Orange Loaf Cake

If you’re looking for a cake that strikes the perfect balance between citrusy freshness and indulgent sweetness, this Orange Loaf Cake is a must-try. With its soft, buttery crumb, zesty candied orange slices, and the delightful surprise of chocolate chips, this cake is an ideal treat for any occasion. Whether you’re serving it with a steaming cup of coffee for breakfast, enjoying it as an afternoon snack, or impressing guests with an after-dinner dessert, this loaf cake will bring a touch of sunshine to your table.

One of the highlights of this recipe is the combination of vibrant orange flavors with rich, melty chocolate chips. The freshly squeezed orange juice brushed over the top of the cake as it cools enhances the citrus flavor, making each bite even more refreshing. Plus, the cake flour gives the loaf a delicate, tender texture, perfect for pairing with your favorite hot beverage.

This cake is easy to make, with simple ingredients that come together quickly. After a little prep and some time in the oven, you’ll have a golden-brown, aromatic loaf that’s ready to brighten your day. And the best part? The flavor deepens overnight, so be sure to let it rest in the fridge once it’s fully cooled for an even more delicious experience the next day.

Ingredients:

• 166g eggs (room temperature)
• 40g candied orange slices (room temperature)
• 140g butter (softened)
• 80g granulated sugar
• 30g chocolate chips
• 95g cake flour
• 3.5g baking powder
• Freshly squeezed orange juice (for brushing)

Notes:

• Use cake flour with a low protein content (about 8%) for best results.

Instructions:

1. Preheat the oven to 329°F (165°C).
2. Prepare the batter:
   In a bowl, cream the butter and sugar using a hand mixer until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
3. Add dry ingredients:
   Sift the cake flour and baking powder together. Slowly add to the batter, mixing until just combined.
4. Mix in the extras:
   Fold in the candied orange slices and chocolate chips, ensuring they’re evenly distributed.
5. Prepare the pan:
   Line a loaf pan with parchment paper or grease with butter. Pour the batter into the pan and smooth the top.
6. Bake:
   Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
7. Finish and cool:
   Once out of the oven, brush the top of the cake with freshly squeezed orange juice. Let it cool completely before refrigerating overnight for best flavor.

Here are a few quick pro tips for your Orange Loaf Cake:

1. Room temperature ingredients help the batter mix evenly, giving you a smoother texture.
2. Don’t overmix the batter after adding the flour – it keeps the cake light and tender.
3. Brush with orange juice as soon as the cake is out of the oven for maximum flavor absorption.
4. Let it rest overnight in the fridge for enhanced flavor and a moist crumb the next day.

These tips will help ensure your cake turns out perfectly every time!

Whip up these easy Chicken Stuffed Crescent Rolls for a delicious and quick meal! Perfect for any occasion. 

Ingredients:

1 package crescent roll dough
2 cups cooked chicken, shredded
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 cup chopped green onions
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional for garnish)
Directions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine shredded chicken, cheddar cheese, mayonnaise, chopped green onions, garlic powder, and black pepper.
Unroll the crescent roll dough and separate into triangles.
Place a spoonful of the chicken mixture onto the wide end of each crescent roll triangle.
Roll up the crescent rolls, starting from the wide end, and place them on the prepared baking sheet.
Sprinkle the tops with grated Parmesan cheese.
Bake for 12-15 minutes, or until the crescent rolls are golden brown and cooked through.
Garnish with chopped fresh parsley before serving, if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 280 | Servings: 8

Hawaiian Banana Bread with Coconut and Pineapple is moist and a tropical treat! This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.

Y’all, this tastes like a little slice of Hawaii came to the Midwest…

A pineapple quick bread that is so easy it comes together in minutes, combined with chewy coconut and moist banana.

Families, your kids will go nuts for this! Or should I say, bananas???!?!?!

I’ll let you in on a little secret. I’m not really a banana lover but I LOVE this coconut banana bread. Like, love it so much I hurry I’ve been known to take the last piece which is supposed to be against the mom code.

That’s how much I like it.

Btw, did you know the Pioneer Woman doesn’t like bananas either? I like to think we’re besties that way. Right, Ree? I know you’re following me…

Then, I couldn’t decide what category to put pineapple bread into….breakfasts, desserts, snacks?

How about we just call it delicious???

