Spice Cookies

Pampered Ladies Leicester - Dennis Larabee - Green Island Painting - GTAMenus - Greek Gallery

[spicecookies]

Delicate and zesty lemon coconut snowball cookies that melt in your mouth, perfect for a delightful treat.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 teaspoons lemon zest. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 cup shredded coconut. Additional powdered sugar, for rolling.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the lemon zest and vanilla extract, mixing until well combined. Gradually add the flour and salt to the mixture, mixing until a dough forms. Stir in the shredded coconut until evenly distributed throughout the dough. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the bottoms of the cookies are lightly golden. Remove from the oven and let the cookies cool for a few minutes on the baking sheet. While the cookies are still warm, gently roll them in powdered sugar until coated. Transfer the coated cookies to a wire rack to cool completely. Once the cookies are completely cooled, you can roll them in powdered sugar again for an extra layer of sweetness. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Hilliard Comstock Middle School

[spicecookies]

Enjoy the perfect mix of fresh cherries, rich cacao, and energizing coffee in this vegan smoothie. It's a tasty treat any time of the day because it's naturally sweet and full of antioxidants.

Ingredients: 1 cup fresh cherries, pitted. 1 tablespoon cacao powder. 1 cup brewed coffee, cooled. 1 ripe banana, frozen. 1/2 cup almond milk. 1 tablespoon maple syrup optional. Ice cubes optional.

Instructions: Combine pitted cherries, cacao powder, cooled brewed coffee, frozen banana, and almond milk in a blender. Blend until smooth and creamy. If desired, add maple syrup for sweetness and ice cubes for extra chill. Pour into glasses and serve immediately. Enjoy the energizing and delicious flavors of cherry, cacao, and coffee in this vegan smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Crochet Knit

[spicecookies]

Enjoy this refreshing and vibrant fruit salad that is gluten-free and bursting with natural sweetness. Perfect for a light and healthy dessert or snack.

Ingredients: 2 cups strawberries, diced. 1 cup blueberries. 1 cup raspberries. 1 cup grapes, halved. 1 tablespoon honey. 1 tablespoon fresh mint, chopped.

Instructions: In a large bowl, combine strawberries, blueberries, raspberries, and grapes. Drizzle honey over the fruit mixture and gently toss to coat. Sprinkle fresh mint on top and toss again to combine. Divide the fruit salad into small cups or bowls for serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

tabatha hopkins official

[spicecookies]

The fresh spinach, sweet cherry tomatoes, crunchy almonds, and tangy feta cheese in this Spinach Salad with Honey Dijon Vinaigrette go so well together. This healthy and tasty salad gets a big flavor boost from the honey Dijon vinaigrette that you make yourself.

Ingredients: 6 cups fresh spinach leaves. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup olive oil. 2 tablespoons honey. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper to taste.

Instructions: Make sure the spinach leaves are clean and dry. The spinach, cherry tomatoes, red onion, sliced almonds, and crumbled feta cheese should all be put in a large salad bowl. Pour the apple cider vinegar, honey, Dijon mustard, and olive oil into a small bowl. Use a whisk to mix the ingredients well. Pour the vinaigrette over the salad and toss it around to cover everything. Add salt and pepper to the salad as needed. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Stald Maglebo

[spicecookies]

Indulge in the rich flavors of coffee-infused coconut cream coated in dairy-free chocolate with a crunchy almond topping. These Vegan Coffee Chocolate Magnums are perfect for satisfying your sweet cravings without compromising on taste or ethics.

Ingredients: 2 cups of coconut cream. 1/4 cup of maple syrup. 1 tablespoon of instant coffee granules. 1 teaspoon of vanilla extract. 1/2 cup of dairy-free chocolate chips. 2 tablespoons of coconut oil. 1/4 cup of chopped roasted almonds. 8 vegan ice cream sticks or wooden popsicle sticks.

