Pink Photography Cupcakes

These delightful pink cupcakes are not only delicious but also perfect for photography. They're soft, moist, and full of flavor, making them a delightful treat for any occasion.
Instructions: Preheat your oven to 350F (175C) and line a cupcake tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Add pink food coloring to achieve your desired shade of pink. Mix until the color is evenly distributed. 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 of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, you can frost them with your favorite frosting and decorate them with pink-themed toppings and sprinkles for photography. Don't forget to capture the beautiful pink cupcakes in your photography!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• Pink food coloring as desired
• Sprinkles for decoration

Instructions:

Gluten-Free Oatmeal Chocolate Chip Cookies

These gluten-free oatmeal chocolate chip cookies are so good and easy to make. They are made with gluten-free rolled oats, almond flour, and dairy-free chocolate chips, making them suitable for those with dietary restrictions. The perfect treat for anyone looking for a gluten and mostly dairy-free cookie!

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup almond butter
• 1/4 cup dairy-free chocolate chips
• 1/4 cup chopped nuts optional
• 1 tsp gluten-free vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the melted coconut oil, almond butter, and maple syrup

Mix until well combined

Add the gluten-free rolled oats, almond flour, baking soda, salt, and vanilla extract to the wet mixture

Mix until you have a consistent cookie dough

Fold in the dairy-free chocolate chips and chopped nuts if using

Using a tablespoon, scoop out portions of the cookie dough and place them on a parchment-lined baking sheet, leaving enough space between each cookie

Gently flatten each cookie with a fork or your fingers to your desired thickness

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown

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

Once cooled, enjoy your delicious gluten-free oatmeal chocolate chip cookies!

Comforting One-Pot Pasta

This hearty one-pot pasta dish is perfect for busy weeknights because it only needs one pot to make the whole meal. Everyone in the family will love this dish, which has tasty ground beef, soft pasta, and melty cheese. Plus, it only takes one pot to make, so it's easy to clean up!

Ingredients:

• 12 oz pasta such as penne or rotini
• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 2 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• Fresh parsley, for garnish optional

Instructions:

Over medium-low heat, brown the ground beef in a large pot until it is no longer pink

Break it up into small pieces

Put the garlic and onion that have been diced into the pot

After two to three minutes, the onion should be clear

Boil the beef broth and add the diced tomatoes with their juices

Then add the dried oregano and basil, salt, and black pepper

Once the mixture starts to boil, turn down the heat

Put the lid on and cook for 10 minutes

Stir the pasta that hasn't been cooked into the pot after adding it

Cover and let it simmer for another 10 to 12 minutes, stirring every now and then, until the pasta is soft

Put the shredded mozzarella cheese on top of the pasta after it's done cooking

Put the lid on top and wait a few minutes for the cheese to melt

If you want, you can add fresh parsley as a garnish before serving

SweetFrog Sweet Wednesday Yogurt

Enjoy a delightful cup of frozen yogurt from SweetFrog to sweeten your Wednesday. Our Sweet Wednesday Yogurt combines the creaminess of plain yogurt with the sweetness of honey, fresh berries, granola, and a touch of chocolate and sprinkles. It's the perfect treat to indulge in on a Wednesday or any day you're craving a sweet and tangy delight!

Ingredients:

• 1 cup plain yogurt
• 1/4 cup honey
• 1/2 cup fresh berries strawberries, blueberries, raspberries
• 1/4 cup granola
• 1/4 cup chocolate chips
• Sprinkle of rainbow sprinkles

Instructions:

Mix honey and plain yogurt together in a bowl until they are well mixed

Clean and cut up the fresh berries

Put some of the honey yogurt mixture in each serving cup to start

Put some fresh berries on top

Add some granola on top of it

Add more honey yogurt on top

For extra sweetness, sprinkle rainbow and chocolate chips on top

You can serve it right away or freeze it to make it firmer

Green Bean Potato Salad with Feta and Olives

This Green Bean Potato Salad with Feta and Olives is a tasty and refreshing side dish that goes well with any meal or at a potluck. It's a wonderful explosion of flavors when you mix soft green beans, creamy potatoes, tangy feta cheese, and salty Kalamata olives.

Ingredients:

• 1 pound green beans, trimmed
• 1 pound baby potatoes, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and sliced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Add salt to a pot of water and boil the green beans for three to four minutes, or until they are just barely tender

To stop the cooking, drain them and put them in a bath of ice water

Once more, drain and set aside

Put the baby potatoes that have been cut in half and enough water to cover them in the same pot

After 10 to 15 minutes, the potatoes should be soft enough to pierce with a fork

Let them drain and cool down a bit

Green beans, potatoes, crumbled feta cheese, and sliced Kalamata olives should all be put in a large bowl together

Put the olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl and mix them together with a whisk

Spread the salad ingredients out on a plate

Add the dressing and gently toss to coat everything

Add fresh parsley to the top of the salad and serve right away or put it in the fridge until you're ready to serve

Cheese, olives, and green beans in a potato salad Yum!

Buckwheat Waffles with Rhubarb Cream

These Buckwheat Waffles with Rhubarb Cream are a delightful combination of nutty buckwheat flavor and the tartness of fresh rhubarb. The rhubarb cream adds a sweet and creamy contrast to the crispy waffles.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh rhubarb, diced
• 1/4 cup sugar for rhubarb cream
• 1 cup heavy cream
• 2 tablespoons powdered sugar for rhubarb cream
• 1/2 teaspoon vanilla extract for rhubarb cream

Instructions:

The buckwheat flour, all-purpose flour, sugar, baking powder, and salt should all be mixed together in a large bowl

Take out a different bowl and mix the milk, eggs, melted butter, and vanilla extract with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Make sure not to mix it too much; a few lumps are fine

Follow the directions on the package to heat up your waffle iron and lightly grease it

Put the waffle batter on a waffle iron that has already been heated up

Cook until the waffles are golden brown and crisp

Cut the rhubarb into small pieces and add 1/4 cup of sugar to a saucepan over medium-low heat

It will take about 5 to 7 minutes of cooking until the rhubarb softens and the juices come out

Take it off the heat and let it cool down

Mix the powdered sugar, vanilla extract, and heavy cream in a different bowl

Whip them together until stiff peaks form

If you want to serve the waffles with rhubarb cream and cooked rhubarb compote, do so after they are done

Have fun!

Slow Cooker Chicken Noodle Soup

The best kind of comfort food is this Slow Cooker Chicken Noodle Soup. It's great for warming up on cold days because it has tender chicken, hearty vegetables, and a tasty broth.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 8 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups uncooked egg noodles
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

Place chicken breasts in the bottom of the slow cooker

Add carrots, celery, onion, and garlic on top of the chicken

Pour chicken broth over the ingredients

Season with thyme, rosemary, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours

About 30 minutes before serving, remove chicken and shred with two forks

Return shredded chicken to the slow cooker

Add uncooked egg noodles, cover, and cook for an additional 20-30 minutes or until noodles are tender

Taste and adjust seasoning if needed

Serve hot and enjoy!