Double Chocolate Vegan Muffins

Enjoy these double chocolate vegan muffins, they are rich and chocolatey. They are perfect for people on special diets or who just want a sweet treat because they are made with gluten-free flours and dairy-free ingredients.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup dairy-free milk such as almond or coconut milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat oven to 350F 175C

In a large mixing bowl, whisk together gluten-free all-purpose flour, almond flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt

Add maple syrup, melted coconut oil, dairy-free milk, and vanilla extract to the dry ingredients

Mix until just combined

Fold in dairy-free chocolate chips

Line a muffin tin with liners or lightly grease it

Divide the batter evenly among the muffin cups

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Remove from oven and let cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely

Enjoy these double chocolate vegan muffins as a delicious gluten-free treat!

Instant Pot Chicken Chili

Transform your slow-cooker chicken chili into an Instant Pot sensation! This quick and easy recipe yields a hearty and flavorful dish, perfect for busy weeknights.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 28 oz crushed tomatoes
• 1 cup chicken broth
• 1 onion, finely chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 cup shredded cheddar cheese for garnish
• Fresh cilantro for garnish
• Sour cream for garnish

Instructions:

In the Instant Pot, put in the corn, black beans, kidney beans, crushed tomatoes, onion, bell pepper, garlic, and diced chicken

Spices like oregano, cumin, chili powder, salt, and pepper should be added

Use a stir to mix

Close the lid on the Instant Pot and turn the valve so that it seals

Make sure the timer is set for 10 minutes at high pressure and choose "Manual" or "Pressure Cook

" After the cooking time is up, quickly release the pressure

Take off the lid and stir the chili around

If you need to, change the seasoning

Add sour cream, fresh cilantro, and shredded cheddar cheese to the top of the hot chili before serving

Have fun with your Instant Pot chicken chili!

Asian-Style Beef Short Ribs - Crock-Pot

Tender and flavorful Asian-style beef short ribs cooked to perfection in a Crock-Pot. The sweet and savory marinade infuses the ribs with rich flavors, creating a mouthwatering dish that's perfect for a hearty meal.

Ingredients:

• 2 lbs beef short ribs
• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 3 tbsp rice vinegar
• 2 tbsp honey
• 2 tsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• Toasted sesame seeds for garnish

Instructions:

To make the marinade, put soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, little bits of garlic, ginger, and red pepper flakes in a bowl

Put the beef short ribs in a shallow dish or a plastic bag that can be closed again

Pour the marinade over the ribs and make sure they are well covered

For the best flavor, marinate in the fridge for at least two hours or overnight

Put the beef short ribs and the marinade they were in into a Crock-Pot

Low-key for 6 to 8 hours, or until the meat is soft and can be pulled off the bone easily

Add toasted sesame seeds and sliced green onions on top before serving to make it look nice

Put the Asian-style beef short ribs on top of rice or noodles and drizzle some of the tasty sauce over each serving

Thai Chicken Soup

A comforting and flavorful Thai-inspired chicken soup cooked slowly in a crockpot, featuring tender chicken breast, creamy coconut milk, aromatic spices, and fresh vegetables.

Ingredients:

• 1 lb chicken breast, diced
• 4 cups chicken broth
• 1 can 14 oz coconut milk
• 1 red bell pepper, thinly sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 cup sliced mushrooms
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

Chicken broth, coconut milk, red curry paste, fish sauce, brown sugar, lime juice, and grated ginger should all be put into a slow cooker

Dice the chicken breast, onion, garlic, mushrooms, red bell pepper, and add them to the pan

Add pepper and salt to taste

Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft

Before you serve, stir in the chopped cilantro

Serve hot on top of rice that has been cooked

Have fun!

Paleo Keto Bagels

These Paleo Keto bagels are grain-free and low-carb, perfect for those following a ketogenic or Paleo diet. They're easy to make and have a satisfying texture, making them a great option for breakfast or a snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• Everything bagel seasoning optional

Instructions:

Preheat oven to 350F 175C

Line a baking sheet with parchment paper

In a large bowl, mix together almond flour, coconut flour, ground flaxseed, baking powder, and salt

In a separate bowl, whisk together eggs, melted coconut oil, almond milk, and apple cider vinegar

Pour wet ingredients into the dry ingredients and mix until well combined

Divide the dough into 6 equal portions and shape each portion into a bagel shape

Use your finger to make a hole in the center of each bagel

Place the shaped bagels onto the prepared baking sheet

Optionally, sprinkle everything bagel seasoning on top of each bagel

Bake in the preheated oven for 25-30 minutes, or until the bagels are golden brown and firm to the touch

Remove from the oven and let cool slightly before serving

Enjoy warm or at room temperature

Easy Slow Cooker BBQ Beef

This Easy Slow Cooker BBQ Beef recipe is perfect for busy days when you want a delicious and comforting meal without much effort. The beef cooks low and slow in a flavorful barbecue sauce until it's tender and juicy, making it ideal for sandwiches, wraps, or served over rice.

