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My mom use to make vinegar pie and I would not try it for a long time. Finally I did give in and I was pleasantly surprised that the taste is reminiscent of lemon chess pie. Mom's custard was so creamy, it would melt in your mouth. I knew I needed to share this recipe. Of course I put my twist on it with the meringue on top giving it a lemon meringue pie look. Vinegar pie is a creamy decadent pie that has an unexpected lemon flavor that is tart but sweet just like lemon chess or lemon meringue pie. Adding the light and fluffy meringue on top lightly toasted takes the flavor to the ultimate level. Don't knock it until you at least try it. You can use frozen deep dish pie crust or make your own pie crust. Deep dish gives the pie more depth for flavor. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know Vinegar is a very versatile ingredient you can use when cooking. It adds a tangy, sour taste to salads, marinades, mayonnaise, ketchup and rubs. Vinegar is also used in pie crust to make the pie crust flaky. It also can change the texture of foods. Ingredients Vinegar Meringue Pie Vinegar Pie 3 large eggs 1 1/3 cup granulated sugar 3/4 cups evaporated milk 2 Tbsp white vinegar 1 tsp vanilla 8 Tbsp butter (1 stick) Meringue 2 egg whites 1 tsp white vinegar 1/2 tsp vanilla extract 1/2 cup granulated sugar Let's Cook! Preheat the oven to 350°F In a mixing bowl, blend the sugar and soften butter. Add the eggs and stir until well blended. Add in the vinegar and evaporated milk. Pour the pie custard into the pie crust and bake in the oven 40- 45 minutes or until the middle is solid. Stick a toothpick in the center and it comes out clean. Add two egg whites to the mixing bowl and turn on the mixer to medium speed. Add in vinegar and vanilla extract. Slowly add in the sugar and turn up the speed to high. Whip until the meringue has nice stiff peaks. Remove the pie from the oven allow the pie to cool before adding the meringue. Turn the broiler on. Smooth on the meringue to the top of the pie. Place the pie back into the oven to lightly toast the top of the pie. Bon Appetit, ENJOY!

My daughter loves Reese Peanut buttercups, her twin brother loves cookie butter, and I love all things with almonds. I thought it would be a fun idea to infuse the three together to create Cookie Buttercups with a crunch factor inside. I first heard about cookie butter when my son would run track. My son represented the state of Virginia for 3 years in Junior Olympics. We were at Junior Olympics in Michigan and the coaches made snacks for the kids with cookie butter. My son feel in love with cookie butter, and I needed to buy some as soon as we got home. I must say it took several tries to create this delicious creamy chocolate delight with a special little surprise inside. I guess you could say if a Hershey with almonds got together with cookie butter this is what it would look like. An afternoon delight. It only takes 6 ingredients and 1 hour of time. No cooking at all! This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know Reese peanut butter cups was invented almost 100 years ago in 1928. The name comes from an employee that worked for the Hershey Company H. B. Reese. Surprisingly they were not called peanut butter cups originally. They were called penny cups because they only cost a penny in the 1930's. Frequently Asked Questions Can I melt the chocolate and butter in a microwave? You can melt the butter and chocolate in the microwave if you don't have a double boiler. How do I make sure the chocolate is all the way around the peanut butter You can achieve this task by placing a dollop of cookie/peanut butter mixture in the center and drizzle chocolate around the dollop and lastly on top. Ingredients Cookie Buttercups 1 cup milk chocolate morsels 1/4 cup cookie butter 1/4 cup peanut butter 3 Tbsp powder sugar 8 Tbsp of butter (1 stick) 1/3 cup almonds (optional) Let's Get Started In a mixing bowl combine the powder sugar, peanut butter, and cookie butter. Blend well until smooth. The powder sugar controls the peanut and cookie butter from being so sticky. Set in the freezer for 5-8 minutes to stiffen. Place milk chocolate chips and butter over a double boiler to melt down chocolate. You can melt the two in a microwavable bowl. Place in the microwave for 20 seconds. Remove from the microwave and stir the chocolate chips and butter until they are fully melted. Once chocolate is silky smooth, begin building your layers Place the first layer of melted chocolate. Add the almond or nut of your choice. Place in the freezer for 5-8 minutes to allow the chocolate set up. Add a dollop of butter/peanut butter to the center of the cup. Top with warm melted chocolate, starting around the edge and working towards the middle. Set in the refrigerator for one hour. Bon Appetit, ENJOY!

