Ingredients:

• 2 cups spinach
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• 1 cup kale
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• 1/2 cup cucumber
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• 1 green apple, cored and chopped
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• 1 ripe banana
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• 1 cup coconut water
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Instructions:

In a blender, mix all the ingredients together

Mix until it's creamy and smooth

If you need to, add more coconut water to change the consistency

Pour into glasses and serve right away

Ingredients:

• 1 bottle red wine
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• 1 cup brewed black tea, chilled
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• 1 cup lemonade
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• 1/4 cup brandy
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• 1/4 cup orange liqueur
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• 1 lemon, sliced
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• 1 orange, sliced
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• 1 apple, diced
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• 1/2 cup fresh berries strawberries, raspberries, blueberries
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• Ice cubes
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Instructions:

In a large pitcher, combine red wine, brewed black tea, lemonade, brandy, and orange liqueur

Stir well to combine

Add sliced lemon, orange, diced apple, and fresh berries to the pitcher

Cover and refrigerate for at least 2 hours, allowing the flavors to meld together

Serve the Sangria Iced Tea Lemonade over ice cubes

Garnish with additional fruit slices if desired

Enjoy responsibly!

Ingredients:

• 1 cup brewed coffee, chilled
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• 1/4 cup milk
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• 2 tablespoons sugar
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• 1/4 teaspoon vanilla extract
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• Ice cubes
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• Whipped cream optional
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• Chocolate shavings optional
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Instructions:

Put cold brewed coffee, milk, sugar, and vanilla extract in a glass

Mix it well until the sugar is gone

Fill the glass up with ice cubes until it's about halfway full

If you want, you can add whipped cream and chocolate shavings on top

Enjoy your iced coffee cooler after a light stir

Ingredients:

• 1 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1 cup brown sugar, packed
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 cups all-purpose flour
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• 1/2 cup cocoa powder
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• 1/4 cup dark chocolate chips
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• 1/4 cup white chocolate chips
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• 1/4 cup milk chocolate chips
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• 1/4 cup semi-sweet chocolate chips
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
• 
  

Instructions:

Preheat your oven to 350F 175C and line baking sheets with parchment paper

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth

Beat in the eggs one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients and mix until well combined

Fold in all four types of chocolate chips until evenly distributed in the cookie dough

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the centers are still slightly soft

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these decadent Quadruple Chocolate Chip Cookies with a glass of cold milk or your favorite hot beverage!

Ingredients:

• 1 pack gluten-free gnocchi
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• 2 cups cherry tomatoes
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• 1/4 cup vegan pesto
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• 2 cloves garlic, minced
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• 2 tbsp olive oil
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• Salt and pepper, to taste
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• Fresh basil leaves, for garnish
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Instructions:

Preheat the oven to 200C 400F

In a large baking tray, toss the gnocchi, cherry tomatoes, minced garlic, and olive oil until evenly coated

Spread the ingredients out in an even layer and season with salt and pepper

Bake in the preheated oven for 20-25 minutes, or until the tomatoes are blistered and the gnocchi is golden brown

Remove from the oven and drizzle with vegan pesto

Garnish with fresh basil leaves before serving

Ingredients:

• 1 cup butter, softened
• 
  
• 3/4 cup granulated sugar
• 
  
• 3/4 cup packed brown sugar
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• 1 teaspoon vanilla extract
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• 2 large eggs
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• 2 1/4 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 2 cups semisweet chocolate chips
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• 1 cup chopped nuts optional
• 
  

Instructions:

Preheat your oven to 375F 190C

In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy

Add the eggs, one at a time, beating well after each addition

In a separate bowl, combine the all-purpose flour, baking soda, and salt

Gradually add this dry mixture to the wet mixture, beating until well blended

Stir in the chocolate chips and chopped nuts if using

Drop rounded tablespoons of cookie dough onto ungreased baking sheets

Bake in the preheated oven for 9 to 11 minutes, or until the cookies are golden brown

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 tsp baking powder
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• 1/4 tsp salt
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1/2 cup whole milk
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• Blue and green food coloring
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• Mermaid-themed sprinkles for decoration
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• Vanilla frosting
• 
  

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners

In a bowl, whisk together the flour, baking powder, and salt

Set aside

In another bowl, cream the softened butter and granulated sugar until light and fluffy

Beat in the eggs one at a time, followed by the vanilla extract

Gradually add the dry ingredients and the milk to the butter mixture, alternating between them

Begin and end with the dry ingredients

Divide the batter into two equal portions

Color one portion with blue food coloring and the other with green food coloring, creating your desired mermaid colors

Spoon the blue and green batter into the cupcake liners, creating a marbled effect

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool completely on a wire rack

Once cooled, frost the cupcakes with vanilla frosting and decorate with mermaid-themed sprinkles

Enjoy your delicious Mermaid Cupcakes!

Ingredients:

• 3 ripe avocados
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• 1 lime, juiced
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• 1/2 teaspoon salt
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• 1/2 teaspoon ground cumin
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• 1/2 teaspoon cayenne pepper
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• 1/2 medium onion, diced
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• 2 Roma tomatoes, seeded and diced
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• 3 tablespoons chopped fresh cilantro
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• 2 cloves garlic, minced
• 
  

Instructions:

Put the avocados, lime juice, salt, cumin, and cayenne pepper in a medium-sized bowl and mash them together

Add the tomatoes, cilantro, onion, and garlic and mix them in

Put plastic wrap right on top of the guacamole to keep it from turning brown, and put it in the fridge for at least an hour before serving

Ingredients:

• 1 cup all-purpose flour
• 
  
• 1/2 cup cocoa powder
• 
  
• 1/2 cup granulated sugar
• 
  
• 1 tsp baking powder
• 
  
• 1/2 tsp baking soda
• 
  
• 1/4 tsp salt
• 
  
• 1/2 cup unsweetened almond milk
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• 1/4 cup vegetable oil
• 
  
• 1 tsp vanilla extract
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• 1/2 cup vegan chocolate chips
• 
  

Instructions:

Warm the oven up to 350F 175C and put paper liners in a muffin tin

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

Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract

Mix it up until it's just right

Add the chocolate chips and mix them in

Fill each muffin cup with the same amount of batter

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely

Ingredients:

• 4 large russet potatoes
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• 1/2 cup sour cream
• 
  
• 1/4 cup unsalted butter
• 
  
• 1/2 cup grated cheddar cheese
• 
  
• 2 green onions, chopped
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Warm the oven up to 190C 375F

Clean the potatoes

Use a fork to make several holes in the potatoes

For an hour, or until soft, bake the potatoes

Let the potatoes cool down a bit

Cut off the top of each potato and scoop out the flesh, leaving a thin shell

Mix the potato flesh, sour cream, butter, cheddar cheese, green onions, salt, and pepper in a bowl until the mixture is smooth

Put some of the mashed potato mix back into the potato shells

Put the potatoes that have been stuffed on a baking sheet

Add another 15 to 20 minutes of baking, or until hot all the way through and lightly browned

Enjoy while hot!