Peanut Butter Banana Macarons - I Sugar Coat It!

Enjoy these delicious macarons from I Sugar Coat It and indulge in the delightful combination of peanut butter and banana! These confections will fulfill your desire for an unusual taste combination and are ideal for any occasion.
Instructions: Line a baking sheet with silicone baking mats or parchment paper. Blend the powdered sugar and almond flour using a sieve. If you're going to use food coloring, mix a tiny bit of yellow and brown coloring into the dry mixture. Stir thoroughly and reserve. Lightly whisk the egg whites in a dry, clean bowl until frothy. Whisk in the granulated sugar one tablespoon at a time. Beat until peaks become stiff. Incorporate the extracts of banana and peanut butter, blending thoroughly. In three parts, fold the dry mixture into the egg white mixture until well combined. To keep the macaronage consistency, proceed gently. Spoon the mixture into a piping bag and snip off the tip. Pipe tiny rounds onto the baking sheet that has been ready. After gently tapping the sheet to release any air bubbles, allow the macarons to rest for 30 to 45 minutes, or until a skin forms on top. While your oven is resting, preheat it to 300F (150C). The macarons should be baked for 15 to 18 minutes in a preheated oven, or until they are set and have formed feet. Before removing, allow them to cool on the baking sheet. Beat the butter until it becomes creamy for the peanut butter filling. Add vanilla extract, peanut butter, powdered sugar, and mashed banana. Blend until a creamy, smooth consistency is achieved. If desired, add yellow food coloring. Sort the macaron shells according to size, then top one with a heaping tablespoon of peanut butter filling. Place it between two similarly sized shells. To allow the flavors to meld, place the filled macarons in an airtight container and refrigerate for 24 to 48 hours.

Ingredients:

• 150g almond flour
• 150g powdered sugar
• 55g egg whites aged, room temperature
• 150g granulated sugar
• 40g water
• 5g banana extract
• 5g peanut butter extract
• Brown and yellow food coloring optional
• Peanut butter filling:
• 120g unsalted butter room temperature
• 250g powdered sugar
• 50g creamy peanut butter
• 1 ripe banana mashed
• A pinch of salt
• 1 tsp vanilla extract
• Yellow food coloring optional

Instructions:

Slow Cooker Beef & Broccoli

Tender slices of beef simmered in a savory soy sauce-based sauce with fresh broccoli, creating a delicious and satisfying meal.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 2 tbsp cornstarch
• 2 tbsp water
• Cooked rice, for serving

Instructions:

Put garlic, soy sauce, brown sugar, sesame oil, and beef broth in a slow cooker

Put the sliced beef in the slow cooker and stir it around to coat it with the sauce

Put the lid on top and set the heat to low

Put cornstarch and water in a small bowl and mix them together until smooth about 30 minutes before you serve

Add to the slow cooker in a stir

Stir the broccoli florets into the slow cooker after adding them

Put the lid back on and cook for another 30 minutes, or until the broccoli is soft and the sauce has thickened

Enjoy it with cooked rice!

Maple and Coffee Glazed Bacon

Enjoy the delicious combination of sweet maple syrup and strong coffee flavor, which makes a wonderful glaze for thick-cut bacon that has been grilled to perfection. This makes a delicious mix of sweet, smoky, and salty flavors that will make you want more.

Ingredients:

• 1 pound thick-cut bacon
• 1/4 cup pure maple syrup
• 2 tablespoons finely ground coffee
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper optional

Instructions:

Get the grill ready by setting it to medium-high heat 375400F/190204C

Put ground coffee, brown sugar, smoked paprika, black pepper, and cayenne pepper if using in a small bowl

Mix them all together

Place bacon slices on the hot grill grates, leaving some space between them so they don't stick

Use a basting brush to cover one side of the bacon slices with a lot of the maple and coffee glaze

Put the lid back on the grill and cook for 5 to 7 minutes, or until the glaze turns caramelized and the bacon starts to crisp up

