Mini PB Oreo Trifles

Enjoy the delicious combination of peanut butter and mini Oreos in these cute little treats. Just right for a sweet treat!

Ingredients:

• 1 cup peanut butter
• 2 cups whipped cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup crushed mini Oreos
• 1/2 cup chopped peanuts
• Mini Oreos for garnish

Instructions:

Put peanut butter, whipped cream, powdered sugar, and vanilla extract in a bowl and mix them together until the mixture is smooth

At the bottom of serving glasses, put down crushed mini Oreos

Put a small amount of the peanut butter mix on top of the Oreos

Put chopped peanuts on top of the peanut butter

Add more layers until the glasses are full, and top with whipped cream to finish

Add mini Oreos on top to finish

Put it in the fridge for at least an hour before you serve it

Roasted Garbanzo Bean and Avocado Salad

A tasty and nourishing salad with bright vegetables, creamy avocados, and crispy roasted garbanzo beans, all combined with a zesty lime and balsamic dressing.

Ingredients:

• 1 can 15 oz garbanzo beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons balsamic vinegar
• Mixed salad greens for serving

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the drained garbanzo beans with olive oil, cumin, smoked paprika, salt, and pepper

Spread the seasoned garbanzo beans on a baking sheet in a single layer

Roast in the preheated oven for 20-25 minutes or until golden and crispy, stirring halfway through

In a large bowl, combine the roasted garbanzo beans with diced avocados, cherry tomatoes, red onion, and cilantro

In a small bowl, whisk together lime juice and balsamic vinegar

Pour the dressing over the salad and toss gently to combine

Serve the salad on a bed of mixed salad greens

Enjoy your delicious Roasted Garbanzo Bean and Avocado Salad!

Ultimate Grilled Cheese Sandwich

This ultimate grilled cheese sandwich combines three different types of cheese for a gooey, melty, and flavorful experience. Perfect for a quick and satisfying meal.

Ingredients:

• 4 slices thick-cut bread
• 8 slices cheddar cheese
• 4 slices mozzarella cheese
• 4 slices provolone cheese
• 1/4 cup butter, softened

Instructions:

Preheat a grill or grill pan over medium heat

Spread butter on one side of each slice of bread

Place one slice of cheddar, mozzarella, and provolone cheese on the unbuttered side of two bread slices

Top each with another slice of bread, buttered side facing outwards

Place sandwiches on the grill and cook for 3-4 minutes per side, until bread is golden brown and cheese is melted

Remove from grill, slice in half, and serve hot

Vietnamese Summer Rolls with Peanut Dipping Sauce

These vegan Vietnamese summer rolls are refreshing, healthy, and bursting with flavor. They're filled with colorful vegetables, rice noodles, and fresh herbs, then served with a creamy peanut dipping sauce.

Ingredients:

• 8 rice paper wrappers
• 1 cup cooked rice noodles
• 1 cup shredded lettuce
• 1 cup thinly sliced cucumber
• 1 cup matchstick carrots
• 1 ripe avocado, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup chopped roasted peanuts
• For the peanut dipping sauce: 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha sauce
• 1 clove garlic, minced
• 2-3 tablespoons water, to thin the sauce

Instructions:

Prepare all the ingredients and set aside

Fill a shallow dish with warm water

Dip one rice paper wrapper into the water for about 15 seconds, or until soft and pliable

Lay the softened wrapper flat on a clean surface

In the center of the wrapper, layer a small amount of rice noodles, lettuce, cucumber, carrots, avocado slices, cilantro, mint, and chopped peanuts

Fold the sides of the wrapper over the filling, then tightly roll it up like a burrito

Repeat with the remaining wrappers and filling ingredients

For the peanut dipping sauce, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, and garlic in a small bowl

Gradually add water until you reach your desired consistency

Serve the summer rolls with the peanut dipping sauce

Enjoy!

Purple Sweet Potato Smoothie

This Purple Sweet Potato Smoothie is a delightful vegan treat packed with vitamins, minerals, and antioxidants. The creamy texture and vibrant color make it an appealing and nutritious beverage option.

Ingredients:

• 1 cup cooked and mashed purple sweet potato
• 1 cup almond milk
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon chia seeds optional
• Ice cubes optional

Instructions:

In a blender, combine mashed purple sweet potato, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger

Blend until smooth and creamy

If desired, add chia seeds for extra nutrition and blend again

If you prefer a colder smoothie, add some ice cubes and blend until smooth

Pour into glasses and serve immediately

Enjoy your delicious Purple Sweet Potato Smoothie!

Pear & Vegan Blue Cheese Salad

This vibrant salad combines the sweetness of ripe pears with the savory tang of vegan blue cheese, creating a harmonious balance of flavors. The crunchy walnuts and chewy dried cranberries add texture, while the balsamic vinaigrette ties everything together with its delicious acidity.

Ingredients:

• 2 ripe pears, sliced
• 6 cups mixed greens
• 1/2 cup walnut halves
• 1/4 cup dried cranberries
• 1/4 cup vegan blue cheese crumbles
• 1/4 cup balsamic vinaigrette dressing

Instructions:

In a large bowl, combine the mixed greens, sliced pears, walnut halves, dried cranberries, and vegan blue cheese crumbles

Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat

Serve immediately as a refreshing side or a light meal

Brown Butter Soft Batch Style Gingersnaps

Enjoy the warm and cozy flavors of brown butter, ginger, and molasses in these soft batch style gingersnaps. They're perfect for holiday gatherings or any time you crave a comforting treat.

Ingredients:

• 1 cup unsalted butter
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1/2 cup granulated sugar for rolling

Instructions:

Melt the butter in a saucepan over medium heat

Cook it until it turns brown and smells nutty

Take it off the heat and let it cool down a bit

Blend the flour, ground cinnamon, ground cloves, salt, and baking soda together in a different bowl

Put the cooled brown butter, 1 cup of granulated sugar, molasses, and egg in a large bowl

Mix everything together well

Slowly add the dry ingredients to the wet ones and mix them together until a dough forms

Put the bowl in the fridge for about an hour with plastic wrap over it

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

Grass sugar, 1/2 cup, should be put in a small bowl

Take tablespoon-sized chunks of dough and roll them into balls

Cover each ball with granulated sugar by rolling it in it

Once the baking sheets are ready, put the dough balls on them, leaving space between them so they can spread

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middles are still a little soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way