Chocolate Dipped Lime Viennese Finger Biscuits

These delicious Viennese finger biscuits are dipped in rich dark chocolate and flavored with tangy lime. The combination of sour and sweet tastes is just right. As a treat with your afternoon tea or coffee, they look very classy.

Ingredients:

• 150g unsalted butter, softened
• 50g icing sugar
• 150g plain flour
• 1 tbsp lime zest
• 100g dark chocolate, chopped
• 1 tsp vegetable oil

Instructions:

Turn on the oven and heat it up to 325F 160C

Melt the butter and mix it with the icing sugar in a bowl until the mixture is light and fluffy

Mix the plain flour and lime zest together in the bowl until a smooth dough forms

Put the dough into a piping bag that has a star-shaped nozzle on it

Put the dough on a baking sheet that has been lined with parchment paper and pipe it into shapes about the size of a finger

After the oven is hot, bake for 12 to 15 minutes, or until the top is lightly golden

On a wire rack, let the biscuits cool all the way down

Melt the vegetable oil and dark chocolate in a bowl that can handle heat over a double boiler or in short bursts in the microwave

Stir the mixture until it is smooth

Let any extra chocolate drip off after dipping each cookie half way into the melted chocolate

Put the cookies that have been dipped in chocolate on a rimmed baking sheet and let the chocolate set

Serve and enjoy once it's done!

Halva Candy Ice Cream

Indulge in the creamy delight of Halva Candy Ice Cream, a fusion of rich creaminess with the nutty sweetness of halva candy.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup halva candy, chopped
• 1 teaspoon vanilla extract

Instructions:

Put heavy cream, whole milk, and granulated sugar in a saucepan and mix them together

Stir it every so often while heating over medium-low heat until the sugar melts

Leave it alone until it's cool enough to touch

Mix in the vanilla extract and chopped halva candy after it has cooled

Put the mixture into an ice cream maker and churn it according to the directions on the machine

Move the ice cream to a container, and then freeze it for at least 4 hours, or until it's firm

Serve and have fun!

Italian Style BLT - Living The Gourmet

Enjoy the classic BLT sandwich with an Italian twist featuring crispy pancetta, ripe tomatoes, romaine lettuce, and a drizzle of balsamic glaze, all nestled between slices of toasted Italian bread.

Ingredients:

• 4 slices of Italian bread
• 8 slices of pancetta
• 2 ripe tomatoes, sliced
• 4 leaves of romaine lettuce
• 4 tablespoons of mayonnaise
• 1 tablespoon of balsamic glaze
• Salt and pepper to taste

Instructions:

Preheat a skillet over medium heat

Cook the pancetta slices until crispy, about 3-4 minutes per side

Transfer to a paper towel-lined plate to drain excess grease

Toast the Italian bread slices until golden brown

Spread mayonnaise on one side of each toasted bread slice

Layer the romaine lettuce, sliced tomatoes, and crispy pancetta on half of the bread slices

Drizzle balsamic glaze over the pancetta

Season with salt and pepper to taste

Top with the remaining bread slices to form sandwiches

Slice the sandwiches in half diagonally and serve immediately

Paleo Zucchini Noodles with Chicken Sausage, Tomato, and Basil

This is a tasty and nutritious Paleo recipe with fresh basil, cherry tomatoes, chicken sausage, and zucchini noodles. This dish is a great choice for a filling supper because it is full of nutrients and flavor.

Ingredients:

• 4 large zucchinis, spiralized
• 4 chicken sausages, sliced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut until fragrant, about 1 minute

Add chicken sausage slices and cook until browned, about 5-7 minutes

Add cherry tomatoes to the skillet and cook for another 3-5 minutes until they start to soften

Add spiralized zucchini noodles to the skillet, tossing with the sausage and tomato mixture

Cook for 2-3 minutes until noodles are just tender

Season with salt and pepper to taste

Remove from heat and sprinkle with chopped basil leaves before serving

Vegan Almond Joy Bars

These Vegan Almond Joy Bars are a delightful treat for those craving a dairy-free version of the classic candy bar. With layers of coconut, almond butter, and chocolate, they offer a perfect balance of flavors and textures.

