Papering Towns

Drozdzowki, or Polish cream cheese buns, are delicious pastries with a creamy filling inside of soft, fluffy dough. These are great as a sweet snack or for breakfast.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1/2 tsp salt. 1 packet 2 1/4 tsp active dry yeast. 1/2 cup warm milk. 1/4 cup unsalted butter, melted. 1 large egg. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1 tsp vanilla extract. Powdered sugar for dusting.

Instructions: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the mixture, let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour, or until doubled in size. Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a separate bowl, mix together cream cheese, powdered sugar, and vanilla extract until smooth. Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and flatten it into a small disc. Place a spoonful of the cream cheese mixture in the center of each disc. Fold the edges over to enclose the filling and form a bun. Place the filled buns on the prepared baking sheet. Bake for 15-20 minutes, or until they are golden brown. Remove from the oven and let them cool slightly. Dust with powdered sugar before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

With a glass of Jacobs Creek wine, you can really enjoy the rich and spicy flavors of this Spicy Chorizo Fettuccine Carbonara. The creamy texture of carbonara and the smoky heat of chorizo come together in this dish to make a satisfying meal that is sure to impress.

Ingredients: 300g fettuccine pasta. 200g spicy chorizo, sliced. 4 large eggs. 100g grated Parmesan cheese. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. Salt and black pepper to taste. 1 tablespoon olive oil. Jacobs Creek wine of your choice.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Drain the pasta and set it aside, but save some of the water. Warm up the olive oil in a big pan over medium-low heat. Put in the chopped garlic and chorizo slices. Saut until the chorizo is cooked and a little crispy. Add the eggs, grated Parmesan cheese, chopped parsley, salt, and black pepper to a different bowl and mix them together using a whisk. Toss the cooked fettuccine with the chorizo in the pan after adding it. While the pasta is still hot, pour the egg mixture over it and quickly stir to cover it all. If the sauce is too thick, add some of the pasta water you saved to thin it out. Serve right away, and if you want, top with more Parmesan cheese and parsley. It goes well with a glass of Jacobs Creek wine for a great meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty change from regular stuffed pasta shells are these Avocado Pesto Stuffed Shells. To make the filling more flavorful and rich, avocado pesto is added. Cherry tomatoes and red pepper flakes add a bit of brightness and heat.

Ingredients: 1 box jumbo pasta shells. 2 ripe avocados. 2 cups fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 teaspoon red pepper flakes. Fresh basil leaves, for garnish. Grated Parmesan cheese, for garnish.

Instructions: Follow the directions on the package to cook the jumbo pasta shells until they are al dente. Remove the water and set it aside. Ripe avocados, fresh basil leaves, pine nuts, garlic, grated Parmesan cheese, and extra virgin olive oil should all be put in a food processor and mixed together. Pulse until it's smooth. For a tasty pesto, add salt and pepper to taste. Before you start cooking, heat the oven to 375F 190C. Mix the avocado pesto and put it inside each cooked pasta shell. Then put them in a baking dish. Add cherry tomatoes cut in half and red pepper flakes on top of the stuffed shells. Put foil over the baking dish and bake in a hot oven for 20 minutes. Take off the foil and bake for another 5 to 10 minutes, or until the tomatoes are soft and the shells are hot. Before serving, top the stuffed shells with grated Parmesan cheese and fresh basil leaves.

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in this decadent vegan chocolate cake with the added sweetness of ripe pears and a rich chocolate sauce. Perfect for satisfying your sweet tooth without any animal products.

Ingredients: 2 cups all-purpose flour. 1 cup cocoa powder. 1 1/2 cups granulated sugar. 2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 2 cups almond milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 2 ripe pears, peeled and diced. 1/4 cup maple syrup. 1/4 cup cocoa powder. 1/4 cup almond milk. 1/4 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a 9-inch cake pan. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, mix almond milk, vegetable oil, and vanilla extract. Combine wet and dry ingredients until smooth. Fold in diced pears. Pour batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the sauce by combining maple syrup, cocoa powder, and almond milk in a saucepan over medium heat. Bring to a simmer, then remove from heat and stir in vegan chocolate chips until melted and smooth. Once the cake is done, let it cool slightly before slicing. Serve slices of cake with warm chocolate pear sauce drizzled on top.

