The Big 24 Fanathon

[thebig24fanathon]

These charming Stuffed Cherry Blossom Sugar Cookies will up your cookie game. Cherry blossom jam's delicate flavors complement the buttery, almond-infused cookies, making them an ideal treat for special occasions or tea time.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. Cherry blossom jam or preserve. Powdered sugar, for dusting.

Instructions: In a bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out one portion of the dough on a floured surface to about 1/4 inch thickness. Using a round cookie cutter, cut out an even number of cookies. Place half of the cookies on the prepared baking sheet, spacing them about 1 inch apart. Place a small dollop of cherry blossom jam or preserve in the center of each cookie on the baking sheet. Gently press another cookie on top of the jam-covered ones, creating sandwich cookies. Seal the edges by pressing them together with a fork. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar. Enjoy these delightful Stuffed Cherry Blossom Sugar Cookies!

Prep Time: 30 minutes

Cook Time: 10-12

Gaorifu

[thebig24fanathon]

This simple teriyaki chicken recipe is great for a quick and tasty dinner during the week. The homemade teriyaki sauce goes well with grilled chicken breasts because it is both sweet and savory. For a full meal, serve with rice and steamed vegetables.

Ingredients: 4 chicken breasts. 1/2 cup soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 2 tablespoons rice vinegar. 1 tablespoon cornstarch. 1/4 cup water. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, and rice vinegar. Place chicken breasts in a shallow dish or zip-top bag, and pour half of the teriyaki sauce over them. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Preheat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side, or until cooked through. Meanwhile, in a small saucepan, combine cornstarch and water. Add remaining teriyaki sauce and cook over medium heat until thickened, stirring constantly. Once chicken is cooked, brush with thickened teriyaki sauce. Serve garnished with sesame seeds and chopped green onions.

Prep Time: 10 minutes

Cook Time: 15 minutes

amandoilmare

[thebig24fanathon]

Indulge in this decadent vegan chocolate mousse made with creamy coconut cream, cocoa powder, and sweetened with maple syrup. It's a rich and satisfying dessert perfect for any occasion.

Ingredients: 1 can coconut cream chilled. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 tsp vanilla extract. Pinch of salt. Fresh berries, for garnish optional.

Instructions: Chill the can of coconut cream in the refrigerator overnight. Scoop out the solid coconut cream from the chilled can, leaving behind the liquid. In a mixing bowl, whisk together the coconut cream, cocoa powder, maple syrup, vanilla extract, and salt until smooth and creamy. Divide the mousse into serving cups. Refrigerate for at least 1 hour to set. Garnish with fresh berries before serving, if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

The Baking Board

[thebig24fanathon]

Indulge in the goodness of vegan chocolate chip cookies with a delightful surprise of chocolate filling. This single-serving recipe is perfect for a quick treat anytime!

Ingredients: 1 tbsp vegan butter. 1 tbsp brown sugar. 1 tbsp white sugar. 1/8 tsp vanilla extract. 3 tbsp all-purpose flour. 1/8 tsp baking soda. Pinch of salt. 1 tbsp vegan chocolate chips. 1 tsp cocoa powder.

Instructions: Preheat oven to 350F 175C. In a small mixing bowl, cream together vegan butter, brown sugar, white sugar, and vanilla extract until smooth. Add flour, baking soda, and salt to the bowl. Mix until combined. Fold in chocolate chips. Divide dough into two equal parts. Press one part of the dough into a small disk. Place a few chocolate chips in the center and fold dough around them to form a ball. Repeat with the other part of the dough. Place both dough balls on a baking sheet lined with parchment paper. Flatten each dough ball slightly with the palm of your hand. Bake for 8-10 minutes, or until edges are lightly golden. Let cool for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Culinary Innovators

[thebig24fanathon]

Enjoy a tasty and healthy breakfast with these smooth scrambled eggs that have feta cheese and spinach added to them. It's an easy and quick way to start the day off right!

Ingredients: 4 large eggs. 1/4 cup fresh spinach, chopped. 1/4 cup crumbled feta cheese. Salt and pepper to taste. 1 tablespoon butter.

Instructions: Put the eggs in a bowl and beat them with a whisk until they are smooth. Add the chopped spinach and feta cheese that has been broken up. If you want, you can add salt and pepper to taste. Put the butter in a nonstick skillet that is on medium-low heat. Put the egg mix into the pan and don't touch it for one or two minutes, until the edges begin to set. Use a spatula to gently stir the eggs and move them from the edges to the middle. Stir and cook the eggs some more until they are mostly set but still a little runny. Remove from the heat, and the eggs will continue to cook to perfection in the heat that is left over. Serve hot, and if you want, top with extra feta cheese.

