Nixfallera

These vegan pumpkin spice doughnuts that have been baked are the best treat for fall. They taste great and are moist. The chocolate cinnamon icing on top really takes them to the next level. They're also simple to make and don't contain any animal products.

Ingredients: 1 cup all-purpose flour. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup pumpkin puree. 1/4 cup unsweetened almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. For the icing:. 1/2 cup dairy-free chocolate chips. 2 tbsp coconut oil. 1/2 tsp ground cinnamon.

Instructions: Warm up the oven to 350F 175C and grease a pan for doughnuts. Mix the flour, sugar, baking powder, baking soda, salt, and spices in a large bowl with a whisk. Add the almond milk, melted coconut oil, vanilla extract, and pumpkin puree to another bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fill up each doughnut hole about three quarters of the way to the top with batter after the pan is ready. Put the doughnuts in the oven for 10 to 12 minutes, or until they spring back when you touch them lightly. The doughnuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. Put the chocolate chips and coconut oil in a bowl that can go in the microwave. Melt them together for 30 seconds at a time, stirring every 30 seconds until the frosting is smooth. Add the cinnamon powder and mix well. After the doughnuts have cooled, dip them each in the icing and let any extra drip off. Then, put them back on the wire rack to set. After the frosting has set, serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10-12

This recipe for vegan burrito bowl enchiladas combines the tastes of a burrito bowl with the ease of making enchiladas. You can make this dish ahead of time or for dinner during the week because it's hearty and filling. It's a tasty and healthy choice for both vegans and non-vegans because it's full of protein, fiber, and important nutrients.

Ingredients: 1 cup cooked brown rice. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 bell pepper, diced. 1 onion, diced. 1 cup enchilada sauce. 1 avocado, sliced. 1/2 cup chopped cilantro. 1 lime, cut into wedges. Salt and pepper to taste. 4 large whole wheat tortillas.

Instructions: Preheat the oven to 375F 190C. In a large skillet, saut the onion and bell pepper until softened. Add the black beans, corn, cooked brown rice, and enchilada sauce to the skillet. Stir well to combine and cook for another 5 minutes. Warm the tortillas in the microwave for about 30 seconds to make them easier to roll. Divide the filling evenly among the tortillas and roll them up tightly. Place them seam-side down in a baking dish. Pour any remaining enchilada sauce over the rolled tortillas. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through. Remove from the oven and top with sliced avocado, chopped cilantro, and a squeeze of lime juice. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

The fresh vegetables, kelp noodles, and pork in this Thai Pork Salad with Kelp Noodles make for a tasty and refreshing meal. The spicy dressing gives it a burst of Thai flavors, which makes it a great choice for a light meal.

Ingredients: 250g pork loin, thinly sliced. 200g kelp noodles, soaked in warm water. 1 cucumber, thinly sliced. 1 carrot, julienned. 1/2 red bell pepper, thinly sliced. 1/2 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 2 cloves garlic, minced. 1 red chili, thinly sliced adjust to taste. 2 tablespoons fish sauce. 2 tablespoons lime juice. 2 tablespoons sugar. 1 tablespoon vegetable oil.

Instructions: Cut up the garlic and put it in a bowl with the fish sauce, lime juice, sugar, and salt. You can change the taste to your liking by adding more chili, lime juice, or sugar. In a pan, heat the vegetable oil over medium-high heat. The pork loin should be added and cooked until it is browned and fully cooked, which should take about 4 to 5 minutes. Take it off the heat and set it aside. Put the soaked kelp noodles, cucumber slices, carrots cut into thin strips, red bell pepper slices that are very thin, fresh cilantro, and mint leaves in a large bowl. Mix the cooked pork slices into the salad. Add the ready-made dressing to the salad and mix everything together until it's well mixed. Serve the Thai Pork Salad with Kelp Noodles right away. If you want, you can add more fresh herbs and chili slices on top.

Prep Time: 20 minutes

Cook Time: 10 minutes

These apple cinnamon protein muffins are a healthy and tasty snack that are good for you. Although they are sweet, they are low in fat and high in protein, so you can enjoy them without feeling bad.

