Pretty Dolls That Are Simulated

Janet Frazee Wade - DMS Spanish - Monsur Mansoor - Sandi Tamine - Timewarp Bar

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A nourishing homemade bone broth that serves as a base for various soups and dishes. Packed with nutrients and rich flavors.

Ingredients: 4 lbs beef or chicken bones. 2 carrots, chopped. 2 celery stalks, chopped. 1 onion, quartered. 4 cloves garlic, smashed. 2 bay leaves. 1 tablespoon apple cider vinegar. 10 cups water. Salt and pepper to taste.

Instructions: Place bones in a large pot and cover with water. Add chopped vegetables, garlic, bay leaves, and vinegar. Bring to a boil, then reduce heat and simmer for at least 4 hours up to 24 hours for richer flavor. Skim off any foam that rises to the top during simmering. Strain the broth through a fine-mesh sieve or cheesecloth. Season with salt and pepper to taste. Cool and refrigerate or freeze for later use.

Prep Time: 15 minutes

Cook Time: 240 minutes

sara enrico

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As an appetizer or snack, crispy potato skins stuffed with melted cheese, crispy bacon, and fresh green onions are a hit.

Ingredients: 4 large russet potatoes. 2 tablespoons olive oil. 1 teaspoon salt. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 cup shredded cheddar cheese. 4 slices cooked bacon, crumbled. 2 green onions, thinly sliced.

Instructions: Preheat oven to 400F 200C. Scrub potatoes and pat dry. Pierce each potato several times with a fork. Rub potatoes with olive oil, then sprinkle with salt, garlic powder, and paprika. Bake potatoes directly on oven rack for 45-60 minutes, or until tender when pierced with a fork. Remove potatoes from oven and let cool slightly. Cut potatoes in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Place potato skins on a baking sheet, cut side up. Sprinkle shredded cheese and crumbled bacon evenly over the potato skins. Return potato skins to the oven and bake for an additional 10-15 minutes, or until cheese is melted and bubbly. Remove from oven and sprinkle with sliced green onions before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

TEDxScrantonWomen

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The sweet taste of ripe bananas, the richness of honey, the crunchiness of streusel, and the brown butter glaze come together in these Banana Honey Yogurt Streusel Muffins with Brown Butter Glaze. The brown butter glaze makes these moist and tasty muffins taste even better. You can eat them for breakfast or as a tasty snack.

Ingredients: 2 ripe bananas, mashed. 1/2 cup honey. 1/2 cup Greek yogurt. 1/4 cup unsalted butter, melted. 1 egg. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup chopped walnuts optional. 1/4 cup rolled oats for streusel topping. 2 tbsp brown sugar for streusel topping. 2 tbsp unsalted butter, cold and cubed for streusel topping. 1/2 cup powdered sugar for brown butter glaze. 2 tbsp unsalted butter for brown butter glaze. 1-2 tbsp milk for brown butter glaze.

Instructions: Start by heating the oven to 350F 175C. Put paper liners in a muffin tin or grease it. Mash the bananas and mix them with the honey, Greek yogurt, melted butter, egg, and vanilla extract in a large bowl. Mix everything together well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the banana mixture and mix them in until they are just combined. Add the chopped walnuts if you want to. Fill each muffin cup about two thirds of the way to the top with muffin batter. Gather the rolled oats, brown sugar, and cold cubed butter in a small bowl. Mix them together until you get a crumbly streusel topping. Put some of this on top of each muffin. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Make the brown butter glaze while the muffins are baking. Melt 2 tablespoons of butter over medium-low heat in a saucepan. Keep cooking until the butter turns golden brown and smells like nuts. Take it off the heat and let it cool down a bit. Add the powdered sugar and as much milk as you need to get the glaze consistency you want. After baking, let the muffins cool for a few minutes in the muffin tin. Then, move them to a wire rack to cool completely. Put the brown butter glaze on top of the muffins that have already cooled. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Orm Crafty Design

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This homemade vanilla extract recipe is vegan and gluten-free, providing a natural and flavorful alternative to store-bought options.

Ingredients: 6 vanilla beans. 1 cup gluten-free vodka or rum.

Instructions: Split vanilla beans lengthwise with a sharp knife. Place split beans in a clean, sterilized glass jar. Pour vodka or rum over the beans, ensuring they are fully submerged. Seal the jar tightly with a lid. Store the jar in a cool, dark place for at least 2 months, shaking it occasionally. After 2 months, the vanilla extract will be ready to use. The longer it sits, the stronger the flavor will be.