Prep Time: 5 minutes

Cook Time: 5 minutes

Pervasive Development Disorder

[thebig24fanathon]

These tasty Aloha Chicken Burgers are a taste of the tropics. They are made with ground chicken, sweet pineapple, and savory teriyaki. It's great for a summer barbecue or any time you want a tasty island-style meal.

Ingredients: 1.5 lbs ground chicken. 1/2 cup breadcrumbs. 1/4 cup pineapple, finely chopped. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup teriyaki sauce. 1 tablespoon soy sauce. 1 teaspoon ginger, grated. 1/2 teaspoon black pepper. 4 pineapple slices. 4 hamburger buns. Lettuce leaves for garnish.

Instructions: Grate ginger, add black pepper, teriyaki sauce, soy sauce, chopped pineapple, red onion, minced garlic, and breadcrumbs to a large bowl. Thoroughly mix the ingredients together, then use your hands to make 4 burger patties. Warm up the grill over medium-high heat. They should be cooked through after 6 to 8 minutes on each side on the grill. Just before you turn off the grill, add the pineapple slices and cook them until they have grill marks. On the grill, toast the buns for one minute, or until they turn golden brown. To make the burgers, put a chicken patty on the bottom bun, then a grilled pineapple slice on top of it, and some lettuce leaves on top of that. Put on the top bun and use a toothpick to hold the burger together if you need to. Serve the Aloha Chicken Burgers hot and enjoy the tastes of the tropics!

Prep Time: 15 minutes

Cook Time: 15 minutes

Paloma Martinez

[thebig24fanathon]

These Copycat Starbucks Flourless Chewy Chocolate Cookies are a gluten-free delight! With a crackly surface and rich chocolatey taste, they are perfect for satisfying your cookie cravings.

Ingredients: 1 cup powdered sugar. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1 cup semisweet chocolate chips. 3 large egg whites. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts optional.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Whisk the cocoa powder, salt, and powdered sugar together in a large bowl. Add the semisweet chocolate chips and mix them in. Separate the egg whites and vanilla extract into a different bowl. Beat them together until stiff peaks form. Carefully mix the egg whites into the dry ingredients until everything is well mixed. If you want to use walnuts, add them to the batter too. Place spoonfuls of the batter on the baking sheet that has been prepared, leaving a few inches between each one. Bake the cookies for 12 to 15 minutes, or until the tops are shiny and cracked. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty chocolate cookies that don't need flour.

Prep Time: 15 minutes

Cook Time: 15 minutes

Viv's News

[thebig24fanathon]

In this simple recipe, enjoy the delicious combination of banana bread and chocolate chip cookies. These soft, flavorful cookies are ideal for any occasion.

Ingredients: 2 ripe bananas, mashed. 1/2 cup butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 teaspoon vanilla extract. 1 and 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon cinnamon. 1 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the mashed bananas and vanilla extract to the mixture, and mix well. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, distributing them evenly throughout the dough. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Chocolate Chip Banana Bread Cookies as a delightful treat!

Prep Time: 15 minutes

Cook Time: 10 minutes

Endurance Comedia

[thebig24fanathon]

This pecan fudge with pralines is a sweet treat that's great for any event. When you mix smooth chocolate fudge with crunchy pecan pralines, you can't say no. Give this dessert full of love to your family and friends!

Ingredients: 3 cups of semi-sweet chocolate chips. 1 can 14 ounces of sweetened condensed milk. 1/4 cup of unsalted butter. 1 teaspoon of vanilla extract. 1 1/2 cups of chopped pecans. 1 cup of brown sugar. 1/2 cup of heavy cream. 1/4 cup of unsalted butter. 1 teaspoon of vanilla extract. A pinch of salt.

