Yummy Recipes art

Salted butter caramel is a real passion
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Ingredients:
1 cup granulated sugar
1/2 cup heavy cream
1/2 cup unsalted butter
1 teaspoon sea salt (adjust to taste)
Instructions:
Start by heating the granulated sugar in a heavy-bottomed saucepan over medium heat. Stir occasionally with a wooden spoon until the sugar melts and turns amber in color.
Carefully add the heavy cream to the caramelized sugar while stirring constantly. The mixture will bubble up, so be cautious.
Once the cream is fully incorporated, add the unsalted butter and continue stirring until it melts and the mixture becomes smooth and glossy.
Remove the saucepan from heat and stir in the sea salt. Adjust the amount to your taste preference.
Let the caramel cool down before transferring it to a glass jar or airtight container.
You can use the salted butter caramel as a topping for ice cream, drizzle it over desserts, or use it as a dip for fruits.
Enjoy your homemade salted butter caramel!

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Irresistible Chocolate Mani 😋
Ingrédients :
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips (semi-sweet or dark)
Optional: chopped nuts or chocolate chunks for extra texture

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Stir in the chocolate chips (and nuts or chocolate chunks if using).
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your irresistibly delicious chocolate muffins!

Note: This recipe yields about 12 standard-sized muffins. Cooking times may vary, so keep an eye on the muffins as they bake.

Mini chicken pot pies 😋 A recipe you don’t wanna miss 😍
Ingredients:
2 cups of cooked and shredded chicken
1 tablespoon of olive oil
1/2 cup of diced onion
1/2 cup of diced carrot
1/2 cup of diced celery
1/4 cup of all-purpose flour
1 cup of chicken broth
1 cup of milk
1/2 teaspoon of dried thyme
Salt and pepper to taste
2 store-bought refrigerated pie crusts
1 egg, beaten
Instructions:
Preheat the oven to 375°F.
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery and cook until softened about 5-7 minutes.
Sprinkle the flour over the vegetables and stir to combine.
Gradually stir in the chicken broth and milk, whisking constantly to prevent lumps.
Add the thyme, salt, and pepper to the mixture and stir to combine.
Cook the mixture for about 5-7 minutes, or until it has thickened.
Add the cooked and shredded chicken to the mixture and stir to combine.
Unroll the pie crusts and use a 3-inch round cookie cutter to cut out circles from the crusts.
Press the circles into the cups of a 12-cup muffin tin.
Spoon the chicken mixture into the pie crusts.
Use the remaining pie crust to cut out circles to use as the pie crust tops.
Place the pie crust tops over the chicken mixture and press the edges to seal.
Brush the beaten egg over the top of each mini pie.
Bake for 25-30 minutes, or until the crusts are golden brown and the filling is hot and bubbly.
Let cool for a few minutes before removing the mini pies from the muffin tin.
Serve and enjoy!