Ingredients:

• 1 cup almond flour
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• 1/4 cup unsweetened cocoa powder
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• 1/4 cup coconut sugar
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/4 cup unsweetened applesauce
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• 1/4 cup almond milk
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• 1 tablespoon melted coconut oil
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• 1 teaspoon vanilla extract
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• 1/4 cup dairy-free chocolate chips
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Instructions:

Warm the oven up to 175F 350C

Cocoa powder, salt, baking powder, baking soda, and almond flour should all be mixed together in a bowl

On top of the dry ingredients, add the almond milk, vanilla extract, melted coconut oil, and applesauce

Mix everything together well

Add the chocolate chips that don't contain dairy

Fill each muffin tin about two thirds of the way to the top with batter

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 muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way

Ingredients:

• 1 can chickpeas, drained and rinsed
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• 1 onion, finely chopped
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• 3 cloves garlic, minced
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• 1-inch piece of ginger, grated
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• 1 cup canned crushed tomatoes
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• 1 cup coconut milk
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• 1 tablespoon olive oil
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• 1 tablespoon curry powder
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• 1 teaspoon ground cumin
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• 1 teaspoon ground coriander
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• 1/2 teaspoon turmeric
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• 1/2 teaspoon paprika
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• 1/4 teaspoon cayenne pepper
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• Salt and pepper, to taste
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• Fresh cilantro, for garnish
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Instructions:

In a large skillet, heat olive oil over medium heat

Add chopped onion, minced garlic, and grated ginger

Saut until onions are soft and translucent, about 5 minutes

Stir in curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper

Cook for another 2 minutes, until fragrant

Add crushed tomatoes and coconut milk

Stir well to combine

Gently fold in chickpeas, and season with salt and pepper to taste

Simmer uncovered for 15-20 minutes, until the sauce has thickened and flavors have melded together

Garnish with fresh cilantro before serving

Serve hot with rice or naan bread

Ingredients:

• 2 cups of vanilla ice cream
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• 1 cup of frozen strawberries
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• 1 cup of frozen pineapple chunks
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• 1/2 cup of Greek yogurt
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• 1/4 cup of honey
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• 1/2 cup of granola
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• Fresh strawberries and pineapple slices for garnish
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Instructions:

Allow the vanilla ice cream to soften for a few minutes at room temperature

In a blender, combine the softened vanilla ice cream, frozen strawberries, frozen pineapple chunks, Greek yogurt, and honey

Blend until smooth and creamy, ensuring all ingredients are well combined

In a springform pan, spread a layer of granola evenly on the bottom to create the cake crust

Pour the smoothie mixture over the granola crust in the pan

Freeze the cake for at least 4 hours or until it is set and firm

Once the cake is frozen, remove it from the springform pan and garnish with fresh strawberry slices and pineapple slices

Serve immediately and enjoy your refreshing summer smoothie ice cream cake!

Ingredients:

• 3 lb pork roast
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• 1 packet au jus gravy mix
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• 1 packet ranch dressing mix
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• 1 cup beef broth
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• 1 cup water
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• 1 onion, sliced
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• 4-6 hoagie rolls
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• 8-10 slices provolone cheese
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Instructions:

Place sliced onions in the bottom of the slow cooker

Place pork roast on top of onions

In a bowl, mix together au jus gravy mix, ranch dressing mix, beef broth, and water

Pour mixture over pork roast

Cover and cook on low for 8 hours or until pork is tender and shreds easily

Remove pork from slow cooker and shred

Strain onions from the liquid in the slow cooker and reserve liquid for dipping sauce

Preheat oven to broil

Split hoagie rolls and place on a baking sheet

Fill each roll with shredded pork and a slice of provolone cheese

Broil in the oven for 2-3 minutes or until cheese is melted and bubbly

Serve sandwiches with reserved liquid from the slow cooker for dipping

Ingredients:

• 1 package chocolate cake mix
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• 4 large eggs
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• 1 cup whole milk
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• 1/2 cup unsalted butter, melted
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• 1 teaspoon vanilla extract
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• 8 ounces cream cheese, softened
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• 1/2 cup granulated sugar
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• 2 cups whipped topping
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• 1/2 cup chocolate syrup
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• 1/2 cup mini chocolate chips
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Instructions:

Grease a 9 x 13-inch baking dish and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius

Melted butter, two eggs, chocolate cake mix, and one teaspoon vanilla extract should all be combined in a big bowl

Blend until thoroughly blended

Evenly distribute the cake mixture into the baking dish that has been ready

Beat the remaining 2 eggs, granulated sugar, and softened cream cheese until smooth and creamy in a separate bowl

Cover the cake layer with this mixture

Bake for 30 to 35 minutes, or until the edges are lightly golden and the top is set

Allow cake to cool fully in pan, then chill in refrigerator for minimum of two hours or until set

Spread the whipped topping over the layer of cream cheese after it has chilled

Pour chocolate syrup in a decorative pattern over the whipped topping

For the final touch, add a few mini chocolate chips on top

Cut, present, and savor!

