Ingredients:

• 1 box white cake mix
• 
  
• 1 cup coconut milk
• 
  
• 1 cup sweetened condensed milk
• 
  
• 1 cup coconut cream
• 
  
• 1 cup shredded coconut, toasted
• 
  
• 1 cup whipped cream
• 
  
• Cherries for garnish
• 
  

Instructions:

Follow the directions on the box to make the white cake mix

Cool the cake all the way down after baking it

Make holes in the cake all over with the handle of a wooden spoon

Put coconut milk, sweetened condensed milk, and coconut cream in a bowl and mix them together

Make sure the mixture fills all the holes in the cake before you pour it on top

Put the cake in the fridge for at least two hours or overnight

Make cubes out of the cake

Put cake cubes, toasted coconut shreds, and whipped cream in serving glasses

Do this again and again until the glass is full

Put some whipped cream and a cherry on top

Enjoy! Serve cold

Ingredients:

• 2 cups heavy cream
• 
  
• 1 cup whole milk
• 
  
• 3/4 cup granulated sugar
• 
  
• 4 large egg yolks
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1/2 cup chopped hazelnuts
• 
  
• 1/2 cup Nutella or chocolate hazelnut spread
• 
  

Instructions:

Put the heavy cream, milk, and half of the sugar in a saucepan

Place it over medium-low heat and stir it every now and then

To make the egg yolks pale and thick, whisk them with the rest of the sugar in a bowl

Pour the hot cream mixture into the egg yolks slowly while whisking the eggs all the time to temper them

Put the mixture back into the saucepan

Cook on low heat while stirring it all the time until it gets thick enough to coat the back of a spoon

Taking it off the heat, add the vanilla extract and mix it in

Put the mixture through a fine mesh sieve into a clean bowl

Cover it, put it in the fridge, and leave it there until it's cool, preferably overnight

Follow the directions that came with the ice cream maker to churn the chilled mixture

Add the Nutella and chopped hazelnuts in the last few minutes of churning

Let them mix evenly into the gelato

Put the gelato in a container and freeze it for at least 4 hours, or overnight, until it is firm

Enjoy Futska Gelato Delight by putting scoops of it in cones or cups

Ingredients:

• 4 cups whole milk
• 
  
• 1 cup heavy cream
• 
  
• 1 cup granulated sugar
• 
  
• 1/2 cup unsweetened cocoa powder
• 
  
• 1 teaspoon ground cinnamon
• 
  
• 1/4 teaspoon cayenne pepper
• 
  
• 1/4 teaspoon salt
• 
  
• 1 teaspoon vanilla extract
• 
  
• 6 ounces semisweet chocolate, chopped
• 
  

Instructions:

In a saucepan, combine milk, cream, sugar, cocoa powder, cinnamon, cayenne pepper, and salt

Cook over medium heat, stirring constantly until sugar and cocoa are dissolved and mixture is smooth

Remove from heat and stir in vanilla extract and chopped chocolate until chocolate is melted and mixture is well combined

Let the mixture cool slightly, then pour into popsicle molds

Insert popsicle sticks into the molds and freeze until solid, about 4-6 hours

Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds

Serve immediately or store in the freezer

Ingredients:

• 1 lb chicken tenders
• 
  
• 1 cup shredded coconut
• 
  
• 1/2 cup almond flour
• 
  
• 1 tsp garlic powder
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• 1 tsp paprika
• 
  
• 1/2 tsp salt
• 
  
• 1/4 tsp black pepper
• 
  
• 2 eggs
• 
  
• 2 tbsp coconut oil for cooking
• 
  

Instructions:

Shredded coconut, almond flour, paprika, garlic powder, salt, and black pepper should all be combined in a mixing bowl

To make a coating mixture, thoroughly mix

To make an egg wash, beat the eggs in a different bowl

After dipping each chicken tender into the egg wash and letting any excess drip off, coat each chicken tender with the coconut mixture, pressing it onto the chicken to ensure it sticks

In a skillet set over medium-high heat, warm the coconut oil

After coating, place the chicken tenders in the skillet and cook for 45 minutes on each side, or until cooked through and golden brown

After taking the coconut chicken tenders out of the skillet, set them on a plate covered with paper towels to absorb any leftover oil

Serve hot with a side of mixed greens or your favorite Paleo-friendly dipping sauce

Savor the succulent and flavorful Paleo coconut chicken tenders!

Ingredients:

• 1 1/2 cups all-purpose flour
• 
  
• 1/2 cup granulated sugar
• 
  
• 1/4 cup brown sugar
• 
  
• 2 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp salt
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• 1/2 cup unsalted butter, melted
• 
  
• 1/2 cup sour cream
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• 2 large eggs
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• 1 tsp vanilla extract
• 
  
• 1/2 cup milk
• 
  
• For Cinnamon Sugar Crust:
• 
  
• 1/4 cup granulated sugar
• 
  
• 1 tsp ground cinnamon
• 
  
• 2 tbsp unsalted butter, melted
• 
  

Instructions:

Preheat your oven to 350F 175C

Line a muffin tin with paper liners

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt

In a separate bowl, mix together the melted butter, sour cream, eggs, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; a few lumps are okay

Add the milk and gently fold it into the batter until smooth

In a small bowl, prepare the cinnamon sugar crust by mixing together the granulated sugar and ground cinnamon

Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full

Drizzle a small amount of melted butter over the top of each muffin batter-filled cup, then sprinkle the cinnamon sugar mixture evenly over the muffins

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Coffee Cake Muffins with Cinnamon Sugar Crust!

Ingredients:

• 1/2 cup popcorn kernels
• 
  
• 1/4 cup unsalted butter
• 
  
• 1/4 cup brown sugar
• 
  
• 1 teaspoon ground cinnamon
• 
  
• 1/4 teaspoon salt
• 
  
• 1/2 teaspoon vanilla extract
• 
  

Instructions:

Grind the popcorn kernels according to your favorite method

Melt the butter in a saucepan over a medium heat

Add the salt, ground cinnamon, and brown sugar and stir until bubbly

After taking off the heat, whisk in the vanilla extract

Coat the popped popcorn evenly by gently tossing it in the cinnamon bun mixture after pouring it over it

To cool and set, spread the coated popcorn onto a parchment paper-lined baking sheet

Savor the popcorn that tastes like cinnamon buns!

Ingredients:

• 4 cups whole milk
• 
  
• 1 cup heavy cream
• 
  
• 1 cup granulated sugar
• 
  
• 1/2 cup unsweetened cocoa powder
• 
  
• 1 teaspoon ground cinnamon
• 
  
• 1/4 teaspoon cayenne pepper
• 
  
• 1/4 teaspoon salt
• 
  
• 1 teaspoon vanilla extract
• 
  
• 6 ounces semisweet chocolate, chopped
• 
  

Instructions:

In a saucepan, combine milk, cream, sugar, cocoa powder, cinnamon, cayenne pepper, and salt

Cook over medium heat, stirring constantly until sugar and cocoa are dissolved and mixture is smooth

Remove from heat and stir in vanilla extract and chopped chocolate until chocolate is melted and mixture is well combined

Let the mixture cool slightly, then pour into popsicle molds

Insert popsicle sticks into the molds and freeze until solid, about 4-6 hours

Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds

Serve immediately or store in the freezer

Ingredients:

• 1 box white cake mix
• 
  
• 1 cup coconut milk
• 
  
• 1 cup sweetened condensed milk
• 
  
• 1 cup coconut cream
• 
  
• 1 cup shredded coconut, toasted
• 
  
• 1 cup whipped cream
• 
  
• Cherries for garnish
• 
  

Instructions:

Follow the directions on the box to make the white cake mix

Cool the cake all the way down after baking it

Make holes in the cake all over with the handle of a wooden spoon

Put coconut milk, sweetened condensed milk, and coconut cream in a bowl and mix them together

Make sure the mixture fills all the holes in the cake before you pour it on top

Put the cake in the fridge for at least two hours or overnight

Make cubes out of the cake

Put cake cubes, toasted coconut shreds, and whipped cream in serving glasses

Do this again and again until the glass is full

Put some whipped cream and a cherry on top

Enjoy! Serve cold

Ingredients:

• 1 lb chicken wings
• 
  
• 1 tbsp olive oil
• 
  
• 1/2 tsp salt
• 
  
• 1/2 tsp pepper
• 
  
• 1/2 tsp garlic powder
• 
  
• 1/2 tsp paprika
• 
  

Instructions:

Preheat your air fryer to 400F 200C for 5 minutes

In a large bowl, toss chicken wings with olive oil, salt, pepper, garlic powder, and paprika until well coated

Place the seasoned chicken wings in a single layer in the air fryer basket

Cook in the air fryer at 400F 200C for 25-30 minutes, flipping halfway through, until wings are golden brown and crispy

Serve hot with your favorite dipping sauce

Ingredients:

• 8 oz pasta
• 
  
• 1/2 lb spicy Italian sausage, casing removed
• 
  
• 1/4 cup sun-dried tomatoes, chopped
• 
  
• 2 cloves garlic, minced
• 
  
• 1/4 cup pine nuts
• 
  
• 1/2 cup fresh basil leaves
• 
  
• 1/4 cup grated Parmesan cheese
• 
  
• 2 tablespoons olive oil
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Cook pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add spicy Italian sausage and cook until browned, breaking it into crumbles with a spoon

Add minced garlic and chopped sun-dried tomatoes to the skillet

Cook for 2-3 minutes until fragrant

Meanwhile, in a food processor, combine fresh basil leaves, pine nuts, and grated Parmesan cheese

Pulse until finely chopped

With the processor running, slowly add olive oil until a smooth pesto forms

Add the cooked pasta to the skillet with the sausage mixture

Stir in the sun-dried tomato pesto until well combined

Season with salt and pepper to taste

Cook for an additional 2-3 minutes, allowing the flavors to meld together

Serve hot, garnished with additional grated Parmesan cheese and fresh basil leaves if desired