Benjamin Godfre

Indulge in a creamy and spicy vegan pasta dish that's gluten-free and high in fiber. This recipe combines gluten-free pasta with a creamy sauce made from almond milk and nutritional yeast, spiced up with paprika and cayenne pepper for an extra kick. Loaded with chickpeas and vegetables, it's a satisfying and flavorful meal for any occasion.

Ingredients: 200g gluten-free pasta. 1 cup cooked chickpeas. 1 red bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the gluten-free pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Dice the red bell pepper, onion, and garlic. Cook the vegetables in oil until they are soft. The chickpeas will cook for another two to three minutes after you add them to the pan. Mix in nutritional yeast, paprika, cayenne pepper, salt, and pepper. Don't add any sugar. Mix everything together well, then bring it to a simmer. Toss the cooked pasta in the skillet with the creamy sauce until it's all covered. Add two to three more minutes of cooking time until everything is hot. Serve hot with fresh parsley on top. Have fun with your vegan creamy spicy pasta!

Prep Time: 15 minutes

Cook Time: 15 minutes

Delightfully delicious vanilla cupcakes topped with creamy buttercream frosting. Perfect for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 1/2 cup whole milk.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Scoop the cupcake batter into the prepared liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cool, you can prepare your favorite buttercream frosting and pipe it onto the cupcakes as desired. Decorate with sprinkles, if desired, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the ultimate chocolate lover's breakfast with these Triple Chocolate Pancakes. These fluffy pancakes are loaded with semisweet, white, and milk chocolate chips for a decadent and delicious treat that will satisfy your chocolate cravings.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 egg. 1 cup buttermilk. 2 tablespoons melted butter. 1/2 cup semisweet chocolate chips. 1/4 cup white chocolate chips. 1/4 cup milk chocolate chips. Whipped cream for topping. Chocolate syrup for drizzling. Fresh berries optional, for garnish.

Instructions: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg and mix in the buttermilk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the semisweet, white, and milk chocolate chips. Heat a griddle or non-stick pan over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Remove the pancakes from the griddle and keep them warm. Serve the Triple Chocolate Pancakes topped with whipped cream, a drizzle of chocolate syrup, and fresh berries if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the delicious taste of peppermint and chocolate together in these magical peppermint brownies. Great for holiday parties or just because you want a treat!

Ingredients: 1 cup all-purpose flour. cup unsweetened cocoa powder. 2 cups granulated sugar. 1 teaspoon vanilla extract. teaspoon salt. cup vegetable oil. 4 large eggs. 1 cup semisweet chocolate chips. cup crushed peppermint candies.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Mix the flour, cocoa powder, sugar, vanilla extract, salt, vegetable oil, and eggs together well in a large bowl. Add chocolate chips and crushed peppermint candies and mix them in. Spread the batter out evenly in the baking pan that has been prepared. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few wet crumbs still on it. Before cutting the brownies into squares, let them cool all the way in the pan on a wire rack.

Prep Time: 15 minutes

Cook Time: 25 minutes

Savor these rich red velvet doughnuts with a surprising twist of popcorn and marshmallow toppings. They're ideal for an interesting and enjoyable treat!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tbsp unsweetened cocoa powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1 tsp red food coloring. 1/2 cup mini marshmallows. 1/2 cup popped popcorn plain, no butter.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, cocoa powder, and salt in a mixing bowl. Beat together buttermilk, egg, vegetable oil, vanilla extract, and red food coloring in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Pour the batter into each doughnut mold, filling it to about two-thirds full. When a toothpick is inserted, bake for 10 to 12 minutes, or until it comes out clean. After a few minutes of cooling in the pan, move the doughnuts to a wire rack to finish cooling. After the doughnuts cool, garnish them with mini marshmallows and popcorn. If desired, lightly toast the marshmallows with a kitchen torch to create the appearance of a campfire. Savor your mouthwatering, rich red velvet doughnuts with popcorn and marshmallows!

Prep Time: 20 minutes

Cook Time: 10 minutes

These light and crisp waffles are a perfect breakfast treat. They're easy to make and taste delicious with a variety of toppings.

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated 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: In a large mixing bowl, combine 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. Do not overmix; it's okay if there are some lumps. Preheat your waffle iron according to the manufacturer's instructions. Pour an appropriate amount of batter onto the hot waffle iron the amount will depend on the size of your waffle iron. Close the lid and cook until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and serve immediately with your favorite toppings such as maple syrup, fresh berries, or whipped cream.

Prep Time: 10 minutes

Cook Time: 5 minutes

With this easy and tasty smoothie recipe, you can enjoy the rich and creamy flavors of peanut butter fudge. It's a treat that won't make you feel bad and will satisfy your sweet tooth.

Ingredients: 1 ripe banana. 2 tablespoons peanut butter. 1 cup almond milk.

