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Vegan Cinnamon Waffles
Breakfast

Vegan Cinnamon Waffles

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Mix flour, water, coconut oil, sugar, apple cider vinegar, baking powder, cinnamon, and salt together in a bowl until batter is smooth.
  3. 3 Ladle batter into the waffle iron and cook according to manufacturer's instructions until crisp, about 5 minutes.

By siege36

Banana Blueberry Almond Flour Muffins (Gluten-Free)
Breakfast American

Banana Blueberry Almond Flour Muffins (Gluten-Free)

4.4

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
  2. 2 Combine almond meal, flax seed, chia seeds, and baking soda in a medium bowl. Whisk eggs, honey, and vinegar together in a separate bowl; stir in almond meal mixture until batter is just combined. Mash banana into batter; fold in blueberries. Scoop batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in the tin for 30 minutes.

By jessafries

Allergy-Friendly Scrumptious Waffles
Breakfast American

Allergy-Friendly Scrumptious Waffles

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine flour, sugar, baking soda, and salt in a large mixing bowl. Pour in molasses and stir until partially incorporated.
  2. 2 Combine water, coconut oil, vinegar, and vanilla extract in a medium mixing bowl.
  3. 3 Preheat waffle iron on medium according to manufacturers' instructions. Grease both sides of the waffle iron.
  4. 4 Pour water mixture over flour mixture and stir thoroughly. Add chocolate chips. Ladle 1/4 cup batter into the waffle iron. Close and cook until browned on the outside, 2 to 3 minutes per waffle. Take out each waffle with a fork and place on a serving platter. Serve warm.

By Family of MasterChefs

Vegan Rhubarb Bran Muffins
Breakfast American

Vegan Rhubarb Bran Muffins

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine flour, rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg in a large bowl.
  3. 3 Combine applesauce, oil, molasses, vinegar, and vanilla extract in a separate bowl; slowly mix into flour mixture until a thick batter forms. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes.

By LINDA BAKER

Healthy Chocolate Morning Muffins
Breakfast American

Healthy Chocolate Morning Muffins

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

By tng214

Vegan Mini Doughnuts
Breakfast American

Vegan Mini Doughnuts

2.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini doughnut pan with cooking spray.
  2. 2 Mix flour, baking soda, nutmeg, salt, and cinnamon together in a bowl.
  3. 3 Mix soy milk, vegetable oil, vinegar, and vanilla extract together in a bowl.
  4. 4 Combine the flour mixture and the soy milk mixture and stir until smooth; pour into a mini doughnut pan.
  5. 5 Bake in the preheated oven until doughnuts are light brown and the tops spring back when touched, 5 to 7 minutes.
  6. 6 Combine confectioners' sugar, soy milk, and vanilla extract together in a bowl; stir until glaze is combined.
  7. 7 Dip doughnuts into glaze and cool on a wire rack.

By Dee4peacelove

Tasty Vegan Cinnamon Rolls
Breakfast American

Tasty Vegan Cinnamon Rolls

5.0

Prep
35 min
Cook
20 min
Total
175 min

Instructions

  1. 1 Combine soy milk with apple cider vinegar; let sit for 5 minutes.
  2. 2 Combine water, sugar, and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade, scraping yeast mixture into the bowl. Let stand for 5 minutes.
  3. 3 Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape, about 2 more minutes.
  4. 4 Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
  5. 5 Meanwhile, mix brown sugar, pecans, vegan butter, and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan.
  6. 6 Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling, leaving a 1-inch border around the top and bottom. Starting at one of the long sides, roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm, draft-free place for about 30 minutes.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C).
  8. 8 Bake rolls in the preheated oven until golden brown, 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool, 20 to 30 minutes.
  9. 9 While the rolls are cooling, beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth.
  10. 10 Spread glaze on rolls. Serve warm.

