Scottish Teatime Cupcakes

These Scottish Teatime Cupcakes are perfect for a cozy teatime treat. They are infused with the flavors of Scotland, including dried currants, chopped walnuts, and a hint of lemon zest.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp milk
• 1/4 cup finely chopped walnuts
• 1/4 cup dried currants or raisins
• Zest of 1 lemon
• Confectioners' sugar for dusting optional

Instructions:

Turn on your oven and heat it up to 350F 180C

You can line a muffin tin with cupcake liners

Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Mix the flour, baking powder, and salt together in a different bowl

Adding the dry ingredients to the wet mixture slowly, alternating with the milk, and mixing just until everything is combined

There are chopped walnuts, dried currants or raisins, and lemon zest that need to be mixed in

Spread the cupcake batter out evenly in the muffin cups that have been prepared

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Turn off the oven and let the cupcakes cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Add confectioners' sugar on top if you like

Enjoy these Scottish Teatime Cupcakes with your favorite tea

Autumn Apple Pork Chops

These tender pork chops cooked with sweet apples and onions in a flavorful cider sauce are the perfect comforting meal for fall.

Ingredients:

• 4 pork chops
• 2 apples, sliced
• 1 onion, sliced
• 1/2 cup apple cider
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

Salt, pepper, cinnamon, and nutmeg should all be used to season pork chops

In the bottom of the slow cooker, lay down pork chops

On top of the pork chops, put slices of apple and onion

Put apple cider and brown sugar in a small bowl and mix them together

Then, pour the mixture over the pork chops

Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the pork is soft

Put hot pork chops on a plate and pour sauce over them

Cinnamon Swirl Cupcakes

These Cinnamon Swirl Cupcakes are a tasty treat that have a warm cinnamon flavor and a sweet swirl that looks like marble. Great for people who like cinnamon!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 2 tbsp ground cinnamon
• 1/4 cup brown sugar

Instructions:

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

In a mixing bowl, whisk together the flour, baking powder, and salt

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

Beat in the eggs, one at a time, and then stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture

Mix until just combined

In a small bowl, mix the ground cinnamon and brown sugar to create the cinnamon swirl filling

Fill each cupcake liner halfway with batter, then sprinkle a generous pinch of the cinnamon swirl mixture on top

Add another layer of cupcake batter, filling each liner about 2/3 full

Use a toothpick or skewer to swirl the cinnamon mixture into the cupcake batter, creating a marbled effect

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

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally frost with your favorite cream cheese or cinnamon-flavored frosting

Enjoy your delicious Cinnamon Swirl Cupcakes!

One-Pot Jambalaya Gluten Free + Super Simple

This one-pot jambalaya is gluten-free and super simple to make. Packed with flavor from sausage, shrimp, and aromatic spices, it's a hearty and satisfying meal that's perfect for any night of the week.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 1 pound gluten-free sausage, sliced
• 1 cup long-grain white rice
• 1 14
• 5 oz can diced tomatoes
• 2 cups gluten-free chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper adjust to taste
• Salt and black pepper to taste
• 1 pound shrimp, peeled and deveined
• 2 green onions, chopped, for garnish

Instructions:

Set olive oil on medium heat in a large pot or Dutch oven

Put in the celery, bell pepper, onion, and garlic

It will take about 5 minutes of cooking until the vegetables are soft

Put the sausage slices in the pot and cook for about 5 minutes, until they turn brown

Put in the chicken broth, rice, diced tomatoes, thyme, oregano, cayenne pepper, salt, and black pepper

Stir everything together

Once the mixture starts to boil, turn down the heat

Put the lid on top and let it simmer for 20 to 25 minutes, or until the rice is soft and most of the liquid is gone

After you add the shrimp, cook for another 5 minutes, or until the shrimp are pink and fully cooked

Before serving, sprinkle with chopped green onions

Coffee Tiramisu Cake

Enjoy the rich tastes of coffee and mascarpone in this rich Tiramisu Cake. Each layer is covered in coffee syrup and filled with a rich coffee mascarpone cream. A coffee-flavored whipped cream frosting is then spread on top of each layer.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup milk
• 4 large eggs
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• For Coffee Mascarpone Filling:
• 1 1/2 cups mascarpone cheese
• 1/2 cup powdered sugar
• 1/4 cup strong brewed coffee, cooled
• For Coffee Soaking Syrup:
• 1/2 cup strong brewed coffee, cooled
• 1/4 cup coffee liqueur optional
• For Coffee Whipped Cream Frosting:
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1/4 cup strong brewed coffee, cooled
• Cocoa powder and chocolate shavings for garnish

