Type what you have

Ingredients

• ✓ canola oil
• cake mix
• candy bits
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
3. 3 Bake in the preheated oven until edges are golden, 6 to 8 minutes.

By Oobreyjay

Ingredients

• ✓ canola oil
• powdered sugar
• butter
• white sugar
• egg
• vanilla extract
• cake flour
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
2. 2 Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

By Lisa

Ingredients

• ✓ canola oil
• ✓ canola oil
• brownie mix
• egg
• water
• white cake mix
• water
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
2. 2 Make brownie batter: Whisk together brownie mix, eggs, oil, and water in a large bowl until fully incorporated, about 50 strokes. Set aside.
3. 3 Make cake batter: Beat cake mix, water, egg whites, and oil in a separate bowl with an electric mixer on low speed until combined. Increase speed to medium and beat for 2 minutes.
4. 4 Spoon brownie batter into the prepared muffin cups, about 1/3 full. Spoon cake batter over brownie batter until each muffin cup is about 2/3 full.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By lovestohost

Ingredients

• ✓ canola oil
• peanut butter
• semisweet chocolate chip
• butterscotch chip
• shoestring potato

Instructions

1. 1 Combine peanut butter, chocolate chips, and butterscotch chips in a medium saucepan over low heat; stir until melted, about 15 minutes. Stir in oil.
2. 2 Remove from the heat and mix in potatoes until well combined. Drop by rounded spoonfuls onto waxed paper-lined baking sheets.
3. 3 Refrigerate until firm, about 2 hours.

By Julie Pierce

Ingredients

• ✓ canola oil
• semisweet chocolate
• peppermint extract
• white chocolate
• peppermint candy

Instructions

1. 1 Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
2. 2 Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
3. 3 Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
4. 4 Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
5. 5 Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
6. 6 Remove from the pan and break into small pieces to serve.

By Andrea

Ingredients

• ✓ canola oil
• peach
• brown sugar
• vanilla fat-free frozen yogurt
• gingersnap cookie

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Brush peach halves with canola oil.
3. 3 Cook on the preheated grill until tender and warmed through, about 10 minutes.
4. 4 Place each peach half on a plate, skin-sides down. Sprinkle with brown sugar, allowing sugar to melt. Alternatively, use a small torch to caramelize sugar.
5. 5 Serve each peach half with 2 scoops frozen yogurt; sprinkle cookie crumbles on top.

By EJNewman

Ingredients

• ✓ canola oil
• chocolate sandwich cookie
• creme filling
• pancake mix
• water
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, combine pancake mix and water according to package directions.
3. 3 When oil reaches temperature, dip 4 or 5 cookies at a time into batter; add to oil and fry until golden brown, flipping once. Transfer to paper towels to drain using tongs. Dust fried cookies with confectioners' sugar; serve.

By MCCARTNEY4175

Ingredients

• ✓ canola oil
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• water
• cider vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. Mix until batter is smooth. Pour batter into prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in the pan before slicing.

By Laura Rowley

Ingredients

• ✓ canola oil
• silken tofu
• soy milk
• white sugar
• green tea powder

Instructions

1. 1 Place tofu into a blender or the bowl of a food processor; blend until smooth. Add soy milk, sugar, green tea powder, and canola oil; blend until combined.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By ecaldwe1

Ingredients

• ✓ canola oil
• all-purpose flour
• confectioners sugar
• sweetened condensed milk
• egg
• lemon juice
• white sugar
• lemon
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, oil, and sugar in a bowl. Pat into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until golden around the edges, about 20 minutes. Cool on a wire rack.
4. 4 Meanwhile, beat sweetened condensed milk, eggs, lemon juice, sugar, lemon zest, and baking powder together until just blended. Pour over the cooled crust.
5. 5 Return to the oven and bake until the filling is set, 13 to 17 minutes. Cool on a wire rack.
6. 6 Refrigerate for at least 2 hours before cutting into 24 bars.

By Lucca

Ingredients

• ✓ canola oil
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• rolled oat
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. 3 Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Cal Schroeck

Ingredients

• ✓ canola oil
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 9-inch cake pans with parchment paper and lightly grease the sides.
2. 2 Beat sugar, butter, and oil together in a large bowl with an electric mixer until creamy and well combined. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract.
3. 3 Combine flour, baking powder, and salt together in another bowl. Alternate mixing flour mixture and buttermilk gently into the butter mixture with a spatula, mixing until just combined after each addition; the batter should be smooth and completely combined but avoid overmixing. Divide batter evenly between the prepared pans.
4. 4 Bake in the preheated oven until the surface springs back to the touch and a toothpick inserted into the centers comes out mostly clean with a few moist crumbs but no wet batter, 30 to 35 minutes.

