Ciel Crossing

Delicate and crispy dark chocolate almond lacey cookies that are perfect for satisfying your sweet cravings. The combination of dark chocolate and almonds adds a rich and nutty flavor to these thin, delicate cookies.

Ingredients: 1/2 cup unsalted butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/4 cup all-purpose flour. 1/4 teaspoon baking powder. 1/2 cup chopped dark chocolate. 1/2 cup chopped almonds.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a saucepan, melt the butter over low heat. Once melted, remove from heat and let cool slightly. In a bowl, mix together the granulated sugar, brown sugar, flour, and baking powder. Pour the melted butter into the dry ingredients and stir to combine. Fold in the chopped dark chocolate and chopped almonds. Drop teaspoonfuls of the batter onto the prepared baking sheet, spacing them about 3 inches apart as they will spread during baking. Bake for 8-10 minutes or until the cookies have spread out and turned golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes until they firm up. Carefully transfer the cookies to a wire rack to cool completely. Once cooled, the cookies will be thin and lacy in texture. Store in an airtight container to maintain their crispness.

Prep Time: 15 minutes

Cook Time: 10 minutes

Besan Gobhi Ka Chila is a savory Indian crepe made from gram flour and grated cauliflower. It's a nutritious and tasty snack or breakfast option. The addition of spices and vegetables makes it flavorful and satisfying.

Ingredients: 1 cup besan gram flour. 1 cup grated cauliflower gobhi. 1/2 cup finely chopped onions. 1/4 cup finely chopped coriander leaves. 2-3 green chilies, finely chopped. 1/2 teaspoon cumin seeds. 1/2 teaspoon red chili powder. 1/2 teaspoon turmeric powder. Salt to taste. Water as needed. Oil for cooking.

Instructions: In a mixing bowl, combine besan, grated cauliflower, chopped onions, coriander leaves, green chilies, cumin seeds, red chili powder, turmeric powder, and salt. Gradually add water to make a smooth batter. The consistency should be like pancake batter. Heat a non-stick skillet or tava over medium heat and grease it with a little oil. Pour a ladleful of the besan-gobhi mixture onto the skillet and spread it into a thin circle using the back of the ladle. Cook for a few minutes until the bottom side turns golden brown and crispy. Flip the chila and cook the other side until it also turns golden brown and cooked through. Remove the chila from the skillet and repeat the process with the remaining batter, adding a little oil before each chila. Serve hot with chutney or yogurt. Enjoy your delicious Besan Gobhi Ka Chila!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in these decadent vegan salted caramel cupcakes, featuring a moist chocolate base filled and topped with luscious caramel sauce and a hint of sea salt. Perfect for satisfying your sweet cravings guilt-free!

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened almond milk. 1/3 cup vegetable oil. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup vegan caramel sauce. Sea salt, for garnish.

Instructions: Preheat oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fill cupcake liners two-thirds full with batter. Place a teaspoon of vegan caramel sauce on top of each cupcake batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely. Drizzle remaining caramel sauce over cooled cupcakes and sprinkle with sea salt. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These mini tacos and quesadillas are tasty and easy to make. They are perfect for Cinco de Mayo. They're gorgeous and perfect for a party!

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1 cup salsa. 1/2 cup sour cream. Mini taco shells. Mini flour tortillas. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1/4 cup sliced jalapeos optional. 1/4 cup guacamole optional.

Instructions: Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Get rid of extra fat. Just add the taco seasoning and follow the directions on the package for how much to use. In the oven, warm up the mini flour tortillas and mini taco shells. Fill each shell of the mini tacos with the seasoned beef, cheese, diced onions, diced tomatoes, cilantro, and jalapeos if you want. To make the mini quesadillas, put one tortilla on a griddle or skillet, top it with shredded cheese, and then put another tortilla on top of that. Melt the cheese and lightly brown the tortillas in the pan. Do this for as many quesadillas you need. Put the quesadillas and mini tacos out with salsa, sour cream, and guacamole on the side. Have fun with your Cinco de Mayo mini tacos and quesadillas!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Buffalo Chicken Pizza is a spicy and cheesy delight that combines the flavors of buffalo chicken wings with the convenience of pizza. It's perfect for game day or any casual gathering with friends and family.

