Weed gummies are very easy to make and they provide the perfect little bite-sized and delicious way to dose. They are easy and quick to make.

Weed Gummies

cannabis-infused coconut oil

water

gelatine

½ teaspoon sunflower or soy lecithin

This Ninja Foodi Grill recipe for Meatloaf is something your family will be asking for time and time again. 

It comes together quickly and chances are the ingredients are things you may already have on hand.

Ninja Foodi Grill Recipe: Meatloaf

lb Ground Beef 80/20

Eggs

Panko Bread Crumbs

tbsp Ketchup

tbsp BBQ Sauce

Worcestershire Sauce

tbsp Steak Seasoning

Lightly beat the eggs in a large mixing...

Lightly beat the eggs in a large mixing bowl

Mix in the bbq, and Worcestershire sauce into...

Mix in the bbq, and Worcestershire sauce into the egg mixture  

Add the seasoning and mix well

Crumble the uncooked ground beef into the egg...

Crumble the uncooked ground beef into the egg mixture and kneed thoroughly with clean hands

Add half the bread crumbs and continue to...

Add half the bread crumbs and continue to mix well before adding the second half of the bread crumbs and continue to kneed until all bread crumbs are well mixed in

Shape the Meatloaf mixture into a loaf shape

Sprinkle a little more seasoning on the top

Preheat the Ninja Foodi Grill to 350° on...

Preheat the Ninja Foodi Grill to 350° on the bake setting

Carefully place the meatloaf in the air crisp...

Carefully place the meatloaf in the air crisp basket and add to the grill after the preheating is completed

Bake at 350° for 15 minutes

Carefully turn over the meatloaf

Check the meat's internal temperature. It will likely...

Check the meat's internal temperature. It will likely be around 100° or a bit more than about halfway cooked.  

Return to Bake for 10 to 15 minutes,...

Return to Bake for 10 to 15 minutes, checking the temperature after 5 minutes.

Top with extra ketchup if desired.  

Air crisp at 375° for 2 to 4...

Air crisp at 375° for 2 to 4 minutes, checking often if a crispy crust is desired.  

Let stand 10 to 15 minutes before serving. 

These bright and zingy lemon bars are easy to make and so delicious!

Lemon Bars

all-purpose flour

powdered sugar (66 grams,

tsp salt

tbsp unsalted butter (melted, 170 grams)

tbsp lemon zest (zest of three lemons)

sugar (600 grams)

eggs (large, room temperature)

lemon juice (fresh, 240 milliliters)

Heat oven to 350F and line a 9x13 baking dish with parchment paper.

Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you&#039;d like a dash of vanilla can be added in with the butter at this step.

Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.

While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don&#039;t have a processor just mince the zest and mix with the sugar in a bag or bowl.

Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift together however and zesty sugar bits will need to get dumped out of the sifter as they might clog things up and not go through.

Pour in the lemon juice and add the eggs then mix very well until completely combined.

Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.

Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.

Lemon bars are one of the EASIEST desserts to make but oh so delicious. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond; so bright and zingy with all the lemon flavor from the juice and zest, they’re simply irresistible!

Recipe: https://preppykitchen.com/lemon-bars/

I like my lemon squares with a really soft top and a crisp bottom but you can adjust bakiing times to your liking. Hope you enjoy!

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Vital what gluten and a gluten free option

Flaky Keto Puff Pastry

vital wheat gluten (50 grams)

almond flour (30 grams)

tbsp oat fiber (14 grams)

tbsp coconut flour (7 grams)

tsp baking powder

tsp xanthan gum

salt

butter

+ 1 tbsp cold water

tbsp psyllium husks

tsp Xanthan Gum

Add your dry ingredients to a food processor and grind until everything is a fine powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)

Next add in chunks of butter (roughly chopped, doesn't have to perfect) and pulse a few times until the butter chunks are a bit smaller and coated with flour but still visible. (again doesn't have to be perfect, if you don't have a food processor, just chop the chunks ~1/8th of an inch thick and and stir them into your dry ingredients).

Dump this mixture into a bowl and add your cold water (and egg white if making the gluten free version). Mix with a spoon until a rough dough forms.

*Skip this step if making the vital wheat gluten version - press the dough together and knead it a few times until it starts to stick together (you don't want the butter chunks blended in but you also want the dough to hold together without crumbling and have a smoother surface.

Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.

Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with coconut flour, repeat this whenever needed, alternatively for the vital wheat gluten version you can use that to flour your surface)

Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don't worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don't want your butter to melt).

After you've rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.

