Papering Towns

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

This Peanut Butter Pumpkin Dip is a delightful blend of creamy peanut butter and seasonal pumpkin flavors, sweetened with maple syrup and spiced with cinnamon and nutmeg. It's perfect for fall gatherings or as a tasty snack any time of the year!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup creamy peanut butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Pinch of salt. Optional toppings: crushed peanuts, cinnamon, or chocolate chips.

Instructions: Pumpkin puree, peanut butter, maple syrup, vanilla extract, cinnamon, nutmeg, and salt should all be mixed together in a bowl. Mix until everything is smooth and well mixed. Move the mix to a bowl for serving. If you want, you can add crushed peanuts, cinnamon, or chocolate chips as a garnish. For dipping, serve right away with apple slices, pretzels, or graham crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

The Ultimate Beer Burger is a mouthwatering combination of flavors, with a juicy beer-infused patty, smoky barbecue sauce, and the perfect blend of toppings. It's a burger that pairs perfectly with your favorite beer.

Ingredients: 1 lb ground beef. 1/4 cup beer your choice. 1/4 cup breadcrumbs. 1/4 cup diced onions. 1/4 cup shredded cheddar cheese. 1/4 cup barbecue sauce. 1 tsp Worcestershire sauce. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced red onions. Pickles. Bacon strips optional. Mayonnaise optional.

Instructions: Mix ground beef, beer, breadcrumbs, diced onions, shredded cheddar cheese, barbecue sauce, Worcestershire sauce, salt, and pepper in a bowl. Mix everything together 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 on a grill or stove for four to five minutes on each side, or until they are done the way you like them. You can grill or toast the hamburger buns until they are just barely browned. Put lettuce leaves on the bottom bun, then a burger patty, sliced tomatoes, sliced red onions, pickles, and bacon strips if you want. This is how you make the ultimate beer burger. Put the top bun on top of the burger, spread mayonnaise on it, and then use a toothpick or skewer to hold it in place. Enjoy while it's hot with your favorite sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the tasty goodness of a chicken sandwich with buttermilk slaw and herb mayo. The perfectly fried chicken, the creamy slaw, and the spicy kick of the herbed mayo all come together in this recipe.

Ingredients: 4 boneless chicken breasts. 1 cup buttermilk. 2 cups all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp cayenne pepper. Vegetable oil for frying. 4 burger buns. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 tbsp fresh dill, chopped. 1 tbsp fresh chives, chopped. 1 clove garlic, minced. Lettuce leaves and tomato slices for garnish.

Instructions: Put buttermilk and chicken breasts in a bowl and mix them together. Put them in the fridge for at least 30 minutes or overnight to marinate. Put flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a different bowl and mix them together. Make sure that each chicken breast is well covered in the flour mixture. In a pan or deep fryer, heat vegetable oil to 350F 175C. It should take about 5 to 6 minutes per side to fry the chicken until it is golden brown and fully cooked. Put paper towels down to dry. To make the buttermilk slaw, put the chopped carrots, mayonnaise, sour cream, fresh dill, fresh chives, and minced garlic in a different bowl. Combine well. Spread herb mayo on the bottom half of each burger bun before putting the sandwiches together. Put a chicken breast that is crispy on top of the bun that has mayo on it. A lot of buttermilk slaw should be put on top of the chicken. If you want, you can add lettuce leaves and tomato slices on top. Add the top halves of the buns to finish the sandwiches. Serve right away and enjoy!

Prep Time: 40 minutes

Cook Time: 10 minutes

These gluten-free banana oat muffins are moist, flavorful, and perfect for a quick breakfast or snack. They are made with simple, wholesome ingredients and are easy to customize with your favorite toppings.

Ingredients: 2 ripe bananas, mashed. 2 cups gluten-free rolled oats. 1/4 cup almond milk. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1 teaspoon cinnamon. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Optional: chopped nuts or chocolate chips for topping.

