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  • Doughnut Cookies | Loyal Olive Oil

    DOUGHNUT COOKIES Active Time: 45 minutes (Including Decorating) Start to Eat: 5 Hours (Including Chill Time) Makes: 30 Cookies INTRODUCTION These sugar cookies are the ultimate sugar decorating cookie. They have amazing flavor and texture plus they keep their shape from cookie cutting through cooking and they are very easy to decorate! This recipe is my go-to for every holiday cookie and these doughnut cookies are such a crowd-pleaser. Also, the only "flavor-forward" ingredient in this cookie is nutmeg and I always use freshly grated nutmeg, I think it makes all the difference! But I obviously know that not everyone has fresh nutmeg in their cabinet which is fine too! ​ Modified from Bon Appetit 's Holiday Sugar Cookies recipe DONUT YOU FORGET ABOUT ME INGREDIENTS Dough: 2 ⅔ cups all-purpose flour plus more for dusting 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground nutmeg (freshly grated is best!) 1 cup (2 sticks) unsalted butter minus 1 tablespoon, room temperature 1 cup light brown sugar, packed 1 large egg, room temperature 1 teaspoon vanilla ​ Icing: 4 cups powdered sugar 3.5 tablespoons meringue or egg white powder 6 tablespoons of lemon juice (or water ) Gel food coloring, I used pink, turquoise, and brown. Leaving a small amount of the plain icing to use as “white”. ​ Topping: Rainbow Sprinkles! You can also use coconut, mini chocolate chips, icing decoration, etc. you can get creative here! INSTRUCTIONS Sift flour, baking powder, salt, and nutmeg in a medium bowl, set aside. Using an electric mixer, beat butter and sugar in a large bowl until fluffy. Beat in egg and vanilla. Mix flour mixture into butter mixture until fully incorporated. Turn dough out onto a lightly floured surface and knead gently for about 1 minute. Shape dough into two ever circles (about ½ inch thick). Wrap in plastic and refrigerate for at least 4 hours and up to 1 day. Take out one circle of dough, let soften for about 15 minutes at room temperature before rolling out. Preheat the oven to 350 °F. Line two baking sheets with parchment paper, silicone mats, or butter. Roll out dough on a lightly floured surface to about ⅛ inch thick. Take circle cutters, roughly 3 ½ inches in diameter for cookie shapes and 1 1/4 for middle cut out. Transfer cookies to prepared baking sheets 1 inch apart, they will not spread much. Gently reroll dough scraps, be sure to flour the surface again. Cut out more cookies and transfer them to the baking sheets. Bake cookies until light brown on the edges, roughly 12 minutes. Let cool for 5 minutes on the baking sheet then transfer to a rack to cool completely. Repeat with the second round of dough. The dough can be frozen for up to a month - it can actually be frozen for longer but be sure to watch for freezer burn. While the cookies cool, make the icing. Whisk together the powdered sugar, meringue powder, vanilla extract, and milk. Separate into 4 equal-sized bowls. Using gel food coloring, take a tip of a toothpick and add different colors to each bowl (use a tiny bit at a time, you can always add more!). Place each icing bowl into a plastic bag or piping bag, I like to use regular sandwich-size plastic bags. When ready to decorate, cut the tiniest slit off of a corner of each bag and pipe the outside and inside lines of the “doughnut” icing lines. Once that dries, fill in the rest of the icing making sure to use cookie picks or toothpicks to smooth the icing to the edges. Next, sprinkle on those sprinkles! BON APPETIT! BACK TO SWEETS