Ingredients:

• For Macaron Shells:
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• - 150g almond flour
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• - 150g powdered sugar
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• - 110g egg whites aged, at room temperature
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• - 30g granulated sugar
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• - Food coloring brown and yellow
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• For Chocolate Filling:
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• - 100g dark chocolate chopped
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• - 50g heavy cream
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• - 20g unsalted butter
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• For Decorating:
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• - 20g chocolate chips for ears
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• - Edible markers or royal icing for facial features
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Instructions:

Almond flour and powdered sugar should be mixed together using a sieve

Put away

Whip the egg whites in a different bowl until they get foamy

While whipping, add the granulated sugar little by little until stiff peaks form

Along with care, mix the dry ingredients into the egg whites until the batter is glossy and smooth

Spread the batter out in two equal parts

One side should be colored brown, and the other should be colored yellow

Each color of batter should be put into its own piping bag with a round tip

Use the brown batter to pipe Rilakkuma's face onto a baking sheet that has been lined with parchment paper

Use the brown batter to pipe the ears and the yellow batter to pipe the body

Wait about 30 minutes for a skin to form on top of the shells

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

It takes 12 to 15 minutes to bake the shells

After they're cool, carefully take them off the parchment paper

For the chocolate filling, put the heavy cream in a saucepan and heat it until it starts to simmer

Take it off the heat

After you add the chocolate chips, wait one minute

Mix until it's smooth

Before adding the butter, make sure it is fully mixed in

Before you use it, let the filling cool down and get thicker

Putting it together: For each Rilakkuma character, match macaron shells of the same size

On the bottom of each pair, pipe or spoon a small amount of chocolate filling

To make a sandwich, gently press the top shell onto the filling

Melt the chocolate chips and use them to give the macarons little chocolate ears

You can draw Rilakkuma's face on the macarons with edible markers or royal icing

For the best taste and texture, let the macarons sit in the fridge for 24 to 48 hours before eating them

Share these cute Rilakkuma macarons with your friends and family

Ingredients:

• 1 cup all-purpose flour
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• 1/2 cup cocoa powder
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/2 cup unsalted butter, softened
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• 1/2 cup granulated sugar
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• 1/2 cup brown sugar, packed
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 1/2 cup chocolate chips
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• 1/2 cup cream cheese, softened
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• 1/4 cup powdered sugar
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• 1/2 teaspoon vanilla extract
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Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

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

In another bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth

Add the egg and vanilla extract to the butter mixture and beat until well combined

Gradually add the dry ingredients to the wet ingredients and mix until just combined

Stir in the chocolate chips

In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth

Scoop a tablespoon of cookie dough and flatten it into a small disc

Place a teaspoon of the cream cheese mixture in the center and wrap the cookie dough around it, sealing it well

Place the stuffed cookie balls on the prepared baking sheet

Bake in the preheated oven for about 10-12 minutes, or until the cookies are set

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely

Ingredients:

• 1 cup freshly brewed coffee
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• 2 tablespoons cocoa powder
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• 2 tablespoons sugar
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• 1/4 cup milk
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• 1/4 cup whipped cream
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• 1/2 teaspoon vanilla extract
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• 1 candy cane for garnish
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Instructions:

Brew a cup of your favorite coffee

In a separate bowl, mix cocoa powder and sugar until well combined

Heat the milk in a microwave or on the stove until hot, but not boiling

Stir the cocoa-sugar mixture into the hot milk until it's smooth and well-mixed

Add the vanilla extract to the cocoa-milk mixture and stir

Pour the brewed coffee into a festive mug

Pour the cocoa-milk mixture into the coffee, stirring gently to combine

Top with a generous dollop of whipped cream

Garnish with a candy cane for a touch of holiday magic

Serve hot and enjoy!

Ingredients:

• 2 large portobella mushrooms, stems removed
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• 4 slices of crusty bread
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• 1/2 cup vegan pesto sauce
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• 1 cup baby spinach leaves
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• 1/2 cup sliced roasted red peppers
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• 1/4 cup vegan mayonnaise
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• Salt and pepper to taste
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• 1 tablespoon olive oil
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Instructions:

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