Carne Guisada Tacos

Carne Guisada Tacos are a tasty and filling Mexican dish made with tender stewed beef and a tasty tomato-based sauce. Add your favorite toppings to your tacos to make a tasty meal.

Ingredients:

• 2 lbs beef stew meat
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 cup beef broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper optional
• Flour tortillas
• Toppings of your choice e
• g
• , shredded cheese, chopped cilantro, diced onions, sour cream

Instructions:

In a large skillet, heat the vegetable oil over medium-high heat

Add the chopped onion and minced garlic

Saut until the onion becomes translucent

Add the beef stew meat and cook until browned on all sides

Stir in the diced tomatoes, beef broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper if using

Reduce the heat to low, cover the skillet, and simmer for 1

5 to 2 hours, or until the meat is tender and the sauce thickens

Warm the flour tortillas in a dry skillet or microwave

Serve the carne guisada in the tortillas, and top with your choice of toppings

Enjoy your delicious Carne Guisada Tacos

Tickety Brew Wine Pairing

Enjoy a wonderful experience when you pair Tickety Brew wine with food. This pairing is a great way to enjoy a variety of tastes and textures. The wines rich and complex notes go well with the unique tastes of artisanal cheeses, savory charcuterie, and fresh fruits. Great for having people over or just relaxing at home on a Friday night.

Ingredients:

• 1 bottle of Tickety Brew wine
• Selection of artisanal cheeses e
• g
• , Brie, Gouda, Blue Cheese
• Assorted charcuterie e
• g
• , prosciutto, salami, chorizo
• Crusty bread or artisanal crackers
• Fresh fruits e
• g
• , grapes, figs, apples
• Nuts e
• g
• , almonds, walnuts
• Honey or fig spread optional

Instructions:

Put the fruits, nuts, bread or crackers, cheeses, charcuterie, and cheeses on a large serving platter or board

Do not close the Tickety Brew wine bottle right away

Give it some time to breathe

Put the wine into glasses that are ready to be served

Tickety Brew wine goes well with the different kinds of cheese, charcuterie, fruits, and nuts

Take a sip of wine with each bite

Vietnamese Chicken Vermicelli Salad

This bright and refreshing Chicken Vermicelli Salad will take you to the flavors of Vietnam. There is tender grilled chicken, vermicelli noodles, a lot of fresh herbs and vegetables, and a zesty fish sauce dressing on top of it all. Great for a healthy, light meal.

Ingredients:

• 200g vermicelli noodles
• 2 boneless, skinless chicken breasts
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1 cup fresh bean sprouts
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed
• 2 cloves garlic, minced
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp sugar
• 1/4 tsp red pepper flakes
• Lettuce leaves for serving

Instructions:

Cook vermicelli noodles according to package instructions, then rinse with cold water and drain

Season chicken breasts with salt and pepper, then grill or pan-fry until cooked through

Slice into thin strips

In a small bowl, combine minced garlic, fish sauce, lime juice, sugar, and red pepper flakes to make the dressing

Adjust to taste

In a large bowl, toss together the cooked vermicelli noodles, sliced chicken, cucumber, carrot, bean sprouts, mint leaves, and cilantro leaves

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

Serve the Vietnamese Chicken Vermicelli Salad on a bed of lettuce leaves and garnish with crushed roasted peanuts

Enjoy

TORCHED CLOUD-LIKE MARSHMALLOW

These burnt marshmallows resemble clouds and are great on their own or in smores. Theyre a delightful treat with a crispy torched exterior and a light and fluffy texture.

Ingredients:

• 4 cups granulated sugar
• 1 cup corn syrup
• 1 cup water
• 4 envelopes unflavored gelatin about 3 tablespoons
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• Powdered sugar for dusting
• Cooking spray for greasing
• Propane torch for torching
• Food coloring optional

Instructions:

Mix the gelatin and half of the water in a big mixing bowl

Give it ten minutes or so to bloom

Place the corn syrup, granulated sugar, and the remaining 1/2 cup of water in a heavy-bottomed saucepan

Stirring constantly, cook over medium-high heat until the sugar dissolves

Put a candy thermometer inside the saucepan and bring the sugar mixture to a boil without stirring until it reaches the soft ball stage, which is 240F 115C