Instructions: Peel and slice the ripe banana. Add the banana slices, peanut butter, and almond milk to a blender. Blend until smooth and creamy. Pour into a glass and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

You can satisfy your sweet tooth with these Vegan Keto Chocolate Fat Bombs without adding any carbs or sugar. Coconut oil and almond butter give them a lot of healthy fats, which makes them a great vegan keto breakfast, snack, or dessert.

Ingredients: 1 cup coconut oil. 1/2 cup unsweetened cocoa powder. 1/4 cup almond butter. 1/4 cup coconut flour. 2 tablespoons powdered erythritol. 1 teaspoon vanilla extract. Pinch of salt. Optional: crushed nuts or shredded coconut for coating.

Instructions: Melt coconut oil in a microwave-safe bowl or on the stove. Stir in cocoa powder, almond butter, coconut flour, powdered erythritol, vanilla extract, and a pinch of salt until smooth. Pour the mixture into silicone molds or ice cube trays. Place in the freezer for about 30 minutes, or until set. If desired, roll the fat bombs in crushed nuts or shredded coconut for extra flavor and texture. Store in an airtight container in the freezer.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Lemon-Caper Black Cod with Broccoli and Potatoes recipe is a healthy and tasty seafood dish that's great for a weeknight dinner or a special event. The black cod is flavored with salty capers and sour lemon slices. The broccoli and potatoes make the dish hearty and filling. This recipe is sure to become a favorite in your kitchen because it only needs a few simple ingredients and is easy to make.

Ingredients: 4 black cod fillets. 1 lemon, sliced. 2 tablespoons capers. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups broccoli florets. 4 medium potatoes, diced. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley.

Instructions: Preheat the oven to 400F 200C. Place black cod fillets on a baking sheet lined with parchment paper. Arrange lemon slices on top of the fillets and sprinkle with capers. Drizzle olive oil over the fillets and season with salt and pepper. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. While the fish is baking, steam the broccoli florets until tender, about 5-7 minutes. In a separate pot, boil the diced potatoes until fork-tender, about 10-12 minutes. Heat olive oil in a skillet over medium heat, then add minced garlic and saut until fragrant. Add the steamed broccoli and boiled potatoes to the skillet, tossing to combine. Season the broccoli and potatoes with salt and pepper to taste. Serve the lemon-caper black cod fillets alongside the broccoli and potatoes. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the warmth of hot chocolate spiked with Baileys Irish Cream, topped with a scoop of creamy vanilla ice cream.

Ingredients: 1 cup hot chocolate. 1 scoop vanilla ice cream. 1 shot of Baileys Irish Cream. Whipped cream optional. Chocolate shavings optional.

Instructions: Prepare hot chocolate. Pour hot chocolate into a heatproof glass. Add a scoop of vanilla ice cream into the glass. Pour a shot of Baileys Irish Cream over the ice cream. Top with whipped cream and chocolate shavings if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

This elegant tart combines the delicate sweetness of Seckel pears with the flaky goodness of puff pastry, infused with cinnamon and vanilla flavors. It's a simple yet sophisticated dessert perfect for any occasion.

Ingredients: 1 sheet of puff pastry, thawed. 6-8 Seckel pears, thinly sliced. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1 tablespoon lemon juice. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Turn on your oven and heat it up to 375F 190C. On a lightly floured surface, roll out the puff pastry sheet into a rectangle. Then, place it on a baking sheet lined with parchment paper. Toss the sliced Seckel pears with the ground cinnamon, vanilla extract, and lemon juice in a bowl until everything is well mixed. Place the pear slices that have been seasoned on top of the puff pastry, leaving a border around the edges. To make a rustic crust, fold the edges of the puff pastry over the pears. If you want the edges of the pastry to be golden, brush them with beaten egg. Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the pastry is golden brown and the pears are soft. Take it out of the oven when it's done and let it cool down a bit. If you want, you can sprinkle powdered sugar on top before serving. Feel free to eat the slices hot or cold.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy delicious and crispy chicken wings made in the air fryer. They're perfect for game day or as a tasty appetizer.

Ingredients: 12 chicken wings. 1 tablespoon olive oil. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder.

Instructions: Get the air fryer ready by heating it up to 400F 200C. Put the chicken wings in a large bowl and season them with salt, pepper, paprika, garlic powder, and onion powder. Toss the wings completely to coat them. Put the chicken wings that have been seasoned in the air fryer basket in a single layer. Make sure they don't touch each other. Fry the wings for 25 to 30 minutes, turning them over every 15 minutes, until they are golden brown and crispy. Serve hot with the sauce of your choice.

Prep Time: 10 minutes

Cook Time: 30 minutes

This Slow Cooker Razzleberry Crisp is a delightful dessert that requires minimal effort. The combination of tart berries and sweet, crunchy topping makes for a perfect treat any time of the year.

Ingredients: 4 cups mixed berries such as raspberries, blackberries, and blueberries. 1/2 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 cup old-fashioned rolled oats. 1/2 cup all-purpose flour. 1/2 cup packed brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted.

