Black Mojitos

Savor the mouthwatering tastes of this Chocolate Strawberry Martini. It has the ideal balance of creaminess and chocolate with a hint of strawberry. This martini will satisfy your sweet tooth whether you're enjoying a delightful cocktail or are commemorating a special occasion.

Ingredients: 1 oz chocolate liqueur. 1 oz vodka. 1 oz strawberry liqueur. 1 oz cream. 1/2 oz chocolate syrup. Fresh strawberries for garnish. Chocolate shavings for garnish.

Instructions: For about ten minutes, place a martini glass in the freezer to chill it. Mix the chocolate liqueur, vodka, strawberry liqueur, cream, and chocolate syrup in a cocktail shaker. Fill the shaker with ice, then give it a good shake for 15 to 20 seconds. Pour mixture through a strainer into a chilled martini glass. Add some chocolate shavings and some fresh strawberries to the martini as garnish. Enjoy your tasty Chocolate Strawberry Martini after serving it!

Prep Time: 5 minutes

Cook Time: 0 minutes

Shmoopy Cookies are delightful vegan treats that satisfy your sweet cravings without any animal products. These cookies are chewy, chocolaty, and perfect for any occasion.

Ingredients: 1 cup almond flour. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup dairy-free chocolate chips. 1/2 teaspoon vanilla extract. 1/4 teaspoon baking soda. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Put almond flour, coconut sugar, maple syrup, almond butter, vanilla extract, baking soda, and salt in a bowl. Mix well until a dough comes together. Add the chocolate chips and mix them in. Place tablespoon-sized chunks of dough about 2 inches apart on a baking sheet that has been lined with parchment paper. Make each ball a little flatter with the back of a fork. When the edges are golden brown, it's done baking. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then move it to a wire rack to finish cooling. Have fun with your tasty vegan Shmoopy Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

These homemade pierogi are filled with savory ground beef and gooey cheddar cheese. They are a comforting and satisfying dish that's perfect for any occasion.

Ingredients: 1 pound ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup cheddar cheese, shredded. 1 package of pierogi wrappers. Salt and pepper to taste. 2 tablespoons vegetable oil. Sour cream for serving.

Instructions: In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and saut until softened. Add the ground beef and cook until browned, breaking it up into small pieces with a spatula. Season the beef mixture with salt and pepper to taste. Remove the skillet from the heat and let it cool slightly. Place a pierogi wrapper on a clean surface and add a spoonful of the beef mixture and a pinch of shredded cheddar cheese to the center. Moisten the edges of the wrapper with water and fold it in half to form a semi-circle, pressing the edges to seal. Repeat the process with the remaining wrappers and filling. In a large pot of boiling water, cook the pierogi in batches for about 3-4 minutes or until they float to the surface. Using a slotted spoon, remove the pierogi from the water and place them on a plate. Serve the Ground Beef and Cheese Pierogi hot with sour cream for dipping. Enjoy your delicious homemade pierogi!

Prep Time: 30 minutes

Cook Time: 20 minutes

This sorbet is a great keto-friendly dessert because it combines the sweetness of blueberries and plums with a hint of sourness from the beer.

Ingredients: 2 cups blueberries, fresh or frozen. 2 plums, pitted and diced. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1/4 cup sour beer choose a low-carb option. 1 tablespoon lemon juice. 1/4 teaspoon xanthan gum optional, for texture.

Instructions: In a blender, combine blueberries, diced plums, powdered erythritol, sour beer, and lemon juice. Blend until smooth. Optional: Sprinkle xanthan gum over the mixture and blend again for a few seconds to incorporate, this will help with texture. Pour the mixture into a shallow dish or ice cream maker and freeze for at least 4 hours or until firm. If using a shallow dish, stir the mixture every hour during freezing to prevent large ice crystals from forming. Once firm, scoop the sorbet into bowls or cones and serve immediately.

Prep Time: 10 minutes

Cook Time: 240 minutes

This cozy and tasty pumpkin spiced hot cocoa will keep you warm. Great for cold nights or getting together with family and friends.

