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Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls

Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once.
You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers.

10-Ingredient Pad Thai Spring Rolls

(Adapted From Minimalist Baker)
MAKES 8 ROLLS
INGREDIENTS:
For The Spring Rolls -
14 ounces extra firm tofu
8 ounces white or brown rice noodles
8 - 10 white or brown rice spring roll papers
2 cups thinly sliced carrots
1 large handful fresh cilantro
For The Sauce -
3 tablespoons tamarind concentrate
3 tablespoons tamari or soy sauce + more for tofu
3 - 4 tablespoons coconut sugar, agave, or maple syrup
1/2 lime, juiced
1 - 2 teaspoons chili garlic sauce + more for tofu
For Serving (Optional) -
Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.)
Directions:
1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips.
2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside.
3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside.
4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sautรฉ, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside.
5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside.
6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface.
7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8.
8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
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These pictures are killing me, I think I am actually drooling.
This is genius for using pad thai!
These look so good! I wish I wasn't so lazy to make these. Gonna find a place that makes these awesome things.
good thai food
looks very delicious tho
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My roommate headed off to Thailand last week leaving me with nothing to do but to stare at her Instagram updates of all the fun and food she is having over there. As a result, all I have been craving for the past few days is Pad Thai. Normally I go the Panang Curry route, but I feel like returning to the basics. I saw this recipe and felt like my food prayers were answered. This looks like summer in a bowl! "Ingredients: 14 ounces pad thai rice noodles, or rice noodles of choice 1 yellow bell pepper, thinly sliced 1 carrot, shredded 3 cups red cabbage, thinly sliced 2 cups edamame, shelled 6 spears asparagus, chopped - you'll cook them with the rice noodles and soy beans For the Sauce: 2/3 cup liquid aminos, or soy sauce 1/4 cup sesame oil 2 tablespoons creamy peanut butter 1 teaspoon ginger, peeled and grated (fresh) For Serving: sesame seeds fresh cilantro, chopped soy sauce, to taste Directions 1. Add all ingredients for the sauce to a small blender and blend until smooth. Set aside. 2. Bring a pot of water to a boil and add the rice noodles. 3. Allow the noodles to cook until softened, about 8 to 10 minutes. 4. 6 minutes in to cooking, add the shelled edamame and the chopped asparagus to the hot water in order to cook the vegetables (you want to leave the asparagus al dente and not over-cook it). Note: if you arenโ€™t using Pad Thai rice noodles, follow the instructions on your package of rice noodles 5. Strain the vegetables and noodles into a colander and immediately place in a large serving bowl. 6. Add the remaining vegetables, pour the sauce over everything and toss together. 7. Add salt and soy sauce to taste."
์˜ฌ์—ฌ๋ฆ„์„ ๊ฐ•ํƒ€ํ•  ๋†์‹ฌ์˜ ํ•˜์ ˆ๊ธฐ๋ฉด 3์ข…
๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉด, ๋ƒ‰๋ผ๋ฉด, ๋ฏธ์—ญ๋“ฌ๋ฟ ์ดˆ์žฅ๋น„๋น”๋ฉด ๋†์‹ฌ์ด ํ•˜์ ˆ๊ธฐ๋ฉด ์‹ ์ œํ’ˆ 3์ข…์„ ์„ ๋ณด์ด๋ฉฐ ์ผ์ฐŒ๊ฐ์น˜ ์—ฌ๋ฆ„ ๋ผ๋ฉด์‹œ์žฅ ๊ณต๋žต์— ๋‚˜์„ ๋‹ค. ๋„ํ† ๋ฆฌ๋ฅผ ํ•จ์œ ํ•ด ์ซ„๊นƒํ•œ ๋ฉด๋ฐœ์ด ํŠน์ง•์ธ โ€˜๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉดโ€™๊ณผ SNS ํ™”์ œ ๋ ˆ์‹œํ”ผ๋กœ ๋งŒ๋“  โ€˜๋ƒ‰๋ผ๋ฉดโ€™, ์—ฌ๋ฆ„์ฒ  ์ธ๊ธฐ๋ฉ”๋‰ด์ธ ๋ฏธ์—ญ ์ดˆ๊ณ ์ถ”์žฅ๋ฌด์นจ์—์„œ ์ฐฉ์•ˆํ•œ โ€˜๋ฏธ์—ญ๋“ฌ๋ฟ ์ดˆ์žฅ๋น„๋น”๋ฉดโ€™์ด ๊ทธ๊ฒƒ์ด๋‹ค. ์ œํ’ˆ์€ ์˜ค๋Š” 3์›” 25์ผ๋ถ€ํ„ฐ ์ˆœ์ฐจ์ ์œผ๋กœ ๋งŒ๋‚˜๋ณผ ์ˆ˜ ์žˆ์„ ์˜ˆ์ •. ๋ฉด ๋•ํ›„๋ผ๋ฉด, ์ถœ์‹œ์ผ์„ ๊ธฐ๋‹ค๋ฆฌ๋ฉฐ ์•„๋ž˜ ๊ฐ ์ œํ’ˆ์˜ ํŠน์ง•์„ ์ฃผ์˜ ๊นŠ๊ฒŒ ์‚ดํŽด๋ณด๊ธธ ๋ฐ”๋ž€๋‹ค. ๋ฉด์— ๋„ํ† ๋ฆฌ๋ฅผ ๋„ฃ์–ด ์ซ„๊นƒํ•จ์ด ์‚ด์•„์žˆ๋Š” โ€˜๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉดโ€™ โ€˜๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉดโ€™์€ ์—ฌ๋ฆ„ ์ธ๊ธฐ ๋ฉ”๋‰ด์ธ ์ซ„๋ฉด์˜ ๋ง›์„ ๊ตฌํ˜„ํ•˜๋˜ ๋ฉด๋ฐœ์— ์ฐจ๋ณ„์ ์„ ๋‘” ์ œํ’ˆ์ด๋‹ค. ๊ณผ์ผ๊ณผ ๋งค์‹ค๋กœ ๋งŒ๋“  ๋งค์ฝค ๋‹ฌ์ฝคํ•œ ์–‘๋…์žฅ๊ณผ ์–‘๋ฐฐ์ถ”, ์ฒญ๊ฒฝ์ฑ„, ๋‹น๊ทผ ๋“ฑ์˜ ๊ฑด๋”๊ธฐ๋กœ ๋ถ„์‹์ง‘ ์ซ„๋ฉด ๋ง›์„ ๋‹ด์•„๋ƒˆ๋‹ค. ํŠนํžˆ, ๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉด์€ 1993๋…„ ๋„ํ† ๋ฆฌ๋น„๋น”๋ฉด์œผ๋กœ ์ฒ˜์Œ ์ถœ์‹œ๋˜์–ด 2004๋…„๊นŒ์ง€ ํŒ๋งค๋˜์—ˆ๋˜ ์ œํ’ˆ์œผ๋กœ ํ•ดํ”ผ๋ผ๋ฉด์— ์ด์–ด ๋†์‹ฌ์ด ์˜ฌํ•ด ์„ ๋ณด์ด๋Š” ๋‘ ๋ฒˆ์งธ ๋‰ดํŠธ๋กœ ์ œํ’ˆ์ด๋‹ค. ๋ผ๋ฉด์„ ์ฐจ๊ฐ‘๊ฒŒ ๋จน๋Š” SNS ํ™”์ œ์˜ ๋ ˆ์‹œํ”ผ์—์„œ ์ฐฉ์•ˆํ•œ ๋ƒ‰๋ผ๋ฉด โ€˜๋ƒ‰๋ผ๋ฉดโ€™์€ ์ง€๋‚œํ•ด SNS๋ฅผ ๊ฐ•ํƒ€ํ–ˆ๋˜ ๋ผ๋ฉด์„ ์ฐจ๊ฐ‘๊ฒŒ ๋จน๋Š” ์กฐ๋ฆฌ๋ฒ•์—์„œ ์ฐฉ์•ˆํ•ด ๋งŒ๋“  ์ œํ’ˆ์ด๋‹ค. ๊ฐ„์žฅ, ์‹์ดˆ, ์„คํƒ• ๋“ฑ์œผ๋กœ ์œก์ˆ˜๋ฅผ ๋‚ด๊ณ , ์–‘ํŒŒ, ๋ฌด, ์ฑ„์‹ฌ ๋“ฑ ์ฑ„์†Œ๋ฅผ ๋„ฃ์–ด ์•„์‚ญํ•œ ์‹๊ฐ๋„ ์‚ด๋ ธ๋‹ค. ๋†์‹ฌ์€ ๋ƒ‰๋ผ๋ฉด์ด ์˜จ๋ผ์ธ์—์„œ ํ™”์ œ๊ฐ€ ๋œ ๋ ˆ์‹œํ”ผ์—์„œ ์ฐฉ์•ˆํ•ด ๋งŒ๋“  ์ œํ’ˆ์ธ ๋งŒํผ, ์ธํ„ฐ๋„ท ๋™์˜์ƒ ํ”Œ๋ ˆ์ด์–ด ๋””์ž์ธ์„ ํŒจํ‚ค์ง€์— ์‚ฝ์ž…ํ•ด ์†Œ๋น„์ž ํฅ๋ฏธ๋ฅผ ์œ ๋ฐœํ–ˆ๋‹ค. ์žฌ์ƒ ์•„์ด์ฝ˜๊ณผ ํ•จ๊ป˜ ๋ณด์ด๋Š” ๋ƒ‰๋ผ๋ฉด ์ด๋ฏธ์ง€๋Š” SNS ์ธ๊ธฐ ์š”๋ฆฌ๋ฅผ ๊ทธ๋Œ€๋กœ ๊บผ๋‚ด ๋จน๋Š” ๋“ฏํ•œ ๋Š๋‚Œ์„ ์ฃผ๋ฉฐ ํ˜ธ๊ธฐ์‹ฌ์„ ์ž๊ทนํ•œ๋‹ค. ๋น„๋น”๋ฉด๊ณผ ๋ฏธ์—ญ ์ดˆ๊ณ ์ถ”์žฅ๋ฌด์นจ์˜ ๋งŒ๋‚จ, ๋ฏธ์—ญ๋“ฌ๋ฟ ์ดˆ์žฅ๋น„๋น”๋ฉด โ€˜๋ฏธ์—ญ๋“ฌ๋ฟ ์ดˆ์žฅ๋น„๋น”๋ฉดโ€™์€ ๋ผ๋ฉด์— ๋ฏธ์—ญ ์ดˆ๊ณ ์ถ”์žฅ๋ฌด์นจ์„ ์ ‘๋ชฉ์‹œํ‚จ ์ œํ’ˆ์ด๋‹ค. ๋ฏธ์—ญ ์ดˆ๊ณ ์ถ”์žฅ๋ฌด์นจ์€ ๋”์œ„์— ์ง€์น˜๊ธฐ ์‰ฌ์šด ์—ฌ๋ฆ„, ์ž…๋ง›์„ ๋‹์šฐ๋ฉด์„œ ์˜์–‘๋„ ๋ณด์ถฉํ•ด์ค„ ์ˆ˜ ์žˆ๋Š” ์Œ์‹์œผ๋กœ ์•Œ๋ ค์ ธ ์žˆ๋‹ค. ๋†์‹ฌ์€ ์ตœ๊ทผ ๋น„๋น”๋ฉด์— ๋ฏธ์—ญ์„ ๋”ํ•ด ๋จน๋Š” ๋ ˆ์‹œํ”ผ๊ฐ€ ์˜จ๋ผ์ธ์—์„œ ํ™•์‚ฐ๋˜๊ณ  ์žˆ๋Š” ์ ์— ์ฃผ๋ชฉํ•˜๊ณ  ์ œํ’ˆ์„ ๊ฐœ๋ฐœํ•˜๊ฒŒ ๋๋‹ค. ํŠนํžˆ, ์ „๋‚จ ๊ณ ํฅ์‚ฐ ๋ฏธ์—ญ์„ ์‚ฌ์šฉํ•ด ์‹ ์„ ํ•œ ์ž์—ฐ์˜ ๋ง›๊ณผ ํ–ฅ์„ ๊ทธ๋Œ€๋กœ ๋‹ด์•˜๋‹ค๊ณ . ๋”ย ์ž์„ธํ•œย ๋‚ด์šฉ์€ย <์•„์ด์ฆˆ๋งค๊ฑฐ์ง„>๋งํฌ์—์„œ
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time ๐Ÿ˜๐Ÿ˜ I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me ๐Ÿ˜˜ My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400ยฐ for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
Make Super Easy Curry โ€“ Just 30 Minutes!
