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a colorful and tasty pasta primavera dish made with gluten-free pasta and a mix of fresh vegetables in a savory vegan sauce.

Ingredients: 8 oz gluten-free pasta. 2 cups broccoli florets. 1 cup sliced bell peppers. 1 cup sliced carrots. 1 cup cherry tomatoes, halved. 1/2 cup sliced mushrooms. 3 cloves garlic, minced. 2 tbsp olive oil. 1/4 cup vegetable broth. 1/4 cup nutritional yeast. 1/2 tsp dried thyme. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Following the directions on the package, cook the pasta, drain it, and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and cook for one to two minutes, until it smells good. Put mushrooms, broccoli, bell peppers, carrots, and cherry tomatoes in the pan. For 5 to 7 minutes, until tender-crisp, saut the vegetables. To the pan, add nutritional yeast, salt, pepper, dried thyme, and vegetable broth. Combine well, then let it cook for two to three minutes, until the sauce gets a little thicker. Toss the cooked pasta in the pan with the sauce until it is well covered. Before serving, sprinkle with fresh basil leaves. Have fun with your tasty Vegan Gluten-Free Primavera Pasta!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the rich and festive flavors of homemade eggnog in the form of delightful cookies. These eggnog cookies are perfect for holiday gatherings and cozy winter evenings.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup homemade eggnog. 1 teaspoon vanilla extract. 2 large eggs. 4 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1/4 teaspoon ground cinnamon. Powdered sugar, for dusting.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the homemade eggnog, vanilla extract, and eggs until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Cover the dough with plastic wrap and refrigerate for at least 1 hour or until firm. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet. Use the bottom of a glass or a cookie press to flatten each dough ball slightly. Bake in the preheated oven for about 10-12 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, dust them with powdered sugar. Serve and enjoy these delicious homemade eggnog cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Indulge in the vegan version of Twix candy bars with this homemade recipe. A crunchy almond-date base topped with creamy almond butter caramel, coated in rich dairy-free chocolate.

Ingredients: 1 cup dates, pitted. 1 cup raw almonds. 1/4 cup almond butter. 1/4 cup maple syrup. 1/4 cup coconut oil. 1 cup dairy-free chocolate chips. 1 tablespoon coconut oil. Sea salt, for sprinkling.

Instructions: Dates and almonds should be mixed in a food processor until a sticky dough forms. Place the dough in a baking dish that has been lined with parchment paper. Freeze for 30 minutes. Melt the coconut oil, maple syrup, and almond butter in a saucepan until the mixture is smooth. Place the frozen dough on a flat surface and pour the mixture over it. Keep it frozen for another half hour. Give the bars a second chance by cutting them into small rectangles. As you go, melt the chocolate chips and coconut oil in 30 second bursts in a bowl that can go in the microwave. Add a layer of chocolate to a baking sheet and dip each frozen bar in it to cover it. Put the bars back in the freezer until they are set, then sprinkle sea salt on top of them. Put it in the fridge until you're ready to serve.

Prep Time: 45 minutes

Cook Time: 0 minutes

These Caramel Apple Cupcakes are a perfect combination of moist apple-infused cake and sweet caramel drizzle. They capture the flavors of a classic apple pie in a delightful cupcake form. Perfect for fall or anytime you're craving a taste of autumn!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups finely chopped apples about 2 apples. 1/2 cup caramel sauce. 1/4 cup milk. 1/4 cup sour cream.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined. Fold in the finely chopped apples. Scoop the cupcake batter into the prepared cupcake tin, filling each liner about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, drizzle caramel sauce over the cupcakes and let it set before serving. Enjoy your delicious Caramel Apple Cupcakes that taste just like apple pie!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Champagne Cupcakes with Champagne Buttercream are a lovely treat for special events or to make any dessert table look more elegant. Both the cupcakes and the creamy buttercream frosting taste better with the champagne added to them. Your guests are sure to love these cupcakes.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup champagne. 1/4 cup whole milk. For Champagne Buttercream:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup champagne. 1 tsp vanilla extract. Gold sprinkles for decoration optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Add the champagne and mix until well combined. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix. Scoop the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Champagne Buttercream, beat the softened butter until creamy and smooth in a separate bowl. Gradually add the powdered sugar, champagne, and vanilla extract. Beat until the frosting is light and fluffy. Once the cupcakes are completely cooled, frost them with the Champagne Buttercream using a piping bag or a spatula. Decorate with gold sprinkles if desired. Serve and enjoy your Champagne Cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

These delicious Cookies and Cream Donuts are the perfect way to indulge in the divine combination of chocolate and crushed cookies. Ideal for dessert or breakfast!

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1/4 cup cocoa powder. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1 large egg. 2 tbsp unsalted butter, melted. 1/2 tsp vanilla extract. 1/2 cup crushed chocolate sandwich cookies e.g., Oreos. For the glaze:. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract. 1/4 cup crushed chocolate sandwich cookies for decoration.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix buttermilk, egg, melted butter, and vanilla extract. Combine wet and dry ingredients until just combined. Fold in the crushed cookies gently. Fill the donut molds with the batter. Bake for 10-12 minutes or until a toothpick comes out clean. Allow donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the cooled donuts into the glaze and place them back on the wire rack. Sprinkle crushed cookies on top of each glazed donut for decoration. Let the glaze set for about 15 minutes before serving. Enjoy your delicious Cookies and Cream Donuts!

Prep Time: 20 minutes

Cook Time: 10 minutes

These rich brownies have a lot of chocolate and orange flavors that go well together. Just what you need to satisfy your sweet tooth!

Ingredients: 1 cup 225g unsalted butter. 1 cup 200g granulated sugar. 1 cup 200g light brown sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup 120g all-purpose flour. 3/4 cup 75g unsweetened cocoa powder. 1 teaspoon salt. Zest of 1 orange. 1 cup 175g semisweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking dish. In a microwave-safe bowl, melt the butter. Stir in granulated sugar and brown sugar until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until just combined. Fold in orange zest and chocolate chips. Pour batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow brownies to cool completely before slicing.

Prep Time: 15 minutes

Cook Time: 25 minutes

This delightful take on the traditional carrot cake is presented in these Carrot Cake Baked Donuts with Mascarpone Frosting. They have a rich, flavorful, and fluffy mascarpone frosting on top. Ideal for a sweet treat for breakfast or dessert!

Ingredients: 1 cup grated carrots. 1/2 cup brown sugar. 1/4 cup vegetable oil. 1/4 cup plain Greek yogurt. 2 large eggs. 1 tsp vanilla extract. 1 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/4 cup chopped walnuts. 1/4 cup raisins. 1/4 cup shredded coconut. 1/4 cup crushed pineapple drained. For Mascarpone Frosting:. 4 oz mascarpone cheese. 1/4 cup powdered sugar. 1/2 tsp vanilla extract. 1-2 tbsp milk as needed.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine grated carrots, brown sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract. Mix until well combined. In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in chopped walnuts, raisins, shredded coconut, and crushed pineapple. Spoon the batter into the greased donut pan, filling each mold about 2/3 full. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean. Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Mascarpone Frosting, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. Add milk as needed to reach your desired consistency. Once the donuts are completely cool, spread or drizzle the Mascarpone Frosting over the top of each donut. Enjoy your Carrot Cake Baked Donuts with Mascarpone Frosting!

Prep Time: 15 minutes

Cook Time: 15 minutes

A flavorful and satisfying gluten-free version of the classic Kung Pao Chicken, made with wholesome ingredients suitable for Paleo and Whole30 diets.

Ingredients: 1 lb chicken breast, diced. 2 tbsp coconut aminos. 2 tbsp rice vinegar. 2 tbsp sesame oil. 2 cloves garlic, minced. 1 inch ginger, minced. 1/4 cup cashews. 1/4 cup green onions, chopped. 1/4 cup bell pepper, diced. 1/4 cup diced pineapple optional. 1 tsp arrowroot powder. 1/2 tsp crushed red pepper flakes. Salt and pepper to taste.

Instructions: In a small bowl, mix together coconut aminos, rice vinegar, sesame oil, garlic, ginger, and arrowroot powder. Set aside. Heat a skillet over medium-high heat. Add diced chicken and cook until browned and cooked through. Add the sauce mixture to the skillet and stir well to coat the chicken. Add cashews, green onions, bell pepper, and pineapple if using to the skillet. Cook for another 2-3 minutes until vegetables are tender. Season with crushed red pepper flakes, salt, and pepper to taste. Stir well to combine. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

French press coffee tastes rich and old-fashioned. There's nothing bad about it. This traditional method gets the full flavor out of coffee beans, making a cup of coffee that smells great.

Ingredients: 4 tablespoons of coarsely ground coffee beans. 16 ounces 475 ml of hot water about 200F or 93C.

Instructions: To get the right temperature, bring the water to a boil and then let it cool for one minute. Put the coffee beans that have been ground up into the French press. Add the hot water to the coffee grounds and mix them together. Use a wooden or plastic spoon to stir slowly so that the mixture is evenly saturated. Pull the plunger all the way up and put the lid on top of the French press. Let it steep for 4 minutes. Slowly push down on the plunger, making sure the pressure is even and steady. Put the strong, tasty coffee into your favorite mug. Enjoy your French press coffee, which tastes rich and old-fashioned.

Prep Time: 5 minutes

Cook Time: 4 minutes

These baked yams topped with creamy tahini dressing are a heavenly combination of sweet and savory flavors. Perfect for a comforting and nutritious vegan meal.

Ingredients: 2 large yams. 2 tablespoons tahini. 1 tablespoon maple syrup. 1 tablespoon lemon juice. 1 tablespoon water. Pinch of salt. Sprinkle of cinnamon optional.

Instructions: Preheat your oven to 400F 200C. Wash the yams and prick them a few times with a fork. Place the yams on a baking tray lined with parchment paper and bake for 45-60 minutes, or until soft and cooked through. In a small bowl, mix together the tahini, maple syrup, lemon juice, water, and salt until smooth. Once the yams are cooked, remove them from the oven and let them cool slightly. Cut the yams open and drizzle the tahini mixture over the top. Sprinkle with cinnamon if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 45-60

This baked pasta dish combines the flavors of hearty spaghetti sauce with gooey melted cheese and aromatic herbs, resulting in a comforting and satisfying meal. Perfect for family dinners or gatherings with friends.

Ingredients: 12 oz dried pasta. 2 cups spaghetti sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh basil leaves. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat oven to 375F 190C. Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Pour in spaghetti sauce and add dried oregano. Simmer for 5 minutes. Add cooked pasta to the skillet with the sauce. Stir to combine and coat the pasta evenly. Transfer the pasta and sauce mixture to a baking dish. Sprinkle shredded mozzarella and grated Parmesan cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh basil leaves before serving. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Sheep Cupcakes are a fun treat for both kids and adults. They're cute and tasty at the same time. Great for birthdays, parties with a farm theme, or just to make someone's day better.

Ingredients: 1 box of vanilla cupcake mix. 3 eggs. 1/2 cup of vegetable oil. 1 cup of water. 1 cup of white frosting. 1/2 cup of shredded coconut. 12 marshmallows. 24 mini chocolate chips. Black food coloring gel.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the eggs, vegetable oil, water, and vanilla cupcake mix in a mixing bowl. Mix until it's smooth. Two-thirds of the way to the top of each cupcake liner should be full of batter. Bake in an oven that has already been heated for 18 to 20 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean. On a wire rack, let the cupcakes cool all the way down. To make the frosting, mix a few drops of black food coloring gel into the white frosting to make it a light gray color while the cupcakes cool. Change the color to suit your taste. Use the gray frosting to make the body of the sheep on each cupcake. To make the frosting look like sheep's wool, sprinkle shredded coconut on top of it. To make two ear shapes, cut each marshmallow in half across the middle. Put two marshmallow ears on each cupcake with a small amount of frosting. With a little frosting to hold them in place, put two mini chocolate chips on top of each cupcake to look like eyes for sheep. Finally, give each cupcake a sheep face by drawing a smile on it with a toothpick dipped in black food coloring gel. Wait for the decorations to dry, and then your cute sheep cupcakes are ready to eat.

Prep Time: 30 minutes

Cook Time: 20 minutes

These Vegan Cherry Chocolate Oatmeal Cookies are chewy, sweet, and packed with delicious flavors. They're perfect for satisfying your sweet tooth while still being vegan-friendly and relatively healthy!

