Oh Yeah Developmental Biology

ProtechZone - Camp runamukl - Play Musical Trade - agility brandys - Savanna Whitlock

[ohyeahdevelopmentalbiology]

Anchor Text

[ohyeahdevelopmentalbiology]

jai llewellyn art

[ohyeahdevelopmentalbiology]

Lost Souls Public Memorial Project

[ohyeahdevelopmentalbiology]

canyon high school

[ohyeahdevelopmentalbiology]

Rancho 2 Rios

[ohyeahdevelopmentalbiology]

bruna kalil othero

[ohyeahdevelopmentalbiology]

Play Musical Trade

[ohyeahdevelopmentalbiology]

sign creations

[ohyeahdevelopmentalbiology]

This tasty vegan cake is based on Reese's Peanut Butter Cups and has layers of chocolate cake, creamy peanut butter filling, and chocolate chips.

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 2 teaspoons baking soda. 1 teaspoon baking powder. 1 teaspoon salt. 1 cup almond milk. 1/2 cup vegetable oil. 2 teaspoons vanilla extract. 1 cup boiling water. 1 cup vegan chocolate chips. 1 cup creamy peanut butter. 1/2 cup powdered sugar. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add almond milk, vegetable oil, and vanilla extract. Beat until smooth. Stir in boiling water. Pour batter into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack. In a medium bowl, mix together peanut butter, powdered sugar, coconut oil, and vanilla extract until smooth and creamy. Place one cake layer on a serving plate. Spread half of the peanut butter mixture over the top. Sprinkle with half of the chocolate chips. Top with the second cake layer. Spread the remaining peanut butter mixture over the top and sprinkle with the remaining chocolate chips. Refrigerate for at least 1 hour before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

ivan bignami

[ohyeahdevelopmentalbiology]

Indulge in the delightful combination of creamy cheesecake ice cream, tangy macerated strawberries, and buttery graham cracker crumbs in this refreshing sundae.

Ingredients: 2 cups strawberries, hulled and sliced. 1/4 cup sugar. 1 tablespoon lemon juice. 1 1/2 cups graham crackers, crushed. 1/4 cup unsalted butter, melted. 1 8 oz package cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups heavy cream. 1/2 cup sweetened condensed milk.

Instructions: Put sliced strawberries, sugar, and lemon juice in a bowl and mix them together. Set aside for 15 minutes to break down. Crushed graham crackers and melted butter should be mixed together in a different bowl. Put away. Cream cheese should be beaten in a big bowl until it's smooth. It will be creamy after you add the powdered sugar and vanilla extract. Heavy cream should be whipped in a different bowl until stiff peaks form. Add the whipped cream and mix it in with the cream cheese until it's all mixed together. Add the sweetened condensed milk to the cream cheese mixture and mix it in slowly until it's smooth. Put the graham cracker mixture in the bottom of serving glasses in a layer. On top, put a scoop of the cream cheese ice cream mix. Put some strawberries that have been mashed on top of the ice cream. Add more layers until the glasses are full. Top with a scoop of cream cheese ice cream and a few strawberry slices to finish. Serve right away and enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

MusingZero

[ohyeahdevelopmentalbiology]

Enjoy a tasty, gluten-free pizza with a crust made of crispy chickpea flour. This recipe is great for people who have to follow a certain diet or who just want to try something new and tasty with pizza.

Ingredients: 1 cup chickpea flour. 1/2 cup water. 2 tbsp olive oil. 1/2 tsp salt. 1/2 tsp garlic powder. 1/2 tsp dried oregano. 1/2 cup tomato sauce. 1 cup shredded mozzarella cheese or dairy-free alternative. Your favorite pizza toppings e.g., pepperoni, mushrooms, bell peppers.

Instructions: Start by heating the oven up to 450F 232C. Mix the chickpea flour, water, salt, garlic powder, and dried oregano in a bowl with 1 tablespoon of olive oil. Mix the batter until it's smooth. Put the last tablespoon of olive oil into a 12-inch skillet or pizza pan that can go in the oven and spread it out evenly to cover the bottom. The chickpea flour batter should be poured into the pan or skillet and spread out to make a thin crust. Before you put the pan or skillet in the oven, heat it up. Bake for 10 to 12 minutes, or until the crust is firm and the edges are golden brown. Take the crust out of the oven and let it cool down a bit. Don't cover the whole crust with tomato sauce; leave a little space around the edges. On top of the sauce, sprinkle the shredded mozzarella cheese or a dairy-free cheese of your choice. On top of the cheese, put your favorite pizza toppings. It should be baked for another 8 to 10 minutes, or until the cheese is bubbly and the toppings are done the way you like them. Take it out of the oven, cut it up, and serve it hot. Cheers to your gluten-free pizza made with chickpea flour!

Prep Time: 15 minutes

Cook Time: 22 minutes

Multidisciplinary Conference on Engineering Research

[ohyeahdevelopmentalbiology]

A delightful and refreshing summer salad featuring baby potatoes tossed in a creamy pesto dressing with cherry tomatoes, fresh basil, and toasted pine nuts. Perfect for picnics, barbecues, or as a side dish for your summer meals.

Ingredients: 2 lbs baby potatoes. 1/2 cup pesto sauce. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 1/2 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, chopped. 1/4 cup pine nuts, toasted. Salt and pepper to taste.

Instructions: Boil the baby potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let the potatoes cool to room temperature, then cut them into bite-sized pieces. In a large mixing bowl, combine the pesto sauce, mayonnaise, and Greek yogurt. Mix well. Add the cooled potatoes, cherry tomatoes, and fresh basil to the bowl. Toss gently to coat the ingredients with the pesto dressing. Season the salad with salt and pepper to taste, and sprinkle toasted pine nuts on top. Chill the Summer Pesto Potato Salad in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy the flavors of summer!

