Duck Sketches

These Chocolate Chunk Chocolate Chip Cookie Bars are a delightful combination of chewy chocolate chip cookies and gooey chocolate chunks, baked into convenient bar form. Perfect for satisfying your chocolate cravings!

Ingredients: 1 cup 2 sticks unsalted butter, melted. 1 cup granulated sugar. 3/4 cup packed light brown sugar. 2 large eggs. 1 tablespoon vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup milk chocolate chunks.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined. Add eggs and vanilla extract, and mix until smooth. Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips and chocolate chunks until evenly distributed. Spread the dough evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the bars to cool completely in the pan on a wire rack before cutting into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy these tasty air-fried potato twisters that are nice and crispy. They are great as a snack or side dish any time.

Ingredients: 4 large potatoes. 1 tablespoon olive oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. Wooden skewers.

Instructions: Wash and peel the potatoes. Thread a wooden skewer through the center of each potato lengthwise. Use a spiralizer or a knife to create spiral cuts along the length of the potatoes, making sure to keep them attached to the skewer. In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper. Brush the potato twisters with the seasoned olive oil mixture, ensuring they are well coated. Preheat your air fryer to 375F 190C. Place the potato twisters in the air fryer basket and cook for 15-20 minutes or until they are crispy and golden brown. Rotate the skewers halfway through the cooking time for even cooking. Once done, remove the potato twisters from the air fryer, let them cool slightly, and serve hot. Optional: Sprinkle with additional salt and paprika for extra flavor.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in this creamy and cheesy pasta casserole, a comforting dish perfect for cozy evenings. With layers of gooey cheddar and Parmesan cheese melded into a creamy sauce, every bite is pure satisfaction. It's easy to make and even easier to devour!

Ingredients: 8 oz pasta of your choice. 2 cups shredded cheddar cheese. 1 cup grated Parmesan cheese. 1 cup milk. 1/2 cup heavy cream. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 cup bread crumbs optional topping. 2 tablespoons chopped parsley optional garnish.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Melt the butter over medium-low heat in a large saucepan. When you add the flour, keep whisking for one to two minutes, or until a roux forms. Slowly add the milk and heavy cream while whisking all the time until the mixture is smooth and thick. Add the paprika, salt, pepper, and garlic powder and mix well. Once the pan is cool enough, take it off the heat and slowly stir in the cheddar and Parmesan cheese until they are melted and smooth. Mix the cooked pasta into the cheese sauce so that it's all covered. Put the mixture in a casserole dish that has been greased. If you're using them, sprinkle bread crumbs all over the top. After the oven is hot, bake for 20 to 25 minutes, or until the top is bubbly and golden brown. If you want, you can add chopped parsley as a garnish before serving. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

These BBQ ribs are sure to impress your guests because they are juicy and full of flavor. When the dry rub and the tangy BBQ sauce are mixed together, they make a masterpiece that will make everyone want more.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup BBQ sauce.

Instructions: Preheat your grill to medium-high heat around 350F or 175C. Remove the membrane from the back of the ribs for better flavor absorption. In a small bowl, mix together brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub generously over both sides of the ribs, ensuring an even coating. Place the ribs on the preheated grill, bone side down, and cook for 30 minutes with the lid closed. After 30 minutes, baste the ribs with your favorite BBQ sauce and continue grilling for an additional 15-30 minutes, turning and basting every 10 minutes until the ribs are tender and have a nice caramelized crust. Remove the ribs from the grill and let them rest for 5 minutes before slicing. Serve with extra BBQ sauce on the side and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

Indulge in the rich flavors of dark chocolate and creamy peanut butter chips with these Levain Bakery inspired cookies. They are perfectly crunchy on the outside, yet irresistibly soft and chewy on the inside, making them an ideal treat for any cookie lover.

Ingredients: 2 cups all-purpose flour. 1/2 cup cake flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, cold and cubed. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 cup dark chocolate chips. 1 cup peanut butter chips.

Instructions: Preheat your oven to 410F 210C and line a baking sheet with parchment paper. In a bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt. In a large mixing bowl, cream the cold cubed butter with the granulated sugar and light brown sugar until smooth and well combined. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Fold in the dark chocolate chips and peanut butter chips until evenly distributed in the dough. Using an ice cream scoop or your hands, form large dough balls about 6 ounces each and place them on the prepared baking sheet. Make sure to leave enough space between the dough balls to allow for spreading during baking. Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Levain Bakery Dark Chocolate Peanut Butter Chip Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

This Cherry Chicken Salad is a delightful combination of sweet and savory flavors, with juicy cherries, tender chicken, and a creamy poppy seed vinaigrette. It's perfect for a light and refreshing meal.

