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We looked inside some of the posts by artistsletterontrumpandjerusalem and here's what we found interesting.
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Indulge in the perfect blend of coffee-flavored ice cream sandwiched between chocolate wafer cookies with a crunchy surprise of crushed Daim candy bars.
Ingredients: 1 pint coffee ice cream. 1 package chocolate wafer cookies. 1/2 cup crushed Daim candy bars.
Instructions: Allow the coffee ice cream to soften slightly at room temperature. Spread a generous scoop of softened ice cream onto one chocolate wafer cookie. Sprinkle crushed Daim candy bars on top of the ice cream. Top with another chocolate wafer cookie to form a sandwich. Repeat with remaining cookies and ice cream. Place the sandwiches in the freezer for at least 30 minutes to firm up. Serve and enjoy!
Ryan Duran
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This Red Pear Galette is a rustic and elegant dessert featuring thinly sliced red pears encased in flaky puff pastry, flavored with warm spices and a hint of citrus. It's simple to make yet impressively delicious, perfect for any occasion.
Ingredients: 1 sheet of puff pastry. 3 red pears, thinly sliced. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice. 1 egg, beaten for egg wash. 2 tablespoons apricot preserves for glaze. Powdered sugar, for dusting.
Instructions: Preheat oven to 375F 190C. In a bowl, toss sliced pears with granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice until evenly coated. Roll out puff pastry into a circle on a parchment-lined baking sheet. Arrange the pear slices in the center of the pastry, leaving about 2 inches of dough around the edges. Fold the edges of the pastry over the pears, pleating as needed. Brush the pastry edges with beaten egg for a golden crust. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the pears are tender. Remove from the oven and let cool slightly. In a small saucepan, heat apricot preserves over low heat until melted. Brush the melted preserves over the warm galette for a shiny glaze. Dust with powdered sugar before serving. Slice and enjoy!
Juliana Green
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These tasty coffee popsicles are a great way to cool off on a hot day. They have the right amount of coffee, sweet condensed milk, rich chocolate drizzle, and crunchy hazelnuts. All of these things are frozen together to make a tasty treat. A creation by Jamie Kamber that will make you want both coffee and dessert at the same time!
Ingredients: 2 cups strong brewed coffee, cooled. 1/2 cup sweetened condensed milk. 1/4 cup chocolate chips. 1/4 cup crushed hazelnuts. Popsicle molds and sticks.
Instructions: Put the cooled brewed coffee and sweetened condensed milk in a bowl. Combine well. Spread the coffee mixture out evenly in the popsicle molds. After putting popsicle sticks into each mold, freeze them for at least four to six hours, or until they are completely frozen. Melt the chocolate chips in the microwave or a double boiler until smooth after the popsicles are frozen. Let the popsicles out of the molds by running them under warm water for a short time. Pour melted chocolate over each popsicle and then sprinkle crushed hazelnuts on top right away. Place the popsicles with chocolate drizzle on a baking sheet lined with parchment paper. Put the tray back in the freezer for a few minutes to let the chocolate set. Put chocolate drizzle and hazelnuts on top of your tasty coffee popsicles and enjoy!
Bobbi Morton
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This is green! Spinach, kale, cucumber, and green apple in the Leafy Greens Smoothie are all very healthy for you. Adding more leafy greens to your diet in this way is both refreshing and good for you. It's great for breakfast or as a pick-me-up after a workout.
Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 cucumber, peeled and sliced. 1 green apple, cored and chopped. 1/2 lemon, juiced. 1 tablespoon honey optional. 1 cup almond milk. Ice cubes.
Instructions: Wash the spinach and kale leaves thoroughly. In a blender, combine the spinach, kale, cucumber, green apple, and lemon juice. If desired, add honey for sweetness. Pour in almond milk and add a few ice cubes. Blend until smooth and creamy. Pour into a glass and serve immediately.
Stella
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These Chewy Gooey Layer Bars combine the irresistible flavors of brownies, chocolate chips, graham crackers, coconut, and nuts if desired into one delightful treat. Perfect for satisfying your sweet tooth cravings!
Ingredients: 1 box brownie mix. 1/2 cup butter, melted. 1 cup semi-sweet chocolate chips. 1 cup sweetened condensed milk. 1 1/2 cups graham cracker crumbs. 1 cup shredded coconut. 1 cup chopped nuts optional.
