Vegan Coconut Ice Cream

For people who are on a plant-based diet, this Vegan Coconut Ice Cream is a creamy treat that doesn't have any dairy. You can make this tasty, refreshing treat that tastes like coconut with just a few easy ingredients.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut optional

Instructions:

Put the coconut milk cans in the fridge overnight to cool them down

Once the coconut cream is cold, carefully open the cans and scoop out the thick cream into a mixing bowl

Don't throw away the liquid

The coconut cream should have vanilla extract and maple syrup or agave nectar added to it

Beat the mixture with a hand mixer or a stand mixer until it's smooth and creamy

You can add shredded coconut for extra texture if you want to

Put the mixture in a shallow container, cover it, and freeze it for at least 4 hours, or until it gets firm

Enjoy scoops of vegan coconut ice cream!

Loaded Baked Potato Dip with Bacon

This Loaded Baked Potato Dip with Bacon is a creamy and savory dip that's perfect for parties or game day gatherings. It's packed with the flavors of a loaded baked potato, including crispy bacon and cheddar cheese. Serve it with your favorite dippers and watch it disappear!

Ingredients:

• 2 cups sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon
• 1/4 cup chopped green onions
• 1/4 cup mayonnaise
• 1 tablespoon ranch seasoning mix
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• Sliced green onions for garnish

Instructions:

In a large mixing bowl, combine the sour cream, cheddar cheese, crumbled bacon, chopped green onions, mayonnaise, and ranch seasoning mix

Mix until all the ingredients are well combined

Season with salt and pepper to taste

Transfer the dip to a serving dish

Sprinkle chopped fresh parsley and sliced green onions on top for garnish

Serve with your favorite potato chips or vegetable sticks

Enjoy your Loaded Baked Potato Dip with Bacon!

Juicy Smoked Chicken Leg Quarters

These juicy smoked chicken leg quarters taste great because they are tender and smoked. Great for a barbecue or any other outdoor event.

Ingredients:

• 4 chicken leg quarters
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Wood chips for smoking

Instructions:

Put chicken leg quarters in water and pat them dry

Mix olive oil, soy sauce, honey, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl using a whisk

This is the marinade

Put the chicken leg quarters in a plastic bag that can be closed again and add the marinade

Close the bag and rub the chicken with the marinade

Put the mixture in the fridge for at least four hours or overnight

Warm up your smoker to 107F 225C and add wood chips to start smoking

Take the chicken out of the marinade and let the extra run off

Spread out the leg quarters on the grill grates

Smoke the chicken for two and a half to three hours, or until the internal temperature reaches 165F 74C

Every hour, baste the chicken with the marinade

When the chicken leg quarters are done, take them out of the smoker and let them rest for 10 minutes

Then, serve them

Keto Pizza Stuffed Spaghetti Squash - Farm Life DIY

This recipe for Pizza Stuffed Spaghetti Squash lets you enjoy the tastes of pizza in a dish that is good for people on the keto diet. For farm life DIY fans who want a hearty meal without the carbs, this is the perfect recipe.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced pepperoni or turkey pepperoni
• 1/4 cup sliced black olives
• 1/4 cup diced bell peppers any color
• 1/4 cup diced onions
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Start by heating the oven to 400F 200C

Split the spaghetti squash in half down the middle, and then scoop out the seeds

Lay the squash halves on a baking sheet that has been lined with parchment paper, cut side down

Put the squash in the oven for 30 to 40 minutes, or until it's soft and a fork can easily go through it

Take it out of the oven and let it cool down a bit

Scrape the squash's flesh with a fork to make "spaghetti" strands

Do not take the strings out of the squash shells

Put the garlic powder, dried oregano, and marinara sauce in a small bowl and mix them together

Cover the "spaghetti" strands with the sauce and spread it out evenly between the two halves of the squash

Shred mozzarella cheese, slice pepperoni, add black olives, diced bell peppers, and onions to the top of each half of the squash

Add pepper and salt to taste

Put the stuffed squash halves back in the oven and bake for another 10 to 15 minutes, or until the cheese melts and starts to bubble

If you want, you can add fresh basil leaves as a garnish

Enjoy while hot!

Gluten-Free Vegan Dirty Chai Cupcakes

Indulge in the delightful flavors of chai and coffee with these gluten-free vegan dirty chai cupcakes. They are moist, fragrant, and perfect for satisfying your sweet cravings without compromising your dietary preferences.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 cup brown sugar
• 1/4 cup coconut oil
• 1 cup brewed chai tea, cooled
• 1/2 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup strong brewed coffee, cooled

Instructions:

Put the oven on 350F 175C and line a cupcake tin with paper liners

Put the almond milk and apple cider vinegar in a small bowl and mix them together

It will turn into vegan buttermilk after a few minutes of sitting

Put the brown sugar, cinnamon, cardamom, cloves, ginger, salt, baking powder, and baking soda in a large bowl

Add the gluten-free all-purpose flour and mix them together using a whisk

Mix the almond milk, vanilla extract, brewed chai tea, and coconut oil together

Then add this to the dry ingredients

Mix until everything is smooth and well mixed

Add the coffee that has been brewed and mix the batter well

About two thirds of the way to the top of each cupcake liner, fill it with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

You can frost the cupcakes with your favorite vegan frosting or eat them plain once they are completely cool

Add a pinch of ground cinnamon on top to make it look nicer and give it more flavor

Enjoy your gluten-free vegan dirty chai cupcakes after you're done making them!

DIY No-Drip Popsicle Holders

These easy-to-make popsicle holders are great for Fourth of July barbecues because they keep your frozen treats clean. The flag-inspired colors make your party feel more festive!

