Vegan Chocolate Sweet Potato Muffins

Indulge in these decadent vegan chocolate sweet potato muffins, perfect for breakfast or a sweet treat. Sweet potato adds moisture and nutrients, while vegan chocolate chips provide bursts of rich flavor.

Ingredients:

• 1 cup mashed sweet potato
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

Preheat oven to 350F 175C

In a large mixing bowl, combine mashed sweet potato, almond milk, maple syrup, coconut oil, and vanilla extract

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

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

Fold in chocolate chips

Spoon batter into muffin tin lined with paper liners, filling each about 2/3 full

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

Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely

Deluxe Dragon Roll

This Deluxe Dragon Roll is the ultimate sushi treat. It has fresh sashimi-grade salmon and tuna, creamy avocado, crunchy cucumber, and a delicious mix of spicy mayo and eel sauce. This dish is a work of art that will make your taste buds dance

Ingredients:

• 2 cups sushi rice
• 4 sheets nori seaweed
• 1/2 lb fresh sashimi-grade salmon
• 1/2 lb fresh sashimi-grade tuna
• 1 avocado, sliced
• 1 cucumber, julienned
• 4 tbsp spicy mayo
• 2 tbsp eel sauce
• 1 tbsp sesame seeds
• Wasabi and pickled ginger for serving

Instructions:

Follow the directions on the package to cook the sushi rice, then let it cool

On a bamboo sushi mat, put a piece of nori

Leave an inch of space at the top of the rice layer you put on top of the nori

Put salmon, tuna, avocado, and cucumber slices across the rice in a line

Put some spicy mayonnaise on top of the filling

Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge

Cut the roll into eight equal pieces

Put eel sauce on top and sesame seeds on top of that

Add wasabi and pickled ginger to the dish

Chicken Parmigiana

With this Chicken Parmigiana recipe, you can make a slow cooker dish with classic Italian flavors that is easy to make and tastes great any day of the week. Breadcrumbs and Parmesan are used to coat tender chicken breasts, which are then slowly cooked in a tasty spaghetti sauce until they are just right. Its a hearty meal that the whole family will love, with gooey mozzarella cheese on top.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 jar 26 oz spaghetti sauce
• 1 cup shredded mozzarella cheese

Instructions:

Break up the bread and Parmesan cheese in a bowl

Cover chicken breasts with bread crumbs after dipping them in an egg that has been beaten

Put chicken that has been coated in a slow cooker

Put spaghetti sauce on top of the chicken

Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the chicken is fully cooked

In the last 30 minutes of cooking, sprinkle mozzarella cheese on top of the chicken

If you want, you can serve it over cooked spaghetti noodles

Keto Egg and Cheese Chaffle

Anyone on a ketogenic diet can enjoy this Keto Egg and Cheese Chaffle recipe instead of regular waffles because it is low in carbs. This tasty treat is officially gluten-free and made with only a few simple ingredients. Its perfect for breakfast or as a snack.

Ingredients:

• 1/2 cup shredded mozzarella cheese
• 1 large egg
• 1 tablespoon almond flour
• 1/4 teaspoon baking powder
• Salt and pepper to taste

Instructions:

Warm up your mini waffle maker

Shred mozzarella cheese and mix it with almond flour, baking powder, salt, and pepper in a small bowl

After beating the egg, add it to the cheese mixture and stir it in well

For the first waffle, put half of the batter in the middle of the hot waffle maker

Put the lid back on and cook for four to five minutes, or until the food is crispy and golden brown

Carefully take the chaffle out of the waffle maker, and then do it again with the rest of the batter

Enjoy while hot

Sweet-and-Sticky Short Ribs

With a sticky glaze that caramelizes on the grill, these Sweet-and-Sticky Short Ribs bring together the best of sweet and savory. The marinade adds deep flavors to the ribs, which makes them a hit at any barbecue.

Ingredients:

• 3 lbs beef short ribs
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/2 cup ketchup
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Green onions and sesame seeds for garnish

Instructions:

To make the marinade, put soy sauce, brown sugar, honey, fresh ginger, minced garlic, ketchup, rice vinegar, sesame oil, red pepper flakes, salt, and black pepper in a bowl

Put the short ribs in a big plastic bag that can be closed again and again, and pour the marinade over them

Put the bag in the fridge for at least 4 hours, or better yet, overnight

Warm up the grill over medium-high heat

Take the short ribs out of the sauce and let them cool down at room temperature

The short ribs should be grilled for 15 to 20 minutes, turning them over every so often, until they are done the way you like them and have a nice char

Use the rest of the marinade to baste the ribs while theyre cooking on the grill to make a sweet and sticky glaze

Take them off the grill and give them a minute to rest

Before serving, top with sliced green onions and sesame seeds

Springtime Flower Cupcakes

These Springtime Flower Cupcakes are a delightful treat that brings the beauty of spring to your dessert table. They are not only delicious but also visually stunning with edible flowers adorning the tops. Perfect for spring celebrations

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1 large egg
• 1/2 teaspoon vanilla extract
• Green food coloring optional
• Assorted edible flowers for decoration

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Add the cocoa powder, baking powder, baking soda, and salt to a bowl and mix them together

Add the buttermilk, egg, vanilla extract, and melted butter to a different bowl

Mix them together using a whisk

If you want your cupcakes to look like spring, add a few drops of green food coloring

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Be careful not to mix too much

Fill up about two-thirds of the way to the top of each cupcake liner with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down

Once the cupcakes are completely cool, put different edible flowers on top of them to make a springtime flower design

Serve your tasty flower cupcakes for spring and enjoy them

Smoked Ham Apple Gouda Panini

A delicious and savory panini filled with smoked ham, apple slices, and creamy Gouda cheese. The combination of flavors and textures creates a delightful sandwich thats perfect for a quick and satisfying meal.

Ingredients:

• 4 slices of sourdough bread
• 8 slices of smoked ham
• 1 apple, thinly sliced
• 4 slices of Gouda cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 2 tablespoons butter

Instructions:

Spread Dijon mustard on two slices of sourdough bread

Spread mayonnaise on the other two slices of sourdough bread

Layer 2 slices of smoked ham, apple slices, and 2 slices of Gouda cheese on the Dijon mustard-covered bread slices

Top with the remaining bread slices, mayonnaise side down, to make sandwiches

Heat a skillet or panini press over medium-high heat

Spread butter on the outside of each sandwich

Place the sandwiches in the skillet or panini press and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side

Remove from heat and let cool slightly before cutting in half

Serve hot and enjoy your Smoked Ham Apple Gouda Panini

Roasted Almond & Sea Salt Brownies

These indulgent brownies combine the rich flavor of cocoa with the nuttiness of roasted almonds, enhanced with a sprinkle of sea salt for a perfect balance of sweet and savory.

Ingredients:

• 1/2 cup butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup roasted almonds, chopped
• Sea salt, for topping

Instructions:

Preheat oven to 350F 175C

Grease and flour an 8-inch square baking pan

In a microwave-safe bowl, melt the butter

Stir in sugar, eggs, and vanilla extract

Add cocoa powder, flour, and salt, and mix until well combined

Fold in chopped roasted almonds

Pour the batter into the prepared pan and spread it evenly

Sprinkle sea salt over the top of the batter

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

Allow brownies to cool completely before cutting into squares

Espresso Chocolate Chip Shortbread Cookies

These Espresso Chocolate Chip Shortbread Cookies are a delightful treat with a hint of espresso flavor and bursts of chocolate chips. They are perfect for any coffee or chocolate lover

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 2/3 cup granulated sugar
• 2 teaspoons instant espresso powder
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup mini chocolate chips
• 1/4 teaspoon salt
• 1/4 cup powdered sugar for dusting

Instructions:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the instant espresso powder and pure vanilla extract to the butter mixture, and mix until well combined

Gradually add the all-purpose flour and salt to the mixture, mixing until a dough forms

Fold in the mini chocolate chips until evenly distributed throughout the dough

Divide the dough in half and shape each half into a log, approximately 1

5 inches in diameter

Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm

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

Slice the chilled dough logs into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart

Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown

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

Once the cookies are completely cooled, dust them with powdered sugar

Enjoy your Espresso Chocolate Chip Shortbread Cookies with a cup of coffee or tea

Memphis Beale Street Burger

This Beale Street Burger will take you to Memphis through its flavors. Every bite of these burgers tastes great because the juicy beef patties, tangy BBQ sauce, creamy mayo, and crispy bacon all work well together.

