bolsodedorami

[bolsodedorami]

A delicious and healthy parfait featuring the seasonal combination of apple and pumpkin, layered with creamy yogurt and crunchy granola.

Ingredients: 1 cup vanilla yogurt. 1 cup canned pumpkin puree. 1/2 cup applesauce. 1/4 cup honey. 1 teaspoon pumpkin pie spice. 1 cup granola. 1 cup diced apples. 1/2 cup chopped pecans.

Instructions: In a bowl, mix together vanilla yogurt, canned pumpkin puree, applesauce, honey, and pumpkin pie spice. In serving glasses or bowls, layer the yogurt mixture with granola, diced apples, and chopped pecans. Repeat the layers until the glasses are filled, ending with a topping of granola and a drizzle of honey. Serve immediately and enjoy the delightful flavors of Apple Pumpkin Yogurt Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Roy Elliott

[bolsodedorami]

Some of the spices that give these meatballs their flavor are cumin, coriander, and paprika. They're juicy and tender, and they make a quick and easy meal. The rich and savory meatballs go well with the cool and refreshing Greek yogurt mint sauce.

Ingredients: 500g ground beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup breadcrumbs. 1 egg, beaten. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp paprika. Salt and pepper to taste. 1 cup Greek yogurt. 2 tbsp fresh mint leaves, chopped. 1 tbsp lemon juice. 1 tbsp olive oil.

Instructions: Warm the oven up to 400F 200C. Put the ground beef, onion, garlic, breadcrumbs, egg, cumin, coriander, paprika, salt, and pepper in a large bowl. Combine well. Cut the meat into small balls and put them on a baking sheet with parchment paper on the bottom. After the oven is hot, bake the meatballs for 20 to 25 minutes, or until they are done and browned. While the meatballs are baking, prepare the Greek yogurt mint sauce. Chop up some mint leaves and put them in a small bowl. Add some lemon juice and olive oil. Put the Greek yogurt mint sauce on the side so that you can dip the spiced meatballs in it. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Grant

[bolsodedorami]

Indulge in the richness of Italian Double Chocolate Chip Gelato, a creamy and intensely chocolatey frozen treat. This gelato recipe combines the finest cocoa and bittersweet chocolate with the smoothness of whole milk and heavy cream, resulting in a dessert that will satisfy any chocolate lover's cravings. The addition of semisweet chocolate chips adds extra texture and bursts of chocolatey goodness.

Ingredients: 2 cups whole milk. 1 cup heavy cream. 3/4 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 4 ounces bittersweet chocolate, chopped. 4 large egg yolks. 1 teaspoon pure vanilla extract. 1/2 cup semisweet chocolate chips.

Instructions: In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium-low heat, stirring until the sugar dissolves and the mixture is warm but not boiling. Whisk in the unsweetened cocoa powder until fully combined. Then add the chopped bittersweet chocolate and stir until it melts into the mixture. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm chocolate mixture into the egg yolks, whisking constantly, to temper the eggs. Gradually add more of the warm mixture until the eggs are warmed up. Pour the egg mixture back into the saucepan with the rest of the chocolate mixture, stirring constantly over low heat. Cook until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the semisweet chocolate chips. Transfer the gelato to an airtight container and freeze for several hours until it's firm. Serve your Italian Double Chocolate Chip Gelato in scoops, garnished with additional chocolate chips if desired.

Prep Time: 30 minutes

Cook Time: 10 minutes

Zoe

[bolsodedorami]

Embrace the fusion of natural flavors with this organic cocktail featuring red wine, elderflower, and citrus notes.

Ingredients: 3 oz organic red wine. 1 oz elderflower liqueur. 1/2 oz organic lemon juice. 1/2 oz organic agave syrup. Organic edible flowers for garnish.

Instructions: Elderflower liqueur, lemon juice, agave syrup, and red wine should all be mixed together in a shaker. Put ice in the shaker and shake it well. Strain the drink into a coupe glass that has been chilled. Add organic edible flowers as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Emmett Travis

[bolsodedorami]

Indulge in the rich and creamy layers of this delightful Creamy Pumpkin Cheesecake Trifle Parfait. Perfect for fall gatherings or any time you crave a luscious pumpkin-flavored treat.

Ingredients: 2 cups pumpkin puree. 1 cup graham cracker crumbs. 1 cup cream cheese, softened. 1 cup heavy cream. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 1/2 cup caramel sauce. 1/2 cup chopped pecans.

