A classic Italian coffee, the Espresso Macchiato is the perfect balance of strong espresso and a touch of creamy sweetness.
Ingredients: 1 shot of espresso. 1 tablespoon of frothed milk.
Instructions: Brew a shot of espresso using your espresso machine. Froth a tablespoon of milk until it has a creamy texture. Pour the shot of espresso into a small espresso cup or shot glass. Gently spoon the frothed milk over the top of the espresso, creating a ‘stain’ or 'spot’ macchia in Italian. Serve immediately and enjoy!
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A comforting and flavorful beef wonton soup that combines savory beef filling with delicate wonton wrappers in a rich and aromatic broth.
Ingredients: 1 lb ground beef. 1 cup chopped bok choy. ½ cup minced green onions. ¼ cup soy sauce. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 package wonton wrappers. 8 cups beef broth. 1 tablespoon sesame oil. Salt and pepper to taste.
Instructions: Ground beef, bok choy, green onions, soy sauce, garlic, and ginger should all be mixed together in a bowl. In the middle of each wonton wrapper, put a little of the beef mixture. Water the edges of the wonton wrapper and fold it in half to make a triangle. Put beef broth in a pot and heat it up. Then add sesame oil, salt, and pepper. Carefully add the wontons to the broth that is already simmering. Cook for 5 to 7 minutes, or until the wontons float to the top. Serve hot, and if you want, top with more green onions.
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A delicious and satisfying plant-based noodle dish with an Asian twist, featuring gluten-free noodles coated in a creamy peanut sauce and topped with crunchy vegetables.
Ingredients: 8 oz gluten-free noodles. ½ cup creamy peanut butter. 3 tbsp soy sauce. 2 tbsp rice vinegar. 2 tbsp maple syrup. 1 tbsp sesame oil. 2 cloves garlic, minced. 1 tsp grated ginger. ¼ cup water. 1 red bell pepper, thinly sliced. ½ cup shredded carrots. 2 green onions, chopped. ¼ cup chopped peanuts, for garnish. Lime wedges, for serving.
Instructions: Cook the noodles according to package instructions. Drain and set aside. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and water until smooth. In a large bowl, combine the cooked noodles, bell pepper, carrots, and green onions. Pour the peanut sauce over the noodles and toss to coat. Divide the noodles into bowls and garnish with chopped peanuts. Serve with lime wedges.
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This Keto Mango Quinoa Salad is a healthy and refreshing dish that can be eaten as a light meal or as a side. The sweet mango, the nutty quinoa, and the fresh mint all taste great together in this dish, which is dressed in a sour lime dressing.
Ingredients: 1 cup cooked quinoa. 1 ripe mango, diced. ¼ cup sliced almonds. 2 tablespoons chopped fresh mint leaves. 2 tablespoons olive oil. 1 tablespoon lime juice. Salt and pepper to taste.
Instructions: Put cooked quinoa, diced mango, sliced almonds, and chopped mint leaves in a bowl. Add the lime juice, salt, and pepper to a different small bowl and mix them together using a whisk. Add the dressing to the quinoa mixture and mix it together gently. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy!
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Enjoy the delicious mix of mango and rose flavors in these vegan lassi popsicles. On a hot day, they’re the perfect treat because they’re creamy, sweet, and smell great.
Ingredients: 1 cup mango chunks. 1 cup dairy-free yogurt. ½ cup coconut milk. 2 tablespoons maple syrup. 1 teaspoon rose water. Pinch of ground cardamom.
Instructions: Mango chunks, dairy-free yogurt, coconut milk, maple syrup, rose water, and ground cardamom should all be put into a blender. Mix until it’s creamy and smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it’s solid. Take the popsicles out of the molds and enjoy once they are frozen.
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This comforting vegan pot pie soup combines the earthy flavors of purple sweet potatoes and chickpeas with aromatic rosemary biscuits. It’s a hearty and satisfying meal perfect for chilly days.
Ingredients: 2 cups purple sweet potatoes, peeled and diced. 1 can chickpeas, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. For Rosemary Biscuits:. 1 cups all-purpose flour. 1 tablespoon baking powder. teaspoon salt. 2 tablespoons chopped fresh rosemary. cup vegan butter, chilled. cup unsweetened almond milk.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. It’s time to season the dish. To the pot go the chickpeas, vegetable broth, almond milk, nutritional yeast, dried thyme and rosemary, salt, and pepper. Turn the heat down to low and cook for 20 to 25 minutes, until the sweet potatoes are soft. Set the oven to 425F 220C and line a baking sheet with parchment paper. This will be done while the soup is cooking. To make the biscuits, mix flour, baking powder, salt, and finely chopped fresh rosemary in a bowl. Using a pastry cutter or fork, cut in the chilled vegan butter until the mixture looks like big crumbs. Add the almond milk and mix it in until a dough forms. Place the biscuit dough on a floured surface and flatten it out until it’s about an inch thick. Cut biscuit shapes out of the dough with a biscuit cutter or a glass, then place them on the baking sheet that has been cleared. Warm the oven up and bake the biscuits for 12 to 15 minutes, or until they turn golden brown. Taste the soup when it’s done cooking and add more seasoning if you think it needs it. Hot soup should be served with rosemary biscuits that have just been baked.