Instructions: Warm the oven up to 175F 350C. Clean and grease a muffin tin, or use muffin liners to line it. Mash the bananas and mix them with the almond milk, maple syrup, melted coconut oil, and vanilla extract in a large bowl until everything is well mixed. To the banana mix, add the rolled oats, cinnamon, baking powder, and salt. Mix the ingredients together until they are all mixed in. Fill up about three quarters of the way to the top of each muffin cup with batter. You can put chocolate chips or chopped nuts on top of each muffin if you want to. After the oven is hot, bake the cookies for 20 to 25 minutes, or until the tops are golden brown and a toothpick stuck in the middle comes out clean. Take them out of the oven and let them cool for a few minutes in the muffin tin. Then, move them to a wire rack to cool completely. These banana oat muffins are gluten-free and great for breakfast or a snack.

Prep Time: 10 minutes

Cook Time: 20 minutes

A creamy and savory dip with the unique flavor of kamaboko, perfect for parties or gatherings.

Ingredients: 200g cream cheese. 100g kamaboko Japanese fish cake. 1/4 cup mayonnaise. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 green onion, finely chopped. 1 teaspoon sesame seeds, toasted.

Instructions: In a mixing bowl, combine cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil. Mix until smooth. Dice the kamaboko into small pieces and add it to the cream cheese mixture. Fold in the chopped green onion. Transfer the dip to a serving bowl and garnish with toasted sesame seeds. Chill the dip in the refrigerator for at least 30 minutes before serving. Serve with crackers, chips, or vegetable sticks.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Chocolate Chip Gooey Butter Cookies provide the ultimate gooey experience! A simple cake mix-based dough loaded with chocolate chips and rolled in powdered sugar results in a delightful texture contrast of crispy edges and a soft, gooey center.

Ingredients: 1 box 18.25 oz yellow cake mix. 1/2 cup 1 stick unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 1 cup semi-sweet chocolate chips. 1/2 cup powdered sugar.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the cake mix, melted butter, egg, and vanilla extract. Mix until a soft dough forms. Fold in the chocolate chips until evenly distributed throughout the dough. Place the powdered sugar in a small bowl. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the powdered sugar until fully coated. Place the coated dough balls on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges but still slightly gooey in the center. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these deliciously gooey butter cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in the perfect combination of flavors with this Roasted Broccoli, Ham and Cheddar Grilled Cheese Burger. It's a mouthwatering fusion of a classic grilled cheese sandwich with a juicy burger patty, elevated by the addition of roasted broccoli for a delightful crunch and extra nutrients.

Ingredients: 1 burger patty beef, turkey, or veggie. 2 slices of ham. 2 slices of cheddar cheese. 1/2 cup roasted broccoli florets. 2 slices of bread your choice. 2 tablespoons butter. Salt and pepper to taste. Optional condiments ketchup, mustard, mayonnaise.

Instructions: Set a pan or grill on the grill or stove to medium heat. Add as much salt and pepper as you like to the burger patty. Put the seasoned burger patty on the grill or pan and cook it until it's done the way you like it, flipping it over as needed. For a medium-rare burger, this takes about 4 to 5 minutes per side. Melt 1 tablespoon of butter in a different pan over medium heat while the burger is cooking. In a pan, put one slice of bread. Then, add a slice of cheddar cheese, ham, and roasted broccoli florets around it. To make a sandwich, put the other piece of bread on top and lightly press down. The sandwich should be cooked for two to three minutes on each side, or until the cheese melts and the bread turns golden brown. Take the grilled cheese sandwich out of the pan and put it somewhere else. Put the burger on top of the grilled cheese sandwich when it's done. You can top the burger with any condiments you like. Grilled Cheese Burger with Roasted Broccoli, Ham, and Cheddar Cheese. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Keto Lemon Garlic Chicken recipe is full of flavor and great for people who are trying to live a low-carb life. The lemon and garlic go well with the juicy chicken breasts because they are both sour and savory.

Ingredients: 4 chicken breasts. 2 lemons juiced and zested. 4 cloves garlic minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, mix together lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper. Marinate chicken breasts in the mixture for at least 30 minutes. Preheat oven to 375F 190C. Place chicken breasts in a baking dish and pour remaining marinade over the top. Bake for 25-30 minutes, or until chicken is cooked through and juices run clear. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes