#satisfyyourcravings

Сheese scones with green onions and ham

It's very cheesy, juicy, and delicious! If you haven't come across the word "scones" before, don't be alarmed, we will make soft triangular treats with a crispy crust. By the way, scones can be baked in the form of a large circle, and then cut into segments, so they will be soft on the sides.

Ingredients:

For the base:

300 g of flour

200 g of hard cheese

240 ml of kefir

100 g of butter

1 tbsp of sugar

1 tsp of baking powder

½ tsp of baking soda

Pinch of salt

For the filling:

200 g of ham

Green onions (to taste)

Additionally:

1 egg yolk

1 tbsp of milk

1 tbsp of sesame seeds

Recipe:

Add baking soda and baking powder to the floor, shift into a large bowl. Mix in salt and sugar. Then add pieces of butter and run the mixture into crumbs with your hands. Add grated cheese, finely chopped ham, and onions, maxwell. Pour in kefir and mix with a spoon.

Place the dog on the table and bleed it. At first, the dough will stick heavily to your hands, so you can add some flour (but just a little!). Then place the dog on a baking sheet lined with parchment paper. Shape the dough with your hands into a circle about 2 cm thick and put it into 8 pieces.

Mix the egg yolk with milk, brush the scenes with the mixture, sprinkle with sesame seeds. Bake at 200°C for 20 minutes.

Enjoy the rich and decadent tastes of dark chocolate with this high-class ice cream that has Heather's Home Bakery's crumbled Dark Chocolate Tart with Chocolate Curls in it. Great for people who like chocolate!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup dark chocolate, finely chopped. 1 Dark Chocolate Tart with Chocolate Curls from Heather's Home Bakery crumbled.

Instructions: Over medium heat, stir the heavy cream, milk, and sugar in a saucepan until the sugar is dissolved and the mixture steams but does not boil. Whisk the egg yolks in a different bowl until they are smooth. Slowly pour the hot cream mixture into the egg yolks while whisking the eggs all the time to temper them. Put the mixture back into the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it thickens a bit and coats the back of a spoon. Do not let it get too hot. Taking it off the heat, add the vanilla extract and mix it in. Mix the hot custard with the chopped dark chocolate and pour it into a bowl. Wait a minute, then stir it around until the chocolate melts and the mix is smooth. Place the bowl in the fridge with the lid on top until it is completely cold, preferably overnight. Once the mixture is cold, use an ice cream maker according to the directions that came with it. Add the broken up Dark Chocolate Tart with Chocolate Curls from Heather's Home Bakery during the last few minutes of churning. Put the ice cream that has been churned into a container, cover it, and freeze it until it is firm. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

A keto-friendly twist on the classic beef drip sandwich, made with tender beef chuck roast and savory portobello mushroom caps, perfect for satisfying cravings without the carbs.

Ingredients: 3 lbs beef chuck roast, trimmed and cut into chunks. 1 cup beef broth. 1/4 cup Worcestershire sauce. 2 cloves garlic, minced. 1 tsp onion powder. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 8 large portobello mushroom caps. 1/4 cup butter. 8 slices Swiss cheese.

Instructions: Add onion powder, thyme, rosemary, salt, and pepper to the beef chunks. Spiced beef chunks, beef broth, Worcestershire sauce, and minced garlic should all be put into the Instant Pot. After cooking for 60 minutes under high pressure, let the pressure drop naturally for 15 minutes. Warm the oven up to 400F 200C while the beef is cooking. Take off the stems and clean the mushroom caps. Brush mushroom caps with melted butter. Put them on a baking sheet that has parchment paper on it. For 10 minutes or until soft, bake the mushroom caps. Use two forks to shred the cooked beef. Cut mushroom caps into slices and put together sandwiches with Swiss cheese and shredded beef. You can dip beef drip sandwiches in au jus from the Instant Pot.

