Ingredients:

• 4 cups pork rinds, crushed


• 1/2 cup sugar-free dark chocolate chips


• 1/4 cup unsweetened almond butter


• 1/4 cup coconut oil


• 1/4 cup powdered erythritol


• 1 tsp vanilla extract


• 1/4 cup unsweetened cocoa powder


• 1/4 cup unsweetened shredded coconut optional

Instructions:

In a bowl that can go in the microwave, melt the dark chocolate chips without sugar, almond butter, and coconut oil

Stir the mixture until it is smooth

Add the vanilla extract and powdered erythritol and mix them in well

Put the crushed pork rinds in a large bowl and pour the melted chocolate mixture over them

Stir the pork rinds around until they are covered all over

Put the coated pork rinds in a big plastic bag that can be closed again and again

Before you seal the bag and shake it, add the unsweetened cocoa powder

This will cover the pork rinds with cocoa powder

If you want, you can add shredded unsweetened coconut to the bag and shake it to mix it in

Place the chocolate-covered pork rinds on a baking sheet that has been lined with parchment paper

Allow them to cool until the chocolate coating sets

When the puppy chow is cool and hard, break it up into small clusters

Keep in a container that won't let air in at room temperature or in the fridge

Ingredients:

• 1 package of refrigerated bread dough


• 12 Oreo cookies, crushed


• 1/4 cup melted butter


• 1/2 cup powdered sugar


• 1/4 cup milk


• 1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C

Roll out the refrigerated bread dough into a rectangle

Spread the crushed Oreo cookies evenly over the dough

Roll up the dough from one of the long sides, creating a log

Cut the log into 12 slices and place them in a greased baking dish

Drizzle the melted butter over the rolls

Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through

While the rolls are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a bowl until smooth

Once the rolls are done, remove them from the oven and drizzle the glaze over the top

Serve warm and enjoy!

Ingredients:

• 2 cups heavy cream


• 1 cup whole milk


• 3/4 cup granulated sugar


• 1 teaspoon vanilla extract


• 1 teaspoon ground cinnamon


• 4 egg yolks


• 1/2 cup marmalade


• 4 slices brioche bread, toasted and cubed

Instructions:

In a saucepan, combine heavy cream, whole milk, sugar, vanilla extract, and ground cinnamon

Heat over medium heat until it begins to simmer, stirring occasionally

In a separate bowl, whisk the egg yolks

Slowly pour a ladleful of the hot cream mixture into the yolks, whisking constantly to temper them

Pour the tempered yolks back into the saucepan with the remaining cream mixture

Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon

Remove from heat and let cool to room temperature

Once cooled, churn the mixture in an ice cream maker according to manufacturer's instructions

While the ice cream churns, heat the marmalade in a small saucepan until it becomes pourable

In serving glasses or bowls, layer toasted brioche cubes, scoops of cinnamon ice cream, and drizzles of warm marmalade

Repeat the layers as desired, ending with a dollop of marmalade on top

Serve immediately and enjoy!

Ingredients:

• 4 large flour tortillas


• 1 cup cream cheese


• 1/2 cup powdered sugar


• 1 teaspoon vanilla extract


• 1 cup strawberries, sliced


• 1/2 cup chocolate chips


• 1/4 cup granulated sugar


• 1 teaspoon ground cinnamon


• 1/4 cup melted butter


• 1/4 cup chocolate sauce


• 1/4 cup whipped cream


• Oil for frying

Instructions:

Cream cheese, powdered sugar, and vanilla extract should all be mixed together in a bowl

Mix until it's nice and smooth

On each tortilla, put a quarter of the cream cheese mixture

Cover each tortilla with cream cheese and chocolate chips

Then, add sliced strawberries all over the top

To make a chimichanga, fold the sides of each tortilla in and roll them up

Put the granulated sugar and ground cinnamon in a different bowl

Spread melted butter on each chimichanga and then roll them in the cinnamon-sugar mix to cover them all

Put the oil in a deep pan or skillet and heat it over medium-high heat

Be careful when adding the chimichangas

Fry for about two to three minutes on each side, until golden brown and crispy

Take the chimichangas out of the oil and put them on a plate lined with paper towels to drain the extra oil

Put chocolate sauce on top of the chimichangas and then put whipped cream on top of that

Enjoy the Chocolate Strawberry Cheesecake Chimichangas while they're still warm

Ingredients:

• 3 ripe bananas, mashed


• 1/3 cup plant-based milk


• 1/4 cup maple syrup


• 1/4 cup melted coconut oil


• 1 teaspoon vanilla extract


• 1 1/2 cups all-purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup creamy peanut butter


• 1/4 cup powdered sugar


• 2-3 tablespoons plant-based milk

Instructions:

Preheat the oven to 350F 175C and grease a cake pan

In a mixing bowl, combine mashed bananas, plant-based milk, maple syrup, melted coconut oil, and vanilla extract

In another bowl, whisk together flour, baking powder, baking soda, and salt

Gradually add dry ingredients to the wet mixture, stirring until just combined

Pour the batter into the greased cake pan and smooth the top

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow the cake to cool completely before frosting

To make the frosting, beat peanut butter, powdered sugar, and plant-based milk together until smooth and creamy

Spread the frosting evenly over the cooled cake

Slice and serve

Enjoy!

