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The tartness of rhubarb cordial is balanced by the botanicals in gin and the brightness of lemon juice in this refreshing drink.
Ingredients: 2 oz rhubarb cordial. 1 oz gin. ½ oz lemon juice. Club soda. Ice cubes. Lemon twist, for garnish.
Instructions: Fill a cocktail shaker with ice cubes. Add rhubarb cordial, gin, and lemon juice to the shaker. Shake well until chilled. Strain the mixture into a glass filled with ice. Top off with club soda. Garnish with a lemon twist. Serve and enjoy!
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A delightful fusion of flavors, these tostadas feature a savory beef and bean mixture topped with a vibrant strawberry beet salsa. The combination of textures and tastes makes this dish a crowd-pleaser.
Ingredients: 1 lb ground beef. 1 can 15 oz black beans, drained and rinsed. 1 teaspoon cumin. 1 teaspoon chili powder. ½ teaspoon garlic powder. ½ teaspoon onion powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup shredded cheddar cheese. 1 cup diced strawberries. ½ cup diced beets. ¼ cup finely chopped red onion. ¼ cup chopped fresh cilantro. 1 tablespoon lime juice. 1 tablespoon olive oil.
Instructions: In a skillet, brown the ground beef over medium heat, breaking it apart with a spoon as it cooks. Once the beef is browned, add the black beans, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir to combine and cook for an additional 5 minutes until the flavors meld. While the beef and beans are cooking, preheat the oven to 375F 190C. Place the corn tortillas directly on the oven racks and bake for 5-7 minutes until they become crisp and lightly browned. In a bowl, combine diced strawberries, diced beets, red onion, cilantro, lime juice, and olive oil to make the salsa. Toss gently to mix well. To assemble the tostadas, spread a layer of the beef and bean mixture onto each crispy tortilla. Top with shredded lettuce, cheddar cheese, and a generous spoonful of the strawberry beet salsa. Serve immediately, and enjoy your delicious Beef and Bean Tostadas with Strawberry Beet Salsa!
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This gluten-free sheet pan lemon chicken with Parmesan roasted broccoli is a flavorful and easy-to-make meal perfect for busy weeknights. The zesty lemon herb marinade infuses the chicken with brightness, while the Parmesan and breadcrumbs add a crispy crust to the roasted broccoli.
Ingredients: 4 boneless skinless chicken breasts. 1/3 cup olive oil. 3 cloves garlic, minced. 2 tsp dried oregano. ½ tsp dried thyme. Salt and black pepper to taste. 1 lemon, zested and juiced. 1 head broccoli, chopped into florets. ¼ cup grated Parmesan cheese. ¼ cup gluten-free breadcrumbs. 2 tbsp chopped fresh parsley.
Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together olive oil, minced garlic, dried oregano, dried thyme, salt, black pepper, lemon zest, and lemon juice. Place chicken breasts on a sheet pan and brush with half of the lemon herb mixture. Toss broccoli florets with remaining lemon herb mixture and spread them out on the pan around the chicken. Sprinkle grated Parmesan cheese over the broccoli florets followed by gluten-free breadcrumbs. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the broccoli is tender. Garnish with chopped fresh parsley before serving.
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These make-ahead vegan cinnamon rolls are a delightful treat perfect for Christmas morning or any special occasion. With warm spices and sweet maple syrup, they’re sure to please vegans and non-vegans alike.
Ingredients: 3 cups all-purpose flour. 1 packet instant yeast. 1 cup non-dairy milk. ¼ cup vegan butter, melted. ¼ cup maple syrup. 1 tsp vanilla extract. ½ tsp salt. 1 tbsp ground cinnamon. ½ cup brown sugar. ¼ cup chopped nuts optional.
Instructions: Put flour, instant yeast, and salt in a bowl and mix them together. Put the melted vegan butter, maple syrup, and vanilla extract into the flour mixture. Then add the warm nondairy milk. Mix until you get a dough. For about 5 minutes, knead the dough on a floured surface until it is smooth and springy. Place the dough in a warm area and cover it. Let it rise for about an hour, or until it doubles in size. Spread the dough out on a floured surface and press it down. Spread the dough with melted vegan butter, and then top it with ground cinnamon and brown sugar. Chop up some nuts if you want to. Roll the dough into a log shape starting from the long edge. Put the 12 slices of the log in a baking dish that has been greased. Wrap the dish in plastic wrap and put it in the fridge for at least 8 hours or overnight. Before you go to bed, heat the oven to 350F 175C. Take the rolls out of the plastic wrap and bake them for 25 to 30 minutes, or until they are golden brown. Let the rolls cool down a bit before you serve them. Have fun!
