14-billion-years-later

[14-billion-years-later]

Enjoy the rich and decadent flavor of these Chocolate Thumbprint Cookies with a delightful bourbon twist. The buttery, cocoa-infused cookies are topped with a satisfying crunch of pecans and filled with a luscious chocolate center. Ideal for sharing with loved ones on special occasions or as a sweet treat at any time of year.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg, separated. 2 tablespoons bourbon. 1 teaspoon vanilla extract. 3/4 cup finely chopped pecans. 1/3 cup semi-sweet chocolate chips. 1/4 cup heavy cream. Powdered sugar for dusting.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, and salt. In a separate large mixing bowl, beat the softened butter and granulated sugar until creamy. Add the egg yolk reserve the egg white to the butter mixture, and mix well. Stir in the bourbon and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Cover the dough and refrigerate for 30 minutes. In the meantime, whisk the egg white until frothy. In another bowl, combine the finely chopped pecans and chocolate chips. Take the dough from the refrigerator and shape it into 1-inch balls. Dip each ball into the frothy egg white, then roll it in the pecan and chocolate chip mixture. Place the coated dough balls on the prepared baking sheet. Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie. Bake the cookies in the preheated oven for 10-12 minutes. While the cookies are baking, prepare the filling. In a small saucepan, heat the heavy cream until it starts to simmer. Remove from heat and add the semi-sweet chocolate chips. Let it sit for a minute, then stir until smooth and well combined. Once the cookies are done baking, remove them from the oven and carefully redefine the indentations with a spoon if needed. Fill each cookie's indentation with the chocolate filling. Allow the cookies to cool completely on a wire rack. Before serving, dust the cookies with powdered sugar. Enjoy these delightful Chocolate Thumbprint Cookies with a touch of bourbon!

Prep Time: 30 minutes

Cook Time: 12 minutes

Jacksonville Elementary School PTA

[14-billion-years-later]

Enjoy this rich and creamy raw chocolate pudding that is made with avocados and raw cacao powder. It tastes great, is vegan, and is easy to make.

Ingredients: 2 ripe avocados. 1/2 cup raw cacao powder. 1/4 cup maple syrup or agave nectar. 1/4 cup almond milk. 1 teaspoon vanilla extract. Pinch of salt. Optional toppings: fresh berries, shredded coconut, chopped nuts.

Instructions: Remove the pits and peels from the avocados. Next, put them in a blender or food processor. For the chocolate shake, put in a pinch of salt, almond milk, vanilla extract, maple syrup or agave nectar, and raw cacao powder. If you need to, scrape down the sides of the bowl to make sure everything is well mixed. Blend the mixture until it is smooth and creamy. If you want, you can taste the pudding and change how sweet or thick it is. Put the pudding in bowls or glasses for serving. The pudding needs to be put in the fridge for at least 30 minutes to get firm. Add your favorite toppings, like fresh berries, shredded coconut, or chopped nuts, right before you serve. Enjoy your healthy and tasty raw chocolate pudding!

Prep Time: 10 minutes

Cook Time: 0 minutes

gbar roadshow

[14-billion-years-later]

These Cinnamon Banana Waffles are a tasty treat for breakfast. Traditional waffles taste great when you mix them with warm cinnamon and ripe bananas. You can have them for a cozy brunch in the morning or whenever you want a sweet and comforting breakfast.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 2 ripe bananas, mashed. 2 large eggs. 1 3/4 cups milk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. In another bowl, combine the mashed bananas, eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with non-stick cooking spray or oil. Pour the waffle batter onto the preheated waffle iron, using the recommended amount for your specific waffle maker. Close the lid and cook until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and serve them immediately with your favorite toppings, such as sliced bananas, maple syrup, or whipped cream. Enjoy your homemade Cinnamon Banana Waffles!

Prep Time: 15 minutes

Cook Time: 20 minutes

ander zicht zwolle

[14-billion-years-later]

These vegan pumpkin waffles are the perfect fall breakfast treat. They're fluffy, flavorful, and easy to make. Enjoy the warm and comforting taste of pumpkin in every bite.

Ingredients: 1 cup pumpkin puree. 1 1/2 cups plant-based milk such as almond or soy. 2 tablespoons maple syrup. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt.

Instructions: In a large mixing bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, melted coconut oil, and vanilla extract. In another bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with oil or cooking spray. Pour the waffle batter onto the hot waffle iron, using enough to cover the waffle grid but not overflowing. Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and repeat with the remaining batter. Serve the vegan pumpkin waffles warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.

