Spice Cake Sandwich Cookies with Cream Cheese Frosting

Warm and inviting flavors of spice cake cookies with luscious cream cheese frosting. These sandwich cookies are ideal for special occasions or simply to satisfy your sweet tooth.

Ingredients:

• 1 box spice cake mix
• 1/2 cup 1 stick unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put the melted butter, eggs, vanilla extract, and spice cake mix in a bowl

Mix everything together well

Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared

After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set and the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Making the cream cheese frosting is easy

In a different bowl, mix the powdered sugar, softened cream cheese, softened butter, and vanilla extract together until the frosting is smooth and creamy

Spread a lot of cream cheese frosting on the flat side of one cookie after the cookies have cooled completely

Then, put another cookie between the two

Do the same thing with the rest of the cookies

Add a little powdered sugar to the tops of the sandwich cookies to make them look nice

Serve and enjoy these tasty cream cheese-topped spice cake sandwich cookies!

Oaty Banana Muffin Milkshake

Indulge in the delightful flavors of oaty banana muffins in liquid form with this delicious milkshake. It's a perfect combination of creamy, sweet, and slightly nutty flavors that will satisfy your taste buds.

Ingredients:

• 2 ripe bananas
• 1 cup rolled oats
• 2 cups milk
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup Greek yogurt
• Ice cubes optional
• Whipped cream optional
• Sliced banana and oats for garnish optional

Instructions:

Peel and slice the ripe bananas

In a blender, combine the sliced bananas, rolled oats, milk, honey, cinnamon, and vanilla extract

Blend until smooth and creamy, adding ice cubes if desired for a colder milkshake

Add Greek yogurt and blend again until well combined

Taste and adjust sweetness if needed by adding more honey

Pour the milkshake into glasses and top with whipped cream if desired

Garnish with sliced banana and a sprinkle of oats for an extra touch

Serve immediately and enjoy!

Toasted Marshmallow Turtle Brownie

Indulge in the ultimate dessert experience with these Toasted Marshmallow Turtle Brownies. They combine the rich flavors of brownies with gooey marshmallows, pecans, chocolate chips, and caramel sauce for a decadent treat that will satisfy your sweet tooth.

Ingredients:

• 1 box of brownie mix
• 1/2 cup 1 stick unsalted butter, melted
• 1/4 cup water
• 2 eggs
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips
• 1 cup caramel sauce
• 1 cup mini marshmallows

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the brownie mix, melted butter, water, and eggs

Mix until well combined

Fold in the chopped pecans and semi-sweet chocolate chips into the brownie batter

Pour half of the brownie batter into a greased 9x9 inch baking pan and spread it evenly

Drizzle half of the caramel sauce over the brownie batter in the pan

Add the remaining brownie batter on top and spread it out evenly

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs

Remove the brownie from the oven and evenly sprinkle the mini marshmallows on top

Return the pan to the oven and broil for 1-2 minutes, or until the marshmallows are toasted and golden brown

Keep a close eye to prevent burning

Remove from the oven and drizzle the remaining caramel sauce on top

Allow the brownies to cool slightly before cutting into squares

Serve and enjoy your delicious Toasted Marshmallow Turtle Brownie!

Vegan Lo Mein Soup

This vegan lo mein soup is packed with flavorful vegetables and noodles in a savory broth. It's a comforting and satisfying meal perfect for any day of the week.

Ingredients:

• 200g dried lo mein noodles
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 green onions, chopped
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• Salt and pepper to taste

Instructions:

Following the directions on the package, cook the lo mein noodles

Once done, drain them and set them aside

Soy sauce, sesame oil, rice vinegar, ginger, and garlic should all be put together in a large pot

Over medium-low heat, bring to a boil

Put bell pepper, cabbage, mushrooms, and mushrooms in the pot

Let it cook on low heat for five to seven minutes, or until the vegetables are soft

Add the green onions and cooked lo mein noodles and mix them in

Give it two or three more minutes to cook

Pour the cornstarch mixture in slowly while stirring the soup all the time until it gets thick

Add pepper and salt to taste

Enjoy while hot!

