Blueberry Cream Cheese Coffee Cake

You should know by now that I love coffee cakes (I mean, any excuse to eat cake for breakfast, right?) and this blueberry cream cheese variation may just be my favorite one yet! With a moist and tender crumb, fresh summer blueberries, and a ribbon of sweetened cream cheese running through the middle, this bold […]

The post Blueberry Cream Cheese Coffee Cake first appeared on Love and Olive Oil.

You should know by now that I love coffee cakes (I mean, any excuse to eat cake for breakfast, right?) and this blueberry cream cheese variation may just be my favorite one yet!

With a moist and tender crumb, fresh summer blueberries, and a ribbon of sweetened cream cheese running through the middle, this bold breakfast cake is bound to make your morning better (or your afternoon, for that matter, as it can be enjoyed any time of day!)

Lifting a cut slice of Blueberry Cream Cheese Coffee Cake on a wire rack, showing the swirl of cream cheese layered inside.

This pesky recipe. Considering it’s nearly identical to my other coffee cake recipes (which are all based on my grandma’s recipe for sour cream coffee cake), I didn’t anticipate it needing quite so many tests. But that cream cheese swirl just didn’t want to cooperate. First the cream cheese was too liquidy, making it nearly impossible to spread the final layer of thick cake batter on top. Then my blueberry distribution was off, resulting in a base of blue and barely anything in the top half. A few proportion and process changes improved the process greatly.

The cream cheese layer sunk a little bit in the final version, but I’ve decided I’m ok with that because this coffee cake is amazing and I didn’t want you to have to wait any longer for the recipe.

Seriously.

I brought in one of my early tests to ceramics class, and heard from more than one of my classmates that this cake was one of the best things I’ve made. Which is saying a lot, considering they’ve also gotten to taste test my chocolate chai cheesecake bars, black sesame-stuffed matcha cookies, and blackberry lemon bars.

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Roasted Carrots with Basil & Carrot Top Pesto

Roasting carrots brings out their natural sweetness; when topped with a tangy pesto made with the parsley-like carrot tops (just say no to food waste!) it makes for a perfect seasonal side dish. The feathery carrot greens are blended with sweet basil, pine nuts, olive oil and vinegar to make a tangy green sauce that’s […]

The post Roasted Carrots with Basil & Carrot Top Pesto first appeared on Love and Olive Oil.

Roasting carrots brings out their natural sweetness; when topped with a tangy pesto made with the parsley-like carrot tops (just say no to food waste!) it makes for a perfect seasonal side dish.

The feathery carrot greens are blended with sweet basil, pine nuts, olive oil and vinegar to make a tangy green sauce that’s a perfect compliment to the natural flavor and sweetness of the carrots.

Blue and white ceramic platter with pile of Roasted Carrots, drizzled with Basil and Carrot Top Pesto on a blue background.

We’ve been getting big beautiful bundles of carrots in our CSA lately, vibrantly orange and sweet, with plumes of feathery greens still attached that I hate to just throw away (yes, they’re edible just like beet greens or turnip greens). Add in bunches of fragrant sweet basil that came with our most recent share, and this recipe basically developed itself.

If you haven’t had them before, carrot greens have an earthy, parsley-like flavor that can be used in myriad different ways, including this unique and flavorful pesto-like green sauce. It’s somewhat similar to the carrot top pesto I served with this creamy carrot soup; the flavors of the sweet carrot and grassy pesto are perfect compliments to each other. You know what they say, if they grow together, they go together (actually, I don’t know anyone who says that, but in this case it totally fits).

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Almond Bundt Cake with Amaretto Ganache

Almond lovers, this one’s for you! With a tender, almond-scented cake and a sultry amaretto-infused ganache glaze, this almond bundt cake is stunning inside and out. Bundt cakes are always a fan favorite, both easy and impressive and no finicky layers or frosting to deal with. This almond-flavored masterpiece is finished with a simple dark […]

The post Almond Bundt Cake with Amaretto Ganache first appeared on Love and Olive Oil.

Almond lovers, this one’s for you! With a tender, almond-scented cake and a sultry amaretto-infused ganache glaze, this almond bundt cake is stunning inside and out.

Bundt cakes are always a fan favorite, both easy and impressive and no finicky layers or frosting to deal with. This almond-flavored masterpiece is finished with a simple dark chocolate ganache spiked with amaretto (because almond and chocolate are a delectable combination).

Almond Bundt Cake with Amaretto Ganache on a gold and marble cake stand with tile background

Cakes are some of the hardest recipes to develop, in my opinion. It’s usually a battle (that I don’t always win… there are more cake recipes in my ‘scrap’ pile than I care to admit).

The texture of a cake, moreso than flavor, is really hard to get right. Especially with yellow cakes like this one (for whatever reason chocolate cakes don’t have this same problem). While oil-based cakes may have a better texture, there’s no denying butter-based cakes win on flavor. And without any chocolate in there, flavor is everything.

The thing is, this cake tastes amazing. If you’re a fan of anything almond you’ll love this cake. The sweet notes of almond are enhanced by fragrant amaretto, and complemented by a bit of citrus zest (I used Meyer lemon, but orange would be lovely here too). The dark chocolate glaze provides a rich and slightly bitter contrast that makes for a beautifully well-rounded flavor.

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Almond Crescent Cookies

Give these homemade Almond Crescent Cookies a try this holiday season! These classic Christmas cookies are dusted with sweet powdered sugar and will completely melt in your mouth. You also might know these cookies as an Italian crescent or moon cookies…

Give these homemade Almond Crescent Cookies a try this holiday season! These classic Christmas cookies are dusted with sweet powdered sugar and will completely melt in your mouth. You also might know these cookies as an Italian crescent or moon cookies. No matter what you call them, these cookies are always incredible. Add them to a...

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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: Almond Crescent Cookies.

Fresh Peach & Goat Cheese Ice Cream

Celebrate summer with scoop of this fresh peach and goat cheese ice cream: it’s bright and peachy with vanilla and almond extracts and just a hint of tangy goat cheese flavor. Eggless ice creams are a breeze to make and even easier to eat: this one only requires a quick whir in the blender before […]

The post Fresh Peach & Goat Cheese Ice Cream first appeared on Love and Olive Oil.

Celebrate summer with scoop of this fresh peach and goat cheese ice cream: it’s bright and peachy with vanilla and almond extracts and just a hint of tangy goat cheese flavor.

Eggless ice creams are a breeze to make and even easier to eat: this one only requires a quick whir in the blender before churning, no heat required.

White plate with three scoops of peach ice cream, cones, peach towel and fresh peaches

I’ve been on an ice cream kick this summer, especially now that the summer heat has hit with a vengeance. From toast & jam ice cream to strawberry funfetti ice cream cake, my ice cream machine has gotten plenty of exercise these past few months (I’ve actually got another ice cream recipe in the chute as well, one with a very interesting flavor you might raise your eyebrow at first, but trust me, it’s a good one. Alas, in an effort to spread things out and alternate some savory recipes in there too, you may have to wait a few weeks for that one).

This recipe uses a similar ice cream base as the strawberry buttermilk ice cream I used in my funfetti ice cream cake, simply swapping peaches for strawberries and goat cheese instead of the buttermilk.

Best of all, this ice cream is easy as pie (so the saying goes but honestly, pie is anything but easy, easy as eggless ice cream is much more apt). Simply blend up all the ingredients in a food processor or blender and pour it right into your ice cream maker. No eggs, no tempering, no fuss.

Sometimes I opt to chill my base a bit more before churning (colder base = faster churn time = creamier ice cream), but if all your ingredients are pretty cold to begin with, you have permission to go straight from blender to ice cream maker.

White container with peach ice cream and one scoop, sitting on a peach-graphic towel with fresh peaches

The goat cheese is not an overpowering flavor, rather just a hint, enough to give it some body and tang without veering into funky territory (Taylor was worried about this when I first posed the idea, but trust me that he’s more than come around to it after tasting the final product). I do recommend using a mild goat cheese, we picked up a tub of fresh goat cheese at our local farmers market, and it was lovely. I feel like store bought cheeses, the kind in the plastic logs, are typically more pungent in flavor.

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Stuffed Cherry Amaretti Cookies

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise. Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies. Lately I’ve been… well, languishing. As you may very well have noticed by the fact […]

The post Stuffed Cherry Amaretti Cookies first appeared on Love and Olive Oil.

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise.

Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies.

Wire rack with rows of amaretti cookies, one cookie cut in half to show the amarena cherry hidden inside.

Lately I’ve been… well, languishing. As you may very well have noticed by the fact that new recipes have been less than abundant around these parts. (Can you believe there was a time I used to post 3 times a week? The past few years I thought I was easing up by doing two. But lately… well, if I can manage one a week that’s an achievement. 2 or 3  a month is becoming the new normal.)

It’s not that I am not inspired. I’ve actually got dozens of ideas for new recipes in my draft calendar, just no actual motivation to put down my latest book and make anything.

After yet another recipe failure quashed my momentum and vanquished my motivation, leaving me without anything to post for another week… I knew I needed something quick and straightforward that would work on the first try, one that didn’t need hours of prep or planning or fancy ingredients.

Scattered cookies on a white background, one cut in half to show the cherry filling.

Is it a surprise that I ended up making another variety of my favorite cookie: the amaretti (they’re also one of your favorites too, made clear by the fact that at least a few of the flavors typically hovering the top 10 at any given time). This time with a cherry stuffed inside.

Tell me though… at what point am I legally required to rename this blog Love & Amaretti? When the amaretti recipes outnumber the olive oil ones? Because at this point I’ve done flavored and swirled and stuffed. What’s next, amaretti sandwiched or thumbprinted or super-sized and layered into a cake? (Actually, I kind of love that idea.)

If keeping up with a regular posting schedule means unlimited variations of amaretti and coffee cake in lieu of brand new recipes, I’m cool with that. Whatever it takes to get me out of this funk and back into the swing of things.

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Bostock

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the…

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the good thing about Bostock is that it’s one of the easiest desserts to make and doesn’t require rolling out any pastry, spending a day making brioche, or rely on any fancy techniques. It’s one of my very favorite things to eat.

Bostock was likely invented to use up leftover brioche that bakeries had on hand after they closed their doors. Bakers everywhere are naturally thrifty and this is a clever way to use up leftover bread, whether it be brioche, challah, or any firm-textured white bread, such as pain de mie.

Continue Reading Bostock...

Chocolate Peppermint Thumbprints

Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top. I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving […]

Chocolate peppermint thumbprint cookies are sure to be a new holiday favorite, with a red and white marbled shortbread, dark chocolate filling with a hint of peppermint, and crunchy candy cane bits sprinkled on top.

I can’t speak for Santa, but classic thumbprint cookies are one of my all-time favorite cookies, the buttery shortbread serving as the perfect foundation for myriad filling possibilities. This festive take pairs dark chocolate with peppermint, plus a sprinkle of crushed candy canes for decoration and crunch.

Rows of Chocolate Peppermint Thumbprints on a wire rack, crushed candy canes scattered around

Along with gingerbread, spritz, and, obviously, amaretti, thumbprint cookies are a necessity for any holiday cookie box.

And these festive, candy-cane inspired thumbprints are no exception. In fact, I’d argue these chocolate peppermint thumbprints are perhaps the ultimate holiday cookie.

I mean, just look at them!

Overhead Chocolate Peppermint Thumbprints on a wire cooling rack with crushed candy canes

I’ve been wanting to do a chocolate peppermint thumbprint cookie for some time now, but it’s taken me until now to actually nail down the details. I mean, it could have gone in so many different directions, I just couldn’t decide. Should it be a chocolate cookie with a white chocolate peppermint filling? Or double chocolate with a chocolate cookie and a dark chocolate filling? Or should I stick with a traditional shortbread cookie, and if so, should the cookie itself be left natural, infused with peppermint extract, mixed with crushed candy canes, or marbled with multi-colored dough?

This is how my brain works when I’m developing a recipe.

Ultimately, after a number of tests, I opted for a traditional shortbread with a hint of almond, with a striking marble effect with a swirl of red and white dough, and a dark chocolate filling with a hint of peppermint extract.

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Pear Bread with Almond Streusel Topping

Pear Bread-this easy pear quick bread has a sweet almond streusel topping and simple almond glaze. It is great for breakfast, brunch, or dessert.  Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tre…

Pear Bread-this easy pear quick bread has a sweet almond streusel topping and simple almond glaze. It is great for breakfast, brunch, or dessert.  Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tree? First, you say thank you and then you make Easy Pear Sauce and…

The post Pear Bread with Almond Streusel Topping appeared first on Two Peas & Their Pod.

Confetti Amaretti Cookies

Soft and chewy and ready to party, these birthday cake amaretti cookies are studded with rainbow sprinkles and flavored with almond and cake batter extract. Rainbow sprinkles make everything better, and my popular amaretti cookies are no exception! With pops of bright color peeking through the sugary cracks, and a nostalgic cake batter flavor with […]

Soft and chewy and ready to party, these birthday cake amaretti cookies are studded with rainbow sprinkles and flavored with almond and cake batter extract.

Rainbow sprinkles make everything better, and my popular amaretti cookies are no exception! With pops of bright color peeking through the sugary cracks, and a nostalgic cake batter flavor with a hint of almond, there’s no denying these confetti amaretti are little bites of fun!

Messy arrangement of funfetti amaretti cookies with broken and bitten into cookies to show texture

With the half dozen different amaretti flavors I’ve posted so far, I’m actually kind of shocked I didn’t think of this sooner. Especially considering my obsession with wordplay and recipe names (funfetti fours, strawciatella, cookies ‘n cream puffs, the list goes on. I often name a recipe before I develop it for this very reason.)

I mean, if there was any cookie more destined for a funfetti/confetti adaptation, it’s amaretti. Funfetti amaretti. Confetti amaretti. Spaghetti amaretti? (Ok, nix that last one).

It’s virtually impossible to look at these cookies and not feel just a little bit better about the world.

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