Pretty Pastel Christmas Cookies with Piped Bakery-Style Frosting

Create a batch of charming and festive pastel Christmas cookies adorned with intricate piped bakery-style frosting. These cookies are a delightful addition to your holiday dessert spread and are sure to impress with their artistic designs and delightful flavors.

Ingredients:

• For the Cookies:
• - 2 1/2 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon salt
• - 1 cup unsalted butter, softened
• - 1 cup granulated sugar
• - 1 large egg
• - 2 teaspoons vanilla extract
• - Assorted gel food coloring
• For the Piped Frosting:
• - 3 cups powdered sugar
• - 1/2 cup unsalted butter, softened
• - 2 tablespoons whole milk
• - 1 teaspoon vanilla extract
• - Assorted gel food coloring

Instructions:

To make the cookies, mix the flour, baking powder, and salt in a medium-sized bowl using a whisk

Also, put the softened butter and sugar in a different large bowl and beat them together until they are smooth

Mix the egg and vanilla extract into the butter mixture, then beat it in well

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Split the dough into several pieces, and then use gel food coloring to color each one as desired

Place the colored dough pieces in plastic wrap and put them in the fridge for at least an hour

Warm the oven up to 350F 175C and put parchment paper on baking sheets

On a floured surface, roll out each color of dough piece to about 1/4-inch thickness

Cut out shapes with cookie cutters and put them on the baking sheets that have been prepared

For 8 to 10 minutes, or until the edges are just beginning to turn golden

Cool for a few minutes on the baking sheets, then move to a wire rack to cool all the way through

To make the piped frosting, soften the butter and beat it in a bowl until it is smooth and creamy

Add the milk, vanilla extract, and powdered sugar one cup at a time

Mix the frosting well and until it is smooth

Put the frosting into different bowls and color each one with gel food coloring if you want to

Put some of each color of frosting into a piping bag that has a decorating tip on it

Once the cookies are completely cool, use a decorating bag to pipe the colored frosting onto them in any way you like

Let the frosting that you piped set before you serve the cookies or package them

Keep the cookies fresh by putting them in a container that won't let air in

Have fun with your tasty and tastefully decorated Pretty Pastel Christmas Cookies!

Keto Chocolate Hazelnut Cheesecake

Indulge in this decadent keto-friendly cheesecake infused with the rich flavors of chocolate and hazelnut. It's the perfect guilt-free treat for satisfying your sweet cravings while staying low-carb.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/2 cup powdered erythritol
• 1/2 cup butter, melted
• 24 oz cream cheese, softened
• 1 cup powdered erythritol
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips
• 1/2 cup chopped hazelnuts

Instructions:

Preheat oven to 350F 175C

In a bowl, combine almond flour, cocoa powder, and 1/2 cup powdered erythritol

Stir in melted butter until the mixture resembles coarse crumbs

Press mixture into the bottom of a greased 9-inch springform pan to form the crust

In another bowl, beat cream cheese and 1 cup powdered erythritol until smooth

Add eggs, one at a time, beating well after each addition

Mix in vanilla extract

Fold in sugar-free chocolate chips

Pour the mixture over the crust

Sprinkle chopped hazelnuts on top

Bake for 45-50 minutes or until the center is almost set

Let it cool in the pan on a wire rack

Refrigerate for at least 4 hours or overnight before serving

Slice and enjoy!

Quinoa Tortilla Soup

A hearty and tasty soup made with quinoa, beans, and colorful vegetables that is topped with avocado and crunchy tortilla chips.

Ingredients:

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeo, seeded and minced
• 1 can 14
• 5 ounces diced tomatoes
• 1 can 15 ounces black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 avocado, diced
• 1 lime, juiced
• 1/4 cup chopped cilantro
• Tortilla chips, for serving

Instructions:

Rinse the quinoa with cold water and set it aside

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

Put in the jalapeo, onion, garlic, red bell pepper, and onion

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

Add the black beans, cumin, chili powder, diced tomatoes, and vegetable broth

Bring to a boil, then lower the heat and let it cook on low for 20 to 25 minutes

Add pepper and salt to taste

Put in the chopped cilantro, diced avocado, and lime juice right before you serve

When you serve it hot, put tortilla chips on top

Easy Slow Cooker Italian-Seasoned Potatoes

These Easy Slow Cooker Italian-Seasoned Potatoes are very tasty and only take 5 minutes to prepare. It goes well with any meal as a side dish.

