DIY Heart Emoji Donuts

For a tasty and enjoyable treat that's ideal for sharing with loved ones, bake these adorable Heart Emoji Donuts. These donuts in the shape of hearts with animated emoji faces will make any day happier!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Red food coloring
• Powdered sugar for dusting
• Heart-shaped donut mold
• Heart-shaped fondant cutters
• Black edible food marker

Instructions:

Preheat your oven to 350F 175C and grease your heart-shaped donut mold

In a large bowl, whisk together the flour, sugar, baking powder, and salt

In another bowl, mix the milk, eggs, melted butter, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms

Add a few drops of red food coloring to the batter to achieve the desired shade of pink

Carefully pour the pink batter into the greased heart-shaped donut mold, filling each cavity about 2/3 full

Bake in the preheated oven for 10-12 minutes or until the donuts are firm and slightly golden

Remove the donuts from the oven and let them cool in the mold for a few minutes before transferring them to a wire rack to cool completely

Once the donuts are completely cool, roll out some red fondant and use heart-shaped fondant cutters to create heart shapes that fit on top of the donuts

Place a fondant heart on each donut

Using a black edible food marker, draw different heart emoji faces on the fondant hearts

Dust the finished Heart Emoji Donuts with powdered sugar to add a touch of sweetness and serve!

Roasted Red Pepper Hummus

Savor the roasted red peppers' rich, smoky flavor in this creamy hummus. It's a great dip for gatherings or a nutritious snack.
Instructions: Put in a food processor the roasted red peppers, tahini, garlic that has been minced, lemon juice, olive oil, cumin, and paprika. Scrape down the sides of the bowl as needed to make the mixture smooth. To taste, add salt and pepper, and then blend again to mix everything together. To get the right consistency, add water one tablespoon at a time if the hummus is too thick. Check the seasonings and make changes as needed. Move the hummus with roasted red pepper to a bowl for serving. Pour some extra olive oil over the top and, if you want, add more roasted red pepper to the top. You can eat it as a dip for your favorite snacks or with pita bread and vegetables.&

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed
• 1/2 cup roasted red peppers, chopped
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons water or more for desired consistency

Instructions:

Southwestern Quinoa Pepper Boats

These Southwestern Quinoa Pepper Boats are a delicious and healthy meal packed with flavor. Stuffed with a quinoa and vegetable mixture, they are baked to perfection and make for a colorful and satisfying dish.

Ingredients:

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup black beans, canned and drained
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1/2 cup shredded cheddar cheese
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Lime wedges for serving

Instructions:

Preheat your oven to 375F 190C

Cut the tops off the bell peppers and remove the seeds and membranes

Set them aside

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and the water is absorbed

Fluff with a fork and let it cool slightly

In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, shredded cheddar cheese, cumin, chili powder, paprika, salt, and pepper

Mix well

Drizzle the olive oil over the bell peppers and season the insides with a pinch of salt and pepper

Stuff each bell pepper with the quinoa mixture, packing it down tightly

Place the stuffed peppers in a baking dish and cover with aluminum foil

Bake in the preheated oven for 25-30 minutes or until the peppers are tender

Remove the foil and bake for an additional 5-10 minutes until the tops are lightly browned and the cheese is melted

Serve the Southwestern Quinoa Pepper Boats hot, garnished with fresh cilantro and lime wedges

Enjoy!

Zucchini Waffle Breakfast Nachos

Zucchini Waffle Breakfast Nachos are a delicious and healthy twist on traditional nachos. These waffles are made with shredded zucchini and loaded with savory toppings, making them a perfect breakfast or brunch option.

Ingredients:

• 2 cups shredded zucchini
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1/4 cup cooked crumbled bacon
• 1/4 cup sour cream
• 1/4 cup salsa
• Salt and pepper to taste
• Cooking spray

Instructions:

Preheat your waffle iron and lightly grease it with cooking spray

In a large bowl, combine the shredded zucchini, eggs, Parmesan cheese, and a pinch of salt and pepper

Mix well

Pour the zucchini mixture onto the preheated waffle iron, spreading it evenly to cover the surface

Close the waffle iron and cook until the waffle is golden brown and crispy usually about 5-7 minutes

Carefully remove the zucchini waffle from the iron and place it on a serving plate

Top the zucchini waffle with shredded cheddar cheese, diced bell peppers, onions, tomatoes, and crumbled bacon

Return the waffle to the waffle iron for a minute or two to melt the cheese and heat the toppings

Remove the waffle from the iron again, and drizzle it with sour cream and salsa

Cut the loaded waffle into nacho-sized pieces and serve immediately

Curried Coconut Lentil Pasta

This Curried Coconut Lentil Pasta is a delightful fusion of Indian and Italian flavors. Creamy coconut milk infused with aromatic curry spices coats tender lentils, creating a luxurious sauce that pairs perfectly with al dente pasta. It's a comforting and nourishing dish that's easy to make and bursting with flavor.

Ingredients:

• 1 cup dry lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 can 14 oz coconut milk
• Salt and pepper to taste
• 8 oz pasta of your choice
• Chopped fresh cilantro for garnish optional

Instructions:

Put lentils and water in a saucepan

Bring to a boil, then lower the heat and let it cook for about 15 to 20 minutes, until the lentils are soft

Take out any extra water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the diced onion and garlic and cook for about 34 minutes, until the onion is clear and the garlic smells good

Add the curry powder and cook for one more minute

Add the cooked lentils and coconut milk

Add pepper and salt

Simmer for 10 minutes, stirring every now and then

In the meantime, cook the pasta until it's al dente according to the directions on the package

Remove the water and set it aside

Place the cooked lentils with curry and coconut on top of the pasta

If you want, you can add chopped cilantro as a garnish

Have fun with your tasty and filling Curried Coconut Lentil Pasta!

Spinach & Corn Grilled Cheese

With this recipe, you can make a tasty variation on the classic grilled cheese sandwich. It has melted cheddar cheese, sweet corn kernels, and fresh spinach leaves between two pieces of perfectly toasted bread.

Ingredients:

• 4 slices of bread
• 1 cup shredded cheddar cheese
• 1/2 cup cooked corn kernels
• 1 cup fresh spinach leaves
• 2 tablespoons butter

Instructions:

Set a griddle or skillet over medium heat to warm it up

Put a piece of bread on a clean surface

Put cooked corn kernels, shredded cheddar cheese, and fresh spinach leaves on top of each slice of bread

Add another slice of bread to the top of each sandwich

Put butter on the outside of every sandwich

It will take about 34 minutes per side for the sandwiches to cook until the bread is golden brown and the cheese melts

Take it off the heat and let it cool down a bit before you serve

Vegan Pumpkin Donuts

These vegan pumpkin donuts are moist, tasty, and perfect for early fall mornings. They are easy to make and taste great because they are made with healthy foods.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 2 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions:

Start by heating the oven to 350F 175C

Use coconut oil to grease a donut pan

Add pumpkin puree, maple syrup, almond milk, coconut oil, and vanilla extract to a bowl

Use a whisk to help the ingredients mix well

Sift the flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones while stirring them together

Fill up each donut hole about two thirds of the way to the top with batter after the pan is ready

Put it in the oven and bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean

Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down

If you want, you can sprinkle powdered sugar or cinnamon sugar on top before serving