Instructions: Combine coconut cream, maple syrup, instant coffee grounds, and vanilla extract in a mixing bowl. Use a whisk to mix the ingredients well. As you pour the mixture into the popsicle molds, fill them up about three quarters of the way. Put a stick in each mold. The molds should be frozen for at least 4 hours or until they are solid. Work on the chocolate coating while the popsicles are still frozen. For 30 seconds at a time, melt the coconut oil and dairy-free chocolate chips in a bowl that can go in the microwave. Stir the mixture every 30 seconds until it is smooth. Take the frozen pops out of the molds. Let any extra chocolate drip off of each popsicle as you dip it into the melted chocolate mix. Put roasted almonds that have been chopped on top of the chocolate-covered popsicles before the chocolate sets. Once you're done, put the coated popsicles on a baking sheet that has been lined with parchment paper. Freeze them again for 30 minutes. Plant-based coffee chocolate Magnums are ready to eat when the chocolate coating sets.

Prep Time: 20 minutes

Cook Time: 10 minutes

Rebirth

[spicecookies]

A creamy and flavorful avocado egg salad sandwich packed with protein and healthy fats, perfect for a quick and satisfying meal.

Ingredients: 2 ripe avocados, peeled and mashed. 4 hard-boiled eggs, chopped. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. 8 slices whole grain bread. Lettuce leaves, for serving. Tomato slices, for serving.

Instructions: Put hard-boiled eggs, mayonnaise, Dijon mustard, and lemon juice in a bowl. Mash the avocados and add the eggs. Combine well. Add pepper and salt to taste. Toast the slices of whole grain bread until they turn golden brown. Cover 4 pieces of bread with the avocado egg salad mixture. Add tomato slices and lettuce leaves to the top of each. Place the rest of the bread slices on top to make sandwiches. Cut the sandwiches in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Miyo Linux

[spicecookies]

These No Bake Peanut Butter Oaty Bars are a delicious and easy vegan snack or dessert option. Packed with peanut butter, oats, nuts, and dried fruit, they are a satisfying treat for any time of day.

Ingredients: 1 cup peanut butter. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 2 cups rolled oats. 1/2 cup chopped nuts e.g., almonds, walnuts. 1/4 cup raisins or dried cranberries.

Instructions: Add peanut butter, maple syrup, and vanilla extract to a saucepan. Heat over low heat until the mixture is smooth and well mixed. After taking it off the heat, add the rolled oats, chopped nuts, and raisins or dried cranberries and stir them in until they are well mixed. In a square baking dish that has been lined, press the mixture down firmly. Put it in the fridge for at least an hour to set. Cut into bars and serve after it's set.

Prep Time: 10 minutes

Cook Time: 0 minutes

Lindsay Jacobs

[spicecookies]

A creamy and flavorful pasta dish featuring tender chicken slices, fettuccine noodles, and a rich garlic-Parmesan cream sauce.

Ingredients: 8 oz fettuccine noodles. 2 boneless, skinless chicken breasts, sliced. 3 tablespoons olive oil. 4 cloves garlic, minced. 1/2 cup grated Parmesan cheese. 1 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook fettuccine noodles until they are al dente. Remove the water and set it aside. Put 2 tablespoons of olive oil in a pan and heat it over medium-high heat. Add the chicken slices to the pan and season them with salt and pepper. About 5 to 7 minutes on each side, until golden brown and fully cooked. Take the chicken out of the pan and set it aside. Put the minced garlic and the last tablespoon of olive oil in the same pan. This will take about one minute of cooking. Turn down the heat to medium-low. Grate some Parmesan cheese and add heavy cream. Keep stirring the sauce for about three to four minutes, or until it gets thicker. Toss the cooked fettuccine noodles in the skillet with the sauce until they are covered all over. Place sliced chicken breasts on top of the noodles after they are cooked. Add fresh parsley as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Villa Marcaravansales

[spicecookies]

These keto-friendly cupcakes are bursting with patriotic colors and flavors, making them perfect for any celebration. Almond flour provides a moist and tender crumb while fresh blueberries and raspberries add bursts of fruity goodness. Finished with a creamy frosting and topped with fresh berries, these cupcakes are sure to be a hit at your next gathering.

