Olive Oil Cake Ladi Tourta


Have you ever heard of an olive oil cake? Yes it exists, and it’s very delicious! Check out this olive oil cake Ladi Tourta! You will love it!

You’ll Need


3 large beaten eggs.
2 cups of granulated sugar.
10 ounces of extra virgin olive oil.
10 ounces of milk.
2 ounces of orange liqueur.
2 ounces of fresh orange juice.
3 tsps of lemon zest.
2 cups of all purpose flour.
½ tsp of baking soda.
½ tsp of baking powder.
1 tsp of kosher salt.
4 ounces of finely chopped blanched almonds.
Powdered sugar for garnish.


How to:

Mix together the eggs, sugar, olive oil, milk, liqueur, orange juice and lemon zest in a large bowl. Mix together the flour, baking soda, baking powder and salt then add to the first bowl and mix until well combined. Stir in the almonds.
In a buttered 10 inch cake pan, pour the batter and bake for 1 hour in a preheated oven to 350°.
Let cook completely before sprinkling powdered sugar over the top.
Enjoy!

Easy, peasy and delicious! The almonds and the olive oil add an amazing taste to this delicious cake! What are you waiting for? Run to your kitchen!

Peanut Butter Cake and Frosting




2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS

Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.



Peanut Butter Frosting
• Servings
8
• 1 cup butter (softened to room temperature)
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 1⁄4 cup milk
• 2 teaspoons vanilla
Directions
1. Cream butter and peanut butter together.
2. Add half the powdered sugar and blend.
3. Blend in milk and vanilla.
4. Add remaining powdered sugar.
5. Stir until smooth and well blended.



Smoked Sausage with Potatoes and Green Beans


If you don’t know what to make for dinner tonight, let me help you! This smoked sausage with potatoes and green beans is a life savior. Last night, I was so tired but my husband kept telling me that he’s hungry so I made this up and it worked!


You’ll Need:

1 lb. of sliced smoked sausage.
¾ lb. of fresh trimmed green beans.
1 lb. of red potatoes (cut into 1 inch chunks).
1 medium wedged onion.
2 tsps of olive oil.
1 tsp of salt.
1 tsp of pepper.
½ tsp of garlic powder.

How to:


In a large bowl, mix together the smoked sausage, green beans, red potatoes, onion, olive oil salt, pepper and garlic powder and toss to coat.
Place the mixture in a 9×13 baking dish and cover with foil.
In a preheated oven to 425 degrees, bake for 30 minutes.
Remove the foil, stir the mixture a little bit and bake for an addition 10 to 15 minutes.

Simple, creative and delicious! Trust me guys, you should give this a try, you’ll thank me later.

INGREDIENTS FOR BLUEBERRY BREAKFAST CAKE


2 cups all-purpose flour (approximately 9 ounces)
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk
1/4 cup butter or margarine, softened (NOT melted)
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries

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For the topping:


1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts (I used ground hazelnuts I had in the freezer)
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
For the drizzle: (optional)

1/2 cup powdered sugar
2 tablespoons of milk (more or less to get to a drizzling consistency)
For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.

Cinnabons Cinnamon Rolls


Ingredients

Dough
2 1/4 tsp active dry yeast
1 cup milk warm
1/2 cup granulated sugar
1/3 cup margarine I used softened unsalted butter
1 tsp salt
2 eggs
4 cups all-purpose flour
Filling
1 cup brown sugar packed
3 tbsp cinnamon
1/3 cup margarine softened
Cream cheese icing
6 tbsp margarine I used unsalted butter
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla extract
1/8 tsp salt
US Customary - Metric

Instructions


For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up. 
Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick.
Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.
To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 1/2 inch slices. You might find it easier if you use a piece of floss vs a knife.
Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.

Healthy Breakfast Strawberry Oatmeal Bars Recipe


INGREDIENTS

1 cup rolled oats
¾ cup all-purpose flour
½ cup light brown sugar
Pinch of salt
½ teaspoon ground ginger
8 tablespoon unsalted butter, melted
1 teaspoon cornstarch
2 cup strawberries, small-diced
2 tablespoon lemon juice
1 tablespoon granulated sugar, for sprinkle

INSTRUCTIONS


Preheat oven to 375 degrees. Line an 8x8 inch baking pan with parchment paper
In a large mixing bowl, mix together the oats, all-purpose flour, light brown sugar, ginger and salt
Pour into the melted butter and mix until all of the oats are moistened and the mixture is thoroughly combined
Reserve ½ cup of the oat mixture
Press the remaining oat mixture into prepared baking pan
Spread the strawberry on top of the oat mixture, then sprinkle the cornstarch evenly over the top, sprinkle lemon juice and granulated sugar
Reserved ½ cup oat mixture, crumble this over the strawberry on top
Bake for 25-30 minutes, until the crumbs looks golden
Allow to cool completely before cutting into bars
Makes 9-12 bars, depending how large you cut them

EGG & CHEESE HASH BROWNS WAFFLES



INGREDIENTS

1 20-ounce package Simply Potatoes Shredded Hash Browns
3 eggs
1/4 cup milk
1 cup shredded sharp Cheddar Cheese
1/4 cup fresh chopped chives, plus some for garnishing
Salt & pepper
Sour cream, for serving, if desired

INSTRUCTIONS


Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
*Tip: Turn your oven to the "warm" function and place finished waffles on a baking sheet in the oven to keep warm which the rest are cooking.