MINI LEMON MERINGUE PIES

INGREDIENTS

FOR THE PIE SHELLS

• 1 cup all-purpose flour
• 4 tbsp cold unsalted butter cut into small pieces
• 1 egg yolk
• 1 tbsp ice water

FOR THE PIES

• 2 batches Small-batch Meyer Lemon Curd (or regular lemon curd), chilled
• 2 egg whites
• 1/4 cup white sugar

INSTRUCTIONS

FOR THE PIE SHELLS

1. Preheat oven to 400 degrees.
2. Cut the butter into the flour using your fingertips, a fork, or a pastry cutter, until the mixture resembles wet sand with a few pea-sized pieces. You can also put flour and butter in a food processor and pulse until it's the right consistency.
3. Add the egg yolk and the water all at once, then stir to combine to form a stiff dough. If the mixture doesn't hold together, add more water 1 tsp at a time until dough does not crumble. Knead gently.
4. Roll dough out thinly on a lightly floured surface and use a 2-inch fluted cookie cutter to cut out as many circles as you can (should make about two dozen).
5. At this point, you can make these now or save the pastry for later, placing a small piece of parchment paper or wax paper in between each dough circle. Wrap the stack in plastic wrap and refrigerate or freeze. If you are using the dough at a later time, soften until pliable before proceeding to the next step.
6. Press each circle into a mini muffin tin, making sure there's a bit of a lip around all edges to hold in your fillings. Chill for 30 minutes before baking.
7. Fill each tartlet shell with a small ball of aluminum foil. Bake for 10-15 minutes or until golden brown, removing foil halfway through to allow to brown. You can store the pre-cooked pie shells unrefrigerated in a sealed plastic bag for a day or two before filling, if desired.

FOR THE PIES

1. Set the oven to broil. 
2. Fill each pie shell with about 1 tsp lemon curd.
3. In a medium glass or metal bowl, whip egg whites until soft peaks form. Add sugar 1 tbsp at a time and continue to beat until peaks are stiff. 
4. Spoon meringue into a piping bag with a decorative tip and pipe onto pies, if desired, or simply spoon meringue on top of mini pies and swirl with the back of a spoon to make a nicely textured surface. 
5. Broil in the oven for about 4 minutes or until meringue is golden brown on top.

http://www.pinchmeimeating.com/mini-lemon-meringue-pies/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes

Cookie Dough Dessert Pizza

Ingredients

• 1 loaf Rhodes frozen dough
• 1 cup high quality hot fudge sauce
• 1 16 oz. package store bought cookie dough
• ¼ c. of a can of vanilla frosting, or homemade

Instructions

1. Thaw Rhodes frozen dough according to package directions. I used one loaf and let it sit out overnight. Before spreading the dough out I always let it rest for a few minutes and it seems to make it so much easier to work with.
2. Move rack to the center position in the oven. Preheat oven to 400 degrees.
3. Form pizza crust with dough. My pizza pan is a 15” pan and one loaf is perfect for that size pan.
4. Warm up ½ -¾ cups hot fudge sauce. I stick it in the microwave for a few seconds. You just need it warm enough to spread easily.
5. Crumble cookie dough over hot fudge sauce. I use my trusty fingers.
6. Bake for 12-15 minutes.
7. Let pizza cool for about 5 minutes.
8. Warm up additional hot fudge sauce and vanilla icing and drizzle over pizza.
9. Slice into pieces and dig in!

https://www.littledairyontheprairie.com/cookie-dough-dessert-pizza/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=314749040_9281592_288995

RASPBERRY LEMONADE

INGREDIENTS

• 6 oz fresh raspberries 165g
• 2 - 3 tablespoons fresh lemon juice to your taste
• 3 cups sparkling water 720ml, chilled
• 1/4 cup caster/granulated sugar 50g, or to taste
• Ice cubes to serve

INSTRUCTIONS

1. Add the raspberries to a blender, and blend until smooth. Press through a fine mesh strainer into a pitcher, and discard the seeds and pulp. Add the lemon juice and sparkling water, and stir to combine.
2. Stir in the sugar until combined. Add more to your taste, if desired.
3. Pour into glasses, and top with ice cubes. Serve and enjoy!

https://marshasbakingaddiction.com/raspberry-lemonade/

Berry Eton Mess Dessert Shots

Ingredients

Berry compote:

• 75g Blueberries
• 100g Strawberries, hulled and quartered (weight is after hulling)
• 75 Raspberries
• Juice of 1/2 lemon
• 50g Sugar
• 1 tbsp water
• 1 tsp cornflour (cornstarch)

Whipped cream:

• 300ml double cream (whipping cream)
• Juice of 1/2 lemon
• 1.5 tbsp sugar

To serve:

• 3-4 meringue nests (about 45g-60g of meringue)
• Fresh berries for garnish

Instructions

Berry Compote:

1. Put the berries, lemon juice and sugar in a small saucepan.
2. Combine the water and cornflour and pour into the saucepan. Bring to the boil on a medium heat, then let simmer for 5 minutes, stirring occasionally.
3. Remove from heat and transfer to a bowl, leave to cool completely.

Whipped Cream:

1. Put the cream, lemon juice and sugar in metal bowl. Whip (by hand or with an electric beater) until soft and fluffy (soft peaks). Spoon into a piping bag with the tip of your choice (or just a snipped off end)

To serve:

1. Put a layer of crumbled meringue at the bottom of each jar/glass.
2. Pipe a layer of whipped cream
3. Spoon on 1-2 tsp of cooled berry compote.
4. Repeat these layers two more times.
5. Finish off with another sprinkling of crumbled meringue, and top with fresh berries.
6. Serve immediately.

https://www.giraffescanbake.com/berry-eton-mess-dessert-shots/

SLOW COOKER GENERAL TSO’S CHICKEN

INGREDIENTS

3 boneless, skinless chicken breasts, cut into bite-size chunks
1/4 cup cornstarch
1/2 tsp black pepper
2 TBSP vegetable oil
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
1 TBSP minced garlic
1 tsp fresh minced ginger
1 tsp sriracha
pinch red pepper flakes
sliced green onion for garnish (optional)

INSTRUCTIONS

Place cornstarch, black pepper and chicken chunks into a plastic bag. Shake until chicken is evenly coated with cornstarch.
In a large skillet, heat vegetable oil of medium-high heat. Add the chicken to the skillet and cook until chicken is browned on all sides, about 5 minutes. Chicken will not be cooked thru.
Remove the chicken from the skillet to the slow cooker.
In a small bowl, combine the hoisin sauce, soy sauce, honey, rice wine vinegar, garlic, ginger, pinch of red pepper flakes and sriracha. Stir until well blended. Pour over the chicken in the slow cooker.
Stir the chicken until coated with the sauce. Turn the slow cooker to high and cover.
Cook for 3-4 hours until the chicken is cooked thru and the sauce is thick. Serve over rice.

http://www.mustlovehome.com/slow-cooker-general-tsos-chicken/

ASPARAGUS LEMON RISOTTO

INGREDIENTS

• 300g (1.5 cup) risotto rice – Arborio, Carnaroli or Vialone Nano
• 400g asparagus (1 bunch) – sliced to skinny discs
• 1 medium onion – finely chopped
• 1 tbsp olive oil
• 3 tbsp salted butter
• 1 celery stick – finely chopped
• 1.2 l vegetable stock (you might not need it all)
• 150 ml dry white wine
• 1 whole lemon – zest & juice
• salt and pepper to taste

PARMESAN CHEESE SHAVINGS TO SERVE

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INSTRUCTIONS

1. In a pan (cast iron is useful in this recipe), on a medium heat fry onions and celery in butter and oil until softened (about 15 min). Add rice, coat well in oils and juices and let it toast in the pan for a few minutes before adding wine. Let the wine evaporate almost completely – you’re after the perfume rather than the acidity at this stage.
2. Lower the heat and start adding the stock ladle by ladle allowing rice to absorb it slowly. Stir your risotto often to prevent the rice from caching on the bottom of the pan and to help the starch to release.
3. When you have used ⅔ of the stock add asparagus and pour most of the remaining stock in. Turn the heat down and let it cook until the asparagus and rice are almost cooked through.
4. Stir in lemon juice and zest and use the remaining stock to loosen up the risotto consistency if you feel like it needs it. You are looking for creamy, but not runny texture. Remember that even when you take the pan off the stove the rice will continue to absorb the moisture, so sprinkle your parmesan over and serve immediately.

