Not Not Fun Records

genesee county garden tour - heather's website - butterflies of the imagination - Vertical Waves Project - gurat iinstitute

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Indulge in the decadence of two layers of moist chocolate cake, generously frosted with a rich and creamy chocolate frosting. This chocolate cake is perfect for any chocolate lover!

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1/2 cup hot water. 1/2 cup unsalted butter. 1/4 cup unsweetened cocoa powder for frosting. 3 cups powdered sugar. 1/3 cup milk for frosting. 1 tsp vanilla extract for frosting.

Instructions: Preheat your oven to 350F 175C. Grease and flour two 8-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until well combined. Pour in the hot water and continue mixing until the batter is smooth. It will be thin, but that's okay. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack. For the frosting, melt the unsalted butter in a saucepan over low heat. Stir in the cocoa powder until smooth. Remove from heat. In a separate bowl, whisk together powdered sugar, milk, and vanilla extract until the mixture is creamy and smooth. Gradually add the cocoa mixture to the sugar mixture, mixing until well combined and smooth. Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes, then place the second cake on top. Spread the remaining frosting over the top and sides of the assembled cake. Decorate the cake as desired with additional chocolate shavings, sprinkles, or berries. Slice, serve, and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

the silver dagger scriptorium

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These Cinnamon Streusel Pancakes are amazing, delightful, and fabulous! They are incredibly easy to make and perfect for a special breakfast treat.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract. For Streusel Topping:. 1/4 cup brown sugar. 2 tablespoons all-purpose flour. 1/2 teaspoon ground cinnamon. 2 tablespoons cold butter, diced.

Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon. In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. In a separate small bowl, prepare the streusel topping by mixing together brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon. Add diced cold butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Heat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of pancake batter onto the hot griddle for each pancake. Sprinkle a generous amount of streusel topping over the pancake while the top is still wet. Cook until bubbles form on the surface, then flip the pancake and cook until golden brown on both sides. Repeat with the remaining batter, adding more streusel topping to each pancake as you cook them. Serve the Cinnamon Streusel Pancakes warm, drizzled with maple syrup and additional cinnamon if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

art soul workshop

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This Miso Tofu Stir Fry with Cauliflower Rice is a flavorful and nutritious dish that's quick and easy to make. The combination of miso paste, soy sauce, and sesame oil creates a delicious umami flavor, while the tofu and vegetables add protein and vitamins. Cauliflower rice makes it low-carb and gluten-free, perfect for a healthy meal option.

Ingredients: 200g firm tofu, cubed. 2 tablespoons miso paste. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey or maple syrup. 1 tablespoon minced ginger. 2 cloves garlic, minced. 1 small onion, thinly sliced. 1 bell pepper, thinly sliced. 2 cups cauliflower rice. 2 green onions, chopped. 1 tablespoon sesame seeds. 1 tablespoon vegetable oil.

Instructions: In a bowl, mix miso paste, soy sauce, sesame oil, rice vinegar, and honey/maple syrup. Add cubed tofu to the mixture and let it marinate for 15-20 minutes. In a large skillet, heat vegetable oil over medium-high heat. Add minced ginger, garlic, and sliced onion. Saut until fragrant. Add marinated tofu and bell pepper slices. Cook until tofu is golden brown. Stir in cauliflower rice and cook until heated through. Sprinkle with chopped green onions and sesame seeds. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

adam kerbel

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Indulge in the rich, chocolaty goodness of these Double Chocolate Muffins. They are perfect for breakfast or as a sweet treat any time of the day!

Ingredients: 1 and 3/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/4 cup vegetable oil. 1/4 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the flour, cocoa powder, granulated sugar, and brown sugar. In a separate bowl, whisk together the vegetable oil, melted butter, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the buttermilk until the batter is smooth. Add the baking powder, baking soda, and salt, and mix until well incorporated. Fold in the semisweet chocolate chips. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Double Chocolate Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

