Tony Espera

Warm spices and fruity sweetness combine to make these Applesauce Cookies a delicious treat. The applesauce not only adds flavor, but it also keeps the cookies soft and moist. Ideal for a relaxing snack or dessert.

Ingredients: 1 cup unsweetened applesauce. 1/2 cup butter, softened. 1 cup brown sugar. 1 egg. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup raisins or dried cranberries. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and brown sugar until smooth. Beat in the egg and unsweetened applesauce until well combined. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the raisins or dried cranberries, and the chopped nuts if using. Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious applesauce cookies as a tasty treat!

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in the delightful Nutty Wacky Crazy Cake that combines the rich flavors of chocolate and nuts in a simple, one-bowl recipe. Perfect for a quick and easy dessert!

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup water. 1/3 cup vegetable oil. 1 tsp white vinegar. 1 tsp vanilla extract. 1/2 cup chopped nuts e.g., walnuts or pecans. 1/4 cup chocolate chips optional.

Instructions: Set the oven temperature to 175C 350F. Coat an 8-inch baking pan with grease. Mix the flour, sugar, baking soda, cocoa powder, and salt in a sizable mixing bowl. To the dry ingredients, add the water, vegetable oil, white vinegar, and vanilla extract. Mix the batter until it becomes smooth. If using, mix in the chocolate chips and chopped nuts. Fill the baking pan with the cake batter. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After taking the cake out of the oven, allow it to cool for ten minutes or so in the pan. Once the cake has slightly cooled, slice it into squares, present it, and relish!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Lemon Limoncello Cupcakes are a delightful combination of tangy lemon and sweet limoncello liqueur. Perfect for any occasion!

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. 1/4 cup limoncello liqueur. 1/4 cup fresh lemon juice. 1 tbsp lemon zest. 1/2 cup whole milk. 1/2 tsp vanilla extract.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Also add the fresh lemon juice and lemon zest and mix them in. Slowly add the dry ingredients mixture, mixing in between adding the milk. Start with the dry ingredients and end with the milk. Don't mix any further than that. Last, add the vanilla extract and mix it in. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down. Once the cupcakes are completely cool, you can frost them with any frosting or icing that tastes like lemon. If you want, you can decorate with lemon slices or zest. Have fun with your tasty Lemon Limoncello Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

It's fun and scary to eat these Vegan Marshmallow Mummies for Halloween or any other party with a Halloween theme. You can make them quickly and easily, and they're great for satisfying your sweet tooth while still being vegan-friendly.

Ingredients: 12 large vegan marshmallows. 1 cup dairy-free chocolate chips. 24 edible candy eyes. 1 tablespoon coconut oil. 12 pretzel sticks.

Instructions: To make a handle, put a pretzel stick into each marshmallow. Coconut oil and dairy-free chocolate chips should be melted in a bowl that can go in the microwave in 30-second increments. Stir the mixture until it is smooth. Make sure to cover every marshmallow completely with the melted chocolate as you dip them. If you need to, use a spoon to help cover it. Place the marshmallows covered in chocolate on a baking sheet lined with parchment paper. Put two candy eyes on each marshmallow to make the mummy's eyes while the chocolate is still soft. Put the tray in the fridge for about 15 minutes to let the chocolate set. After the chocolate has set, use a toothpick or a small piping bag to drizzle more melted chocolate over the marshmallows in a pattern that looks like mummy bandages. Put the tray back in the fridge for 10 minutes more to let the chocolate drizzle set. Have these scary Vegan Marshmallow Mummies with your friends and family.

Prep Time: 15 minutes

Cook Time: 5 minutes

This Grilled Soy Ginger Chicken with Mango Salsa is a vibrant and flavorful dish perfect for any summer barbecue or weeknight dinner. The chicken is marinated in a delicious blend of soy sauce, ginger, and honey, then grilled to perfection and topped with a refreshing mango salsa.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1/2 teaspoon red pepper flakes. 2 ripe mangoes, diced. 1/4 cup red onion, finely chopped. 1 jalapeo, seeded and minced. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: In a bowl, whisk together soy sauce, olive oil, honey, garlic, ginger, and red pepper flakes. Place chicken breasts in a shallow dish and pour marinade over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. While chicken is grilling, prepare the mango salsa by combining diced mangoes, red onion, jalapeo, cilantro, lime juice, salt, and pepper in a bowl. Mix well. Serve grilled chicken topped with mango salsa. Enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes