proof of passion

[proofofpassion]

A tasty and healthful dinner can be had quickly and simply with this spicy veggie stir-fry recipe. Tight with vibrant veggies and a fiery sauce, this dish is ideal for a weeknight supper.

Ingredients: 2 tablespoons vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snap peas. 1 carrot, julienned. 1 zucchini, sliced. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons sriracha sauce. 1 tablespoon rice vinegar. 1 tablespoon brown sugar. 1 teaspoon ginger, minced. 1/2 teaspoon red pepper flakes adjust to taste. 1/2 cup roasted peanuts, for garnish. Cooked rice, for serving.

Instructions: In a large wok or skillet, heat the vegetable oil over high heat. Add the sliced onion and minced garlic, and stir-fry for 1-2 minutes until fragrant. Add the sliced bell peppers, broccoli, snap peas, carrot, and zucchini to the wok. Stir-fry for 3-4 minutes until the veggies are tender-crisp. In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha sauce, rice vinegar, brown sugar, minced ginger, and red pepper flakes. Pour the sauce mixture over the stir-fried vegetables and toss to coat evenly. Cook for an additional 2-3 minutes. Serve the spicy veggie stir-fry over cooked rice, garnished with roasted peanuts. Enjoy your delicious and spicy veggie stir-fry!

Peter

[proofofpassion]

A hearty baked ziti dish loaded with savory meatballs, mushrooms, and gooey cheese.

Ingredients: 1 lb ground beef. 1 lb ziti pasta. 1 can 24 oz pasta sauce. 1 cup sliced mushrooms. 1/2 cup grated Parmesan cheese. 1/2 cup breadcrumbs. 2 eggs. 1/4 cup chopped parsley. 1 tsp garlic powder. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Cook ziti according to package instructions until al dente, then drain. In a skillet, brown ground beef over medium heat, seasoning with garlic powder, oregano, salt, and pepper. Add mushrooms to the skillet and cook until softened. In a large bowl, mix cooked ziti, beef mixture, pasta sauce, and half of the Parmesan cheese. In another bowl, combine breadcrumbs, remaining Parmesan cheese, eggs, and parsley. Spread half of the ziti mixture in a baking dish, then top with half of the breadcrumb mixture. Repeat layers with remaining ziti mixture and breadcrumb mixture. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until golden and bubbly. Serve hot and enjoy!

Abby Maxwell

[proofofpassion]

[proofofpassion]

Refreshing and fruity, these Strawberry Mango Popsicles are perfect for cooling off on a hot day. The combination of sweet strawberries and tropical mangoes creates a delightful treat for all ages.

Ingredients: 1 cup chopped strawberries. 1 cup chopped mango. 1/4 cup sugar. 1/2 cup water. 1 tablespoon lemon juice.

Instructions: In a saucepan, combine water and sugar. Heat over medium heat until sugar dissolves, stirring occasionally. Add chopped strawberries to the saucepan and cook for 5 minutes, stirring occasionally. Remove from heat and let it cool. In a blender, puree the cooked strawberries until smooth. In a separate blender, puree the chopped mango until smooth. In popsicle molds, layer the strawberry puree and mango puree alternately. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until firm. To unmold, run the molds under warm water for a few seconds and gently pull out the popsicles.

Elle D

[proofofpassion]

Delicious and simple cookies with a cinnamon sugar coating made with Snickerdoodle cake mix. These cookies are ideal for any celebration!

Ingredients: 1 box Snickerdoodle cake mix. 1/2 cup 1 stick unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup granulated sugar. 1 tablespoon ground cinnamon.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the Snickerdoodle cake mix, melted butter, egg, and vanilla extract. Mix until all ingredients are well combined and form a dough. In a separate small bowl, mix together the granulated sugar and ground cinnamon to make the cinnamon sugar coating. Take spoonfuls of dough and roll them into balls, then roll the balls in the cinnamon sugar mixture until they are coated evenly. Place the cookie dough balls on the prepared baking sheet, leaving some space between each cookie. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are slightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies have cooled, they are ready to be enjoyed!