ASG Plumbing

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The Quinoa Chickpea Almond Salad with Roasted Scallion Dressing is a tasty and healthy salad that is full of protein and fresh herbs. This healthy dish has a unique smoky flavor from the roasted scallion dressing.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup almonds, sliced and toasted. 1 bunch scallions, roasted and chopped. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cook quinoa according to package instructions and let it cool. Preheat your oven to 400F 200C. Place scallions on a baking sheet, drizzle with olive oil, and roast for 10-15 minutes until slightly charred. Remove and chop them. In a large bowl, combine quinoa, chickpeas, almonds, cherry tomatoes, cucumber, roasted scallions, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to coat all ingredients evenly. Serve the Quinoa Chickpea Almond Salad with Roasted Scallion Dressing chilled or at room temperature. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Sara JS Wuitchik

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You can enjoy these rich and chocolatey keto cookies without worrying about how many carbs they have. You can satisfy your sweet tooth with these treats while still following a low-carb diet.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated erythritol. 1/4 teaspoon salt. 1/2 teaspoon baking soda. 1/3 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, mix together almond flour, cocoa powder, erythritol, salt, and baking soda. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Stir until well combined. Fold in sugar-free chocolate chips if using. Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your hand or a spatula. Bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

KPXR Online

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This Coconut Milk Keto Panna Cotta is a creamy, indulgent dessert that fits perfectly into a ketogenic diet. With the rich flavor of full-fat coconut milk and just a touch of sweetness, it's a satisfying treat for those following a low-carb lifestyle.

Ingredients: 1 can 13.5 oz full-fat coconut milk refrigerated for 24 hours, Native Forest Brand. 2-3 tbsp powdered erythritol or your preferred keto-friendly sweetener. 1 tsp vanilla extract. 1 packet unflavored gelatin. 2 tbsp cold water. Optional: fresh berries or unsweetened coconut flakes for garnish.

Instructions: In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. Meanwhile, in a saucepan, heat the coconut milk over low heat until warm, but not boiling. Once warm, stir in the powdered erythritol or sweetener of your choice until dissolved. Remove the saucepan from heat and stir in the vanilla extract. Add the bloomed gelatin mixture to the warm coconut milk mixture, stirring until completely dissolved. Pour the mixture into ramekins or serving glasses. Refrigerate for at least 4 hours, or until set. Once set, garnish with fresh berries or unsweetened coconut flakes if desired, and serve chilled.

Prep Time: 10 minutes

Cook Time: 10 minutes

taberna pikapote

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These vegan oatmeal cookie cups with browned butter are a great new way to enjoy the classic oatmeal cookie. The browned vegan butter gives them a rich, nutty taste, and the rolled oats make them hearty. You can eat them as a snack or with a cup of coffee or tea.

Ingredients: 1 cup vegan butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups rolled oats. 1 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a muffin tin. In a small saucepan, melt the vegan butter over medium heat until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and let it cool slightly. In a large mixing bowl, whisk together the brown sugar, granulated sugar, flax eggs, and vanilla extract until well combined. Add the browned butter to the sugar mixture and stir until smooth. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats and vegan chocolate chips until evenly distributed. Scoop the cookie dough into the greased muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown. Allow the cookie cups to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Chesham Yoga

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This soup is thick and creamy, and the sweetness of the roasted grape tomatoes makes it perfect for a comforting meal.

Ingredients: 2 lbs grape tomatoes, halved. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. Fresh basil for garnish.

Instructions: Preheat oven to 400F 200C. Toss halved grape tomatoes with olive oil and spread on a baking sheet. Roast tomatoes in the oven for 25-30 minutes until they start to caramelize. In a large pot, saut chopped onion and minced garlic until softened. Add roasted tomatoes to the pot and stir well. Pour in vegetable broth and bring the mixture to a simmer. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow flavors to meld. Serve hot, garnished with fresh basil. Enjoy your delicious Roasted Grape Tomato Cream Soup!

Prep Time: 15 minutes

Cook Time: 40 minutes

Jornadas de detectives y astronautas

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This Asian Grilled Chicken Salad with Sunbutter Vinaigrette is a flavorful and satisfying meal. The grilled chicken is marinated in a delicious Asian-inspired sauce and served over a bed of fresh greens and vegetables. The sunbutter vinaigrette adds a creamy and nutty twist to the salad, making it a perfect blend of flavors and textures.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced. 4 cups mixed greens e.g., lettuce, spinach. 1 cup shredded carrots. 1/2 cucumber, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup crushed peanuts. 2 tablespoons sunbutter sunflower seed butter. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon honey. 1/2 teaspoon sesame oil. 1/4 teaspoon red pepper flakes optional.

