Jacques Fuentes

These adorable vegan chocolate bunny butt Nilla Wafers are a fun and delicious treat for Easter or any occasion. They're easy to make and sure to bring a smile to everyone's face!

Ingredients: 12 vegan Nilla wafers. 1 cup vegan chocolate chips. 24 vegan marshmallows. 24 vegan mini chocolate chips. Vegan frosting optional, for adhering marshmallows.

Instructions: Melt vegan chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Using a spoon, spread melted chocolate on the flat side of each Nilla wafer to create a chocolate coating. Place two marshmallows on the top rounded edge of each Nilla wafer, adhering them with vegan frosting if needed. Press two mini chocolate chips into each marshmallow to create bunny feet. Allow the chocolate to set for 10-15 minutes before serving.

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy a quick and creamy pasta dish with cauliflower as the main ingredient. This recipe makes a delicious meal in just 10 minutes by combining a cauliflower sauce that is as smooth as velvet with capellini pasta that is very thin.

Ingredients: 200g capellini pasta. 1 small head cauliflower, chopped. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook capellini according to package instructions, drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add chopped cauliflower to the skillet and cook until tender, about 5-7 minutes. Transfer cauliflower mixture to a blender, add Parmesan cheese and heavy cream. Blend until smooth and creamy. Return the creamy cauliflower sauce to the skillet and add cooked capellini. Toss until well coated. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 5 minutes

Cook Time: 5 minutes

This Instant Pot Creamy Potato Soup is a hearty and comforting meal that is great for cold days. Simple ingredients are used to make it, and the Instant Pot makes it ready in no time. It's creamy, tasty, and sure to please.

Ingredients: 4 cups diced potatoes. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup heavy cream. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped chives or green onions for garnish.

Instructions: In the Instant Pot, put in the diced potatoes, chopped onion, minced garlic, broth, and dried thyme. Close the lid and make sure the pressure release valve is set to "seal." Set the timer for 10 minutes at high pressure and choose the "Soup" setting. After the cooking cycle is over, let the pressure drop naturally for 5 minutes. Then, quickly let go of any remaining pressure. Slowly lift the lid off and add the heavy cream. Blend the soup with an immersion blender until it is smooth and creamy. Add pepper and salt to taste. Add chopped chives or green onions on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

A delightful twist on the classic margarita, this Chipotle Grapefruit Margarita is sweet, tangy, and has a spicy kick from the chipotle-infused simple syrup. It's a refreshing cocktail perfect for any occasion.

Ingredients: 2 oz tequila. 1 oz chipotle-infused simple syrup. 1 oz freshly squeezed grapefruit juice. 1/2 oz lime juice. Salt for rimming, optional. Ice cubes. Grapefruit slice for garnish.

Instructions: Rim a glass with salt optional. In a shaker, combine tequila, chipotle-infused simple syrup, grapefruit juice, lime juice, and ice cubes. Shake well until chilled. Strain the mixture into the prepared glass filled with ice. Garnish with a slice of grapefruit. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Elegant Oreo Pops by SweetestThingDesigns are a delightful and sophisticated treat, perfect for Baptism favors or any elegant celebration. The combination of Oreo cookies, cream cheese, and white chocolate creates a rich and decadent flavor.

Ingredients: 1 package of Oreo cookies. 1 package of cream cheese 8 oz. 1 package of white chocolate candy melts. Edible gold or silver leaf optional. Lollipop sticks.

Instructions: Use a food processor or a rolling pin to crush the Oreo cookies into fine crumbs. You can also crush them in a sealed bag. Beat the cream cheese and Oreo crumbs together in a mixing bowl until thoroughly combined. Form the mixture into uniformly sized small balls and arrange them on a tray lined with parchment paper. Put a lollipop stick inside each ball, then freeze for approximately half an hour to solidify it. As directed on the package, melt the white chocolate candy melts. After evenly covering each Oreo ball with melted chocolate, return them to the tray to harden. If you'd like to add a touch of elegance, lightly apply edible gold or silver leaf. Let the chocolate completely solidify before arranging or gift-wrapping it as baptismal favors.

