#healthy dessert recipes easy at home

[fullcravings]

3-Ingredient No Bake Peanut Butter Oatmeal Cookie Cups (Healthy, Vegan, GF)

[askwhatsforlunch]

Jasmine Strawberries

These Jasmine Strawberries are a taste of my garden at the very moment, as there are more of these red, sweet and juicy beauties to pick every day --my best strawberry harvest yet!-- and the star jasmine is fragrantly abloom! A simple, and yet delicately elegant dessert, and a fond celebration of Summer!

Ingredients (serves 1):

4 beautiful Garden Strawberries 

1 1/2 tablespoon Jasmine Syrup 

Rinse Strawberries under cold water, and pat them dry.

Halve Strawberries, and place them in a small bowl or serving glass. Drizzle with Jasmine Syrup, tossing gently to coat. Chill in the refrigerator, at least an hour, gently stirring every now and then.

Enjoy Jasmine Strawberries cold, with a glass of chilled Prosecco. Make more of these, and serve for two; it makes a splendid date night dessert!

[damianritmeester]

keto dessert

Here’s What’s Inside The Best-Selling Keto Desserts Cookbook For Men & Women Over The Age of 50…

Step-by-step instructions for creating every single delicious recipe

Macronutrient profiles – protein, fats, carbs – for every serving of each recipe

Complete list of every ingredient to make each recipe along with a picture of the finished dessert

They contain nutrient-rich ingredients that can…

Strengthen Your Immune System

Boost Your Metabolism

Provide Youthful All-Day Energy

Improve Mental Clarity & Focus

Satisfy Sweet Tooth & Sugar Cravings

Now you can finally enjoy your desserts, knowing that each dessert is nutrient-rich and great for your health!

[spicyvegrecipes]

How to Make Air Fried Jaggery Thekua - A Healthier Twist on a Classic Treat

Air Fried Jaggery Thekua Looking for a healthier alternative to traditional deep-fried snacks? Try Air-Fried Jaggery Thekua, a delicious and nutritious Indian treat for festivals or as a snack. With jaggery powder replacing refined sugar and an air fryer for the cooking method, this version is lower in fat and retains all the authentic flavours you love. Let’s dive into this easy, guilt-free…

[oddballwriter]

The Sweetest Thing

Summary: Your hobby of baking causes an issue for the boys. Not because of anything with you, it's a matter of control with themselves.

Warnings: Nothing really.

Author’s Snip: I bake as a hobby and while making brownies earlier I thought this up.

I’ll shut up now. Enjoy! And don’t be afraid to request.

Word Count: 816

Taglist: @my-secret-shame-but-fanfiction (you can join the taglist, just ask)

It was a problem. Not for you. You were just acting out your hobby of baking and there was nothing wrong with that at all. The problem was with the boys and the fact that they couldn’t resist eating whatever you baked. Whether it be brownies, cookies, cupcakes, bonbons, pies, anything.

You wouldn’t call yourself a top baker, but the boys always sang your praises and wanted the first taste every time. But you seem to always have something freshly baked and fresh out the oven.

Steven was the least likely to tell you no when you offered him a piece of what you’ve made, always having the subconscious intuition to start baking so that when it was all ready it could be pair with his tea. And it would be nice to have something with his tea. And you always go through the trouble of using a vegan recipe.

“Oh, I really shouldn’t.” Steven says to himself as you offer him a few cookies you just finished, “I can’t be eating so much sugar all the time.” he warns himself. “Just one won’t hurt.” Steven excuses.

But one turns into two, and then an extra third that he didn't realize he was eating until he was just about done with it.

"So much for 'just one'." Steven scolds himself.

"At least I know that they were good," you remark.

"Thank you for letting me try them though, love. They were delicious. But next time I'll just grab one and leave the rest of the container alone." Steven says.

It's worse when Marc just got done working out. Gained some muscle, shed a good amount of calories. But then he walks in and the flat smells like a damn bakery. Out of all of the days and times that you could have baked, you chose the day that Marc goes to the gym and the time he comes home. And you're there smiling at him.

"What's for dessert this time?" Marc asks as he walks over to you and kisses you on the cheek. "You giggle, "Cinnamon rolls, I found an easy-to-follow recipe a few days ago and wanted to give it a try." you explain.

Marc sighs, "Why do you always have to make something to make me regain all the calories I just lost?" he questions. "You don't have to eat them today if you don't want to." you say, "Plus, they aren't done yet. They need to be done baking and I need to make the frosting." you add.

"You can have one once they're complete and cooled down." you offer him. "That's the issue. If you're the one who made them then I'll get up eating more than one." Marc explains.

"Sometimes having a little bit of a little snack pouch is okay as long as you're healthy." you half-joke.

Jake hardly does anything about it though. He couldn't care less if he gained a pound or two if it meant getting to enjoy your baking. Matter of fact he's right there when you bake. Arms wrapped around your body while you measure and mix, but he hardly really helps in your opinion.

"Are you just going to hold me the whole time or are you going to do something?" you question playfully. "I help by licking the spoons and bowls." Jake replies.

You huff in amusement before picking up the teaspoon that you used a second ago, "Then do me a favor and 'clean' this for me." you request as you hand it to him. Jake takes it and gives it one lick before trying to spit in an immediate reaction. "What the hell was that?" Jake exclaims. "I used that for the vanilla extract." you say simply.

"That was mean." Jake says with a fake pout. "You saw me use it a second ago, I don't know how you fell for that." you laugh.

