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Chocolate Chai Cupcakes
Dessert American

Chocolate Chai Cupcakes

4.3

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
  3. 3 Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
  4. 4 Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.

By rebeckamikaze

German Advocaat Cake
Dessert European

German Advocaat Cake

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a Bundt cake pan.
  2. 2 Beat together sunflower seed oil, white sugar, and eggs with an electric mixer until well combined. Slowly add advocaat egg liqueur while stirring.
  3. 3 Combine flour and baking powder in a bowl and fold flour mixture into the batter with a spatula until well combined. Pour batter into the prepared cake pan.
  4. 4 Bake in the preheated oven on the lowest rack of your oven until a tester comes out clean, about 50 minutes.

By Allrecipes Member

Romanian Sour Cherry Cake
Dessert European

Romanian Sour Cherry Cake

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
  2. 2 Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
  3. 3 Blend the yolks and oil together in a bowl.
  4. 4 Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
  5. 5 Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

By oanaT

Healthy-ish Chocolate Cake
Dessert

Healthy-ish Chocolate Cake

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
  2. 2 Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
  3. 3 Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

By jennifer

Gajar Ka Halwa (Carrot Halwa)
Dessert Indian

Gajar Ka Halwa (Carrot Halwa)

5.0

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
  2. 2 Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
  3. 3 Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

By Allrecipes Member

Five-Spice Ginger Cake
Dessert

Five-Spice Ginger Cake

Prep
20 min
Cook
60 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
  2. 2 Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
  3. 3 Mix applesauce and tea together in a separate bowl.
  4. 4 Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  6. 6 Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
  7. 7 Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

By Jiji Wanderlust

Vegan Sweet Potato Cake
Dessert

Vegan Sweet Potato Cake

3.3

Prep
10 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes.
  4. 4 Stir together 1 cup confectioners' sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.

By Diana Moutsopoulos

Lemonopita (Greek Lemon Phyllo Cake)
Dessert Greek

Lemonopita (Greek Lemon Phyllo Cake)

5.0

Prep
25 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
  2. 2 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
  3. 3 Make the syrup: Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and simmer for 8 minutes. Remove from heat and stir in lemon juice from all 4 lemons. Allow syrup to cool while you prepare the cake.
  4. 4 Combine yogurt, oil, sugar, eggs, vanilla extract, baking powder, and the remaining lemon zest in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed, ensuring there are no dry spots of phyllo.
  5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
  6. 6 Remove lemonopita from the oven and immediately ladle the cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

By Diana Moutsopoulos

Banana Malpua (Fried Indian Pancake for Diwali)
Dessert Indian

Banana Malpua (Fried Indian Pancake for Diwali)

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
  2. 2 Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
  3. 3 Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
  4. 4 Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
  5. 5 Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.

By Baisali Chef

Homemade Grain-Free Dog Food
Pantry American

Homemade Grain-Free Dog Food

4.8

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
  3. 3 Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
  4. 4 Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
  5. 5 Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
  6. 6 Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
  7. 7 Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
  8. 8 Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.

By nursekja

Simple Parsnip Pancakes
Side Dish American

Simple Parsnip Pancakes

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine parsnips, onion, eggs, olive oil, salt, rosemary, and black pepper in a bowl until batter is combined and lumpy.
  2. 2 Heat sunflower oil in a heavy skillet over medium heat. Drop batter into skillet; cook until brown and crispy on the edges, 6 to 7 minutes per side.

By Catherine Boynton

Sugar Snap Pea Salad with Lemon and Dill
Side Dish American

Sugar Snap Pea Salad with Lemon and Dill

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

By VirginiaWillis

Chicken and Bacon Pasta Salad with Maille® Dijon Originale Mustard
Dinner American

Chicken and Bacon Pasta Salad with Maille® Dijon Originale Mustard

3.8

Prep
Cook
Total

Instructions

  1. 1 Heat griddle to smoking. Rub chicken breasts with oil and season with salt and pepper. Place on griddle and cook on both sides until chicken is cooked through.
  2. 2 At the same time, fry bacon pieces in a non-stick pan. Drain on paper towel. Cook pasta in lightly salted boiling water until just al dente. Drain and drizzle with olive oil.
  3. 3 Transfer all to a large bowl with sliced onions and mix Maille® Dijon Originale mustard into salad.
  4. 4 Season. Toss lightly. Serve in bowls sprinkled with parsley.