Pre-heat your oven to 400*F.

Roll the dough out and use as desired! (I typically cut my dough in half and put half back in the fridge to make it easier to roll out and work with when making individual items, use the other half of the dough once you've finished with the first).

Brush the dough with an egg wash before baking (optional). Typically this dough takes 20-30min at 400*F but it may take less time if your oven runs on the hotter side or more time depending on what fillings you are adding. NOTE: the gluten free version will bake in closer to 20min while the vital wheat gluten version will take longer. This dough is a good size for a pie, individual pizza, 12 tartlets, 8 small filled pockets or for a side serving of cheesy bread. Double ingredients for a larger recipe. I actually used this pastry dough already for croissants, tartlets and cheesy bread myself so check those out! Enjoy your Flaky Keto Puff Pastry.

Vegan Tahini and Chocolate Chip Weed Cookies

(1/2 cup) mix of vegetable oil and cannabis-infused oil

(1/3 cup) tahini (, well mixed)

60 (1/4 cup) water

tsp vanilla extract

(1 cup) light brown sugar (, packed)

(1 ½ cup) all-purpose flour

½ tsp baking powder

½ tsp baking soda

cinnamon

(1 cup) chocolate chips (or chocolate wafers)

Flaked sea salt

Preheat your oven at 350F or 189C

In a large bowl, whisk together all the wet ingredients until smooth.

Add all the dry ingredients at once and mix with a wooden spoon until just combined.

Stir in the chocolate chips and divide the dough into 18 equal balls.

Place the dough balls on a parchment-lined baking sheet,  and sprinkle with the flaked sea salt. I like to place one small ice cream scoop of dough on the baking tray, and then top it off with an extra 1/2 small scoop, for a perfectly thick cookie.

Sprinkle the flaked sea salt over each raw cookie dough balls.

Cook in the middle of your oven for 10 to  12 minutes,  or until the edge becomes slightly brown. Do not overcook.

Enjoy!

Pork steaks are seasoned with an amazing dry rub and smoked with hickory pellets to an internal temperature of 145F.

Smoked Pork Steaks on a Pellet Grill

smoked paprika (For the dry rub.)

Morton Seasoned Salt (For the dry rub.)

tbsp chili powder (For the dry rub.)

tbsp black pepper (For the dry rub.)

tbsp sugar (For the dry rub.)

pork

barbecue sauce (Head Country Original is a good choice.)

Combine the dry rub ingredients and mix well.

Season both sides of the pork steaks with the dry rub and allow the meat to rest for 30 minutes.

Set your pellet grill or smoker to 250F and use hickory or pecan for smoke.

Smoke the pork steaks for 60 minutes and then paint with barbecue sauce.

Finish cooking the pork steaks (another 10-20 minutes) until an internal temperature of 145F is reached.

Beef Stew Meat Chili Tacos

beef

tomato sauce

onion

garlic

chili powder

cumin

oregano

lime juice

Cut up stew meat into smaller 1/2 inch slices.

Add water, tomato sauce, minced onion, garlic, chili powder, cumin, oregano, and lime juice.

Pressure cook for 10 minutes. let naturally release.

Hit the saute setting.

Saute for 10 minutes and let the meat mixture thicken.

Build your tacos and serve!

Wholemeal Loaf | Recipes | Delia Online

strong stoneground wholemeal flour,

level dessertspoon fine salt

yeast

easy aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri

aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri

potato / aloo

tbsp oil

bay leaf

cardamom

black cardamom

hing

tsp cumin

chilli (slit)

onion (finely chopped)

tsp ginger garlic paste

turmeric

tsp chilli powder

coriander powder

¾ tsp garam masala

tomato (finely chopped)

tsp kasuri methi

coriander (finely chopped)

¼ tsp garam masala

firstly, in a pressure cooker take 5 potato, 1 tsp salt and enough water.

cover and pressure cook for 3 whistles or until the aloo is cooked well.

cool completely, peel the skin and mash slightly. keep aside.

in a large kadai heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, 1 black cardamom, pinch hing, 1 tsp cumin and 2 chilli.

saute on low flame until the spices turn aromatic.

further, add 1 onion and 1 tsp ginger garlic paste.

saute well until onions turn golden brown.

keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ¾ tsp garam masala.

saute in low flame until the spices turn aromatic.

also, add 2 tomato and saute until the tomato turns soft and mushy.

now add boiled potato, 1 tsp kasuri methi and 1 tsp salt.

saute for a minute until the aloo is coated well with masala.

further, add 1½ cup water and mix well adjusting the consistency.

cover and simmer for 10 minutes, or until the oil separates.

now add 2 tbsp coriander and ¼ tsp garam masala. mix well.

finally, enjoy aloo sabzi with poori.

