Let’s be honest with ourselves: this is cake, through and through.| www.loveandoliveoil.com
Does anyone ever go through a whole bunch of bananas? I feel like whenever I do buy them (for smoothies or whatever), I can never finish them before they turn a lovely shade of speckled black. But ever since I can remember, I've never thrown these black bananas out. Instead, when they are just past| Love and Olive Oil
Talk about a unique jam: made from unripe green tomatoes and flavored with lime and a hint of cinnamon, this Green Tomato Jam is a true old fashioned jam, meaning it achieves its jammy consistency with just sugar and time—no added pectin needed. It may look like pickle relish, but this green tomato jam is| Love and Olive Oil
Crispy, crunchy, and not in the least bit slimy, our easy oven-roasted okra recipe will quickly become your new favorite way to cook this often overlooked and underestimated vegetable. With a few simple techniques, you can achieve crunchy perfection in your very own oven (no deep frier, air fryer, or finicky batter/breading necessary). Seasoned with […] The post Crispy Oven-Roasted Okra first appeared on Love and Olive Oil.| Love and Olive Oil
Well this is exciting… today we’re launching not one, but TWO new food pun t-shirt designs! We couldn’t decide which design to launch next… so we decided to do both. Just in time for fall baking and gifting season (hello perfect gift for the food lover in your life!) Live Laugh Loaf features an original […] The post New Fresh Baked Puns Designs: Double the Fun! first appeared on Love and Olive Oil.| Love and Olive Oil
I'd like to introduce you to your future favorite eggnog: deliciously smooth, perfectly sweet, and devilishly boozy, with notes of cinnamon, nutmeg, French vanilla, and banana that'll make you think you're drinking liquid banana bread, even though there's no actual banana in it. This is our go-to eggnog recipe that we make around this time| Love and Olive Oil
I'd like to introduce you to the brown butter banana cake, your new BFF (or should I say, BBBCwCFF?) It's surprisingly light for a banana cake, with the perfect balance of sweetness and ripe banana flavor that's enhanced by toasty nuttiness of brown butter. Best of all, both the cake and frosting can be mixed| 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
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
