Ice Cream Cupcake Parfait

Indulge in the delightful combination of chocolate cookies, vanilla ice cream, and hot fudge sauce in these delicious Ice Cream Cupcake Parfaits. A perfect treat for any occasion!

Ingredients:

• 1 cup crushed chocolate cookies
• 1/4 cup melted butter
• 1 quart vanilla ice cream
• 1 cup hot fudge sauce
• 1 cup whipped cream
• Maraschino cherries for garnish

Instructions:

In a bowl, mix crushed chocolate cookies with melted butter to create the crust

Press the cookie mixture into the bottom of cupcake liners in a muffin tin

Place the tin in the freezer for 15 minutes to set the crust

Scoop a layer of vanilla ice cream onto the set crust in each cupcake liner

Pour hot fudge sauce over the ice cream layer

Add another layer of vanilla ice cream on top of the fudge sauce

Place the tin back in the freezer for at least 1 hour to firm up

Before serving, top each cupcake parfait with whipped cream and a Maraschino cherry

Serve immediately and enjoy!

Buckwheat Waffles with Blueberry Syrup

For breakfast, these crispy buckwheat waffles with a sweet and sour blueberry syrup are a great choice. Because they are made with buckwheat flour, these waffles taste great and are great for a special breakfast treat.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/2 cup maple syrup
• 1/2 cup blueberry jam

Instructions:

Preheat your waffle iron according to the manufacturer's instructions

In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt

In another bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract

Mix well

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

Be careful not to overmix; it's okay if there are a few lumps

Gently fold in the fresh blueberries

Lightly grease the waffle iron with non-stick spray or a small amount of melted butter

Pour the waffle batter into the preheated waffle iron according to your iron's instructions, and cook until golden brown and crisp

While the waffles are cooking, heat the maple syrup and blueberry jam in a small saucepan over low heat until warmed through

Serve the buckwheat waffles hot, drizzled with the warm blueberry syrup

Healthy Lemon Tart Gluten-Free, Dairy-Free

You can eat a gluten- and dairy-free lemon tart without feeling bad about it. In this recipe, almond flour and coconut oil are used instead of regular flour and butter for the crust, and honey is used to naturally sweeten the lemon filling.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup honey
• 2 tablespoons arrowroot powder

Instructions:

Preheat the oven to 350F 175C

In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt until well combined

Press the mixture into the bottom and up the sides of a tart pan to form the crust

Bake the crust for 10-12 minutes, until lightly golden brown

Let it cool

In another bowl, whisk together eggs, lemon juice, lemon zest, honey, and arrowroot powder until smooth

Pour the lemon filling into the cooled crust

Bake for 20-25 minutes, or until the filling is set

Let the tart cool completely before slicing and serving

The BEST Peanut Butter No-Bake Cookies Recipe!

Indulge in the irresistible flavor of these no-bake cookies made with creamy peanut butter and rich cocoa powder. These keto-friendly treats are quick and easy to prepare, requiring no baking time. Enjoy the perfect balance of sweetness and nuttiness in every bite!

Ingredients:

• 1/2 cup unsalted butter
• 2 cups granulated erythritol
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups quick oats

Instructions:

Melt the butter over medium-low heat in a saucepan

Add the cocoa powder, almond milk, and erythritol and mix them well

Bring the mixture to a boil and stir it all the time for one minute

Take it off the heat and add the peanut butter and vanilla extract

Mix it in until it's smooth

Add the quick oats and mix them in with the peanut butter mixture until they are completely covered

Place spoonfuls of the mixture on baking sheets lined with parchment paper

Let the cookies cool down and set for about 30 minutes, or until they are firm

Easy Mushroom Stir Fry

This Easy Mushroom Stir Fry is a quick, low-calorie, gluten-free dish that's bursting with flavor. Perfect for a simple weeknight dinner!

Ingredients:

• 2 cups sliced mushrooms
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

Heat olive oil in a large skillet over medium-high heat

Add sliced onions and minced garlic, saut until fragrant and onions are translucent, about 2-3 minutes

Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes

In a small bowl, whisk together gluten-free soy sauce, sesame oil, rice vinegar, honey, grated ginger, salt, and pepper

Pour the sauce mixture over the mushrooms and onions in the skillet, toss to coat evenly, and cook for an additional 2-3 minutes

Garnish with chopped green onions before serving

Serve hot and enjoy!

California-Style Chili Burger

If you want the best California-style chili burger, get one with grilled, juicy beef patties, melted cheddar cheese, and a topping of zesty chili, fresh vegetables, and spicy jalapeos. All of the flavors come together in one bite!

Ingredients:

• 1 lb ground beef
• 4 burger buns
• 4 slices of cheddar cheese
• 1 cup canned chili
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/4 cup sliced pickled jalapeos
• 1/4 cup shredded lettuce
• Salt and pepper to taste
• Vegetable oil for grilling

Instructions:

Warm up the grill over medium-high heat

Shape the ground beef into 4 burger patties that are all the same size

Add salt and pepper to each patty

Apply vegetable oil to the grill grates to keep the burger patties from sticking

Grill the patties for three to four minutes on each side for medium-rare or longer if you like them more done

In the last minute of cooking, cover the grill and put a slice of cheddar cheese on top of each patty

This will melt the cheese

While the burgers are cooking, toast the buns on the grill until they get a little brown

Spread a lot of canned chili on the bottom half of each bun before putting the burgers together

Toast a burger patty and melt some cheese on top of the chili

Diced onions, tomatoes, pickled jalapeos, and lettuce should be put on top of the burger

To finish the burger, put the top half of the bun on top of the toppings

Get your California-Style Chili Burger while it's still hot and enjoy it!

Muscovado Roasted Blueberry Swirl Ice Cream

This delicious ice cream has a rich, caramel-like flavor from the muscovado sugar and a juicy, sweet flavor from the roasted blueberries.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup muscovado sugar
• 1/2 teaspoon vanilla extract
• 1 cup blueberries
• 1/4 cup granulated sugar

Instructions:

Before you start cooking, heat the oven to 375F 190C

Mix blueberries and sugar until they are well covered in a bowl

On a baking sheet, spread out the blueberries

Roast them for 15 to 20 minutes, or until they are juicy and caramelized

Put heavy cream, whole milk, and muscovado sugar in a saucepan and mix them together

Warm it up over medium-low heat until the sugar melts, but don't let it boil

Now take it off the heat and mix in the vanilla extract

Move the mixture to a bowl and leave it there to cool down completely

After that, put the dish in the fridge for at least 4 hours or overnight

Follow the directions on your ice cream maker to churn the ice cream after it has been chilled

Before it stops churning, add the roasted blueberries and mix them in

Move the ice cream to a container and freeze it for a few hours or until it gets hard