Apple Smut

Enjoy the seasonal flavors of Starbucks coffee creamers with this vegan version that's perfect for adding a festive touch to your morning coffee.

Ingredients: 1 cup unsweetened almond milk. 1/4 cup canned coconut milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Pinch of ground cloves.

Instructions: In a small saucepan, combine almond milk, coconut milk, and maple syrup over medium heat. Heat the mixture, stirring occasionally, until it starts to steam but not boil. Remove from heat and stir in vanilla extract, cinnamon, nutmeg, and cloves. Allow the mixture to cool completely. Transfer the creamer to a jar or bottle and refrigerate until ready to use.

Prep Time: 5 minutes

Cook Time: 5 minutes

Indulge in the creamy and antioxidant-rich goodness of this vegan matcha latte. It's a perfect balance of earthy matcha flavor with creamy plant-based milk, sweetened with natural sweeteners like maple syrup or agave nectar.

Ingredients: 1 tsp matcha powder. 1 cup plant-based milk such as almond, soy, or oat milk. 1 tbsp maple syrup or agave nectar. 1/4 tsp vanilla extract optional. A pinch of ground cinnamon optional.

Instructions: Put the plant-based milk in a small saucepan and heat it over medium-low heat until it's warm but not boiling. Mix the matcha powder and a little hot water in a different bowl using a whisk until the mixture is smooth. Place the matcha mix in a cup. Warm up the plant-based milk and add it to the cup along with the vanilla extract if using. Then add the maple syrup or agave nectar. Mix with a frother or a whisk until everything is well mixed and foamy. If you want, you can sprinkle a little ground cinnamon on top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Indulge in the deliciousness of a warm and gooey peanut butter chocolate chip skillet cookie. This recipe combines the rich flavors of peanut butter and chocolate in a delightful cast-iron baked treat.

Ingredients: 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/2 cup creamy peanut butter. 1 large egg. 1 teaspoon vanilla extract. 1 1/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semisweet chocolate chips.

Instructions: Preheat the oven to 350F 175C. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the peanut butter, egg, and vanilla extract. Mix until smooth and creamy. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Press the cookie dough evenly into a greased 10-inch cast-iron skillet. Bake in the preheated oven for 20-25 minutes or until the edges are golden and the center is set. Remove from the oven and let it cool slightly before serving. Slice and enjoy warm, either on its own or with a scoop of ice cream.

Prep Time: 15 minutes

Cook Time: 25 minutes

This dish combines the sweetness of honey with savory flavors of soy sauce, garlic, and ginger to create a delightful glaze for succulent shrimp. Served over fluffy rice, it's a satisfying and flavorful seafood meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1/4 cup honey. 2 tbsp soy sauce. 2 cloves garlic, minced. 1 tbsp ginger, minced. 2 tbsp olive oil. Salt and pepper, to taste. 2 cups cooked rice. Green onions, for garnish.

Instructions: Put honey, soy sauce, garlic, and ginger in a small bowl and mix them together with a whisk. Warm up a big pan with olive oil over medium-low heat. Season the shrimp with salt and pepper after adding them to the pan. About two to three minutes on each side, cook until the shrimp turns pink. Pour the honey mixture over the shrimp. Cook for another minute or two, stirring every now and then, until the sauce thickens and covers the shrimp. Put the cooked shrimp on top of the rice and sprinkle chopped green onions on top.

Prep Time: 10 minutes

Cook Time: 10 minutes

The Cilantro Quinoa Burrito/Taco Bowl tastes like chipotle and is a filling vegan and gluten-free dish that is full of flavor and good for you. It's great for a hearty lunch or a quick dinner during the week. Add your favorite toppings to make it your own!

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels frozen or canned. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1 avocado, sliced. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper. 1/4 cup sliced black olives. 1/4 cup dairy-free cheese optional. 1/4 cup dairy-free sour cream optional. 1/4 cup chipotle sauce adjust to taste. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Put the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the liquid is full. The toppings should be ready while the quinoa is cooking. Put black beans, corn, diced tomatoes, red onion, cilantro, red bell pepper, green onions, and black olives in separate bowls. Mix them all together. To make the quinoa fluffy, use a fork to mix it in and add salt and pepper to taste. Start by making a base of quinoa for your burrito or taco bowl. Add the ready-made black bean and vegetable mixture on top. Cover the top with sliced avocado, dairy-free cheese if using, and a little hot sauce. Add lime wedges as a garnish and serve right away. You can also add dairy-free sour cream if you want it to be creamier.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cheesy Butter Parmesan Noodles is a quick and easy dinner recipe that combines the rich flavors of Parmesan and mozzarella cheese with buttery noodles. It's a comforting dish perfect for busy weeknights or whenever you crave a simple yet satisfying meal.

Ingredients: 8 oz. pasta noodles. 4 tbsp butter. 1/4 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 1/4 tsp garlic powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Cook pasta noodles according to package instructions until al dente. Drain and set aside. In a large skillet, melt butter over medium heat. Add cooked noodles to the skillet, tossing to coat evenly with butter. Sprinkle grated Parmesan cheese, shredded mozzarella cheese, garlic powder, salt, and pepper over the noodles. Toss until the cheese is melted and noodles are well coated. Serve hot, garnished with fresh parsley if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Creamy and naturally sweet, this vegan strawberry banana ice cream is a healthy and delicious treat.