Prep Time: 45 minutes

Cook Time: 10 minutes

Enjoy the rich and decadent tastes of chocolate and Biscoff spread in these tasty cupcakes. On top of them is a rich chocolate frosting that goes well with the cookie butter center. Great for satisfying your sweet tooth!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup buttermilk. 1/2 cup Biscoff spread cookie butter. For the filling:. 1/2 cup Biscoff spread cookie butter. For the frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup milk. 1 tsp vanilla extract. Additional Biscoff cookies for garnish optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fill each cupcake liner about 2/3 full with the chocolate cupcake batter. Place 1/2 teaspoon of Biscoff spread cookie butter in the center of each cupcake batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, prepare the filling by placing 1/2 cup of Biscoff spread in a microwave-safe bowl. Heat it for about 15 seconds to soften it, then stir until smooth. Using a piping tip or a small knife, create a hole in the center of each cupcake and fill it with the softened Biscoff spread cookie butter. For the frosting, in a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with milk and vanilla extract, until you achieve a smooth and fluffy frosting consistency. Pipe or spread the chocolate frosting onto each cupcake. If desired, garnish with crushed Biscoff cookies. Serve and enjoy your Chocolate Biscoff Cupcakes with Cookie Butter Filling!

Prep Time: 20 minutes

Cook Time: 20 minutes

This simple recipe will teach you how to make sushi at home. You can make your sushi rolls taste great by adding your favorite ingredients.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted sushi-grade fish salmon, tuna, etc.. Avocado, cucumber, and other fillings of choice. Soy sauce, wasabi, and pickled ginger for serving.

Instructions: Run cold water over the sushi rice until the water is clear. Put the rice and water in a rice cooker or pot and cook according to the rice cooker's directions or until the rice is soft. Melt the sugar, salt, and rice vinegar in a small saucepan over low heat. Wait for it to cool down. After the rice is done, put it in a large bowl and slowly mix in the vinegar mixture until it is well mixed. Wait until it's cool enough to touch. Put a nori sheet on a bamboo sushi mat so that the shiny side is facing down. To make the nori, wet your hands and spread a thin layer of rice over it, leaving about an inch of space at the top. Place the fillings of your choice apple, fish, cucumber, etc. along the bottom edge of the rice. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Do it again with the rest of the ingredients. Add soy sauce, wasabi, and pickled ginger to the sushi before you serve it.

Prep Time: 30 minutes

Cook Time: 20 minutes

Indulge in the rich, comforting flavors of salted caramel spiked hot chocolate, perfect for cozy evenings or entertaining guests during colder seasons.

Ingredients: 4 cups milk. 1/2 cup cocoa powder. 1/4 cup granulated sugar. 1/4 cup salted caramel sauce. 1/4 cup chocolate chips. 1/4 cup bourbon. Whipped cream for topping. Sea salt for garnish.

Instructions: Warm up the milk in a saucepan over medium-low heat. Mix in the cocoa powder and sugar until they are completely mixed in. Mix in the chocolate chips and salted caramel sauce until they melt and become smooth. Take the pot off the heat and add the bourbon. Put it in mugs and add whipped cream on top. Add sea salt to the top to finish it off. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

You can eat these raw, vegan, gluten-free, and refined sugar-free Snickers bars without feeling bad about it. They are full of healthy ingredients and tasty flavors.

Ingredients: 1 cup dates, pitted. 1 cup raw almonds. 1/4 cup natural peanut butter. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/4 cup maple syrup or agave nectar. 1/4 cup coconut oil, melted. 1/2 cup roasted unsalted peanuts. 1/4 cup dairy-free dark chocolate chips. Pinch of sea salt.

Instructions: In a food processor, blend dates until they form a sticky paste. Add almonds and pulse until finely chopped and mixed with the dates. Add peanut butter, coconut flour, cocoa powder, maple syrup, and melted coconut oil. Blend until well combined. Transfer the mixture into a lined square baking dish, pressing it down firmly to create an even layer. Sprinkle roasted peanuts evenly over the top and gently press them into the mixture. Melt the dairy-free dark chocolate chips in a microwave or double boiler until smooth. Drizzle the melted chocolate over the peanut layer and sprinkle with a pinch of sea salt. Place the dish in the freezer for at least 2 hours to set. Once set, remove from the freezer and let it sit at room temperature for a few minutes before slicing into bars. Store the bars in an airtight container in the refrigerator for up to two weeks or in the freezer for longer storage.

Prep Time: 20 minutes

Cook Time: 0 minutes