Make sure to keep a close eye on it to avoid burning

Brush the glaze on the other side of the bacon slices, then keep grilling for another 5 to 7 minutes, until the bacon is fully cooked and caramelized

After taking the bacon off the grill, let it rest for a few minutes before you serve it

When you serve it hot, the maple, coffee, and crispy bacon flavors go so well together

BLT Corn Salad Wraps

These BLT Corn Salad Wraps are a delightful combination of fresh ingredients and a creamy dressing, wrapped in a tortilla for a satisfying meal. Perfect for a quick lunch or a light dinner.

Ingredients:

• 4 large tortillas
• 1 cup cherry tomatoes, halved
• 1 cup fresh corn kernels cooked and cooled
• 1 cup lettuce, shredded
• 1 cup cooked bacon bits
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

In a large bowl, combine the cherry tomatoes, fresh corn kernels, shredded lettuce, and cooked bacon bits

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and honey until well blended

Season with salt and pepper to taste

Pour the dressing over the salad mixture and toss until everything is well coated

Lay out the large tortillas on a clean surface

Divide the BLT corn salad evenly among the tortillas, placing it in the center of each one

Fold in the sides of each tortilla and then roll it up tightly, securing it with toothpicks if needed

Slice each BLT corn salad wrap in half diagonally and serve immediately

Cinnamon Vanilla Protein Pancakes

The taste and health benefits of these Cinnamon Vanilla Protein Pancakes are just right. It's easy to make them, they taste great (with a hint of cinnamon), and they will satisfy your pancake cravings. This breakfast food is great if you want to get some protein in the morning or eat something tasty without feeling bad about it.

Ingredients:

• 1 cup oat flour
• 1/4 cup vanilla protein powder
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup almond milk
• 1 egg
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Cooking spray or butter for the pan

Instructions:

Mix protein powder, baking powder, ground cinnamon, salt, and oat flour in a bowl

Mix the egg, honey or maple syrup, vanilla extract, and almond milk in a different bowl using a whisk

Add the dry ingredients to the wet ones and mix them together until everything is well mixed

That being said, you can add a little more almond milk to the batter if it's too thick

Set a nonstick skillet or griddle over medium heat and use cooking spray or butter to lightly coat it

For every pancake, pour 1/4 cup of the batter onto the hot pan

Once the pancakes start to bubble on top, flip them over and cook the other side until it's golden brown

Do the same thing again with the rest of the batter

You can top the warm Cinnamon Vanilla Protein Pancakes with fresh berries, yogurt, or a drizzle of honey, or anything else you like

Stuffed Paccheri al Forno

A tasty Italian pasta dish called "stuffed paccheri al forno" is made with big paccheri tubes that are stuffed with a creamy cheese mixture, baked in a rich tomato sauce, and topped with fresh basil.

Ingredients:

• 500g paccheri pasta
• 300g ricotta cheese
• 200g mozzarella cheese, diced
• 100g Parmigiano-Reggiano cheese, grated
• 400g tomato passata
• 2 cloves garlic, minced
• 1 onion, finely chopped
• Handful of fresh basil leaves, chopped
• Salt and pepper to taste
• Extra virgin olive oil

Instructions:

Preheat the oven to 180C 350F

Cook paccheri pasta according to package instructions until al dente

Drain and set aside

In a bowl, mix together ricotta, diced mozzarella, and grated Parmigiano-Reggiano

Season with salt and pepper

Stuff cooked paccheri pasta with the cheese mixture

In a saucepan, heat some olive oil over medium heat

Add minced garlic and chopped onion

Cook until softened

Add tomato passata to the saucepan

Season with salt and pepper

Simmer for 10 minutes

Spread a layer of tomato sauce in a baking dish

Arrange stuffed paccheri in the dish

Pour remaining tomato sauce over the stuffed paccheri

Sprinkle chopped basil leaves on top

Cover the baking dish with foil and bake in the preheated oven for 20 minutes

Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden

Serve hot and enjoy!

