Vegan Nutella Hazelnut Cookies

These vegan cookies combine the rich flavors of hazelnut and chocolate in a delightful treat that's perfect for any occasion. They're easy to make and sure to satisfy your sweet cravings!

Ingredients:

• 1 cup hazelnut flour
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup plant-based milk
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup vegan Nutella or hazelnut chocolate spread

Instructions:

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

All-purpose flour, cocoa powder, melted coconut oil, plant-based milk, vanilla extract, and salt should all be mixed together well in a bowl

Shape the dough into little balls, then lightly press them down on the baking sheet that has been prepared

Use your thumb or the back of a spoon to make a hole in the middle of each cookie

Put a small amount of vegan Nutella or hazelnut chocolate spread in each hole

For 10 to 12 minutes, or until the edges start to get a little firm, bake it

Take it out of the oven and let it cool for a few minutes on the baking sheet

Then, move it to a wire rack to finish cooling

Have fun with your vegan hazelnut cookies filled with Nutella!

Chicken Dumplings

These chicken dumplings are a delicious and satisfying appetizer or main course. They are filled with a flavorful mixture of ground chicken, cabbage, and aromatic seasonings. Pan-fried to crispy perfection, they are a favorite in Chinese cuisine.

Ingredients:

• 1 pound ground chicken
• 2 cups finely chopped cabbage
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 32 dumpling wrappers
• Water, for sealing dumplings
• Vegetable oil, for frying

Instructions:

In a large mixing bowl, combine ground chicken, cabbage, garlic, ginger, green onions, soy sauce, sesame oil, salt, and black pepper

Mix well

Place a dumpling wrapper on a clean surface

Spoon a small amount of the chicken mixture into the center of the wrapper

Dip your finger in water and run it along the edge of the wrapper to moisten it

Fold the wrapper in half, creating a half-moon shape, and press the edges to seal the dumpling

Repeat the process with the remaining wrappers and filling

Heat vegetable oil in a large skillet over medium-high heat

Once hot, add the dumplings in a single layer, flat side down

Cook for 2-3 minutes or until the bottoms are golden brown

Pour 1/4 cup of water into the skillet and immediately cover with a lid

Steam the dumplings for about 5 minutes or until the chicken is cooked through

Remove the lid and continue to cook for another 2-3 minutes, allowing the bottoms to crisp up again

Serve hot with your favorite dipping sauce

Cinnamon Sugar Pancake Rolls

Cinnamon Sugar Pancake Rolls are a tasty variation on regular pancakes that are great for a quick and easy breakfast. These rolls are sweet, have cinnamon in them, and are simple to eat on the go.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup melted butter
• Powdered sugar for dusting
• Maple syrup for dipping

Instructions:

Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk

Add the egg, melted butter, vanilla extract, and 1/2 teaspoon of ground cinnamon to a different bowl and mix them together using a whisk

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

Watch out not to mix too much; lumps are fine

Put a nonstick skillet or griddle over medium-low heat and lightly coat it with cooking spray or extra butter that has been melted

For every pancake, put 1/4 cup of pancake batter on the pan

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

Take it out and set it aside

For the cinnamon sugar filling, mix 1/4 cup of granulated sugar and 1/2 teaspoon of ground cinnamon in a small bowl

Spread some melted butter on each pancake and then sprinkle the cinnamon sugar mix on top of each one

If you need to, use toothpicks to hold the pancake together as you roll it up like a burrito

Do it again with the rest of the pancakes

Put powdered sugar on top of the Cinnamon Sugar Pancake Rolls and serve them with maple syrup to dip them in

Enjoy your pancake breakfast that you can grab and go!

Bizarre Wine Pairing Delight

Experience an extraordinary culinary journey with Labelmaker's Bizarre wine paired with a selection of savory and sweet delicacies. The rich and complex flavors of the wine complement the nuttiness of aged Gouda, the saltiness of prosciutto, and the sweetness of dried figs, creating a harmonious blend for your palate.

