Demons from the Sun

These M&M's cookies are my absolute favorite - chewy, soft, and packed with colorful M&M's candies that add a delightful crunch!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon pure vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 1/2 cups M&M's candies.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the M&M's candies, reserving some to press onto the tops of the cookies before baking. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Gently press a few M&M's candies onto the tops of each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these delicious chewy, soft-baked M&M's cookies with a glass of milk!

Prep Time: 20 minutes

Cook Time: 10 minutes

This beef roast with roasted vegetables, apples, and pecans tastes like fall and is a great way to enjoy the flavors of the season. When you mix soft beef, caramelized vegetables, sweet apples, and crunchy pecans, you get a wonderful mix of tastes and textures.

Ingredients: 1 1/2 lbs beef roast. 2 cups Brussels sprouts, halved. 2 cups butternut squash, cubed. 2 apples, sliced. 1/2 cup pecans, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together olive oil, balsamic vinegar, honey, dried thyme, salt, and pepper. Place beef roast in the center of a baking dish. Arrange Brussels sprouts, butternut squash, apples, and pecans around the beef roast. Drizzle the olive oil mixture over the beef and veggies. Roast in the preheated oven for about 25-30 minutes, or until the beef reaches your desired level of doneness and the veggies are tender. Once done, remove from the oven and let the beef rest for a few minutes before slicing. Serve the sliced beef with the roasted veggies, apples, and pecans. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan chipotle barbecued tofu recipe offers a perfect blend of smoky, spicy, and sweet flavors. The tofu is marinated in a chipotle-infused barbecue sauce and baked until crispy, making it a delicious and satisfying dish for vegans and non-vegans alike.

Ingredients: 1 block tofu, pressed and cubed. 1/4 cup barbecue sauce. 2 tablespoons chipotle peppers in adobo sauce, minced. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon black pepper. 1 tablespoon olive oil.

Instructions: Set oven temperature to 400F 200C. Combine barbecue sauce, soy sauce, chipotle peppers, maple syrup, smoked paprika, garlic powder, and black pepper in a bowl. To ensure even coating, add the cubed tofu to the bowl and gently toss. On a baking sheet covered with parchment paper, spread out the tofu. Pour some olive oil on top of the tofu. Bake the tofu for 20 to 25 minutes, rotating it halfway through, or until it becomes golden brown and crispy. Serve hot in sandwiches or with your preferred side dishes. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

This shake doesn't have any added sugar or gluten, and it tastes great when you mix chocolate and Earl Grey tea. It's a rich and creamy treat that you can enjoy without feeling bad about it.

Ingredients: 2 ripe bananas. 2 cups unsweetened almond milk. 2 tablespoons unsweetened cocoa powder. 2 Earl Grey tea bags. 1 teaspoon vanilla extract. 1 cup ice cubes. 1 tablespoon chia seeds. 1 tablespoon unsweetened almond butter. 1/4 teaspoon stevia optional, for added sweetness.

Instructions: Brew the Earl Grey tea bags in 1/2 cup of hot water for 5 minutes. Remove the tea bags and let it cool down. In a blender, combine the ripe bananas, unsweetened almond milk, cocoa powder, vanilla extract, ice cubes, chia seeds, and unsweetened almond butter. Pour in the brewed and cooled Earl Grey tea. If desired, add stevia for extra sweetness. Blend until smooth and creamy. Serve the Chocolate Earl Grey Shake immediately, garnished with a sprinkle of cocoa powder or a banana slice if you like. Enjoy your delicious and sugar- and gluten-free Chocolate Earl Grey Shake!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Cherry Dump Cake in the Slow Cooker is a simple, tasty dessert that pretty much makes itself. You can easily enjoy the sweet tastes of cherry pie filling and moist cake with just three ingredients.

Ingredients: 2 cans 21 oz each cherry pie filling. 1 box 15.25 oz yellow cake mix. 1/2 cup 1 stick unsalted butter, melted.

Instructions: Get some oil on the inside of your slow cooker. Spread the cherry pie filling out evenly in the bottom of the slow cooker after adding both cans of it. Spread out the dry cake mix on top of the cherry pie filling. Spread the melted butter out over the cake mix in a thin layer. For four to five hours, or until the edges bubble and the top is set, cover and cook on low. If you want, you can serve it warm with vanilla ice cream.

Prep Time: 5 minutes

Cook Time: 240 minutes

With these decadent Ghirardelli cookies, you can have the ultimate double chocolate experience. These cookies are a chocolate lover's dream: rich, chewy, and loaded with both semi-sweet and double chocolate chips.

Ingredients: 1 cup Ghirardelli semi-sweet chocolate chips. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup Ghirardelli cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup Ghirardelli double chocolate chips.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. Melt the semi-sweet chocolate chips using a microwave or a double boiler. Let it cool slightly. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract and melted chocolate. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the double chocolate chips. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the centers. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

Bursting with a sweet cherry glaze and crunchy fruit pebble topping, these delightful cherry donuts are oozing with cherry flavor. These are the ideal dessert or breakfast food.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup cherry puree. 1/4 cup milk. 1/4 cup vegetable oil. 1 egg. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup chopped cherries. For Cherry Glaze:. 1 cup powdered sugar. 2 tbsp cherry puree. For Fruit Pebble Topping:. 1/2 cup fruit pebbles cereal. 1/4 cup powdered sugar. 1/4 cup chopped cherries.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the cherry puree, milk, vegetable oil, and egg. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chopped cherries. Spoon the batter into the greased donut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Cherry Glaze, mix powdered sugar and cherry puree until smooth. Dip the tops of the cooled donuts into the glaze and let excess drip off. For the Fruit Pebble Topping, combine fruit pebbles cereal, powdered sugar, and chopped cherries in a bowl. Sprinkle the mixture over the glazed donuts while the glaze is still wet. Allow the glaze to set for a few minutes, and your Cherry Donuts with Cherry Glaze and Fruit Pebble Topping are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

You only need two simple things to make crispy, tasty chicken nuggets.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup breadcrumbs.

