Retro Parasite

Citrus Junos London - Backstage Academy of Dance - DMS Spanish - Pampered Ladies Leicester - Soothing Palms Massage LLC

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These gluten-free Christmas cookies are perfect for holiday baking. They are made with almond and coconut flour, making them a delicious gluten-free treat for everyone to enjoy during the festive season.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup unsalted butter, softened. 1/2 cup maple syrup. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup gluten-free chocolate chips. 1/4 cup chopped pecans optional. 1/4 cup dried cranberries optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the coconut flour, baking soda, salt, and almond flour in a bowl and mix them together. Cream the softened butter and maple syrup together in a different bowl until they are well mixed. When you add the egg and vanilla extract to the wet mix, mix it well until it's smooth. Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms. If you want, you can add the chopped pecans and dried cranberries along with the gluten-free chocolate chips. You can use your hands or a cookie scoop to make small cookie balls out of the dough. Place the balls on the baking sheet that has been prepared. Use a fork to make a crisscross pattern in each cookie. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. After the gluten-free Christmas cookies have cooled, put them in a container that won't let air in. Enjoy your gluten-free Christmas cookies with the people you care about.

Prep Time: 20 minutes

Cook Time: 10-12

Alley Cat Gallery

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Indulge in the smoky goodness of pulled pork paired with the creamy freshness of coleslaw, all sandwiched between a perfectly toasted bun. This Pulled Pork Burger with Coleslaw is a mouthwatering delight that brings the flavors of BBQ to your plate.

Ingredients: 1 lb pulled pork. 4 hamburger buns. 1 cup coleslaw. 4 slices cheddar cheese. 1/4 cup barbecue sauce. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon honey. Salt and pepper to taste. Lettuce leaves optional. Sliced pickles optional.

Instructions: Preheat your grill to medium-high heat. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper to make the coleslaw dressing. In a large bowl, combine the coleslaw mix with the dressing, tossing to coat evenly. Refrigerate until ready to use. Place the pulled pork on the grill and brush it with barbecue sauce. Cook for 3-4 minutes on each side until it's heated through and has grill marks. During the last minute of grilling, add a slice of cheddar cheese on top of each pile of pulled pork. Close the grill lid to melt the cheese. Toast the hamburger buns on the grill for 1-2 minutes until lightly browned. To assemble the burgers, place a generous amount of pulled pork with melted cheese on the bottom half of each bun. Top with coleslaw, lettuce leaves, and sliced pickles if desired. Place the other half of the bun on top and secure the burger with a toothpick. Serve hot and enjoy your Pulled Pork Burger with Coleslaw!

Prep Time: 20 minutes

Cook Time: 10 minutes

Marie Medina

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With these delicious Honey Cookies, also known as Pryaniki, you can experience the warmth of Russian cuisine. They're the perfect combination of honey and aromatic spices, resulting in a treat that's both comforting and decadent.

Ingredients: 1 cup honey. 1 cup sugar. 1 cup butter. 2 eggs. 1 tsp baking soda. 1/4 cup warm water. 4 cups all-purpose flour. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/2 tsp ground nutmeg. 1/4 tsp salt. Powdered sugar for dusting.

Instructions: Put the honey, sugar, and softened butter in a large bowl and mix them together until they are well mixed. Mix the eggs in with the flour until the batter is smooth. Mix the baking soda with warm water, then add it to the batter. Sift the flour, cinnamon, cloves, nutmeg, and salt together in a different bowl. Mix the dry ingredients into the batter little by little until a dough forms. Put the dough in the fridge for at least an hour with the lid on. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll the dough out to about 1/2 inch thick. Cut out shapes with cookie cutters and put them on the baking sheet that has been prepared. For 10 to 12 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 before moving them to a wire rack to cool all the way down. Sprinkle powdered sugar over the cookies after they have cooled. Have fun with these tasty Russian honey cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

AMT DESIGN

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This Everything but the Bagel Cheese Ball is a delicious and creamy appetizer that's perfect for parties and gatherings. The combination of Greek yogurt, cheddar cheese, and the iconic Everything but the Bagel seasoning creates a savory and flavorful cheese ball that's sure to be a hit with your guests.

Ingredients: 2 cups plain Greek yogurt. 1 cup shredded cheddar cheese. 1/4 cup Everything but the Bagel seasoning. 2 tablespoons chopped fresh chives. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon black pepper.

Instructions: Greek yogurt, shredded cheddar cheese, Everything but the Bagel seasoning, chopped fresh chives, garlic powder, onion powder, and black pepper should all be mixed together in a bowl. Mix everything together until it's well blended. Make a ball out of the mixture. The cheese ball should be put in the fridge for at least an hour so the flavors can mix. Before you serve the cheese ball, coat the outside with some more Everything but the Bagel seasoning. Feel free to serve with crackers or sliced vegetables of your choice. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Free Necchi Sewing Machine Files

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A rich and decadent pasta dish called Bacon Tortellini Bake blends cheesy tortellini with a smoky bacon flavor and a creamy tomato sauce. It's the ultimate comfort dish, ideal for a cosy evening spent at home.

