Ingredients:

• 1 cup creamy peanut butter


• 2 large eggs


• 1/2 cup honey


• 1/3 cup unsweetened cocoa powder


• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350F 175C

Grease an 8x8 inch baking dish

In a large mixing bowl, combine all ingredients until smooth

Pour the batter into the prepared baking dish and spread it evenly

Bake for 20-25 minutes, or until the edges are set and the center is slightly firm

Allow to cool completely before slicing into squares

Ingredients:

• 1 cup of brewed coffee


• 1/2 cup of milk


• 2 tablespoons of vanilla syrup


• Whipped cream optional


• Cinnamon powder optional

Instructions:

Brew a cup of your favorite coffee using your preferred method

In a small saucepan, heat the milk over low-medium heat

Do not boil; just heat until it's steaming

Pour the brewed coffee into your favorite coffee mug

Stir in the vanilla syrup to sweeten the coffee to your liking

Pour the steamed milk into the coffee, holding back the foam with a spoon until you've added most of the milk

Top the latte with foam from the steamed milk

If desired, add a dollop of whipped cream on top and a sprinkle of cinnamon powder

Enjoy your homemade Vanilla Latte!

Ingredients:

• 1 cup all-purpose flour


• 3/4 cup granulated sugar


• 6 tablespoons unsweetened cocoa powder


• 2 teaspoons baking powder


• 1/4 teaspoon salt


• 1/2 cup milk


• 2 tablespoons vegetable oil


• 1 teaspoon vanilla extract


• 3/4 cup packed brown sugar


• 1 3/4 cups hot water

Instructions:

In a mixing bowl, combine flour, granulated sugar, 3 tablespoons cocoa, baking powder, and salt

Stir in milk, oil, and vanilla until smooth

Spread batter evenly into a greased slow cooker

In a separate bowl, combine brown sugar and remaining cocoa

Sprinkle over batter

Pour hot water over top

Do not stir

Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted into the cake comes out clean

Serve warm with ice cream or whipped cream

Ingredients:

• 8 slices bacon, cooked and crumbled


• 1 cup shredded cheddar cheese


• 1 cup shredded mozzarella cheese


• 1 cup sour cream


• 1/2 cup mayonnaise


• 2 green onions, thinly sliced


• 1 jalapeno, seeded and finely diced


• 1 teaspoon garlic powder


• 1/2 teaspoon smoked paprika


• Salt and pepper to taste

Instructions:

Salt and pepper should be added to a medium-sized bowl along with the sour cream and mayonnaise

Crumble the bacon, add the shredded cheddar and mozzarella cheese, and then add the sliced green onions and diced jalapeo

Mix everything together well

Move the mixture to a dish that can go in the microwave

Put the dip in the microwave on high for two to three minutes, stirring every halfway through, until the cheese melts and the dip is warm all the way through

Serve hot with vegetable sticks or tortilla chips

Ingredients:

• 1 block firm tofu, pressed and cubed


• 2 tablespoons soy sauce or tamari


• 2 tablespoons sriracha sauce


• 2 tablespoons maple syrup


• 1 tablespoon sesame oil


• 1 tablespoon cornstarch


• 1 cup jasmine rice


• 1 cup coconut milk


• 1 cup water


• 1 tablespoon coconut oil


• Salt, to taste


• Chopped green onions and sesame seeds, for garnish

Instructions:

In a bowl, mix together soy sauce, sriracha sauce, maple syrup, sesame oil, and cornstarch

Add cubed tofu to the mixture, coating evenly, and let it marinate for 15-20 minutes

In the meantime, rinse jasmine rice until the water runs clear

Drain

In a saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt

Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked and liquid is absorbed

In a large skillet, heat coconut oil over medium heat

Add marinated tofu cubes and cook until golden brown and crispy, about 5-7 minutes per side

Serve the spicy sriracha tofu over coconut rice, garnished with chopped green onions and sesame seeds

Enjoy!

Ingredients:

• 2 large zucchinis, spiralized


• 1 onion, diced


• 2 cloves garlic, minced


• 1 cup mushrooms, sliced


• 1 can 14 oz crushed tomatoes


• 1 cup vegetable broth


• 2 tablespoons olive oil


• 1 teaspoon dried oregano


• 1 teaspoon dried basil


• Salt and pepper to taste


• Fresh basil leaves for garnish optional

Instructions:

In a large skillet, heat olive oil over medium heat

Add diced onion and minced garlic, saut until fragrant and onion is translucent, about 3-4 minutes

Add sliced mushrooms and cook until they start to soften, about 2-3 minutes

Pour in crushed tomatoes and vegetable broth, stir to combine

Season with dried oregano, dried basil, salt, and pepper

Simmer the sauce for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken

While the sauce is simmering, spiralize the zucchinis into noodles using a spiralizer

