Homemade Pickled Beets Recipe

Ingredients:

6 medium beets (washed and trimmed)

1 cup white vinegar

1 cup water

1/2 cup granulated sugar

1/2 teaspoon salt

1/4 teaspoon ground cloves (optional)

1/2 teaspoon whole black peppercorns (optional)

1 cinnamon stick (optional)

Instructions:

Boil the beets: Place beets in a large pot, cover with water, and boil until tender (about 30–40 minutes). Drain and let cool.

Peel and slice: Once cool, peel the skins off (they should slide off easily). Slice into rounds or wedges.

Prepare the brine: In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a boil, stirring until sugar dissolves.

Pack the jars: Add sliced beets to sterilized mason jars. Pour the hot brine over them, leaving about 1/2 inch of headspace.

Seal and chill: Seal the jars with lids. Let cool, then refrigerate for at least 24 hours before eating. (They taste even better after a few days!)

Keeps up to 4–6 weeks in the fridge.

tablespoon raw apple cider vinegar (with the mother)
1 tablespoon fresh lemon juice
1 teaspoon raw organic honey (optional)
1 cup warm filtered water
A pinch of cinnamon or cayenne pepper (optional for flavor and metabolism boost)
Instructions

Warm one cup of filtered water — make sure it’s not boiling, just comfortably warm.
Add one tablespoon of apple cider vinegar and lemon juice to the water, then stir gently.
Mix in honey for a mild sweetness, and optionally add a pinch of cinnamon or cayenne pepper. Stir until well combined and drink immediately on an empty stomach.

🧾 Ingredients:

4 cups all-purpose flour (plus extra for dusting)
2 tsp active dry yeast
3 tbsp sugar
1¼ cups warm milk
¼ cup oil
2 eggs
½ tsp salt
🖌️ For Brushing:

1 egg white + 2 tbsp water (for egg wash before baking)
2 tbsp melted butter (fo

Découvrez le secret du jardinier pour une courgette prospère dans votre jardin ! 🤩

1. Choisissez le bon récipient : Utilisez un grand récipient, d’au moins 12 pouces de profondeur et de largeur, pour fournir un espace suffisant pour la croissance des rac
2. Sélectionnez le bon sol : Utilisez un sol en pot de haute qualité et bien drainant enrichi en matière organique pour assurer une croissance saine.
3. Plantation de graines de courgettes : Plantez des graines de courgettes directement dans la marmite ou commencez par des semis. Espacez-les adéquatement pour éviter le surpeuplement.
4. Arrosage : arrosez les plantes de façon constante, en gardant le sol humide mais pas gorgée d’eau. Assurer un drainage approprié pour prévenir la pourriture des racines.
5. Fertilisation : Nourrissez les courgettes avec un engrais équilibré et soluble dans l’eau toutes les 2-4 semaines pour favoriser une croissance vigoureuse.
6. Soutien : Utilisez des pieux ou un treillis pour soutenir les courgettes au fur et à mesure qu’elles poussent, aidant à gérer leur nature étendue.

Conclusion : Profitez de vos courgettes cultivées en conteneur
Suivez ces conseils pour faire pousser des plants de courgettes sains dans des pots et profiter d’une récolte abondante.

Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting
Preparation Time
Total Time: 2 hours 20 minutes
Active Time: 30 minutes
Rise Time: 1 hour 30 minutes
Ingredients
Dough:
7 Tbsp (80g) sugar
1 tsp (4g) dry yeast
1 cup (250ml) lukewarm milk
1 egg
2 Tbsp vegetable oil
4 cups (500g) flour
1 tsp (4g) salt
Filling:
1/3 cup (80g) butter
1/2 cup (80g) sugar
Cinnamon to taste
Must express something to keep getting my recipes.

Kulfi Ice Cream Recipe
Ingredients:
4 cups whole milk
1/2 cup sweetened condensed milk
1/4 cup powdered sugar
1/4 teaspoon ground cardamom 1/4 cup chopped nuts (pistachios, almonds, cashews)
Saffron strands for garnish (optional)
Chopped pistachios for garnish (optional)

Directions:

     In a heavy-bottomed saucepan, heat the whole milk over medium heat until simmering. 
      Reduce the heat to low and simmer, stirring frequently, until the milk is reduced by half (about 30-40 minutes). 
      Add sweetened condensed milk, powdered sugar, cardamom, and chopped nuts to the reduced milk, and stir well. 
      Simmer for another 10-15 minutes, stirring occasionally until slightly thickened. 
      Let the mixture cool to room temperature. 
      Pour the mixture into popsicle molds or small cups, insert sticks, and freeze for at least 6 hours. 
     To serve, pop out the kulfi and garnish with saffron strands and chopped pistachios if desired. 

