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A refreshing twist on the classic whiskey sour, this cocktail balances the boldness of whiskey with the tartness of fresh grapefruit juice, resulting in a delightful and citrusy libation.
Ingredients: 2 oz whiskey. 1 oz fresh grapefruit juice. 0.75 oz simple syrup. 1 dash Angostura bitters. Grapefruit twist, for garnish.
Instructions: Put whiskey, grapefruit juice, simple syrup, and bitters in a shaker. Put ice in the shaker and shake it well. Strain the drink into an ice-filled rocks glass. Put a grapefruit twist on top.
Prep Time: 5 minutes
Cook Time: 0 minutes
Fort Thomas Arts
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Not only do these Blue Velvet Galaxy Cupcakes taste great, they also look beautiful. This makes them the perfect treat for themed parties or special occasions. The deep blue color and sparkling decorations make them look like they came from space, which will make everyone happy.
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup vegetable oil. 2 large eggs. 1 cup buttermilk. 1 tablespoon white vinegar. 1 teaspoon vanilla extract. Blue gel food coloring. Edible glitter and silver star sprinkles.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the flour, sugar, cocoa powder, baking soda, and salt in a bowl and sift them together. Add the eggs, buttermilk, white vinegar, and vanilla extract to a different bowl and mix them together using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. To get the shade of blue you want for your cupcakes, add blue gel food coloring and mix until the color is spread out evenly. About two thirds of the way to the top of each cupcake liner, fill it with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. For a few minutes, let the cupcakes cool in the muffin tin. Then, move them to a wire rack to cool completely. To make the cupcakes look like they belong in a galaxy, decorate them with edible glitter and silver star sprinkles after they are cool. Your lovely Blue Velvet Galaxy Cupcakes are ready to be served.
Prep Time: 20 minutes
Cook Time: 20 minutes
abby mcmillen
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Asparagus and Pea Pesto Pasta is a vibrant and flavorful dish that celebrates the fresh produce of spring. The homemade pesto sauce adds a burst of green goodness to every bite.
Ingredients: 8 oz pasta. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 1 cup fresh or frozen peas. 2 cloves garlic. 1/4 cup pine nuts, toasted. 1/4 cup grated parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Just before the food is done cooking, add the peas and asparagus to the boiling water. Put garlic, toasted pine nuts, Parmesan cheese, and olive oil in a food processor and blend them together. To make the pesto sauce, blend the ingredients together until they are smooth. Add pepper and salt to taste. Keep 1/2 cup of the pasta water and drain the pasta, asparagus, and peas. Put cooked pasta, asparagus, and peas in a large skillet over medium-low heat. Add the pesto sauce and toss everything together. To thin out the sauce if it's too thick, add the pasta water that you saved. Add two to three more minutes of cooking and mix everything well until it's all hot. If you want, you can serve it hot with extra grated Parmesan cheese and freshly ground black pepper on top.
Prep Time: 15 minutes
Cook Time: 15 minutes
AIDT
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This recipe takes the classic stuffed bell peppers and makes them low-carb by adding pizza flavors to a dish that is also keto-friendly. Bell peppers are the perfect shape for a filling that is both cheesy and savory.
Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup sugar-free marinara sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoni or other keto-friendly toppings. 1/4 cup grated Parmesan cheese. 1 teaspoon Italian seasoning. Salt and pepper to taste.
Instructions: Warm the oven up to 190C 375F. Put the bell pepper halves cut side up in a baking dish. Cover both halves of the pepper with marinara sauce. Add some shredded mozzarella cheese on top of the sauce. You can add pepperoni slices or any other toppings you like on top. Add Italian seasoning and Parmesan cheese on top. Add pepper and salt to taste. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the peppers are soft and the cheese is melted and bubbly. Take it out of the oven and let it cool down for a few minutes. Take a bite of your keto stuffed bell pepper pizza.
Prep Time: 15 minutes
Cook Time: 25 minutes
saint luke united methodist church
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White Trash Bars combine white chocolate, pretzels, peanuts, marshmallows, and crispy rice cereal in a no-bake cookie bar for a delightful combination of sweet and salty flavors.
Ingredients: 2 cups white chocolate chips. 1 cup pretzels, crushed. 1/2 cup salted peanuts, chopped. 1/2 cup mini marshmallows. 1/2 cup crispy rice cereal. 1/4 cup unsalted butter, melted.