Once the sauce has thickened, add the spiralized zucchini noodles to the skillet

Toss the noodles with the sauce until well coated, and cook for an additional 2-3 minutes until the zucchini noodles are tender but still have a slight crunch

Adjust seasoning if needed

Serve hot, garnished with fresh basil leaves if desired

Ingredients:

• 1 cup shelled edamame


• 1 can 15 oz chickpeas, drained and rinsed


• 2 tablespoons tahini


• 2 tablespoons fresh lemon juice


• 2 cloves garlic, minced


• 1 teaspoon wasabi paste adjust to taste


• 2 tablespoons olive oil


• Salt and pepper to taste


• Water as needed for consistency

Instructions:

Cook the shelled edamame according to package instructions, then let them cool

In a food processor, combine the cooked edamame, chickpeas, tahini, lemon juice, minced garlic, and wasabi paste

Blend until smooth, scraping down the sides of the bowl as needed to ensure even mixing

With the food processor running, drizzle in the olive oil and continue to blend until the hummus reaches your desired consistency

Add water if needed to thin it out

Season the hummus with salt and pepper to taste

Adjust the wasabi paste if you want more heat

Transfer the Wasabi Edamame Hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with additional edamame or sesame seeds if desired

Serve with pita bread, vegetable sticks, or crackers

Enjoy your homemade Wasabi Edamame Hummus!

Ingredients:

• 1 cup milk


• 1 tablespoon matcha green tea powder


• 1 tablespoon vanilla syrup


• Whipped cream optional


• Green tea leaves for garnish, optional

Instructions:

Over medium heat, bring milk to a boil in a saucepan

Put matcha green tea powder and vanilla syrup in a cup and stir them together until the mixture is smooth

Add the steamed milk to the cup that has the matcha mix in it

Mix things together well

No need to: Put whipped cream on top and green tea leaves on top of that

Enjoy while hot!

Ingredients:

• 1 bottle Chateau La Fleur-Petrus 2006
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• 2 filet mignon steaks
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• Salt and black pepper to taste
• 
  
• 2 tablespoons olive oil
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• 4 cloves garlic, minced
• 
  
• 1 cup cherry tomatoes, halved
• 
  
• 1 cup baby spinach leaves
• 
  
• 1 tablespoon balsamic vinegar
• 
  
• 1 tablespoon butter
• 
  

Instructions:

Preheat your grill or grill pan to medium-high heat

Season the filet mignon steaks generously with salt and black pepper on both sides

Drizzle olive oil over the steaks and rub to coat evenly

Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness is reached

In a skillet, heat the remaining olive oil over medium heat

Add the minced garlic and saut until fragrant, about 1 minute

Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften

Stir in the baby spinach leaves and cook until wilted

Drizzle balsamic vinegar over the vegetables and stir to combine

Remove the skillet from heat and swirl in the butter until melted and incorporated

Serve the grilled filet mignon steaks with the sauted garlic spinach and tomatoes alongside a glass of Chateau La Fleur-Petrus 2006

Ingredients:

• 1 cup all-purpose flour
• 
  
• 2 tablespoons activated charcoal powder
• 
  
• 2 tablespoons sugar
• 
  
• 1 teaspoon baking powder
• 
  
• 1/2 teaspoon baking soda
• 
  
• 1/4 teaspoon salt
• 
  
• 1 cup buttermilk
• 
  
• 1 egg
• 
  
• 2 tablespoons melted butter
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1 cup fresh blackberries
• 
  
• 1/4 cup sugar
• 
  
• 1/4 cup water
• 
  
• 1 tablespoon lemon juice
• 
  
• 1/2 teaspoon cornstarch
• 
  
• Kenwood Pancake Griddle
• 
  

Instructions:

In a mixing bowl, combine the all-purpose flour, activated charcoal powder, sugar, baking powder, baking soda, and salt

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix; a few lumps are okay

Preheat your Kenwood Pancake Griddle to medium-high heat and lightly grease it with cooking spray or butter

Pour a ladleful of the pancake batter onto the griddle for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown on both sides

While the pancakes are cooking, prepare the blackberry compote

In a saucepan, combine the fresh blackberries, sugar, water, and lemon juice

Cook over medium heat until the blackberries start to break down and the mixture thickens slightly

In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry

Stir the slurry into the blackberry mixture and simmer for a few more minutes until the compote thickens to your desired consistency

Serve the activated charcoal pancakes hot with a generous spoonful of blackberry compote on top

Enjoy your unique and delicious breakfast!