Decadent Molten Lava Cakes with Surprise Fillings

For chocolate lovers, these rich molten lava cakes are a dream come true. As soon as you cut them open, a tasty surprise filling will come out like molten lava. There are chocolate truffles and caramel candies on these cakes, so they're great for a special dessert.

Ingredients:

• 1/2 cup 1 stick unsalted butter
• 4 ounces bittersweet chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 4 pieces of your choice of chocolate truffles or caramel candies for fillings
• Powdered sugar for dusting optional
• Whipped cream or ice cream optional, for serving

Instructions:

Preheat your oven to 425F 220C

Grease and lightly flour four 6-ounce ramekins or muffin tins

In a microwave-safe bowl, melt the butter and chopped bittersweet chocolate in 30-second intervals, stirring after each interval, until smooth

Let it cool slightly

In a separate mixing bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until well combined

Pour the melted chocolate mixture into the egg mixture and whisk until smooth

Fold in the all-purpose flour until just combined

Divide half of the batter evenly among the prepared ramekins or muffin tins

Place a chocolate truffle or caramel candy of your choice in the center of each ramekin, then cover with the remaining batter

Bake in the preheated oven for 12-14 minutes, or until the edges are set but the centers are still soft and slightly jiggly

Remove the cakes from the oven and let them cool for 1-2 minutes

Then, run a knife around the edges to loosen them and carefully invert each cake onto a serving plate

Dust with powdered sugar if desired and serve immediately with whipped cream or ice cream

Enjoy your decadent molten lava cakes with a surprise filling!

Green Lentil Hummus

Green Lentil Hummus is a nutritious twist on the classic hummus recipe, featuring the earthy flavor and protein-rich goodness of green lentils. It's a delightful and healthy dip or spread that's perfect for snacking or as an appetizer.

Ingredients:

• 1 cup green lentils, cooked and drained
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper adjust to taste
• Salt to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

In a food processor, combine the cooked green lentils, tahini, lemon juice, minced garlic, ground cumin, paprika, cayenne pepper, and a pinch of salt

Blend the mixture until smooth and creamy, scraping down the sides of the processor as needed to ensure even mixing

With the food processor running, slowly drizzle in the olive oil until the hummus reaches your desired consistency

You may need to add a little water if it's too thick

Taste the hummus and adjust the seasonings as needed, adding more salt, lemon juice, or cayenne pepper to suit your preference

Once the hummus is well balanced and smooth, transfer it to a serving dish

Garnish the green lentil hummus with chopped fresh parsley and a drizzle of olive oil

Serve with pita bread, fresh vegetables, or crackers for dipping

Quinoa Veggie Stir-Fry

A quick and nutritious gluten-free stir-fry made with quinoa and colorful vegetables, perfect for a healthy weeknight dinner.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/4 cup gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions:

Rinse the quinoa in cold water, and then put it in a saucepan with water

After the water starts to boil, lower the heat and let the quinoa cook for 15 minutes, or until it is fully cooked

Warm up the olive oil in a big pan over medium-low heat

Add the onion and garlic and cook until the smell is nice

Put broccoli, bell pepper, carrots, and zucchini in the pan

After about 5 to 7 minutes, the vegetables should be soft but still crisp

Mix soy sauce, sesame oil, and ginger in a small bowl with a whisk

Pour it over the vegetables in the pan and mix them together

When you add the cooked quinoa to the pan, mix everything together until it's well mixed

Add pepper and salt to taste

Warm up and serve

Vegan Chocolate Chili Banana Cookies

The sweet, spicy, and chocolatey flavors in these vegan chocolate chili banana cookies go well together. The mild heat from the chili powder changes the usual chocolate and banana combination in a fun way.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups rolled oats
• 1/4 cup cocoa powder
• 1/2 tsp cinnamon
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, mix together mashed bananas, melted coconut oil, maple syrup, and vanilla extract

Add rolled oats, cocoa powder, cinnamon, chili powder, and salt

Stir until well combined

Fold in dairy-free chocolate chips

Drop spoonfuls of the dough onto the prepared baking sheet, spacing them apart

Bake for 12-15 minutes, or until the cookies are set and slightly firm to the touch

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Instant Pot Hearty Bean Chili

A hearty and tasty chili made in the Instant Pot with lots of beans and vegetables that is great for a cold night in. People who have to follow certain diets can use this recipe because it doesn't contain gluten.

Ingredients:

• 2 cups cooked black beans
• 2 cups cooked kidney beans
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Set the Instant Pot to saut mode

To the pan, add garlic, onion, bell peppers, and olive oil

Cook the onions until they become clear

Add tomato paste, chili powder, cumin, smoked paprika, salt, and pepper

Also add vegetable broth

Mix well

Put in kidney and black beans that have been cooked

Use a stir to mix

Position the valve so that it seals, then close the Instant Pot lid

Place the food in the pot and add high pressure

After that, carefully do a quick release and then let the pressure drop on its own for 10 minutes

Open the lid, stir the chili, and if necessary, add more salt

Add your favorite toppings, like avocado, cilantro, or dairy-free cheese, and serve hot

Gingerbread Cookies

Delight in the warm and cozy flavors of these homemade gingerbread cookies. They're perfect for the holiday season or anytime you crave a spicy-sweet treat.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

In a bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg

In another bowl, cream together the butter and brown sugar until light and fluffy

Beat in the molasses, egg, and vanilla extract until well combined

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

Divide the dough in half and shape each half into a disk

Wrap in plastic and refrigerate for at least 1 hour

Preheat the oven to 350F 175C and line baking sheets with parchment paper

On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness

Use cookie cutters to cut out shapes and place them on the prepared baking sheets

Gather the scraps, re-roll the dough, and cut out more shapes

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

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

Once the cookies are completely cooled, you can decorate them with icing if desired

Herb-Crusted Salmon with Pinot Noir

This Herb-Crusted Salmon paired with a smooth Pinot Noir creates a delightful harmony of flavors. The richness of the salmon complements the fruity notes of the wine, while the herb crust adds a fresh and aromatic touch. The Pinot Noir sauce further enhances the dish, adding a subtle complexity to each bite.

Ingredients:

• 4 salmon fillets 6 ounces each
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh thyme
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup Pinot Noir wine
• 2 tablespoons butter
• 2 cloves garlic, minced

Instructions:

Get the oven ready by heating it up to 400F 200C

Add olive oil, salt, pepper, dill, and thyme to a small bowl

Mix the herbs together

On a baking sheet that has been lined with parchment paper, put the salmon fillets

Cover the top of each fillet with the herb mixture

When the oven is hot, bake the salmon for 12 to 15 minutes, or until it flakes easily with a fork

Warm up the Pinot Noir wine in a small saucepan over medium-low heat while the salmon is baking

Stir the wine and butter together for about two to three minutes, or until the butter melts and the garlic smells good

Add the Pinot Noir sauce to the salmon while it's still hot and serve

Air Fryer Steak

This air fryer steak recipe makes it easy to enjoy a tasty steak without having to grill or sear it in a pan. The air fryer makes sure that the steak is cooked just right and juicy, with a tasty seasoning mix.

Ingredients:

• 2 steaks 1 inch thick
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Instructions:

For 5 minutes, heat your air fryer up to 400F 200C

Season the steaks with salt, black pepper, garlic powder, onion powder, paprika, dried rosemary, and dried thyme

Then, rub olive oil on both sides of the steaks

Make sure the steaks don't touch each other when you put them in the air fryer basket

For 8 to 12 minutes at 400F 200C, flip the steaks over halfway through and cook until they're done the way you like them 8 minutes for rare, 10 minutes for medium-rare, and 12 minutes for medium

After taking the steaks out of the air fryer, let them rest for a few minutes

Then, cut them up and serve

Enjoy your air-fried steak that was cooked just right!