Prep Time: 10 minutes

Cook Time: 20 minutes

st. joseph first church of the nazarene

[14-billion-years-later]

Een heerlijke cake met een knapperige twist van grof gehakte amandelkoekjes, gebakken in de Airfryer. Perfect voor een lekker dessert of bij de koffie.

Ingredients: 200g zelfrijzend bakmeel. 150g suiker. 100g boter, gesmolten. 2 eieren. 200ml melk. 1 theelepel vanille-extract. 100g amandelkoekjes, grof gehakt.

Instructions: First step: Warm up the air fryer to 160C. Step 2: Put the fried bread and the cheese in a bowl. Step 3: Pour the melted butter, meat, milk, and vanilla extract on top. Roer is good to a happy ending. Step 4: Check a cake mold and put the batter inside it. Step 5: Arrange the grouped amandelbacks on top of the case. Step 6: Put the cake pan in the air fryer and bake the cake for 35 to 40 minutes, or until a tester comes out clean. Step 7: Take the cake out of the air fryer and let it cool down. Step 8: Cut the baked cake into squares and serve. Have fun with your Airfryercake with almonds!

Prep Time: 15 minutes

Cook Time: 40 minutes

Cushie Jen

[14-billion-years-later]

Indulge in the richness of this creamy crab dip, a delightful blend of cream cheese, sour cream, and lump crabmeat, accented with Worcestershire sauce and spices.

Ingredients: 8 oz cream cheese, softened. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 tsp Worcestershire sauce. 1 tsp lemon juice. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp paprika. Salt and pepper to taste. 8 oz lump crabmeat, drained. 2 green onions, thinly sliced. 1/4 cup grated Parmesan cheese.

Instructions: Cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, garlic powder, onion powder, paprika, salt, and pepper should all be mixed together in a bowl until the mixture is smooth. Add the crabmeat, green onions, and Parmesan cheese and mix them in well. Move the mix to a dish for serving. Put it in the fridge for at least an hour before you serve it. If you want, you can add more green onions and paprika as a garnish. You can dip crackers, bread, or vegetables in it.

Prep Time: 15 minutes

Cook Time: 0 minutes

neatishead barton turf and district

[14-billion-years-later]

The sweet and savory flavors in this Maple Mustard Glazed Salmon go so well together. The Dijon mustard and garlic give it a nice tang, and the maple syrup makes it a little sweet. This dish is quick and easy, and it's great for a weeknight dinner or a special event.

Ingredients: 4 salmon fillets. 3 tablespoons maple syrup. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put maple syrup, Dijon mustard, garlic powder, soy sauce, olive oil, salt, and pepper in a small bowl. Mix the ingredients together. Put the salmon fillets on a baking sheet that has been lined with foil. Spread a lot of the maple mustard glaze on top of the salmon fillets. The salmon should be baked in a hot oven for 12 to 15 minutes, or until it is fully cooked and flaky when pierced with a fork. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

gas gangrene

[14-billion-years-later]

This delicious Ricotta and Spinach Frittata is a perfect combination of creamy ricotta cheese and fresh spinach, baked to perfection. It's a wholesome and satisfying dish suitable for any meal of the day.

Ingredients: 6 large eggs. 1 cup ricotta cheese. 1 cup fresh spinach, chopped. 1/2 cup grated Parmesan cheese. 1/4 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Start by heating the oven to 350F 175C. Add the eggs, ricotta cheese, Parmesan cheese, milk, salt, and black pepper to a large bowl. Use a whisk to mix the ingredients well. On medium heat, add olive oil to a skillet that can go in the oven. Put the chopped spinach in the pan and cook for two to three minutes, until it softens. Put the spinach in the pan and add the egg mixture. Cook for two to three minutes without stirring. Place the skillet in an oven that has already been heated and bake for 15 to 20 minutes, or until the frittata is set and the top is lightly browned with brown sugar. Take the frittata out of the oven and let it cool down a bit before cutting it. Enjoy while still warm!

Prep Time: 10 minutes

Cook Time: 25 minutes

RMP International Conference in Social Sciences Research

[14-billion-years-later]

These Smoky Vegan BBQ Beet Burgers taste great and are good for you. When you mix beets, black beans, and smoky spices together, you get a tasty and filling burger that's great for your next cookout or barbecue. Plus, they're good for vegans!

Ingredients: 2 cups cooked and shredded beets. 1 cup cooked black beans, drained and mashed. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 tsp smoked paprika. 1/2 tsp ground cumin. Salt and pepper to taste. 1/4 cup barbecue sauce. 4 whole wheat burger buns. Lettuce leaves, tomato slices, and vegan mayo for garnish.

