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Indulge in the creamy richness of homemade dulce de leche ice cream. This decadent dessert combines the caramel sweetness of dulce de leche with the creaminess of heavy cream and milk, creating a delightful treat for any occasion.
Ingredients: 2 cups heavy cream. 1 cup dulce de leche. 1 cup whole milk. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt.
Instructions: Heavy cream, milk, sugar, and salt should all be mixed together in a saucepan. Stir the mixture all the time while heating it over medium-low heat until the sugar melts and it gets warm. Take it off the heat and mix in the dulce de leche with a whisk until it's smooth. Add vanilla extract and stir. Put the mixture in a bowl and cover it with plastic wrap. Press the plastic wrap onto the mixture to keep a skin from forming. Put the mixture in the fridge for at least four hours or overnight to cool it down. If you have an ice cream maker, follow the manufacturer's directions and churn the mixture in it until it becomes soft serve. Move the ice cream that has been churned to a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
springtime scans
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A rich and flavorful chicken dish cooked slowly in Marsala wine and served with mushrooms and a savory sauce.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup sliced mushrooms. 1 cup Marsala wine. 1/2 cup chicken broth. 1/4 cup all-purpose flour. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper.
Instructions: Put flour, oregano, salt, and pepper in a bowl and mix them together. Cover the chicken breasts with the flour mix. Put chicken breasts in the crock pot. Garlic that has been chopped up should be put on top of the chicken. Cover the chicken with Marsala wine and chicken broth. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft. Put the sauce on top of the chicken Marsala when you serve it.
Prep Time: 15 minutes
Cook Time: 360 minutes
Already Bored
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Indulge in the perfect blend of zesty lemon and rich chocolate with these vegan lemon bars. They are a delightful treat that will satisfy your sweet cravings while being completely plant-based.
Ingredients: 1 cup all-purpose flour. 1/2 cup powdered sugar. 1/4 cup cocoa powder. 1/2 cup coconut oil solid. 1 cup vegan chocolate chips. 2 tablespoons cornstarch. 1 1/2 cups sugar. Zest of 2 lemons. 1/2 cup fresh lemon juice. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Powdered sugar for dusting. Vegan chocolate shavings for garnish.
Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and line an 8 by 8-inch 20 by 20 centimeter baking pan with parchment paper, leaving a small overhang for simple removal. Mix the powdered sugar, cocoa powder, all-purpose flour, and a small amount of salt together in a mixing bowl. Using a pastry cutter or fork, add the solid coconut oil and mix until the mixture resembles coarse crumbs. To form the crust, press this mixture evenly into the bottom of the prepared pan and bake for 15 minutes. Make the lemon-chocolate filling while the crust bakes. Vegan chocolate chips, cornstarch, sugar, lemon zest, lemon juice, baking powder, and salt should all be combined in a blender. Blend until creamy and smooth. When the crust is baked, take it out of the oven and cover the hot crust with the lemon-chocolate filling. Evenly distribute it. Put the pan back in the oven and continue to bake for a further 25 to 30 minutes, or until the edges begin to come away from the pan and the filling is set. After letting the bars cool entirely in the pan, chill them for at least two hours to solidify them. After the bars are chilled, remove them from the pan using the overhanging parchment paper. Add a dusting of powdered sugar on top and decorate with vegan chocolate shavings. Enjoy your Vegan Chocolate Lemon Bars after slicing them into squares!
Prep Time: 20 minutes
Cook Time: 45 minutes
sign creations
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Strawberry Lemonade is a great summer drink because it has both the sweetness of fresh strawberries and the sourness of lemon juice. It's simple to make and tastes great on a hot day!
Ingredients: 1 cup fresh strawberries, hulled and halved. 1 cup fresh lemon juice. 1/2 cup granulated sugar. 4 cups cold water. Ice cubes. Fresh strawberries and lemon slices for garnish.
Instructions: Put sugar, lemon juice, and strawberries in a blender and blend them together. Mix until it's smooth. Through a fine-mesh sieve, pour the strawberry-lemon mix into a pitcher. Pour cold water into the pitcher and mix it well. Put in the fridge until it's cold. Put it on ice cubes and top with lemon slices and fresh strawberries.
Prep Time: 10 minutes
Cook Time: 0 minutes
Fort Thomas Arts
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Indulge in the BEST EVER homemade fudge brownies topped with irresistible birthday cake frosting and colorful sprinkles! These decadent treats are perfect for celebrations or any day you're craving a sweet delight.
Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup unsweetened cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/2 cup sprinkles for frosting. 2 cups powdered sugar for frosting. 1/2 cup unsalted butter for frosting. 1 teaspoon vanilla extract for frosting. 3-4 tablespoons milk for frosting.
Instructions: Preheat your oven to 350F 175C. Grease a 9x13-inch baking pan. In a large microwave-safe bowl, melt the butter. Stir in sugar, eggs, and vanilla extract until well combined. Add cocoa powder, flour, salt, and baking powder. Stir until just combined. Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs not raw batter. Allow the brownies to cool completely in the pan. To make the frosting, beat together powdered sugar, butter, vanilla extract, and milk until smooth and creamy. Spread the frosting over the cooled brownies and sprinkle with rainbow sprinkles. Slice into squares and serve. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
myfantasiworld's art animation commissions
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Indulge in these decadent Vegan Peanut Butter Cups that are rich in flavor and incredibly easy to make. They're the perfect combination of creamy peanut butter and smooth chocolate, making them a delightful treat for any occasion.
Ingredients: 1 cup dairy-free chocolate chips. 1/2 cup creamy peanut butter unsweetened. 2 tablespoons maple syrup. 1/4 teaspoon vanilla extract. Sea salt, for sprinkling optional.
Instructions: Paper liners should be put inside a mini muffin tin. Put the chocolate chips in a bowl that can go in the microwave. Melt them in 30-second increments, stirring between each one, until the mixture is smooth. Mix peanut butter, maple syrup, and vanilla extract together in a different bowl until everything is well mixed. Put a little melted chocolate in the bottom of each muffin tin and spread it out to cover it. Place a small amount of the peanut butter mix on top of the chocolate in each liner. Add more melted chocolate on top of the peanut butter layer, making sure it covers the peanut butter completely. If you want, add a pinch of sea salt on top. Put the muffin tin in the fridge and let the peanut butter cups chill for at least 30 minutes of that time. Once the peanut butter cups are set, take out the paper liners and put them in a container that won't let air in. Store them in the fridge.
Prep Time: 15 minutes
Cook Time: 30 minutes
Scott Meehan
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These oil-free chipotle home fries are quick, easy, and bursting with flavor. Perfect as a side dish or a satisfying snack, these spicy potatoes are seasoned with smoky chipotle powder and aromatic spices, then baked until crispy without any added oil.
Ingredients: 4 medium russet potatoes, diced. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon chipotle powder. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh cilantro, chopped for garnish.
Instructions: Turn on your oven and heat it up to 425F 220C. Add diced potatoes, onion, and minced garlic to a large bowl. Add chipotle powder, smoked paprika, cumin, salt, and pepper. Toss the ingredients until they are well covered. Make sure there is only one layer of the seasoned potato mixture on a baking sheet that has been lined with parchment paper. Place the potatoes in an oven that has already been heated. Bake for 25 to 30 minutes, or until they are golden brown and crispy around the edges. Stir them every 15 minutes to make sure they cook evenly. When it's done, take it out of the oven and sprinkle it with fresh cilantro. Good luck with your oil-free chipotle home fries!
Prep Time: 10 minutes
Cook Time: 25 minutes
agility brandys
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These Peanut Butter Pretzel Bars combine the delightful flavors of peanut butter and chocolate with a crunchy pretzel crust. They're an irresistible sweet and salty treat that's easy to make!
Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, melted. 2 cups pretzel crumbs. 1 1/2 cups powdered sugar. 1 cup chocolate chips. 1/4 cup chopped peanuts optional.
Instructions: Cover a 9x9-inch baking pan with parchment paper, leaving two sides overhanging to make it easy to take off. Melted butter, peanut butter, and pretzel crumbs should all be mixed together well in a bowl. Mix the powdered sugar in and stir it in until it's all even and smooth. Make an even layer by pressing the mixture firmly into the pan that has been prepared. Put the chocolate chips in a bowl that can go in the microwave. Melt them for 20 seconds at a time, stirring between each time, until the mixture is smooth. Spread the melted chocolate out evenly on top of the peanut butter pretzel layer. If you want, you can sprinkle chopped peanuts on top. Set the chocolate on the bars in the fridge for at least two hours. Once they are set, use the extra parchment paper to lift the bars and set them on a cutting board. Use a sharp knife to cut it into squares or bars. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 0 minutes
Virtasalmen Kalastusalue
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You can enjoy a classic, creamy potato salad that is great for any event, like a picnic or a barbecue. The wonderful mix of flavors in this Old Fashioned Creamy Potato Salad makes it a hit with everyone.