Perfectly Crunchy Roast Potatoes with Garlic, Bacon, and Cheddar

The ideal balance of flavor, texture, and crispiness can be found in these roast potatoes. They become even more delicious with the addition of bacon, garlic, and cheddar cheese. They are excellent as an accompaniment to any meal.

Ingredients:

• 4 large russet potatoes, peeled and cut into 1-inch cubes
• 6 slices of bacon, diced
• 4 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish optional

Instructions:

Set the oven temperature to 425F 220C

In a large pot of salted water, place the diced potatoes

Boil and cook for three to four minutes

After draining, leave them in the colander to dry for a few minutes

Heat the olive oil in a large ovenproof skillet or roasting pan over medium-high heat

Add the chopped bacon and cook for 5 to 6 minutes, or until crispy

Using a slotted spoon, remove the crispy bacon from the skillet and place it aside

The bacon fat should stay in the skillet

To the skillet containing the bacon fat, add the drained potatoes

To taste, add salt and pepper for seasoning

Toss to coat the potatoes with seasonings and bacon fat

To ensure even cooking, stir the potatoes occasionally while roasting them in the preheated oven for 35 to 40 minutes, or until they are crispy and golden brown

Add the minced garlic to the potatoes and toss to mix during the final five minutes of roasting

By doing this, you can flavor the potatoes with delicious garlic without burning the garlic

Take the potatoes out of the oven when they are nice and crispy

Evenly distribute the shredded cheddar cheese and cooked bacon on top

Put the skillet back in the oven and continue baking for another three to four minutes, or until the cheese is bubbling and melted

If desired, garnish with fresh parsley and serve hot

Savor your Crispy Roast Potatoes with Cheddar, Bacon, and Garlic!

Vegan Chocolate Truffles

These vegan chocolate truffles are rich, creamy, and indulgent, making them a perfect homemade gift for any chocolate lover. They're easy to make and customizable with your favorite coatings.

Ingredients:

• 1 cup coconut cream
• 12 ounces vegan chocolate chips
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder, for rolling

Instructions:

Put the coconut cream in a saucepan and heat it over medium-low heat until it starts to simmer

Take it off the heat and add the vegan chocolate chips

After 5 minutes, stir it until it's smooth

Add the vanilla extract and mix it in well

Put the mixture in a bowl and put it in the fridge for two hours, or until it gets firm

Scoop out small amounts of the chocolate mixture with a spoon or melon baller and roll them into balls

Cover all of each ball with cocoa powder by rolling it in it

Put the truffles on a baking sheet that has been lined with parchment paper

Cover and chill for about 30 minutes, or until they are firm

Once the truffles are firm, put them in a container that won't let air in and put it in the fridge until you're ready to give them as a gift

Spicy Tuna Crispy Rice

Tuna with spices The crunchy texture of fried rice patties and the spicy kick of the tuna mixture come together in crispy rice. It's a tasty mix of Japanese and American flavors that would be great as a snack or appetizer.

Ingredients:

• 2 cups sushi rice
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 ounces sushi-grade tuna
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha sauce
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 avocado, diced
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds
• 1 cup vegetable oil for frying

Instructions:

Cook sushi rice according to package instructions

In a small saucepan, combine rice vinegar, sugar, and salt

Heat until sugar and salt dissolve

Pour over cooked rice and mix well

Let it cool

In a bowl, mix tuna, mayonnaise, sriracha sauce, sesame oil, soy sauce, and honey until well combined

Fold in diced avocado and chopped green onions

Form small patties with the seasoned rice and place them on a baking sheet lined with parchment paper

Sprinkle sesame seeds on top

Heat vegetable oil in a frying pan over medium-high heat

Fry rice patties until crispy and golden brown on both sides

Top each crispy rice patty with a spoonful of spicy tuna mixture

Serve immediately and enjoy!