Easy Blueberry Popsicles - BerryMaple

These Easy Blueberry Popsicles from BerryMaple are bursting with fruity flavor and a hint of sweetness from maple syrup. Perfect for a refreshing treat on a hot day

Ingredients:

• 2 cups blueberries
• 1/4 cup maple syrup
• 1 cup yogurt plain or vanilla

Instructions:

In a blender, combine blueberries and maple syrup

Blend until smooth

Add yogurt to the blender and blend until fully combined

Pour mixture into popsicle molds

Insert popsicle sticks and freeze for at least 4 hours, or until solid

To unmold, briefly run warm water over the molds to loosen the popsicles

Reeses Peanut Butter Cupcakes

These Reeses Peanut Butter Cupcakes are a delightful treat for peanut butter and chocolate lovers. The moist chocolate cupcakes are filled with chunks of Reeses peanut butter cups and topped with a creamy peanut butter frosting. Theyre a perfect combination of sweet and salty flavors in every bite

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup Reeses peanut butter cups, chopped
• For the Peanut Butter Frosting:
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Pour the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl

Use a sieve to mix the ingredients together

Whisk the eggs, buttermilk, vegetable oil, and vanilla extract together in a different bowl until everything is well mixed

Add the wet ingredients to the dry ones and mix them together until the batter is smooth and well mixed

Add the chopped Reeses peanut butter cups to the batter and mix them in well

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down

To make the peanut butter frosting, put the softened butter and creamy peanut butter in a bowl and beat them together until the frosting is smooth and creamy

The powdered sugar, heavy cream, and vanilla extract should be added slowly while the frosting is being beat until it is light and fluffy

Once the cupcakes are cool enough to handle, use a knife or a piping bag to frost them with the peanut butter frosting

If you want, you can add more chopped Reeses peanut butter cups as a garnish

Serve your tasty Reeses Peanut Butter Cupcakes and enjoy them

Tropical Turmeric Coconut Refresher

This tropical turmeric coconut refresher is a delicious and nutritious way to boost your energy levels with the goodness of tropical fruits and turmeric.

Ingredients:

• 1 ripe banana
• 1/2 cup pineapple chunks
• 1/2 cup coconut water
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon turmeric powder
• 1 tablespoon fresh ginger, grated
• 1 tablespoon agave syrup or maple syrup
• Ice cubes optional

Instructions:

Apple chunks, coconut water, almond milk, turmeric powder, ginger, and agave syrup should all be put into a blender

Mix until its smooth

You can add ice cubes and blend again to make it smooth if you want to

Put it in glasses and serve it cold

Vegan Polar Pal Cookie

These cute vegan Polar Pal cookies are great for any event. With the help of vegan mini marshmallows and candy eyes, soft and chewy chocolate chip cookies can be turned into cute polar bears. Making them is fun, but eating them is even more fun

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 3/4 cup granulated sugar
• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1 teaspoon vanilla extract
• Vegan chocolate chips or chunks
• Vegan mini marshmallows
• Vegan candy eyes
• Vegan chocolate chips or chunks, melted for decorating

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a small bowl, mix together the ground flaxseed and water

Let it sit for a few minutes to thicken, creating a flax egg

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

In a large mixing bowl, cream together the softened vegan butter and sugar until light and fluffy

Add the flax egg and vanilla extract to the creamed mixture, and mix until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Fold in the vegan chocolate chips or chunks

Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheet

Bake for 8-10 minutes, or until the edges are lightly golden

Remove from the oven and immediately press vegan mini marshmallows into the center of each cookie to resemble polar bear faces

Press two vegan candy eyes into each marshmallow

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once cooled, use melted vegan chocolate chips or chunks to draw mouths and noses on the marshmallows to complete the polar bear faces

Pumpkin Bavarian Crepe Cake

This Pumpkin Bavarian Crepe Cake is a delightful dessert that combines the flavors of pumpkin and a light, airy Bavarian cream. Layers of tender crepes and a creamy pumpkin spice filling make it a perfect fall treat.

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup pumpkin puree
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Pinch of salt
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 2 teaspoons gelatin
• 2 tablespoons cold water
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

Instructions:

In a blender, combine flour, eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt

Blend until smooth

Heat a non-stick skillet over medium heat

Pour a small amount of batter into the skillet, swirling to coat the bottom evenly

Cook until the crepe is set and lightly browned, then flip and cook the other side

Repeat with the remaining batter, stacking the crepes on a plate with parchment paper in between

In a small bowl, sprinkle gelatin over cold water and let it sit for a few minutes to bloom

Then, microwave for about 10 seconds to melt the gelatin

Let it cool slightly

In a separate bowl, whip the heavy cream until it forms stiff peaks

Add powdered sugar, pumpkin pie spice, and vanilla extract

Mix until well combined

Gradually fold the gelatin mixture into the whipped cream

To assemble the crepe cake, place a crepe on a serving plate and spread a layer of the whipped cream mixture

Repeat the layers, finishing with a crepe on top

Refrigerate the cake for at least 4 hours or overnight to set

Decorate with powdered sugar and pumpkin spice before serving

Pressure Cooker Chicken and Rice

A quick and easy one-pot meal made with rice that is cooked to perfection in a pressure cooker and chicken that is soft. This cheap dish is a family favorite because it is full of vegetables and tastes great with thyme and paprika.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 1
• 5 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1 cup sliced carrots
• 2 tablespoons olive oil

Instructions:

Add salt, pepper, and paprika to the chicken thighs to taste

Start the pressure cooker and choose the saut setting

The chicken thighs should be browned on both sides after adding olive oil to the pot

Take the chicken out of the pan and cook the garlic and onions until they are soft

Add the chicken broth, rice, and thyme

On top of the rice mix, put the chicken

Put a lid on the pressure cooker and set it to 8 minutes of high pressure

Do a quick pressure release after the cooking cycle is over

Then put the lid on and let it sit for 5 minutes

Do not stir

Make the rice fluffy, then put the chicken on top of it

If you want, add fresh herbs as a garnish

Hero Sandwich

This hero sandwich is a flavorful combination of Italian meats and cheeses, topped with fresh veggies and a zesty dressing, all nestled between a crusty loaf of Italian bread.

Ingredients:

• 1 loaf of crusty Italian bread
• 1/4 pound thinly sliced ham
• 1/4 pound thinly sliced turkey
• 1/4 pound thinly sliced salami
• 1/4 pound sliced provolone cheese
• 1/2 cup shredded lettuce
• 1 tomato, thinly sliced
• 1/4 cup sliced pepperoncini peppers
• 1/4 cup sliced black olives
• 1/4 cup sliced red onions
• 1/4 cup Italian dressing

Instructions:

Cut the Italian bread in half lengthwise

Put provolone cheese, ham, turkey, salami, and ham on the bottom half of the bread

Shred lettuce, tomato slices, pepperoncini peppers, black olives, and red onions and put them on top

Add the Italian dressing on top of the toppings

Put the top half of the bread on top

Cut each piece into a serving size and serve