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Strawberry Crunch Sheet Cake with Buttermilk Frosting

This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch. Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you […]

The post Strawberry Crunch Sheet Cake with Buttermilk Frosting first appeared on Love and Olive Oil.

Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you love about the frozen treat in sheet cake form: a tender strawberry buttermilk cake topped with a cloud-like buttermilk frosting and a scratch-made strawberry crunch topping.

Strawberry Crunch Sheet Cake with Buttermilk Frosting cut into serving squares, on a piece of parchment with messy crumbs, cake server, and a bowl of more crumbs and frosting in the background.

There are few things more nostalgic than the ice cream truck, the tinkling sound of the melodic jingle that starts softly at first but gets louder as the anticipation grows. I strongly recall the breathless feeling of frantically running around the house scooping up the loose change from the couch cushions and bolting out the door before it passes you by.

The sound (and taste) of the ice cream truck is a particularly strong childhood memory for me, maybe because we grew up in an area that ice cream trucks did not frequent, so my only experiences with them were when we were visiting our grandparents in Los Angeles, making it an extra special experience.

The ice cream truck felt like a carnival on wheels, but for your tastebuds.

And of all the classic ice cream truck treats, the strawberry shortcake crunch bars are certainly one of the most memorable flavors, with a core of bold strawberry surrounded by creamy vanilla ice cream and an outer coating of crunchy strawberry shortcake crumbs. I’m usually a chocolate girl through and through, but something about that combo of creamy and crunchy, vanilla and fruit hit all the right notes.

This recipe is inspired by that nostalgic ice cream treat, with all the same flavors and textures, reimagined in a party-ready sheet cake.

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Vegan Sushi Bowls with Mango & Quick-Pickled Carrots and Cucumbers

Making sushi rolls is a difficult skill to master, but putting all the components of sushi in a bowl? So much easier.
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The …

Making sushi rolls is a difficult skill to master, but putting all the components of sushi in a bowl? So much easier.

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Sushi Bowls with Mango & Quick-Pickled Carrots and Cucumbers.

Raspberry & Passionfruit Semifreddo with Chocolate Crumbs

With creamy, ultra-flavorful layers of tropical passionfruit and bold raspberry semifreddo and a dark chocolate crumb for a bit of sweet and salty crunch, this no-churn frozen dessert is truly next-level. A semifreddo is an Italian frozen dessert (literally translating to half frozen) that, texturally, falls somewhere between an ice cream and a frozen mousse. […]

The post Raspberry & Passionfruit Semifreddo with Chocolate Crumbs first appeared on Love and Olive Oil.

A semifreddo is an Italian frozen dessert (literally translating to half frozen) that, texturally, falls somewhere between an ice cream and a frozen mousse. It is a great option if you’re craving a frozen treat but don’t have an ice cream maker.

Overhead, marble background and three glass plates with cross-section slices of Raspberry & Passionfruit Semifreddo with Chocolate Crumbs, and a few frozen raspberries scattered around.

Spoiler alert: this is not Neapolitan! At first glance you may think you’re seeing the classic strawberry-vanilla-chocolate combo, but don’t be fooled, this sweet frozen treat is anything but ordinary, a next-level-Neapolitan if you will, featuring the trifecta of raspberry, passionfruit, and chocolate flavors.

The texture is lighter than ice cream thanks to the folded-in whipped cream, giving the consistency of a luscious frozen mousse that softens into a velvety smooth texture on your tongue. And thanks to the custard base, it has all the creaminess that you love in ice cream without the extra effort of churning.

The beauty of a molded frozen dessert like this is its layering ability, a benefit that poor ice cream certainly can’t claim. Here I’ve stacked layers of bright passionfruit and bold raspberry with Milk Bar-style chocolate crumbs in between and on top for the prefect foil of salty to sweet, crunchy to creamy.

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Chocolate Olive Oil & Blood Orange Cupcakes

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 […]

The post Chocolate Olive Oil & Blood Orange Cupcakes first appeared on Love and Olive Oil.

The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink hue. The unique eggless mock meringue method produces a frosting that’s much creamier and less sweet than traditional American buttercreams.

Backlit brightly colored Chocolate Olive Oil & Blood Orange Cupcakes with one cupcake in the foreground and more cupcakes on a wire rack in the background, with fresh blood oranges, candied oranges, and frosting.

Happy blood orange season to all who celebrate!

I am a big fan of blood oranges, more than any other kind of citrus. While you’ll rarely, if ever, see me sit down and eat a regular orange, I will devour a blood orange and even choose it as an afternoon snack over chips or chocolate (gasp! I know!) I just love the bright flavor, which is like a sweeter version of a classic orange, both sweet and tart at the same time, with underlying notes of red berries. Not to mention the vibrant red color makes me ever so happy.

Needless to say, you can be sure that when blood oranges appear for a few short weeks in the middle of winter, I’ll be there, eating my fill before they disappear for another year. You can also assume I’ll be cooking, baking, or canning something with blood oranges this time of year (assuming I have some left over after stuffing my face, that is). And sure enough, I’ve put out one new blood orange recipe pretty consistently every year (there’s also a Strawberry Blood Orange marmalade recipe you’ll only find in my book, trust me when I say it’s not to be missed).

This year, I decided to revisit an old favorite and re-make my favorite chocolate blood orange cupcakes. The sunset-hued buttercream and the moist chocolate cake spiked with blood orange flavor are, simply put, stunning in both taste and appearance. Add in some fruity extra virgin olive oil in place of the usual vegetable oil in the cupcake, and you have yourself one delicious treat.

This time around I topped my cupcakes with jewel-like slices of candied blood orange, which are as gorgeous as they are delicious, and add the perfect finishing touch to the swirl of pink buttercream frosting.

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Candy Cane Cake Roll with Chocolate Peppermint Whipped Cream

Here’s a perfect addition to your Christmas table: a light and fluffy chiffon cake roll made with red and white striped batter, and filled with a spiral of chocolate peppermint whipped cream for a festive cake that’s dressed to impress. This peppermint roll cake looks and tastes like a giant candy cane (if candy canes […]

The post Candy Cane Cake Roll with Chocolate Peppermint Whipped Cream first appeared on Love and Olive Oil.

This peppermint roll cake looks and tastes like a giant candy cane (if candy canes were soft and fluffy and filled with chocolate peppermint whipped cream). While patterned cake rolls can be challenging to bake, the work can be split up into a few days (making them a perfect make-ahead dessert!)

Plus, I’ve included lots of tips and tricks and how-to photos in this post to help you succeed in making this impressive looking dessert for your holiday celebration!

Red and white striped cake roll with one slice cut off to show a perfect spiral of chocolate peppermint whipped cream filling, with candy canes, red ornaments, and Christmas lights out of focus in the background.

A festive holiday cake roll is quickly becoming a household tradition around here. My own version of the yule log, if you will (this one not quite as obviously log-like as my chocolate chestnut cake roll which has a literal wood grain design baked right in).

I love Japanese-style cake rolls like this because they aren’t overly sweet (not to mention they’re just gosh darn cute). If you are the kind of person who finds most buttercream-frosted cakes far too sweet, chances are you’ll love this style of cake!

The cake itself is lightly sweetened and pillowy soft, with a hint of vanilla and peppermint in the cake itself, and then filled with a chocolate peppermint whipped cream filling with an ultra rich chocolate flavor while still remaining incredibly light (I think it tastes like a decadent peppermint hot chocolate that’s been whipped to a cloud-like fluff).

Red and white Peppermint cake roll with two slices cut off and laying down to show a perfect spiral of chocolate peppermint whipped cream filling, with candy canes, ornaments, and Christmas lights out of focus in the background.

Let’s talk about our feelings for a second. Excuse me, I meant fillings, not feelings, because let’s face it, that spiral of whipped chocolate goodness is really the star of the flavor train here, packed with chocolate and a lovely peppermint flavor courtesy of Amoretti’s Peppermint Extract.

For chocolate lovers, you’ll be chuffed to know that it’s not just a whipped cream with some cocoa powder added. No, I’ve used dark chocolate in addition to Dutch process cocoa powder, for a rich and chocolately cream filling that falls somewhere between a whipped ganache and a whipped cream in terms of texture (it’s denser and silkier than plain whipped cream, but lighter and airier than a mousse or whipped ganache).

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Caramel Pumpkin Cookies with Salted Caramel Frosting

Pumpkin season is in full swing, and these lightly spiced caramel pumpkin cookies are infused with luscious caramel flavor and frosted with a silky smooth caramel meringue buttercream—they’re just what you’ve been craving. Texture is everything, and these pumpkin cookies are ultra-soft and oh-so-chewy, with a swoop of the creamiest, fluffiest buttercream you’ve ever had […]

The post Caramel Pumpkin Cookies with Salted Caramel Frosting first appeared on Love and Olive Oil.

Pumpkin season is in full swing, and these lightly spiced caramel pumpkin cookies are infused with luscious caramel flavor and frosted with a silky smooth caramel meringue buttercream—they’re just what you’ve been craving.

Texture is everything, and these pumpkin cookies are ultra-soft and oh-so-chewy, with a swoop of the creamiest, fluffiest buttercream you’ve ever had (it’s actually a hybrid meringue buttercream, making it less sweet and more buttery than its American counterpart).

Wire baking rack with rows of frosted Caramel Pumpkin Cookies dusted with cinnamon, decorative orange pumpkins and bowl of frosting in the background.

What’s not to love about these soft, frosted caramel pumpkin cookies?

The texture of the cookie is perfectly soft and chewy, not dry and cakey like pumpkin cookies tend to be.

But what really takes them to the next level is the salted caramel buttercream: it’s fluffy and buttery and caramel-y without being overly sweet, the perfect compliment to the lightly spiced pumpkin cookie.

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Chocolate Raspberry Mousse Cake

This gorgeous layered dessert features a brownie-like chocolate cake, luscious chocolate raspberry jam, and a light and fluffy raspberry and ruby chocolate mousse all enrobed in a stunningly shiny dark chocolate mirror glaze. The only thing more gorgeous than a super shiny glaze are the distinct layers inside that reveal themselves with every slice. Thank […]

The post Chocolate Raspberry Mousse Cake first appeared on Love and Olive Oil.

The only thing more gorgeous than a super shiny glaze are the distinct layers inside that reveal themselves with every slice.

Chocolate Raspberry Mousse Cake with a super shiny chocolate mirror glaze and decorated with fresh and freeze dried raspberries and gold leaf accents.

Oh, would you look at those gorgeous layers!

Delightfully crispy croustillant base made from chocolate, Nutella, and feuilletine.

Tender, fudgy, brownie-like chocolate cake.

Rich and sumptuous chocolate raspberry jam.

Light and fruity raspberry and ruby chocolate mousse.

Gorgeous, ultra-shiny dark chocolate mirror glaze.

Separately each component is good, but together, they become one heck of an impressive dessert.

Two slices of Chocolate Raspberry Mousse Cake on pink plates, with the whole cut cake on a gold and marble cake stand in the background, with bowl of raspberries on the side.

We’ve partnered with Karo® Syrup for this stunning example of confection perfection.

Combining chocolate and raspberry in an entremet-style mousse cake with a glossy mirror glaze is an idea I’ve had knocking around my head for quite some time now.

So when Karo® reached out, it seemed like the perfect opportunity to make that idea a reality, since mirror glaze relies on the unique qualities of corn syrup to produce an ultra shiny glaze (the reason it’s called mirror glaze, after all, is that it is so shiny you can basically see your reflection in it).

Slice of Chocolate Raspberry Mousse Cake with a super shiny chocolate glaze, on pink plates with raspberries and a gold fork.

Corn syrup is a moderately sweet invert sugar derived from corn; an invert sugar being made by breaking the bonds between the glucose and fructose. This unique structure helps to prevent crystallization in any recipe involving cooked sugar, including things like caramel sauce, homemade marshmallows, and—you guessed it—mirror glaze.

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Mango Lime Tart

A classic key lime pie with a mango twist, tart and tangy and velvety smooth, nestled in a sweet and salty graham cracker crust (with a surprise kick of spice). Topped with a squiggle of fresh whipped cream and gorgeous edible mango flowers, it makes for a truly stunning presentation. Talk about gorgeous: this mango […]

The post Mango Lime Tart first appeared on Love and Olive Oil.

Talk about gorgeous: this mango lime tart is dressed to impress, but you’ll be surprised how easy it is to prepare. Make it a day ahead of time to be sure it has plenty of time to set before slicing and serving.

Slice of Mango Lime Tart showing the creamy texture and bright yellow color of the filling, decorated with whipped cream and edible flowers.

Imagine, if you will a key lime tart… bright and tangy and perfectly sweet, rich and creamy and melt-in-your-mouth smooth. Now add mango and prepare to swoon.

This tart and tangy mango lime tart (you could say it’s a… tart tart.) features an ultra creamy mango lime custard filling nestled in a sweet and salty graham cracker crust with a pinch of cayenne that makes for a spicy surprise. Top that with a touch of freshly whipped cream and you have yourself one tasty tropical treat your tastebuds (not to mention your eyes) will treasure.

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Toasted Coconut Sugar Cookies

Coconut lovers, this one’s for you: these toasted coconut sugar cookies are soft, chewy, and coconutty to the max, packed with a triple dose of coconut flavor (in the form of coconut oil, coconut extract, and shredded coconut to finish it off). These superbly soft coconut sugar cookies come together in a jiffy, with near-instant […]

The post Toasted Coconut Sugar Cookies first appeared on Love and Olive Oil.

These superbly soft coconut sugar cookies come together in a jiffy, with near-instant satisfaction, no chilling required (and you don’t even need an electric mixer, either!)

I’ll admit that when I first heard that Amoretti’s July flavor of the month was coconut, I was a bit stumped.

Coconut desserts have never been my favorite (the fact I accidentally just typed ‘coconot‘ instead of ‘coconut‘ just then is proof of that fact). I love coconut in savory applications (like coconut shrimp and red curry), but in sweet ones? Normally I’d say no thank you and move on to something chocolate.

But these cookies, y’all. These cookies seriously surprised me, with a sweet and satisfying coconut flavor that was more than enjoyable even for a coconut-skeptic like myself. They’re soft and chewy on the inside with a delicate crunch on the outside.

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Lemon Meringue Butter Cake

This moist and fluffy butter cake is bursting with bright lemon flavor, topped with a crispy toasted meringue that practically melts in your mouth. Talk about one unique dessert! So you’ve heard of lemon meringue pie… but what about lemon meringue cake? It’s the delicious dessert mashup you never knew you wanted, combining a tender […]

The post Lemon Meringue Butter Cake first appeared on Love and Olive Oil.

This moist and fluffy butter cake is bursting with bright lemon flavor, topped with a crispy toasted meringue that practically melts in your mouth. Talk about one unique dessert!

So you’ve heard of lemon meringue pie… but what about lemon meringue cake? It’s the delicious dessert mashup you never knew you wanted, combining a tender lemon butter cake with swirls of crispy meringue.

Cut squares of Lemon Meringue Butter Cake on a marble background with white knife and stack of plates in the background.

Baking is as much about texture as it is flavor, and one of my favorite tricks to elevate baked goods is to introduce a textural contrast, in this case via a crispy meringue topping.

I’d actually brainstormed and tested a lemon meringue blondie a few years back, which proved frustratingly problematic (the blondie wouldn’t fully bake with the meringue topping, I still have no idea why).

So when I decided to attempt a cake with a similar meringue topping, I pulled out my first test cake from the oven fully expecting an underbaked disaster.

Disaster it was not.

I was pleasantly surprised, as I fully expected this one to give me a lot more trouble (though I still tested it a few times, tweaking the flavors and the proportion of cake to meringue [my first cake was like 4 inches tall, no exaggeration]).

In the end, the butter cake base bakes perfectly in the time it takes for the meringue to get golden brown and crispy, and the result is ever so satisfying, both tastefully and texturally.

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