Ingredients:

• 1/2 inch PVC pipes cut into desired lengths
• PVC pipe caps one for each pipe
• Spray paint in red, white, and blue
• Hot glue gun
• Ribbon or twine

Instructions:

Spray paint red, white, and blue on the PVC pipes and caps

Let them dry all the way

Glue a pipe cap to one end of each PVC pipe with a hot glue gun

Make sure it's attached securely

For a pretty look, wrap ribbon or twine around the top of each popsicle holder

After the glue and paint are dry, put a popsicle in each holder and have fun!

Aged Gouda Biscotti with Walnuts

These savory biscotti combine the nuttiness of aged Gouda cheese with the earthy crunch of walnuts, perfect for pairing with a glass of wine or enjoying as a snack.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup finely grated aged Gouda cheese
• 1/2 cup chopped walnuts
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a mixing bowl, combine flour, grated Gouda cheese, chopped walnuts, sugar, baking powder, and salt

In another bowl, whisk together eggs and vanilla extract

Add the egg mixture to the dry ingredients and stir until a dough forms

Transfer the dough onto the prepared baking sheet and shape it into a log, about 12 inches long and 3 inches wide

Bake for 25-30 minutes, or until the log is lightly golden and firm to the touch

Remove from the oven and let it cool for 10 minutes

Reduce the oven temperature to 325F 160C

Using a sharp knife, slice the log diagonally into 1/2-inch-thick slices

Place the slices back on the baking sheet, cut side down, and bake for an additional 10-12 minutes, or until the biscotti are crisp and golden

Let the biscotti cool completely on a wire rack before serving

Yummy & Healthy Pancakes

If you're craving brunch, these pancakes are a tasty and healthy way to satisfy your hunger. Whole wheat flour, oats, and a ripe banana add taste and sweetness to the cookies. Enjoy without feeling bad!

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup oats
• 1 ripe banana, mashed
• 1 cup low-fat milk
• 1 egg
• 1 tbsp honey
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Cooking spray or oil for the pan

Instructions:

Put the oats, baking powder, cinnamon, and salt in a bowl and mix them together

Beat the egg, honey, and low-fat milk together with a whisk in a different bowl

Add the mashed banana and mix well

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

There should be some lumps, but not too many

Heat up a nonstick griddle or skillet over medium-low heat and use cooking spray or a little oil to oil it up

For every pancake, pour 1/4 cup of the batter onto the pan

Once the top starts to bubble, flip it over and cook the other side until it's golden brown

Keep going until all the batter is gone

If you need to, add more oil or cooking spray

You can top your healthy and tasty pancakes with your favorite things, like Greek yogurt, fresh fruit, or a drizzle of maple syrup

Bacon Wrapped Pineapple Bites

These Bacon Wrapped Pineapple Bites are the perfect combination of sweet and savory. The bacon's smoky flavor pairs wonderfully with the juicy pineapple, and the brown sugar adds a delightful caramelized touch. They make for a fantastic appetizer that's sure to be a hit at any gathering.

Ingredients:

• 12 slices of bacon
• 24 pineapple chunks fresh or canned
• 1/4 cup brown sugar
• 1/4 teaspoon cayenne pepper
• Toothpicks

Instructions:

Set the oven temperature to 400F 200C

Each bacon slice should be cut in half

Combine the cayenne pepper and brown sugar in a bowl

Half a bacon slice should be wrapped around a chunk of pineapple

Use a toothpick to secure

Coat each bacon-wrapped pineapple bite uniformly by dipping it into the brown sugar and cayenne mixture

Arrange the pineapple bites wrapped in bacon on a parchment paper-lined baking sheet

Bake for 20 to 25 minutes, or until the bacon is crispy and caramelized, in a preheated oven

Before serving, take them out of the oven and allow them to cool slightly

Serve these delectable Pineapple Bites wrapped in bacon as a starter or a snack

Amaretti Pumpkin Tart

Indulge in the delightful combination of pumpkin and amaretti cookies with this Amaretti Pumpkin Tart. The creamy pumpkin filling infused with warm spices rests atop a bed of crushed amaretti cookies, providing a unique twist to the classic pumpkin tart.

Ingredients:

• 1 9-inch unbaked tart shell
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup crushed amaretti cookies
• Whipped cream, for serving optional

Instructions:

Set the oven to 350F 175C and heat it up

Mix the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and salt in a large bowl using a whisk until the mixture is smooth

Cover the bottom of the tart shell with the crushed amaretti cookies

Spread the pumpkin mix on top of the amaretto cookies in the tart shell

It should be baked for 40 to 45 minutes, or until the crust is golden brown and the filling is set

Let the tart cool all the way down before cutting it

If you want, you can serve the tart slices with whipped cream

Meringue Chocolate Chip Teaser Cookies

Teaser Meringue Chocolate Chip Cookies are light and airy, with delicious chocolate chips. These cookies have a crisp outside and a chewy inside that will leave you wanting more.

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 cup chopped nuts optional

Instructions:

Preheat the oven to 225F 110C

Line a baking sheet with parchment paper

In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form

Gradually add sugar while continuing to beat, until stiff peaks form

Gently fold in vanilla extract, chocolate chips, and chopped nuts if using

Spoon small portions of the meringue mixture onto the prepared baking sheet

Bake in the preheated oven for 1

5 to 2 hours, or until the cookies are dry and crisp

Turn off the oven and leave the cookies inside to cool and set for about 1 hour

Remove cookies from the oven and enjoy!