Vegan Pumpkin Spice Granola

This Vegan Pumpkin Spice Granola is a delicious and wholesome breakfast or snack option. Made with rolled oats, pumpkin puree, warm spices, and a hint of sweetness from maple syrup, it's perfect for autumn mornings or anytime you're craving a cozy treat.

Ingredients:

• 3 cups rolled oats
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/2 cup dried cranberries

Instructions:

Warm the oven up to 325F 160C

Put pumpkin puree, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt in a large bowl

Mix the ingredients together until they are well mixed

Add the rolled oats and chopped pecans to the bowl and mix them in with the pumpkin mixture until they are evenly covered

Level out the granola mix on a baking sheet that has been lined with parchment paper

Stir it every 15 minutes for 25 to 30 minutes, or until it turns golden brown and crispy

Take out of the oven and let cool all the way down

Add the dried cranberries after it has cooled down

Keep at room temperature in a container that keeps air out for up to two weeks

Mediterranean Pasta Salad

This Mediterranean Pasta Salad is a refreshing and flavorful dish perfect for any occasion. With a combination of pasta, fresh vegetables, tangy olives, and creamy feta cheese, it's a delightful blend of Mediterranean flavors. The homemade dressing adds a zesty kick that ties everything together beautifully.

Ingredients:

• 12 oz penne pasta
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

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

To stop the cooking process, drain and rinse with cold water

Put the pasta that has been cooked, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and basil in a large bowl

Put the olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl and mix them together with a whisk

Add the dressing to the pasta salad and mix it all together until it's well covered

Put the salad in the fridge for at least an hour before you serve it so that the flavors can mix

Enjoy! Serve cold

Gluten-Free Baked Pumpkin Crisp

This gluten-free baked pumpkin crisp is a lovely fall dessert that tastes great and makes you feel good. With the sweetness of pumpkin and maple syrup mixed with the warmth of the spices, this treat is perfect for any fall gathering.

Ingredients:

• 4 cups canned pumpkin puree
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 1/4 cup coconut oil, melted
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon

Instructions:

Preheat your oven to 375F 190C

In a large mixing bowl, combine the pumpkin puree, maple syrup, vanilla extract, ground cinnamon, nutmeg, cloves, and salt

Mix well

In another bowl, combine the rolled oats, almond flour, chopped pecans, melted coconut oil, brown sugar, and ground cinnamon

Mix until crumbly

Spread the pumpkin mixture evenly into a greased baking dish

Sprinkle the oat mixture over the pumpkin layer

Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the pumpkin layer is set

Allow the pumpkin crisp to cool slightly before serving

Enjoy warm or at room temperature!

Erica's Mini Chocolate Cupcakes with Peanut Butter Frosting

If you like rich chocolate and creamy peanut butter, these mini chocolate cupcakes with peanut butter frosting are the perfect treat. They're little treats that will satisfy your sweet tooth.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water
• 1/2 cup mini chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Mini chocolate chips and chopped peanuts for garnish optional

Instructions:

Preheat your oven to 350F 175C and line a mini cupcake tin with paper liners

In a medium-sized bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt

In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined

Add half of the dry ingredients to the wet ingredients and mix until just combined

Then, add the buttermilk and mix again

Finally, add the remaining dry ingredients and mix until the batter is smooth

Stir in the hot water until the batter is well combined

The batter will be thin, but that's okay

Fold in the mini chocolate chips

Fill each mini cupcake liner about two-thirds full with batter

Bake in the preheated oven for 10-12 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 tin for a few minutes before transferring them to a wire rack to cool completely

While the cupcakes are cooling, make the peanut butter frosting

In a mixing bowl, beat together the creamy peanut butter and softened unsalted butter until smooth and creamy

Gradually add the powdered sugar, milk, and vanilla extract, beating until the frosting is fluffy and well combined

Once the cupcakes are completely cooled, frost them with the peanut butter frosting using a piping bag or a knife

Optional: Garnish with mini chocolate chips and chopped peanuts

Serve and enjoy your delicious mini chocolate cupcakes with peanut butter frosting!

