“simple cookie recipes gluten free vegan drop biscuit recipe”

Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. If the toothpick comes out with moist crumbs on it, bake the cupcakes for a few more minutes.
SOOOOOOO good; thank you! I made this this morning, in my instant pot – WIN WIN WIN! I used whole grain pasta, put all the ingredients (except nut butter and lemon) in the instant pot, cooked at low pressure for 1/2 the time listed for stove top cooking the pasta. I quick released the pressure, then stirred in the lemon juice, and tahini (I didn’t have cashew butter on hand). I used vegetarian Better than Bouillon as the pseudo-meat flavors don’t appeal to me (>30 yr vegan). SOOOOOOOOO GOOD!!!!!! This is definitely on my menu rotation, and I’m 98% certain that meat-eater boyfriend will devour this without question. Thanks for the great recipe!
“Guacamole is one of my favorite Mexican foods. This recipe calls for slightly more garlic and hot pepper than most I have found. I love the rich, soft buttery flavor and texture of ripe avocados underscored with the pungency of garlic and heat of jalapeno, but if you want to reduce or omit these ingredients, by all means, do. Cilantro would also lend itself well to this recipe, if you like it. It tastes like soap to me. 🙂 You can also omit some of the flavor blending time, if you must. I look for the smaller, thin-skinned, bumpy, almost black avocados. Forget about finding ripe ones in the supermarket; buy in advance and let them ripen at home. When they feel very soft and almost fragile to the touch, they are perfect. I suggest blanching the tomatoes and peeling them to soften their texture just slightly, but this is an optional step. Guacamole is a great addition to any Mexican appetizer or entree. It’s also a wonderful dip for veggies and chips, a spread for sandwiches, or an addition to salads. Avocados are very fatty (something they share with a lot of great tasting things), but they are very high in the so-called “good” monounsaturated fats.”
Easy and healthy Whole30 Vegetarian Power Bowl. Low carb, packed with roasted veggies, with a creamy and delicious Whole30 dressing. Top with a soft boiled egg for a filling, high protein vegetarian meal!
I have to make those tiramisu cupcakes. They are absolutely gorgeous and packed with some of my favorite flavors. As for the gourmet cupcake shops, I agree with you completely about the dryness of the cupcakes.
Meanwhile, add the reserved half of the marinade (the half not used on the chicken) to a small sauce pot and bring it up to a simmer over medium heat. As soon as it reaches a simmer, the corn starch will begin to thicken the sauce until it becomes a nice glaze. Set the thickened sauce aside until the chicken is finished baking.
You’re making your signature killer guacamole recipe for your Cinco de Mayo party but now, how the heck are you going to keep it from turning into oxidized brown mush? Epicurious is here to the rescue with 5 ways to keep guacamole green.
Thank you so much! Honestly, I just eyeball it. Start with a drop or two and then mix, keep adding a drop or two at a time until the desired shade you’re looking for. For the purple, I mixed equal amounts red and blue coloring. Good luck!
I’m a college student and one of the things I miss the most at school is my mom’s wonderful cooking. This slow cooker recipe is something I can make in my dorm on a busy Sunday. I just throw it all in the slow cooker before I leave for church and come back to piping hot homemade comfort food. Be sure to serve with a good sprinkle of cheddar cheese, a dollop of sour cream, and plenty of tortilla chips. —Bailey Starkey, Mount Vernon, Washington
Wow! Finally the perfect seasoning. I just made this tonight and felt the need to leave a comment. It is absolutely delicious. I followed directions, however I sprinkled a little seasoning under the chicken skin and still had seasoning left over to sprinkle on some roasted veggies. I will keep this seasoning mix in my kitchen!
These cupcakes look so good. They were perfect because they were just what I was looking for. The Pumpkin ones looked so cute, and perfect for fall. Especially if you put them on a candy-corn platter. 🙂 All I can say is Mmmm!
Chef Hiroki Yoshitake cleverly uses grapefruit oil to boost the flavor in his chilled four-ingredient soup. Lemon olive oil is a terrific alternative, and easier to find in the US. The citrus oil is used in two different ways: for sautéing fennel before pureeing it with grapefruit juice, and for garnishing the soup before serving.
I used your chocolate cupcake recipe for my son’s wedding reception last year received rave reviews! But I am still on the hunt for a white wedding cake style of cupcake that would be equally delicious as well as beautiful for weddings.
With its warm, spicy, and almost meat-like flavor and texture, this cauliflower dish can be served as a side or a vegetarian main dish that still feels hearty. As a unique way to serve cauliflower, it looks impressive but is easy to pull together. Feel free to make the yogurt sauce ahead of time.