Instructions: Put parchment paper around the edges of a 9x9-inch baking pan, leaving some overhang to make it easy to take off. Put the white chocolate chips, crushed pretzels, chopped peanuts, mini marshmallows, and crispy rice cereal in a large bowl. Add the melted butter to the mix and mix it all together slowly until it's well blended. Put the mixture into the baking pan that has been prepared, and use a spatula to spread it out evenly. Put the mix in the fridge for an hour or until it sets and becomes firm. Use the extra piece of parchment paper to lift the bars out of the pan once they are firm. Put them on a board for cutting. Cut the dough into bars or squares of any size you want with a sharp knife. As a sweet and salty treat, try these White Trash Bars cookies!
Prep Time: 15 minutes
Cook Time: 0 minutes
mount mitchell
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A delicious and vibrant treat, Pride of Iowa Chocolate Cookies will make any day better. Chocolate lovers will adore these rich, chocolaty cookies that are loaded with semisweet chocolate chips. Rainbow sprinkles are a symbol of joy and pride because they add a fun and festive touch!
Ingredients: 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup chopped pecans optional. 1/2 cup rainbow sprinkles for a pop of color.
Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Mix the flour, baking soda, cocoa powder, and salt in a bowl. Beat the brown sugar, granulated sugar, and softened butter until fluffy and light in another large mixing bowl. One egg at a time, beat in, and then mix in the vanilla extract. Mixing until just combined, gradually add the dry ingredients to the wet ones. Stir in the rainbow sprinkles, chopped pecans if using, and semisweet chocolate chips. Round tablespoons of cookie dough should be dropped, separated by about 2 inches, onto the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven. After a few minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling. Enjoy these delicious Chocolate Cookies from Pride of Iowa once they've cooled!
Prep Time: 20 minutes
Cook Time: 10-12
ProtechZone
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Indulge in the delicate harmony of raspberry and coconut with these exquisite macarons. The crisp yet chewy almond-based shells embrace a luscious raspberry jam filling, creating a perfect blend of flavors and textures.
Ingredients: 1 3/4 cups shredded coconut. 1 1/2 cups almond flour. 1 1/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon raspberry extract. 1/4 cup raspberry jam. Pink food coloring optional.
Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a food processor, blend the shredded coconut until finely ground. Add the almond flour and powdered sugar to the food processor, and pulse until well combined. In a separate bowl, whisk the egg whites until frothy. Gradually add the granulated sugar while continuing to whisk. Whisk until stiff peaks form. Gently fold the dry ingredient mixture into the whipped egg whites until smooth and well incorporated. Add the raspberry extract and a few drops of pink food coloring if using, and gently fold until the color is evenly distributed. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet. Tap the baking sheet on the counter to release any air bubbles. Let the piped macarons rest for about 20-30 minutes until a skin forms on the surface. Bake the macarons in the preheated oven for 12-15 minutes, or until the macarons are set and have developed their characteristic feet. Remove the macarons from the oven and let them cool completely on the baking sheet. Once the macarons are cooled, gently remove them from the parchment paper. Pair up the macarons based on similar sizes. Spread a small amount of raspberry jam on the flat side of one macaron and sandwich it with another. Store the filled macarons in an airtight container in the refrigerator for 24 hours before serving. This allows the flavors to meld and the texture to develop. Serve and enjoy your delightful Raspberry-Coconut Macarons!
Prep Time: 45 minutes
Cook Time: 15 minutes
International Conference on Electrical, Electronic and Systems Engineering
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These Paleo Vegan Raspberry Truffles are a delightful treat that is both gluten-free and vegan-friendly. Made with wholesome ingredients like almonds, coconut, and fresh raspberries, these truffles are bursting with flavor. The addition of dark chocolate adds a rich and indulgent touch to these guilt-free treats.
Ingredients: 1 cup almonds. 1 cup shredded coconut. 1 cup raspberries. 3 tbsp maple syrup. 2 tbsp coconut oil. 1/2 tsp vanilla extract. Pinch of salt. 1/2 cup dark chocolate chips vegan and gluten-free.
Instructions: Use a food processor to grind almonds into a fine powder. Raspberries, maple syrup, coconut oil, vanilla extract, and a pinch of salt should all be added. Mix until everything is well mixed. Put the dough on a baking sheet lined with parchment paper and roll it into small balls. Put it in the freezer for 30 minutes to get hard. As you go, melt the dark chocolate chips in 30 second chunks in a bowl that can go in the microwave. Cover every truffle evenly with the melted chocolate, then put them back on the baking sheet. Put it back in the freezer for 15 minutes more to let the chocolate set. Serve and have fun!
