Ingredients:

• 2 cups all-purpose flour
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon salt
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 1/4 teaspoon almond extract
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• Food coloring assorted colors
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• Edible glitter or sprinkles
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Instructions:

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

Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy

Add the egg, vanilla extract, and almond extract and beat until everything is well mixed

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

For each color, separate the dough into its own piece

Add a few drops of food coloring to each piece and mix them together until the color is spread out evenly

If you want a darker color, add more food coloring

Make small balls out of the colored dough or other shapes with a wedding theme, like dresses, rings, and hearts

Put the cookie shapes on a baking sheet that has parchment paper on it

Set the oven to 350F 175C and bake for 10 to 12 minutes, or until the edges are lightly golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

To add a little sparkle, you can cover the cookies in edible glitter or sprinkles after they are completely cool

For the bridal shower, put the decorated cookies on a platter or serving tray

Ingredients:

• 1 lb chicken breast tenders
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• 1 cup shredded cheddar cheese
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• 2 cloves garlic, minced
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• 1/2 cup almond flour
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• 1/4 cup grated Parmesan cheese
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• 1 tsp paprika
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• 1/2 tsp dried oregano
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• Salt and pepper to taste
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• 2 eggs, beaten
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Instructions:

Turn on the oven and heat it up to 400F 200C

Put paprika, dried oregano, minced garlic, salt, and pepper in a shallow dish

Add the almond flour and mix it all together

Spread the almond flour mixture out on a plate and then dip each chicken tender into the beaten eggs

Spread the chicken tenders out on a baking sheet that has been lined with parchment paper

Add cheddar cheese shreds to the top of each chicken tender

Place the dish in an oven that has already been heated up

Bake for 15 to 20 minutes, or until the chicken is fully cooked and the cheese is hot and golden brown

Enjoy while hot!

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 tsp baking powder
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• 1/4 tsp salt
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1/2 cup whole milk
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• For Buttercream Frosting:
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• 1 cup unsalted butter, softened
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• 4 cups powdered sugar
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• 2 tsp vanilla extract
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• 3-4 tbsp heavy cream
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• Food coloring optional
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• For Wafer Paper Flowers:
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• Edible wafer paper sheets
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• Food coloring various colors
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• Edible glue
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• Small paintbrush
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• Scissors
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Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

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

Set aside

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

Add the eggs, one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients

Mix until just combined

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean

Remove from the oven and let cool completely on a wire rack

For the Buttercream Frosting: In a bowl, beat the softened butter until creamy and smooth

Gradually add the powdered sugar, one cup at a time, and beat until well combined

Stir in the vanilla extract and heavy cream until you achieve the desired consistency

If desired, add food coloring to tint the frosting to your desired color

Mix until evenly colored

Transfer the frosting to a piping bag fitted with a ruffle tip Wilton 104 or similar and pipe ruffles onto the cooled cupcakes

For the Wafer Paper Flowers: Use food coloring to paint the wafer paper sheets in various colors

Let them dry completely

Once dry, cut out flower shapes from the colored wafer paper using scissors

Apply a small amount of edible glue to the back of each wafer paper flower and attach them to the frosted cupcakes

Allow the cupcakes to set for a few minutes before serving

Enjoy your Buttercream Ruffles and Wafer Paper Flowers Cupcakes!

Ingredients:

• 6 large eggs
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• 1 cup water
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Instructions:

Put in one cup of water in the Instant Pot

Take the trivet and put it inside the Instant Pot

The eggs should be put on the trivet

Place the Instant Pot's lid back on top and set it to Manual mode

High pressure for 3 minutes

Do a quick pressure release after the cooking cycle is over

Be careful when taking the eggs out of the Instant Pot

To stop the cooking, put them in a bowl of ice water for 5 minutes

You can serve the eggs right away after peeling them, or you can put them in the fridge and use them later

Ingredients:

• 1 cup of freshly brewed coffee
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• 2 tablespoons of caramel syrup
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• 1/4 cup of heavy cream
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• 1/4 teaspoon of cinnamon
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• Whipped cream for garnish
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• Caramel drizzle for garnish
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Instructions:

Make a mug of your favorite coffee and pour it in

Add 2 tablespoons of caramel syrup and mix it in well

Use a different bowl to mix 1/4 cup of heavy cream and 1/4 teaspoon of cinnamon

Whisk them together until the mixture is thick and whipped

Put a small amount of the cinnamon whipped cream on top of the coffee

Put some whipped cream and caramel syrup on top of your coffee to make it taste even better

Serve your delicious coffee and enjoy it!

