Von s Art Blog

Slaton Sales - Westman Parent - springtime scans - Grindhouse Eatery - Martin Art 2D

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AIDT

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corner view café

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calipso

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carmen beissner

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neatishead barton turf and district

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Fort Thomas Arts

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lindy explosion festival

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North Middle School Theater

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These adorable cupcake cookies are a fun and colorful treat for any occasion. With a soft and buttery texture, they are sure to delight both kids and adults.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. Food coloring desired colors. Sprinkles for decoration.

Instructions: In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough into separate portions for each desired color of cupcakes. Add a few drops of food coloring to each portion and mix until the color is evenly distributed. Wrap each colored dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each colored dough and roll them into small balls. Place the balls next to each other on the baking sheet to form cupcake shapes, leaving space in between. Gently press sprinkles onto the tops of the cupcake cookies. Bake in the preheated oven for about 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.

Prep Time: 30 minutes

Cook Time: 10 minutes

Already Bored

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Enjoy tender pork chops cooked slowly with a flavorful tomato and vegetable sauce, served over your choice of pasta or rice.

Ingredients: 4 boneless pork chops. 1 onion, sliced. 1 green bell pepper, sliced. 1 red bell pepper, sliced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 6 oz tomato paste. 1/2 cup chicken broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. Cooked pasta or rice for serving.

Instructions: In a slow cooker, layer onion, bell peppers, and garlic. Place pork chops on top of the vegetables. In a bowl, mix diced tomatoes, tomato paste, chicken broth, oregano, basil, thyme, salt, and pepper. Pour the tomato mixture over the pork chops. Cover and cook on low for 6-8 hours or high for 3-4 hours, until pork is tender. Serve over cooked pasta or rice.

Prep Time: 15 minutes

Cook Time: 360 minutes

Tyriene Amey

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These vegan and gluten-free peanut butter pancakes are a delicious and wholesome breakfast option. The peanut butter adds a rich and nutty flavor, making them a favorite among peanut butter lovers. Plus, they are free from gluten, making them suitable for those with gluten sensitivities or dietary preferences.

Ingredients: 1 cup gluten-free flour. 2 tablespoons peanut butter. 1 tablespoon maple syrup. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup almond milk or any plant-based milk. 1 teaspoon vanilla extract. 1 tablespoon apple cider vinegar. 1 tablespoon vegetable oil for cooking.

Instructions: In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the peanut butter, maple syrup, almond milk, vanilla extract, and apple cider vinegar until well combined. Pour the wet ingredients into the dry ingredients and stir until you have a smooth pancake batter. Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with vegetable oil. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat this process for the remaining batter, adding more oil to the skillet as needed. Serve the vegan gluten-free peanut butter pancakes warm, drizzled with extra maple syrup if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Echo and Xpect

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This tasty sushi roll is perfect for when you need to take things in stride and be open to helpful criticism. It's packed with fresh ingredients like cucumber, avocado, and sushi-grade raw fish.

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1 cucumber, julienned. 1 avocado, sliced. 8 ounces sushi-grade raw fish e.g., salmon, tuna, thinly sliced. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Cook sushi rice according to package instructions and let it cool. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top. Arrange cucumber, avocado, and raw fish slices horizontally across the center of the rice. Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge. Slice the sushi roll into 8 equal pieces using a sharp knife. Repeat with remaining ingredients. Serve the sushi rolls with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 0 minutes

Kaiju caliber

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A tasty and healthy vegan smoothie bowl full of tasty and good-for-you foods.

Ingredients: 1 ripe banana. 2 tbsp peanut butter. 1 tbsp cocoa powder. 1/2 cup almond milk. 1/2 cup ice cubes. Toppings: sliced banana, granola, cacao nibs, shredded coconut.

Instructions: Add the ripe banana, peanut butter, cocoa powder, almond milk, and ice cubes to a blender. Blend until smooth and creamy. Pour the smoothie into a bowl. Top with sliced banana, granola, cacao nibs, and shredded coconut. Enjoy immediately!

Prep Time: 5 minutes

Cook Time: 0 minutes

levi stute

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These gluten-free butternut squash muffins are a delicious and nutritious treat, perfect for breakfast or a snack. The natural sweetness of butternut squash combines with warm spices to create a cozy, comforting flavor. Plus, they're gluten-free, making them suitable for those with dietary restrictions.

Ingredients: 2 cups butternut squash puree. 1/2 cup almond flour. 1/2 cup gluten-free oat flour. 1/2 cup coconut flour. 1/2 cup brown sugar or sweetener of choice. 2 eggs. 1/4 cup unsweetened applesauce. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup chopped nuts optional. 1/2 cup raisins or dried cranberries optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the butternut squash puree, almond flour, oat flour, coconut flour, and brown sugar. Mix well. Add the eggs, applesauce, melted coconut oil, and vanilla extract to the mixture. Stir until everything is well combined. Sprinkle in the baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until the batter is smooth. If desired, fold in chopped nuts and raisins or dried cranberries for added texture and flavor. Scoop the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free butternut squash muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

st. joseph first church of the nazarene

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These BEST Funfetti Cookies are a burst of joy with colorful sprinkles and white chocolate chips. They're perfect for parties, celebrations, or anytime you want a delightful treat!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 2 and 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup colorful sprinkles. 1/2 cup white chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, 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 white chocolate chips and sprinkles and mix them in well. Drop level tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. You can use a spoon or a cookie scoop for this. After the oven is hot, bake 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. Enjoy these fun and colorful Funfetti cookies after they have cooled down.

Prep Time: 20 minutes

Cook Time: 10-12

Compagnie compost

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These keto-friendly popsicles offer a delightful blend of creamy coconut milk and vibrant blueberries, perfect for a refreshing treat on a hot day.

Ingredients: 1 cup coconut milk. 1 cup fresh or frozen blueberries. 2 tablespoons powdered erythritol or preferred keto sweetener. 1 teaspoon vanilla extract. 1/4 cup unsweetened shredded coconut.

Instructions: In a blender, combine coconut milk, blueberries, erythritol, and vanilla extract. Blend until smooth. Stir in shredded coconut into the mixture. Pour the mixture into popsicle molds. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until solid. Once frozen, run the molds under warm water for a few seconds to easily remove the popsicles. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

my wales

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These easy slow cooker refried beans are incredibly flavorful and creamy. By cooking them slowly, the beans absorb all the delicious flavors of onion, garlic, and jalapeno, resulting in a perfect side dish or dip for any occasion.

Ingredients: 1 pound dried pinto beans, rinsed and sorted. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeno pepper, seeded and minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 6 cups water. 2 tablespoons olive oil.

Instructions: Place all ingredients except olive oil into the slow cooker. Cover and cook on low for 8-10 hours or until beans are very tender. Once cooked, remove excess liquid from the beans. Using a potato masher or immersion blender, mash the beans until desired consistency is reached. Stir in olive oil and adjust seasoning if necessary. Serve hot as a side dish or as a dip with tortilla chips.

Prep Time: 10 minutes

Cook Time: 480 minutes

Helenas Salon