Split Pea and Potato Soup
Easy Printable Recipe: https://bit.ly/2qqS1Tb
2 teaspoons olive oil
1 onion, chopped
1 cup chopped ham (optional)
1 stalk celery, chopped
8 cups soup broth (vegetable, chicken or beef, canned or tetra packs)
2 cups split peas
1 large bay leaf
black pepper, 1-2 turns of grinder
1 teaspoon sea salt
1 teaspoon cumin
2 medium sized potatoes, peeled and cubed and washed
1 carrot, chopped
Heat the oil in a large soup pot over medium heat
Add the onion and cook until translucent and tender, about 2 minutes.
Add the chopped ham cook until it has a golden brown color.
Add the celery and cook another 2 minutes.
Add the soup broth and the split peas, along with the bay leaf, pepper, salt and cumin.
Add the potatos and carrots. Bring to a boil, then turn to simmer and cook for 40 to 60 minutes or until the peas are soft. Stir frequently to keep the solids from burning on the bottom of the pot.
Do a taste test and season with salt and pepper if needed.
Print this recipe --> https://bit.ly/2qqS1Tb
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Chocolate Layer Cake With White Chocolate Frosting
Easy Printable Recipe: https://bit.ly/2kCNtpF
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
3/4 cup boiling water
White Chocolate Frosting
1 cup white chocolate chip
1 1/2 cups cream cheese, softened
1/3 cup butter, at room temperature
1 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup chocolate chips
Preheat oven to 350F.
Lightly grease with butter two 9-inch round cake pans.
In a mixing bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
In another mixing bowl use an electric mixer on medium to mix the eggs, milk, oil and vanilla until well incorporated.
Add the dry ingredients to the wet mixing in alternately with the boiling water and mix until it has incorporated.
Transfer to the prepared pans and place into the preheated oven.
Bake for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean.
Remove and place on a cooling rack.
Leave in the pans for five minutes, then turn the cakes out of pans and let cool completely on a wire rack.
Melt white chocolate in a double boiler, or in a pot filed with water and a bowl. Set to cool.
In a mixing bowl, beat the cream cheese and butter until smooth. Slowly add melted chocolate to cream cheese and beat in until well combined.
Add confectioners' sugar and vanilla, and beat for about 10 minutes until well combined.
Spread frosting in between layers, on top, and on sides.
Garnish with chocolate shavings and a cherry if you are using!
Melt chocolate chips into a ramekin and cool to solid, Once completely hardened take a vegetable peeler and peel the sides to get shavings.
Peel onto a parchment lined plate so that once the shavings and curls are made they can be chilled and stored for safe keeping.
Print this recipe --> https://bit.ly/2kCNtpF
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