murder she froze

Indulge in the rich and decadent Triple Chocolate Peppermint Skillet Cookie - a perfect holiday treat or anytime you crave the flavors of chocolate and peppermint!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup semi-sweet chocolate chips. 1/2 cup white chocolate chips. 1/2 cup crushed peppermint candies or candy canes.

Instructions: Preheat your oven to 350F 175C and grease a 10-inch skillet. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture, beating well until combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies. Press the cookie dough evenly into the greased skillet. Bake in the preheated oven for 20-25 minutes or until the edges are set and the center is slightly soft. Remove from the oven and let the skillet cookie cool for a few minutes before serving. Optional: Top with extra crushed peppermint candies or a scoop of peppermint ice cream. Slice into wedges and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Creamy and indulgent Nutella ice cream made with just four ingredients. Perfect for satisfying your sweet tooth on a hot day.

Ingredients: 2 cups heavy cream. 1 can 14 oz sweetened condensed milk. 1 cup Nutella. 1 teaspoon vanilla extract.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the Nutella, sweetened condensed milk, and vanilla extract and mix them in well. Put the mixture in a container that can go in the freezer. Put it in the freezer for at least 6 hours, or until it gets firm. You can scoop and serve once it's frozen.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Zesty Pink Coconut Chocolate Bites are a delightful combination of coconut, lemon, and chocolate, with a hint of natural pink color from beetroot powder. They are perfect for satisfying your sweet cravings while being vegan and gluten-free.

Ingredients: 1 cup shredded coconut. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. 1 tablespoon lemon zest. 1/2 cup vegan chocolate chips. 1 tablespoon beetroot powder.

Instructions: In a mixing bowl, combine shredded coconut, melted coconut oil, maple syrup, and lemon zest. Mix well. Form the mixture into small bite-sized balls and place them on a parchment-lined tray. Melt the vegan chocolate chips in a double boiler or microwave. Dip each coconut ball into the melted chocolate until fully coated, then return them to the tray. Sprinkle beetroot powder over the chocolate-coated coconut bites while the chocolate is still soft. Place the tray in the refrigerator for about 30 minutes, or until the chocolate sets. Once set, serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This hearty and flavorful ramen combines the sweetness of roasted sweet potatoes, the smokiness of bacon, and the boldness of red curry in a rich coconut broth.

Ingredients: 2 sweet potatoes, diced. 4 slices of bacon, chopped. 1 tablespoon red curry paste. 4 cups chicken broth. 2 packs ramen noodles. 1 can 14 oz coconut milk. 1 tablespoon soy sauce. 2 teaspoons brown sugar. 1 teaspoon minced ginger. 1 teaspoon minced garlic. 1 red bell pepper, thinly sliced. 2 green onions, chopped. Fresh cilantro leaves, for garnish. Lime wedges, for serving.

Instructions: Get the oven ready by heating it up to 400F 200C. On a baking sheet, mix diced sweet potatoes with olive oil, salt, and pepper. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Cook the bacon until it's crispy in a big pot. Take the bacon out of the pot and set it aside. Leave about 1 tablespoon of bacon fat in the pot. Put red curry paste in the pot and stir it around constantly for one minute. Put in the chicken broth and raise the heat. Put in the pot the soy sauce, brown sugar, ginger, garlic, and coconut milk. Allow the flavors to blend for 10 minutes. As directed on the package, cook the ramen noodles. Once done, drain them and set them aside. To the broth mix, add sliced bell pepper, roasted sweet potatoes, and cooked bacon. Mix well. Spread the cooked ramen noodles out in bowls and pour the curry broth over them. Put chopped green onions and cilantro leaves on top, and serve with lime wedges. I hope you enjoy your Roasted Sweet Potato Bacon Red Curry Ramen!

Prep Time: 15 minutes

Cook Time: 35 minutes

Enjoy the warm flavors of hot cocoa with these tasty Hot Cocoa Pancakes! The pancakes are low in carbs because they are made with almond flour and cocoa powder. They are great for a keto-friendly breakfast or brunch. They're light and fluffy, and the chocolate will make you want something sweet and comforting. Put your favorite keto-friendly toppings on top to make them even better.

