Yummy Sora

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If you're on a diet, these Keto Fudge Drops are a quick and easy way to satisfy your chocolate cravings. Erythritol makes them sweet and rich at the same time.

Ingredients: 1 cup coconut oil. 1/2 cup unsweetened cocoa powder. 1/4 cup powdered erythritol. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a microwave-safe bowl, melt the coconut oil until liquid. Whisk in the cocoa powder, powdered erythritol, vanilla extract, and salt until smooth. Spoon the mixture into small silicone molds or onto a parchment-lined tray in drop shapes. Place in the freezer for about 20 minutes or until set. Store in an airtight container in the refrigerator.

Prep Time: 10 minutes

Cook Time: 0 minutes

Patrick Willard

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Indulge in the rich and savory flavors of the BEST Gua Bao Pork Belly Steamed Buns by Seonkyoung Longest. This recipe brings the authentic taste of Taiwanese street food to your kitchen, creating a delightful culinary experience.

Ingredients: 1 lb pork belly, skin on. 1 cup water. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice wine. 1 tablespoon brown sugar. 1 teaspoon five-spice powder. 2 cloves garlic, minced. 1 piece star anise. 1 cinnamon stick. 1/4 cup green onions, chopped. 2 tablespoons cilantro, chopped. 1 tablespoon sesame oil. 1 package Gua Bao buns.

Instructions: Toss the pork belly in a pot of water that has been brought to a boil. Take it off and dry it off. Pour water, soy sauce, hoisin sauce, rice wine, brown sugar, five-spice powder, minced garlic, star anise, and cinnamon stick into a bowl. Mix these ingredients together to make the marinade. The pork belly should be blanched and then put in a large ziplock bag. Pour the marinade over the pork belly. Put the bag in the fridge for at least 4 hours or overnight to marinate. Turn on the oven and heat it up to 350F 180C. Take the pork belly out of the sauce and put it on a baking sheet. The pork should be cooked for 45 to 50 minutes, or until it is soft. After letting the pork belly rest for a while, cut it into thin slices. Put sesame oil in a pan and heat it over medium-low heat. Put in the sliced pork belly and cook it until it turns a nice caramel color. Follow the directions on the package to steam the Gua Bao buns. Put a piece of caramelized pork belly inside each steamed bun to make the Gua Bao. Add chopped cilantro and green onions on top. Serve the steamed buns with pork belly as Gua Bao, and enjoy this tasty Taiwanese street food!

Prep Time: 30 minutes

Cook Time: 50 minutes

Bravo OS

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Perfect for a sunny day, these Pink Lemonade Baked Donuts are a sweet and tangy treat. They are baked to perfection with a flavor that is refreshing like pink lemonade, which makes them a healthier option than regular fried donuts.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/3 cup pink lemonade concentrate. 1/4 cup vegetable oil. 1/4 cup plain yogurt. 1 egg. 1/2 tsp vanilla extract. Pink food coloring optional. Powdered sugar for dusting.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and salt in a mixing bowl. Mix the yogurt, egg, vanilla extract, vegetable oil, and pink lemonade concentrate in a different bowl. If you want a bright pink color, feel free to add a few drops of pink food coloring. Mixing until just combined, pour the wet ingredients into the dry ingredients. Fill each cavity in the donut pan about two thirds full with batter using a spoon or pipe. Bake for 10 to 12 minutes, or until the donuts bounce back when you touch them, in a preheated oven. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. After the donuts cool, sprinkle them with powdered sugar. Savor your delicious Baked Donuts with Pink Lemonade!

Prep Time: 15 minutes

Cook Time: 10 minutes

carmel drama club

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Apple Smiles are a fun and healthy snack that kids will love. These apple slices are turned into cute smiles with peanut butter, mini marshmallows, and chocolate chips. A perfect snack for parties or an afternoon treat.

Ingredients: 4 large apples, cored and sliced into rings. 1/4 cup peanut butter. 1/4 cup mini marshmallows. 2 tablespoons chocolate chips. 8 whole almonds, blanched and peeled. 1 tablespoon lemon juice optional, for preventing browning.

Instructions: To keep apple rings from browning, lightly coat them with lemon juice if serving them later. Decorate half of the apple rings with peanut butter. Add a few mini marshmallows to the peanut butter layer. Put another apple ring on top, forming a "smile," with the marshmallows and peanut butter nestled in between the rings. For the "eyes," press two chocolate chips into the top apple ring. As 'fangs,' press two blanched almonds into the marshmallow layer. Repeat with the remaining rings of apples. Your Apple Smiles Kids Snack is ready to eat!