Ingredients:

• 2 cups shredded coconut
• 1/2 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup almond butter
• 1/2 cup chopped almonds
• 1/2 cup dairy-free chocolate chips
• 1/4 cup almond slices for topping

Instructions:

In a mixing bowl, combine shredded coconut, melted coconut oil, and maple syrup

Spread half of the mixture evenly into a lined baking dish, pressing down firmly to form the base

Place in the freezer for 10 minutes to set

In a small saucepan, melt almond butter over low heat until smooth

Remove the baking dish from the freezer and spread the melted almond butter evenly over the coconut base

Sprinkle chopped almonds on top of the almond butter layer

Gently press down the remaining coconut mixture over the almond butter and almonds

Return to the freezer for another 10 minutes to set

In the meantime, melt dairy-free chocolate chips in a double boiler or microwave

Once the coconut layers are set, pour melted chocolate over the top layer and spread evenly

Sprinkle almond slices on top of the melted chocolate

Return to the freezer for a final 15-20 minutes until completely set

Once set, remove from the freezer and let it sit for a few minutes before cutting into bars

Enjoy your homemade Vegan Almond Joy Bars!

Pineapple Madeleines

Pineapple Madeleines are delightful French-inspired buttery cakes infused with tropical pineapple flavor. These sweet treats are perfect for tea time or any special occasion!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup pineapple juice
• 1/2 teaspoon vanilla extract
• 1/2 cup diced pineapple
• Powdered sugar for dusting

Instructions:

First, heat the oven to 350F 175C

Then, use butter or non-stick spray to grease the madeleine molds

Put the melted butter and granulated sugar in a large bowl and mix them together using a whisk

One at a time, add the eggs and beat until the mixture is smooth

Take the pineapple juice and vanilla extract and mix them in

Put the flour, baking powder, and salt in a different bowl and mix them together

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the diced pineapple slowly

Put the bowl of batter in the fridge for at least 30 minutes with plastic wrap over it

Put about 1 tablespoon of batter into each madeleine mold after the batter has been chilled

Bake the madeleines for 10 to 12 minutes, or until the edges are golden

It's important that the oven is already hot

After taking them out of the oven, let them cool for a while in the molds

Move the madeleines carefully to a wire rack to cool all the way down

Before you serve, sprinkle with powdered sugar

Instant Pot Pork Chops and Onion Gravy

Delicious and tender boneless pork chops cooked to perfection in the Instant Pot, smothered in a savory onion gravy. A quick and easy dinner option for busy nights!

Ingredients:

• 4 boneless pork chops
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/2 cup water

Instructions:

Add salt, pepper, thyme, rosemary, and paprika to the pork chops to taste

Put the Instant Pot on "Saute" and heat the olive oil

After browning both sides of the pork chops, take them out and set them aside

Put minced garlic and sliced onions in the Instant Pot

Saut until the onions are soft

Add flour to the garlic and onions and mix them together

To deglaze, add chicken broth and scrape the bottom of the pan

Put the pork chops back into the Instant Pot on top of the onions

Put the lid on the Instant Pot and set it to "Manual" or "Pressure Cook

" Wait 10 minutes

Do a quick pressure release when you're done

Take the pork chops out and keep them warm

Put the Instant Pot back into "Saute" mode and let the gravy cook down until it gets thick

You can change the consistency of the gravy by adding water if you need to

Put the onion gravy on top of the pork chops and serve

Buckeye Brownies

Buckeye Brownies combine the irresistible flavors of chocolate and peanut butter in a decadent dessert. With layers of fudgy brownie, creamy peanut butter filling, and rich chocolate topping, these brownies are a crowd-pleaser for any occasion.

Ingredients:

• 1 box brownie mix
• 2 cups powdered sugar
• 1 cup creamy peanut butter
• cup unsalted butter, melted
• 1 teaspoon vanilla extract
• teaspoon salt
• 1 cups semisweet chocolate chips
• 3 tablespoons unsalted butter

Instructions:

Preheat the oven to 350F 175C

Grease a 9x13 inch baking dish

Prepare the brownie mix according to package instructions and pour into the prepared baking dish

Bake for 20-25 minutes or until a toothpick inserted into the center comes out almost clean

Let it cool completely

In a mixing bowl, combine powdered sugar, peanut butter, melted butter, vanilla extract, and salt

Mix until smooth

Spread the peanut butter mixture evenly over the cooled brownies

In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring between each interval until smooth

Pour the melted chocolate over the peanut butter layer and spread it evenly

Chill in the refrigerator for at least 1 hour before cutting into squares

Serve and enjoy!

Easy Crab Rangoon Dumplings

These Easy Crab Rangoon Dumplings are a tasty appetizer made with a wonton wrapper and a creamy crab and cream cheese filling. It's great for parties or as a snack.