Microwave the bloomed gelatin for about 30 seconds, or until it turns liquid, while the sugar syrup is heating up

Slowly incorporate the hot sugar syrup into the gelatin mixture using a stand mixer set on low speed

Because the syrup is very hot, proceed with caution

Once the mixture is thick, glossy, and has tripled in volume, turn the mixer up to high and beat it for ten to fifteen minutes

Mix in the salt and vanilla extract, beating for an additional two minutes to ensure everything is well combined

To achieve the desired color, add food coloring if desired, and mix until it is evenly distributed

Dust a 9 x 13-inch baking pan with powdered sugar after greasing it with cooking spray

Using a greased spatula, smooth the top of the marshmallow mixture after pouring it into the prepared pan

Allow the marshmallow to cure for at least four hours, or over night, at room temperature

After the marshmallow has set, cut it into the desired shapes with a knife or cookie cutters

To keep the cut marshmallows from sticking, dust them with powdered sugar

Gently burn the marshmallows surface with a propane torch until the desired level of toastiness is achieved

Use caution when handling the flame

Serve right away or save to make smores or other sweet treats

Savor your marshmallows that resemble burning clouds

Mixed Berry Popsicles

On hot summer days, these mixed berry popsicles are a great way to cool off. In order to make them, fresh berries, creamy Greek yogurt, and a little honey are mixed together.

Ingredients:

• 2 cups mixed berries strawberries, blueberries, raspberries
• 1/4 cup honey
• 1 cup Greek yogurt
• 1/2 cup almond milk
• 1 teaspoon vanilla extract

Instructions:

In a blender, puree mixed berries and honey until smooth

In a separate bowl, mix Greek yogurt, almond milk, and vanilla extract until well combined

Layer the berry puree and yogurt mixture into popsicle molds

Insert popsicle sticks and freeze for at least 4 hours or until solid

To remove popsicles from molds, run them under warm water for a few seconds

Gluten-Free Slow Cooker White Chicken Chili

This gluten-free slow cooker white chicken chili is perfect for game day or any cozy gathering. Its hearty, flavorful, and incredibly easy to make. Simply toss everything into the slow cooker and let it simmer away until youre ready to serve

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts
• 2 cans 15 ounces each white beans, drained and rinsed
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 can 4
• 5 ounces diced green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper adjust to taste
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro, for garnish
• Sliced avocado, for garnish
• Lime wedges, for serving

Instructions:

Place chicken breasts in the slow cooker

Add white beans, diced onion, minced garlic, diced green chilies, chicken broth, ground cumin, dried oregano, cayenne pepper, salt, and pepper

Stir to combine ingredients

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender

Remove chicken from slow cooker and shred with two forks

Return shredded chicken to the slow cooker

Taste and adjust seasoning if needed

Serve hot, garnished with chopped fresh cilantro, sliced avocado, and lime wedges

Sweet and Spicy White Cheddar Sloppy Joes Burger

These Sweet and Spicy White Cheddar Sloppy Joes Burgers combine the classic flavors of sloppy joes with the cheesy goodness of a burger. The sweet and tangy sauce with a hint of spiciness pairs perfectly with the savory burger patty, making it a delicious and satisfying meal.

Ingredients:

• 1 lb ground beef
• 1/2 cup diced onion
• 1/2 cup diced bell pepper red or green
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper adjust to taste
• Salt and pepper to taste
• 4 hamburger buns
• 4 slices white cheddar cheese
• Butter for toasting buns
• Optional toppings: lettuce, tomato, pickles

Instructions:

Warm up the ground beef in a big pan over medium-high heat until it turns brown

As it cooks, break it up into little pieces

It will take about 5 minutes of cooking after adding the diced onion and bell pepper to the pan for them to get soft

Add Worcestershire sauce, yellow mustard, chili powder, cayenne pepper, salt, and pepper, and mix well

Keep cooking for 10 to 15 minutes, or until the sauce gets thicker and the flavors blend

Set your grill or grill pan over medium-low heat while the sauce is simmering

Cover the buns in butter and toast them on the grill until they turn golden brown

Cover the burgers with a lid or foil and put a slice of white cheddar cheese on top of each one

