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Ice Cream Cone Cake

 Ice Cream Cone Cake Yesss! An Ice Cream Cone Cake is a fun, whimsical treat that looks like it’s straight from a kid’s birthday dream — but it’s just as loved by adults who appreciate dessert with flair . This cake is all about playfulness, combining real cake with the look of an ice cream cone meltdown. 🍦🎂 🍦 Ice Cream Cone Cake A festive layer cake topped with upside-down ice cream cones and drippy “melting” ganache! 🎉 Great for birthdays, summer parties, or anytime you want to show off. 🍽️ Serves: 10–12 ⏱️ Total time: ~2 hours (includes cooling & decorating) 📝 Ingredients Cake (any flavor you love — here's a classic vanilla): 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¾ cup unsalted butter, softened 1¾ cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk Buttercream Frosting: 1½ cups unsalted butter, softened 5–6 cups powdered sugar 2–3 tbsp milk or cream 1 tbsp vanilla extract Foo...
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Shrimp and Pesto Zoodles Recipe

 Shrimp and Pesto Zoodles Recipe


Shrimp and Pesto Zoodles Recipe

This Shrimp and Pesto Zoodles recipe is a light, healthy, and flavorful dish. It's a great low-carb option that’s quick to prepare, perfect for lunch or dinner.

Ingredients (Serves 2-3):

  • 3 medium zucchini, spiralized into zoodles
  • 2 tbsp olive oil
  • 300g (10 oz) shrimp (peeled and deveined)
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red chili flakes (optional)
  • 1/3 cup pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges (for serving)
  • Fresh basil leaves (for garnish, optional)

Instructions

  1. Prepare the Zoodles:

    • Spiralize the zucchini into noodles using a spiralizer. Pat them dry with paper towels to remove excess moisture and set aside.

  2. Cook the Shrimp:

    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt, pepper, and chili flakes (if using), and cook for 2-3 minutes on each side until pink and fully cooked. Remove from the skillet and set aside.

  3. Sauté the Garlic:

    • In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant.

  4. Cook the Zoodles:

    • Add the zoodles to the skillet and toss them in the garlic oil. Cook for 2-3 minutes, stirring occasionally, until just tender. Avoid overcooking to keep the zoodles from becoming soggy.

  5. Combine with Pesto:

    • Lower the heat to medium-low and stir in the pesto. Toss to coat the zoodles evenly.

  6. Add Shrimp:

    • Return the cooked shrimp to the skillet and toss everything together until heated through.

  7. Serve:

    • Divide the shrimp and pesto zoodles among plates. Sprinkle with grated Parmesan cheese, garnish with fresh basil if desired, and serve with lemon wedges on the side.

Tips:

  • Customize your veggies: Add cherry tomatoes, roasted red peppers, or spinach for more color and flavor.
  • Make it dairy-free: Use a dairy-free pesto and skip the Parmesan for a vegan-friendly option.
  • Add crunch: Top with toasted pine nuts or slivered almonds for extra texture.

This Shrimp and Pesto Zoodles recipe is a refreshing, nutritious dish that’s ready in under 20 minutes. Enjoy the burst of flavors! 🦐🌿🍋

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