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Oh yes, chili and sopa de fideo are so comforting too. Thank you so much for your kind and thoughtful comment❤

thank you, I hope you try it! 😋

Thanks for this comment, I just looked up that dish, look very interesting, I'm going to try it!

Thank you!

🙌

😊

Yes, these are leeks, that's why it's called a leek tart. It says "cheesy zucchini corn fritters" at the bottom because that is a linked related video.Thanks!

Here you go! Happy Baking! ▢1 cup butter (at room temperature) ▢1 ½ cups granulated white sugar ▢1 tablespoon vanilla extract ▢1 large egg ▢½ cup cocoa powder (I like extra dark cocoa powder) ▢2 cups all-purpose flour ▢½ cup dark chocolate chunks (or chips) ▢1 teaspoon baking powder ▢1 teaspoon baking soda ▢¼ teaspoon salt ▢22 teaspoons Nutella (approximately 1 teaspoon per cookie) Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350℉ (180℃). Line a baking sheet with parchment paper or a silicone baking mat so they don't stick. Cream the sugar and butter together until fluffy and pale, about 5 minutes. Add the eggs and vanilla extract and mix well. Sift in the flour and cocoa powder to avoid cocoa powder lumps. Add baking powder, baking soda, and salt. Mix well. Fold in chocolate chips. Use a 1 ½ tablespoon scoop and scoop two scoops of dough per cookie. Squish them together and roll them into a ball. Add an indent in the dough ball by pushing with your finger. Add Nutella in the indent using two spoons. About a teaspoon per cookie should fit. Squeeze the dough around the Nutella, making sure to seal it. Place it seam-side down on the lined baking sheet. Make sure to space them out as they will spread. Top each cookie with a few extra chocolate chips on top. Bake for about 12 minutes. Let the cookies cool for a few minutes on the baking sheet and then move to a cooling rack. www.pipercooks.com/triple-chocolate-nutella-stuffed-cookies/

Hi! The recipe is linked in the description of the video! I've pasted it in this comment to make it easier for you. Enjoy! ▢1 cup butter (at room temperature) ▢1 ½ cups granulated white sugar ▢1 tablespoon vanilla extract ▢1 large egg ▢½ cup cocoa powder (I like extra dark cocoa powder) ▢2 cups all-purpose flour ▢½ cup dark chocolate chunks (or chips) ▢1 teaspoon baking powder ▢1 teaspoon baking soda ▢¼ teaspoon salt ▢22 teaspoons Nutella (approximately 1 teaspoon per cookie) Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350℉ (180℃). Line a baking sheet with parchment paper or a silicone baking mat so they don't stick. Cream the sugar and butter together until fluffy and pale, about 5 minutes. Add the eggs and vanilla extract and mix well. Sift in the flour and cocoa powder to avoid cocoa powder lumps. Add baking powder, baking soda, and salt. Mix well. Fold in chocolate chips. Use a 1 ½ tablespoon scoop and scoop two scoops of dough per cookie. Squish them together and roll them into a ball. Add an indent in the dough ball by pushing with your finger. Add Nutella in the indent using two spoons. About a teaspoon per cookie should fit. Squeeze the dough around the Nutella, making sure to seal it. Place it seam-side down on the lined baking sheet. Make sure to space them out as they will spread. Top each cookie with a few extra chocolate chips on top. Bake for about 12 minutes. Let the cookies cool for a few minutes on the baking sheet and then move to a cooling rack. www.pipercooks.com/triple-chocolate-nutella-stuffed-cookies/

Here you go: ▢ 3 bananas ▢ 1 large egg ▢ ¼ cup oil (neutral oil like vegetable, canola, sunflower) ▢ ¼ cup unsulphured molasses ▢ ½ cup granulated white sugar ▢ ¼ cup brown sugar ▢ 1 teaspoon vanilla extract ▢ ½ cup rolled oats ▢ 2 ½ cups all-purpose flour (300 grams) ▢ 1 teaspoon baking powder ▢ ½ teaspoon baking soda ▢ ½ teaspoon salt ▢ 1 ½ teaspoons ground ginger ▢ 1 teaspoon ground cinnamon ▢ ½ teaspoon ground nutmeg ▢ ¼ teaspoon ground allspice Remember you can visit my website for the full printable recipe card!

Thank you!❤

@@prinxe246 You're welcome, hope you enjoy it!

www.pipercooks.com/jalapeno-cheddar-burgers-recipe/ For the patties ▢1 lb ground beef ▢1 teaspoon kosher salt ▢1 large egg ▢½ cup panko breadcrumbs ▢½ teaspoon dried parsley ▢¼ teaspoon dried dill ▢1 teaspoon dried chives For the jalapeño ranch sauce ▢½ cup mayonnaise ▢¼ cup Greek yogurt (or sour cream) ▢¼ cup milk ▢2 teaspoons lime juice ▢2 teaspoons dried parsley ▢1 teaspoon dried dill ▢1 teaspoon dried chives ▢½ teaspoon garlic powder ▢½ teaspoon onion powder ▢¼ teaspoon kosher salt ▢⅛ teaspoon black pepper ▢6-8 pickled jalapeño slices For the burger ▢2 oz shredded white cheddar ▢4 hamburger buns ▢romaine lettuce (shredded)

View the blog post for the full printable recipe card.

Just like in the video, coat cubed potatoes in the dairy-free ranch seasoning and then air fry at 400°F for 15-20 minutes, shaking every 5 minutes. Ingredients are: 1 lb russet potatoes (cut into 1-inch chunks) 1 ½ tablespoons dairy-free ranch seasoning 1 tablespoon olive oil salt + pepper (to taste) Seasoning: 2 tablespoons dried parsley 1 tablespoon dried dill 2 teaspoons dried chives 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons nutritional yeast (optional) Visit the blog post, linked in the description for the printable recipe card.

@@Pipercooks thank you

@@Randomer_x Welcome, enjoy!

Hi! This syrup should last a week or two in the fridge.

You're welcome!

😂🤣

I have a 10-in-1, it does a lot, so yes it can sauté. If you stir, you risk the ingredients touching the bottom and burning during the course of pressure cooking. You'd have to open the pot, scrape the bottom and start pressure cooking again!

La receta en inglés: 350 ml warm water (1 ½ cups) ▢2 ¼ teaspoons instant yeast ▢1 teaspoon granulated white sugar ▢½ teaspoon salt ▢500 grams all-purpose flour (about 4 cups) ▢cornmeal or semonlina (for dusting) ▢¼ cup olive oil (plus more for drizzling) In a large bowl mix together the warm water, sugar, oil, and salt. Add the flour and yeast and mix until a shaggy dough forms. Move the dough to a lightly floured counter and knead for 4-5 minutes until the dough comes together in a smoother ball. Lightly cover the dough in oil and set in a bowl. Cover the bowl with plastic wrap and a towel and allow to rise for abut 30 minutes or until doubled in size. Sprinkle the bottom of a 9 x 13 baking dish with cornmeal or semolina. Stretch the dough to the edges of the pan. Cover with plastic wrap and a towel and let rise for another half an hour or so. Preheat oven to 400°F (200°C). Using your fingers, push down little dimples all over the dough. Drizzle with olive oil. Add any additional toppings. Bake for 20-25 minutes, or until deeply gold brown and cooked through.

▢350 ml warm water (1 ½ cups) ▢2 ¼ teaspoons instant yeast ▢1 teaspoon granulated white sugar ▢½ teaspoon salt ▢500 grams all-purpose flour (about 4 cups) ▢cornmeal or semonlina (for dusting) ▢¼ cup olive oil (plus more for drizzling) I've pasted in the ingredients above. Full recipe is linked to on this video but here's a jump to link to the recipe card www.pipercooks.com/easy-focaccia-bread-recipe/#recipe Thanks for commenting!

@@Pipercooks thank you for taking the time to respond!

▢350 ml warm water (1 ½ cups) ▢2 ¼ teaspoons instant yeast ▢1 teaspoon granulated white sugar ▢½ teaspoon salt ▢500 grams all-purpose flour (about 4 cups) ▢cornmeal or semonlina (for dusting) ▢¼ cup olive oil (plus more for drizzling) I've pasted in the ingredients above. Full recipe is linked to on this video but here's a jump to link to the recipe card www.pipercooks.com/easy-focaccia-bread-recipe/#recipe Thanks for commenting!

Me too! Yum