#Homemade Crispy Caramel Chocolate Bar

[evilassistantbutnotmean]

(I’m learning how to use Neopronouns in the best way! :D)

What’s in assistants backpack? (It carries around a backpack everywhere, filled with snacks bc of having a low metabolism and needing to eat a lot to maintain a healthy weight)

That’s a simple question!

Snacks!

Here’s a list of what Assistant frequently keeps in their backpack!

* various Ramen packets, usually Yakisoba for the least amount of mess

*wafer rolls, usually salted caramel and chocolate, maybe vanilla :)

*gummies, most of them are vitamin gummies star takes once a day at 9pm to keep their vitamin levels healthy and to keep insomnia at bay (that’s a lie, they use caffeine to stay awake to stress over M)

*various chocolate bars, their favorite is a homemade recipe they have that has rice-crispies in it for texture diffrence and a fun snap :)

*not often but far will sometimes pack some chips from a local Daiso (Japanese convince store)

*on that topic, Daiso snacks! These include various Ramune flavored gummies and hard candies and other things ^^

*Peach oolong tea in a water-proof section just incase :D

Assistant keeps a lot of snacks in their backpack! It was made to look small but hold a lot so Assistant brings it almost everywhere to keep blood sugar high along with keeping up with their annoyingly fast metabolism :)

[jackmsmith]

Unique and Surprising Flavours Found in Montreal's Top Candy Bars

Montreal is known for its vibrant culture, stunning architecture, and delicious food. But did you know that it's also a candy lover's paradise? Montreal is home to some of the world's most unique and surprising candy bars. From sweet and fruity to savoury and spicy, there's something for everyone here. In this blog post, we'll explore Montreal's top 5 candy bars that will satisfy your sweet tooth. And if you're feeling adventurous, we'll even show you how to make your candy bar at home! Get ready for a sugar rush as we delve into the world of Montreal's best candy bars.

What makes Montreal's candy bars so special?

Montreal's candy bars are unlike any other worldwide for a few reasons. Firstly, Montreal is known for its diverse cultural influences, which have contributed to creating unique flavour combinations that cannot be found anywhere else. Secondly, many of montreal candy bar makers use locally sourced ingredients from Quebec farms and producers. This ensures that each candy bar has a distinct taste that reflects the region's landscape and terroir.

Montrealers take their sweets seriously. Candy making is considered an art form here, with many chocolatiers and confectioners handcrafting each candy bar with love and care. This level of craftsmanship ensures that every bite bursts with flavour and texture. So if you're looking for a sweet treat, head to Montreal to discover why its candy bars are so special!

Top 5 candy bars in Montreal

Montreal's candy scene is buzzing with creativity and unique flavours that are hard to find elsewhere. Here are the top 5 candy bars in Montreal that you need to try: This local treat combines the sweetness of white chocolate with a salty kick from caramelized black sesame seeds, creating a perfectly balanced snack. If you're a fan of s'mores, then this bar is for you! Made with graham crackers, marshmallows, and milk chocolate, it's like having bonfire treats in your pocket.

This candy store montreal has crispy rice mixed into creamy milk chocolate for an indulgent crunch in every bite. The combination of rich dark chocolate with caramel and sea salt creates an irresistible flavour explosion in this signature bar. For those who prefer their chocolates on the darker side, this intense option will satisfy your cravings without overwhelming your palette. Each candy bar offers something unique and delicious that highlights the innovation of Montreal's confectionery industry - so be sure to add them all to your must-try list!

How to make your candy bar

Making big foot candy is a fun and creative way to satisfy your sweet tooth. You can customize your candy bar exactly how you like it with just a few simple ingredients. Start by melting chocolate in a double boiler or microwave-safe bowl. Once melted, pour the chocolate into a mould of your choice. You can use silicone moulds or make your mould using cardboard and tape. Next, choose what kind of filling you want for your candy bar. Some popular options include nuts, caramel, marshmallows, and crispy rice cereal.

If adding nuts or larger fillings, sprinkle them on the melted chocolate before pouring more chocolate over to cover them completely. Once you've added your desired fillings, place the mould in the fridge until the chocolate has hardened completely. Remove from the mould carefully, and enjoy! Your homemade candy bar may not look as perfect as store-bought ones, but it will surely taste amazing! Experiment with different combinations of flavours and textures to create unique candies that will impress anyone who tries them. So let out that inner Willy Wonka we all have inside us!

Conclusion

Montreal's candy bars are truly one-of-a-kind. There is no shortage of delicious treats, from the unique flavours to the surprising combinations. The top 5 candy bars mentioned in this article are just a small sample of Montreal's offerings. If you're feeling adventurous, try making your candy bar inspired by these local favourites. Who knows? You might create the next big thing! Montreal's candy bar scene is not to be missed for anyone with a sweet tooth or an appreciation for culinary creativity. So go ahead and treat yourself – you won't regret it.

[foodies22]

[theblondebuckeye]

15 Best Banana Desserts Easy Homemade Recipes (Best Ever!)

The mere mention of the words "Banana Bread" brings me comfort.

15 Best Banana Desserts Easy Homemade Aside from this most popular banana dessert, there are a plethora of other ways we enjoy utilizing this delectable fruit. From banana pudding to banana muffins and pancakes, monkey bars, and, of course, the classic banana split, the 8 Best Banana Desserts are all waiting for you below.

WHAT TO DO WITH LOTS OF RIPE BANANAS?

Best Banana Desserts Easy Homemade Recipes If you come home with a bunch of ripe bananas that you don't know what to do with, look below for some delicious recipes that use ripe or even overripe bananas. Banana bread, banana muffins, cookies, and even bars are all possibilities! If you're still stuck, simply freeze them and come back to them later!

#1. CHOCOLATE CAKE WITH BANANA FILLING

Chocolate Cake with Banana Filling In this banana pudding stuffed chocolate cake, the perfect combination of creamy banana pudding and caramel sauce is hidden inside a chocolate loaf cake. It only takes about 20 minutes and everyone will be asking for more. It's also a great make-ahead option if you're entertaining.

#2. BANANA FOSTER

Banana Foster Bananas Foster is a rich, rum-infused dessert made with sliced bananas, brown sugar, and butter. This famous New Orleans dessert is usually served with ice cream and tastes fantastic! This single-serving Bananas Foster recipe includes a step-by-step guide for making a perfect flambé as well as one without the flame.

#3. BEST BANANA BREAD RECIPE

Banana Bread This is the best banana bread! It's simple to make and comes out soft and moist. The key here is to use ugly, overripe bananas for this bread – the riper your bananas, the more moist your bread will be with an incredible banana flavor! It only takes 15 minutes to prepare!

#4. BANANA MUFFINS

Banana Muffins These banana muffins are flavorful and ready in just over 30 minutes! Skip the mixer with this recipe; simply combine two bowls, some overripe bananas, flour, baking soda, cinnamon, brown sugar, butter, and vanilla extract to enhance the flavor, and you'll have the perfect on-the-go snack!

#5. MOIST BANANA CAKE

Moist Banana Cake This moist banana cake pairs perfectly with a hot cup of coffee or tea and is ideal for an on-the-go breakfast, snack, or afternoon pick-me-up. It's moist, it melts in your mouth, and it's delectably delicious! You will not be disappointed with the time it takes to come out of the oven.

#6. BANANA SPLIT

Banana Split A banana split is something that will transport you back to your childhood. Nothing beats a good old-fashioned banana split – it's delicious and comes in one bowl. So go ahead and grab the chocolate, vanilla, and strawberry ice cream, as well as a banana, peanuts, and maraschino cherries, and you'll be on your way to a dessert that both kids and adults will enjoy.

#7. CHOCOLATE COVERED BANANAS

Chocolate Covered Bananas Chocolate-Covered Bananas are the most simple snacks ever! Crispy and chocolatey on the outside, creamy and sweet on the inside, and made with just a few ingredients: banana, chocolate, and coconut oil, plus toppings like crushed M&Ms, fruity pebbles cereal, and colored sprinkles. These Chocolate Bananas are both beautiful and delicious! There's even a video tutorial!

#8. BANANA CREAM PIE

Banana Cream Pie Banana cream pie is creamy and delicious, and it's ideal for a family gathering or even when it's raining. Because it's a no-bake pie, you'll need to bake the crust ahead of time and then simply fill it with this delectableness! If you want to take it to the next level, try adding some baked coconut topping.

#9. BANANA PUDDING STUFFED CHOCOLATE CAKE

Banana Pudding Stuffed Chocolate Cake In this banana pudding packed chocolate cake, the perfect combination of creamy banana pudding and caramel sauce is hidden inside a chocolate loaf cake. It just takes around 20 minutes and everyone will be asking for more. It's also a terrific make-ahead choice if you're entertaining.

#10. FRIED BANANAS

Fried Bananas These pan-fried bananas take only a few minutes to prepare and can be easily changed into a delectable snack, dessert, or topping. they're caramelized on the outside and have a warm, soft, and sweet taste on the inside, making them an excellent ice cream topping!

#11. BANANA PANCAKES

Banana Pancakes Banana pancakes are gently flavored with bananas and are fluffy on the inside and crispy on the outside! This recipe will easily yield twelve 4-inch pancakes that taste great with maple syrup sprinkled on top or even fresh fruit!

#12. BANANA BREAD PUDDING

Banana Bread Pudding It's banana bread pudding, a delectable dessert with banana, croissant, and chocolate flavors! It just takes 10 minutes to prepare, is inexpensive, and is ideal for potlucks or family events! Serve it fresh from the oven with a sprinkle of chocolate sauce.

#13. BANANA BROWNIES

Banana Brownies Banana brownies that are super moist, chewy, and fudgy are a must-try! They are unquestionably the best way to use up those overripe bananas while also satisfying your chocolate cravings. They have a bit of cocoa, a moderate banana flavor, and a ton of chocolate chips - you can't go wrong with this recipe.

