La Johannsen

Add some chocolate chips to your morning waffles to change things up a bit. These fluffy, crispy waffles are the ideal way to sate your morning chocolate cravings.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Gently fold in the chocolate chips into the waffle batter. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with non-stick spray or butter. Pour the waffle batter onto the preheated waffle iron, using the recommended amount for your specific waffle iron's size. Close the waffle iron and cook until the waffles are golden brown and crisp, usually about 3-5 minutes. Carefully remove the waffles from the iron and serve immediately with your favorite toppings, such as maple syrup, whipped cream, or more chocolate chips. Enjoy your delicious chocolate chip waffles!

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the creamy and comforting flavors of Dunkin' with this Vegan Vanilla Latte. It's the perfect dairy-free alternative to your favorite coffee shop drink.

Ingredients: 1 cup of brewed Dunkin' coffee. 1/2 cup of unsweetened almond milk. 1-2 tablespoons of vegan vanilla syrup. Vegan whipped cream optional. Ground cinnamon for garnish.

Instructions: Brew your favorite Dunkin' coffee. In a small saucepan, heat the almond milk over low-medium heat until hot but not boiling. Stir in 1-2 tablespoons of vegan vanilla syrup, adjusting to taste. Froth the almond milk mixture using a frother or a whisk until it becomes creamy and foamy. Pour the brewed Dunkin' coffee into a mug. Gently pour the frothy almond milk mixture over the coffee. Optional: Top with vegan whipped cream and a sprinkle of ground cinnamon. Enjoy your delicious Vegan Vanilla Latte!

Prep Time: 5 minutes

Cook Time: 5 minutes

Indulge in the decadent combination of rich brownie batter studded with crunchy Oreo cookies and gooey chocolate chips. These Hello Cookies and Cream Brownies are a delightful treat for any chocolate lover!

Ingredients: 1 box brownie mix. 2 large eggs. 1/4 cup water. 1/2 cup vegetable oil. 12 Oreo cookies, crushed. 1/2 cup chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a 9x9 inch baking pan. In a mixing bowl, combine the brownie mix, eggs, water, and vegetable oil. Mix until well combined. Fold in the crushed Oreo cookies and chocolate chips. Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before slicing and serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Enjoy these delicious tarts that have the perfect mix of coconut, caramel, and chocolate. Great for satisfying your sweet tooth!

Ingredients: 1 cup shredded coconut. 1 cup dates, pitted. 1/4 cup coconut oil. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut cream. 1/2 cup dark chocolate, chopped. 1/4 cup chopped nuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Shred coconut, dates, and coconut oil in a food processor. Blend until sticky and mixed together. Press the coconut mix into tart pans to make the crust. After 10 to 12 minutes, the top should be lightly golden. Let it cool down. Put cocoa powder, maple syrup, and coconut cream in a saucepan and mix them together. Over medium heat, mix everything together well and let it get a little thicker to make caramel. Put the caramel into the tart shells that have been cooled. Put it in the fridge for about 30 minutes to set. In a bowl that can handle heat, melt the dark chocolate over a pot of simmering water or in short bursts in the microwave. Stir the chocolate every so often until it is smooth. The chocolate should be poured over the caramel layer that has set. If you want, you can sprinkle chopped nuts on top. Put the tarts back in the fridge for another 30 minutes to let them set completely. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 20 minutes

#Tarts, #Dessert, #CoconutCaramelChocolate

Feel the richness of the Keto Pork Marsala. Almond flour is used to coat tender pork chops, which are then seared in a pan and then cooked in a delicious Marsala wine sauce with mushrooms. A tasty low-carb dish for dinner!

