Ingredients:

• 1 cup full-fat coconut milk
• 1/2 pack rice noodles
• 1 tablespoon freshly squeezed lime juice
• 2 finely chopped garlic cloves
• 1 tablespoon maple syrup
• 2 tablespoons Thai red curry paste
• 1-2 tablespoons soy sauce
• 1/4 to 1/2 cup low-sodium vegetable broth
• cilantro
• sliced green onion
• sesame seeds

Instructions:

1. Get a large bowl and fill it with hot water. Add the rice noodles in the water and wait for 5 minutes.
2. While you’re waiting, use a skillet to cook the curry paste at medium-high heat. After 1 minute, include the garlic and cook for 1 more minute.
3. Lower the heat and you can now mix in the coconut milk. Mix all the ingredients together.
4. Take the noodles out of the bowl and add them to the pan. Mix again and include the maple syrup, lime juice, and soy sauce.
5. Stir the ingredients well. When you notice that the mixture becomes thick, add the vegetable broth.
6. Do this slowly, a few tablespoons at a time.
7. After 3 to 4 minutes try the red curry noodles. Transfer them to a plate and decorate with sesame seeds, cilantro, and chopped green onions.

The post Red Curry Noodles are the Tastiest Thai Dish appeared first on thedancingcucumber.com.

Ingredients:

• 8 oz wide egg noodles
• 1 pound lean ground beef
• 4 cups beef broth
• 1/2 cup sour cream
• 1 cup chopped yellow onion
• 1 tablespoon Worcestershire sauce
• 1 o-oz package fresh sliced mushrooms
• 1/2 teaspoon kosher salt
• 1 tablespoon freshly minced garlic
• 1/2 teaspoon freshly cracked black pepper
• 3 tablespoons all-purpose flour
• fresh chopped parsley

Instructions:

1. Set the stove to medium-high heat and start cooking the beef together with the garlic and onion.
2. When the meat is done, in around 5 to 6 minutes, you can remove the fat.
3. While you’re cooking make sure that you divide it into small pieces.
4. Set the heat to medium and include the mushrooms to the mix. Cook for 5 to 6 more minutes.
5. Now, add the flour, but do 1 tablespoon at a time, while also mixing right after each tablespoon.
6. Pour in the Worcestershire sauce, pepper, salt, and beef broth. Mix again.
7. Set the heat to medium-high and wait for the mixture to start boiling.
8. Pour in the noodles, add the lid and let it simmer for 10 to 12 minutes. When the noodles are done remove the liquid.
9. Take off the lid and continue cooking for several more minutes.
10. Take the pot away from the heat, and include the sour cream. Mix everything and serve the hamburger stroganoff topped off with parsley.

The post Hamburger Stroganoff is a Great Dinner Choice appeared first on thedancingcucumber.com.

Ingredients:

• 6 beaten large eggs
• 1 1/2 cups grated cheddar cheese
• 1 pie crust
• crumbled bacon
• diced onion
• 1 cup heavy cream
• minced garlic
• chopped spinach
• pinch cayenne pepper
• cooked and diced ham
• diced mushrooms
• salt
• pepper

Instructions:

1. Set the oven to 375 F degrees and prepare a muffin tin.
2. Cut the pie crust to fit the tin and place one piece on each of the muffin spots. Place the tin in the oven and leave it in for 15 minutes.
3. Combine the heavy cream with eggs. Whisk them together and you will get a fluffy mixture. Add in the cayenne pepper, salt, and cheese. Mix these ingredients together.
4. You can now also pour in the bacon, garlic, onion, spinach, ham, and mushrooms. Mix again, then pour the mixture in the muffin cups.
5. Leave the tin in the oven for 15 to 25 minutes. Take the bacon and egg quiches out and wait 5 minutes before you serve them.

The post Tasty Breakfast Bacon and Egg Quiches appeared first on thedancingcucumber.com.

