Caribbean Citrus Pina Colada Yogurt

Indulge in the tropical paradise of Caribbean flavors with this creamy and refreshing Caribbean Citrus Pina Colada Yogurt. It's a delightful blend of Greek yogurt, pineapple, coconut, and citrus notes that will transport your taste buds to the islands.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup pineapple chunks
• 1/4 cup shredded coconut
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/2 teaspoon lime zest
• 1/4 teaspoon coconut extract
• Pinch of salt

Instructions:

Put Greek yogurt, pineapple chunks, shredded coconut, orange juice, honey, lime zest, coconut extract, and a pinch of salt in a blender

Blend until smooth

Mix the ingredients together until they are smooth

Put the Caribbean Citrus Pina Colada Yogurt in a bowl or glass that can be used for serving

If you want, you can add more shredded coconut and a slice of fresh pineapple as a garnish

Let it sit in the fridge and enjoy the tropical flavors!

Crunchy Chickpea Burgers

These Crunchy Chickpea Burgers taste great and are a great vegetarian option for beef burgers. You can eat them for lunch or dinner because they are full of flavor and texture.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup breadcrumbs
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 burger buns
• Lettuce, tomato slices, and any other desired toppings

Instructions:

Pulse the chickpeas in a food processor until they are roughly chopped

Put the chopped chickpeas in a bowl with the garlic, onion, parsley, breadcrumbs, cumin, paprika, salt, and pepper

Mix everything together well

Make a patty out of each of the four portions of the mixture

Put olive oil in a pan and heat it over medium-low heat

The patties should be cooked for four to five minutes on each side, or until they are golden brown and crispy

Toast the burger buns if you want to

Put together burgers with tomato slices, lettuce, chickpea patties, and any other toppings you like

Serve right away and enjoy!

Zucchini Baba Ganoush

A delicious twist on traditional baba ganoush, this recipe substitutes eggplant with roasted zucchinis, resulting in a lighter and refreshing dip packed with flavor.

Ingredients:

• 2 medium zucchinis
• 2 cloves garlic, minced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Use a fork to make several holes in the zucchinis, then put them on a baking sheet

It will take about 30 minutes of roasting in a hot oven until it is very tender

After letting the zucchinis cool down a bit, peel off the skin and throw it away

To make the sauce, put the roasted zucchini, minced garlic, tahini, lemon juice, olive oil, salt, and pepper in a food processor

Mix until it's smooth

Move the mix to a bowl for serving

Pour more olive oil over the top and sprinkle chopped parsley on top

You can eat it with crackers, pita bread, or fresh vegetables

Have fun!

Creamy Lime & Avocado Tart

This delicious vegan and gluten-free tart has the smooth, creamy texture of avocados and the sour, fresh taste of lime. It's great for a light snack or a cool dessert.

Ingredients:

• 1 cup raw almonds
• 1 cup pitted dates
• 2 ripe avocados
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• Zest and juice of 2 limes
• Pinch of salt

Instructions:

In a food processor, blend almonds and dates until mixture sticks together

Press mixture into a tart pan to form crust, then chill in the fridge

In the same food processor, blend avocados, coconut cream, maple syrup, lime zest, lime juice, and salt until smooth and creamy

Pour the avocado mixture onto the chilled crust and spread evenly

Chill tart in the fridge for at least 2 hours to set

Before serving, garnish with lime slices or zest if desired

Pressure Cooker Sausage and White Bean Cassoulet

This hearty and tasty cassoulet is made in a pressure cooker with Italian sausage, white beans, and fragrant herbs.

Ingredients:

• 1 lb Italian sausage, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cans 15 oz each cannellini beans, drained and rinsed
• 1 can 14 oz diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 bay leaves
• Chopped fresh parsley for garnish

Instructions:

Put the pressure cooker on saut mode and cook the sausage slices until they turn brown

Cut the onion into small pieces, then mince the garlic and add the carrots and celery

Cook the vegetables in oil until they get soft

Add the diced tomatoes, chicken broth, dried thyme and rosemary, salt, and pepper, and mix them in

Mix well after adding the bay leaves

Put the lid back on the pressure cooker

To cook, turn the pressure cooker on and cook for 15 minutes on high pressure

After you're done, let the pressure drop naturally for 5 minutes

Then, carefully let go of the pressure quickly

Take off the lid, throw away the bay leaves, and stir the cassoulet

Serve hot with fresh parsley chopped on top

Have fun with your tasty Pressure Cooker Sausage and White Bean Cassoulet!

Boston Cream Pie Cupcakes with Yogurt

A tasty new take on a classic dessert, these Boston Cream Pie Cupcakes with yogurt are a must-try. The rich chocolate and velvety pastry cream filling goes well with the smooth, creamy yogurt. These are great for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/4 cup cornstarch
• 1/4 cup sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Sift the cocoa powder, baking powder, baking soda, and salt into a bowl

Whisk the eggs, vanilla extract, vegetable oil, and yogurt together in a different bowl until everything is well mixed

Slowly add the wet ingredients to the dry ones and mix them together until the batter is smooth and well mixed

The batter should be about two thirds of the way up each cupcake liner

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

Make the filling for the cupcakes while they are baking

In a saucepan, mix the milk and cornstarch with a whisk until the cornstarch is almost gone

Over medium-low heat, add the sugar and egg yolks and whisk the mixture all the time until it gets thick

Taking it off the heat, add the vanilla extract and mix it in

Allow it to totally cool down

After baking, let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool all the way down

Once the cupcakes and pastry cream are cool enough to handle, make a small hole in the middle of each one with a knife

Fill the holes with the cream cheese

In a bowl that can go in the microwave, heat the heavy cream and chocolate chips for 30 seconds at a time, stirring each time, until the chocolate is smooth and melted

Allow it to cool a bit

Spread the chocolate ganache on top of the cupcakes that have been filled, letting it drip down the sides

Put the cupcakes in the fridge for about 30 minutes to let the ganache set

Serve your tasty Boston Cream Pie Cupcakes with a yogurt twist and enjoy them!

Gooey Roasted Marshmallow M&M Cookie Bars

Enjoy these enticing Gooey Roasted Marshmallow M&M Cookie Bars, which are stuffed with mini marshmallows, chocolate chips, and vibrant M&Ms. Ideal for sating your cravings for sweets!

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup M&M's candies
• 1 cup mini marshmallows
• 1 cup chocolate chips
• 1 cup chopped pecans optional
• Extra mini marshmallows for topping optional

Instructions:

Grease a 9x13-inch baking pan and preheat the oven to 350F 175C

Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy

One egg at a time, adding and thoroughly mixing after each addition

Add the vanilla extract and stir

Mix the salt, baking soda, and flour in a different bowl

Add the dry mixture to the wet ingredients gradually, stirring just until combined

Add the chopped pecans if using, chocolate chips, mini marshmallows, and M&M candies and fold them in

Evenly spread the cookie dough into the baking pan that has been ready

Add extra mini marshmallows on top if you want it to look extra oozy

Bake for 25 to 30 minutes in a preheated oven, or until the center is slightly set but still soft and the edges are golden brown

Take out of the oven and leave in the pan to cool for approximately ten minutes before slicing into bars

As they cool, they will continue to solidify

Enjoy your Gooey Roasted Marshmallow M&M Cookie Bars warm or at room temperature!