Ingredients:

• 4 boneless, skinless chicken breasts


• 1/2 cup chicken broth


• 1/4 cup fresh lemon juice


• 3 cloves garlic, minced


• 2 tablespoons unsalted butter


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• Salt and pepper to taste


• Chopped fresh parsley for garnish

Instructions:

Add salt and pepper to the chicken breasts

In the pressure cooker, set it to saut mode and melt the butter

Add the minced garlic and cook until it smells good

Cook the chicken breasts under pressure until they are golden on both sides

Add the lemon juice, thyme, rosemary, and chicken broth

Put the lid back on top of the cooker and set it to high pressure for 8 minutes

When you're done, quickly let go of the pressure

Take the chicken out and set it aside

If you want the sauce to be thicker, you can simmer it on saute mode

Add chopped parsley to the top of the chicken and serve it with the sauce

Ingredients:

• 2 cups shredded coconut


• 1/2 cup sweetened condensed milk


• 1 teaspoon vanilla extract


• 1/4 teaspoon salt


• 2 large egg whites


• 1/4 cup granulated sugar


• 1/2 teaspoon almond extract


• 1/2 cup semisweet chocolate chips

Instructions:

Preheat the oven to 325F 165C

Line a baking sheet with parchment paper

In a mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt

Mix until well combined

In a separate bowl, using an electric mixer, beat the egg whites until soft peaks form

Gradually add the granulated sugar and almond extract while continuing to beat the egg whites until stiff peaks form

Gently fold the beaten egg whites into the coconut mixture until fully incorporated

Using a cookie scoop or spoon, drop spoonfuls of the coconut mixture onto the prepared baking sheet, forming mounds

Bake in the preheated oven for about 18-20 minutes, or until the edges of the coconut macaroons are golden brown

Remove from the oven and let the macaroons cool completely on the baking sheet

Once the macaroons are cooled, melt the semisweet chocolate chips in the microwave or over a double boiler

Spread a layer of melted chocolate onto the flat side of half of the coconut macaroons

Top each chocolate-coated macaroon with another macaroon to create sandwich cookies

Allow the chocolate to set before serving or storing the coconut macaroon cookie sandwiches

Ingredients:

• 1 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 cup brown sugar, packed


• 2 large eggs


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 1 teaspoon baking soda


• 1 teaspoon ground cinnamon


• 1/2 teaspoon salt


• 3 cups old-fashioned rolled oats


• 1 cup raisins

Instructions:

Preheat your oven to 350F 175C and line baking sheets with parchment paper

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt

Gradually add the dry ingredients to the wet ingredients, mixing just until combined

Stir in the rolled oats and raisins until evenly distributed throughout the cookie dough

Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between cookies for spreading

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy your delicious Bakery Style Oatmeal Raisin Cookies!

Ingredients:

• 2 oz blood orange gin


• 4 oz tonic water


• Blood orange slice, for garnish


• Ice cubes

Instructions:

Put ice cubes in a glass

Add the blood orange gin to the ice

Add some tonic water to the top

Mix everything together slowly

Put a blood orange slice on top to look nice

Serve and have fun!

Ingredients:

• 200g dark chocolate


• 1 cup unsalted butter


• 1 cup granulated sugar


• 4 large eggs


• 1 teaspoon vanilla extract


• 1/2 cup all-purpose flour


• 1/4 cup cocoa powder


• 1/4 teaspoon salt


• 1/2 cup chocolate chips


• Whipped cream optional


• Fresh berries optional

Instructions:

Preheat your oven to 350F 175C and grease a 9x9 inch baking pan

In a microwave-safe bowl, melt the dark chocolate and butter together in 30-second intervals, stirring until smooth

Let it cool for a few minutes

In another bowl, whisk together the sugar, eggs, and vanilla extract until well combined

Slowly add the melted chocolate mixture to the egg mixture while continuously whisking to prevent lumps from forming

Sift in the flour, cocoa powder, and salt

Gently fold the dry ingredients into the wet mixture until just combined

Stir in the chocolate chips to add extra decadence to your batter

Pour the batter into the prepared baking pan and smooth the top with a spatula

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs

Be careful not to overbake! Remove from the oven and allow it to cool in the pan for about 15 minutes

Cut into squares and serve warm with a dollop of whipped cream and a sprinkle of fresh berries if desired

Indulge in this heavenly chocolate delight!