Easy Air Fryer Hot Ham and Cheese Wraps

These Easy Air Fryer Hot Ham and Cheese Wraps are a quick and delicious snack or appetizer that's perfect for any occasion. The air fryer makes them crispy on the outside while keeping the inside warm and gooey. Dip them in your favorite sauce for an extra burst of flavor!

Ingredients:

• 4 slices of ham
• 4 slices of Swiss cheese
• 4 large flour tortillas
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• Cooking spray

Instructions:

Preheat your air fryer to 350F 175C

In a small bowl, mix together the mayonnaise, Dijon mustard, garlic powder, onion powder, dried oregano, dried basil, and black pepper

Lay out one flour tortilla and spread a thin layer of the mayo-mustard mixture on it

Place a slice of ham and a slice of Swiss cheese on top of the tortilla

Roll up the tortilla tightly, folding in the sides as you go, to create a wrap

Repeat the process for the remaining tortillas

Lightly spray the air fryer basket with cooking spray to prevent sticking

Place the wraps in the air fryer basket, seam-side down

Lightly spray the tops of the wraps with cooking spray

Air fry for 6-8 minutes, turning halfway through, until the wraps are crispy and the cheese is melted

Serve hot and enjoy!

It was so good. Sushi

With this easy recipe, you can make your own sushi and enjoy its fresh flavors. Add your favorite fillings to your rolls to make a tasty and filling meal.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• Nori seaweed sheets
• Assorted fillings e
• g
• , cucumber, avocado, crab meat, smoked salmon
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Rinse sushi rice under cold water until the water runs clear

In a rice cooker, combine rice and water and cook according to the cooker's instructions

In a small saucepan, combine rice vinegar, sugar, and salt

Heat over low heat until sugar and salt dissolve

Remove from heat and let cool

When the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined

Let the rice cool to room temperature

Place a sheet of nori on a bamboo sushi mat

Wet your hands and spread a thin layer of rice over the nori, leaving a 1-inch border at the top

Arrange your desired fillings in a line across the center of the rice

Using the bamboo mat, roll the sushi tightly, starting from the bottom edge and rolling away from you

Once rolled, use a sharp knife to slice the sushi into bite-sized pieces

Serve the sushi with soy sauce, wasabi, and pickled ginger

Shredded Brussels Sprout and Cranberry Salad

A tasty and healthy salad with sweet dried cranberries, shredded Brussels sprouts, and a sour honey-lemon dressing. Great as a side dish that is light and cool.

Ingredients:

• 1 lb Brussels sprouts, shredded
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

In a large bowl, combine the shredded Brussels sprouts, dried cranberries, sliced almonds, and grated Parmesan cheese

In a separate small bowl, whisk together the olive oil, lemon juice, and honey to make the dressing

Pour the dressing over the salad and toss to coat all the ingredients evenly

Season the salad with salt and pepper to taste

Refrigerate for at least 30 minutes before serving to allow the flavors to meld

Serve chilled and enjoy!

Chocolate Caramel Bars

Enjoy these Chocolate Caramel Bars with a buttery crust, gooey caramel-chocolate filling, and crumbly topping. A delicious treat for any occasion!

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup caramel bits
• 1/4 cup heavy cream

Instructions:

Warm the oven up to 350F 175C and put parchment paper in a 9x13-inch baking pan

Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Add the flour and salt slowly while mixing until just combined

Set the baking pan aside and press two-thirds of the dough into it to make an even crust

After the oven is hot, bake the crust for 12 to 15 minutes, or until the edges are just beginning to turn golden

Put the chocolate chips and caramel bits in a bowl that can go in the microwave

Heat for 30 seconds at a time, stirring each time, until it melts and is smooth

Add the heavy cream and stir until the mixture is smooth and well mixed

Spread the chocolate-caramel mix out evenly over the baked crust after you pour it on

On top of the chocolate-caramel layer, crumble the rest of the dough

Put the pan back in the oven and bake for another 20 to 25 minutes, or until the top is golden brown

Take it out of the oven and put a wire rack in the pan so it can cool all the way down

After it has cooled, put it in the fridge for one to two hours to let the caramel layer set

When the bars are hard, use the extra parchment paper to lift them out of the pan and place them on a cutting board

Use a sharp knife to cut it into squares or bars

Serve and have fun!