Instructions: Preheat oven to 400F 200C. Cut the chicken breasts into bite-sized pieces. Coat each chicken piece in breadcrumbs, ensuring they are evenly covered. Place the coated chicken pieces on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the nuggets are golden brown and cooked through. Serve hot with your favorite dipping sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

With this recipe, you can enjoy the irresistible combination of Oreo cookies and chocolate chip cookies. Each cookie contains a delightful surprise!

Ingredients: 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips. 16 Oreo cookies.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract. Mix well. 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 chocolate chips. Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place an Oreo cookie in the center and wrap the dough around the Oreo, covering it completely. Place the stuffed cookie onto the prepared baking sheet. Repeat for the remaining cookies. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Oreo-stuffed chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

A fancy lemon cream sauce is put on top of grilled flounder fillets to make a dish that is both fancy and easy to make. The delicate flakiness of the fish goes well with the bright citrus flavors.

Ingredients: 4 flounder fillets. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup butter. 2 cloves garlic, minced. 1/2 cup heavy cream. Zest of 1 lemon. 2 tablespoons lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: Preheat broiler. Season flounder fillets with salt, pepper, and olive oil. Place on a broiler pan. Broil flounder for 4-5 minutes per side or until fish flakes easily with a fork. In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in heavy cream, lemon zest, and lemon juice. Simmer until sauce thickens slightly, about 2-3 minutes. Remove sauce from heat and stir in chopped parsley. Serve flounder fillets with lemon cream sauce drizzled over the top.

Prep Time: 10 minutes

Cook Time: 10 minutes

This slow cooker flank steak recipe yields tender, flavorful steak with minimal effort. The savory sauce infuses the meat and vegetables with delicious Asian-inspired flavors.

Ingredients: 1.5 lbs flank steak. 1 onion, sliced. 3 cloves garlic, minced. 1 bell pepper, sliced. 1/4 cup soy sauce. 1/4 cup beef broth. 2 tablespoons brown sugar. 1 tablespoon sesame oil. 1 teaspoon ginger, minced. 1 tablespoon cornstarch. 2 tablespoons water. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: Add salt and pepper to the flank steak. Cut up the onions and bell pepper and put them in the bottom of the slow cooker. Place the seasoned flank steak on top of the other foods. Soy sauce, beef broth, brown sugar, sesame oil, and ginger should all be mixed together in a bowl. The sauce should be poured over the slow-cooked steak and vegetables. The steak should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat. Take the steak out of the slow cooker when it's done and let it rest for a few minutes. To make a slurry, mix cornstarch and water in a small bowl. To make the sauce thicker, add the slurry to it and stir it around. Serve the flank steak with the vegetables and sauce from the slow cooker. Cut the steak across the grain. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

With this simple and delicious recipe, you can enjoy the perfect combination of chocolate chip cookies and peanut butter brownies.

Ingredients: 1 box of chocolate chip cookie mix. 1/2 cup of creamy peanut butter. 1/4 cup of vegetable oil. 1 large egg. 1 box of brownie mix. Water, as per brownie mix instructions. Vegetable oil, as per brownie mix instructions. Eggs, as per brownie mix instructions.

Instructions: Preheat your oven according to the brownie mix instructions. In a mixing bowl, combine the chocolate chip cookie mix, creamy peanut butter, vegetable oil, and 1 large egg. Mix until well combined. Prepare the brownie mix according to the instructions on the box. Grease a baking pan or line it with parchment paper. Spread the chocolate chip cookie mixture evenly in the bottom of the prepared baking pan. Pour the brownie batter over the cookie layer, spreading it to cover evenly. Bake in the preheated oven for the time specified in the brownie mix instructions, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let cool completely before cutting into squares. Serve and enjoy these delicious chocolate chip peanut butter cookie brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

It's a tasty couscous with lamb and nuts, flavored with exotic spices and topped with grilled almonds and raisins. A tasty dish that will take you on a trip in a few bites.

Ingredients: 2 tasses de couscous. 4 tasses d'eau bouillante. 2 cuillres soupe d'huile d'olive. 4 cuisses de poulet. 1 oignon, hach. 2 gousses d'ail, minces. 1 poivron rouge, coup en lanires. 1 poivron vert, coup en lanires. 2 carottes, coupes en rondelles. 1 courgette, coupe en rondelles. 1 cuillre caf de cumin en poudre. 1 cuillre caf de coriandre en poudre. 1 cuillre caf de paprika. Sel et poivre, au got. 4 cuillres soupe de raisins secs. 4 cuillres soupe d'amandes effiles, grilles.

Instructions: Fill a large bowl with water and pour it over the couscous. Close it and let it rest for 5 minutes. Spread the couscous out with the help of a fork. Place the olive oil in a large pot and heat it over medium-low heat. Place the chicken breasts on top of each other and make them drool. Take the chicken out of the oven and serve it. Add the onion and the garlic to the same pot. Bring them back until they are comfortable. Put the peppers, carrots, and zucchini in the pot. Put them in the saut pan for a few minutes, or until they start to stick together. Add the spices coriander, cumin, and paprika, salt, and pepper. Thank you very much. Place the chicken breasts back in the pot and add the dried raisins. Place the lid on top and let it sit for 15 to 20 minutes, or until the chicken is cooked through. You can serve the couscous in individual plates with a mix of chicken and lamb meat. Use grilling onions as a garnish. Enjoy your delicious couscous with a hint of distant scents!

Prep Time: 15 minutes

Cook Time: 30 minutes