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

April Kitchen Challenge Results: Eclairs

The very definition of an epic mess is when you’re left cleaning chocolate from between your toes. And yes, I probably should have expected that when I set out to recreate my eclair doodle from the announcement post, not quite realizing that 3 different glazes and 6 different colors and 2 different fillings plus drizzles...

Homemade Potato Chips with Blue Cheese Dipping Sauce

It’s surprising, really, that I’ve never made homemade potato chips before. Sure, I’ve tried lame baked ones (spoiler alert: they are not the same) but never truly fried potato chips at home before now. Perhaps the hassle of heating (practically) an entire bottle of oil to skin-searing temperatures and stinking up the entire house with...

Frosted Funfetti Layer Cake

Sisters are like sprinkles. Sweet and vibrant and (yes) a little bit crunchy. And life isn’t nearly as fun without them. Needless to say, when your sister comes to town and adamantly requests that you make a funfetti cake together, you don’t waste any time seeking out the most fabulous sprinkles you can find for...

Layered Panigacci with Pesto and Ricotta

Today I’m excited to share this recipe as part of an ongoing partnership with DeLallo Foods. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love. Panigacci may...

Toasted Marshmallow Swirl Ice Cream

There’s marshmallow, and then there’s toasted marshmallow. Two entirely different beasts. Toasting brings out the best in an otherwise bland puff, caramelizing the sugars and giving the marshmallow a delightful crunch. But how to get that tell-tale toasted flavor into ice cream? Turns out it’s as easy as throwing some toasted marshmallows into a blender...

Bite-Sized Golden Beet and Goat Cheese Quiches

This mini pie pan from KitchenAid® is maybe my new favorite thing. I’m just envisioning all the fancy miniature pies that I can make with it. Funny, given my sweet-disposition, that the first thing I made with it was something savory. These mini quiches are filled with roasted golden beets, fresh thyme and rosemary, and...