Ingredients:

• 1 cup all-purpose flour
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• 1/2 cup granulated sugar
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• 1/4 cup unsalted butter, softened
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• 1/4 cup hazelnut spread
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• 1/4 cup milk
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• 1/4 cup sour cream
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• 1 egg
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/2 cup semisweet chocolate chips
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• 1/4 cup chopped hazelnuts
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• 1/4 cup cocoa powder
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• 1/4 cup powdered sugar for dusting
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• Cooking spray or cupcake liners
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Instructions:

Preheat your oven to 350F 175C and prepare a muffin tin with cupcake liners or lightly grease with cooking spray

In a mixing bowl, combine the softened butter, granulated sugar, and hazelnut spread

Mix until creamy and well combined

Add the egg and mix until fully incorporated

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt

Slowly add the dry ingredients to the wet ingredients, alternating with the milk and sour cream

Mix until the batter is smooth

Fold in the semisweet chocolate chips and chopped hazelnuts

Spoon the cupcake batter into the prepared muffin tin, filling each liner about 2/3 full

In a small microwave-safe bowl, melt the additional hazelnut spread for about 20 seconds until it's slightly runny

Drizzle the melted hazelnut spread over the cupcake batter in each liner

Use a toothpick or a skewer to swirl the hazelnut spread into the cupcake batter to create a marbled effect

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

Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely

Once cooled, dust the tops of the cupcakes with powdered sugar for an extra touch of sweetness

Serve and enjoy your delicious Hazelnut Babka Chocolate Swirl Cupcakes!

Ingredients:

• 2 slices of steak cooked to your preference
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• 2 slices of bread your choice of bread
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• 2 slices of cheese cheddar or Swiss
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• 1/4 cup caramelized onions
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• 2 tablespoons mayonnaise
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• 1 tablespoon butter
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• Salt and pepper to taste
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Instructions:

Preheat a skillet over medium heat

Spread mayonnaise on one side of each bread slice

Place one slice of bread, mayonnaise side down, in the skillet

Top with a slice of cheese, then steak slices, caramelized onions, and another slice of cheese

Place the second slice of bread on top, mayonnaise side up

Spread butter on the outside of the sandwich

Grill until golden brown on each side, about 3-4 minutes per side

Slice in half and serve hot

Ingredients:

• 1 cup quinoa, cooked
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• 1 avocado, diced
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• 1 cup cherry tomatoes, halved
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• 1/2 cup cucumber, diced
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• 1/4 cup red onion, finely chopped
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• 2 tablespoons fresh cilantro, chopped
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• 2 tablespoons lime juice
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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Instructions:

In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro

In a small bowl, whisk together the lime juice and olive oil to make the dressing

Pour the dressing over the salad and toss gently to coat all the ingredients

Season with salt and pepper to taste

Serve immediately or chill in the refrigerator before serving