Love and Olive Oil - Eat to Live. Cook to Love.

Seeing Double: Portobello Burgers with Roasted Red Peppers

I didn’t quite realize this until browsing through the pictures that I haven’t posted yet (yes, I realize I’m behind – I’ve got a half dozen new meals to post and just haven’t had the time to do it, I’ll be better, I promise!), but in a matter of 4 days, we unknowingly cooked two...

Chocolate Raspberry Truffle Cupcakes

Who ever said there was no such thing as too much chocolate never had these cupcakes. Loosely based on the towering chocolate cake I made for Taylor’s birthday, these cupcakes sure are rich. Like, better have a whole glass of water or milk or something on hand when you eat it or you’re in big...

Strawberry, Arugula, and Goat Cheese Pizza

I was going to post this earlier this week but thought if I did two pizza posts in a row it’d look like that was all we eat. Though honestly, it’s a stretch to call this a pizza. More like a flatbread with strawberry salad on top. Either way, it’s delicious and refreshing, and a...

Tofu and Sesame Noodle Salad

It’s starting to get warmer, and warm weather means avoiding the oven at all costs (unless of course, you’re baking cupcakes – that’s always allowed no matter what the temperature). We’ve been lucky so far and haven’t had to deal with a whole lot of humidity or temperatures much higher than 83, but still, warm...

Artichoke Heart, Olive, and Goat Cheese Pizza

When you have a good foundation, you can build just about anything. Like cupcakes. Once you have your fail-safe vanilla/chocolate cupcake base, you can experiment with flavors to your heart’s content. Same is true for pizza. I’m in love with this crust. It’s crisp, flavorful, and complex. It could practically pass as focaccia, delicious without...