Ingredients:

• 1 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 cup brown sugar, packed


• 2 large eggs


• 1 teaspoon vanilla extract


• 3 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup semisweet chocolate chips


• 1/2 cup turquoise-colored candy melts

Instructions:

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

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

Beat in the eggs, one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

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

Fold in the semisweet chocolate chips

Chill the cookie dough in the refrigerator for 30 minutes to firm it up

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

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

While the cookies cool, melt the turquoise-colored candy melts according to the package instructions

Once the cookies have cooled, drizzle the melted turquoise candy over the tops of the cookies to create a decorative pattern

Allow the candy melts to set before serving or storing the cookies

Enjoy your delicious Brown and Turquoise Cookies!

Ingredients:

• 3/4 cup strawberry puree about 1 cup of fresh strawberries blended


• 3 tablespoons unflavored gelatin


• 1/2 cup cold water


• 2 cups granulated sugar


• 1/2 cup corn syrup


• 1/4 cup water


• 1/4 teaspoon salt


• 1 teaspoon vanilla extract


• Powdered sugar, for dusting

Instructions:

Line and dust a 9 x 9-inch 23 x 23 cm square baking pan with powdered sugar and parchment paper

Mix the gelatin and 1/2 cup of cold water together in a small bowl

Let it bloom for ten minutes or so, or until it solidifies

Combine the strawberry puree, 1/4 cup water, corn syrup, granulated sugar, and salt in a saucepan over medium heat

Stir the mixture until a candy thermometer registers 240F 115C

Take the strawberry syrup off the heat source and mix in the bloomed gelatin until it dissolves completely

Beat the strawberry mixture on high speed for 10 to 15 minutes, or until it thickens and becomes frothy and the bowl is no longer warm to the touch, using a stand mixer or a hand mixer

Add the vanilla extract at this point

Using a spatula to smooth the top, pour the marshmallow mixture into the pan that has been prepared

To set, sprinkle powdered sugar over the top and leave it at room temperature for at least four hours, or overnight

Once set, cut the marshmallows into the shapes you want with a knife or powdered sugar-dusted cookie cutters

To keep the cut marshmallows from sticking, dust them with extra powdered sugar

Savor your homemade marshmallows with strawberries!

Ingredients:

• 1 cup all-purpose flour


• 1 tablespoon granulated sugar


• 1 teaspoon baking powder


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon salt


• 1 cup milk


• 1/4 cup unsalted butter, melted


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 cup dulce de leche


• 1 cup heavy whipping cream


• 1 tablespoon powdered sugar


• 1/2 teaspoon vanilla extract

Instructions:

Put flour, sugar, baking powder, cinnamon, and salt in a bowl and mix them together with a whisk

Melted butter, milk, egg, and vanilla extract should all be mixed together in a different bowl

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

Warm up your waffle iron and use non-stick cooking spray to lightly coat it

Put the waffle batter into the waffle iron and cook it according to the directions on the box until it's golden brown and crispy

Make the whipped cream while the waffles are cooking

Heavy cream, powdered sugar, and vanilla extract should be whipped together in a bowl until stiff peaks form

When the waffles are done, take them out of the iron and let them cool down a bit

Spread some dulce de leche on each waffle and then put a big dollop of whipped cream on top of each one

If you want, add a little more cinnamon on top

Churro waffles are great with Dulce de Leche whipped cream

Serve them warm and enjoy!

Ingredients:

• 1 bottle red wine


• 1 cup apple cider


• 1/4 cup brandy


• 2 apples, sliced


• 1 pomegranate, seeded


• 4 figs, sliced


• 1 orange, sliced


• 1 cinnamon stick


• 1/4 cup honey


• Club soda optional, for serving


• Ice cubes

Instructions:

In a large pitcher, combine the red wine, apple cider, brandy, sliced apples, pomegranate seeds, sliced figs, orange slices, cinnamon stick, and honey

Stir well to combine, then cover and refrigerate for at least 4 hours or overnight to let the flavors meld

Before serving, give the sangria a good stir

Serve the sangria over ice cubes in glasses, adding a splash of club soda if desired for a bit of fizz

Garnish each glass with a slice of apple or orange, if desired

Ingredients:

• For the Cookies:


• - 2 1/2 cups all-purpose flour


• - 1 teaspoon baking powder


• - 1/2 teaspoon salt


• - 1 cup unsalted butter, softened


• - 1 cup granulated sugar


• - 1 large egg


• - 2 teaspoons vanilla extract


• - Assorted gel food coloring


• For the Piped Frosting:


• - 3 cups powdered sugar


• - 1/2 cup unsalted butter, softened


• - 2 tablespoons whole milk


• - 1 teaspoon vanilla extract


• - Assorted gel food coloring

Instructions:

To make the cookies, mix the flour, baking powder, and salt in a medium-sized bowl using a whisk

Also, put the softened butter and sugar in a different large bowl and beat them together until they are smooth

Mix the egg and vanilla extract into the butter mixture, then beat it in well

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

Split the dough into several pieces, and then use gel food coloring to color each one as desired

Place the colored dough pieces in plastic wrap and put them in the fridge for at least an hour

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

On a floured surface, roll out each color of dough piece to about 1/4-inch thickness

Cut out shapes with cookie cutters and put them on the baking sheets that have been prepared

For 8 to 10 minutes, or until the edges are just beginning to turn golden

Cool for a few minutes on the baking sheets, then move to a wire rack to cool all the way through

To make the piped frosting, soften the butter and beat it in a bowl until it is smooth and creamy

Add the milk, vanilla extract, and powdered sugar one cup at a time

Mix the frosting well and until it is smooth

Put the frosting into different bowls and color each one with gel food coloring if you want to

Put some of each color of frosting into a piping bag that has a decorating tip on it

Once the cookies are completely cool, use a decorating bag to pipe the colored frosting onto them in any way you like

Let the frosting that you piped set before you serve the cookies or package them

Keep the cookies fresh by putting them in a container that won't let air in

Have fun with your tasty and tastefully decorated Pretty Pastel Christmas Cookies!