Ingredients:

• 1 bottle of Labelmaker's Bizarre wine
• 200g of prosciutto
• 150g of aged Gouda cheese
• 100g of dried figs
• 100g of mixed nuts such as almonds, walnuts, and cashews
• 1 baguette, sliced
• Olive oil
• Balsamic glaze
• Fresh rosemary sprigs for garnish

Instructions:

Brush thin slices of baguette with olive oil and place them on a baking sheet

Put them in the oven and toast them until they are golden brown and crispy

The prosciutto should be cut into thin strips

Cut the aged Gouda cheese into small pieces that you can easily eat

Set the prosciutto, Gouda cheese, dried figs, and mixed nuts out on a platter to serve

Spread the balsamic glaze on top of the Gouda cheese

Toast the baguette slices and put them on the platter

Labelmaker's Bizarre wine should be poured into wine glasses after the bottle is opened

Add fresh rosemary sprigs to the platter to make it look nice

Serve the food and wine together and have fun!

Dark Chocolate Zucchini Brownies

Indulge in these rich and fudgy brownies that are made with nutritious zucchini and decadent dark chocolate. A perfect blend of flavors and textures, these brownies are sure to become a favorite treat!

Ingredients:

• 2 cups grated zucchini
• 1/2 cup melted coconut oil
• 1/2 cup honey or maple syrup
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chips

Instructions:

Warm the oven up to 175F 350C

Prepare a 9x13-inch baking dish by greasing it

Grate the zucchini and mix it with the eggs, honey or maple syrup, melted coconut oil, and vanilla extract in a large bowl

Mix cocoa powder, baking soda, salt, and almond flour in a different bowl using a whisk

Mix the dry ingredients into the wet ones until everything is well mixed together

Add the dark chocolate chips and mix well

Spread out the batter in the baking pan that has been prepared

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let the brownies cool all the way down before you cut them into squares

Wine-Poached Pears

The naturally sweet taste of ripe pears is mixed with the rich tastes of red wine and warm spices to make this elegant dessert. You can serve these wine-poached pears to guests or just have a cozy night in.

Ingredients:

• 4 firm ripe pears, peeled and halved
• 1 bottle red wine such as Merlot or Cabernet Sauvignon
• 1 cup granulated sugar
• 1 cinnamon stick
• 4 whole cloves
• 1 vanilla bean, split and seeds scraped

Instructions:

In a large saucepan, combine the red wine, sugar, cinnamon stick, cloves, and vanilla bean seeds

Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves

Add the pear halves to the saucepan, ensuring they are submerged in the wine mixture

Simmer the pears gently for 20-25 minutes, or until they are tender but still hold their shape

Remove the saucepan from heat and let the pears cool in the wine mixture

Once cooled, carefully transfer the pears to a serving dish

Strain the wine mixture through a fine-mesh sieve into a clean saucepan

Return the saucepan to medium heat and simmer the wine mixture until it thickens slightly, about 10-15 minutes

Pour the reduced wine syrup over the poached pears

Serve the wine-poached pears warm or chilled, drizzled with additional syrup if desired

Peanut Butter and Chocolate Meringues + Sea Salt

These Peanut Butter and Chocolate Meringues with a hint of sea salt are a delightful treat for any occasion. The combination of creamy peanut butter, rich chocolate chips, and the subtle crunch of sea salt creates a perfect balance of flavors.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/4 teaspoon sea salt
• 3 large egg whites
• 1/4 teaspoon cream of tartar

Instructions:

Preheat your oven to 250F 120C and line a baking sheet with parchment paper

In a bowl, mix peanut butter, half of the sugar, and vanilla extract until well combined

Fold in chocolate chips and a pinch of sea salt into the peanut butter mixture

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

Gradually add the remaining sugar while continuing to beat until glossy stiff peaks form

Gently fold the egg white mixture into the peanut butter mixture until fully combined

Spoon or pipe meringue onto the prepared baking sheet

Sprinkle a touch of sea salt on top of each meringue

Bake in the preheated oven for about 60-70 minutes or until the meringues are crisp and dry to the touch

Turn off the oven and let the meringues cool inside with the oven door slightly ajar

Once completely cool, remove the meringues from the oven

Enjoy these delightful Peanut Butter and Chocolate Meringues with a touch of sea salt!