Built Brick By Brick

[pablophonic]

Vegan snowballs are tasty treats that are great for any event. The almond flour, maple syrup, and coconut oil in these cookies make them rich and nutty. They melt in your mouth. With powdered sugar and shredded coconut on top, these treats will satisfy your sweet tooth without any animal products.

Ingredients: 2 cups almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 cup shredded coconut. 1/2 cup powdered sugar.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, maple syrup, melted coconut oil, and vanilla extract in a bowl. Mix everything together well. Make little balls out of the dough and put them on the baking sheet that has been ready. Put it in the oven for 10 to 12 minutes, or until the edges turn a light golden brown. Take it out of the oven and let it cool down for a while. Cover all of the warm cookies with the shredded coconut. Let the cookies cool all the way down, then coat them with powdered sugar. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Nicholas B

[pablophonic]

One versatile and simple-to-make icing that can be used to decorate baked goods or cover cakes is homemade marshmallow fondant. It tastes sweet and marshmallowy, making it a favorite among cake decorators.

Ingredients: 16 oz about 454g marshmallows. 2 lbs about 907g powdered sugar. 2-3 tablespoons water. 1/2 teaspoon vanilla extract. Shortening or cornstarch for dusting.

Instructions: Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until marshmallows are fully melted and smooth. Stir in vanilla extract. Sift powdered sugar into a large mixing bowl. Create a well in the center of the powdered sugar. Pour the melted marshmallow mixture into the well. Stir until the mixture becomes difficult to stir by hand. Grease your hands and the countertop with shortening or dust with cornstarch. Turn the mixture out onto the counter and knead it like dough, gradually adding more powdered sugar as needed until it reaches a smooth, elastic consistency. Form the fondant into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes before using. Roll out the fondant on a clean surface dusted with powdered sugar or cornstarch to the desired thickness and use it to cover cakes or create decorations.

Prep Time: 30 minutes

Cook Time: 5 minutes

Sonia

[pablophonic]

This Black Bean Pecan Rice Burger is a tasty, healthy vegetarian option that is full of flavor and texture. When you mix black beans, brown rice, and pecans together, you get a hearty burger patty that's great for lunch or dinner. Plus, it's simple to make your own with your favorite sauces and toppings!

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1/2 cup cooked brown rice. 1/2 cup chopped pecans. 1/4 cup diced onion. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Mash the black beans in a big bowl until they are mostly smooth. Add the cooked brown rice, chopped pecans, diced onion, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix everything together well. Make burger patties out of the mixture. Set the pan on medium heat and add the olive oil. The burger patties should be cooked for four to five minutes on each side, or until they are golden brown and warm all the way through. Put the burgers on buns and top them with your favorite sauces and toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

Scott

[pablophonic]

This Perfectly Peach Frozen Margarita is a delightful twist on the classic margarita, featuring the sweet and tangy flavor of ripe peaches. It's perfect for cooling down on a hot day or for any cocktail party!

Ingredients: 2 cups frozen peaches. 2 oz tequila. 1 oz triple sec. 1 oz lime juice. 1 tbsp honey or agave syrup. Ice cubes.

Instructions: Combine frozen peaches, tequila, triple sec, lime juice, and honey/agave syrup in a blender. Add ice cubes to fill the blender about halfway. Blend until smooth and creamy. Pour into glasses and serve immediately. Optional: Garnish with peach slices or lime wedges.

Prep Time: 5 minutes

Cook Time: 0 minutes

Van

[pablophonic]

This quinoa salad is both healthy and refreshing, with bright flavors from the zucchini, peas, and preserved lemon. You can eat this dish for lunch or as a side dish for dinner.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 zucchini, diced. 1 cup peas, fresh or frozen. 1/4 cup preserved lemon, finely chopped. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: Put the quinoa and water in a medium-sized saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Put olive oil in a pan and heat it over medium-low heat while the quinoa is cooking. It will take about 5 minutes of cooking after adding the diced zucchini. After you add the peas to the zucchini, saut for another two to three minutes, or until the peas are fully cooked. Add cooked quinoa, peas and zucchini that have been sauted, chopped preserved lemon, and red wine vinegar to a large bowl. Mix everything together until it's well blended. Add pepper and salt to taste. If you want, drizzle with more olive oil. Before serving, sprinkle fresh parsley on top of the salad. You can serve the quinoa salad hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Nomad Nina

[pablophonic]

These Crab Mango Enchiladas are a delightful fusion of flavors, combining the sweetness of mango with the savory goodness of lump crab meat. The addition of spicy jalapeno and tangy lime juice adds a zesty kick to these enchiladas, making them a perfect balance of sweet, spicy, and savory.

Ingredients: 1 lb lump crab meat. 2 ripe mangoes, diced. 1 red bell pepper, diced. 1/2 cup diced red onion. 1 jalapeno pepper, minced. 1/4 cup chopped cilantro. 8 small flour tortillas. 1 cup shredded Monterey Jack cheese. 1 cup enchilada sauce. 1 lime, juiced. Salt and pepper to taste.

Instructions: Set the oven to 350F 175C and heat it up. Chop up the red bell pepper, red onion, jalapeno pepper, cilantro, and lime juice and put them in a large bowl. Add pepper and salt to taste. You can warm the tortillas up in the microwave or on a pan until they are soft and bendable. Put some of the crab and mango mixture in the middle of each tortilla and roll them up tightly. Put it in a greased baking dish seam side down. Spread the enchilada sauce out evenly on the tortillas that have been rolled up, and then top them with shredded Monterey Jack cheese. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Add more chopped cilantro as a garnish and serve hot.

Prep Time: 20 minutes

Cook Time: 25 minutes

Caroline G

[pablophonic]

With these gluten-free and paleo-friendly cookies, you can enjoy the perfect combination of rich chocolatey brownie flavors and the brightness of fresh raspberries.

Ingredients: 1 cup almond flour. 1/4 cup cacao powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 1 teaspoon vanilla extract. 1/2 cup fresh raspberries.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the almond flour, cacao powder, baking soda, and salt. Add in the melted coconut oil, maple syrup, and vanilla extract. Mix until well combined. Gently fold in the fresh raspberries, being careful not to overmix and crush them. Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them apart. Use your fingers to flatten and shape each cookie. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious gluten-free and paleo raspberry brownie cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Addie F

[pablophonic]

Soft Monster Cookies are a delightful treat that combines the goodness of chocolate chips, M&M's candies, and oats in a chewy, irresistible cookie.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups old-fashioned oats. 1 cup chocolate chips. 1 cup M&M's candies. 1/2 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just blended. Fold in the oats, chocolate chips, M&M's candies, and chopped nuts if using, until evenly distributed. Drop rounded tablespoons of dough onto the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden but the centers still look slightly undercooked. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these soft and delicious monster cookies with a glass of milk or your favorite beverage!

Prep Time: 20 minutes

Cook Time: 10-12

Calvin Fuller