Baked Sweet Potato Doughnuts with Caramel-Cinnamon Glaze

These baked sweet potato doughnuts are a delightful treat that combines the natural sweetness of sweet potatoes with a rich caramel-cinnamon glaze. They are perfect for satisfying your doughnut cravings without deep frying.

Ingredients:

• 2 cups mashed sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup buttermilk
• For the Caramel-Cinnamon Glaze:
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Set the oven temperature to 175C 350F

Grease and reserve a doughnut pan

Mashed sweet potatoes, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract should all be combined in a sizable mixing bowl

Blend until thoroughly blended

Mix the flour, soda, nutmeg, baking powder, salt, cloves, ginger, and cinnamon in a separate bowl

Alternately add the buttermilk and the dry ingredients to the sweet potato mixture gradually

Blend the batter until its smooth

Pour the batter into each of the doughnut pans cavities, filling them about two thirds of the way

When a toothpick is inserted into a doughnut, it should come out clean after baking for 12 to 15 minutes in a preheated oven

Make the Caramel-Cinnamon Glaze while the doughnuts bake

Melt the butter in a saucepan over a medium heat

Add the salt, cinnamon, heavy cream, and brown sugar and stir

Stirring constantly, cook until the mixture reaches a boiling point

Take it off the heat and allow it to cool a little

When the glaze is glossy and smooth, whisk in the vanilla extract and powdered sugar

After baking, take the doughnuts out of the oven and allow them to cool in the pan for a few minutes before arranging them on a wire rack

Make sure each doughnut is thoroughly coated by dipping it into the caramel-cinnamon glaze

To allow the glaze to harden, put them back on the wire rack

Savor this mouthwatering Caramel-Cinnamon Glazed Baked Sweet Potato Doughnuts dish

Grain-Free Granola

A delicious grain-free alternative to traditional granola, packed with nuts, seeds, and coconut for a crunchy and satisfying snack.

Ingredients:

• 2 cups mixed nuts and seeds such as almonds, pecans, walnuts, sunflower seeds, pumpkin seeds
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1 cup unsweetened coconut flakes

Instructions:

Prepare the oven by heating it up to 300F 150C

Put the nuts, seeds, honey or maple syrup, vanilla extract, cinnamon, and sea salt in a large bowl and mix them together until they are well mixed

Evenly spread the mix out on a baking sheet that has been lined with parchment paper

Bake for 20 to 25 minutes, stirring every five minutes, until golden brown and smelling good

Take it out of the oven and let it cool down all the way

Add the coconut flakes after the mixture has cooled down

Keep at room temperature in a container that keeps air out for up to two weeks

BBQ Chicken Foil Packets

Delicious BBQ chicken and mixed vegetables cooked to perfection in foil packets on the grill. A convenient and flavorful summer dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 4 cups mixed vegetables e
• g
• , bell peppers, onions, zucchini, diced
• 4 tablespoons olive oil
• Salt and pepper to taste
• 4 large sheets of heavy-duty aluminum foil

Instructions:

Warm up the grill over medium-high heat

Put chicken breasts in a bowl and coat them evenly with barbecue sauce

Place one chicken breast on top of another piece of foil

Spread the mixed vegetables out evenly on the foil sheets and wrap them around the chicken

Put one tablespoon of olive oil on top of each pile of chicken and

Add pepper and salt to taste

Cover the chicken and vegetables with foil

Fold the foil over and seal the edges to make a packet

Before you put the chicken in the foil packets, heat up the grill

Cook for 20 to 25 minutes, or until the chicken is fully cooked

Open the foil packets slowly and make sure the steam goes away from you

The chicken and vegetables from the BBQ can be served on a platter or over rice

If you want, you can add more barbecue sauce as a garnish

Brown Sugar Meringues

These meringues made with brown sugar are a great mix of sweet and crunchy. To go with your tray bakes or just on their own as a sweet snack, theyre perfect.