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in the healthy and colorful mix of spirulina, sweet banana, and creamy cashews. This smoothie is full of healthy plant-based foods and is great for a quick breakfast or snack to get you going.

Ingredients: 1 ripe banana. 1/4 cup raw cashews. 1 teaspoon spirulina powder. 1 cup almond milk. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: In a blender, combine ripe banana, raw cashews, spirulina powder, almond milk, maple syrup, and vanilla extract. Blend until smooth and creamy. Add ice cubes and blend again until well incorporated and smooth. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in these rich and chewy chocolate chip blondies. They're the perfect treat for any occasion, whether it's a cozy night in or a special gathering with friends.

Ingredients: 1/2 cup unsalted butter, melted. 1 cup light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 teaspoon baking powder. 1/8 teaspoon baking soda. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. Melt the butter and add the brown sugar. Use a whisk to mix the ingredients together well. To make it smooth, add the egg and vanilla extract and mix well. Put in the baking soda, baking powder, and flour. Mix it up until it's just right. Add the chocolate chips and mix them in. Pour the batter into the pan that has been prepared. In a hot oven, bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Before cutting into squares, let the blondies cool all the way in the pan.

Prep Time: 10 minutes

Cook Time: 25 minutes

Enjoy the deep flavors of chocolate and tart, sweet raspberries in this tasty vegan smoothie. Great for breakfast or as a snack to cool you down!

Ingredients: 1 cup frozen raspberries. 1 ripe banana. 2 tablespoons cocoa powder. 1 cup unsweetened almond milk. 1 tablespoon maple syrup or agave nectar. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Place all ingredients in a blender. Blend until smooth and creamy, adding ice cubes if desired for a thicker consistency. Taste and adjust sweetness if necessary by adding more maple syrup or agave nectar. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

This vegan pumpkin cheese spice bread combines the warmth of pumpkin spice with the savory richness of vegan cheese, creating a delightful autumn treat. Perfect for breakfast or as a snack!

Ingredients: 1 3/4 cups all-purpose flour. 1 cup pumpkin puree. 1/2 cup vegan cheese shredded. 1/2 cup maple syrup. 1/4 cup coconut oil melted. 1/4 cup almond milk. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon cloves. 1/4 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. Soy butter or oil should be used to grease a loaf pan. Put flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. Put pumpkin puree, maple syrup, melted coconut oil, and almond milk in a different bowl. Mix them all together until they are well blended. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the shreds of vegan cheese and mix well. Once the loaf pan is ready, pour the batter into it. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. After 10 minutes of cooling in the pan, move the bread to a wire rack to finish cooling before cutting. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

Enjoy the delicious mix of fresh mixed berries, creamy Greek yogurt, and crunchy homemade granola. This parfait is the perfect mix of textures and tastes, with honey drizzled over it and nuts on top.

Ingredients: 2 cups Greek yogurt. 1 cup homemade granola. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup honey. 1/4 cup chopped nuts almonds, walnuts. 1 teaspoon vanilla extract.

Instructions: In a serving glass or bowl, layer 1/4 cup of Greek yogurt at the bottom. Add 2 tablespoons of homemade granola on top of the yogurt layer. Sprinkle a handful of mixed berries over the granola. Drizzle 1 tablespoon of honey over the berries. Repeat the layers until the glass is filled, finishing with a layer of berries on top. Top the parfait with chopped nuts and a splash of vanilla extract. Repeat the process for additional servings. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These delicious, chewy oatmeal raisin cookies are a classic treat that will delight your taste buds. The combination of hearty oats and sweet raisins makes them a perfect snack or dessert option. Enjoy them with a glass of milk or a cup of tea for the ultimate comfort indulgence!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup packed brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned rolled oats. 1 cup raisins.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing well. Fold in the rolled oats and raisins until they are evenly distributed throughout the dough. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Bake the cookies for 10-12 minutes or until they turn golden brown around the edges. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container to maintain their chewiness.

Prep Time: 15 minutes

Cook Time: 12 minutes

A tasty mix of a traditional grilled cheese sandwich, a hearty burger, and fried eggs and bacon, which are a breakfast favorite.

