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This Apple Strudel Tart combines the flavors of a classic strudel with the ease of a tart. Tender apples, warm spices, and crunchy nuts are nestled inside layers of flaky phyllo dough, creating a delightful dessert that's perfect for any occasion.
Ingredients: 4 medium-sized apples, peeled, cored, and thinly sliced. 1/2 cup granulated sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 tablespoon lemon juice. 1/2 cup raisins. 1/2 cup chopped walnuts. 6 sheets phyllo dough. 1/4 cup unsalted butter, melted. Powdered sugar, for dusting optional.
Instructions: Preheat your oven to 375F 190C. In a large bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg, salt, lemon juice, raisins, and chopped walnuts. Toss until the apples are evenly coated. Place one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Repeat with the remaining sheets, layering each one and brushing with butter as you go. Spread the apple mixture evenly over the layered phyllo dough, leaving a border around the edges. Fold the edges of the phyllo dough over the apple filling, creating a rustic tart shape. Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp. Allow the tart to cool slightly before serving. Dust with powdered sugar if desired. Slice and serve the tart warm or at room temperature. Enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
Nathalie Anderson
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These vegan peanut butter oatmeal cookies are a delightful blend of nutty flavors and crispy textures. They're sweetened with maple syrup and made with wholesome ingredients like rolled oats and coconut oil.
Ingredients: 1 cup peanut butter. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups rolled oats. 1/2 cup flour gluten-free if desired. 1/2 teaspoon baking powder. 1/4 teaspoon salt.
Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine peanut butter, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth. Add rolled oats, flour, baking powder, and salt to the peanut butter mixture. Stir until well combined. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, leaving space between each cookie. Flatten each cookie with a fork, creating a crisscross pattern on top. Bake for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these crispy vegan peanut butter oatmeal cookies!
Prep Time: 15 minutes
Cook Time: 12 minutes
Grant W
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There is something wonderful about this Maple Almond Banana Smoothie. It has sweet banana, nutty almond, and the natural richness of pure maple syrup. Not only is it very good for you, but it also tastes great!
Ingredients: 1 ripe banana. 1 cup almond milk. 2 tablespoons pure maple syrup. 1/2 cup Greek yogurt.
Instructions: Peel and slice the ripe banana. In a blender, combine the banana slices, almond milk, pure maple syrup, and Greek yogurt. Blend until smooth and creamy, usually takes about 1-2 minutes. Pour into a glass and enjoy your super healthy Maple Almond Banana Smoothie!
Prep Time: 5 minutes
Cook Time: 0 minutes
Jules
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The delicate and airy texture of French macarons is combined with the delicious flavors of strawberry shortcake in these Strawberry Shortcake Macarons. The pink macaron shells are filled with luscious strawberry whipped cream, making them an ideal treat for any occasion.
Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites, room temperature. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon cream of tartar. A pinch of salt. Red food coloring optional. 1/2 cup heavy cream. 2 tablespoons powdered sugar. 1/2 teaspoon vanilla extract. 1/2 cup fresh strawberries, diced.
Instructions: In a food processor, pulse almond flour and powdered sugar until well combined. Sift the mixture into a bowl and set aside. In a separate bowl, beat the egg whites until frothy. Add granulated sugar, vanilla extract, cream of tartar, and salt. Continue beating until stiff peaks form. Add a few drops of red food coloring if desired, and gently fold it into the meringue. Gradually add the sifted almond flour and powdered sugar to the meringue. Gently fold the dry ingredients into the meringue until you get a smooth, shiny batter. Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Let the piped macarons sit at room temperature for about 30 minutes to form a skin. Preheat the oven to 300F 150C. Bake the macarons for 15-18 minutes or until they are set and can be easily lifted off the parchment paper. Let them cool completely on the baking sheet. In the meantime, prepare the strawberry whipped cream filling. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the diced fresh strawberries. Once the macarons have cooled, match them in pairs of similar size and shape. Pipe or spoon the strawberry whipped cream filling onto one macaron shell and sandwich it with another. For best results, refrigerate the filled macarons for at least 24 hours before serving to allow the flavors to meld together. Serve and enjoy these delightful Strawberry Shortcake Macarons!
Prep Time: 45 minutes
Cook Time: 18 minutes
Lawrence B
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Indulge in the rich fudgy goodness of brownies infused with the irresistible flavor of Thin Mint Girl Scout Cookies. These brownies are a delightful treat for any occasion!
Ingredients: 1 box brownie mix. 1/4 cup vegetable oil. 2 tablespoons water. 1 large egg. 1/2 cup crushed Thin Mint Girl Scout Cookies. 1/2 cup semisweet chocolate chips.
Instructions: Warm the oven up to 175F 350C. Put the brownie mix, vegetable oil, water, and egg in a bowl and mix them together. Mix everything together well. The semisweet chocolate chips and crushed Thin Mint Girl Scout cookies should be carefully mixed in. Put the batter into a 9x9-inch baking pan that has been greased. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let the brownies cool down before cutting them up and serving them.
Prep Time: 10 minutes
Cook Time: 25 minutes
Toby Grant
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This colorful quinoa salad with cranberries, spinach, feta cheese, and walnuts is both tasty and good for you. There are lots of healthy things in this salad, and it tastes and feels great, so it's a great choice for lunch.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 2 cups fresh spinach, chopped. 1/2 cup dried cranberries. 1/4 cup feta cheese, crumbled. 1/4 cup red onion, finely chopped. 1/4 cup walnuts, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed and quinoa is cooked. Fluff with a fork and let it cool. In a large bowl, mix together cooked quinoa, chopped spinach, dried cranberries, feta cheese, red onion, and walnuts. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the quinoa mixture and toss until well combined. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Zoey R
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Making these Chinese Scallion Pancake Dumplings is a quick and easy way to enjoy the taste of Chinese scallion pancakes without having to knead the dough. They're great as a salty snack or starter.
Ingredients: 1 cup all-purpose flour. 1/2 cup hot water. 2 cups chopped scallions green onions. 2 tablespoons vegetable oil. Salt to taste.
Instructions: Put the all-purpose flour and hot water in a bowl and mix them together. Mix it together until a dough forms. Then, lightly knead it for about 5 minutes until it's smooth. Cut the dough into 8 equal pieces, and then roll each piece into a small ball. Make a thin, round disc out of each dough ball that is about 5 inches across. Apply vegetable oil to the outside of each disc. Cover each disc with scallions that have been chopped and a pinch of salt. Press the edges together to seal the discs. Fold them in half to make a half-moon shape. Put some vegetable oil in a nonstick pan and heat it over medium-low heat. Before you serve the dumplings, make sure both sides are golden brown. This should take about two to three minutes per side. Serve hot with the sauce of your choice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Victoria Landry
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A refreshing and nutritious smoothie packed with the goodness of fruits and greens, providing a sweet and tangy flavor.
Ingredients: 1 ripe banana. 1 cup spinach leaves. 1/2 cup frozen pineapple chunks. 1/2 cup green grapes. 1/2 cup coconut water.
Instructions: Cut the banana into pieces after peeling it. Use a blender to blend frozen pineapple chunks, green grapes, banana chunks, and coconut water. To make it smooth and creamy, scrape down the sides of the bowl as needed.
Prep Time: 5 minutes
Cook Time: 0 minutes
Jerry Voss
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