Easy Air Fryer Donuts

Using Pillsbury biscuits in your air fryer to make quick and tasty donuts. Everyone in the family will love these simple donuts made in an air fryer.

Ingredients:

• 1 can of Pillsbury biscuits 8 biscuits
• 1/4 cup of melted butter
• 1/2 cup of granulated sugar
• 1 teaspoon of ground cinnamon
• 1/4 cup of powdered sugar for dusting
• Cooking spray

Instructions:

Preheat your air fryer to 350F 175C

Open the can of Pillsbury biscuits and separate them

Use a small round cutter to make a hole in the center of each biscuit, creating a donut shape

Save the donut holes

Lightly grease the air fryer basket with cooking spray to prevent sticking

Place the donuts and donut holes in a single layer in the air fryer basket, making sure they dont touch each other

Brush the tops of the donuts and donut holes with melted butter

In a small bowl, combine granulated sugar and ground cinnamon

Sprinkle this mixture evenly over the donuts and donut holes

Air fry the donuts at 350F 175C for 5-6 minutes or until they are golden brown and cooked through

You may need to flip them halfway through for even cooking

Remove the donuts and donut holes from the air fryer and let them cool slightly

While still warm, dust the donuts with powdered sugar for a sweet finish

Serve your easy air fryer donuts and enjoy

Boston Cream Crepe Cake

This Boston Cream Crepe Cake is a delightful twist on the classic dessert. Layers of tender crepes are stacked with rich vanilla custard and topped with a luscious chocolate ganache. Its a show-stopping dessert that will impress your guests

Ingredients:

• 2 cups all-purpose flour
• 3 cups whole milk
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large egg yolks
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• Powdered sugar for dusting optional

Instructions:

Put flour, milk, eggs, sugar, salt, melted butter, and vanilla extract in a blender

Mix until its smooth

Take ten minutes to let the batter rest

Put a nonstick skillet on medium heat and use butter or nonstick spray to lightly coat it

Pour 1/4 cup of crepe batter into the pan and swirl it around to make it spread out evenly

It should take about one to two minutes on each side to get a light golden color

Do it again with the rest of the batter, putting each crepe on a plate as you go

There should be 20 crepes

Heavy cream and milk should be mixed in a saucepan

Put it on medium heat and cook it until it starts to simmer

Add the egg yolks, sugar, cornstarch, and salt to a different bowl and mix them together using a whisk

Slowly pour the hot milk mixture into the egg yolk mixture while whisking all the time

Put the mixture back in the saucepan and stir it constantly over low heat until it gets thick

Now take it off the heat and mix in the vanilla extract

Wait until the custard is cool enough to touch

Put one crepe on a plate and add a thin layer of custard on top of it

Do this with all of the crepes, stacking them and putting custard between each one

Add a crepe on top to finish

Put semi-sweet chocolate chips, unsalted butter, and heavy cream in a bowl that can go in the microwave

To make the chocolate melt completely and the mixture smooth, microwave the mixture for 30 seconds at a time and stir it every time

Let the chocolate ganache drip down the sides as you pour it over the top crepe

Put the crepe cake in the fridge for at least two hours to set

If you want, you can sprinkle powdered sugar on top before serving

Cut your Boston Cream Crepe Cake into pieces and enjoy

Cinnamon Thyme Orange Macarons

These delicate macarons combine the warm flavors of cinnamon and thyme with the zesty brightness of orange. A perfect treat for special occasions or as a delightful gift.

Ingredients:

• 2/3 cup almond flour
• 1 cup confectioners sugar
• 2 large egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried thyme leaves
• Zest of 1 orange
• Orange food coloring optional
• For the filling:
• 1/2 cup unsalted butter, softened
• 1 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons orange zest

Instructions:

Preheat your oven to 300F 150C and line two baking sheets with parchment paper

In a food processor, pulse almond flour, confectioners sugar, ground cinnamon, dried thyme leaves, and orange zest until well combined

Sift the mixture into a bowl and set aside

In a separate bowl, beat the egg whites until foamy

Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form

Add orange food coloring if desired

Gently fold the dry mixture into the beaten egg whites until the batter is smooth and shiny

Transfer the batter to a piping bag fitted with a round tip

Pipe small rounds onto the prepared baking sheets, leaving space between each one