Salt Crusted Potatoes - Papa Salada Recipe

Salt Crusted Potatoes, known as Papa Salada, are a delightful and simple dish where small potatoes are encased in a crust of coarse sea salt, ensuring they cook evenly and emerge perfectly tender. The crust seals in moisture, resulting in creamy potatoes with a hint of saltiness. Seasoned with aromatic herbs and olive oil, these potatoes are a delightful addition to any meal.

Ingredients:

• 1 kg small potatoes
• 1 kg coarse sea salt
• 2 tablespoons olive oil
• 1 teaspoon rosemary leaves
• 1 teaspoon thyme leaves
• 1 teaspoon black pepper

Instructions:

Start by heating the oven up to 400F 200C

Clean the potatoes well and pat them dry

Put some big pieces of sea salt on a baking sheet

Place the potatoes on top of the salt, making sure they are all spread out evenly

Cover the potatoes with the rest of the salt and press it down hard to make a crust

If you poke a potato with a fork, it should be soft after 45 to 50 minutes in a hot oven

Take it out of the oven and let it cool down for a while

Scrub the potatoes gently to get rid of the extra salt

Olive oil, rosemary, thyme, and black pepper should all be mixed together in a small bowl

Pour the seasoned olive oil over the potatoes and gently toss to coat

As a tasty side dish, serve hot

Vegan Pumpkin Cake

A moist and flavorful vegan pumpkin cake perfect for any occasion.

Ingredients:

• 2 cups pumpkin puree
• 1 cup almond milk
• 1/2 cup coconut oil, melted
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions:

Warm the oven up to 175F 350C

Butter and flour a cake pan

Put pumpkin puree, almond milk, coconut oil, and brown sugar in a large bowl and mix them together until they are well mixed

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

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

Pour the batter into the cake pan that has been ready

Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean

Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down

White Pizza Sauce

This creamy White Pizza Sauce is a delicious alternative to traditional tomato-based pizza sauces. It adds a rich and savory flavor to your pizza and pairs wonderfully with various toppings.

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated mozzarella cheese

Instructions:

Melt the butter over medium-low heat in a saucepan

Put in the minced garlic and cook for one minute, until the garlic smells good

Add the flour and stir it in

Cook for two to three minutes, until it turns a light golden color

While whisking all the time, slowly add the milk and heavy cream so that there are no lumps

Lower the heat and let the sauce simmer, stirring it often, for about 5 to 7 minutes, or until it gets thick

Add the black pepper, salt, dried oregano, and dried basil, and mix well

Take the pan off the heat and add the grated mozzarella and Parmesan cheeses

Mix the cheeses together using a whisk until the mixture is smooth and creamy

Before putting the sauce on your pizza, let it cool down a bit

Crescent Chicken

Crescent Chicken combines tender chicken breasts with gooey Swiss cheese, wrapped in flaky crescent rolls for a deliciously satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices Swiss cheese
• 1 can 8 ounces refrigerated crescent rolls
• 1/2 cup butter, melted
• 1 cup seasoned breadcrumbs

Instructions:

Warm the oven up to 175F 350C

Make the chicken breasts 1/4 inch thick by pressing them down

On each chicken breast, put two slices of cheese

Roll the chicken and cheese into crescent shapes and seal the edges

Melt some butter and then cover each roll in breadcrumbs

Put the rolls in a greased baking dish seam side down

Put the chicken in the oven for 35 to 40 minutes, or until it's fully cooked and the rolls are golden brown

Pina Colada Cupcakes

These Pina Colada Cupcakes are a tropical delight, combining the flavors of pineapple, coconut, and a hint of rum. Perfect for a luau-themed party or anytime you want a taste of the beach in cupcake form.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup canned crushed pineapple, drained
• 1/4 cup coconut milk
• 1/4 cup white rum
• 1 tsp vanilla extract
• 1/2 cup shredded coconut optional, for topping
• Maraschino cherries optional, for garnish

Instructions:

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

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

In another bowl, cream the softened butter and granulated sugar until light and fluffy

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

Stir in the crushed pineapple, coconut milk, white rum, and vanilla extract

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

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

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

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

If desired, toast the shredded coconut in a dry skillet over medium heat until lightly browned

Once the cupcakes are completely cool, frost them with your favorite coconut-flavored frosting and sprinkle toasted coconut on top

Garnish each cupcake with a maraschino cherry, if you like

Serve and enjoy your homemade Pina Colada Cupcakes!

