youngbloodhawke

[youngbloodhawke]

Chocolate Dipped Shortbread La Peche Fraiche cookies are an exquisite delight. These buttery shortbread cookies are dipped in smooth chocolate for a harmonious combination of flavors and textures. Ideal for special occasions or whenever you desire a luxurious moment.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup semisweet chocolate chips. 1 tablespoon vegetable oil.

Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is smooth. Mix in the vanilla extract until it's fully mixed in. Add the flour and salt slowly while mixing the ingredients together until a dough forms. Put the dough in the fridge for at least 30 minutes after making a disc out of it. Set the oven to 350F 175C and heat it up. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cut out the shapes you want with cookie cutters and put them on a baking sheet lined with parchment paper. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. Take the cookies out of the oven and set them on a wire rack to cool. To make the chocolate smooth, melt the semisweet chips in a bowl that can go in the microwave for 30 seconds at a time, stirring between each time. Add the vegetable oil and mix it in until the chocolate coating is smooth and shiny. Once the cookies are cool, dip them half way into the melted chocolate and let the extra chocolate drip off. Lay the chocolate-covered cookies out on parchment paper and wait for the chocolate to harden. Your Chocolate Dipped Shortbread La Peche Fraiche cookies are ready to eat once the chocolate has set.

143Records

[youngbloodhawke]

This Keto Spinach and Feta Omelette is a tasty and healthy way to start the day. It is low-carb and keto-friendly and full of protein and healthy fats that will keep you full until lunchtime.

Ingredients: 4 large eggs. 1 cup fresh spinach, chopped. 1/4 cup feta cheese, crumbled. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a bowl, beat the eggs and season with salt and pepper. Heat olive oil in a non-stick skillet over medium heat. Pour the beaten eggs into the skillet, swirling to coat the bottom evenly. Cook for 2-3 minutes until the edges start to set. Sprinkle chopped spinach and crumbled feta cheese evenly over the eggs. Using a spatula, fold the omelette in half and cook for another 1-2 minutes until the cheese melts and the omelette is cooked through. Transfer to a plate and serve hot.

Gabriel

[youngbloodhawke]

This eggplant pizza crust is a healthy and tasty alternative to regular pizza crusts that are vegan and paleo-friendly. Because it's healthy and full of flavor, it's a great base for your favorite pizza toppings.

Ingredients: 1 large eggplant, peeled and diced. 1/2 cup almond flour. 2 tablespoons ground flaxseed. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon sea salt.

Instructions: Get the oven ready by heating it up to 400F 200C. Cover a bowl that can go in the microwave and put diced eggplant in it. Microwave for 5 to 6 minutes, or until the eggplant is soft. Place the cooked eggplant on a clean kitchen towel or cheesecloth, and then squeeze out as much water as you can. Add the cooked eggplant, almond flour, flaxseed that has been ground, nutritional yeast, olive oil, oregano, garlic powder, and sea salt to a food processor. Mix until a dough forms. Before you put the dough on the baking sheet, make a circle that is about 1/4 inch thick. After the oven is hot, bake the pie for 20 to 25 minutes, or until the crust is firm and a little golden. Take it out of the oven and add any toppings you want. Put it back in the oven for another 10 to 15 minutes, or until the toppings are done. Cut and serve.

Britney

[youngbloodhawke]

These homemade Belgian waffles are crispy on the outside and fluffy on the inside. They make the perfect breakfast or brunch treat for a Crafty Girl Designs blog hop.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Lightly grease the waffle iron with non-stick cooking spray or a little melted butter. Pour enough batter into the waffle iron to cover the waffle grid, being careful not to overfill. Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp. Carefully remove the waffles and serve immediately with your favorite toppings, such as maple syrup, fresh berries, or whipped cream. Enjoy your homemade Belgian waffles!

Kendra Dolan

[youngbloodhawke]

Garlic and black pepper are used to season these tasty pork burgers, and then a spicy sriracha slaw is put on top of them. For people who like their burgers a little spicy, these are great. Add your favorite burger toppings to make it your own!

Ingredients: 1 lb ground pork. 3 cloves garlic, minced. 1 tsp black pepper. 1/2 tsp salt. 4 burger buns. 1 cup coleslaw mix. 2 tbsp mayonnaise. 1 tbsp sriracha sauce. 1 tsp lime juice. 1/2 tsp sugar. 1/4 cup chopped fresh cilantro. Lettuce leaves optional. Sliced tomatoes optional. Sliced red onions optional.