Tap the baking sheets on the counter a few times to remove air bubbles

Let the macarons rest for about 20-30 minutes to form a skin on the surface

Bake in the preheated oven for 15-18 minutes, or until the macarons are set and have firm feet

Remove from the oven and let them cool completely on the baking sheets

For the filling, beat the softened butter, confectioners sugar, vanilla extract, and orange zest until creamy and smooth

Pair up the cooled macaron shells based on size and spread a small amount of the filling on one shell

Top with another shell to create a sandwich

Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld

Enjoy your homemade Cinnamon Thyme Orange Macarons

Teriyaki Sticky Chicken

Enjoy this tasty Teriyaki Sticky Chicken recipe, which is WW-friendly and only costs 4 points per serving. A homemade teriyaki sauce is used to slowly cook the chicken until it is soft and sticky. This makes it a great meal.

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds and sliced green onions for garnish

Instructions:

In a bowl, mix together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil

Place chicken breasts in a slow cooker and pour the sauce over them

Cook on low for 4-5 hours or until chicken is tender and cooked through

Remove chicken from slow cooker and shred using two forks

In a small bowl, mix cornstarch and water until smooth

Stir into the sauce in the slow cooker

Return shredded chicken to the slow cooker and cook on high for 30 minutes or until sauce thickens and coats the chicken

Serve hot, garnished with sesame seeds and sliced green onions

Popsicle Cake Pops

A fun and delicious twist on traditional cake pops, these Popsicle Cake Pops are perfect for parties and summer celebrations.

Ingredients:

• 1 box of cake mix
• 1/2 cup of frosting
• 1 package of candy melts assorted colors
• Sprinkles or toppings of your choice
• Cake pop sticks

Instructions:

Bake the cake according to the package instructions and let it cool completely

Crumble the cooled cake into fine crumbs in a large bowl

Add frosting to the crumbled cake and mix until well combined

Shape the cake mixture into popsicle shapes, inserting a cake pop stick into each one

Place the shaped popsicles in the freezer for about 30 minutes to firm up

Melt the candy melts in separate bowls according to the package instructions

Dip each popsicle into the melted candy, ensuring it is fully coated, and allow any excess to drip off

While the candy coating is still wet, decorate with sprinkles or toppings of your choice

Place the decorated popsicles upright in a styrofoam block or a cake pop stand to set completely

Once the candy coating is hardened, your Popsicle Cake Pops are ready to enjoy

Low-calorie Bagels with Eggs & Microgreens

These low-calorie bagels are a healthy and delicious breakfast option. Theyre made with Greek yogurt and self-rising flour for a lighter texture. Top them with eggs and fresh microgreens for a satisfying meal.

Ingredients:

• 1 cup Greek yogurt
• 1 1/2 cups self-rising flour
• 2 eggs
• 1/2 cup microgreens
• Salt and pepper to taste

Instructions:

Turn on your oven and heat it up to 375F 190C

Put the Greek yogurt and self-rising flour in a bowl and mix them together

Mix it until it turns into a dough

Make four equal pieces of dough and roll each one into a ball

To make a bagel shape, use your finger to make a hole in the middle of each ball

Line a baking sheet with parchment paper and put the bagels on it

Beat one egg in a small bowl, then brush it on top of each bagel

Add a little salt and pepper on top

Warm the oven up and put the bagels in it

Bake them for 20 to 25 minutes, or until they turn golden brown

While the bagels are baking, cook the last egg in a skillet however you like fried, scrambled, etc

Remove the bagels from the oven and let them cool down a bit when theyre done

Put microgreens and your cooked egg on top of each bagel

To taste, add more salt and pepper to the food

Enjoy your low-calorie bagels that you made yourself with eggs and microgreens

Chamomile Ginger Popsicles with Honey and Lemon

These tasty popsicles are made with chamomile, ginger, honey, and lemon juice. The ginger adds a soothing flavor, and the lemon juice makes it bright. Its great for a hot summer day or any time you want a tasty treat.

Ingredients:

• 2 cups chamomile tea, brewed and cooled
• 1/2 cup fresh ginger, grated
• 1/4 cup honey
• 1/4 cup lemon juice

Instructions:

In a bowl, mix chamomile tea, grated ginger, honey, and lemon juice until well combined

Pour the mixture into popsicle molds

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until solid

Once frozen, remove popsicles from molds and enjoy