Ingredients: 1 cup almond flour. 2 tablespoons cocoa powder. 2 tablespoons granulated erythritol or sweetener of choice. 1 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 2 tablespoons melted butter or coconut oil.

Instructions: In a mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt. In another bowl, beat the eggs, then whisk in the almond milk, vanilla extract, and melted butter or coconut oil. Pour the wet ingredients into the dry ingredients and stir until well combined and smooth. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or coconut oil. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is lightly browned. Repeat with the remaining batter, greasing the skillet as needed. Serve the pancakes warm with your favorite keto-friendly toppings such as sugar-free syrup, whipped cream, or berries. Enjoy your delicious Hot Cocoa Pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

PMS Bars are the ultimate salty-sweet treat that hits the spot every time. A buttery graham cracker crust is loaded with layers of chocolate and butterscotch chips, shredded coconut, and nuts, then drizzled with sweetened condensed milk and a touch of sea salt. Baked to perfection, these bars offer a perfect balance of flavors and textures.

Ingredients: 1 cup butter, melted. 2 cups graham cracker crumbs. 1 1/2 cups chocolate chips. 1 1/2 cups butterscotch chips. 1 1/2 cups shredded coconut. 1 cup chopped nuts e.g., pecans or walnuts. 1 can 14 ounces sweetened condensed milk. 1/2 teaspoon sea salt.

Instructions: Preheat the oven to 350F 175C. In a 9x13 inch baking pan, mix the melted butter and graham cracker crumbs. Press evenly into the bottom of the pan. Layer the chocolate chips, butterscotch chips, shredded coconut, and chopped nuts over the graham cracker crust. Drizzle the sweetened condensed milk over the top of the mixture. Sprinkle sea salt evenly over the top. Bake in preheated oven for 25-30 minutes, or until the edges are golden brown. Remove from the oven and let cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

This mango sorbet with banana and pineapple is a refreshing and naturally sweet dessert perfect for hot summer days. It's vegan, dairy-free, and bursting with tropical flavors.

Ingredients: 4 ripe mangos, peeled and chopped. 2 ripe bananas, peeled and chopped. 1 cup chopped pineapple, fresh or frozen. 1/4 cup maple syrup optional, depending on sweetness of fruit.

Instructions: Use a blender or food processor to mix all the chopped fruit together. Add maple syrup for extra sweetness if you want, and blend until smooth and creamy. Put the mix in a shallow pan or dish and freeze it for at least 4 hours, or until it gets firm. When the sorbet is frozen, put it in bowls and serve right away. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

These vegan sweet corn and courgette fritters are crispy on the outside, tender on the inside, and bursting with flavor. They make a delicious appetizer, snack, or even a light meal.

Ingredients: 2 cups sweet corn kernels. 1 medium courgette, grated. 1/2 cup chickpea flour. 1/4 cup nutritional yeast. 2 tablespoons finely chopped fresh parsley. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 tablespoons olive oil, for frying.

Instructions: Put sweet corn kernels, grated zucchini, chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Mix the ingredients together. Mix well until everything is well mixed. In a pan, heat olive oil over medium-low heat. Pick up about a quarter cup of the mix and shape it into patties. Heat the oil and add the patties. Cook for three to four minutes on each side, or until golden brown and crispy. Place the fritters on a plate lined with paper towels to drain off any extra oil. Feel free to use your favorite dipping sauce or vegan aioli to go with it.

Prep Time: 15 minutes

Cook Time: 10 minutes

This savory pot roast with brown sugar glazed sweet potatoes, carrots, and onions is a hearty and comforting meal perfect for any occasion. The beef is tender and flavorful, complemented by the sweetness of the glazed vegetables. It's a simple yet impressive dish that will satisfy your family and guests.

