ASP.Net 2.0
Grain-Free Carrot Cake with Cream Cheese Frosting
Enjoy a delicious grain-free carrot cake made with almond flour and maple syrup for sweetness. It's a great treat for people who are gluten-free because it has a delicious cream cheese frosting on top. Ingredients: 3 cups almond flour 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp sea salt 4 large eggs 1/2 cup maple syrup 1/4 cup melted coconut oil 1 tsp vanilla extract 1 1/2 cups grated carrots 1/2 cup chopped pecans or walnuts optional 8 oz cream cheese, softened 1/4 cup unsalted butter, softened 1/4 cup maple syrup or honey 1 tsp vanilla extract 1/4 cup chopped pecans or walnuts, for topping optional Instructions: Warm the oven up to 175F 350C Prepare an 8-inch round cake pan by greasing it and lining it with parchment paper Mix baking soda, cinnamon, nutmeg, ginger, and salt with almond flour in a large bowl In a different bowl, mix the eggs, maple syrup, melted coconut oil, and vanilla extract with a whisk Mix the wet and dry ingredients together until they are well mixed If you want to use nuts or grated carrots, mix them in gently Fill the cake pan with batter, and then smooth the top Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean Let the cake cool all the way down before you frost it Cream cheese, butter, maple syrup or...
Root Beer Fudge Ahhh!!!
This fudge is creamy and easy to make, and it tastes great with root beer. Great for people who like root beer! Ingredients: 2 cups white chocolate chips 1 can 14 ounces sweetened condensed milk 1/4 cup root beer extract 1/2 teaspoon vanilla extract 1/4 teaspoon salt 3-4 drops brown food coloring optional Instructions: Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted Stir in the root beer extract, vanilla extract, and salt If you want a deeper root beer color, add a few drops of brown food coloring and mix until well combined Pour the fudge mixture into the prepared pan and spread it evenly with a spatula Chill the fudge in the refrigerator for at least 2 hours or until it's firm and set Once the fudge has set, use the parchment paper overhangs to lift it out of the pan Place it on a cutting board and cut it into squares or rectangles Serve and enjoy your delicious Root Beer Fudge!
Lemon Garlic Tempeh
This vegan dish, Lemon Garlic Tempeh, is full of flavor and protein and makes a great quick and healthy meal. The sour lemon juice and salty garlic go well with the nutty taste of the tempeh to make a dish that is both filling and tasty. Ingredients: 1 block tempeh, cut into cubes 3 cloves garlic, minced 2 tablespoons lemon juice 1 tablespoon soy sauce 1 tablespoon olive oil 1 teaspoon maple syrup 1/2 teaspoon dried thyme Salt and pepper to taste Fresh parsley for garnish optional Instructions: In a bowl, mix together garlic, lemon juice, soy sauce, olive oil, maple syrup, thyme, salt, and pepper Add tempeh cubes to the bowl and toss until well coated Marinate tempeh in the refrigerator for at least 30 minutes Heat a skillet over medium heat and add marinated tempeh cubes Cook for 4-5 minutes on each side, or until golden brown and crispy Serve hot, garnished with fresh parsley if desired
Iced Maple Cinnamon Oat Milk Latte
This is a cool and cozy drink made with oat milk and the warming flavors of maple and cinnamon. It's great for waking you up or relaxing you down. Ingredients: 1 cup brewed espresso or strong coffee 1/2 cup oat milk 2 tablespoons maple syrup 1/4 teaspoon ground cinnamon Ice cubes Instructions: In a shaker or jar, combine brewed espresso or strong coffee, oat milk, maple syrup, and ground cinnamon Shake or stir vigorously until well combined Fill a glass with ice cubes Pour the latte mixture over the ice cubes Stir gently to combine Optional: Garnish with a sprinkle of ground cinnamon on top Serve immediately and enjoy!
Smoky BBQ Ribs
Perfect for a last-minute 4th of July celebration are these Smoky BBQ Ribs. These ribs will become a crowd favorite thanks to the combination of the flavorful spice rub and the smokey scent from the smoker. Ingredients: 2 racks of baby back ribs 1/4 cup brown sugar 2 tablespoons paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne pepper 1 cup BBQ sauce Instructions: Set the temperature of your smoker to 225F 107C The membrane behind the ribs should be removed To make a rub, combine brown sugar, paprika, cayenne pepper, black pepper, salt, onion powder, and garlic powder in a small bowl Make sure the ribs are evenly coated with the spice mixture by rubbing it on Cook the ribs in the smoker for four to five hours, or until they are internal temperature of 190 degrees Fahrenheit 88 degrees Celsius Grill the ribs for a final half hour, basting them with BBQ sauce Before slicing, take the ribs out of the smoker and give them ten minutes to rest Extra BBQ sauce should be served on the side
Cookies and Cream Popcorn
This Cookies and Cream Popcorn combines the classic flavors of chocolate sandwich cookies and creamy white chocolate with crunchy popcorn for an irresistible snack that's perfect for Netflix marathons. Ingredients: 12 cups popped popcorn 1 cup white chocolate chips 10 chocolate sandwich cookies like Oreos, crushed 1/2 cup powdered sugar Instructions: Popcorn should be put in a big bowl Melt the white chocolate chips in 30-second increments in a microwave-safe bowl, stirring until smooth Pour melted white chocolate over popcorn and gently toss to coat all over Add powdered sugar and crushed cookies to the popcorn mixture and gently toss to mix After spreading the popcorn mixture onto a parchment paper-lined baking sheet, allow it to cool until the chocolate solidifies Divide into groups and present
Syrah Braised Lamb Shanks
Copain Hawks Butte Syrah 2013 is used to braie tender lamb shanks in this recipe. The result is a rich and flavorful dish that is great for holidays or cozy dinners. Ingredients: 4 lamb shanks 2 tbsp olive oil 1 onion, chopped 4 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 2 cups Copain Hawks Butte Syrah 2013 2 cups beef or vegetable broth 2 sprigs rosemary 4 sprigs thyme Salt and pepper to taste Instructions: Warm the oven up to 325F 160C Add salt and pepper to the lamb shanks Put olive oil in a big Dutch oven and heat it over medium-high heat It will take about 34 minutes per side to brown the lamb shanks on all sides Take it out of the pot and set it aside Cut up the onion, garlic, carrots, and celery and put them in the same pot It will take about 5 minutes of sauting until the vegetables are soft Deglaze the pot by adding Copain Hawks Butte Syrah 2013 Scrape the bottom to get rid of any browned bits Put the lamb shanks back in the pot Rosemary, thyme, and beef or vegetable broth should be added Cover and put in an oven that has already been heated Let the lamb cook for two and a half to three hours, or until it is soft and falls off the bone Take the lamb shanks out of the pot when they're done cooking and keep them warm Strain the braising liquid and throw away the solids Remove any extra fat from the top ...
Homemade Vegetable Stock
This homemade vegetable stock is a flavorful base for soups, stews, and sauces. It's easy to make and a great way to use up leftover vegetable scraps. Ingredients: 8 cups water 1 large onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 leek, chopped 4 cloves garlic, minced 1 bay leaf 1 teaspoon whole peppercorns 1 handful fresh parsley 1 teaspoon salt Instructions: Put everything in a big pot and mix it all together Bring to a boil over a medium-high level of heat Turn down the heat and let it simmer, uncovered, for 45 minutes to an hour Put the stock through a fine mesh strainer and throw away the solids Let the stock cool down all the way before putting it in containers to store
Our Most Favorite Taco Seasoning
This amazing taco seasoning blend will make your taco meat stand out. It will make your tacos taste even better! Ingredients: 2 tablespoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dried oregano 1 teaspoon paprika 3 teaspoons ground cumin 2 teaspoons salt 2 teaspoons black pepper Instructions: In a small bowl, mix together all the ingredients Store in an airtight container until ready to use
Avocado Toast with Smoky Black Beans, Spinach, and Eggs
Elevate your breakfast or brunch with this delicious and nutritious avocado toast topped with smoky black beans, fresh spinach, and perfectly cooked eggs. The combination of flavors and textures will leave you satisfied and energized. Ingredients: 1 can 15 oz black beans, drained and rinsed 1 teaspoon smoked paprika 1/2 teaspoon cumin Salt and pepper to taste 2 tablespoons olive oil 4 slices whole-grain bread 2 ripe avocados, sliced 2 cups fresh spinach 4 eggs Chopped fresh cilantro for garnish Instructions: In a medium saucepan, heat olive oil over medium heat Add black beans, smoked paprika, cumin, salt, and pepper Cook, stirring occasionally, for 5-7 minutes until beans are heated through and coated with spices While the beans cook, toast the bread slices Spread avocado slices on each toast slice In a separate pan, poach or fry the eggs to your liking Place a handful of fresh spinach on top of the avocado on each toast Spoon the smoky black beans over the spinach Top each toast with a poached or fried egg Garnish with chopped fresh cilantro Serve immediately and enjoy!
Easy Coconut Curry with Coconut Quinoa
This coconut curry is quick and tasty, and it has a twist of coconut quinoa. It is full of vegetables and chickpeas. Great for a quick and filling meal. Ingredients: 1 cup quinoa 2 cups coconut milk 1 cup vegetable broth 1 tablespoon red curry paste 1 tablespoon soy sauce 1 tablespoon coconut oil 1 onion, finely chopped 2 cloves garlic, minced 1 bell pepper, sliced 1 carrot, sliced 1 zucchini, sliced 1 cup broccoli florets 1 can 15 oz chickpeas, drained and rinsed Salt and pepper to taste Fresh cilantro for garnish Instructions: Rinse quinoa under cold water and cook according to package instructions using 1 cup coconut milk and 1 cup vegetable broth In a large pan, heat coconut oil over medium heat Add onions and garlic, saut until softened Add red curry paste and stir for 1-2 minutes until fragrant Pour in the remaining coconut milk, soy sauce, and bring to a simmer Add bell pepper, carrot, zucchini, broccoli, and chickpeas Simmer until vegetables are tender but still crisp Season with salt and pepper to taste Fluff cooked quinoa with a fork and serve with the coconut curry vegetables on top Garnish with fresh cilantro before serving
Strawberry Banana Spinach Smoothie
This Strawberry Banana Spinach Smoothie is a delicious and nutritious way to start your day or enjoy as a refreshing snack. Packed with vitamins, antioxidants, and protein, it's both healthy and satisfying. Ingredients: 1 cup strawberries, frozen 1 ripe banana 1 cup fresh spinach leaves 1/2 cup Greek yogurt 1/2 cup almond milk 1 tablespoon honey optional Ice cubes optional Instructions: In a blender, put the frozen strawberries, a ripe banana, fresh spinach leaves, Greek yogurt, almond milk, and honey if you want it You can also add a few ice cubes if you want your smoothie to be colder Mix everything together until it's all smooth and creamy If you think the smoothie is too sweet, add more honey to make it less sweet Put the strawberry banana spinach smoothie right into a glass and serve it right away
Zucchini Noodles with Leek-Tomato Sauce
This Zucchini Noodles with Leek-Tomato Sauce recipe is a flavorful and satisfying keto-friendly dish. The zucchini noodles are tossed in a savory sauce made with leeks, garlic, and diced tomatoes, creating a delicious low-carb alternative to traditional pasta dishes. Ingredients: 2 large zucchini, spiralized into noodles 2 leeks, white and light green parts only, thinly sliced 2 cloves garlic, minced 1 can 14 5 oz diced tomatoes 2 tbsp olive oil 1 tsp dried basil 1/2 tsp dried oregano Salt and pepper to taste Optional garnish: grated Parmesan cheese, chopped fresh basil Instructions: Warm up a big pan with olive oil over medium-low heat Put minced garlic and sliced leeks in the pan Saut for about 5 minutes, until the leeks get soft Tomato dices with their juices and dried basil and oregano should be added slowly Let the sauce simmer for 10 to 15 minutes, stirring every now and then, until it gets a little thicker Use a spiralizer to make noodles out of the zucchini while the sauce is cooking Put the zucchini noodles in the pan with the sauce and toss them around to cover them with the sauce Stir the zucchini noodles every once in a while for two to three minutes, or until they are warm all the way through but still crisp-tender Add pepper and salt to taste If you want, you can add grated Parmesan cheese and chopped fresh basil as a garnish Enjoy this...