"I just like watching you work, I don't pay attention to what exactly you're putting in. You could poison it right in front of me and I probably won't catch it at first." Jake says before he slightly changes the subject.

"Speaking of watching you bake. I would love to help you open up a little bakery and have a little section where I can watch you make everything." Jake mentions as he holds you closer and kisses your neck. "I don't think I'm that much of a baker that I could have a business." you comment.

"I'd disagree. I think once someone gets a taste of what you make then they'd be flocking for a single piece." Jake says.

"Jake I use recipes I find online and then write down if I like them." you mention.

"Well then maybe it's time that you experiment with making your own." Jake fires back, "I can taste test for you while you try to nail it." he suggests.

[kings-highway]

I had a drabble written for this and idk if I will ever post it but I wanted to share this idea with you since your Ushiten posts are so adorable:

Basically I was thinking about Tendou returning to Japan from Paris for a vacation and Ushijima is very determined, adorably so, to show Tendou how much he missed him and likes loves him.

And he cooks dinner for him, something easy on the stomach in case he feels queasy from his flight. And when Tendou shows up at his doorstep Ushijima gives him this tight hug that just makes Tendou melt before he can even say hi. (Mind you, they don't really... Hug a lot.) And Ushijima is worried it might come off as sudden but he really did miss Tendou, he missed having his company and having his partner by his side who understood him so fully. He doesn't say it, he doesn't know exactly how to articulate that feeling.

And Tendou is just so amused but enamoured by this whole thing. He teases Ushijima for it but goes along, enjoying it. The jet lag and everything is exhausting him and everything at the air port was so loud but Ushijima's place is dim-lit, quiet and homey.

But then there's dessert. And Ushijima pulls out these cupcakes, these chocolate cupcakes that Tendou had given him the recipe for ages ago. There is some tempered chocolate on it as decoration and Ushijima comments how he didn't know if it was tempered correctly (they don't have a themometer) and Tendou is trying not to actually cry because it's one of the sweetest gestures someone's ever done for him (the chocolate is not tempered correctly at all, Tendou spots a fingerprint or two on the decorations but he doesn't say a thing)

Aaaanyways yeah they're totally not the sweetest thing ever. /s

eepers jeepers McMan, post the drabble! since you already have it written i'm just talk about some of my own highly related headcanons for how they handle long distance that i may or may not have written/are writing into some of my wips so enjoy~ (and post the damn drabble):

tendou being incredibly, unbelievable homesick in a way that he hadn't expected to be, because his whole life he's felt like an outcast and had cheerfully gotten on the plane to leave, finally expecting to be free of his childhood baggage and make his own path in like

ushijima, who had always been 100% content alone, who had been absolutely thrilled by tendou's success and his ambition moving across the world, who'd seen him off at the airport, wishing him well and making him promise to eat healthy, so proud of his best friend for chasing his dreams and never thinking twice about it.

an airport goodbye that had not a single tear shed, because their mutual lives before hand had set them up perfectly for this moment. nothing but excitement and crackling energy of possibility.

tendou's near instant feeling of otherness stepping foot in France, trying to make a place for himself and realizing that all his bravado about "starting over" and "finding somewhere he belongs" has actually set him back 3 years, and that he'd willingly chosen to be the outsider and the freak again, that France is not inherently easier to survive than Japan was, he's just older now and there's something to miss back home

while Ushijima's confidence over always being okay alone is immediately shattered, because the truth is he *wasn't* alone for the last 3 years, he hasn't been a loner since he met tendou, actually, and he let him go without a second thought because he simply hadn't realized that.

they both regret not hugging goodbye a little tighter at the airport - and there's no amount of video calls and phone calls and texting that can quite make up for the fact that they just really, really miss getting to be beside each other, to have someone watching their backs in a way that they *fucking forgot to realize they were doing.*

so yes, yes yes, when they are finally set for a reunion, when one of them finally gets to see the other, the first thing Ushijima does - despite it being incredibly out of character - is hug Tendou as tightly as he can, head pressed down into his neck, fingers digging into the clothes on his back and holding him as if trying to compress him into himself, and it shocks tendou, not just for the intimacy of it, but for the purpose. Ushijima doesn't hug him to greet him, or out of some sense of social obligation to show affection - he is hugging him purely because he doesn't want to let him go. Because he cannot stand the idea of being separated again. And *that* realization, that Ushijima has been just as desperately homesick despite never setting foot off Japanese soil, almost breaks Tendou, because never in a thousand years would he have guessed that he'd willingly walk away from someone who wanted him so deeply and so authentically to *stay*, but they'd already made their choices - they made their choices stupidly, a year ago, and Tendou's flight is booked for just seven days from now and there is simply not enough time before they have to redo that airport goodbye, and there is no more excitement, no more sense of wonder and progress, but just intense, aching sincerity as they hold on as long as possible until Tendou has to go through the security gate.

[sirenjose]

Analysis of Norton's dish: Roast Beef with Pudding

The pudding is likely Yorkshire Pudding/Plum Pudding

Roast beef with Yorkshire Pudding are traditional dishes in Great Britain, especially in Northern England

Eaten by a variety of people, from the lower classes to the higher classes, and could even be found on the royal family's menu. Commonly served on Christmas day to workhouses/poorhouses.

“roast beef served with plum pudding is the most evocative of past traditions of hospitality. It was once Britain’s prime celebration dish and a potent symbol of the nation’s character and cohesiveness.”

