Sweet, salty, buttery, and fabulous, this unique ice cream flavor will have you craving more! Made with an eggless ice cream base steeped with real buttered popcorn, then churned into a dreamy, ultra-creamy ice cream that’ll satisfy sweet and salty snackers alike! Imagine the flavor of freshly popped popcorn drizzled in melted butter and generously […] The post Buttered Popcorn Ice Cream (Eggless!) first appeared on Love and Olive Oil.| Love and Olive Oil
What does summer taste like? I’d argue it tastes something like this pie: bright and vibrant and bursting with fresh peach flavor, perfumed with vanilla bean, and encased in a buttery, flaky pastry crust. If that’s not summer in a pie crust, I don’t know what is. Fresh vanilla bean is the secret to making […] The post Fresh Peach Pie with Vanilla Bean first appeared on Love and Olive Oil.| Love and Olive Oil
It's no mystery that I love me a good food pun... if you follow me on Instagram or if you read this blog with any regularity that fact is glaringly obvious. At this point I have a notebook filled with pages and pages of food puns. It's one of those things I've always thought I| Love and Olive Oil
These homemade peach rings are bursting with bright, summery peach flavor—made with real fruit and set with gelatin for that perfect bouncy, stretchy gummy texture. Any gummy candy lover is surely familiar with peach rings, the bi-colored peach-flavored rings of jellied delight. And now you can make them at home using real fruit for a| Love and Olive Oil
Tender and buttery and bursting with pockets of ripe summer berries, this blackberry butter cake is what I'd call an ideal snack cake—a snackberry cake, if you will—that's easy to prepare and even easier to eat. Sometimes simple is best, and this blackberry cake is proof in its perfection, no fancy frostings or fillings needed!| Love and Olive Oil
A cross between classic tiramisu and a springy strawberry shortcake, this strawberry tiramisu has a dreamy eggless mascarpone cream and a splash of elderflower flavor to bring out the fragrant, floral notes of the berries. The mascarpone whipped cream is eggless, meaning no concerns about raw eggs nor fussy tempering custards! It's simply whipped cream| Love and Olive Oil
Be sure to pick up a copy of today’s Tennessean, where this recipe for Blueberry Truffle Tartlets (excerpted below) is featured! And stay tuned, as I’ll have new writings and recipes appearing in the Taste section every month. This summer has bestowed upon us a beautiful bounty of blueberries. The delicate berries were in peril| Love and Olive Oil
As you might have realized, no jam that comes out of my kitchen is finished until it has a pretty label. The label not only labels (duh), preventing you from mixing up which was which and what was what, but it also instantly takes your jams up a notch on the gift-awesomeness scale. Sure, what's| Love and Olive Oil
Blueberries are a miracle of color. When first picked, their skins are mottled blue with a hazy white film (also called the bloom, a natural sunscreen that protects the berry and keeps them from spoiling). All the pigment (and beneficial nutrients) resides in the skin, much of the tang and tannin too. The flesh inside| Love and Olive Oil
The other morning Taylor and I awoke feeling rather blue. Not because the cats decided to use our bodies as early-morning spring boards; rather, we had blueberries on the brain. That's the best kind of blue. So, in spite of the heat, we put on our grubby clothes, loaded up on bug spray, and headed| Love and Olive Oil
Be a peach, and make this jam for me, will you? Because it can only be described as delightful. I'm not usually one for lavender or other floral flavors; they often come across as "perfumy" and I can't stand that. But this is subtle. Just enough lavender to give the jam an air of elegance.| Love and Olive Oil
I'd like you to meet your new favorite cake: it's (naturally) bright green, loaded with nutty pistachio flavor, and topped with a silky smooth layer of chocolate ganache for good measure. And did I mention it's completely flourless? Made with a mix of pistachio and almond flours, sugar, whole eggs, and fat (in this case| Love and Olive Oil
Almond flour is a staple in my kitchen, you'll need it if you plan to make recipes like my popular soft amaretti cookies and this spectacular flourless almond cake. While almond flour is a pretty easy to find ingredient these days, it's actually quite easy to make your own from scratch if you find yourself| Love and Olive Oil
It's no secret I've been doing a lot of canning this year, and much of what I've done I have shared with you. Part of what I love about canning (and this is the design geek in me on full display) is creating the unique "packaging" for each batch and flavor. To me, a batch| Love and Olive Oil
I'll be darned if I let peach season slip away without squirreling away at least a few jars of something peachy. Time was running out, so when a local farm announced a last-chance sale on pick-your-own peaches, I knew I had to act. Luckily, my husband is a good sport, and agreed to take me| Love and Olive Oil
I told you we picked a lot of blueberries. In fact, the tart and ice cream were attempts to use what was left AFTER all the jam. All in all I made about 14 jars worth of blueberry jam, in three different flavor combinations. I've realized I like to make jam much more than I| Love and Olive Oil
This naturally gluten-free almond cake is made with little more than almond flour, eggs, sugar and butter, with a splash of Grand Marnier to finish it off (though you can swap in amaretto liqueur or simply vanilla extract if you wish). The texture of this cake is nothing short of magical, somehow light and substantial| Love and Olive Oil
I have a no banana left behind rule. Now, know that I'm not the one actually buying/eating the bananas (Taylor is), but any banana that gets too soft and speckled for his liking (which, seeing as he likes his bananas on the green side, is pretty much after the appearance of that first spot) is| Love and Olive Oil
I've been (not-so-patiently) waiting two years to make strawberry jam. The year I learned how to can I didn't start until June or July, well after the last luscious red berries had been plucked. And last year, well, I've already lamented about missing strawberry season last year. This year, we were lucky enough to catch| Love and Olive Oil
Let the chaos begin... the annual scramble to fill the bellies of visiting friends and family while keeping them occupied and smiling with just the right amount of buzz (enough to be jovial but not belligerent, that's the key). It's precisely times like these that quick, last-minute appetizers, like these baked brie puffs, will save| Love and Olive Oil
Buttery shortbread thumbprint cookie recipe filled with homemade fruit jam (any flavor you choose!) These tasty little cookies are a reader favorite!| Love and Olive Oil
This dark and sultry chocolate raspberry jam is full of bright raspberry flavor and bitter dark chocolate for a truly unique jam that will have your tastebuds jumping for joy Part raspberry jam and part chocolate sauce, this sweet, naturally-thickened preserve takes the classic flavor combination of tart sweet raspberries with bitter dark chocolate to| Love and Olive Oil
Your favorite peanut butter and jelly sandwich meets thumbprint cookie: a soft and buttery cookie packed with peanut butter flavor and filled with a bright and fruity strawberry jam. These bite-sized peanut butter thumbprint cookies are filled with a dollop of bright strawberry jam (but you can use whatever kind of jam you have on| Love and Olive Oil
Hello and welcome to Love and Olive Oil! We're Lindsay Landis and Taylor Hackbarth, the Nashville-based husband and wife team bringing the perfect combination of sweet and savory to the dinner table. We share a mutual love of cooking, and found that it was much more enjoyable (and affordable!) for us to cook for ourselves| Love and Olive Oil
The perfect classic banana bread recipe with a striking twist: black sesame swirls for a look that's as dramatic as it is delicious.| Love and Olive Oil
Let's be honest with ourselves: this is cake, through and through. Cake disguised as breakfast. It's amazing how much importance we place on a name, a title, a declaration of just what it is and when you're supposed to eat it. If I were to call this Double Chocolate Banana Cake, for example, there's no| Love and Olive Oil
Making your own vanilla extract from scratch is incredibly easy (not to mention cost effective) — all you need are 2 ingredients (vanilla beans and alcohol) plus a little time and patience. It's a great way to use vanilla beans leftover from other recipes too! Homemade gifts are my favorite kind of gifts, and this| Love and Olive Oil
Homemade strawberry jam is perfect in its simplicity, bright and sweet and bursting with strawberry flavor, no matter if you water-bath process it for shelf stable storage, refrigerate or freeze it, or eat it straight out of the jar with a spoon. This post is jam-packed (pun intended) with all the info you need to| Love and Olive Oil
Strawberry and guava come together in one fruit-packed preserve that's bright, fruity, and vibrant, with a perfect amount of sugar and plenty of acid to make the flavors pop. The unique pairing of strawberry and guava makes for a truly memorable jam, whether you can it in a water bath for shelf-stable storage, or store| Love and Olive Oil
These jewel-like candied blood orange slices have a gorgeous, stained glass appearance, making them the perfect decorations for desserts or drinks, and a sweet and chewy texture that makes for a delicious snack all on their own, or (better yet) dipped in dark chocolate. While candying oranges does involve a good chunk of time to| Love and Olive Oil
These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice. The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink| Love and Olive Oil
