Soft Chocolate Chip Cookies with Cinnamon and Cayenne Pepper

These soft chocolate chip cookies with a hint of cinnamon and cayenne pepper are a delightful sweet and spicy combination. The warm spices add a unique twist to the classic chocolate chip cookie, making them ideal for those who like a little heat in their desserts.

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 cups semisweet chocolate chips

Instructions:

Start by heating the oven to 350F 175C

Mix the softened butter, white sugar, and brown sugar together in a large bowl until the mixture is smooth

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Mix the flour, baking soda, salt, ground cinnamon, and cayenne pepper in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The semisweet chocolate chips should be carefully mixed in

Put the dough in the fridge for at least 30 minutes with the lid on to make it firm

Put parchment paper on baking sheets

Using a cookie scoop or a tablespoon, drop round pieces of dough onto the baking sheets that have been prepared

For 10 to 12 minutes, or until the edges are just beginning to turn golden

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

Have fun with these soft, spicy chocolate chip cookies!

Vegan Chinese Chow Mein

A vegan twist on the classic Chinese chow mein, loaded with colorful vegetables and flavorful sauce. Quick to prepare and perfect for a satisfying meal.

Ingredients:

• 200g chow mein noodles
• 2 tablespoons sesame oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 100g mushrooms, sliced
• 2 cups shredded cabbage
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave syrup
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Green onions, chopped for garnish
• Sesame seeds for garnish

Instructions:

Follow the directions on the package to cook the chow mein noodles

Remove the water and set it aside

Put sesame oil in a large pan or wok and heat it over medium-high heat

Put in the garlic and onion, and cook until the smell is nice

Place cabbage, mushrooms, carrot, and bell pepper in the pan

Cook the vegetables until they are crisp and soft

Soy sauce, rice vinegar, maple syrup, and grated ginger should all be mixed together in a small bowl

Put it on top of the vegetables

Mix the cornstarch and water together to make the sauce thicker

When you add the cooked noodles to the pan, mix everything together and heat it all the way through

Add pepper and salt to taste

Before serving, sprinkle chopped green onions and sesame seeds on top

Gluten-Free Italian Flank Steak Pinwheels

The flavors in these Gluten-Free Italian Flank Steak Pinwheels are out of this world, and they make a great meal. Spinach, sun-dried tomatoes, roasted red peppers, garlic, and dairy-free mozzarella cheese are stuffed into a tender flank steak to make a tasty gluten-free dish that everyone will love.

Ingredients:

• 1 1/2 pounds flank steak, thinly sliced
• 1 cup spinach leaves
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup roasted red peppers, chopped
• 1/4 cup fresh basil leaves
• 3 cloves garlic, minced
• 1/2 cup dairy-free shredded mozzarella cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Preheat oven to 375F 190C

Place flank steak slices between two sheets of plastic wrap and gently pound to flatten

In a bowl, combine spinach, sun-dried tomatoes, roasted red peppers, basil, garlic, and dairy-free mozzarella

Mix well

Spread the filling evenly over the flattened flank steak slices

Roll up the steak slices tightly to form pinwheels and secure with toothpicks

Heat olive oil in a skillet over medium-high heat

Sear the pinwheels on all sides until browned, about 2-3 minutes per side

Transfer the seared pinwheels to a baking dish and bake in the preheated oven for 15-20 minutes, or until steak reaches desired level of doneness

Remove from oven and let rest for 5 minutes before serving

Slice and serve hot, optionally garnished with additional fresh basil leaves

Vegan Blueberry Shortcakes w/ Lemon Cream

The sweetness of the blueberries and the sourness of the lemon cream go well together in these vegan blueberry shortcakes with lemon cream. The shortcakes are soft and flaky, and the blueberry compote gives them a blast of fruity flavor. Finish it off with a creamy coconut cream that has lemon in it for a cool taste.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan butter, chilled and cubed
• 3/4 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 cup coconut cream, chilled
• 2 tablespoons powdered sugar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Instructions:

Warm the oven up to 425F 220C

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

Mix in the vegan butter that has been chilled

You can use a pastry cutter or a fork to blend the butter into the flour until it looks like big crumbs

Put almond milk, apple cider vinegar, and vanilla extract in a different small bowl and mix them together

Add this to the flour mixture and stir just until everything is mixed together

Place the dough on a surface that has been lightly floured

It should come together after a few gentle kneads

Shape the dough into a round that is 1 inch thick

Cut rounds of dough with a biscuit cutter

Put the rounds of dough on a baking sheet that has parchment paper on it

Toast it for 12 to 15 minutes, or until it turns golden brown

You can make the blueberry compote while the shortcakes are baking

Put blueberries, maple syrup, and cornstarch in a saucepan and mix them together

Over medium heat, stir the mixture every so often for about 5 to 7 minutes, or until it thickens and the blueberries pop

Take it off the heat and let it cool down a bit

Take the solid part of the cold coconut cream from the top of the can and use it to make the lemon cream

Mix it with powdered sugar, lemon zest, and lemon juice in a bowl until it's smooth and creamy

Cut the warm shortcakes in half across the middle to serve

Put some blueberry compote on the bottom half of each shortcake and then add a dollop of lemon cream on top of each one

Put the top half of the shortcake on top

Serve right away

Lemon Pepper Shrimp Pasta

This Lemon Pepper Shrimp Pasta is a delightful combination of flavors, featuring succulent shrimp tossed with tangy lemon zest, juice, and aromatic garlic, all served over perfectly cooked linguine pasta. It's a quick and easy dish that's perfect for a weeknight dinner or a special occasion.

Ingredients:

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon black pepper
• Salt to taste
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese for garnish

Instructions:

Follow the directions on the package to cook the linguine until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Mix in the garlic and cook until it smells good

Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque

Add the salt, black pepper, lemon zest, and lemon juice and mix well

Toss the cooked linguine with the shrimp and sauce in the pan after adding it

Before serving, top with grated Parmesan cheese and chopped parsley

Strawberry Jam Muffins

For a tasty treat, these Strawberry Jam Muffins are a must-try. Each bite is full of strawberry flavor. This is a great snack or breakfast food!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup strawberry jam

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a mixing bowl, combine the flour, sugar, baking powder, and salt

In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract

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

Be careful not to overmix; a few lumps are okay

Gently fold in the strawberry jam into the muffin batter

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

Enjoy your delicious Strawberry Jam Muffins!

Moist Honey Chicken Skewers

It's very simple to make these moist honey chicken skewers, and they always taste great. The chicken tastes both sweet and savory thanks to the honey marinade. Everyone will love it. Great for a quick dinner during the week or a barbecue on the weekend!

Ingredients:

• 1 lb chicken breast, cubed
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

Add olive oil, garlic powder, ginger, salt, and pepper to a bowl

Then add honey and mix them all together

Make sure the chicken cubes are well covered with the marinade before adding them

For at least 30 minutes, let it sit

Set the grill or grill pan over medium-high heat to heat it up

Skewer chicken that has been marinated

It should be grilled for 6 to 8 minutes on each side, or until the chicken is fully cooked and the juices run clear

Enjoy while hot!