#14. PEANUT BUTTER BANANA BARS

Peanut Butter Banana Bars You can make these peanut butter banana bars in 30 minutes with just three easy ingredients: peanut butter, oats, and bananas. They're crunchy and sweet, and they're a filling snack for your youngsters! Furthermore, the toppings are fully customizable!

#15. CHOCOLATE CHIP BANANA BREAD

Chocolate Chip Banana Bread A basic dish sprinkled with chocolate chips to make it extra wonderful! Take a deep breath and smell the banana bread that is currently cooking in your tiny dwelling. Fifteen minutes of preparation will result in days of delight. And, for the greatest flavor results, we recommend placing the banana bread on the counter, covered in plastic, at room temperature.

CAN YOU FREEZE OVERRIPE BANANAS?

The simple answer is YES, you can freeze overripe bananas as well as ripe bananas. The best method is to slice them up, place them on a baking sheet lined with parchment paper, place them in the freezer for a couple of hours, and then use them in your baking.

Frequently Asked Questions

Can you microwave bananas? Put them in the microwave for 30 seconds. Firm yellow bananas can be zapped to mushy ripeness in a matter of minutes. Unpeeled bananas should be poked all over with a fork or knife. Then, place them on a paper towel or plate and microwave on high for 30 seconds at a time, until they're as soft as you like.What happens if we eat banana daily? Eating too many bananas may have detrimental health effects, such as weight gai, poor blood sugar control, and nutrient deficiencies.Are bananas flammable? People want perfectly ripe bananas to eat. It is this fruit-ripening process that poses a potential fire hazard. As bananas, tomatoes, avocados, honeydew melons, and other fruits ripen naturally, they generate ethylene gas, a flammable gas with a flammable range of 2.7 to 36 percent. Read the full article

[russianshavefun]

Food trends in Moscow in 2021

Moscow is rarely called the gastro-capital, usually this title goes to New York, Paris, and, of course, Berlin.

And that is a shame. Because Moscow has recently been experiencing a real boom in food trends, perfectly absorbing global trends and adapting them to the way of life in this city!

The power of the author's vision and rethinking of simple things like hot dogs, new tastes and ingredients and also yummy-cute PP-desserts, hooligan bars in the most unexpected places – that what characterized Moscow on 2021 food scene.

So what did Muscovites eat and where did they go in 2021?

1. Author's cuisine.

Food-spots - from corners to restaurants which are really led by just one chef - the creator, and it is his vision that is embodied in the menu. For example, hot dogs are rethought in a new way. It's no longer the American "bun plus sausage": try a hot dog with Kamchatka crab, avocado and smoked tomato on a chestnut brioche, or a hot dog with truffle and currant.

2. Wine Bars

The boom in wine bars is, as they say, for a reason. There is a longing to get out of the familiar four walls and a thirst for new flavors. That is why the more labels a newly-built wine point on the map of Moscow has, the better.

The wine list now includes biodynamic and organic wines and cocktails with low alcohol content.

3. Delivery of healthy food

What did Muscovites usually order in delivery just a year or two ago?

The usual set looked like this: pizza, rolls, sometimes khinkali and shawarma. Or McDonald's.

But today that picture is changing radically. Something really interesting and healthy is on trend. Quinoa, smoothies, and other incomprehensible words have become native to Muscovites.

Sets are particularly popular: a ready-made set of meals for 1 to 3 to 5 days. As well as sets for different eating programmes - the ration is designed for up to 30 days. Not to mention the fact that meals can be selected by caloric content.

And yes, delivery is most often free.

Quotes from typical healthy-food menu: Oatmeal with coconut milk, amaranth, blackberries and pears, Lingonberry morsel with rosemary, Baked pumpkin salad with tangerines and orange-cunjumbo sauce, Turkey with baked yams, oyster mushrooms and spinach, Dorado Escalivado with canihua and stewed vegetables.

4. Sugar-free/lactose-free/gluten-free

Italians with their love of floury foods would catch a fit right now.

Wheat flourless cakes, low calorie cakes, vegan tarts, delicate brownies on homemade chocolate, crispy chocolate sabre with homemade vegan salted caramel - such healthy desserts are increasingly on the menu.

And somehow it's even embarrassing to order yourself something normal after that.

5. New-wave Ryumochnaya – "cheap and cheerful"

More and more new wave ryumochnaya (ryumka = a shot) are opening in Moscow, where homemade liqueurs flow as a river, and snacks are scattered on the table for ridiculous money by Moscow standards. The bet here is not on the expensive interior or artful food but on the right vibe.

I'd like to single out the names of such places:

"Pistils and Sticks"

"Dream Fudge Room"

"Science and Life"

"Alcoholic Beverage Bar"

"Vodka Room "Liberty"

"Wide on wide"

[bryonyashaw]

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50 HALLOWEEN PARTY FOOD IDEAS - sweet and savoury 🎃

1. Witches Fingers made with potato croquettes the 'finger' and ham as the 'nail'

2. Tinned Spaghetti as 'brains'

3. Eyeball cupcakes.

4.Homemade ghost cake.

5. Pumpkin cake bought from @asda

5. Ghost marshmallows

6. Ghost Pizza Bagels

7. Ghost S'mores Dip

8. Pumpkin Pie Dip

9. Jalapeño Popper Dip

10. Pumpkin Deviled Eggs

11. Pulled Pork Menehune Sliders

12. Caramel-Apple Cheesecake Dip

13. Mummy Meatballs

14. Reese's Apple Nachos

15. Pull-Apart Pigs In A Blanket

16. Pumpkin Soup

17. Jack 'O Lantern Quesadillas

18. Mummy Hot Dogs

19. Pumpkin Hummus

20. Reese's Bats with oreo wings

21. Candied Bacon Smokies

22. Ghostly Cheese and Crackers

23. Cheesy Corn Poppers

24. Caramel Apple Brie

25. Mini Jack-o-Lantern Pies

26. Pumpkin Spice Pretzels

27. Strawberry Ghosts

28. Halloweeño Jalapeño Popper Mummies

29. Bloody Red Velvet Cupcakes

30. Mummy Brownies

31. Halloween Sugar Cookie Bars

32. Zombie Crispy Rice Treats

33. Graveyard Chocolate Mousse Pots

34. Candy Corn Cake Pops

35. Frankenstein Marshmallow Pops

36. Marbled Candy Apples

37. Halloween Candy Corn Popcorn

38. Mini Monster Whoopie Pies

39. Pumpkin sushi rice balls

40. Rice Krispie Treat Monsters

41. Cheese And Pretzel Broomsticks

42. Grave Yard Taco Cups

43. Jeepers Creepers Slime Filled Cookies

44. Harvest Hash Trail Mix

45. Chocolate Crescent Witch Hats

46. Halloween 'Feet' Loaf

47. Breadstick Bones

48. Puff Pastry Intestines

49. Halloween Poison Apples

50. Halloween Monster Donuts

[for-future-geist]

🎠MASTERLIST🎠

RECIPES

Salted Honey Pie

Salted Caramel Eggnog Cheesecake

Pink Peppermint Bark Macarons

Pumpkin Spice Glazed Apple Fritters

Pumpkin Cinnamon Rolls with Maple Icing

Pecan Macarons

Mandarin Orange Macarons

Pumpkin Bread Rolls with Cinnamon Butter

Butterscotch Cake

Rilakkuma Halloween Bread

Skeleton Bear Oreo Cookies

Red Velvet French Toast

Decorated Rose Cookies

Pop Tart Ghosts

Raspberry Yogurt Muffins with Honey Lemon Butter

Milk Chocolate Stuffed Jack-O’-Lantern Cookies

Honey Orange Blossom Baklava

Slutty Brownies

Canary Creams

Homemade Butterscotch Pie

Cranberry Orange Swirl Cookies

Birthday Cake Pie

Peach Puff Pastry Tarts with Honey

Champagne Ganache-Stuffed Cherries

Eggnog Cinna-Muffins

Bananas Foster Shaved Ice

Instant Pot Pho

Crispy Orange Chicken

London Fog Drink

Mini Cinnamon Rolls with Cream Cheese Frosting

10 Cinnamon Desserts

Red Velvet Macarons

Banana Cream Pie Cookies

Cinnamon Roll Bundt Cake

African Banana Fritters

Moon Milk

Funfetti Oreo Cheesecake Bites

Eggnog Cinnamon Rolls

Baked Apple Cider Donuts

Strawberry Cake Donuts

Strawberry Glazed Funfetti Hearts

Pina Colada Cupcakes

Pecan Pie Cheesecake Bars

Conversation Hearts Donuts

Speckled Easter Egg Macarons

Lemon Curd Cupcakes

Chocolate Macarons

Honey Buns Doughnuts

10 Blood Orange Desserts

Lemon Chamomile Honey Bundt Cake

Lemon Lavender Tarts

10 Sugar Cookies

Funfetti Cutout Cookie Recipe

Lemon Sugar Cookie Lemon Slices

Cinnamon French Toast Bites

10 Honey Desserts

Neapolitan Amaretti Cookies

8 Layer Honey Cake

Buttermilk Honey Ice Cream

Apple Pie Macarons

Lemon Cheesecake Doughnuts

Japanese Milk Bread

Southern Double Crusted Cinnamon Peach Cobbler

Strawberry Honey Cornbread Muffins

Brown Sugar Butter Pecan French Toast

Cinnamon Milk and Cereal Cake

Vegan Cinnamon and Pecan Sticky Buns

Blueberry Macarons

Cinnabon Cinnamon Roll Cake

Spiced Pumpkin Cinnamon Roll Pancakes

https://for-future-geist.tumblr.com/post/646766345731571712/sweetoothgirl-strawberry-cheesecake

https://for-future-geist.tumblr.com/post/625274091556962305/strawberry-shortcake-macarons

https://for-future-geist.tumblr.com/post/625274099145539584/mexican-hot-chocolate-cookies

https://for-future-geist.tumblr.com/post/625274109993140224/funfetti-kettle-corn

https://for-future-geist.tumblr.com/post/625274117019566081/giant-salted-espresso-hot-fudge-cookies