Ingredients: 1 pizza dough. 1/2 cup buffalo sauce. 1 cup cooked chicken, shredded. 1/2 cup blue cheese dressing. 1 cup mozzarella cheese, shredded. 1/4 cup red onion, thinly sliced. 2 tablespoons fresh cilantro, chopped. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Place the dough on a pizza stone or baking sheet after it has been rolled out. Put the buffalo sauce on the pizza dough and spread it out evenly. Leave a little space around the edges for the crust. Spread the shredded chicken out evenly on top of the buffalo sauce. Put the blue cheese dressing on top of the chicken. The mozzarella cheese should be spread out on the pizza. On top, put the sliced red onion. Add pepper and salt to taste. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take it out of the oven and add fresh cilantro on top. After a minute, cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

For a low-carb, grain-free, and paleo-friendly meal, these Easy Marinated Grilled Steak Tacos are great. The tasty marinade adds tasty spices to the steak, and grilling gives it a smoky char. For a satisfying taco night, top them with your favorite things.

Ingredients: 1 lb flank steak. 1/4 cup olive oil. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Lettuce leaves or low-carb tortillas, for serving. Toppings: avocado slices, diced tomatoes, shredded cheese, sour cream optional.

Instructions: For the marinade, mix the chili powder, cumin, paprika, salt, and pepper with the olive oil in a small bowl. Next, add the lime juice. Place flank steak in a small dish and cover it with marinade. Put it in the fridge with the lid on for at least an hour, or overnight for the best results. Warm the grill up to a medium-high level. Take the steak out of the marinade and throw away the extra marinade. If you want your steak medium-rare, grill it for four to five minutes on each side. After taking the steak off the grill, let it rest for a few minutes. Then, cut it into thin slices across the grain. Put steak slices on low-carb tortillas or lettuce leaves. If you want, you can add avocado slices, diced tomatoes, shredded cheese, and sour cream on top.

Prep Time: 10 minutes

Cook Time: 10 minutes

This soup is hearty and full of flavor. It has the classic taste of Chicken Marsala and the earthy goodness of wild rice and mushrooms. Great for people who like mushrooms!

Ingredients: 1 lb chicken breast, diced. 1 cup wild rice, uncooked. 8 oz mushrooms, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup Marsala wine. 2 cups milk. 1/2 cup all-purpose flour. 1/4 cup butter. 1 tsp dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add diced chicken and cook until browned. Remove and set aside. In the same pot, saut onions, garlic, and mushrooms until tender. Stir in flour to create a roux, cooking for 2 minutes. Slowly whisk in Marsala wine, then chicken broth, ensuring no lumps. Add wild rice, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in cooked chicken and milk, simmering for an additional 15 minutes until rice is tender and soup thickens. Adjust seasoning to taste. Serve hot, garnished with fresh parsley. Enjoy the rich flavors of Chicken Marsala Wild Rice Soup!

Prep Time: 20 minutes

Cook Time: 45 minutes

This Fabulous Chicken Salad is a great mix of soft chicken, crunchy celery, and a tasty dressing. It's quick to make and full of fresh flavors, making it great for a light lunch or dinner.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup celery, finely chopped. 1/4 cup red onion, finely diced. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine the shredded chicken, celery, and red onion. In a small bowl, mix together the mayonnaise, Dijon mustard, and lemon juice until well combined. Pour the dressing over the chicken mixture and toss until evenly coated. Season with salt and pepper to taste. Refrigerate the chicken salad for at least 30 minutes to allow flavors to meld. Serve on a bed of lettuce leaves.

