These irresistible cookies feature the delectable flavors of creme brulee. The buttery, vanilla-infused dough, combined with the sweet crunch of caramelized turbinado sugar, creates a dessert reminiscent of the classic. Ingredients:
Instructions:Preheat the oven to 350F 175C and line a baking sheet with parchment paper In a large bowl, cream together the softened butter and granulated sugar until light and fluffy Mix in the vanilla extract Gradually add the all-purpose flour and salt, mixing until just combined Fold in the crushed caramel candies Scoop tablespoon-sized portions of the dough and roll them into balls Roll each ball in turbinado sugar to coat it Place the coated dough balls on the prepared baking sheet, spacing them a couple of inches apart Use the back of a spoon to gently flatten each dough ball Bake in the preheated oven for about 12-15 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
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The roasted beets, fresh fennel, juicy oranges, and toasted walnuts in this Orange Beet Fennel Salad go so well together. The sweet and sour dressing brings out the flavors, making this a colorful and healthy salad choice. Ingredients:
Instructions:Preheat your oven to 400F 200C Wrap the beets in aluminum foil and roast them for about 45 minutes or until they are tender when pierced with a fork Let the roasted beets cool, then peel and slice them into thin rounds In a large salad bowl, combine the sliced beets, thinly sliced fennel, orange segments, chopped parsley, and toasted walnuts In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing Drizzle the dressing over the salad and gently toss to coat all the ingredients Season the salad with salt and pepper to taste Serve the Orange Beet Fennel Salad immediately as a refreshing and colorful side dish
These Vegan Pumpkin Cornbread Muffins are made with pumpkin and cornmeal, which together make soft, tasty muffins that are great for any time of the day. Ingredients:
Instructions:Preheat oven to 375F 190C and line a muffin tin with paper liners In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, and almond milk In another bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg Combine wet and dry ingredients, stirring until just combined Spoon the batter into the muffin tin, filling each cup about 3/4 full Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean Remove from oven and let cool before serving
This three-ingredient drink is a refreshing take on the classic margarita. It combines the tropical flavors of coconut with the sourness of lime. Ingredients:
Instructions:In a shaker, combine coconut tequila, triple sec, and lime juice Shake well with ice Strain into a margarita glass filled with ice Garnish with a lime wheel, if desired
This burger recipe features not just one, but two classic sauces that add a burst of flavor to your favorite comfort food. Perfect for a weekend barbecue or a weeknight dinner. Ingredients:
Instructions:Preheat grill or stovetop griddle over medium-high heat Divide ground beef into 4 equal portions and shape into burger patties Season with salt and pepper Place burger patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare, or to your desired level of doneness During the last minute of cooking, add a slice of cheddar cheese to each patty and cover to melt While burgers are cooking, toast the burger buns on the grill or in a toaster until lightly browned In a small bowl, mix together mayonnaise, ketchup, and mustard to create the special sauce Spread the special sauce on the bottom half of each toasted bun Place a lettuce leaf on each sauced bun, followed by a tomato slice, a burger patty with melted cheese, and some sliced onions Top with the other half of the bun and serve hot Enjoy your Double Sauced Burger!
This vegan twist on traditional pesto replaces cheese with nutritional yeast for a savory flavor. It's perfect for spreading on sandwiches, tossing with pasta, or using as a dip. Ingredients:
Instructions:In a food processor, combine basil leaves, pine nuts, garlic, and nutritional yeast Pulse until ingredients are finely chopped While the processor is running, drizzle in olive oil and lemon juice until smooth Season with salt and pepper to taste, pulse again to combine Transfer the pesto to a jar or airtight container, store in the refrigerator until ready to use
Rainbow carrots that have been roasted look great and taste great with any meal. They are seasoned with salt, pepper, and olive oil, and then roasted until soft and caramelized. Enjoy the bright colors and tasty flavors of these carrots. Ingredients:
Instructions:Get the oven ready by heating it up to 400F 200C Print out a baking sheet and put the rainbow carrots on it Pour olive oil over the carrots and toss to cover them all Add salt and black pepper to taste, and if you want, sprinkle with fresh herbs After the oven is hot, roast the carrots for 20 to 25 minutes, stirring them once or twice during the cooking time, until they are soft and slightly caramelized As a colorful and tasty side dish, serve hot
These gluten-free almond poppyseed muffins are moist and flavorful, and they're great for breakfast or as a snack. They're simple to make and taste great because they are made with almond flour and coconut flour. Ingredients:
Instructions:Preheat your oven to 350F 175C Line a muffin tin with paper liners or grease well with coconut oil In a large bowl, whisk together almond flour, coconut flour, sugar, poppy seeds, baking powder, and salt In another bowl, beat the eggs, then stir in applesauce, almond milk, melted coconut oil, almond extract, and vanilla extract Add the wet ingredients to the dry ingredients and stir until just combined Be careful not to overmix Divide the batter evenly among the muffin cups, filling each about 3/4 full Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely
This slow cooker egg biryani recipe yields aromatic and flavorful biryani with minimal effort. The slow cooking process allows the spices to infuse into the rice and eggs, creating a delicious and satisfying dish. Ingredients:
Instructions:Put half of the sliced onions and half of the chopped tomatoes in a slow cooker Put half of the rice that has been soaked on top of the tomatoes and onions On top of the rice, put the hard-boiled eggs Put green chili, cumin seeds, coriander powder, turmeric powder, garam masala, chili powder, half of the cilantro leaves, half of the mint leaves, yogurt, and salt in a bowl Put this on top of the eggs Put the rest of the tomatoes and onions on top of the eggs Add the rest of the soaked rice on top Add water to the rice Put oil or ghee on top of the rice Cover and set the heat to low Cook for 4 to 5 hours, or until the rice is done and the flavors have mixed Add the last few cilantro and mint leaves as a garnish before serving |