https://for-future-geist.tumblr.com/post/625274131846496256/triple-chocolate-lavender-brownies

https://for-future-geist.tumblr.com/post/625274151460093952/blueberry-sweet-rolls

https://for-future-geist.tumblr.com/post/625274158860959744/pumpkin-snickerdoodles

https://for-future-geist.tumblr.com/post/625274162185945088/hersheys-chocolate-cheesecake-brownies

https://for-future-geist.tumblr.com/post/625274168888393728/sugar-cookie-dough-cups

https://for-future-geist.tumblr.com/post/628887680532594688/sweet-pretzels-with-sugar-and-honey-syrup

https://for-future-geist.tumblr.com/post/628978647485808640/apple-cider-cr%C3%A8me-fra%C3%AEche-caramels

https://for-future-geist.tumblr.com/post/628978672939008000/apple-cider-cheesecake

https://for-future-geist.tumblr.com/post/628978676762116096/the-most-amazing-russian-honey-cake

https://for-future-geist.tumblr.com/post/628978680272650240/cinnamon-coffee-twists

https://for-future-geist.tumblr.com/post/628978694548078592/pumpkin-cupcakes-with-cream-cheese-frosting

https://for-future-geist.tumblr.com/post/628978704639475712/hot-fudge-peanut-butter-swirl-brownie-sundae

https://for-future-geist.tumblr.com/post/630152721510662144/vegan-doughnut-cereal

https://for-future-geist.tumblr.com/post/630152724924776448/cinnamon-roll-ice-cream-sandwiches

https://for-future-geist.tumblr.com/post/630152831354241024/peach-cobbler-macarons

https://for-future-geist.tumblr.com/post/630152838635520001/apple-streusel-cheesecake-bars

https://for-future-geist.tumblr.com/post/630152842299244544/cookie-dough-cake

https://for-future-geist.tumblr.com/post/630152845843365888/guinness-chocolate-cupcakes

https://for-future-geist.tumblr.com/post/630152850202345472/cinnamon-sugar-desserts-recipes-1-2-3-4-5

https://for-future-geist.tumblr.com/post/630152854995386369/apple-pie-donuts

https://for-future-geist.tumblr.com/post/630152858907574272/raw-creamy-coconut-bars

https://for-future-geist.tumblr.com/post/630152862321836032/confetti-waffle-cookies

https://for-future-geist.tumblr.com/post/630152879414575104/strawberry-crepe-cake

https://for-future-geist.tumblr.com/post/630152896716161024/mulled-apple-cider-donut-holes

https://for-future-geist.tumblr.com/post/630152913913839616/apple-ginger-crisp-whats-easier-than-an-apple-pie

https://for-future-geist.tumblr.com/post/630152923850096640

https://for-future-geist.tumblr.com/post/630152955109244928/baked-red-velvet-donut-recipe

https://for-future-geist.tumblr.com/post/630152964784406528/jumbo-cinnamon-rolls-with-sugar-glaze

https://for-future-geist.tumblr.com/post/630152972656066560/mini-cinnamon-rolls

https://for-future-geist.tumblr.com/post/646766324094205953/sweetoothgirl-no-bake-peanut-butter-granola

https://for-future-geist.tumblr.com/post/646766342406651905/sweetoothgirl-no-bake-snickers-cheesecake

https://for-future-geist.tumblr.com/post/646766382374060032/sweetoothgirl-double-chocolate-champagne-truffles

https://for-future-geist.tumblr.com/post/646766385709613056/sweetoothgirl-fudge-brownie-ice-cream-cake

https://for-future-geist.tumblr.com/post/646766388923498496/chocolate-cheesecake-brownies

https://for-future-geist.tumblr.com/post/646766392374411264/sweetoothgirl-cheesecake-filled-pumpkin-spice

https://for-future-geist.tumblr.com/post/647599568132947968/caramel-apple-pull-apart-bread

https://for-future-geist.tumblr.com/post/647599631018098688/matcha-frog-donuts

https://for-future-geist.tumblr.com/post/647864557462781952/strawberry-shortcake-macarons

https://for-future-geist.tumblr.com/post/647863271972569088/chunky-monkey-french-toast-casserole

https://for-future-geist.tumblr.com/post/647599985158963200/fullcravings-japanese-cotton-cheesecake-by

https://for-future-geist.tumblr.com/post/647599981826588672/sweetoothgirl-caramel-apple-cheesecake-crumble

https://for-future-geist.tumblr.com/post/647599978492116992/pumpkin-macarons

https://for-future-geist.tumblr.com/post/647599975154532352/pumpkin-spice-biscuit-donuts

https://for-future-geist.tumblr.com/post/647599968449953792/sweetoothgirl-spider-web-cupcakes

https://for-future-geist.tumblr.com/post/647599961771556864/sweetoothgirl-apple-slab-pie

https://for-future-geist.tumblr.com/post/647599955095207936/vegan-apple-pie-cinnamon-rolls

https://for-future-geist.tumblr.com/post/647599928521244672/thehighpriestofreverseracism-paprikanoir

https://for-future-geist.tumblr.com/post/647599924670808064/sweetoothgirl-brown-butter-toffee-pumpkin

https://for-future-geist.tumblr.com/post/647599921326931968/sweetoothgirl-baked-cinnamon-apples

https://for-future-geist.tumblr.com/post/647599809334804480/sweetoothgirl-caramel-cake

[crazy4tank]

33 Genius Edible Holiday Gifts (with Semi-Handy Wrapping Tips)

New Post has been published on https://foodloverrecipes.com/blog/33-genius-edible-holiday-gifts-with-semi-handy-wrapping-tips/

33 Genius Edible Holiday Gifts (with Semi-Handy Wrapping Tips)

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Things the best edible holiday gifts will always do: warm hearts, fill bellies, fuel holiday travel, get shared, spark conversation, inspire your loved ones to start making their own granola (or hot sauce or challah or macaroons), and disappear, leaving only happy memories.

Here are 28 Genius Recipes for edible holiday gifts—along with mostly handy gifting ideas and intel—that have been passed from cook to cook for years and, in some cases, decades. Yes, three of them are chocolate cakes, but each one is perfect for a different sort of gifting experience. I've provided color commentary.

Shop the Story

No headnote on the recipe, but I put the first few paragraphs from the genius post below:

If you want to be a very popular guest—or host, or coworker or friend, make this shortbread. Though it’s as simple to mix together as any cookie, there’s a world of tender, crisp, and crumbly textures inside, and a haunting flavor that doesn’t quite know if it’s sweet or savory.

And, in my experience, it doesn’t matter—you don’t need to justify it as one thing or another. Every time I set it out, I explain nothing—at first. Hungry lurkers inevitably swarm and empty the plate, without stopping to wonder what genre of snack they're eating.

The recipe comes from the brilliant mind of Charlotte Druckman, co-founder of our Piglet Tournament of Cookbooks and author of a growing number of books herself, most lately Stir, Sizzle, Bake: Recipes for Your Cast Iron Skillet.

This is one of the more rewarding ways to spend 10 minutes. As you stir sesame seeds in a sticky syrup, suddenly the water disappears and a dry crystalline layer of sugar pops to the surface. At Estela, chef Ignacio Mattos’s curve-shattering restaurant in New York City, they roll scoops of caramelized white chocolate in the candied seeds, but the seeds are also just as good sprinkled over ice cream or paletas, or topping a brownie or a slice of cheesecake—anywhere you want a little crunchy sesame-flavored twinkle.

No headnote on the recipe, but I put the first few paragraphs from the genius post below:

In 2012, I made the claim that if you can stir, you can make granola. And while that is still true—and a number one selling point of homemade granola, in addition to taste, customizability, and economics—five years later, I’ve learned you don’t even have to stir.

Because, while most granola recipes call for shuffling the oats around every 10 minutes or so in the oven, with this genius technique there's no need—and in fact you should not, as I learned from Alanna Taylor-Tobin, pastry chef-turned-blogger-turned IACP award-winning cookbook author.

By baking granola pressed between two baking sheets and never stirring, you allow the sticky, slow-toasting oats to fuse into one big crispy, browned sheet—like a very thin, very good granola bar that you can break up into whatever size clumps you desire. Thanks to the extra insulation and diffused heat from the top sheet tray, the relatively low oven temperature (325° F), and Taylor-Tobin's instruction to pack it a little thicker around the edges, the granola bakes evenly and doesn’t burn.

No headnote on the recipe, but I put the first few paragraphs from the genius post below: 

Of course make-ahead breakfast casseroles are genius. They let you knock out all the thinking and doing the day before, when you have time and space to putter. And they feed a hungry crowd much more smoothly than flipping fried eggs or rolling omelettes for eight (don’t do it).

The trouble is: In their ingenious practicality, these casseroles can often feel utilitarian at best. They’re a breakfast you can cut into neat rectangles, with none of the dramatic pouf of a Dutch baby or tactile glee of a pull-apart monkey bread.

This particular casserole, however, is spilling over with glee. It comes from celebrity comfort food lover/known prankster Chrissy Teigen's cookbook Cravings, and she injects some very welcome doses of fun. The most important of these is the topping, which is salted, buttered, toasted Frosted Flakes. You will want to palm this up like trail mix. No surprise Teigen writes, “I am so proud of this dish I could cry.”

“What’s important is the temperature of the butter,” Raij says. “It should be plastic and cold.” Raij was initially inspired by a snack at Roscioli delicatessen in Rome that combined salty Spanish anchovies with curls of cold vanilla butter. “I was so enchanted with it, I came home and put it on everything now,” Raij said. Her take on Roscioli’s dish, a deliberately plain cracker with a thin tube of vanilla butter and a very good-quality Spanish anchovy, has been on the menu at her NYC restaurant El Quinto Pino ever since, and she riffs on it often for parties, big and small. Adapted from Alex Raij and El Quinto Pino restaurant. 