Prep Time: 5 minutes

Cook Time: 0 minutes

MOMS Club of Waldorf-West

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Slowly cooked beef with Italian seasonings and pepperoncini peppers that is tender and full of flavor. Great for making tasty sandwiches.

Ingredients: 3 lbs beef chuck roast. 1 packet Italian dressing mix. 1 cup beef broth. 1/2 cup pepperoncini peppers, sliced. 1/4 cup pepperoncini pepper juice. 1 tablespoon dried oregano. 1 tablespoon dried basil. 1 teaspoon garlic powder. Salt and pepper to taste. Hoagie rolls, for serving. Provolone cheese slices, for serving optional.

Instructions: Add salt, pepper, garlic powder, dried oregano, and dried basil to the beef chuck roast to make it taste better. Season the beef chuck roast and put it in the slow cooker. Mix Italian dressing mix, beef broth, pepperoncini pepper slices, and pepperoncini pepper juice in a bowl. Add the mix to the slow cooker with the beef chuck roast. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the beef is soft and can be shred with a fork. After the beef is done cooking, shred it with two forks and mix it with the juices in the slow cooker. Put the Italian beef on hoagie rolls and, if you want, top them with provolone cheese slices. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

ETUSIVU

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A delicious and patriotic trifle with layers of moist pound cake, vanilla pudding, fresh strawberries and blueberries, and fluffy whipped cream on top.

Ingredients: 1 pound cake, cubed. 1 pint fresh strawberries, sliced. 1 pint fresh blueberries. 2 cups vanilla pudding. 2 cups whipped cream. 1/4 cup sugar. 1 teaspoon vanilla extract.

Instructions: Put the sugar and sliced strawberries and blueberries in a bowl and mix them together. For about 15 minutes, let them soak. To make whipped cream, mix the whipped cream and vanilla extract in a different bowl. Put half of the cubed pound cake in the bottom of a trifle dish. Put some vanilla pudding on top of the cake. Place a layer of the mashed berries on top. Put some whipped cream on top. Put more pound cake, pudding, berries, and whipped cream on top. Add some fresh berries on top to finish. Put the trifle in the fridge for at least two hours before you serve it. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 0 minutes

kine marjan van assche

[pdtas]

Indulge in these delightful Chocolate Crinkle Cookies by Manila Spoon. These cookies are rich, chocolatey, and perfect for satisfying your sweet cravings. The crackled appearance makes them look as good as they taste!

Ingredients: 1 cup unsweetened cocoa powder. 2 cups granulated sugar. 1/2 cup vegetable oil. 4 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup powdered sugar for coating.

Instructions: In a mixing bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Cover the dough and refrigerate for 4 hours or overnight. Preheat your oven to 350F 175C and line baking sheets with parchment paper. Scoop out small portions of the dough and roll them into 1-inch balls. Roll each ball in powdered sugar until generously coated. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the cookies have crinkled and set around the edges but are still soft in the center. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious Chocolate Crinkle Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Rod Sands

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A festive and indulgent shot reminiscent of the holiday season, with the flavors of peppermint and white chocolate perfectly blended.

Ingredients: 1 oz peppermint schnapps. 1 oz white chocolate liqueur. 1 oz half-and-half cream. Crushed candy canes for garnish.

Instructions: Peppermint schnapps, white chocolate liqueur, half-and-half cream, and ice should all be put in a shaker. Make sure to shake it well until it's cold. Pour into shot glasses. Put crushed candy canes on top to look nice.

Prep Time: 5 minutes

Cook Time: 0 minutes

DMS Spanish

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These Keto Zucchini Bites are bursting with flavors of harissa, creamy goat cheese, zesty lime, and refreshing mint. They make a delightful appetizer or snack for any occasion, whether you're following a keto diet or not.

Ingredients: 2 medium zucchinis, sliced into rounds. 2 tablespoons olive oil. 2 tablespoons harissa paste. 4 ounces goat cheese. 1 lime, zest and juice. 2 tablespoons chopped fresh mint leaves. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together olive oil and harissa paste. Brush both sides of zucchini rounds with the harissa mixture and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until zucchini is tender. Remove from the oven and let cool slightly. Top each zucchini round with a small slice of goat cheese. Sprinkle lime zest and juice over the goat cheese. Garnish with chopped mint leaves. Season with salt and pepper to taste. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wheelers Well RM

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Indian Scrambled Eggs Bhurji is a popular breakfast dish in India. It's a flavorful and spicy scrambled egg preparation made with onions, tomatoes, and aromatic spices. This quick and easy recipe is perfect to kickstart your day with a burst of flavors!