https://garlicmatters.com/asparagus-lemon-risotto/

CRISPY BBQ TOFU WRAPS

INGREDIENTS:

(will make 3-4 wraps)

• 1/2 block of extra firm pressed tofu
• 1/2 cup non-dairy milk
• 1 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1/2 cup + 2 tbsp flour
• 2 cups cornflakes
• 1 tsp poultry seasoning
• A few tbsp of oil for frying
• Tortilla wraps
• BBQ Sauce
• Wrap fillings: lettuce, onions, carrots

DIRECTIONS:

1. In a frying pan on medium heat add a few tbsp of oil (I used coconut oil)
2. In bowl #1 whisk together your 1/2 cup non-dairy milk, 1 tbsp apple cider vinegar, 1 tbsp dijon mustard, 1 tsp poultry seasoning and 2 tbsp flour
3. In bowl #2 add your 1/2 cup flour
4. In bowl #3 add your corn flakes and with your hand crush up the cereal to a finer crumb
5. Slice up your tofu into “fingers” and dip first in the wet mixture (bowl #1), then dry (bowl #2), then wet again (bowl #1), then corn flakes (bowl #3)
6. Place your breaded tofu into the oil and fry until crispy and golden.
7. Toss your fried tofu pieces in your BBQ sauce and assemble your wraps

http://www.specofgold.com/crispy-bbq-tofu-wraps/

EASIEST VEGAN TERIYAKI TOFU

Ingredients

• 1 block extra firm tofu extra firm
• 1/2 tablespoon vegetable oil
• 1 teaspoon brown rice syrup
• 1 teaspoon soy sauce
• 1/8 teaspoon salt

Instructions

1. Slice the block of tofu length-wise into approximately 1/4" thick pieces.
2. Heat the vegetable oil on medium to high heat in a frying pan. While the oil is heating up, sprinkle some salt on the tofu and rub it (gently) on each surface before placing it into the frying pan. The salt helps the tofu to brown.
3. Pan fry the tofu at medium to high heat until it browns on both sides. Meanwhile, combine soy sauce and rice syrup to make the teriyaki sauce.
4. When the tofu is done, turn down to low heat (or even turn off the heat if your pan is very hot) and pour in the sauce.
5. Flip and move your tofu around to make sure that the sauce coats all the tofu.
6. Let the liquid reduce and as it reduces, the liquid will turn into a sticky sauce that adheres to the tofu. That's when you know it's done!

https://www.thelazybroccoli.com/easiest-vegan-teriyaki-tofu/

ICE CREAM SUNDAE BROWNIE CUPS

INGREDIENTS

• 1 cup (180g) pitted medjool dates
• 1/2 cup (120g) nondairy milk
• 1/2 cup (130g) almond butter ((or any nut/seed butter))
• 1/2 cup (45g) cacao powder ((or cocoa powder))
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp salt
• So Delicious Dairy Free ice cream in your favorite flavor!

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INSTRUCTIONS

1. Preheat the oven to 350F.
2. Combine the pitted medjool dates, nondairy milk, and almond butter in a blender. Blend until no date chunks remain.
3. Add the cacao powder, baking soda, vanilla, and salt. Blend until combined.
4. Grease your muffin pan with coconut oil or use muffin liners. Divide the batter into 6 muffins, filling about 3/4 of the way.
5. Use the back of a spoon (or your fingers!) to make a depression in the center of each.
6. Bake for 20-25 minutes at 350F.
7. Cool for at least 10 minutes before removing from the pan. If they won’t come out easily, gently slide a dull knife around the outside and they should pop out.
8. Top with whatever ice cream and toppings you love. Enjoy!
9. Keep leftover brownies in the fridge in an airtight container for up to a week.

https://www.feastingonfruit.com/ice-cream-sundae-brownie-cups/

Salted Caramel Chocolate Cupcakes

Ingredients

For the cupcakes

• 130 g (1 cup / 4.6oz) plain (AP) flour
• 1/2 cup (40g / 1.4oz) cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g / 1 stick) unsalted butter, melted
• 1/2 cup (100g / 3.5oz) caster sugar
• 1/2 cup (100g / 3.5oz) dark brown sugar, packed
• 2 large eggs, room temp
• 2 teaspoons vanilla extract
• 3/4 cup (180ml) buttermilk

