The Concretes

lincoln oldies station - first presbyterian church - Bucks Youth - karatenokacins - Society 8 me

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Burdis

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grimes teacher librarian

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mansão phantomhive

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Sweet Art Cookies and Treats

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dalahäst stuteri swe

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broken bow animal hospital

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lincoln oldies station

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Ancient Misteries

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agility brandys

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These minty chocolate chip cookies are a delightful treat for anyone who loves the refreshing flavor of mint combined with the sweetness of chocolate chips. They are perfect for parties, holidays, or any time you crave a tasty homemade cookie.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 1/2 cups semi-sweet chocolate chips. 1/2 cup chopped mint chocolate or Andes mints.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and fluffy. One at a time, add the eggs and mix well after each one. Put the peppermint extract and vanilla extract in and mix them in. Mix the flour, baking soda, 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 chopped mint chocolate or Andes mints and semisweet chocolate chips. Round tablespoons of cookie dough should be dropped onto the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with your tasty chocolate chip cookies with mint.

Prep Time: 15 minutes

Cook Time: 10 minutes

suisse bank

[theconcretes]

Indulge in the ultimate chocolatey delight with these fudgy brownies. They are moist, rich, and packed with decadent chocolate flavor. Perfect for satisfying your sweet tooth cravings!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 3/4 cup cocoa powder. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Butter a 9 x 13-inch baking dish. The butter should be melted in 30-second increments in a microwave-safe bowl. Add the granulated sugar and stir until fully incorporated. Blend the mixture until it's smooth after adding the eggs and vanilla extract. Mix the flour, cocoa powder, and salt in a different bowl. Mixing until just combined, gradually add the dry ingredients to the wet ones. Add the semi-sweet chocolate chips and mix well. Transfer the brownie mixture into the baking pan that has been preheated and level it out. For 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, bake in the preheated oven. Take the brownies out of the oven and allow them to cool in the pan on a wire rack. Cut into squares and enjoy after they've cooled!

Prep Time: 15 minutes

Cook Time: 30 minutes

Shoot the Red

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This Maple Mustard Roasted Vegetable Sheet Pan Supper is a delicious and easy vegan meal that combines the natural sweetness of maple syrup with the tanginess of Dijon mustard. It's perfect for a cozy dinner or meal prep for the week ahead.

Ingredients: 1 large sweet potato, peeled and diced. 2 cups Brussels sprouts, halved. 2 cups cauliflower florets. 1 red onion, sliced. 2 tablespoons olive oil. 3 tablespoons maple syrup. 2 tablespoons Dijon mustard. Salt and pepper, to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper. Place sweet potato, Brussels sprouts, cauliflower, and red onion on a large sheet pan. Drizzle the maple mustard mixture over the vegetables and toss to coat evenly. Spread the vegetables out in an even layer on the sheet pan. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and caramelized, stirring halfway through cooking time. Remove from oven and serve hot. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

dalahäst stuteri swe

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Enjoy the delicious mix of strong coffee and rich caramel flavors in these homemade popsicles. Great as a cool treat in the morning or whenever you need to feel better.

Ingredients: 2 cups brewed coffee, chilled. 1 cup milk. 1/2 cup caramel sauce. 1/4 cup condensed milk. 1/4 cup heavy cream.

Instructions: In a bowl, mix together chilled brewed coffee, milk, caramel sauce, condensed milk, and heavy cream until well combined. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Freeze the popsicles for at least 4-6 hours or until solid. Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Arts Thereafter

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A flavorful twist on the classic burger, featuring spicy chorizo, creamy avocado, a runny fried egg, and a zesty mayo sauce. This burger is a taste explosion!

Ingredients: 1 lb ground chorizo. 4 burger buns. 2 ripe avocados, sliced. 4 eggs. 1/2 cup mayonnaise. 1 tbsp hot sauce. Salt and pepper, to taste. Olive oil, for frying.

Instructions: In a bowl, combine the ground chorizo with salt and pepper. Form 4 burger patties. Preheat a skillet or frying pan over medium heat with a drizzle of olive oil. Cook the chorizo patties for about 4-5 minutes per side, or until fully cooked. While the patties are cooking, split the burger buns and toast them lightly in the pan. In a separate pan, fry the eggs to your desired level of doneness. In a small bowl, mix mayonnaise and hot sauce to make spicy mayo. To assemble the burgers, spread spicy mayo on the bottom bun, place a chorizo patty on top, followed by avocado slices, and finally, a fried egg. Top with the other half of the bun and serve hot. Enjoy your delicious Chorizo Avocado Burger!

Prep Time: 15 minutes

Cook Time: 15 minutes

intergalactic industries

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These Toasted Coconut Cookies are a delightful treat with a nutty, toasted flavor. The toasting process enhances the coconut's taste and texture, making these cookies irresistible.

Ingredients: 1 cup shredded coconut. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Spread the shredded coconut in an even layer on the prepared baking sheet. Bake the coconut in the preheated oven for about 5-7 minutes, or until it turns golden brown. Make sure to stir the coconut every 2 minutes to ensure even toasting. Keep a close eye on it as it can burn quickly. Once toasted, remove the coconut from the oven and let it cool. In a bowl, whisk together the flour, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using chocolate chips, fold them into the cookie dough. Gently fold in the toasted coconut until evenly distributed throughout the dough. Cover the cookie dough and refrigerate for about 30 minutes. Preheat the oven to 375F 190C. Scoop rounded tablespoons of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden brown. 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 toasted coconut cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

Nicaragua Escapade

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These low carb cauliflower latkes are a keto-friendly twist on traditional potato latkes. They're crispy on the outside, tender on the inside, and packed with flavor. Perfect for a gluten-free, grain-free, and vegetarian meal.

Ingredients: 1 small head cauliflower, grated. 2 eggs. 1/4 cup almond flour. 2 tablespoons coconut flour. 2 green onions, thinly sliced. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 tablespoons olive oil, for frying.

Instructions: Grate the cauliflower and mix it with the eggs, almond flour, coconut flour, green onions, garlic powder, onion powder, salt, and pepper in a large bowl. Mix everything together well until it's all mixed together. Set a pan on medium heat and add the olive oil. Use a spatula to make a pancake out of about 1/4 cup of the cauliflower mixture that you put in the pan. As soon as the first side turns golden brown, the food is done. Do it again with the rest of the cauliflower mixture, adding more oil to the pan if needed. Warm it up and serve it with your favorite sauce or toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

tarbert parish church

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This chicken dish with mushrooms and spinach is a great low-carb dinner choice. It tastes great and fills you up because the chicken breasts are cooked in a creamy sauce with earthy mushrooms and healthy spinach.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup sliced mushrooms. 2 cups fresh spinach. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 teaspoon dried thyme. 1/2 teaspoon paprika.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 minutes on each side to brown the chicken breasts after you add them. Take it out of the pan and set it aside. Put garlic and mushrooms in the same pan. For about 5 minutes, cook until the mushrooms are soft. It's time to cook the spinach. Heavy cream, thyme, paprika, and chicken broth should be added. Use a stir to mix. Add the chicken breasts back to the pan and cover them with sauce. Keep the lid on and cook for about 10 minutes, or until the chicken is fully cooked. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

Westman Parent