Ingredients: 2 burger buns. 4 slices of bread. 4 eggs. 4 slices of American cheese. 4 slices of bacon. 4 tablespoons of butter. Salt and pepper to taste. Ketchup and mayonnaise for condiments.

Instructions: Heat a skillet or griddle over medium-high heat. While the skillet is heating, fry the bacon until crispy. Remove and drain on paper towels. In the same skillet, melt 2 tablespoons of butter. Place 4 slices of bread on the skillet and top each with a slice of American cheese. In a separate skillet or on another part of the griddle, fry the eggs to your desired level of doneness e.g., sunny-side-up or over-easy. Season with salt and pepper. Once the cheese is melted on the bread slices, remove them from the skillet and assemble the sandwiches. Place a fried egg and a slice of bacon on two of the cheesy bread slices. Top with the remaining cheesy bread slices to make two sandwiches. Spread ketchup and mayonnaise on the inside of the burger buns. Place the fried egg and bacon sandwiches between the burger buns to create the Fried Egg Grilled Cheese Sandwich Burger. In the same skillet or griddle, melt the remaining 2 tablespoons of butter. Toast the assembled burger for a couple of minutes on each side until golden brown and crispy. Serve hot and enjoy your Fried Egg Grilled Cheese Sandwich Burger!

Prep Time: 15 minutes

Cook Time: 15 minutes

Kanchipuram Dosai, also known as Kancheepuram Dosa, is a South Indian specialty dosa that's crispy on the outside and soft on the inside. It's flavored with cumin, black peppercorns, and coconut, making it a delicious and unique dosa variety.

Ingredients: 1 cup rice flour. 1/4 cup urad dal black gram flour. 1/4 cup semolina rava. 1/2 tsp cumin seeds. 1/2 tsp black peppercorns. 1/2 tsp grated ginger. 1/4 cup fresh coconut, grated. A few curry leaves, finely chopped. Salt to taste. Water as needed. Oil for greasing and cooking.

Instructions: In a mixing bowl, combine rice flour, urad dal flour, semolina, cumin seeds, black peppercorns, grated ginger, grated coconut, chopped curry leaves, and salt. Gradually add water and mix to form a smooth batter. The consistency should be like regular dosa batter. Let it rest for 30 minutes. Heat a dosa tava griddle and grease it with a little oil. Pour a ladleful of the dosa batter onto the hot tava and spread it in a circular motion to form a thin dosa. Drizzle some oil around the edges of the dosa and cook until it turns golden brown and crispy. Flip the dosa and cook the other side until it becomes crisp as well. Serve hot with coconut chutney or tomato chutney.

Prep Time: 40 minutes

Cook Time: 20 minutes

Savor the succulent, rich flavor of this vegan flourless chocolate cake. This delicious chocolate treat is free of gluten and won't interfere with your vegan lifestyle.

Ingredients: 2 cups of vegan dark chocolate chips. 1 cup of unsweetened almond milk. 1/2 cup of coconut oil. 1/2 cup of maple syrup. 1 teaspoon of vanilla extract. 1/4 cup of unsweetened cocoa powder. 1/4 teaspoon of salt. 1/2 cup of almond flour. 1/2 teaspoon of baking powder. Fresh berries for garnish optional.

Instructions: Grease an 8-inch 20 cm round cake pan and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Melt the vegan dark chocolate chips, almond milk, and coconut oil in a saucepan over low heat, stirring to combine until smooth. Take off the heat and thoroughly mix in the salt, vanilla extract, cocoa powder, and maple syrup. Mix the baking powder and almond flour together in a different bowl. Stirring until completely combined, gradually add the dry ingredients to the chocolate mixture. After filling the cake pan, level the top with the batter. A toothpick inserted into the center should come out with a few moist crumbs after baking for 25 to 30 minutes the cake will firm up as it cools. After letting the cake cool in the pan for ten minutes, move it to a wire rack to finish cooling. If desired, top with fresh berries after it has cooled. Enjoy your delicious vegan flourless chocolate cake after slicing it!

Prep Time: 15 minutes

Cook Time: 30 minutes

These delightful shortbread cookies combine the distinct flavor of five-spice powder with the sweetness of candied clementines. Ideal for tea or as a special treat!