Instructions: Line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal. In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and 1/4 cup of unsalted butter over low heat. Stir continuously until the chocolate chips and butter are completely melted and the mixture is smooth. Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and 1 cup of chopped pecans. Pour the fudge mixture into the prepared baking pan and spread it evenly. In another saucepan, combine brown sugar, heavy cream, 1/4 cup of unsalted butter, and a pinch of salt over medium heat. Stir until the mixture comes to a boil, then reduce the heat to low and simmer for 5-7 minutes, stirring constantly, until it thickens into a praline-like consistency. Remove the praline mixture from heat and stir in the remaining 1/2 cup of chopped pecans and 1 teaspoon of vanilla extract. Pour the praline mixture over the fudge in the baking pan, spreading it evenly. Chill the fudge in the refrigerator for at least 2 hours, or until it is firm and set. Once set, use the parchment paper overhang to lift the fudge out of the pan and onto a cutting board. Cut the fudge into squares or rectangles, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Calme comme une bombe

[thebig24fanathon]

There is creamy spinach polenta, perfectly poached eggs, and crispy garlic mushrooms in this delicious and hearty salad. This tasty dish gets a boost of color and flavor from the fresh herbs.

Ingredients: 2 cups water. 1 cup polenta. 2 cups fresh spinach, chopped. 4 large eggs. 8 oz mushrooms, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh herbs such as parsley and chives, chopped. Salt and pepper to taste.

Instructions: Bring 2 cups of water to a boil in a saucepan. Slowly whisk in 1 cup of polenta while stirring all the time to keep the mixture from clumping. Turn down the heat, cover, and let the polenta simmer for 15 to 20 minutes, or until it is creamy and cooked all the way through. After adding the chopped spinach, cook for another two to three minutes, until the spinach is wilted. Add pepper and salt to taste. Poach the eggs while the polenta is cooking. Add some vinegar to a large pot of water and bring it to a slow boil. Carefully crack each egg into a small bowl, then carefully add them to the water that is just starting to boil. Poach the eggs for three to four minutes, or until the whites are set but the yolks are still eggy. Take the poached eggs out of the water with a slotted spoon and let them drain on a paper towel. Put 2 tablespoons of olive oil in a different pan and heat it over medium-high heat. Mix in the mushrooms and garlic that has been chopped up. It will take about 5 to 7 minutes of cooking until the mushrooms are crispy and golden brown. Add salt and pepper to the mushrooms as needed. Spread the spinach polenta out on four plates. Now you can put the salad together. Put a poached egg and a lot of crispy mushrooms on top of each plate. Add fresh herbs to the top of every salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Food Fusion Delight

[thebig24fanathon]

Tender slow-cooked pork infused with the flavors of peppers, olives, and spices. This dish is hearty, savory, and perfect for a comforting meal any day of the week.

Ingredients: 2 lbs pork shoulder, trimmed and cubed. 1 onion, thinly sliced. 2 bell peppers, sliced. 1 cup green olives, pitted. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup chicken broth. 2 tsp dried oregano. 1 tsp smoked paprika. Salt and pepper to taste.

Instructions: In a slow cooker, combine pork, onion, bell peppers, olives, and garlic. Add diced tomatoes, chicken broth, oregano, smoked paprika, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until pork is tender. Serve hot over rice or with crusty bread.

Prep Time: 15 minutes

Cook Time: 360 minutes

syahidah

[thebig24fanathon]

This Sweet Mozzarella Caprese Couscous Salad is a delightful twist on the classic Caprese salad. The combination of fluffy couscous, juicy cherry tomatoes, creamy mozzarella, and fresh basil creates a burst of flavors in every bite. The sweet and tangy dressing ties it all together for a refreshing and satisfying salad experience.

Ingredients: 1 cup couscous. 1 1/4 cups water. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella balls, bite-sized. 1/4 cup fresh basil leaves, chopped. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Bring 1 1/4 cups of water to a boil in a saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Put the cooked couscous, cherry tomatoes, mozzarella balls, and chopped basil in a large bowl. Put the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the salad ingredients and mix them around so they are all covered. Put the salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more fresh basil leaves as a garnish before serving. Have fun with your couscous salad with mozzarella and tomatoes.

Prep Time: 15 minutes

Cook Time: 5 minutes

Friction Loss On Charleston

[thebig24fanathon]

These Indian-Spiced Pork Burgers are a tasty take on the regular burger. These burgers are juicy and tasty because they are made with ground pork and a mix of fragrant spices. They are great for making a unique and filling meal.

Ingredients: 1 lb ground pork. 1/2 cup finely chopped fresh cilantro. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground turmeric. 1/2 tsp ground cinnamon. 1/2 tsp cayenne pepper adjust to taste. Salt to taste. 4 burger buns. Lettuce leaves, for serving. Tomato slices, for serving. Mango chutney, for serving. Yogurt sauce mix yogurt with a pinch of cumin and coriander, for serving.

