Chauvinistsushi

A refreshing gin punch infused with the zesty flavors of lime, grapefruit, and fragrant basil, perfect for entertaining or a relaxing evening.

Ingredients: 2 cups gin. 1 cup freshly squeezed lime juice. 1 cup freshly squeezed grapefruit juice. 1/2 cup simple syrup. 1/4 cup fresh basil leaves, torn. 2 cups sparkling water. Ice cubes. Lime and grapefruit slices, for garnish.

Instructions: In a large pitcher, combine gin, lime juice, grapefruit juice, simple syrup, and torn basil leaves. Stir well to combine and let sit in the refrigerator for at least 30 minutes to allow the flavors to meld. When ready to serve, add ice cubes to individual glasses. Pour the gin mixture over the ice, filling each glass about halfway. Top off each glass with sparkling water and gently stir. Garnish with lime and grapefruit slices. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A decadent Luxury Chocolate Cake topped with luscious strawberry glaze awaits your indulgence.

Indulge in the heavenly combination of fluffy doughnuts with a luscious Nutella filling. These Nutella Stuffed Doughnuts are a perfect treat for any time of the day.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp active dry yeast. 1/2 cup warm milk. 2 tbsp unsalted butter, melted. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/4 cup Nutella or hazelnut spread. Oil for frying. Powdered sugar for dusting.

Instructions: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture, melted butter, and vanilla extract. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until it doubles in size. Punch down the dough and roll it out to about 1/4 inch thickness. Using a round cutter, cut out doughnut shapes and place a small spoonful of Nutella in the center of half of them. Place the remaining doughnut shapes on top of the Nutella-filled ones and pinch the edges to seal, forming stuffed doughnuts. Heat oil in a deep fryer or heavy-bottomed pan to 350F 175C. Carefully fry the doughnuts in batches until they are golden brown, about 2-3 minutes per side. Remove the doughnuts using a slotted spoon and drain on paper towels. Dust the Nutella Stuffed Doughnuts with powdered sugar and serve warm.

Prep Time: 30 minutes

Cook Time: 20 minutes

This homemade apple jam is a delicious way to enjoy fresh apples all year long. The cinnamon and nutmeg give it a warm and comforting flavor that is ideal for spreading on toast or biscuits.

Instructions: Combine the chopped apples, sugar, lemon juice, cinnamon, nutmeg, and salt in a large pot. Allow for 15 minutes to allow the apples to release their juices. Place the pot over medium-high heat on the stove. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and continue to cook for 45-50 minutes, stirring occasionally, until the mixture thickens and becomes jam-like. Remove from the heat and set aside for 10 minutes to cool. Fill sterilized jars halfway with jam and allow to cool completely before sealing with lids. Keep refrigerated for up to 2 weeks.

Indulge your chocolate cravings with these Triple Chocolate Muffins, featuring milk, semi-sweet, and white chocolate chips for an irresistible treat.

A creamy and tasty soup with roasted poblano peppers, shredded chicken, and melted cheese that tastes like the classic Chile Rellenos. This version that is good for ketones is hearty and filling.

Ingredients: 4 poblano peppers, roasted, peeled, and diced. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup heavy cream. 2 cups shredded cooked chicken. 1 cup shredded Monterey Jack cheese. Salt and pepper to taste. Fresh cilantro, chopped, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until softened. Add diced poblano peppers and continue cooking for another 2-3 minutes. Pour in chicken broth and bring to a simmer. Stir in heavy cream and shredded chicken, let simmer for 10-15 minutes. Add shredded Monterey Jack cheese, stirring until melted and well combined. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

Unleash your inner sushi chef at Sushi U. Customize your very own sushi rolls with the freshest ingredients and create a masterpiece that's uniquely yours.

Easy-to-make chocolate dipped marshmallows.

These baked polenta fries are vegan. They are crispy on the outside and soft on the inside. They are a tasty and filling side dish or snack.

Ingredients: 1 cup polenta. 4 cups water. 1 tsp salt. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. 1/4 cup nutritional yeast. 1 tbsp olive oil.

Instructions: Preheat oven to 425F 220C and line a baking sheet with parchment paper. In a saucepan, bring water to a boil. Slowly whisk in polenta, salt, garlic powder, onion powder, and paprika. Reduce heat to low and cook, stirring frequently, until polenta is thick and pulls away from the sides of the pan, about 15-20 minutes. Remove from heat and stir in nutritional yeast and olive oil. Spread the polenta mixture onto the prepared baking sheet, smoothing it into an even layer about 1/2 inch thick. Allow the polenta to cool and set in the refrigerator for at least 30 minutes. Once set, cut the polenta into fries. Place the fries on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 55 minutes

A nutritious vegetarian meal featuring slow-cooked peppers filled with eggplant, zucchini, onion, garlic, diced tomatoes, and herbs served on rice.

Moist banana muffins with a sweet crumbly streusel topping, perfect for breakfast or as an afternoon snack.

Easy homemade raspberry jam recipe. Packed with fresh fruit flavor, this sweet and tangy spread is perfect for topping toast, scones, or yogurt.

These Huevos Rancheros Wraps are a quick and tasty breakfast option that packs all the flavors of the classic Mexican dish. Perfect for a hearty and satisfying morning meal.

Ingredients: 4 8-inch whole wheat tortillas. Cooking spray. 1 cup canned black beans, rinsed and drained. 1/2 cup salsa. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 4 large eggs. 1/4 cup shredded Monterey Jack cheese. 1/4 cup sliced green onions. Salt and pepper to taste. Hot sauce optional, for serving.

Instructions: Warm the tortillas in a dry skillet over medium heat until pliable, about 30 seconds per side. Keep them warm in a clean kitchen towel. Spray a non-stick skillet with cooking spray and heat over medium heat. Add black beans, salsa, diced tomatoes, and chopped cilantro to the skillet. Cook for 2-3 minutes, or until heated through. In another skillet, cook the eggs to your desired doneness fried or scrambled. Season with salt and pepper. To assemble the wraps, place one-fourth of the bean mixture in the center of each tortilla. Top each with a cooked egg, Monterey Jack cheese, and sliced green onions. Fold in the sides of the tortillas and then roll them up tightly, securing them with toothpicks if needed. Serve the wraps with hot sauce on the side, if desired. Enjoy your delicious Huevos Rancheros Wraps!

Prep Time: 10 minutes

Cook Time: 10 minutes

Authentic Chinese flavors at home with these easy steamer basket dumplings. Get your taste buds ready.

These Dark Chocolate Halloween Cookies are a delightful treat for spooky festivities. They combine the rich flavors of dark chocolate with fun Halloween sprinkles, making them perfect for any Halloween party or sweet tooth craving.

Ingredients: 1 cup dark chocolate chips. 1/2 cup unsalted butter. 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup Halloween-themed sprinkles.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the dark chocolate chips and unsalted butter together in 30-second intervals, stirring until smooth. Allow it to cool slightly. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. In another bowl, beat together the granulated sugar, brown sugar, egg, and vanilla extract until well combined. Pour the melted chocolate mixture into the sugar mixture and mix until smooth. Gradually add the dry ingredients to the chocolate mixture, stirring until a dough forms. Fold in the Halloween-themed sprinkles. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy your delicious Dark Chocolate Halloween Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Savor the taste of summer with this irresistible Georgia Peach Martini recipe - your taste buds won't know what hit them.