Instructions: In a large mixing bowl, combine the ground pork, minced garlic, black pepper, and salt. Mix well until all the ingredients are evenly incorporated. Divide the pork mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop griddle over medium-high heat. Grill the pork patties for about 4-5 minutes per side, or until they are cooked through and have a nice char on the outside. Make sure the internal temperature reaches 160F 71C. While the burgers are cooking, prepare the sriracha slaw. In a separate bowl, mix together the coleslaw mix, mayonnaise, sriracha sauce, lime juice, and sugar. Stir until well combined. Once the pork burgers are done, remove them from the grill or griddle and let them rest for a minute. To assemble the burgers, spread a dollop of sriracha slaw on the bottom half of each burger bun. Place a pork patty on top of the slaw. If desired, add lettuce leaves, sliced tomatoes, and sliced red onions on top of the pork patty. Sprinkle chopped fresh cilantro over the optional toppings. Finally, place the top half of the burger bun on top, and your Garlic and Black Pepper Pork Burgers with Sriracha Slaw are ready to serve! Enjoy your delicious homemade burger with a hint of garlic, black pepper, and a spicy sriracha kick.

Elliott

[youngbloodhawke]

This easy pie crust recipe uses Greek yogurt to achieve a tender and flaky texture. It's perfect for both sweet and savory pies and comes together quickly.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/4 cup plain Greek yogurt. 2-3 tablespoons ice water.

Instructions: Put the all-purpose flour and salt in a bowl and mix them together. Put the Greek yogurt and cold butter cubes in the bowl. Mix the butter and yogurt into the flour with your hands or a pastry cutter until the dough looks like big crumbs. One tablespoon at a time, add ice water to the dough and mix it until it just comes together. Don't mix it too much; you want it to have a slightly crumbly texture. Put the dough in the fridge for at least 30 minutes after making a disc out of it. Turn on your oven and heat it up to 375F 190C. On a floured surface, roll out the chilled dough to fit your pie dish. With care, put the rolled-out crust into the pie dish and cut off any extra dough around the edges. To keep the crust from bubbling while it's baking, poke holes in the bottom of it with a fork. After the oven is hot, bake the crust for 12 to 15 minutes, or until it's just beginning to turn golden brown. Take it out of the oven and let it cool down before putting your favorite pie filling in it.

Pierre

[youngbloodhawke]

Delight in the perfect combination of tangy cranberries and crunchy pistachios with these delectable biscotti cookies. They're twice-baked to a satisfying crispness, making them an ideal companion to your coffee or tea.

Ingredients: 1 cup all-purpose flour. 1/2 cup dried cranberries. 1/2 cup shelled pistachios, chopped. 1/3 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 large egg. 1/4 cup unsalted butter, melted. 1/2 teaspoon vanilla extract.

Instructions: Warm your oven up to 325F 165C and put parchment paper on a baking sheet. To make the dough, put the flour, sugar, baking powder, salt, dried cranberries, and chopped pistachios in a bowl. Whisk the egg, melted butter, and vanilla extract together in a different bowl until everything is well mixed. Mix the dry ingredients with the wet ingredients little by little until a dough forms. Put some flour on a surface and roll the dough into a log that is about 12 inches long. Spread the log out on the baking sheet that has been prepared and gently press it down to a thickness of about 1/2 inch. Put the log in an oven that has already been heated for 25 to 30 minutes, or until it is firm and a little golden. Take it out of the oven and wait ten minutes. Bring the oven temperature down to 150F 300C. Carefully cut the log into 1/2-inch-wide biscotti on the diagonal with a sharp knife. Lay the biscotti on the baking sheet with the cut side down. Then, put it back in the oven. They should be baked for another 15 to 20 minutes, turning them over once or twice, until they are dry and crisp. When they are done, take them out of the oven and place them on a wire rack to cool completely. Keep in a container that won't let air in, and enjoy with your favorite hot drink.

Lori Weber

[youngbloodhawke]

Indulge in the classic flavors of a Margherita pizza with this vegan version, featuring juicy cherry tomatoes and fragrant basil atop a bed of tangy marinara sauce and vegan mozzarella cheese.

Ingredients: 1 pre-made vegan pizza crust. 1/2 cup marinara sauce. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves. 1/2 cup vegan mozzarella cheese, shredded.

Instructions: Preheat your oven to 425F 220C. Spread marinara sauce evenly over the pre-made pizza crust. Sprinkle shredded vegan mozzarella cheese over the sauce. Arrange halved cherry tomatoes on top of the cheese. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted. Remove from the oven and sprinkle fresh basil leaves over the pizza. Slice and serve hot.

