How to soften hard brown sugar

You’re all set to bake a batch of your favorite cookies, only to discover that your brown sugar is hard…
The post How to soften hard brown sugar appeared first on Southern Food and Fun.

You’re all set to bake a batch of your favorite cookies, only to discover that your brown sugar is hard…

The post How to soften hard brown sugar appeared first on Southern Food and Fun.

Everything You Need to Know About Roasted Garlic

Garlic lovers, are you ready to experience this everyday ingredient in a whole new way? Roasting garlic unlocks a wonderful…
The post Everything You Need to Know About Roasted Garlic appeared first on Southern Food and Fun.

Garlic lovers, are you ready to experience this everyday ingredient in a whole new way? Roasting garlic unlocks a wonderful…

The post Everything You Need to Know About Roasted Garlic appeared first on Southern Food and Fun.

Our Favorite 15 Min Busy Weeknight Bite!

A BLT is the PERFECT 15 minute dinner for busy nights! Crisp fresh lettuce, juicy tomatoes & thick-cut bacon on toast, it is a hearty and delicious lunch or weeknight meal!

A BLT is the PERFECT 15 minute dinner for busy nights! Crisp fresh lettuce, juicy tomatoes & thick-cut bacon on toast, it is a hearty and delicious lunch or weeknight meal!

Homemade Pistachio Flour

Pistachio flour provides a nutty flavor and lovely green color in cakes, cookies, and other baked goods and desserts. Making it from scratch is easier than you’d think: all you need are fresh pistachios (and a little bit of time and patience). Pistachio flour is basically just very finely ground pistachio nuts (sometimes it’s called […]

The post Homemade Pistachio Flour first appeared on Love and Olive Oil.

Pistachio flour provides a nutty flavor and lovely green color in cakes, cookies, and other baked goods and desserts. Making it from scratch is easier than you’d think: all you need are fresh pistachios (and a little bit of time and patience).

Pistachio flour is basically just very finely ground pistachio nuts (sometimes it’s called pistachio meal). You can use pistachio flour in baked goods the same way you would almond flour (and can easily substitute it 1:1 in any recipe that calls for almond flour, like amaretti cookies or macarons).

Rough rectangle of homemade pistachio flour with a squiggle dragged through the middle showing the marble background underneath.

I’ve shared more than one recipe that uses pistachio flour, and up until now I’ve always just bought it.

But the thing is, store-bought pistachio flour, despite being a rather pricey ingredient, is frankly, just not very pretty, usually a yellowish green sort of color that doesn’t exactly show up well in baked goods.

Making pistachio flour yourself allows you to source the freshest, highest quality nuts you can find (fresher nuts are going to be greener no matter what kind they are, not to mention have a brighter, fresher pistachio flavor).

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Homemade Candied Blood Orange Slices

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 […]

The post Homemade Candied Blood Orange Slices first appeared on 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 achieve that perfect chew and glass-like appearance, the result is well worth it. Not to mention the delicious candied orange syrup that’s leftover at the end which as good or better as the orange slices themselves! All you need to make this impressive homemade confection are sugar, water, and oranges (and a bit of powdered citric acid to preserve the leftover syrup at the end).

Homemade Candied Blood Orange Slices on a wire rack in bright direct light to showcase the stained-glass like appearance.

Hello, gorgeous!

Really though, is there anything prettier than a slice of candied blood orange, shiny and translucent in the winter sun?

They’re basically like edible stained glass, deliciously chewy and bursting with sweet orange flavor. And yes, the entire thing is edible! The ‘candying’ process, wherein the orange slices are simmered in a sugar syrup, softens the rind and infuses it with sugar syrup.

Not to mention that the ‘byproduct’ of the entire process is a truly fantastic candied orange syrup that’s almost better than the oranges themselves. It’s like a recipe two-for-one!

Homemade Candied Blood Orange Slices on a wire rack in bright direct light to showcase the stained-glass like appearance.

I used these candied blood orange slices as a garnish on some chocolate blood orange cupcakes. Cut into half moons and nestled in a swirl of pale pink blood orange buttercream, they provided the perfect finishing touch to the already gorgeous cupcakes, both adding visual impact and hinting at the flavors to be found inside. Rather than try to tack this on as a part of the cupcake recipe (which already had cake and frosting parts), I figured they were pretty enough (and finicky enough) to warrant their own post.

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Homemade Feuilletine (Pailleté Feuilletine)

Feuilletine is a pastry chef’s best kept secret, giving professional cakes and pastries that extra something special: a delicate crunch that provides the perfect textural contrast to just about any dessert. Making feuilletine from scratch is surprisingly easy (much easier than spelling it, that’s for sure), and the resulting thin, crispy flakes can be mixed […]

The post Homemade Feuilletine (Pailleté Feuilletine) first appeared on Love and Olive Oil.

Feuilletine is a pastry chef’s best kept secret, giving professional cakes and pastries that extra something special: a delicate crunch that provides the perfect textural contrast to just about any dessert.

Making feuilletine from scratch is surprisingly easy (much easier than spelling it, that’s for sure), and the resulting thin, crispy flakes can be mixed into any number of confections including ganache or chocolate mousse, sprinkled between cake layers, or added to cookie batters or brownies to provide a lovely bit of added crunch.

Homemade Feuilletine flakes in a pile on a marble surface with a glass bowl filled with more feuilletine flakes in the background.

If you’ve ever had a professionally made cake or confection and noticed a mysterious yet delightful crunchy texture in one of the layers, chances are it is feuilletine.

Feuilletine, or pailleté feuilletine, is basically just a super thin crepe that’s been crumbled into flakes. If you’ve ever made crepes and noticed how the edges often get beautifully crispy (the best part of crepes if you ask me), that’s essentially just feuilletine on a smaller scale.

That ultra fine, delicate crunch that holds up in fat-based mixtures is one of feuilletine’s most unique characteristics, and not something easily replicated with other ingredients (corn flakes, crushed fortune cookies or ice cream cones, and puffed rice cereal are the most common substitutes I see recommended, and to be honest none of them even come close to the thin and delicately crispy crunch of feuilletine or its ability to stay crispy even when mixed into, say, chocolate ganache for example).

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Homemade Pistachio Butter

Pistachio butter may not be as ubiquitous as peanut or almond butter, but it is by far my favorite of all the nut butters, with its gorgeous green hue and unique nutty flavor. Making your own is surprisingly easy: all you need are pistachios and a food processor or high-powdered blender. I tested half a […]

The post Homemade Pistachio Butter first appeared on Love and Olive Oil.

Pistachio butter may not be as ubiquitous as peanut or almond butter, but it is by far my favorite of all the nut butters, with its gorgeous green hue and unique nutty flavor. Making your own is surprisingly easy: all you need are pistachios and a food processor or high-powdered blender.

I tested half a dozen batches of homemade pistachio butter so you don’t have to! I experimented with various methods including blanching and toasting the nuts, different appliances, and a few different types of pistachios to determine the best and easiest way to make the creamiest, greenest pistachio butter ever.

Glass jar with bright green Homemade Pistachio Butter, a spoonful lifting to show the creamy texture, with slivered and shell pistachios scattered around.

Pistachio butter has become a staple around these parts (you could say I’m going through a bit of a pistachio phase right now), and I’ve been using it regularly in recipes, some of which require multiple rounds of testing. So, needless to say, I’ve been going through a lot of pistachio butter.

I had been buying jars of pre-made pistachio butter for my recipe testing, but it’s not cheap, nor is it very consistent in terms of color (and while that might not matter to you, when I want a beautifully photographed pistachio recipe, that iconic green color is very important, we eat with our eyes first after all!)

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Homemade Lime Cordial (Just 2 ingredients!)

When the heat of summer finally hits, I know it’s cordial time. Specifically, lime cordial, a tart and refreshing mixer that’s perfect for summertime sipping. Rose’s is the most well known brand of lime cordial, but this homemade version is even better, with a punchy lime flavor and a perfectly balanced sweetness. This no-cook recipe […]

The post Homemade Lime Cordial (Just 2 ingredients!) first appeared on Love and Olive Oil.

When the heat of summer finally hits, I know it’s cordial time. Specifically, lime cordial, a tart and refreshing mixer that’s perfect for summertime sipping. Rose’s is the most well known brand of lime cordial, but this homemade version is even better, with a punchy lime flavor and a perfectly balanced sweetness.

This no-cook recipe is ridiculously easy, all you need is sugar, limes, and a little bit of time and patience and you’ll have the makings for one excellent cocktail: just add gin (or pisco, or rum, or club soda).

Swing-top bottles filled with Homemade Lime Cordial, labeled with green tape, with fresh limes scattered around.

I first attempted making my own lime cordial because I wanted to make the perfect gin Gimlet.

There are lots of variations on the Gimlet floating around, some calling for fresh lime juice and simple syrup, which is a great combination, but should really be called a sour rather than a gimlet. Don’t get me wrong, I love sours (like this raspberry lime sour) but to make a proper gimlet, you really need lime cordial.

Most Gimlet recipes call for Rose’s Lime Cordial, a commercially available lime cordial that has artificial sweeteners and colors and a more processed lime flavor that I don’t love, so I figured, why not try to make my own?

I’ll tell you, once I tried my homemade lime cordial in a gimlet, I will never again buy the bottled stuff, especially considering just how easy it turned out to be to make myself.

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