Ingredients: 6 cups milk. 1 cup pumpkin puree. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 1/4 teaspoon salt. Whipped cream, for serving optional. Cinnamon sticks, for garnish optional.

Instructions: Milk, pumpkin puree, cocoa powder, maple syrup, vanilla extract, pumpkin pie spice, and salt should all be put into a slow cooker. Mix everything together well. Cover and cook on low for two to three hours, stirring every now and then. As soon as the hot cocoa is fully heated and mixed, it should be served hot in mugs. If you want, you can decorate with cinnamon sticks and whipped cream on top.

Prep Time: 5 minutes

Cook Time: 120 minutes

The tropical taste of coconut, the sourness of lemon, and the freshness of mint come together in these tasty popsicles. On a hot day, they're great for keeping cool!

Ingredients: 1 cup coconut milk. 1/4 cup fresh lemon juice. 2 tablespoons honey or agave syrup. 1/4 cup fresh mint leaves, chopped.

Instructions: Put fresh lemon juice, honey or agave syrup, and coconut milk in a bowl. Mix everything together well. Mix in the chopped mint leaves and stir once more. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least 4 hours, or until it's completely frozen. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Vegan Spinach Artichoke Dip French Bread is a delicious twist on the classic appetizer, perfect for parties or gatherings. Creamy, flavorful, and easy to make, it's sure to be a crowd-pleaser!

Ingredients: 1 French bread loaf. 1 cup raw cashews, soaked overnight. 1 cup unsweetened almond milk. 1 tablespoon olive oil. 3 cloves garlic, minced. 1 onion, diced. 1 can 14 oz artichoke hearts, drained and chopped. 2 cups fresh spinach, chopped. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon onion powder. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped parsley, for garnish.

Instructions: Warm the oven up to 190C 375F. Cut the French bread loaf in half lengthwise, and then make a small hole in the middle for the dip. Soak the cashews and blend them with almond milk until they are smooth and creamy. Put away. Set a pan on medium heat and add the olive oil. Add the minced garlic and diced onion and cook for about 5 minutes, until the onion turns clear. Put chopped artichoke hearts and spinach in the pan. Cook for three to four minutes, or until the spinach is wilted. Lemon juice, onion powder, garlic powder, salt, and pepper should all be added along with the cashew cream mixture. Cook for another two to three minutes, stirring every now and then, until everything is hot and well mixed. Spread the spinach artichoke dip evenly on the French bread halves that have been hollowed out. Spread the filled French bread halves out on a baking sheet. Bake in a hot oven for 15 to 20 minutes, or until the bread is toasted and the dip is bubbly. After taking it out of the oven, add chopped parsley on top to make it look nice. Cut it up and serve it hot. Have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

This colorful bowl of sweet potatoes with a Mexican twist is full of flavor and good for you. This meal is healthy and filling because it has roasted sweet potatoes, quinoa, black beans, avocado, and many fresh toppings. The creamy cashew-lime dressing brings everything together with a zesty and rich touch.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon ground cumin. Salt to taste. 1 cup cooked quinoa. 1 cup black beans, drained and rinsed. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1/4 cup chopped cherry tomatoes. 1/4 cup roasted pepitas pumpkin seeds.

Instructions: Get the oven ready by heating it up to 400F 200C. Put diced sweet potatoes in a bowl and add olive oil, chili powder, cumin, and salt. Toss the potatoes until they are well covered. Place the sweet potatoes in a single layer on a parchment-lined baking sheet. Roast in an oven that has already been heated for 20 to 25 minutes, stirring every five minutes, until soft and lightly browned. Make the cashew-lime cream by mixing together 1/4 cup of water, 1/2 cup of soaked cashews, the juice of 1 lime, and salt to taste. Blend the mixture until it is smooth and creamy. If you need to, add more water to change the consistency. Before putting the bowls together, fill each one with black beans, avocado slices, chopped cilantro, green onions, cherry tomatoes, pepitas, and cooked quinoa. Put some cashew-lime cream on top of each bowl. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A flavorful and satisfying salad featuring roasted broccoli and spaghetti noodles tossed in a savory soy dressing.