No headnote on the recipe, but I put the first few paragraphs from the genius post below: 

This spicy little number might look like regular old cayenne. But make no mistake: It's the most powerful new player you can add to your salt-and-pepper rotation—for your eggs or anything else at risk of being humdrum. Humdrum stops here!

Unlike cayenne—a fairly straightforward, wall-of-heat experience—this mysterious red powder is tangy and salty and smoky, too, as well-rounded as singular-seeming spices come.

That’s because it’s distilled straight from Sriracha, the beloved squeezy bottle of hot sauce with the rooster on it (although how good would it be made with the homemade stuff or this fancy Gochujang Sriracha)?

Spice companies actually bottle and sell sriracha powder, but it’s astonishingly easy to make it yourself—especially because I’m pretty sure you have a bottle of rooster sauce in your fridge door right now.

This process is almost embarrassingly simple—put cheese in a food processor with wine, a garlic clove, and black pepper; blend. But you do need to cue up your common sense. If there are any rinds that look waxen or suspect (or taste too funky for you), scrape them off. And while a whole wheel of molten Camembert could whip right in, no problem, any harder, aged cheeses like Parmesan should be chopped or grated first. You’ll know. 

This is the single most genius thing you can do to a tomato. They’re best and most outrageous when made with ripe Romas or other meaty types, but as Wizenberg points out, slow-roasting will bring out the tomato in even the pale and off-season, if you feel the need. Make a lot. They keep for a week in the fridge, and are just fine in the freezer. 

This charming loaf may look like a pound cake, and act like a pound cake—and travel well and make sweet gifts like a pound cake. But it's quite a different little number, and thanks to a slew of hidden perks—it's better. 

This recipe began with Nik Sharma's affection for Nutella—the wonders of which he discovered after moving from Bombay to Cincinnati for grad school—and it ends with a streamlined one-bowl, crisp-chewy cookie that happens to be gluten-free. It tastes both everything and nothing like your perfect chocolate chip.

This is the only path to homemade dulce de leche that lets you easily get in to taste and peek and tweak, without also requiring regular or constant stirring—the best of all worlds, the happiest medium for control freaks and tinkerers who nonetheless don't want to be tied for hours to a pot. 

This light, moist, lemony cake is genius for so many reasons: It’s powerfully puckery. It’s got both more fresh lemon juice and zest than you’d expect or normally see in a recipe, and the flavor holds up under heat. It’s given even more flavor because it’s soaked—really soaked—with a lemon and sugar syrup that seeps into the cake slowly and provides moistness, a little more keepability, and a lot more lemon intensity. 

This chocolate chip cookie variant should get its own special bookmark in your brain right now, for the next time you need a last-minute party snack or cookie swap entry or a gift for pretty much anyone (including yourself). Conveniently, the brittle packs up well in a big jar for holidays, birthdays, and sugar-fueled road trips and plane rides. It's also quite friendly to swap-ins for the nuts and chocolate—coconut? chile? pretzels?—if you need a place to set yourself free. 

This is a flawless, crisp-chewy, endlessly malleable olive oil cake blueprint you will want to pocket, even without the crazy-sounding addition of olives. But you should really suspend disbelief and give them a try. For more on why, see the original article here. Variations: 1) Omit the olives, increase the salt to a slightly heaped 1/4 teaspoon, fold 1/2 cup cacao nibs into the batter, and press 1/2-2/3 cup salted, roasted Marcona almonds into the top before baking. 2) Omit the olives, replace the 1/4 cup almond meal with toasted pistachio meal (or ground, toasted unsalted pistachios), add 2 tablespoons shiro miso to the wet ingredients, and press 3/4 cup salted, roasted pistachios into the top before baking.

If you can make scones (or muffins or banana bread), you can make these sparkly, gloriously poufed cinnamon rolls—no waiting for yeast to do its thing. It’s all because the tiny Violet Bakery didn’t have the space to proof yeasted doughs, so founder Claire Ptak had to get crafty with a quick bread-style technique inspired by cookbooks from the 1950s. Don’t expect these buns to precisely recreate the yeasty flavors and pull-apart texture of a slower-risen roll—but they achieve something magical in their own right. And they do a remarkable job of hitting all the other notes of a classic cinnamon roll: the poofy, soft innards and cascading, buttery crust, the sparkle-dusted first bite giving way to sticky-sweet goo.

  This recipe, adapted very slightly from Early Bird Foods' best-selling Farmhand's Choice Granola, is like muesli after a vampy makeover. Olive oil, maple, brown sugar and coarse salt form a rich, shaggy crust on wholesome innards like oats, pecans, and coconut shards. 

Make an XXL batch, package it in cute jars for all your coworkers or cousins, and include the recipe—there will be rabid freak fans converts.

A crisp almond cookie for all your holiday gifting, swapping, and impressing needs, from Sweet Miniatures by Flo Braker (Chronicle Books, 2000).

  This recipe is the aggressive, no-more-excuses shove that you need to start baking your own bread. It will only take you 4 hours of intermittent attention, and won't require a starter nor any equipment you don't already own -- and it will rival your favorite bakery's. 

No professional equipment required to be total inspiration to those around you—extra thoughtful points for wrapping in a reusable Bee's Wrap (a.k.a. bread fresher-keeper).

   Meet your new go-to birthday cake, bake sale cake, dinner party cake, late night snack cake—for when the fridge is at its barest and you need chocolate cake now. (It's also vegan and parve and dirt cheap, but you wouldn't know unless we told you.) This isn't the richest, most chocolatey cake—if you like, you can amp up the chocolate by swapping in coffee for the water, or adding more cocoa. But you don't need to. It's a different animal: light, delicately strung together with cocoa, and not terribly sweet.

A genius technique for guarding against dry biscuits. Food scientist and baking expert Shirley Corriher says the dough "should be a wet mess" -- a moist dough steams up into fluffy biscuits in a hot oven, and a low-protein self-rising flour like White Lily will make them extra tender, if you can get it. Note: Corriher, ever the scientist and tinkerer, published one version of this recipe in CookWise in 1997, and a fairly different one in BakeWise in 2008. We tried and loved both, the newer one edged out. Note: If you can't find self-rising flour, substitute 2 cups all-purpose flour plus 2 3/4 teaspoons baking powder, and increase the salt to 1 teaspoon.

Give with a side jar of jam (or honey!), or wrap in a suggestive tea towel.

   On creating this cake, Nigella Lawson explains, "I remember very strongly wanting to create what we call a loaf cake—and what is generally called a pound cake Stateside—that had a richness and squidginess of texture that this form of cake normally doesn't major in." And she did. 

Step aside, red velvet. It just so happens that the deep pink earthiness of a beet is surprisingly well suited for bittersweet chocolate. Crushed beets are also an inexpensive way to make a cake achingly moist, nearly molten. And you don't need all that red food coloring after all. 

These are the blondies you'll become known for. A few notes: The key to their flavor is the heavy dose of vanilla -- don't skimp, and don't use artificial extract. Err on the side of under-baking. These are delicious cold from the freezer or fridge (and easiest to slice that way). 

p.s. Can you imagine unwrapping these lidded, nesting mixing bowls to find blondies hidden in the innermost bowl?

   In this variation on a technique from the 1300s, mulled wine gets the sangria treatment -- and stops simmering the booze away. In addition to sipping the sweet, spiced red wine, Anne Willan suggests, "Ypocras, diluted with an equal amount of water, is perfect for poaching whole pears or peaches, and a teaspoon of Ypocras in a glass of sparkling white wine makes an unusual Kir."

Consider this the holiday season's lovable anytime cake -- breakfast, snack, and show-stopping dessert all in one. Serve it with coffee for breakfast, with whipped cream for dessert. Gift it; freeze it; portion it out for a bake sale. Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil -- this cake is virtually indestructible.

The dough is one simple shortbread that you use for both the crust and the topping (which will make you wonder why you'd ever make them separately). You can make the entire thing in about an hour, including clean-up, and yet somehow it comes out looking like a Byzantine mosaic. Even though it's perfect for holidays, you should entrench this in your repertory year-round. As long as you have butter, sugar, and flour, you can use whatever jams and nuts are in your pantry.

Yes, that lovely peekaboo pie pan is in our Shop and will be loved long after the tart is gone.

   No cinnamon, no cloves -- this sauce is straight up apple, mainlined to your belly. 

It comes from Judy Rodgers' must-own Zuni Cafe Cookbook and -- as with everything she serves at the San Francisco institution -- she keeps it smart and simple, balancing the apples only as needed with small amounts of salt, sugar and apple cider vinegar. She throws in an optional bonus dessert recipe too -- a charlotte, which is basically apple pie, without having to make the pie. It's light, as apple desserts go, and it would make a great cooking project for kids.  

Of  all the cookies you will bake and eat during the holidays (and beyond), this is the one people will remember. They're fine and sandy like a sablé, but with a friendly, soft chew, a bit like American chocolate chip. They're made up of well-salted, well-buttered cocoa dough, with generous pockets and wisps of chocolate feeding through. "I've seen World Peace Cookies made with peanut-butter chips, with cinnamon, with icing, and with gluten-free flours. I've seen them huge and small," Greenspan said. "I don't think you can do much to make them better and happily, there's little you can do to ruin them. Except overbake them." If in doubt, pull them out early -- they'll firm up as they cool. 

We've misunderstood mustard greens this whole time. (We were thinking greens, when we should have been thinking mustard.) Instead of setting them loose in a salad bowl and willing everything else to keep up, try capturing and channeling their heat, and bottling it -- as mustard green harissa. Use it anywhere your food needs livening up. Terry recommends incorporating a few tablespoons when cooking couscous and grains, and using it as a flavor base for soups, stews, and marinades. We also liked it in dressings for roasted vegetables.

There's one surprisingly simple thing you can do tonight (or tomorrow, or Saturday afternoon) that, all winter long, will give you the soup-making power of homemade vegetable broth in—snap!—the time it takes to make hot water. Use it for simmering any bean or grain, as the base for your soups, stews, braises, sauces, and risottos. Or, if you’re feeling under the weather, it will make a soothing broth with hot water, all on its own.