By Mary

Ingredients

• ✓ canola oil
• chocolate fettuccine
• whipped cream
• sugar
• vanilla extract
• cocoa powder
• vanilla ice cream
• chocolate ice cream topping

Instructions

1. 1 Bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy, about 2 1/2 minutes. Drain the pasta and immediately place into a large bowl filled with ice water. Allow to stand until chilled, about 5 minutes.
2. 2 Drain the pasta again and toss with canola oil in a bowl to lightly coat. Refrigerate until fully chilled, at least 15 minutes.
3. 3 Lightly whisk the whipped cream, sugar, vanilla extract, and cocoa powder together in a small bowl until thoroughly combined.
4. 4 To make the desserts, divide the chocolate fettuccine between 4 dessert plates.
5. 5 Spoon a dollop of chocolate whipped cream on the fettuccine on each plate.
6. 6 Place 1/2 cup of vanilla ice cream onto the whipped cream.
7. 7 Spoon 2 tablespoons chocolate topping onto each dessert to serve.

By sweetlittlejean

Ingredients

• ✓ canola oil
• white sugar
• peanut butter
• vanilla extract
• salt
• all-purpose flour
• cocoa powder
• soy milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat sugar, peanut butter, vanilla extract, and salt together in a bowl until smooth and creamy. Mix flour and cocoa powder into peanut butter mixture; add canola oil and soy milk and stir until batter is moist, crumbly, and stiff. Spread batter into the prepared baking dish using your hands or a spoon.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

By AudB

Ingredients

• ✓ canola oil
• honey
• brown sugar
• egg white
• vanilla extract
• water
• whole wheat flour
• all-purpose flour
• baking powder
• salt
• cinnamon
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, stir together the canola oil, honey, sugar, egg whites, vanilla and water. Sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon, stir into the wet ingredients. Mix well, then fold in the chocolate chips.
3. 3 Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Flatten with a fork dipped in flour. Bake for 8 to 9 minutes in the preheated oven.

By Kirsty

Ingredients

• ✓ canola oil
• all-purpose flour
• sugar
• molasses
• egg
• baking soda
• cinnamon
• ginger
• salt
• white sugar

Instructions

1. 1 Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
3. 3 Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
4. 4 Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.

By Jennifer Mazorra Salamy

Ingredients

• ✓ canola oil
• apple
• brown sugar
• lemon juice
• cinnamon
• apple
• buttermilk dough
• confectioners' sugar

Instructions

1. 1 Stir together fresh apples, brown sugar, lemon juice, and cinnamon in a small saucepan over high heat. Bring to a boil, stirring constantly. Boil until apples start to soften, about 8 minutes. Stir in dried apples and cool completely.
2. 2 Meanwhile, let chilled dough stand for 30 minutes. Place a few layers of paper towels on a rack set over a baking sheet.
3. 3 Lightly flour work surface and roll dough out to a 12x16-inch rectangle about 1/8-inch thick. Cut out twelve 4-inch rounds. Place 2 tablespoons apple mixture in the center of 1 round. Lift carefully. Fold round in half, keeping filling securely in center. Press edges together. Crimp edge thoroughly with a floured fork. Repeat with remaining filling and dough.
4. 4 Heat 1 inch of oil to 350 degrees F (175 degrees C) in a 10-inch cast-iron skillet or other straight-sided deep, heavy skillet.
5. 5 Slide pies into oil, 3 at a time. Fry, adjusting heat as needed to keep oil at 350 degrees F, and turning every 30 seconds to prevent scorching, until golden brown, blistered, and crispy, about 3 minutes. Drain on paper towels. Let cool a few minutes, then shower excessively with confectioners' sugar.

By MrsWheelbarrow

Ingredients

• ✓ canola oil
• sugar
• egg
• vanilla extract
• almond extract
• orange zest
• all-purpose flour
• baking powder
• cranberry
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
2. 2 Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
3. 3 Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
5. 5 Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.

