Zucchini Cheese Bread Cheesy Zucchini Bread with a Hint of Garlic Ingredients: 2 cups shredded zucchini 1 cup shredded cheddar cheese 2 cups all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup unsalted butter, melted 1/4 cup milk 2 eggs 2 cloves garlic, minced 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon black pepper Optional: 1/4 teaspoon cayenne pepper for a hint of spice Directions: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a large bowl, combine the shredded zucchini, cheddar cheese, and Parmesan cheese. In another bowl, whisk together the melted butter, milk, eggs, and minced garlic until well combined. Add the wet ingredients to the zucchini and cheese mixture. Stir until evenly combined. In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper (if using). Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 280 kcal | Servings: 10 servings

Rhubarb Jam Tangy Homemade Rhubarb Jam with Citrus Notes Ingredients: 4 cups fresh rhubarb, chopped 2 cups granulated sugar 1 tablespoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon vanilla extract (optional) 1/4 cup water Directions: In a large saucepan, combine the rhubarb, sugar, water, lemon juice, and lemon zest. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a boil, then reduce heat and simmer gently for 25–30 minutes, stirring occasionally, until the rhubarb breaks down and the jam thickens. If using, stir in the vanilla extract during the final 5 minutes of cooking. Remove from heat and let cool slightly. Transfer the jam to sterilized jars and seal. Let cool to room temperature before refrigerating. Store in the fridge for up to 3 weeks, or process in a hot water bath for longer shelf life. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 45 kcal (per tablespoon) | Servings: About 2 cups #rhubarbjam #homemadejam #preservingseason #springrecipes #rhubarbrecipes #jamrecipes #breakfastspread #fruitpreserves #diyjam #seasonalcooking #easyjamrecipe #sweettartflavors #naturalsweetness #lemonandrhubarb #smallbatchcooking #homesteadinglife #canningseason #pantrystaples #spreadthelove #slowfoodmovement Sweet, tart, and totally irresistible This Rhubarb Jam is bursting with flavor and perfect for your morning toast or baking creations!

CÁCH LÀM BÁNH QUE MÈ ĐEN BẰNG NỒI CHIÊN KHÔNG DẦU Nguyên liệu: - 180g bột mì đa dụng - 10g đường - 2g muối - 20g mè đen - 20ml dầu ăn - 1 quả trứng gà - 0,5g baking soda - 90ml sữa tươi ko đường Cách làm: - Cho bột mì, đường, muối, baking soda và mè đen rang vào tô rồi khuấy đều. - Thêm lòng đỏ trứng, dầu ăn và sữa tươi, trộn đều và nhào thành khối bột mềm, ko dính tay. Dùng màng bọc thực phẩm bọc lại, để bột nghỉ trong khoảng 15-20 phút. - C.án bột mỏng khoảng 2–3mm, c.ắt bánh thành từng que dài nhỏ (~1×8 cm). - Xếp lên giấy nến, cho vào nồi chiên không dầu. Nướng bánh ở nhiệt độ 150 độ C trong 10 phút, lật lại và nướng thêm 10 phút nữa là xong. - Bánh nguội sẽ giòn hơn, để nguội hẳn rồi cho vào hũ kín, giữ được 5–7 ngày!

Paleo Banana Bread Moist & Naturally Sweet Paleo Banana Bread with Almond Flour Ingredients: 3 ripe bananas, mashed 3 large eggs 1/4 cup coconut oil, melted 1/4 cup maple syrup or honey 1 teaspoon vanilla extract 2 1/2 cups almond flour 1/4 cup coconut flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt Optional: 1/2 cup chopped walnuts or dark chocolate chips (paleo-friendly) Directions: Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it. In a large mixing bowl, whisk together mashed bananas, eggs, coconut oil, maple syrup, and vanilla. In a separate bowl, stir together almond flour, coconut flour, baking soda, cinnamon, and salt. Add dry ingredients to wet and mix until just combined. Fold in nuts or chocolate chips if using. Pour batter into prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 210 kcal | Servings: 10 slices #paleobaking #bananabread #grainfree #glutenfreebaking #refinedsugarfree #paleosnack #healthybanana #cleanbaking #dairyfree #glutenfree #almondflourbread #paleodessert #naturalsweets #healthybreakfast #paleobreakfast #bananabreadrecipe #paleotreats #noaddedrefinedsugar #coconutflour #wholefoodrecipe Moist, tender, and just the right amount of sweet This Paleo Banana Bread is grain-free, refined sugar-free, and 100% delicious!

Baked Garlic Parmesan Chicken Wings Crispy Oven-Baked Garlic Parmesan Wings with Herb Butter Ingredients: 2 lbs chicken wings, split and tips removed 2 tablespoons olive oil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 3/4 cup grated Parmesan cheese, divided 4 garlic cloves, minced 2 tablespoons unsalted butter, melted 2 tablespoons chopped fresh parsley Optional: ranch or blue cheese dressing, for dipping Directions: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack. Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, garlic powder, onion powder, salt, pepper, and paprika until well coated. Add half the Parmesan cheese and toss again to coat. Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, turning once halfway through, until crispy and golden brown. In a small bowl, mix the melted butter, minced garlic, and chopped parsley. When the wings are done, transfer them to a large bowl. Pour the garlic butter mixture over the wings, add remaining Parmesan, and toss to coat. Serve immediately with your favorite dipping sauce. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 385 kcal | Servings: 4 servings #bakedchickenwings #garlicparmesan #ovenbakedwings #crispychicken #chickenappetizers #partyfoodideas #gamefood #comfortfood #parmesanwings #homemadewings #flavoredbutter #herbywings #garliclovers #wingsfordays #snacktimefavorites #easychickenrecipes #butterandparmesan #dinnerinspo #lowcarbwings #fingerfoods These Baked Garlic Parmesan Wings are insanely crispy without the fryer! Tossed in garlicky butter and herbs, they’re perfect for any party or lazy night in.