flufgun

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Enjoy these vegan fudge brownies that are rich and chocolatey. They are soft, rich, and perfect for satisfying your sweet tooth without using any animal products.

Ingredients: 1 cup all-purpose flour. 1 cup coconut sugar. 1/2 cup cocoa powder. 1/2 cup vegan chocolate chips. 1/2 cup almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Warm the oven up to 175F 350C. Clean and grease a square baking pan with coconut oil. Place parchment paper inside in the pan. Put flour, cocoa powder, coconut sugar, baking powder, and salt in a large bowl. Vanilla extract, almond milk, and melted coconut oil should all be added. Mix everything together well. Add the chocolate chips and mix them in. Spread out the batter in the pan that has been prepared. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Take it out of the oven and let it cool for 10 minutes in the pan. Move the cookies to a wire rack to cool completely before cutting them into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

5th International Bornean frog race

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Squares of delicate puff pastry topped with tart red currant jam and a fluffy, lightly browned Italian meringue. A delightful cookie with the perfect combination of textures and flavors.

Ingredients: 1 sheet of puff pastry, thawed. 1 cup red currant jam. 2 egg whites. 1/2 cup granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 375F 190C and put parchment paper on a baking sheet. After letting the puff pastry sheet thaw, cut it into small squares or rectangles. Cover the baking sheet with parchment paper and set the puff pastry pieces on it. Leave some space between them. Follow the directions on the puff pastry package to bake them until they turn golden brown and puff up. It takes about 15 to 20 minutes most of the time. Get the Italian meringue ready while the puff pastry is baking. Put the egg whites, sugar, cream of tartar, and a pinch of salt in a bowl that can handle heat. Place the bowl over a pot of water that is just starting to boil. Make sure the bowl's bottom doesn't touch the water. Keep beating the mixture with a whisk until all the sugar is gone and it feels warm to the touch. With an electric mixer, beat the egg white mixture until it forms stiff, glossy peaks. Take the bowl off the heat. It takes about 5 to 7 minutes most of the time. After adding the vanilla extract, beat the meringue for one more minute to make sure it is fully mixed in. Make a small hole in the middle of each puff pastry piece with a spoon after it has been baked and cooled. Fill the holes with red currant jam, making sure that each piece has an equal amount. Cover the jam-filled puff pastry pieces with the Italian meringue. You can spoon or pipe it on top. You can use a spoon or a piping bag to make pretty peaks out of the meringue. Warm up the broiler in the oven or use a kitchen torch to carefully brown the meringue on top. Pay close attention to them so the meringue doesn't get burned. Take the cookies out of the oven or torch when the meringue is just barely browned. Let them cool for a few minutes before serving. The best time to eat these Red Currant Italian Meringue Puff Pastry Cookies is the same day they are made.

Prep Time: 30 minutes

Cook Time: 20 minutes

Gutai Art Association

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These vegan baked mini donuts taste just like Samoa cookies, which are a treat. They're soft and moist, and the chocolate, coconut, pecans, and date caramel on top makes them extra tasty.

Ingredients: 1 cup all-purpose flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1/4 cup vegan chocolate chips. 1/4 cup shredded coconut. 1/4 cup date caramel made from dates and water. 1/4 cup chopped pecans.

Instructions: Warm the oven up to 175F 350C. Grease a small pan for donuts. Put flour, coconut sugar, baking powder, and salt in a bowl and mix them together. Vanilla extract, almond milk, and melted coconut oil should all be added. Mix everything together well. Put the batter into a piping bag or a ziplock bag where the corner has been cut off. Fill each donut pan cavity about two thirds of the way to the top with batter using a pipe. Bake the donuts for 8 to 10 minutes, or until they are firm and golden on top. Take out of the oven and let cool for a few minutes. Then, move to a wire rack and let cool all the way through. Once it's cool, melt the chocolate chips in a bowl that can go in the microwave for 30 seconds at a time until the mixture is smooth. Dip the tops of each donut into the chocolate that has been melted, then top with pecans and rice cereal. Spread date caramel on top of every donut. Let the chocolate cool down before you serve it. Have fun with your tasty vegan Baked Mini Samoa Donuts!

Prep Time: 15 minutes

Cook Time: 10 minutes

divagando blog

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Enjoy the taste of a traditional beef burger with all the fixings! This burger is juicy and full of flavor. It's great for your next barbecue.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Tomato slices. Onion slices. Ketchup. Mustard. Pickles.