A wholesome, 4-ingredient DIY grenadine for better drinks at home -- plus a gutsy technique for juicing a pomegranate without seeding first. (Wear an apron -- or wear black -- to be safe from stains, but this juicing technique is surprisingly contained.) Stir it into sparkling water (along with a splash of lemon and lime juice for a DIY Shirley Temple), pour it over ice cream and yogurt and cake, explore your bar. This recipe halves well. 

Pack up the grenadine (or the vegetable bouillon or green harissa above) in reusable mason jars. They will not be returned.

   This recipe is one part of a master brownie recipe Medrich designed to use whatever chocolate you have in the house -- but the best version happens to be the one that only requires cocoa powder. By taking out the chocolate, with its inevitable fat and almost-inevitable sugar, Medrich was able to control and fine-tune the proportions of both. When she added back in the fat (via butter), the middles stayed softer. When she added back in granulated sugar, the crusts were shinier and more candy-like. Any cocoa will work, but natural (not Dutch process) will taste more richly of chocolate. 

How to make even better cornbread? Treat it more like a biscuit (or scone, or pie crust). The same cold pockets of butter that make a scone crunch outside and billow through the middle do good things for cornbread too. You can bake them into miniature loaves or free-form like scones, with a shorter baking time.

Alice Medrich, chocolatier and author of scads of baking cookbooks, is famously a little wild with her desserts. She developed this recipe not with the standard bag of sweetened, angel flake coconut in mind, but those wide, sloping unsweetened shavings, often called coconut chips and sold at health food stores nowadays. Naturally, Medrich offers two even more exotic upgrades: 1) Instead of painting a little chocolate shoe on the bottom of each macaroon, why not jam a piece of chocolate in each still-hot cookie and watch it melt? 2) For that matter, why not lace it with lime zest and shower it with cinnamon? Who are we to say that's not a macaroon? 

Oh, you like these studly gluten-free macaroons? How about Alice Medrich's genius book on baking with alternative grains to go with them?

   The whole-grain, gluten-free, no-knead, no-mess, life-changing loaf of bread. Psyllium seed husks are available at naturalfood stores or online. Other than the husks, which you can use in powder or intact form but are otherwise non-negotiable, this bread is adaptable to your mood and your pantry. Swap in like for like (nuts for nuts, grains for grains, and so forth), and your life can change a little bit differently every time.

Turn any winter squash into this holiday season's go-to gift, breakfast, and dessert -- an entertaining triple threat. Virant adds it to ice cream and pumpkin bars, or you can stir it into plain yogurt and oatmeal, smear it on toast and cake. As you might expect, this packs well and makes a handsome gift at any scale you want to make it. It also freezes well, and keeps in the fridge for a few weeks. Because it's low in acidity, it's not safe for water-bath canning.

Here's a fun party trick: Put out a platter of jewel-shaped pieces of this fudge, and make people standing nearby guess what's in it. In this recipe, tofu is used as a substitute for the cooked-down milk in traditional kaju barfi, which shaves off cook time and makes an easier-to-work-with confection that doesn't need to be kneaded or rolled out.

A last-minute 2-ingredient DIY host gift (or party trick for your own New Year's celebration) -- either way, you'll start 2015 making an impression. You can use any sugar -- this recipe calls for superfine, which you can make yourself by blasting it for few pulses in your food processor. But you can also use fancier sugars if that's more your style. Later in the year, you can pull the same trick out again and again. Make honey sugar cubes to set out at a fancy tea, or grind lavender (or chamomile or orange peel) with sugar, then add water. Mix in cinnamon or maple or bourbon for a brunch with big pots of coffee. Make vanilla or almond cubes with the kids for hot cocoas. Cut them in triangles or diamonds or Xs or Ys to reveal that the baby is a boy or girl, or buy elaborate candy molds to make them shaped like flowers or hearts or dinosaurs. Pack them in a mason jar or mug or pour-over situation for more cohesive gifting.

The only gift that can make a bottle of Champagne look even more thoughtful (stowing them in cork canisters doesn't hurt, either).

   A bran muffin that's somehow both more wholesome and more delicious than the rest. 

How to turn 2 ingredients into perfect biscuits, in less time than it takes to drink your coffee. Extra genius points: The formula is so simple, you'll probably never need to look it up again.  Serve them with butter and jam. Or honey. Or dress them like a Mainer, as Hamel recommends: Split them and dribble with cream before topping with berries and whipped cream (Are you counting? That's 3 creams!). Or embed a sugar cube doused in orange juice in each biscuit before baking, a Southern trick for a sweet, melty core that Hamel also likes. Or add herbs or bacon or cheese.

This isn't just genius for a vegan chocolate chip cookie or in spite of it. This cookie, which comes from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits: its soft-bellied, chewy, caramelly-crisp-edged, rippled and ringed and puddled with melty chocolate, haunting, well-salted, incidentally vegan merits. 

A DIY hot sauce you can make from the bottles and cans in your pantry all year round, with just one step. It also makes a great last minute edible gift, and will keep for up to 6 months in the fridge. 

These cookies are pesky to make (separate baking of the "caps" and "stems," painstaking gluing with icing, individual sprinkling with poppy seeds) but the finished product is beyond gift-worthy and downright adorable. Warming cardamom, cinnamon, and cloves with sweet citrus peel and honey will delight recipients every bit as much as their cute appearance. 

This whimsical combination of cinnamon quick bread and scones requires some time-intensive layering, but the effect when it's sliced into is well-worth the extra effort. Toss in any flavoring that strikes your fancy: espresso, orange zest, chocolate chips. It's delicious as-is or with that special something that gives it that inimitable holiday cheer.

These sweet fruity truffles pack up perfectly for an edible gift, and the outer layer of crushed pistachio helps keep the chocolates intact (as well as adding crunch, flavor, and that one-of-a-kind green hue). Making and sending travel-friendly chocolate truffles is a holiday tradition just waiting to happen. 

Gluten-free folks can have a tough time around the holidays. Most cookies, cakes, and other cheerful confections have their roots in wheat, and those who can't tolerate it can't join in any of those reindeer games. Thankfully, these melt-in-your-mouth butter biscuits call for rice flour, which contributes a lovely golden-brown finish that can be hard to achieve with gluten-free flour blends. 

The dough for these crisp, gooey oat strusel bars definitely pulls its weight: it's the base for the bar itself as well as the tender streusel on top. Use any fruit you like, but darker fruits like blackberries and plums provide an eye-catching contrast. 

This all might sound like a lot to keep track of, but I am a person who has a special impatience, and even I found this to require very little of me—no more than a half hour of paying attention overall. Plus, all the timing prescriptions are flexible: "Sometimes I'm giving my kids a bath and I'll do one fold in 45 minutes, the next one in 20 minutes," Fechtor told me. She's even skipped the overnight rise in the fridge, adding a couple extra folds to compensate, then chilling only enough to make the dough easier to work with. 

"I've played really fast and loose and it's always come out great." I too have forgotten to set my timer more than once and the bread has apparently not been the wiser. (Pro tip: Set all your folding reminders at once—as alarms on your phone, so you never forget to keep resetting the timer.) 

Lately, Fechtor has taken to rolling out the chilled dough, speckling it with cinnamon, sugar, and raisins, then curling it up into a cinnamon swirl loaf (or braiding it into an even sweeter challah). "When the dough is so easy to work with, it just unlocks things," Fechtor told me. You could even apply this folding technique to your family's own challah recipe, or other breads, even Liège waffles and buttermilk biscuits (she has). "The moral of this story is to fold everything and everything will be awesome."

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Perhaps something perfect for beginners? Please send it my way (and tell me what's so smart about it) at [email protected].

[foodtheywrote]

food+drink from AYESHA AT LAST by Uzma Jalaluddin

(these are all Kindle highlights. please let me know in the comments if you have other mentions of food and/ or drink in this book.)

This book also had a number of food-making sequences but those are dense (one more reason to read it!)

1. ...took a bite of the clammy scrambled eggs Farzana had prepared for breakfast.

2. Farzana neatly flipped another paratha flatbread onto her son’s plate, though he had not asked for more.

3. Humming to herself, she placed a small pot on the stove, adding water, milk, cinnamon, cloves, cardamom, and tea leaves for chai.

4. I sneak them rice and dal sometimes.

5. ...Maple donuts and Tim Hortons hot chocolate.

6. Which meant takeout pizza and...

7. Their community also boasted the best kebabs, chicken tikka, dosa, sushi, pho, and roti in the city...

8. ...stirring a fragrant curry and sprinkling minced coriander on top...

9. Are we going for bubble tea this weekend?

10.  When he was younger, he would make desserts and simple pasta dishes for Zareena.

11. The pakoras were delicious...

12. She accepted the tea...

13. ...wiping down counters and frying samosas in the kitchen...

14. “I’ll get chai all over my new shalwar.”

15. ...a bowl of spicy Indian chaat mix, and a plate overflowing with samosas.

16.  I made the cookies...

17. ...cook at least three different types of rice, twelve or more meat dishes, and at least as many vegetable curries.

18. ...you just had tea...

19.  I wish to purchase an apple fritter...

20.  “Two steeped teas double-double, and one apple fritter please.”

21. She placed two overcooked paratha flatbreads on his plate...

22. ...silently mopped up his spicy tomato and egg curry with the second paratha and washed it all down with the watery chai...

23....eaten the kheer I made.

24. It was probably the extra-large helping of chicken curry...

25. His biryani burps kept him staring at the ceiling for hours.

26. He removed some sourdough bread from the fridge and beat three eggs...

27. ...fried the French toast, spreading each slice with a peanut butter and Nutella mixture.

28....a large mug of chai.

29. ...slid over his ears like caramel.

30. Nani already fried the samosas...

31. ...Saleha offered tea. Nilofer requested sparkling water—“Perrier, if you have it.”

32. ...tray laden with water, tea, and cookies.

33. She ordered a lychee mango drink and waited.

34. ...makes a yummy pad Thai.

35. Your saag paneer and kofta kebab have become the stuff of Christmas party legend.

36. Your forgiveness for a kofta?

37. ...filled with rice and peas, kofta meatball curry, and a packet of homemade crispy papad lentil chips.

38. My sister always loved my pasta.

39. ...too busy to learn how to fry frozen samosas.

40. The first time I cooked an egg...

41. Ayesha could still taste the basmati rice on her lips...

42. ...compliment her on the chai she brings for you.

43. She balanced a tray of tea and snacks... 

44. My son loves pasta.

45. ...help me make some more chai for Farzana Aunty.

46. Can I pour you some more tea?

47. ...give him a lesson on how to make your delicious parathas.

48. ...Nani got out some canned mango pulp, and they all sat to eat at the kitchen table. She told them she hadn’t known how to cook when she was first married. “We ate a lot of eggs,” she said.

49. ...a plate of samosas in front of him.

50. Best butter chicken in the city.

51. ...revealing teeth stained red with betel nut.

52. ...offered her a plate of sizzling chicken tikka.

53. ...but he kept his gaze on the lamb biryani.

54.  ...taking a bite of spinach pakora.

55. He took a bite of the biryani—it was quite good, though heavy on the ghee. “Butter chicken is popular...

56. ...who was sipping a cup of tea.

57. ...ladled out a generous serving of rice, chicken, and naan.

58.  Khalid swallowed the rice, which was too salty, and took a bite of chicken...

59. ...looked at the stale bagel she had packed that morning. In her rush to be on time for school, she hadn’t even prepared it with cream cheese or peanut butter.

60. “Rob made pad Thai,” Clara said, wheedling. “He bought halal chicken...

61. Maybe there would be time between the faux-wine and pad Thai to apologize.

62. ...Khalid said sugar dates are a superfood. I’m gonna put them in your morning smoothie...

63. ...offered her the noodles first, before serving himself.

64. Rob took a big swallow of cola.

65. ...two iced slushies and a box of Twinkies. “Blue watermelon or red raspberry?”

66. ..boxes of sweets were being passed around.

67. Ayesha’s mother sat down beside her, nibbling on a chum chum.. 

68. She silently filled a glass with water and handed it to Ayesha.

69. Nana sipped his chai, his face unconcerned.

70. ...I brought chickpea salad.

71. ...offered her water or tea.

72. Farzana returned with a small cup of tea, and Nani noted the absence of the usual cookies or snacks.  

73. She took a sip of the tea—it was weak and lukewarm.

74. The uncles expect tea.

75. ...plates with biryani, butter chicken, and aloo gobi.

76. Would you like tea?

77. How about coffee?

78. ...putting another greasy, overcooked aloo paratha...

79. ...held out a granola bar to Khalid.

80. I want butter chicken, vegetable tawa, palak paneer, veal korma, and meat biryani. ... We’ll have Amritsar fish pakoras and channa chaat for appetizers.

81. ...I want mango kulfi and ras malai.

82. ...lecture on the right brand of paneer.

83. Would madam like some chai?

84. Would sahib like chicken tikka instead?

85. Hafsa was sitting in the food court of the mall, a container of fries in front of her...

86. Tarek suggested they grab coffee...

87. ...after they’d ordered their drinks and donuts.

88. The group broke for coffee and cookies...

89. Amir filled a Styrofoam cup with strong coffee, grabbed a jelly cookie...

90. What if I bring you some kofta and paratha...

91. She was surrounded by half-empty cups of tea...

92. ...in the food court eating chili-cheese fries.

93. ...a small carton of 2% milk, almond Daim cake, and vegetarian meatballs. Khalid’s stomach felt queasy, and he settled for a cup of coffee, black with three sugars.

94. She took another sip of chai...

95. ...an overcooked egg that had somehow cooled to freezing, paired with dry toast.

96. His chicken karahi is amazing...

97. “He made me donuts,” she said simply. “All the things I was craving: poutine, pizza, spaghetti, cheeseburgers.”

98. Khalid was sipping his double-double when Amir and Idris slouched into the Tim Hortons.

99. ...finished their coffee and donuts.

100. Hafsa was waiting for Ayesha with chicken wings, two pizzas...

101. Make me a tea too...

102. Not even a cookie?

103. They split a frozen pizza and bagged salad...

104. ...walked past with a tray of mango lassi.

105. ...steel dome–covered dishes of mutton biryani, haleem, and Mughlai chicken.

106. He handed a cup of tea to Nana.

107. ...taking a swig from his Budweiser. Khalid took a sip of his club soda.

[themodernhobbit]

Hobbitcore Recipe Masterpost

This is basically just a list of some recipes that give me hobbity feelings.  I’ve tried to mostly stick to recipes that are on the simpler side – stuff that can be made in about an hour or stuck in a slow cooker (mostly because these are the kind of recipes I usually prefer, hahaha).  I really enjoyed putting this together, and I hope y’all enjoy it too! 

                                                          Bread

Bram Brack: https://theresourcearchive.tumblr.com/post/151619657067/barm-brack 

No-knead Crusty Artisan Bread: http://www.thecomfortofcooking.com/2013/04/no-knead-crusty-artisan-bread.html  

Soda Bread: https://www.bbc.co.uk/food/recipes/soda_bread_24837

Rosemary Olive Oil Bread: http://www.ahintofhoney.com/2011/04/rosemary-olive-oil-bread/  

Scones: https://www.marcellinaincucina.com/how-to-make-the-best-scones-recipe/  

                                               (Second!) Breakfast

Apple Cinnamon Baked Oatmeal: https://mywholefoodlife.com/2012/12/15/apple-cinnamon-baked-oatmeal/  

Slow Cooker Maple Cinnamon Oatmeal: https://dizzybusyandhungry.com/slow-cooker-maple-cinnamon-oatmeal/  

Pancakes: http://homegrownandhealthy.com/delicious-pancakes-from-scratch/  

One-cup Pancakes with Blueberries: https://www.jamieoliver.com/recipes/fruit-recipes/one-cup-pancakes-with-blueberries/  

Brown Sugar Pancakes with Maple Bacon Butter: https://grandbaby-cakes.com/brown-sugar-pancakes/  

                                                                                                                 Sweets

5 Minute Microwave Berry Cobbler: http://domesticfits.com/2012/10/17/5-minute-microwave-berry-cobbler/  

Microwave Cinnamon Apples: https://gingercasa.com/microwave-cinnamon-apples-a-tasty-snack-kids-love/  

Easy Sugar Cookies: https://www.allrecipes.com/recipe/9870/easy-sugar-cookies/  

Baked Apple: https://autisticcooking.tumblr.com/post/143036202221/a-really-easy-sweet-thing-to-make-is-baked-apple  

Beorn's Honey Cake: http://www.geekychef.com/2012/12/beorns-honey-cake.html  

Baked Cinnamon Apple Chips: https://sallysbakingaddiction.com/baked-cinnamon-apple-chips/  

Yogurt Covered Blueberries: https://www.familyfreshmeals.com/2013/05/frozen-yogurt-covered-blueberries.html#_a5y_p=1759225  

Chocolate Cake with Chocolate Ganache: https://www.averiecooks.com/chocolate-cake-with-chocolate-ganache/#  

Pie Crust: https://www.gimmesomeoven.com/how-to-make-a-pie-crust-recipe/#_a5y_p=1762659  

Lemon Bars: https://www.thetaylor-house.com/lemon-bars-recipe/2/  

Cinnamon Apple Pie Cake: https://www.recipegirl.com/cinnamon-apple-pie-cake/  

                                                      Toppings

Preserved Strawberry Lemon Curd: https://www.seriouseats.com/recipes/2011/09/preserved-strawberry-lemon-curd-recipe-fresh-lemon-juice.html  

Triple Berry Quick Jam: https://www.thekitchn.com/recipe-triple-strawberry-quick-jam-recipes-from-the-kitchn-192446  

Cinnamon Honey Butter: https://thefoodcharlatan.com/cinnamon-honey-butter-recipe/  

Raspberry Sauce: https://www.spoonfulofflavor.com/raspberry-sauce/  

                                                        Drinks

Caramel Apple Cider: https://www.bettycrocker.com/recipes/caramel-apple-cider/a2c74261-0a5c-4bbf-8e08-ed347ff58e75  

Homemade Apple Cider: https://www.food.com/recipe/moms-homemade-apple-cider-non-alchoholic-253224  

Homemade Hot Chocolate: https://www.wikihow.com/Make-Homemade-Hot-Chocolate  

Violet Lemonade: https://www.kaitkillebrew.com/violet-lemonade/  

Raspberry Peach Lemonade: https://www.joyfulhealthyeats.com/homemade-raspberry-peach-lemonade-recipe/  

Vanilla Milk: https://www.laughwithusblog.com/how-to-make-vanilla-milk/  

Crockpot Hot Chocolate: https://crystalandcomp.com/crockpot-hot-chocolate/  

                                                    Potatoes

Oven Baked Rosemary Potato Chips: https://www.foodnetwork.com/recipes/oven-baked-rosemary-potato-chips-recipe-1943796  

Baked Potato: https://autisticcooking.tumblr.com/post/135647359489/baked-potato-what-you-need-potatoes-an-oven  

Crispy Baked Sweet Potato Fries: https://cookieandkate.com/baked-sweet-potato-fries/  

Slow Cooker Mashed Potatoes: https://laurenslatest.com/slow-cooker-mashed-potatoes/  

Slow Cooker Greek Potatoes: https://damndelicious.net/2016/01/05/slow-cooker-greek-potatoes/?m&m  

Maple Syrup & Bacon Roasted Sweet Potatoes: https://www.yourhomebasedmom.com/maple-syrup-bacon-roasted-sweet-potatoes/#_a5y_p=2301459  

                                                 Assorted

LOTR recipes: http://lotrscrapbook.bookloaf.net/other/recipes.html#3    

[myrandomvideos]

Instagram Food Compilation Tutorial #200 Source: Best Tasty Collection

[foodffs]

Tired 😌☕️

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Instagram

I’ve been to Budapest for the past week (for the third time, and yes, my second Scooter concert), but I won’t bother you with the details. Now back to work, work, and more work! 😅

Recipe of the week

Creamy Garlic Shrimp

Interesting and fun stuff

How It’s Made Pringles

Why 350°F is the magic number for baking

Brownie Bake Off, Part II

What’s in Season in June?

