art-of-the-foof - Tumblr blog

[art-of-the-foof]

Moroccan donuts, also known as 'Sfenj,' are a delightful treat popular in Morocco. They are light, fluffy, and flavored with warm spices like cinnamon and nutmeg. These donuts are perfect for breakfast or as a sweet snack.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 2 tablespoons unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup milk. 1/4 cup vegetable oil for frying. Powdered sugar for dusting.

Instructions: Mix together the flour, sugar, nutmeg, cinnamon, and salt in a mixing bowl. Beat the eggs, milk, vanilla extract, and melted butter in a separate bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. In a deep pan or fryer, heat the vegetable oil to 350F 175C. Drop spoonfuls of dough into the boiling oil. Fry for three to four minutes, turning occasionally, or until golden brown. Using a slotted spoon, remove the donuts and drain on paper towels to get rid of any extra oil. While still warm, sprinkle powdered sugar over the Moroccan donuts. Present the delectable Moroccan doughnuts and relish!

Lindsey Lynn

[art-of-the-foof]

On a hot day, these Fruity Yogurt Popsicles are a tasty and healthy treat. They are a great way to cool off and satisfy your sweet tooth. They are made with Greek yogurt, mixed berries, and a touch of honey.

Ingredients: 2 cups of Greek yogurt. 1/2 cup of mixed berries strawberries, blueberries, raspberries. 1/4 cup of honey. 1 teaspoon of vanilla extract. 1/4 cup of granola optional, for added crunch.

Instructions: Put the Greek yogurt, mixed berries, honey, and vanilla extract in a blender. Then, blend the mixture some more until it's smooth and the berries are well mixed in. Add the granola now if you want it to have a little crunch. Put the yogurt mixture into popsicle molds, leaving some room at the top for the pops to rise. Place a popsicle stick in each mold. Put the molds in the freezer and leave them there for at least four to six hours, or until the filling is solid. Run the molds under warm water for a short time to loosen the popsicles. Have fun with your fruity yogurt popsicles right away!

Richard

[art-of-the-foof]

These buttercream cupcakes are not only beautiful to look at, but they taste even better. The buttercream succulents on top of the moist green cupcakes are piped so that they look like they belong at a party with a garden theme or for a succulent lover's birthday.

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. Green food coloring. Succulent-shaped buttercream decorations store-bought or homemade.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Spread the softened butter and sugar out in a different bowl. Mix them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Adding the dry ingredients to the wet ones one at a time, starting with the dry and ending with the milk. Don't mix any further than that. To make the cupcake batter the shade of green you want, add green food coloring. Blend until the color is even. Around two-thirds of the way to the top of each cupcake liner, pour in the green 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. After putting the cupcakes in the pan to cool for a while, move them to a wire rack to cool completely. Once the cupcakes are completely cool, decorate each one with a buttercream flower in the shape of a succulent. Serve your tasty buttercream cupcakes and enjoy them!

Zoe Hanson

[art-of-the-foof]

This sour lemon ice cream is a delicious treat that's great for cooling off on a hot day or as a dessert after a meal. It's a favorite among citrus lovers because it tastes great and has a creamy texture.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1 cup granulated sugar. 1/2 cup freshly squeezed lemon juice. Zest of 2 lemons. Pinch of salt.

Instructions: In a mixing bowl, whisk together heavy cream, whole milk, and granulated sugar until sugar dissolves. Add freshly squeezed lemon juice, lemon zest, and a pinch of salt. Mix well. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. Transfer the churned ice cream into a container, cover with a lid, and freeze for at least 4 hours or until firm. Serve scoops of tart lemon ice cream and enjoy!

Brianna

[art-of-the-foof]

This vegan salad is tasty and good for you. It has crunchy kale, crispy tofu, and an Asian-inspired peanut dressing.

Ingredients: 200g kale, chopped. 200g firm tofu, cubed. 1 red bell pepper, thinly sliced. 1 carrot, grated. 2 green onions, chopped. 1/4 cup peanuts, crushed. 2 tbsp sesame seeds. 1/4 cup soy sauce. 2 tbsp rice vinegar. 2 tbsp maple syrup. 1 tbsp peanut butter. 1 garlic clove, minced. 1 tsp ginger, minced. 2 tbsp sesame oil. 1 tbsp lime juice.

Instructions: Add the kale, bell pepper, carrot, green onions, peanuts, and sesame seeds to a large bowl. Making the dressing: Put peanut butter, garlic, ginger, soy sauce, rice vinegar, maple syrup, and lime juice in a separate bowl. Mix them together with a whisk. Tofu should be cooked in a nonstick pan until it turns golden brown. Put the tofu in the salad and toss it around. Pour the peanut dressing over the salad and toss it around to cover it all. Serve right away.

Walter

[art-of-the-foof]

The roasted butternut squash, Brussels sprouts, and mixed greens in this Tossed Butternut Brussels Sprouts Salad taste great when mixed together with a sweet and sour balsamic vinaigrette dressing. The flavors and textures are just right, making it a healthy and filling salad choice.

Ingredients: 2 cups butternut squash, diced. 2 cups Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 4 cups mixed greens. 1/4 cup crumbled feta cheese. Balsamic vinaigrette dressing.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized. Let them cool. In a large salad bowl, combine the roasted vegetables, dried cranberries, chopped pecans, and mixed greens. Drizzle with balsamic vinaigrette dressing and toss to coat evenly. Sprinkle crumbled feta cheese on top. Serve immediately and enjoy!

Trevor Wanderlusting

[art-of-the-foof]

Crescent Chip Cookies are a delightful twist on traditional chocolate chip cookies. With their unique crescent shape and the perfect balance of buttery and chocolatey flavors, these cookies are sure to become a favorite treat for any occasion.

Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup mini chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Mix the softened butter, white sugar, brown sugar, and vanilla extract in a large bowl until the mixture is light and fluffy. Slowly add the flour and salt to the butter mixture and mix just until everything is combined. Add the mini chocolate chips and chopped nuts if using, making sure they are spread out evenly in the dough. Make crescent shapes out of dough that is about the size of a tablespoon. Put them on baking sheets that haven't been greased. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. With milk or your favorite drink, these crescent chip cookies are a great treat.

Lily

[art-of-the-foof]

Elevate the classic chocolate chip cookie to a festive level with these Birthday Cake Chocolate Chip Cookies. Bursting with mini chocolate chips and colorful sprinkles, these cookies are perfect for celebrating special occasions or simply satisfying your sweet tooth.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup mini chocolate chips. 1/2 cup rainbow sprinkles.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking powder, baking soda, and 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 rainbow sprinkles and mini chocolate chips and mix them in well. Using a cookie scoop or spoon, drop dough onto the baking sheet in round tablespoons, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty Chocolate Chip Birthday Cake Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Caiden