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Tiramisu Ii

white sugar

milk

heavy cream

vanilla extract

mascarpone cheese,

coffee,

(3 ounce) packages ladyfinger cookies

cocoa powder

Tiramisu II

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly.  Cover tightly and chill in refrigerator 1 hour.


In a medium bowl, beat cream with vanilla until stiff peaks form.


Whisk mascarpone into yolk mixture until smooth.


In a small bowl, combine coffee and rum.  Split ladyfingers in half lengthwise and drizzle with coffee mixture.


Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.  Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.  Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4 to 6 hours, until set.


As a Tiramisu-Lover, I decided to try this recipe, based on the reviews.  The only thing I can say is WOW!!!!  The RICH & CREAMY flavor mixed with the Coffee-soaked lady fingers leaves you wanting more!  VERY IMPORTANT: Let it refrigerate AT LEAST 24 hours; the flavors really need to blend!! I tasted the mixture right after adding the Marscapone Cheese and it tasted very bland.  However, after refrigerating overnight, it was probably better than any Tiramisu I'd ever tasted.  ONE MORE IMPORTANT TIP: As others have mentioned, doubling the coffee / rum mixture is a MUST.  You get that espresso taste, blended with the creamy flavor - HEAVENLY!

This is the recipe to try if you´ll make your Tiramisu.  I was unsure wich recipe to try, ´cause others had more reviews.  Lucky me, I try this one. My husband, a very picky eater, loved this and didn´t stop the MMMM! while he was eating.  The milk in the egg mixture makes the difference. Few tips: 1. make 2 days ahead, it´s the peak of flavors and consistency.  2. double the amount of coffe/liquor, it´s not enough.  3. use soft lady finger, the others are just like rocks. 4. don´t be tempted to lower the amount of sugar, I did based on a preview review, big mistake, went from a 3/4 cup wich is what the recipe call for, to 2/3 cup, the little extra sugar was missing, and I don´t have a sweet tooth.  5.  serve chilled, just my taste but it´s wonderful in this warm day to have a cold dessert.  6.  be carefull, one piece of this has tons of calories, your waist and hips are going to tell you sooner than later.  7. mix well the egg and sugar and when you cook the mixture NEVER stop beating, this makes a silky smoth texture.  8. with a electrical mixer add the mascarpone to the milk/egg, this way you avoid clumps and keeps the silky texture.

I don't normally bring a dish to a party until I've "test drove" it with my immediate family, but I decided to go ahead and trust the allrecipes community and brought this to our extended family Christmas party this past weekend.  It was a hit.  I'm picky about my tiramisu and was doubtful that I could produce one that I really liked.  This is it.  
I took the advice of several others and doubled the coffee mixture, and had just enough.  I didn't have any rum on hand, so I substituted with Frangelica.  Yum!
Also, as noted by other posts, don't judge by the way it tastes when you are making it.  I thought it quite blah during preparation, but after 2 days in the fridge it was delicious.  
For presentation purposes, I made it in a trifle dish. I modified the layering a bit, but used the same amount of ingredients and it fit perfectly.  I covered the bottom of the dish with lady fingers and then also stood them up along the outside of the circumference of the dish (on the first layer only).  I then did a layer of filling, layer of cream, second layer of ladyfingers, layer of filling, layer of cream, third layer of ladyfingers, layer of filling, layer of cream.
Thanks for adding another great dessert recipe to my collection!

FanFreakin'tastic!!!! OMG....I am so glad that I chose this recipe over the many others on this site...I made this Christmas eve to serve for dessert on Christmas day for 10 of us. It was absolutely the best, and my family raved over it.....I made espresso using instant espresso granuals, used Kahlua instead of the rum, and did need to double this as the lady fingers are like little sponges. I did use the Savoiardi lady fingers that I easily found at Shop-Rite. They are the hard lady fingers, not the soft. I dipped each one half-way(long ways)and then placed the espresso/kahlua side up in a tin pan (11 3/4" X 9 1/2") and then spred my filling on top. By the way I loved that the egg yolks were cooked and that you didnt need to use a double boiler, after I made the egg yolk and marscapone filling, I made the whipped cream and then folded that into the cheese mixture (so I had one filling instead of 2)I layered the filling over the fingers and repeated. I made 3 layers with the marscapone cheese filling on the top. I dusted with the cocoa powder when I served the dessert. Everyone said it tasted like it was from a fine Italian restuarant. I was nervous that it would become soggy and runny....and that was not the case it was perfect. I recommend folding the whipped cream into the egg/cheese filling. I really think it saves a step and really makes the filling light and very flavorful. Thanks for this recipe. I highly rate this.....10 stars+!