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These Cheesecake Brownie Bars have just the right amount of chocolate brownie and creamy cheesecake. They make a delicious dessert that will blow your mind!
Ingredients: 1 package brownie mix. 2 8 oz packages cream cheese, softened. ½ cup sugar. 1 teaspoon vanilla extract. 2 eggs.
Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions. Spread brownie batter evenly into a greased 9x13 inch baking pan. In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over the brownie batter and swirl with a knife to create a marbled effect. Bake in preheated oven for 25-30 minutes, or until cheesecake layer is set. Allow to cool completely before cutting into bars.
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Strawberry Colada Popsicles are a great treat for hot summer days because they are sweet from the fresh strawberries and taste tropical from the coconut.
Ingredients: 2 cups fresh strawberries, hulled. 1 can 13.5 oz coconut milk. ¼ cup honey or maple syrup. 1 teaspoon vanilla extract. ½ cup shredded coconut optional. Popsicle molds.
Instructions: Put strawberries, coconut milk, honey or maple syrup, and vanilla extract in a blender. Mix until it’s smooth. If you are using shredded coconut, add it to the mix and mix it in. Place the mix into popsicle molds. Put in the sticks and freeze for at least 4 hours, or until it’s completely hard. Take the popsicles out of the molds and enjoy once they are frozen.
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Celebrate the christening of a baby boy with these adorable and delicious sugar cookies. These beautifully decorated cookies make ideal party favors.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 teaspoons baking powder. 3 cups all-purpose flour. ¼ teaspoon salt. Blue food coloring gel. Royal icing blue and white for decorating.
Instructions: Butter and sugar should be mixed together in a bowl until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them in until they are just combined. Separate the dough into two pieces. One part should stay plain, and the other should be colored blue with food coloring. Knead the dough until it is the right shade of blue. Make a disc out of each piece, wrap it in plastic wrap, and put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out the blue and plain dough until it’s about ¼ inch thick. Cutting out shapes from the dough with cookie cutters that look like babies is fun. Like baby bottles, booties, rattles, and so on. Put the cookies with the shapes on the baking sheet that has been prepared. Bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Royal icing in blue and white can be used to decorate the cookies after they are completely cool. You can add swirls, dots, and baby names with a pipe. Before putting the cookies in favor boxes, let the royal icing set.
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Indulge in the delightful blend of buttery, melt-in-your-mouth shortbread with a burst of refreshing lemon flavor in every bite. These lemon burst shortbread cookies are perfect for any occasion, from afternoon tea to dessert delights!
Ingredients: 1 cup unsalted butter, softened. ½ cup powdered sugar. 2 cups all-purpose flour. 1 tablespoon fresh lemon zest. ¼ teaspoon salt.
Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the softened butter and powdered sugar in a large bowl and mix them together until they are light and fluffy. Add the fresh lemon zest to the butter and mix it in well. Add the all-purpose flour and salt to the bowl slowly while mixing it. Do this until a smooth dough forms. Make a log out of the dough and cover it with plastic wrap. Put the dough in the fridge for 30 minutes to cool it down. The dough should be chilled. Take it out of the fridge and cut it into rounds that are ¼ inch thick. Take the baking sheet that has been prepared and place the cookie rounds on it. Leave some space between each cookie. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges turn golden brown. Pick up the cookies from the oven and let them cool for a while on the baking sheet. Move the cookies to a wire rack to cool all the way down. With a hot cup of tea or coffee, these lemon burst shortbread cookies taste great!
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These vegan frozen yogurt bars are a refreshing and healthy treat, perfect for a hot day. Made with creamy Greek style vegan yogurt and mixed berries, they are sweetened with maple syrup and flavored with vanilla extract.
Ingredients: 2 cups Greek style vegan yogurt. ¼ cup maple syrup. 1 teaspoon vanilla extract. 1 cup mixed berries such as strawberries, blueberries, and raspberries. ¼ cup granola optional, for topping.
Instructions: In a mixing bowl, combine the Greek style vegan yogurt, maple syrup, and vanilla extract. Mix until well combined. Gently fold in the mixed berries until evenly distributed throughout the yogurt mixture. Pour the mixture into ice pop molds or a square baking dish lined with parchment paper. If using granola, sprinkle it on top of the yogurt mixture. Place the molds or dish in the freezer and let it freeze for at least 4 hours, or until solid. Once frozen, remove the bars from the molds or cut them into squares if using a baking dish. Serve immediately or store in an airtight container in the freezer.