Ingredients:

• 4 egg whites
• 1 cup brown sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

Preheat your oven to 250F 120C and line a baking tray with parchment paper

In a clean, dry bowl, beat the egg whites with an electric mixer until they form stiff peaks

Gradually add the brown sugar, one tablespoon at a time, while continuing to beat the egg whites

Add the cream of tartar, vanilla extract, and a pinch of salt

Beat until well combined

Using a spoon or a piping bag, drop dollops of the meringue mixture onto the prepared baking tray, creating individual meringues

Bake in the preheated oven for about 60-70 minutes or until the meringues are crisp and dry to the touch

Turn off the oven and leave the meringues in the oven with the door slightly ajar to cool completely

Once cooled, remove the meringues from the parchment paper and store in an airtight container

Enjoy your delicious brown sugar meringues as a sweet treat or use them as a topping for traybakes and more

Chocolate Marshmallow Squares

The rich flavor of chocolate and the gooey goodness of marshmallows come together in these delectable and simple-to-make Chocolate Marshmallow Squares. Ideal for giving in to your sweet tooth

Ingredients:

• 2 cups semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 3 cups miniature marshmallows
• 1 cup chopped nuts optional
• 6 cups crispy rice cereal

Instructions:

Melt the butter and chocolate chips in big microwave-safe bowls in 30-second bursts, stirring until smooth

Add the vanilla extract and stir

To the melted chocolate mixture, add the mini marshmallows and chopped nuts if using

Until they are evenly coated, stir

Until the crispy rice cereal is coated evenly with the chocolate mixture, gently fold it in

Using a spatula to smooth the top, press the mixture into a 9 by 13-inch pan that has been greased

Chill for approximately half an hour, or until the chocolate solidifies

Cut into squares and serve after it has set

Peach-Mango Frozen Yogurt

This Peach-Mango Frozen Yogurt is a delightful and refreshing treat, perfect for a hot summer day. Its made with creamy Greek yogurt and the natural sweetness of ripe peaches and mangoes. The touch of vanilla and honey or maple syrup adds a hint of extra flavor to this frozen dessert.

Ingredients:

• 2 cups of plain Greek yogurt
• 1 cup of frozen peach slices
• 1 cup of frozen mango chunks
• 1/2 cup of honey or maple syrup
• 1 teaspoon of vanilla extract

Instructions:

In a blender or food processor, put the frozen mango chunks and peach slices

To the blender, add the Greek yogurt, honey or maple syrup, and vanilla extract

Mix it up until its smooth and creamy

If you think the mixture is too sweet, add more honey or maple syrup to make it less sweet

Put the mixture into an ice cream maker and churn it for the amount of time the manufacturer says, which is usually between 20 and 25 minutes

Put the frozen yogurt in a container that wont let air in and freeze it for another two to three hours to make it firm

Make your own peach-mango frozen yogurt and enjoy it

Creamy Mushroom Chicken & Wild Rice Soup

Indulge in the rich and comforting flavors of this creamy mushroom chicken and wild rice soup. Perfect for chilly evenings, this hearty soup is packed with tender chicken, earthy mushrooms, and wholesome wild rice, all simmered in a luscious creamy broth.

Ingredients:

• 1 lb chicken breast, diced
• 1 cup wild rice, uncooked
• 8 oz mushrooms, sliced
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

In a large pot, melt butter over medium heat

Add diced chicken breast and cook until browned

Remove from pot and set aside

In the same pot, add onions, garlic, and mushrooms

Cook until softened

Sprinkle flour over the vegetables and stir to combine, cooking for 1-2 minutes

Slowly pour in chicken broth while stirring constantly to avoid lumps

Add uncooked wild rice, dried thyme, salt, and pepper

Bring to a boil

Reduce heat, cover, and simmer for 30-40 minutes or until rice is tender

Stir in cooked chicken and heavy cream

Simmer for an additional 10 minutes

Taste and adjust seasoning if necessary

Serve hot, garnished with chopped fresh parsley