#tastybites

[forkfulofflavor]

Pumpkin Chip Banana Bread Ingredients: 3 very ripe bananas, mashed (about 1 1/2 cups) 1 large egg, room temperature 2/3 cup pumpkin puree 1 1/2 cups all-purpose flour 5 tablespoons butter, melted and cooled 1/3 cup brown sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt 1 cup dark chocolate chips, divided 1/2–1 teaspoon pumpkin pie spice (optional) Instructions: Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a bread pan, or line it with a parchment paper sling that spans the length of the pan and overhangs the edges for easy removal. Mix Wet Ingredients: In a medium bowl, mash the bananas until smooth. Add the egg and whisk together. Stir in the melted butter, vanilla extract, pumpkin puree, and brown sugar until well combined. Combine Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, baking soda, baking powder, and pumpkin pie spice (if using). Combine Wet and Dry Ingredients: Pour the dry ingredients into the bowl with the wet ingredients, stirring until just combined. Fold in 3/4 cup of the dark chocolate chips. Add Batter to Pan and Top with Chocolate Chips: Pour the batter into the prepared bread pan, spreading it evenly. Sprinkle the remaining chocolate chips over the top of the batter. Bake the Bread: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent a piece of foil loosely over the bread during the last 20 minutes of baking. Cool and Serve: Allow the bread to cool in the pan before slicing. Enjoy warm or at room temperature! Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Calories: 280 kcal | Servings: 8 slices Pumpkin Chip Banana Bread is a delicious fusion of fall flavors that combines the sweetness of ripe bananas with the warm, spiced notes of pumpkin. Dark chocolate chips add a decadent touch, making each slice rich and satisfying. The bread has a moist, soft texture that pairs perfectly with a hint of pumpkin pie spice, adding a cozy twist to traditional banana bread. Ideal for breakfast, an afternoon snack, or dessert, this bread is perfect for cozy autumn days. Serve it warm to let the chocolate chips melt slightly, creating a gooey, indulgent treat. It’s an easy, delightful recipe that’s sure to bring warmth and comfort to your fall season.

[donewithnothing]

[internationalveagn]

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[turkeyjournal]

Cinnamon cookies recipe: No gluten, No dairy - Just perfection.

Simple cinnamon cookies that are dairy free and gluten free that taste just like normal cinnamon cookies

Allergies: Rice flour

Ingredients:

200 grams (1 1/2 cups) Flour : Specific flour I like to use: Bobs red mill gluten free 1 to 1 baking flour. Is in either a blue or red packaging - Pictures will be provided down below

1 tablespoon Cinnamon powder

1 teaspoon Salt

150 grams (About 1 cup) Dark brown sugar

1 Egg

100 grams (About 1/2 cup) Melted butter - Specifc butter i use is Pure dairy free butter - Pictures will be provided down below

1 teaspoon Vanilla extract

Steps

Put flour, cinnamon powder and salt and mix

Put dark brown sugar, egg and melted butter and vanilla extract and mix

Mix till it’s a moldable brown putty

refrigerate for 25 mins

Pull out and mold into small balls on pan

Bake for 10-12 mins Set oven at 180 degrees (350 F)

If you want perfect even crisp on both sides. Put the molds into the oven for 5-6 minutes and then pull it out half way and put a cover on the top of the cookies. This will cook the bottom of the cookies aswell to make them rise and bake evenly on both sides. (This is suggested)

Done

Enjoy.  🙂

[cookingfoodsblog]

Chocolate Peanut Butter Lava Cakes

Prep: 20 minutes Cook: 15 minutes Serves - 4

These easy Chocolate Peanut Butter Lava Cakes give the feel of a 5-star restaurant in the comfort of your own home. They’re delicious, indulgent, and shockingly simple! I’ve added another twist – peanut butter – and it’s so good! 

Why You’ll Love this Peanut Butter Lava Cake Recipe:

Intense flavors: Rich chocolate and creamy peanut butter combine to make one decadent dessert.

Easy: They look gorgeous, with a melty middle, but are pretty simple to make. They go from pantry to table in around 30 mins. 

Restaurant quality dessert: Single servings, great for impressing at dinner parties.

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9 Ingredients

1 tablespoon unsweetened cocoa powder 5 grams

5 tablespoons all-purpose flour 38 grams, divided

9 tablespoons unsalted butter 127 grams, room temperature and divided (1⅛ sticks)

6 ounces German baking chocolate 170 grams, chopped (SEE NOTE)

3 tablespoons creamy peanut butter 51 grams (SEE NOTE)

1 tablespoon powdered sugar 7 grams

½ cup granulated sugar 100 grams

3 large eggs 150 grams, room temperature

1 pinch kosher salt

Recommended Equipment

Kitchen Scale (optional)

4 Ramekin(s)

Hand Mixer

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Instructions

Step 01

Preheat the oven to 425°F.

