Flourless Chocolate Cake Cookies

Indulge in these decadent gluten-free flourless chocolate cake cookies packed with rich chocolate flavor. A delicious treat for anyone who enjoys the combination of cookies and chocolate cake.

Ingredients:

• 1 cup semisweet chocolate chips
• 1/4 cup butter
• 1/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant coffee powder
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup chopped nuts optional

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a microwave-safe bowl, melt the chocolate chips and butter together in 20-second intervals, stirring until smooth

In a separate bowl, beat the sugar and eggs until creamy and slightly lightened in color

Mix in the vanilla extract and instant coffee powder

Add the melted chocolate mixture and mix until well combined

Sift in the cocoa powder, salt, and baking powder

Mix until just incorporated

If using nuts, fold in the chopped nuts into the batter

Drop spoonfuls of batter onto the prepared baking sheet, spacing them apart

Bake for about 10-12 minutes or until the cookies are set around the edges but still slightly soft in the center

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Crispy Potato Veggie Dumplings in Tomato Sauce

These crispy potato veggie dumplings are a delightful vegan dish, perfectly paired with a fragrant tomato sauce. They are packed with flavor and texture, making them a satisfying meal for any occasion.

Ingredients:

• 4 medium potatoes, boiled and mashed
• 1 cup mixed vegetables such as peas, carrots, corn, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons cornstarch
• 1 cup bread crumbs
• 2 tablespoons vegetable oil
• 1 can 400g crushed tomatoes
• 1/2 cup vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Put mashed potatoes, mixed vegetables, onion, garlic, ginger, cumin powder, coriander powder, turmeric powder, red chili powder, and salt in a large bowl

Mix well

Form small balls out of the mixture and roll them into dumplings

Cover each dumpling with cornstarch, and then roll them in bread crumbs so that they are covered all over

Put oil in a pan and heat it over medium-low heat

Put the dumplings in oil and fry them until they are golden and crispy

Take it out and set it aside

Put crushed tomatoes, vegetable broth, dried basil, and dried oregano in the same pan

Add pepper and salt

Turn the heat down to low and cook for 5 to 7 minutes, until the sauce gets thick

Add the crispy dumplings to the tomato sauce slowly

Let the flavors blend for another two to three minutes

If you want, you can top the hot, crispy potato veggie dumplings swimming in fragrant tomato sauce with fresh herbs

Quick Honey Mustard Chicken

This honey mustard chicken recipe is great for busy weeknights because its quick and easy to make. Tannish Dijon mustard and sweet honey mixed together make a tasty marinade that goes well with juicy chicken breasts. Its easy to make and doesnt take long to cook, so you can enjoy a tasty dinner without any trouble.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

Warm the oven up to 190C 375F

Add honey, garlic powder, olive oil, salt, and pepper to a small bowl

Use a whisk to mix the ingredients together

Put the chicken breasts in a baking dish and pour the honey mustard mixture over them

Make sure the chicken is covered all over

Warm the oven up and put the chicken in it

Bake for 20 to 25 minutes, or until its fully cooked and no longer pink in the middle

Add chopped parsley as a garnish before serving

Have fun with your easy honey mustard chicken

Vegan Blue Cheese Stuffed Mushrooms

These Vegan Blue Cheese Stuffed Mushrooms are bursting with flavor and creamy texture. The cashew-based blue cheese filling provides a tangy and savory contrast to the earthy mushrooms. Perfect as an appetizer for gatherings or as a flavorful side dish

Ingredients:

• 8 large mushrooms, stems removed
• 1 cup raw cashews, soaked overnight
• 1/4 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup finely chopped chives
• 1/4 cup finely chopped walnuts
• Fresh parsley, for garnish

Instructions:

Warm the oven up to 190C 375F

Soak cashews in water, add nutritional yeast, lemon juice, garlic powder, and salt

Blend the mixture in a food processor until it is smooth and creamy

Cut up the chives and walnuts and mix them in

Fill up each mushroom cap with the cashew mix

On a baking sheet that has been lined with parchment paper, put the stuffed mushrooms

Bake the mushrooms for 15 to 20 minutes, or until they are soft

Before serving, sprinkle with fresh parsley

Slow Cooker Breakfast Casserole

A hearty and tasty breakfast casserole that is cooked slowly in the crockpot and is great for busy mornings or brunch on the weekends.

Ingredients:

• 12 oz
• package of breakfast sausage, cooked and crumbled
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 eggs
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried parsley
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp dried rosemary
• Cooking spray

Instructions:

Cook breakfast sausage in a pan until it turns brown and breaks up

Add the eggs, milk, pepper, garlic powder, paprika, thyme, parsley, oregano, basil, and rosemary to a different bowl and mix them together using a whisk

Some cooking spray should be put on the slow cooker

Put diced onion, diced red bell pepper, diced green bell pepper, and diced cooked sausage in the slow cooker

Add some chopped up cheddar and mozzarella cheese on top

Put the egg mix on top of the slow cookers layers

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the eggs are set

Enjoy while still warm

Orange Chicken Stir-Fry with Asparagus

This Orange Chicken Stir-Fry with Asparagus is a delightful blend of savory and citrus flavors. Tender chicken, crisp asparagus, and a tangy orange sauce come together in this quick and easy stir-fry dish.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 orange, zest and juice
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Sesame seeds for garnish optional

Instructions:

In a small bowl, mix together orange zest, orange juice, soy sauce, honey, garlic, ginger, and cornstarch to make the sauce

Season the chicken slices with salt and pepper

Heat vegetable oil in a large skillet over medium-high heat

Add chicken slices and cook until browned and cooked through, about 5-6 minutes

Remove chicken from skillet and set aside

In the same skillet, add a bit more oil if needed and stir-fry asparagus until tender-crisp, about 3-4 minutes

Return cooked chicken to the skillet and pour the prepared sauce over the chicken and asparagus

Cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken and asparagus evenly

Garnish with sesame seeds if desired

Serve hot and enjoy

Spicy Black Bean Hummus

This spicy black bean hummus is a tasty take on regular hummus. The black beans, cumin, and smoked paprika give it a lot of flavor. Its great as a snack or as an appetizer at a party.

Ingredients:

• 1 can black beans, drained and rinsed
• 2 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

In a food processor, combine black beans, tahini, garlic, lime juice, olive oil, cumin, smoked paprika, and cayenne pepper

Blend until smooth, scraping down the sides as needed

Season with salt and pepper to taste, and blend again until well combined

Transfer the hummus to a serving bowl

Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and fresh cilantro, if desired

Serve with pita chips, crackers, or vegetable sticks