I made this recipe for company last Friday and it was wonderful.  I learned to make Tiramisu in Italy from my husband's family and this was every bit as good.  Even better because this recipe cooks the eggs.  I have two hints to pass along.  I increased the coffee to one cup and the rum to 4 tablespoons.  Also, I did not split the ladyfingers.  I put the coffee/rum mixture in a shallow container and then quickly dunked both sides of the ladyfingers in the mixture.  I'm looking forward to making this recipe again, soon!

I LOVE this recipe!  Originally, I was quite disappointed.  Shortly after making it, I had a piece and decided it wasn't worth the cost of the ingredients or the time it took to find them.  However, when I went back to it a day or two later...HEAVEN!  I've made it three times since (all in the last month) and I always make it two days before I need it or plan to eat it.  It's one of those recipes that needs to sit a while.  I use more vanilla, equal parts of coffee and brandy (and more than the recipe calls for), and I've even made it with pound cake when the local bakery/deli is out of ladyfingers...it's just as good and much cheaper!

Positively the best Tiramisu recipe ever but with adjustments!!  I took a long time reading the reviews and agreed with
most of the suggestions.  This is what I did and it turned out brilliantly.
1. I used a 9" springform cake tin and lined the outside with dry sponge fingers sugar side out cut to level of the tin. Bit fiddly but the shape can be perfected once you start putting in the filling.
2. Savoiardi biscuits are the best quality, but any supermarket sponge fingers will do. To use up leftovers I used a mixture of both. For three layers you need 2 or 3 packets especially if using a springform tin.
3. Agree egg/sugar/milk mixture must be stirred constantly whilst cooking to a nice thick consistency.  Also stirred it twice while cooling. You should end up with thick yellow custard.
4. As suggested, I added a little sugar (level dessertsp.)to whipped cream and vanilla mix. 
5. I folded the mascarpone mix and cream mix together.
6. Agree you need to treble the amount of coffee and rum.  Rum is best of all in my opinion to get a good balance of flavours. 
7. I mix rum/coffee in shallow dish and then with a sponge finger in each hand I dip, flip and out. This takes a second or two and just colours the fingers on either side. Do not soak them or you will end up with a mush!! Do a couple at a time and put sugar side down in base of tin to form complete layer. Totally unnecessary to split fingers.
8. I put a third of the mascarpone mix over the top of base fingers and sprinkled 

I am not a Tiramisu fan but apparently this recipe was outstanding. I did double up on the coffee and instead of rum I used Kahlua (which I doubled also). I used a pastry brush and brushed the coffee onto the lady fingers. I also whipped the egg whites and added them to the cheese mixture. Makes it very fluffy. Definately let it sit for 24 hours. The flavors really blend in. Don't forget to sprinkle your cocoa on just before serving or it will get soggy. I also added some strawberry chocolate shavings on top of the cocoa. Looked really good.

Wow! I made it yesterday for Thanksgiving and all our picky eaters loved it!It was the hit of our dessert table - Now I will be making for Xmas too! It really tasted like it was from my favorite Italian restaraunt!

I read all the tips and suggestions for this recipes -following is what worked (and didn't work)for me:
- made it 2 days ahead worked great
- added more coffe and Rum ( 1 cup strong coffe and 4 table spoons rum) this worked perfect!
- tried quickly dunking ladie fingers vs drizzling was a disaster! I tried quickly doing this with the liquid spread out, but it absorbed up almost all of the liquid after just a few ladie fingers, so I would reccomend the drizzle method which worked just fine.

Thanks for this great recipe!

I don't know if its that I don't like tiramisu enough, or if I did something wrong with the recipe, but I was a bit disappointed with how this turned out. It was a lot of work and the flavor of it wasn't all that great, even after letting it sit in the fridge for 24 hours. It wasn't sweet enough for me, so if I do make this again, I'll definitely add more sugar. It did make for a beautiful presentation though! Thanks for posting the recipe!

Create a delicious, authentic tiramisu--rich and impressive.

Adding ground turkey meat and oats to the traditional ground beef base makes this meatloaf lighter and healthier — but it's just as hearty and comforting as any old-fashioned recipe.

Soy-Glazed Meatloaf

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