Instructions: Set your grill or griddle on the stove to medium-high heat. Put ground beef, salt, and black pepper in a bowl and mix them together. Mix it in slowly, then shape it into 4 burger patties. To get burger patties that are medium-rare to medium-done, cook them on the grill or griddle for four to five minutes on each side. Add a slice of cheddar cheese to each patty and cover it for the last minute of cooking to melt the cheese. On the grill, toast the buns for one to two minutes, until they're just slightly browned. Put lettuce leaves on the bottom bun of each burger, then a burger patty with melted cheese, tomato slices, onion slices, and pickles. Put ketchup and mustard on the top bun, and then put it on top of the burger that has been put together. Put your favorite sides on top of your hot beef burger.

Prep Time: 15 minutes

Cook Time: 10 minutes

Lymington Open Gardens

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Garlic shrimp on the grill A traditional Spanish dish called Gambas al Ajillo is made with garlic and red pepper flakes. The perfectly grilled shrimp goes well with the crisp acidity and fruity notes of the Ribera y Rueda wine.

Ingredients: 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 1/4 cup olive oil. 1/4 teaspoon red pepper flakes. Salt and black pepper to taste. 1 tablespoon chopped parsley. 1 lemon, sliced. Ribera y Rueda wine for pairing.

Instructions: Warm the grill up to a medium-high level. Olive oil, red pepper flakes, salt, and black pepper should all be mixed together in a bowl. Toss the shrimp around in the bowl with the garlic oil mixture until they are all covered. Put shrimp and lemon slices on skewers one after the other. Take the shrimp off the grill and cook it for two to three minutes on each side, or until it turns pink and opaque. Take the shrimp off the skewers and put them on a platter to serve. The grilled shrimp should have chopped parsley on top of it. Serve hot with wine from Ribera y Rueda. Have fun!

Prep Time: 15 minutes

Cook Time: 6 minutes

the gillingham battle B26 crashes of 1944

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A hearty and comforting soup that captures the flavors of classic chicken pot pie. Creamy and rich, with tender chicken and a hint of thyme, topped with golden pie crust shapes.

Ingredients: 1 lb cooked chicken, shredded. 1 cup carrots, diced. 1 cup celery, diced. 1 cup frozen peas. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 1 quart chicken broth. 2 cups whole milk. 1 tsp dried thyme. Salt and pepper to taste. 1 package refrigerated pie crusts.

Instructions: Melt the butter in a big pot over medium-low heat. Put in peas, carrots, and celery. Make sure the vegetables are soft. Add the flour and stir to make a roux. Cook for two minutes. So that it's smooth, slowly whisk in the milk and chicken broth. Add dried thyme and chicken shreds. Add pepper and salt. Soup will get thicker after 15 to 20 minutes of simmering. As directed in the pie crust recipe, preheat the oven. Shape the pie crusts however you like, then bake them until they are golden brown. Put pie crust shapes on top of the hot soup to serve. Homemade Chicken Pot Pie Soup is a great way to feel better.

Prep Time: 15 minutes

Cook Time: 30 minutes

Bushel of Bees

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These brownies are the epitome of chocolatey goodness, with a perfect balance of sweetness and richness.

Ingredients: 1 cup butter. 2 cups white sugar. 4 large eggs. 1 1/2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 1 teaspoon salt. 1 teaspoon baking powder. 1 tablespoon vanilla extract.

Instructions: Bring the oven up to 350 degrees F 175 degrees C. A 9x13-inch baking pan should be greased and floured. Melt 1 cup of butter in a large saucepan. Take it off the heat and add the sugar, eggs, and 1 tablespoon of vanilla extract. Add salt, baking powder, and 1/2 cup cocoa while beating. Place batter in pan that has been prepared. Put it in an oven that is already hot for 25 to 30 minutes. Do not cook too long.

Prep Time: 15 minutes

Cook Time: 30 minutes

Beautiful Body Art

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Indulge in the rich and decadent flavors of these vegan chocolate cupcakes. They are moist, fluffy, and perfect for satisfying your chocolate cravings without any animal products.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/3 cup unsweetened cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/3 cup vegetable oil. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the almond milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until well combined. Fold in the dairy-free chocolate chips. Spoon the cupcake batter into the lined cupcake pan, filling each liner about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite vegan frosting or enjoy them plain.

Prep Time: 15 minutes

Cook Time: 20 minutes

charlotte rowenna

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A cool and classy dip made with watermelon and brie cheese, which are both sweet and savory. Fresh mint and a hint of honey and lemon juice make it taste even better.