Instructions: Toss the mixed berries, granulated sugar, cornstarch, and lemon juice together in a large bowl until everything is well mixed. Rolling oats, flour, brown sugar, cinnamon, and salt should all be mixed together in a different bowl. Add the melted butter to the oat mixture and mix it all together. Put the berry mixture into a slow cooker that has been greased. To make the oat mixture even, sprinkle it on top of the berries in the slow cooker. Put the lid on top and cook on low heat for three to four hours, or until the topping is golden brown and the fruit bubbles. If you want, you can serve it warm with a scoop of vanilla ice cream. Have fun!

Prep Time: 15 minutes

Cook Time: 180 minutes

Indulge in the rich and gooey goodness of Chocolate Chip Pie. This decadent dessert is a delightful twist on traditional chocolate chip cookies, baked into a pie form. Perfect for satisfying your sweet cravings!

Ingredients: 1 unbaked pie crust. 2 large eggs. 1/2 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1 cup unsalted butter, melted and cooled. 1 cup semisweet chocolate chips. 1 cup chopped pecans or walnuts. 1 teaspoon vanilla extract. Whipped cream or ice cream optional, for serving.

Instructions: Preheat your oven to 325F 160C. Place the unbaked pie crust into a 9-inch pie dish and set aside. In a medium-sized bowl, beat the eggs until they are foamy. Add the all-purpose flour, granulated sugar, and brown sugar to the beaten eggs. Mix until well combined. Stir in the melted and cooled unsalted butter, semisweet chocolate chips, chopped pecans or walnuts, and vanilla extract into the mixture. Pour the chocolate chip filling into the pie crust. Bake in the preheated oven for about 55-60 minutes, or until the pie is set and the top is golden brown. Remove the pie from the oven and allow it to cool completely on a wire rack. Serve the Chocolate Chip Pie with whipped cream or ice cream if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

Enjoy the perfect blend of rich cocoa, dark chocolate chips, and refreshing peppermint in these delightful biscotti cookies. They're perfect for dunking in your favorite hot beverage or gifting to loved ones during the holiday season.

Ingredients: 1 cups all-purpose flour. cup cocoa powder. 1 teaspoon baking powder. teaspoon salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. teaspoon peppermint extract. cup dark chocolate chips. cup crushed peppermint candies.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips and crushed peppermint candies. Divide the dough in half and shape each half into a log about 10 inches long on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let the logs cool for 15 minutes. Reduce the oven temperature to 325F 160C. Using a sharp knife, slice the logs diagonally into -inch thick slices. Place the slices back on the baking sheet and bake for an additional 15-20 minutes, turning them over halfway through. Once the biscotti are crisp and dry, remove from the oven and let them cool completely on a wire rack. Store in an airtight container.

Prep Time: 20 minutes

Cook Time: 45 minutes

Enjoy the dark and tasty layers of this Grim Reaper Cake Parfait. When chocolate cake, pudding, and whipped cream are mixed together, they make a spooky but delicious treat. Adding dark chocolate shavings and licorice sticks makes it a little more scary, making it a great dessert for Halloween or any other scary-themed party.

Ingredients: 1 cup chocolate cake crumbs. 1 cup chocolate pudding. 1 cup whipped cream. 1/2 cup crushed chocolate cookies. 1/4 cup dark chocolate shavings. Black licorice sticks for decoration.

Instructions: In serving glasses, layer chocolate cake crumbs at the bottom. Top the crumbs with a layer of chocolate pudding. Add a layer of whipped cream over the pudding. Sprinkle crushed chocolate cookies on top of the whipped cream layer. Repeat the layers until the glass is almost full. Finish with a generous layer of whipped cream on top. Garnish with dark chocolate shavings and place black licorice sticks to resemble the Grim Reaper's scythe. Chill in the refrigerator for at least 1 hour before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Experience the delicious combination of smoky flavors and the convenience of a grill table with this grilled and smoked whole chicken recipe.

Ingredients: 1 whole chicken about 4-5 lbs. 1/4 cup olive oil. 2 tablespoons smoked paprika. 2 tablespoons brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon dried thyme. 1 tablespoon salt. 1 tablespoon black pepper. 1 cup wood chips soaked in water for 30 minutes.

Instructions: Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, smoked paprika, brown sugar, garlic powder, onion powder, dried thyme, salt, and black pepper to create a rub. Pat the chicken dry with paper towels and rub the spice mixture all over the chicken, including under the skin and in the cavity. Remove the grill grate and place a fireproof container in the center of the grill. Light charcoal around the container for indirect heat. Sprinkle soaked wood chips over the hot charcoal to create smoke. Place the rubbed chicken on the grill grate over the fireproof container, ensuring it is not directly over the hot coals. Cover the grill with the lid and smoke the chicken for about 2.5 to 3 hours, or until the internal temperature reaches 165F 74C. Rotate the chicken occasionally for even smoking. Once done, remove the chicken from the grill, tent with foil, and let it rest for 10-15 minutes before carving. Serve the smoked chicken on the grill table, enjoying the dual functionality of the fire pit and table.

Prep Time: 15 minutes

Cook Time: 180 minutes