Ingredients: 4 cups diced potatoes. 2 hard-boiled eggs, chopped. 1/2 cup chopped celery. 1/4 cup chopped onion. 1/4 cup sweet pickle relish. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon white vinegar. 1 teaspoon sugar. Salt and pepper to taste. Paprika for garnish.
Instructions: Boil the diced potatoes until tender, then drain and cool. In a large mixing bowl, combine the chopped eggs, celery, onion, and pickle relish. In a separate bowl, mix together mayonnaise, Dijon mustard, white vinegar, sugar, salt, and pepper. Gently fold the dressing mixture into the cooled potatoes until well combined. Sprinkle with paprika for garnish. Cover and refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes
Cook Time: 15 minutes
Grampian Youth Orchestra
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These vegan meatless meatballs are packed with flavor and texture, making them the perfect plant-based alternative to traditional meatballs. They're easy to make and incredibly satisfying, whether you're vegan or not!
Ingredients: 2 cups cooked lentils. 1 cup cooked quinoa. 1/2 cup rolled oats. 1/4 cup nutritional yeast. 2 tablespoons tomato paste. 2 cloves garlic, minced. 1 teaspoon onion powder. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 1 tablespoon olive oil for cooking.
Instructions: Preheat oven to 375F 190C. In a large bowl, mash the cooked lentils with a fork or potato masher. Add cooked quinoa, rolled oats, nutritional yeast, tomato paste, minced garlic, onion powder, dried oregano, smoked paprika, red pepper flakes, salt, and pepper to the mashed lentils. Mix until well combined. Form the mixture into small meatball-sized balls and place them on a lined baking sheet. Brush the meatballs with olive oil. Bake in the preheated oven for 25-30 minutes, or until the meatballs are golden brown and firm to the touch. Serve hot with your favorite marinara sauce or on top of pasta.
Prep Time: 15 minutes
Cook Time: 30 minutes
muuh
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Enjoy a homemade version of Starbucks' famous Strawberries & Creme Frappuccino, which is cool and creamy. When you mix frozen strawberries, creamy milk, and sweet vanilla ice cream in this easy recipe, you get the taste of summer.
Ingredients: 1 cup frozen strawberries. 1/2 cup milk. 1/2 cup vanilla ice cream. 2 tablespoons strawberry syrup. Whipped cream for topping. Fresh strawberries for garnish.
Instructions: In a blender, blend together milk, vanilla ice cream, frozen strawberries, and strawberry syrup. Mix until it's creamy and smooth. Put it in a glass and add whipped cream on top. Add some fresh strawberries as a garnish. Serve right away and enjoy!
Prep Time: 5 minutes
Cook Time: 0 minutes
Hephzibah Art
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In these vegan waffles, the creamy peanut butter and rich chocolate chips go well together. They're fluffy, flavorful, and so delicious you can't stop eating them!
Ingredients: 1 cup all-purpose flour. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup non-dairy milk. 1/4 cup creamy peanut butter. 2 tablespoons maple syrup. 1/4 cup vegan chocolate chips.
Instructions: Preheat waffle iron according to manufacturer's instructions. In a large mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together non-dairy milk, peanut butter, and maple syrup until smooth. Pour wet ingredients into dry ingredients and mix until just combined. Fold in chocolate chips. Pour batter onto preheated waffle iron and cook according to manufacturer's instructions, usually 3-5 minutes, or until golden brown and crispy. Repeat with remaining batter. Serve warm with your favorite toppings.
Prep Time: 10 minutes
Cook Time: 15 minutes
International Conference on Business and Engineering Research
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A quick and easy baked ziti recipe that doesn't use spaghetti sauce from a jar so it tastes better. Because it only takes thirty minutes to make, this hearty dish is great for busy weeknights.
Ingredients: 12 oz ziti pasta. 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz crushed tomatoes. 2 cups beef broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Fresh parsley, chopped for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Over medium-high heat, break up the ground beef into crumbles as it cooks in a large oven-safe skillet. Add the minced garlic and diced onion. Cook for about two to three minutes, until the onion is soft and the garlic smells good. Add the beef broth, dried oregano and basil, salt, and black pepper, and mix them in. Add the ziti pasta and mix it in. Bring to a boil, then lower the heat to medium-low, cover, and simmer for 15 to 20 minutes, stirring every now and then, until the pasta is soft. Put grated Parmesan and mozzarella cheese on top of the cooked pasta after it's done. Put the skillet in an oven that has already been heated up and bake for 10 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with chopped fresh parsley. Enjoy while hot!
