Comics Reporter

Have fun with this silly Pity Party Oh Happy Day! ice cream that is creamy vanilla with chocolate cookies and rainbow sprinkles randomly mixed in. It's a tasty treat to cheer you up and celebrate the good things in life!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup crushed chocolate cookies. 1/2 cup rainbow sprinkles.

Instructions: Over medium-low heat, mix heavy cream and milk in a medium-sized saucepan. Warm it up until it starts to steam, but not boil. Whisk the sugar and egg yolks together in a different bowl until they are well mixed and slightly thickened. Slowly add the hot cream mixture to the egg mixture while whisking it all the time to temper the eggs. Put the mixture back into the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Now take it off the heat and mix in the vanilla extract. Cover and put in the fridge for at least 4 hours or overnight. Let it cool to room temperature first. Once the mixture is cold, use an ice cream maker according to the directions that came with it. Add the rainbow sprinkles and crushed chocolate cookies in the last minute of churning. Let them mix into the ice cream. Put the churned ice cream in a container that can go in the freezer. Cover it and freeze it for at least 4 hours, or overnight, until it is firm.

A delightful twist on traditional potato salad, this Easy Oven Roasted Southern Barbecue Potato Salad brings a smoky and tangy flavor to your barbecue spread. The oven-roasted potatoes add a crispy texture, while the barbecue sauce-infused dressing brings a touch of Southern charm.

Ingredients: 3 lbs potatoes, diced. 1/2 cup mayonnaise. 2 tbsp Dijon mustard. 1 tbsp apple cider vinegar. 1/4 cup barbecue sauce. 1/2 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 2 tbsp fresh parsley, chopped. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Spread out the diced potatoes on a baking sheet. Add some olive oil and salt and pepper to taste. Bake for 25 to 30 minutes, or until soft and golden. Put mayonnaise, Dijon mustard, apple cider vinegar, and barbecue sauce in a large bowl and mix them together. Put the red onion, celery, parsley, roasted potatoes, and salt and pepper in the bowl. Toss gently until the salad is well covered in the dressing. To taste, add more salt and pepper to the food. Put it in the fridge for at least an hour before serving so the flavors can mix. Enjoy your Simple Southern BBQ Potato Salad that you baked in the oven!

Enjoy these tasty ice cream sandwiches that are vegan and gluten-free. They are made with almond and coconut flour. It's the perfect treat for a cool day!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. Pinch of salt. 1 pint vegan ice cream of choice e.g., coconut-based.

Instructions: Put cocoa powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt in a bowl. Mix them together until a dough forms. Spread out each piece of dough on a baking sheet lined with parchment paper so that it is about an inch thick. Freeze the dough on the baking sheet for about 30 minutes, or until it is firm. Take the dough out of the freezer when it's firm and use a cookie cutter to cut rounds out of it. Let vegan ice cream soften a bit while it's out in the open air. Once the ice cream is soft, put a scoop on one round of dough and then put another round of dough on top of it. Do it again with the rest of the dough and ice cream. After putting the ice cream sandwiches together, freeze them for about an hour, or until they are firm. When it's firm, serve and enjoy!

You can enjoy soft, fluffy gluten-free hot dog buns that are great for your favorite sausages or veggie dogs. You can make these buns quickly and easily. They are a little sweet.

Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup almond flour. 2 tablespoons ground flaxseed. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsweetened almond milk. 2 tablespoons olive oil. 1 tablespoon maple syrup. 1 teaspoon apple cider vinegar. Sesame seeds optional, for topping.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, whisk together gluten-free all-purpose flour, almond flour, ground flaxseed, baking powder, baking soda, and salt. In another bowl, mix almond milk, olive oil, maple syrup, and apple cider vinegar. Combine wet and dry ingredients until a dough forms. Divide the dough into 4 equal parts and shape each into a hot dog bun shape. Place the buns on a baking sheet lined with parchment paper. Optional: Brush the tops of the buns with water and sprinkle sesame seeds on top. Bake in the preheated oven for 18-20 minutes or until golden brown. Let cool slightly before serving with your favorite hot dogs.