Ingredients: 3 ripe bananas, sliced and frozen. 1 cup frozen strawberries. 1/4 cup non-dairy milk. 1-2 tablespoons maple syrup optional.

Instructions: Add the frozen bananas, frozen strawberries, non-dairy milk, and maple syrup if using to a food processor or high-speed blender. Blend until smooth and creamy, scraping down the sides as needed. Serve immediately for a soft-serve consistency, or transfer to a container and freeze for 1-2 hours for a firmer texture. Enjoy your vegan strawberry banana ice cream!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Peeps Cookies are a delightful treat inspired by the sweet adventures of Sugar Belle. With a buttery cookie base, colorful yellow accents, and cute Peeps chick toppers, these cookies are perfect for adding a touch of whimsy to your baking endeavors.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. Yellow food coloring. Peeps marshmallow chicks. Assorted sprinkles.

Instructions: Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the all-purpose flour, baking powder, and salt one cup at a time. Mix until you get a dough. Separate the dough into two pieces. In one piece, add yellow food coloring and knead it until the color is spread out evenly and the dough is yellow. Put the yellow and plain dough pieces in the fridge for at least 30 minutes after wrapping them in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make a ball out of a small amount of plain dough. Make it a little flatter and put a Peeps chick on top of it. Make a thin rope out of a small piece of yellow dough. To make a nest, wrap the rope around the Peeps chick. Use different kinds of sprinkles to decorate the cookies. Put the cookies on the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 45 minutes

Cook Time: 10-12

In this White Lights on Wednesday-inspired parfait, you can enjoy the delicious mix of oatmeal chocolate chip cookie dough and smooth yogurt. For people who love the classic taste of cookies and cream, this is the perfect treat.

Ingredients: 1 cup rolled oats. 1/2 cup chocolate chips. 1/4 cup brown sugar. 1/4 cup unsalted butter, softened. 1/2 teaspoon vanilla extract. 1 cup Greek yogurt. 1/2 cup whipped cream. 1/4 cup crushed oatmeal cookies. 1/4 cup chocolate sauce.

Instructions: To make cookie dough, put rolled oats, chocolate chips, brown sugar, softened butter, and vanilla extract in a bowl and mix them together. To make the base of the parfait, mix the Greek yogurt and whipped cream in a different bowl. Put spoonfuls of the cookie dough mixture and the yogurt-whipped cream mixture in layers in the parfait glass. Do this again and again until the glass is full. Spread chocolate sauce on top of the parfait and top it with crushed oatmeal cookies. Put it in the fridge for at least 30 minutes before you serve it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

This dish is a rich and flavorful vegan take on the traditional Indian mushroom masala. It is creamy, smells great, and is full of spices.

Ingredients: 500g button mushrooms, sliced. 2 tbsp olive oil. 1 large onion, finely chopped. 4 cloves garlic, minced. 1-inch ginger, grated. 2 green chilies, chopped. 2 tomatoes, diced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. 1/2 tsp paprika. 1/2 tsp garam masala. 1 cup coconut milk. Salt to taste. Fresh coriander leaves, for garnish.

Instructions: Set a pan on medium heat and add the olive oil. Chop up the green chilies, onions, garlic, and ginger and add them. Cook the onions until they become clear. Put in the diced tomatoes and cook them until they get soft. Put in the sliced mushrooms and cook them until they start to shrink and give off water. Add the turmeric, paprika, ground cumin, and garam masala and mix them in. Mix well. Add the coconut milk and salt to taste. Mix everything together by stirring. Let the masala cook on low heat for 10 to 15 minutes so the flavors can blend and the sauce can get thicker. Add fresh coriander leaves as a garnish before serving. Hot rice or naan bread should go with it.

Prep Time: 15 minutes

Cook Time: 25 minutes

A quick and delicious weeknight meal that's packed with flavor. This Chicken and Broccoli Stir Fry is easy to make and perfect for busy evenings.

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 2 cups broccoli florets. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon rice vinegar. 1 tablespoon brown sugar. 2 tablespoons vegetable oil. 1/4 teaspoon red pepper flakes optional. 2 cups cooked rice for serving.

Instructions: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and brown sugar. Set aside. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add sliced chicken to the hot skillet and stir-fry for 3-4 minutes or until cooked through. Remove chicken from the skillet and set aside. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant. Add broccoli florets to the skillet and stir-fry for 3-4 minutes until they start to become tender. Return the cooked chicken to the skillet, pour the sauce over the chicken and broccoli, and toss to combine. If desired, sprinkle with red pepper flakes for some heat. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through. Serve hot over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Real Food by Dad's tasty burger recipe calls for melted cheddar cheese, fresh toppings, and juicy beef patties mixed with a savory mix of spices. It's a great meal for the whole family and will satisfy your burger cravings.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup minced onion. 1/4 cup ketchup. 1 tablespoon Worcestershire sauce. 1 teaspoon salt. 1/2 teaspoon black pepper. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Tomato slices. Pickles. Mayonnaise. Mustard.