Prep Time: 20 minutes
Cook Time: 0 minutes
bar crawl de mayo
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Enjoy these white chocolate chip macadamia cookies that don't contain gluten. They're great for satisfying your sweet tooth and safe for people who are sensitive to gluten.
Ingredients: 2 cups almond flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup white chocolate chips. 1/2 cup macadamia nuts, chopped.
Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the almond flour, brown sugar, granulated sugar, softened butter, egg, vanilla extract, baking soda, and salt in a bowl. Mix until the dough is smooth like cookie dough. The cookie dough needs to have white chocolate chips and chopped macadamia nuts mixed in. Drop rounded tablespoons of cookie dough onto the prepared baking sheet using a spoon or cookie scoop. Leave enough space between the spoons or cookie scoops so that the dough can spread. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Enjoy your gluten-free white chocolate chip macadamia cookies after they've cooled down!
Prep Time: 15 minutes
Cook Time: 10 minutes
Blue Mountain Yoga
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This Fruity Tonic Splash is a refreshing cocktail combining the botanical notes of gin with the tartness of fresh raspberries and lemon, balanced with the crispness of tonic water.
Ingredients: 1.5 oz gin. 3 oz tonic water. 0.5 oz fresh lemon juice. 0.5 oz simple syrup. 4-5 fresh raspberries. Ice cubes.
Instructions: In a shaker, muddle raspberries with lemon juice and simple syrup. Add gin and ice cubes to the shaker. Shake well until chilled. Strain into a glass filled with ice. Top with tonic water. Garnish with a raspberry or lemon twist. Enjoy!
Prep Time: 5 minutes
Cook Time: 0 minutes
mandala art by ilka
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With these Caramel Turtle Cupcakes, you can enjoy the rich tastes of caramel, chocolate, and pecans. Great for satisfying your sweet tooth!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup chopped pecans. 1/2 cup chocolate chips. 1/2 cup caramel sauce. 12 caramel candies, for garnish. 12 pecan halves, for garnish. 1/4 cup chocolate chips, melted for drizzling. 1/4 cup caramel sauce for drizzling.
Instructions: Preheat your oven to 350F 175C. Line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Fold in the chopped pecans and chocolate chips. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, use a cupcake corer or a knife to remove a small portion of the center of each cupcake. Fill each cavity with caramel sauce. In a microwave-safe bowl, melt the 1/4 cup of chocolate chips in 30-second intervals, stirring between each interval until smooth. Drizzle the melted chocolate over the cupcakes. Drizzle additional caramel sauce over the cupcakes as well. Top each cupcake with a caramel candy and a pecan half for garnish. Serve and enjoy your delicious Caramel Turtle Cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
Cobblers Beach
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This Sparkling Cotton Candy Mocktail is a delightful and whimsical drink that's perfect for parties, especially for kids! The sweet cotton candy flavor combined with the bubbly sparkle makes it a fun and refreshing beverage option.
Ingredients: 1 cup sparkling water. 1/4 cup cotton candy syrup. 1/4 cup pineapple juice. Cotton candy for garnish. Ice cubes.
Instructions: Put ice cubes in a glass. Fill the glass with sparkling water. Put in pineapple juice and cotton candy syrup. Mix everything together slowly. Put a small cloud of cotton candy on top to finish. Serve right away and enjoy!
Prep Time: 5 minutes
Cook Time: 0 minutes
ander zicht zwolle
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This Romaine Lettuce Salad with Lemon Vinaigrette is a vibrant and zesty salad that's perfect for a light and refreshing meal. The combination of crisp romaine lettuce, juicy cherry tomatoes, tangy Kalamata olives, creamy feta cheese, and a bright lemon vinaigrette makes it a delightful and healthy option for any occasion.
Ingredients: 2 heads of romaine lettuce, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. 1/4 cup fresh basil leaves, torn. 1 lemon, zest and juice. 1/4 cup extra-virgin olive oil. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.
Instructions: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, crumbled feta cheese, toasted pine nuts, and torn fresh basil leaves. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, Dijon mustard, minced garlic, salt, and pepper to make the lemon vinaigrette. Drizzle the lemon vinaigrette over the salad ingredients in the large salad bowl. Toss the salad gently to ensure all the ingredients are coated with the vinaigrette. Serve immediately as a refreshing and delicious side salad or add grilled chicken or shrimp for a complete meal. Enjoy your Romaine Lettuce Salad with Lemon Vinaigrette!