Roast Beef

The history of roast beef dates back to King Henry VII in 1485. Henry’s bodyguards (Yeoman of the Guard) received part of their salary in chunks of beef. This practice took place up until the 1800s and allegedly they earned the title ‘beef-eaters’. The story goes that King Henry’s guards started the Sunday roast beef tradition by cooking the meat (usually fillet, sirloin or shoulder) in the morning before going to Mass. The practice became a habit during the 19th century.  Women would leave the meat to cook in their village baker’s oven, which closed on Sunday, and pick it up when back from church, perfectly roasted.

Eating beef was reinforced by a tradition outlined in William Kitchiner’s 1871 volume “Apicius Redivivus: Or, The Cook’s Oracle”.  In his book, the author recommends eating about 3 kilos of meat per week to stay healthy. This underlined the central role that meat played in the British diet and described the practice of cooking beef sirloin for at least four hours over a spit.  Sunday was the one day of the week when people had four hours to spare to roast beef. Fortunately a massive lump of meat could feed the family.  They would then use it again in stews, pies and as cold cuts for the rest of the week.  As the cost of meat and coal began to plummet working people continued the habit of roasting beef every Sunday.

Yorkshire Pudding

Traditionally, the word “pudding” referred to homely and rustic desserts that were commonly eaten by the lower classes. These could be either sweet or salty. Pudding dishes are mainly made with flour and have a cake-like consistency. But originally, pudding was a meat based, sausage-like food in Britain (ex: black and white puddings). However by the late 1700s, the contemporary puddings were no longer meat based and this change incidentally coincided with the first published mention of the batter pudding.

The Yorkshire Pudding is a baked pudding made from a batter of eggs, flour and milk or water. It has become a common British side dish which is versatile and can be served in many different ways – although mainly recognized as an accompaniment to a roast dinner.

It has been suggested the pudding was given the name “Yorkshire” due to the region’s association with coal and the high temperatures this produced that helped to make crispy batter.

The 1st recorded Yorkshire Pudding recipe appeared in a 1737 book titled "The Whole Duty of a Woman"and was listed as "Dripping Pudding". Wheat flour had come into common use for making cakes and puddings, and cooks in the north of England had begun baking batter puddings while their meat roasted to make use of the fat that dropped in the dripping pan. Batter was placed in a hot pan over the fire with a bit of butter, then placed under a shoulder of mutton in the oven in place of a dripping pan to collect the fat.

The next recorded recipe launched the pudding from a local delicacy to Britain's favorite dish. It appeared in "The Art of Cookery, Made Plain and Easy" by Hannah Glasse in 1747. Glasse was one of the most famous food writers of the time, and the popularity of her book spread the word of the Yorkshire pudding. This distinguished the light and crispy nature of the batter puddings made in this region from batter puddings created in other parts of England. Back then, the puddings were flatter than they are served today and would be served as a first course filled with thick gravy to help to suppress the diner’s appetite for expensive meat with cheap, plentiful ingredients. The main course of meat and vegetables would traditionally be served with a white sauce, as the gravy used up for the pudding. Poorer households couldn’t afford meat, and would use dripping, flour, eggs and milk to make puddings which would be served with gravy as the only course. Then there was another recipe by Mrs. Beeton, another of Britain's famous food writers of the 19th century, but her 1866 recipe omitted one of the fundamental rules for making Yorkshire pudding: the need for the hottest oven possible. The recipe was also erroneous in instructing the cook to bake the pudding for an hour before placing it under the meat. Yorkshire folk supposedly blamed her error on her southern origins.

The point of traditional Yorkshire pudding was identified in its previous name, dripping pudding. The batter was placed in a large pan into which had been allowed to drip the fat and juices of meat roasting on a spit over the fire. Once the pan had been heated in the fire and the fat was bubbling, the batter was poured into it and placed under the roasting meat as it continued to turn on the spit, thus catching all the remaining drippings. Meat was very expensive through much of the eighteenth century, and none of it was wasted, even the drippings produced when it was roasted. The fat from the meat drippings provided crucially needed calories, particularly for men doing heavy manual labor. The drippings also imparted a rich flavor to the Yorkshire pudding, and the high heat needed to roast meat was necessary to ensure the pudding would rise and had a light and crispy texture.

Traditional Yorkshire pudding was not served with the roasted meat, it was served before, as an appetizer or starter course. The pudding was cut into smaller pieces which were served drenched with the gravy made from the roasted meat. It is generally believed that this was done to take the edge off the diners’ appetites so that they would be satisfied with the small portions of the much more expensive meat which would be served during the second course. In poorer households, the children would receive only Yorkshire pudding and gravy, while the adults were served both the pudding with gravy and the roasted meat. Since the gravy was usually all consumed with the first course on the Yorkshire pudding, the meat and vegetables which typically comprised the second course were served with parsley or a cream sauce. Though Yorkshire pudding could be made with any roasting meat, the eighteenth-century Englishman was very fond of his roast beef. Thus, by the turn of the nineteenth century, roast beef and Yorkshire pudding had become a quintessential traditional meal throughout England. Even before the Regency, roast beef and Yorkshire pudding were a favorite Sunday dinner, especially among the middle and upper classes. There were even many among the aristocracy who enjoyed such a meal.

