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

Sandwich Club: Pastrami on Rye

If Taylor were to start his own food blog, it would most definitely, without a doubt, be about sandwiches. Or, maybe beer and sandwiches. But definitely sandwiches. However, since having two food blogs in one family is certifiably unpractical, we’ve decided to give him a space on this blog to share his love of sandwiches...

White Chocolate Funfetti Blondies

If springtime doesn’t make you want to run outside, dig in the dirt, and dye your hair blonde, I don’t know what will. Ok, maybe not that last part (I’m quite content with my dark chocolate tresses, thank you) but the warmer weather is enough to make me set aside my usual brunette confections for...

Chocolate Mousse Brownies

I can never settle for just a plain brownie. Instead, my mind is always thinking of what I can swirl, drizzle, frost, or fill them with next. No matter how fancy I might get, however, the base is equally as important as any toppings or add-ins. You can’t mask a bad brownie with frosting. While...

Marzipan Mini Cheesecakes

One of my favorite family recipes of all time is for a chocolate swirl cheesecake. And unlike other cheesecakes I’ve posted, this one is not an heirloom, passed down through the generations. Rather, it came in a pile of junk mail. It was a promotion for one of those monthly ‘recipe club’ type subscriptions, where...

Goat Cheese and Brussels Sprout Skillet Pizza

Usually, I’m a thin crust kind of girl. Give me thin and crispy over thick and doughy any day. But something about a pizza made in a cast-iron skillet sounded incredibly appealing. In this case, the preheated skillet serves the same purpose as a hot pizza stone, resulting in an unusually crispy crust that you...