Iced Vanilla Cold Brew

Indulge in the smooth and refreshing flavors of vanilla-infused cold brew coffee, sweetened with condensed milk, and served over ice.

Ingredients:

• 1 cup coarsely ground coffee beans
• 4 cups cold water
• 2 vanilla beans, split and scraped
• 1/2 cup sweetened condensed milk
• Ice cubes
• Vanilla extract optional
• Whipped cream optional

Instructions:

In the filter of the cold brew coffee maker, mix the coarsely ground coffee beans with cold water

Put the vanilla beans that have been split and scraped into the filter as well

Put the coffee maker's filter in place and put it in the fridge for at least 12 hours, or overnight

Take out the filter and throw away the coffee grounds and vanilla beans after the coffee has brewed

In a different bowl, mix the sweetened condensed milk with a little vanilla extract, if you want to

Put ice cubes in a glass and pour the cold brew coffee over them

To make the coffee taste better, drizzle the sweetened condensed milk mixture over it

Mix it well, and if you want, you can add whipped cream on top

Have fun with your tasty Iced Vanilla Cold Brew!

Summer Tomato Pie - Joy the Baker

A savory Summer Tomato Pie filled with ripe tomatoes, cheesy goodness, and fresh herbs. This recipe from Joy the Baker is a perfect way to celebrate the season's bounty.

Ingredients:

• 1 9-inch pie crust, unbaked
• 1 1/2 pounds ripe tomatoes, thinly sliced
• 1 teaspoon salt
• 1/2 cup mayonnaise
• 1/2 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon black pepper
• 2 large eggs, beaten

Instructions:

Place the sliced tomatoes in a colander and sprinkle with salt

Let them drain for about 30 minutes to remove excess moisture

Preheat your oven to 350F 175C

In a bowl, mix together mayonnaise, cheddar cheese, mozzarella cheese, basil, chives, black pepper, and beaten eggs

Place the unbaked pie crust in a pie dish

Layer the drained tomato slices in the pie crust

Spread the cheese and herb mixture evenly over the tomatoes

Bake in the preheated oven for 30-35 minutes or until the pie is set and golden brown on top

Let the pie cool slightly before serving

Garnish with additional fresh herbs if desired

Slice and enjoy your delicious Summer Tomato Pie!

Snezhinki Snowflake Cookies

Snezhinki Snowflake Cookies are a delightful Russian winter dessert. These buttery cookies are shaped into delicate snowflakes and dusted with powdered sugar to evoke the beauty of winter snow. They're a delightful treat to enjoy during the holidays or whenever you're craving a little winter magic.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar for dusting

Instructions:

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

Add the egg and vanilla extract, and mix until well combined

Sift the flour and salt into the bowl and mix until a dough forms

Divide the dough into two equal portions and shape each into a flat disc

Wrap the discs in plastic wrap and refrigerate for at least 1 hour

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

Roll out one disc of dough on a lightly floured surface to about 1/4 inch thickness

Use snowflake-shaped cookie cutters to cut out cookies and place them on the prepared baking sheet

Repeat with the second disc of dough

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely

Dust the cooled cookies with powdered sugar to resemble snowflakes

Enjoy these delightful Snezhinki Snowflake Cookies with a warm cup of tea or coffee!

Spaghetti Squash Four Ways

Enjoy the versatility of spaghetti squash with four delicious sauce options: marinara, pesto, alfredo, and aglio e olio. Each sauce offers a unique flavor profile, making this dish perfect for satisfying all taste preferences. Plus, it's keto-friendly and packed with nutrients from the spaghetti squash and fresh ingredients in the sauces.

Ingredients:

• 1 medium spaghetti squash
• For Marinara Sauce:
• 1 can 14 oz diced tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• For Pesto Sauce:
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper to taste
• For Alfredo Sauce:
• 1/4 cup unsalted butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• For Aglio e Olio Sauce:
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Place the squash halves cut-side down on a baking sheet lined with parchment paper

Bake in the preheated oven for 40-50 minutes, or until the squash is tender and easily pierced with a fork

While the squash is baking, prepare the sauces: For Marinara Sauce: In a saucepan, combine the diced tomatoes, minced garlic, dried basil, dried oregano, salt, and pepper