Ingredients

For the chocolate cake:

• 1/2 cup dark chocolate cocoa
• 1 tablespoon vanilla
• 2/3 cup sour cream
• 1/3 cup vegetable oil
• 1 dark chocolate cake mix
• 3/4 cup buttermilk
• 3 whole eggs and 1 egg white
• 1/4 cup all-purpose flour for high altitude
• 1/2 cup semi-sweet mini chocolate chips

For the cherry filling:

• 1/2 cup water
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 1/2 cup fresh cherries, chopped
• 1/4 cup granulated sugar

For the whipped cream frosting:

• 2 cups powdered sugar
• 1 tablespoon gelatine
• 1 tablespoon vanilla
• 3 oz cream cheese, room temperature
• 1/2 cup water
• 3 cups heavy whipping cream

For the chocolate ganache drip:

• 1/4 cup heavy cream
• 1 cup dark chocolate candy melts

Instructions

Set the oven to 325 F degrees and prepare 3 6” cake rounds.

Mix the buttermilk, vanilla, sour cream, eggs, and oil together. Add the cake mix, chocolate chips, cocoa, and flour. Mix again very well.

Divide it into six, and add the batter to the cake rounds. Bake them for 25 to 30 minutes, then let them cool down for 2 minutes.

Next, wrap the cake rounds with plastic wrap and leave them in the freezer for at least 3 hours.

While you’re waiting you can prepare the cherry filling. Add the ingredients in a pan, without the vanilla. Wait for the mix to start boiling and let it simmer for 10 minutes. When it becomes thick you can add the vanilla. Place it in the fridge to cool down.

For the whipped cream, mix the gelatin with water in a bowl and leave them for 5 minutes. Next, place the bowl in the microwave for 10 seconds.

Leave the metal mixer and mixer bowl in the freezer until they are cold. Start whipping the whipped cream for 1 minute on low speed. Turn up the speed until you get stiff white peaks.

Include the gelatin, cream cheese, and vanilla, then whip again. Finally, pour in the powdered sugar and whip again.

For the chocolate drip, mix the heavy cream and chocolate in a bowl. Put the bowl in the microwave for 30 seconds.

To assemble the cake, first place one cake layer, and cover it with a layer of whipped cream frosting. Pipe one layer on the outside. Add 1/4 cup of the cherry filling next. Now repeat the whole procedure all over again.

Leave the black forest cake in the freezer for 20 minutes. Add the chocolate drip and freeze it for 2 more minutes. Top it off with fresh cherries.

The post This Black Forest Cake Is Heavenly appeared first on thedancingcucumber.com.

Ingredients

• 3 eggs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter
• 2 cups of canola grape seed
• 1 c all-purpose flour
• 1 to 2 tablespoons milk
• 1 c water
• 2 egg whites
• 1/4 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/4 teaspoons kosher salt

Instructions

Get parchment paper and cut 12 square pieces with a size of 3 inches.

Cook the salt, butter and granulated sugar in a saucepan. When they start boiling, include the flour. Turn down the heat and stir constantly for 4 to 5 minutes.

Take the dough out of the pan and place it in a bowl. Get a mixer and stir it for 2 minutes at low speed.

Now, add the eggs, one by one while also mixing all the time. When you’re done, add the egg whites again and mix.

Get a pastry bag and add a star tip on it. Pour the pastry into the bag, and you can now make the French crullers on the pieces of parchment paper.

Get a pot and heat oil in it to 350 F degrees. Add 2 to 3 of the crullers together with the parchment paper in the oil. Leave them in for 1 1/2 minute per side.

When the crullers are done place them on a paper towel for the extra oil.

For the glaze mix milk, vanilla extract and powdered sugar.

The post French Crullers Are Better Than Donuts appeared first on thedancingcucumber.com.

Ingredients

• 2 15-oz cans black beans
• 2 roughly chopped medium yellow onions
• 1/3 cup sour cream
• 1 teaspoon ground coriander
• 2 peeled and roughly chopped carrots
• 4 cups low-sodium chicken broth
• 1/3 cup sour cream
• 4 crushed and peeled large garlic cloves
• 3/4 teaspoon oregano
• 1/2 teaspoon salt
• 1 3/4 teaspoons ground cumin
• handful chopped fresh cilantro
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh lime juice
• 1/8 teaspoon cayenne pepper

Instructions

Add the oil to a soup pan. Once it’s hot, start cooking the garlic cloves, onions and carrots. The onions should get a translucent color when they’re done.

After 8 minutes you can include the oregano, chicken broth, cayenne pepper, black beans, cumin, and coriander. Wait for the mix to start boiling.

Now, lower the heat, put the lid on and let it simmer for 15 minutes.

When it’s done, transfer the black bean soup to a blender or a food processor. Pulse until you get a creamy mixture.

