Disneyland Snickerdoodles

Enjoy the magical taste of Disneyland with these delicious snickerdoodle cookies. They are soft on the inside, slightly crispy on the outside, and coated in a perfect cinnamon-sugar layer.

Ingredients:

• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 2 and 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar for rolling
• 1 tablespoon ground cinnamon for rolling

Instructions:

Start by heating the oven to 350F 175C

Melt the butter and mix it with 1 1/2 cups of granulated sugar in a large bowl until the mixture is light and fluffy

One at a time, add the eggs and mix well after each one

Mix the flour, cream of tartar, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined

Put 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl

This is what you will use to roll the dough

Take small amounts of cookie dough and roll them into balls

Cover all of the dough balls with the cinnamon-sugar mix by rolling them in it

Leave some space between the dough balls when you put them on a baking sheet

Put it in an oven that is already hot and bake it for 8 to 10 minutes, or until the edges are golden and the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

Mixed Berry Tart

This Mixed Berry Tart is a perfectly delicious treat to share or enjoy for yourself! With a buttery crust and a sweet-tart berry filling, it's sure to please any palate.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons ice water
• 2 cups mixed berries such as raspberries, blueberries, and strawberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 egg, beaten for egg wash

Instructions:

Preheat oven to 375F 190C

In a food processor, pulse together flour, sugar, and salt

Add cold butter and pulse until mixture resembles coarse crumbs

Drizzle in ice water and pulse until dough comes together

Press dough into a tart pan, covering the bottom and sides

Prick bottom with a fork

In a bowl, toss mixed berries with sugar, cornstarch, lemon juice, and lemon zest

Pour berry mixture into the tart shell

Brush the edges of the tart with beaten egg

Bake for 30-35 minutes or until crust is golden and berries are bubbly

Allow tart to cool before serving

Enjoy!

Chocolate Thumbprint Cookies

These Chocolate Thumbprint Cookies are a delightful treat with a rich cocoa flavor, nutty crunch, and a burst of fruity or chocolatey goodness in the center. Perfect for any occasion!

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 3/4 cup finely chopped nuts walnuts, pecans, or almonds
• 1/3 cup fruit preserves or chocolate ganache

Instructions:

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

Put flour, cocoa powder, and salt in a bowl and sift them together

Beat the butter and 1/3 cup of sugar together in a different bowl until the mixture is smooth and creamy

In a separate bowl, mix the egg yolk, milk, and vanilla extract

Combine well

Slowly add the dry ingredients to the wet ones and mix them together until they are all mixed in

Whip the egg white in a small bowl until it gets foamy

Separate the chopped nuts and the rest of the sugar into two bowls

Make little balls out of the dough

First, coat each ball in the egg white

Then, roll it in the nuts and sugar

Place the dough balls that have been covered in sugar on the baking sheet that has been prepared

Press your thumb into the middle of each cookie to make it stand out

For 10 to 12 minutes, bake

The cookies will get a little bigger as they bake

Take it out of the oven and use the back of a spoon to gently press the holes again

For a few minutes, let the cookies cool on the baking sheet

Then, move them to a wire rack to cool completely

Fill the holes in the cookies with fruit preserves or chocolate ganache after they are completely cool

Before you serve, let the ganache or preserves set

Have fun with your tasty chocolate thumbprint cookies!

Shrimp and Couscous Salad

A delicious and cool salad with soft shrimp, fluffy couscous, and a tangy dressing. This Shrimp and Couscous Salad is a great way to eat something light and filling.

Ingredients:

• 1 cup couscous
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste
• For the dressing:
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Cook couscous according to package instructions and let it cool

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat

Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until they turn pink

Remove from heat and let them cool

In a large mixing bowl, combine cooked couscous, cooked shrimp, diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh parsley, and crumbled feta cheese

In a separate small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing

Pour the dressing over the salad and toss everything together until well coated

Serve immediately or refrigerate for later

Enjoy!

Tuna Avocado Roll

A classic sushi roll featuring fresh tuna and creamy avocado, perfect for sushi enthusiasts!

Ingredients:

• 2 cups sushi rice, cooked
• 4 nori seaweed sheets
• 1/2 lb sushi-grade tuna, thinly sliced
• 1 ripe avocado, sliced
• Soy sauce, for dipping
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Lay a nori sheet on a bamboo sushi mat

Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top

Arrange slices of tuna and avocado along the center of the rice

Roll the sushi tightly using the bamboo mat, sealing the edge with water

Slice the roll into 6-8 pieces using a sharp knife

Serve with soy sauce, wasabi, and pickled ginger

Gorgeous Pumpkin Pancakes with Rosemary Maple Syrup

These beautiful pumpkin pancakes are the best thing to eat for breakfast in the fall. They are light and tasty, and they come with a special Rosemary Maple Syrup that makes your breakfast more interesting.

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 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 cup buttermilk
• 1/2 cup milk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• For Rosemary Maple Syrup:
• 1 cup pure maple syrup
• 2-3 sprigs fresh rosemary

Instructions:

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

In another bowl, whisk together the pumpkin puree, buttermilk, milk, eggs, melted butter, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; a few lumps are okay

Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or butter

Pour 1/4 cup portions of pancake batter onto the griddle for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

For the Rosemary Maple Syrup, in a small saucepan, heat the maple syrup over low heat

Add the fresh rosemary sprigs and let them steep in the syrup for about 5 minutes

Remove the rosemary sprigs before serving

Serve the gorgeous pumpkin pancakes with a drizzle of Rosemary Maple Syrup and enjoy!

Paleo Shrimp Creole

Taste the flavors of New Orleans with this recipe for Paleo Shrimp Creole. This robust and flavorful dish is free of grains and dairy, which makes it ideal for a Paleo diet. A delicious and filling meal is produced when the shrimp are simmered in a rich tomato-based sauce with a mixture of aromatic spices.

Ingredients:

• 1 lb wild-caught shrimp, peeled and deveined
• 1 onion, finely chopped
• 1 bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes, no added sugar
• 1 can 6 oz tomato paste
• 1 cup chicken broth, Paleo-friendly
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper adjust to taste
• Salt and black pepper to taste
• 2 tbsp coconut oil
• 2 tbsp fresh parsley, chopped for garnish
• Cauliflower rice for serving

Instructions:

In a large skillet, heat the coconut oil over medium-high heat

Add the chopped onion, bell pepper, and celery

Saut until they begin to soften, about 5 minutes

Stir in the minced garlic and saut for another 30 seconds until fragrant

Add the diced tomatoes, tomato paste, chicken broth, dried oregano, dried thyme, paprika, cayenne pepper, salt, and black pepper

Stir to combine

Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together

Add the peeled and deveined shrimp to the skillet and cook for an additional 5-7 minutes, or until the shrimp turn pink and are cooked through

Serve the Paleo Shrimp Creole over cauliflower rice, garnished with fresh chopped parsley

Enjoy your Paleo-friendly New Orleans-inspired meal!