Ingredients:

• 3 lbs beef chuck roast
• 1 cup barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

Take off the beef chuck roast's extra fat and put it in the slow cooker

Take a bowl and add the Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper

Mix the ingredients together

Make sure the beef in the slow cooker is evenly covered with the sauce mixture as you pour it over it

Leave the lid on and set the heat to low

Cook for 8 to 10 hours, or until the beef is soft and can be easily shred with a fork

When the beef is done cooking, use two forks to shred it and mix it well with the sauce

Enjoy the BBQ beef on buns or over rice

Hi-Hat Cupcakes

The chocolate coating on Hi-Hat Cupcakes is a surprise, and the fluffy whipped cream on top is a treat. They're great for chocolate lovers and special events.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup boiling water
• 24 cupcakes liners
• 3 cups chocolate chips for coating
• 1/2 cup vegetable oil for coating
• 3 cups whipped cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

Warm the oven up to 350F 175C and put cupcake liners in 24 of the muffin tins

Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl

Mix the dry ingredients together with the eggs, buttermilk, oil, and vanilla extract until everything is well mixed

Add the hot water and stir until the batter is smooth

It is going to be thin, but that's okay

Fill up each cupcake liner about two thirds of the way to the top with batter

Bake for 18 to 22 minutes, or until you can stick a toothpick in the middle and it comes out clean

After taking the cupcakes out of the oven, let them cool for 10 minutes in the pan

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

To make the chocolate coating, melt the chocolate chips and vegetable oil in a bowl that can go in the microwave and stir them together until the mixture is smooth

Cover the tops of each cupcake with melted chocolate and let the extra chocolate drip off

After you put on the chocolate, wait about 10 minutes

Whip the cream in a different bowl until it starts to get thicker

Powdered sugar and vanilla extract should be added and whipped in until stiff peaks form

Put the whipped cream in a piping bag that has a big star tip on it

Cover the chocolate coating on top of each cupcake with a big swirl of whipped cream that you piped on

You can add more melted chocolate to the whipped cream if you want to make it look nicer

Serve your tasty Hi-Hat cupcakes and enjoy them!

Watermelon Cucumber Salad

This Watermelon Cucumber Salad is great for a picnic, BBQ, backyard party, or just eating outside in the summer. With the sweet watermelon, crisp cucumber, and savory red onion, mint, and feta cheese, this colorful and refreshing salad has something for everyone.

Ingredients:

• 4 cups diced watermelon
• 2 cups sliced cucumber
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup balsamic vinaigrette dressing
• Salt and pepper to taste

Instructions:

In a large bowl, combine the diced watermelon, sliced cucumber, and thinly sliced red onion

Gently toss the ingredients to mix them well

Drizzle the balsamic vinaigrette dressing over the salad and toss again to coat everything evenly

Sprinkle the chopped fresh mint leaves and crumbled feta cheese over the top of the salad

Season with salt and pepper to taste

Serve immediately or refrigerate for a refreshing and cool summer salad

Quick Parmesan Dip with Red Peppers

A delightful and quick Parmesan dip with a hint of tanginess from roasted red peppers, perfect for entertaining guests or enjoying as a snack.

Ingredients:

• 1 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 cup chopped roasted red peppers
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

Grate Parmesan cheese and mix it with mayonnaise, chopped roasted red peppers, minced garlic, and lemon juice in a bowl

Add pepper and salt to taste

Make sure to mix the ingredients well until they are all mixed in

Put the dip in the fridge for at least 30 minutes so that the flavors can mix

Cool it down and serve it with crackers, breadsticks, or vegetable sticks of your choice

Vegan Peanut Butter Protein Bars

There is a lot of plant-based protein and healthy ingredients in these vegan peanut butter protein bars. They're great as a snack on the go or as fuel after a workout.

