Best Recipes In World

Super soft and fluffy lemon cupcakes topped with homemade blackberry buttercream frosting. They’re easy to make – and even easier to EAT! This is one cupcake flavor duo you don’t want to miss! Fact: I’m a little cupcake obsessed this Summer. Cannot get enough of them! Doesn’t matter if they’re Super Decadent Chocolate Cupcakes or of the Perfect “One Bowl” Vanilla variety – I WANT THEM ALL. Question Tiiiiime: What’s your favorite cupcake flavor? Are you into crazy flavor combos? Or more of a classic chocolate/strawberry/vanilla kinda guy (or gal)? Homemade cupcakes can seem like a lot of work to some people, but I’m here to tell you these lemon blackberry beauties are totally do-able in just over an hour, and virtually impossible to screw up. They’re also just downright FUN to make! Cupcake baking is one of my favorite ways to spend an afternoon or evening, and the workload is even easier (and a lot more FUN) if you have a friend joining in on the action. I baked 3 different cupcake rec...

  Channeling the flavors of some of some of my favorite restaurant salads, this tasty Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the perfect blend of savory sweetness!   Author: JENN LAUGHLIN - PEAS AND CRAYONS   Ingredients FOR THE SALAD: 4 oz fresh baby spinach 1/2 cup chopped broccoli 1/2 a ripe avocado 1/4 cup blueberries 1/4 cup crumbled feta cheese 2-4 TBSP dried cranberries 2-4 TBSP roasted sunflower seeds (I used unsalted) black pepper, to taste (optional)   POPPY SEED RANCH DRESSING: 1/2 cup of plain greek yogurt or sour cream 1/4 cup of buttermilk (extra if desired) 1/4 cup good quality mayonnaise (homemade or store bought) 1 clove garlic 1/2 tsp lemon juice or white vinegar 1 tsp poppy seeds 1/2 tsp dried parsley 1/2 tsp dried dill 1/4 tsp onion powder 1/4 tsp paprika 1/8-1/4 tsp garlic powder, to taste 1/8 tsp sea salt 1/8 tsp black pepper     Instructions Start with the dressing (...

  These coconut flour brownies are super fudgy and are also paleo, grain-free and dairy-free! Topped with chocolate fudge frosting. Scroll to the bottom of the post for a how-to recipe video.   Yield: 16 brownies   Ingredients For the brownies: 1 1/3 cups (266 grams) coconut sugar, broken up if lumpy 1/3 cup (43 grams) coconut flour, sifted if lumpy 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy 1/4 teaspoon salt 3/4 cup + 2 tablespoons (196 grams) coconut oil, melted (but it shouldn't be so hot that it cooks the eggs) 1 tablespoon vanilla extract 3 large eggs (50 grams each, out of shell), room temperature (it's important that they're not cold – cold eggs will make the coconut oil harden) For the frosting: 1 cup (170 grams) chopped semi-sweet chocolate or chocolate chips (make sure to use paleo chocolate) 1/4 cup (60 milliliters) milk of choice (make sure to use dairy-free milk like almond milk for paleo, but not canned coconut mi...

  These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It’s no wonder these salmon cakes have been so popular.   Servings: 13 to 14 salmon patties   Ingredients 1 lb fresh salmon filet* Olive oil Garlic salt, to taste Black pepper to taste 1 medium yellow onion 1 cup, finely diced 1/2 red bell pepper seeded and diced 3 Tbsp unsalted butter divided 1 cup Panko bread crumbs 2 large eggs lightly beaten 3 Tbsp mayonnaise 1 tsp sauce 1/4 cup parsley finely minced     Instructions For full instructions you can go to natashaskitchen.com .

  No-Bake Strawberry Shortcake Bars are incredibly creamy from the cashew base and taste just like strawberry shortcake! No baking necessary to make these gluten-free, Paleo, and vegan bars.   Servings: 16 bars   Ingredients For the crust 3/4 cup raw cashews 1/4 cup almond flour 4 pitted Medjool dates 2 tablespoons coconut oil ¼ teaspoon kosher salt     For the cheesecake 2 cups raw cashews soaked in cold filtered water for at least four hours or preferably overnight (see Notes) ½ cup canned coconut milk shaken ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor) ⅓ cup pure maple syrup 2 tablespoons fresh lemon juice 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder 2 cups strawberries halved     Instructions For full instructions you can go to bakerita.com .