Diary Of An Accidental Hermit

These homemade Lotus Biscoff shortbread cookies are infused with warm spices, making them the perfect accompaniment to a cozy cup of coffee. The iconic flavors of Lotus Biscoff cookies shine through in these buttery bites with a delightful hint of cinnamon and nutmeg. Ingredients: 1 cup Lotus Biscoff cookie crumbs 1 cup all-purpose flour 1/2 cup unsalted butter, softened 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 teaspoon vanilla extract Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper In a mixing bowl, combine the softened butter and granulated sugar Cream them together until smooth Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the butter-sugar mixture Mix well to combine Gradually add the Lotus Biscoff cookie crumbs and all-purpose flour to the m

A quick and flavorful weeknight pasta dish featuring linguine, hearty chickpeas, and tender zucchini, all tossed in a garlic-infused olive oil sauce. Perfect for a delicious and satisfying dinner in no time! Ingredients: 8 oz linguine 1 can 15 oz chickpeas, drained and rinsed 2 medium zucchini, thinly sliced 3 cloves garlic, minced 1/4 cup olive oil 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes optional Salt and black pepper to taste 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Instructions: As directed on the package, cook the linguine; then, drain and set it aside Heat the olive oil in a big skillet over medium heat Garlic powder should be added and sauted until aromatic Slicing the zucchini, cook for about 5 minutes, or until tender Add the dried oregano, red pepper flakes, and chickpeas if using Add salt and black pepper a

Indulge in the rich and flavorful taste of Maple Mustard Pork Belly. The combination of maple syrup, two types of mustard, and aromatic seasonings creates a delicious glaze that enhances the natural goodness of pork belly. Roasted to perfection, this dish is a delightful blend of sweet and savory. Instructions: Turn on your oven and heat it up to 325F (163C). Show the pork belly's skin side to a cutting board. Make crisscross cuts in the skin with a sharp knife, being careful not to cut into the meat. Mix the Dijon mustard, whole grain mustard, minced garlic, dried thyme, salt, and pepper in a small bowl with a whisk. Set the pork belly in a pan to roast. Spread the maple mustard mixture all over the pork, making sure it gets into the skin that has been scored. Place the pork belly in an oven that has already been heated. Roast it for two to five hours, or until it is soft and the skin is golden. Take it out of the oven and let it cool

A quick and delicious Mushroom Risotto made effortlessly in a pressure cooker. Creamy and flavorful, this dish is perfect for a cozy dinner. Ingredients: 1 cup Arborio rice 1/2 cup dry white wine 3 cups vegetable or mushroom broth 1 cup sliced mushrooms 1/2 cup grated Parmesan cheese 1/4 cup chopped onion 2 cloves garlic, minced 2 tablespoons olive oil 1 tablespoon butter Salt and pepper to taste Fresh parsley for garnish Instructions: Set the pressure cooker to saut mode and heat olive oil Add chopped onion and minced garlic, saut until softened Stir in Arborio rice and cook for 2 minutes until lightly toasted Pour in white wine, stirring until mostly evaporated Add sliced mushrooms, broth, salt, and pepper Stir well Close the pressure cooker lid and set to high pressure for 6 minutes Once done, release pressure and open the lid carefully Sti

You can use your air fryer to make your favorite Taco Bell Crunchwrap Supreme. With this recipe, you can make crunchwraps that are crispy, cheesy, and full of flavor. They're great for a quick and easy meal. Ingredients: 1 pound ground beef 1 packet taco seasoning 6 large flour tortillas 6 tostada shells 1 cup nacho cheese sauce 1 cup sour cream 1 cup shredded lettuce 1 cup diced tomatoes 1 cup shredded cheddar cheese 1 cup vegetable oil for brushing Cooking spray Instructions: Cook the ground beef in a pan over medium-low heat until it turns brown all over Remove any extra grease Follow the directions on the package to add the taco seasoning to the cooked beef After you mix everything well, let it cook for a few minutes until it gets thick Take it off the heat Place a tostada shell in the middle of a flour tortilla that has been spread out Cover

A delightful autumn-inspired salad featuring roasted butternut squash, crisp iceberg lettuce, cherry tomatoes, blue cheese, bacon, and a creamy Ranch dressing. Ingredients: 1 small butternut squash, peeled, seeded, and diced 2 tablespoons olive oil Salt and pepper to taste 1 head of iceberg lettuce, cut into wedges 1 cup cherry tomatoes, halved 1/2 cup crumbled blue cheese 1/2 cup crispy bacon bits 1/4 cup chopped fresh chives 1/4 cup Ranch dressing Instructions: Turn on the oven and heat it up to 400F 200C Dice the butternut squash and put it on a baking sheet Season it with salt and pepper and add olive oil Roast in an oven that has been heated up for 25 to 30 minutes, or until soft and slightly caramelized Wait for it to cool down Put the wedges of iceberg lettuce on a platter to serve Put apple slices, blue cheese, bacon bits, chopped chives, roasted butt