By Maille

Avocado and Mango Salad
Lunch American

Avocado and Mango Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
  2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
  3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion

Grilled Sweet Potatoes with BBQ Baked Beans and Cilantro Cream
Dinner American

Grilled Sweet Potatoes with BBQ Baked Beans and Cilantro Cream

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the grill to medium heat.
  2. 2 Wrap the sweet potatoes in Reynolds Wrap® Aluminum Foil individually so they are completely covered. Place them onto the grill, cover and cook for 45 minutes to 1 hour. You want the potatoes to feel very soft inside the foil. When they are done, remove them from the grill and keep them in the foil until ready to assemble and serve.
  3. 3 Make the beans while the potatoes are baking. Heat oil in a medium-sized pan over medium heat. Add the onions and cook for 7 to 10 minutes until soft and starting to brown. Add the garlic and cook for another 2 minutes. Then add the beans and BBQ sauce. Stir to combine the ingredients, bring the heat to low and continue cooking for another couple of minutes to heat all of the ingredients.
  4. 4 Make the cilantro cream. Place the yogurt, shallots, salt and lemon juice into a food processor and pulse several times until smooth. Add in the cilantro leaves and pulse a couple of times just until they are chopped and incorporated.
  5. 5 Assemble the potatoes. Cut a slit down the center lengthwise of the potato and gently pull the sides apart just enough to create a well for the beans. Then add a couple spoonfuls of the BBQ beans and finish with a drizzle of the cilantro cream. Garnish with some roughly chopped cilantro leaves.

By Reynolds KitchensR

Mushroom, Shrimp, and Winter Melon Soup
Lunch American

Mushroom, Shrimp, and Winter Melon Soup

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
  2. 2 Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
  3. 3 Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
  4. 4 Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
  5. 5 Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

By nukuien

Vegan Tofu and Sweet Potato Curry
Dinner American

Vegan Tofu and Sweet Potato Curry

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
  2. 2 Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

By Éric Jouan

Fried Tofu Lentil Bites
Lunch American

Fried Tofu Lentil Bites

4.0

Prep
20 min
Cook
4 min
Total
144 min

Instructions

  1. 1 Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
  2. 2 Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
  3. 3 Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
  4. 4 Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

By VeggieCravings

Chopped Brussels Sprout Salad
Lunch American

Chopped Brussels Sprout Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside.
  3. 3 Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat.
  4. 4 Serve and enjoy!

By Ann Freele

Vegan Pumpkin Soup with Coconut Milk
Dinner American

Vegan Pumpkin Soup with Coconut Milk

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
  2. 2 Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.

By Barbara Sauermann

Sweet Potato "Cookies"
Appetizer

Sweet Potato "Cookies"

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
  3. 3 Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

By Natalie Dalla-Vicenza

Maille® Dijon Shrimp Starter
Appetizer

Maille® Dijon Shrimp Starter

Prep
Cook
Total

Instructions

  1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

Chocolate Bread
Snack

Chocolate Bread

3.6

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 Combine flour, warm water, cocoa powder, sugar, sunflower oil, salt, and yeast in a large bowl. Stir everything with a wooden spoon until a soft dough forms.
  2. 2 Transfer dough to a lightly floured surface; knead until smooth and elastic, about 5 minutes.
  3. 3 Divide dough in half. Roll each half into a ball and place on a baking sheet. Cut crisscross designs in the top of each ball, then cover with a kitchen towel. Let rise until double in size, about 1 hour.
  4. 4 When dough has almost finished rising, preheat the oven to 425 degrees F (220 degrees C).
  5. 5 Remove the kitchen towel, and bake dough in the preheated oven for 35 minutes.
  6. 6 Remove from the oven and transfer to a wire rack to cool.

By Bowen

Cinnamon Carrot Bread
Breakfast

Cinnamon Carrot Bread

4.2

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 Degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Beat sunflower oil and both sugars with an electric mixer in a large bowl until well combined.
  3. 3 Sift flour, baking powder, baking soda, cinnamon, and salt together into a bowl. Gradually stir dry ingredients into wet ingredients. Stir in beaten eggs until combined. Mix in carrots, pecans, and vanilla. Pour batter into the prepared pan.
  4. 4 Bake on the middle rack of the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  5. 5 Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.

By Vicki Monte

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
  2. 2 Mix banana, oil, egg, and vanilla in a medium bowl.
  3. 3 Combine flour, sugar, cocoa, baking powder, and salt in a large bowl. Stir in banana mixture until just blended. Fold in chocolate chips. Spoon batter into the prepared muffin tin, filling 3/4 full.
  4. 4 Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

By Noni