Guacamole

This is a traditional and tasty guacamole recipe that can be used as a dip or on avocado toast. This guacamole is a hit with everyone because it has creamy avocados, tangy lime, and tasty spices.

Ingredients:

• 3 ripe avocados
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions:

Take the pits out of the avocados and cut them in half

Then, scoop the flesh into a bowl

Use a fork or potato masher to mash the avocados until the texture you want is reached

To the mashed avocados, add the tomato dices, lime juice, salt, cumin, chili powder, and black pepper

Also a minced onion

Make sure to mix the ingredients together well

You can taste the guacamole and add more salt or lime juice if you think it needs it

Add the chopped cilantro and mix it in

Make sure the plastic wrap touches the guacamole's surface so it doesn't turn brown

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

Use the guacamole to top avocado toast or serve it with tortilla chips

Huli Huli Chicken

Experience the tropical flavors of Hawaii with Huli Huli Chicken. Marinated in a sweet and savory pineapple-soy sauce, this grilled chicken is juicy, flavorful, and perfect for a backyard barbecue.

Ingredients:

• 4 lbs chicken thighs, bone-in and skin-on
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/3 cup brown sugar, packed
• 1/4 cup rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon sesame oil
• Green onions and sesame seeds for garnish

Instructions:

Mix pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a bowl

This will make the marinade

Put the chicken thighs in a shallow dish or resealable plastic bag

Pour half of the marinade over the chicken and put it in the fridge for at least two hours, or overnight for the best results

Warm up the grill over medium-high heat

Take the chicken out of the marinade and put it on the grill

Cook for 6 to 8 minutes on each side, or until it's fully cooked

While it's cooking, baste it with the marinade you saved

Taking the chicken off the grill after it's fully cooked and charred is a good idea

Let it rest for a while

Before serving, sprinkle chopped green onions and sesame seeds on top

Serve with rice or any other side dish you like

Cashew Chicken Stir Fry

A tasty stir-fry dish with tender chicken breast, crunchy cashew nuts, brightly colored bell peppers, and a tasty sauce on top of everything.

Ingredients:

• 500g chicken breast, sliced
• 1/2 cup cashew nuts
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions:

In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch

Set aside

Heat vegetable oil in a pan over medium-high heat

Add minced garlic and stir-fry for 30 seconds

Add sliced chicken breast and cook until browned, about 5-7 minutes

Add sliced bell peppers and onion, stir-fry for an additional 3-4 minutes until vegetables are tender

Pour in the sauce mixture and cashew nuts, stirring well to combine

Cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly

Season with salt and pepper to taste

Serve hot over steamed rice

Enjoy your Cashew Chicken Stir Fry!

Savory Seafood Stew

This tasty seafood stew is a hearty and comforting meal that's perfect for cool fall nights. With a lot of different seafood and vegetables cooked in a tasty broth, it will warm you up from the inside out.

Ingredients:

• 1 lb mixed seafood shrimp, scallops, and chunks of firm fish like cod or halibut
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 4 cups seafood or vegetable broth
• 1/2 cup white wine
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup chopped parsley, for garnish

Instructions:

Put everything in the crockpot except the parsley

Take the lid off and set the temperature to low for 6 to 8 hours or high for 3 to 4 hours

The food should be fully cooked and the vegetables should be soft

Before you serve, take out the bay leaf and add salt and pepper to your liking

Add chopped parsley on top and serve hot