Vegetarian potato soup is creamy and rich in flavor. Tender cubes of potato soaking up the broth and garlic and onion flavor. This potato soup would go great with vegan cheddar cheese garlic biscuits, salad, fried corn, and vegan grilled cheese sandwiches. Whenever I am cooking in the kitchen when my daughter would visit home from college she always puts me to work to fix something vegetarian. Whether it's barbacoa with jackfruit , Tomato soup non dairy heavy cream, I could go on and on. It's always something to cook in Dollbaby kitchen. I enjoy it all. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Important Tips about potatoes Picking your potatoes for potato soup is important. Russet potatoes are high in starch and low in moisture. They help thickening the soup and makes the soup creamy. Yukon gold and other yellow potatoes are low to medium in starch, they can be used but are more suited for roasting, mashing, chowder. Red and white round potatoes are best used for boiling due to the fact they have less starch and more moisture, but they can also be fried or roasted. Ingredients Vegetarian Potato Soup 3 large Russet potatoes 2 cups Vegetable broth (better than bouillon) 1/2 cup Plant heavy cream 2 tbsp vegan butter 2 garlic clove 1 large onion 1 tsp kosher salt 1/4 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 2 tbsp flour Let's Cook! Clean, peel, and cut your potatoes and place in a bowl with cold water. Set the bowl the bowl to the side. In a medium saucepan melt down vegan butter. add chopped onions and mince garlic. Cook onions and garlic until the onions are tender and translucent. Add the vegetable broth (Better than bouillon) to the saucepan over medium heat along with the potatoes. Cook the potatoes until soft and tender for about 20 minutes. Add the potatoes, garlic, and onions to a food processor. Puree until silky smooth and add it back to the sauce pan. Leave some potatoes cubes for texture to the soup. Add plant base heavy cream to the potatoes , simmer for 5 minutes. In a cup add the flour to water to create a slurry to thicken the soup. Bon Appetit, ENJOY!

Curly kale is one of my favorite greens. Cooked in a slow cooker (crockpot) allows the leafy greens to melt in your mouth, so tender and delicious. The tightly curled frilly green leaves become tender and satisfying to the taste buds. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions How long can you refrigerate Curly Kale? Cooked kale can be stored in the refrigerator for three to four days. Uncooked kale usually last at least a week in your crisper section. Can you freeze Curly Kale raw or cooked? Kale store in an airtight container can be stored in the freezer up to 6 months, and up to 6 days in the fridge. Ingredients Curly Kale Slow Cooker 2 tsp Better than Bouillon Vegetable Base (= 2cups broth) 1 large Onion 2 Garlic clove 2 Tbsp White vinegar 1 tsp crushed red pepper flakes 1 Tbsp Garlic powder 1 Tbsp onion powder 2 tsp Kosher salt (to taste) 1/2 tsp black pepper Let's Cook! Step 1- Wash and clean your curly kale of grit, and dirt with cold water. Add the curly kale to a slow cooker with vegetable broth, crushed red peppers, onions, garlic powder, onion powder, salt, pepper, and vinegar. Step2- Allow the kale to cook on high for 8 hours. Turn to low for another hour Bon Appetit, ENJOY!

