#tastybites

[forkfulofflavor]

Pumpkin Chip Banana Bread Ingredients: 3 very ripe bananas, mashed (about 1 1/2 cups) 1 large egg, room temperature 2/3 cup pumpkin puree 1 1/2 cups all-purpose flour 5 tablespoons butter, melted and cooled 1/3 cup brown sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt 1 cup dark chocolate chips, divided 1/2–1 teaspoon pumpkin pie spice (optional) Instructions: Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a bread pan, or line it with a parchment paper sling that spans the length of the pan and overhangs the edges for easy removal. Mix Wet Ingredients: In a medium bowl, mash the bananas until smooth. Add the egg and whisk together. Stir in the melted butter, vanilla extract, pumpkin puree, and brown sugar until well combined. Combine Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, baking soda, baking powder, and pumpkin pie spice (if using). Combine Wet and Dry Ingredients: Pour the dry ingredients into the bowl with the wet ingredients, stirring until just combined. Fold in 3/4 cup of the dark chocolate chips. Add Batter to Pan and Top with Chocolate Chips: Pour the batter into the prepared bread pan, spreading it evenly. Sprinkle the remaining chocolate chips over the top of the batter. Bake the Bread: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent a piece of foil loosely over the bread during the last 20 minutes of baking. Cool and Serve: Allow the bread to cool in the pan before slicing. Enjoy warm or at room temperature! Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Calories: 280 kcal | Servings: 8 slices Pumpkin Chip Banana Bread is a delicious fusion of fall flavors that combines the sweetness of ripe bananas with the warm, spiced notes of pumpkin. Dark chocolate chips add a decadent touch, making each slice rich and satisfying. The bread has a moist, soft texture that pairs perfectly with a hint of pumpkin pie spice, adding a cozy twist to traditional banana bread. Ideal for breakfast, an afternoon snack, or dessert, this bread is perfect for cozy autumn days. Serve it warm to let the chocolate chips melt slightly, creating a gooey, indulgent treat. It’s an easy, delightful recipe that’s sure to bring warmth and comfort to your fall season.

[internationalveagn]

New recipe loading… Keep an eye on my Substack @Internationalvegan

[turkeyjournal]

Cinnamon cookies recipe: No gluten, No dairy - Just perfection.

Simple cinnamon cookies that are dairy free and gluten free that taste just like normal cinnamon cookies

Allergies: Rice flour

Ingredients:

200 grams (1 1/2 cups) Flour : Specific flour I like to use: Bobs red mill gluten free 1 to 1 baking flour. Is in either a blue or red packaging - Pictures will be provided down below

1 tablespoon Cinnamon powder

1 teaspoon Salt

150 grams (About 1 cup) Dark brown sugar

1 Egg

100 grams (About 1/2 cup) Melted butter - Specifc butter i use is Pure dairy free butter - Pictures will be provided down below

1 teaspoon Vanilla extract

Steps

Put flour, cinnamon powder and salt and mix

Put dark brown sugar, egg and melted butter and vanilla extract and mix

Mix till it’s a moldable brown putty

refrigerate for 25 mins

Pull out and mold into small balls on pan

Bake for 10-12 mins Set oven at 180 degrees (350 F)

If you want perfect even crisp on both sides. Put the molds into the oven for 5-6 minutes and then pull it out half way and put a cover on the top of the cookies. This will cook the bottom of the cookies aswell to make them rise and bake evenly on both sides. (This is suggested)

Done

Enjoy.  🙂

[cookingfoodsblog]

Chocolate Peanut Butter Lava Cakes

Prep: 20 minutes Cook: 15 minutes Serves - 4

These easy Chocolate Peanut Butter Lava Cakes give the feel of a 5-star restaurant in the comfort of your own home. They’re delicious, indulgent, and shockingly simple! I’ve added another twist – peanut butter – and it’s so good! 

Why You’ll Love this Peanut Butter Lava Cake Recipe:

Intense flavors: Rich chocolate and creamy peanut butter combine to make one decadent dessert.

Easy: They look gorgeous, with a melty middle, but are pretty simple to make. They go from pantry to table in around 30 mins. 

Restaurant quality dessert: Single servings, great for impressing at dinner parties.

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9 Ingredients

1 tablespoon unsweetened cocoa powder 5 grams

5 tablespoons all-purpose flour 38 grams, divided

9 tablespoons unsalted butter 127 grams, room temperature and divided (1⅛ sticks)

6 ounces German baking chocolate 170 grams, chopped (SEE NOTE)

3 tablespoons creamy peanut butter 51 grams (SEE NOTE)

1 tablespoon powdered sugar 7 grams

½ cup granulated sugar 100 grams

3 large eggs 150 grams, room temperature

1 pinch kosher salt

Recommended Equipment

Kitchen Scale (optional)

4 Ramekin(s)

Hand Mixer

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Instructions

Step 01

Preheat the oven to 425°F.