Scoop, Serve and Enjoy

Creamy Shrimp & Broccoli Alfredo Fettuccine 🍤🥦🍝
This indulgent pasta dish is rich, creamy, and packed with flavor! Tender shrimp and vibrant broccoli florets are tossed with silky Alfredo sauce and fettuccine noodles — the perfect comfort meal that still feels balanced thanks to the veggies. A restaurant-quality dish made easily at home!

📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

250g fettuccine pasta

250g shrimp, peeled & deveined

2 cups broccoli florets

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream (or half-and-half)

3/4 cup grated parmesan

1 tbsp olive oil

Salt & pepper

Optional: chili flakes, parsley

👨‍🍳 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Pasta

Boil fettuccine in salted water until al dente.

Reserve 1/2 cup pasta water before draining.

Cook the Broccoli

Steam or boil for 3 minutes until bright green and slightly tender.

Drain and set aside.

Sauté the Shrimp

In a pan, heat olive oil.

Add shrimp, season with salt & pepper, and cook 2–3 minutes per side until pink.

Remove from the pan.

Make the Alfredo Sauce

In the same pan, melt butter.

Add garlic and cook for 30 seconds.

Pour in cream and bring to a gentle simmer.

Stir in parmesan until smooth and creamy.

Add pasta water if needed to loosen.

Combine Everything

Add pasta, shrimp, and broccoli into the sauce.

Toss well to coat.

Serve Hot & Creamy

Finish with chili flakes or parsley if desired.

Prep Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Kcal: ~780 per serving
Servings: 2

Homemade Chicken Noodle Soup

Ingredients:

2 frozen chicken breasts

8 cups chicken broth

1 family-size can cream of chicken soup

1 stick (½ cup) butter

1 teaspoon poultry seasoning

1 teaspoon onion powder

Salt and pepper to taste

1 bag dry egg noodles (12 oz)

Instructions:

🍪Butterfinger Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup light brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup creamy peanut butter

1½ cups chopped Butterfinger candy bars (or Butterfinger baking bits)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars:
   In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
3. Add wet ingredients:
   Beat in peanut butter, eggs, and vanilla until fully combined.
4. Mix dry ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Combine:
   Gradually add the dry ingredients to the wet mixture until just combined.
6. Fold in Butterfinger pieces:
   Stir in chopped Butterfinger candy until evenly distributed.
7. Scoop and bake:
   Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
   Bake 10–12 minutes, until edges are lightly golden (centers may look soft — that’s perfect!).
8. Cool:
   Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional Add-ons:

Drizzle melted chocolate or peanut butter on top.

Press a few extra Butterfinger bits into the tops before baking for extra crunch and looks.

For thicker cookies, chill dough 30 minutes before baking.

🍫 Cookies & Cream mini lava cakes

Ingredients (Makes about 6 mini lava cakes)

For the Lava Cakes:

1/2 cup (1 stick) unsalted butter

6 oz semi-sweet or dark chocolate (chopped or chips)

2 eggs

2 egg yolks

1/2 cup powdered sugar

1/4 cup all-purpose flour

1/2 tsp vanilla extract

1/4 tsp salt (optional)

For the Chocolate Lava Sauce (for filling or serving):

1/2 cup semi-sweet chocolate chips

3 tbsp heavy cream

Optional: 1 tsp butter for extra silkiness

For the Cookies & Cream Icing:

1/2 cup powdered sugar

2–3 tbsp heavy cream or milk

1/4 tsp vanilla extract

2 Oreo cookies, finely crushed (no filling)

Garnish:

Crushed Oreos

Optional: Whipped cream

🔥 Instructions

1. Make the Chocolate Lava Sauce:
2. In a microwave-safe bowl, heat chocolate chips and heavy cream in 15-second intervals, stirring until smooth.
3. Add butter if desired and stir until glossy.
4. Refrigerate or freeze for 15 minutes until thickened enough to scoop into small balls (about 6 portions). Keep chilled.
5. Prepare the Lava Cake Batter:
6. Preheat oven to 425°F (220°C). Grease and cocoa-dust 6 ramekins or muffin wells.
7. Melt butter and chocolate together in 20-second microwave intervals, stirring until smooth. Let cool slightly.
8. Whisk eggs, egg yolks, powdered sugar, vanilla, and salt together in a bowl until smooth.
9. Add the melted chocolate mixture and stir to combine.
10. Fold in the flour just until no streaks remain.
11. Assemble & Bake:
12. Spoon some batter into each mold, filling about halfway.
13. Place a chilled chocolate lava ball in the center.
14. Cover with remaining batter until molds are about 3/4 full.
15. Bake for 10–12 minutes—edges should be set, centers still soft.
16. Allow to sit 1 minute, then carefully invert onto serving plates.

Make the Cookies & Cream Icing:

1. Mix powdered sugar, cream, and vanilla until smooth.
2. Stir in finely crushed Oreos for a cookies & cream swirl.

✨ Finish & Garnish:

1. Drizzle the cookies & cream icing over each warm lava cake.
2. Sprinkle crushed Oreos on top.