Ingredients:

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup vegan protein powder
• 1/4 cup maple syrup
• 1/4 cup peanut butter
• 1/4 cup almond milk
• 1/4 cup chopped almonds
• 1/4 cup dark chocolate chips

Instructions:

Roll out the oats, add the almond flour, and mix in the vegan protein powder in a large bowl

Soy milk, peanut butter, and maple syrup should be added

Mix everything together well

Add the dark chocolate chips and chopped almonds

Spread the mixture out evenly and pack it down in a baking dish that has been lined with parchment paper

For at least two hours, until firm, put in the fridge

Cut into bars and store in a container that won't let air in once it's set

Watermelon Margaritas

Cool and refreshing, these Watermelon Margaritas are perfect for summer gatherings or any time you crave a fruity cocktail with a kick of tequila.

Ingredients:

• 2 cups watermelon, diced
• 1/2 cup silver tequila
• 1/4 cup lime juice
• 2 tablespoons triple sec
• 1 tablespoon agave syrup
• Ice cubes
• Salt or sugar for rimming optional
• Lime slices for garnish optional

Instructions:

Put watermelon, tequila, lime juice, triple sec, and agave syrup in a blender

Mix until it's smooth

No need to: A lime wedge can be used to add salt or sugar to the rim of the glasses

It is then dipped in salt or sugar

Put ice cubes in glasses

Fill the glasses with the watermelon mix

Add lime slices as a garnish if you want

Serve right away and enjoy!

Cinnamon Roll Tea Cookies

These Cinnamon Roll Tea Cookies are a delightful treat that combines the flavors of a cinnamon roll with the convenience of a cookie. They are perfect for enjoying with a warm cup of tea or coffee.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• For the filling:
• 2 tablespoons unsalted butter, melted
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• For the glaze:
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the egg and vanilla extract to the mixture, and beat until well combined

In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms

Divide the dough into two equal parts and shape each into a rectangular block

For the filling, combine melted butter, brown sugar, and ground cinnamon in a small bowl

Roll out each block of dough between two sheets of parchment paper to form two rectangular sheets

Spread the filling mixture evenly over one of the dough sheets

Carefully place the second dough sheet on top of the filling-covered sheet

Press the edges to seal the two sheets together

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

Remove the chilled dough from the refrigerator and slice it into thin cookies

Place the cookies on the prepared baking sheet, leaving space between each cookie

Bake for 10-12 minutes or until the edges are lightly golden

While the cookies are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract

Once the cookies are done baking, let them cool for a few minutes before drizzling the glaze over the top

Allow the glaze to set before serving

Enjoy these delightful Cinnamon Roll Tea Cookies with your favorite cup of tea or coffee!

Mushroom Asiago Chicken

This Mushroom Asiago Chicken recipe is a creamy and flavorful dish that comes together in just 30 minutes. The savory combination of mushrooms, garlic, and Asiago cheese perfectly complements juicy chicken breasts, making it a satisfying meal for any day of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup shredded Asiago cheese
• 2 tablespoons chopped fresh parsley

Instructions:

Season chicken breasts with salt and black pepper

Heat olive oil in a large skillet over medium-high heat

Add chicken breasts and cook until browned, about 4-5 minutes per side

Remove from skillet and set aside

In the same skillet, add mushrooms and garlic

Cook until mushrooms are softened, about 3 minutes

Pour in chicken broth and heavy cream

Bring to a simmer

Add Asiago cheese and stir until melted and smooth

Return chicken breasts to the skillet

Cook for an additional 5-7 minutes, or until chicken is cooked through

Garnish with chopped parsley before serving

Mint Chocolate Fudge

Indulge in the delightful combination of rich chocolate and refreshing mint with this easy-to-make Mint Chocolate Fudge. It's perfect for holiday parties or a sweet treat any time of the year!

Ingredients:

• 3 cups semisweet chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies
• Green food coloring optional

Instructions:

Line an 8x8-inch 20x20 cm square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal

In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter

Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted

Stir in the peppermint extract and green food coloring if desired until well combined

Pour the fudge mixture into the prepared baking pan and spread it evenly

Sprinkle the crushed peppermint candies on top of the fudge, pressing them lightly into the surface

Refrigerate the fudge for at least 2 hours, or until it's set and firm

Use the parchment paper overhangs to lift the fudge out of the pan

Place it on a cutting board and cut it into small squares or rectangles

Serve and enjoy! Store any leftovers in an airtight container in the refrigerator