Prep Time: 15 minutes

Cook Time: 0 minutes

You can enjoy the tastes of a traditional Reuben sandwich in the form of a burger. On top of a toasted bun, this Grilled Reuben Burger has Swiss cheese, sauerkraut, Thousand Island dressing, and a dill pickle spear. The beef patties are juicy. It adds a fun new twist to an old favorite.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices Swiss cheese. 1 cup sauerkraut, drained. 1/4 cup Thousand Island dressing. 4 dill pickle spears. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. In the last minute of cooking, put a slice of Swiss cheese on top of each burger and let it melt. Before you start cooking the burgers, toast the buns on the grill until they are just barely brown. Spread Thousand Island dressing on the bottom half of each bun before putting the burgers together. Put a burger patty on top of the dressing. Top it with melted Swiss cheese. Place a big scoop of sauerkraut on top of the burger patty. On top of the sauerkraut, put a dill pickle spear. Last, put the other half of the toasted bun on top. Warm up your Grilled Reuben Burgers and serve them with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

Fresh vegetables, olives, feta cheese, and a homemade tangy dressing make up this Greek salad. It is both refreshing and tasty. On a hot summer day, it's a great side dish or light meal.

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1 green bell pepper, diced. 1/2 cup Kalamata olives, pitted. 1/2 cup feta cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large bowl, combine the cherry tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, and feta cheese. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour the dressing over the salad and toss to coat the ingredients evenly. Garnish with fresh basil leaves. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

These vegan salted brown sugar toffee cookies taste great because they are both sweet and salty, and the crunchy toffee bits give them a great texture. It's great for satisfying your sweet tooth and is also vegan-friendly.

Ingredients: 1 cup vegan butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 flax eggs 2 tbsp ground flaxseed meal + 5 tbsp water. 2 tsp vanilla extract. 2 1/2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 1 cup vegan toffee pieces. Flaky sea salt for sprinkling.

Instructions: Preheat oven to 350F 175C and line baking sheets with parchment paper. In a small bowl, prepare the flax eggs by mixing ground flaxseed meal with water. Let it sit for 5 minutes to thicken. In a large mixing bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy. Add in the flax eggs and vanilla extract, mix until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the vegan toffee pieces. Using a cookie scoop or spoon, drop dough onto prepared baking sheets, leaving space between each cookie. Sprinkle the tops of each cookie with a pinch of flaky sea salt. Bake for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

This Keto Sweet Spicy Garlic Chicken recipe is a tasty change from regular chicken dishes. When you mix garlic, soy sauce, and a little sugar, you get a delicious marinade that goes perfectly with the tender chicken breasts. Adding sriracha and red pepper flakes gives this dish a spicy kick that will satisfy your cravings and help you stick to your keto diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons soy sauce or coconut aminos. 2 tablespoons apple cider vinegar. 2 tablespoons low-carb sweetener such as erythritol or stevia. 1 tablespoon sriracha sauce or hot sauce adjust to taste. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh chopped parsley for garnish optional.

Instructions: Cut up the garlic and put it in a small bowl. Add the soy sauce, apple cider vinegar, sweetener, sriracha sauce, crushed red pepper flakes, salt, and pepper. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered evenly with the marinade as you pour it over it. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm up the olive oil in a big pan over medium-high heat. Take the chicken out of the marinade but don't throw away the marinade and put it in the skillet. Cook each side for 6 to 7 minutes, or until the inside is done and the outside is browned. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, or until the mixture gets a little thicker. Take the chicken out of the pan and let it rest for a few minutes after it's done cooking. If you want, you can serve the chicken with the thickened marinade and chopped fresh parsley on top.

Prep Time: 35 minutes

Cook Time: 15 minutes

For a quick and filling breakfast in the morning, these Keto Egg and Sausage Breakfast Taquitos are great. They taste great and are full of protein, making them a great low-carb way to start the day!