Instructions: Warm the oven up to 175F 350C. Put the brownie mix and melted butter in a bowl and mix them together until they are well mixed. Spread the mix out evenly in the bottom of a 9x13-inch baking pan that has been greased. Spread the chocolate chips out over the brownie mix in a random way. Spread the sweetened condensed milk out evenly on top of the chocolate chips. Spread the graham cracker crumbs out evenly on top of the layer of sweetened condensed milk. If you want, you can add shredded coconut and chopped nuts on top and lightly press them into the mixture. Set aside and bake in a hot oven for 25 to 30 minutes, or until golden brown. Let it cool all the way down before cutting it into bars.
Nathalie Anderson
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This grilled pizza is bursting with flavors of charred corn and fresh rosemary. It's a perfect combination of smokiness and herbaceousness that will satisfy your pizza cravings with a twist.
Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1 cup charred corn kernels. 2 tablespoons fresh rosemary leaves. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Olive oil for brushing.
Instructions: Warm up the grill over medium-high heat. On a floured surface, roll out the pizza dough to the thickness you want. Use olive oil to cover one side of the dough. Put the dough on the grill grates with the oil side facing down. Cook for two to three minutes, or until the bottom starts to char and bubble. Spread the pizza sauce evenly over the side of the dough that isn't cooked while it's on the grill. On top of the sauce, spread out the shredded mozzarella cheese, charred corn kernels, and fresh rosemary leaves. Put the grill lid back on carefully and cook for another 4 to 5 minutes, or until the cheese melts and the crust gets crispy and charred. Grate some Parmesan cheese on top of the pizza after taking it off the grill. Add salt and pepper to taste. Charred Corn and Rosemary Grilled Pizza is delicious! Just cut it up, serve it, and enjoy!
Avery Baker
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Experience the rich blend of Indian spices in this hearty chili, complemented by the crunch of toasted naan croutons. A delightful fusion of two beloved cuisines!
Ingredients: 2 cans 15 oz each kidney beans, drained and rinsed. 1 can 15 oz chickpeas, drained and rinsed. 1 cup diced tomatoes. 1 cup diced onions. 3 cloves garlic, minced. 2 tablespoons curry powder. 1 tablespoon cumin powder. 1 tablespoon garam masala. 1 teaspoon turmeric powder. 1/2 teaspoon cayenne pepper. 1/4 cup tomato paste. 4 cups vegetable broth. Salt and pepper to taste. 2 tablespoons olive oil. 4 pieces naan bread, cut into crouton-sized cubes. Fresh cilantro for garnish.
Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic and diced onions, and saut until transparent. Add the cayenne pepper, turmeric powder, garam masala, cumin powder, and curry powder and stir. Add the kidney beans, chickpeas, diced tomatoes, and tomato paste. Blend thoroughly. Add the vegetable broth and season with the pepper and salt. Heat through to a simmer. Simmer for 20 to 25 minutes to let the flavors combine. Preheat the oven to 375F 190C while the curry is simmering. Naan cubes should be put on a baking sheet and toasted for 8 to 10 minutes, or until crisp and golden. Top the hot Indian Curry Chili with fresh cilantro and toasted naan croutons. Savor the combination of Indian flavors with a cozy spicy touch!
Haley
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It's hearty, tasty, and simple to make this Great Crock Pot Meal. Great for busy days when you want a tasty home-cooked meal ready when you get home!
Ingredients: 2 lbs beef stew meat. 4 carrots, chopped. 4 potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 cup beef broth. 1/4 cup soy sauce. 1 tablespoon Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.
Instructions: In a slow cooker, combine beef stew meat, carrots, potatoes, onion, and garlic. In a separate bowl, mix beef broth, soy sauce, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour the broth mixture over the meat and vegetables in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and the vegetables are cooked through.
Valerie
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The chocolate chip cookies and vanilla ice cream in these ice cream sandwiches make them a delicious treat. No matter the eventa summer party or a cozy night inthey'll look great.
Ingredients: 1 cup heavy cream. 1/2 cup sweetened condensed milk. 1 teaspoon vanilla extract. 8 chocolate chip cookies homemade or store-bought.
Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Line a baking sheet with parchment paper. Place 4 cookies on the prepared baking sheet. Divide the ice cream mixture evenly among the cookies, spreading it into an even layer. Top each with another cookie to form sandwiches. Wrap the sandwiches individually in plastic wrap and freeze for at least 4 hours or until firm. Once firm, unwrap and serve immediately, or store in an airtight container in the freezer for up to 2 weeks.
