Bar Gelato's Dreamy Chocolate Hazelnut Gelato

Enjoy Bar Gelato's Dreamy Chocolate Hazelnut Gelato, which is rich and creamy. This delicious treat has the richness of cocoa and the nutty taste of hazelnut spread. It's a great frozen dessert that will satisfy any sweet tooth.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup hazelnut spread
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped hazelnuts, toasted optional, for garnish

Instructions:

In a saucepan, combine whole milk, heavy cream, and granulated sugar over medium heat

Whisk in cocoa powder until fully incorporated and the mixture is smooth

Stir in hazelnut spread, vanilla extract, and salt until well combined and the mixture is heated through

Remove from heat and let cool to room temperature, then transfer to a covered container and refrigerate for at least 4 hours or overnight

Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency

Transfer the gelato to a freezer-safe container, cover, and freeze for an additional 2-4 hours, or until firm

Before serving, sprinkle toasted chopped hazelnuts over the gelato if desired

Mocha Cookies & Cream Popsicles

Indulge in the rich flavors of mocha and cookies & cream with these creamy popsicles. Perfect for cooling off on hot days or as a delightful treat any time!

Ingredients:

• 2 cups brewed coffee, chilled
• 1 cup heavy cream
• 1/4 cup cocoa powder
• 1/4 cup sugar
• 6 chocolate sandwich cookies, crushed

Instructions:

Whisk the heavy cream, cocoa powder, sugar, and chilled coffee together in a bowl until everything is well mixed

I filled up each popsicle mold about three quarters of the way to the top with the mixture

Put an equal number of crushed cookies into each mold

Place popsicle sticks inside the molds

Put it in the freezer for at least six hours, or until it's solid

To get the popsicles out of the molds, run them under warm water for a second or two and pull the sticks out slowly

Cheesy Zucchini Quiche

This cheesy zucchini quiche is a delightful way to enjoy the flavors of summer. It's packed with shredded zucchini, cheddar cheese, and a blend of savory herbs. Perfect for brunch or a light dinner.

Ingredients:

• 1 pie crust
• 2 cups shredded zucchini
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

Instructions:

Turn on your oven and heat it up to 375F 190C

Shred the zucchini and put it in a clean kitchen towel

Squeeze out as much water as you can

Put the prepared pie crust, shredded cheddar cheese, diced onion, and shredded zucchini in a large bowl

Add the milk, salt, black pepper, garlic powder, dried thyme, oregano, and basil to a different bowl and mix them together using a whisk

Spread the egg mix on top of the cheese and zucchini mix in the pie crust

Set the oven to 350F and bake the quiche for 35 to 40 minutes, or until the top is golden brown

Take it out of the oven and let it cool down for a few minutes

Then cut it into pieces and serve

Have fun with your tasty zucchini quiche!

Peanut Butter and Jelly Cupcakes

These Peanut Butter and Jelly Cupcakes are a delightful twist on the classic sandwich. Moist peanut butter cupcakes are swirled with strawberry jam and topped with creamy peanut butter frosting. A perfect combination of flavors in every bite!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/4 cup milk
• 1 egg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup strawberry jam
• 1/4 cup crushed peanuts optional
• 1/4 cup powdered sugar for dusting
• Peanut butter frosting store-bought or homemade

Instructions:

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

In a mixing bowl, cream together the peanut butter, softened butter, and granulated sugar until smooth

Add the egg and milk, and mix until well combined

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

Gradually add the dry ingredients to the wet ingredients and mix until just combined

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

Add a small spoonful of strawberry jam on top of each cupcake batter

Use a toothpick to swirl the jam into the batter to create a marbled effect

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

Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

Once the cupcakes are cool, frost them with peanut butter frosting

Sprinkle crushed peanuts on top if desired and dust with powdered sugar for a finishing touch

Serve and enjoy your Peanut Butter and Jelly Cupcakes!

