jakegarland

[jakegarland]

If you like chocolate chip cookies, you'll love these Sea Salt Brown Butter Chocolate Chunk Cookies. When you mix the nutty flavor of the brown butter with the richness of the chocolate chunks and a pinch of sea salt, you get the perfect mix of sweet and salty.

Ingredients: 1 cup unsalted butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon sea salt. 2 cups chocolate chunks or chips. Sea salt flakes for sprinkling.

Instructions: Set the oven to 350F 175C and heat it up. Set the butter in a small saucepan and melt it over medium-low heat. It will take about 5 to 7 minutes of stirring every now and then until the butter turns golden brown and smells nutty. Take it off the heat and let it cool down a bit. Mix the brown sugar, granulated sugar, and brown butter together in a large bowl until everything is well mixed. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. Mix the flour, baking soda, and sea salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chunks or chips and mix them in. Using a cookie scoop or spoon, drop dough by rounded tablespoons onto a baking sheet lined with parchment paper, leaving about 2 inches between each one. Add sea salt flakes to the tops of the cookies. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

Nicolas

[jakegarland]

A cool, low-carb take on the classic mojito that is great for people who are on the keto diet.

Ingredients: 2 oz white rum. 1 oz fresh lime juice. 1 oz sugar-free mint syrup. Club soda. Fresh mint leaves. Lime slices.

Instructions: Mix fresh mint leaves and lime slices together in a glass. Put in rum, lime juice, and mint syrup that doesn't have any sugar. Put ice cubes in the glass. Add club soda on top. Mix slowly, and then add lime slices and mint leaves as a garnish.

Nicolas Ford

[jakegarland]

This Light and Easy BLT Wrap is a tasty and filling lunch or dinner that you can make quickly. It has all the classic tastes of a BLT sandwich and the ease of a wrap, so it's great for when you need to grab something quickly.

Ingredients: 4 large tortillas. 8 slices of bacon, cooked until crispy. 2 cups shredded lettuce. 2 medium tomatoes, thinly sliced. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. Salt and pepper to taste.

Instructions: Mayonnaise and Dijon mustard should be mixed together in a small bowl. Add pepper and salt to taste. Place the tortilla on the table and add a large spoonful of the mayonnaise mixture in the middle of it. Add two crispy bacon slices on top of the mayo mix. Sprinkle some chopped lettuce and tomato slices on top of the bacon. Fold the tortilla's sides in, and then roll it up tightly. If you need to, use a toothpick to keep it together. Do it again with the rest of the tortillas and ingredients. You can serve the BLT wraps right away or wrap them in foil and eat them later.

Bailey

[jakegarland]

This slow cooker hummus recipe yields an exceptionally smooth and creamy texture, perfect for dipping, spreading, or enjoying as a side dish. Slow cooking the chickpeas ensures they become tender and easily blend into a luxurious hummus.

Ingredients: 2 cups dried chickpeas, soaked overnight. 4 cloves garlic, minced. 1/2 cup tahini. 1/4 cup lemon juice. 1/4 cup olive oil. 1 teaspoon ground cumin. Salt, to taste. Water, as needed.

Instructions: Drain and rinse the soaked chickpeas. In a slow cooker, combine chickpeas, minced garlic, tahini, lemon juice, olive oil, ground cumin, and salt. Add enough water to cover the chickpeas by about 2 inches. Cook on low for 6-8 hours, or until chickpeas are very tender. Allow the mixture to cool slightly. Transfer the mixture to a food processor or blender and blend until smooth and creamy, adding more water if necessary to reach desired consistency. Taste and adjust seasoning, if needed. Serve with a drizzle of olive oil and a sprinkle of paprika, if desired.

Ivy Peck

[jakegarland]

White Cake Mix Cookies are a quick and easy treat made from a boxed cake mix. They're ideal for satisfying your sweet tooth when you're in a hurry.

Ingredients: 1 box white cake mix. 2 large eggs. 1/2 cup vegetable oil. 1/2 teaspoon vanilla extract. 1/2 cup white chocolate chips. 1/2 cup sprinkles optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and vanilla extract. Mix until a soft dough forms. If desired, fold in white chocolate chips and sprinkles for added flavor and color. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers will still be soft, but they will firm up as they cool. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious white cake mix cookies!

Henry Hanson

[jakegarland]

A delightful combination of succulent shrimp cooked in a flavorful garlic butter sauce, served alongside tender quinoa and crisp asparagus. This dish is both satisfying and nutritious, perfect for a wholesome meal any day of the week.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup quinoa. 1 bunch asparagus, trimmed. 4 tablespoons butter. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: Cook quinoa according to package instructions. In a large skillet, heat olive oil over medium heat. Add shrimp to the skillet and season with salt and pepper. Cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add asparagus to the skillet and saut until tender, about 5-7 minutes. Return shrimp to the skillet and toss with garlic butter sauce until heated through. Serve shrimp and asparagus over cooked quinoa. Garnish with chopped parsley before serving.

Arnold McLean

[jakegarland]

Celebrate Mardi Gras with these festive and delicious cake pops! They're a fun and colorful treat that's perfect for parties and gatherings.

Ingredients: 1 box of cake mix flavor of your choice. 1/4 cup of frosting flavor that complements the cake. 1 package of candy melts purple, green, and yellow. Lollipop sticks. Edible gold or colored sugar. Edible decorations e.g., sprinkles, pearls.

Instructions: Follow the directions on the box to bake the cake. Allow it to totally cool down. In a large bowl, break up the cooled cake into small pieces. Mix the frosting into the cake crumbs until everything is well mixed and the dough stays together. Roll the dough between your palms to make little cake balls. Put them on a baking sheet. How to melt a little candy melts in each color purple, green, and yellow: The package will tell you how. Make a hole in the middle of each cake ball and dip the end of a lollipop stick into the melted candy. To cover each cake ball completely, dip it into the melted candy. Let the extra candy fall off. Add candy decorations and colored sugar to the cake pops while the candy coating is still wet. To let them set all the way, stand the cake pops up in a Styrofoam block or cake pop stand. When the candy coating is dry, your Mardi Gras cake pops are ready to eat.

Micheal

[jakegarland]

This salad is bright and refreshing, with the sweetness of blackberries and pears, the crunch of walnuts, and the sourness of feta cheese.

Ingredients: 2 cups blackberries. 2 ripe pears, thinly sliced. 4 cups mixed salad greens. 1/4 cup chopped walnuts. 1/4 cup crumbled feta cheese. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil. Salt and pepper to taste.

Instructions: Blackberries, sliced pears, mixed salad greens, chopped walnuts, and crumbled feta cheese should all be put in a large bowl together. Add the extra virgin olive oil, salt, and pepper to a small bowl and mix them together with a whisk. This will make the dressing. Pour the dressing over the salad and gently toss it all together. Serve right away and enjoy!

Shirley M