pinkhounds

[pinkhounds]

Savor the rich, chocolatey flavor of these rich brownies. Ideal for sating your desire for sweets!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 3/4 cup unsweetened cocoa powder. 1/2 teaspoon salt. 1/2 cup semisweet chocolate chips. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and grease a 9x9-inch 23x23 cm baking pan. In a microwave-safe bowl, melt the butter in 30-second intervals until fully melted. Let it cool slightly. Stir the sugar into the melted butter until well combined. Beat in the eggs, one at a time, and then add the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semisweet chocolate chips and chopped walnuts, if using. Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the brownies to cool in the pan for about 15 minutes before cutting them into squares. Serve and enjoy!

Madison H

[pinkhounds]

Indulge in the rich flavors of Rib Eye steaks marinated in a savory blend of soy sauce, ginger, and other aromatic ingredients. Grilled to perfection, these steaks are a delicious treat for any BBQ enthusiast.

Ingredients: 4 Rib Eye steaks. 1/2 cup soy sauce. 1/4 cup rice vinegar. 2 tablespoons sesame oil. 3 tablespoons brown sugar. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 teaspoon black pepper. 2 tablespoons vegetable oil for grilling.

Instructions: Use a whisk to mix soy sauce, rice vinegar, sesame oil, brown sugar, black pepper, minced garlic, grated ginger, and soy sauce in a bowl. Cover the Rib Eye steaks with the marinade and set them in a short dish. Make sure that every steak is well covered. Put the meat in the fridge for at least two hours or overnight to help the flavors soak in better. Warm up the grill over medium-high heat. Take the steaks out of the marinade and let the extra sauce drip off. Use vegetable oil to brush on the grill grates to keep food from sticking. For medium-rare, grill the Rib Eye steaks for 4 to 5 minutes on each side. You can change the time if you want them more or less done. After cooking, give the steaks a moment to rest before putting them on the table. Enjoy while hot!

Alex Mosleys

[pinkhounds]

Indulge in these delicious keto chocolate donuts that are low in carbs and sugar-free. Perfect for satisfying your sweet cravings while sticking to your keto diet.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup erythritol or preferred keto-friendly sweetener. 1/4 teaspoon baking soda. Pinch of salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking soda, and salt. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Spoon the batter into the donut pan, filling each cavity about 3/4 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Optional: Drizzle melted sugar-free chocolate or sprinkle powdered erythritol on top before serving.

Hillary Boyle

[pinkhounds]

These grilled veggie burgers are packed with flavor and easy to make. They're perfect for a meatless barbecue option and are sure to satisfy your burger cravings.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup grated carrot. 1/4 cup diced red bell pepper. 1/4 cup diced red onion. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 4 burger buns. Lettuce leaves, tomato slices, and condiments for serving.

Instructions: In a food processor, combine the black beans, cooked quinoa, breadcrumbs, grated carrot, diced red bell pepper, diced red onion, minced garlic, chili powder, cumin, salt, and pepper. Pulse until the mixture is well combined and starts to come together. Form the mixture into 4 burger patties. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Place the veggie burger patties on the grill and cook for about 4-5 minutes on each side, or until they have nice grill marks and are heated through. Toast the burger buns on the grill for a minute or two until they are lightly browned. Assemble the veggie burgers by placing lettuce leaves and tomato slices on the bottom half of each bun. Top with a grilled veggie burger patty, and add your favorite condiments. Finish by placing the top bun on the assembled burger. Serve hot and enjoy your Easiest-Ever Grilled Veggie Burgers!

Violet Payne

[pinkhounds]

Create a stunning grazing board with a selection of meats, cheeses, fruits, and more. Perfect for sharing with friends and family at any gathering.

Ingredients: 200g prosciutto. 150g salami. 250g brie cheese. 200g cheddar cheese. 150g grapes. 100g cherry tomatoes. 1 baguette. 1/4 cup olives. 1/4 cup mixed nuts. 1/4 cup honey.

Instructions: Arrange the prosciutto and salami in a visually pleasing manner on a large wooden board. Place chunks of brie and cheddar cheese around the meats. Scatter grapes and cherry tomatoes throughout the board. Slice the baguette into thin rounds and arrange them on the board or in a separate basket. Add olives and mixed nuts in small clusters for variety. Drizzle honey over some of the cheese for a sweet touch. Serve and enjoy!

