@kiddos_toys35: #boumerdes #jardin #حديقة_النصر_حي800_مسكن❤🌹💪 #algeria #boumerdes_35

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Friday 16 January 2026 17:00:17 GMT

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Le i🫀🕊️ :

❤❤❤

2026-01-16 21:10:20

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🔥Âbdôû🔥 :

علاه يا فاميليا تفكرني في ل800 عندي 4شهور مدخلتش لبومرداس 🪖🪖🪖🪖

2026-01-16 17:11:14

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So proud to be @Henley_32 mom. He is always willing to work so he can get what he wants and sometimes even buys his mom a tea bomb. 💣 #proudmom #boymom #hardwork #workethic #northalabama

So proud to be @Henley_32 mom. He is always willing to work so he can get what he wants and sometimes even buys his mom a tea bomb. 💣 #proudmom #boymom #hardwork #workethic #northalabama

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This olive oil zucchini cake is the fresh summer version of the zucchini cake I grew up with. It’s moist from the zucchini and olive oil, bright from orange zest, finished with a simple orange glaze, and easy enough to be the perfect one-bowl snacking cake! INGREDIENTS  For the cake - 2 large eggs - 1 cup granulated sugar - 2/3 cup olive oil - 1/4 cup plain Greek yogurt (or sour cream) - 1 tsp vanilla extract - 1/4 tsp almond extract - 1 tbsp orange zest - 2 cups shredded zucchini - 2 1/2 cup all-purpose flour - 1/2 tsp kosher salt - 3/4 tsp baking powder - 1/2 tsp baking soda For the glaze - 1/2 ½ cup sifted powdered sugar - 1-2 tbsp fresh orange juice - tsp vanilla extract INSTRUCTIONS 1. Preheat the oven to 350°F. Grease a 9-inch round cake pan, fit parchment in the bottom, grease the parchment, and set aside. 2. In a large bowl, whisk the eggs until smooth. Whisk in the sugar until the mixture becomes slightly thick and pale yellow, 2-3 minutes. Add the olive oil, Greek yogurt, vanilla extract, almond extract, and orange zest. Whisk to combine and fold in the shredded zucchini. 3. Once the zucchini is folded in, add the flour, baking powder, baking soda, and salt. Use the whisk to combine gently, allowing the wet and dry ingredients to fall through the tines of the whisk until incorporated. Pour the batter into the prepared pan, and smooth the batter until even on top. Place in the preheated oven and bake until the top is golden and a skewer inserted in the middle comes out mostly clean, 50-60 minutes. 4. Once baked, remove the cake from the oven and set it on a cooling rack for 15 minutes. Once slightly cooled, remove the cake from the pan and allow it to cool completely. 5. Once the cake is cooled, prepare the glaze by whisking together the powdered sugar, orange juice, and vanilla extract until smooth. Add more orange juice to thin or more powdered sugar to thicken. Slowly pour over the cooled cake and spread evenly on top. Slice and serve.

This olive oil zucchini cake is the fresh summer version of the zucchini cake I grew up with. It’s moist from the zucchini and olive oil, bright from orange zest, finished with a simple orange glaze, and easy enough to be the perfect one-bowl snacking cake! INGREDIENTS  For the cake - 2 large eggs - 1 cup granulated sugar - 2/3 cup olive oil - 1/4 cup plain Greek yogurt (or sour cream) - 1 tsp vanilla extract - 1/4 tsp almond extract - 1 tbsp orange zest - 2 cups shredded zucchini - 2 1/2 cup all-purpose flour - 1/2 tsp kosher salt - 3/4 tsp baking powder - 1/2 tsp baking soda For the glaze - 1/2 ½ cup sifted powdered sugar - 1-2 tbsp fresh orange juice - tsp vanilla extract INSTRUCTIONS 1. Preheat the oven to 350°F. Grease a 9-inch round cake pan, fit parchment in the bottom, grease the parchment, and set aside. 2. In a large bowl, whisk the eggs until smooth. Whisk in the sugar until the mixture becomes slightly thick and pale yellow, 2-3 minutes. Add the olive oil, Greek yogurt, vanilla extract, almond extract, and orange zest. Whisk to combine and fold in the shredded zucchini. 3. Once the zucchini is folded in, add the flour, baking powder, baking soda, and salt. Use the whisk to combine gently, allowing the wet and dry ingredients to fall through the tines of the whisk until incorporated. Pour the batter into the prepared pan, and smooth the batter until even on top. Place in the preheated oven and bake until the top is golden and a skewer inserted in the middle comes out mostly clean, 50-60 minutes. 4. Once baked, remove the cake from the oven and set it on a cooling rack for 15 minutes. Once slightly cooled, remove the cake from the pan and allow it to cool completely. 5. Once the cake is cooled, prepare the glaze by whisking together the powdered sugar, orange juice, and vanilla extract until smooth. Add more orange juice to thin or more powdered sugar to thicken. Slowly pour over the cooled cake and spread evenly on top. Slice and serve.

#احبكم_يا_متابعيني_الغاليين #كوميديا_مضحكة_تيك_توك #ضحك_وناسة_فله_رقص_وناسه_تصميمي😜🤞🏻👌🏻

#احبكم_يا_متابعيني_الغاليين #كوميديا_مضحكة_تيك_توك #ضحك_وناسة_فله_رقص_وناسه_تصميمي😜🤞🏻👌🏻

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