Ingredients: 4 boneless pork chops. Salt and black pepper to taste. 1/2 cup almond flour. 2 tablespoons olive oil. 8 oz cremini mushrooms, sliced. 2 cloves garlic, minced. 1 cup Marsala wine. 1 cup beef or chicken broth. 2 tablespoons unsalted butter. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: Season pork chops with salt and black pepper, then dredge each chop in almond flour, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add pork chops and cook until golden brown on both sides. Remove from the skillet and set aside. In the same skillet, add sliced mushrooms and minced garlic. Saut until mushrooms are browned and garlic is fragrant. Pour in Marsala wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to reduce by half. Add beef or chicken broth and bring the mixture to a simmer. Let it cook for a few minutes to meld the flavors. Return the pork chops to the skillet and simmer in the sauce until they are cooked through. Stir in butter to create a rich, velvety sauce. Adjust seasoning if necessary. Garnish with chopped parsley before serving. Serve the Keto Pork Marsala over cauliflower rice or your favorite low-carb side. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Whole Wheat and Oatmeal Muffins for the Mediterranean Diet are a tasty and healthy snack. They are a healthy treat that fits right in with a Mediterranean-style diet because they are full of whole wheat, oats, nuts, and dried fruits.

Ingredients: 1 cup whole wheat flour. 1 cup rolled oats. 1/2 cup honey. 1/4 cup olive oil. 1/2 cup Greek yogurt. 2 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup chopped nuts e.g., almonds or walnuts. 1/2 cup dried fruits e.g., raisins or apricots. 1/2 cup low-fat milk. 1 tsp vanilla extract. Zest of 1 lemon.

Instructions: Preheat your oven to 350F 175C. In a large bowl, mix together the whole wheat flour, rolled oats, baking powder, baking soda, and salt. In another bowl, whisk together the honey, olive oil, Greek yogurt, eggs, low-fat milk, vanilla extract, and lemon zest until well combined. Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; lumps are okay. Gently fold in the chopped nuts and dried fruits into the batter. Line a muffin tin with paper liners or lightly grease the muffin cups. Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, these delicious Mediterranean diet muffins are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Italian Sangria recipe from Carrie's Experimental Kitchen combines the rich flavors of Italian red wine with the freshness of citrus fruits and strawberries, creating a refreshing and flavorful drink perfect for any occasion.

Ingredients: 1 bottle Italian red wine. 1/4 cup brandy. 1/4 cup orange liqueur. 1/4 cup sugar. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1/2 cup fresh strawberries, sliced. 2 cups club soda. Ice cubes.

Instructions: In a large pitcher, combine the Italian red wine, brandy, orange liqueur, and sugar. Stir until the sugar is dissolved. Add the sliced orange, lemon, lime, and strawberries to the pitcher. Refrigerate the sangria mixture for at least 2 hours to allow the flavors to meld. Just before serving, stir in the club soda. Serve the sangria over ice cubes in glasses, making sure each glass gets some fruit slices. Enjoy your Italian Sangria Carrie's Experimental Kitchen!

Prep Time: 10 minutes

Cook Time: 0 minutes

Delight in the beauty of these cake pops! A perfect combination of moist cake, sweet candy coating, and colorful sprinkles, making them a delightful treat for any occasion.

Ingredients: 1 box cake mix. 1/2 cup butter, melted. 1/2 cup milk. 2 cups powdered sugar. 1 tsp vanilla extract. 1 package candy melts assorted colors. Cake pop sticks. Sprinkles for decoration.

Instructions: Bake the cake mix according to package instructions. Let the cake cool completely, then crumble it into a large bowl. Add melted butter, milk, powdered sugar, and vanilla extract to the crumbled cake. Mix until well combined. Roll the cake mixture into small balls and place them on a parchment-lined tray. Melt candy melts in different colors following package instructions. Dip the tip of each cake pop stick into the melted candy and insert it into a cake ball. Let it set. Dip each cake pop into the melted candy, ensuring it's fully coated. Allow excess candy to drip off. Decorate with sprinkles while the candy coating is still wet. Place the cake pops upright in a styrofoam block to let them dry and set completely. Once dry, they are ready to be enjoyed!