Rose

[pinkhounds]

Classic apple cobbler flavors come together in a delicious way in these Apple Cobbler Cupcakes, which are topped with a rich and creamy Pumpkin Pie Frosting. Wonderful for fall parties or any time you want the cozy taste of apple and pumpkin spices.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/2 cup milk. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup peeled and diced apples. 1/2 cup chopped walnuts. 1/2 cup rolled oats. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground allspice. 1/4 tsp ground ginger. For Pumpkin Pie Frosting:. 1/2 cup canned pumpkin puree. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground allspice. 1/4 tsp ground ginger.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, cloves, allspice, and ginger. Set aside. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Fold in the diced apples, chopped walnuts, rolled oats, and any additional spices if desired. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 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 muffin tin for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the Pumpkin Pie Frosting by beating together the canned pumpkin puree, softened cream cheese, powdered sugar, and spices until smooth and creamy. Once the cupcakes are completely cool, frost them with the Pumpkin Pie Frosting using a piping bag or a spatula. Optional: Garnish with additional chopped walnuts, a sprinkle of cinnamon, or a drizzle of caramel sauce. Enjoy your Apple Cobbler Cupcakes with Pumpkin Pie Frosting!

Bobby

[pinkhounds]

It's grilling season, so this brined shrimp on the grill with chimichurri sauce is a great dish. The brine adds flavor to the shrimp, making them tender and juicy. The chimichurri sauce gives them a zesty, herbaceous kick.

Ingredients: 1 pound large shrimp, peeled and deveined. 1/4 cup sea salt. 4 cups water. 1 cup fresh parsley, finely chopped. 1/4 cup fresh cilantro, finely chopped. 3 cloves garlic, minced. 1 shallot, finely chopped. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes. 1/4 cup red wine vinegar. 1/2 cup extra virgin olive oil. Salt and black pepper to taste.

Instructions: Mix sea salt and water in a large bowl to make brine. Put the shrimp in the brine and put it in the fridge for 15 to 30 minutes. While that is going on, make the chimichurri sauce by putting olive oil, red pepper flakes, garlic, shallot, oregano, cilantro, parsley, and red wine vinegar in a bowl. To taste, add salt and black pepper to the chimichurri sauce. Warm the grill up to a medium-high level. Take the shrimp out of the salt water and use paper towels to dry them. Skewer shrimp on sticks. Shrimp should be cooked on the grill for two to three minutes on each side, or until they turn pink and opaque. Put chimichurri sauce on the side and serve grilled shrimp skewers with it.

Ashlee

[pinkhounds]

This tangy and refreshing potato salad is full of crunchy vegetables and lemony flavor. It's the perfect side dish for a picnic or summer get-together.

Ingredients: 4 medium potatoes, boiled and cubed. 1/2 cup vegan mayonnaise. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. 2 stalks celery, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: In a large bowl, mix together the vegan mayonnaise, lemon juice, and Dijon mustard until well combined. Add the boiled and cubed potatoes, celery, red onion, and parsley to the bowl. Gently toss everything together until the potatoes and vegetables are evenly coated with the dressing. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!

Cameron N

[pinkhounds]

This vegan sausage broccoli pasta is a hearty and tasty dinner that you can make quickly but still feel full. A tasty and comforting meal is made with vegan sausage, broccoli, and herbs that smell great together.

Ingredients: 200g vegan sausage, sliced. 250g pasta of your choice. 2 cups broccoli florets. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 onion, finely chopped. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Red pepper flakes optional. 2 cups vegetable broth. 1/4 cup nutritional yeast. Fresh parsley for garnish optional.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the onion and garlic and cook until the smell is nice. Put vegan sausage slices in the pan and cook them until they get a little brown. Add the salt, pepper, red pepper flakes, dried oregano, and thyme. Put broccoli florets and vegetable broth in the pan. Put the lid on and cook until the broccoli is soft. When the broccoli is done, add the cooked pasta and nutritional yeast and mix them together well. Add two to three more minutes of cooking to let the flavors blend. If you want, you can add fresh parsley on top and serve hot.

Walter