Ingredients:

• 1 lb ground beef
• 1/4 cup BBQ sauce
• 1/4 cup mayonnaise
• 1 tsp yellow mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 4 hamburger buns
• 4 slices of cheddar cheese
• 4 slices of bacon, cooked crisp
• Sliced pickles
• Lettuce leaves
• Sliced red onion
• Sliced tomato

Instructions:

Set your grill or griddle on the stove to medium-high heat

Put the ground beef, garlic powder, onion powder, salt, and pepper in a bowl

Take the mixture and shape it into 4 burger patties

Put the burger patties on the grill or griddle and cook for four to five minutes on each side, or until theyre done the way you like them

In the last minute of cooking, cover the pan and add a slice of cheddar cheese to each patty

This will melt the cheese

Add the mayonnaise, yellow mustard, and BBQ sauce to a small bowl and mix them together

Do this while the burgers are cooking

For a minute or two, toast the hamburger buns on the grill until theyre just barely brown

Spread the BBQ sauce mixture on the bottom half of each bun before putting the burgers together

Put a lettuce leaf on top of the sauce, then a burger patty with cheese that has melted on top of that

Add two pieces of crispy bacon, pickles, red onion, and tomato to the top of the patty

Put the top half of the bun on top of the stack to finish

Enjoy your Memphis Beale Street Burger with your favorite sides

Baked Chicken Katsu

Chicken Katsu that is baked has all the flavor and crunch of chicken katsu that is deep-fried, but it uses less oil. It tastes great and is better for you than the unhealthy option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs
• Salt and pepper to taste
• Cooking spray or oil

Instructions:

Start by heating the oven to 400F 200C

Add salt and pepper to the chicken breasts

Place flour in one dish, beaten eggs in another, and panko breadcrumbs in the third

First, coat each chicken breast in flour

Then, dip it in the egg

Finally, cover it with panko breadcrumbs and press them on gently to stick

The chicken breasts should be put on a baking sheet lined with parchment paper or a baking dish that has been greased

To help them brown in the oven, spread cooking spray or oil over the tops of the chicken breasts

Bake the chicken for 20 to 25 minutes, or until its fully cooked and the outside is golden brown and crispy

Serve hot over rice or with your favorite dipping sauce

Lemon Herb Spaghetti Squash with Roasted Shrimp

This recipe is good for people on the keto diet because it uses fresh herbs and lemon, and the spaghetti squash and roasted shrimp are light and tasty. Its a healthy and filling meal thats great for people who are trying to live a low-carb lifestyle.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

Preheat oven to 400F 200C

Cut spaghetti squash in half lengthwise and scoop out the seeds

Drizzle with 1 tablespoon of olive oil, salt, and pepper

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

Roast for 30-40 minutes or until tender

Meanwhile, in a bowl, toss shrimp with remaining olive oil, garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper

Spread shrimp evenly on another baking sheet lined with parchment paper

Roast in the oven for 8-10 minutes, or until shrimp are pink and opaque

Once squash is cooked, use a fork to scrape the flesh into strands

Transfer squash to a serving dish

Top the spaghetti squash with roasted shrimp, garnish with fresh parsley, and serve

Roasted Broccoli Miso Salad

This Roasted Broccoli Miso Salad is a flavorful and nutritious dish that combines the nutty taste of roasted broccoli with the umami-rich flavor of miso dressing. Its a perfect side dish or light meal for vegans and non-vegans alike.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• 2 tablespoons white miso paste
• 1 tablespoon maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 1/4 cup chopped almonds, toasted
• 2 tablespoons sesame seeds, toasted
• 2 green onions, thinly sliced

