Soft n Chewy Lemon Brownies

If you like lemon, these soft and chewy lemon brownies are a great treat! They taste like fresh lemons and are soft, making them perfect for when you want something sweet.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar, for dusting optional

Instructions:

Preheat oven to 350F 175C

Grease and flour an 8-inch square baking pan

In a small bowl, whisk together flour, baking powder, and salt

Set aside

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy

Beat in eggs, one at a time, until well combined

Stir in lemon zest, lemon juice, and vanilla extract

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Spread the batter evenly into the prepared baking pan

Bake in preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs

Allow the brownies to cool completely in the pan on a wire rack

Once cooled, dust with powdered sugar if desired, then cut into squares

Serve and enjoy!

2-Ingredient Cantaloupe Ice Cream

Enjoy this smooth and cool vegan ice cream that is made with just two easy

Ingredients:

• banana and ripe cantaloupe
• A sweet treat that won't make you feel bad on a hot day!

Instructions:

Place the cantaloupe cubes and banana slices in a single layer on a baking sheet lined with parchment paper

Freeze for at least 4 hours or until solid

Once frozen, transfer the cantaloupe and banana to a food processor or high-speed blender

Blend until smooth and creamy, scraping down the sides as needed

Serve immediately as soft-serve ice cream or transfer to an airtight container and freeze for 1-2 hours for a firmer texture

Korean Steak Sandwich with Jalapenos and Garlic Mayo

With tender marinated steak, spicy jalapenos, and creamy garlic mayo between toasted ciabatta rolls, this Korean-style steak sandwich is a delicious mix of flavors.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon vegetable oil
• 4 ciabatta rolls, sliced and toasted
• 1 cup shredded lettuce
• 1 jalapeno, thinly sliced
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, and minced ginger

Add sliced flank steak and marinate for at least 30 minutes

Heat vegetable oil in a skillet over medium-high heat

Add marinated steak slices and cook for 2-3 minutes per side or until desired doneness

Season with salt and pepper

Remove from heat and set aside

In a small bowl, mix mayonnaise with minced garlic to make garlic mayo

To assemble the sandwiches, spread garlic mayo on one side of each toasted ciabatta roll

Layer shredded lettuce, cooked steak slices, and jalapeno slices

Top with the other half of the ciabatta roll

Serve immediately and enjoy!

Fall Punch

A warm and comforting punch perfect for fall gatherings, combining the flavors of apple, cranberry, and spices.

Ingredients:

• 4 cups apple cider
• 2 cups cranberry juice
• 1 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup maple syrup
• 1 cinnamon stick
• 1/2 teaspoon whole cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• Orange slices, for garnish
• Cranberries, for garnish

Instructions:

In a large pot, combine apple cider, cranberry juice, orange juice, lemon juice, and maple syrup

Add cinnamon stick, whole cloves, nutmeg, ginger, and allspice

Heat over medium heat until just simmering

Reduce heat to low and let simmer for 15-20 minutes

Strain out spices and discard

Serve hot in mugs, garnished with orange slices and cranberries

Paleo Nutty Granola Bars

These Paleo Nutty Granola Bars are the perfect on-the-go snack that's packed with nuts, seeds, and dried fruit. They are gluten-free, dairy-free, and free from refined sugars.

Ingredients:

• 1 cup almonds, chopped
• 1 cup cashews, chopped
• 1/2 cup unsweetened shredded coconut
• 1/2 cup dried cranberries
• 1/4 cup almond butter
• 1/4 cup honey or maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a 9 by 9-inch 23 by 23 cm baking pan with parchment paper

The chopped almonds, cashews, shredded coconut, and dried cranberries should all be combined in a big mixing bowl

Melt the almond butter, coconut oil, sea salt, vanilla extract, and honey or maple syrup in a small saucepan over low heat

Mix thoroughly until fully incorporated

After adding the melted mixture to the dry ingredients, stir to ensure that everything is evenly coated

Compact the mixture by transferring it into the baking pan that has been prepared and pressing down firmly with a spatula

Bake for 20 to 25 minutes, or until the edges begin to brown slightly, in a preheated oven

Take it out of the oven and allow it to cool fully in the pan

After cooling, use the parchment paper to remove the granola slab from the pan and cut it into bars or squares

For an easy and delectable snack, keep the Paleo Nutty Granola Bars in an airtight container!

Classic French Macarons

These classic French macarons are delicate, chewy, and filled with your favorite filling. Perfect for impressing your friends and family with your baking skills!