Ingredients: 2 cups cooked chicken breast, diced. 1 cup fresh cherries, pitted and halved. 4 cups mixed greens e.g., spinach, arugula, and romaine. 1/4 cup red onion, thinly sliced. 1/4 cup sliced almonds. 1/4 cup feta cheese, crumbled. For the Creamy Poppy Seed Vinaigrette:. 1/3 cup mayonnaise. 2 tablespoons apple cider vinegar. 2 tablespoons honey. 1 tablespoon poppy seeds. Salt and pepper to taste.

Instructions: Cut up the chicken and put it in a large bowl. Add the mixed greens, red onion, sliced almonds, and crumbled feta cheese. Whisk the honey, poppy seeds, salt, and pepper into the mayonnaise in a separate small bowl until the ingredients are well mixed. This will make the creamy poppy seed vinaigrette. Spread the creamy poppy seed vinaigrette over the salad in the large bowl. Add the dressing to the salad and gently toss it to cover all the ingredients. Cherry Chicken Salad with Creamy Poppy Seed Vinaigrette is ready to eat right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

This recipe for a Beef Carnitas Burrito Bowl is a tasty and filling way to make meals ahead of time. Tender beef cooked with fragrant spices makes a tasty base for burrito bowls that you can customize.

Ingredients: 2 lbs beef chuck roast, cut into chunks. 1 onion, diced. 4 cloves garlic, minced. 1 cup beef broth. 2 tablespoons lime juice. 2 teaspoons ground cumin. 2 teaspoons chili powder. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add beef chunks and brown on all sides. Transfer beef to a slow cooker. In the same skillet, add onion and garlic. Cook until softened. Add beef broth, lime juice, cumin, chili powder, oregano, salt, and pepper to the skillet. Stir to combine. Pour mixture over the beef in the slow cooker. Cook on low for 6-8 hours or until beef is tender and easily shreds with a fork. Once cooked, shred the beef using two forks. Serve over cooked rice or quinoa with your favorite toppings like avocado, salsa, and sour cream.

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the delightful combination of rich chocolate brownies with the cool, refreshing taste of peppermint patties. These brownies are perfect for holiday gatherings or any time you're craving a decadent treat.

Ingredients: 1 box brownie mix. 1 cup peppermint patties, chopped. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Prepare the brownie mix according to package instructions. Fold in chopped peppermint patties and chocolate chips into the brownie batter. Pour the batter into a greased baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the brownies cool before slicing.

Prep Time: 10 minutes

Cook Time: 25 minutes

These adorable Penguin Christmas Cookies are a fun and festive holiday treat. The use of black, white, and orange dough results in adorable penguin characters that will delight both children and adults.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Black food coloring gel. Orange food coloring gel. White chocolate chips. Black chocolate chips or dark chocolate, melted for decorating.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Separate the dough into two pieces. In one part, add black food coloring and work it in until the color is even. Put both pieces of dough in the fridge for at least an hour after wrapping them in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. For the penguin's body, shape a small piece of black dough into an oval. Put it on the baking sheet. For the penguin's belly, roll out a smaller piece of white dough into a ball and flatten it a bit. Put it on the black body. For the beak, cut a small triangle out of a piece of orange dough. Put it on top of the white belly. Make two small holes in the penguin's face with black food coloring and a toothpick or other small tool. Do this again and again, then put all of the penguin cookies on the baking sheet. The cookies should be baked in a hot oven for 10 to 12 minutes, or until they are set but not browned. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. After the cookies have cooled, melt the dark chocolate or black chocolate chips and use them to give the penguin cookies arms, wings, and other details. Melt the white chocolate chips and use them to make penguin eyes by adding small dots to the black eye holes. Let the chocolate harden before you serve the cookies or package them.

Prep Time: 30 minutes

Cook Time: 12 minutes

These sugar cookies are made without eggs or dairy and taste like they came from a bakery. You can decorate them however you like, so they're great for any event.