Instructions:

Preheat your oven to 350F 175C

Grease and flour two 9-inch round cake pans

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

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

Stir in the vanilla extract

In a separate bowl, whisk together the flour, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and milk

Begin and end with the dry ingredients

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean

While the cakes are baking, prepare the coffee soaking syrup by combining the brewed coffee and coffee liqueur if using

Set aside to cool

For the coffee mascarpone filling, whisk together the mascarpone cheese, powdered sugar, and brewed coffee until smooth

Refrigerate until needed

Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes

Then, transfer them to a wire rack to cool completely

When the cakes are completely cool, split each cake layer in half horizontally to create a total of four layers

Place one cake layer on a serving plate and brush with the coffee soaking syrup

Spread a layer of the coffee mascarpone filling over the cake layer

Repeat with the remaining layers

For the coffee whipped cream frosting, whip the heavy cream, powdered sugar, and brewed coffee until stiff peaks form

Frost the top and sides of the cake with the coffee whipped cream

Dust the top of the cake with cocoa powder and garnish with chocolate shavings

Refrigerate the cake for at least 4 hours or overnight before serving to allow the flavors to meld together

Slice and enjoy your decadent Coffee Tiramisu Cake!

Banana Cupcakes with Cream Cheese Frosting - Kisses + Caffeine

These Banana Cupcakes with Cream Cheese Frosting are a delightful treat that combines the sweet, moist goodness of bananas with the creamy richness of cream cheese frosting. The addition of coffee beans as garnish adds a subtle caffeine kick, making these cupcakes a perfect pick-me-up dessert.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• Cream cheese frosting
• Banana slices for garnish
• Coffee beans for garnish

Instructions:

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

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

Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the banana mixture, alternating with sour cream, beginning and ending with the dry ingredients

Mix until just combined

Scoop the batter into the prepared cupcake tin, filling each liner 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 let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely

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

You can use a piping bag for a decorative touch

Garnish each cupcake with a slice of banana and a coffee bean for that extra kiss of caffeine flavor

Serve and enjoy your delightful Banana Cupcakes with Cream Cheese Frosting - Kisses + Caffeine!

Salted Chocolate Dipped Mandarin Slices

These tasty vegan treats have a hint of sea salt and are a perfect mix of the sweet and rich flavors of mandarin oranges and dark chocolate. They are a great snack or dessert because they are both tasty and healthy.

Ingredients:

• 4 mandarins, peeled and separated into segments
• 100g dairy-free dark chocolate, chopped
• Sea salt, for sprinkling

Instructions:

Line a baking sheet with parchment paper

In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between until smooth

Dip each mandarin segment halfway into the melted chocolate and place it on the prepared baking sheet

Sprinkle a pinch of sea salt over each chocolate-dipped mandarin slice

Place the baking sheet in the refrigerator for 15-20 minutes, or until the chocolate sets

Once set, remove from the refrigerator and serve immediately, or store in an airtight container in the refrigerator for up to 3 days

Halloween Popcorn Pops

These festive and entertaining Halloween popcorn pops are perfect for the spooktacular season. These are the ideal treat for parties and trick-or-treaters because they are made with a vibrant marshmallow coating and decorated with Halloween sprinkles.

Ingredients:

• 10 cups of popped popcorn
• 1/2 cup of unsalted butter
• 1 bag 10
• 5 oz of mini marshmallows
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of salt
• Orange and black food coloring
• Halloween-themed sprinkles
• 10-12 lollipop sticks or wooden skewers

Instructions:

Pop the popcorn and place it aside in a big mixing bowl

Heat a large saucepan over low heat to melt the unsalted butter

When the butter has melted completely and the mixture is smooth, add the mini marshmallows and stir constantly

After taking the saucepan off of the burner, mix in the salt and vanilla extract

The marshmallow mixture should be divided into two bowls

Fill one bowl with orange food coloring and the other with black food coloring

Stir until the colors are Halloween-appropriate

Once the popcorn is evenly coated, pour the orange marshmallow mixture over it and gently fold it in

Coat the remaining popcorn in the same manner using the black marshmallow mixture

Form the marshmallow-coated popcorn into tiny balls and wrap them around wooden skewers or lollipops while it's still warm to create Halloween Popcorn Pops

Top the popcorn pops with Halloween-themed sprinkles while the marshmallow coating is still tacky

Let the popcorn pops cool before placing them on a plate or tray lined with parchment paper

Your Halloween Popcorn Pops are now complete and ready to be enjoyed!