Step 02

Spray each ramekin with nonstick spray/olive oil. Mix 1 tablespoon of flour with the cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.1 tablespoon unsweetened cocoa powder,5 tablespoons all-purpose flour

Step 03

In a medium saucepan, melt 1 stick (8 tablespoons) of butter with the German chocolate over very low heat, stirring occasionally. Once it is melted and mixed completely, take it off the heat and allow to cool for a couple minutes.9 tablespoons unsalted butter,6 ounces German baking chocolate

Step 04

In a medium bowl, using a hand mixer, blend the peanut butter with the powdered sugar and the remaining 1 tablespoon of butter. Set aside.3 tablespoons creamy peanut butter,1 tablespoon powdered sugar

Step 05

In another bowl, use a hand mixer to beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate, using a spatula. Blend until no streaks remain. Fold in the remaining flour and salt, and mix until smooth.½ cup granulated sugar,3 large eggs,1 pinch kosher salt

Step 06

Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.

Step 07

Bake for 14-16 minutes, or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.

Step 08

Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and using pot holders, invert again. Carefully lift the ramekins off the hot cakes.

Step 09

Dust the warm cakes with powdered sugar and serve right away. These are also great with vanilla ice cream!

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Becky’s tips

German baking chocolate is already sweetened, so resist the urge to add more sugar to these cakes.

Low-fat peanut butter works fine in this recipe.

Prepare the ramekins as described to prevent the cakes from sticking.

Feel free to use a different nut butter for this dessert.

Make sure to let the cakes cool for 10 minutes before removing them from the ramekins.

Serve with powdered sugar. (Ice cream is also a great option.)

Storage: 

Store chocolate peanut butter lava cakes in an airtight container in the refrigerator for up to 5 days. Gently reheat before enjoying.

Nutrition Information

Serving: 1cake Calories: 738kcal (37%) Carbohydrates: 60g (20%) Protein: 12g (24%) Fat: 52g (80%) Saturated Fat: 28g (175%) Polyunsaturated Fat: 4g Monounsaturated Fat: 16g Trans Fat: 1g Cholesterol: 210mg (70%) Sodium: 123mg (5%) Potassium: 398mg (11%) Fiber: 5g (21%) Sugar: 44g (49%) Vitamin A: 1011IU (20%) Calcium: 64mg (6%) Iron: 4mg (22%)

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[unfilmpezi]

This bruschetta recipe is a tasty and healthy take on the traditional Italian appetizer. The combination of creamy avocado and juicy tomato is the ideal complement to the crispy bread. It's a quick and simple dish that's ideal for any occasion.

Instructions: Preheat the oven to 375 degrees Fahrenheit 190 degrees Celsius. Bake the bread slices for 5-7 minutes, or until crispy, on a baking sheet. Prepare the avocado and tomato while the bread is toasting. Remove the pit from the avocado and scoop out the flesh into a bowl. With a fork, mash the avocado until smooth. Add the tomato and red onion to the bowl with the avocado. Garlic, minced, should be added to the avocado mixture. Combine the olive oil, balsamic vinegar, salt, and pepper in a mixing bowl. Remove the bread from the oven and set aside for a minute or two to cool. Spread the avocado and tomato mixture evenly on top of each slice of bread. Serve right away and enjoy.

Bruschetta with Avocado and Tomato

[peyyue]

Enjoy the cool taste of orange-flavored mini bundt cakes layered with smooth vanilla yogurt and topped with crunchy granola.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup yogurt plain or Greek. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. Zest of 1 orange. 2 tablespoons fresh orange juice. 1/2 cup orange segments for garnish. 1 cup vanilla yogurt. Granola for topping.

Instructions: Warm the oven up to 175F 350C. Butter up the mini bundt cake pans. Mix the flour, sugar, baking powder, baking soda, and salt in a bowl with a whisk. Put the egg, vanilla extract, orange zest, and orange juice in a different bowl and mix them together. Mix the dry and wet ingredients together until they are just mixed. Use the ready mini bundt cake pans to pour the batter into them. In a toothpick, put something in the middle and pull it out clean after 15 to 18 minutes. Cool the cakes for 5 minutes in the pans, then move them to a wire rack to cool all the way down. Cut each mini bundt cake in half across the middle once it has cooled. Put vanilla yogurt, mini bundt cake halves, and orange segments in serving glasses in that order. Do it again, and then put granola on top. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 18 minutes

Laverdaboom

[sailorashes]

These Chicken Cucumber Wraps with Avocado Spread are a refreshing and healthy option for a light meal or snack. The creamy avocado spread pairs perfectly with the tender chicken and crisp cucumbers, while the addition of bell peppers, cilantro, and carrots adds a burst of color and flavor. It's a quick and easy recipe that's perfect for lunchboxes, picnics, or any time you're craving a nutritious bite.

Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 1 ripe avocado, mashed. 1/4 cup Greek yogurt. 1 tablespoon lime juice. Salt and pepper to taste. 2 large cucumbers, thinly sliced lengthwise. 1/2 red bell pepper, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup shredded carrots.

Instructions: Shred the chicken and mix it with the mashed avocado, Greek yogurt, lime juice, salt, and pepper in a bowl until everything is well mixed. Spread out the cucumber slices on a clean surface. Put some of the chicken and avocado mix on top of each cucumber slice. On top, put chopped red bell pepper, cilantro leaves, and carrot shreds. To make a wrap, roll up each cucumber slice well. Tack it down with toothpicks if you need to. Put it in the fridge until you're ready to serve, or serve it right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

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