We’ve all made banana nut muffins before with a basic batter, mashed fruit and a few nuts thrown in before baking. What if we told you we are completely replacing the butter in this recipe with our Roasted French Walnut Oil giving you additional rich flavor from the pure oil of the walnut itself?
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This dish has a pleasing presentation yet is unbelievably simple â some would say fool-proof. If you havenât worked with puff pastry before, this is an easy starter recipe. The subtle flavors of garlic, lemon, parsley and a hint of mint are provided by the Milanese Gremolata Olive Oil without being overpowering. We found this […]
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This baked German apple pancake is very light and fluffy like a soufflĂ© but like custard on the inside. Itâs all done in one skillet, from stove top to oven. The sweet, cinnamon-spiced apples are sautĂ©ed and then baked, caramelizing their edges and offering great flavor and texture. Makes a wonderful addition to your brunch […]
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Cupcakes always delight! Theyâre easier and faster to make and frost than a typical layer cake. Theyâre individual so no eating utensils are necessary, portioning out dessert for a large group is usually more predictable and you can flavor and decorate them differently. The smaller size also provides a more evenly balanced frosting-to-cake ratio. But […]
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Originating in Italy, biscotti derives from the Latin word biscoctus which means âtwice-bakedâ. These cookies are made crunchy by baking the dough once, slicing it into pieces and finishing it up in the oven again to dry and crisp up. Done right, these unleavened biscuits are nicely crunchy and not rock hard. Thereâs no butter […]
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Often during the holidays when you need a break from all the heavy sweets you just crave something savory and light. Especially with all the parties and football games on the calendar, you need appetizers or snacks that are satisfying in flavor, easy to handle and perhaps a little healthier. This recipe was inspired by […]
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âTis the season for pumpkin. Whether itâs pumpkin muffins, pies or cookies we love to bake with pumpkin this time of year. We also associate the holidays with richer desserts like creamy, velvety cheesecake. We pulled out one of our favorite recipes from Cooks Illustrated that combines the two into a spiced pumpkin cheesecake butâŠwe […]
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Nothing beats fresh, warm cinnamon rolls on a cool weekend morning. We were inspired by a recipe from Sally McKenney that proved making cinnamon rolls from scratch is definitely worth it. Not only are you using fresh ingredients but we tweaked her recipe a bit replacing all the butter with extra virgin olive oil.
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Waffles from scratch? This recipe is simple enough youâll wonder why you ever used the packaged mix. The combination of nuttiness and orange essence in every bite separates these from plain waffles. In addition to our Blood Orange Olive Oil, our balsamic vinegar is added to the batter instead of sugar and we even drizzled […]
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âTis the season for fudge and have we found a winner! We experimented with 3 or 4 different fudge recipes and created something that produced the balance of texture and moistness we were looking for. We didn’t want a brownie or cookie but we also didn’t want fudge that was too creamy and didn’t hold up (enter baking soda). This fudge […]
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