Hay Smoked Salmon Burgers - BoulderLocavore

These Hay Smoked Salmon Burgers are a unique and flavorful twist on traditional burgers. The hay imparts a subtle smoky aroma to the salmon, complemented by the spices and herbs. Served on crisp lettuce leaves with fresh tomato and red onion slices, these burgers are keto-friendly and bursting with flavor.

Ingredients:

• 1 lb fresh salmon fillet, skin removed
• 1/4 cup hay organic, pesticide-free
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 4 large lettuce leaves for serving
• 4 slices of tomato for serving
• 4 slices of red onion for serving

Instructions:

Prepare a grill for indirect heat and soak the hay in water for 30 minutes

Season the salmon fillet with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper

Spread the soaked hay over the indirect heat area of the grill

Place the seasoned salmon fillet on a grill grate over the hay

Close the grill lid and smoke the salmon for about 15-20 minutes, or until cooked through and slightly charred on the edges

Remove the salmon from the grill and let it rest for a few minutes

Using a fork, flake the smoked salmon into chunks and divide into 4 portions

Serve each portion of smoked salmon on a large lettuce leaf, topped with a slice of tomato and red onion

Beer-Battered Fish Tacos

These beer-battered fish tacos are a delightful summer dinner option. Crispy and tender fish, fresh vegetables, and a zesty lime kick make these tacos a crowd-pleaser. Perfect for a warm evening with friends and family.

Ingredients:

• 1 lb white fish fillets such as cod or tilapia
• 1 cup all-purpose flour
• 1 cup cold beer
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Vegetable oil for frying
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced red onion
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 lime, cut into wedges

Instructions:

Cut the fish fillets into small pieces, about 2 inches long

In a bowl, whisk together the flour, cold beer, baking powder, salt, black pepper, paprika, and cayenne pepper until you have a smooth batter

Heat about 2 inches of vegetable oil in a heavy-bottomed pan to 350F 175C

Dip each piece of fish into the beer batter, allowing any excess to drip off, and carefully place it into the hot oil

Fry until golden brown and crispy, about 4-5 minutes per side

Remove with a slotted spoon and drain on paper towels

Warm the corn tortillas in a dry skillet or microwave them until pliable

To assemble the tacos, place some shredded cabbage on each tortilla, followed by a few pieces of beer-battered fish

Top with diced tomatoes, chopped cilantro, sliced red onion, and a drizzle of sour cream and mayonnaise

Serve the fish tacos with lime wedges on the side for squeezing over the top

Enjoy your perfect summer dinner!

Pesto Chicken Lasagna

Pesto Chicken Lasagna is a delicious twist on the classic Italian dish. Layers of tender lasagna noodles, flavorful basil pesto, juicy chicken, creamy ricotta cheese, and gooey mozzarella come together to create a comforting and satisfying meal.

Ingredients:

• 9 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup basil pesto
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce

Instructions:

Preheat oven to 375F 190C

Cook lasagna noodles according to package instructions, then drain and set aside

In a bowl, mix together cooked chicken and basil pesto

In another bowl, combine ricotta and Parmesan cheese

Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish

Place 3 lasagna noodles over the sauce

Spread half of the chicken pesto mixture over the noodles

Dollop half of the ricotta cheese mixture over the chicken layer

Sprinkle with 1/3 of the mozzarella cheese

Repeat layers, ending with mozzarella cheese on top

Cover the dish with foil and bake for 25 minutes

Remove foil and bake for an additional 10 minutes or until cheese is bubbly and lightly browned

Let it cool for a few minutes before serving

Pumpkin Bacon Pancakes

Delicious and fluffy pancakes infused with pumpkin flavor and savory bacon, perfect for a Paleo breakfast or brunch.

Ingredients:

• 6 slices bacon, cooked and crumbled
• 1 cup pumpkin puree
• 3 eggs
• 2 tablespoons coconut flour
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 1 tablespoon maple syrup optional
• Coconut oil or ghee for cooking

Instructions:

Whisk eggs and pumpkin puree together thoroughly in a mixing bowl

Incorporate the baking soda, coconut flour, and pumpkin pie spice into the bowl and stir until a smooth batter forms

Crumble bacon and mix it into the batter

Add maple syrup for sweetness if desired

Ghee or coconut oil should be heated over medium heat in a skillet

Silver dollar-sized pancakes are created by spooning tiny dollops of pancake batter onto the skillet

Simmer until surface bubbles appear, then turn and continue cooking for an additional one to two minutes, or until both sides are golden brown

Proceed with the leftover batter

Enjoy and warm up!