I love recipes with the word ‘easy’ in them. I also love recipes with the word ‘orange’ in them! So when I stumbled upon this gem, Easy Orange Cake, in Better Homes and Gardens One-Pan Recipes, I knew it was a go.
Most times when I make a citrus cake that has juice in the recipe i can only taste a faint bit of it. This cake, however, is as orange flavored as it gets. No lie! Perfect for after a summer bar-b-que or for breakfast! i love cake for breakfast. No judgment here!
I frosted my Easy Orange Cake with Butter Frosting and sprinkled fresh orange zest, but another option would be a dusting of powdered sugar! So good!
EASY ORANGE CAKE
- 2 oranges
- 1 1/3 c. all-purpose flour
- 2/3 c. granulated sugar
- 2 tsp. baking powder
- 1/4 c. milk
- 1/4 c. butter softened
- 1 egg
- 1 tsp. vanilla
- 1 recipe Butter Frosting or powdered sugar (optional)
- Preheat oven to 350F. Grease bottom of an 8-inch square baking pan. Line bottom with waxed paper or parchment paper. Grease and lightly flour pan.
- Remove 2 tsp. zest and squeeze 1/2 cup juice from oranges. In a medium bowl stir together flour, sugar, and baking powder. Add orange zest and juice, milk, butter, egg, and vanilla. Beat with a mixer on low until combined. Beat on medium for 1 minute. Spread batter in prepared pan.
- Bake 25 minutes or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool on wire rack. If desired spread with Butter Frosting or dust with powdered sugar. Makes 8 servings.
- In a medium bowl beat 1/4 cup softened butter with a mixer on medium until smooth. Gradually add 3/4 cup powdered sugar, beating well. Beat in 2 Tbsp. milk and 1/2 tsp. vanilla. Gradually beat in 2 1/2 cups additional powdered sugar. Beat in enough additional milk to reach spreading consistency.
- PER SERVING 319 cal., 7g fat (4g sat. fat), 42mg chol.,144mg sodium, 62g carb., 1g fiber, 4g pro.
There are two people in this world of ours. Nacho Cheese Doritos lovers and Cool Ranch Doritos lovers. I happen to be a Cool Ranch lover! My mom used to buy the lunch sized bags of chips for our lunches and it was always the BEST day when that shiny blue bag was waiting for me. Surprisingly these chips are super easy to make at home and you probably already have everything to make them! Throw these with a PB&J and some chocolate chip cookies and your back at the fourth grade lunch tables!
- uncooked small tortillas
- 2 (1 ounce) packets dry Ranch seasoning
- 1 tablespoon paprika
- 1 teaspoon ground garlic
- 1 teaspoon ground onion
- 1 teaspoon salt
- canola oil for frying
- Heat oil in a dutch oven or deep fryer and heat to 350F. You want about 2 inches of oil minimum.
- Cut the uncooked tortillas into wedges, like pizza slices.
- In a bowl, mix together the ranch seasoning, paprika, garlic, onion, and salt. The seasoning works best super fine, so you can pulse in a blender if you would like, but its optional and I didn’t.
- Working in batches, fry the tortillas until crispy, about 3 minutes per batch. I used tongs to press the tortillas down one at a time to let some of the air out, otherwise they can puff up very easily. Be careful with this step because the oil can bubble up.
- Place the fried tortillas on a paper towel lined plate and sprinkle with seasoning. Toss to combine, then sprinkle the flip side. You want to do this right after removing from the oil. Allow to cool.
- Repeat with the rest of the tortillas. This will make quite a bit of tortillas for the amount of seasoning.
- Store chips in an airtight container for up to two weeks. Enjoy!
I love cookbooks, especially baking cookbooks. My Mom led me to a cookbook by Shelley Jaronsky who has a food blog and a book named Cookies and Cups! I tagged so many recipes in this book, but I thought if you are gonna bake from a cookbook where the first word is cookies…lets make the cookies! Lets start with the chocolate chip cookies on the cover.
There is a deep love in my soul for chocolate chip cookies. Out of all the cookies in all the lands, chocolate chip is my fave. When I stumbled upon this gem of a cookie recipe I decided it was the one. Browned butter? Any form of butter is the key to my baking heart. You then throw in sea salt to counter act the sweetness? It truly is the best of both worlds! The consistency of the cookies is so soft and I could not believe that they had absolutely zero greasiness. These are a keeper and may actually become my go to chocolate chip cookie recipe!
- 1 cup (2 sticks) butter
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, whisked
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips (I used 1 c. mini semi-sweet chocolate chips)
- flaked sea salt, for sprinkling
- In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
- While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
- Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
- Store airtight at room temperature for up to 3 days. (Ours lasted maybe a day!)
Hi I’m Heather. Husband is Freddie and boys are Hunter, Ryder, and Asher. This is our so fresh and so clean blog documenting our lives, home projects, lifestyle and all the laughs in between. Thanks for reading and following with us! Happy blogging!