Going back to the mention roast beef with yorkshire pudding as common in workhouses on Christmas Day, a ballad was written by George Robert Sims for the Christmas of 1877. It served as a criticism of the harsh conditions in English and Welsh workhouses under the 1834 Poor Law

Regarding the in-game dish, from the looks of it, the roast beef is being served in a large Yorkshire pudding, which isn't too abnormal either (ex: places in Yorkshire sometimes might serve your dinner in a large pudding)

[loominggaia]

GREENHEARSTIAN CUISINE

(This time we are learning about the traditional cuisine of Greenhearst, hometown of Evan Atlas!)

OVERVIEW

Greenhearst is often called “Evangeline’s breadbasket” because most of the kingdom’s grains are grown here. But Greenhearstians farm a wide variety of other crops too, most notably apples, potatoes, and squashes. This territory exports a lot of locally-made beers and ciders all over the world, so peoples far and wide can get a taste of Greenhearst. Many of Evangeline Kingdom’s favorite recipes originate from here, and they are…

BAKED APPLE

The baked apple is a versatile food that can be eaten any time, depending on the ingredients used. It is simply an apple that has been cored and baked until soft. If eaten for breakfast, lunch, or dinner, it is stuffed with brown sugar and minced beef or squash. If eaten for dessert, it is instead stuffed with cream cheese or pudding. It is often flavored with cinnamon.

PUMPKIN PORRIDGE

Pumpkin season is an exciting time for Greenhearstians, as they love to eat pumpkin porridge for breakfast. It is made by mixing cornmeal with pureed pumpkins and tomatoes, then it is usually flavored further with cinnamon and nutmeg. It is full of fiber and vitamins, making it popular with elderly people in particular. Children and the sickly also benefit from eating this food. Greenhearstians even feed pumpkin porridge to their sick livestock to perk them up, and they swear by its miraculous results.

BEEF LOAF

This is a typical lunch or dinner item in Greenhearst, traditionally served alongside mashed potatoes. It is made by mixing ground beef with crumbled bread, eggs, tomato paste, diced onions, and spices. These ingredients are baked into a hearty, delicious loaf that is crispy on the outside and soft on the inside.

FRYING CHEESE

Though Greenhearst isn’t known for its ranching industry, many of its residents do own their own milk-producing livestock. Locals like to turn this milk into hard cheeses and then fry them on the grill like meat. What makes this dish popular is its versatility and portability. It can be wrapped up and carried around all day, which is ideal for those who work outside. It is often eaten plain, but may also be flavored or paired in countless ways. Tomatoes, mushrooms, peppers, and apples are some of the more common pairings.

APPLE CIDER

Greenhearst is home to vast apple orchards, and it seems there is nothing the locals can’t do with this fruit. Apple cider is such a hot item here that there are entire shops dedicated to it. Keeping the shelves stocked is easy with so many different types and flavors available. Greenhearst produces enough cider to export it to other regions as well, including overseas. This drink, along with beer, support a large chunk of the territory’s economy. Cider comes in alcoholic and non-alcoholic varieties, so it can be enjoyed by people of all ages. It can also be served cold or warm.

POTAPLO CASSEROLE

Thinly-sliced potatoes and apples are arranged in layers and baked in a dish with onions, rosemary, nutmeg, and topped with melted cheese. This dish is so filling, flavorful, and simple to prepare that it has become the most popular dinnertime meal in Greenhearst.

CARAMEL BUTTER BAR

These chewy bars are a common dessert food in the region. A layer of melted caramel is poured onto buttery dough forms, then the bars are topped with crushed hazelnuts and salt. Once they cool, they are solidified and ready to eat. These bars are high in fat and sugar, but locals find it hard to eat them in moderation.

CHICKEN CHILI

A flavorful chili containing chicken, red beans, green beans, carrots, tomatoes, onions, and peppers. It is hard to grow spicy peppers in Greenhearst’s cool-temperate climate, so this chili is quite mild when prepared the traditional way. Regardless, it is hearty and healthy with its plethora of nutritious ingredients.

OTHER

Beer and appelchek are also staples of traditional Greenhearstian cuisine. You can read more about them on the main Evangelite Cuisine article.

SEE ALSO

Cuisine Masterpost

Greenhearst

Queen Indiga Evangeline

Evangelite Fashions

Evangelite Territories

*

Questions/Comments?

Lore Masterpost

Read the Series

[invisibleraven]

It's that time again: Inny prompts a Ray Is The Best Dad prompt because: keeping a few of their favorite snacks in the house for when they visit. makes me soft.

Grocery day was not Ray’s favourite day of the week. For one it was less fun without Rose who liked to race the charts, do silly puppets shows with the fruit when testing their ripeness, and indulged his love of trashy food.

For two, he had a lot more mouths to feed now.

Not that he minded the extra mouths, but it got to be a lot remembering all their restrictions, dislikes, and still keep their nutritional health in mind.

He started with the staples; bread, eggs, and milk. Making sure to get oat milk for Alex whose lactose intolerance he learned about in the worst way. Plus it was always handy to have on hand if Carrie and Willie decided they were vegan this week.

He stocked up on veggies-he had become an expert on hiding them in food so the gaggle of teenagers who frequented his home would eat them. He had better luck with fruit, and Luke loved to help him make weird smoothie combinations but hey, at least he was enthusiastic about that part of healthy eating.

He couldn’t say the same for Flynn who would survive on soda and pizza if she could. Though given her mother liked to brew up meatloaf containing wheatgrass and alfalfa sprouts, he didn’t really blame her.

