Pinhole Hasselblad @pinholehassleblad - Tumblr Blog

AuthorAID

#Blackberry #Muffins #Chocolate #Homemade

mar thoma liberal catholic church

#dessertsofinstagram #flavorfulmacarons #blueberrycheesecake #specialtreats

Enjoy the delicious flavors of strawberry shortcake with these delicious cupcakes. They're great for any event and a great way to eat fresh strawberries.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. 1 cup fresh strawberries, diced. 1/4 cup strawberry jam. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract. Additional fresh strawberries for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Put the softened butter and granulated sugar in a different bowl and mix them together until they are light and fluffy. One at a time, add the eggs and mix well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. The diced strawberries should be added slowly. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Make a small well in the middle of each cupcake with a knife after they are completely cool. Put a little strawberry jam in each well. Mix the powdered sugar, vanilla extract, and heavy cream in a different bowl. Whip them together until stiff peaks form. Cover the strawberry jam on top of each cupcake with whipped cream that you pipe or spread. Add a fresh strawberry to the top of each cupcake. Enjoy your Strawberry Shortcake Cupcakes after you serve them!

Prep Time: 20 minutes

Cook Time: 20 minutes

Lara Smith

#Cupcakes #Dessert #StrawberryShortcake

These pumpkin muffins are delicious and can be eaten for breakfast or as a snack. When you mix pumpkin, dark chocolate, and walnuts, you get a rich, decadent flavor that will satisfy your cravings. They're also simple to make and fun to share with family and friends.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup unsweetened almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt. 1/2 cup vegan dark chocolate chips. 1/2 cup chopped walnuts.

Instructions: Warm the oven up to 175F 350C. Add pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract to a large bowl. Use a whisk to mix the ingredients well. Sift the flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Be careful not to mix too much. Add chopped walnuts and dark chocolate chips and mix well. Put paper liners in a muffin tin or grease it with coconut oil. Fill up each muffin cup about two thirds of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take out of the oven and let cool for 5 minutes in the pan. Then, move to a wire rack and let cool all the way through. Enjoy these tasty pumpkin muffins that are vegan and come with dark chocolate and walnuts.

Prep Time: 15 minutes

Cook Time: 20 minutes

dougeg radio

#ChocolateWalnut #Vegan #PumpkinMuffins

The flavors and textures in this Autumn Harvest Salad go so well together. The dried cranberries add a tart flavor, and the roasted butternut squash adds a touch of sweetness. It's a great meal or side dish for fall because it's crunchy and creamy from the pecans and feta cheese.

Ingredients: 2 cups mixed greens. 1 cup roasted butternut squash, cubed. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled feta cheese. 1/4 cup balsamic vinaigrette dressing.

Instructions: Preheat your oven to 400F 200C. Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast them in the preheated oven for 20-25 minutes or until they're tender and slightly caramelized. In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, chopped pecans, and crumbled feta cheese. Drizzle the balsamic vinaigrette dressing over the salad and toss to combine all the ingredients. Serve immediately and enjoy your delicious Autumn Harvest Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

emily rees

#PecansandFeta #AutumnHarvestSalad #HealthyEating #DriedCranberries

Enjoy these tasty crepes with a homemade orange sauce that gives them a burst of citrus flavor. Great for brunch or breakfast!

Ingredients: 1 cup of all-purpose flour. 2 eggs. 1 cup of milk. 1/4 cup of water. 2 tablespoons of melted butter. 1/4 teaspoon of salt. 2 tablespoons of sugar. 1 tablespoon of orange zest. 1/2 cup of freshly squeezed orange juice. 1/4 cup of sugar for the orange sauce. 1 tablespoon of cornstarch. 1/4 cup of water for the orange sauce.

Instructions: In a bowl, mix the flour, eggs, milk, water, melted butter, salt, 2 tablespoons of sugar, and orange zest. Use an electric mixer to make the batter smooth. Take some time to rest. Get the orange sauce ready while the batter rests. Freshly squeezed orange juice, 1/4 cup of sugar, and cornstarch should all be mixed together in a saucepan. Mix with a whisk until it's smooth. Stir the mixture all the time while heating it over medium-low heat until it gets thick. Take it off the heat and set it aside. Put a nonstick skillet over medium-high heat and use cooking spray or butter to lightly coat it. Pour a little crepe batter into the hot pan and swirl it around to make a thin, even layer. It should be cooked for one to two minutes, or until the bottom is golden brown and the edges begin to lift. Use a spatula to carefully flip the crepe over. Cook for another one to two minutes on the other side until it is golden brown. Do this again with the rest of the batter. Fold each crepe in half and serve hot with a drizzle of the orange sauce that you made ahead of time. If you want to add extra flavor and style, you can garnish with orange slices or powdered sugar.

