Type what you have

Ingredients

• ✓ olive oil
• pecan
• date
• agave nectar
• persimmon
• pecan
• cinnamon

Instructions

1. 1 Lightly grease an 8-inch pie pan with olive oil.
2. 2 Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
3. 3 Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

By Annie Gladding

Ingredients

• ✓ olive oil
• white sugar
• all-purpose flour
• cocoa powder
• salt
• water

Instructions

1. 1 Stir sugar, flour, cocoa powder, and salt together in a mug. Add water and olive oil; stir until mixture is evenly moist.
2. 2 Cook in microwave for 1 minute 40 seconds. Serve topped with ice cream.

By Tankyy

Ingredients

• ✓ olive oil
• powdered chocolate drink mix
• powdered chocolate drink mix
• all-purpose flour
• salt
• water

Instructions

1. 1 Mix 1/4 cup plus 2 tablespoons powdered chocolate drink mix, flour, and salt together in a microwave-safe mug. Add water and olive oil; stir thoroughly until mixture is smooth.
2. 2 Microwave mixture until center is fudgy and top looks dry, about 1 minute 55 seconds. Let cool for 2 minutes before serving.

By Emily

Ingredients

• ✓ olive oil
• egg
• monk fruit sugar substitute
• orange
• vanilla extract
• oat flour
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Beat eggs in a large bowl and mix in monk fruit sweetener and olive oil. Stir in orange zest, orange juice, and vanilla extract.
3. 3 Combine flour and baking powder in another bowl; stir into the egg mixture until just blended. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 40 to 45 minutes.

By vickypicks

Ingredients

• ✓ olive oil
• egg
• white sugar
• orange zest
• five-spice powder
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
2. 2 Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

By ChefJackie

Ingredients

• ✓ olive oil
• sugar
• all-purpose flour
• milk
• cocoa powder
• egg
• vanilla extract
• salt

Instructions

1. 1 Mix sugar, flour, milk, olive oil, cocoa powder, egg, vanilla extract, and salt together in a large microwave-safe mug.
2. 2 Heat in the microwave until the center of the cake is done, about 2 minutes.

By Baker Boy

Ingredients

• ✓ olive oil
• parsnip
• apple
• pear
• leek
• balsamic vinegar
• chicken stock
• rosemary

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
3. 3 Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
4. 4 Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
5. 5 Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
6. 6 Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
7. 7 Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

By BigShotsMom

Ingredients

• ✓ olive oil
• cabernet sauvignon
• sugar
• goat cheese
• gorgonzola cheese
• milk
• nectarine

Instructions

1. 1 Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
2. 2 Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
3. 3 Cut the nectarines in half lengthwise and remove the pits.
4. 4 Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
5. 5 Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

By 14 Hands Winery

Ingredients

• ✓ olive oil
• all-purpose flour
• sugar
• vanilla sugar
• baking powder
• milk
• blueberry
• confectioners sugar

Instructions

1. 1 Combine flour, sugar, vanilla sugar, and baking powder in a large mug. Add milk and oil; mix batter well with a fork or a small whisk. Carefully fold in blueberries so they are completely covered with batter.
2. 2 Microwave on high until cake has risen by 50%, 30 seconds to 2 minutes, depending on strength of your microwave. Allow to cool in the mug for a few minutes. Dust with confectioners' sugar.

By Chantal

Ingredients

• ✓ olive oil
• sugar
• egg
• vanilla extract
• banana
• coconut
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
2. 2 Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

By Lee Caglioti

Ingredients

• ✓ olive oil
• egg white
• white sugar
• all-purpose flour
• baking soda
• salt
• cinnamon
• clove
• buttermilk
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
2. 2 In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
3. 3 In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan.
4. 4 Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

By MIRADESSY

Ingredients

• ✓ olive oil
• self-rising flour
• brown sugar
• sugar
• vanilla sugar
• egg
• milk
• banana
• pecan

Instructions

1. 1 Combine flour, brown sugar, white sugar, and vanilla sugar in a large microwave-safe mug. Add egg and mix well. Stir in oil, milk, mashed banana, and pecans. Mix well to incorporate all the flour.
2. 2 Microwave at high power until cake has risen and is cooked through, 2 1/2 to 3 minutes. Remove and allow to cool slightly before eating.