Ingredients: 9 oz 250g cheese tortellini. 8 slices bacon, chopped. 1 small onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes, drained. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 375F 190C. Cook the cheese tortellini according to package instructions, then drain and set aside. In a large ovenproof skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. In the same skillet, saut the diced onion and minced garlic in the bacon drippings until they become translucent and fragrant. Add the drained diced tomatoes to the skillet and stir to combine with the onions and garlic. Let it simmer for a few minutes until the mixture thickens slightly. Stir in the heavy cream, shredded mozzarella cheese, and grated Parmesan cheese. Cook until the cheese has melted and the sauce is creamy. Season with salt and pepper to taste. Add the cooked tortellini and crispy bacon pieces to the skillet. Gently toss everything together to coat the tortellini with the creamy sauce. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the top is golden and bubbly. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired. Serve your delicious Bacon Tortellini Bake hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Vivid Faction

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These homemade Pumpkin Spice Waffles are a great way to enjoy the warm and comforting tastes of fall. On a cool fall morning, they're great for a cozy breakfast or brunch.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons granulated sugar. 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 cloves. 2 large eggs. 1 cup canned pumpkin puree. 1 1/4 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray or additional melted butter for greasing.

Instructions: Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl with a whisk. Separate the eggs in a different bowl. Add the pumpkin puree, buttermilk, melted butter, and vanilla extract. Beat the eggs well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Follow the directions on the package to heat up your waffle iron and grease it with cooking spray or melted butter. Pour the waffle batter onto a waffle iron that has already been heated. Follow the manufacturer's instructions for cooking time, which is usually between 3 and 5 minutes, or until the waffles are golden brown and crisp. You can top the warm pumpkin spice waffles with whipped cream, maple syrup, or chopped nuts, or anything else you like.

Prep Time: 15 minutes

Cook Time: 15 minutes

Hicsser2018

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A terrifying treat for your Halloween party are these Monster Cake Pops for Halloween. Create these adorable and delectable monster pops that will delight kids and adults alike by getting creative with colorful candy melts and decorations!

Ingredients: 1 box of chocolate cake mix. 1 cup of chocolate frosting. 1 package of candy eyes. Assorted colored candy melts green, purple, and orange. Lollipop sticks. Decorative icing in various colors.

Instructions: Bake the chocolate cake according to the package instructions. Allow the cake to cool completely, then crumble it into fine crumbs in a large bowl. Add chocolate frosting to the cake crumbs and mix until well combined. Shape the cake mixture into small balls and place them on a parchment-lined baking sheet. Melt the candy melts in separate bowls according to the package instructions. Dip the lollipop sticks into the melted candy melts and insert them into the cake balls. Dip each cake pop into the colored candy melts, covering them completely. Allow excess to drip off. Press candy eyes onto the cake pops while the candy coating is still wet. Use decorative icing to create monster features like mouths, scars, and hair on each cake pop. Place the cake pops back on the baking sheet and allow them to set completely. Once set, your Halloween Monster Cake Pops are ready to be enjoyed!

Prep Time: 30 minutes

Cook Time: 0 minutes

Wheelers Well RM

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A flavorful and spicy twist on the classic Cobb salad, this Jerk Shrimp Cobb Salad features marinated and grilled shrimp with a blend of fresh vegetables, eggs, blue cheese, and a zesty ranch dressing. Perfect for a hearty and satisfying meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons jerk seasoning. 6 cups mixed salad greens. 4 hard-boiled eggs, sliced. 1 cup cherry tomatoes, halved. 1 cup diced cucumber. 1 cup diced red bell pepper. 1/2 cup crumbled blue cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup ranch dressing. 1/4 cup jerk sauce. Salt and pepper to taste.

Instructions: In a bowl, toss the shrimp with jerk seasoning, salt, and pepper to coat evenly. Heat a grill or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside. In a large salad bowl, arrange the mixed greens as the base. Arrange the cooked shrimp, hard-boiled eggs, cherry tomatoes, cucumber, red bell pepper, blue cheese, bacon, and red onion in rows or sections on top of the greens. Drizzle ranch dressing and jerk sauce over the salad. Sprinkle chopped cilantro on top. Serve immediately and enjoy your Jerk Shrimp Cobb Salad!

Prep Time: 20 minutes

Cook Time: 6 minutes

sara enrico

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This gluten-free hearty vegetable soup is a comforting and nutritious choice for those with gluten sensitivities. Packed with a variety of colorful vegetables and aromatic herbs, it's a delicious way to warm up on a chilly day.