Julie was easy to please, as she had started cooking for the group and gave him a list. She had been working on recreating some of Rose’s recipes to introduce her friends to Latin food, as well as the desserts. Ray was more than happy to be her guinea pig for those experiments.

Plus it made Carlos (and Victoria) from complaining about his spaghetti for the third day in a row.

At first Ray had thought Reggie was the easiest as he would happily eat anything and everything placed in front of him. That is until he found out that he probably wasn’t getting much to eat at home, and rarely indulged in buying food since he was saving up to move out as soon as he could.

Ray had offered him the guest room more than once, but kept getting denied. “Well can you at least tell me what you actually like to eat? We can even make it together.”

Reggie lit up at that. “Can you teach me to make ribs?”

Now Ray had never really attempted ribs-they weren’t a staple in the Molina household. “How about we learn together?”

The end results were pretty damn good if he said so himself, even if Reggie was far better at the grill than Ray was. With that in mind, Ray grabbed another pack-plus some chicken and impossible burgers and wondered if he could convince Reggie they should have a cook out this weekend.

With all the healthy options done, Ray gathered snacks; savoury and salty snacks for the boys, chocolate and candy for the girls, sour stuff for Carlos and a pack of cookies for himself-one he would be hiding because he learned the hard way about not doing so with seven teenagers in and out of the house.

He also grabbed some of those nasty rice cakes for Tori-just because she spent enough time with them, he wanted to have options.

He approached the register, hunting for his wallet-he knew Julie handed it to him after he couldn’t find it with the mail. It was in his jacket pocket, and within it there was a pile of coupons, courtesy of Flynn the Coupon Queen. Plus a points card that he knew belonged to Willie that gave Ray some savings and would give Willie a discount on the movie he wanted to take Alex to the weekend.

Ray shook his head softly and smiled at the weird situation he found himself in. Widowed and the father to eight kids, only two of which were his.

He wouldn’t trade any of them for the world though. Even if the bill after it all was starting to get ridiculous. But the kids-his kids were worth every penny.

[yummcook]

Caramel Apples: The Best Quick and Easy Halloween Dessert

Caramel apple are used in Halloween celebrations in different countries and children are special fans of this wonderful dessert. You can easily prepare these delicious and beautiful apples at home throughout the year and eat them as a dessert or snack.

This different apple is eaten a lot during Halloween celebrations, and the main ingredient of this dessert is apple, and you should use fresh and healthy apples in it, and if you like sour taste, use green apples that taste sour in this dessert. And learn the easiest way in Yummcook.

Ingredients for Caramel Apple: The Best Quick and Easy Halloween Dessert

Prepare one apple for each person and be sure to use good apples in this Caramel apples.Apples5 PcSugar150 GramsCream1 CupMelted chocolate1 CupButter1 Cup

Caramel apple recipe: The best quick and easy Halloween dessert

Step 1

First, wash the apples and remove the sticks and put a wooden skewer in the center so that you can move it by hand.

Step 2

Put the sugar on the heat until it melts and after it melts, add the butter and mix together until the butter melts and remove from the heat.

Step 3

Add the cream to the sugar and butter and mix it with a mixer until it becomes puffy and a beautiful caramel color.

Step 4

Put the apples in the caramel and then put them in the melted chocolate and put them on parchment paper so that they don’t stick to your dish, and you can use colored chocolates or coconut powder and pistachio powder to decorate them and store them in the refrigerator for 2 hours. until the chocolate hardens.

Benefits Caramel Apple: The Best Quick and Easy Halloween Dessert

Vitamins and antioxidants

Improve brain function

Increase energy

Caramel Apple Cons: The best quick and easy Halloween dessert

Constipation and digestive problems

High sugar

Increase calories

Reduce fiber

conclusion

Caramel apple is popular in all countries of the world and it is related to the Halloween celebration, which has a very good taste, and with this recipe, you can easily prepare this dessert throughout the year. Of course, for Caramel apple, it is better to use small apples, and if you like sour and sweet taste, use green and sour apples. Prepare this dessert for Halloween this year and share your opinion with us.

[emmaharrison]

Discover the Ultimate Vegan Hub in London: Join Vegan Connects Today!

#### Facing the Challenges of Vegan Living in London

Living a vegan lifestyle in a bustling city like London can be an exciting yet challenging adventure. Whether you’re just starting your journey into veganism or you’ve been living plant-based for years, you’ve likely encountered a few hurdles along the way. Finding reliable nutritional advice, discovering vegan-friendly supermarkets, or simply staying updated on the latest vegan events in London can be daunting. But what if there was a community designed specifically to help you navigate these challenges?

#### Welcome to Vegan Connects: London’s Newest Vegan Community

**Vegan Connects** is a vibrant, new Facebook group dedicated to vegans, aspiring vegans, and plant-based enthusiasts who live, work, or visit London. Our mission is to make veganism accessible, enjoyable, and affordable for everyone in the city. Whether you’re looking for support, advice, or simply a place to share your vegan experiences, **Vegan Connects** is your go-to community.

#### Solving Nutritional Inquiries with Vegan Connects

One of the biggest challenges people face when adopting a vegan lifestyle is ensuring they’re getting all the nutrients they need. It’s easy to get overwhelmed by conflicting advice and a lack of clear information. But in **Vegan Connects**, you’ll find a community ready to support you.

