Ingredients:

• 2 cans 400ml each of full-fat coconut milk


• 2 tablespoons of plain yogurt with live active cultures


• 2 tablespoons of maple syrup or honey


• 1 teaspoon of vanilla extract


• A pinch of salt

Instructions:

Shake the cans of coconut milk well before opening them

Pour the coconut milk into a saucepan and heat it over low to medium heat until it reaches a temperature of about 110F 43C

Remove the saucepan from the heat and let it cool to around 100F 38C

In a small bowl, combine the plain yogurt with a couple of tablespoons of the warmed coconut milk

Mix well until smooth

Pour the yogurt-coconut milk mixture back into the saucepan with the remaining coconut milk

Stir to combine thoroughly

Add the maple syrup or honey, vanilla extract, and a pinch of salt to the mixture

Stir until all ingredients are well incorporated

Pour the mixture into clean, sterilized glass jars or containers with lids

Cover the jars with lids and place them in a warm, draft-free place for fermentation

You can use a yogurt maker or simply wrap the jars in towels to maintain warmth

Let the yogurt ferment for 8-12 hours or until it reaches your desired level of tanginess and thickness

Once the yogurt is ready, refrigerate it for at least 4 hours to chill and set further

Serve the coconut cream yogurt cold, topped with your favorite fruits, nuts, or granola

Enjoy your homemade Coconut Cream Yogurt!

Ingredients:

• 1 head cauliflower, cut into florets


• 6 slices of bacon, chopped


• 1/2 cup grated Parmesan cheese


• 4 large eggs


• 2 cloves garlic, minced


• 1/2 cup heavy cream


• Salt and pepper to taste


• Chopped fresh parsley for garnish

Instructions:

Cook the chopped bacon in a big skillet over medium heat until it's crispy

The bacon fat remains in the skillet after the bacon is removed and set aside

When the garlic is fragrant, add it to the skillet with the bacon fat and saut it for one to two minutes

When the cauliflower florets begin to soften and lightly brown, add them to the skillet and cook, stirring occasionally, for five to seven minutes

Beat the eggs, heavy cream, grated Parmesan cheese, and a dash of salt and pepper in a bowl

After adding the egg mixture to the skillet containing the cauliflower, stir it all together right away

Cook, stirring constantly, for a further two to three minutes, or until the sauce thickens and coats the cauliflower evenly

After adding the crispy bacon bits, turn off the heat

Serve hot, garnished with finely chopped fresh parsley

Savor your One Pan Carbonara with Cauliflower!

Ingredients:

• 4 large flour tortillas


• 1 pound ground beef


• 1/2 cup diced onion


• 1/2 cup diced pickles


• 1/2 cup crumbled cooked bacon


• 2 cups shredded cheddar cheese


• 1/2 cup ketchup


• 1/4 cup yellow mustard


• 1/4 cup mayonnaise


• Salt and pepper to taste


• Cooking spray

Instructions:

In a skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft

Drain any excess fat

In a bowl, mix together the cooked beef, diced pickles, crumbled bacon, and shredded cheddar cheese

In a separate bowl, combine the ketchup, yellow mustard, and mayonnaise to create the burger sauce

Season with salt and pepper to taste

Place one tortilla in a skillet over medium heat

Spread a portion of the burger mixture evenly on top of the tortilla, then drizzle with some of the burger sauce

Place another tortilla on top

Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted

Repeat with the remaining tortillas and filling

Slice the quesadillas into wedges and serve hot with extra burger sauce for dipping

Ingredients:

• 1 cup sour cream


• 1 cup unsalted butter, softened


• 2 cups granulated sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 4 cups all-purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt

Instructions:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, mixing well after each addition

Then, stir in the sour cream and vanilla extract

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Do not overmix

Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

Scoop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Once the cookies are completely cooled, you can decorate them with your favorite icing or sprinkles if desired

Enjoy your soft and delicious sour cream sugar cookies!

Ingredients:

• 3 large sweet potatoes, peeled and cubed


• 1/2 cup brown sugar


• 1/4 cup butter, melted


• 1/4 cup milk


• 2 eggs, beaten


• 1 teaspoon vanilla extract


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon salt


• 1/2 cup chopped pecans


• 1/2 cup brown sugar for topping


• 1/4 cup all-purpose flour


• 2 tablespoons butter, melted

Instructions:

Preheat oven to 350F 175C

Place sweet potatoes in a large pot of boiling water and cook until tender, about 15 minutes

Drain well

In a mixing bowl, mash the cooked sweet potatoes

Add brown sugar, melted butter, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, salt, and chopped pecans to the mashed sweet potatoes

Mix well

Spread the sweet potato mixture into a greased 9x13 inch baking dish

In a separate bowl, combine 1/2 cup brown sugar, flour, and melted butter to make the topping

Mix until crumbly

Sprinkle the topping evenly over the sweet potato mixture in the baking dish

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown

Serve hot and enjoy!

Ingredients:

• 1 box of yellow cake mix


• 3 eggs


• 1/2 cup vegetable oil


• 1 cup water


• 1/2 cup unsalted butter, melted


• 1/2 cup brown sugar


• 2 tsp ground cinnamon


• 8 small cinnamon rolls store-bought or homemade


• Cream cheese frosting store-bought or homemade


• Cinnamon sugar for garnish

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Add the eggs, vegetable oil, water, and yellow cake mix to a mixing bowl

Mix until it's smooth

To make the cinnamon roll filling, melt the butter and mix it with the brown sugar and ground cinnamon in a different bowl until the ingredients are well mixed

Just enough cake batter to cover the bottom of each cupcake liner

On top of the cake batter, put a small cinnamon roll in each cupcake liner

Put a small amount of the cinnamon roll filling on top of each one in the bag

Fill up each liner about two thirds of the way to the top with more cake batter to cover the filling

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

On a wire rack, let the cupcakes cool all the way down

Sprinkle cinnamon sugar on top of the cupcakes after they have cooled down

Frost them with cream cheese frosting

Have fun with your tasty Cinnamon Roll-Stuffed Cupcakes!