This will melt the cheese

Put a big spoonful of the sweet and spicy Sloppy Joe mix on the bottom half of each toasted bun to make the burgers

You can add lettuce, tomato, and pickles as toppings if you want to

On top of the Sloppy Joe mix, put the cheesy burger patty

Cover with the top half of the bun

Let your guests eat their Sweet and Spicy White Cheddar Sloppy Joes while theyre still hot

Mint Chocolate Chip Brownie Bites

If youre craving chocolate with a hint of mint, these Mint Chocolate Chip Brownie Bites are just what you need. Because theyre small, theyre great for parties or whenever you want a sweet treat.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup chocolate chips
• 1/4 teaspoon peppermint extract
• Green food coloring optional

Instructions:

Set the oven to 350F 175C and heat it up

You can grease a mini muffin tin or put mini muffin liners inside it

Put the butter in a medium-sized saucepan and melt it over low heat

Take it off the heat and mix in the vanilla extract, sugar, and eggs until everything is well mixed

Add the flour, salt, baking powder, and cocoa powder and mix just until everything is combined

Be careful not to mix too much

Its time to add the peppermint extract and chocolate chips

You can make it minty green by adding a few drops of green food coloring

Fill up each mini muffin tin cup about two thirds of the way to the top with batter

If you stick a toothpick into the middle and it comes out with moist crumbs instead of wet batter, the cake is done

Let the brownie bites cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down

Have fun with these tasty Mint Chocolate Chip Brownie Bites

Double Chocolate Peanut Butter Mug Cake Parfait

This double chocolate peanut butter mug cake parfait has rich and decadent layers that you should enjoy. Adding chocolate syrup, peanut butter, and whipped cream to the warm, gooey cake makes it taste even better.

Ingredients:

• 4 tbsp all-purpose flour
• 3 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/8 tsp baking powder
• a pinch of salt
• 3 tbsp milk
• 2 tbsp vegetable oil
• 1/4 tsp vanilla extract
• 2 tbsp chocolate chips
• 2 tbsp creamy peanut butter
• 2 tbsp whipped cream
• 1 tbsp chopped peanuts
• 1 tbsp chocolate syrup

Instructions:

In a microwave-safe mug, whisk together flour, sugar, cocoa powder, baking powder, and salt

Add milk, vegetable oil, and vanilla extract to the mug, stirring until smooth

Fold in chocolate chips

Microwave on high for 1-2 minutes or until the cake has risen and set in the middle

Let the mug cake cool for a few minutes

In a separate small bowl, warm peanut butter in the microwave for 20 seconds

Layer the mug cake, peanut butter, whipped cream, chopped peanuts, and repeat until the mug is filled

Drizzle chocolate syrup over the top

Finish with a dollop of whipped cream and a sprinkle of chopped peanuts

Serve immediately and enjoy

Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew is hearty, comforting, and packed with flavor. Perfect for a cozy Sunday meal with minimal effort

Ingredients:

• 1
• 5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 3 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp water
• Fresh parsley for garnish

Instructions:

In a slow cooker, combine chicken, carrots, celery, onion, garlic, diced tomatoes, chicken broth, thyme, rosemary, bay leaf, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender

In a small bowl, mix flour and water until smooth to create a slurry

Stir the slurry into the stew during the last 30 minutes of cooking to thicken the sauce

Remove bay leaf before serving

Garnish with fresh parsley

Serve hot and enjoy

Beer-Cheese Burger

Beer and cheese flavors are mixed into a tasty burger, and a rich beer cheese sauce is added on top for an extra-delicious treat.

Ingredients:

• 1 lb ground beef
• 1/4 cup beer
• 1/4 cup breadcrumbs
• 1/4 cup diced onion
• 1/4 cup grated cheddar cheese
• 1/4 cup beer cheese sauce
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce, tomato, and other toppings of choice

Instructions:

In a mixing bowl, combine ground beef, beer, breadcrumbs, diced onion, grated cheddar cheese, salt, and pepper

Divide the mixture into 4 equal portions and shape them into burger patties

Preheat grill or skillet over medium-high heat

Cook the burger patties for about 4-5 minutes on each side, or until desired doneness is reached

During the last minute of cooking, top each patty with a spoonful of beer cheese sauce and allow it to melt

Toast the hamburger buns on the grill or skillet until lightly golden

Assemble the burgers by placing lettuce, tomato, and any other desired toppings on the bottom half of each bun, followed by a cooked burger patty with melted beer cheese sauce, and then the top half of the bun

Serve hot and enjoy

Peach & Spinach Salad

This Peach & Spinach Salad is a perfect blend of sweet and savory flavors. The juicy peaches, creamy feta, and crunchy walnuts create a delightful contrast with the fresh spinach. The balsamic vinaigrette dressing ties it all together for a light and delicious summer meal.

Ingredients:

• 2 ripe peaches, sliced
• 4 cups fresh spinach leaves
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Put the red onion slices and fresh spinach leaves in a large bowl

Add the sliced peaches and crumbled feta cheese slowly

A separate small bowl holds the dressing

To make it, mix balsamic vinegar, extra virgin olive oil, honey, salt, and pepper together with a whisk

Pour the dressing over the salad and toss it around to cover everything

Add chopped walnuts on top to make it crunchier

Serve right away as a cool summer salad

Harvest Salad with Pumpkin Vinaigrette

This harvest salad is a delightful combination of fresh greens, sweet apple, crisp cucumber, tart cranberries, and crunchy pecans, all topped with a creamy pumpkin vinaigrette. Its the perfect autumn salad thats vegan and gluten-free.

Ingredients:

• 4 cups mixed greens
• 1/2 cup diced apple
• 1/2 cup diced cucumber
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup pumpkin puree
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

Mixed greens, diced apple, diced cucumber, dried cranberries, and chopped pecans should all be put in a large bowl together

Add the olive oil, cinnamon, nutmeg, salt, and pepper to a small bowl

Then, whisk in the pumpkin puree, apple cider vinegar, maple syrup, and some pepper

Add the dressing to the salad and mix it all together

Serve right away

Eton Mess Pavlova Cake with Berries and Cream

Eton Mess Pavlova Cake is a delightful dessert that combines the crispiness of meringue with the sweetness of pink cream and the freshness of mixed berries. Its a perfect treat for any occasion

Ingredients:

• 6 large egg whites
• 1
• 5 cups granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 cups mixed berries strawberries, raspberries, blueberries
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• Pink food coloring optional

Instructions:

Preheat your oven to 300F 150C

In a clean, dry bowl, whip the egg whites until stiff peaks form

Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip until the meringue is glossy and holds its shape

Fold in the white vinegar and vanilla extract gently

Line a baking sheet with parchment paper and spoon the meringue mixture into a circle, creating a pavlova shape

Bake for 1 hour until the outside is crisp and the inside is soft

Allow it to cool completely

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until it forms stiff peaks

Add a few drops of pink food coloring if desired for the pink cream

Once the pavlova has cooled, carefully transfer it to a serving plate

Spread the pink cream over the pavlova

Decorate the pavlova with the mixed berries on top of the cream

Serve immediately and enjoy

Brown Rice Caprese Spaghetti

This Brown Rice Caprese Spaghetti is a delightful twist on the classic Italian Caprese salad, incorporating brown rice spaghetti for a healthier alternative. Bursting with flavors from fresh tomatoes, creamy mozzarella, fragrant basil, and a touch of garlic, this dish is quick, easy, and perfect for a satisfying weeknight dinner.

Ingredients:

• 8 oz brown rice spaghetti
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn
• 2 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling optional

Instructions:

Follow the directions on the package to cook the brown rice spaghetti until it is al dente

Remove the water and set it aside

Put cherry tomatoes, mozzarella balls, torn basil leaves, minced garlic, and extra virgin olive oil in a large bowl

Add pepper and salt to taste

Throw it all together well

Mix the cooked spaghetti with the tomato sauce in a bowl

Toss the spaghetti gently until its covered in the tomato mixture all over and the cheese starts to melt a little

Place some of the spaghetti mixture on each plate to serve

If you want, drizzle with balsamic glaze

Add more torn basil leaves and freshly ground black pepper as a garnish

Serve right away and enjoy

Oh-So-Good Chicken

Tender grilled chicken breasts are marinated in a tasty mix of garlic, herbs, balsamic vinegar, and olive oil in this Oh-So-Good Chicken recipe. Adding charred lemon slices gives the dish a zesty brightness that makes it a great meal for any event.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, sliced
• Fresh parsley for garnish

Instructions:

Add garlic, salt, black pepper, dried thyme, and dried rosemary to a small bowl and mix them together with a whisk

Put the chicken breasts in a shallow dish or a plastic bag that can be closed again

Make sure the chicken is evenly covered with the marinade as you pour it over it

Put the dish or bag in the fridge for at least 30 minutes or up to 4 hours with the lid on or sealed

Warm up the grill over medium-high heat

Take the chicken out of the marinade and throw away the extra marinade

Before you put the chicken on the grill, heat it up

Cook each side for 6 to 7 minutes, or until the chicken is done and the juices run clear

Just before youre done grilling, add lemon slices and cook them until they get a little charred

Take the chicken off the grill when its done and let it rest for a few minutes

Add charred lemon slices to the top of the grilled chicken and sprinkle with fresh parsley

Have fun

Pink Lemonade Slush

The Pink Lemonade Slush is a fun and refreshing cocktail that is perfect for hot summer days. It has the sourness of pink lemonade and the spiciness of vodka, making a delicious frozen drink.

Ingredients:

• 4 cups pink lemonade
• 1 cup vodka
• 2 cups ice cubes
• Lemon slices for garnish
• Mint leaves for garnish

Instructions:

In a blender, combine pink lemonade, vodka, and ice cubes

Blend until smooth and slushy

Pour into glasses and garnish with lemon slices and mint leaves

Serve immediately

Winter BBQ Chicken

Warm up your winter with this comforting slow cooker BBQ chicken recipe. Tender chicken breasts infused with smoky BBQ flavors make a delightful meal for chilly days.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper optional

Instructions:

Add garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if using to a bowl and mix them together

Put chicken breasts in the crock pot

Spread the BBQ sauce mixture out on top of the chicken so its covered all over

Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours

Remove the lid and cook the chicken until it is soft and fully cooked

Remove from the heat and use two forks to shred the chicken

Then, mix it well with the sauce

Serve hot, and if you want, add more BBQ sauce on top

Vegan Romesco Red Pepper Soup

This Vegan Romesco Red Pepper Soup is rich, creamy, and bursting with flavor. Roasted red peppers, tomatoes, and almond butter come together to create a velvety soup thats perfect for cozy nights in.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can 14 oz diced tomatoes
• 2 cups vegetable broth
• 1/4 cup almond butter
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

Preheat the oven to 400F 200C

Place the red bell peppers on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the skins are charred

Remove the peppers from the oven and place them in a bowl

Cover the bowl with plastic wrap and let the peppers steam for 10 minutes

Peel the skins off the peppers and discard them

Remove the seeds and stems from the peppers

In a large pot, heat the olive oil over medium heat

Add the chopped onion and minced garlic, and saut until softened, about 5 minutes

Add the roasted red peppers, diced tomatoes, vegetable broth, almond butter, tomato paste, and smoked paprika to the pot

Stir to combine

Bring the soup to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes

Use an immersion blender to blend the soup until smooth

Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot

Season the soup with salt and pepper to taste

Serve the soup hot, garnished with fresh parsley

Enjoy

Vegan Persimmon Thumbprint Cookies

These vegan persimmon thumbprint cookies are a delicious treat. They have the sweetness of ripe persimmons, the crunch of almond flour, and the flavor of fruit preserves. Theyre great for holiday parties or afternoon tea.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup persimmon puree
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts such as walnuts or pecans
• 1/4 cup fruit preserves such as raspberry or apricot

Instructions:

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

In a mixing bowl, combine all-purpose flour, almond flour, coconut sugar, baking powder, and salt

Add melted coconut oil, persimmon puree, and vanilla extract to the dry ingredients

Mix until well combined

Roll the dough into small balls and place them on the prepared baking sheet

Make an indentation in the center of each cookie using your thumb or the back of a spoon

Fill each indentation with a small amount of fruit preserves

Sprinkle chopped nuts on top of the preserves

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown

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