Recipe lists

BEST POTLUCK DESSERTS

8 Easy Breezy Summer Dinners - Once Upon a Chef

20 LOW-CARB (AND GLUTEN-FREE) DAD-FRIENDLY GRILLING IDEAS FOR FATHER’S DAY

9 SIMPLE SUMMERTIME NO-BAKE DESSERTS

101 healthy salad recipes for everyone

20 VEGETARIAN GRILLING RECIPES

My 7 Go-To Smoothies for Summer

10 Drink and Cocktail Recipes To Keep You Cool This Summer!

Anything But Basic Muffin Recipe (with 9 variations!)

15 Small Batch No-Bake Summer Desserts

10 CHERRY DESSERTS USING FRESH, FROZEN, AND EVEN CANNED CHERRIES

17 HEALTHY DINNER IDEAS WITH ZUCCHINI NOODLES

Food days

German Chocolate Cake

Falafel

Peanut Butter Cookies

Cupcake Lovers Day

Strawberry Shortcake

Lobster

Fudge

Popular

CHOCOLATE CHIP GOOEY CAKE BARS

BUTTERMILK BISCUITS

Lemon Blueberry Bread

Cheesy Hash Brown Cups with Baked Eggs

BAILEYS BROWNIE CHEESECAKE

Juicy Chicken Meatballs

garlic mushroom chicken thighs

garlic butter grilled steak & shrimp

HOMEMADE CARAMEL VANILLA ICED COFFEE

CRISPY BAKED FRIES WITH ROASTED GARLIC AIOLI

Monkey Bread Recipe

HOMEMADE STRAWBERRY SHORTCAKE

CAT

Just a little photo session 4 years ago ❤️️

Follow for recipes

Is this how you roll?

[arcisfoodblog]

The next leg in our road trip of British Columbia from Whistler along the Sunshine Coast with stops near Sechelt and in Powell River.

Having decided to go for more extended stays on Vancouver Island, we treated this part of our road trip as pass-through, but we did stay 1 full day at each of the stops to at least be able to explore the towns, plan some hiking trips, and relax a bit.

The first 160km / 100-mile leg was from Whistler to Sechelt, which started with breakfast at Function Junction’s outlet of Pure Bread (1040 Millar Creek Road) which was also our go-to place for breakfast and pastries in Vancouver as there was one just across the street from where we stayed. No fancy coffee machines in the original outlet, but the slow drip is made with the same fabulous coffee beans, so we were well stocked with goodies for the 1½ hour drive to Horseshoe Bay to catch the 12pm ferry to Langdale.

As we had made the reservation back home, it was advised to be at the ferry terminal 60 minutes before departure. The process was very smooth, and we were directed to our priority lane and only had to wait 30 minutes before the loading of the cars started. The 45-minute boat trip over the Howe Sound passing between the Bowen, Keats and Gambier Islands is just beautiful.

As we still needed to catch lunch, we stopped in Gibson at The 101 Brewhouse and Distillery (1009 Gibsons Way) which was right along the Sunshine Coast Highway. No poutine or burgers, but we had some Fish & Chips with beer-battered Crispy Cod Bites, Chicken Quesadillas, as well as great Falafel taco with hummus and tahini. I had chosen the Smoked Brisket Melt, served on grilled rye, with sauerkraut, melted cheese, and sour cherry mayo. The beers that we tried were Vagabond Dry-hopped Blonde Ale, the award-winning Shingleroof Hefeweizen and super refreshing Tree Top Summer Ale which is infused with spruce tips and has a splash of lemon juice.

After a beautiful drive and stocking up in the local supermarket, we settled into our Airbnb, which was located a couple of kilometers past Sechelt’s town Centre. The Lighthouse Marina Pub (5764 Wharf Ave) was recommended both by the Airbnb owner as well as online. Due to the Pub part, there is a separate entrance to the right for legal purposes to accommodate families with minors. It’s called The Buccaneers, but inside it is still one place with one kitchen. The main attraction is the patio view from the patio over Porpoise Bay and the aerodrome, which was indeed pretty spectacular. The food was less so. My Taco-Spiced Halibut tacos were good, the nachos and pizza and a bit soggy due to the wet toppings. Regrettably, the kitchen had sent out a cheeseburger that was actually carbonized on the bottom. The smell was so strong that we already notice something was wrong before the burger even hit the table. We did get a new (and tasty) cheeseburger, and in the meantime, we killed some time admiring the views as well as the mesmerizing jellyfish that were floating in the harbor and the Canadian Geese walking around.

The next morning, after a grilled cheese breakfast at The Bakery (5500 Wharf Ave #101), we set course to the Smuggler Cove Marine Provincial Park, about 5 kilometers past Halfmoon Bay. The hike there was terrific, starting over a walkway through the marches and then when arriving at the cove (which is pretty secluded so that it where it got its name), we took the elevated loop past France Islet all the way to the land’s end looking out on Capri Isle and Grant Island and Thormanby Island.

All the hiking made us hungry, and we had a great late lunch in Sechelt at Shift Kitchen Tapas Bar (5760 Teredo St). The men had some Shift Classic burgers (cheddar cheese, thick smoked bacon, lettuce, tomato, pickle, red onion, shift special sauce) served with hand-cut Kennebec potato fries. Chantal had the Tuna Tataki (black & blue rub seared to rare, served on top of sushi rice and topped with sesame & wasabi soy sauce).

The next day, we had a 75km /45-mile drive to Powell River and wanted to catch the ferry between Earl’s Cove and Saltery Bay around noon, so we had time to catch some breakfast at Basted Baker (5685 Cowrie St #1). The Breakfast Sandwich and a Spinach and Brie Sandwich were tasty, but we are not huge fans of biscuits.

Some familiar faces when the Saltery Bay ferry unloaded at Earl’s Cove as Koen, Erica and Madouc were heading back to Vancouver after their stint on Vancouver Island…

Luckily, the weather did get better when we arrived in Powell River, and we first stopped for a round of quick tasters at Townsite Brewing (5824 Ash Ave). With a Belgian born brewmaster, Cédric Dauchot, the brewing styles were obviously very familiar to us (more so than other local attempts at Belgian-style beers), but he still managed to surprise us due to different varieties like their Zwarte Wheat, a Dark Witbier.

As they don’t have many food options, we checked in into our hotel (which was conveniently located above a supermarket and outlet of the Serious Coffee outlet) and the rest of the afternoon was filled by doing some laundry and relaxing.

Dinner was at Coastal Cookery (4553 Marine Ave), on the downtown marine mile, which has a great view on the Georgia Strait and excellent food to boot.  

Backyard Beer Can Chicken (Double breast local Vancouver Island chicken, dry-rubbed and beer-soaked, homemade BBQ sauce, roasted potatoes, seasonal vegetables, spicy creole butter)

Beurre Blanc Mac and Cheese (Smoked gouda, aged cheddar, white wine butter sauce, crispy pancetta, fried sage) 

Tuna Poke (Marinated tuna, sticky rice, cucumber ribbon, crispy wonton, edamame, avocado, mango wasabi)

Fort Berens Estate Chardonnay

S’more Smash (Vanilla gelato, house-made cinnamon graham cracker, chocolate ganache, marshmallow Brulé

Chocolate Peanut Butter Bar (Dark & white chocolate, peanut butter, graham cracker crust, salted caramel)

Needing to walk off the indulgent desserts from the evening before, we took the Willingdon Beach Trail. This trail is just north of the town center with some parking available along the road from the Powell River Forestry Museum. The forest trail is just next to the beach and is “littered” with historic lumber equipment, so it was quite informative as well. Afterward, we played a round of mini-golf and had giant ice-creams at Putters Mini-Golf Course (4800 Marine Ave).

After stocking up on local wines, beers, and gins at Duke’s Liquor (4493 Marine Ave), some laundry runs and reading on the balcony,

we had our last dinner in Powell River at the tiny and therefore incredibly busy Costa del Sol Latin Cuisine  (4578 Marine Ave), which apparently was the first venture of the couple that later started Coastal Cookery. We had to wait 30 minutes for a table, but were rewarded with some excellent Mexican food, beers, and cocktails!

Elote Corn (Charred Corn, Spicy Yogurt, Crema, Cotija Cheese, Crispy Corn Chip Dust, Cilantro, Tajin, Smoked Paprika)

Habanero Lime Fried Chicken Bites 

The Maverick (Marinated Flank Steak, Mexican Chorizo, Crispy Bacon, Chipotle Potatoes, Caramelized Onion, Fresh Guacamole, Crema)

Quesadilla De La Frontera (Corn & Black Bean Salsa, Roasted Chicken, Queso Mixto, Honey Lime Aioli, Pico De Gallo)

Around the World – British Columbia road trip​ (2019) – Sunshine Coast The next leg in our road trip of British Columbia from Whistler along the Sunshine Coast with stops near Sechelt and in Powell River.