Ingredients: 6 large eggs. 1/4 cup heavy cream. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 6 cooked sausage links, chopped. 1 cup shredded cheddar cheese. 6 low-carb tortillas. Cooking spray.

Instructions: Get the oven ready by heating it up to 400F 200C. Add eggs, heavy cream, garlic powder, onion powder, salt, and pepper to a bowl and mix them together using a whisk. The egg mix should be added to a nonstick skillet that is hot over medium heat. Once the eggs are almost set, take them off the heat. Spread the scrambled eggs, sausage, and cheese shreds out evenly on each tortilla. Place the tortillas seam-side down on a baking sheet that has been lined with parchment paper. Roll them up tightly. Spray the taquitos with cooking spray just a little. As soon as the tortillas turn golden brown and crispy, put them in the oven for 12 to 15 minutes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Superfood Salad is packed with nutrient-rich ingredients like kale, chickpeas, avocado, and quinoa, making it a deliciously healthy vegan option.

Ingredients: 2 cups kale, chopped. 1 cup cooked chickpeas. 1 avocado, diced. 1/2 cup quinoa, cooked. 1/4 cup dried cranberries. 1/4 cup almonds, sliced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: Put quinoa, dried cranberries, avocado, kale, chickpeas, and almonds in a large bowl. Mix olive oil, maple syrup, salt, and pepper with a whisk in a small bowl. Add the dressing to the salad and toss it around to cover it all. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 15 minutes

A quick and easy one-pot meal with tender chicken, fresh broccoli, and flavorful rice cooked to perfection in the Instant Pot.

Ingredients: 1 cup white rice. 1 lb boneless, skinless chicken breasts, diced. 2 cups broccoli florets. 1 onion, finely chopped. 3 cloves garlic, minced. 1 1/2 cups chicken broth. 1/4 cup soy sauce. 1 tsp ginger, grated. 1 tsp sesame oil. Salt and pepper to taste.

Instructions: Run cold water over the rice and let it drain. In the Instant Pot, put the broccoli, onion, garlic, rice, and chicken. Salt and pepper should be added to the bowl with the chicken broth and soy sauce. Pour it over the things that are in the Instant Pot. Put the lid back on the Instant Pot and set it to high pressure and manual mode. Cook for 8 minutes. After you're done, let the pressure drop naturally for 5 minutes and then quickly let go of the rest of the pressure. After you open the lid and stir the food inside, let it sit for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 8 minutes

Indulge in the perfect blend of rich chocolate and refreshing peppermint with these delightful cookies. Perfect for the holiday season or any time you're craving a sweet treat!

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

Instructions: Set the oven temperature to 175C 350F. Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, beat in, and then mix in the extract of peppermint. Mix the flour, baking powder, cocoa powder, and salt in a different bowl. Mixing until thoroughly combined, gradually add the dry ingredients to the wet ones. Stir in the crushed peppermint candies and chocolate chips. Round tablespoons of dough should be dropped, separated by about 2 inches, onto ungreased baking sheets. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven. Take out of the oven and allow the cookies to cool down on the baking sheets for a few minutes, then move them to wire racks to finish cooling. Enjoy your delicious chocolate peppermint cookies after they've cooled!

Prep Time: 20 minutes

Cook Time: 10-12

This Vegan GF Roasted Garlic and Fresh Herb Cream Cheez is a delicious dairy-free alternative to traditional cream cheese. Creamy, flavorful, and versatile, it's perfect for spreading on toast, crackers, or using as a dip for veggies.

Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup water. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 4 cloves roasted garlic. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh chives, chopped. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: The cashews should be drained and rinsed. Cashews, water, nutritional yeast, lemon juice, roasted garlic, parsley, chives, onion powder, salt, and black pepper should all be put into a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Check the seasoning and make changes if needed. To let the flavors blend, put the cream cheese in a container and put it in the fridge for at least two hours before serving. Spread it on toast or crackers or use it as a dip for vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes