Cake Away

Enjoy the rich and nutty flavors of pralines with the goodness of brownie cookies. These Praline Brownie Cookies are the perfect treat for any occasion.

Ingredients: 1 box brownie mix. 1/2 cup chopped pecans. 1/2 cup caramel bits. 1/4 cup butter, melted. 1 egg. 1/4 cup all-purpose flour.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the brownie mix, melted butter, egg, and flour. Mix until well combined. Fold in the chopped pecans and caramel bits into the brownie mixture. Using a cookie scoop or spoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set and slightly golden around the edges. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, you can drizzle them with additional melted caramel or sprinkle some extra chopped pecans on top for garnish. Enjoy your delicious Praline Brownie Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

A tasty and comforting tomato soup made even better with poached eggs. This dish is great for a warm meal on a cold day.

Ingredients: 4 large eggs. 4 cups of tomato soup. 1/2 cup of heavy cream. 1/4 cup of grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a medium-sized saucepan, heat the tomato soup over medium heat until it's hot but not boiling. Stir in the heavy cream and grated Parmesan cheese, and continue to heat while stirring until the cheese is melted and the soup is well combined. Season the tomato soup with salt and pepper to taste. Keep it warm on low heat while you poach the eggs. Fill a large, shallow pan with about 2 inches of water and bring it to a gentle simmer. Add a splash of white vinegar to the simmering water. Carefully crack each egg into a small bowl or ramekin, being careful not to break the yolks. Create a gentle whirlpool in the simmering water by stirring it with a spoon, and then carefully slide each egg into the center of the whirlpool. This will help the egg whites wrap around the yolks as they poach. Poach the eggs for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Use a slotted spoon to remove the poached eggs from the water and drain excess water by placing them on a paper towel. Ladle the hot tomato soup into serving bowls and gently place a poached egg on top of each bowl. Garnish with fresh basil leaves and sprinkle some additional Parmesan cheese on top if desired. Serve immediately and enjoy your Tomato Soup with Poached Eggs!

Prep Time: 10 minutes

Cook Time: 20 minutes

This roast beef is slow-cooked in a tasty balsamic sauce and is very tender. It's a great comfort food.

Ingredients: 3 lbs beef roast. 1/2 cup balsamic vinegar. 1/4 cup soy sauce. 1/4 cup honey. 4 cloves garlic, minced. 1 tsp dried rosemary. 1 tsp dried thyme. 1/2 tsp black pepper. 1/2 cup beef broth.

Instructions: Soy sauce, honey, minced garlic, rosemary, thyme, and black pepper should all be mixed together in a bowl. Put the beef roast in the crock pot. Spread the balsamic mixture on top of the cooking meat. Put beef broth in the crock pot. On low heat, cover and cook for 6 to 8 hours, or until the beef is soft. After the roast is done, take it out of the slow cooker and let it rest for a few minutes. Then, cut it into pieces. The slow cooker balsamic sauce goes well with the sliced roast.

Prep Time: 10 minutes

Cook Time: 360 minutes

This Crispy Air Fryer Chicken tastes just as good as deep-fried chicken but is better for you. It's perfectly seasoned and cooked in the air fryer until it's golden brown.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup breadcrumbs. 1/2 cup grated parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 eggs, beaten. Cooking spray.

Instructions: In a shallow bowl, combine breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and black pepper. Dip each chicken breast into beaten eggs, then coat with the breadcrumb mixture, pressing the mixture onto the chicken to adhere. Preheat your Air Fryer to 375F 190C. Lightly grease the Air Fryer basket with cooking spray. Place the breaded chicken breasts in the Air Fryer basket, making sure they are not touching. Cook for 20-25 minutes, flipping halfway through, or until the chicken is golden brown and reaches an internal temperature of 165F 74C. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Japanese dish Miso Katsu Don with a vegan twist. A tasty miso sauce covers crispy breaded cutlets, which are served over a bed of rice and shredded cabbage with a tasty onion gravy on top.

Ingredients: 1 cup cooked brown rice. 1/2 cup vegan bread crumbs. 1/4 cup white miso paste. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1/2 teaspoon garlic powder. 1/4 teaspoon ground ginger. 1/4 cup all-purpose flour. 1/4 cup plant-based milk. 1 tablespoon vegetable oil. 1/2 onion, thinly sliced. 1/2 cup vegetable broth. 1 tablespoon cornstarch. 2 cups shredded cabbage. Green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: Making miso sauce is easy. In a bowl, mix together soy sauce, maple syrup, garlic powder, ground ginger, and white miso paste. Make a batter by mixing flour and plant-based milk in a different bowl. Cover the plant-based bread crumbs in the miso sauce. Put a little bit of batter on each vegan cutlet and then cover them with more miso sauce. Put oil in a pan and heat it over medium-low heat. Fry the cutlets in bread crumbs until they are golden brown and crispy. In a different pan, cook the onion until it turns clear. Set the pan on low heat and add the vegetable broth. To make a slurry, mix cornstarch and water in a small bowl. To thicken the sauce, add it to the broth that is already simmering. Put cooked brown rice into bowls to serve. Add cabbage shreds on top. Put the chicken strips that are crispy on top of the cabbage. Mix the sauce and add it to the cutlets and cabbage. Put green onions and sesame seeds that have been chopped on top. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 20 minutes

Leposa Lebanese Potato Salad is a tasty and refreshing salad made with soft potatoes mixed in a zesty dressing made with fresh herbs and spices. It's great for any event.

Ingredients: 4 large potatoes, boiled and diced. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1/2 cup chopped parsley. 1/4 cup chopped mint leaves. 1/4 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a large bowl, combine the boiled and diced potatoes with olive oil, lemon juice, minced garlic, chopped parsley, chopped mint leaves, ground cumin, salt, and pepper. Toss gently until all ingredients are evenly coated. Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This easy and quick ravioli sauce is great for busy weeknights when you need a quick and tasty meal. You can make a tasty sauce to go with your favorite ravioli with just a few common pantry items.

Ingredients: 1 can 14.5 ounces diced tomatoes. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. Salt and pepper to taste. Grated Parmesan cheese for serving optional.

Instructions: In a saucepan, heat olive oil over medium heat. Add minced garlic and saut for about 1 minute until fragrant. Pour in diced tomatoes with their juices. Stir in dried basil, dried oregano, salt, and pepper. Simmer the sauce for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if necessary. Serve the sauce over cooked ravioli. Garnish with grated Parmesan cheese if desired.

Prep Time: 2 minutes

Cook Time: 3 minutes

For people on a Paleo diet, these Tahini Banana Muffins are the ideal nut- and sugar-free choice. They are flavorful, moist, and simple to prepare.

Ingredients: 3 ripe bananas, mashed. 3 eggs. 1/2 cup tahini. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1 tsp baking soda. 1 tsp cinnamon. 1/4 tsp salt. 1/4 cup honey or maple syrup optional, for sweetness. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners or grease it lightly with coconut oil. In a large mixing bowl, combine the mashed bananas, eggs, tahini, and optional honey or maple syrup. Mix until well combined. In a separate bowl, whisk together the coconut flour, arrowroot flour, baking soda, cinnamon, and salt. Slowly add the dry ingredient mixture to the wet ingredients, mixing until you have a smooth batter. Stir in the vanilla extract. Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Paleo Tahini Banana Muffins! They are nut-free and sugar-free, making them a healthy and satisfying treat.

Prep Time: 15 minutes

Cook Time: 25 minutes