THE BEST BROWNIE RECIPE!!

These brownies are incredibly rich, fudgy, and easy to make. They're perfect for satisfying chocolate cravings and are always a hit with friends and family!

Ingredients:

• 1 cup sugar
• 1/2 cup butter
• 1/3 cup cocoa powder
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Instructions:

Warm the oven up to 175F 350C

Put the butter in a medium-sized saucepan and melt it over low heat

Take it off the heat and mix in the vanilla extract, sugar, cocoa powder, eggs, and milk until everything is well mixed

Just until they are mixed in, add the flour, salt, and baking powder

Spread the batter out in a 9x9-inch baking pan that has been greased

When the oven is hot, bake the brownies for 20 to 25 minutes, or until they start to come away from the pan's edges

Cool on a wire rack for a while before cutting into squares

Strawberry Pretzel Pie Ice Cream

Indulge in the sweet and salty delight of Strawberry Pretzel Pie Ice Cream. This creamy treat combines the flavors of fresh strawberries, crunchy pretzels, and buttery crust, making it a perfect summer dessert.

Ingredients:

• 2 cups fresh strawberries, chopped
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 1/2 cups pretzels, crushed
• 1/2 cup unsalted butter, melted
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

Put chopped strawberries, 1/2 cup sugar, and lemon juice in a small saucepan

Set the pan on medium heat and cook for about 10 minutes, or until the strawberries are soft and the mixture is syrupy

Take it off the heat and let it cool down all the way

Crushed pretzels and melted butter should be mixed well in a medium-sized bowl

Form a thick layer at the base of a 9x9-inch baking dish

Freeze for about 30 minutes, or until firm

Mix heavy cream, milk, 3/4 cup sugar, and vanilla extract in a large bowl with a whisk until the sugar is completely mixed in

Add the cream mixture to the pretzel crust that has been frozen

Add the strawberry mixture that has been cooled on top and use a knife to make a few small swirls

Wrap it in plastic wrap and freeze it for at least 4 hours or overnight until it gets firm

Put scoops of ice cream in bowls or cones, and have fun!

Classic Vegan Waffles with Aquafaba

Use aquafaba, the liquid from canned chickpeas, as an egg substitute to make fluffy and light vegan waffles. You can make these waffles for brunch on the weekend or whenever you want a sweet breakfast treat!

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 3/4 cups almond milk
• 1/4 cup aquafaba liquid from canned chickpeas
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

Preheat your waffle iron according to manufacturer's instructions

In a large bowl, whisk together the flour, baking powder, salt, and sugar

In another bowl, whisk together the almond milk, aquafaba, melted coconut oil, 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

Pour the batter onto the preheated waffle iron and cook according to manufacturer's instructions, usually about 4-5 minutes, or until golden brown and crisp

Serve the waffles hot with your favorite toppings such as maple syrup, fresh fruit, or vegan whipped cream

Southern-Style Pimento Cheese Dip

You can taste the South in this creamy, tangy pimento cheese dip. Great for snacking at any time or for parties.

Ingredients:

• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup mayonnaise
• 1/4 cup diced pimentos, drained
• 1/4 cup diced pickled jalapenos optional, for a spicy kick
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper to taste

Instructions:

In a large bowl, combine the shredded cheddar cheese, Monterey Jack cheese, mayonnaise, diced pimentos, diced pickled jalapenos if using, garlic powder, and onion powder

Mix until well combined and creamy

Season with salt and black pepper to taste, adjusting as needed

Cover and refrigerate for at least 1 hour to allow the flavors to meld together

Serve chilled with crackers, chips, or vegetables for dipping

Fast Almond Milk

This quick recipe for almond milk makes a creamy, dairy-free milk alternative in just a few minutes.

Ingredients:

• 1 cup almonds, soaked overnight
• 4 cups filtered water
• 1-2 tablespoons maple syrup optional
• 1 teaspoon vanilla extract optional

Instructions:

Drain and rinse soaked almonds

Blend almonds and filtered water until smooth

Strain mixture through a nut milk bag or fine sieve

Add maple syrup and vanilla extract if desired, and blend again

Refrigerate almond milk in an airtight container for up to 3-4 days

Low Carb French Silk Pie

Without the guilt of carbs, you can enjoy the rich and creamy goodness of French Silk Pie. The filling in this low-carb version is rich chocolate, and the crust is made of buttery almond flour. There is fluffy whipped cream on top.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol sweetener
• 1/3 cup melted butter
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1/2 cup powdered erythritol sweetener for filling
• 1 tsp vanilla extract
• 2 oz unsweetened baking chocolate, melted
• 1/4 cup powdered erythritol sweetener for whipped cream
• 1/2 tsp vanilla extract for whipped cream

Instructions:

Preheat oven to 350F 175C

In a bowl, mix almond flour, cocoa powder, and 1/4 cup powdered erythritol sweetener

Stir in melted butter until dough forms

Press dough into a pie pan to form the crust

Bake for 8-10 minutes, then let it cool completely

In a large bowl, whip heavy cream until stiff peaks form

Set aside

In another bowl, beat cream cheese, 1/2 cup powdered erythritol sweetener, and vanilla extract until smooth

Add melted chocolate to the cream cheese mixture and beat until well combined

Gently fold whipped cream into the chocolate mixture until no streaks remain

Pour filling into the cooled crust and smooth the top

Refrigerate for at least 2 hours or until set

Before serving, whip remaining heavy cream with 1/4 cup powdered erythritol sweetener and vanilla extract until stiff peaks form

Top the pie with whipped cream and optionally, sprinkle with cocoa powder or grated chocolate

Slice and serve chilled

Chickpea Minestrone

This Chickpea Minestrone is a hearty and flavorful soup filled with vegetables and protein-packed chickpeas. It's perfect for a cozy and satisfying meal, and it's vegan-friendly too!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 1 can 15 oz chickpeas, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups spinach leaves
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese optional, omit for vegan

Instructions:

In a big pot, heat the olive oil over medium-low heat

It will take about 5 minutes of cooking after adding the diced onion and garlic

Cut up some carrots, celery, and zucchini and add them to the pot

Cook for another 5 minutes

Add the vegetable broth, chickpeas, dried thyme, and dried oregano, and mix them all in

Add pepper and salt to taste

Turn down the heat and let the soup cook for 15 to 20 minutes, until the vegetables are soft

Put spinach leaves in the pot and cook them until they wilt

Add the chopped fresh parsley and stir

If you want, you can serve it hot and top it with grated Parmesan cheese

Have fun with your tasty Chickpea Minestrone!