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Quick and Colorful Pasta Primavera 😍😋

Ingredients 📋

• 12 ounces pasta (penne or fettuccine)
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1/2 cup peas
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Juice of 1 lemon

Instructions 🥣

1. Cook the pasta following the package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add broccoli, bell peppers, zucchini, yellow squash, and peas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. Stir in the cherry tomatoes and cook for an additional 2 minutes.
5. Add the cooked pasta to the skillet, tossing to combine with the vegetables.
6. Season with salt, pepper, and lemon juice. Sprinkle with Parmesan cheese and fresh basil before serving.

Time:

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Nutrition:

• Calories: 350 kcal
• Servings: 4

Enjoy your quick and colorful pasta primavera!

🍫🍪 These cookies and cream rolls are a delightful treat, featuring Oreos in the dough, filling, and topping. 🍫🍪

🍫🍪 Ingredients: 🍫🍪

🍪  Dough 🍪
– ½ cup warm water (about 110°F)
– 2 ¼ teaspoon active dry yeast
– ¼ cup granulated sugar (50 g)
– ½ cup whole milk (114 g) at room temperature
– 1 large egg
– 1 large yolk
– 4 cups all-purpose flour (520 g)
– 1 teaspoon kosher salt
– 5 tablespoons unsalted butter (70 g), softened, cut into tablespoons
– ½ cup finely chopped Oreo cookies

🍪 Filling 🍪
– ⅓ cup unsalted butter (76 g), softened
– 3 tablespoons granulated sugar (38 g)
– 1 cup finely chopped Oreo cookies

🍪 Cream Cheese Frosting🍪
– 4 oz brick-style cream cheese (113 g), at room temperature
– ¼ cup unsalted butter (57 g), softened
– ½ teaspoon vanilla extract
– Pinch kosher salt
– 1 ½ cup confectioners’ sugar (170 g)
– Finely chopped Oreo cookies, for garnish

🍪  Instructions:

🍪 Preparing the Dough🍪
1. Combine the yeast with warm water and a teaspoon of sugar. Stir and let sit for 5-7 minutes until bubbly.
2. In the bowl of a stand mixer, mix together the yeast mixture, warm milk, remaining sugar, egg, and egg yolk.
3. Whisk the salt into the flour.
4. Add 2 cups of flour to the mixing bowl and mix with a dough hook attachment. Add another cup of flour and continue kneading on low speed while incorporating the softened butter, one tablespoon at a time.
5. Add the remaining cup of flour and knead until the dough is smooth and pulls away from the sides of the bowl.
6. Mix in the chopped Oreo cookies until evenly distributed.
7. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise at room temperature for about an hour until doubled in size.

🍪 Preparing the Filling 🍪
1. Punch down the risen dough and transfer it to a clean work surface. Roll it into a 20 x 14-inch rectangle.
2. Spread the softened butter over the dough, then sprinkle with sugar and chopped cookies. Gently press the mixture into the dough.
3. Roll the dough into a log starting from the long side, and slice it into 12 equal pieces.
4. Place the rolls into a greased 9 x 13-inch baking pan, cover with plastic wrap, and let rise at room temperature for 30-45 minutes.
5. Preheat the oven to 350°F, remove the plastic wrap, and bake the rolls for 30-33 minutes until golden brown and the internal temperature reaches 185°F.
6. Let the rolls cool for 5 minutes before frosting.

🍪 Preparing the Cream Cheese Frosting 🍪
1. Beat together the cream cheese and butter until smooth.
2. Add vanilla, salt, and powdered sugar, and beat until creamy.
3. Spread the frosting over the warm rolls and top with finely chopped Oreo cookies.

Enjoy a rich, chocolatey dessert with these Chocolate Covered Strawberry Brownies. Perfect for those who love the combination of chocolate and strawberries.

 Ingredients:

Brownies
– 1 brownie mix (suitable for an 8″x8″ baking dish)

Topping:
– 1 pound strawberries, stems removed and halved

Chocolate Ganache:
– 1½ cups semi-sweet chocolate chips (or a mix with dark chocolate)
– ¾ to 1 cup heavy cream

Instructions:

Making the Brownies:
1. Prepare the brownie mix according to the package instructions for an 8″x8″ baking dish.
2. Allow the brownies to cool completely.

Preparing the Strawberries:
1. Remove the stems from the strawberries and cut them in half lengthwise.
2. Arrange the halved strawberries in a single layer on top of the cooled brownies, with the cut side facing up.

Creating the Chocolate Ganache:
1. In a microwave-safe bowl, combine the chocolate chips and heavy cream.
2. Microwave for 25 seconds, then stir slowly.
3. Microwave again for 20 seconds, and stir for at least 20 seconds to melt the chocolate thoroughly.
4. If needed, microwave in additional 15-second intervals, stirring well each time, until the ganache is smooth, dark, and glossy.

Finishing the Brownies:
1. Pour the chocolate ganache evenly over the strawberries, ensuring they are fully covered.
2. Chill the brownies in the refrigerator for 20-30 minutes, or until the ganache has firmed up (it won’t become completely solid).
3. Slice and serve the brownies within a day, as the moisture from the strawberries can make the brownies too wet if left longer.

Impress your friends, family,

and party guests with these delightful mini cheesecakes! Topped with whipped cream and fresh fruit, these individually-portioned treats capture the rich, tangy essence of traditional cheesecake but are ready in half the time.

