Alina Haitu

Zest of 1 orange 1  cups finely chopped walnuts ( I used almonds) 1/2 cup raspberry or any other flavor jam or marmalade 1/2 cup freeze-dried raspberries or strawberries (didn’t use) 1/2 cup Cinnamon and sugar mixture 1 large egg, beaten to blend Mix flour, baking powder, 1/4 cup granulated sugar, and 1 tsp. salt in the bowl of a stand mixer fitted with paddle attachment on low-speed to combine. Beat until dough starts to clump together in pieces(but not too long that it forms one large mass) with pieces of butter and some cream cheese still visible, about 1 minute longer. Working one at a time, roll out dough between 2 lightly floured sheets of parchment paper, dusting with more flour and turning over and rotating as needed, into 1/8″-thick ovals about 18×11″. Spread one half with raspberry filling and the other one with cinnamon filling, leaving a 1/2″ border.

Now, I went through some memories, shed some tears, and it’s time to talk about our Most Perfect Sour Cream Chocolate Cake. 1 3/4 cups granulated sugar 1 cup cocoa powder 2 tsp baking soda 1 tsp salt pinch of cinnamon (optional) 2 large eggs 1 cup sour cream 3/4 cup olive oil (extra light) In a large bowl sift and mix toghether all the dry ingredients: flour, cocoa powder, baking soda, cinnamon (if using) and add salt. Add the wet ingredients to the dry ones, and using a spatula work them out until they are all incorporated and look like frosting, pretty thick.

Tbsp olive oil 2 large cloves garlic, thinly sliced 28 oz can crushed tomatoes 1/4 tsp crushed red pepper flakes Kosher salt 1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving 1 medium-large eggplant (about 1 1/2 pounds) sliced into 1/2-inch-thick rounds 1/3 cup all-purpose flour 2 eggs, beaten 3/4 cup Italian-style breadcrumbs 1 pound fresh mozzarella, thinly sliced 1/4 cup grated Parmesan When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 Tbsps of olive oil. Bake until the undersides are crisp and browned, 8-10 minutes, then flip the slices and continue baking until they are golden on the second side, 8-10 minutes more.

We love soups because it is easy to add in many vegetables, and if my kids don’t eat the vegetables, that’s totally fine. Warm, cozy, delicious, and maybe reminds you of the time when you were just a little kid enjoying your mom’s or dad’s dinner and company? 2 chicken breasts 5 green onions, thinly sliced 1 cup water (I added more) 1 quart chicken broth 2 Tbsp olive oil 1 1/2 cup cooked barley 2 lemons, juiced 4 large kale leaves, cut into thin ribbons 15 oz can water-packed artichoke hearts, drained and quartered 1/4 cup water blended with 2 Tbsp cornstarch 1/2 cup cream or milk substitute 10 basil leaves, thinly sliced Place chicken, green onions, water and broth in a soup pot.