Ingredients: 2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup granulated sugar. 1/4 cup almond milk. 1 tsp vanilla extract. 1/4 tsp salt. 1 cup powdered sugar for icing.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, cream together softened vegan butter and granulated sugar until light and fluffy. Add almond milk and vanilla extract, mix well. Gradually add flour and salt, mixing until dough forms. Roll out dough on a floured surface to about 1/4 inch thickness. Cut out shapes using cookie cutters and place them on a lined baking sheet. Bake for 8-10 minutes, or until edges are lightly golden. Allow cookies to cool completely on a wire rack before icing. For the icing, mix powdered sugar with a little water until you achieve a thick consistency. Spread icing over cooled cookies and allow it to set before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

There are ripe heirloom tomatoes and crunchy hazelnuts inside this vegan galette's flaky, golden crust. It's a great way to enjoy a light lunch or dinner because it has both savory and nutty flavors.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup vegan butter, chilled and cubed. 1/4 cup cold water. 1/2 teaspoon salt. 1 tablespoon olive oil. 2 tablespoons ground flaxseed meal. 5 tablespoons water. 4-5 medium heirloom tomatoes, sliced. 1/2 cup roasted hazelnuts, chopped. 2 tablespoons fresh basil, thinly sliced. Salt and pepper, to taste.

Instructions: Preheat oven to 400F 200C. In a food processor, pulse together flour, salt, and chilled vegan butter until mixture resembles coarse crumbs. Slowly add cold water and pulse until dough comes together. Transfer dough to a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. In a small bowl, mix together ground flaxseed meal and 5 tablespoons of water. Let sit for 5 minutes to thicken. Roll out the chilled dough into a circle on a floured surface. Transfer rolled dough to a parchment-lined baking sheet. Brush the center of the dough with olive oil. Arrange tomato slices in the center of the dough, leaving a border around the edges. Sprinkle chopped hazelnuts and basil over the tomatoes. Season with salt and pepper. Fold the edges of the dough over the filling, pleating as needed. Brush the edges of the dough with the flaxseed mixture. Bake for 30-35 minutes, or until the crust is golden brown. Remove from oven and let cool slightly before serving. Slice and enjoy!

Prep Time: 45 minutes

Cook Time: 35 minutes

Indulge in a quick and decadent keto treat with this 3-minute mug cake! Packed with rich chocolate flavor and low in carbs, it's perfect for satisfying your sweet cravings without derailing your ketogenic diet.

Ingredients: 2 tbsp almond flour. 1 tbsp cocoa powder. 1 tbsp powdered erythritol or sweetener of choice. 1/4 tsp baking powder. 1 large egg. 1 tbsp heavy cream. 1/4 tsp vanilla extract. 1 tbsp sugar-free chocolate chips.

Instructions: Almond flour, cocoa powder, erythritol, and baking powder should all be mixed in a mug that can go in the microwave. You should add an egg, heavy cream, and vanilla extract. As you stir, a smooth batter will form. Add the sugar-free chocolate chips and mix them in. For about one minute and thirty seconds, or until the cake is set, heat the cake on high. It should be cool for one minute before you eat it.

Prep Time: 2 minutes

Cook Time: 1.5

Enjoy these rich and chocolatey vegan mountain fudge sandwich cookies, which are packed with crunchy walnuts. Great for whenever you want something sweet!

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup vegan chocolate chips. 1/2 cup chopped walnuts. 1/2 cup vegan butter. 3/4 cup brown sugar. 1/4 cup plant-based milk. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Set the oven to 350F 175C and heat it up. Put vegan butter and brown sugar in a bowl and mix them together until they are smooth. Put in the plant-based milk and vanilla extract, and mix it well. Add the cocoa powder, salt, baking soda, and flour all at once. Mix everything together. Cocoa chips and chopped walnuts that are vegan should be mixed in. Make little balls out of the dough and put them on a baking sheet that has parchment paper on it. Make each ball a little flatter with the palm of your hand or a fork. It should be baked for 10 to 12 minutes, or until the edges are set. The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way. Once the cookies are cool, put a lot of vegan fudge frosting on the bottom of one and put another cookie on top of it.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich and savory flavors of these Balsamic Dijon Glazed Pork Chops. The combination of balsamic vinegar, Dijon mustard, and honey creates a mouthwatering glaze that perfectly complements the juicy, seared pork chops. A quick and elegant dinner option for a delicious home-cooked meal.