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 teaspoon five-spice powder. 1/4 teaspoon salt. Zest of 2 clementines. 1/2 cup candied clementines, finely chopped.

Instructions: Mix the softened butter and powdered sugar in a bowl until the mixture is light and fluffy. Five-spice powder, salt, and clementine zest should all be added. Mix the dough until it holds together. Mix the chopped candied clementines into the dough so that they are spread out evenly. Put the dough in the fridge for about an hour, or until it is firm, after rolling it into a log shape. Set the oven to 350F 175C and heat it up. Cut the chilled dough into rounds that are 1/4 inch thick and put them on a baking sheet lined with parchment paper. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 15 minutes

This is a delicious low-calorie keto dish with soft fennel slices baked in a creamy Parmesan sauce.

Ingredients: 2 fennel bulbs, thinly sliced. 1 cup grated Parmesan cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Spread out the sliced fennel in a baking dish. Add heavy cream, minced garlic, salt, and pepper to a small bowl and mix them together. Make sure the fennel is evenly covered as you pour the cream mixture over it. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 15 minutes, or until the top is golden brown and the fennel is soft. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 40 minutes

Vegan Thai Drunken Noodles, or Pad Kee Mao, is a flavorful and spicy stir-fry dish made with wide rice noodles, tofu, and an assortment of vibrant vegetables. Thai bird's eye chilies add a kick to the dish, while aromatic Thai basil leaves give it a distinct flavor.

Ingredients: 8 oz wide rice noodles. 2 tbsp vegetable oil. 3 cloves garlic, minced. 2-3 Thai bird's eye chilies, minced adjust to spice preference. 1 cup firm tofu, cubed. 1 cup bell peppers, sliced. 1 cup broccoli florets. 1/2 cup carrots, thinly sliced. 1/2 cup snap peas. 2 tbsp soy sauce. 2 tbsp vegan oyster sauce. 1 tbsp hoisin sauce. 1 tsp sugar. 1/2 cup Thai basil leaves. Lime wedges for serving.

Instructions: Prepare the rice noodles as directed on the package, then drain and set aside. Heat the vegetable oil in a big wok or skillet over medium-high heat. Saut the Thai chiles and minced garlic for 30 seconds, or until fragrant. Stir-fry the cubed tofu for two to three minutes, or until it gently browns. Add the snap peas, broccoli, carrots, and sliced bell peppers. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Combine sugar, hoisin sauce, vegan oyster sauce, and soy sauce in a small bowl. Over the stir-fried ingredients, drizzle this sauce. When the rice noodles are cooked, add them to the wok and stir everything around for two to three more minutes, or until everything is well heated. Take off the heat, toss in the Thai basil leaves, and drizzle the noodles with freshly squeezed lime juice. Enjoy hot, accompanied by wedges of lime!

Prep Time: 15 minutes

Cook Time: 15 minutes

Start your day with this delicious and satisfying crispy breakfast pita! It's a perfect combination of crispy pita bread, fluffy scrambled eggs, melted cheese, and savory veggies. The addition of bacon adds an extra layer of flavor to make your morning even better.

Ingredients: 2 large eggs. 2 small pita bread rounds. 1/4 cup shredded cheddar cheese. 1/4 cup diced bell peppers. 1/4 cup diced onions. 2 slices of bacon, cooked and crumbled. Salt and pepper to taste. Cooking spray or butter for the pan.

Instructions: Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter. In a small bowl, whisk the eggs and season with salt and pepper to taste. Add the diced bell peppers and onions to the skillet and saut until they become tender. Pour the whisked eggs into the skillet, and scramble them with the vegetables until they're fully cooked. While the eggs are cooking, warm the pita bread rounds in a toaster or oven until they become crispy. Once the eggs are done, remove them from the skillet and set aside. Place the crispy pita rounds on a serving plate. Sprinkle the shredded cheddar cheese evenly over the warm pita bread to let it melt slightly. Spoon the scrambled eggs and sauted vegetables over the cheese-covered pita bread. Finally, top with crumbled bacon for extra flavor and crunch. Serve hot and enjoy your crispy breakfast pita!

Prep Time: 10 minutes

Cook Time: 10 minutes