Add the salt, pepper, and lime juice. Serve the soup right away, while it’s hot.

The post Warm Up With This Delish Black Bean Soup appeared first on thedancingcucumber.com.

Imagine hosting a party and having the most innovative recipe ever. All the guests will go crazy over this amazing dip.

Ingredients:

• 2 teaspoons minced jalapenos
• 1 cups diced mango (1/4-inch pieces)
• 1/4 cup lime juice
• 1 cup diced red bell pepper (1/4-inch pieces)
• 1/4 cup diced red onion (1/8-inch pieces)
• 1 medium avocado (1/4-inch pieces)
• 1/3 cup cilantro leaves, chopped

Instructions:

1. For this salsa recipe, you will need a big bowl where you’ll mix the ingredients. Fill it with the red onion, chopped cilantro, mango, red bell pepper, and jalapenos.
2. Finish off by adding the lime juice and avocado.
3. Mix everything together once again.
4. You can serve the mango salsa once it’s done with a side of chips or any other side that you like. You can also store it for a day or two.

The post Try This Mango Salsa And Be Prepared to be Amazed appeared first on thedancingcucumber.com.

Ingredients:

• 1 clove minced garlic
• 3 cups vegetable broth
• 1 jar 12-oz roasted red peppers
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1/4 cup red lentils
• 1/2 medium onion diced
• salt
• pepper

Instructions:

1. Get a pot and add the olive oil. Set the stove to medium and cook the onion. When it becomes translucent you can add the garlic. Continue cooking for 2 more minutes.
2. Start chopping the red peppers. Mix them with the paprika, salt, pepper.
3. Add this mixture to the onions and continue cooking for 2 minutes.
4. Next, include the red lentils and vegetable broth. Wait for the red pepper soup to start boiling and lower the heat. Let it simmer for 15 to 20 minutes. If you notice that it’s too thick you can add more broth.
5. When the lentils are soft, transfer the soup to a blender. Make it into a puree and serve it right away.

The post Red Pepper Soup is The Delicious Veggie Soup Everyone Loves appeared first on thedancingcucumber.com.

Ingredients:

The ingredients for the chai latte cupcakes include 2 large eggs, 1/2 cup softened unsalted butter, 2/3 cup instant chai latte powder, 1/2 cup whole milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cardamom, 1/4 teaspoon salt, 3/4 cup plus 2 tablespoons all-purpose flour, and 3/4 teaspoon baking powder.

For the frosting you need 1/4 teaspoon ground cardamom, 1/2 cup softened unsalted butter, 3/4 teaspoon vanilla extract, 3 tablespoons whole milk, 1/4 teaspoon ground cinnamon, 3 1/2 cups powdered sugar.

Instructions:

Set the oven on 350 F degrees and prepare a pan with 12 large cupcake cups. Mix the sugar and butter together for 4 minutes. Add the cardamom and chai latte powder in. In a bowl mix the milk, vanilla and eggs. In a third bowl mix the flour, salt and baking powder. Combine the three together.

Pour the final product in the cupcake cups and bake them for around 15 to 20 minutes. When they are done, you can add the frosting.

Prepare it by mixing the sugar and butter together with a mixer. Include all the other things and mix it again. This is your frosting, all you need to do is add it on top. The tasty chai latte cupcakes are done.

The post Indulge In These Tasty Chai Latte Cupcakes appeared first on thedancingcucumber.com.

The recipe below is meant for two people, but you can always double up on ingredients if you have more friends coming.

Ingredients:

• 1/4 cup minced cilantro
• 2 cloves minced garlic
• 5 diced roma tomatoes
• 2 tablespoons freshly squeezed lime juice
• 1/4 diced large yellow onion
• 5 1/2 minced large jalapeno peppers
• salt

Instructions:

This dip is so easy to make, you will be surprised. The only thing that takes time is the prep. Get ready to do some serious chopping.

1. You will need to dice, mince all the ingredients.
2. Once you’re done, get a large bowl. Add all the ingredients in and mix them very well.
3. Add salt to your taste.
4. Leave the bowl in the fridge for half an hour.
5. Serve the dip with salsa chips on the side. So delicious and so fast!

The post Grab The Tortilla Chips, This Pico De Gallo Is So Good appeared first on thedancingcucumber.com.