By kfantozzi

Ingredients

• ✓ canola oil
• whole wheat flour
• white sugar
• cocoa powder
• baking soda
• salt
• water
• vanilla extract
• vegan chocolate chip

Instructions

1. 1 Whisk whole wheat flour, white sugar, cocoa powder, baking soda, and salt together in a microwave-safe mug. Stir in water, canola oil, and vanilla extract. Fold in chocolate chips.
2. 2 Microwave until fully cooked, 50 seconds to 1 minute.

By TheBlondeBaker

Ingredients

• ✓ canola oil
• spice cake mix
• tomato soup
• water
• egg
• carrot
• pecan
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
2. 2 In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter. Pour the batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes. Invert the pan and turn the cake out onto a cooling rack; cool to room temperature.
4. 4 In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.

By linuo yeye

Ingredients

• ✓ canola oil
• vegan chocolate chip
• egg
• instant coffee granules
• white sugar
• cocoa powder
• gluten-free flour
• baking soda
• coffee liqueur
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
3. 3 Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
4. 4 Pour brownie batter into an 8-inch square baking dish.
5. 5 Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

By joek

Ingredients

• ✓ canola oil
• peanut butter
• chocolate chip
• white sugar
• avocado
• soy milk
• whole-wheat flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
3. 3 Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.
4. 4 Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
5. 5 Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.

By aboutfish

Ingredients

• ✓ canola oil
• whole wheat flour
• cinnamon
• baking soda
• vegetable oil
• egg
• brown sugar
• white sugar
• vanilla extract
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, cinnamon, and baking soda together in a bowl.
3. 3 Cream together vegetable oil, eggs, brown sugar, white sugar, canola oil, and vanilla extract in a separate bowl. Add flour mixture to oil mixture; mix thoroughly. Fold in apples. Pour batter into a cake pan.
4. 4 Bake in the preheated oven until golden brown, 27 to 35 minutes.

By Dana R

Ingredients

• ✓ canola oil
• margarine
• brown sugar
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• cornflake
• rolled oat
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. 2 In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

By Janna Dean

Ingredients

• ✓ canola oil
• egg
• chocolate-hazelnut spread
• wonton wrapper
• semisweet chocolate chip
• miniature marshmallow
• hot fudge topping
• roasted chestnut
• powdered sugar

Instructions

1. 1 Beat egg in a bowl and set aside.
2. 2 Put chocolate-hazelnut spread in a zip-top bag, snip a small corner of the bag, and set aside. Line a baking sheet with parchment paper. Separate wonton wrappers.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Put about 1 teaspoon chocolate spread in the center of each wrap; reserve any remaining spread for another use. Add a few chocolate chips and 4 to 5 mini marshmallows. Brush the egg wash around the outer edges.
5. 5 Take another wrap and lay on top of each wonton and seal all around. Pinch the edges to make it fancy.
6. 6 Drop the wontons in the hot oil, working in batches if needed, for 30 seconds only. Transfer to a wire rack to drain excess oil.
7. 7 Plate wontons. Drizzle with hot fudge sauce, top with crushed roasted chestnuts, and dust with powdered sugar.

By Cooking in the Comments

Ingredients

• ✓ canola oil
• water
• butter
• bittersweet chocolate
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• egg
• buttermilk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine water, butter, oil, and chocolate in a large saucepan. Heat over medium heat until melted and fully combined.
3. 3 Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl. Pour in hot chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla extract.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Cool for 10 minutes.

By pennymae

Ingredients

• ✓ canola oil
• cocoa powder
• coconut
• all-purpose flour
• sugar
• cocoa powder
• baking powder
• salt
• masala chai
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
2. 2 Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
3. 3 Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

By Mochi Puffs

Ingredients

• ✓ canola oil
• vanilla cake mix
• instant strawberry pudding mix
• water
• egg
• strawberry
• powdered sugar
• butter
• strawberry extract
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
4. 4 Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
5. 5 Pour icing over the cooled cake.

By shazzieau

Ingredients

• ✓ canola oil
• orange cake mix
• egg
• ricotta cheese
• orange juice
• orange zest
• orange extract
• powdered sugar
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
4. 4 Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

By Yoly

Ingredients

• ✓ canola oil
• cottage cheese
• egg
• sugar
• semolina flour
• all-purpose flour

Instructions

1. 1 Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
2. 2 Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.

By LRISPENS