Instructions:

Turn on the oven and heat it up to 400F 200C

Put miso paste, maple syrup, soy sauce, garlic, ginger, and olive oil in a bowl

Mix them together using a whisk

Spread the broccoli florets out on a baking sheet

Drizzle the miso mixture over them and toss to coat them all

Broccoli should be roasted in a hot oven for 20 to 25 minutes, stirring every so often, until it is soft and lightly browned

Take it out of the oven and let it cool down a bit

Put the roasted broccoli on a platter and top it with green onions, sesame seeds, and chopped almonds

Add pepper and salt to taste

You can serve it hot or cold

Paleo Low Carb Bread

This Paleo low carb bread is packed with nutrient-rich ingredients like almond flour and coconut flour. Its perfect for those following a low-carb or Paleo lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 1/4 cup psyllium husk powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tbsp apple cider vinegar
• 1/2 cup warm water

Instructions:

Set oven temperature to 175C 350F

Almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking soda, and salt should all be combined in a big bowl

To the dry ingredients, add eggs, warm water, apple cider vinegar, and melted coconut oil

Blend until thoroughly blended

After adding the batter to a loaf pan that has been oiled, use a spatula to level the top

A toothpick inserted into the center should come out clean after 45 to 50 minutes of baking

Before slicing, let the bread cool in the pan for ten minutes and then move it to a wire rack to cool completely

Fettuccine with Peas and Asparagus

The peas and asparagus in this fettuccine pasta dish make it taste so fresh and bright, making it a great meal for spring.

Ingredients:

• 8 oz fettuccine pasta
• 1 cup fresh or frozen peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

Cook fettuccine according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut for 1 minute until fragrant

Add asparagus pieces to the skillet and cook for 3-4 minutes until tender-crisp

Stir in peas and cook for an additional 2 minutes until peas are heated through

Add cooked fettuccine to the skillet and toss to combine with the vegetables

Season with salt and pepper to taste

Sprinkle grated Parmesan cheese over the pasta and vegetables, toss to combine

Serve hot, garnished with additional Parmesan cheese if desired

Chocolate Cupcakes with Dragon Fruit Frosting

Indulge in the delightful combination of rich chocolate cupcakes topped with a vibrant and exotic dragon fruit frosting. These cupcakes are not only delicious but also visually stunning, making them perfect for special occasions.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup hot water
• Dragon fruit puree from 2 ripe dragon fruits
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• Pink food coloring optional

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the cocoa powder, sugar, baking powder, baking soda, and salt in a bowl with a whisk

Put the eggs in a different bowl and beat them

Then add the buttermilk, oil, and vanilla extract

Combine well

Add the wet ingredients to the dry ones slowly and mix them together until they are well mixed

Add the hot water slowly and stir the batter until it is smooth

Its okay that the batter isnt very thick

Put about two thirds of the batter into each cupcake liner

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down

Place the dragon fruit puree in a blender and blend it until it is smooth

This will make the dragon fruit frosting

Strain to get rid of any fibers or seeds

Put the softened butter in a bowl and beat it until its smooth

Add the powdered sugar slowly and beat until everything is well mixed

Blend the dragon fruit puree and vanilla extract together with the butter

Mix the frosting well until its fluffy and light

There are a few drops of pink food coloring you can add and mix until you get the color you want

Use a piping bag or a spatula to frost the cupcakes with the dragon fruit frosting after they have cooled

If you want, you can decorate with more dragon fruit slices or sprinkles

Give your chocolate cupcakes with dragon fruit frosting to people and enjoy them

Halloween Cupcakes

These Halloween cupcakes are a perfect treat for your spooky celebrations They are easy to make and will delight both kids and adults with their festive colors and decorations.

