Ingredients:

• 1 cup all-purpose flour


• 1/2 cup granulated sugar


• 1/4 cup unsweetened cocoa powder


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1/2 cup unsalted butter, softened


• 2 eggs


• 1/2 cup Irish Cream liqueur


• 1/2 cup strong brewed coffee, cooled


• 1/2 tsp vanilla extract

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a cupcake tin

Put the cocoa powder, baking powder, baking soda, and salt in a bowl and sift them together

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

One at a time, add the eggs and mix well after each one

Add the vanilla extract, brewed coffee, and Irish Cream liqueur and mix well

Slowly add the dry ingredients to the wet mixture and mix them in until they are just combined

Fill up each cupcake liner about two-thirds of the way to the top with batter

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

Do not frost the cupcakes with your favorite frosting until they are cool

You can also enjoy them as they are

If you want to add more decoration, you can dust with cocoa powder or top with chocolate shavings

Ingredients:

• 2 large sweet potatoes, cut into fries


• 1 bottle of your favorite beer


• 2 cups all-purpose flour


• 1 teaspoon garlic powder


• 1 teaspoon paprika


• 1/2 teaspoon salt


• 1/2 teaspoon black pepper


• Oil for frying

Instructions:

In a large bowl, soak sweet potato fries in beer for at least 1 hour, preferably overnight

In another bowl, mix together flour, garlic powder, paprika, salt, and black pepper

Remove fries from beer and drain excess liquid

Dredge fries in the flour mixture until evenly coated

Heat oil in a deep fryer or large pot to 375F 190C

Fry the coated fries in batches until golden brown and crispy, about 3-4 minutes per batch

Remove fries from oil and drain on paper towels

Serve hot with your favorite dipping sauce

Ingredients:

• 1 cup almonds


• 1 cup dates


• 1/4 cup cocoa powder


• 1/4 cup shredded coconut


• 1/2 cup fresh blueberries


• 1/4 cup lemon juice


• 1 cup cashews soaked and drained


• 1/4 cup coconut oil


• 1/4 cup maple syrup


• 1 teaspoon vanilla extract


• Zest of 1 lemon


• Pinch of salt

Instructions:

Pulse almonds in a food processor until they are very small

Place dates, cocoa powder, and coconut shreds in a food processor

Blend the ingredients until they come together

Put the brownie mix in the bottom of a baking dish that has been lined with foil

Put blueberries, lemon juice, cashews that have been soaked, coconut oil, maple syrup, vanilla extract, lemon zest, and salt in a blender

Mix until it's creamy and smooth

Spread the cheesecake mix out evenly over the brownie base

Add more blueberries and lemon zest on top to decorate

Put it in the freezer for at least four hours to harden

Cut it into squares when it's set, and serve it cold

Have fun!

Ingredients:

• 1 box chocolate cake mix


• 1 package instant chocolate pudding mix


• 4 eggs


• 1 cup sour cream


• cup vegetable oil


• 1 cup water


• 1 cups chocolate chips

Instructions:

In a large bowl, mix together cake mix, pudding mix, eggs, sour cream, vegetable oil, and water until well combined

Stir in chocolate chips

Pour the mixture into a greased slow cooker

Cover and cook on low for 4-5 hours or until the cake is set around the edges but still slightly gooey in the center

Serve warm with a scoop of vanilla ice cream

Ingredients:

• 1 pound shrimp, peeled and deveined


• 1/2 cup mayonnaise


• 1/4 cup sweet chili sauce


• 1 tablespoon honey


• 1 tablespoon lime juice


• 1/2 teaspoon garlic powder


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 1/2 cup breadcrumbs


• 1 tablespoon chopped fresh parsley, for garnish

Instructions:

Preheat oven to 400F 200C

In a bowl, combine mayonnaise, sweet chili sauce, honey, lime juice, garlic powder, salt, and black pepper

Dip each shrimp into the sauce mixture, then coat with breadcrumbs

Place the coated shrimp on a baking sheet lined with parchment paper

Bake for 12-15 minutes, or until shrimp are cooked through and breadcrumbs are golden brown

Garnish with chopped parsley before serving