Prep Time: 15 minutes

Cook Time: 75 minutes

Indulge in the delightful combination of chocolate, caramel, and peanuts with these Snickers Cookies. They're a chewy and chocolaty treat that's sure to satisfy your sweet tooth.

Ingredients: 1 cup all-purpose flour. 1/4 cup 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 brown sugar, packed. 1 egg. 1 teaspoon vanilla extract. 1/2 cup chopped Snickers bars. 1/4 cup chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. Softened butter, granulated sugar, and brown sugar should all be mixed together well in a different bowl. To the butter and sugar mix, add the egg and vanilla extract. Beat the mixture until it is smooth. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. The chocolate chips and chopped Snickers bars should be carefully mixed into the cookie dough. Drop spoonfuls or cookie scoops of dough onto the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 10 minutes

With the rich flavor of Spice Islands Pure Vanilla Extract, this Classic Caramel Corn recipe offers the ideal balance of sweet and salty.

Ingredients: 1/2 cup 1 stick unsalted butter. 1 cup packed brown sugar. 1/4 cup light corn syrup. 1/2 teaspoon kosher salt. 1/4 teaspoon baking soda. 1/2 teaspoon Spice Islands Pure Vanilla Extract. 10 cups popped popcorn about 1/2 cup unpopped kernels.

Instructions: Set oven temperature to 250F 120C. Melt butter in a medium saucepan over a medium heat. Add salt, corn syrup, and brown sugar and stir. Bring to a boil while stirring all the time. Boil for four to five minutes without stirring. Take off the heat and mix in the vanilla extract and baking soda. There will be bubbles in the mixture. Popped popcorn should be put in a big roasting pan. Drizzle popcorn with caramel sauce, stirring to ensure even coating. Bake for 45 minutes in a preheated oven, stirring every 15 minutes. Take out of the oven, spread the caramel corn on wax paper, and while it's still warm, break it into clusters.

Prep Time: 15 minutes

Cook Time: 45 minutes

Enjoy a vegan version of the popular Java Chip Frappuccino that is high in carbs and low in fat. This dairy-free treat is creamy and chocolatey, and it will satisfy your cravings without sacrificing taste.

Ingredients: 3 ripe bananas, frozen. 1 cup brewed coffee, chilled. 1/4 cup cocoa powder. 1/4 cup vegan chocolate chips. 1 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. Crushed ice.

Instructions: Put cold coffee, cocoa powder, vegan chocolate chips, almond milk, maple syrup, and vanilla extract in a blender. Blend until smooth. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Add the crushed ice and blend it in again until it's all mixed in and the frappuccino is thick and icy. Pour into glasses and serve right away. If you want, you can top with vegan whipped cream and chocolate shavings.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the delectable combination of creamy peanut butter cookies dipped in rich chocolate and topped with pomegranate salt. These gluten-free treats will satisfy your sweet and salty cravings.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 1 teaspoon coconut oil. Pomegranate salt, for sprinkling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Peanut butter, sugar, egg, and vanilla extract should all be mixed together in a bowl. Mix everything together well. Mix it again after adding the baking soda and salt until the dough is smooth. Take small amounts of dough and roll them into balls. Place them on the baking sheet that has been prepared. Using a fork, gently press down on each cookie to make a crisscross pattern. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After baking, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Pour the chocolate chips and coconut oil into a bowl that can go in the microwave. Melt them in 20-second increments, stirring every time, until the mixture is smooth and thick. Once the cookies are cool, dip them half way into the melted chocolate and let the extra chocolate drip off. Spread the dipped cookies out on a baking sheet lined with parchment paper. Then, sprinkle a little pomegranate salt over the melted chocolate. Put the tray in the fridge for about 15 to 20 minutes to let the chocolate set. The cookies are ready to eat when the chocolate is firm. With a glass of milk or your favorite hot drink, serve the cookies. Keep any leftovers fresh by putting them in a container that won't let air in.

Prep Time: 20 minutes

Cook Time: 12 minutes