Sweet Potato Salad with Lentils and Fried Egg
A delicious and nutritious sweet potato salad with protein-packed lentils and a perfectly fried egg on top. This salad is a hearty and satisfying meal that's perfect for lunch or dinner. Ingredients: 2 sweet potatoes, diced 1 cup green lentils 4 eggs 2 tablespoons olive oil 1/2 red onion, finely chopped 2 cloves garlic, minced 1/2 cup cherry tomatoes, halved 1/4 cup fresh parsley, chopped Salt and pepper to taste 1/4 cup feta cheese, crumbled optional 1/4 cup balsamic vinaigrette dressing Instructions: Follow the directions on the package to cook the green lentils in a medium saucepan until they are soft Remove the water and set it aside Turn on the oven and heat it up to 400F 200C Spread the cut up sweet potatoes out on a baking sheet Add some olive oil and salt and pepper to taste Put them in the oven and roast for 20 to 25 minutes, or until they are soft and a little crispy Set a nonstick skillet over medium heat while the sweet potatoes roast Fry the eggs in a little olive oil until they're done the way you like them Add pepper and salt Boil the lentils and then roast the sweet potatoes Add the chopped red onion, minced garlic, cherry tomatoes, and fresh parsley to a large salad bowl Pour the balsamic vinaigrette dressing over the salad and toss it to mix everything together Place some salad on each plate and add a fried egg on top of...
Lemon Cupcake Martini
A delightful martini with flavors reminiscent of a lemon cupcake, combining the sweetness of vanilla vodka with the tanginess of lemon juice and the balanced sweetness of simple syrup. Ingredients: 2 oz vanilla vodka 1 oz lemon juice 1 oz simple syrup Instructions: Add all ingredients into a shaker with ice Shake well until chilled Strain into a martini glass Garnish with a lemon twist or lemon wedge, if desired
The BEST White Chocolate Blondies EVER!!
These vegan white chocolate blondies are very sweet and chewy, with just the right amount of chocolate. They are sure to make you happy if you like sweets! Ingredients: 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup vegan butter, melted 1 cup brown sugar 1/4 cup unsweetened applesauce 1 teaspoon vanilla extract 1/2 cup vegan white chocolate chips Instructions: Warm the oven up to 175F 350C A 9x9-inch baking pan should be greased or lined with parchment paper Mix the flour, baking powder, and salt in a small bowl with a whisk Melt some vegan butter and mix it with brown sugar in a large bowl until the two are well mixed Add the vanilla extract and applesauce and mix well Slowly add the flour mixture to the wet ingredients and mix them together until they are just barely combined The white chocolate chips should be carefully mixed in Spread the batter out evenly in the pan that has been prepared It's done when the top is golden brown and a toothpick stuck in the middle comes out clean In 25 to 30 minutes Let it cool down before you cut it into squares
Apple Stuffed Pork Loin
Indulge in the perfect combination of savory and sweet with this Apple Stuffed Pork Loin. The tender pork is filled with a delightful mixture of apples, cranberries, and pecans, creating a delicious centerpiece for any meal. Ingredients: 1 3-4 lb pork loin roast 2 apples, peeled, cored, and diced 1/2 cup dried cranberries 1/2 cup chopped pecans 2 tablespoons fresh sage, chopped 2 tablespoons olive oil Salt and pepper to taste 1 cup apple cider 1/2 cup chicken broth 2 tablespoons Dijon mustard Instructions: Before you start cooking, heat the oven to 375F 190C Make a cut down the middle of the pork loin, leaving about 1/2 inch of skin on one side This is called a butterfly cut Take the roast and open it up like a book Diced apples, dried cranberries, chopped pecans, sage, olive oil, salt, and pepper should all be put in a bowl together Combine well Spread the apple mixture out on top of the pork loin that has been butterfly-styled Start rolling the pork loin tightly from the side that has the filling on it Use kitchen twine to tie the roast down Put the stuffed pork loin in a rack that can go in the oven Warm up the chicken broth, apple cider, and Dijon mustard in a small saucepan over medium-low heat Bring to a low boil, then pour over the pork loin Roast in an oven that has already been heated for about an hour, or until the internal temperature...