Instructions: In a mixing bowl, combine the ground pork, chopped cilantro, chopped red onion, minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, and salt. Mix well until all ingredients are evenly distributed. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop griddle to medium-high heat. Brush the grill grates or griddle with oil to prevent sticking. Grill the pork burgers for about 4-5 minutes per side or until they are cooked through and have nice grill marks. Make sure the internal temperature reaches 160F 71C. While the burgers are cooking, lightly toast the burger buns on the grill or in a toaster. To assemble the burgers, place a lettuce leaf on the bottom half of each bun. Top with a pork burger patty, a slice of tomato, and a dollop of mango chutney. Spread yogurt sauce on the top half of the buns and place them on top of the burgers. Serve the Indian-Spiced Pork Burgers hot with your favorite side dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

opera fanatic blog

[thebig24fanathon]

These Paleo Bacon Egg Muffins are a delicious and convenient breakfast option. Packed with protein and veggies, they are perfect for a quick and healthy start to your day.

Ingredients: 6 slices of nitrate-free bacon. 6 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup chopped spinach. Salt and pepper to taste. Coconut oil or ghee for greasing muffin tin.

Instructions: Set the oven temperature to 175C 350F. Crisp up the bacon by cooking it in a skillet. After removing and letting it drain on paper towels, roughly chop it up. Add the diced bell peppers and onions to the same skillet and saut them until softened, using some of the bacon grease. Whisk the eggs in a bowl and add pepper and salt to taste. After adding the chopped spinach and diced tomatoes, stir in the bacon bits and sauted veggies. Grease a muffin pan using ghee or coconut oil. Evenly fill each muffin cup, about 3/4 full, with the egg mixture. Bake for 20 to 25 minutes, or until the muffins are set and have a hint of color on top, in a preheated oven. Before taking the muffins out of the muffin tin, allow them to cool for a few minutes. Enjoy your Paleo Bacon Egg Muffins while they're hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Sabbatical Space

[thebig24fanathon]

These blackened potato wedges baked in the oven are a quick and easy side dish that only needs a few things. They taste great with any meal because the blackened seasoning gives them a smoky and spicy kick.

Ingredients: 4 medium-sized potatoes. 2 tablespoons olive oil. 2 teaspoons blackened seasoning. Salt to taste. Fresh parsley for garnish optional.

Instructions: Preheat your oven to 425F 220C. Wash and scrub the potatoes thoroughly. Cut them into wedges. In a large bowl, toss the potato wedges with olive oil, blackened seasoning, and salt until evenly coated. Arrange the coated wedges in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, or until the wedges are golden brown and crispy. Once done, remove from the oven and let them cool slightly before serving. Garnish with fresh parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Esther Maire Photography

[thebig24fanathon]

A traditional Margherita pizza recipe with fresh mozzarella cheese, basil leaves that smell great, and a simple tomato sauce. Just right for pizza night!

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. Fresh basil leaves. Olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet. Spread the tomato sauce evenly over the dough, leaving a border for the crust. Sprinkle the shredded mozzarella cheese over the sauce. Tear fresh basil leaves and scatter them over the cheese. Drizzle olive oil over the top and season with salt and pepper to taste. Bake in the preheated oven for 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven, slice, and serve hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

SK Friendz Club

[thebig24fanathon]

It's easy to make meals and store them when you know how to make cauliflower rice and freeze it. You can stock up on cauliflower rice and be ready to use it whenever you need it by following these easy steps. You can easily make cauliflower rice last longer by freezing it. This way, you'll always have a low-carb, keto-friendly alternative to regular rice on hand.

Ingredients: 1 head cauliflower.

Instructions: Clean the cauliflower head and pat it dry. Take the cauliflower apart into florets after taking off the leaves. To make rice-sized pieces, pulse or grate the cauliflower florets in a food processor or box grater. Move the cauliflower rice to a big bowl and get rid of any big chunks that didn't break up. Put parchment paper on a baking sheet and spread the cauliflower rice out in a single layer. Fridge the baking sheet with the cauliflower rice on it for one to two hours, or until the rice is solid. Once the cauliflower rice is frozen, put it in freezer bags or containers that won't let air in. Remove as much air as you can before sealing the bags or containers. Put the dates on the bags or containers and put them in the freezer for up to 3 months. The cauliflower rice can be thawed in the fridge overnight or on a low setting in the microwave before it is used.

Prep Time: 15 minutes

Cook Time: 0 minutes

One Hope is an Anchor