Ingredients:

• 1
• 5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

In a bowl, toss halved baby potatoes with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated

Place seasoned potatoes in the slow cooker

Cover and cook on low for 4-5 hours or on high for 2-3 hours, or until potatoes are tender

Once done, garnish with fresh chopped parsley before serving

Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce

With hoisin beer barbecue sauce, these beer-braised chicken sliders are full of flavor and great for a casual get-together or a snack on game day. With the rich flavors of beer, hoisin sauce, and fragrant spices, the chicken is soft and juicy. With a sour hoisin beer barbecue sauce on top, these sliders will be a hit with everyone.

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 1 bottle 12 oz beer pale ale or lager
• 1 cup hoisin sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Slider buns, for serving
• Sliced green onions, for garnish

Instructions:

In a large skillet, combine beer, hoisin sauce, brown sugar, garlic, ginger, soy sauce, and sesame oil

Add chicken thighs to the skillet and bring to a simmer over medium heat

Cover and let chicken cook for about 20-25 minutes, or until chicken is cooked through and tender

Remove chicken from skillet and shred using two forks

Meanwhile, increase the heat to medium-high and simmer the sauce until it thickens, about 5-10 minutes

Return shredded chicken to the skillet and toss to coat with the thickened sauce

Serve the beer-braised chicken on slider buns, garnished with sliced green onions

Roasted Butternut Squash Salad

You should serve this Roasted Butternut Squash Salad with your Thanksgiving meal. The sweet and savory tastes go well with the tartness of the cranberries and the crunch of the pecans. A little balsamic vinaigrette brings it all together.

Ingredients:

• 2 cups diced butternut squash
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese
• Balsamic vinaigrette dressing

Instructions:

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

Add salt and pepper to the butternut squash and toss it around

Put the squash on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and slightly caramelized

Let the squash that has been roasted cool down

Mix the mixed greens, dried cranberries, chopped pecans, and crumbled feta cheese together in a large salad bowl

Put the roasted butternut squash on top of that

Add as much balsamic vinaigrette dressing as you like

Mix everything together slowly

Serve and have fun!

Spicy Tofu and Greens Udon

This recipe for Spicy Tofu and Greens Udon is a tasty plant-based dish that is ideal for a low-cost dinner. Chewy udon noodles are combined with flavorful, spicy sauce, crispy tofu, and bright greens. It's a cinch to prepare and perfect for hectic weeknights.

Ingredients:

• 200g firm tofu, diced
• 2 bundles udon noodles
• 2 cups mixed greens spinach, kale, bok choy, etc
• 2 cloves garlic, minced
• 1 red chili, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

Cook udon noodles according to package instructions

Drain and set aside

In a small bowl, mix soy sauce, sriracha sauce, sesame oil, rice vinegar, and maple syrup to make the sauce

Heat vegetable oil in a large skillet over medium heat

Add diced tofu and cook until golden brown on all sides, about 5-7 minutes

Add minced garlic and sliced chili to the skillet with the tofu

Saut for another 1-2 minutes until fragrant

Add the mixed greens to the skillet and cook until wilted, about 2-3 minutes

Pour the sauce over the tofu and greens mixture

Stir well to combine and coat everything evenly

Cook for an additional 2-3 minutes

Add the cooked udon noodles to the skillet

Toss everything together until the noodles are heated through and well coated with the sauce, about 2 minutes

Season with salt and pepper to taste

Serve the spicy tofu and greens udon hot, garnished with sesame seeds

Vanilla Pineapple Popsicles

The vanilla and pineapple flavors in these popsicles make them taste great. With a hint of vanilla, the sweet and sour taste of fresh pineapple goes well with the creamy coconut milk. Great for staying cool on a hot summer day!

Ingredients:

• 2 cups pineapple chunks
• 1 cup coconut milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract

Instructions:

In a blender, combine pineapple chunks, coconut milk, honey or maple syrup, and vanilla extract

Blend until smooth

Pour the mixture into popsicle molds

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until completely solid

Once frozen, remove popsicles from molds by running warm water over the outside of the molds for a few seconds

Enjoy your refreshing vanilla pineapple popsicles!