Prep Time: 30 minutes

Cook Time: 20 minutes

These homemade sweet potato chips are infused with the aromatic flavor of rosemary and seasoned with sea salt, making them a delicious and healthy snack option.

Ingredients: 2 medium sweet potatoes, thinly sliced. 2 tablespoons olive oil. 1 tablespoon chopped fresh rosemary. 1 teaspoon sea salt.

Instructions: Preheat oven to 375F 190C. In a large bowl, toss sweet potato slices with olive oil until evenly coated. Arrange sweet potato slices in a single layer on a baking sheet lined with parchment paper. Sprinkle chopped rosemary and sea salt over the sweet potato slices. Bake for 20-25 minutes or until edges are crisp and golden brown, flipping halfway through baking. Remove from oven and let cool slightly before serving. Enjoy your homemade rosemary sea salt sweet potato chips!

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in the delightful blend of rich coffee, creamy milk, and sweet caramel with this Frozen Caramel Coffee. It's the perfect treat to satisfy your coffee cravings on a hot day.

Ingredients: 1 cup of brewed coffee, cooled. 1/2 cup of milk. 2 tablespoons of caramel syrup. 2 tablespoons of sugar. 1 cup of ice cubes. Whipped cream optional. Caramel sauce for drizzling optional. Chocolate shavings for garnish optional.

Instructions: Pour the cold coffee, milk, caramel syrup, sugar, and ice cubes into a blender. Mix until it's creamy and smooth. Put the frozen caramel coffee into a glass that has already been chilled. If you want, you can add whipped cream and caramel sauce on top. If you want, you can add chocolate shavings as a garnish. Serve your frozen caramel coffee right away and enjoy it!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Air Fryer Easy Corn Muffins are a quick and tasty side dish that pairs perfectly with a variety of meals. They have a slightly sweet and savory flavor with a hint of corn crunchiness. Plus, the air fryer ensures they come out perfectly golden brown and moist on the inside.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup milk. 1/4 cup vegetable oil. 1 large egg. 1/2 cup canned corn kernels drained. Cooking spray.

Instructions: For 5 minutes, heat your air fryer up to 350F 175C. Put the cornmeal, all-purpose flour, sugar, baking powder, and salt in a bowl and mix them together. The milk, vegetable oil, and egg should all be mixed together well in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Add the corn kernels from the can slowly to the batter. Use cooking spray on the air fryer basket to keep food from sticking. Fill up about two thirds of the way to the top of each silicone muffin cup or mold with flour to make muffin batter. Make sure the air fryer basket is hot before putting the muffin cups or mold in it. Leave some space between them so they cook evenly. In an air fryer set to 350F 175C, cook the corn muffins for 12 to 15 minutes, or until a toothpick stuck in the middle of one comes out clean. Before you serve the muffins, take them out of the air fryer and let them cool for a few minutes. Have fun with your tasty air fryer corn muffins!

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the flavors of fall with this creamy and delicious Pumpkin Pie Milkshake. It's the perfect treat to satisfy your pumpkin spice cravings.

Ingredients: 1 cup canned pumpkin puree. 2 cups vanilla ice cream. 1/2 cup milk. 1/4 cup brown sugar. 1 tsp pumpkin pie spice. 1/2 tsp vanilla extract. Whipped cream for topping. Cinnamon sticks for garnish. Crushed graham crackers optional, for garnish.

Instructions: Combine pumpkin puree, vanilla ice cream, milk, brown sugar, pumpkin pie spice, and vanilla extract in a blender. Blend until smooth and well combined. Pour the milkshake into glasses. Top with whipped cream and garnish with a cinnamon stick and crushed graham crackers, if desired. Serve immediately and enjoy your Pumpkin Pie Milkshake!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the freshness of homemade sushi with this simple recipe. Perfect for sushi lovers and beginners alike!

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 such as tuna, salmon, and yellowtail. Avocado, thinly sliced. Cucumber, thinly sliced. Pickled ginger, for serving. Wasabi, for serving. Soy sauce, for serving.