Stephanie B

[youngbloodhawke]

Enjoy the delightful experience of homemade sushi with your loved ones. This recipe provides a step-by-step guide to create delicious sushi rolls filled with your favorite ingredients.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted fillings e.g., cucumber, avocado, crab sticks. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Rinse sushi rice under cold water until water runs clear. Drain well. Combine rice and water in a rice cooker. Cook according to manufacturer's instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Let cool. Transfer cooked rice to a large bowl. Gradually add vinegar mixture, gently folding to combine. Allow rice to cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange desired fillings in a line across the center of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve with soy sauce, wasabi, and pickled ginger.

Winnie R

[youngbloodhawke]

Indulge in this classy dessert, which has soft pears poached in rich Sauternes wine and is served with strong Roquefort cheese and crunchy toasted walnuts. The mix of sweet, savory, and nutty tastes makes a perfect balance that is sure to impress.

Ingredients: 4 ripe pears. 1 bottle of Sauternes wine. 200g Roquefort cheese. 100g walnuts. 50g butter. 50g brown sugar. 1 cinnamon stick. 1 vanilla pod. Whipped cream for serving.

Instructions: Peel the pears, but don't cut off the stalk. Then, carefully cut out the core from the bottom. Put the Sauternes wine, brown sugar, cinnamon stick, and scraped vanilla seeds into a saucepan. Slowly bring to a boil. Put the pears in the liquid that is already simmering and make sure they are completely submerged. The pears should be poached for about 20 minutes, or until they are soft but still have their shape. Take the pears out of the liquid that was poaching them and let them cool down a bit. While the other pan is still hot, melt the butter in it. Toast the walnuts until they smell good and get a little brown. Take it off the heat and let it cool down. Tear up the Roquefort cheese and mix it with the toasted walnuts that have been allowed to cool. To serve, put one pear on a plate and cover it with a lot of Roquefort walnut crumble. Drizzle a spoonful of the liquid you saved from poaching over the top. If you want, add a dollop of whipped cream as a garnish.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lily

[youngbloodhawke]

These vegan baked taquitos are quick, easy, and packed with flavor. They make a perfect appetizer or snack for any occasion!

Ingredients: 1 cup cooked black beans. 1 cup corn kernels. 1/2 cup diced tomatoes. 1 teaspoon chili powder. 10 small corn tortillas.

Instructions: Preheat oven to 375F 190C. In a bowl, mix black beans, corn kernels, diced tomatoes, and chili powder. Warm the corn tortillas in the microwave for 20 seconds to make them pliable. Place about 2 tablespoons of the bean mixture on each tortilla, roll tightly, and place seam-side down on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until tortillas are crispy and golden brown. Serve hot with your favorite dipping sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Damian Black

[youngbloodhawke]

For those who enjoy chocolate with a hint of pumpkin flavor, these pumpkin oatmeal chocolate chip cookies are a delightful treat. They are chewy, soft, and ideal for fall.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 egg. 1 teaspoon vanilla extract. 2 cups old-fashioned oats. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground allspice. 1 cup chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. Blend the egg and vanilla essence until thoroughly blended. Add the pumpkin puree and stir until smooth. Combine the oats, flour, baking soda, salt, and spices cinnamon, nutmeg, cloves, and allspice in a different bowl. When a thick cookie dough forms, gradually add the dry ingredients to the wet mixture and stir. Once the chocolate chips are evenly incorporated into the dough, fold them in. Leaving space between each cookie, drop spoonfuls of cookie dough onto a baking sheet covered with parchment paper. Bake for 12 to 15 minutes, or until the edges of the cookies are just beginning to turn golden, in a preheated oven. After a few minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling. Savor your mouthwatering chocolate chip cookies with pumpkin oatmeal!

Prep Time: 15 minutes

Cook Time: 15 minutes

Joyce Burke

[youngbloodhawke]

This Asian-style chicken sandwich is full of flavors like soy, honey, garlic, and ginger. The crunchy cabbage and carrot add to the experience. It's the perfect mix of East and West in a handheld treat.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 tablespoon sesame oil. 1/4 cup hoisin sauce. 4 hamburger buns. 1 cup shredded cabbage. 1 carrot, grated. 2 green onions, sliced. Sriracha sauce optional, for serving.

Instructions: In a bowl, combine soy sauce, honey, garlic, ginger, sesame oil, and hoisin sauce. Add chicken breasts to the marinade and let it marinate for at least 30 minutes. Preheat grill to medium-high heat. Grill chicken breasts for 6-7 minutes per side or until fully cooked. Remove chicken from the grill and let it rest for a few minutes before slicing. Toast hamburger buns on the grill for 1-2 minutes. Assemble sandwiches by placing sliced chicken on the bottom half of each bun. Top with shredded cabbage, grated carrot, and sliced green onions. Drizzle with Sriracha sauce if desired. Cover with the top half of the bun and serve immediately.