Within **Vegan Connects**, members share tips on how to maintain a balanced diet, discuss supplements, and exchange advice on vegan-friendly nutrition. Plus, we feature insights from local nutritionists who offer expert advice on how to stay healthy while living a plant-based lifestyle. By joining **Vegan Connects**, you’ll have access to a wealth of knowledge and support to keep you on the right track.

#### Discovering Vegan-Friendly Supermarkets and Products with Vegan Connects

Finding vegan-friendly supermarkets and products in a sprawling city like London can sometimes feel like searching for a needle in a haystack. But with **Vegan Connects**, you’ll never have to search alone.

Our community regularly shares recommendations for the best vegan-friendly supermarkets, grocery stores, and products available in London. From the latest plant-based innovations to affordable staples, **Vegan Connects** is your guide to discovering where to shop for all your vegan needs. Join us to exchange your discoveries and benefit from the collective knowledge of London’s vegan community.

#### Sharing Your Favorite Vegan Cafes and Restaurants with Vegan Connects

London is a culinary melting pot, and its vegan food scene is one of the best in the world. However, with so many options, it can be hard to know where to start. That’s where **Vegan Connects** comes in.

In **Vegan Connects**, our members are always sharing their favorite vegan cafes and restaurants across the city. Whether you’re looking for a cozy spot to enjoy a vegan latte or a high-end restaurant for a special night out, **Vegan Connects** has you covered. We encourage members to post photos, share reviews, and offer tips on the best vegan dining experiences in London. Join us to discover new places and share your own dining adventures!

#### Exchanging Vegan Recipes and Cooking Ideas in Vegan Connects

Cooking delicious vegan meals at home is a key part of living a plant-based lifestyle, but even the most enthusiastic home cooks can run out of ideas. That’s why **Vegan Connects** is the perfect place to find inspiration.

Our community is full of creative cooks who love to share their favorite recipes and cooking tips. Whether you’re looking for a quick and easy dinner idea or a show-stopping dessert, **Vegan Connects** is your source for culinary inspiration. Join the conversation to exchange recipes, share your own creations, and discover new ways to enjoy plant-based cooking.

#### Staying Updated on Vegan Events in London with Vegan Connects

London’s vegan scene is thriving, with new events popping up all the time. But with so much happening, it can be easy to miss out on something great. That’s where **Vegan Connects** comes in.

We keep our members informed about the most exciting vegan events happening in London, from food festivals to pop-up markets and beyond. Join **Vegan Connects** to stay in the loop and never miss an opportunity to connect with the city’s vibrant vegan community. Whether you’re attending events or just want to know what’s happening, **Vegan Connects** is your source for all the latest news.

#### Making Veganism Accessible and Affordable with Vegan Connects

At **Vegan Connects**, we believe that veganism should be accessible to everyone, regardless of their budget. Our community is dedicated to sharing tips on how to enjoy a plant-based lifestyle without breaking the bank.

From budget-friendly recipes to affordable dining spots, **Vegan Connects** is full of ideas for living vegan on a budget. Join us to learn how to make veganism work for you, no matter your financial situation.

#### Ready to Join Vegan Connects?

If you’re looking for a supportive community that shares your passion for veganism, **Vegan Connects** is the place for you. Whether you’re fully vegan, transitioning, or just curious about plant-based living, you’re welcome in our group.

Don’t face the challenges of vegan life alone. Join **Vegan Connects** today and become part of a community that’s dedicated to making veganism accessible, enjoyable, and fun for everyone in London. We can’t wait to connect with you!

 Links!

https://www.facebook.com/share/PcJXaRA93hR3j3VL/?mibextid=A7sQZp

https://www.facebook.com/profile.php?id=61562259872316&mibextid=ZbWKwL

https://www.instagram.com/vegan_connects?igsh=YzljYT

https://x.com/i/lists/1812565582686155106?t=qJ2ozmEU8ZEJfbzUF_YctQ&s=09

https://pin.it/1pMm8Tk4H

https://www.threads.net/@nicholemargrave

https://mastodon.social/settings/preferences/appearance#

https://discord.com/invite/pzxZVTsbhs

[canadachronicles]

Cider and Honey Poached Pear

This gorgeously glazed Cider and Honey Poached Pear is perhaps one of the best Harvest recipe. Simple enough, but the season’s flavours, from the home-brewed cider to the deliciously juicy pear, combine harmoniously to make a lovely dessert. Happy Sunday!

Ingredients (serves 1):

1 medium pears, just ripe (it needs to be firm enough  to hod its shape)

½ cup Cider

½ cup water

2 tablespoons pure honey (like lavender or heather honey)

Using a vegetable peeler, peel the pear; set aside

In a small saucepan, combine Cider and water. Add honey. Bring to a slow boil over medium heat, stirring to mix.

Once the honey is melted, add the pear to the pot. Cook, about 3 minutes, then turn the pear, and cook, another 3 minutes. Then, reduce heat to medium-low, cover with a lid, and simmer, 10 minutes. Finally, remove the lid, reduce heat to a low flame, and simmer, about another 10 minutes, gently turning the pear in the Cider and honey syrup every now and then, so it cooks evenly, until it is tender.

Serve Cider and Honey Poached Pear warm, with a generous dollop of Honey and Pistachio Cream.

[mariacallous]

It’s just not Hanukkah in a Sephardic home without bimuelos, which are sweet, donut-like fritters. Like Hanukkah itself, there are many different spelling variations of the name including bumuelos, birmuelos, burmuelosand, in Latin America, buñuelos. During Passover, the flour in bimuelosis replaced with matzah meal, making them a dessert that rises to the unleavened occasion. 