Step 02

Spray each ramekin with nonstick spray/olive oil. Mix 1 tablespoon of flour with the cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.1 tablespoon unsweetened cocoa powder,5 tablespoons all-purpose flour

Step 03

In a medium saucepan, melt 1 stick (8 tablespoons) of butter with the German chocolate over very low heat, stirring occasionally. Once it is melted and mixed completely, take it off the heat and allow to cool for a couple minutes.9 tablespoons unsalted butter,6 ounces German baking chocolate

Step 04

In a medium bowl, using a hand mixer, blend the peanut butter with the powdered sugar and the remaining 1 tablespoon of butter. Set aside.3 tablespoons creamy peanut butter,1 tablespoon powdered sugar

Step 05

In another bowl, use a hand mixer to beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate, using a spatula. Blend until no streaks remain. Fold in the remaining flour and salt, and mix until smooth.½ cup granulated sugar,3 large eggs,1 pinch kosher salt

Step 06

Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.

Step 07

Bake for 14-16 minutes, or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.

Step 08

Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and using pot holders, invert again. Carefully lift the ramekins off the hot cakes.

Step 09

Dust the warm cakes with powdered sugar and serve right away. These are also great with vanilla ice cream!

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Becky’s tips

German baking chocolate is already sweetened, so resist the urge to add more sugar to these cakes.

Low-fat peanut butter works fine in this recipe.

Prepare the ramekins as described to prevent the cakes from sticking.

Feel free to use a different nut butter for this dessert.

Make sure to let the cakes cool for 10 minutes before removing them from the ramekins.

Serve with powdered sugar. (Ice cream is also a great option.)

Storage: 

Store chocolate peanut butter lava cakes in an airtight container in the refrigerator for up to 5 days. Gently reheat before enjoying.

Nutrition Information

Serving: 1cake Calories: 738kcal (37%) Carbohydrates: 60g (20%) Protein: 12g (24%) Fat: 52g (80%) Saturated Fat: 28g (175%) Polyunsaturated Fat: 4g Monounsaturated Fat: 16g Trans Fat: 1g Cholesterol: 210mg (70%) Sodium: 123mg (5%) Potassium: 398mg (11%) Fiber: 5g (21%) Sugar: 44g (49%) Vitamin A: 1011IU (20%) Calcium: 64mg (6%) Iron: 4mg (22%)

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[archipl]

This Grilled Corn Salad is a colorful and refreshing side dish that goes well with any barbecue. Every bite is a blast of flavor thanks to the smoky grilled corn, juicy tomatoes, creamy avocado, and tangy lime dressing.

Ingredients: 4 ears of corn, husked. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. For about 8 to 10 minutes, turn the corn over every so often while grilling until it has a light char. Trim the corn off the cob and set it aside to cool. Put corn kernels, cherry tomatoes, red onion, cilantro, and avocado in a large bowl. Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together. Let it sit for at least 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ethan R

[radicalbodypositive]

There are crunchy, spicy, and tangy tastes in this Crispy Fish Sandwich with Charred Jalapeno Lime Sauce. Fish fillets are grilled until they're just right, then put on toasted buns and topped with a spicy jalapeno lime sauce.

Ingredients: 4 fish fillets such as cod or haddock. 1 cup all-purpose flour. 2 eggs, beaten. 1 cup breadcrumbs. Salt and pepper to taste. 4 sandwich buns. 2 jalapenos. 1 lime, juiced. 1/4 cup mayonnaise. 1 clove garlic, minced. 1 tablespoon olive oil. 1 teaspoon honey. Lettuce and tomato slices for serving.

Instructions: Warm the grill up to high heat. Add salt and pepper to the fish fillets. One dish should have flour, one should have beaten eggs, and the third should have breadcrumbs. Roll each fish fillet in flour, then in beaten eggs, and finally in bread crumbs. Once the jalapenos are charred, take them off the grill and let them cool. Once it's cool, take out the seeds and chop it up big. Put chopped jalapenos, lime juice, mayonnaise, minced garlic, olive oil, and honey in a small bowl. This is how you make the sauce. Add pepper and salt to taste. Fish fillets should be grilled for three to four minutes on each side, or until they are cooked all the way through and are crispy. Grill the sandwich buns until they get a little brown. Put together sandwiches by putting jalapeo lime sauce on the bottom bun, then a fish fillet, lettuce, and tomato slices on top. Put the other half of the bun on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Jada

[gazabindianrestaurantandbar]

Brace yourself for a flavor explosion with our Gazab Chur Chur Chicken! Crispy on the outside, bursting with rich flavors inside—this is the ultimate treat for chicken aficionados. Head over to Gazab Bella Vista and experience this mouthwatering sensation for yourself!

