Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1 tsp ground cinnamon


• 1/2 tsp ground nutmeg


• 1/2 cup unsalted butter, softened


• 3/4 cup granulated sugar


• 2 large eggs


• 1 tsp vanilla extract


• 1 1/2 cups grated apples about 2 medium apples


• 1/2 cup chopped walnuts optional


• 8 oz cream cheese, softened


• 1/4 cup unsalted butter, softened


• 2 cups powdered sugar


• 1 tsp vanilla extract


• 1/4 cup caramel sauce store-bought or homemade


• Additional caramel sauce for drizzling optional

Instructions:

Preheat your oven to 350F 175C

Line a muffin tin with cupcake liners

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg

Set aside

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

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry flour mixture to the wet ingredients, mixing until just combined

Fold in the grated apples and chopped walnuts if using

Divide the cupcake batter evenly among the muffin cups, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely

While the cupcakes are cooling, prepare the cream cheese frosting

In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy

Once the cupcakes are completely cool, frost them with the cream cheese frosting

Drizzle caramel sauce over the frosted cupcakes, and if desired, drizzle additional caramel sauce for extra sweetness

Serve and enjoy your delicious Apple Cupcakes with Cream Cheese Frosting and Caramel Sauce!

Ingredients:

• 2 oz bourbon


• 0


• 5 oz triple sec


• 0


• 5 oz lemon juice


• 0


• 25 oz simple syrup


• 2 dashes Angostura bitters


• Lemon twist, for garnish

Instructions:

Put ice in a shaker and add bourbon, triple sec, lemon juice, simple syrup, and bitters

Good shaking for about 15 to 20 seconds, or until cold

Pour into a cocktail glass that has been chilled

Put a lemon twist on top

Serve and have fun!

Ingredients:

• 1 cup rice


• 1/2 cup lentils


• 2 cups water


• 1/2 cup yogurt


• Salt to taste


• 1 tablespoon olive oil


• 1 teaspoon cumin seeds


• 1 teaspoon minced garlic


• 1 teaspoon minced ginger


• 1 small onion, finely chopped


• 1 green chili, chopped optional


• Fresh cilantro for garnish

Instructions:

Lentils and rice should be rinsed separately before soaking in water for half an hour

Heat the olive oil in a pot with a heavy bottom over medium heat

Sprinkle in the cumin seeds and watch them pop

Add the chopped onion, green chili, ginger, and minced garlic

Saut onions until they become transparent

After draining, add the lentils and rice to the pot

Add some salt for seasoning

Pour in two cups of water

After bringing to a boil, turn down the heat

Cook the rice and lentils for 15 to 20 minutes, covered, or until the water is absorbed and the grains are soft

After cooking, take it off the heat and leave it covered for five minutes

Using a fork, gently fluff the rice

Serve hot, sprinkled with fresh cilantro and topped with a dollop of yogurt

Ingredients:

• 1 can 15 oz black beans, drained and rinsed


• 1 ripe avocado, mashed


• 1 cup vegan sour cream


• 1 cup salsa


• 1 cup guacamole


• 1 cup shredded vegan cheese


• 1/2 cup chopped tomatoes


• 1/4 cup sliced black olives


• 1/4 cup chopped green onions


• 1/4 cup chopped cilantro


• Salt and pepper to taste

Instructions:

In a small bowl, mash the black beans with a fork and season with salt and pepper

In a serving dish, spread the mashed avocado evenly as the bottom layer

Layer the vegan sour cream on top of the avocado

Spread the salsa over the sour cream layer

Layer the guacamole over the salsa

Sprinkle the shredded vegan cheese evenly over the guacamole layer

Top with chopped tomatoes, sliced black olives, chopped green onions, and chopped cilantro

Serve immediately with tortilla chips or cover and refrigerate until ready to serve

Ingredients:

• 8 oz spaghetti pasta


• 4 cloves garlic, minced


• 4 tbsp unsalted butter


• 4 cups fresh spinach leaves


• 1/2 cup grated Parmesan cheese


• Salt and black pepper to taste


• Crushed red pepper flakes optional, for garnish

Instructions:

Follow the directions on the package to cook the spaghetti until it is al dente

Remove the water and set it aside

Melt the butter in a big pan over medium-low heat

For about one to two minutes, until the garlic smells good, add the minced garlic