Ingredients:

• 2 cups mixed greens


• 1 cup corn kernels


• 1 cup black beans, drained and rinsed


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, finely chopped


• 1/4 cup cilantro, chopped


• 1/4 cup cotija cheese, crumbled


• 1/4 cup tortilla strips


• 1 avocado, sliced


• 1/4 cup sour cream


• 1/4 cup mayonnaise


• 2 cloves garlic, minced


• 1 lime, juiced


• 1 tsp chili powder


• Salt and pepper to taste

Instructions:

Put the black beans, corn, cherry tomatoes, red onion, cilantro, cotija cheese, and tortilla strips in a large bowl

Also add the mixed greens

To make the dressing, mix the sour cream, mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper in a different bowl

Pour the dressing over the salad and toss it around to cover everything

Add avocado slices to the salad and serve right away

Hey, My Soul! Enjoy your Southwestern Side Salad with Garlic!

Ingredients:

• 4 ripe tomatoes


• 1/2 cup fresh basil leaves


• 8 oz fresh mozzarella cheese


• 2 tbsp extra-virgin olive oil


• 2 tbsp balsamic vinegar


• Salt and pepper to taste

Instructions:

Slice the tomatoes and mozzarella cheese into 1/4-inch thick rounds

Arrange the tomato and mozzarella slices on a serving platter, alternating them with fresh basil leaves

Drizzle extra-virgin olive oil and balsamic vinegar over the salad

Season with salt and pepper to taste

Serve immediately and enjoy!

Ingredients:

• 1 cup quinoa, rinsed and drained


• 1 15 oz can black beans, drained and rinsed


• 1 cup frozen corn kernels


• 1 15 oz can diced tomatoes, drained


• 1 cup enchilada sauce


• 1 cup vegetable broth


• 1 teaspoon cumin


• 1 teaspoon chili powder


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 1 cup shredded Mexican blend cheese


• Optional toppings: avocado, cilantro, lime wedges, sour cream

Instructions:

In a slow cooker, combine quinoa, black beans, corn, diced tomatoes, enchilada sauce, vegetable broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper

Stir to combine

Cover and cook on high for 2-3 hours or low for 4-6 hours, or until quinoa is cooked and liquid is absorbed

Sprinkle shredded cheese over the top of the quinoa mixture during the last 30 minutes of cooking

Once done, serve hot with optional toppings like avocado, cilantro, lime wedges, and sour cream

Ingredients:

• 1 lb ground chicken


• 1/2 cup blue cheese crumbles


• 4 slices of bacon, cooked and crumbled


• 1/4 cup breadcrumbs


• 1/4 cup finely chopped red onion


• 1/4 cup chopped fresh parsley


• 1/2 tsp salt


• 1/4 tsp black pepper


• 4 hamburger buns


• Lettuce leaves, tomato slices, and condiments for serving

Instructions:

In a mixing bowl, combine ground chicken, blue cheese crumbles, crumbled bacon, breadcrumbs, chopped red onion, chopped parsley, salt, and black pepper

Mix the ingredients until well combined, and then divide the mixture into 4 equal portions

Shape each portion into a patty, ensuring they are evenly sized and about 1/2 inch thick

Preheat your grill or stovetop pan over medium-high heat and lightly oil the cooking surface to prevent sticking

Cook the chicken burgers for about 5-6 minutes per side, or until they are cooked through and have nice grill marks

Make sure the internal temperature reaches 165F 74C

During the last couple of minutes of cooking, toast the hamburger buns on the grill or in a toaster until they are lightly browned

Assemble your burgers by placing lettuce leaves and tomato slices on the bottom half of each bun

Add a cooked chicken burger on top, and top with your choice of condiments

Finally, place the top half of the bun over the condiments to complete your Blue Cheese and Bacon Chicken Burger

Serve immediately and enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/2 cup cocoa powder


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1/2 cup vegan butter, softened


• 3/4 cup granulated sugar


• 2 tablespoons almond milk


• 1 teaspoon vanilla extract


• 1/2 teaspoon peppermint extract


• 8 oz vegan dark chocolate, chopped


• 1/2 teaspoon coconut oil


• 1/4 teaspoon peppermint extract


• Crushed candy canes optional, for garnish

Instructions:

Preheat oven to 350F 175C

Line baking sheets with parchment paper

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

In a large mixing bowl, cream together vegan butter and sugar until light and fluffy

Add almond milk, vanilla extract, and peppermint extract to the creamed mixture and mix until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Roll the dough into a log, about 2 inches in diameter

Wrap in plastic wrap and refrigerate for at least 30 minutes

Slice the chilled dough into thin rounds and place them onto the prepared baking sheets

Bake for 10-12 minutes, or until the cookies are set

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

In a microwave-safe bowl, melt the chopped dark chocolate and coconut oil in 30-second intervals, stirring until smooth

Stir in the peppermint extract

Dip each cooled cookie into the melted chocolate, coating it completely

Place the cookies back on the parchment-lined baking sheets and sprinkle with crushed candy canes if desired

Refrigerate the cookies until the chocolate has set, about 30 minutes