Ingredients: 2 cups broccoli florets. 1 tablespoon olive oil. Salt and pepper to taste. 8 oz spaghetti noodles. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/4 cup chopped green onions. 2 tablespoons sesame seeds.

Instructions: Preheat the oven to 400F 200C. Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until broccoli is tender and slightly browned. Meanwhile, cook spaghetti noodles according to package instructions until al dente. Drain and set aside. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger to make the dressing. In a large mixing bowl, combine the cooked spaghetti noodles, roasted broccoli, chopped green onions, and sesame seeds. Pour the dressing over the noodle and broccoli mixture, tossing until everything is evenly coated. Serve warm or chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

The sweet and sour flavors in these White Chocolate Cupcakes with Cranberry Frosting go so well together. That fruity cranberry frosting goes so well with the moist white chocolate cupcakes. They are a fun and tasty treat that is perfect for special events.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/2 cup white chocolate chips, melted. 1/4 cup whole milk. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup dried cranberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the melted white chocolate and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Fold in the dried cranberries gently. Scoop the cupcake batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the cranberry frosting. Cranberry Frosting: In a small saucepan, combine 1/2 cup of cranberries and 1/4 cup of water. Simmer over low heat until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and let it cool completely. Once the cranberry mixture is cooled, beat it into 1 cup of softened butter until well combined. Gradually add 2 cups of powdered sugar and beat until the frosting is smooth and creamy. Frost the cooled cupcakes with the cranberry frosting. Enjoy your delicious White Chocolate Cupcakes with Cranberry Frosting!

Prep Time: 20 minutes

Cook Time: 20 minutes

With the rich flavors of cheddar cheese and savory ham, this slow cooker chowder makes a hearty and filling meal. Great for cold days or when you just want something comforting!

Ingredients: 1 lb ham, diced. 4 cups diced potatoes. 1 onion, chopped. 2 cups chicken broth. 2 cups water. 2 cups shredded cheddar cheese. 1 cup heavy cream. 1/4 cup all-purpose flour. 1/2 tsp garlic powder. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Put diced ham, potatoes, onion, chicken broth, and water in a slow cooker. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Mix heavy cream, flour, garlic powder, salt, and pepper in a small bowl with a whisk until the mixture is smooth. Add the cream mixture to the slow cooker and mix it well. Shred the cheddar cheese and stir the soup until the cheese melts and the soup is smooth. Cook on low for another 30 minutes, stirring every now and then. If you want, you can serve it hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

Enjoy crispy and flavorful French fries without gluten! These baked fries are seasoned with garlic powder and paprika for a delicious twist on a classic favorite.

Ingredients: 4 large potatoes, scrubbed and cut into fries. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the potato fries with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. Once done, remove from the oven and let them cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

This unique take on a classic margarita combines tropical flavors with healthy greens, eggs which are high in protein, and sweet yams to make a drink that is both refreshing and filling.

Ingredients: 1 cup tequila. 1/2 cup triple sec. 1/4 cup lime juice. 1/4 cup orange juice. 1/4 cup pineapple juice. 2 tablespoons agave syrup. Handful of fresh spinach leaves. 2 eggs. 1 small yam, peeled and diced. Ice cubes.

Instructions: In a blender, combine tequila, triple sec, lime juice, orange juice, pineapple juice, agave syrup, and spinach leaves. Blend until smooth. In a separate pan, fry the eggs to your desired doneness. In another pan, saut the diced yams until they are cooked through and slightly crispy. Fill glasses with ice cubes. Pour the blended margarita mixture into the glasses. Garnish each glass with a fried egg and a spoonful of sauted yams. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

This French Apple and Cinnamon Tart is a delicious dessert that has a flaky puff pastry crust and apples that are sweet and cinnamon that is warm and spicy. This dish is easy to make and great for any event.