Ingredients: 2 cups of diced carrots. 2 cups of diced potatoes. 1 cup of diced celery. 1 cup of diced zucchini. 1 cup of chopped spinach. 1 cup of diced tomatoes. 1 onion, finely chopped. 3 cloves of garlic, minced. 6 cups of gluten-free vegetable broth. 1 teaspoon of dried thyme. 1 teaspoon of dried rosemary. Salt and pepper to taste. 2 tablespoons of olive oil.

Instructions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and saut until fragrant. Add the diced carrots, potatoes, celery, and zucchini to the pot. Saut for about 5 minutes, stirring occasionally. Pour in the gluten-free vegetable broth and bring the mixture to a boil. Reduce the heat to low, and simmer for 20-25 minutes or until the vegetables are tender. Add the diced tomatoes, chopped spinach, dried thyme, dried rosemary, salt, and pepper. Simmer for an additional 5 minutes. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh herbs if desired. Enjoy your gluten-free hearty vegetable soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Salin Goy Art Group

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Savor these delectable, grain- and gluten-free paleo chocolate coconut cupcakes. They are ideal for allowing you to indulge your sweet tooth without deviating from your paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/2 tsp baking soda. 1/4 tsp salt. 3 eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1/2 cup unsweetened almond milk. 1 tsp vanilla extract. 1/4 cup unsweetened shredded coconut.

Instructions: Set the oven temperature to 175C 350F. Almond flour, coconut flour, baking soda, chocolate powder, and salt should all be combined in a mixing bowl. Whisk eggs, honey, almond milk, melted coconut oil, and vanilla extract in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Mix in the coconut shreds without adding any sugar. Spoon the batter into each of the cupcake liners that have been lined in a muffin tin. When a toothpick inserted into a cupcake comes out clean, bake the cupcakes for 18 to 20 minutes. After letting the cupcakes cool in the pan for a few minutes, move them to a wire rack to finish cooling. After they cool, you can choose to frost them with paleo-friendly icing or just eat them unadorned.

Prep Time: 15 minutes

Cook Time: 20 minutes

VB Studio

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These vegan pumpkin cheesecake truffle mummies are the perfect spooky treat for Halloween or any fun occasion. Creamy pumpkin cheesecake filling coated in white chocolate, decorated to look like adorable mummies!

Ingredients: 1 cup canned pumpkin puree. 1 cup vegan cream cheese, softened. 1/4 cup maple syrup. 1 teaspoon pumpkin pie spice. 1 teaspoon vanilla extract. 2 cups vegan white chocolate chips, melted. 24 vegan chocolate chips. 24 candy eyeballs. 1 cup crushed vegan graham crackers.

Instructions: Put vegan cream cheese, maple syrup, pumpkin pie spice, and vanilla extract in a bowl and mix them together until the mixture is smooth. Add the melted vegan white chocolate chips and mix them in well. Keep the mixture in the fridge for one to two hours, until it gets firm. With a small cookie scoop, make balls out of the mixture and place them on a baking sheet lined with parchment paper. Put a toothpick in the middle of each ball and freeze them for 30 minutes. For each ball, melt some white chocolate and then put it back on the baking sheet. To make eyes, press two candy eyeballs onto each truffle. Using a toothpick, add small dots of melted chocolate to each truffle to make them look like mummy bandages. To make the truffles look like dirt, crush vegan graham crackers and sprinkle them on top. Put it in the fridge until the chocolate sets. Enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

AUSTIN Motorcycle Adventures

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Spices like cumin, coriander, and cinnamon give this mushroom curry an African flavor that is hard to resist. This vegan meal is great for any night of the week because it has creamy coconut milk and hearty chickpeas.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1-inch piece ginger, grated. 2 tsp ground cumin. 2 tsp ground coriander. 1 tsp turmeric. 1/2 tsp cinnamon. 1/2 tsp cayenne pepper. 400g mushrooms, sliced. 400g canned chickpeas, drained and rinsed. 400ml coconut milk. 200ml vegetable broth. 2 tbsp tomato paste. Salt, to taste. Black pepper, to taste. Fresh cilantro, for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic, ginger, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant. Add mushrooms and chickpeas, stirring to coat in the spices. Pour in coconut milk, vegetable broth, and tomato paste. Season with salt and black pepper. Bring to a simmer and cook for 15-20 minutes until the mushrooms are tender and the curry has thickened. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro, over rice or with naan bread. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

ADC Agenzia

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These Bacon and Onion Smothered Burgers are the ultimate comfort food. Juicy burger patties topped with melted cheddar cheese, crispy bacon, and sweet caramelized onions, all sandwiched between toasted buns. It's a flavor explosion that will satisfy your burger cravings!