Instructions: The soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic should all be mixed together in a bowl. For at least 30 minutes, let the chicken breasts soak in the mixture. Warm up the grill over medium-high heat. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked. Cut the chicken that has been grilled into thin strips. Mixed greens, shredded carrots, thinly sliced cucumber, chopped cilantro, and chopped green onions should all be put in a large salad bowl together. If you want to make red pepper flakes, put sunbutter, rice vinegar, soy sauce, honey, sesame oil, and red pepper flakes in a small bowl and mix them together with a whisk. Add the sunbutter vinaigrette to the salad and toss it around to coat it. Add grilled chicken slices and peanuts that have been crushed to the salad. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

winehouse

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This gluten-free soup is hearty and full of flavor. It has tender chicken, white beans, and a mix of spices that make it a comforting and filling meal. Ideal for a cozy evening or a laid-back dinner with friends.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 15 oz each white beans, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 1 can 4 oz diced green chilies. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. 4 cups gluten-free chicken broth. 1 cup frozen corn kernels. 1 cup diced tomatoes. 1/2 cup chopped fresh cilantro. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onions become translucent. Add diced chicken and cook until no longer pink, stirring occasionally. Stir in ground cumin, chili powder, paprika, and cayenne pepper. Add diced green chilies, white beans, chicken broth, frozen corn, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes. Stir in chopped cilantro and season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together. Serve hot, garnished with additional cilantro if desired. Enjoy your gluten-free White Bean Chicken Chili Soup!

Prep Time: 15 minutes

Cook Time: 35 minutes

Essentially Therapeutic Massage

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Delicious slow cooker Hawaiian pulled pork tacos with a tropical pineapple salsa and crunchy cabbage slaw. Perfect for a flavorful and easy dinner!

Ingredients: 3 lbs pork shoulder, trimmed. 1 cup pineapple juice. 1/2 cup soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp black pepper. 1/2 pineapple, diced. 1/4 cup red onion, diced. 1/4 cup cilantro, chopped. 1/2 lime, juiced. 8 small tortillas. 1 cup cabbage, shredded. 1/4 cup mayonnaise. 1 tbsp apple cider vinegar. 1 tsp honey. Salt and pepper to taste.

Instructions: Pork shoulder, pineapple juice, soy sauce, brown sugar, garlic, ginger, and black pepper should all be put in a slow cooker. Put the lid on and cook on low for 8 hours, or until the pork is soft and falls apart easily. In a bowl, mix diced pineapple, red onion, cilantro, and lime juice while the pork is cooking. This will make the pineapple salsa. Add pepper and salt. To make the slaw, put the chopped cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper in a different bowl. Shred the pork with two forks when it's done and mix it with the cooking juices. Put together tacos by warming up tortillas and adding pulled pork, pineapple salsa, and cabbage slaw to them. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

Meon Valley Airgun Club

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A tasty and good for you way to start the day is with these Coconut Yogurt Breakfast Popsicles. They are a healthy and tasty way to start the day because they are full of Greek yogurt, coconut milk, and fresh berries. The granola also gives it a nice crunch!

Ingredients: 2 cups Greek yogurt. 1 cup coconut milk. 1/4 cup honey. 1/2 cup granola. 1/2 cup mixed berries strawberries, blueberries, raspberries.

Instructions: In a mixing bowl, combine Greek yogurt, coconut milk, and honey. Mix until smooth. Stir in granola and mixed berries. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4-6 hours, or until the popsicles are completely set. To remove, run the molds under warm water briefly to loosen the popsicles. Serve as a delightful frozen breakfast treat!

Prep Time: 15 minutes

Cook Time: 0 minutes

yogurt,

jessica jimerson portfolio

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In this grilled cheese sandwich, sourdough bread is smeared with rosemary butter, fig jam, and brie cheese. The rosemary butter gives the sandwich a fragrant flavor.

Ingredients: 4 slices of sourdough bread. 4 oz. brie cheese, sliced. 4 tbsp fig jam. 2 tbsp butter, softened. 1 tsp fresh rosemary, chopped.

