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With these delicious Salted Toffee Chocolate Chunk Cookies, you'll get the perfect balance of sweet and salty. Each bite is a delightful treat for your taste buds, loaded with gooey chocolate chunks and crunchy toffee bits.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chunks. 1/2 cup toffee bits. Flaky sea salt, for sprinkling.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chunks and toffee bits 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. Gently press down on each cookie dough mound with the back of a spoon to slightly flatten. Sprinkle a pinch of flaky sea salt on top of each cookie dough mound. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious salted toffee chocolate chunk cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 10-12

Gail Hays

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Elevate your morning coffee routine with this luxurious Indigo Gold Coffee. The combination of rich coffee, sweet honey, warm cinnamon, and a hint of gold makes for a delightful and visually stunning drink.

Ingredients: 1 cup of freshly brewed coffee. 2 tablespoons of cream. 1 tablespoon of honey. 1/2 teaspoon of cinnamon. A pinch of edible gold dust.

Instructions: Brew a fresh cup of your favorite coffee using the Mimira Mug in indigo and gold speckle. In a small saucepan, warm the cream over low heat until it's just about to simmer. Be careful not to let it boil. Stir in the honey and cinnamon, and continue to heat for another minute, allowing the flavors to meld. Pour the honey-cinnamon cream into your coffee and stir well. Sprinkle a pinch of edible gold dust on top for a touch of luxury and shimmer. Enjoy your Indigo Gold Coffee!

Scarlett Hodge

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The flavors of fall come together in this tasty and healthy vegan Fall Harvest Salad with Tahini Maple Dressing. You can taste both sweet and savory in this dish, which has roasted butternut squash, dried cranberries, and a creamy tahini maple dressing.

Ingredients: 4 cups mixed greens. 1 cup roasted butternut squash cubes. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup thinly sliced red onion. 1/4 cup sliced apples. For the dressing:. 3 tablespoons tahini. 2 tablespoons maple syrup. 2 tablespoons apple cider vinegar. 2 tablespoons water. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, roasted butternut squash cubes, dried cranberries, chopped pecans, thinly sliced red onion, and sliced apples. In a separate small bowl, whisk together the tahini, maple syrup, apple cider vinegar, water, minced garlic, salt, and pepper until well combined. Drizzle the dressing over the salad and toss everything together until the salad is evenly coated with the dressing. Serve immediately and enjoy your Vegan Fall Harvest Salad with Tahini Maple Dressing!

Brent

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Delicious and festive Christmas cake pops with a rich chocolate and peanut butter flavor, coated in colorful candy melts and decorated with Christmas sprinkles.

Ingredients: 1 box chocolate cake mix. 1/2 cup creamy peanut butter. 1 cup chocolate frosting. 1 package candy melts Christmas colors. Christmas-themed sprinkles. Lollipop sticks.

Instructions: As directed on the package, bake the chocolate cake. After letting the cake cool fully, crumble it into a sizable bowl. Top the crumbled cake with chocolate frosting and creamy peanut butter. Blend until thoroughly blended. Using a baking sheet lined with parchment paper, shape the mixture into small cake balls. After inserting lollipops into each cake ball, freeze for one to two hours. Melt the candy melts in different bowls as directed on the package. Evenly coat each cake pop by dipping it into the melted candy melts. Let extra run off. Before the candy coating solidifies, decorate with sprinkles with a Christmas theme. Reposition the decorated cake pops onto the baking sheet and allow them to fully set. These festive Christmas Chocolate Peanut Butter Cake Pops are great served and enjoyed!

Ellen

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Indulge in the creamy, refreshing taste of vegan mint chocolate chip ice cream. This dairy-free delight combines the richness of ripe avocados with the freshness of mint and a hint of secret ingredient spirulina powder for an added nutritional boost.

Ingredients: 3 ripe avocados, peeled and pitted. 1 can 14 oz full-fat coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon peppermint extract. 1/2 cup dairy-free chocolate chips. 2 tablespoons fresh mint leaves, chopped. 1 secret ingredient 1 tablespoon spirulina powder.

Instructions: In a blender, combine avocados, coconut milk, maple syrup, vanilla extract, and peppermint extract until smooth. Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add in the chocolate chips, chopped mint leaves, and secret ingredient spirulina powder. Once churned, transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve scoops of vegan mint chocolate chip ice cream and enjoy!

Harley

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These low-carb, dairy-free coconut blondies are a delicious keto-friendly treat that tastes great and is soft.

Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1/2 cup erythritol or preferred keto-friendly sweetener. 1/4 cup coconut oil, melted. 1/4 cup unsweetened coconut milk. 2 eggs. 1 tsp vanilla extract. 1/2 cup unsweetened shredded coconut. 1/4 tsp salt. 1/2 tsp baking powder.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine almond flour, coconut flour, erythritol, salt, and baking powder. Add melted coconut oil, coconut milk, eggs, and vanilla extract. Mix until well combined. Fold in shredded coconut. Pour the batter into a greased 8x8 inch baking pan and spread evenly. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool before slicing into squares.

Victor P

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With these delectable peanut butter brownie cookies, you can indulge in the perfect combination of peanut butter and chocolate. They're soft, chewy, and bursting with flavor.

Ingredients: 1 cup creamy peanut butter. 1/2 cup brown sugar. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix peanut butter, brown sugar, and white sugar together in a bowl until everything is well mixed. Together with the vanilla extract and egg, mix the peanut butter until it is smooth. Mix cocoa powder, baking soda, and salt together in a different small bowl. Add the dry ingredients to the peanut butter mixture and mix them together until a dough forms. The chocolate chips should be carefully mixed in. Place spoonfuls of dough on the baking sheet that has been prepared, leaving space between them. Use a fork to make a crisscross pattern in each cookie by pressing it down a little. Put it in the oven for 10 to 12 minutes, or until the edges are set. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with these tasty peanut butter brownie cookies!

Nicola C

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This Mexican Rice Stir-Fry is a quick and authentic dish that's bursting with flavor. It combines tender chicken, colorful vegetables, and Mexican spices for a delightful meal that's ready in just 30 minutes.

Ingredients: 2 cups cooked white rice. 1 lb boneless chicken breast, cut into bite-sized pieces. 2 tablespoons vegetable oil. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup frozen corn kernels. 1 cup black beans, drained and rinsed. 1 cup diced tomatoes. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges for garnish.

Instructions: One tablespoon of vegetable oil should be heated on medium-high heat in a big skillet. Add the chicken pieces and cook for about 5 minutes, or until they are no longer pink. After removing it from the skillet, set the chicken aside. Add the final tablespoon of vegetable oil to the same skillet. Add the chopped onion and garlic, and saut for about two minutes, or until they are fragrant and transparent. To the skillet, add the bell pepper, corn, and black beans. After 34 minutes of stir-frying, the vegetables should start to soften. After the chicken has finished cooking, add the diced tomatoes, cumin, paprika, chili powder, salt, and pepper to the skillet. To allow the flavors to meld, cook everything for a further three to four minutes after stirring everything together. After cooking the white rice, add it to the skillet and stir to fully incorporate all the ingredients. To fully heat the rice, cook for a further two to three minutes. After taking the skillet off of the burner, add some chopped fresh cilantro to the Mexican Rice Stir-Fry. Serve the stir-fry hot and garnish with lime wedges for squeezing over it. Savor your tasty and simple Mexican Rice Stir-Fry!

Harley Reeves