  • Confetti Shortbread Cookies | Loyal Olive Oil

    CONFETTI SHORTBREAD COOKIES Active Time: 25 Minutes Start to Eat: 1 hour 45 minutes (Including Chill Time) Makes: 25 - 30 Cookies INTRODUCTION Shortbread was a cookie I grew into. When you're a kid, you tend to want cookies that are ooey, gooey, and full of chocolate...but the older I get the more I crave light, crispy, melt-in-your-mouth shortbread. What's even better? Light and crumbly shortbread cookies with rainbow sprinkles. These are fun, easy, and delightful with a cup of coffee or tea. ​ Side note, if there is ever another egg shortage (crazy pandemic times)...these are eggless! WHATEVER SPRINKLES YOUR COOKIE INGREDIENTS Cookies: ​ 3 ½ cups all-purpose flour, spooned and leveled ½ teaspoon salt 1 ½ cups (3 sticks) of unsalted butter, room temperature 1 cup minus 2 tablespoons sugar 1 teaspoon vanilla extract 1 cup rainbow sprinkles (or desired amount) Drizzle (Optional): ​ 8 ounces white chocolate chips 1 tablespoon coconut oil (or butter) INSTRUCTIONS In a medium bowl, sift together the flour and salt, set aside. With an electric mixer or stand mixer with the paddle attachment, in a large bowl, mix together the butter and sugar until light and fluffy. Add the vanilla. Add the flour mixture at low speed. Before flour is entirely incorporated, add sprinkles. Once the dough starts to come together, dump it onto a lightly floured surface and shape it into 1 or 2 flat circles (roughly 1.5-2 inches thick. Wrap in plastic and chill for at least an hour. Preheat the oven to 350°F. Prep baking sheets with parchment paper or a silicone mat. Roll the dough out ½ inch thick. Using roughly a 2 ½ inch round cutter, cut out circles. Place circles on the prepared baking sheets 1 inch apart (they will not spread). If desired, use the ends of toothpicks for button indent design. Bake cookies for 18-22 minutes or until the edges just start to get golden brown. Allow to cool to room temperature. While cookies cool, place white chocolate and coconut oil in a microwave-safe bowl, heat in increments of 30 seconds, mixing between each turn, until completely melted and smooth. Using a spoon or whisk, sprinkle the glaze on the cookies. Allow the chocolate to harden then devour! BON APPETIT! BACK TO SWEETS

  • Asian Pork Meatballs | Loyal Olive Oil

    Asian Pork Meatballs Active Time: 20 Minutes Start to Eat: 30 Minutes Makes: 35 Meatballs INTRODUCTION These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soup-y meal, over a bed of rice with sauteed veggies, and so many more options. These are moist, salty, savory and flavored with bold asian flavors. This makes a lot! Should you cut this recipe in half? That's up to you, but they freeze well and you will be happy you made the full amount when you want a quick meal. ALSO, you can use this same recipe (minus the breadcrumbs and eggs) for pork wontons! Grab life by the meatballs INGREDIENTS 4 lbs ground pork or shoulder/butt roast 1 large leek, chopped ¼ cup soy sauce 2 tablespoons sesame oil 1 tablespoon chili oil 1 heaping tablespoon fresh grated ginger 6 large garlic cloves, minced 1 teaspoon fish sauce 2 tablespoons rice vinegar 2 tablespoons black vinegar 2 tablespoons olive oil ½ tablespoon red pepper flakes 2 tablespoons sesame seeds. (optional: plus more for topping) 1 tablespoon salt 1 tablespoon pepper ¾ cup breadcrumbs 2 eggs INSTRUCTIONS Preheat the oven to 400°F. You can either use ground pork or grind your own. I would 100% recommend grinding your own, it makes the meatballs that much softer, but not problem if you can't! Mix all ingredients minus the eggs and breadcrumbs together in a bowl until combined. Add breadcrumbs and eggs, mix thoroughly. Scoop out golf ball-sized balls and place them on a baking sheet. Sprinkle with sesame seeds (optional). Bake for 15 minutes or until they are browned on the tops and around the bottom. Let cool slightly on the baking sheet, BON APPETIT! BON APPETIT! BACK TO SALTY

  • Brown Butter Chocolate Chip Cookies | Loyal Olive Oil

    Brown Butter chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies INTRODUCTION These cookies are an absolute DREAM. These are so simple yet so complex - a decadent, rich, craveable experience in every bite. ​ This is THE cookie that will change your opinion on what a chocolate chip cookie should taste like! ​ The brown butter adds a nutty, earthiness. The dark brown sugar adds a caramelized, molasses-like flavor and the bread flour gives it an amazingly chewy texture while still giving you the gooey chocolatey centers and crispy crunchy edges. ​ CHIP, CHIP, HORRAY! INGREDIENTS 6 tablespoons unsalted butter 6 tablespoons salted butter 1/2 cup light brown sugar 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 1/4 cup all-purpose flour 3/4 cup bread flour 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups chocolate chips I use all bittersweet but you can use semi-sweet or a mixture of both!​ I like to roughly chop about 1/2 cup of the chips to give the cookies some chocolate specks throughout the entire cookie. Malden flake salt for topping INSTRUCTIONS First, let's brown that butter! In a small saucepan, heat both kinds of butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool to room temperature (roughly 8-10 minutes). In a large mixing bowl with whisk, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flours, baking soda, and salt together. Then add that flour mixture to the butter mixer and using a spatula fold it in gently until almost combined. Then, fold in the chocolate chips until just combined. Next, scoop your cookies into 10 even balls (a little bigger than golf balls). They should look very shiny, almost "waxy". Sprinkle with flake salt then place them on a parchment-lined 1/4 baking sheet or plate and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12-14 minutes or until the edges are golden brown, but the center is still gooey (err on the side of underbaking). Leave on the baking tray to cool for about 5 minutes before transferring to a cooling rack. ​ ** quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out. BON APPETIT! BACK TO SWEETS

