Archive | November, 2013

Bittersweet Chocolate Blood Orange Biscotti

Tweet I have been working my way through several different kinds of flavored olive oils,¬†with great success (she said modestly). The Meyer Lemon Biscotti, Vanilla Bean Scones and the ¬†Chocolate Truffles have all been well received. My new creation, chocked full of toasted almonds and chunks of chocolate, is now a family favorite.   Ingredients: […]

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Blood Orange Chocolate Truffles

Tweet You may offer a terrific torta (cake) or several kinds of biscotti (cookies) to your guests after dinner, but there are some who consider chocolate to be the ultimate indulgence after a meal. These large, luscious, melt-in-your-mouth, silky-smooth truffles will be the exquisite ending to your dinner party. The secret ingredient is blood orange […]

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Vanilla Bean Extra Virgin Olive Oil Scones

Tweet Scones are a breakfast ¬†favorite and the perfect coffee and tea-time treat. Requiring only a few ingredients, scones are simple to make and armed with a few baking tips, you’ll be able to serve perfect scones every time. I use vanilla bean EVOO instead of butter, which makes for a light and tender scone […]

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Meyer Lemon Olive Oil Biscotti

Tweet If you are a newcomer to using extra-virgin olive oil when baking, you’re in for a treat and a healthy one at that. Baking with olive oil dramatically reduces the saturated fat and cholesterol of your baked goods. Once you begin to use this healthy fat, there’s no going back and after you’ve tried […]

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Baking with Extra Virgin Olive Oil

Tweet As essential as olive oil is in my cooking, it has been under utilized in my baking until fairly recently. Each year, (as far back as I can remember) just prior to Thanksgiving, I order our traditional panettone to be enjoyed on Christmas morning. This delicious yeast bread is made with olive oil instead […]

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