Lawrence B

[proofofpassion]

Savour the soothing and cozy tastes of chai by biting into these delicious Vanilla Chai Donuts. With their sweet vanilla glaze and chai spice infusion, these baked donuts are the ideal snack for any time of day.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground cardamom. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1 chai tea bag for steeping. For the glaze:. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Heat the buttermilk in a small saucepan until it's slightly warm but not boiling. Take the tea bag out of the heat source and let it steep in the buttermilk for five minutes. Next, take the tea bag out. Mix the flour, sugar, baking soda, baking powder, spices, and salt in a mixing bowl. Whisk the egg, vanilla extract, vegetable oil, and buttermilk infused with chai in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Spoon the batter into a zip-top bag or piping bag, cutting off the corner. Fill each cavity in the donut pan about two thirds full as you pipe the batter into it. Bake for 10 to 12 minutes, or until the donuts bounce back when you touch them, in a preheated oven. After letting the donuts cool in the pan for a few minutes, move them to a wire rack to finish cooling. Whisk the milk, vanilla extract, and powdered sugar together until smooth to make the glaze. If necessary, adjust the consistency by adding extra milk. Reposition the donuts on the wire rack to set after dipping them into the glaze and letting any excess drip off. After serving, savor your delectable Vanilla Chai Donuts!

Prep Time: 15 minutes

Cook Time: 10-12

Andrew

[proofofpassion]

Enjoy the delectable combination of coconut, salted caramel, and buttery thumbprint cookies. These sweet and salty treats are ideal for satisfying your sweet and salty cravings.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1 cup sweetened shredded coconut. 15 soft caramel candies, unwrapped. 1/4 teaspoon sea salt, for topping.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make the butter and sugar fluffy by beating them together in a large bowl. Add the vanilla extract and mix well. Add the flour and salt slowly while mixing until just combined. Make 1-inch balls out of the dough and roll them in the sweetened shredded coconut, pressing down gently to make the coconut stick. Place the dough balls covered in coconut about 2 inches apart on the baking sheet that has been prepared. Make a hole in the middle of each dough ball with your thumb or the back of a rounded teaspoon. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. While the cookies are baking, melt the caramel candies that haven't been wrapped in plastic wrap in a bowl that can go in the microwave. Stir the candies every 20 seconds until they are smooth and melted. If you need to, gently press the holes again after the cookies are taken out of the oven. Place a small spoonful of the melted caramel in each hole. Add a little sea salt to the holes that are filled with caramel. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. The cookies are ready to eat once the caramel has set.

Tyson Holt

[proofofpassion]

These tropical sunrise veggie pops are a delightful combination of creamy coconut milk, sweet mango, tangy pineapple, and nutritious shredded carrots. Perfect for a refreshing treat on a hot day!

Ingredients: 2 cups coconut milk. 1 cup mashed ripe banana. 1 cup diced mango. 1 cup diced pineapple. 1/2 cup shredded carrots. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: In a blender, combine coconut milk, mashed banana, honey/maple syrup, and vanilla extract. Blend until smooth. Stir in diced mango, pineapple, and shredded carrots into the mixture. Pour the mixture into popsicle molds. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until solid. Once frozen, remove the popsicles from the molds and enjoy!

Nicole

[proofofpassion]

Soft and chewy gingerbread cookie bars are a delightful treat, especially when topped with creamy cream cheese frosting. Perfect for holiday gatherings or anytime you're craving a taste of gingerbread goodness.

Ingredients: 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/2 cup molasses. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 4 ounces cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. Grease a 9x13-inch baking pan. In a large mixing bowl, whisk together melted butter, sugar, molasses, egg, and vanilla extract until smooth. Add flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to the wet ingredients. Stir until well combined and smooth. Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the bars to cool completely in the pan on a wire rack. In a medium mixing bowl, beat cream cheese and softened butter until smooth and creamy. Add powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and well combined. Spread the cream cheese frosting evenly over the cooled gingerbread bars. Cut into squares or bars and serve. Enjoy!

Kaleb S