MMMMM…Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you’ll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
Be careful adding salt. While the chicken thighs should be lightly salted before cooking, take care to not add too much – we’re adding stock and butter to this recipe, so only a very small dash of salt is key! You can always add more at the end if your sauce isn’t salty enough – but trust me when I say this recipe gets SUPER salty, so go easy on it until after it has reduced and come together!
Another bonus? This sticky sesame cauliflower recipe is really really easy. I know the batter recipe by heart now – and there’s no added steps of dredging or dipping in breadcrumbs. Just mix together one bowl of batter, dip the florets in it, and you’re done. I often just wing it with the sauce too (sesame or otherwise) until I get something tasty. Of course, I measured the exact quantities for my sauce this time before sharing it with you, but it’s very open for experimentation! As a general rule, add as little liquid as possible to your sauce to get the best textural result with this cauliflower. That’s why you don’t see a cornstarch slurry in my sticky sesame sauce, which many similar non-cauliflower recipes include.
I made this for dinner and it was delicious! I sautéed garlic, red, green, and yellow pepper to add color and when it was almost done, some fresh spinach. I also used chickpea rotini noodles to reduce the total carbs-everything blended wonderfully! My husband enjoyed it so much that he took some for lunch and he is not vegan.
My dad has been making a basic version of this family favorite for years. I’ve recently made it my own by spicing it up a bit with hoisin sauce and red pepper flakes. Sometimes I let the chicken and sauce simmer in my slow cooker. —Brigette Schroeder, Yorkville, Illinois
I’ve had this happen with a chocolate cupcake recipe a few times. I think it may have to do with overmixing but not positive. I used to use my mixer, and now I do it by hand and haven’t had that problem since.
I made these and they were a huge hit! My kids loved them and have even asked me to make these over other vanilla cupcake recipes. My only feedback would be that I wish the batter would make exactly 12 that way I didn’t have an awkward number when boxing them or cooking. I also found that they rose quite a bit so when icing, a lot had to be chopped off (icing on roses, flowers, the like). Overall though great moist, fluffy recipe!
This set-it-and-forget-it dinner is full of flavor, but takes minimal effort to prepare. Before you head out the door in the morning, stuff the tortillas with black beans, chopped spinach, corn, and grated Cheddar. A filling and meatless meal will be waiting for you when you get home at the end of the day.
Heat a large skillet with high sides (or stockpot) over medium heat. Add olive oil and saute onions and mushrooms until the onions begin to go translucent (4-5 minutes). Add garlic and saute for another 30 seconds.
But, it does include unsalted butter. All the recipes I looked at specified unsalted. I normally use salted butter, because it’s what I’ve always bought and eaten. However, if every single cupcake recipe I find uses unsalted, then I better go with the masses!
Hi Adriana, the nutrition calculator I use doesn’t account for specific brands so it’s possible the canned chickpeas and marinara sauce are increasing the sodium levels. I use chickpeas and sauce without added salt so you could try that. It really just depends on what brand ingredients you are using!
This is so simple and delicious — why anyone would prefer chicken breast is beyond me. I’ve been using this recipe with boneless, skinless thighs for 25 minutes and it’s been perfect, but tonight I’m trying it with bone-in, skin-on thighs… I’m excited to taste the difference!
This is the best cupcale recipe i have ever tried. I filled mine with caramel and they were so moist and delicious. Very easy to make. The frosting was perfect, the combination of butter and shortening is much better than use of one or the other. I will definatly be saving this recipe and sharing it around. Thank you for an amazing yummy recipe!
Do you let your batter sit for a few minutes before throwing them straight in the oven? I find when you give a good 5 min of sitting, the batter thickens and fluffs up and always come out great! Not sure what else went wrong, even if you used extract it shouldn’t have made it thin??
I’m not exactly sure what I did wrong, but the cupcakes turned out to be very dense and grainy, even though my batter was runny to start with. However, still a great recipe, may try it again in the future 🙂
I’m a husband and I live with my wife and her two kids. I made this and they loved it. The lady that lives downstairs said my chicken smelled so good she wanted to throw away her pizza and come get some of the chicken. This recipe is great!
I try to avoid oats but I went ahead and used GF oats for this because I wanted to taste the real recipe. Those balls were good! Hearty, flavorful, and filling. I served them over zucchini noodles w/ a side of broc. Pretty easy dinner for a Meatless Monday. I would make them again!
I made them, and they tasted quite good. But they were very soft inside. Is there a way to change that? Also, they only browned on the bottom, where it touched the parchment paper. I think next time I will make them flatter, and flip them half way through. Or maybe try spraying them with an oil spray.
He’s currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.