My homemade potato chips are crisp, light, and delicious. Quick and easy recipe to add as a sidekick to any dish. You will be surprised that it doesn't take much to get that crispy crunch. Easy as 1,2,3 ingredients. When I first made homemade potato chips I did not know the importance of choosing the right potato. I used golden yellow potatoes and let me tell you, the chips were soggy like. Horrible, nasty chips. Needless to say I threw them in the trash. I have learned to make sure I use Russet potatoes. I don't make homemade chips very often but, when I do the extra steps is worth the wait. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions How do I keep homemade chips crispy? Always allow the chips to cool completely, at least 30 minutes and store in an airtight container. You want to keep the chips from outside moisture. What is the best potato to use to make potato chips? Starchy potatoes are the best for homemade potato chips, I recommend Russet potatoes. What is the purpose of soaking the potatoes before frying? Soaking the potatoes is a critical step. It pulls out the starches in the potato and allows a crispy chip. Ingredients Homemade Potato Chips Russet Potatoes- are low in moisture and high in starch and fry to a nice crispy chip. They also curl nicely. Salt- is the enhancer of any potato dish. It gives flavor! White Vinegar- for crisp potato chips Cooking oil- for frying Let's Cook! Pull out the mandolin. I set the mandolin to 0mm which is the first notch on the slice side. I prefer my chips as thin as possible. Rinse the potatoes, you can peel the potato but, I don't. I like the potato skin plus, they are full of antioxidants. Slice your potatoes and place them in a bowl for an ice bath with 2 teaspoons of white vinegar. This helps to pull out the starch in the potato and you have a crisp potato chip. Drain the potatoes and pat dry. Another key to crisp potato chips. You want to remove all the moisture. Fry the potato chips at 350° F ( Deep Fry Thermometer is a great tool to use) cooking in batches. Don't overcrowd the Cast Iron Dutch Oven Remove the chips once they are golden brown with a spider strainer, and drain on a paper towel or baking sheet Add salt while the potato chips are hot. All done. Ready to Serve! Bon Appetit, ENJOY!

This spicy barbacoa was inspired by Chipotle. I love a salad bowl at Chipotle so much that I need to know how to make this at home. I love barbacoa as a taco salad, tortilla chips, pico de gallo, guacamole, and just a dollop of sour cream. I am in heaven every time I make this dish for lunch, dinner, and sometimes a late-night snack. Barbacoa can you used in so many delicious dishes, taco salad, burritos, add to any flavored rice and top with barbacoa, hard shell tacos, Birria tacos, the list can go on and on Who created Barbacoa? Barbacoa is Spanish for barbecue. It is a way of preparing meat that originated in the Caribbean with the Taino people, who called it by the Arawak word barbaca, from which the term Barbacoa comes from, and ultimately, the word barbecue. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Spicy Barbacoa Beef Chuck Roast- will soak up the seasonings and spices and the shredded beef is tender Onion & Garlic Cloves- adds sweetness from the onion and garlic minced giving a uniquely pungent flavor of nutty Chipotle Chili in Adobo- brings heat and spice to the beef Apple Cider Vinegar- tenderizes the beef Lime Juice- gives the dish a little zest Vegetable Broth- I stand by better than bouillon will add that extra depth of flavor Bay Leaves- when infused in the broth provide a minty flavor with subtle hints of black pepper Vegetable oil- is used to sear the beef prior to placing it in the slow cooker Oregano, Ground Clove, &Cumin- Oregano adds a bitter bite and minty aroma, but ground clove and cumin give the dish warmth Salt & Black Pepper- Enhances the flavor but use to taste Let's Cook! Step 1 Finely chop the onion and mince the garlic clove. Add them to your food processor along with the chipotles in adobo, lime juice, cumin, oregano, ground cloves, salt, black pepper, apple cider vinegar, and vegetable broth. Blend it well. Set it to the side Step 2 Clean and trim the beef. I cut them into four cubes. If you would like a larger batch of Barbacoa use more beef. Don't overcrowd your Dutch oven. Cook them in batches. Step 3 Heat up your Dutch oven or cast iron skillet with the oil over medium heat and sear the beef on all sides, to lock in the juices. Step 4 Place the beef in the slow cooker and pour the seasoned mixture over the beef add in the bay leaves and allow to cook on high for eight hours Bon Appetit, ENJOY!