Simmer over low heat for 15-20 minutes, stirring occasionally

For Pesto Sauce: In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper

Blend until smooth

For Alfredo Sauce: In a saucepan, melt the butter over medium heat

Add the minced garlic and cook until fragrant

Stir in the heavy cream and grated Parmesan cheese

Cook until the cheese is melted and the sauce is smooth

Season with salt and pepper

For Aglio e Olio Sauce: In a skillet, heat the olive oil over medium heat

Add the sliced garlic and red pepper flakes

Cook until the garlic is golden brown

Stir in the chopped parsley and remove from heat

Season with salt and pepper

Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands

Divide the spaghetti squash strands among four plates or bowls

Top each serving of spaghetti squash with a different sauce: marinara, pesto, alfredo, and aglio e olio

Serve immediately, garnished with additional grated Parmesan cheese and fresh herbs if desired

Potato Chip Lace Cookies

Bakers Royale's Potato Chip Lace Cookies are a delectable combination of sweet and salty, with a crisp and delicate texture. They're ideal for satisfying your cookie cravings with a unique twist!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup crushed potato chips
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts optional
• Pinch of salt

Instructions:

Preheat your oven to 350F 175C

Line baking sheets with parchment paper or silicone baking mats

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

Stir in the crushed potato chips, all-purpose flour, vanilla extract, chopped pecans or walnuts if using, and a pinch of salt

Mix until well combined

Drop teaspoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart

The cookies will spread during baking

Bake the cookies in the preheated oven for 8-10 minutes or until the edges turn golden brown

Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these delicious and unique potato chip lace cookies!

Vegan Sweet Potato & Tofu Kofta Curry

Enjoy the flavors of this sweet potato and tofu kofta curry that is vegan. The koftas are made with mashed sweet potatoes, crumbled tofu, and fragrant spices. They are then cooked in a thick and creamy coconut curry sauce.

Ingredients:

• 2 cups mashed sweet potatoes
• 1 cup crumbled firm tofu
• 1/4 cup chickpea flour
• 1/4 cup finely chopped cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can 14 oz diced tomatoes
• 1 can 14 oz coconut milk
• 1 tbsp curry powder
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

In a large bowl, combine mashed sweet potatoes, crumbled tofu, chickpea flour, chopped cilantro, ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt

Mix well to form a dough-like mixture

Roll the mixture into small balls to form koftas

Heat vegetable oil in a skillet over medium heat

Fry the koftas until golden brown on all sides

Remove from the skillet and set aside

In the same skillet, add chopped onion, minced garlic, and grated ginger

Saut until fragrant and onions are translucent

Add diced tomatoes, coconut milk, curry powder, and vegetable broth to the skillet

Stir well to combine

Gently place the fried koftas into the curry sauce

Cover and simmer for 15-20 minutes, allowing the flavors to meld

Season with salt and pepper to taste

Garnish with fresh cilantro before serving

Serve hot with rice or naan bread

Teriyaki Chicken Burger

The flavors of Asian food and traditional burgers come together in the Teriyaki Chicken Burgers. After being marinated in teriyaki sauce and grilled to perfection, these juicy chicken patties are topped with Swiss cheese, pineapple, and fresh vegetables, which makes your mouth water.

Ingredients:

• 1 lb ground chicken
• 1/4 cup teriyaki sauce
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/4 cup breadcrumbs
• 1/4 cup green onions, chopped
• 4 burger buns
• Lettuce leaves
• Sliced tomatoes
• Sliced red onions
• Sliced pineapple
• 4 slices Swiss cheese
• Salt and pepper to taste
• Vegetable oil for cooking

Instructions:

In a mixing bowl, combine ground chicken, teriyaki sauce, minced garlic, minced ginger, breadcrumbs, and chopped green onions

Mix well

Divide the chicken mixture into 4 equal portions and shape them into burger patties

Heat a grill or a pan over medium-high heat and lightly oil it to prevent sticking

Season the chicken patties with salt and pepper, then grill or cook them in the pan for about 4-5 minutes per side or until they are fully cooked and have a nice char on the outside

During the last minute of cooking, place a slice of Swiss cheese on each patty and cover to let it melt

Toast the burger buns on the grill or in a toaster until they are lightly browned

To assemble the burgers, place a lettuce leaf on the bottom half of each bun, followed by a teriyaki chicken patty with melted cheese

Add sliced tomatoes, red onions, and pineapple on top of the chicken patty

Finally, place the top half of the bun on top to complete the burger

Serve your delicious Teriyaki Chicken Burgers immediately and enjoy!