Damien D
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These spicy bean burgers are a filling and tasty vegan meal choice because they are full of flavor and protein. They're simple to make and great for a quick dinner during the week or a barbecue on the weekend.
Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 1/4 cup finely chopped bell pepper. 2 cloves garlic, minced. 1 tablespoon ground flaxseed mixed with 3 tablespoons water flax egg. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 1 tablespoon olive oil for cooking.
Instructions: In a large mixing bowl, mash the black beans until mostly smooth. Add breadcrumbs, red onion, bell pepper, garlic, flax egg, chili powder, cumin, cayenne pepper, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Heat olive oil in a skillet over medium heat. Cook the burger patties for about 4-5 minutes on each side, or until golden brown and heated through. Serve the spicy bean burgers on buns with your favorite toppings and condiments.
Karen Wiggins
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Experience the bold flavors of Korean BBQ with these delicious spare ribs. The marinade combines savory, sweet, and spicy elements, creating a perfect harmony for your taste buds. Grilled to perfection, these ribs are a crowd-pleaser for any BBQ gathering.
Ingredients: 2 racks of spare ribs. 1 cup soy sauce. 1/2 cup mirin. 1/4 cup rice vinegar. 1/4 cup brown sugar. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons sesame oil. 2 tablespoons gochujang Korean red pepper paste. 1 teaspoon black pepper. 2 green onions, chopped for garnish. 1 tablespoon sesame seeds for garnish.
Instructions: In a bowl, mix soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger, sesame oil, gochujang, and black pepper to create the marinade. Place spare ribs in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight. Preheat the grill to medium-high heat. Remove ribs from the bag, allowing excess marinade to drip off. Reserve the remaining marinade for basting. Grill the ribs for 15-20 minutes per side, basting with the reserved marinade, until the internal temperature reaches 145F 63C. Let the ribs rest for 5 minutes before slicing. Garnish with chopped green onions and sesame seeds before serving.
Kayla Sullivan
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This Rustic Blueberry Tart is a delightful combination of flaky pastry and juicy blueberries. It's perfect for showcasing the sweetness of fresh blueberries in a simple and rustic dessert.
Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and cubed. 1/4 cup ice water. 2 cups fresh blueberries. 2 tablespoons cornstarch. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 1 egg, beaten for egg wash.
Instructions: Warm the oven up to 190C 375F. Pulse flour, 1/4 cup sugar, and salt together in a food processor. Pulse the mixture until it looks like coarse crumbs after adding the chilled butter cubes. While pulsing, slowly add ice water until the dough starts to stick together. Be careful not to mix too much. Place the dough on a lightly floured surface and roll it out into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Mix cornstarch, 1/4 cup sugar, and lemon juice with blueberries in a bowl until the blueberries are well covered. Put some flour on a surface and roll out the chilled dough into a rough circle that's about 12 inches across. Place rolled-out dough on a baking sheet lined with parchment paper. Put the blueberry mixture in the middle of the dough, leaving about 2 inches of dough around the edges. Fold the dough's edges over the blueberries, making pleats if you need to. Use an egg wash to brush the edges of the dough. After the oven is hot, bake for 35 to 40 minutes, or until the crust is golden brown and the blueberries start to bubble. Let the tart cool down a bit before you serve it. Have fun!
Denise
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These Gluten-Free Pumpkin Pie Larabars are a delicious and healthy snack option. Packed with natural sweetness from dates and pumpkin, and the warm flavors of pumpkin pie spice, they are perfect for fall or any time of the year.
Ingredients: 1 cup pitted dates. 1 cup raw almonds. 1/2 cup canned pumpkin puree. 1/2 cup gluten-free rolled oats. 1/4 cup unsweetened shredded coconut. 1 tsp pumpkin pie spice. 1/2 tsp vanilla extract. Pinch of salt.
Instructions: A food processor should have rolled oats, dates, pumpkin puree, shredded coconut, pumpkin pie spice, vanilla extract, and a pinch of salt. Blend until all the ingredients are well mixed and the mixture feels like sticky dough. Cover an 8x8-inch square baking dish with parchment paper, leaving some extra on the sides to make it easy to take off. Spread the mixture out evenly in the baking dish that has been lined. To make it more compact, press the mixture down hard with the back of a spoon or your hands. Put in the fridge for at least two hours to make it firm. When the bars are ready, use the extra parchment paper to lift them out of the baking dish. Lay it out on a cutting board and cut it into bars or squares about the size of Larabars. The Gluten-Free Pumpkin Pie Larabars can be kept in the fridge for up to two weeks in a container that doesn't let air in.