Instructions: Shred the beets and mix them with the black beans, breadcrumbs, red onion, garlic, smoked paprika, ground cumin, salt, and pepper in a large bowl. Well mix until all the ingredients are mixed together evenly. It should be easy to make four burger patties. Place them on a baking sheet lined with parchment paper. Put in the fridge for 30 minutes to get firm. Warm up your grill or grill pan on the stove by setting it on medium-high heat. BBQ sauce should be spread on both sides of the burger patties. They should be grilled for four to five minutes on each side, or until they are hot all the way through and have nice grill marks. For a minute or two, toast the whole wheat burger buns on the grill until they get a little brown. Put one lettuce leaf on the bottom half of each bun. Then put a beet burger patty, tomato slices, and a dollop of vegan mayo on top of each lettuce leaf. Put the other half of the bun on top. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 10 minutes

gundula diering

[14-billion-years-later]

Carrot Cake Pops are adorable and delicious, ideal for any celebration! These little cakes have a creamy cream cheese filling and a moist carrot cake flavor, all covered in a sweet white chocolate coating.

Ingredients: 2 cups shredded carrots. 1 cup all-purpose flour. 1 cup granulated sugar. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup chopped walnuts optional. 1/2 cup raisins. 8 ounces cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract. Lollipop sticks. White chocolate or candy melts for coating. Colorful sprinkles for decoration.

Instructions: Set the oven's temperature to 350F 180C. Shredded carrots, flour, sugar, oil, eggs, vanilla extract, baking soda, baking powder, cinnamon, salt, and, if using, walnuts should all be thoroughly mixed in a big bowl. Fill a cake pan with oil and flour and pour in the batter. If a toothpick is inserted, it should come out clean after 25 to 30 minutes of baking. Permit the cake to cool fully. In a large bowl, crumble the cake into fine crumbs. Cream cheese, butter, powdered sugar, and vanilla extract should all be thoroughly mixed in a different bowl. Mix thoroughly after adding this mixture to the cake crumbs. Using the mixture, shape small cake balls and arrange them on a baking sheet that has been lined. Put a lolly stick inside every cake ball. For at least an hour, freeze. Melt candy melts or white chocolate in accordance with the directions on the package. Coat every frozen cake pop completely by dipping it into the melted chocolate. Let the dripping chocolate fall off. While the chocolate is still wet, decorate with colorful sprinkles. To set the chocolate, place the adorned cake pops upright in a stand or styrofoam block. Your Carrot Cake Pops are ready to eat once the chocolate has hardened completely.

Prep Time: 30 minutes

Cook Time: 30 minutes

canyon high school

[14-billion-years-later]

Indulge in the perfect balance of rich espresso, creamy milk, and sweet caramel with this refreshing Iced Caramel Macchiato. It's a delightful coffee treat that's easy to make at home.

Ingredients: 2 shots of espresso. 1 cup of milk. 2 tablespoons of caramel syrup. Ice cubes. Whipped cream optional.

Instructions: Use an espresso machine or a Moka pot to make two shots of espresso. Fill a glass with caramel syrup. Put ice cubes in the glass. Pour the espresso that was just brewed over the ice. You can heat the milk on the stove or in the microwave until it's hot but not boiling. You can foam the hot milk with a milk frother or by shaking it very hard in a closed container. With a spoon, hold back the foamy milk as you pour it over the espresso and ice. This will let the milk flow first. Add whipped cream on top if you like. For extra sweetness, drizzle more caramel syrup on top. Make your own Iced Caramel Macchiato and enjoy it!

Prep Time: 5 minutes

Cook Time: 5 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

[14-billion-years-later]

A tasty and healthy quinoa pilaf with the earthy tastes of butternut squash, the sweetness of pomegranate, and the crunch of toasted almonds. This dish has a great mix of tastes and textures, which makes it a great addition to any meal.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 tablespoon olive oil. 1 small butternut squash, peeled and diced. 1/2 cup red onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon cinnamon. Salt and pepper to taste. 1/2 cup pomegranate seeds. 1/4 cup fresh parsley, chopped. 1/4 cup almonds, toasted and chopped.

Instructions: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add butternut squash, red onion, and garlic. Saut until butternut squash is tender, about 10 minutes. Stir in cumin, cinnamon, salt, and pepper. Cook for an additional 2 minutes to let the flavors meld. Once quinoa is cooked, fluff it with a fork and add it to the skillet with the butternut squash mixture. Mix well to combine. Remove the skillet from heat and gently fold in pomegranate seeds, fresh parsley, and toasted almonds. Serve the quinoa pilaf warm, garnished with additional parsley and pomegranate seeds if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Multidisciplinary Conference on Engineering Research

[14-billion-years-later]

Enjoy this guilt-free Paleo chocolate cake as a treat. It is rich and moist, ideal for any occasion, and sweetened with maple syrup and made with almond flour.

