Cheerful Friday, you all! I'm truly eager to impart the present formula to every one of you since it's a piece of a major, fat mystery I've been holding in for as long as month! It's obvious, for a spell back I got together with a major gathering of amazing nourishment bloggers to take an interest in a fun "Freaky Friday" formula swap. Essentially, every one of us was subtly doled out another blog to peruse and discover a formula to make and post about. We weren't permitted to reveal to one another whose blog we had or what we were making from their webpage! Until today that is… 🙂
Fortunate for me, I got the chance to browse a staggering accumulation of formulas from Debi of Life Currents. Debi is a veggie lover blogger who centers around utilizing sound, entire sustenance fixings in her cooking.
Endeavoring to choose which of her formulas to make was SUPER troublesome! There were such a large number of astonishing decisions, similar to this Polenta Pizza that she as of late posted, or this Tomato Parmesan Slow Cooker Soup, which I'm unquestionably going to experiment with soon. She additionally has a formula for Cinnamon Sore Throat Tea that I'm documenting for those days off later on!
Also try our recipe : REESE’S PEANUT BUTTER CUPCAKES #cupcake #peanut
- ½ cup butter, softened
- 1 cup packed dark brown sugar
- 1 1/3 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup old-fashioned oats
- 1 (14 oz) can sweetened condensed milk (not evaporated)
- 2 teaspoon lemon zest
- ¼ cup lemon juice
- ¼ teaspoon lemon extract
Instructions :
- Preheat oven to 350 degrees. Grease a square 8x8 baking pan and set aside.
- In a large mixing bowl, cream together the butter and brown sugar with an electric mixer over medium speed until crumbly.
- In a separate smaller mixing bowl whisk together flour, salt, and baking powder. Add oats to the dry ingredients and stir to combine. Add the dry ingredients to the butter mixture and mix well.
Read more our recipe : Pecan Pie Truffles #pie #cake
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