These Fab Green Chile Steak Tacos are bursting with flavor! Tender slices of flank steak are paired with a savory green chile sauce and topped with fresh veggies and cheese. Perfect for a quick and delicious dinner.

Ingredients: 1 lb flank steak. 2 tablespoons olive oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup roasted green chiles, chopped. 1 teaspoon cumin powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1 cup shredded cheddar cheese. 1/2 cup sour cream. Lime wedges for serving.

Instructions: Add cumin, salt, and pepper to the flank steak. In a pan, heat 1 tablespoon of olive oil over medium-high heat. After you add the steak, cook it for 34 minutes on each side for medium-rare, or longer if you like it more done. After taking the steak out of the pan, let it rest for a few minutes. Then, cut it into thin slices. Add the sliced onion and minced garlic to the same skillet with the rest of the olive oil. Saut them until they get soft. After you add the chopped green chiles, cook for another two to three minutes. You can heat the corn tortillas up in the microwave or a dry pan. Put the tacos together: Mix the green chiles and add some steak slices to each tortilla. Then add lettuce, tomatoes, red onion, cilantro, and shredded cheese. Put sour cream on top and serve with lime wedges. Have fun with your Fab Green Chile Steak Tacos!

This Keto-friendly smoothie tastes great and is full of summer berries. It's also low in carbs and high in healthy fats. For a guilt-free treat on hot summer days, this is great.

Ingredients: 1 cup mixed berries such as strawberries, raspberries, and blueberries. 1/2 cup unsweetened almond milk. 1/4 cup coconut cream. 1 tablespoon chia seeds. 1 tablespoon unsweetened almond butter. 1 teaspoon vanilla extract. Stevia or erythritol to taste, optional. Ice cubes as needed.

Instructions: In a blender, combine the mixed berries, almond milk, coconut cream, chia seeds, almond butter, vanilla extract, and sweetener if desired. Blend until smooth and creamy, adding ice cubes as needed to achieve the desired consistency. Taste and adjust sweetness if necessary by adding more sweetener. Pour into glasses and serve immediately. Enjoy your refreshing Keto Summer Berry Smoothie!

A refreshing and tart homemade raspberry lemonade perfect for any occasion. Bursting with fruity flavors, this beverage is sure to quench your thirst and delight your taste buds.

Ingredients: 1 cup fresh raspberries. 1 cup freshly squeezed lemon juice. 1/2 cup granulated sugar. 4 cups cold water. Ice cubes. Lemon slices and fresh raspberries, for garnish.

Instructions: In a blender, puree the raspberries until smooth. Strain the raspberry puree through a fine mesh sieve to remove seeds, if desired. In a large pitcher, combine the raspberry puree, lemon juice, granulated sugar, and cold water. Stir until sugar is dissolved. Add ice cubes to serving glasses. Pour the raspberry lemonade over the ice and garnish with lemon slices and fresh raspberries. Serve immediately and enjoy!

Discover how to create homemade coconut butter using just one ingredient: unsweetened coconut that has been shredded. Smooth and adaptable, this butter is great on toast, in smoothies, and in a variety of recipes.

Ingredients: 2 cups shredded unsweetened coconut.

Instructions: Place the shredded unsweetened coconut in a food processor. Process the coconut for about 10-15 minutes, stopping to scrape down the sides of the bowl as needed. Continue processing until the coconut turns into a smooth and creamy butter-like consistency. This may take some time, so be patient. Once the coconut has reached the desired consistency, transfer it to a clean, airtight container. Store the coconut butter at room temperature or in the refrigerator. It will solidify in the fridge, so if you prefer a spreadable consistency, warm it up slightly before using.

These mini chocolate chip vegan Bundt cakes are delicious and can be used as a sweet treat or dessert. Because they are moist, chocolatey, and full of mini chocolate chips, these cakes will satisfy any sweet tooth.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/3 cup vegetable oil. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1/2 cup vegan mini chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease mini Bundt cake molds. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry ingredients and mix until smooth. Fold in vegan mini chocolate chips. Divide batter evenly into Bundt cake molds. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before removing from molds. Cool completely on a wire rack. Optional: dust with powdered sugar before serving.