Creamy Rotel cheesy dip is super delicious, packed with cheddar cheese and cream cheese, a hint of spice from the habaneros in the tomatoes. A dipping delicious treat for the tummy. There are several ways to create this recipe. Some recipes calls for Velveeta cheese, others cream cheese. Rotel has several different cans of tomatoes, diced tomatoes & green chilies original or mild, habaneros mild or hot. You can use sausage, ground turkey or ground beef. I say recipes are created to allow the individual be an innovator. Make it your own, this is my version. Party planning is hard enough, this quick and easy sausage dip makes it simple and worry free. You can cook this in a slow cooker or on top of the stove. It can be a game ready appetizer, a late night snack, or a getting ready to snuggle up on movie night munchie. Slow Cooker- Chop the onions and celery and set to the side. Melt the butter in the slow cooker, add the onions, salt pepper, and celery allow to sweat down until tender. Add the sausage to the slow cooker. Make sure the sausage is broken up. Cook on high until sausage is brown and cooked through. Add in one can of Rotel tomatoes with habaneros, cream cheese, and cheddar cheese at room temperature. Low cook the dip, stirring occasionally until ready to serve. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Rotel Cheesy Dip 1 lb. sausage 8 oz cream cheese 1 large onion chopped 1 celery stalk chopped 1 Tbsp butter 1 cup shredded cheddar cheese 1 tsp kosher salt 1/4 tsp black pepper 1 10oz can Rotel & Habaneros Let's Cook! In a large cast iron skillet melt down a tablespoonful of butter. Chop up the onion, celery , salt and pepper and cook over medium heat. Cook the onions and celery until they are tender. Cook the sausage or ground beef over medium heat until brown and no pink is visible. (Basil is optional) Drain off any excess fat. Add in the Rotel tomatoes, cream cheese, and cheddar cheese. Allow the ingredients to marry together stirring frequently until all the ingredients are creamy smooth. Bon Appetit, ENJOY!

Classic meatballs and spaghetti is one of my son's favorite meals. Meatballs are mini meatloaf balls in my opinion. You could take this same recipe and create meatloaf. It is important not to over fill your meatball with bread crumbs. You want to taste the meat not bread filler. Delicious herb and cheese filled meatballs coated in parmesan cheese and spaghetti sauce with fresh parsley. So satisfying to the taste buds. This recipe uses ground turkey and ground beef. You can switch out the protein to whatever works best for you. Ground chicken, ground pork, or some people use lamb to make meatballs. For this recipe I use Worcestershire sauce to help flavor the ground turkey. It really brightens the flavor of the ground turkey and marries well with the ground beef as well. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can I prepare the meatballs ahead of time? You can prepare the meatballs ahead of time and place them in an airtight container and freeze them until you are ready to cook them. The meatballs can be stored up to 3-4 months in the freezer. Can I add other veggies in my sauce like corn or green peas? Recipes are designed so people can make it their own. If you like peas, corn, string beans, or whatever veggie you want you can add that to your sauce. How long can I store meatballs and spaghetti in the fridge? Spaghetti and meatballs can be stored in an airtight container in the fridge for 3-4 days. Ingredients Classic Meatballs & Spaghetti 1 lb. spaghetti 24 oz Spaghetti sauce 1/4 cup chopped parsley 1/2 lb. ground turkey 1/2 lb. ground beef 2 tbsp Worcestershire sauce 1/4 cup parmesan cheese 1/4 cup Italian bread crumbs 2 eggs 1 onion chopped finely 1 tsp Oregano 1 tsp Basil 1 tsp kosher salt 1/2 tsp black pepper Let's Cook! Instructions- In a large mixing bowl blend the ground turkey and ground beef together along with the chopped onions, basil, oregano, salt, black pepper, Worcestershire sauce, chopped parsley, salt and black pepper. Mix well with your hands. Whisk the two eggs and pour into the large bowl with the meat mixture. Form the meatballs the size of a golf ball. Place the meatball in the freezer for 15-20 minutes to firm up. Place the meatballs in a cast iron skillet with olive oil and sear on all sides and place in an oven at 350° F for 10 minutes. Remove from the oven and add your favorite spaghetti sauce or make your own homemade sauce. In a sauce pan added pasta to salted boiling water. Add 1 package of pasta into the water and return to boil. Stirring occasionally for 8-10 minutes. Drain the pasta and add to the marinara sauce. Making sure the marinara sauce coats the pasta, toss several with the meatballs. Sprinkle parmesan cheese and fresh parsley. Bon Appetit, ENJOY!