Ingredients: 1 cup oat flour. 1/2 cup vanilla protein powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp salt. 2 large eggs. 1/4 cup honey. 1/4 cup unsweetened applesauce. 1/4 cup almond milk. 1 tsp vanilla extract. 1 medium apple, grated. 1/4 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the eggs, honey, applesauce, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated apple and chopped walnuts if using. Divide the batter evenly among the muffin cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your clean eating apple cinnamon protein muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the ultimate classic burger experience with our Brew Burger recipe. It's loaded with juicy beef, melted cheddar cheese, and all the classic fixings. Perfect for a weekend cookout or a weekday craving.

Ingredients: 1 lb ground beef. 1/2 onion, finely chopped. 1/4 cup breadcrumbs. 1 egg. Salt and pepper to taste. 4 burger buns. 4 slices of cheddar cheese. Lettuce leaves. Tomato slices. Pickles. Ketchup and mustard.

Instructions: Put ground beef, chopped onion, breadcrumbs, and egg in a bowl. Add pepper and salt. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they are done the way you like them. Add a slice of cheddar cheese to each patty and cover it for the last minute of cooking. This will melt the cheese. You can grill or toast the burger buns until they are lightly browned. On the bottom bun, put lettuce leaves, a burger patty with melted cheese, tomato slices, and pickles. This is how you make your Brew Burger. Feel free to add more ketchup and mustard if you like. Add the other half of the bun on top. Enjoy your tasty Classic Brew Burger while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these tasty keto blueberry cheesecake bars that don't need to be baked and are full of flavor. With a creamy cream cheese filling, a crunchy almond flour crust, and a sour blueberry topping, these bars are the perfect way to satisfy your sweet tooth without going overboard on carbs.

Ingredients: 2 cups almond flour. 1/4 cup powdered erythritol sweetener. 1/2 cup unsalted butter, melted. 16 oz cream cheese, softened. 1/2 cup powdered erythritol sweetener. 1 tsp vanilla extract. 1 cup heavy cream. 1 cup fresh blueberries. 1 tbsp lemon juice. 1 tsp gelatin powder.

Instructions: Put parchment paper around the edges of a 9x9-inch baking dish. Melted butter, 1/4 cup of powdered erythritol sweetener, and almond flour should all be mixed together in a bowl. Cover the dish with the mixture and press it into the bottom to make the crust. Put it in the fridge to cool down. Mix cream cheese, 1/2 cup of powdered erythritol sweetener, and vanilla extract in a different bowl until the mixture is smooth. Heavy cream should be whipped in a different bowl until stiff peaks form. Add the whipped cream to the cream cheese mixture slowly. Spread the cream cheese mix out evenly on top of the crust that has been chilled. Put blueberries and lemon juice in a small saucepan. Heat them over low heat until the blueberries burst and the juices come out. Add the gelatin powder and stir it in until it's all dissolved. Let it cool down a bit. Spread the blueberry mixture out evenly on top of the cream cheese layer after you pour it on. Put the bars of cheesecake in the fridge for at least 4 hours, or until they are set. Cut into bars and serve cold after it's set.

Prep Time: 30 minutes

Cook Time: 0 minutes

This Chili Lime Southwestern Chicken Salad is a tasty mix of grilled chicken, fresh vegetables, and a homemade dressing that is really zingy. With just the right amount of spice, the flavors work well together to make a healthy and filling meal.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 4 cups mixed greens. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1/2 cup cherry tomatoes, halved. 1/2 cup red bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup shredded cheddar cheese. 1 avocado, sliced. 1 lime, for juicing. 2 tablespoons ranch dressing. 2 tablespoons salsa. 1 tablespoon fresh lime juice. 1 teaspoon honey. 1/2 teaspoon chili powder.