Prep Time: 15 minutes
Cook Time: 0 minutes
Lisa Bartel Dog Training
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A tasty twist on a classic Italian dish, these air-fried Eggplant Parmesan Paninis are crispy, cheesy, and packed with flavor. They're perfect for a quick and satisfying lunch or dinner.
Ingredients: 1 medium eggplant, sliced into 1/2-inch rounds. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. 1 cup marinara sauce. 4 slices mozzarella cheese. 4 ciabatta rolls. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves optional, for garnish.
Instructions: Get your air fryer ready by heating it up to 375F 190C. Put breadcrumbs and grated Parmesan cheese in a shallow dish. Add pepper and salt. Let the extra egg drip off the eggplant slices as you dip them in the beaten eggs. Then, cover them with the breadcrumb mixture and press them down gently to stick. Spread out the eggplant slices that have been coated in a single layer in the air fryer basket. Depending on how big your air fryer is, you might have to do things in groups. Spread the olive oil out on top of the eggplant slices in the basket. Before you flip the slices over, air fry them for 8 to 10 minutes, or until they are golden brown and crispy. While the eggplant is cooking, split the ciabatta rolls in half and toast them for one to two minutes in the air fryer. Put the paninis together once the eggplant is done. On the bottom half of each ciabatta roll, spread marinara sauce. Add crispy eggplant slices, a slice of mozzarella cheese, and fresh basil leaves, if you want. To make sandwiches, put the top half of the ciabatta rolls on top. Put the paninis back in the air fryer after putting them together. Cook for another two to three minutes, or until the cheese melts and the sandwiches are warm all the way through. Enjoy your Eggplant Parmesan Panini while it's still hot!
Prep Time: 15 minutes
Cook Time: 15 minutes
Parental Alienation is Domestic Violence
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This Best Chicken Stew is a hearty and comforting dish that is great for cold nights. A tasty and filling meal is made by simmering tender chicken thighs with aromatic herbs and vegetables.
Ingredients: 1 lb chicken thighs, boneless and skinless. 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 potato, diced. 4 cups chicken broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp chopped fresh parsley.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Put in the potatoes, carrots, celery, and chicken thighs. Turn the chicken over and cook until it turns brown. Add the chicken broth and tomato chunks. Pepper, salt, and dried thyme should be added. Bring to a boil, then lower the heat and let it simmer for 25 to 30 minutes, or until the vegetables are soft and the chicken is cooked all the way through. If necessary, change the seasoning. Serve hot with chopped parsley on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
Martin Art 2D
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Enjoy the deep flavors of chocolate and caramel in this simple, no-churn ice cream recipe. Great for satisfying your sweet tooth with little work and lots of taste!
Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1/2 cup chocolate syrup. 1/2 cup caramel sauce. 1 teaspoon vanilla extract. 1/2 cup chocolate chips optional.
Instructions: In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk, chocolate syrup, caramel sauce, and vanilla extract until well combined. If desired, fold in chocolate chips for added texture. Pour the mixture into a loaf pan or any freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm. Scoop and serve your delicious no-churn chocolate caramel ice cream!
Prep Time: 15 minutes
Cook Time: 0 minutes
ophelia arc
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This burger is hearty and tasty. It has curly cheese fries, crispy black bean patties, tangy buffalo sauce, and crumbled blue cheese.
Ingredients: 1 lb ground black beans. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 2 cloves minced garlic. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 4 burger buns. 1 cup curly cheese fries. 1/2 cup buffalo sauce. 1/4 cup crumbled blue cheese. Lettuce and tomato for garnish.
Instructions: Ground black beans, breadcrumbs, diced red onion, diced red bell pepper, minced garlic, cumin, paprika, salt, and pepper should all be mixed together in a bowl. Combine well. Take the mixture and shape it into 4 burger patties. As soon as the grill or pan is hot, add the black bean burgers and cook them for four to five minutes on each side, or until they are golden brown and done. Follow the directions on the package for baking the curly cheese fries while the burgers are cooking. Put the buffalo sauce in a small saucepan and heat it over low heat. Put a black bean patty on the bottom half of each bun to make the burgers. Add crunch blue cheese, lettuce, tomato, and curly cheese fries on top. Add the toppings, then drizzle the hot buffalo sauce over them. Top with the other half of the bun. Enjoy the Buffalo-Blue Curly Cheese Fry and Crispy Black Bean Burgers while they're still hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
Makenna Arnold
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