Vegan Sweet Potato and Black Bean Enchiladas GF
These vegan sweet potato and black bean enchiladas are a flavorful and satisfying gluten-free meal option. Packed with nutritious ingredients and smothered in a zesty enchilada sauce, they're perfect for a cozy dinner. Ingredients: 2 large sweet potatoes, peeled and diced 1 can black beans, drained and rinsed 1 red bell pepper, diced 1 small red onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and pepper to taste 8 gluten-free tortillas 1 cup vegan enchilada sauce 1/2 cup dairy-free shredded cheese Fresh cilantro, for garnish Instructions: Warm the oven up to 190C 375F For about 8 to 10 minutes, or until the potatoes are soft, saut the bell pepper, onion, garlic, and sweet potatoes in a large skillet Spice up the pan with cumin, chili powder, smoked paprika, salt, and pepper Cook for another two to three minutes, stirring every now and then Follow the directions on the package to warm the tortillas Put a little enchilada sauce on the bottom of a baking dish Pack some of the sweet potato and black bean mix into each tortilla Then, roll them up and put them in the baking dish seam-side down Add the rest of the enchilada sauce on top of the enchiladas The enchiladas should have dairy-free shredded cheese on top of them Put foil over the baking dish and bake for 20 minutes ...
Chocolate Cake Bars Cookies
Chocolate cake bars with the perfect amount of moistness and chocolatey goodness. These cookies are a delectable treat for any chocolate enthusiast. Ingredients: 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, melted 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup chocolate chips 1/2 cup chopped nuts optional Instructions: Preheat the oven to 350F 175C and line a baking pan with parchment paper In a bowl, whisk together the flour, cocoa powder, baking soda, and salt In another bowl, mix the melted butter and granulated sugar until well combined Beat in the eggs, one at a time, then stir in the vanilla extract Gradually add the dry flour mixture to the wet ingredients and mix until just combined Fold in the chocolate chips and chopped nuts, if using Spread the batter evenly into the prepared baking pan Bake for about 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs Allow the cake bars to cool in the pan for a while, then transfer to a wire rack to cool completely Once cooled, cut the cake into cookie-sized bars Serve and enjoy!
Nutella Cake with 2 Ingredient Frosting - Baran Bakery
Savor the smooth, two-ingredient chocolate ganache frosting atop this simple-to-make Nutella cake to indulge in the rich, creamy goodness of Nutella. A chocolate lover's paradise, indeed! Ingredients: 1 cup Nutella 2 large eggs 1/2 cup all-purpose flour 1/2 tsp baking powder 1/4 cup milk 1/2 cup heavy cream 1/2 cup semisweet chocolate chips Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and grease an 8-inch round cake pan Put two large eggs and one cup of Nutella in a mixing bowl Blend until thoroughly blended To the Nutella mixture, add 1/2 cup all-purpose flour and 1/2 tsp baking powder Blend the batter until it's smooth Add 1/4 cup of milk and stir until well combined After filling the cake pan, level the top with the batter If a toothpick is inserted into the center, it should come out clean after 25 to 30 minutes of baking in a preheated oven After taking the cake out of the oven, allow it to cool for ten minutes or so in the pan After that, move it to a wire rack to finish cooling Heat 1/2 cup heavy cream in a saucepan until it just starts to boil for the two-ingredient frosting Transfer half a cup of semisweet chocolate chips to a heat-resistant bowl and cover them with the heated cream Once the chocolate has melted completely and the mixture is smooth, give it a minute to sit before stirring again Give the chocolate...
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