Prep Time: 40 minutes

Cook Time: 15 minutes

Macey Cross

[youngbloodhawke]

A flavorful and spicy twist on classic fried rice, this Kimchi Fried Rice is a quick and easy dish that's perfect for using up leftover rice and adding a kick of Korean flavor to your meal.

Ingredients: 2 cups cooked white rice, preferably day-old. 1 cup kimchi, chopped. 1/2 cup kimchi juice. 2 tablespoons vegetable oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup frozen peas and carrots, thawed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, chopped. 2 eggs, beaten. Salt and pepper to taste.

Instructions: Heat a large skillet or wok over medium-high heat. Add vegetable oil and saut chopped onion until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Add chopped kimchi and cook for 2-3 minutes, stirring occasionally. Push the kimchi and onion mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they are just cooked, then mix them with the kimchi mixture. Add the cooked white rice and stir-fry for 3-4 minutes, breaking up any clumps. Pour in the kimchi juice, soy sauce, and sesame oil. Stir to combine. Add the thawed peas and carrots and continue to stir-fry for an additional 2-3 minutes. Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions. Serve hot and enjoy your delicious Kimchi Fried Rice!

Prep Time: 15 minutes

Cook Time: 15 minutes

Reeva M

[youngbloodhawke]

These Peanut Butter and Jelly Cupcakes are a delightful twist on a classic childhood favorite. The combination of creamy peanut butter, sweet raspberry jam, and honey roasted peanuts creates a perfect balance of flavors and textures. These cupcakes are sure to be a hit at any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 2 eggs. 1/2 cup milk. 1/2 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup raspberry jam. 1/4 cup honey roasted peanuts, crushed.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the peanut butter, softened butter, and granulated sugar together in a bowl until everything is well mixed. Mix the eggs and vanilla extract into the peanut butter until it's smooth. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk. Do this until the ingredients are just barely combined. Do not mix too much. Fill up each muffin tin cup about two thirds of the way to the top with cupcake batter. Put a teaspoon of raspberry jam in the middle of each cupcake. Then, use a toothpick or skewer to swirl the jam into the batter to make it look like marble. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. When you take the cupcakes out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through. Put some crushed honey-roasted peanuts on top of each cupcake once they are cool. Enjoy your Peanut Butter and Jelly Cupcakes with honey-roasted peanuts that give them a great crunch.

Prep Time: 20 minutes

Cook Time: 18-20

Roy Keller

[youngbloodhawke]

This Apple Walnut Tart with Maple Custard is a delightful dessert that combines the flavors of sweet apples, crunchy walnuts, and rich maple custard. The flaky puff pastry serves as the perfect base for the tender apples and nutty topping. Finished with a luscious maple custard, this tart is a comforting treat for any occasion.

Ingredients: 1 sheet frozen puff pastry, thawed. 3-4 Granny Smith apples, peeled, cored, and thinly sliced. 1/2 cup chopped walnuts. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice. 1 cup whole milk. 3 large egg yolks. 1/4 cup pure maple syrup. 2 tablespoons cornstarch. 1/4 teaspoon salt.

Instructions: Warm the oven up to 190C 375F. On a floured surface, roll out the puff pastry until it fits into a tart pan. Carefully press it into the pan, and then cut off any extra pastry. On top of the puff pastry, arrange the apple slices in a way that they overlap. Add walnuts that have been chopped. Put sugar, cinnamon, and nutmeg in a small bowl and mix them together. Put it on top of the apples. Put lemon juice on top of the apples. The tart should be baked in a hot oven for 25 to 30 minutes, or until the pastry is golden brown and the apples are soft. Mix the milk, egg yolks, maple syrup, cornstarch, and salt together in a saucepan while you wait. Over medium heat, stir the mixture all the time for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Take the tart out of the oven and let it cool down a bit. Place the tart slices on a plate and pour the maple custard over them. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Susan Cordova

[youngbloodhawke]

These oat blueberry bars are vegan and full of healthy superfoods. They are a great way to start the day or grab a snack on the go.

Ingredients: 2 cups rolled oats. 1/2 cup almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup almond milk. 1/2 cup dried blueberries. 2 tbsp chia seeds. 2 tbsp hemp seeds. 1 tsp vanilla extract. 1/2 tsp cinnamon. Pinch of salt.

Instructions: Preheat oven to 350F 175C and grease a baking dish. In a large bowl, mix together oats, almond flour, chia seeds, hemp seeds, cinnamon, and salt. In a separate bowl, whisk together maple syrup, melted coconut oil, almond milk, and vanilla extract. Pour wet ingredients into the dry ingredients and mix until well combined. Fold in dried blueberries. Press mixture firmly into the prepared baking dish. Bake for 25-30 minutes or until golden brown and firm to the touch. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Arnold