Because Hanukkah often falls close to Thanksgiving, I often find myself making bumuelos de kalavasa (“pumpkin” in Ladino). In fact, pumpkin has long been a favorite ingredient in Sephardic cooking.

These one-bowl, easy-to-make bimuelos de kalavasa double in size without any yeast. I’ve added the Syrian flavors of allspice and coriander along with the cinnamon of sweeter Turkish and Greek versions. 

When you drop the batter in the oil, don’t worry about the shape. They are meant to be a free-form and individualistic. Bimielos are best served warm, drizzled with warm honey, maple syrup or silan(date syrup), or dusted with a healthy coating of confectioner’s sugar.

Notes:

This recipe calls for canned pumpkin, not pumpkin pie filling.

The fried bimuelos can be kept warm in a 200°F oven for up to 30 minutes on top of the wire cooling racks on the baking sheets.

[bitbybitwrites]

If I Can Make Your Heart My Home - Recipe and Song list - Chp 16, 17 and 18

Here is the music/recipe wrap-up for chapters 16, 17 and 18!

You can see the recipes/music under the cover art by @datshitrandom

Some spoilers are below, so if you’d like to read the fic first, click here

Click below for the recipe and song lists for:

Chapters 1, 2 and 3, Chapters 4, 5 and 6, Chapters 7, 8 and 9, Chapters 10, 11 and 12 , Chapters 13, 14 and 15

To see the YouTube playlist for the fic, click here.

******

Chapter 16

Mood music:

Recipies:

You'll find Victoria sponge, Tea sandwiches and Kurt's cookies in earlier chapter recipe wrap ups ( see links above)

“Besides, it's not all for me.  I share with my sister Jean.  By the way, she happens to enjoy those chouquettes you make,” Chef Sylvester tossed out as she continued peering at him over her glasses.

*****

Chapter 17

Mood music:

Recipes:

"Is he off to go take lunch with his boyfriend, then?" Santana asked sarcastically as she continued vigorously stirring the batch of Ceylon Chicken Curry soup she made for the luncheon.

****

Chapter 18

Mood music:

Soon, a bouncy salsa started playing.  Trent wiped his hands on his apron and pulled Santana into an impromptu dance.  She laughed and played along for a few seconds only.

Recipies:

"My pozole," Santana said, smacking him on the arm as she pulled away to return to the stove.  "Don't you dare make me ruin my Abuela's recipe.  Find another dance partner."

Santana's pozole, the recipe of which was handed down to her by her beloved abuela, was simmering on the stovetop.  That was to be partnered with her father's cochinita pibil.  Warm hand-made tortillas sat folded carefully in a towel, ready to be brought to the once dinner was about to be served.

Trent had a Caprese salad in the refrigerator, prepped and ready to serve.  He was putting the finishing touches on an impressive charcuterie board, abundant with tidbits that made even Kurt's mouth water.  Trent had also just taken out some herb parmesan biscuits out of the oven that he had baked.  Kurt had been particularly eying Trent's appetizer version of his parent's boxty recipe that was laid out on a silver serving tray.

As for dessert, that, of course, was left to Kurt.  His addition to the meal were the apple hand pies that were his mother's own recipe and his father's favorite dessert ( when he was allowed to have a treat from his usual heart-healthy diet), an assortment of cookies, as well as some mini dark chocolate tartlets sprinkled with sea salt. 

Think I got them all. Let me know if I missed any.

Sending all my love to you readers who have given this fic a chance. Wow can't believe we're already up to Chapter 18!

Chapter 19 to be posted soon!

[reasoningdaily]

Welcome to Black People’s Recipes!

Here you will find an assortment of Black cultural recipes for dinner, dessert, appetizers, side dishes, drinks, vegan meals, and more. Our recipes highlight the staple dishes found within African American, African, and Caribbean communities. We pride ourselves in sharing our family-favorite recipes that are prepared the right way and true to historical traditions.

Brandi Crawford is a cookbook author and the owner of Stay Snatched and Simple Seafood Recipes. She specializes in quick and easy meals for dinner along with Southern and soul food cuisine. Brandi loves to share recipes that are easy to follow that never compromise on taste. She grew up cooking alongside her mom and granny throughout her entire childhood and early years.

Brandi and Stay Snatched have been featured in Women’s Health Magazine, Shape Magazine, Parade Magazine, Essence Magazine, Country Living Magazine, Southern Living Magazine, BuzzFeed, Delish, The Kansas City Star, Kansas City Spaces, Greatist, and more.

She is the author of The Super Easy Air Fryer Cookbook and has been featured on Good Morning America, where she shared tips on how to live a healthy lifestyle that is sustainable and tips on meal prepping.

Meet Jessica from Jessica in the Kitchen, a vegan food blog. Jessica is an award-winning photographer, videographer, and home chef! She has been cooking and blogging for the last 12 years and without a doubt, she LOVES cooking. She focuses on simple, approachable, and SEASONED vegan meals and will be sharing all of her favorites with you here.

Fun Fact: She is a born and raised Jamaican and also grew up in the British Virgin Islands (also in the Caribbean) and will be throwing her favorite cultural dishes into the mix, too. Her mixed Caribbean upbringing heavily influences her love of well seasoned, bright, and fresh dishes. On the baking side, she comes from a family of caterers and bakers. She can’t wait to share that side with you too, in her baked goods!