Ingredients: 4 eggs. 1 onion, finely chopped. 2 tomatoes, finely chopped. 2 green chilies, finely chopped. 1/2 teaspoon turmeric powder. 1/2 teaspoon cumin seeds. 1/2 teaspoon red chili powder. Salt to taste. 2 tablespoons vegetable oil. Fresh coriander leaves for garnish.

Instructions: Put the oil in a pan and heat it over medium-low heat. Let the cumin seeds pop when you add them. Put in the chopped onions and cook them until they become clear. Place the chopped tomatoes and green chilies in the pan. Make the tomatoes soft by cooking them. Salt and turmeric powder should be added. Cook for two to three minutes after mixing well. In a different bowl, beat the eggs. Then, pour them into the pan. To scramble the eggs with the tomato and onion mix, keep stirring them together. Cook the mixture until it is dry and fluffy and the eggs are fully cooked. Add fresh coriander leaves as a garnish. Warm it up and serve it with bread or roti.

Prep Time: 10 minutes

Cook Time: 15 minutes

Wisconsin Mobile Notary's

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These vegan pumpkin pancakes are light and tasty, and they're great for a cozy breakfast or brunch. These are a great fall treat because they are made with pumpkin puree and warm spices.

Ingredients: 1 cup pumpkin puree. 1 1/2 cups almond milk. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 2 tablespoons coconut oil, melted. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves.

Instructions: In a mixing bowl, whisk together pumpkin puree, almond milk, maple syrup, apple cider vinegar, and melted coconut oil until well combined. In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or vegan whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

Hit Radio Plus

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These gluten-free blueberry and lemon scones are full of fresh flavors and would be great for breakfast or as a snack. They are soft because they are made with almond flour and coconut flour, and the lemon zest gives them a nice twist. There are juicy blueberries all over the cake, so every bite is a sweet treat.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 2 eggs. 1 teaspoon vanilla extract. Zest of 1 lemon. 1/2 cup fresh blueberries.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, tapioca flour, and lemon zest in a large bowl and mix them together. Cocoa butter that has been melted, eggs, and vanilla extract should all be added. Mix everything together well. Add the blueberries slowly and carefully. Make eight equal pieces of dough and shape each one into a round scone. Put the scones on the baking sheet that has been prepared. Bake for 18 to 20 minutes, or until they are golden brown. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your gluten-free scones with lemon and blueberries!

Prep Time: 15 minutes

Cook Time: 20 minutes

Teissier Sophro

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With these delightful sandwich cookies, you can indulge in the perfect combination of chewy oatmeal cookies and creamy dulce de leche. A touch of cinnamon and nuts add flavor and crunch.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar, packed. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dulce de leche. 1/4 cup chopped nuts such as walnuts or pecans.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the oats, flour, baking soda, cinnamon, and salt together in a bowl using a whisk. Put the softened butter, brown sugar, and granulated sugar in a different bowl and mix them together until they are creamy. Mix the butter and sugar together until smooth, then add the egg and vanilla extract. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the chopped nuts and mix them in. Place tablespoon-sized balls of cookie dough on the baking sheet that has been prepared, leaving a few inches between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Once the cookies are completely cool, put a lot of dulce de leche on the flat side of one and put another cookie between them. Do the same thing with the rest of the cookies and dulce de leche. Have fun with your tasty Dulce de Leche oatmeal cookie sandwiches!

Prep Time: 20 minutes

Cook Time: 10-12

English Land Ideas

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Soft macarons with a taste of pistachios and a fragrant filling of rose buttercream. Perfectly balancing nutty and floral flavors, these French-style macarons are a sophisticated and delightful treat for any occasion.

Ingredients: 1 1/2 cups ground pistachios. 1 3/4 cups powdered sugar. 4 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon almond extract. 1/4 teaspoon rose extract. Green food coloring optional. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1-2 tablespoons rosewater. Pink food coloring optional.

