3-INGREDIENT CHOCOLATE CRUNCH DOUGHNUTS (VEGAN)

3-INGREDIENT CHOCOLATE CRUNCH DOUGHNUTS (VEGAN) , By www.uniquegiftstips.com .

3-Ingredient Chocolate Crunch Doughnuts korean chocolate crunch pls remove all this vegan stuff

Total Time: 60 Minutes,Servings: 6 Servings

Ingredients :

• 200g dairy-free dark chocolate
• 2 tbsp almond butter – any nut butter will work, or you can use a seed butter/coconut oil for a nut-free version
• 1 cup protein crispies, rice crispies or quinoa pops

Instructions :

• Break up the chocolate into a heatproof bowl, then add in the almond butter. You can either melt it in the microwave, stirring every minute or so, or you can place it on top of a small pan of simmering water until it has completely melted.
• Add the crispies into the bowl and fold to combine.
• Divide the mixture between 6 doughnut rings. Place in the fridge for 1-2 hours or until the chocolate has set.
• Enjoy!
• Store in an air-tight container in the fridge. You can freeze any leftovers.

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Cheesecake Snickerdoodle Blondies

Cheesecake Snickerdoodle Blondies , By www.uniquegiftstips.com .

Snickerdoodle Cream Cheese Blondies Dessert Bars ~ the perfect answer when you can’t decide between a cookie, a brownie or a piece of cheesecake!

Total Time: 70 Minutes,Servings: 20 Servings

Ingredients :

Cheesecake Layer
• 16 oz. cream cheese 2 blocks
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
Snickerdoodle Layer
• 2 1/4 cups all purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 3/4 cup butter softened
• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
Cinnamon Sugar
• 2 Tbsp granulated sugar
• 1 tsp cinnamon

Instructions :

• Preheat oven to 350 degrees F.
• Grease a 9 x 13 pan or line with parchment paper.
Cheesecake Layer
• Prepare cheesecake mixture by mixing together cream cheese and 1/2 cup sugar and beat until fluffy.
• Add in eggs, vanilla. Mix until combined. Set aside
Snickerdoodle Dough Layer
• Mix together flour, baking soda, cinnamon and salt in a bowl.
• In another bowl beat butter, sugar and brown sugar until fluffy.
• Add in eggs and vanilla into dough mixture until combined.
• Add in flour mixture to dough mixture and mix just until combined.
• Spread 2/3 of Snickerdoodle dough mixture into prepared pan. Sprinkle with half of Cinnamon Sugar mixture.
• Pour cheesecake mixture over the top and smooth with a spatula.
• Add remaining Snickerdoodle dough to the cheesecake layer by breaking it up into small pieces and placing on the cheesecake layer.
• Sprinkle with more cinnamon sugar.
• Bake for 35-40 minutes or until center is just slightly jiggly and edges are set.
• Cool completely. Store in refrigerator

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Better than Tuna

Better than Tuna , By www.uniquegiftstips.com .

This chickpea vegan "tuna" salad is an easy, satisfying and delicious vegan alternative to the usual non-vegan sandwich fillers. Enjoyed by vegans and non-vegans, it is also much more affordable than tuna or chicken salad and it can be available for a weeks worth of lunches if prepared ahead. In our house, it never lasts that long!

Total Time: 20 Minutes,Servings: 2 Servings

Ingredients :

• (2) 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
• 1 shredded carrot
• 2 stalks celery, finely diced
• 1/2 small red onion, finely diced
• Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• optional: extras like mustard, dill, etc

Instructions :

• Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
• Add the carrot, celery, onion, salt and pepper and mix well with a fork
• Add mayo to desired texture of creaminess (I find tastes really vary in this regard)

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Tomato Quinoa Salad

Tomato Quinoa Salad , By www.uniquegiftstips.com .

It's time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home! #mealprep #makeahead #lunch #salad #healthy #quinoa #chickpeas

Total Time: 22 Minutes,Servings: 4 Servings

Ingredients :

• 1/2 cup dry quinoa
• 3/4 cup water
• 2-3 cups chopped/sliced tomato
• 15 oz can chickpeas, drained and rinsed
• 1/4 cup chopped green onion
• 1/4 cup fresh lime juice (from 2 limes)
• 2 TBSP avocado oil
• 1 clove garlic (smashed and minced)
• 1 TBSP fresh chopped parsley
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp pepper
• additional fresh chopped parsley to taste

Instructions :

• First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• While the quinoa cooks, chop, slice and prep the remaining ingredients.
• To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper.
• Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you'd like! I usually add 2-3 TBSP of extra parsley - I love the flavor! Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.

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S'mores Cookie Bars

S'mores Cookie Bars , By www.uniquegiftstips.com .