Let's be real. Getting a healthy, delicious dinner on the table can be a real chore sometimes, especially after a long, tiring day of work or school. That's why I'm always on the lookout for fast, easy-to-make recipes โ€“ then I've got no excuse NOT to eat healthy, homemade food! You guys are going to love this simple curry โ€“ it takes just 30 minutes to throw together, and won't leave you with tons of dishes to wash. Plus, it's like multiple recipes in one โ€“ you'll see why! Keep this on hand for those nights when you're too tired to cook; the promise of this delicious payoff for so little work will motivate you to forget the takeout, and whip up some curry. :) Step One: Choose Your Curry Sauce Depending on whether you're in the mood for a savory, lightly spicy yellow Indian-style curry, or a sweet Thai-inspired mango curry, choose one of the sauces above. They're both equally simple to prepare! Step Two: Choose Your Protein Vegans, are you in the mood for quinoa? For vegetarians, perhaps some paneer cheese. Or, if you're a meat eater, lean chicken or turkey breast would go great with either sauce, and you can even try a flaky white fish with the mango curry. Adventurous vegetarians might want to try subbing in tempeh or another meat substitute! Step Three: Choose Your Vegetables Snow peas, peppers, broccoli, carrots, zucchini, green beans, potatoes, even eggplant or butternut squash โ€“ choose a mix of your favorite veggies! Step Four: Cook It Up! Follow the recipes below and whip up your satisfying meal! :) Note: If you chose quinoa as your protein, cook separately, and then spoon curry on top to serve. Classic Yellow Curry 1 onion, roughly chopped 1 tsp each ground coriander, ground cumin, and ground turmeric 2 cans of tomatoes, chopped a pinch of sugar 1 inch piece root ginger, peeled and finely chopped 2 cloves garlic, chopped 2 red chillies, deseeded and finely chopped 12-14 oz. reduced-fat coconut milk juice of ยฝ lime 3 tbsp chopped cilantro In food processor, blend onion, coriander, cumin, turmeric, and 6 tbsps of water to make a paste. Heat 1 tbsp of olive oil in a pan, and add paste, tomatoes, sugar, and 1 tsp of salt. Simmer, stirring often, for 5 mins. Stir in ginger, garlic, chili, and coconut milk. Bring to a simmer. Add protein. Cover and gently simmer for 5-15 mins (until protein is nearly cooked through). Add veggies. Remove lid and simmer over medium heat, about 5-10 minutes, until veggies and protein are cooked, and sauce has thickened slightly. Stir in lime juice and cilantro. Serve over rice or quinoa. Sweet Mango Curry 1 onion, finely chopped 1 red pepper, sliced 1 tsp medium curry powder 2 tbsp tomato purรฉe 1 cup vegetable stock 1 tbsp mango chutney 12-14 oz. chopped tomatoes in tomato juice 7-8 oz. baby spinach, washed In a pan, heat 1 tbsp olive oil over medium heat and sautรฉ onion and red pepper for 10 min or until softened. Stir in curry powder and tomato purรฉe, and sautรฉ for 30 secs. Add stock, chutney, and tomatoes. Simmer uncovered for 10 minutes. Add protein; simmer for 5-15 mins (until protein is nearly cooked through). Add veggies, and simmer for 5-10 minutes. Stir in spinach just before serving, and season to taste with salt and pepper. Serve over rice or quinoa. YAY! That's how easy it is to have a delicious curry dinner for you and the fam :) Hope you guys enjoy! Let me know if you give one a try โ€“ I wanna see pictures and hear all about the reactions :) Tagging my foodie Vinglers โ€“ made this one for you guys with love! @alywoah @RobertMarsh @marshalledgar @thePinkPrincess @jordanhamilton @rodiziketan @JPBenedetto @Arellano1052 @amendasaeyang @Syowa @FreddyAlaniz @ericasyummyfood @HomemadeHooplah @cupcakelady @myfitfriends @ThyAreMyCreator @jazziejazz @NickyHerring @mandaheartsong @MikasaChan @lindathai92 @LizArnone @AaronFox @kaminisingh @damionreynolds @falcon4daisy @MissB82 @carolinian87