Tanya Harris is the founder and owner of My Forking Life, a food site where she focuses on sharing easy and flavorful recipes with a heavy focus on Caribbean and Southern cuisine. Tanya grew up in a Caribbean household and lived in various cities in the Southern United States.

Tanya’s obsession with cooking developed later in life when she wanted her growing family to experience all the delicious meals she ate growing up. Now Tanya shares this same experience with her loyal followers and fans. 

Fun Fact: Tanya is an avid cookbook collector and owns over 200 cookbooks! She likes to browse these books in her free time for inspiration on new recipes and ideas. 

Jocelyn Delk Adams is the founder, author, and national television personality behind the food website Grandbaby-Cakes.com which serves millions of readers per year.  On Grandbaby Cakes she gives her family’s, particularly her grandmother’s, cherished generational recipes her modern spin while preserving their original charm and spirit.

Jocelyn is a regular on the TODAY Show and Good Morning America, and has been featured as a judge on Food Network shows “Beat Bobby Flay” and “Santa’s Baking Blizzard” and Disney Channel and Disney Plus “Disney Magic Bake Off”, and in publications such as People Magazine, Food and Wine Magazine, Parents Magazine, New York Times, Washington Post, Better Homes and Gardens Magazine, O (The Oprah) Magazine, Essence Magazine, Huffington Post, Bon Appetit, Southern Living Magazine, and many others. 

Shannon Epstein aka Fit Slow Cooker Queen is a home cook & recipe developer living in Los Angeles. Shannon is a gadget cook who specializes in slow cooker, Instant Pot, and air fryer recipes. 

Fun fact: Shannon moved 9 times before she graduated high school. 

Davinah from Dr. Davinah’s Eats is a former educator turned full-time foodie & entrepreneur. She came to blogging by accident after remaking comfort food recipes to fit a low-carb way of eating on Instagram. Her seared scallops and cauliflower rice risotto, crispy fried air fryer chicken without flour, and keto bang bang shrimp went viral and the blog became her way to store and share her recipes. 

Her main website focuses on everyday low-carb comfort food and air fryer recipes for foodies. Black People’s Recipes allows her to go back to where her love for food started – making traditional recipes with her mom and other women in her family. 

Besides being a foodie, Davinah is a trained data scientist, real estate investor, new mom, and wife. She loves organizing her life in excel sheets and solving random math problems.

Fun fact: feeling adventurous, she climbed the Coba Pyramid (137 feet) in Mexico, but was too scared to come back down. So, she scooted one step at a time back to the ground!

[forhadahamed]

Simple Meal with Leftover Pasta @eatcolor #shorts #food #recipe #pasta #...

Pasta Frittata A Simple Meal; #EatColorwithClaudia; easy weeknight dinner for family; best tasting vegan recipes; cooking videos; holiday family recipes made easy; cook italian food at home; cooking tips included; healthy cooking recipes easy; how to cook at home easy; quick delicious meals; best Italian cuisine recipes; how to cook authentic Italian recipes; best baking dessert recipes; cooking recipes easy at home for dinner; make simple meals at home; best Italian recipes to cook at home; side dish requires few ingredients; food recipe; Italian food; chicken; delicious simple; easy family; Italian cuisine; eat color; cooking video; Claudia; cooking; cooking recipe; color; eat; cook italian; make simple meals; pasta frittata a simple meal maker; budget friendly meals; how to make; food; recipes; pasta omelette; tasty recipe; how to cook italian food; pasta frittata; pasta frittata recipe; How to make leftover spaghetti frittata; frittata; breakfast; Italian Pasta Frittata with Pesto Recipe; leftover pasta frittata; How to reuse cooked pasta?; How do Italians use leftover pasta?; Can I eat leftover cold pasta?; What can you throw in pasta?; How do you not waste leftover pasta?; leftover penne pasta recipes; How to Use Leftover Pasta Like an Italian; Leftover Pasta Recipes; Leftover Spaghetti Frittata; how to reheat pasta; how to cook leftover pasta; how to reheat leftover pasta; what to do with leftover past; leftover pasta; leftover pasta recipe idea; how to use leftover pasta; leftover pasta recipe; leftover pasta ideas; italy; pizza; italian cooking; italian recipe; italian food recipe; cooking channel; cooking show; best italian cooking channel; best italian food channel; how to cook italian; food reaction; italian reacts; italians react; best recipe; neapolitan pizza; real italian; how to cook; easy recipe; simple recipe; Authentic Italian Food; ideas for leftover pasta recipes; food videos; easyrecipes; shorts; shortsvideo; youtubeshorts; spicy pasta recipes; creamy tomato pasta; creamy tomato pasta recipe; pasta recipes with chicken; italian pasta recipes; how to cook pasta; how to cook pasta with chicken; chicken pasta salad; usa recipe; USA pasta; pasta; pasta recipe at home; how to make Italian pasta salad with homemade; how to make Italian pasta salad; how to make Italian pasta; how to make pasta salad; how to make pasta; pasta salad recipe; pasta salad; best pasta salad; italian pasta salad; classic pasta salad; pasta salad with italian dressing; italian dressing pasta salad; italian pasta salad recipe; the best italian pasta salad; easy italian pasta salad recipe; classic italian pasta salad; Italian dressing; saladpasta salad recipes; easy pasta salad recipe; #easypastasalad; #coldpastasalad; #italiansalad;