Prep Time: 15 minutes

Cook Time: 0 minutes

gormley footwear

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Indulge in the rich flavors of buttered pecans and caramel with this decadent vegan cake. Perfect for special occasions or whenever you're craving something sweet and comforting.

Ingredients: 2 cups all-purpose flour. 1 cup brown sugar. 1/2 cup chopped pecans. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup non-dairy milk such as almond or soy milk. 1/2 cup vegan butter, melted. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 cup vegan caramel sauce store-bought or homemade.

Instructions: Preheat oven to 350F 175C. Grease a 9-inch round cake pan. In a large bowl, mix together flour, brown sugar, chopped pecans, baking powder, baking soda, and salt. Add non-dairy milk, melted vegan butter, applesauce, and vanilla extract to the dry ingredients. Stir until well combined. Pour half of the batter into the prepared cake pan. Drizzle half of the vegan caramel sauce over the batter. Repeat with the remaining batter and caramel sauce. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Optional: Drizzle additional caramel sauce over the top of the cake before serving. Slice and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

all star grooming

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The Beef Brisket with Merlot and Prunes recipe combines the hearty tastes of beef brisket with the sweet and sour tastes of prunes and Merlot wine. This dish is tender, juicy, and full of flavor thanks to being slow-cooked to perfection. Great for a cozy dinner with friends or family.

Ingredients: 1 beef brisket about 4-5 pounds. 2 cups Merlot wine. 1 cup pitted prunes. 1 onion, chopped. 4 cloves garlic, minced. 2 tablespoons olive oil. 2 cups beef broth. 2 tablespoons tomato paste. 1 tablespoon brown sugar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Preheat the oven to 325F 160C. Season the beef brisket with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the brisket on all sides until browned, about 5 minutes per side. Remove the brisket from the Dutch oven and set aside. In the same Dutch oven, saut the chopped onion and garlic until softened, about 5 minutes. Stir in the tomato paste, brown sugar, thyme, and rosemary, cooking for another 2 minutes. Pour in the Merlot wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the prunes and bring the mixture to a simmer. Return the brisket to the pot, cover with a lid, and transfer to the preheated oven. Bake for 3-4 hours, or until the brisket is fork-tender. Remove the brisket from the oven and let it rest for 10-15 minutes before slicing. Serve the sliced brisket with the Merlot and prune sauce spooned over the top.

Prep Time: 20 minutes

Cook Time: 240 minutes

winehouse

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There are lots of bright colors and flavors in this cool black bean salad with corn and bell peppers. This dish goes well with any meal and is great for potlucks, picnics, and more. It's both filling and good for you because it's full of protein and nutrients.

Ingredients: 1 can 15 ounces black beans, rinsed and drained. 1 cup corn kernels fresh or frozen, thawed. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a large bowl, combine black beans, corn, diced bell peppers, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the bean mixture and toss gently to combine. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Squiggly Digg

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Enjoy the mouthwatering combination of chocolate and stout beer in this delicious muffin bread. It's a great afternoon snack or for brunch or dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup chocolate chips. 1/2 cup stout beer. 1/4 cup sour cream. 1 large egg. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a loaf pan. In a mixing bowl, combine the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, stout beer, sour cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Fold in the chocolate chips. Pour the batter into the greased loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious Chocolate Stout Muffin Bread!

Prep Time: 15 minutes

Cook Time: 50 minutes

Direct Lawns

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Indulge in the rich and delightful flavors of a Black Forest Rice Trifle Parfait. This parfait combines the nutty goodness of black rice with layers of creamy chocolate pudding, fluffy whipped cream, and sweet cherry pie filling. A finishing touch of chocolate shavings adds a decadent touch to this dessert.

Ingredients: 1 cup cooked black rice. 1 cup chocolate pudding. 1 cup whipped cream. 1/2 cup cherry pie filling. 1/4 cup chocolate shavings.

Instructions: In serving glasses, layer cooked black rice at the bottom. Add a layer of chocolate pudding on top of the rice. Next, add a layer of whipped cream over the chocolate pudding. Spoon cherry pie filling over the whipped cream layer. Repeat the layers until the glasses are filled, ending with a layer of whipped cream on top. Garnish with chocolate shavings. Chill in the refrigerator for at least 1 hour before serving. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Crux Trumphalis

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Indulge in the classic flavors of peanut butter and jelly in these delightful gluten-free macarons. Perfectly crisp on the outside and chewy on the inside, they're a sophisticated twist on a childhood favorite.

