Ingredients:

• 1 cup butternut squash puree


• 1/2 cup unsalted butter, browned and cooled


• 1 cup granulated sugar


• 2 large eggs


• 1 1/2 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1/2 tsp ground cinnamon


• 1/4 tsp ground nutmeg


• 1/4 tsp ground cloves


• 1/2 cup buttermilk


• 1 tsp vanilla extract


• 1/2 cup chopped walnuts optional


• 1/2 cup caramel sauce


• 1 cup unsalted butter, softened


• 2 cups powdered sugar


• 1/2 tsp sea salt


• 1 tsp vanilla extract

Instructions:

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

In a saucepan, brown the 1/2 cup of unsalted butter over medium heat until it turns a deep golden brown color

Remove from heat and let it cool to room temperature

In a mixing bowl, combine the butternut squash puree, cooled browned butter, and granulated sugar

Mix until well combined

Add the eggs one at a time, mixing well after each addition

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients

Mix until just combined

Stir in the vanilla extract and chopped walnuts if using

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

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

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely

While the cupcakes are cooling, prepare the salted caramel buttercream by beating the softened butter until creamy

Gradually add the powdered sugar and sea salt, mixing until smooth and fluffy

Mix in the vanilla extract

Drizzle the caramel sauce into the buttercream and mix until well combined

Once the cupcakes are completely cooled, frost them with the salted caramel buttercream using a piping bag or a knife

Drizzle additional caramel sauce on top for garnish, if desired

Serve and enjoy your delicious Brown Butter Butternut Squash Cupcakes with Salted Caramel Buttercream!

Ingredients:

• 2 cups hazelnuts, roasted and skinned


• 1/4 cup cocoa powder


• 1/2 cup maple syrup


• 1/4 cup coconut oil, melted


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt

Instructions:

Put roasted hazelnuts in a food processor and pulse them until they become smooth, like butter

Hazelnut butter should have maple syrup, vanilla extract, cocoa powder, and salt added to it

Blend until everything is well mixed and smooth

Put the vegan Nutella in clean jars or containers that won't let air in

You can keep it in the fridge for up to two weeks

Ingredients:

• 2 ripe bananas, mashed


• 1/3 cup honey or maple syrup


• 1/4 cup Greek yogurt


• 1/4 cup unsweetened applesauce


• 1 egg


• 1 teaspoon vanilla extract


• 1 1/2 cups whole wheat flour


• 1 teaspoon baking soda


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1/2 teaspoon ground cinnamon


• 1/4 cup chopped nuts or chocolate chips optional

Instructions:

Start by heating the oven to 350F 175C

Put grease in a muffin tin or use paper liners to line it

Mash the bananas and add honey or maple syrup, Greek yogurt, applesauce, an egg, and vanilla extract to a bowl

Combine well

Mix baking soda, baking powder, salt, ground cinnamon, and whole wheat flour together in a different bowl

Mix the dry and wet ingredients together until they are just mixed

Be careful not to mix too much

You can add chocolate chips or chopped nuts to the batter if you want to

Fill up about two thirds of the way to the top of each muffin cup with batter

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your good for you banana muffins!

Ingredients:

• 4 lbs beef short ribs


• 2 cups Merlot wine


• 1 onion, chopped


• 4 cloves garlic, minced


• 2 carrots, chopped


• 2 stalks celery, chopped


• 2 cups beef broth


• 2 tbsp tomato paste


• 2 sprigs fresh thyme


• 2 bay leaves


• Salt and pepper to taste


• 2 tbsp olive oil

Instructions:

Preheat the oven to 325F 165C

Season the short ribs with salt and pepper

In a large Dutch oven, heat olive oil over medium-high heat

Sear the short ribs until browned on all sides, then remove from the pot

Add onions, garlic, carrots, and celery to the pot

Cook until softened

Stir in tomato paste and cook for another minute

Pour in Merlot wine and deglaze the pot, scraping up any browned bits from the bottom

Return the short ribs to the pot and add beef broth, thyme, and bay leaves

Cover and transfer to the preheated oven

Braise for about 3 hours or until the meat is tender

Once done, remove the short ribs from the pot and keep warm

Strain the braising liquid, discarding solids, and return the liquid to the pot

Simmer the liquid over medium heat until it reduces and thickens into a sauce

Serve the short ribs with the reduced sauce, alongside mashed potatoes or creamy polenta

Ingredients:

• 6 hard-boiled eggs


• 1/4 cup Kalamata olives, finely chopped


• 1/4 cup crumbled feta cheese


• 2 tablespoons red onion, finely chopped


• 2 tablespoons mayonnaise


• 1 teaspoon Dijon mustard


• 1 teaspoon lemon juice


• Salt and pepper to taste


• Fresh parsley leaves for garnish

Instructions:

Cut the hard-boiled eggs in half lengthwise and remove the yolks

In a bowl, mash the egg yolks and mix in the Kalamata olives, feta cheese, red onion, mayonnaise, Dijon mustard, and lemon juice

Season with salt and pepper to taste

Spoon or pipe the filling mixture into the egg white halves

Garnish each deviled egg with a fresh parsley leaf

Chill in the refrigerator for at least 30 minutes before serving

Ingredients:

• 2 cups cooked brown lentils


• 1 cup cooked bulgur


• 1 onion, finely chopped


• 3 cloves garlic, minced


• 1 tablespoon tomato paste


• 1 teaspoon cumin


• 1 teaspoon paprika


• 1/2 teaspoon chili flakes


• 1/4 cup chopped parsley


• Salt and pepper to taste


• 1 tablespoon olive oil

Instructions:

Use a fork or potato masher to mash the cooked lentils in a large bowl

Put in tomato paste, cumin, paprika, chili flakes, chopped parsley, salt, and pepper

Also add chopped onion and garlic

Combine well by mixing

Take the mixture and shape it into long, small kebabs

Set a pan on medium heat and add the olive oil

For three to four minutes on each side, or until golden brown and crispy, remove from the heat

Feel free to top it with salad, flatbread, or your favorite vegan yogurt sauce and serve hot

Ingredients:

• 1 cup 240g vegan chocolate chips


• 1/2 cup 120ml full-fat coconut milk

Instructions:

Place the vegan chocolate chips in a heatproof bowl

In a small saucepan, heat the full-fat coconut milk over medium heat until it starts to simmer

Remove from heat immediately

Pour the hot coconut milk over the chocolate chips and let it sit for 1-2 minutes

Stir the mixture until the chocolate is completely melted and the mixture is smooth and glossy

Line a small square or rectangular dish with parchment paper, leaving some overhang on the sides for easy removal

Pour the melted chocolate mixture into the lined dish and spread it evenly

Refrigerate for at least 2 hours, or until the fudge is firm

Once the fudge has set, use the parchment paper overhang to lift it out of the dish and place it on a cutting board

Cut the fudge into small squares or desired shapes

Serve and enjoy!

Ingredients:

• 1 3-4 pound beef brisket


• 1 tablespoon olive oil


• 2 teaspoons salt


• 1 teaspoon black pepper


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon paprika


• 1/2 cup beef broth


• 1/4 cup soy sauce


• 1/4 cup Worcestershire sauce


• 2 tablespoons brown sugar


• 1 onion, sliced


• 4 cloves garlic, minced

Instructions:

In a small bowl, mix together salt, pepper, garlic powder, onion powder, and paprika

Rub the spice mixture all over the beef brisket

Heat olive oil in a skillet over medium-high heat

Sear the brisket on both sides until browned

Transfer the brisket to a slow cooker

In the same skillet, add beef broth, soy sauce, Worcestershire sauce, and brown sugar

Bring to a simmer, scraping up any browned bits

Pour the sauce over the brisket in the slow cooker

Add sliced onion and minced garlic to the slow cooker

Cover and cook on low for 8-10 hours, or until the brisket is tender

Once done, remove the brisket from the slow cooker and let it rest for a few minutes before slicing

Serve the sliced brisket with the cooked onions and garlic, and drizzle with the cooking juices

Ingredients:

• 1 shot of espresso


• 1 cup of milk


• 2 tablespoons of caramel syrup


• Whipped cream


• Caramel drizzle

Instructions:

Use your espresso machine to make a shot of espresso

The milk should be hot, but not boiling

You can do this in a saucepan or the microwave

Fill a cup with hot milk, but leave some room at the top

Mix the brewed coffee with the milk

To make it taste right, add 1 to 2 tablespoons of caramel syrup and mix it in

Add some whipped cream on top

Add more caramel syrup to the whipped cream and drizzle it on top

Have fun with your homemade caramel macchiato!

Ingredients:

• 8 slices of rye bread


• 8 slices of pastrami


• 8 slices of Swiss cheese


• 1/4 cup of Dijon mustard


• 1/4 cup of mayonnaise


• 2 tablespoons of butter

Instructions:

Four pieces of rye bread should be spread with Dijon mustard

Put two slices of pastrami and two slices of Swiss cheese on top of each slice

Add the last few slices of bread on top to make sandwiches

Cover the outside of each sandwich with mayonnaise

Put butter in a pan and heat it over medium heat

It will take about 34 minutes per side to cook the sandwiches until they are golden brown and the cheese melts

Take it out of the pan, cut it in half diagonally, and serve it hot