Instructions: Preheat your oven to 325F 163C and line two baking sheets with parchment paper. In a food processor, pulse together the ground pistachios and powdered sugar until finely ground. Sift the mixture into a large bowl to remove any lumps. In a separate bowl, beat the egg whites until they start to foam. Gradually add the granulated sugar and continue to beat until stiff peaks form. Add almond and rose extracts and green food coloring if desired and mix until combined. Gently fold the pistachio mixture into the egg white mixture until you have a smooth batter. Be careful not to overmix; you want the batter to be thick but not runny. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds about 1 inch in diameter onto the prepared baking sheets, spacing them 2 inches apart. Tap the baking sheets on the counter to remove any air bubbles, and let the macarons sit at room temperature for about 30 minutes to form a slight crust. Bake in the preheated oven for 12-15 minutes, or until the macarons are set and have firm tops. Remove from the oven and allow them to cool completely on the baking sheets. While the macarons are cooling, prepare the rose buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, rosewater, and pink food coloring if desired, and continue to beat until the frosting is smooth and fluffy. Once the macarons have cooled, pair them up based on size and shape. Pipe a small amount of rose buttercream onto the flat side of one macaron and sandwich it with another macaron. Repeat this process for all the macarons. Refrigerate the macarons for at least 24 hours before serving to allow the flavors to meld. Serve and enjoy your homemade pistachio macarons with rose buttercream! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 45 minutes

Cook Time: 15 minutes

Three Dot House

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Savor the decadence of this chocolate lava cake that cooks slowly, featuring a gooey, molten center. This dessert is simple and delicious, making it ideal for anyone who enjoys chocolate.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 2 tsp baking powder. 1/4 tsp salt. 1/2 cup milk. 2 tbsp vegetable oil. 1 tsp vanilla extract. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped nuts optional. 1 3/4 cups hot water. Vanilla ice cream or whipped cream for serving optional.

Instructions: In a mixing bowl, whisk together flour, 1/4 cup of granulated sugar, 2 tbsp cocoa powder, baking powder, and salt. Stir in milk, vegetable oil, and vanilla extract until the batter is smooth. Fold in chocolate chips and chopped nuts if desired. Transfer the batter to a greased slow cooker. In a separate bowl, mix together the remaining 1/4 cup of granulated sugar and 2 tbsp of cocoa powder. Sprinkle this mixture evenly over the batter in the slow cooker. Pour hot water over the top without stirring. The water will create a rich chocolate sauce as it cooks. Cover the slow cooker and cook on high for 2 hours or until the cake is set and a toothpick inserted into the center comes out with moist crumbs. Serve the chocolate lava cake warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Prep Time: 15 minutes

Cook Time: 120 minutes

arquitectura con mangas

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A tasty pasta salad with soft tortellini, hearty kale, tangy sun-dried tomatoes, and fragrant basil pesto. Parmesan cheese is sprinkled on top.

Ingredients: 1 lb tortellini. 4 cups kale, chopped. 1/2 cup basil pesto. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup pine nuts, toasted. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the tortellini. After draining, set it aside to cool. Put cooked tortellini, chopped kale, sun-dried tomatoes, and pine nuts in a large bowl. Put the basil pesto in the bowl and mix everything together until everything is well covered. Grate some Parmesan cheese over the salad and add salt and pepper to taste. Toss it again to make sure everything is well mixed. Let it sit at room temperature or in the fridge. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Wakefield Chorus

[pdtas]

This vegan chocolate cake is rich and velvety, and the mango cashew frosting on top makes it even better. It's the perfect treat for any event!

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsweetened cocoa powder. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups almond milk. 1/2 cup vegetable oil. 2 tablespoons apple cider vinegar. 2 teaspoons vanilla extract. 1/2 cup mango puree. 1/2 cup raw cashews, soaked overnight. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Butter and flour two round cake pans that are 9 inches in diameter. Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl with a whisk. Put almond milk, vegetable oil, apple cider vinegar, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Evenly spread the batter into the pans that have been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. While cakes are still warm, take them out of the pans and let them cool completely on a wire rack. Cashews that have been soaked, mango puree, maple syrup, coconut oil, and vanilla extract should all be mixed together until the frosting is smooth. After the cakes are cool, put half of the frosting on top of one layer of cake. Cover the top with the second cake layer and frost the sides and top with the rest of the frosting. Put cake in the fridge for at least an hour before you serve it.

Prep Time: 30 minutes

Cook Time: 30 minutes

NY SPBL