Ingredients:

• 8 oz about 1 cup cream cheese, softened
• 1/2 cup crab meat, canned or imitation, drained and chopped
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon soy sauce
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 24 wonton wrappers
• Oil for frying
• Sweet and sour sauce for dipping

Instructions:

In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, sugar, salt, and black pepper

Mix until well combined

Place a small amount of the cream cheese mixture about 1 tablespoon in the center of each wonton wrapper

Wet the edges of the wonton wrapper with water and fold it diagonally to create a triangle, pressing the edges to seal the dumpling

Heat oil in a deep skillet or pot to 350F 175C

Carefully place the crab rangoon dumplings in the hot oil and fry until they turn golden brown, usually about 2-3 minutes per side

Remove the dumplings from the oil and place them on a paper towel-lined plate to drain any excess oil

Serve hot with sweet and sour sauce for dipping

Enjoy your homemade Crab Rangoon Dumplings!

Apple Pie Cookies

These Apple Pie Cookies are like bite-sized caramel apple pies. They have a sticky and chewy texture with a delicious caramel and spiced apple filling, all wrapped in a soft cookie crust.

Ingredients:

• 1 cup diced apples
• 1/2 cup caramel sauce
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Dice the apples and put them in a bowl

Add the caramel sauce and mix them together

Add the ground cinnamon, nutmeg, and cloves

Put away

When the butter is soft, add the brown sugar and granulated sugar to another bowl

Cream the mixture together until it is light and fluffy

Add the egg and vanilla extract and beat until they are fully mixed in

Mix the all-purpose flour in slowly while adding the baking soda and salt to the wet ingredients

Keep mixing until a dough forms

Make a small ball of dough and press it down in your hand

Put a small amount of the apple-caramel mix in the middle of the dough

To make a ball, fold the dough's edges around the filling

Do this again with the rest of the dough and filling

Leave some space between the dough balls when you put them on the baking sheet that has been prepared

After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

Enjoy the sticky, chewy, caramel-filled Apple Pie Cookies after you serve them!

Amazing 30-Minute Vegan Alfredo

Indulge in the creamy, cheesy goodness of this vegan Alfredo sauce made with cauliflower and cashews. It's quick to make, incredibly flavorful, and perfect for a satisfying weeknight dinner.

Ingredients:

• 2 cups cauliflower florets
• 1/2 cup raw cashews, soaked in water for 2 hours or overnight
• 3 cloves garlic, minced
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 8 ounces fettuccine pasta
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Bring water to a boil in a large pot

Follow the directions on the package to cook the fettuccine until it is al dente

Remove the water and set it aside

The cauliflower florets should be steamed in a different pot for about 10 minutes, or until they are soft

Put the steamed cauliflower, cashews that have been soaked, nutritional yeast, lemon juice, onion powder, salt, pepper, and vegetable broth in a blender

Mix until it's creamy and smooth

Put the sauce that was blended back into the pot

Heat it over low heat and stir it every now and then until it's hot all the way through

Toss the cooked fettuccine with the sauce to make sure it's evenly covered

Serve hot with fresh parsley chopped on top

Have fun!

Apple Pie Donuts Parfait

Indulge in the delightful flavors of apple pie donuts with this parfait. Layers of diced donuts, creamy vanilla yogurt, crunchy granola, and sweet caramel sauce create a delicious treat.

Ingredients:

• 2 cups diced apple pie donuts
• 1 cup vanilla yogurt
• 1/2 cup granola
• 1/4 cup caramel sauce
• Whipped cream for topping

Instructions:

In a glass or bowl, layer diced apple pie donuts at the bottom

Add a layer of vanilla yogurt on top of the donuts

Sprinkle granola over the yogurt layer

Drizzle caramel sauce over the granola

Repeat the layers until the glass or bowl is filled

Top the parfait with a dollop of whipped cream

Serve immediately and enjoy!

Gluten-Free Beet Salad with Berries and Avocado

This gluten-free Beet Salad with Berries and Avocado tastes great and is full of good things for you. This dish is bright and colorful, and it would look great at any party. The earthy taste of the beets goes well with the sweetness of the berries, and the creamy avocado makes the dish feel extra special. When you dress this salad with a simple balsamic vinaigrette, it looks great!

Ingredients:

• 2 medium beets, roasted, peeled, and cubed
• 1 cup mixed berries such as strawberries, blueberries, and raspberries
• 1 ripe avocado, diced
• 2 cups mixed greens such as spinach, arugula, and kale
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions:

Toss the roasted beets, mixed berries, diced avocado, mixed greens, and chopped walnuts together in a large bowl

Pour the extra virgin olive oil and balsamic vinegar over the salad ingredients

Add pepper and salt to taste

Toss the ingredients together gently to mix them

Serve right away or put in the fridge until you're ready to serve