Instructions: Preheat your grill or stovetop grill pan to medium-high heat. In a small bowl, combine the olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, salt, and pepper. Rub this mixture evenly over the chicken breasts. Grill the chicken for about 6-8 minutes per side or until it reaches an internal temperature of 165F 74C and is cooked through. Remove from heat and let it rest for a few minutes before slicing it into strips. While the chicken is cooking, prepare the dressing by whisking together 2 tablespoons ranch dressing, 2 tablespoons salsa, 1 tablespoon fresh lime juice, 1 teaspoon honey, and 1/2 teaspoon chili powder in a small bowl. In a large salad bowl, combine the mixed greens, black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, and shredded cheddar cheese. Drizzle the salad with the dressing and gently toss to combine. Top the salad with the sliced grilled chicken and avocado slices. Squeeze fresh lime juice over the top for an extra burst of flavor. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This refreshing cocktail combines the tangy flavors of white balsamic vinegar and kumquat kombucha with the botanical notes of gin, creating a unique and sophisticated drink with a delightful balance of sweet and sour.

Ingredients: 2 oz white balsamic vinegar. 1 oz kumquat kombucha. 1.5 oz gin. 1/2 oz simple syrup. Fresh kumquat slices, for garnish. Ice cubes.

Instructions: White balsamic vinegar, kumquat kombucha, gin, and simple syrup should all be mixed together in a cocktail shaker. Put ice cubes in the shaker. For about 15 to 20 seconds, shake very hard. Strain the drink into a cocktail glass that has been chilled. Add slices of fresh kumquat to the top. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These brownies combine the rich fudgy texture of brownies with the indulgent flavors of cookie dough and buttercream frosting. Perfect for satisfying your sweet tooth cravings!

Ingredients: 1 box brownie mix. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 2 tablespoons milk. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 teaspoon salt. 1/2 cup mini chocolate chips. 1/2 cup unsalted butter, softened. 1 and 1/2 cups powdered sugar. 1/2 teaspoon vanilla extract. 2-3 tablespoons heavy cream. 1/2 cup mini chocolate chips, for garnish.

Instructions: Warm the oven up to 175F 350C. Grease a 9x9-inch baking pan and line it with parchment paper, leaving a little extra on the edges to make it easy to take off. Follow the directions on the brownie mix package to make it. Spread the batter out evenly in the pan that has been prepared. In a bowl, beat 1/2 cup of softened butter, brown sugar, and white sugar until the mixture is fluffy and light. Mix in the milk and vanilla extract until everything is well mixed. Add the flour and salt slowly while mixing until they are fully combined. Add small chocolate chips and mix well. Add spoonfuls of the cookie dough mix to the brownie batter. Slowly spread it out evenly with a spatula. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Take it out of the oven and put a wire rack in the pan so it can cool all the way down. Get the buttercream frosting ready while the brownies cool. Beat 1/2 cup of softened butter in a bowl until it's smooth. Powdered sugar, vanilla extract, and heavy cream should be added slowly while beating the mixture until it is smooth and creamy. Once the brownies are cool, spread the buttercream frosting out evenly on top of them. As a decoration, sprinkle mini chocolate chips on top of the frosting. Put the cake in the fridge for one to two hours to set the frosting. When the brownies are done, use the extra parchment paper to lift them out of the pan. Serve it cut up into squares. Have fun with your sweet Cookie Dough Buttercream Frosted Brownies!

Prep Time: 20 minutes

Cook Time: 30 minutes

Muffuletta Pasta Salad is a delightful twist on the classic muffuletta sandwich, featuring pasta instead of bread. This salad combines the flavors of salami, ham, provolone cheese, olives, and pepperoncini with a tangy dressing for a refreshing and satisfying dish.

Ingredients: 8 oz rotini pasta. 1 cup chopped salami. 1 cup chopped ham. 1 cup chopped provolone cheese. 1/2 cup chopped green olives. 1/2 cup chopped black olives. 1/4 cup chopped pepperoncini. 1/4 cup chopped red onion. 1/4 cup chopped fresh parsley. 1/4 cup olive oil. 2 tbsp red wine vinegar. 1 tbsp Dijon mustard. 1 tsp Italian seasoning. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the rotini pasta until it is al dente. Run cold water over the drain and rinse. Pasta that has been cooked should be put in a large bowl with chopped provolone cheese, chopped green olives, chopped black olives, chopped pepperoncini, chopped red onion, and chopped parsley. Put the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the pasta salad and toss it around to make sure it's all covered. Put the pasta salad in the fridge for at least an hour before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Texas-Style Pork Ribs will make your mouth water with their big, bold flavors. These ribs are a real barbecue treat because they were slow-smoked to perfection and covered in a tasty dry rub.