Ingredients: 3 lbs beef chuck roast. 4 medium sweet potatoes, peeled and cut into chunks. 4 large carrots, peeled and cut into chunks. 2 onions, sliced. 1/2 cup brown sugar. 1/4 cup soy sauce. 1/4 cup balsamic vinegar. 4 cloves garlic, minced. 2 cups beef broth. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 325F 165C. On both sides, season the chuck roast with salt and pepper. Warm up the olive oil in a big Dutch oven or roasting pan over medium-high heat. It will take about 34 minutes on each side to brown the chuck roast. Take it out of the pan and set it aside. Put the minced garlic and sliced onions in the same pan. Cook the onions until they get soft and smell good. Put the chuck roast back in the pan. Put in the soy sauce, vinegar, and beef broth. Bring to a low boil. Put the pan in a preheated oven with the lid on top. Put it in the oven for two hours. After two hours, add the carrots and sweet potatoes to the pan and arrange them around the roast. Add brown sugar to the carrots and sweet potatoes. Put the lid back on and put it back in the oven. Roast for another 45 to 60 minutes, or until the vegetables are fully cooked and the beef is tender. When the roast is done, take it out of the oven and let it rest for 10 minutes. Then, cut it into slices. Add glazed sweet potatoes, carrots, and onions to the pot roast to serve. Have fun!

Prep Time: 20 minutes

Cook Time: 180 minutes

These triple chocolate chip cookies are the ultimate chocolate lover's treat. They're rich and chewy, with three kinds of chocolate chips.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup milk chocolate chips. 1 cup semi-sweet chocolate chips. 1 cup white chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make a big bowl and mix the butter, brown sugar, and white sugar until it's smooth and creamy. Add the eggs one at a time and beat well. Then add the vanilla and mix well. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the white chocolate chips, semisweet chocolate chips, and milk chocolate chips and mix them in well. Place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are set but the middle is still soft. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. With milk or your favorite drink, these rich triple chocolate chip cookies are a treat!

Indulge in the creamy goodness of this no-bake chocolate cookie pudding dip, perfect for parties or a sweet snack. It's rich, creamy, and full of chocolatey goodness that everyone will love!

Ingredients: 1 package 3.9 oz instant chocolate pudding mix. 1 1/2 cups cold milk. 1 container 8 oz frozen whipped topping, thawed. 1 cup crushed chocolate sandwich cookies. 1/2 cup mini chocolate chips.

Instructions: In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened, about 2 minutes. Fold in the thawed whipped topping until well combined. Gently stir in the crushed chocolate sandwich cookies and mini chocolate chips until evenly distributed. Transfer the dip to a serving bowl. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve with graham crackers, pretzels, or fruit slices for dipping.

Enjoy the tasty flavors of a Paleo Lemon Cheesecake Smoothie. In this dairy- and gluten-free smoothie, the lemon gives it a sour taste and the cashews make it creamy. You can enjoy this treat any time of the day without feeling bad about it.

Ingredients: 1 cup unsweetened almond milk. 1/2 cup full-fat coconut milk. 1/2 cup cashews, soaked and drained. 1 ripe banana. 1 lemon, juiced and zested. 2 tablespoons honey or maple syrup adjust to taste. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. Pinch of salt. Ice cubes optional. Fresh berries and mint leaves for garnish optional.

Instructions: Add almond milk, coconut milk, soaked cashews, banana, lemon juice, lemon zest, honey or maple syrup, vanilla extract, ground cinnamon, and a pinch of salt to a blender. Blend until smooth and creamy. If you prefer a thicker smoothie, you can add ice cubes and blend again until well incorporated. Taste the smoothie and adjust the sweetness with more honey or maple syrup if needed. Pour the smoothie into glasses and garnish with fresh berries and mint leaves if desired. Serve immediately and enjoy your Paleo Lemon Cheesecake Smoothie!

You can enjoy this cool sangria while lying on the beach. It tastes like a mix of tropical fruits and citrus fruits and is light and fruity. It will keep you cool in the sun.

Ingredients: 1 bottle of dry white wine. 1/4 cup brandy. 2 tablespoons orange liqueur. 1 cup orange juice. 1 cup pineapple juice. 1 cup sliced strawberries. 1 cup diced pineapple. 1 orange, sliced. 1 lime, sliced. 1 lemon, sliced. Club soda optional, for topping. Ice cubes.

Instructions: Put orange liqueur, pineapple juice, white wine, brandy, and orange juice in a large pitcher. Add pineapple chunks, sliced citrus fruits, and strawberry slices. Put it in the fridge for at least two hours to let the flavors mix. Pour into glasses with ice and top off with a splash of club soda if you want. If you want, you can add more fruit slices as a garnish.