Kelly O
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Indulge in the delightful flavors of apples and cinnamon with this easy-to-make Fleur de Pommier Tart. The puff pastry provides a buttery and flaky base, while the thinly sliced apples, coated in a sweet cinnamon mixture, create a harmonious balance of flavors. Finished with a glossy apricot glaze, this tart is as beautiful as it is delicious.
Ingredients: 1 sheet of puff pastry. 4-5 apples, preferably Granny Smith, thinly sliced. 1/4 cup sugar. 1 tablespoon lemon juice. 1 teaspoon ground cinnamon. 1/4 cup apricot preserves. 2 tablespoons water.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put the puff pastry sheet on a baking sheet that has been lined with parchment paper and roll it out. Add the thinly sliced apples to a bowl and mix in the sugar, lemon juice, and cinnamon. Make sure the apples are covered all over. Place the apple slices on top of the puff pastry, leaving a little space around the edges. Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the pastry is golden brown and the apples are soft. Warm the apricot preserves and water in a small saucepan over low heat until the preserves melt and the water is smooth. When the apricot preserves melt, brush them over the warm tart to make a glaze. Let the tart cool down a bit before you serve it. Have fun with your tasty Fleur de Pommier Tart!
Gerard W
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This Roasted Romanesco Arugula Pasta is a delightful combination of roasted romanesco cauliflower, peppery arugula, and nutty pine nuts tossed with pasta. It's a simple yet flavorful dish that makes a satisfying meal any day of the week.
Ingredients: 1 head romanesco cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces pasta of your choice. 2 cups arugula. 1/4 cup pine nuts, toasted. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Red pepper flakes optional.
Instructions: Get the oven ready by heating it up to 400F 200C. Romanesco florets should be tossed with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, or until soft and slightly caramelized. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. Put a little olive oil in a big skillet and set it over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. To the pan, add the cooked pasta, arugula, roasted romanesco, and pine nuts that have been toasted. Mix it all together until it's hot and the arugula starts to wilt a bit. You can add red pepper flakes, salt, and pepper to taste. Before you serve, sprinkle with grated Parmesan cheese. Enjoy while hot!
Theresa C
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Learn how to make delicious homemade lattes with four different flavor options: Vanilla, Caramel, Mocha, and Cinnamon. These creamy and satisfying lattes are perfect for cozy mornings or a coffee break.
Ingredients: 1 cup of freshly brewed coffee. 1/2 cup of milk whole, 2%, or plant-based. 1-2 tablespoons of sweetened condensed milk adjust to taste. Flavorings of your choice vanilla extract, caramel syrup, cocoa powder, or cinnamon. Whipped cream optional. Ground coffee or cocoa powder for garnish optional.
Instructions: Make a cup of your favorite coffee the way you like it. Put the milk in a small saucepan and heat it over low to medium heat until it steams but doesn't boil. You can pick one of the flavors below: Add one to two drops of vanilla extract to your brewed coffee for a Vanilla Latte. Pour brewed coffee into a mug and add one to two tablespoons of caramel syrup. To make a Mocha Latte, add one to two teaspoons of cocoa powder to hot coffee. Pour brewed coffee into a mug and add a pinch of cinnamon. Stir the coffee to mix. Adding sweetened condensed milk to your coffee after adding the hot milk will make it taste better. Mix well. Add whipped cream on top if you want, and then sprinkle ground coffee or cocoa powder on top to finish. Have fun with your homemade latte!
Victoria L
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A tasty Tex-Mex take on the usual cheeseburger, made with ground beef mixed with tomatoes, onions, jalapeos, and spices, and avocado slices on top.
Ingredients: 1 lb ground beef. 1/2 cup diced onions. 1/4 cup diced jalapeos. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 1/2 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 4 burger buns. Lettuce and sliced avocado for garnish.
Instructions: In a mixing bowl, combine the ground beef, diced onions, diced jalapeos, diced tomatoes, shredded cheddar cheese, chili powder, cumin, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Grill the burger patties for about 4-5 minutes on each side or until they reach your desired level of doneness. Toast the burger buns on the grill for a minute or until they are lightly browned. Assemble the burgers by placing lettuce on the bottom half of each bun, followed by a burger patty, and top with sliced avocado. Add the top bun. Serve your Tex-Mex Cheeseburgers hot with your favorite side dishes. Enjoy your Tex-Mex Cheeseburger!
Sun Chasing
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