Ingredients: 1 1/2 cups rolled oats. 1 cup all-purpose flour. 1/2 cup coconut sugar. 1/4 cup vegan chocolate chips. 1/4 cup dried cherries, chopped. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a large mixing bowl, combine rolled oats, flour, coconut sugar, chocolate chips, and dried cherries. In a separate bowl, whisk together melted coconut oil, maple syrup, almond milk, vanilla extract, baking soda, cinnamon, and salt. Pour wet ingredients into dry ingredients and mix until well combined. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Gently flatten each cookie with the back of a spoon or your fingers. Bake for 12-15 minutes, or until cookies are golden brown around the edges. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Sweet Potato Noodle Salad is a delightful mix of sweet and savory flavors. The spiralized sweet potato noodles are roasted to perfection and combined with fresh vegetables, cilantro, and a tangy balsamic dressing. Topped with crunchy sunflower seeds and creamy feta cheese, it's a healthy and delicious salad that's perfect for any occasion.

Ingredients: 2 medium sweet potatoes, spiralized into noodles. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted sunflower seeds. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Toss the sweet potato noodles with 1 tablespoon of olive oil, salt, and pepper. Place them on a baking sheet and roast in the preheated oven for 15-20 minutes or until they are tender and slightly crispy. Let them cool. In a large bowl, combine the roasted sweet potato noodles, cherry tomatoes, cucumber, red onion, and cilantro. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to combine. Top the salad with roasted sunflower seeds and crumbled feta cheese. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich and decadent flavors of this homemade Chocolate Kahlua and Cream Bundt Cake. The combination of Kahlua, coffee, and cream creates a moist and flavorful cake that's perfect for any special occasion or dessert craving.

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1/2 cup Kahlua coffee liqueur. 1/2 cup hot brewed coffee. 1/2 cup heavy cream. 1/2 cup unsalted butter. 1 1/2 cups semi-sweet chocolate chips. Powdered sugar for dusting optional.

Instructions: Set the oven temperature to 175C 350F. Grease and dust a pan for Bundt cakes. Mix together flour, sugar, baking soda, cocoa powder, baking powder, and salt in a large mixing bowl. Stir in buttermilk, eggs, vanilla extract, and vegetable oil. Blend until silky and thoroughly mixed. Combine the hot brewed coffee and Kahlua in a different bowl. The Kahlua-coffee mixture should be added to the batter gradually and well combined. When the toothpick inserted into the center of the cake comes out clean, bake the batter in the prepared Bundt pan for 45 to 55 minutes. Make the chocolate glaze while the cake bakes. Heat the unsalted butter and heavy cream in a saucepan until they begin to simmer. Take off the stove and stir in the semi-sweet chocolate chips. Mix until glossy and smooth. After the cake is done, take it out of the oven and allow it to cool for ten minutes inside the pan. After that, take the cake out of the pan and let it cool fully on a wire rack. Drizzle the chocolate glaze over the cake after it has cooled. For an added sweetness, you can also sprinkle it with powdered sugar. Cut your Chocolate Kahlua and Cream Bundt Cake into slices and serve. Have fun!

Prep Time: 20 minutes

Cook Time: 45-55

Shrimp popovers are a delightful seafood twist on a classic popover recipe. The combination of savory shrimp, creamy cheese, and flavorful seasonings baked into fluffy popovers creates a delicious appetizer or snack that's perfect for any occasion.

Ingredients: 1 cup cooked shrimp, chopped. 1 cup shredded Swiss cheese. 1/4 cup green onions, finely chopped. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs. 1/2 cup milk. 1/2 cup all-purpose flour. 1 tablespoon butter, melted.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine chopped shrimp, shredded Swiss cheese, green onions, mayonnaise, sour cream, garlic powder, salt, and black pepper. Mix well. In another bowl, whisk together eggs, milk, and flour until smooth. Add melted butter to the egg mixture and stir to combine. Grease a popover pan or muffin tin. Pour a small amount of the egg mixture into each popover cup, filling about 1/3 full. Top with a spoonful of the shrimp mixture, then cover with more of the egg mixture until cups are almost full. Bake in the preheated oven for 25-30 minutes or until popovers are puffed and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes