What Would Joe Strummer Do

A tasty and refreshing take on the traditional gin and tonic, made with the sweet essence of melon.

Ingredients: 1.5 oz melon-infused gin. 4 oz tonic water. Melon slices, for garnish. Ice cubes.

Instructions: Fill a glass with ice cubes. Pour the melon-infused gin over the ice. Top up with tonic water. Stir gently to combine. Garnish with melon slices. Serve and enjoy!

There are three glaze options available for these delicious baked cinnamon sugar donuts: chocolate, vanilla, and strawberry. Ideal as a snack at any time of day or as a sweet morning treat!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 2 large eggs. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 tsp vanilla extract.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a mixing bowl. Whisk the eggs, buttermilk, melted butter, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Pour the batter into each of the donut pan's cavities, filling them about two-thirds of the way. Bake for 12 to 15 minutes, or until the donuts bounce back when lightly touched, in a preheated oven. The donuts should be taken out of the oven and given a few minutes to cool in the pan before being transferred to a wire rack to finish cooling. Assemble the ingredients for the glazes in three different bowls: one for the chocolate glaze, one for the vanilla glaze, and one for the strawberry glaze. After dipping each donut into a glaze, return them to the wire rack to harden. For added taste and texture, you can sprinkle some additional cinnamon sugar on top of the glazes once they've set. Savor your mouthwatering baked cinnamon sugar donuts accompanied by three glazes!

These Snickerdoodle Peach Pie Cupcakes taste great because they have the classic snickerdoodle flavors mixed with the sweetness of ripe peaches. These cupcakes are a great treat for any event, and the cinnamon sugar coating makes me think of old times.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 2 ripe peaches, peeled, pitted, and diced. 1/2 cup cinnamon sugar for rolling. 1/4 cup unsalted butter for cinnamon sugar coating.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. One at a time, add the eggs and mix well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Add the peaches that have been cut up slowly to the cupcake batter. 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. Melt some unsalted butter and brush it on top of the cupcakes while they are still warm. Then, roll them in cinnamon sugar until they are covered. Before you serve, let the cupcakes cool all the way down on a wire rack.

Prep Time: 20 minutes

Cook Time: 18-20

People have loved these fluffy pancakes for breakfast for a long time. They are simple to make and great for a cozy morning at home.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Bring the egg, melted butter, buttermilk, and vanilla extract together in a different bowl and mix them with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Put a nonstick skillet or griddle over medium-high heat and use cooking spray or butter to lightly coat it. Put 1/4 cup of the pancake batter at a time onto the hot skillet. Use the back of a spoon to spread it out a bit so it forms a round shape. It will take about two to three minutes of cooking until bubbles appear on top and the edges begin to look set. Put the pancakes on the other side and cook for another two to three minutes, or until they are golden brown and fully cooked. Place the pancakes on a plate and keep them warm. Do the same thing with the rest of the batter, adding more cooking spray or butter to the pan as needed. Top the pancakes with your favorite things, like whipped cream, fresh berries, or maple syrup while they are still warm. Have fun with your tasty, fluffy pancakes!

The Grapefruit Sage Mimosa is a cool take on the classic mimosa. Mimosa has the sour taste of grapefruit juice, the earthy taste of sage, and the sweetness of honey to balance it out.

Ingredients: 4 oz grapefruit juice. 2 oz champagne or sparkling wine. 1 fresh sage leaf. 1 tsp honey.

Instructions: In a shaker, muddle the sage leaf with honey. Add grapefruit juice to the shaker and shake well. Strain the mixture into a champagne flute. Top with champagne or sparkling wine. Garnish with a sage leaf.

These Sriracha Sweet Chili Roasted Brussels Sprouts are a perfect blend of spicy and sweet, with a sticky caramelized exterior and tender interior. They make a fantastic vegan side dish that's bursting with flavor.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tbsp sriracha sauce. 2 tbsp maple syrup. 1 tbsp soy sauce. 1 tbsp rice vinegar. 1 tbsp olive oil. 1 clove garlic, minced. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Warm the oven up to 425F 220C. Mix sriracha sauce, maple syrup, soy sauce, rice vinegar, olive oil, and minced garlic together in a bowl using a whisk. Then, toss the Brussels sprouts in the sriracha mixture until they are well covered. Put Brussels sprouts on a baking sheet that has been lined with parchment paper so that they are all in one layer. After the oven is hot, roast the Brussels sprouts for 20 to 25 minutes, stirring them once or twice during that time, until they are soft and caramelized. Place the food in the oven and then add sesame seeds and chopped green onions on top. Serve hot as a great vegan side dish that is spicy and sticky.

This simple baked sausage and ravioli dish is hearty and comforting, and it's great for nights when you're busy during the week. This dinner is so tasty that the whole family will love it: cheesy ravioli, tasty Italian sausage, and marinara sauce.

Ingredients: 1 package 25 ounces frozen cheese ravioli. 1 pound Italian sausage, casings removed. 1 jar 24 ounces marinara sauce. 2 cups shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Follow the directions on the package to cook the ravioli. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put Italian sausage in the pan and break it up with a spoon as it cooks until it turns brown. Add the dried oregano and marinara sauce and mix well. For 5 minutes, let it cook. In a 9x13-inch baking dish that has been greased, spread a thin layer of the sausage and marinara mix. Put the cooked ravioli in a single layer on top of the sauce. Spread the rest of the sausage and marinara sauce mixture out over the ravioli. Add mozzarella cheese shreds and Parmesan cheese grated on top. Put foil over the baking dish and bake in a hot oven for 20 minutes. Now take off the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown. If you want, add fresh basil leaves as a garnish before serving.

This low-sugar cherry jam recipe is perfect for those who prefer a healthier alternative to traditional jams. With the natural sweetness of cherries and a touch of lemon juice, it's a delightful spread for your breakfast toast or as a filling for pastries.

Ingredients: 4 cups fresh cherries, pitted and chopped. 1 cup granulated sugar. 1/4 cup lemon juice. 1/4 cup water.

Instructions: Place the chopped cherries in a large saucepan. Add the sugar, lemon juice, and water to the saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer for about 30-40 minutes, or until the jam thickens. Skim off any foam that forms on the surface. To test the consistency, place a small amount of jam on a chilled plate. If it wrinkles when you push it with your finger, it's ready. Remove the saucepan from heat and let the jam cool for a few minutes. Pour the jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure they are properly sealed. Allow the jars to cool to room temperature before storing them in a cool, dark place. Your low-sugar cherry jam is ready to enjoy!