By Tori Farbisz

Pulled Pork Pancakes
Breakfast American

Pulled Pork Pancakes

4.9

Prep
20 min
Cook
225 min
Total
275 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Make pork: Mix together salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds in a small bowl until well combined.
  3. 3 Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
  4. 4 Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
  5. 5 Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour water, maple syrup, and cider vinegar into the baking dish and over pork. Grab pork carefully with a pair of tongs and use to stir braising liquid together. Cover the pan with heavy-duty aluminum foil, ensuring it's sealed tightly. Return to the oven and continue baking until fork-tender, about 3 hours more.
  6. 6 Let pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir pork into braising liquid. Taste and adjust seasoning with reserved spice blend if necessary.
  7. 7 Make pancakes: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined, about 30 seconds. Add buttermilk, egg, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
  8. 8 Heat remaining 1 tablespoon melted butter in a large pan over medium-high heat. Drop about 1/4 cup batter in hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
  9. 9 Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and 1 more pancake. Repeat with remaining pancakes and pork.

By John Mitzewich

Tomato Galette
Dinner French

Tomato Galette

4.9

Prep
20 min
Cook
30 min
Total
140 min

Instructions

  1. 1 To make the crust: Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
  2. 2 Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
  3. 3 Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
  4. 4 Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a thin 12-inch round pizza pan; refrigerate until ready to use.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C).
  6. 6 Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
  7. 7 Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 ½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
  8. 8 Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
  9. 9 Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
  10. 10 Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

By John Mitzewich

Instant Pot DIY Facial Toner

Instant Pot DIY Facial Toner

Prep
5 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Combine vinegar, water, and thyme in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 5 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Let sit for 1 hour to steep.
  3. 3 Strain liquid into a clean bottle. Apply to your clean face with cotton pads twice a day, making sure to avoid the eyes.

By Soup Loving Nicole

Air Fryer Salt and Vinegar Potato Chips
Appetizer American

Air Fryer Salt and Vinegar Potato Chips

3.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
  2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
  3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
  4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

M.D.K's Famous Dressing

M.D.K's Famous Dressing

3.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium size jar with a tight fitting lid, combine sugar, vinegar and salt and pepper. Cover tightly and shake for approximately thirty seconds. If necessary, add a few drops of water to thin out dressing. Pour on your favorite salad.

By M DK

Honey Garlic Vinaigrette

Honey Garlic Vinaigrette

4.5

Prep
10 min
Cook
Total
55 min

Instructions

  1. 1 In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

By Dawn V.

Candied Dill Pickles
Snack American

Candied Dill Pickles

4.5

Prep
10 min
Cook
Total
10090 min

Instructions

  1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
  2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide

Firehouse BBQ Sauce

Firehouse BBQ Sauce

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840

Portuguese Burnt Sugar Candy
Dessert European

Portuguese Burnt Sugar Candy

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a saucepan, stir together the sugar, water and vinegar. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
  2. 2 When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.

By John J Pacheco

4-Ingredient Strawberry Vinaigrette
Pantry American

4-Ingredient Strawberry Vinaigrette

4.9

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine strawberry purée, vinegar, and honey in a mini blender; blend until smooth. Pour into a glass container; stir in poppy seeds.
  2. 2 Set aside at room temperature for flavors to meld, about 1 hour, then refrigerate.

By Bren

Pork Brine
Dinner

Pork Brine

3.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
  2. 2 Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
  3. 3 Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

By shasty

Glazed Salmon
Dinner

Glazed Salmon

4.3

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Combine brown sugar, apple cider vinegar, olive oil, Dijon mustard, and pepper in a bowl for the marinade.
  2. 2 Place salmon fillets into a shallow glass dish and pour 1/2 of the marinade over the fish. Reserve remaining marinade. Cover and refrigerate for 1 hour.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Discard marinade from the glass dish.
  4. 4 Grill salmon, brushing with reserved marinade several times, until it flakes easily with a fork, 4 to 6 minutes.

By Kim