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 very ripe banana, mashed
• 1 cup crushed pineapple (do not drain)
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut

Preparation

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
3. Stir in mashed banana and pineapple.
4. In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
5. Stir in coconut flakes/shreds.
6. Pour mixture into a greased loaf pan (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.

List of ingredients:

4 chicken breasts without bones or skin
1 packet of powdered Italian  saladdressing mix
1 can of mushroom  soup (10.75 ounces)
1/2 cup of chicken broth 4 ounces of softened cream cheese
1/2 cup of sour cream
2 cups of cooked rice, either white or brown.
1/4 cup of shredded Parmesan cheese 2 tablespoons of butter
1 tablespoon of olive oil
1 cup of grated mozzarella cheese
1/4 teaspoon of black pepper 1/4 teaspoon of garlic powder
Fresh parsley, if desired, for decoration.

Directions:

Heat your oven to 350°F (175°C) before using it.

Cook the chicken: In a big pan, melt the butter and olive oil on medium heat. Put the chicken breasts in the pan with black pepper and garlic powder. Cook each side for 5-7 minutes until they are brown but not completely cooked. Take the chicken out of the pan and place it to the side.

Make the sauce: In the same pan, put the Italian dressing mix, mushroom soup, chicken broth, cheese, and sour cream. Mix everything well until it is smooth and creamy. Let it cook gently for 3-5 minutes.

Make Casserole: In a big baking dish (9×13 inches), put the cooked rice in an even layer at the bottom. Put the chicken breasts on the rice. Put the sauce on top of the chicken and rice, making sure everything is well coated.

Put cheese on top: Spread Parmesan and mozzarella cheese on the casserole.

Cook the casserole covered with foil in the oven for 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F) and the casserole is bubbling.

Serve: Add some fresh parsley on top if you like. Enjoy your Angel Chicken Rice Casserole hot!

Tell me how it goes!

Ingredients
1 packet Taco Seasoning
1 pound ground beef
½ cup salsa
8 ounces cream cheese, softened
2 tbsp melted butter
1 cup Cheddar Cheese, shredded
12 6 inch tortillas

How To Make Loaded Cheesy Pocket Tacos

Crumble the ground beef into a skillet and cook thoroughly
Drain the grease from the skillet
Add in the packet of Taco seasoning mix, following the directions on the package
In a medium sized bowl, beat the cream cheese until it is smooth
Add in the cup of salsa and blend well
While holding a tortilla, place a spoonful of cheese mix in the center of the tortilla
Place a spoonful of taco flavored beef, to cover the salsa and cheese mix
Sprinkle with shredded cheese
Fold the tortilla and filling as you would with a burrito
Lightly spray a baking tray
Preheat the oven to 350*
Place rolled tortilla onto greased tray
Brush the tops of the tortilla rolls with melted butter
Bake for 15 minutes

Ingredients
For the Soup:

1 onion, finely chopped
2 tablespoons olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 sweet red pepper, chopped
1 sweet orange pepper, chopped
1 courgette (zucchini), chopped
2 potatoes, peeled and chopped
1 chili pepper, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 liter vegetable broth
1 cup frozen peas
1/4 cup fresh parsley, chopped…

Ingredients

2 cups crushed Butterfinger candy bars (about 16 fun-sized bars)
1 (8 oz.) package cream cheese, softened
2 cups semi-sweet chocolate chips
1 tablespoon vegetable shortening (optional, for smoother dipping)
Butterfinger or chocolate sprinkles for decoration (optional)

Preparation

Prepare the Butterfinger Mixture:

In a large mixing bowl, combine the crushed Butterfinger candy bars and softened cream cheese. Mix until well combined. You can use a food processor to crush the candy bars or crush them in a sealed plastic bag using a rolling pin.
Shape into Balls:
Roll the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with wax paper. Place the baking sheet in the refrigerator to chill for about 30 minutes. Chilling makes them easier to dip in chocolate.