Instructions: Put pumpkin puree, cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice in a bowl. Mix the ingredients together until the mixture is smooth. Whip the heavy cream in a different bowl until stiff peaks form. Add the whipped cream slowly to the pumpkin mixture and mix it well. Put graham cracker crumbs, pumpkin cheesecake mixture, and caramel sauce in serving glasses or bowls. Add more layers until the glasses are full, and then put a dollop of the pumpkin cheesecake mixture on top to finish. The parfaits should have chopped pecans on top of them. Put it in the fridge for at least two hours before you serve it. Add more graham cracker crumbs and a drizzle of caramel sauce on top before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Steph Jones

[bolsodedorami]

A delicious take on classic risotto, Risotto Primavera Cake combines creamy Arborio rice with colorful mixed vegetables and flavorful Parmesan cheese. This dish, when baked to perfection, is ideal for highlighting the flavors of spring.

Ingredients: 2 cups Arborio rice. 4 cups vegetable broth. 1 cup grated Parmesan cheese. 1 cup mixed vegetables peas, carrots, bell peppers. 1/2 cup diced onion. 3 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup white wine. Salt and pepper to taste. 1/4 cup chopped fresh herbs such as parsley, basil, or thyme.

Instructions: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and onion and cook until softened. When toasting Arborio rice, add it to the skillet and stir continuously for two to three minutes. Add the white wine and heat it through until it evaporates. One cup of vegetable broth at a time, gradually add it while stirring continuously and letting the liquid absorb before adding more. Add the chopped herbs, mixed vegetables, and grated Parmesan cheese after the rice is creamy and tender and the broth has been fully absorbed. To taste, add salt and pepper for seasoning. Set the oven's temperature to 375F 190C. Press firmly to transfer the risotto mixture into a springform pan that has been greased. Bake for 25 to 30 minutes, or until the top is crispy and golden brown. Let the cake cool for a couple of minutes, then cut into slices and serve.

Prep Time: 20 minutes

Cook Time: 40 minutes

Britney

[bolsodedorami]

Indulge in the rich and creamy flavors of French Vanilla Iced Coffee with homemade vanilla syrup. This refreshing coffee beverage is perfect for a hot summer day or whenever you crave a delightful pick-me-up.

Ingredients: 1 cup of brewed coffee, cooled. 1/4 cup of milk. 2 tablespoons of homemade vanilla syrup see instructions below. Ice cubes. Whipped cream optional. Vanilla bean or extract optional, for garnish.

Instructions: Put your favorite coffee on ice and wait for it to cool down. Either a French press or a drip coffee maker will work. Put 1/2 cup of granulated sugar and 1/2 cup of water in a different small saucepan. This is how you make your own vanilla syrup. Split the vanilla bean down the middle and scrape the seeds into the pot. Then add the whole bean. You can also use 2 teaspoons of pure vanilla extract instead of the bean. Stir the mixture around on medium heat until the sugar is gone. After the sugar is gone, let the syrup cook on low heat for 5 to 7 minutes so it can get a little thicker. Take it off the heat and let it cool all the way down. If you used a vanilla bean, take it out once it's cool. Put ice cubes in a glass until it's about two thirds full. Pour the brewed coffee over the ice after it has cooled down. Add 2 tablespoons of the vanilla syrup you made yourself to the coffee and mix it well. If you think it needs more sweetness, you can add more syrup. Add 1/4 cup of milk to the glass and mix it all together. Add whipped cream to the iced coffee if you want, and then add a split vanilla bean or a splash of vanilla extract to the top. Serve your tasty French Vanilla Iced Coffee right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 10 minutes

Giselle Rollins

[bolsodedorami]

This Asian-inspired sushi recipe combines the flavors of salmon marinated in a savory soy sauce blend with the freshness of avocado and cucumber, wrapped in nori and sushi rice for a delightful fusion of tastes.

Ingredients: 4 salmon fillets. 1/4 cup soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced. 4 sheets nori. 2 cups cooked sushi rice. 1 avocado, sliced. 1 cucumber, julienned. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: Preheat oven to 375F 190C. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Place each salmon fillet on a piece of foil. Spoon the sauce over each fillet. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Bake for 15-20 minutes, or until salmon is cooked through. While salmon is baking, prepare sushi rice according to package instructions. Lay out a sheet of nori on a bamboo sushi mat. Spread a layer of sushi rice evenly over the nori, leaving a 1-inch border at the top. Place avocado slices and julienned cucumber along the center of the rice. Carefully peel the salmon from the foil and place on top of the avocado and cucumber. Using the bamboo mat, tightly roll the sushi, pressing gently to seal. Slice the sushi roll into individual pieces. Garnish with sesame seeds and sliced green onions. Serve with soy sauce and pickled ginger, if desired.

Prep Time: 20 minutes

Cook Time: 20 minutes

Wendy Jarvis