Instructions: Run cold water over the sushi rice until the water is clear. Let it drain well. Put the rice and water in a medium-sized saucepan. Bring to a boil, then turn down the heat and cover. After 18 to 20 minutes, the rice should be soft and the water should be absorbed. Put the rice vinegar, sugar, and salt in a small saucepan and mix them together. Stir the sugar and salt together over medium heat until they are gone. Take it off the heat and let it cool down. Put the cooked rice in a large bowl, and then slowly mix in the vinegar mixture until everything is well mixed. Wait until the rice is cool enough to touch. On a bamboo sushi mat, put a piece of nori. Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top. Put the fillings of your choice like fish, avocado, or cucumber in the middle of the rice. With the bamboo mat, roll the sushi tightly, using light pressure as you go. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Put soy sauce, pickled ginger, and wasabi on the side of the sushi.

Prep Time: 30 minutes

Cook Time: 20 minutes

This warm kale and Brussels sprout salad with maple tofu is a hearty and healthy meal that is great for a cold night. Tossing sweet cranberries and crunchy pumpkin seeds with crispy tofu, tender Brussels sprouts, and bright kale makes a delicious symphony of tastes and textures. It's vegan and gluten-free, so it can be eaten by people with a wide range of dietary needs.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 3 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon olive oil. 1 pound Brussels sprouts, trimmed and halved. 4 cups kale, stems removed and chopped. 1/4 cup dried cranberries. 1/4 cup pumpkin seeds. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut up the tofu and put it in a bowl. Add the soy sauce and maple syrup. For 10 minutes, let it sit. On a baking sheet with parchment paper on it, spread the tofu that has been marinated. Bake the tofu for 25 to 30 minutes, flipping it over halfway through, or until it's crispy. Warm up the olive oil in a big pan over medium-low heat. Add the Brussels sprouts and cook them for 5 to 7 minutes, until they start to get a little soft. Put chopped kale into the pan and cook for three to four more minutes, until the kale softens. Take the pan off the heat. Add pumpkin seeds and dried cranberries. Add pepper and salt. Place the warm salad on plates and add the baked maple tofu on top of it. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy these tasty potatoes with cheese that were cooked just right on the BBQ. The foil packets keep the flavors inside, making a cheesy and salty side dish that goes well with any outdoor meal.

Ingredients: 4 large potatoes, thinly sliced. 1 cup shredded cheddar cheese. 1/2 cup butter, melted. 1/4 cup chopped green onions. Salt and pepper to taste. Aluminum foil.

Instructions: Preheat your BBQ to medium-high heat. Lay out four large pieces of aluminum foil, each about 12 inches in length. Divide the sliced potatoes evenly among the foil pieces, placing them in the center. Drizzle melted butter over the potatoes in each foil packet. Sprinkle shredded cheddar cheese and chopped green onions over the potatoes. Season with salt and pepper to taste. Fold the foil over the potatoes and seal the edges, creating individual packets. Place the foil packets on the preheated BBQ and grill for 20-25 minutes or until the potatoes are tender. Carefully open the foil packets, allowing the steam to escape, and serve hot. Garnish with additional green onions and cheese if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Slow Cooker Spiced Green Tea is a comforting and aromatic drink perfect for chilly days. The gentle infusion of spices adds warmth and depth to the delicate green tea, while a touch of honey provides sweetness. It's a soothing beverage to enjoy any time of day.

Ingredients: 8 cups water. 8 green tea bags. 1 cinnamon stick. 4 whole cloves. 4 cardamom pods. 1/4 cup honey. 1 lemon, sliced.

Instructions: In a slow cooker, combine water, green tea bags, cinnamon stick, cloves, and cardamom pods. Cook on low for 2-3 hours. Remove tea bags and strain the spices. Stir in honey until dissolved. Serve hot, garnished with lemon slices.

Prep Time: 5 minutes

Cook Time: 120 minutes