Lemon Pound cake is tart but delicious. If you love lemons this is the right dessert for you. When someone gives you a lemon make a lemon pound cake not lemonade. Drizzled with a lemon glaze will have your taste buds dancing. This recipe will not disappoint. You can definitely add blueberries to this recipe for Blueberry Lemon Pound cake. Try the lemon cooler cookie if you are a lemon lover I love lemon pound cake because it's not too sweet and it has just the right amount of tartness from the lemon. This cake is great has a breakfast snack with a hot cup of coffee, served at a luncheon with friends, or after Sunday dinner dessert. You could switch it up and make lemon cupcakes because the batter is so light and fluffy. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know! It is believe that the origin of pound cake lie in Northern Europe bake in the 18th century. The pound cake weighed four pounds. That is because each ingredient measure in one pound each- butter, flour, sugar, eggs Frequently Asked Questions How long will pound cake last in the fridge? Pound cake will last at least seven days in the fridge. I prefer my cake at room temperature. How long can Lemon pound cake sit out? Pound cake is typically good at room temperature for 3-4 days. Can I freeze a pound cake? Yes you can freeze pound cake. Always use an airtight container. You can wrap the cake in plastic wrap and aluminum foil and freezer zip lock bag. Ingredients Lemon Pound Cake Let's Cook! Lemons Buttermilk - zest your lemon with a zester and using a lemon squeezer, squeeze your juice and set it to the side. Combine with the buttermilk Sugar eggs & butter In an electric mixer bowl or hand-held mixer, add the sugar, egg, and butter and blend well for about 3-4 minutes. You can whisk by hand. Make sure the butter is softened. Flour Baking Soda Salt- Whisk the flour, baking soda, and salt well. Batter- change the mixer to low speed, and add the flour mixture in batches. Add in the buttermilk mixture. Pour the mixture into a loaf pan and bake. Once it is cool, drizzle with lemon glaze. Step 1 Preheat the oven to 350° F. Spray the loaf pan with nonstick cooking spray. Line the loaf pan with parchment paper, and spray the parchment paper with nonstick cooking spray. In a mixing bowl whisk the flour, baking soda, and salt. Step 2 In another mixing bowl, whisk the buttermilk, lemon juice, and eggs. Mix together the sugar, lemon zest, and softened butter. Add in the buttermilk mixture, Finally, add in the dry ingredients. Blend well. Pour the batter in loaf pan and smooth evenly with a spatula. Step 3 Bake for 50- 60 minutes or until golden and the toothpick tester comes out clean. Allow the cakes to cool. Add glaze and serve. Bon Appetit, ENJOY!

Lemon cooler cookies are sooooooo delicious. I remember when I first ate one I had never had a cookie dusted with powder sugar, and packed with lemon zest. They were called Sunshine Lemon Coolers. Best cookies ever. The cookie to me taste like a lemon short cake cookie, not too sweet, and just the right amount of lemon tart flavor. The girl scouts came out the a lemon cooler reduced fat, they were pretty good too. Lemon coolers are not just for the girl scouts anymore. Unfortunately, they are no longer sold by the girl scouts. Have no fear if you are a lemon lover then this is the recipe for you. The recipe is simple and easy to whip up a batch of these delicious cookies. If you are a lemon lover you may want to try these recipes too Lemon pound cake or Blueberry lemon pound cake, they are just as delicious. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions What is the best way to store Lemon Coolers cookies? Using an airtight container the cookies can be stored at room temperature up to 5 days. How long can I keep left over dough in the freezer? Cookie dough can be stored in an airtight container in the freezer up to 3 months. Why should I chill cookie dough before baking? Chilling the dough first helps in the baking process from spreading when baking. Room temperature dough will spread faster, the fat in the chilled dough takes longer to melt. Ingredients Lemon Cooler Cookies 1 1/2 cups All Purpose Flour 2 Tbsp cornstarch 1/4 tsp salt 1/4 tsp baking powder 1 1/4 sticks unsalted butter 1/2 cup granulated sugar 1/4 cup powder sugar 5-6 packets True lemon crystalized lemon zest of 1 lemon 2 Tbsp lemon juice 1 egg yolk 1/2 tsp lemon extract Let's Cook! Preheat oven 375°F In a mixing bowl combine the flour, salt, baking powder, cornstarch, and baking soda. Set the mixture to the side. In a second bowl add the wet ingredients: the butter, powdered sugar, granulated sugar, lemon zest, lemon extract, and the egg yolk. Blend well by hand or an electric mixer on medium for about 2 minutes. Until smooth Add the dry flour mixture in batches with the wet mixture until the cookie dough is blended well. Repeat until both wet and dry are blended well In a small mixing bowl add the powder sugar and crystalized lemon packets. Set to the side. Spray the cookie sheet with non stick spray. roll the cookie dough into small balls. Set the cookie sheet in the freezer for 15 minutes to allow the dough to get cold. Place the cookie sheet in the 325° F oven for 11 to 14 minutes or until slightly golden. Allow to cool before coating them in the powder sugar mixture. Bon Appetit, ENJOY!

