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bruna kalil othero - saint luke united methodist church - jai llewellyn art - Darley Abbey - paula usuga

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mandala art by ilka

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Never 2 Late 2 Tri

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jai llewellyn art

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Great Adventure Camping

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Leopard Techie

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embroidery

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Paige A Mitchell

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alp

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A2Z Ed Drums

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These Pineapple Cookies are a tropical delight, combining the sweetness of crushed pineapple with the chewy texture of shredded coconut. They're perfect for a summer treat or any time you want a taste of the tropics in cookie form.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup canned crushed pineapple, drained. 1/2 cup shredded coconut.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Mix the egg and vanilla extract into the butter mixture until everything is well mixed together. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the shredded coconut and crushed pineapple that has been drained, making sure they are spread out evenly in the dough. Drop spoonfuls of dough onto the baking sheet that has been prepared, making sure there is enough space between each cookie. You can use a tablespoon or a cookie scoop for this. Press down a little on each cookie with the back of the spoon or your fingers. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn 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. After the Pineapple Cookies have cooled, put them in a container that won't let air in. This will keep them fresh and tasty.

Prep Time: 15 minutes

Cook Time: 12 minutes

gundula diering

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This gluten-free sheet pan recipe combines salmon, lentils, and asparagus for a healthy and delicious meal. It's quick and easy to prepare, making it perfect for busy weeknights.

Ingredients: 4 salmon fillets. 1 cup dried lentils, rinsed. 2 cups water or vegetable broth. 1 pound asparagus, trimmed. 2 tablespoons olive oil. Salt and pepper to taste. 2 cloves garlic, minced. 1 lemon, sliced. Fresh herbs such as parsley or dill for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the lentils and water or vegetable broth in a saucepan. Turn down the heat and let it simmer for 15 to 20 minutes, or until the lentils are soft but not mushy. Remove any extra liquid. Put the asparagus on a large sheet pan and cook the lentils at the same time. Put 1 tablespoon of olive oil on top and add salt and pepper to taste. Toss to cover. The salmon fillets should go on the other side of the sheet pan from where the asparagus was. Use the rest of the olive oil and minced garlic to coat the salmon. Add salt and pepper to taste, and then put lemon slices on top of each fillet. Put the sheet pan in an oven that has already been heated up and bake for 12 to 15 minutes, or until the salmon is done and the asparagus is soft. Put the cooked lentils on top of the salmon and asparagus. If you want, you can add more lemon slices and fresh herbs as a garnish. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

Celaeno and Doodle

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Enjoy the taste of Hostess cupcakes again with this vegan version. Cupcakes made of rich chocolate with a creamy center and a rich chocolate frosting on top. The perfect way to satisfy your sweet tooth while still living a vegan life.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened almond milk. 1/3 cup vegetable oil. 1 tablespoon white vinegar. 1 teaspoon vanilla extract. Vegan chocolate frosting. Vegan cream filling store-bought or homemade.

Instructions: Warm the oven up to 350F 175C and put cupcake liners in a pan. Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a large bowl. On top of the dry ingredients, add the vinegar, vanilla extract, almond milk, and vegetable oil. Mix everything together well. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let cupcakes cool all the way down before you frost them. Cut a hole in the middle of each cupcake and fill it with vegan cream filling. Put vegan chocolate frosting on top of the cupcakes. Have fun with these tasty vegan chocolate Hostess cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

intergalactic industries

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These Homemade Tropical Pops are a refreshing and healthy treat perfect for hot summer days. Made with a blend of tropical fruits, coconut milk, and a hint of lime juice, they're bursting with tropical flavors and creamy goodness.

Ingredients: 2 cups mixed tropical fruits such as pineapple, mango, and kiwi, diced. 1/4 cup coconut milk. 2 tablespoons honey or agave syrup. 1 tablespoon lime juice.

Instructions: Diced tropical fruits, coconut milk, honey or agave syrup, and lime juice should all be put into a blender. Mix until it's smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it gets hard. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

Bucks Youth

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Enjoy the rich and creamy goodness of chocolate ice cream that you made yourself. This recipe makes sure that the texture is smooth and the chocolate flavor is strong. It's perfect for satisfying your sweet tooth. When you use a Kitchen Aid mixer, the job is easy, and you end up with a fancy dessert that any chocolate lover will love.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 4 large egg yolks. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Optional: chocolate chips or chopped chocolate for extra richness.

Instructions: In a saucepan, combine heavy cream, whole milk, sugar, and cocoa powder. Cook over medium heat, stirring constantly, until the mixture is hot and sugar is dissolved. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot cream mixture into the egg yolks to temper them. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover and refrigerate until completely chilled, preferably overnight. Transfer the chilled mixture into the bowl of a Kitchen Aid mixer and churn according to the manufacturer's instructions. If desired, add chocolate chips or chopped chocolate during the last few minutes of churning. Once churned to desired consistency, transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours. Serve scoops of chocolate ice cream and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Zage Mojsinje

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These chocolatey fudge pops are great for hot summer days because they are creamy. These are a favorite treat for both kids and adults because they are easy to make and will never drip.

Ingredients: 2 cups chocolate milk. 1/2 cup heavy cream. 1/4 cup cocoa powder. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 cup mini chocolate chips optional.

Instructions: Chocolate milk, heavy cream, cocoa powder, and granulated sugar should all be mixed together in a saucepan over medium-low heat. Keep stirring the mixture until all the sugar and cocoa powder are gone and it's warm all the way through. Now take it off the heat and mix in the vanilla extract. Wait until the mixture is cool enough to touch. If you want to, you can fill popsicle molds with mini chocolate chips. When the mixture is cool, pour it into popsicle molds, leaving some room at the top for the pops to rise. Place the popsicle sticks inside and freeze for at least 6 hours, or until the candy is completely hard. When the popsicles are frozen, run warm water over the molds to get them out. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

levi stute

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Negroni Fizz is a refreshing twist on the classic Italian Negroni cocktail, lightened up with the addition of club soda and fresh lemon juice. It's perfect for those who enjoy the bitter-sweet flavors of a Negroni but prefer a lighter, fizzier drink.

Ingredients: 1 oz gin. 1 oz Campari. 1 oz sweet vermouth. 1/2 oz fresh lemon juice. 1/2 oz simple syrup. Club soda, to top.

Instructions: Fill a shaker with ice. Add gin, Campari, sweet vermouth, lemon juice, and simple syrup. Shake well. Strain into a highball glass filled with ice. Top with club soda. Garnish with a lemon twist. Enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

psychologist lilian shin

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These easy bean burgers are packed with flavor and are perfect for a quick and satisfying meal. The mustard mayo adds a tangy kick that complements the savory bean patties.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 tablespoons chopped fresh parsley. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1/4 cup vegan mayo. 1 tablespoon Dijon mustard. 4 burger buns. Lettuce, tomato, and other toppings of choice.

Instructions: In a large bowl, mash the black beans until mostly smooth. Stir in the breadcrumbs, onion, parsley, garlic powder, smoked paprika, salt, and pepper. Form the mixture into 4 patties. Heat a non-stick skillet over medium heat and cook the patties for about 5 minutes on each side, or until heated through and lightly browned. In a small bowl, mix the vegan mayo and Dijon mustard to make the mustard mayo. Toast the burger buns. Spread the mustard mayo on the bottom half of each bun. Top with a bean patty, lettuce, tomato, and any other desired toppings. Cover with the top half of the bun and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

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