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 cup peanut butter. 1/4 cup jelly or jam of choice.

Instructions: Preheat oven to 300F 150C. Line baking sheets with parchment paper. In a food processor, pulse almond flour and powdered sugar until well combined and fine. Sift mixture into a bowl, discarding any large pieces. In a separate bowl, beat egg whites until frothy. Gradually add granulated sugar, beating until stiff peaks form. Gently fold almond flour mixture into egg whites until smooth and glossy. Transfer batter to a piping bag fitted with a round tip. Pipe small circles onto prepared baking sheets. Let macarons sit at room temperature for 30 minutes to form a skin. Bake for 12-15 minutes, or until macarons are set and firm. Let cool completely on baking sheets. Spread a dollop of peanut butter on the flat side of half the macarons. Top with a small spoonful of jelly or jam. Sandwich with remaining macarons. Serve and enjoy!

Prep Time: 45 minutes

Cook Time: 15 minutes

Keller Brock

[yummysora]

This torte is raw, vegan, and gluten-free, and it tastes great with chocolate and orange. This dessert is great for any event!

Ingredients: 2 cups raw almonds. 1 cup pitted dates. 1/2 cup raw cacao powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. Zest of 2 oranges. Juice of 1 orange. Pinch of salt.

Instructions: Place almonds in a food processor and process until finely ground. Add dates, cacao powder, maple syrup, coconut oil, orange zest, orange juice, and salt. Process until mixture sticks together. Press mixture into a springform pan to form the crust. Refrigerate crust while preparing the filling. For the filling, blend soaked cashews, coconut oil, maple syrup, orange juice, and zest until smooth. Pour filling over the crust and smooth the top. Refrigerate for at least 4 hours to set. Garnish with orange slices and chocolate shavings before serving.

Prep Time: 30 minutes

Cook Time: 0 minutes

Spark 102 Radio

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Chicken Alfredo Bake is a comforting and satisfying dish that combines tender chicken, creamy Alfredo sauce, and pasta baked to perfection with gooey cheese.

Ingredients: 1 lb chicken breasts, diced. 2 cups cooked penne pasta. 1 jar Alfredo sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup chopped fresh parsley. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine diced chicken, cooked penne pasta, Alfredo sauce, mozzarella cheese, Parmesan cheese, chopped parsley, garlic powder, salt, and pepper. Mix well. Transfer the mixture into a baking dish. Sprinkle additional mozzarella and Parmesan cheese on top if desired. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly and the chicken is cooked through. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

ghost experience cym

[yummysora]

A delightful pasta salad with a zesty twist! This Lemony Mint Pesto Pasta Salad is bursting with fresh flavors and is perfect for picnics, BBQs, or as a light lunch option. The combination of mint, basil, and lemon in the pesto adds a refreshing kick to classic pasta salad ingredients.

Ingredients: 8 oz pasta. 1/2 cup fresh mint leaves. 1/4 cup fresh basil leaves. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup pine nuts. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled.

Instructions: Cook the pasta according to package instructions until al dente. Drain and set aside to cool. In a food processor, combine the fresh mint leaves, basil leaves, garlic, grated Parmesan cheese, and pine nuts. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil and lemon juice until the pesto is well combined. Season with salt and pepper to taste. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, and red onion. Pour the lemony mint pesto over the pasta salad and toss to coat all the ingredients evenly. Sprinkle the crumbled feta cheese over the top of the salad. Chill in the refrigerator for at least 30 minutes before serving. Garnish with extra fresh mint leaves and a drizzle of olive oil if desired. Serve as a refreshing side dish or a light summer meal.

Prep Time: 15 minutes

Cook Time: 10 minutes

Capital City Track Club

[yummysora]

This vegetable soup is hearty and warm, perfect for cold nights. When you mix acorn squash and butternut squash, you get a rich, velvety texture. Aromatic spices give the flavor more depth.