For the salted caramel

• 250 g (8.8oz) store-bought chewy caramels
• ½ cup thickened (heavy) cream

For the salted caramel buttercream

• 200 g (7oz) unsalted butter, softened
• 50 g (1.8oz) dark brown sugar
• 1/2 cup (125ml) salted caramel
• 2 1/2 cups icing (powdered / confectioners) sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely ground salt

Instructions

1. Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cases
2. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
3. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
4. Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
5. Fill the cupcake cases only to about half full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
6. Cool in the tin for 5 minutes before turning out onto a cooling rack

https://www.sugarsaltmagic.com/salted-caramel-chocolate-cupcakes/

SALTED CARAMEL BROWNIE BITES

Ingredients

• 1 - 9x13 box brownie mix
• 35 Rolos
• 12 ounces chocolate melting wafers
• sea salt
• Sweet and salty collide in these easy Salted Caramel Brownie Bites. The hidden candy center is a fun treat to find.

Instructions

1. Make the brownie mix according to the directions on the back of the box. Bake at 350 degrees for about 28 minutes or however long the box calls for. Do not over bake. A toothpick should come out slightly gooey. Cool completely.
2. Cut the brownies into 35 small squares. Place a Rolo on each square. Wrap the brownie around the Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour or more.
3. Place the chocolate in a microwave-safe bowl and melt according to the package directions. Dip the brownie bites in the melted chocolate using a fork, place on wax paper, and sprinkle with sea salt. Makes 35 brownie bites. Store in a sealed container.

https://insidebrucrewlife.com/be-our-guest-for-dinner-and-dessert/

PEANUT BUTTER CHOCOLATE PINWHEELS

Ingredients

For the chocolate layer

2 cup (230g) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if necessary.
1 cup (116g) cocoa
1/2 cup (8 tbsp) maple syrup or liquid sweetener of choice
5 tbsp melted coconut oil
3/4 tsp salt

For the peanut butter layer

2/3 cup smooth peanut butter
2 tbsp maple syrup or liquid sweetener of choice
1/4 tsp vanilla extract (optional)
Pinch of salt (optional)

Method

To make the chocolate layer – In a large bowl, mix together the oat flour, cocoa and salt, then mix in the maple syrup, vanilla and melted coconut oil. You should end up with a dough consistency. Roll out between 2 pieces of parchment paper to about 1cm thickness. 
To make the peanut butter layer – Mix the peanut butter, peanut butter, vanilla and salt in a bowl, then spread onto the chocolate layer.
Roll up carefully and tightly. Wrap in plastic wrap and chill for 2 hours before slicing.
Enjoy!
Store in the fridge in an air-tight container.

https://nadiashealthykitchen.com/peanut-butter-chocolate-pinwheels/

PANCAKES WITH CREAMY GARLIC CHICKEN AND MUSHROOMS

Ingredients

Pancakes:

• 100 g plain flour
• 2 eggs
• 300 ml milk
• oil for frying

Filling:

• 1 tsp vegetable oil
• 25 g butter
• 1 onion sliced
• 1 -2 cloves of garlic crushed
• 200 g mushrooms sliced
• 225 g cooked chicken cut into bitesize chunks
• 2 tbsp dry white wine or chicken stock
• 150 g light cream cheese
• salt and freshly ground black pepper to taste

Method

1. Make the pancakes and keep warm (How to Make Pancakes step by step).
2. To make the filling, heat the oil and butter together in a frying pan and gently cook the onion until softened. Stir in the garlic.
3. Add the mushrooms and cook for 5-10 minutes until softened. Add the chicken.
4. Stir in the wine or stock and allow to bubble for a few moments, then stir in the cream cheese.
5. Heat gently, stirring until piping hot. Season to taste with salt and pepper. Stir in the parsley.
6. Divide the chicken mixture between the pancakes and fold up into triangles or parcels. Serve immediately sprinkled with a little extra parsley.

https://www.recipesmadeeasy.co.uk/pancakes-creamy-garlic-chicken-mushrooms/