S'mores Cookie Bars: Soft, chewy, and slightly crunchy graham cracker cookie bars with a marshmallow swirl and semi-sweet chocolate chips. ~ Something Swanky

Total Time: 50 Minutes,Servings: 24 Servings

Ingredients :

• 2 cups all purpose flour
• 2 cups graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter at room temperature
• 1 1/2 cups light brown sugar packed
• 2 large eggs lightly beaten
• 2 cups mini marshmallows heaping
• 1 1/2 cups semi-sweet chocolate chunks a bit more if using chocolate chips

Instructions :

• Preheat oven to 350 F. and grease and line a 9x13 baking pan with parchment paper, ensuring that the paper along the long sides extends above the pan a bit, to act as handles to remove from the pan later. Set aside.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Set aside.
• In a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, beat together the butter and brown sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat until well combined. Reduce mixer to low and slowly beat in the flour mixture until combined.
• Remove and set aside about 1/4 of the dough. Press the remaining dough into the prepared pan to form a thin, even layer on the bottom of the pan. Top with chocolate chunks, then marshmallows. Scatter the reserved dough over-top in clumps. It won't/shouldn't cover the entire top, as you want the chocolate and marshmallows to show through the top.
• Bake in preheated oven until golden brown, about 30-35 minutes. Set pan on a wire rack to cool completely, then lift out of pan by grabbing the parchment paper. Remove to a cutting board. Trim the outside edges, if desired, then cut into squares.

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Best Snickerdoodles Recipe

Best Snickerdoodles Recipe , By www.uniquegiftstips.com .

This really is the best Snickerdoodles recipe I have ever tried. They always turn out thick, chewy, and soft. No other recipe compares! #cookie #cinnamon #sugar #dessert #easy #desserts #cookies #cookieexchange #baking

Total Time: 30 Minutes,Servings: 24 Servings

Ingredients :

SNICKERDOODLE COOKIES:
• 1 cup unsalted butter, softened to room temperature
• 1 1/4 cups white granulated sugar
• 2 tablespoons light brown sugar, packed
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 3/4 cup flour, (all purpose or plain)
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
CINNAMON SUGAR:
• 5 tablespoons white granulated sugar
• 2 tablespoons ground cinnamon

Instructions :

• Preheat oven to 350°F (175°C).
• In a large mixing bowl, beat butter and sugar(s) until light and fluffy (about 5 minutes), scraping the sides of the bowl. Beat in eggs and vanilla for a further 2 minutes until well incorporated.
• Fold in flour, cream of tartar, baking soda and salt until just combined.
• In a separate small bowl, combine sugar and cinnamon.
• Cover dough and refrigerate for about 30 minutes (if time allows).
• Roll cookie dough into balls (about 1 1/2 tablespoons of dough per cookie). Roll in the cinnamon/sugar mixture and evenly coat.
• Arrange cookies at least 3-inches apart on prepared baking sheets. Sprinkle with a little extra cinnamon/sugar to ensure cookies are completely covered.
• For thick cookies: spoon dough onto your baking sheets straight from the spoon (use a cookie dough scoop). Don't roll them into perfect round balls. You'll want higher rather than wider cookie dough balls so that they bake thick.
• For thin cookies: Make a small indent in the centre of each cookie ball by lightly pressing down before baking to flatten them out a little.
• Bake for 10-11 minutes or until edges are golden.
• Let cool for about 10-15 minutes on baking sheet before transferring to a wire rack to cool completely.

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Low Carb Sugar Free Keto Blueberry Muffins

Low Carb Sugar Free Keto Blueberry Muffins , By www.uniquegiftstips.com .

The BEST Low Carb, Sugar Free Blueberry Muffins - SO moist and tender, you'll never believe they are gluten/grain/dairy/sugar free and keto friendly! Perfect for breakfast or snacks for kids OR adults! | #Foodfaithfitness | #Lowcarb #Healthy #Glutenfree #Keto #Sugarfree

Total Time: 45 Minutes,Servings: 12 Servings

Ingredients :

• 3 Cups Almond flour (300g) *
• 4 Tbsp Coconut flour, packed (32g)
• 1 Tbsp Baking powder
• 1 tsp Sea salt
• 1 tsp Baking soda
• 3/4 Cup Monkfruit (or granulated sweetener of choice)
• 7 Tbsp Coconut oil, melted
• 3 Large Eggs, at room temperature (this is key)
• 1/2 Cup Unsweetened applesauce
• 2 tsp Vanilla extract
• 2/3 Cup Fresh blueberries, (105g) **

Instructions :

• Preheat your oven to 350 degrees and spray a muffin pan with oil spray. ***READ NOTES
• In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
• In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.
• Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
• Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.
• Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool COMPLETELY in the pan before trying to take them out.
• DEVOUR!

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