By Allrecipes Member

Ingredients

• ✓ olive oil
• sugar
• egg
• milk
• orange marmalade
• all-purpose flour
• cranberry
• pecan
• baking powder
• salt
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
2. 2 Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. Pour batter into prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners' sugar.

By yp8190

Ingredients

• ✓ olive oil
• all-purpose flour
• spelt flour
• active dry yeast
• kosher salt
• water
• rosemary
• cornmeal
• sea salt

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ olive oil
• quinoa
• water
• kumquat
• cilantro
• lemon juice
• kosher salt
• pear
• cucumber
• watercress

Instructions

1. 1 In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
2. 2 In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
3. 3 In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

By Barrett

Ingredients

• ✓ olive oil
• strawberry yogurt fruit spread
• margarine
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• rolled oat

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the strawberry spread, margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla, then stir in the olive oil. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Mix in the oats until well blended. Drop dough by heaping spoonfuls 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until the tops are lightly browned. Let cookies stand for 1 minute on the baking sheet before removing to wire racks to cool completely.

By ELFQUEST

Ingredients

• ✓ olive oil
• egg
• white sugar
• baking powder
• quinoa flour
• sorghum flour
• millet flour
• peanut butter
• butter
• cinnamon
• vanilla extract

Instructions

1. 1 Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
2. 2 Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

By Spacecadet

Ingredients

• ✓ olive oil
• all-purpose flour
• maple syrup
• cocoa powder
• baking powder
• salt
• banana
• coconut milk
• vanilla extract
• dark chocolate chips
• cocoa nib

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

By Happy as a Yam

Ingredients

• ✓ olive oil
• cocoa powder
• coffee
• white sugar
• greek yogurt
• milk
• egg
• vanilla extract
• flour
• salt
• baking soda
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Place cocoa into a small bowl. Pour coffee over cocoa and stir to combine. Set aside to cool.
3. 3 Combine sugar, yogurt, milk, eggs, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
4. 4 Whisk together flour, salt, baking soda, and baking powder in a large bowl until no lumps remain. Pour dry ingredients into wet ingredients and beat until just combined. Stir in cooled coffee mixture, then pour batter into the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 35 minutes. The centers may look slightly wet but will spring back lightly when touched.
6. 6 Remove from the oven and cool in the pans for 15 minutes. Run a table knife around the edges of each pan to loosen, then invert cakes carefully onto a wire rack and let cool completely, about 30 minutes.

By Vespawoolf

Ingredients

• ✓ olive oil
• egg
• sugar
• all-purpose flour
• baking powder
• salt
• chocolate chip

Instructions

1. 1 Preheat the oven to 365 degrees F (185 degrees C). Line a baking sheet with parchment paper.
2. 2 Cream together eggs, olive oil, and sugar in a bowl using an electric mixer until smooth and pale gold in color. Add flour, baking powder, and salt and mix until just combined. Fold in chocolate chips. Shape dough into a ball and refrigerate for 30 minutes.
3. 3 Use a teaspoon to drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between as cookies will spread. Refrigerate leftover dough to bake in batches.
4. 4 Bake in the preheated oven until just golden around the edges, about 8 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

By Buckwheat Queen

Ingredients

• ✓ olive oil
• butternut squash
• onion
• garlic
• vegetable stock
• curry sauce
• apple
• coconut cream
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Ingredients

• ✓ olive oil
• apple
• cinnamon
• sugar
• egg
• white sugar
• vanilla extract
• orange juice
• spelt flour
• xanthan gum
• baking powder
• salt
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch Bundt pan.
2. 2 Toss together the shredded apple, 1 tablespoon cinnamon, and 1 tablespoon sugar in a bowl until evenly coated. Set aside.
3. 3 Whisk together the eggs, 1/2 cup sugar, and vanilla in a large bowl until the mixture is fluffy. Stir in the olive oil, orange juice, flour, xanthan gum, baking powder, salt, and 2 teaspoons cinnamon to make a batter. Fold the apple mixture into the batter. Pour mixture into the prepared bundt pan.
4. 4 Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 60 minutes. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

By LORIBARRY

Ingredients

• ✓ olive oil
• all-purpose flour
• brown sugar
• white sugar
• cocoa powder
• baking soda
• baking powder
• salt
• milk
• egg
• vanilla extract
• chocolate pudding
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
2. 2 Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
3. 3 Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
4. 4 Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.