Ingredients: 1 sheet of frozen puff pastry, thawed. 3-4 apples, peeled, cored, and thinly sliced. 1/4 cup sugar. 1 teaspoon ground cinnamon. 2 tablespoons unsalted butter, cut into small pieces. 1 tablespoon apricot jam or jelly, warmed optional.

Instructions: Preheat the oven to 400F 200C. On a lightly floured surface, roll out the puff pastry into a rectangle about 9x13 inches. Transfer the rolled-out pastry onto a parchment-lined baking sheet. Arrange the sliced apples in overlapping rows over the pastry, leaving a border around the edges. Sprinkle the sugar and cinnamon evenly over the apples. Dot the top of the apples with the pieces of butter. Fold the edges of the pastry over the apples, pressing gently to seal. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the apples are tender. If desired, brush the warmed apricot jam over the warm tart for a glossy finish. Allow the tart to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This fruity and refreshing sangria has the sweetness of peaches and cherries and the crispness of white wine. It's great for summer parties or any other event.

Ingredients: 1 bottle white wine. 2 peaches, sliced. 1 cup cherries, pitted. 1/4 cup peach schnapps. 1/4 cup triple sec. 2 tablespoons honey. 1 lemon, sliced. 1 lime, sliced. 2 cups sparkling water or club soda. Ice cubes.

Instructions: Put white wine, peach schnapps, triple sec, and honey in a large pitcher. Mix it around until the honey is gone. Slice up some peaches, cherries, lemons, and limes and put them in the pitcher. Put it in the fridge for at least two hours to let the flavors mix. Add club soda or sparkling water to the pitcher right before you serve. Put ice cubes in glasses and pour sangria over them. If you want, you can add more fruit as a garnish.

Prep Time: 10 minutes

Cook Time: 0 minutes

With these Instant Pot Chimichurri Pork Carnitas, you can turn your pork shoulder into a delicious fiesta food. The bright chimichurri sauce gives the soft, shred pork a burst of fresh flavor. Put it in corn tortillas and top with your favorite things for a great taste.

Ingredients: 3 lbs pork shoulder, cut into chunks. 1 cup fresh cilantro, chopped. 1 cup fresh parsley, chopped. 4 cloves garlic, minced. 1/2 cup red wine vinegar. 1/3 cup olive oil. 1 teaspoon dried oregano. 1 teaspoon cumin. 1 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. 1 onion, thinly sliced. 1 orange, juiced. 1 lime, juiced. Corn tortillas, for serving. Fresh cilantro, diced red onion, and lime wedges, for garnish.

Instructions: Add chopped garlic, red wine vinegar, olive oil, dried oregano, cumin, red pepper flakes, salt, and pepper to a blender or food processor. Blend or process the ingredients until smooth. This is how the chimichurri sauce is made: blend until smooth. Add the pork chunks to a large bowl and mix them with half of the chimichurri sauce. Make sure the meat is well covered. For better flavor, let it sit for at least 30 minutes or overnight. Put the Instant Pot in "saut" mode. Some oil should be added, and the pork should be seared until it's browned all over. Put orange juice, lime juice, and sliced onions in the Instant Pot. Cover the pork with the rest of the chimichurri sauce. Place the lid on top of the Instant Pot and set the timer for 60 minutes. Let the pressure drop naturally. Fork the pork in the pot to shred it after it's done cooking. Let it soak up the tasty juices. Add fresh cilantro, diced red onion, and lime wedges to the top of the Chimichurri Pork Carnitas that you serve on warm corn tortillas. Have fun eating these tasty Instant Pot Chimichurri Pork Carnitas!

Prep Time: 40 minutes

Cook Time: 60 minutes

Enjoy this vegan ice cream that tastes like rich, creamy goodness with a spicy gingerbread kick. Great for satisfying your sweet tooth without eating animal products.

Ingredients: 2 cans coconut milk. 1/2 cup maple syrup. 1/4 cup molasses. 1 tablespoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt.

Instructions: Put ginger, cinnamon, nutmeg, cloves, maple syrup, molasses, coconut milk, and salt in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm. Enjoy some gingerbread vegan ice cream!

Prep Time: 10 minutes

Cook Time: 20 minutes