Prep Time: 40 minutes

Cook Time: 20 minutes

Slaton Sales

#Brunch #OrangeSauce #Crepes

On a keto diet, these Keto Avocado Bacon and Egg Boats are a tasty and healthy way to start the day. They taste great, are easy to make, and are full of healthy fats, protein, and flavor.

Ingredients: 2 avocados, halved and pitted. 4 eggs. 4 slices bacon, cooked and crumbled. 2 tablespoons shredded cheddar cheese. Salt and pepper to taste. Chopped chives for garnish.

Instructions: Preheat oven to 400F 200C. Using a spoon, scoop out some of the avocado flesh to create a larger well for the egg. Place the avocados in a baking dish, ensuring they're stable. Crack one egg into each avocado half. Season with salt and pepper. Sprinkle crumbled bacon and shredded cheese over the eggs. Bake for 12-15 minutes, or until the eggs are cooked to your desired doneness. Garnish with chopped chives before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Harrow Baptist Church

#ketodiet #breakfastgoals #proteinpacked

A tasty and cool pasta salad made with fresh ingredients from the garden. It's great as a side dish for any event, including picnics and potlucks.

Ingredients: 1 package 20 oz fresh cheese tortellini. 2 cups cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup black olives, sliced. 1/2 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Italian dressing. Salt and pepper to taste.

Instructions: Cook the tortellini according to package instructions until al dente. Drain and let it cool. In a large bowl, combine the cooked and cooled tortellini with cherry tomatoes, cucumber, red onion, black olives, and fresh basil. Drizzle Italian dressing over the salad and gently toss to coat all ingredients evenly. Add crumbled feta cheese and season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy your Garden Fresh Tortellini Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

MusingZero

#summertimeeats #sidedishgoals #pastasalad

These gluten-free vegan sugar cookie nests are a delightful Easter treat! They are easy to make and perfect for decorating with your favorite vegan chocolate eggs or candies.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup granulated sugar. 1 flax egg 1 tablespoon ground flaxseed mixed with 3 tablespoons water. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Vegan chocolate eggs or candies for decoration.

Instructions: Preheat the oven to 350F 175C. In a small bowl, prepare the flax egg by mixing ground flaxseed with water. Let it sit for a few minutes to thicken. In a large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. Add the flax egg and vanilla extract to the butter-sugar mixture, and mix well to combine. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Take tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball to create a nest shape. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, place vegan chocolate eggs or candies in the center of each cookie nest. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

dillon nelson

#EasterTreats #GlutenFree #Easter

The flavors of bacon, sweet corn, and creamy cheese come together in this appetizer that is sure to please any crowd. It's called Creamy Bacon Corn Dip. This dip is ideal for get-togethers where you want to please your guests' palates, such as parties or game days.

Ingredients: 1 cup cooked bacon, crumbled. 1 can 15.25 oz whole kernel corn, drained. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Set the oven temperature to 175C 350F. Drained corn, chopped green onions, diced red and green bell peppers, shredded cheddar cheese, mayonnaise, and sour cream should all be combined in a sizable mixing bowl with the crumbled bacon. Add salt, pepper, onion powder, and garlic powder to the mixture to season it. To fully blend all the ingredients, give it a good stir. Spread the mixture evenly in a baking dish after transferring it there. Bake for 25 to 30 minutes in a preheated oven, or until the top is golden brown and the dip is hot and bubbly. Before serving, take it out of the oven and allow it to cool for a few minutes. Serve fresh vegetable sticks, tortilla chips, or crackers alongside your creamy bacon corn dip. Savor your tasty dip made with bacon!

Prep Time: 15 minutes

Cook Time: 30 minutes

mer. m. march

#CheesyDelight #YummyBites #SavoryAppetizer

A hearty and indulgent twist on the classic club sandwich, featuring toad in a hole-style eggs nested within the layers of avocado, bacon, tomato, and cheddar cheese.

Ingredients: 6 slices of bread. 6 eggs. 6 slices of bacon. 6 slices of cheddar cheese. 3 tomatoes, sliced. 1 avocado, sliced. Mayonnaise. Salt and pepper to taste. Butter for frying.

Instructions: Using a cookie cutter, cut a hole in the center of each bread slice. In a skillet, cook bacon until crispy. Remove and set aside. In the same skillet, melt butter over medium heat. Place bread slices in the skillet and crack an egg into the center of each hole. Cook until the eggs are set to your desired level of doneness, flipping once if desired. Assemble the sandwiches by spreading mayonnaise on one side of each bread slice. Layer one slice of bread with avocado, tomato slices, bacon, and cheddar cheese. Top with another slice of bread with the egg facing up. Repeat with the remaining ingredients to make additional sandwiches. Slice each sandwich diagonally and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Multidisciplinary Conference on Technology and Engineering

#Toadinahole #EggSandwich #ClubSandwich