Instructions: Cover two pieces of sourdough bread with fig jam. Put slices of brie cheese on top of the fig jam. To make sandwiches, put the last two slices of sourdough bread on top. Melt some butter and add some chopped rosemary to a small bowl. Cover the outside of the sandwiches with the rosemary butter. Place the pan on medium heat. Start cooking the sandwiches in the pan. It should take about 34 minutes per side until both sides are golden brown and crispy. Take it out of the pan and let it cool down a bit before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

frog vle

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The teff flour and sweet potatoes in these gluten-free and vegan Teff Roti give them a great taste and a soft texture. Feel free to eat them with your favorite curry or dip.

Ingredients: 1 cup teff flour. 1/4 cup water. 1/4 cup mashed sweet potatoes. 1/4 tsp salt. 1/4 tsp cumin powder. 1/4 tsp coriander powder. 1/4 tsp turmeric powder. 1/4 tsp paprika powder. 1/4 tsp garlic powder. 1/4 tsp onion powder. 1/4 tsp dried fenugreek leaves. 1 tbsp olive oil. Extra teff flour for dusting.

Instructions: In a mixing bowl, combine teff flour and mashed sweet potatoes. Add water gradually and knead the mixture into a smooth dough. Add salt, cumin powder, coriander powder, turmeric powder, paprika powder, garlic powder, onion powder, and dried fenugreek leaves to the dough. Knead until well combined. Divide the dough into small equal-sized balls and roll them between your palms to make them smooth. Dust a clean surface with teff flour and roll each ball into a thin, round roti using a rolling pin. Heat a non-stick skillet over medium heat and brush it with olive oil. Place the teff roti on the skillet and cook for 1-2 minutes on each side until it puffs up and has golden brown spots. Repeat the process with the remaining dough balls. Serve the Teff Roti hot with your favorite gluten-free and vegan curry or dip.

Prep Time: 15 minutes

Cook Time: 15 minutes

imua lower puna

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A tasty, healthy, vegan, and gluten-free quinoa bowl full of colorful vegetables that is great for a healthy meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 zucchini, diced. 1 cup cherry tomatoes, halved. 1 cup baby spinach. Salt and pepper, to taste. 1 tablespoon lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. In a separate pan, heat olive oil over medium heat. Add onion and garlic, saut until fragrant and translucent, about 3-4 minutes. Add bell pepper, zucchini, and cherry tomatoes, cook until vegetables are tender, about 5-7 minutes. Stir in cooked quinoa and baby spinach, mix well until spinach wilts. Season with salt, pepper, and lemon juice, adjust seasoning according to taste. Sprinkle with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

mr. eisner's class

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These adorable and tasty Minnie Mouse Oreo Cake Pops will delight your taste buds. Ideal as a sweet treat for Disney enthusiasts of all ages or for themed parties!

Ingredients: 1 package of Oreo cookies. 1 package of cream cheese 8 oz, softened. 1 cup white chocolate chips. Red candy melts. White candy melts. Mini Oreo cookies for Minnie Mouse ears. Black edible food marker. Lollipop sticks.

Instructions: In a food processor, pulse Oreo cookies until fine crumbs form. Blend the softened cream cheese into the Oreo crumbs until thoroughly mixed. Place the mixture on a tray lined with parchment paper after rolling it into tiny cake balls. After each cake ball has a lollipop stick inserted, freeze for half an hour. In a bowl that is safe to use in the microwave, melt the white chocolate chips as directed on the package. Make sure to coat every frozen cake pop evenly by dipping it into the melted white chocolate. Let the dripping chocolate fall off. After coating the cake pops, return them to the tray and freeze for ten minutes. Melted candy reds in a bowl safe for the microwave. To create Minnie Mouse's famous bow, dip the top of each cake pop into the red candy melts. Let it settle. Dip the bottom of each cake pop into melted white candy to resemble Minnie Mouse's dress. Let it settle. Melted chocolate ears can be attached to the top corners of each cake pop by attaching mini Oreo cookies. On each cake pop, draw Minnie Mouse's mouth and eyes using a black edible food marker. Before serving, allow the cake pops to set completely. Savor your cute Oreo Cake Pops featuring Minnie Mouse!

Prep Time: 30 minutes

Cook Time: 10 minutes

JENNIFER OKOLIE - Health and Wellness Coach