Toasted Hazelnut Flourless Brownies

Indulge in the rich and nutty flavor of these decadent flourless brownies, made with toasted hazelnuts for added crunch and depth of flavor.

Ingredients:

• 1 cup hazelnuts
• 1 cup dark chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

Preheat oven to 350F 175C

Spread hazelnuts on a baking sheet and toast in the preheated oven for 8-10 minutes, or until fragrant

Allow to cool slightly, then rub off the skins using a clean kitchen towel

Chop hazelnuts coarsely

In a heatproof bowl, melt the chocolate chips and butter together using a double boiler or in the microwave in 30-second intervals, stirring until smooth

Let cool slightly

In a separate bowl, whisk together sugar, eggs, vanilla extract, and salt until well combined

Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly until smooth and well combined

Fold in the chopped hazelnuts

Pour the batter into a greased 8x8 inch baking pan and spread evenly

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter

Allow the brownies to cool completely in the pan before cutting into squares

Enjoy!

Orange Macarons with Dried Orange Slices

These delightful orange macarons have a crisp shell, a chewy interior, and a burst of citrus flavor. The addition of dried orange slices on top adds an extra touch of elegance and a hint of natural sweetness. Perfect for special occasions or as a treat any time.

Ingredients:

• 200g almond flour
• 200g powdered sugar
• 3 large egg whites
• 1/4 tsp cream of tartar
• 100g granulated sugar
• Orange food coloring optional
• 1 tsp orange extract
• Dried orange slices for garnish

Instructions:

Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets

Pulverize the powdered sugar and almond flour in a food processor

Pulse until finely chopped and thoroughly mixed

Using an electric mixer, beat the egg whites in a dry and clean bowl until they become frothy

After adding the cream of tartar, beat the mixture until soft peaks form

While beating, gradually add the granulated sugar and beat until stiff, glossy peaks form

If desired, mix in the orange extract and a few drops of orange food coloring, mixing until everything is well combined

In three batches, carefully fold the powdered sugar and almond flour mixture into the egg whites, being cautious not to deflate the mixture

The finished batter ought to be smooth and thick

Spoon the batter into a piping bag that has a round tip attached

Leaving space between each macaron, pipe tiny, even circles onto the baking sheets that have been prepared

To eliminate air bubbles, lightly tap the sheets against the counter

To form a skin, let the macarons sit at room temperature for approximately half an hour

When you lightly touch them, they shouldn't adhere to your finger

Bake for 15 to 18 minutes, or until the macarons are set but not browned, and have formed feet

Take them out of the oven, allow them to cool fully on the baking sheets, and then carefully remove the parchment paper

After the macarons have cooled, sandwich them together with your preferred orange filling, like orange curd or buttercream

Before serving, top each macaron with a slice of dried orange

With dried orange slices, savor your homemade orange macarons!

Crockpot Apple Cranberry Chicken

This is a tasty and easy slow cooker recipe for chicken breasts that are cooked with apples, cranberries, and spices. It's perfect for a cozy meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cranberries
• 2 apples, sliced
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Put chicken breasts in the crock pot

Cranberries, apple slices, honey, apple cider vinegar, Dijon mustard, minced garlic, dried thyme, salt, and pepper should all be mixed together in a different bowl

Add the mix to the slow cooker with the chicken breasts

Set the timer for 34 hours on high or 6-7 hours on low

Cover and cook until the chicken is soft and cooked all the way through

After that, use two forks to shred the chicken and mix it well with the sauce

Warm it up and put it on top of rice or quinoa

Have fun!

Maple Peach Barbecue Sauce

This homemade maple peach barbecue sauce is tangy, sweet, and smoky, making it the ideal side dish for your grilled meats and veggies. It is also Paleo-friendly. It's very simple to make and a healthier substitute for store-bought barbecue sauces!

Ingredients:

• 1 cup fresh or frozen peaches, peeled and pitted
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• Pinch of salt to taste

Instructions:

In a blender, combine the peaches, maple syrup, apple cider vinegar, and tomato paste

Blend until smooth and well combined

Transfer the mixture to a saucepan and add smoked paprika, garlic powder, onion powder, black pepper, and a pinch of salt

Stir to combine all the ingredients

Place the saucepan over medium heat and bring the mixture to a simmer

Reduce heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld

Taste and adjust the seasoning as needed, adding more salt or maple syrup if desired

Remove from heat and let it cool slightly before using as a barbecue sauce for your favorite Paleo dishes

Store any leftover sauce in an airtight container in the refrigerator