Ballerina Sugar Cookies

Create enchanting and delicious ballerina sugar cookies that are perfect for themed parties or simply to indulge your sweet cravings.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• Food coloring optional
• Edible glitter optional

Instructions:

Mix the flour, baking powder, and salt together in a bowl with a whisk

In a different large bowl, beat the butter and sugar together until they are fluffy and light

Add the egg and vanilla extract and mix them in well

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

If you want to use food coloring, split the dough into pieces and knead them together until the color is even

Roll the dough into a disc, cover it with plastic wrap, and put it in the fridge for at least an hour

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Roll out the chilled dough to about 1/4 inch thick on a lightly floured surface

Cut shapes out of cookie dough with ballerina-themed cutters and place them on baking sheets that have been made ready

After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden

After baking, let the cookies cool for a few minutes on the baking sheets

Then, move them to a wire rack to cool completely

You can add edible glitter to the cookies after they have cooled if you want to

Have fun with these sweet ballerina sugar cookies!

Sun Dried Tomato & Basil Vegan Arancini

These sun-dried tomato and basil vegan arancini are a delightful twist on the classic Italian appetizer. Creamy Arborio rice mixed with the rich flavors of sun-dried tomatoes and fresh basil, coated in a crispy breadcrumb crust, makes for a mouthwatering treat that's perfect for any occasion.

Ingredients:

• 1 cup Arborio rice
• 2 1/2 cups vegetable broth
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons nutritional yeast
• 1/4 cup fresh basil, chopped
• 1/4 cup breadcrumbs gluten-free if needed
• 1/4 cup vegan parmesan cheese
• 1/2 cup all-purpose flour or gluten-free flour
• 1/2 cup unsweetened plant-based milk
• 1 cup breadcrumbs for coating
• Oil for frying

Instructions:

Set the vegetable broth on low heat in a saucepan

When the broth starts to simmer, add the Arborio rice

Cook for about 20 minutes, or until the rice is soft and the broth is gone

Sun-dried tomatoes, nutritional yeast, and fresh basil should be stirred in after the food is cooked

Allow the mix to cool down

Put 1/4 cup of breadcrumbs and vegan parmesan cheese in a bowl and mix them together

Once the rice mixture has cooled, take a spoonful and roll it into a ball

Then, flatten it out a bit

A small amount of the vegan parmesan and bread crumbs should be put in the middle of the rice ball, and it should be sealed

To make a batter, mix all-purpose flour and plant-based milk together in a different bowl

Roll each rice ball in the batter, and then cover it with bread crumbs

Put oil in a pan and heat it over medium-low heat

For about three to four minutes on each side, fry the rice balls until they are golden brown and crispy

Take out of the oil and place on paper towels to soak up the extra oil

Enjoy while hot!

Pork & Pineapple Slow Cooked Sandwich

With the sweet pineapple and sour BBQ sauce in this slow cooker recipe, the pork is tender and full of flavor. It's perfect for putting together tasty sandwiches. It's an easy and filling meal that can be used for any event.

Ingredients:

• 2 lbs pork shoulder, trimmed and cubed
• 1 cup pineapple chunks
• 1/2 cup BBQ sauce
• 1/4 cup brown sugar
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 sandwich buns
• Sliced red onions optional, for topping
• Fresh cilantro optional, for topping

Instructions:

Put pork, pineapple chunks, BBQ sauce, brown sugar, garlic powder, onion powder, paprika, salt, and black pepper in a slow cooker

Mix the sauce well so that it covers the pork all over

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the pork is soft and fully cooked

To re-mix the pork into the sauce, shred it with two forks after it's done cooking

If you want, you can toast the sandwich buns

Put together the sandwiches by putting a lot of the pork and pineapple mixture on each bun

If you want, you can add sliced red onions and fresh cilantro on top

Enjoy while still warm!

Easy Almond Macaroon Cake

This easy almond macaroon cake is a delicious gluten-free dessert that is very easy to make and tastes great with almonds. Almond flour and shredded coconut together make a cake that is moist and tender, great for any event.

Ingredients:

• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 2 cups almond flour
• 1/2 cup shredded coconut unsweetened
• 1/4 cup sliced almonds optional, for topping

Instructions:

Start by heating the oven to 350F 175C

Prepare an 8-inch round cake pan by greasing it and lining it with parchment paper

Mix the egg yolks, sugar, almond extract, and salt in a large bowl until the mixture is pale and smooth

Add the almond flour and shredded coconut and mix them in well

Beat the egg whites in a different, clean bowl until they form stiff peaks

Mix the egg whites into the almond mixture slowly until there are no more white streaks

Spread the batter out evenly in the cake pan that has been prepared

You can add sliced almonds to the batter if you want to

After the oven is hot, bake the cake for 25 to 30 minutes, or until it's golden brown and a toothpick stuck in the middle comes out clean

Let the cake cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it

Serve and have fun!