14 Mind-blowing Dessert Lasagnas!
I guess these people never got the memo about lasagna being a dinner food โ€“ and oh man, am I glad they didn't. These innovative kitchen wizards have turned a saucy Italian cheesefest into a gourmet dessert. This is a food trend that I have NO doubt we'll be seeing soon on upscale dessert menus around the world. It's hip, it's totally different, and it's just the right amount of weird to tickle the imagination. See what you think โ€“ which one of these fantastical desserts would you most like to try? (I've tried to give credit where credit is due. All the recipes are linked below; just click on the word "Recipe." Photos belong to respective owners.) :) Chocolate Lasagna Brownies, chocolate pudding, and Oreos โ€“ oh my! Add some whipped cream, and you've got a lasagna. (I never, ever thought I would EVER say that sentence.) Recipe by Rachel Schultz, A Household Almanac Apple Pie Lasagna Let me be clear: this is not your grandmother's apple pie. Oh sure, it's got apples, cinnamon, and sugar โ€“ but it's also got caramel cream cheese filling, Heath bar toffee bites, and a touch of maple syrup. I have only one word: WANT. Recipe by Beyond Frosting Pumpkin Pie Dessert Lasagna I don't know if they necessarily needed to specify that this was a "dessert lasagna" โ€“ I think that's pretty clear from the whole "pumpkin pie" part. But I digress. We're talking pumpkin, Cool Whip, pumpkin spice chips (which exist, apparently!?) and chopped pecans. It might be 91 degrees out today, but suddenly I'm feeling a little autumnal! Recipe by The Cookie Rookie, inspired by Beyond Frosting (who is apparently our dessert lasagna MVP!) S'mores Lasagna And speaking of Beyond Frosting, she's also responsible for this dare-I-say GORGEOUS creation topped with gooey toasted marshmallows. S'mores Lasagna may be an improvement on the already impossibly wonderful campfire dessert, because it's got two types of graham cracker (original AND chocolate), marshmallow fluff, whipped cream, and โ€“ for the mess-haters among us โ€“ you can eat it with a fork. Recipe by Julianne Bayer of Beyond Frosting (the dessert lasagna goddess herself. soon we'll all be wearing t-shirts with her face on it.) Brownie Brittle Strawberry Lasagna Before we get too carried away in our decadence, Julianne (yep, we're on a first name basis now) has whipped up a lighter version of dessert lasagna featuring a cheesecake filling, dark chocolate pudding, and plenty of strawberries. See? It's got fruit! It's obviously healthy. Yet again, recipe by my idol, Julianne Bayer of Beyond Frosting Nutella Cheesecake Lasagna Okay, so maybe the photography skills are a little lacking on this one, but the concept is so flawless that I had to include it. Nutella and cheesecake, married into one perfect lasagna that is then dusted with brownie mix and chocolate chips. I can't really explain how much I'm salivating right now. (Sorry for that wonderful image.) Recipe by Modern Christian Homemaker Paleo Chocolate Lasagna Eating clean? Don't worry! We've still found the perfect dessert lasagna for you. Interesting ingredients in this one include coconut palm sugar, almond butter, apple cider vinegar, and shredded zucchini. I won't pretend to understand how it all works, but I will trust the author when she says it's delicious. Maybe. Recipe by Vanessa Barejas of Clean Eating with a Dirty Mind (which is an awesome name for a blog) Fabulous Fruit Lasagna Whoa, a dessert lasagna that actually uses noodles! I bet you were wondering when one of these was gonna show up. This lasagna is a delightful conglomeration of fresh berries, mascarpone and ricotta cheeses, brown sugar, nutmeg, cloves, and a pinch of chili powder. Not what I was expecting! It can also be made, the author suggests, with chocolate pasta. Recipe by F.H. Browne, posted on Just a Pinch Chocolate Toast Crunch Lasagna Did you know that Cinnamon Toast Crunch has a chocolaty cousin? Chocolate Toast Crunch adds a special, well, crunchiness to this dessert lasagna. Its creamy filling has a hint of almond flavor. Mmm. Recipe by Cheeky Kitchen, posted on Tablespoon Frozen Snickers Peanut Butter Lasagna It's been pretty hot out, so why not stick your dessert lasagna in the freezer? Dry roasted peanuts, caramel sauce, and little pieces of Snickers? This is exactly what I want to be eating right now. Recipe by Not Your Momma's Cookie Oreo Pumpkin Lasagna Maybe you can't get enough of dessert lasagnas. Maybe you want to try more than one of them. Why not do it at the same time? This recipe is a combination of pumpkin pie and Oreo dessert lasagnas โ€“ and I can't think of a single reason it wouldn't be delicious. Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah โ€“ can you BELIEVE these?!?!?
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