Ingredients: 1 cup diced watermelon. 1/2 cup diced brie cheese. 2 tablespoons chopped fresh mint. 1 tablespoon honey. 1 teaspoon lemon juice.

Instructions: In a mixing bowl, combine diced watermelon, diced brie cheese, chopped fresh mint, honey, and lemon juice. Gently toss the ingredients until well combined. Chill the dip in the refrigerator for about 30 minutes before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Neuro.ca

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Rocky's blend of seasonings including paprika, coriander, and turmeric makes any steak awesome! Try it on t-bones or ribeyes.

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These ranch-flavored roasted carrots, onions, and potatoes get some zing from just a touch of rice wine vinegar.

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This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.

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Enjoy this light green salad for spring, topped with blue cheese, fresh berries, walnuts, and a blueberry-balsamic dressing.

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Freshly grated Parmesan and spices are added to an Italian-style dressing that is combined with spaghetti and fresh cucumbers, tomatoes, and red onions.

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Green beans and garlic seasoning go well with stuffing.

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These Paleo 3 Layer Raw Mint Bars are a delicious and healthy treat that's perfect for satisfying your sweet tooth while sticking to a Paleo diet. The three layers of almond crust, chocolate mint, and green coconut butter create a delightful combination of flavors and textures.

Ingredients: 1 cup almonds. 1 cup dates, pitted. 1/2 cup unsweetened shredded coconut. 1/4 cup raw cacao powder. 2 tablespoons coconut oil, melted. 1/2 teaspoon peppermint extract. 1/4 cup honey or maple syrup. 1/4 cup coconut butter. 1/2 teaspoon spirulina powder optional, for color. Pinch of salt.

Instructions: Process the almonds in a food processor until they become a coarse meal. To the food processor, add the dates, shredded coconut, and half of the melted coconut oil. Process the mixture until it forms a sticky ball when squeezed between your fingers. Using parchment paper, line the bottom of a square or rectangular dish and press the mixture evenly into it. While you are getting ready for the second layer, put it in the freezer. The cacao powder, honey or maple syrup, peppermint extract, and the remaining melted coconut oil should all be combined in a clean food processor. Blend until well combined and smooth. Over the almond crust in the dish, pour the chocolate-mint layer. After distributing it evenly, put it back in the freezer to set for roughly 20 minutes. The coconut butter should be slowly melted over low heat in a small saucepan. If using, stir in the spirulina powder to achieve a mint green hue. Cover the chocolate mint layer with the green coconut butter layer after it has solidified. It can be evenly spread with a spatula. For extra flavor, sprinkle a small pinch of salt on top. Place the dish back in the freezer and allow the bars to solidify for a minimum of two hours. After the bars are fully solid, take them out of the freezer and cut them into bars or squares. When it's time to serve, keep the Paleo 3-Layer Raw Mint Bars chilled or frozen. Have fun!

Prep Time: 30 minutes

Cook Time: 0 minutes

Tirzah's Self Publishing Toolbox

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These protein-packed egg muffins are the perfect grab-and-go breakfast option for busy mornings. Packed with diced veggies, cooked bacon or ham, and shredded cheese, they're satisfying, delicious, and easy to make ahead of time. Simply bake a batch on the weekend and enjoy them throughout the week for a quick and nutritious start to your day.

Ingredients: 6 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup diced cooked bacon or ham. 1/2 cup shredded cheese cheddar, mozzarella, or your choice. Salt and pepper to taste. Cooking spray or oil for greasing muffin tin.

Instructions: Start by heating the oven to 350F 175C. Use cooking spray or oil to grease a 12-cup muffin tin. Whisk the eggs together in a bowl until they are well mixed. Add pepper and salt. In each muffin cup, put equal amounts of diced bell peppers, onions, tomatoes, and cooked bacon or ham. Fill up each muffin cup about three quarters of the way to the top with beaten eggs. Put some cheese shreds on top of each muffin cup. Before you put the egg muffins in the oven, heat it up. Bake them for 20 to 25 minutes, or until the tops are somewhat golden. Take the egg muffins out of the oven and let them cool for a few minutes before taking them out of the pan. You can serve it hot or cold. Leftovers can be kept in the fridge for up to three days in a container that doesn't let air in. For a quick and healthy breakfast on the go, try these egg muffins that are full of protein.

Prep Time: 10 minutes

Cook Time: 20 minutes

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