Ingredients: 2 cups almond flour. 1/3 cup erythritol or preferred keto-friendly sweetener. 1 tsp baking powder. 1/4 tsp salt. 1/3 cup melted coconut oil. 3 large eggs. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 cup fresh blueberries. 1/4 cup whipped cream cheese. 1 tbsp powdered erythritol or preferred keto-friendly sweetener. 1/4 cup fresh raspberries. 1/4 cup fresh whipped cream.

Instructions: Setting the oven to 350F 175C and putting cupcake liners in a muffin tin. Put erythritol, baking powder, salt, and almond flour in a bowl and mix them together. Melt the coconut oil and then add the eggs, almond milk, and vanilla extract. Mix everything together well. Gently fold in the fresh blueberries. The batter should be about two thirds of the way up each cupcake liner. 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 cupcakes cool all the way down before you decorate them. Powdered erythritol should be mixed with whipped cream cheese in a small bowl until the mixture is smooth. Add a dollop or a piped line of cream cheese frosting to each cooled cupcake. Put a fresh raspberry and a swirl of whipped cream on top of each cupcake. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

smaak voor groen

[spicecookies]

With oats, nuts, and dried fruit, these Slow Cooker Chunky Bars are a tasty and healthy snack. You can eat them for a quick breakfast or to get energy on the go.

Ingredients: 2 cups rolled oats. 1 cup chopped nuts almonds, walnuts, or pecans. 1 cup dried fruit raisins, cranberries, or chopped apricots. 1/2 cup honey or maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. Pinch of salt.

Instructions: Put chopped nuts, dried fruit, and rolled oats in a large bowl. Honey or maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt should all be mixed together in a different bowl. Add the wet mixture to the dry ones and mix them together until they are well blended. Put parchment paper or aluminum foil inside the slow cooker, leaving some overhang to make it easy to take out. Put the mixture in the slow cooker that has been lined with foil and press it down hard. Put the lid on top and set the heat to low. Cook for two to three hours, or until the edges are golden brown. If you want to cut it into bars or squares, take it out of the slow cooker and let it cool all the way down.

Prep Time: 10 minutes

Cook Time: 180 minutes

Catalogue Raisonne George Kars

[spicecookies]

These delicious honey garlic glaze-topped crispy tofu bites are baked to perfection. They are a great snack or appetizer that is high in protein.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon cornstarch. 1 teaspoon sesame seeds optional. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C and line a baking sheet with parchment paper. In a bowl, whisk together soy sauce, honey, minced garlic, olive oil, cornstarch, salt, and pepper. Add the cubed tofu to the bowl and gently toss until evenly coated. Spread the tofu cubes on the prepared baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden brown. Sprinkle with sesame seeds if desired before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Sunstomy and Friends

[spicecookies]

Enjoy the Sriracha Mac and Cheese, which is creamy, spicy, and full of great flavors! This dish is like comfort food mac and cheese, but it has a spicy kick from Sriracha.

Ingredients: 8 oz macaroni pasta. 2 tbsp butter. 2 tbsp all-purpose flour. 1 1/2 cups milk. 2 cups shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 2-3 tbsp Sriracha sauce. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the macaroni. Remove the water and set it aside. Melt the butter over medium-low heat in a saucepan. After you add the flour, keep whisking for one to two minutes, or until the mixture turns golden brown. Slowly whisk in the milk until the mixture is smooth. For two to three minutes, until it gets thicker. Add the grated Parmesan and cheddar cheese and mix until the cheese melts and the mixture is smooth. To make it as spicy as you like, add Sriracha sauce, salt, and pepper to taste. Put the cooked macaroni into the cheese sauce and mix it in well. If you want, you can serve it hot with extra cheese and Sriracha sauce on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Stald Maglebo

[spicecookies]

This Easy Mexican Chicken and Rice Casserole is a flavorful one-dish meal that combines the bold flavors of Mexican cuisine with the convenience of a casserole. Perfect for busy weeknights or potluck gatherings, this dish is sure to be a crowd-pleaser!