𝐂𝐚𝐥𝐥 𝐧𝐨𝐰: 𝟎𝟐 𝟖𝟎𝟐𝟐 𝟖𝟓𝟎𝟎

 𝐇𝟏𝟒𝟏 𝐀, 𝐋𝐎𝐖𝐄𝐑 𝐋𝐄𝐕𝐄𝐋, 𝟐𝟖 𝐋𝐄𝐗𝐈𝐍𝐆𝐓𝐎𝐍 𝐃𝐑 𝐁𝐄𝐋𝐋𝐀 𝐕𝐈𝐒𝐓𝐀 𝐍𝐒𝐖 𝟐𝟏𝟓𝟑

[purplensalt-123]

🍔😉 Calling all burger lovers. Craving a burger that'll make you smile from the first bite? Come to Purple n Salt PlayInn Game Zone for a mouthwatering creation packed with flavor.

Visit 10 No. Stop, follow @purplensalt, and enjoy games with your loved ones.

It’s the perfect spot to hang out, play, and indulge in some seriously delicious bites. Bring your crew and make memories over food and fun!"

📍 Address: E-3/53, 2nd Floor, 10 No. Stop, above Nykaa Store, Bhopal 📞 Contact No: 9575250752, 9039019789

[losmadden]

Sushi tacos have all the tastes of sushi and are easy to eat. They taste great, are fresh, and are simple to make.

Ingredients: 1 cup sushi rice. 2 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori seaweed. 1 avocado, sliced. 1 cucumber, julienned. 1/2 cup shredded carrots. 1/4 cup mayonnaise. 2 tablespoons Sriracha sauce. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 cup shredded cabbage.

Instructions: Run cold water over the sushi rice until the water runs clear. In a rice cooker, put rice and water together and cook according to the manufacturer's directions. Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Warm it up until the sugar melts. After the rice is done, put it in a large bowl and mix in the vinegar mixture. Allow to cool. Cut the nori sheets into pieces that are about the size of tacos. A small bowl with Sriracha sauce, soy sauce, and sesame oil mixed together makes spicy mayo. Put a small amount of sushi rice on top of each nori taco shell to put them together. Add cucumber slices, shredded carrots, shredded cabbage, and slices of avocado on top. Add spicy mayo on top. Serve right away and enjoy!

Wayne

[hollyherndon]

These Blackened Shrimp Tacos are bursting with flavor and topped with a creamy garlic-lemon sauce that adds a delightful zing to every bite. Perfect for a quick and delicious meal!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons blackened seasoning. 2 tablespoons olive oil. 8 small flour tortillas. 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup sour cream. 2 cloves garlic, minced. 1 lemon, juiced. Salt and pepper to taste.

Instructions: In a bowl, combine the peeled and deveined shrimp with the blackened seasoning. Make sure the shrimp are well coated. Heat the olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until they are pink and opaque. Remove from heat. In a separate bowl, mix together the sour cream, minced garlic, and lemon juice to make the creamy garlic-lemon sauce. Season with salt and pepper to taste. Warm the flour tortillas in a dry skillet or microwave for about 20 seconds until they are pliable. To assemble the tacos, spoon some of the creamy garlic-lemon sauce onto each tortilla. Add a handful of shredded lettuce, a few blackened shrimp, diced tomatoes, diced red onion, and chopped cilantro on top. Serve the Blackened Shrimp Tacos immediately, and enjoy!

Adrian Lawson

[obrpdd]

Spice up your barbecue with these Cherry Habanero Burgers, combining the sweetness of dried cherries with the heat of habanero peppers. A perfect blend of flavors for a unique and delicious burger experience.

Ingredients: 1.5 lbs ground beef. 1/2 cup dried cherries, chopped. 1 habanero pepper, finely minced. 1/4 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 teaspoon garlic powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 4 hamburger buns. Cheese slices optional. Lettuce, tomato, and other desired toppings.