Ingredients: - 2 racks of pork ribs. - 1/4 cup paprika. - 2 tablespoons brown sugar. - 1 tablespoon black pepper. - 1 tablespoon chili powder. - 1 tablespoon garlic powder. - 1 tablespoon onion powder. - 1 teaspoon cayenne pepper. - Salt, to taste. - 1 cup barbecue sauce. - Wood chips for smoking hickory or mesquite.

Instructions: Preheat your smoker to 225F 107C. Remove the membrane from the back of the ribs for better flavor penetration. In a bowl, mix together paprika, brown sugar, black pepper, chili powder, garlic powder, onion powder, cayenne pepper, and salt to create the dry rub. Rub the dry rub all over the racks of ribs, ensuring they are well coated. Place the ribs on the smoker grates and add wood chips for smoking. Smoke the ribs for approximately 4-5 hours or until they reach an internal temperature of 190F 88C. During the last 30 minutes of smoking, baste the ribs with barbecue sauce, allowing it to caramelize. Remove the ribs from the smoker and let them rest for a few minutes. Slice the ribs between the bones and serve with your favorite sides. Enjoy these Texas-Style Pork Ribs, packed with smoky flavors and barbecue goodness! Perfect for a backyard barbecue or any meat lover's feast.

Prep Time: 20 minutes

Cook Time: 300 minutes

Indulge in the delightful combination of chocolate chip cookies and Oreo cookies with these easy-to-make and delicious bon bons. A perfect treat for chocolate and cookie lovers!

Ingredients: 1 package Chocolate Chip Cookies. 1 package Oreo cookies. 1 cup chocolate chips. 1/2 cup condensed milk.

Instructions: In a food processor, mix the Oreo cookies and chocolate chip cookies. Pulse them until they're very small. Put the cookie crumbs, chocolate chips, and condensed milk in a bowl and mix them together. Mix it well until it turns into a sticky dough. Take little balls of dough and roll them into shapes that are easy to eat. Put them on a baking sheet that has parchment paper on it. Put the bon bons in the fridge for about 30 minutes to make them firm. You can melt extra chocolate chips in the microwave or over a double boiler if you want to. Once all of the chocolate is covered on each cold bon bon, put it back on the baking sheet that has been lined with parchment paper. Put the bon bons back in the fridge for another 20 to 30 minutes to let the chocolate coating set. The Chocolate Chip Oreo Bon Bons are ready to eat once the chocolate has set. Put any leftovers in a container that won't let air in and put it in the fridge.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Lemon Garlic Crusted Salmon air fryer recipe is quick and easy to make, and the meal tastes great and is good for you. When lemon and garlic are mixed together, they make a tasty crust that goes well with the tender salmon fillets. When you use an air fryer, the crust gets crispy without using too much oil, so seafood lovers can eat it without feeling bad.

Ingredients: 4 salmon fillets 6 oz each. 2 cloves garlic, minced. Zest of 1 lemon. 2 tablespoons fresh lemon juice. 1/4 cup breadcrumbs. 2 tablespoons grated Parmesan cheese. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: For 5 minutes, heat your air fryer up to 375F 190C. Mix the breadcrumbs, grated Parmesan cheese, olive oil, salt, and pepper with the minced garlic, lemon zest, lemon juice, and pepper in a small bowl to make a crust. Use a paper towel to dry the salmon fillets after putting them on a plate. Make sure the crust mixture sticks well to the top of each salmon fillet as you press it on. After the air fryer basket is hot, put the salmon fillets in it in a single layer. Air fry the salmon at 375F 190C for 10 to 12 minutes, or until the crust is golden brown and the salmon is easy to flake with a fork. Before serving, sprinkle with fresh parsley. Get your Lemon Garlic Crusted Salmon while it's still hot and enjoy it!

