Ingredients:

• 1 cup unsalted butter, softened
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• 1 cup light brown sugar, packed
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• 1/2 cup granulated sugar
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• 2 large eggs
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• 2 teaspoons vanilla extract
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• 2 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup semi-sweet chocolate chips
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• 1 cup caramel bits or chopped caramel candies
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• 1 cup crispy rice cereal
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• Sea salt, for sprinkling
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Instructions:

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

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

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

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

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

Fold in the chocolate chips, caramel bits, and crispy rice cereal, distributing them evenly throughout the dough

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet

Flatten each ball slightly with your fingers

Sprinkle a pinch of sea salt on top of each cookie for a delightful contrast of flavors

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

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 delicious Salted Caramel Crunch Blondie Cookies with a glass of cold milk or your favorite beverage!

Ingredients:

• 2/3 cup almond flour
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• 1 cup powdered sugar
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• 2 large egg whites
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• 1/4 cup granulated sugar
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• 1/4 teaspoon pear extract
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• A few drops of elderflower essence
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• Pear jam for filling
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• Edible pear and elderflower petals for decoration
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Instructions:

Set the oven temperature to 300F 150C

Use silicone baking mats or parchment paper to line a baking sheet

Pulverize the powdered sugar and almond flour in a food processor

Pulse until thoroughly mixed

Beat the egg whites until frothy in a mixing bowl

Add the granulated sugar gradually while beating until stiff peaks form

To create a smooth, glossy batter, gently fold the almond flour and powdered sugar mixture into the beaten egg whites

Mix the batter with a few drops of elderflower essence and pear extract

Gently fold them in

Spoon the batter into a piping bag fitted with a circular tip

Onto the baking sheet that has been prepared, pipe tiny macaron rounds

After tapping the baking sheet on the counter to release any trapped air, allow the macarons to rest for approximately half an hour, or until a skin forms on the top

For 12 to 15 minutes, or until they remove easily from the parchment paper, bake the macarons in the preheated oven

Take them out of the oven and leave them on the baking sheet to cool completely

After the macarons have cooled, place a thin layer of pear jam on their flat sides and cover them with another macaron

Use the edible petals from elderflowers and pears to decorate the edges

Your mouthwatering Pear and Elderflower Macarons are ready to be served!

Ingredients:

• 2 cups unsweetened almond milk
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• 2 tablespoons unsweetened cocoa powder
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• 2 tablespoons pure maple syrup
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• 1 teaspoon vanilla extract
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• 2 cups ice cubes
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• Optional toppings: whipped coconut cream, dark chocolate shavings, cacao nibs
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Instructions:

Put cocoa powder, maple syrup, vanilla extract, and almond milk in a blender

Blend in the ice cubes until the mixture is smooth and creamy

Pour into glasses, and if you want, you can add toppings on top

Serve right away and enjoy!

Ingredients:

• 200g almond flour
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• 200g powdered sugar
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• 3 large egg whites
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• 100g granulated sugar
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• Zest of 2 lemons
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• Yellow food coloring optional
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Instructions:

Sift almond flour and powdered sugar together into a bowl

Set aside

In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar while continuing to beat until stiff peaks form

Gently fold the almond flour mixture and lemon zest into the egg white mixture until fully incorporated

Add food coloring if desired

Transfer the batter to a piping bag fitted with a round tip

Pipe small circles onto a baking sheet lined with parchment paper

Let them rest for about 30 minutes to form a skin

Preheat your oven to 150C 300F

Bake the macarons for 15-18 minutes, or until they have risen and have firm, glossy shells

Let the macarons cool completely on the baking sheet before removing them

Sandwich pairs of macaron shells together with your choice of lemon-flavored filling e

g

, lemon buttercream or lemon curd

Serve and enjoy!

Ingredients:

• 1 cup elbow macaroni
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• 1 can 15 oz kidney beans, drained and rinsed
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• 1 can 15 oz diced tomatoes
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 1 bell pepper, diced
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• 2 cups vegetable broth
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• 1 tablespoon chili powder
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• 1 teaspoon cumin
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• 1 teaspoon paprika
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• Salt and pepper to taste
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• 1 cup vegan shredded cheese
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Instructions:

Add the onion and garlic to a large pot and cook them until they become soft

Put in the bell pepper and cook it until it gets a little soft

Add vegetable broth, chili powder, cumin, paprika, salt, and pepper, along with the kidney beans and tomato dices

Bring the mix to a boil, then lower the heat and let it cook for 10 minutes

After you add the elbow macaroni, cook for 8 to 10 minutes, or until the pasta is soft

Add vegan shredded cheese and mix it in well after the pasta is done cooking

Enjoy while hot!

Ingredients:

• 1 ripe mango, diced
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• 1 ripe avocado, diced
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• 1/4 red onion, finely chopped
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• 1/4 cup fresh cilantro, chopped
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• 1 lime, juiced
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• 2 tbsp olive oil
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• Salt and pepper to taste
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Instructions:

Dice the mango, avocado, and red onion and put them all in a large bowl

Add the olive oil, salt, and pepper to a different small bowl and mix them together using a whisk

Add the dressing to the mango and avocado mix and toss it around gently to coat

Add fresh cilantro on top, and serve right away

Ingredients:

• 8 oz three cheese tortellini
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• 8 oz mixed greens
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• 1 cup sliced mushrooms
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• 1/4 cup grated Parmesan cheese
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• 1/4 cup crumbled feta cheese
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• 1/4 cup chopped fresh parsley
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• 2 tablespoons olive oil
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• 2 tablespoons balsamic vinegar
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• Salt and pepper to taste
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Instructions:

Cook the three cheese tortellini according to package instructions, then rinse with cold water and set aside to cool

In a large salad bowl, combine the mixed greens, sliced mushrooms, grated Parmesan cheese, crumbled feta cheese, and chopped fresh parsley

Add the cooled tortellini to the salad bowl

In a small bowl, whisk together the olive oil and balsamic vinegar to create the dressing

Drizzle the dressing over the salad and toss everything together until well coated

Season with salt and pepper to taste

Serve immediately and enjoy!

Ingredients:

• 1 box brownie mix
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• 1/4 cup vegetable oil
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• 2 eggs
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• 1/4 cup water
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• 1 cup chocolate chips
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• 1 cup sweetened condensed milk
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• 1 cup crushed Oreo cookies
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• 1/2 cup shredded coconut
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• 1/2 cup chopped nuts optional
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Instructions:

Preheat the oven to 350F 175C

In a large bowl, mix together the brownie mix, vegetable oil, eggs, and water until well combined

Spread the brownie batter evenly in a greased 9x13-inch baking dish

Sprinkle chocolate chips over the brownie batter

Drizzle sweetened condensed milk over the chocolate chips

Evenly sprinkle crushed Oreo cookies, shredded coconut, and chopped nuts if using over the top

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set

Allow to cool completely before cutting into bars

Ingredients:

• 1 cup non-dairy milk
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• 2 1/4 tsp active dry yeast
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• 1/4 cup granulated sugar
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• 1/3 cup vegan butter, melted
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• 3 cups all-purpose flour
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• 1/2 tsp salt
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• 1 tbsp ground cardamom
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• 1/4 cup granulated sugar for filling
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• 1/4 cup vegan butter, softened for filling
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• 1 tbsp ground cinnamon optional, for filling
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• 1/4 cup non-dairy milk for brushing
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• Pearl sugar for topping, optional
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Instructions:

Warm the non-dairy milk until lukewarm, then stir in the yeast and 1/4 cup of sugar

Let sit for 5-10 minutes until frothy

In a large mixing bowl, combine the yeast mixture with melted vegan butter, flour, salt, and ground cardamom

Mix until a dough forms

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size

Preheat the oven to 375F 190C

Line a baking sheet with parchment paper

Punch down the dough and roll it out into a rectangle on a floured surface

Spread softened vegan butter over the dough and sprinkle with 1/4 cup of sugar and cinnamon if using

Roll the dough into a tight log and slice it into 12 equal pieces

Place the rolls on the prepared baking sheet

Cover the rolls with a damp cloth and let them rise for another 30 minutes

Brush the risen rolls with non-dairy milk and sprinkle with pearl sugar if desired

Bake in the preheated oven for 15-20 minutes, or until golden brown

Allow the buns to cool slightly before serving

Enjoy!

Ingredients:

• 4 cups mixed greens
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• 8 slices bacon, cooked and crumbled
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• 2 ripe avocados, diced
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• 1 cup cherry tomatoes, halved
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• 1/2 cup red onion, thinly sliced
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• 1/4 cup ranch dressing
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• 2 tablespoons olive oil
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• 1 tablespoon balsamic vinegar
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• Salt and pepper to taste
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Instructions:

In a large salad bowl, combine the mixed greens, bacon, diced avocados, cherry tomatoes, and sliced red onion

In a small bowl, whisk together the ranch dressing, olive oil, balsamic vinegar, salt, and pepper to create the dressing

Drizzle the dressing over the salad and toss to coat evenly

Serve immediately as a delicious BLT salad with avocado

Enjoy!