Ingredients:

• 1 cup full-fat coconut milk
• 1/2 pack rice noodles
• 1 tablespoon freshly squeezed lime juice
• 2 finely chopped garlic cloves
• 1 tablespoon maple syrup
• 2 tablespoons Thai red curry paste
• 1-2 tablespoons soy sauce
• 1/4 to 1/2 cup low-sodium vegetable broth
• cilantro
• sliced green onion
• sesame seeds

Instructions:

1. Get a large bowl and fill it with hot water. Add the rice noodles in the water and wait for 5 minutes.
2. While you’re waiting, use a skillet to cook the curry paste at medium-high heat. After 1 minute, include the garlic and cook for 1 more minute.
3. Lower the heat and you can now mix in the coconut milk. Mix all the ingredients together.
4. Take the noodles out of the bowl and add them to the pan. Mix again and include the maple syrup, lime juice, and soy sauce.
5. Stir the ingredients well. When you notice that the mixture becomes thick, add the vegetable broth.
6. Do this slowly, a few tablespoons at a time.
7. After 3 to 4 minutes try the red curry noodles. Transfer them to a plate and decorate with sesame seeds, cilantro, and chopped green onions.

The post Red Curry Noodles are the Tastiest Thai Dish appeared first on thedancingcucumber.com.

Ingredients:

• 8 oz wide egg noodles
• 1 pound lean ground beef
• 4 cups beef broth
• 1/2 cup sour cream
• 1 cup chopped yellow onion
• 1 tablespoon Worcestershire sauce
• 1 o-oz package fresh sliced mushrooms
• 1/2 teaspoon kosher salt
• 1 tablespoon freshly minced garlic
• 1/2 teaspoon freshly cracked black pepper
• 3 tablespoons all-purpose flour
• fresh chopped parsley

Instructions:

1. Set the stove to medium-high heat and start cooking the beef together with the garlic and onion.
2. When the meat is done, in around 5 to 6 minutes, you can remove the fat.
3. While you’re cooking make sure that you divide it into small pieces.
4. Set the heat to medium and include the mushrooms to the mix. Cook for 5 to 6 more minutes.
5. Now, add the flour, but do 1 tablespoon at a time, while also mixing right after each tablespoon.
6. Pour in the Worcestershire sauce, pepper, salt, and beef broth. Mix again.
7. Set the heat to medium-high and wait for the mixture to start boiling.
8. Pour in the noodles, add the lid and let it simmer for 10 to 12 minutes. When the noodles are done remove the liquid.
9. Take off the lid and continue cooking for several more minutes.
10. Take the pot away from the heat, and include the sour cream. Mix everything and serve the hamburger stroganoff topped off with parsley.

The post Hamburger Stroganoff is a Great Dinner Choice appeared first on thedancingcucumber.com.

Ingredients:

• 6 beaten large eggs
• 1 1/2 cups grated cheddar cheese
• 1 pie crust
• crumbled bacon
• diced onion
• 1 cup heavy cream
• minced garlic
• chopped spinach
• pinch cayenne pepper
• cooked and diced ham
• diced mushrooms
• salt
• pepper

Instructions:

1. Set the oven to 375 F degrees and prepare a muffin tin.
2. Cut the pie crust to fit the tin and place one piece on each of the muffin spots. Place the tin in the oven and leave it in for 15 minutes.
3. Combine the heavy cream with eggs. Whisk them together and you will get a fluffy mixture. Add in the cayenne pepper, salt, and cheese. Mix these ingredients together.
4. You can now also pour in the bacon, garlic, onion, spinach, ham, and mushrooms. Mix again, then pour the mixture in the muffin cups.
5. Leave the tin in the oven for 15 to 25 minutes. Take the bacon and egg quiches out and wait 5 minutes before you serve them.

The post Tasty Breakfast Bacon and Egg Quiches appeared first on thedancingcucumber.com.