Peppermint Cheesecake Macarons - MikeBakesNYC

The perfect holiday treat are these macarons with peppermint cheesecake. For a festive pop of flavor, the creamy peppermint cheesecake filling inside the delicate almond-based shells is topped with crushed candy canes. An ideal complement to your dessert table for the holidays!
Instructions: Line a baking sheet with silicone baking mats or parchment paper. Pulse almond flour and powdered sugar in a food processor until thoroughly mixed. Transfer the blend into a spacious mixing basin and keep it aside. Whisk the egg whites in a different bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Mix in the peppermint extract and a few drops of red food coloring, if using, until thoroughly combined. To create a smooth, glossy batter, gently fold the egg white mixture into the almond flour mixture. Take care not to blend too much. Spoon the batter into a piping bag that has a round tip attached. Pipe tiny rounds, about an inch apart, onto the baking sheet that has been prepared. To create a skin, let the macarons sit at room temperature for approximately half an hour after tapping the baking sheet against the counter to release any trapped air. Set the oven temperature to 300F (150C). Bake the macarons for 15 to 18 minutes, or until the tops are glossy and smooth and they have risen. Take them out of the oven and leave them on the baking sheet to cool completely. Make the cheesecake filling while the macarons are cooling. Combine cream cheese, butter, powdered sugar, and peppermint extract in a bowl and beat until smooth and creamy. After the macarons cool, arrange them into similar-sized pairs. Spoon or pipe a tiny bit of the cheesecake filling onto one macaron's flat side, then cover it with another. For a festive touch, you can optionally roll the edges of the filled macarons in crushed candy canes. To enable the flavors to combine, place the macarons in the refrigerator for a minimum of 24 hours prior to serving. Savor the Macarons with Peppermint Cheesecake!

Ingredients:

• 100g almond flour
• 100g powdered sugar
• 70g egg whites aged, at room temperature
• 25g granulated sugar
• 1/2 tsp peppermint extract
• Red food coloring optional
• For the Cheesecake Filling:
• 4 oz cream cheese room temperature
• 2 tbsp unsalted butter room temperature
• 1 cup powdered sugar
• 1/2 tsp peppermint extract
• Crushed candy canes for garnish, optional

Instructions:

Spaghetti Squash with Chickpeas and Kale

A tasty and healthy keto-friendly dish made with roasted spaghetti squash, savory chickpeas, and hearty kale. Garlic and red pepper flakes add a spicy kick to the dish.

Ingredients:

• 1 medium spaghetti squash
• 1 can chickpeas, drained and rinsed
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

Preheat oven to 400F 200C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Drizzle the cut sides of the squash with olive oil and season with salt and pepper

Place the squash halves cut side down on a baking sheet lined with parchment paper

Roast in the preheated oven for 40-45 minutes, or until the squash is tender and easily pierced with a fork

While the squash is roasting, heat olive oil in a large skillet over medium heat

Add minced garlic and red pepper flakes, saut for 1-2 minutes until fragrant

Add the chickpeas and kale to the skillet, and saut for another 5-7 minutes until the kale is wilted and chickpeas are lightly browned

Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands

Divide the spaghetti squash between plates, top with the chickpea and kale mixture

Garnish with fresh parsley if desired

Serve hot and enjoy!

Roasted Sweet Potatoes

Simple and delicious roasted sweet potatoes, seasoned with olive oil and spices, perfect as a side dish or a snack.

Ingredients:

• 4 sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Instructions:

Preheat oven to 400F 200C

Wash and scrub sweet potatoes

Cut them into cubes or wedges

In a large bowl, toss sweet potatoes with olive oil, salt, pepper, paprika, and garlic powder until evenly coated

Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil

Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, flipping halfway through cooking

Remove from oven and let cool slightly before serving