Ingredients:

• 150g almond flour
• 150g powdered sugar
• 110g egg whites aged
• 30g granulated sugar
• 1/2 tsp vanilla extract
• Gel food coloring optional
• Buttercream or ganache filling of your choice

Instructions:

Sift almond flour and powdered sugar together in a bowl

In a separate bowl, beat aged egg whites until foamy, then gradually add granulated sugar and vanilla extract, beating until stiff peaks form

Fold the almond flour mixture into the egg whites until a smooth batter forms

Add food coloring if desired

Transfer the batter to a piping bag with a round tip and pipe small circles onto a baking sheet lined with parchment paper

Tap the baking sheet to remove air bubbles and let the macarons sit for 30-60 minutes until a skin forms on top

Preheat your oven to 300F 150C and bake the macarons for 12-15 minutes

Let them cool completely on the baking sheet before carefully removing them

Match up similar-sized macaron shells and sandwich them together with your choice of filling

Store in an airtight container in the fridge for 24 hours before enjoying

Serve and enjoy your homemade macarons!

Papa's Pilar Egg Nog Cocktail

A festive twist on the classic egg nog cocktail, Papa's Pilar Egg Nog Cocktail combines the rich flavors of dark rum with creamy egg nog, topped with a hint of nutmeg.

Ingredients:

• 2 oz Papa's Pilar Dark Rum
• 4 oz prepared egg nog
• 1/4 tsp ground nutmeg
• Cinnamon stick for garnish

Instructions:

Put Papa's Pilar Dark Rum and egg nog in a shaker

Good shaking

Pour through a strainer into an ice-filled glass

Add some ground nutmeg on top

Add a cinnamon stick as a garnish

Serve and have fun!

Vegan Quesadillas

Delicious vegan quesadillas filled with a savory mixture of black beans, corn, tomatoes, and spinach, all folded in a tortilla with vegan cheese, then cooked until crispy. Perfect for a quick and satisfying meal!

Ingredients:

• 4 large tortillas
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 cup chopped spinach
• 1 cup vegan cheese shreds
• 1 tsp cumin powder
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil, for cooking

Instructions:

Put black beans, corn, tomatoes, spinach, cumin powder, chili powder, salt, and pepper in a bowl and mix them all together

Put out a tortilla and cover one half of it with vegan cheese

Spread a lot of the bean and vegetable mix on top of the cheese

It's best to fold the tortilla in half to cover the salad

Put some olive oil in a nonstick skillet and heat it over medium-low heat

From the time you put it in the pan until it's golden brown and crispy, three to four minutes on each side

Do it again with the rest of the tortillas and filling

When it's done, take it out of the pan and let it cool a bit before cutting it into wedges

Mix it up and serve it hot with your favorite vegan sour cream, salsa, or guacamole

Triple Chocolate Coconut Cookies

With these Triple Chocolate Coconut Cookies, you can indulge in the decadent flavors of chocolate and coconut. They're rich, chewy, and drenched in three types of chocolate for the ultimate cookie experience.

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1 cup sweetened shredded coconut

Instructions:

Preheat your oven to 350F 175C and line baking sheets with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy

Beat in the eggs one at a time, then add the vanilla extract and mix until well combined

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Stir in the semisweet chocolate chips, white chocolate chips, and sweetened shredded coconut until evenly distributed throughout the cookie dough

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers are slightly soft

Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely

Once cooled, enjoy these delicious Triple Chocolate Coconut Cookies with a glass of milk or your favorite hot beverage!

Avocado Summer Wrap

Enjoy the flavors of summer in a delightful avocado summer wrap! Packed with fresh vegetables, creamy avocado, and a zesty dressing, this wrap is perfect for a quick and healthy meal on a warm day.

Ingredients:

• 2 large tortillas
• 1 ripe avocado, sliced
• 1 cup mixed greens lettuce, spinach, arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup bell pepper, thinly sliced
• 1/4 cup corn kernels cooked and cooled
• 1/4 cup black beans canned, drained, and rinsed
• 1/4 cup shredded cheese optional
• 2 tablespoons ranch dressing or your favorite dressing
• Salt and pepper to taste

Instructions:

Lay out the tortillas on a clean surface

In the center of each tortilla, layer the mixed greens

Place sliced avocado, cherry tomatoes, red onion, cucumber, bell pepper, corn kernels, and black beans on top of the greens

If desired, sprinkle shredded cheese over the veggies

Drizzle ranch dressing over the fillings

Season with salt and pepper to taste

Fold in the sides of the tortillas and then roll them up tightly from the bottom to create a wrap

Slice the wraps in half diagonally and serve immediately

Creamy Rich Pasta

Indulge in the luxurious creaminess of this pasta dish, where every bite is rich and satisfying. The combination of heavy cream and Parmesan cheese creates a velvety sauce that perfectly coats the pasta.

Ingredients:

• 250g pasta of your choice
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Put the butter in a big pan and melt it over medium-low heat

Add the minced garlic and cook for about one to two minutes, until the garlic smells good

Add the heavy cream and bring it to a low boil

Add the grated Parmesan cheese and mix it in until it melts and is smooth

Add pepper and salt to taste

When you add the cooked pasta to the pan, toss it around so that all of the creamy sauce covers it

Before serving, sprinkle with fresh parsley