Ingredients

For the chocolate cake:

• 1/2 cup dark chocolate cocoa
• 1 tablespoon vanilla
• 2/3 cup sour cream
• 1/3 cup vegetable oil
• 1 dark chocolate cake mix
• 3/4 cup buttermilk
• 3 whole eggs and 1 egg white
• 1/4 cup all-purpose flour for high altitude
• 1/2 cup semi-sweet mini chocolate chips

For the cherry filling:

• 1/2 cup water
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 1/2 cup fresh cherries, chopped
• 1/4 cup granulated sugar

For the whipped cream frosting:

• 2 cups powdered sugar
• 1 tablespoon gelatine
• 1 tablespoon vanilla
• 3 oz cream cheese, room temperature
• 1/2 cup water
• 3 cups heavy whipping cream

For the chocolate ganache drip:

• 1/4 cup heavy cream
• 1 cup dark chocolate candy melts

Instructions

Set the oven to 325 F degrees and prepare 3 6” cake rounds.

Mix the buttermilk, vanilla, sour cream, eggs, and oil together. Add the cake mix, chocolate chips, cocoa, and flour. Mix again very well.

Divide it into six, and add the batter to the cake rounds. Bake them for 25 to 30 minutes, then let them cool down for 2 minutes.

Next, wrap the cake rounds with plastic wrap and leave them in the freezer for at least 3 hours.

While you’re waiting you can prepare the cherry filling. Add the ingredients in a pan, without the vanilla. Wait for the mix to start boiling and let it simmer for 10 minutes. When it becomes thick you can add the vanilla. Place it in the fridge to cool down.

For the whipped cream, mix the gelatin with water in a bowl and leave them for 5 minutes. Next, place the bowl in the microwave for 10 seconds.

Leave the metal mixer and mixer bowl in the freezer until they are cold. Start whipping the whipped cream for 1 minute on low speed. Turn up the speed until you get stiff white peaks.

Include the gelatin, cream cheese, and vanilla, then whip again. Finally, pour in the powdered sugar and whip again.

For the chocolate drip, mix the heavy cream and chocolate in a bowl. Put the bowl in the microwave for 30 seconds.

To assemble the cake, first place one cake layer, and cover it with a layer of whipped cream frosting. Pipe one layer on the outside. Add 1/4 cup of the cherry filling next. Now repeat the whole procedure all over again.

Leave the black forest cake in the freezer for 20 minutes. Add the chocolate drip and freeze it for 2 more minutes. Top it off with fresh cherries.

The post This Black Forest Cake Is Heavenly appeared first on thedancingcucumber.com.

Ingredients

• 3 eggs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter
• 2 cups of canola grape seed
• 1 c all-purpose flour
• 1 to 2 tablespoons milk
• 1 c water
• 2 egg whites
• 1/4 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/4 teaspoons kosher salt

Instructions

Get parchment paper and cut 12 square pieces with a size of 3 inches.

Cook the salt, butter and granulated sugar in a saucepan. When they start boiling, include the flour. Turn down the heat and stir constantly for 4 to 5 minutes.

Take the dough out of the pan and place it in a bowl. Get a mixer and stir it for 2 minutes at low speed.

Now, add the eggs, one by one while also mixing all the time. When you’re done, add the egg whites again and mix.

Get a pastry bag and add a star tip on it. Pour the pastry into the bag, and you can now make the French crullers on the pieces of parchment paper.

Get a pot and heat oil in it to 350 F degrees. Add 2 to 3 of the crullers together with the parchment paper in the oil. Leave them in for 1 1/2 minute per side.

When the crullers are done place them on a paper towel for the extra oil.

For the glaze mix milk, vanilla extract and powdered sugar.

The post French Crullers Are Better Than Donuts appeared first on thedancingcucumber.com.

Ingredients

• 2 15-oz cans black beans
• 2 roughly chopped medium yellow onions
• 1/3 cup sour cream
• 1 teaspoon ground coriander
• 2 peeled and roughly chopped carrots
• 4 cups low-sodium chicken broth
• 1/3 cup sour cream
• 4 crushed and peeled large garlic cloves
• 3/4 teaspoon oregano
• 1/2 teaspoon salt
• 1 3/4 teaspoons ground cumin
• handful chopped fresh cilantro
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh lime juice
• 1/8 teaspoon cayenne pepper

Instructions

Add the oil to a soup pan. Once it’s hot, start cooking the garlic cloves, onions and carrots. The onions should get a translucent color when they’re done.

After 8 minutes you can include the oregano, chicken broth, cayenne pepper, black beans, cumin, and coriander. Wait for the mix to start boiling.

Now, lower the heat, put the lid on and let it simmer for 15 minutes.

When it’s done, transfer the black bean soup to a blender or a food processor. Pulse until you get a creamy mixture.

