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Swiss Miss Hot Chocolate Muffins

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For chocolate lovers, these delightful muffins are the ideal treat. For an extra rich and comforting flavor, Swiss Miss hot chocolate mix is used in their creation. Savour them while sipping hot cocoa Ingredients: 1 cup all-purpose flour 1/2 cup Swiss Miss hot chocolate mix 1/4 cup granulated sugar 1/4 cup brown sugar 1/4 cup unsweetened cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, melted 1/2 cup buttermilk 2 large eggs 1 tsp vanilla extract 1/2 cup mini chocolate chips Whipped cream and extra Swiss Miss mix for topping optional Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners In a large bowl, whisk together the flour, Swiss Miss hot chocolate mix, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt In a separate bowl, whisk together the melted butter, buttermi...
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5 Minute Espresso Walnut Brownie Cookies

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Indulge in the rich flavors of espresso and cocoa with these quick and easy-to-make walnut brownie cookies. Theyre perfect for satisfying your chocolate cravings in just 5 minutes Ingredients: 1/4 cup melted coconut oil 1/2 cup coconut sugar 1 flax egg 1 tbsp ground flaxseed 2 5 tbsp water 1 tsp vanilla extract 1/4 cup almond flour 1/3 cup cocoa powder 1/2 tsp baking powder 1/4 tsp salt 1 tbsp finely ground coffee or espresso powder 1/3 cup chopped walnuts Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper In a bowl, prepare the flax egg by mixing ground flaxseed and water Let it sit for 5 minutes to thicken To the flax egg, add melted coconut oil, coconut sugar, and vanilla extract Mix well Sift in the almond flour, cocoa powder, baking powder, and salt Stir until just combined Add finely ground coffee or espresso powder and ...
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Tofu Sandwich with Pickled Beet and Arugula

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The tofu sandwich with pickled beets and arugula is a great mix of tastes and textures. The tangy pickled beets and peppery arugula go well with the crispy tofu. Creamy vegan mayonnaise and zingy Dijon mustard hold the whole thing together. Ingredients: 200g firm tofu, sliced 2 whole wheat sandwich bread slices 1/2 cup pickled beet slices 1 cup fresh arugula leaves 2 tbsp vegan mayonnaise 1 tbsp Dijon mustard Salt and pepper to taste Instructions: Heat a skillet over medium heat and lightly oil it Add tofu slices to the skillet and cook until golden brown on both sides, about 3-4 minutes per side Season with salt and pepper Toast the bread slices until lightly golden Spread vegan mayonnaise on one side of each bread slice Spread Dijon mustard on top of the mayonnaise Layer cooked tofu slices, pickled beet slices, and arugula leaves on one bread slice Top with the other bread s...
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Chimichurri Steak with Chimichurri Sauce

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These Chimichurri Steaks are grilled to perfection and are packed with flavor. A zesty homemade Chimichurri Sauce goes well with them. A BBQ recipe that will make your mouth water Ingredients: 4 beef steaks preferably ribeye or sirloin Salt and black pepper to taste 2 tbsp olive oil Chimichurri Sauce: 1 cup fresh parsley, finely chopped 4 cloves garlic, minced 1/2 cup red wine vinegar 1/2 cup olive oil 1 tsp dried oregano 1 tsp crushed red pepper flakes Salt and black pepper to taste Instructions: Warm up the grill over medium-high heat Spread olive oil on top of the steaks and season with salt and black pepper Grill the steaks for four to six minutes on each side, or until theyre done the way you like them Make the Chimichurri Sauce while the steaks are on the grill: Diced garlic, red wine vinegar, olive oil, dried oregano, and red pepper flakes should all be mixed together i...
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Vegan Salted Caramel and Chocolate Swirl Popsicles

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These Vegan Salted Caramel and Chocolate Swirl Popsicles are a delightful treat perfect for hot days. Creamy coconut milk combined with rich caramel and chocolate flavors, with a hint of sea salt, make these popsicles irresistible. Ingredients: 1 can 13 5 oz full-fat coconut milk 1/2 cup coconut sugar 1/4 cup pure maple syrup 1 tsp vanilla extract 1/2 tsp sea salt 1/4 cup vegan chocolate chips Instructions: Put coconut milk, coconut sugar, maple syrup, vanilla extract, and sea salt in a saucepan and heat them over medium-low For about 5 minutes, stir the mixture all the time until it starts to boil and the sugar is gone Take it off the heat and let it cool down a bit Fill up each popsicle mold about halfway with the mixture In 30-second bursts, stir the vegan chocolate chips in a bowl that can go in the microwave until the mixture is smooth Put melted chocolate into each popsicle mo...
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Peanut Butter Chocolate Banana Breakfast Cookies

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These vegan breakfast cookies are a delightful combination of peanut butter, chocolate, and banana. Theyre perfect for a quick and nutritious morning meal on the go. Ingredients: 2 ripe bananas, mashed 1/2 cup peanut butter 1/4 cup maple syrup 1 teaspoon vanilla extract 1 1/2 cups rolled oats 1/4 cup vegan chocolate chips Instructions: Preheat the oven to 350F 175C In a large mixing bowl, combine mashed bananas, peanut butter, maple syrup, and vanilla extract Stir in rolled oats until well combined Fold in vegan chocolate chips Line a baking sheet with parchment paper Scoop cookie dough onto the prepared baking sheet, forming cookies Flatten each cookie slightly with the back of a spoon Bake in the preheated oven for 12-15 minutes or until golden brown Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely ...
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Sweet & Salted Energy Balls

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These sweet and salted energy balls are perfect for a quick and healthy snack. Packed with nuts, dates, and a hint of coconut, they provide a boost of energy without any refined sugars. Ingredients: 1 cup almonds, raw 1 cup dates, pitted 1/4 cup unsweetened shredded coconut 2 tablespoons raw honey 1/4 teaspoon sea salt Instructions: In a food processor, pulse the almonds until finely ground Add dates, coconut, honey, and sea salt to the food processor Pulse until the mixture forms a sticky dough Roll the dough into small balls, about 1 inch in diameter Place the balls on a baking sheet lined with parchment paper Refrigerate for at least 30 minutes to firm up Store in an airtight container in the refrigerator for up to a week
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