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, softened


• 3/4 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 cup finely chopped dried strawberries


• 1/2 cup semi-sweet chocolate chips


• 1/2 cup white chocolate chips


• 1/4 cup heavy cream


• 8-10 fresh strawberries, for decoration


• Additional melted chocolate for drizzling, optional

Instructions:

Preheat your oven to 350F 175C

Line a baking sheet with parchment paper

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

Set aside

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the egg and vanilla extract to the butter mixture, and mix until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Fold in the chopped dried strawberries, semi-sweet chocolate chips, and white chocolate chips

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them apart

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

While the cookies are cooling, melt the additional chocolate chips and heavy cream in a microwave-safe bowl in 20-second intervals, stirring until smooth

Once the cookies have cooled, dip each one into the chocolate ganache and place it back on the parchment paper

Slice the fresh strawberries and place a slice on top of each cookie

If desired, drizzle more melted chocolate over the strawberry slices

Allow the chocolate to set before serving

Enjoy your delicious Chocolate Covered Strawberry Cookies!

Ingredients:

• 1 kg potatoes, boiled and cubed


• 1 cup vegan mayonnaise


• 1/4 cup dill pickles, chopped


• 2 tbsp pickle juice


• 2 tbsp fresh dill, chopped


• 2 tbsp red onion, finely chopped


• 1 tbsp Dijon mustard


• Salt and pepper to taste

Instructions:

Boil and cube potatoes

Add chopped dill pickles, chopped red onion, and fresh dill to a large bowl

Put vegan mayonnaise, pickle juice, Dijon mustard, salt, and pepper in a different bowl

Mix them together to make the dressing

Add the dressing to the potato mix and mix it together gently until everything is well mixed

Put it in the fridge for at least an hour before you serve it so the flavors can mix

Ingredients:

• 1 cup all-purpose flour


• 2 eggs


• 1 1/2 cups milk


• 2 tablespoons melted butter


• 1/4 teaspoon salt


• 1/2 teaspoon vanilla extract


• 2 tablespoons sugar optional


• Butter or oil for cooking

Instructions:

The flour, eggs, milk, melted butter, salt, vanilla extract, and sugar if using should all be put into a blender

If you need to, scrape down the sides of the blender to make the batter smooth

Stay at room temperature for at least 30 minutes to let the batter warm up

This lets any air bubbles escape and makes sure the crepes are soft

Set a crepe pan or nonstick skillet over medium-high heat

Put a little butter or oil in the pan and swirl it around to cover the bottom

Place a small amount of batter in the pan and swirl it around to make a thin layer that spreads out evenly

It should be cooked for one to two minutes, or until the bottom is golden brown and the edges begin to lift

With a spatula, flip the crepe over and cook the other side for another one to two minutes, until it's golden brown

Place the cooked crepe on a plate and repeat the process with the rest of the batter, adding more oil or butter to the pan as needed

You can top your warm French crepes with Nutella, strawberries, whipped cream, or lemon juice and sugar, or anything else you like

Have fun!

Ingredients:

• 2 cups of Greek yogurt


• 1 cup of mixed berries strawberries, blueberries, raspberries


• 1/4 cup of honey


• 1 teaspoon of vanilla extract


• 1/2 cup of granola


• Fresh berries for garnish

Instructions:

In a blender, combine the Greek yogurt, mixed berries, honey, and vanilla extract

Blend until smooth and creamy

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for frozen yogurt

Once the frozen yogurt reaches the desired consistency, transfer it to a container and freeze for an additional 2 hours to firm up

Serve the frozen yogurt in bowls or cones, topped with granola and fresh berries

Enjoy your Twisted Berry Frozen Yogurt creation!

Ingredients:

• 1 bottle red wine


• 1 cup orange juice


• 1/4 cup brandy


• 2 tablespoons sugar


• 1 orange, sliced


• 1 lemon, sliced


• 1 lime, sliced


• 1 apple, diced


• 1 cup mixed berries


• Ice cubes

Instructions:

Put orange juice, brandy, red wine, and sugar in a large pitcher

Mix it around until the sugar is gone

Put in the pitcher sliced orange, lemon, lime, apple, diced apple, and a mix of berries

Put it in the fridge for at least two hours or overnight to let the flavors mix

Pour over ice cubes in glasses and decorate with extra fruit if you like