Prep Time: 15 minutes

Cook Time: 12 minutes

This Keto Baked Chicken Caprese is a delicious low-carb twist on the classic Italian dish. It's bursting with flavor from the marinara sauce, melted mozzarella cheese, and fresh basil, making it a satisfying and healthy meal option.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup sugar-free marinara sauce. 4 slices fresh mozzarella cheese. 1/4 cup cherry tomatoes, sliced in half. 2 tablespoons fresh basil leaves, chopped. 2 tablespoons balsamic glaze.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt, pepper, and olive oil to chicken breasts. Spiced chicken breasts should be put in a baking dish. Marinara sauce, mozzarella cheese, and cherry tomatoes should be put on top of each chicken breast. Put it in an oven that's already hot and bake for 25 to 30 minutes, or until the chicken is fully cooked. Take it out of the oven and add fresh basil leaves on top. Before you serve, drizzle the balsamic glaze over the top.

Prep Time: 10 minutes

Cook Time: 25 minutes

Intensely Thai Cupcakes infuse the exotic flavors of coconut, lime, and cilantro into a delightful vegan treat. These moist and aromatic cupcakes are perfect for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup coconut milk. 3/4 cup granulated sugar. 1/3 cup vegetable oil. 2 tablespoons lime juice. 1 tablespoon grated lime zest. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup chopped fresh cilantro. 1/4 cup shredded coconut optional. 1/4 cup chopped peanuts optional.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, whisk together coconut milk, sugar, vegetable oil, lime juice, lime zest, and vanilla extract until well combined. Add flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined. Do not overmix. Fold in chopped cilantro and shredded coconut if using. Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Optional: Sprinkle chopped peanuts on top of cupcakes before serving. Enjoy these intensely Thai-inspired cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Grilled Chicken Strawberry Salad is a delightful combination of tender grilled chicken, sweet strawberries, crunchy pecans, and tangy feta cheese, all brought together with a balsamic vinaigrette dressing. It's a perfect summer salad that's both refreshing and satisfying.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 6 cups mixed salad greens. 1 cup fresh strawberries, sliced. 1/2 cup red onion, thinly sliced. 1/4 cup crumbled feta cheese. 1/4 cup chopped pecans. 1/4 cup balsamic vinaigrette dressing.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the chicken breasts and brush them with olive oil. The chicken should be cooked all the way through and no longer pink in the middle after about 6 to 7 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. Cut the strawberries into thin slices and put them in a large salad bowl. Add the red onion, crumbled feta cheese, and chopped pecans. Place the chicken strips that have been grilled on top of the salad. Spread the balsamic vinaigrette dressing on top of the salad. Toss everything together gently to coat the ingredients with the dressing and mix them all together. Enjoy your delicious Grilled Chicken Strawberry Salad right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in these delectable Ditzie Cakes, perfect for celebrating Marianne's sister's bridal shower. The combination of moist vanilla cake, sweet glaze, and white chocolate coating makes these cake pops a delightful treat for any joyous occasion.

Ingredients: 1 box of vanilla cake mix. 1/2 cup unsalted butter, softened. 3 large eggs. 1 cup milk. 1 teaspoon vanilla extract. 2 cups powdered sugar. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 teaspoon almond extract. 2 cups white chocolate, melted. Assorted sprinkles for decoration.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and grease a cake pop mold. Mix the eggs, milk, softened butter, vanilla extract, and vanilla cake mix thoroughly in a big bowl. After filling the cake pop mold, bake it for 15 to 20 minutes, or until a toothpick inserted into it comes out clean. Before taking the cake pops out of the mold, let them cool completely. To make a smooth glaze, put the milk, almond extract, melted butter, and powdered sugar in a different bowl. Make sure the glaze coats every cake pop evenly by dipping it in it and letting any extra drip off. In a heat-resistant bowl, melt the white chocolate. Submerge each glazed cake pop completely in the chocolate. Sprinkle various sprinkles on top while the chocolate is still wet. Let the chocolate solidify before presenting it. Celebrate the bridal shower of Marianne's sister with these adorable Ditzie Cakes!

Prep Time: 30 minutes

Cook Time: 20 minutes