Ingredients: 4 burger patties 1/4 lb each. 4 hamburger buns. 8 slices of bacon. 1 large onion, thinly sliced. 4 slices of cheddar cheese. 1/4 cup mayonnaise. 2 tablespoons ketchup. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. Salt and pepper to taste. Vegetable oil for cooking.

Instructions: Set the pan on medium-high heat and cook the bacon until it's nice and brown. Take it off and let it dry on paper towels. In the same pan, add the thinly sliced onions and cook for 10 to 15 minutes, until they turn caramelized. Take it out and set it aside. Add salt, pepper, and garlic powder to the burger patties to make them taste better. Get a grill or grill pan hot, but not too hot. Use vegetable oil to clean. For medium-rare, grill the burger patties for four to five minutes on each side. Put a slice of cheddar cheese on top of each patty to melt in the last minute of cooking. It's time to make the sauce. In a small bowl, mix mayonnaise, ketchup, and Worcestershire sauce together. For a minute or two, toast the hamburger buns on the grill until they get a little brown. Put the burgers together: Put some sauce on the bottom half of each bun. Add a patty covered in cheese on top. Add onions that have been caramelized and bacon that is crispy. Put the other half of the bun on top. Serve your Bacon and Onion Smothered Burgers right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 20 minutes

haagen daz siberians

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These Keto pumpkin spice muffins taste great and bring back fall flavors. They taste great, are moist, and would be great as a Halloween treat.

Ingredients: 2 cups almond flour. 1/3 cup granulated erythritol. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp pumpkin pie spice. 1/4 tsp salt. 1/2 cup pumpkin puree. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. Do not grease or line the muffin tin. Mix the erythritol, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Mix pumpkin puree, eggs, almond milk, coconut oil, and vanilla extract in a different bowl using an electric mixer. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Fill each muffin cup with the same amount of batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 10 minutes in the pan before moving them to a wire rack to cool all the way.

Prep Time: 10 minutes

Cook Time: 20 minutes

Mr Shickle

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A simple but tasty pasta dish with fresh basil, ripe tomatoes, and salty Parmesan cheese.

Ingredients: 250g pasta. 4 ripe tomatoes, chopped. 2 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 3 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add chopped tomatoes and cook until they start to break down, about 5-7 minutes. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss to combine with the tomato mixture. Stir in chopped basil leaves and cook for an additional 2 minutes. Remove from heat and serve hot, topped with grated Parmesan cheese. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Purple Lotus Spirtual Healing

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This gluten-free Thai beef salad is bursting with flavors of soy, lime, and fish sauce, complemented by fresh herbs and crunchy vegetables. It's a healthy and satisfying main course salad that's perfect for a light yet flavorful meal.

Ingredients: 1 lb flank steak, thinly sliced. 1/4 cup gluten-free soy sauce. 2 tablespoons lime juice. 2 tablespoons fish sauce. 1 tablespoon honey. 1 teaspoon sesame oil. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 red bell pepper, thinly sliced. 1 cucumber, thinly sliced. 1 cup shredded carrots. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted peanuts, chopped. Lettuce leaves, for serving.

Instructions: To make the sauce, mix soy sauce, lime juice, fish sauce, honey, sesame oil, garlic, and ginger in a bowl with a whisk. Half of the marinade should be put on the sliced flank steak for at least 30 minutes. Get a grill or grill pan hot, but not too hot. Grill the flank steak with the marinade for two to three minutes on each side, or until it's done the way you like it. Take it off the heat and let it cool down. Slice the bell pepper, cucumber, carrots, cilantro, and mint leaves and put them all in a large bowl. Cut the flank steak into thin slices and add them to the bowl of vegetables. Add the rest of the marinade to the salad and mix it all together. With chopped peanuts on top, serve the Thai beef salad on a bed of lettuce leaves.

Prep Time: 20 minutes

Cook Time: 10 minutes

Lombards Civil War

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These delicious cupcakes have just the right amount of rich chocolate and sweet salted caramel. With a great balance of flavors, they are sure to satisfy your sweet tooth.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup hot water. 1/2 cup caramel sauce store-bought or homemade. 1/4 cup semisweet chocolate chips. Sea salt flakes for sprinkling. Caramel candies for decoration.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the cocoa powder, baking powder, baking soda, and salt in a bowl and sift them together. Put away. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Three times, add the dry ingredients to the wet ingredients, alternating with buttermilk. Always start with the dry ingredients and end with the buttermilk. Don't mix any further than that. It will be smooth after you add the hot water and mix it in. Keep an eye on it because the batter will be very thin. The batter should be about two thirds of the way up each cupcake liner. Fill the middle of each cupcake with a teaspoon of caramel sauce. Then, top each cupcake with some semisweet chocolate chips. 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. Once the cupcakes are cool, add more caramel sauce to the top of each one, then sea salt flakes and caramel candies to decorate. Have fun with your tasty Chocolate Salted Caramel Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Strawberry Crest High School Counseling Department