Add the salt, pepper, and lime juice. Serve the soup right away, while it’s hot.

The post Warm Up With This Delish Black Bean Soup appeared first on thedancingcucumber.com.

Imagine hosting a party and having the most innovative recipe ever. All the guests will go crazy over this amazing dip.

Ingredients:

• 2 teaspoons minced jalapenos
• 1 cups diced mango (1/4-inch pieces)
• 1/4 cup lime juice
• 1 cup diced red bell pepper (1/4-inch pieces)
• 1/4 cup diced red onion (1/8-inch pieces)
• 1 medium avocado (1/4-inch pieces)
• 1/3 cup cilantro leaves, chopped

Instructions:

1. For this salsa recipe, you will need a big bowl where you’ll mix the ingredients. Fill it with the red onion, chopped cilantro, mango, red bell pepper, and jalapenos.
2. Finish off by adding the lime juice and avocado.
3. Mix everything together once again.
4. You can serve the mango salsa once it’s done with a side of chips or any other side that you like. You can also store it for a day or two.

The post Try This Mango Salsa And Be Prepared to be Amazed appeared first on thedancingcucumber.com.

Ingredients:

• 1 clove minced garlic
• 3 cups vegetable broth
• 1 jar 12-oz roasted red peppers
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1/4 cup red lentils
• 1/2 medium onion diced
• salt
• pepper

Instructions:

1. Get a pot and add the olive oil. Set the stove to medium and cook the onion. When it becomes translucent you can add the garlic. Continue cooking for 2 more minutes.
2. Start chopping the red peppers. Mix them with the paprika, salt, pepper.
3. Add this mixture to the onions and continue cooking for 2 minutes.
4. Next, include the red lentils and vegetable broth. Wait for the red pepper soup to start boiling and lower the heat. Let it simmer for 15 to 20 minutes. If you notice that it’s too thick you can add more broth.
5. When the lentils are soft, transfer the soup to a blender. Make it into a puree and serve it right away.

The post Red Pepper Soup is The Delicious Veggie Soup Everyone Loves appeared first on thedancingcucumber.com.

Ingredients:

The ingredients for the chai latte cupcakes include 2 large eggs, 1/2 cup softened unsalted butter, 2/3 cup instant chai latte powder, 1/2 cup whole milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cardamom, 1/4 teaspoon salt, 3/4 cup plus 2 tablespoons all-purpose flour, and 3/4 teaspoon baking powder.

For the frosting you need 1/4 teaspoon ground cardamom, 1/2 cup softened unsalted butter, 3/4 teaspoon vanilla extract, 3 tablespoons whole milk, 1/4 teaspoon ground cinnamon, 3 1/2 cups powdered sugar.

Instructions:

Set the oven on 350 F degrees and prepare a pan with 12 large cupcake cups. Mix the sugar and butter together for 4 minutes. Add the cardamom and chai latte powder in. In a bowl mix the milk, vanilla and eggs. In a third bowl mix the flour, salt and baking powder. Combine the three together.

Pour the final product in the cupcake cups and bake them for around 15 to 20 minutes. When they are done, you can add the frosting.

Prepare it by mixing the sugar and butter together with a mixer. Include all the other things and mix it again. This is your frosting, all you need to do is add it on top. The tasty chai latte cupcakes are done.

The post Indulge In These Tasty Chai Latte Cupcakes appeared first on thedancingcucumber.com.

The recipe below is meant for two people, but you can always double up on ingredients if you have more friends coming.

Ingredients:

• 1/4 cup minced cilantro
• 2 cloves minced garlic
• 5 diced roma tomatoes
• 2 tablespoons freshly squeezed lime juice
• 1/4 diced large yellow onion
• 5 1/2 minced large jalapeno peppers
• salt

Instructions:

This dip is so easy to make, you will be surprised. The only thing that takes time is the prep. Get ready to do some serious chopping.

1. You will need to dice, mince all the ingredients.
2. Once you’re done, get a large bowl. Add all the ingredients in and mix them very well.
3. Add salt to your taste.
4. Leave the bowl in the fridge for half an hour.
5. Serve the dip with salsa chips on the side. So delicious and so fast!

The post Grab The Tortilla Chips, This Pico De Gallo Is So Good appeared first on thedancingcucumber.com.