Ingredients:

• 1 box of chocolate cake mix
• 1 cup of water
• 1/2 cup of vegetable oil
• 3 eggs
• 1 cup of orange frosting
• 1 cup of black frosting
• 1/2 cup of purple frosting
• 12 Halloween-themed cupcake toppers
• Orange and black sprinkles

Instructions:

Warm up your oven to 350F 175C and put 12 cupcake liners in a muffin tin

Put the chocolate cake mix, water, vegetable oil, and eggs in a large bowl

Mix everything together well

In a muffin tin that has been lined, pour the cupcake batter into each cup until they are about two thirds full

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

On a wire rack, let the cupcakes cool all the way down

Spread orange frosting on half of the cupcakes and black frosting on the other half once they are cool

With the purple frosting, you can make scary patterns or designs on the cupcakes

Of course, you can add orange and black sprinkles to make it look even more like Halloween

Finally, add a Halloween-themed cupcake topper to the top of each cupcake to finish off the scary look

Now its time to eat your Halloween cupcakes

Crockpot Chicken and Gravy

With this simple slow cooker recipe, you can make tender chicken breasts smothered in a rich and flavorful gravy. You can eat this for a comforting meal any day of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet dry chicken gravy mix
• 1 can cream of chicken soup
• 1 cup water
• Salt and pepper to taste

Instructions:

Place chicken breasts in the bottom of the slow cooker

In a bowl, mix together dry gravy mix, cream of chicken soup, and water until well combined

Pour the mixture over the chicken breasts in the slow cooker

Season with salt and pepper to taste

Cover and cook on low for 6-8 hours or high for 4 hours, until chicken is cooked through and tender

Once done, shred the chicken using two forks and stir it into the gravy

Serve hot over mashed potatoes, rice, or noodles

Chocolate Chili Icebox Cookies

These Chocolate Chili Icebox Cookies combine the richness of chocolate with a hint of warmth from cinnamon and cayenne pepper. The result is a delightful balance of flavors that will intrigue your taste buds.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 1/2 cup finely chopped pecans

Instructions:

Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy

Mix the egg in well by beating it in

Mix the flour, cocoa powder, cinnamon, cayenne pepper, and salt in a different bowl using a whisk

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

The mini chocolate chips and chopped pecans should be carefully mixed in

Each half of the dough should be rolled into a log about 2 inches across

Put the logs in the fridge for at least two hours, or until they are firm

Start by heating the oven to 350F 175C

Cut the chilled logs of cookie dough into rounds that are about 1/4 inch thick

Spread the cookie slices out on baking sheets that have parchment paper on them

After the oven is hot, bake for 12 to 15 minutes, or until the edges are set

Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way

Kids Favorite Brownie Cookies

Indulge in the irresistible combination of brownies and cookies with these decadent and chewy treats. Perfect for kids and adults alike

Ingredients:

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

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

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

In a separate larger bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined

Add the vanilla extract and egg to the butter-sugar mixture, and beat until smooth and creamy

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

Fold in the chocolate chips

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious brownie cookies with a glass of milk

Summer Squash Tartines with Ricotta, Rosemary, and Lemon

These keto-friendly tartines feature thinly sliced summer squash roasted to perfection, served on crispy bread slices spread with a creamy mixture of ricotta cheese, fragrant rosemary, and zesty lemon.

Ingredients:

• 2 medium summer squash, thinly sliced
• 4 slices keto-friendly bread
• 1 cup ricotta cheese
• 1 tablespoon fresh rosemary, chopped
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

Place the sliced summer squash on a baking sheet

Drizzle with olive oil, season with salt and pepper, and toss to coat evenly

Roast the squash in the preheated oven for 15-20 minutes or until tender and slightly caramelized

While the squash is roasting, toast the keto-friendly bread slices until golden brown

In a small bowl, mix together the ricotta cheese, chopped rosemary, lemon zest, and lemon juice

Season with salt and pepper to taste

Spread the ricotta mixture evenly on the toasted bread slices

Top each tartine with the roasted summer squash slices

Garnish with additional fresh rosemary and lemon zest, if desired

Serve immediately and enjoy