Avocado

My mom would make a soup that my dad would ask for. Growing up in the depression my dad lived in the Canadian plains in Saskatchewan. They grew most of their own food. Winters were hard and cold. My dad was one of 12. He loved the days that grandma would make cellar soup. Basically potato soup. This is the recipe he grew up on. 8 cups of diced potatoes. 1 cup tiny diced onion. 1 cup grated carrot. 1/4 cup butter. Cook onion untill tender in the butter. Ad the potato and carrot. Salt and pepper. Cover with water just over potatoes. Simmer 45 mins. My dad always mashed some to thicken after cooked. If they had milk they added some at the end and sometime cheese.If this soup warmed your heart, stick

Double Chocolate Muffins

Ingredients
• 1 ¾ cups (220g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (180ml) vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk (or milk mixed with 1 tablespoon vinegar/lemon juice)
• 1 cup (175g) semi-sweet chocolate chips or chunks
• Optional: ½ cup (90g) white chocolate chips for extra contrast

Instructions
Preheat oven to 180°C (350°F) and line a muffin tray with paper liners. In a bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk oil, eggs, vanilla, and buttermilk until smooth. Gently fold wet ingredients into dry ingredients, being careful not to overmix. Stir in the chocolate chips. Divide the batter evenly into muffin cups, filling about ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool slightly before serving.

Cinnamon Sugar Donut Muffins
Ingredients

For the Muffins:

1 ¾ cups (249g) all-purpose flour (lightly spooned and leveled)
½ cup (106g) granulated sugar
¼ cup (53g) light brown sugar, firmly packed
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg (or ground)
1 large egg, at room temperature
1 tsp pure vanilla extract
1 cup (240ml) whole milk or buttermilk
⅓ cup (79ml) neutral oil (like canola) or melted unsalted butter
For the Topping:

½ cup (106g) granulated sugar
1 tsp ground cinnamon
6 tbsp (85g) unsalted butter, melted
InstructionsPrep & Preheat: Position a rack in the center of your oven and preheat it to 350°F (180°C fan). Generously grease a standard 12-cup muffin tin with non-stick spray or softened butter. Avoid using paper liners for the best topping adherence.
Mix Dry Ingredients: In a medium bowl, sift or whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Ensure everything is evenly distributed.
Combine Wet Ingredients: In a separate large bowl, whisk the egg until smooth. Add the vanilla extract and milk (or buttermilk), whisking to combine. Finally, whisk in the oil or melted butter until the mixture is homogeneous.
Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a silicone spatula, gently fold the mixture together. Stir only until you no longer see streaks of dry flour. It’s okay if the batter is slightly lumpy—overmixing leads to tough muffins.
Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 15-18 minutes, or until the tops are golden and spring back lightly when touched in the center.
Cool Slightly: Remove the muffin tin from the oven and let the muffins cool inside it for 5 minutes. This helps them set. Then, carefully transfer them to a wire rack to cool for another 10-15 minutes. They should be warm but not scalding

Perfect Banana Nut Cupcakes recipe

Ingredients
1¾ cups all-purpose flour

½ cup sugar (brown sugar or white sugar)

½ cup unsalted butter, melted (or ½ cup / 120ml oil)

2 large ripe bananas, mashed (about 1 cup / 250g)

2 large eggs

¼ cup milk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon (optional)

¾ cup (90g) chopped walnuts or pecans

Instructions
Mash the ripe bananas in a bowl and mix with melted butter, sugar, eggs, milk, and vanilla until smooth.

In another bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.

Fold the dry mixture into the wet mixture gently until just combined (do not overmix). Stir in the chopped nuts.

Line a muffin tin with paper liners, fill each cup about ¾ full, and sprinkle a few extra nuts on top if desired.

Bake at 180°C (350°F) for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.

These muffins are moist, nutty, and perfect for breakfast or snacks.

Easy Apple Cake

Ingredients:

• 3-4 apples, peeled and chopped

• 1 cup sugar

• 1 cup flour

• 1/2 cup butter, melted

• 2 eggs

• 1 tsp baking powder

• 1 tsp cinnamon

• Pinch of salt

• Powdered sugar for topping (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix sugar, melted butter, and eggs until smooth.
3. In another bowl, combine flour, baking powder, cinnamon, and salt.
4. Slowly add dry ingredients to wet mixture, mix well.
5. Fold in chopped apples.
6. Pour batter into a greased baking pan.
7. Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
8. Let cool, dust with powdered sugar if desired, and serve!