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed


• 2 ripe avocados, peeled and pitted


• 2 cloves garlic, minced


• 1/4 cup fresh cilantro, chopped


• 1/4 cup red onion, finely chopped


• 1/4 cup cherry tomatoes, diced


• 2 tablespoons lime juice


• 1 teaspoon ground cumin


• 1/2 teaspoon chili powder


• Salt and pepper to taste


• 1/4 cup diced jalapeos optional for extra spice

Instructions:

In a food processor, combine chickpeas, avocados, minced garlic, lime juice, ground cumin, and chili powder

Blend until smooth and creamy, scraping down the sides as needed

Add salt and pepper to taste, adjusting the seasoning as necessary

Transfer the hummus to a serving bowl and fold in chopped cilantro, diced red onion, diced cherry tomatoes, and jalapeos if desired

Chill the Southwest Guacamole Hummus in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together

Serve with tortilla chips, pita bread, or fresh vegetables for dipping

Enjoy your delicious Southwest Guacamole Hummus!

Ingredients:

• 2 cups almond flour


• 1/3 cup granulated erythritol sweetener


• 1/4 cup unsweetened cocoa powder


• 1 teaspoon baking powder


• 1/4 teaspoon salt


• 3 large eggs


• 1/4 cup melted coconut oil


• 1/4 cup unsweetened almond milk


• 1 teaspoon vanilla extract


• 1/2 cup sugar-free chocolate chips


• 1/4 cup softened cream cheese


• 2 tablespoons powdered erythritol sweetener


• 1 tablespoon unsweetened cocoa powder


• 1/2 teaspoon vanilla extract

Instructions:

Warm the oven up to 175F 350C

Cut cupcake liners to fit inside a muffin tin

Add the erythritol sweetener, cocoa powder, baking powder, and salt to a bowl and mix them together using a whisk

Blend together the dry ingredients and then add the eggs, almond milk, vanilla extract, and melted coconut oil

Mix everything together well

Add the sugar-free chocolate chips and mix them in

Put the same amount of batter in each cupcake liner

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool all the way down

Melt some cream cheese and mix it with powdered erythritol sweetener, cocoa powder, and vanilla extract in a small bowl

Beat the mixture until it is smooth and creamy

After the cupcakes have cooled, make swirls with the frosting by spreading it on or pipe it on

Ingredients:

• 2 cups Arborio rice


• 4 cups vegetable broth


• 1 onion, chopped


• 3 cloves garlic, minced


• 1 red bell pepper, sliced


• 1 yellow bell pepper, sliced


• 1 cup cherry tomatoes, halved


• 2 cups sliced mushrooms such as shiitake, cremini, or button


• 1 teaspoon smoked paprika


• 1/2 teaspoon saffron threads


• 1/2 cup frozen peas


• 1/4 cup chopped parsley


• Salt and pepper to taste


• 2 tablespoons olive oil

Instructions:

Set olive oil on medium heat in a large pan

Put in the garlic and onion, and cook them until they get soft

Add bell peppers and sliced mushrooms, and cook until the vegetables are just barely tender

Smoked paprika, saffron threads, and Arborio rice should all be added and mixed well

Put in the vegetable broth and raise the heat

Turn down the heat, cover, and cook for 20 minutes, or until the rice is soft

Add the frozen peas and cherry tomatoes and stir them in

Cook for 5 more minutes

Add pepper and salt to taste

Add chopped parsley as a garnish before serving

Ingredients:

• 4 cups chamomile tea, brewed and cooled


• 1/4 cup honey


• 1/2 cup plain Greek yogurt

Instructions:

In a mixing bowl, whisk together chamomile tea and honey until well combined

Add Greek yogurt to the mixture and whisk until smooth

Pour the mixture into popsicle molds

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until fully set

Once set, remove popsicles from molds and enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 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 vanilla extract


• 1 cup hot water


• 12 Oreo cookies crushed for buttercream


• 1 cup unsalted butter softened


• 4 cups powdered sugar


• 1/4 cup milk


• 1 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt

Add eggs, buttermilk, vegetable oil, and vanilla extract

Mix until well combined

Pour in the hot water and stir until the batter is smooth

It will be thin, but that's okay

Fill each cupcake liner about 2/3 full with batter

Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

For the Oreo buttercream, cream the softened butter in a large bowl until smooth

Add crushed Oreo cookies and continue mixing

Gradually add powdered sugar, milk, and vanilla extract while mixing until the frosting is light and fluffy

Once the cupcakes are completely cool, frost them with the Oreo buttercream using a piping bag or spatula

Decorate with additional Oreo cookie crumbs or whole Oreos if desired

Serve and enjoy your delicious Chocolate Cupcakes with Oreo Buttercream!