Ingredients: 1 medium acorn squash, peeled, seeded, and diced. 1 medium butternut squash, peeled, seeded, and diced. 1 large onion, chopped. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 cup heavy cream optional, for extra creaminess. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Saut until vegetables are softened. Add minced garlic and cook for an additional 1-2 minutes. Stir in diced acorn and butternut squash, thyme, cumin, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until squash is tender. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender. If using heavy cream, stir it into the soup for added creaminess. Adjust seasoning if needed and simmer for an additional 5-10 minutes. Serve hot, garnished with fresh parsley. Enjoy your comforting Acorn and Butternut Squash Soup!

Prep Time: 15 minutes

Cook Time: 40 minutes

Jennifer Crow

[yummysora]

These Crispy Corn Tacos with Beans and Cheese are a tasty and filling meal. Cheese, refried beans, and a spicy cilantro lime sauce are all inside the corn tortillas, which are fried to a crisp. For a quick and tasty dinner, these are great.

Ingredients: 1 can 15 oz refried beans. 1 cup shredded cheddar cheese. 8 small corn tortillas. 1/4 cup vegetable oil. 1/2 cup sour cream. 2 tablespoons fresh lime juice. 2 tablespoons chopped fresh cilantro. 1/2 teaspoon garlic powder. 1/2 teaspoon cumin. Salt and pepper to taste. Sliced jalapeos optional, for garnish. Lime wedges optional, for serving.

Instructions: In a small saucepan, heat the refried beans over low heat until warmed through. Stir in the cumin, garlic powder, salt, and pepper. Keep warm. In a separate small saucepan, heat the vegetable oil over medium-high heat. Using tongs, carefully dip each corn tortilla into the hot oil for about 5-10 seconds until it starts to crisp up. Drain on paper towels. To make the cilantro lime sauce, whisk together the sour cream, fresh lime juice, chopped cilantro, and a pinch of salt in a bowl. Mix well. To assemble the tacos, spread a spoonful of the seasoned refried beans on each crispy corn tortilla. Top the beans with shredded cheddar cheese and drizzle with cilantro lime sauce. Garnish with sliced jalapeos if desired and serve with lime wedges on the side. Enjoy your Bean and Cheese Crispy Corn Tacos with Cilantro Lime Sauce!

Prep Time: 15 minutes

Cook Time: 15 minutes

premio maraa de poesia 2017

[yummysora]

Rich Pecorino and gouda cheeses, creamy cream cheese, and tangy artichokes come together in this Baked Artichoke Dip to make a deliciously rich appetizer that's great for any party or get-together.

Ingredients: 1 cup chopped artichoke hearts. 1 cup grated Pecorino cheese. 1 cup grated gouda cheese. 8 oz cream cheese, softened. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 cloves garlic, minced. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1 tablespoon chopped fresh parsley optional, for garnish.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine the chopped artichoke hearts, grated Pecorino cheese, grated gouda cheese, softened cream cheese, mayonnaise, sour cream, minced garlic, black pepper, and paprika. Mix well until all ingredients are evenly incorporated. Transfer the mixture to a baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly, and the top is lightly golden brown. Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley, if desired, before serving. Serve warm with your favorite chips, crackers, or bread slices.

Prep Time: 15 minutes

Cook Time: 25 minutes

gormley footwear

[yummysora]

The Greek yogurt in this pumpkin bread recipe makes it moister and more flavorful. It's great for fall or whenever you want a tasty treat.

Ingredients: 1 1/2 cups canned pumpkin puree. 1/2 cup Greek yogurt. 1/2 cup vegetable oil. 2 eggs. 1 cup granulated sugar. 1/2 cup brown sugar. 2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup chopped walnuts optional. 1/2 cup raisins optional.

Instructions: Start by heating the oven to 350F 175C. A 9x5-inch loaf pan should be greased and floured. Combine the pumpkin puree, Greek yogurt, vegetable oil, eggs, granulated sugar, and brown sugar in a large bowl. Use a whisk to mix the ingredients well. Sift the cinnamon, nutmeg, cloves, and ginger into a bowl that is not the first one. Then add the flour, baking soda, baking powder, salt, and spices. Slowly add the dry ingredients to the wet ones and mix them in until they are just combined. You can add chopped walnuts and raisins for extra flavor and texture if you want to. As soon as the loaf pan is ready, pour the batter into it and use a spatula to smooth the top. After the oven is hot, bake it for 60 to 70 minutes, or until a toothpick stuck in the middle comes out clean. The pumpkin bread should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut and serve. Take a bite of your tasty pumpkin bread with a hint of Greek yogurt.

Prep Time: 15 minutes

Cook Time: 60-70

Kevin Kowalski Pottery