Put spinach in the pan and cook for about two to three minutes, until it wilts

Add the cooked pasta to the pan with the spinach and garlic butter

Mix things together well

Grate some Parmesan cheese and mix it in with the pasta

Toss the pasta so that the cheese melts and covers it all evenly

To taste, add salt and black pepper

Serve hot, and if you want, top with crushed red pepper flakes

Ingredients:

• 1 cup basmati rice


• 1 1/2 cups water


• 1 cup diced tomatoes


• 1/2 cup diced onions


• 1/4 cup diced bell peppers


• 2 cloves garlic, minced


• 1 teaspoon olive oil


• 1 teaspoon cumin powder


• 1/2 teaspoon paprika


• 1/2 teaspoon turmeric powder


• Salt to taste


• Fresh cilantro for garnish

Instructions:

Run cold water over the basmati rice until the water is clear

Warm up the olive oil in the Instant Pot by pressing "Saute

" Cut up some garlic, onions, and bell peppers and add them

Cook the onions until they become clear

Cumin powder, paprika, turmeric powder, and salt should all be added

For two to three minutes

Rinse the basmati rice and add it to the pot

Fold the rice into the tomato mixture and stir it around

Put water in the Instant Pot and close the lid

Leave the vent open and cook on high pressure for 5 minutes

After you're done, let the pressure drop naturally for 10 minutes

Then, manually release any pressure that is still there

Use a fork to fluff up the rice, add fresh cilantro on top, and serve hot

Ingredients:

• 3 cups semi-sweet chocolate chips


• 1 can 14 ounces sweetened condensed milk


• 2 tablespoons instant coffee granules


• 1 teaspoon vanilla extract


• 1/4 teaspoon salt


• 1/2 cup chopped nuts optional

Instructions:

Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang on the sides for easy removal

In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk

Heat the mixture in the microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and the mixture is smooth

Stir in the instant coffee granules, vanilla extract, and salt until well combined

If desired, fold in the chopped nuts

Pour the mixture into the prepared baking pan and spread it evenly

Refrigerate for at least 2 hours or until the fudge is set

Once set, use the parchment paper overhang to lift the fudge out of the pan

Place it on a cutting board and cut into squares or desired shapes

Serve and enjoy!

Ingredients:

• 1 cup sushi rice


• 1 1/2 cups water


• 2 tbsp rice vinegar


• 1 tbsp sugar


• 1/2 tsp salt


• 1 cup shelled edamame


• 2 avocados, sliced


• 2 medium carrots, julienned


• 1 cucumber, thinly sliced


• 4 sheets nori, torn into small pieces


• 2 tbsp sesame seeds, toasted


• 2 tbsp soy sauce


• 1 tbsp maple syrup


• 1 tbsp sesame oil


• 1 tsp grated ginger


• 2 cups green tea

Instructions:

Rinse sushi rice until water runs clear

In a pot, combine sushi rice and water

Bring to a boil, then reduce heat and simmer for 18-20 minutes, or until rice is tender and water is absorbed

In a small saucepan, heat rice vinegar, sugar, and salt until sugar and salt dissolve

Remove from heat

Once rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture

Let cool

In another pot, cook edamame according to package instructions

Drain and set aside

In a small bowl, whisk together soy sauce, maple syrup, sesame oil, and grated ginger to make the dressing

Divide cooled rice among serving bowls

Top with sliced avocado, julienned carrots, sliced cucumber, edamame, torn nori sheets, and toasted sesame seeds

Drizzle with dressing and serve with green tea on the side

Ingredients:

• 2 cups cooked shredded chicken breast


• 1/4 cup diced celery


• 1/4 cup diced red onion


• 1/4 cup diced pickles


• 1/4 cup mayonnaise


• 1 tablespoon Dijon mustard


• 1 tablespoon lemon juice


• Salt and pepper to taste


• Lettuce leaves for serving

Instructions:

In a bowl, combine shredded chicken, celery, red onion, and pickles

In a small bowl, mix together mayonnaise, Dijon mustard, and lemon juice

Pour the mayonnaise mixture over the chicken mixture and toss until well combined

Season with salt and pepper to taste

Serve on lettuce leaves

Ingredients:

• 2 oz Raspberry Vodka


• 4 oz Pink Lemonade


• Splash of Sparkling Water


• Fresh raspberries for garnish


• Ice cubes

Instructions:

Fill a cocktail shaker with ice cubes

Pour in the raspberry vodka and pink lemonade

Shake well until chilled

Strain into a glass filled with ice

Top with a splash of sparkling water

Garnish with fresh raspberries

Serve and enjoy!