By EmmyLumia27

Ingredients

• ✓ olive oil
• dark chocolate
• egg
• white sugar
• almond
• all-purpose flour
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
2. 2 Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.

By Diana Moutsopoulos

Ingredients

• ✓ olive oil
• egg
• sugar
• white sugar
• brown sugar
• vanilla extract
• carrot
• pineapple
• coconut
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• ginger

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
3. 3 Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

By dazelaze21

Ingredients

• ✓ olive oil
• strawberry
• orange liqueur
• white sugar
• polenta
• salt
• black pepper
• cooking spray

Instructions

1. 1 Combine strawberries, orange-flavored liqueur, and sugar in a small bowl: stir to coat.
2. 2 Cut polenta into 8 slices (½- to ¾-inch-thick). Lightly brush with olive oil; season with salt and black pepper.
3. 3 Preheat an outdoor grill for medium-high heat and lightly coat the grate with cooking spray.
4. 4 Cook polenta slices on the preheated grill, 7 to 10 minutes per side.
5. 5 Place 2 polenta slices each onto 4 plates; top each with ¼ strawberry mixture.

By Bren

Ingredients

• ✓ olive oil
• ✓ olive oil
• baking soda
• vanilla extract
• brown sugar
• all-purpose flour
• rolled oat
• water
• cornstarch
• lemon juice
• white sugar
• blueberry
• salt
• baking soda
• baking powder
• vanilla extract
• brown sugar
• rolled oat
• chickpea

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
3. 3 Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
4. 4 Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
5. 5 Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
6. 6 Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

By Janet

Ingredients

• ✓ olive oil
• white sugar
• all-purpose flour
• cornstarch
• baking powder
• baking soda
• water
• lemon
• lemon
• white sugar
• cream cheese
• egg
• applesauce
• sour cream
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch nonstick loaf pan and "flour" the pan with 2 1/2 tablespoons sugar, tilting so each surface of the pan is dusted with sugar. Discard any excess sugar.
2. 2 Whisk together flour, cornstarch, and baking powder in a mixing bowl; set aside.
3. 3 Place baking soda in the palm of your hand and wet with water to form a paste. Rub paste vigorously all over 1 lemon. Rinse lemon thoroughly, zest it, and place zest in a large bowl. Juice the lemon into a liquid measuring cup and add enough juice from remaining 2 lemons to measure 1/3 cup; add to lemon zest.
4. 4 Add sugar, olive oil, and cream cheese to the lemon mixture. Mix thoroughly with an electric mixer until most of the sugar has dissolved. Whisk in eggs, applesauce, sour cream, and buttermilk until well combined. Whisk in 1/2 of the reserved flour mixture until incorporated. Whisk in remaining flour mixture until just combined. Immediately pour and scrape the batter into the prepared loaf pan. Place loaf pan, uncovered, on a baking sheet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 42 to 45 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges of the pan to loosen. Invert carefully onto a serving plate or cooling rack. Let cool for 30 minutes before serving, or cool completely to room temperature before wrapping and refrigerating.

By Doug in Manhattan

Ingredients

• ✓ olive oil
• maida flour
• baking powder
• baking soda
• salt
• semolina flour
• mango puree
• mango puree
• yogurt
• white sugar
• cardamom
• mango puree
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
2. 2 Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
3. 3 Combine 1/2 cup plus 1 tablespoon mango puree, yogurt, sugar, olive oil, and cardamom in a large bowl; beat well. Add flour mixture and mix well. Transfer batter to the prepared muffin tin, filling cups 3/4 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from tin and allow to cool completely, about 30 minutes.
5. 5 Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.

By Anubalas Kitchen

Ingredients

• ✓ olive oil
• sugar
• margarine
• egg substitute
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
4. 4 Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
5. 5 Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

By EHOLT