Ingredients: 1 cup rice. 1 cup chicken broth. 1 can 10.5 oz condensed cream of chicken soup. 1 cup salsa. 1 can 15 oz black beans, drained and rinsed. 1 can 11 oz corn kernels, drained. 1 cup shredded Mexican blend cheese. 1 pound boneless, skinless chicken breasts, diced. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. Optional toppings: sliced green onions, chopped fresh cilantro, diced avocado, sour cream.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine rice, chicken broth, condensed soup, salsa, black beans, corn, half of the shredded cheese, diced chicken, chili powder, cumin, garlic powder, salt, and pepper. Mix well. Transfer the mixture to a 9x13-inch baking dish, spreading it out evenly. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle the remaining shredded cheese over the top, and bake for an additional 10-15 minutes or until cheese is melted and bubbly. Remove from the oven and let it cool slightly before serving. Garnish with optional toppings as desired and serve hot.

Prep Time: 15 minutes

Cook Time: 60 minutes

280 Bakes

[spicecookies]

This salad is healthy, filling, and fits right in with your Whole 30 plan. It's a tasty and healthy choice for lunch because it's full of lean protein and fresh vegetables.

Ingredients: 2 cups mixed greens. 1 grilled chicken breast, sliced. 1/2 avocado, diced. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Mixed greens, grilled chicken, avocado, cherry tomatoes, cucumber, and red onion should all be put in a large salad bowl. Set the dressing aside. In a different small bowl, mix the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper together using a whisk. Pour the dressing over the salad and toss it around to cover everything evenly. Serve your Whole 30 Slimming Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

Aido

[spicecookies]

These Raw Vegan Caramel Apples are a delightful twist on the classic treat, offering a healthier alternative without sacrificing flavor. The creamy caramel made from dates and almond butter complements the crispness of fresh apples, creating a satisfying and guilt-free snack or dessert.

Ingredients: 6 apples, washed and dried. 1 cup dates, pitted. 1/4 cup almond butter. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. Pinch of salt. Optional toppings: crushed nuts, shredded coconut, cocoa nibs.

Instructions: Put sticks through the apples' tops. Put dates, almond butter, coconut oil, vanilla extract, and salt in a food processor. Blend the ingredients together until the caramel is smooth. Cover all of the apples with the caramel mixture by dipping them in it. If you want, you can roll the coated apples in extra toppings. Put on a tray lined with parchment paper and put in the fridge for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mr Shickle

[spicecookies]

This slow cooker frittata is free of gluten and is full of tasty feta cheese, fresh zucchini, and juicy cherry tomatoes. This dish is great for a relaxing brunch or a quick dinner during the week.

Ingredients: 8 large eggs. 1 medium zucchini, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh basil. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Add eggs, salt, and black pepper to a large bowl and mix them together using a whisk. Put cherry tomatoes and slices of zucchini in the bottom of a slow cooker that has been greased. Cover the vegetables with the egg mix. Add chopped basil and feta cheese on top. Put the lid on top and set the heat to low. Let it cook for two to three hours, or until the eggs are set. Cut it into wedges and serve it warm after it's done cooking.

Prep Time: 15 minutes

Cook Time: 180 minutes

Restaurant Hutong

[spicecookies]

What makes these Keto Big Mac Bites different is that they are low in carbs. These are a tasty snack or appetizer because they are full of savory flavors and are topped with sugar-free thousand island dressing.

Ingredients: 1 lb ground beef. 1/2 cup shredded cheddar cheese. 2 tbsp sugar-free thousand island dressing. 1 tbsp diced pickles. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together ground beef, shredded cheddar cheese, diced pickles, salt, and pepper. Divide the mixture into mini muffin tin cups, pressing down to form cups. Bake for 15-20 minutes or until cooked through and browned. Remove from the oven and let cool slightly. Drizzle sugar-free thousand island dressing over each mini Big Mac bite. Serve on lettuce leaves. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Rober Elee Chemistry