Instructions: In a mixing bowl, combine the ground beef, breadcrumbs, minced onion, ketchup, Worcestershire sauce, salt, and black pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt the cheese. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble the burgers by placing lettuce leaves and tomato slices on the bottom bun. Add the cooked burger patty with melted cheese on top. Spread mayonnaise and mustard on the top bun and add pickles for extra flavor. Place the top bun on the burger and serve immediately. Enjoy your Real Food by Dad Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

A fusion twist on traditional sushi, this pan-fried sushi pizza features a crispy rice crust topped with creamy Japanese mayo, savory smoked salmon, creamy avocado, and fragrant sesame seeds. It's a delightful combination of textures and flavors that's sure to impress!

Ingredients: 2 cups sushi rice, cooked and cooled. 1 tablespoon vegetable oil. 1/2 cup Japanese mayonnaise. 2 tablespoons soy sauce. 1 teaspoon wasabi paste. 4 ounces smoked salmon, thinly sliced. 1/2 avocado, thinly sliced. 2 green onions, thinly sliced. 1 tablespoon sesame seeds, toasted. Nori sheets, cut into thin strips for garnish.

Instructions: Put vegetable oil in a big nonstick skillet and heat it over medium-low heat. Spread out the cooked sushi rice in the pan to make a thin layer. For 5 to 7 minutes, or until the bottom is golden and crispy, cook the rice. It will take an extra 5 minutes of cooking until the other side is crispy after you carefully flip the rice crust. Put Japanese mayonnaise, soy sauce, and wasabi paste in a small bowl and mix them together. Cover the crunchy rice crust with the mayonnaise mix. Put smoked salmon, avocado slices, green onions, and toasted sesame seeds on top. Add nori strips as a garnish. Cut it into wedges and serve right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

This easy baked fish recipe combines the freshness of cherry tomatoes and artichokes with flavorful garlic and herbs. It's a simple yet elegant dish that's perfect for a quick weeknight dinner or a special occasion. The Purple Ladle adds a touch of sophistication to your seafood repertoire.

Ingredients: 4 fish fillets such as tilapia or cod. 1 cup cherry tomatoes, halved. 1 cup artichoke hearts, quartered. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Fillets of fish should be put in a baking dish. Put garlic, olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl. Add the cherry tomatoes and mix them all together. Put the tomato and artichoke mix on top of the fish fillets. Place foil over the baking dish and bake for 20 to 25 minutes, or until the fish is fully cooked and flaky. Take off the foil and broil for another two to three minutes to give the top a light brown color. Before serving, sprinkle with fresh parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Tender, juicy chicken breasts are coated in a sweet and tangy mustard sauce, slow-cooked to perfection. This easy-to-make recipe is perfect for busy days when you want a delicious homemade meal without much effort.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup Dijon mustard. 1/4 cup honey. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: In a small bowl, mix together the Dijon mustard, honey, soy sauce, minced garlic, dried thyme, salt, and black pepper. Place the chicken breasts in the slow cooker. Pour the mustard mixture over the chicken, ensuring it's evenly coated. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through. Serve the chicken hot, spooning the sauce from the slow cooker over the top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Chicken breasts that are stuffed with gooey provolone cheese and topped with crunchy Parmesan breadcrumbs. Any day of the week, this dish is great for a hearty dinner!

Ingredients: 4 chicken breasts. 4 slices provolone cheese. 1/4 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon garlic powder. 1 teaspoon paprika.

Instructions: Preheat oven to 375F 190C. Cut a pocket into each chicken breast. Season the inside of the pockets with salt, pepper, garlic powder, and paprika. Stuff each pocket with a slice of provolone cheese. In a bowl, mix Parmesan cheese and breadcrumbs. Coat each stuffed chicken breast with the breadcrumb mixture. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts until golden brown on both sides. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until chicken is cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hot Mess Brownies are the ultimate chocolate indulgence with a gooey, marshmallow topping that's sure to satisfy your sweet tooth. These brownies are a delightful mess of rich chocolate flavor, and you can customize them with nuts or your favorite toppings. Perfect for a decadent dessert or a sweet treat on any occasion!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 1 cup cocoa powder. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1/2 cup chopped walnuts optional. 1/2 cup marshmallows.

Instructions: Grease a 9 x 13-inch baking pan and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. The butter should be melted in 30-second increments in a microwave-safe bowl. Once the butter has melted, thoroughly mix in the cocoa powder and granulated sugar. Once smooth and glossy, beat in the eggs and vanilla extract. Mix the flour, baking powder, and salt in a different bowl. Mixing until just combined, gradually add the dry ingredients to the wet ones. Add the chopped walnuts and chocolate chips if using and mix well. Transfer the brownie mixture into the baking pan that has been preheated and level it out. Place marshmallows on top of the batter and gently press them into the mixture. For 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, bake in the preheated oven. Before cutting the brownies into squares, let them cool in the pan for approximately ten minutes. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 30 minutes