Keto Shredded Chicken in Pressure Cooker

This Keto shredded chicken recipe is bursting with flavor and perfect for a quick and easy meal. Cooking it in the pressure cooker ensures tender, juicy chicken every time, infused with delicious spices and topped with fresh cilantro and lime juice.

Ingredients:

• 2 lbs chicken breasts
• 1 cup chicken broth
• 1/2 cup diced tomatoes
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1 lime, juiced

Instructions:

The pressure cooker should have chicken breasts in it

Put in the garlic, paprika, cumin, chili powder, salt, and pepper

Also add the chicken broth

Place the lid back on top of the cooker and set the pressure to high for 15 minutes

Once it's done, carefully open the lid and let the pressure out by hand

Use two forks to shred the chicken

Add the lime juice and chopped cilantro

Enjoy while hot!

Starburst Candy Popcorn

A delightful twist on traditional caramel popcorn, this Starburst Candy Popcorn combines the sweetness of caramel with the fruity flavor of Starburst candies. It's a perfect treat for movie nights or parties!

Ingredients:

• 12 cups popped popcorn
• 1 cup Starburst candies, chopped
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Instructions:

Preheat oven to 250F 120C

Place popped popcorn and chopped Starburst candies in a large mixing bowl

In a saucepan over medium heat, melt butter

Stir in brown sugar, corn syrup, and salt

Bring to a boil, stirring constantly

Boil without stirring for 4 minutes

Remove from heat and stir in baking soda

The mixture will foam up

Pour the caramel mixture over the popcorn and candy, stirring until evenly coated

Spread popcorn mixture onto a large baking sheet lined with parchment paper

Bake for 45 minutes, stirring every 15 minutes

Remove from oven and let cool completely before breaking into pieces

Enjoy your delicious Starburst Candy Popcorn!

Best Air Fryer Fries

Enjoy the best-ever air fryer fries that are crispy on the outside and tender on the inside. These fries are seasoned to perfection and make a delicious snack or side dish!

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions:

Clean the potatoes and peel them

Make wedges or thin fries out of them

Add the potato pieces to a large bowl and mix them with the black pepper, salt, paprika, and garlic powder

Toss the potatoes until they are well covered

Get your air fryer ready by heating it up to 375F 190C

Spread out the potato pieces that have been seasoned in the air fryer basket

If your air fryer is small, you might have to cook things one at a time

Air fry the fries for 15 to 20 minutes, shaking the basket every 5 minutes to make sure they cook evenly

They are done when they are golden brown and crispy

Take the fries out of the air fryer and serve them hot with your favorite sauce to dip them in

Black and White Mocha Cookies

Indulge in the perfect blend of rich cocoa, aromatic coffee, and two kinds of chocolate chips with these black and white mocha cookies. They're a delightful treat for coffee and chocolate lovers!

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp instant coffee granules
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips

Instructions:

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

In a small bowl, whisk together the flour, cocoa powder, instant coffee granules, baking soda, and salt

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

Beat in the egg and vanilla extract until well combined

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

Fold in the semi-sweet chocolate chips and white chocolate chips

Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them a couple of inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are set

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

Enjoy these delightful black and white mocha cookies with a glass of milk or your favorite coffee!

Keto Creamy Chicken Broccoli Casserole

Enjoy a filling and keto-friendly creamy chicken broccoli casserole with broccoli florets and tender shredded chicken covered in a rich, cheesy sauce. This dish is great for a low-carb meal or a cozy family dinner.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter

Instructions:

Warm the oven up to 190C 375F

Melt the butter in a pan over medium-low heat

Mix in the garlic and cook until it smells good

Put in onion powder, heavy cream, chicken broth, salt, and pepper

Let it cook for 5 minutes

Add the crumbled cheddar cheese and mix it in until it melts and is smooth

Put broccoli florets and shredded chicken in a baking dish

Cover the broccoli and chicken with the creamy sauce

Grate some Parmesan cheese on top

Put it in the oven for 25 to 30 minutes, or until the top is crisp and golden brown

Enjoy while hot!