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 4 large eggs. 1 tablespoon vanilla extract. 1/2 cup dark chocolate chips optional.

Instructions: Preheat oven to 350F 175C. Grease an 8-inch round cake pan with coconut oil and dust with cocoa powder. In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt. In another bowl, mix melted coconut oil, maple syrup, eggs, and vanilla extract until well combined. Pour wet ingredients into dry ingredients and stir until just combined. Fold in dark chocolate chips, if using. Pour batter into prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

mar thoma liberal catholic church

[14-billion-years-later]

A mouthwatering sandwich featuring tender pulled beef brisket smothered in savory barbecue sauce, nestled within perfectly toasted buns.

Ingredients: 1 lb beef brisket. 1 cup beef broth. 1/2 cup barbecue sauce. 4 sandwich buns. Salt and pepper to taste.

Instructions: Season the beef brisket with salt and pepper on all sides. Place the beef brisket in a slow cooker. Pour beef broth over the brisket. Cook on low for 8-10 hours or until the brisket is tender and easily shreds with a fork. Once cooked, remove the brisket from the slow cooker and shred it using two forks. Mix in barbecue sauce with the shredded beef. Toast the sandwich buns. Fill each bun with a generous portion of pulled beef brisket. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 480 minutes

lex for efl

[14-billion-years-later]

Garlic Cheddar Chicken Strips are deliciously cheesy with a garlicky kick. These crispy chicken strips are perfect for a quick and easy dinner that the whole family will love.

Ingredients: 1 lb chicken breast, cut into strips. 1 cup shredded cheddar cheese. 2 cloves garlic, minced. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup melted butter. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put breadcrumbs, grated Parmesan cheese, melted butter, salt, and pepper in a bowl. Add the minced garlic and mix them all together. Cover each chicken strip with the cheese mixture and press down hard to make sure it sticks. Line a baking sheet with parchment paper and put the chicken strips on it. After the oven is hot, bake the chicken for 20 to 25 minutes, or until it is fully cooked and the coating is golden and crispy. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Therapie Alternative

[14-billion-years-later]

Enjoy a healthier twist on classic orange chicken by baking it instead of frying. The sweet and tangy orange sauce pairs perfectly with nutty brown rice for a satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts, cut into bite-size pieces. 1 cup orange marmalade. 1/4 cup low-sodium soy sauce. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 2 tablespoons rice vinegar. 1 tablespoon cornstarch. 2 tablespoons water. 2 cups cooked brown rice. 2 green onions, thinly sliced.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put orange marmalade, soy sauce, garlic, ginger, and rice vinegar in a small saucepan. Bring it to a slow boil over medium-low heat and cook for two minutes. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Stir the mixture in the pan for about one minute after adding it. Add the chicken to a baking dish. Then, pour the orange sauce over it and toss it to coat. Put it in an oven that's already hot and bake for 20 to 25 minutes, or until the chicken is fully cooked. Put the orange chicken that has been baked on top of cooked brown rice and top with sliced green onions.

Prep Time: 15 minutes

Cook Time: 25 minutes

the hip replacement club

[14-billion-years-later]

Questa ricetta leggera di tortino di zucchine al forno con uova è un piatto delizioso e salutare, perfetto per una cena leggera o un pranzo estivo. Le zucchine sono cotte al forno con uova, formaggio e aromi deliziosi per creare un piatto ricco di sapore e nutrienti. È semplice da preparare e sicuramente piacerà a tutta la famiglia!

Ingredients: 2 zucchine medie, tagliate a fette sottili. 4 uova. 50g di parmigiano grattugiato. 2 cucchiai di olio d'oliva. Sale e pepe q.b.. 1 spicchio d'aglio, tritato. 1 cipolla, affettata sottile. 1 cucchiaino di origano secco. 1 cucchiaino di prezzemolo fresco tritato.

Instructions: Prepare the zucchini by cutting them into thin slices and setting them apart. Poi scaldare l'olio d'oliva e soffriggere l'aglio in una padella, e la cipolla finch dorati. Add the zucchini to the soffritte cipolle e cuocere per 57 minuti, ovvero quando sono tenere ma non troppo morbide. In a bowl, mix the eggs with the grated Parmesan, the origano, the prezzemolo, the salt, and the pepper. Add the soffritted zucchini to the beaten eggs and mix well. Putting the mixture in a baking sheet that is slightly oily. Put the tortino in a preheated oven set to 180C for about 20 to 25 minutes, or until it turns golden and hard. Let it cool down a bit before cutting it into pieces and serving. Use a fresh flower vase to decorate and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

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