Mexican Chicken and Quinoa Stew

A quick and healthy stew with Mexican flavors that has tender chicken, quinoa, and a bunch of other tasty things in it. Everything you need for a delicious meal in just 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup quinoa, rinsed
• 1 can 14 oz diced tomatoes
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeo, seeded and finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

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

Put in the chicken dices and cook until they turn brown

Add oregano, chili powder, cumin, and stir them in

Add the black beans, corn, diced tomatoes, and rinsed quinoa

Combine well

Add the chicken broth and bring it to a boil

Then lower the heat and let it simmer

Put the lid on and cook for 20 to 25 minutes, or until the chicken is soft and the quinoa is cooked

Add pepper and salt to taste

Add fresh cilantro and lime wedges on top and serve hot

Roasted Cauliflower Curry Vegan

A flavorful vegan curry featuring roasted cauliflower in a creamy coconut milk sauce with aromatic spices.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can 400g coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder optional
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

Warm the oven up to 400F 200C

Sprinkle cauliflower florets with salt and pepper and olive oil

Place them on a baking sheet

For 20 to 25 minutes, until soft and lightly browned, roast cauliflower in an oven that has already been heated

Warm up the olive oil in a big pan over medium-low heat

It will take about 5 minutes of cooking after adding the onion, garlic, and ginger

Add the chili powder, cumin, paprika, curry powder, and turmeric

Stir them in and cook for one to two minutes, until the food smells good

Add the coconut milk and mix it in by stirring

Bring to a low boil

After you add the roasted cauliflower to the pan, let it cook for another 5 to 10 minutes so the flavors can mix

Add pepper and salt to taste

Serve hot with fresh cilantro on top

Have fun with your tasty vegan roasted cauliflower curry!

Vegan S'mores Donuts

You can enjoy the classic campfire treat with a vegan twist with these tasty s'mores donuts. You can't go wrong with rich cocoa-flavored donuts topped with melted chocolate, gooey vegan marshmallows, and crunchy graham crackers.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips
• 1/2 cup vegan marshmallows, chopped
• 1/4 cup crushed graham crackers

Instructions:

Warm the oven up to 350F 175C and grease a donut pan

Put sugar, baking powder, baking soda, salt, cocoa powder, and flour in a bowl

Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract until everything is well mixed

Add vegan chocolate chips and mix well

Fill up each donut hole about three quarters of the way to the top with batter after the pan is ready

If you stick a toothpick into a donut, it should come out clean after 10 to 12 minutes

Take out of the oven and let cool for 5 minutes in the pan

Then, move to a wire rack and let cool all the way through

Melt some vegan chocolate and dip the top of each donut in it

Then, put some chopped vegan marshmallows and crushed graham crackers on top of each donut

Wait until the chocolate is set before you serve it

Have fun with your vegan s'mores donuts!

Vegan Chocolate Doughnuts

Indulge in these rich vegan chocolate doughnuts to satisfy your sweet tooth without using any animal products.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 cup dairy-free chocolate chips optional, for topping

Instructions:

Preheat your oven to 350F 175C

Grease a doughnut pan with oil or cooking spray

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

In a separate bowl, mix together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar

Pour the wet ingredients into the dry ingredients and mix until just combined

Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and let the doughnuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Optional: Melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals until smooth

Drizzle over the cooled doughnuts as a topping

Serve and enjoy!

Skinny Hazelnut Latte Chocolate Meringue Cookies

Indulge in the light and airy delight of these Skinny Hazelnut Latte Chocolate Meringue Cookies. They are made with a hint of hazelnut, a touch of coffee, and a sprinkle of cocoa, giving you a heavenly taste reminiscent of a hazelnut latte in a delightful meringue cookie form. These treats are so light and delicious, you'll feel like you're eating a cloud!

Ingredients:

• 4 large egg whites
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1 tablespoon unsweetened cocoa powder
• 1/4 cup finely chopped hazelnuts
• Pinch of salt

Instructions:

Warm the oven up to 225F 110C and put parchment paper on a baking sheet

Using an electric mixer, beat the egg whites in a clean, dry bowl until soft peaks form

While beating the egg whites, add the powdered sugar slowly until stiff peaks form

Add the instant coffee grounds, cocoa powder, chopped hazelnuts, and a pinch of salt slowly while mixing

Put the meringue mixture into a piping bag fitted with a star tip

Using the piping bag, make small clouds-like shapes on the baking sheet that has been prepared

After the oven is hot, bake the cookies for about an hour and a half to two hours, or until they are dry and crisp

Allow the cookies to cool completely on the baking sheet before carefully taking them off

These Skinny Hazelnut Latte Chocolate Meringue Cookies are like eating a cloud

Serve them and enjoy them!