Instructions: Ground beef, chopped cherries, minced habanero, breadcrumbs, red onion, cilantro, garlic powder, salt, and black pepper should all be mixed together in a large bowl. Thoroughly mix the ingredients together until they are well blended. Split the mixture in half and shape each half into a burger patty. Warm up the grill over medium-high heat. Grill the burgers for five to seven minutes on each side, or until they're done the way you like them. If you want, you can add cheese slices to the burgers at the very end of the grilling time so that they melt. Put the hamburger buns on the grill and toast them for one to two minutes, until they get a little brown. Put the burgers together by putting the patties on the buns and adding your choice of toppings, like lettuce, tomato, and any other sauces you want. Get the Cherry Habanero Burgers out of the oven and enjoy them!

Bobby

[forkfulofflavor]

Artichoke Bruschetta Ingredients: 1 (8-ounce) package cream cheese, softened 1 cup mayonnaise 1 (14-ounce) can artichoke hearts (whole, halved, or quartered), drained and chopped 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1 teaspoon garlic salt 1 French baguette loaf, sliced at an angle into ?-inch slices Fresh minced parsley or paprika, for garnish (optional) Directions: Prepare Topping: In a large bowl, use an electric mixer to beat the cream cheese until smooth. Blend in mayonnaise and chopped artichoke hearts. Add Parmesan, mozzarella, and garlic salt, then beat at high speed until the mixture is smooth. Broil Bruschetta: Preheat the broiler to high. Place a generous amount of the artichoke mixture on each baguette slice, spreading it to the edges to prevent burning. Arrange the bruschetta on a baking sheet. Cook and Serve: Broil for 2–3 minutes, or until the topping is bubbly and begins to turn golden brown. Garnish with fresh parsley or a light sprinkle of paprika, if desired. Serve hot. Prep Time: 10 minutes Cooking Time: 5 minutes Total Time: 15 minutes Kcal: 120 kcal per slice Servings: 15 slices These creamy Artichoke Bruschetta bites are a delightful blend of cheeses and artichoke hearts, making them an irresistible treat for any occasion. With a mix of Parmesan and mozzarella for a rich, savory taste, paired with the unique flavor of artichoke, these bruschetta slices bring a touch of elegance to any appetizer spread. Whether you're hosting a party, brunch, or casual get-together, these bruschetta are sure to impress. The broiled topping turns golden and bubbly, creating a tempting presentation that pairs beautifully with a garnish of fresh parsley or a hint of paprika. Serve hot, and enjoy the compliments that follow!

[greluc]

The juicy chicken, sweet pineapple, and colorful bell peppers in these Chicken Pineapple Kabobs taste great together. The soy sauce, honey, garlic, and ginger marinade makes them extra tasty. Great for any event or grilling season!

Ingredients: 1 lb chicken breast, cubed. 1 cup pineapple chunks. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, put soy sauce, honey, garlic, ginger, salt, and pepper in a bowl and mix them together. Put the chicken cubes in the fridge for at least 30 minutes after adding them to the marinade. Warm the grill up to a medium-high level. On skewers that have been soaked, alternately thread marinated chicken, pineapple chunks, bell peppers, and onions. Kabobs should be cooked on the grill for 8 to 10 minutes, turning them over every so often, until the chicken is done and the vegetables are soft. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 10 minutes

Owen Carpenter

[traveler-food]

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[gruballergy]

Quick Lunch Idea: Veg Jalfrezi Vegan Recipe – Indian-Style Veg Stir Fry | GrubAllergy

Looking for a delicious yet quick lunch idea? Look no further! Veg Jalfrezi Vegan Recipe, an Indian-style veg stir fry, is here to save the day. Bursting with flavors and loaded with nutritious veggies, this vegan recipe for vegetable jalfrezi is perfect for those busy days when you need a satisfying meal without spending hours in the kitchen. Plus, it’s part of our collection of vegan allergen-free recipes, ensuring everyone can enjoy a flavorful and safe meal.

Allergy-Free Vegetable Jalfrezi Ingredients:

- Cauliflower florets: 1 cup

- Carrot: Chopped lengthwise – 1

- Green capsicum: Cut lengthwise – ½

- French beans: Cut into ½ inch pieces – ½ cup

- Green peas: ½ cup

- Edamame beans: ½ cup

- Onion: Finely slit – 1

- Tomato: Finely slit – 1

- Ginger garlic paste: 1 TBSP

- Jeera / Cumin seeds: 1 Tsp

- Turmeric powder: 1 Tsp

- Red chili powder: 1 Tsp

- Garam masala powder: 1 TBSP

- Vegetable oil: 1 Tsp

- Whole Red chilies: 2-3

- Salt to taste