• 1 Cup or 6 ounces semisweet chocolate chips
• 1(12-ounces) package firm tofu, drained
• 1/4 cup soy milk or whole milk
• 2 tablespoons strong coffee or espresso
• 1 teaspoon vanilla
• pinch salt

1. Melt chocolate on a saucepan or in the microwave.
2. Add to a blender, tofu, milk, coffee, vanilla, and salt. Blend for 30 seconds.
3. Add the melted chocolate and blend again. Put the mixture in a bowl, and place in the fridge until completely chilled. Serve with fruit or by its self.

This week I did an ice cream taste test, to determine what is the best ice cream?

I had 3 different people try 4 different vanilla ice creams, without discussing or looking at each other(mind over matter). The 1st ice cream was a very cheap brand, the 2nd a vanilla frozen yogurt, the 3rd a Ultra Premium ice cream, and the 4th a premium ice cream. All 4 ice creams and frozen yogurt were vanilla! And here are the results⬇️

Taste like breakfast!

• 1/2 small red onion chopped
• 3/4 lb sausage
• 1/2 tbsp chili pepper flakes
• 1/4 cup heavy cream
• 1 1/2 cups chredded cheese
• 2 Tbsp oil

1. Heat up 2 tbsp oil in a skillet.
2. when the oil is heated add the onion and saute until they are soft
3. add the sausage and red chili flakes and cook until done
4. once the sausage is cooked add the cream
5. after the cream has thickened, take the skillet of the stove and add the cheese.
6. Add the mixture to your empanada dough and fold to cover the filling completely.
7. put in the oven at 350 degrees and cook until golden brown.
8. let cool for a few minutes and enjoy!

• 4 Large Oranges
• 1 cup of sugar
• 2 Tbsp of lemon juice
• 1/2 Cup of water

Wash and cut your oranges, put them in a blender until there are no big chunks of orange peels. Then transfer the oranges to a sauce pan with the rest of your ingredients. Simmer over medium heat until the mixture becomes thick. Make sure you stir mixture so it doesn’t burn! After it thickens, put into a container and set aside until it cools down. After it has cooled, it’s safe to put a lid on the container and store in the fridge. Can be refrigerated for about 3 weeks. I hope you enjoyed the recipe!

This week’s recipe is going to be short, because there is only one ingredient!

• 1/2 Cup Heavy Cream

Put heavy cream in a jar with a lid. Shake the jar for 5 minutes or until the cream has become thick. You might notice that it doesn’t look like butter, well…. You gotta shake it longer, your halfway there! The longer you shake it, the more the butter will separate from the buttermilk. After the butter form’s, separate the butter from the buttermilk. You can save the buttermilk if you’d like! Put a little bit of cold water in the jar with the butter in it, so it will get rid of any excess buttermilk. Take the butter out of the jar and run it over cold water, Press out any extra buttermilk from the butter with your hands. Form the butter however you’d like and put in a container with a lid. Store in the fridge for up to a week. I hope y’all enjoy this week’s recipe!

This week’s recipe is very simple, basically just grab all your veggies and roast em’!

• 2 large, sweet onions, peeled and scored across the top.
• 1 whole red pepper
• 1 Zucchini
• 1 yellow squash
• 4 plum tomatoes
• 3 large whole carrots
• 4 asparagus spears
• 1 head of garlic
• Extra Vergin olive oil
• Sea salt
• Thyme sprigs and basil for garnish

Preheat the oven to 400 degrees. Cut all veggies into strips or cubes and then place them on a pan with olive oil and seasonings. Feel free to add more seasonings than directed. Place the pan in the oven and cook for 50 minutes to an hour. Take the pan out of the oven and let cool for a few minutes, enjoy your veggies on top of toasted bread with butter or by themselves!