Melt Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until the chocolate is smooth. If desired, add a tablespoon of vegetable shortening to the chocolate and stir until smooth. The shortening helps the chocolate coat the balls more smoothly.
Dip the Balls:
Using a fork or toothpick, dip each chilled Butterfinger ball into the melted chocolate, ensuring it’s completely coated. Allow any excess chocolate to drip off.
Decorate (Optional):
While the chocolate is still wet, you can decorate the Butterfinger Balls with additional crushed Butterfinger candy or chocolate sprinkles if desired.
Set on Wax Paper:
Place the coated Butterfinger Balls back on the wax paper-lined baking sheet.
Chill Again:
Return the baking sheet to the refrigerator and let the chocolate coating harden for at least 1 hour.
Serve:
Once the chocolate has hardened, your Butterfinger Balls are ready to serve. Enjoy!

These Butterfinger Balls are a delightful treat for Butterfinger candy lovers. They are perfect for parties, holiday gatherings, or as a sweet indulgence anytime you’re craving a little something special

Note: Uses non-alcoholic substitutions for a delicious twist.

Ingredients:

1 ½ cups all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
2 large eggs
1 cup pineapple juice
½ cup coconut milk
¼ cup vegetable oil
1 tsp vanilla extract
For the Kahlua Cream Frosting:

1 cup heavy cream
2 tbsp coffee extract (Kahlua substitute)
½ cup powdered sugar
1 tsp vanilla extract
Instructions:

Preheat oven to 350°F and grease a cake pan.
In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together sugar, eggs, pineapple juice, coconut milk, oil, and vanilla until smooth. Combine with dry ingredients.
Pour batter into the prepared pan and bake for 30-35 minutes. Allow to cool completely.
For frosting, beat heavy cream, coffee extract, powdered sugar, and vanilla until stiff peaks form.
Frost the cooled cake and garnish with toasted coconut or chocolate shavings.
Notes:

Add pineapple slices or maraschino cherries for a tropical garnish!
Prep Time: 20 mins | Cooking Time: 35 mins | Total Time: 55 mins | Kcal: 380 kcal per serving | Servings: 8-10

INGREDIENTS
2 packages of milk cookies
1 can of condensed milk lady
2 jars of 300g of cream
2 90g tablets half dark chocolate
1 box of milk cream
PREPARATION
Mix the condensed milk and the whipped cream at cold temperature in a container until it forms a homogeneous mixture and reserve.
Then put a layer of cream made with condensed milk and cream on a plate, then another layer of milk biscuit (I like to soak the biscuit in milk before putting it on) and repeat the process intertwining the layers until the last one is the cream.
Finally, make a ganache with chocolate and milk cream. To make the ganache, melt the chocolate in a bain-marie, once the chocolate is completely melted, add the heavy cream and mix a little more.
Then pour the ganache on the pavement. If you want, you can also use chocolate chips to decorate.
After that, just put it in the fridge for about 5 hours and it’s ready to eat.
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Here’s a simple and delicious recipe for banana mousse!

Ingredients

• 2 ripe bananas
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Optional: crushed nuts or chocolate shavings for garnish

Instructions

1. Prepare Bananas: In a bowl, mash the bananas until smooth. Add the lemon juice and mix well to prevent browning.
2. Whip Cream: In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
3. Combine: Gently fold the mashed bananas into the whipped cream until well combined. Be careful not to deflate the cream.
4. Chill: Spoon the mousse into serving dishes and refrigerate for at least 1 hour to set.
5. Serve: Garnish with crushed nuts or chocolate shavings if desired. Enjoy!

Tips

• For an extra touch, you can add a dash of cinnamon or nutmeg to the banana mixture.
• If you want a more intense banana flavor, use banana extract in place of some of the vanilla.

Enjoy your creamy banana mousse!

Ingredients

This Great Northern Beans in the Crockpot recipe brings the best northern flavors to your table. Do not stop trying it.

INGREDIENTS

• ⅓ cup Brown Sugar
• 1 Onion (Chopped)
• 1 ½ lb. Smoked Ham Hocks
• 1 lb. Great Northern Beans
• Salt and pepper to taste

INSTRUCTIONS

1. Pour the beans into the bottom of the Crockpot.
2. Add the onion, ham hocks and brown sugar on top.
3. Cover the beans in about 2 inches of water.
4. Cook on high for 2 hours.
5. Reduce the heat to low and cook for an additional 4-5 hours.
6. Remove the ham hocks from the crockpot. Shred off the meat, and return the ham meat to the crockpot with the beans. Stir and serve with salt and pepper to taste.
7. Enjoy!