Ingredients:

• 1 block tofu, pressed and cubed
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• 2 tbsp soy sauce
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• 1 tbsp maple syrup
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• 1 tsp chili powder
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• 1/2 tsp smoked paprika
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• 1/4 tsp garlic powder
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• 1/4 tsp onion powder
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• 1/4 tsp cumin
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• 1/4 tsp cayenne pepper
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• 1 cup cooked quinoa
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• 1 cup black beans, drained and rinsed
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• 1 cup corn kernels
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• 1 avocado, sliced
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• 1/4 cup chopped cilantro
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• 1 lime, cut into wedges
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• Salsa and hot sauce, for serving
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Instructions:

Combine soy sauce, maple syrup, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl

Toss the cubed tofu in the bowl to ensure even coating

Give it at least fifteen minutes to marinate

Set the oven's temperature to 400F, or 200C

On a parchment paper-lined baking sheet, distribute the marinated tofu evenly

Bake the tofu for 20 to 25 minutes, rotating it halfway through, or until it becomes golden brown and crispy

Divide cooked quinoa, black beans, corn, avocado slices, and cilantro among serving bowls to assemble the bowls while the tofu bakes

Transfer the cooked tofu into the bowls

Present the dish alongside wedges of lime, salsa, and spicy sauce

Have fun!

Ingredients:

• 1/2 cup granulated sugar
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• 1/2 cup packed brown sugar
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• 1/2 cup peanut butter
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• 1/4 cup unsalted butter, softened
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• 1 egg
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• 1 1/4 cups all-purpose flour
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• 3/4 teaspoon baking soda
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon salt
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• Hershey's Kisses chocolates, unwrapped
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Instructions:

Preheat oven to 375F 190C

In a large bowl, beat the granulated sugar, brown sugar, peanut butter, butter, and egg until well blended

Add the flour, baking soda, baking powder, and salt

Mix until the dough forms

Shape the dough into 1-inch balls and roll in granulated sugar

Place the balls on an ungreased baking sheet, about 2 inches apart

Bake for 8 to 10 minutes or until the edges are lightly golden

Remove from the oven and immediately press a Hershey's Kiss into the center of each cookie

Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely

Ingredients:

• 1 knolselderij, geschild en in frietjes gesneden
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• 200g Hollandse garnalen
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• 1/2 kopje plantaardige mayonaise
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• 1 teentje knoflook, fijngehakt
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• 1 eetlepel citroensap
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• 1 theelepel Dijon-mosterd
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• 1 theelepel verse peterselie, fijngehakt
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• Zout en peper naar smaak
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• Olijfolie, voor het besprenkelen van de knolselderij
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Instructions:

Put your air fryer on 200C to get it ready

Put the seasoned knolselderij in the air fryer in a single layer and sprinkle with a little olive oil

Beefsteak with lemon and pepper for taste

Bake the knolselderij frietjes in an air fryer that has already been heated for 15 to 20 minutes, or until they are golden brown and crispy

Move the mand half-way through the baking time to bake evenly

Make the vegan crme frache while the knolselderij frietjes are in the air fryer

Try the plant-based mayonnaise, fresh knoflook, citroensap, Dijon mustard, and peterselie in a kom

Add salt and pepper to taste

Once the chicken tenders are ready, take them out of the air fryer and let them cool down

Place the knolselderij frietjes on a plate, top with the Hollandaise sauce, and serve with the vegan crme frache

Enjoy your crispy knolselderij friet with Dutch vegetables and vegan crme frache!

Ingredients:

• 4 chicken thighs
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• 1/2 cup BBQ sauce
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• 1/4 cup all-purpose flour
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• Salt and pepper to taste
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• 2 tablespoons vegetable oil
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• 1 red bell pepper, sliced
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• 1 green bell pepper, sliced
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• 1 onion, sliced
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• 2 cloves garlic, minced
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• 1 cup cooked rice
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Instructions:

Season chicken thighs with salt and pepper, then coat them evenly with flour

Heat vegetable oil in a skillet over medium-high heat

Add chicken thighs and cook until golden brown, about 5 minutes per side

Remove chicken from the skillet and set aside

In the same skillet, add sliced bell peppers, onion, and minced garlic

Cook until vegetables are tender, about 5 minutes

Return the chicken thighs to the skillet and pour BBQ sauce over them

Stir to coat the chicken and vegetables with the sauce

Cover and simmer for 10 minutes, or until chicken is cooked through and sauce is bubbly

Serve the fried BBQ chicken skillet dinner over cooked rice

Enjoy!