[astrognossienne]

🍠 autumn recipes for the signs 🍠

aries:

main course:

spicy orange chicken

dessert:

creamy pumpkin pie bars

taurus:

main course:

semolina gnocchi with brown butter and crispy sage

dessert:

coziest banana bread

🍂 indian summer 🍂

gemini:

main course:

homemade creamy mac and cheese

dessert:

mini almond bundt cakes with blood orange glaze

cancer:

main course:

steamed mussels with black bean, coconut, and ginger broth

dessert:

toasted oak ice cream with smoked sea salt + lapsang souchong caramel swirl

leo:

main course:

cider apple and sage pork chops with brown butter gorgonzola polenta

dessert:

the violet butterscotch blondie

virgo:

main course:

harvest corn chowder with beer and white beans

dessert:

fig + honeyed thyme ricotta galette

🌰 deep autumn 🌰

libra:

main course:

winter squash, prosciutto, and sage risotto

dessert:

chocolate chia mousse + cardamom rose coco whip

scorpio:

main course:

indian spiced chicken stew

dessert:

sunken apple cake

sagittarius:

main course:

braised pork ragu over pappardelle

dessert:

sour cream pumpkin coffee cake

capricorn:

main course:

chicken supreme cocotte with autumn vegetables

dessert:

apple and persimmon beignets

🥧 the onset of autumn 🥧

aquarius:

main course:

turkey, apple, bacon, and cheddar sandwiches

dessert:

apple cider fritters with cider glaze

pisces:

main course:

curried butternut squash soup with roasted seeds

dessert:

baked brown butter pistachio donuts

[paleorecipecookbook]

33 Crave-Worthy Paleo Desserts

Going Paleo means kissing goodbye to gluten-filled grains, refined sugars, dairy, and countless other not-so-good-for-you ingredients typically found in popular desserts.

The good news? You don’t have to completely eliminate desserts from your life; just find ways to use whole food ingredients to create delectable, and, dare we say, better than the original, treats.

We’re talking homemade candies like white chocolate, keto-friendly truffles, Paleo peppermint patties, Girl Scout cookie-inspired truffles, and more.

More of a sweet bar fan? We’ve got several of those too, from simple almond butter blondies to chocolate chip blondies, salted caramel brownies, cheesecake bars, and raspberry crumb bars.

Cakes and cookies abound also, including ooey-gooey chocolate lava cake, and simple and quick almond butter cookies. If you’re looking for something more unique, you’ll find Paleo monkey bread and cinnamon roll apple pie.

Whatever sweet craving strikes your fancy, we bet there’s a recipe here for you.

Coconut Flour Caramel Apple Brownies

Cinnamon-infused apples stud every bite of these caramel apple brownies, while a date-based caramel makes everything gooey and delicious.

Recipe: PaleoHacks | Coconut Flour Caramel Apple Brownies

Almond Butter Blondies

These chewy, nutrient-dense almond butter blondies are so yummy, you won’t believe they’re Paleo-friendly and vegan.

Recipe: Detoxinista | Almond Butter Blondies

White Chocolate Keto Truffles

These keto-friendly truffles could not be any easier to throw together: All you need is coconut butter, coconut cream, vanilla extract, monk fruit sweetener, and unsweetened coconut.

Recipe: PaleoHacks | White Chocolate Keto Truffles

Grain-Free Apple Crisp

This grain-free apple crisp harnesses the natural sweetness of apples to make this dessert totally free from added sugar.

Recipe: Living Well Mom | Grain-Free Apple Crisp

Coconut Maple Raisin Ice Cream

You’ll love how simple it is to make creamy, coconut-y ice cream at home with this recipe.

Recipe: PaleoHacks | Coconut Maple Raisin Ice Cream

Paleo Samoa Truffles

Forget Girl Scout Cookies – you won’t be able to put the Paleo truffle version down!

Recipe: What Molly Made | Paleo Samoa Truffles

Utterly Deadly Chocolate Sweet Potato Pie

Luscious, thick and creamy sweet potato purée serves as the base in this rich, chocolate-heavy treat.

Recipe: PaleoHacks | Utterly Deadly Chocolate Sweet Potato Pie

Strawberry Pudding Soufflés

These soufflés, made with whole food ingredients, are the definition of fluffy and sweet.

Recipe: Perry’s Plate | Strawberry Pudding Soufflés

Easy Bread Pudding with Fruit and Pecans

Bread pudding may sound like an impossible feat on the Paleo diet, but this Paleo-friendly version is every bit as warm, gooey, and satisfying as the original.

Recipe: PaleoHacks | Easy Bread Pudding with Fruit and Pecans

Chocolate Covered Almond Butter Balls

Pop one of these chocolate-covered almond butter balls to satisfy a sweet craving. You won’t regret it.

Recipe: Isabel Eats | Chocolate Covered Almond Butter Balls

Hot Chocolate Floats with Hot Fudge and Coconut Ice Cream

You haven’t lived until you’ve devoured frosty coconut ice cream as it melts into a hot, fudge-laced mug of hot chocolate.

Recipe: PaleoHacks | Hot Chocolate Floats with Hot Fudge and Coconut Ice Cream

Paleo Peppermint Patties

Craving candy? These Paleo-friendly peppermint patties boast just four wholesome ingredients: coconut butter, raw honey, peppermint, and chocolate.

Recipe: Empowered Sustenance | Paleo Peppermint Patties

Coconut Caramel Cashew Clusters

These coconut caramel cashew clusters are delicious on their own, but feel free to jazz things up by adding pomegranate arils, coconut flakes, orange zest, or a drizzle of almond butter.

Recipe: PaleoHacks | Coconut Caramel Cashew Clusters

Paleo Chocolate Strawberry Coconut Butter Cups

These dark chocolate cups feature a strawberry coconut butter filling so creamy and luscious, you won’t be able to stop at just one.

Recipe: 40 Aprons | Paleo Chocolate Strawberry Coconut Butter Cups

Keto Eggnog Cheesecakes Made in a Muffin Tin

You may not believe it possible, but this recipe makes delectable individual cheesecakes that are totally Paleo and keto-friendly. Yum!

Recipe: PaleoHacks | Keto Eggnog Cheesecakes Made in a Muffin Tin

Paleo Tiramisu

How do you make this dairy-laden Italian classic Paleo-friendly? With some smart substitutions, like whipped coconut cream and a coconut flour-based cookie layer, you have a decadent but wholesome take on the Italian dessert.

Recipe: Eat Something Delicious | Paleo Tiramisu

Chocolate Sweet Potato Cake

Chocolate and sweet potato strike again with this ultra-rich cake, complete with a dark chocolate coconut cream frosting and fresh berries.

Recipe: PaleoHacks | Chocolate Sweet Potato Cake

Maple Vanilla Bean Meringue Cookies

These gorgeous, crispy meringue cookies only look difficult to pull off, but they’re actually quite simple.

Recipe: Kit’s Coastal | Maple Vanilla Bean Meringue Cookies

Paleo Monkey Bread

Have you ever had monkey bread? The sticky, pull-apart treat is easily made Paleo in this recipe, which requires just 15 minutes of prep.

Recipe: The Banana Diaries | Paleo Monkey Bread

Chocolate Lava Cake

Dark chocolate and cacao powder make this lava cake ultra-rich, while almond butter lends a smooth, nutty flavor to the whole thing.

Recipe: PaleoHacks | Chocolate Lava Cake

Coconut Flour Pumpkin Roll

Pumpkin packs in a ton of moisture and flavor in this pumpkin roll with an extra-creamy coconut cream center.

Recipe: PaleoHacks | Coconut Flour Pumpkin Roll

Paleo Pumpkin Bars

Chewy, fudgy pumpkin bars get frosted with a thick layer of decadent maple frosting – amazing.

Recipe: What Molly Made | Paleo Pumpkin Bars

Coconut Flour Everything Cookies

Can’t decide which type of cookie to make? Try “everything” in this everything cookie recipe.

Recipe: PaleoHacks | Coconut Flour Everything Cookies

Paleo Chocolate Chip Blondies

How do you ensure you get the best of both the brownie and blondie world? Make blondies, with chocolate.

Recipe: Bakerita | Paleo Chocolate Chip Blondies

Coconut Flour Cookie Ice Cream Sandwiches

These Pinterest-worthy coconut flour cookie ice cream sandwiches taste a lot better than anything you can get on an ice cream truck, with a much better nutritional profile, too.

Recipe: PaleoHacks | Coconut Flour Cookie Ice Cream Sandwiches

Paleo Coconut Crack Bars

If you’re craving Mounds candies, these coconut crack bars are your Paleo-friendly fix.

Recipe: Sweet and Savory Meals | Paleo Coconut Crack Bars

Dreamy Paleo Salted Caramel Brownies

Soft and chewy, these salted caramel brownies come together in under an hour.

Recipe: PaleoHacks | Dreamy Paleo Salted Caramel Brownies

Paleo Pecan Caramel Cheesecake Bars

How do you make cheesecake bars Paleo-friendly? Harness the magic of creamy cashews, of course.

Recipe: The Movement Menu | Paleo Pecan Caramel Cheesecake Bars

Mint Chocolate Chip Cupcakes

Topped with minty avocado-spinach ice cream (we swear, it tastes nothing like spinach), these chocolate cupcakes are the perfect dessert.

Recipe: PaleoHacks | Mint Chocolate Chip Cupcakes

Paleo Almond Butter Cookies

On those nights when you need something sweet, whip up these almond butter cookies! They only require five ingredients and 20 minutes total.

Recipe: Tastes Lovely | Paleo Almond Butter Cookies

Cinnamon Roll Apple Pie

Which do you love more: apple pie or cinnamon rolls? With this decadent cinnamon roll apple pie, you don’t have to choose.

Recipe: PaleoHacks | Cinnamon Roll Apple Pie

Paleo Raspberry Crumb Bars

Fruity, sweet, nutty, and crisp, these raspberry crumb bars are essentially a raspberry pie in bar form.

Recipe: Wholesomelicious | Paleo Raspberry Crumb Bars

No-Bake Chocolate Almond Butter Bars

For those days you can’t be bothered to turn on the oven, whip up these easy, chocolate almond butter bars.

Recipe: Beaming Baker | No-Bake Chocolate Almond Butter Bars

(You’ll Also Love: The Best Paleo Desserts for Holidays – Grain-Free, Dairy-Free)

The post 33 Crave-Worthy Paleo Desserts appeared first on PaleoPlan.

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