves strawberry, raspberry, etc.. 1 egg, beaten. 1 tablespoon water. Heart-shaped cookie cutter. Lollipop sticks.

Instructions: Preheat your oven to 375F 190C. Roll out the pie crusts on a lightly floured surface. Use the heart-shaped cookie cutter to cut out an even number of hearts. Place half of the heart shapes on a baking sheet lined with parchment paper. Gently press a lollipop stick onto the center of each heart on the baking sheet. Spoon a small amount of fruit preserves onto the center of each heart, leaving a border around the edges. Brush the edges of the hearts with water to help seal the pops. Place the remaining heart shapes on top of the ones with the preserves, pressing the edges gently to seal. Use a fork to crimp the edges of the heart pops, creating a decorative border and sealing the filling. In a small bowl, whisk together the beaten egg and water to make an egg wash. Brush the tops of the heart pops with the egg wash. Bake in the preheated oven for about 15-20 minutes, or until the pie pops are golden brown. Remove from the oven and let cool on a wire rack before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Miss Mackinnon West Street

[new-leaf-duds]

A refreshing and floral martini perfect for springtime.

Ingredients: 2 oz gin. 0.5 oz elderflower liqueur. 0.5 oz fresh lemon juice. 1 dash of orange bitters. Lemon twist, for garnish.

Instructions: Put ice in a shaker. Cranberry liqueur, orange bitters, fresh lemon juice, and gin should all be added. Good shaking for about 15 to 20 seconds, or until cold. Pour into a martini glass that has been chilled. Put a lemon twist on top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Nicole Edmond

[new-leaf-duds]

These Paleo Buffalo Wings are a delicious and easy-to-make appetizer or snack. They're gluten-free and perfect for anyone following a paleo diet.

Ingredients: 1 lb chicken wings. 1/4 cup hot sauce. 2 tbsp ghee or coconut oil.

Instructions: Turn on the oven and heat it up to 400F 200C. Put parchment paper on the bottom of a baking sheet. Put the chicken wings in a bowl and coat them well with hot sauce. To prepare the baking sheet, place the wings on it. On top of each wing, put a small amount of ghee or coconut oil. After the oven is hot, bake the wings for 25 to 30 minutes, or until they are crispy and cooked all the way through. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 10 minutes

Cook Time: 25 minutes

grants pass civil air patrol

[new-leaf-duds]

A tasty mix of blue pea flower tea, rose syrup, and Earl Grey tea, with steamed milk that has been frothed on top.

Ingredients: 1 oz blue pea flower tea. 1 oz rose syrup. 1 oz Earl Grey tea concentrate. 6 oz steamed milk.

Instructions: First, make Earl Grey tea and blue pea flower tea. Then, let them both cool. Brew the blue pea flower tea and put it in a serving glass. Add the rose syrup and Earl Grey tea concentrate. Make the milk foamy by steaming it. Place the steamed milk on top of the tea mix. Mix slowly by stirring. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Nicole Edmond

[new-leaf-duds]

These paleo-friendly popsicles offer a delightful blend of creamy coconut milk and sweet mixed berries, making for a refreshing treat on a hot day.

Ingredients: 1 can full-fat coconut milk. 1 cup mixed berries such as strawberries, blueberries, raspberries. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: In a blender, combine coconut milk, berries, honey or maple syrup, and vanilla extract. Blend until smooth and well combined. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, remove the popsicles from the molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

adam kerbel

[new-leaf-duds]

This veggie tray is gluten-free and great for parties, get-togethers, or as a healthy snack. It's crunchy, colorful, and full of good things for you.

Ingredients: 1 head broccoli, cut into florets. 1 head cauliflower, cut into florets. 2 carrots, peeled and sliced. 2 cucumbers, sliced. 1 bell pepper, sliced. 1 cup cherry tomatoes. 1/2 cup hummus. 1/4 cup ranch dressing gluten-free. Salt and pepper to taste.

Instructions: Get a serving tray and put broccoli, cauliflower, carrots, cucumbers, bell pepper, and cherry tomatoes on it. On the tray, put hummus and ranch dressing in separate bowls. Add salt and pepper to the vegetables as needed. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

KPXR Online

[new-leaf-duds]

These air fried kale chips are a simple and savory vegan snack option that's both crispy and flavorful. Perfect for satisfying your crunchy cravings without the guilt!

Ingredients: 1 bunch kale, stems removed and torn into bite-sized pieces. 1 tablespoon olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder.

Instructions: Preheat the air fryer to 350F 180C. In a large bowl, toss kale pieces with olive oil until evenly coated. Sprinkle salt, black pepper, and garlic powder over the kale and toss again to ensure even distribution of seasoning. Arrange kale pieces in a single layer in the air fryer basket. Air fry for 5-7 minutes, shaking the basket halfway through cooking, until kale is crispy and lightly browned. Remove kale chips from the air fryer and let them cool for a few minutes before serving.

Prep Time: 5 minutes

Cook Time: 7 minutes

st. paul's