Buckeye Ice Cream

Indulge in the irresistible combination of creamy peanut butter and rich chocolate with this homemade Buckeye Ice Cream. Inspired by Jeni's Splendid Ice Creams, this recipe captures the essence of the beloved Buckeye candy in a delightful frozen treat.

Ingredients:

• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 2 1/2 cups whole milk
• 1 1/4 cups heavy cream
• 1/4 teaspoon fine sea salt
• 2 tablespoons cornstarch
• 2 tablespoons cream cheese, softened
• 1/2 cup mini chocolate chips

Instructions:

In a saucepan, whisk together peanut butter, sugar, milk, cream, and salt over medium-high heat until mixture comes to a rolling boil

In a small bowl, mix cornstarch with 2 tablespoons of water until smooth

Whisk into the peanut butter mixture

Continue whisking and let the mixture boil for 1 to 2 minutes until slightly thickened

Remove from heat and whisk in softened cream cheese until fully incorporated

Transfer mixture to a bowl, cover with plastic wrap pressed onto the surface of the mixture, and refrigerate until chilled, about 4 hours or overnight

Once chilled, churn the ice cream in an ice cream maker according to the manufacturer's instructions

During the last few minutes of churning, add mini chocolate chips into the ice cream maker

Transfer churned ice cream to a container and freeze until firm, about 4 hours

Incredibly Easy Candy Popcorn

Enjoy the ideal balance of sweetness and crunch by making this incredibly simple candy popcorn recipe. This irresistible snack is perfect for a movie night or a get-together; it will definitely satisfy your sweet tooth!

Ingredients:

• 1/2 cup popcorn kernels
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Optional: food coloring

Instructions:

Whatever method you choose, pop the popcorn kernels and transfer them to a big bowl, making sure to remove any kernels that remain unpopped

Put the butter, sugar, corn syrup, and salt in a saucepan and heat it to a medium temperature

As the mixture reaches a boil, stir

Boil, stirring, for 45 minutes

Take off the heat and whisk in the vanilla extract and baking soda

You can also add food coloring for an interesting twist

After adding the hot syrup to the popcorn, gently toss it to coat it evenly

To cool and solidify, spread the coated popcorn onto a parchment paper-lined baking sheet

After breaking up any big clumps, savor your tasty candy popcorn!

Coconut Cacao Almond Butter Cups

These Coconut Cacao Almond Butter Cups are a delicious and paleo-friendly treat. They are perfect for satisfying your sweet tooth while staying true to your paleo diet. The combination of rich cacao, creamy almond butter, and a hint of coconut flavor makes them a delightful indulgence.

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 1/4 cup almond butter
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Shredded coconut flakes optional, for garnish

Instructions:

In a small saucepan, melt the coconut oil over low heat

Once melted, remove from heat and whisk in the cacao powder, almond butter, honey or maple syrup, vanilla extract, and a pinch of salt

Mix until smooth and well combined

Line a mini muffin tin with paper liners

Pour the chocolate mixture evenly into the mini muffin cups

Optional: Sprinkle shredded coconut flakes on top of each cup for added texture and flavor

Place the muffin tin in the freezer and let it set for about 30 minutes or until the almond butter cups are firm

Remove from the freezer and enjoy!

15 Bean Taco Soup

This 15 Bean Taco Soup recipe is simple and warm, perfect for cold days. It's full of protein-rich beans, vegetables, and tasty taco seasoning. You can eat it by itself or with your favorite toppings.

Ingredients:

• 1 package 15-bean soup mix
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 packet taco seasoning
• 6 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Instructions:

Run cold water over the 15-bean soup mix and drain it

The onion, garlic, and bell pepper should be cooked in a large pot until they become soft

Put the tomato dices, black beans, corn, taco seasoning, and vegetable broth into the pot after the beans have been rinsed

After the soup starts to boil, lower the heat and let it cook for about an hour and a half to two hours, or until the beans are soft

Add pepper and salt to taste

You can serve it hot with extras like sour cream, chopped cilantro, diced avocado, shredded cheese, or chopped cilantro

3 Ingredient Vegan Pancakes

These 3 ingredient vegan pancakes are a simple and wholesome breakfast option. Made with just banana, oats, and plant-based milk, they are easy to whip up in minutes. Enjoy them on busy mornings or lazy weekends!

Ingredients:

• 1 ripe banana, mashed
• 1 cup rolled oats
• 1 cup plant-based milk

Instructions:

Put rolled oats, mashed banana, and plant-based milk in a bowl and mix them together

Mix until everything is well mixed and a smooth batter forms

Put a nonstick pan on medium heat and lightly oil it

Put a small amount of batter into the pan and cook until bubbles appear on top

Then flip it over and cook the other side until it's golden brown

Do it again with the rest of the batter

Top it with your favorite things, like fresh fruit, maple syrup, or nut butter, and serve it warm

Spring Pea Wasabi Soup

A bright and tasty soup that combines the sweetness of peas with the spiciness of wasabi to make a unique and refreshing spring dish.

Ingredients:

• 4 cups fresh or frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 tablespoon wasabi paste
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh mint leaves for garnish

Instructions:

In a pot, saut onion and garlic in olive oil until softened

Add peas, vegetable broth, and wasabi paste

Bring to a simmer

Season with salt and pepper

Cook for 10-12 minutes until peas are tender

Using a blender, puree the soup until smooth

Stir in coconut milk and heat through

Serve hot, garnished with fresh mint leaves

Indian Roasted Chickpea and Sweet Potato Curry

This Indian-inspired curry is packed with flavor and nutrients from chickpeas and sweet potatoes. Roasting the chickpeas and sweet potatoes adds a delightful crispiness to the dish, while the coconut milk and spices create a rich and aromatic sauce.

Ingredients:

• 2 cups cooked chickpeas
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can 14 oz coconut milk
• 1 can 14 oz diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss chickpeas and sweet potatoes with olive oil, curry powder, cumin, turmeric, cayenne pepper, salt, and pepper

Spread the seasoned chickpeas and sweet potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy

In a large pot, heat olive oil over medium heat

Add diced onion, minced garlic, and grated ginger

Saut until fragrant, about 5 minutes

Add the roasted chickpeas and sweet potatoes to the pot, along with coconut milk and diced tomatoes

Stir to combine

Season with salt and pepper to taste

Simmer for 15-20 minutes, allowing the flavors to meld together

Serve hot, garnished with fresh cilantro

Enjoy!