Whether it's Taco Tuesday, Kids birthday event, or Football appetizers, these mini tacos are ready for the occasion. Mini tacos are a quick and fun way to get the kids involved in cooking a meal. Get that assemble line ready to create a taco fun day. They are great for tailgating or appetizers on game night. These bite size tacos is packed with bold flavors and a satisfying crunch. Tacos are so versatile, you can fill them with whatever meat you like, from fish, shrimp, beef, pork, or turkey. This recipe allows you to create the taco or you can do a buffet still and let the guest pick their own toppings. A DIY buffet for champions. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know? Tacos are traditional a Mexican dish that is a small hand sized corn or wheat base tortilla topped with fillings. It can be beef, pork, turkey, cheese, and lettuce. Tacos were introduced to the United States during the Mexican Revolutions. Now over 4.5 billion tacos are sold each year. Frequently Asked Questions? How long can tacos sit out? Typically the maximum time for food to sit out is two hours depending on the temperature of the room. Bacteria grown fast. Why are tacos so popular? Tacos are so versatile and allows you to add whatever meat you want to make it your own. Ingredients Mini Tacos 1 bag Tortilla Scoop Chips 1 lb. ground turkey 2 tbsp Worcestershire sauce 1 tbsp chili powder 1 tsp black pepper 1 tsp kosher salt 1 tsp cumin 1 garlic clove minced 1 celery stick chopped 1 onion chopped 1 tsp garlic powder 1 tsp onion powder 1 cup salsa 1 cup sour cream 1/2 cup mozzarella cheese 1/3 cup cilantro Let's Cook! Preheat the broiler Chop the onions, celery, and garlic. Over medium heat melt butter and add the onions, celery, salt and pepper. When the onions and celery is soft and tender add in the minced garlic. Add in the ground turkey, Worcestershire sauce, cumin, garlic powder, onion powder, and chili powder. Line the tortilla scoops on a cookie sheet and add a layer of the ground turkey, a dollop of salsa, and cover with mozzarella cheese. Place the cookie sheet under the broiler to melt the cheese 2-3 minutes depending on your oven. Top with a dollop of sour cream and cilantro. Bon Appetit, ENJOY!

Moist and chewy brownies from scratch is so easy to make. It doesn't take much to whip up these oh so delicious brownies. The chocolate from the cocoa powder gives the brownies a deep rich chocolate depth of flavor. Served with a scoop of your favorite ice cream, or a tall glass of milk. Some people like the ooey gooey chewy middle of a fudge brownie, and then you have the cake like brownie lovers. I'm a cake like brownie lover and this recipe meets somewhere right in the middle of the two. Not too fudgy, not to cake like as Goldie locks would say it is just right! This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions How do I make the brownie fudge than cake like? To achieve a more fudgy batter and more butter and chocolate. If you desire a cake like batter add more flour. What is the best way to store brownies? Brownies can be stored in the fridge in an airtight container up to 7 days, or at room temperature in an airtight container 3-4 days, and up to 3 months in the freezer. Ingredients Oh So Delicious Brownies 3/4 cups Flour 1/2 cup powder sugar 2/3 cup cocoa powder 1 1/2 cup granulated sugar 2 eggs 1/2 cup olive oil 1/2 tsp salt 1/2 tsp vanilla extract 2 tbsp water Preheat oven 350°F In a mixing bowl, whisk the eggs, olive oil, salt, water and sugar together. In a separate bowl combine the flour, powder sugar, and cocoa powder. Blend well. Add the egg mixture to the dry ingredients. Whisk the mixture well until. Using a spatula scrap the sides of the bowl and fold the brownie batter Pour the batter in a casserole dish and bake in the oven 45-50 minutes or until the center comes out clean with a toothpick. Allow to cool, cut in sections and serve. Bon Appetit, ENJOY!