Elegant Pistachio Raspberry Crunch Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Raspberry Mousse:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 cup heavy cream, whipped
For the Pistachio Mousse:
1 cup pistachio paste
1/4 cup granulated sugar
1 cup heavy cream, whipped
For the Topping:
1 cup white chocolate, melted
1/2 cup fresh raspberries
1/4 cup pistachios, chopped
Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Raspberry Mousse: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens, about 10 minutes. Let cool. Fold the raspberry mixture into the whipped cream. Spread the mousse over the crust and refrigerate.
Pistachio Mousse: In a medium bowl, combine pistachio paste and sugar. Fold in the whipped cream. Spread the pistachio mousse over the raspberry mousse layer and refrigerate.
Sprinkle chopped pistachio over the pistachio mousse layer.
Topping: Pour melted white chocolate over the top of the cheesecake. Garnish with fresh raspberries and chopped pistachios.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Prep Time: 30 minutes | Cooking Time: 10 minutes (for raspberry mixture) | Total Time: 4 hours 40 minutes (including chilling time)
Kcal: 450 kcal per slice | Servings: 12 servings

Mint Chocolate Chip Cheesecake Dip
Ingredients:

8 oz (1 block) full-fat cream cheese, softened to room temperature
1 cup powdered sugar (confectioners’ sugar), sifted
½ teaspoon pure peppermint extract (adjust to taste)
¼ teaspoon gel-based green food coloring (for a vibrant hue without altering texture)
8 oz (1 tub) frozen whipped topping (e.g., Cool Whip), fully thawed
½ cup mini semi-sweet chocolate chips, plus extra for garnish
Instructions:

Soften & Sweeten: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth and lump-free, about 2 minutes.
Flavor & Color: Gradually add the sifted powdered sugar, beating on low speed until fully incorporated. Increase speed to medium and beat for another minute until light and fluffy. Add the peppermint extract and green food coloring. Beat until the color is evenly distributed and the mixture is uniformly minty green.
Fold for Fluff: Switch to a silicone spatula. Gently fold in the thawed whipped topping in two additions, using a figure-eight motion to keep the mixture airy and prevent deflation. Once mostly combined, fold in the ½ cup of mini chocolate chips until evenly dispersed.
Chill & Set: Transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.
Serve & Enjoy: Just before serving, sprinkle the top with additional mini chocolate chips for visual appeal and extra crunch. Serve chilled with your favorite dippers.

Lemon Meringue Pie Cannolis: A Summer Delight!

Indulge in the flavors of summer with our Lemon Meringue Pie Cannolis! These delightful treats blend tangy lemon and sweet marshmallow in a crunchy pie dough shell, making them the perfect addition to your seasonal festivities!

Ingredients:

2 (9-inch) round pie dough circles

1 egg (for the egg wash)

1 teaspoon water (for the egg wash)

¾ cup lemon curd

½ cup marshmallow fluff

1 cup frozen whipped topping, thawed

1 teaspoon fresh lemon zest (optional, for enhanced flavor)

1 teaspoon powdered sugar (for dusting)

Directions:

Prep the Dough: Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.

Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.

Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.

Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with egg wash.

Chill and Bake: Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.

Cool and Remove: Allow cannolis to cool before gently sliding them off the forms.

Prepare the Filling: Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.

Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.

Final Touch: Dust with powdered sugar for a sweet finish.

Condensed Milk Anzac Biscuit Slab
Ingredients:

1 ½ cups rolled oats

1 cup plain flour

¾ cup brown sugar

¾ cup desiccated coconut

125g (4.4 oz) butter

¼ cup golden syrup

½ can (7 oz) sweetened condensed milk

½ tsp baking soda

2 tbsp boiling water

Instructions:

Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.

In a large bowl, combine oats, flour, brown sugar, and coconut.

In a saucepan, melt butter, golden syrup, and condensed milk over low heat.

Dissolve baking soda in boiling water, then stir into the butter mixture.

Pour wet ingredients into dry ingredients and mix well.

Press the mixture evenly into the prepared baking pan.

Bake for 20-25 minutes, until golden brown.

Allow to cool before slicing into slabs. Enjoy!

Brown Butter Buttermilk Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter

2 ½ cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk, room temperature

2 tsp vanilla extract

For the White Glaze:

2 cups powdered sugar

2–3 tbsp milk (or buttermilk for extra tang)

1 tsp vanilla extract

Instructions

Brown the Butter

In a saucepan, melt butter over medium heat, stirring often.

Continue cooking until butter turns golden brown with a nutty aroma.

Remove from heat immediately and let cool to room temperature.

Preheat & Prepare Pan

Preheat oven to 325°F (163°C).

Grease and flour a 10-inch bundt or tube pan.

Make the Batter

In a large mixing bowl, beat cooled brown butter and sugar until fluffy.

Add eggs one at a time, mixing well after each.

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

Alternate adding the dry mixture and buttermilk into the butter mixture, beginning and ending with dry.

Stir in vanilla extract.

Bake

Pour batter into prepared pan and smooth the top.

Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Glaze

In a bowl, whisk powdered sugar, milk (or buttermilk), and vanilla until smooth and pourable.

Drizzle generously over cooled cake.