Prep Time: 15 minutes

Cook Time: 15 minutes

International Conference on Applied Science and Engineering

[ohyeahdevelopmentalbiology]

This Cilantro Lime Spinach Rice is a vibrant and flavorful side dish that pairs perfectly with a variety of main courses. The combination of fresh cilantro, zesty lime, and nutritious spinach adds a burst of freshness to plain rice.

Ingredients: 1 cup rice. 2 cups water or vegetable broth. 1 cup spinach, chopped. 1/4 cup cilantro, chopped. 1 lime, zest and juice. Salt and pepper to taste.

Instructions: Heat up some water or vegetable broth in a saucepan. When the rice is cooked and the liquid has been absorbed, add it, lower the heat to low, cover it, and simmer for 18 to 20 minutes. Use a fork to fluff the cooked rice. Add the chopped cilantro, lime zest, and lime juice to the spinach mixture. To taste, add salt and pepper for seasoning. Stir until flavors are blended and spinach wilts. Serve hot as a base for your preferred protein or as a side dish.

Prep Time: 10 minutes

Cook Time: 20 minutes

Shoot the Red

[ohyeahdevelopmentalbiology]

This Potato Rosti Crepe is a delightful twist on the classic potato hash brown. It's crispy, savory, and perfect for breakfast or brunch.

Ingredients: 2 large russet potatoes, peeled and grated. 1/2 onion, finely chopped. 2 tablespoons all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil.

Instructions: Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. In a mixing bowl, combine the grated potatoes, chopped onion, flour, salt, and black pepper. Mix well to combine. Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add half of the potato mixture to the skillet, pressing it down evenly with a spatula to form a thin layer. Cook for about 5-7 minutes or until the bottom is golden and crispy. Carefully flip the rosti using a large plate or lid to cover the skillet, and then invert it back into the skillet. Cook for another 5-7 minutes until the other side is golden and crispy as well. Remove the first rosti from the skillet and keep it warm. Add the remaining tablespoon of vegetable oil to the skillet and repeat the cooking process with the remaining potato mixture. Once both rostis are cooked and crispy, transfer them to a serving plate and cut into wedges. Serve hot as a delicious potato rosti hash brown crepe. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

del recuerdo a la creación

[ohyeahdevelopmentalbiology]

This Vegan Lentil Salad is a tasty and healthy dish that goes well with a light lunch or as a side. It tastes great and is good for you because it's full of protein, fiber, and fresh vegetables. It tastes great, and the lemon-garlic dressing gives it a burst of freshness.

Ingredients: 1 cup green or brown lentils, cooked. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 red bell pepper, chopped. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: The cooked lentils, cherry tomatoes, cucumber, red bell pepper, and red onion should all be put in a large bowl. Add the olive oil, lemon juice, minced garlic, salt, and pepper to a different small bowl, and mix them together using a whisk. Add the dressing to the lentil mix and mix it all together by tossing. Add the mint leaves and fresh parsley. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

Hephzibah Art

[ohyeahdevelopmentalbiology]

These Lemon Elderflower Cupcakes are a perfect combination of zesty lemon and delicate elderflower flavors. They make for a delightful treat that's both refreshing and sweet.

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. 1/2 cup milk. 2 tbsp fresh lemon juice. 2 tbsp elderflower cordial. 1 tbsp lemon zest. 1/2 tsp vanilla extract. For the frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 2 tbsp elderflower cordial. 1 tbsp fresh lemon juice. 1 tsp lemon zest. Yellow food coloring optional. Lemon slices and edible flowers for decoration optional.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the lemon juice, elderflower cordial, lemon zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, elderflower cordial, lemon juice, and lemon zest. If desired, add a few drops of yellow food coloring for a pale yellow hue. Once the cupcakes are completely cool, pipe or spread the frosting on top of each cupcake. Garnish with lemon slices and edible flowers if you like. Serve and enjoy your delightful Lemon Elderflower Cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

Core Sound Healing

[ohyeahdevelopmentalbiology]

These Strawberry Basil Cupcakes with Basil Buttercream Frosting are a delightful combination of sweet strawberries and fragrant basil. They make a perfect treat for any occasion, and the basil adds a unique twist to the traditional cupcake flavor. The fresh ingredients give these cupcakes a burst of summery freshness, making them a crowd-pleaser!

Ingredients: 1 cup fresh strawberries, pureed. 1/4 cup fresh basil leaves, finely chopped. 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. 1/2 cup whole milk. 1 tsp vanilla extract. For Basil Buttercream Frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup fresh basil leaves, finely chopped. 2-3 tbsp milk. Red food coloring optional. Fresh strawberries and basil leaves for garnish optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternate adding the dry flour mixture and the pureed strawberries to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the finely chopped basil leaves. Divide the cupcake batter evenly among the paper liners, 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 cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. For the Basil Buttercream Frosting, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, and continue to beat until well combined. Mix in the finely chopped basil leaves and add milk as needed to reach your desired frosting consistency. If you want a pink tint to the frosting, add a few drops of red food coloring and mix until the desired color is achieved. Once the cupcakes are completely cool, frost them generously with the Basil Buttercream Frosting. Garnish with fresh strawberries and basil leaves, if desired. Serve and enjoy your Strawberry Basil Cupcakes!

Prep Time: 30 minutes

Cook Time: 20 minutes

Mishela Gutierrez