These hearty vegan burgers are packed with protein and flavor, thanks to the combination of black beans and walnuts. Topped with caramelized saucy sweet onions, they make for a satisfying and delicious meal.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 cup walnuts. 1/2 cup breadcrumbs gluten-free if desired. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. 2 large onions, thinly sliced. 2 tablespoons maple syrup. 2 tablespoons balsamic vinegar. Whole wheat burger buns, for serving. Lettuce, tomato, avocado slices, for topping optional.

Instructions: Put breadcrumbs, red onion, garlic, cumin, paprika, salt, and pepper in a food processor and add the black beans. Pulse until everything is well mixed but still has some chunks. Make burger patties out of the mixture. Set a pan on medium heat and add the olive oil. The patties should be cooked for four to five minutes on each side, or until they are golden brown and hot all the way through. Add the sliced onions to the same pan and cook for about 5 minutes, until they get soft. Add the balsamic vinegar and maple syrup and stir them in. Cook for another two to three minutes, until the onions are caramelized and the sauce is thick. Put the black bean walnut burgers on whole wheat buns and top them with sweet onions in a sauce. You can also add lettuce, tomato, and avocado slices if you want.

Rhubarb jam, also known as confiture de rhubarbe, is a delicious and tart preserve made with fresh rhubarb, sugar, and a tiny bit of lemon zest. It's the ideal way to preserve and savor the distinct flavor of rhubarb all year long.

Ingredients: 1 kg rhubarb, cleaned and diced. 750 g granulated sugar. 1 lemon, zest and juice.

Instructions: In a large bowl, mix the granulated sugar and diced rhubarb. To release the juices from the rhubarb, cover and leave it for two to three hours, or overnight. Put the sugar and rhubarb mixture in a big pot and squeeze in the lemon zest and juice. With periodic stirring, place the pot over medium-high heat and bring the mixture to a boil. After it comes to a boil, lower the heat to a simmer and let the jam cook for thirty to forty minutes, or until it thickens and reaches the right consistency. To avoid sticking, stir often. Ladle the jam into sterilized jars, leaving about 1/4 inch of headspace, while it's still hot. Put the jar lids on tightly. To make sure the sealed jars are properly sealed, process them in a boiling water bath for ten minutes. After taking the jars out of the water bath, allow them to cool fully on a fresh towel or cooling rack. Once chilled, keep the rhubarb confiture in a dark, cool place. Savor it with pastries, toast, or as a garnish for yogurt or sweets!

People in Turkey love eating menemen for breakfast because it has the richness of eggs and the freshness of tomatoes and peppers. That's a tasty and filling breakfast that will give you a lot of energy and make your day taste great.

Ingredients: 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tomatoes, diced. 2 green peppers, diced. 4 eggs. Salt and pepper to taste. 1 teaspoon red pepper flakes optional. Feta cheese optional, for garnish. Fresh parsley, chopped optional, for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add chopped onions and saut until they become translucent, about 3-4 minutes. Add minced garlic and saut for another minute until fragrant. Stir in diced tomatoes and green peppers, and cook for 5-7 minutes until they soften and release their juices. If you like it spicy, add red pepper flakes for some heat. Create four wells in the tomato-pepper mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set, and the yolks are still slightly runny. Season with salt and pepper to taste. Garnish with crumbled feta cheese and chopped fresh parsley if desired. Serve hot directly from the skillet.

This tasty Keto recipe calls for crisp asparagus spears and juicy chicken breasts stuffed with savory mozzarella cheese. It tastes great and fills you up, and it's a great low-carb dinner option.

Ingredients: 4 boneless, skinless chicken breasts. 1 bunch of asparagus spears, trimmed. 4 slices of mozzarella cheese. 1 tablespoon olive oil. Salt and pepper to taste. 1 teaspoon garlic powder. 1 teaspoon Italian seasoning.

Instructions: Preheat your oven to 375F 190C. Using a sharp knife, butterfly each chicken breast. Season the inside of each chicken breast with salt, pepper, garlic powder, and Italian seasoning. Place a slice of mozzarella cheese on one side of each chicken breast. Arrange a few asparagus spears on top of the cheese. Fold the other half of the chicken breast over the asparagus and cheese, enclosing the filling. Secure with toothpicks if necessary. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. Serve hot, garnished with fresh herbs if desired.