Ingredients:

Crust
– 1 cup graham cracker crumbs
– 4 tablespoons unsalted butter (1/2 stick), melted

Cheesecake
– Two 8-ounce packages full-fat cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs

Topping
– Whipped cream
– Fresh fruit

Instructions

Preparing the Crust
1. Preheat the oven to 350°F (175°C).
2. Line a standard muffin pan with paper liners.
3. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand.
4. Place 1-2 tablespoons of the crumb mixture into each muffin cup.
5. Press the crumbs firmly into the bottom of each cup using a 1/3 cup measure or similar tool.
6. Bake the crust for 5 minutes.
7. Remove the pan from the oven and allow it to cool while you prepare the cheesecake filling.

Making the Cheesecake

1. In a mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth, about 1-2 minutes.
2. Add the vanilla extract and eggs, beating until smooth.
3. Mix the eggs in just until the yolks break, avoiding overbeating to prevent air bubbles and cracking.
4. Evenly divide the cheesecake batter among the muffin cups, filling them to the top.
5. Bake for 15-17 minutes, until the center of the cheesecakes is only slightly jiggly.
6. Allow the cheesecakes to cool to room temperature, then refrigerate for at least 4 hours before serving. If refrigerating overnight, loosely cover the cheesecakes with plastic wrap.

Adding the Topping
1. Before serving, top each mini cheesecake with whipped cream, fresh fruit, or chocolate ganache.

Ingredients:

• 2 chicken breasts, diced
• 2 teaspoons paprika
• 2 teaspoons piri piri seasoning
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1/2 red pepper, chopped
• 1/2 cup sweetcorn
• Fresh coriander or parsley, chopped (to taste)
• 165g Philadelphia cream cheese
• 5 large wraps, halved
• Grated cheese (for filling and topping)
• Flour and water mixture (for sealing)

For the Salad:

• Lettuce
• Tomatoes
• Cucumber
• Red onion
• Sweetcorn
• Feta cheese
• Olive oil
• Oregano

Instructions:

Begin by seasoning the diced chicken with paprika, piri piri seasoning, turmeric, and salt, mixing thoroughly.

Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until golden brown. Then, add the seasoned chicken and cook for about 5 minutes.

Next, incorporate the chopped red pepper and sweetcorn into the pan. Stir in fresh coriander or parsley and cook for an additional 2 minutes.

Add Philadelphia cream cheese to the mixture and stir until well blended, cooking for another 2 minutes.

For assembly, cut the large wraps in half. Spoon 2 tablespoons of the chicken mixture onto each wrap half and sprinkle with grated cheese. Brush the edges of the wrap with the flour and water mixture to help seal them. Fold in the sides to create triangles.

Place the triangles on a baking tray, sprinkle more grated cheese on top, and bake in a preheated oven until the cheese is melted and the wraps are golden brown.

To prepare the salad, combine lettuce, tomatoes, cucumber, red onion, sweetcorn, and feta cheese in a bowl. Drizzle with olive oil and sprinkle with oregano.

Serve the warm wrap triangles alongside the fresh salad for a delicious meal.

Tips:

Feel free to adjust the spices to suit your taste, adding more piri piri for extra heat or more turmeric for color. You can also substitute or add vegetables like bell peppers, jalapeños, or spinach for added flavor and nutrition.

Ingredients:

• 2 chicken breasts
• 2 tsp piri piri seasoning
• 2 tsp cajun seasoning
• 1 tsp paprika
• Salt to taste
• Olive oil
• 1/2 cucumber
• 2 tomatoes
• 1/2 red onion
• Fresh lemon juice
• Lettuce
• Grated cheddar cheese (or preferred cheese)
• 8 mini wraps
• Sauces of your choice (optional)

Instructions:

Prepare Chicken:

1. Dice chicken breasts.
2. In a bowl, coat chicken with piri piri, cajun seasoning, and paprika.
3. Heat oil in a pan over medium heat. Cook chicken for about 5 minutes until done. Set aside.

Prepare Salad Mix:

1. Finely dice cucumber, tomatoes, and red onion.
2. Mix with salt, olive oil, and lemon juice.

Assemble Wraps:

1. Lay out mini wraps and sprinkle with cheese.
2. Add cooked chicken on top of the cheese.
3. Fold wraps and cook in a pan, pressing with a spatula, until golden and crispy on both sides.

Serve:

1. Open wraps and add lettuce, salad mix, and sauces.
2. Serve immediately and enjoy!

Tips:

• Prepare the salad mix while the chicken is cooking.
• Customize wraps with sauces like mayonnaise, salsa, or hot sauce.
• Press down on wraps while cooking for crispiness.
• Experiment with different cheeses.

Ingredients:

• 1 sheet puff pastry
• 1 egg (for egg wash)
• 200g cream cheese
• 1 heaping tbsp Biscoff spread
• 2 tbsp icing sugar
• 300ml double cream
• Extra Biscoff spread (for drizzling)
• Crushed Biscoff biscuits (for topping)

Instructions:

Prepare the Puff Pastry:
Preheat oven to 200°C (392°F). Cut puff pastry into desired shapes and place on a parchment-lined baking tray. Brush with egg wash and bake for 8-10 minutes until puffed and golden. Let cool completely.

Make the Cream Filling:
Mix cream cheese, Biscoff spread, and icing sugar until smooth. Add double cream and mix until creamy.

Assemble the Cheesecake:
Cut cooled puff pastry pieces in half horizontally. Fill bottom halves with cream filling, drizzle with melted Biscoff spread, and sprinkle crushed biscuits. Place top halves on and repeat drizzling and sprinkling.

Serve and Enjoy:
Your Biscoff Puff Pastry Cheesecake is ready to serve. Adjust quantities to taste and enjoy this delightful dessert!

Ingredients
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda, and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack