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

Vanilla Almond Cupcakes with Blackberry Buttercream

I was feeling fruity the other day. Feeling fruity and vanilla-y and almond-y. Normally I’d either do vanilla cupcakes or almond cupcakes, but not this time. No, I wanted both. And this light and delicate cake provided just that. Flecks of almond meal and vanilla bean, spiked with almond extract, and topped with a bright...

Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

This month’s Cooking Light had an entire section on strawberries. And I dog-eared just about every page within that section. I don’t know, something about strawberry mixed with just about anything is something I can’t resist. Like this recipe. Unbelievably delicious. It’s a dish you think you should feel guilty about. Nothing about it tastes...

Pan-Seared Flat Iron Steak with Spicy Cilantro Sauce

I’ve never had flat iron steak before. But our freezer now has a box of them (thanks Mom!) so we thought we’d seek out the best way to cook them. I guess it is similar to a flank steak (if you can’t find flat iron), but honestly it might be my favorite cut. It was...

Black & Gold Dark Chocolate Caramel Cupcakes

If you want to indulge in something incredibly rich and decadent, I can think of no better way than this cupcake. The moist chocolaty cake is paired with a caramel spiked dark chocolate buttercream, a chocolate on chocolate combination that can’t be beat. Using the Special Dark cocoa powder gives the cupcakes themselves an almost...

Baked Shrimp with Feta

I think we sometimes get too caught up on the stove. Sauteing I mean. Just about everything we eat is cooked in a pan on the stove. Which is why this baked shrimp dish was so refreshing. Yes, there are some parts of it done on the stove, but the magic happens in the oven....