Prep Time: 10 minutes
Cook Time: 20 minutes
China Express
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Indulge in the refreshing taste of this homemade triple berry frozen yogurt, combining the sweetness of strawberries, blueberries, and raspberries with the creaminess of Greek yogurt. Perfect for a hot summer day or anytime you crave a cool treat!
Ingredients: 2 cups mixed berries strawberries, blueberries, raspberries. 2 cups Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract.
Instructions: In a blender, combine the mixed berries, Greek yogurt, honey, and vanilla extract. Blend until smooth and well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20-25 minutes. Transfer the frozen yogurt to a freezer-safe container and freeze for at least 2 hours or until firm. Serve the triple berry frozen yogurt topped with fresh berries if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
International Conference on Business and Engineering Research
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Have these raw vegan Snickers bars and feel good about it. Layers of creamy cashew-date caramel, crunchy peanuts, and rich chocolate make them a hearty and satisfying snack. This is a great way to get quick energy or make a tasty dessert.
Ingredients: 1 cup raw cashews. 1 cup medjool dates, pitted. 1/4 cup almond butter. 1/4 cup maple syrup. 1/2 cup raw peanuts. 1/2 cup dairy-free chocolate chips. 2 tablespoons coconut oil. Pinch of sea salt.
Instructions: In a food processor, blend cashews, dates, almond butter, and maple syrup until a sticky dough forms. Press the dough evenly into a lined baking dish and freeze for 30 minutes. Meanwhile, toast peanuts in a dry pan until lightly golden. Once the dough is firm, sprinkle toasted peanuts evenly over the top. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals until smooth. Pour melted chocolate over the peanuts and dough, spreading evenly. Sprinkle a pinch of sea salt over the chocolate layer. Return to the freezer for another 30 minutes to set. Once set, cut into bars and serve. Store leftovers in the freezer for up to two weeks.
Prep Time: 20 minutes
Cook Time: 0 minutes
stands for school
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A delectable vegan twist on the classic Italian dessert, Tiramisu. Indulge in layers of creamy vegan Nutella mixture and coffee-soaked ladyfinger cookies, topped with a hint of cocoa powder.
Ingredients: 1 cup vegan cream cheese. 1/2 cup vegan Nutella spread. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup strong brewed coffee, cooled. 1/4 cup rum optional. 1 package vegan ladyfinger cookies. Cocoa powder, for dusting.
Instructions: Put vegan Nutella spread, maple syrup, vanilla extract, and vegan cream cheese in a bowl. Mix until everything is smooth and well mixed. Melt the rum and mix it with the brewed coffee in a shallow dish. Make sure that each ladyfinger cookie is just slightly wet when you dip it into the coffee mixture. Put some dipped ladyfinger cookies in the bottom of a serving dish to start. Put half of the vegan Nutella mix on top of the ladyfingers. Add another layer of dipped ladyfinger cookies and the rest of the Nutella mixture. Put the dish in the fridge for at least 4 hours or overnight with the lid on to let the flavors mix. Sprinkle cocoa powder on top before serving to make it look nice.
Prep Time: 20 minutes
Cook Time: 0 minutes
Past and Present Christchurch
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That is why these tasty Teriyaki vegan gluten-free veggie burgers are great for a quick and filling meal. They are made with healthy things like black beans, grated carrots, and brown rice, and they taste great with a tasty homemade teriyaki sauce.
Ingredients: 2 cups cooked brown rice. 1 cup cooked black beans, drained and rinsed. 1 cup grated carrots. 1/2 cup finely chopped green onions. 1/4 cup gluten-free soy sauce or tamari. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/2 teaspoon sesame oil. 1/4 teaspoon red pepper flakes. 1/4 teaspoon black pepper. 1 tablespoon olive oil, for cooking.
Instructions: In a large mixing bowl, mash the black beans until mostly smooth. Add the cooked brown rice, grated carrots, and chopped green onions to the bowl. In a small bowl, whisk together the gluten-free soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, sesame oil, red pepper flakes, and black pepper. Pour the teriyaki sauce over the veggie burger mixture and stir until well combined. Form the mixture into 4 patties. In a large skillet, heat the olive oil over medium heat. Cook the veggie burgers for 4-5 minutes on each side, until golden brown and heated through. Serve the teriyaki veggie burgers on gluten-free buns with your favorite toppings.
Prep Time: 15 minutes
Cook Time: 10 minutes
springtime scans
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