Ingredients: 4 Pork chops, bone-in. 1/4 cup Balsamic vinegar. 2 tablespoons Dijon mustard. 2 tablespoons Honey. 2 cloves Garlic, minced. 1 teaspoon Dried thyme. 1/2 teaspoon Salt. 1/4 teaspoon Black pepper. 2 tablespoons Olive oil. Fresh parsley Chopped, for garnish.

Instructions: Start by heating the oven to 400F 200C. On both sides, season the pork chops with salt and black pepper. The glaze is made by whisking together honey, ground garlic, Dijon mustard, salt, black pepper, and dried thyme in a small bowl. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, or until golden brown, sear the pork chops. Spread the glaze out evenly over the pork chops that have been seared. Place the skillet in an oven that has already been heated and bake for 15 to 20 minutes, or until the pork reaches 145F 63C inside. To make the pork chops taste even better while they're baking, baste them a few times with the glaze from the skillet. Take the pork chops out of the oven when they're done and let them rest for a few minutes. Before serving, sprinkle with chopped fresh parsley. You can enjoy a tasty meal by pairing these Balsamic Dijon Glazed Pork Chops with your favorite sides. It's perfect for a quick but fancy dinner at home.

Prep Time: 15 minutes

Cook Time: 25 minutes

These vegan breakfast cookies combine the flavors of carrot cake with the wholesome goodness of quinoa, making them a nutritious and delicious way to start your day. Packed with fiber, protein, and natural sweetness, these cookies are perfect for busy mornings or as a grab-and-go snack.

Ingredients: 1 cup cooked quinoa. 1 cup grated carrots. 1 ripe banana, mashed. 1/4 cup maple syrup. 1/4 cup almond butter. 1/2 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/2 cup rolled oats. 1/4 cup chopped walnuts. 1/4 cup raisins or dried cranberries.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine cooked quinoa, grated carrots, mashed banana, maple syrup, almond butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined. Add rolled oats, chopped walnuts, and raisins or dried cranberries to the mixture. Stir until evenly distributed. Using a spoon or cookie scoop, drop dollops of the mixture onto the prepared baking sheet, spacing them apart. Flatten each dollop slightly with the back of the spoon or your fingers to form a cookie shape. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. 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 nutritious and delicious carrot cake quinoa breakfast cookies as a quick and convenient morning meal!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Crunchy Asian Salad with Peanut Dressing is a refreshing and flavorful dish that's perfect for a light and satisfying meal. The combination of fresh vegetables, herbs, and a creamy peanut dressing creates a harmonious blend of textures and flavors.

Ingredients: 2 cups shredded Napa cabbage. 1 cup shredded carrots. 1 cup thinly sliced cucumber. 1/2 cup red bell pepper, thinly sliced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted peanuts. 1/4 cup sliced green onions. 1/4 cup crispy fried noodles. 1/4 cup sesame seeds. 1/2 cup cooked and shredded chicken breast optional.

Instructions: In a large bowl, combine the Napa cabbage, carrots, cucumber, red bell pepper, cilantro, and mint. In a separate small bowl, whisk together the peanut dressing ingredients. Pour the peanut dressing over the salad and toss well to coat. Top the salad with roasted peanuts, green onions, crispy fried noodles, and sesame seeds. If desired, add cooked and shredded chicken breast to the salad for extra protein. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Celebrate St. Patrick's Day with these delightful Pot of Gold Cupcakes. They are not only delicious but also a fun and festive treat that will bring some luck to your day!

Ingredients: 1 box of chocolate cupcake mix. 1/2 cup of unsalted butter, softened. 2 cups of confectioners' sugar. 1/4 cup of milk. 1 teaspoon of vanilla extract. Green food coloring. Gold foil-wrapped chocolate coins. Rainbow-colored sprinkles.

Instructions: Follow the directions on the package to make the chocolate cupcakes, then let them cool completely. Softened butter should be mixed in a bowl until it is smooth. Add the confectioners' sugar slowly and mix it in until it's well mixed. Add the milk and vanilla extract and mix them in until the frosting is smooth. Until you get the shade of green you want, keep adding green food coloring to the frosting. Spread the green frosting on the cool cupcakes with a knife or a piping bag. As the "pot of gold" at the end of the rainbow, put a chocolate coin wrapped in gold foil on top of each cupcake. To make the "rainbow," sprinkle rainbow-colored sprinkles around the chocolate coin. Enjoy your Pot of Gold cupcakes for St. Patrick's Day!

Prep Time: 20 minutes

Cook Time: 15 minutes