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Indulge in the tropical flavors of mango and passion fruit with this express ice cream recipe. It’s creamy, fruity, and perfect for cooling off on a hot day.
Ingredients: 2 ripe mangoes, peeled and diced. 4 passion fruits, pulp extracted. 1 cup condensed milk. 1 cup heavy cream.
Instructions: In a blender, combine the diced mangoes, passion fruit pulp, and condensed milk. Blend until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the mango and passion fruit mixture into the whipped cream until well combined. Transfer the mixture into a freezer-safe container. Freeze for at least 4 hours or until firm. Serve scoops of the ice cream and enjoy!
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These decadent Salted Dark Chocolate Espresso Cookies will delight your senses. They combine dark chocolate and espresso flavors with a hint of sea salt for a delightful sweet and savory experience. These cookies are ideal for sharing with friends and family or as a treat for yourself.
Ingredients: 1 cup all-purpose flour. ½ cup unsweetened cocoa powder. 1 tablespoon instant espresso powder. ½ teaspoon baking soda. ½ teaspoon salt. ½ cup unsalted butter, softened. ¾ cup brown sugar. ¼ cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup dark chocolate chips. Sea salt flakes for sprinkling.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Gently flatten each cookie with the back of the spoon or your fingers. Sprinkle each cookie with a pinch of sea salt flakes for that perfect salty touch. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Salted Dark Chocolate Espresso Cookies with a glass of milk or your favorite hot beverage!
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If you like coffee, these pumpkin cupcakes with cream cheese frosting are a great treat. The rich, tangy frosting goes really well with the warm spices like cinnamon, nutmeg, cloves, and ginger. They’re a great addition to a cozy get-together or your coffee break.
Ingredients: 1 ½ cups all-purpose flour. 1 tsp baking powder. ½ tsp baking soda. ½ tsp salt. 1 tsp ground cinnamon. ½ tsp ground nutmeg. ¼ tsp ground cloves. ¼ tsp ground ginger. ½ cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. ½ cup buttermilk. 1 tsp vanilla extract. For Cream Cheese Frosting:. 8 oz cream cheese, softened. ½ cup unsalted butter, softened. 4 cups powdered sugar. 1 tsp vanilla extract. Orange food coloring optional. Pumpkin-shaped sprinkles optional.
Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a medium-sized bowl with a whisk. Put away. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Add the eggs one at a time and beat well. Then add the pumpkin puree, buttermilk, and vanilla extract and mix well. Add the dry ingredients to the wet ones one at a time and mix them together until the batter is smooth. 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. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. Melt the cream cheese and butter together. Then, beat them together until the frosting is smooth and creamy. Mix the powdered sugar and vanilla extract into the frosting and beat it until it is light and fluffy. If you want the frosting to look like pumpkin, you can add a few drops of orange food coloring to it. Put the cream cheese frosting on the cupcakes after they are completely cool enough to handle. For a fun holiday touch, put pumpkin-shaped sprinkles on top of each cupcake. Enjoy your pumpkin cupcakes with cream cheese frosting after you’re done making them!
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If you’re trying to avoid gluten, these chocolate chip cookies are a great treat. They are soft and chewy, and they taste great with chocolate. They are made with almond and coconut flour.
Ingredients: 1 cup almond flour. ¼ cup coconut flour. ½ teaspoon baking soda. ¼ teaspoon salt. ¼ cup coconut oil, melted. ¼ cup maple syrup or honey. 1 teaspoon vanilla extract. ½ cup dairy-free chocolate chips.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, baking soda, and salt in a bowl and mix them together. Melt the coconut oil and mix it with the honey or maple syrup. Then, add the vanilla extract. Mix everything together well. Add the chocolate chips and mix them in until they are spread out evenly in the dough. Use a tablespoon to scoop out dough and roll it into balls. Leave space between each cookie when you put them on the baking sheet that has been worked on. With the back of a spoon or your fingers, make each ball a little flatter. When the edges are golden brown, it’s done baking. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down.
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