  • Food Blogger | Loyal Olive Oil


  • Sweet | Loyal Olive Oil

    SATISFY THAT SWEET TOOTH Up Buttery, nutty, salty and sweet - this is all of those delicious corn flavors but in a friggin cookie! cornbread cookies Active Time: 10 minutes Start to Eat: 40 minutes Makes: 24 cookies Up Soft, chewy, and packed with rich espresso flavors, this blondie is the perfect afternoon pick-me-up! ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies Up No bake, no egg, no fuss, edible chocolate cookie dough EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 minutes Start to Eat: 15 minutes Makes: 22 dough scoops Crunchy, moist, covered in a ricotta glaze and chocolate chips. Muffin meet Cannoli. Up cannoli muffins Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 6 Jumbo Muffins (or 12 Regular) Level up your next butter board with soft pretzels, biscuits, and THIS BUTTER! Up Active Time: 5 Minutes Start to Eat: 10 Minutes Makes: 1 cup CINNAMON PUMPKIN BUTTER THE cookie that will change how you feel about every other cookie. Up BROWN BUTTER CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies Up A campfire classic turned perfect barbeque treat! RICE KRISPIE S'MORES Active Time: 25 minutes Start to Eat: 1 Hour and 45 Minutes (Including Chill Time) Makes: 18 Rice Krispie Treats A soft, crunchy, sweet, salty, nutty, chocolatey DELIGHT! Up BROWN BUTTER, HONEYCOMB, CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies Up DOUGHNUT COOKIES Sugar cookies with royal icing perfect for decorating. Active Time: 45 minutes (Including Decorating) Start to Eat: 5 Hours (Including Chill Time) Makes: 30 Cookies Up HOMEMADE TAGALONGS Make that classic girl scout cookie at home! Active Time: 1 Hour Start to Eat: 2.5 Hours (Including Chill Time) Makes: 40 Cookies (Give or Take) Active Time: 25 minutes Start to Eat: 2. 5 Hours (Including Rest Time) Makes: 8 Rolls Up LIGHT AND FLUFFY CINNAMON ROLLS Soft and airy cinnamon rolls that are delicious with or without icing. Up CHURRO POPTARTS Crunchy on the outside, soft and gooey on the inside and covered in cinnamon sugar. Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 Poptarts Buttery melt-in-your-mouth cookies with rainbow sprinkles and a white chocolate drizzle Active Time: 25 minutes Start to Eat: 1 Hour, 45 Minutes (Including Chill Time) Makes: 25 - 30 Cookies Up CONFETTI SHORT-BREAD COOKIES Sweet and tangy blueberry tart in a flaky, buttery crust. Up BLUEBERRY TART Active Time: 35 Minutes Start to Eat: 3 Hours (Including Chill Time) Serves: 8-10

  • Salty | Loyal Olive Oil

    KEEPING THINGS SALTY Creamy, spicy, healthy green pasta with fresh green ingredients! Spicy green pasta Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 Up Up Perfectly spiced weeknight-ready wings SPICY DRY RUB WINGS Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 40 Wings Versatile, moist pork meatballs bursting with asian flavors Up Asian pork meatballs Active Time: 20 Minutes Start to Eat: 35 Minutes Makes: 35 Meatballs If you like chili, you will LOVE this gumbo. It has tons of flavor and is packed with veggies and proteins. Active Time: 45 minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 Up Chicken and chorizo gumbo Like Dip 'N Dots but pasta! Packed with flavor and veggies, this is a perfect summer, weeknight meal. Active Time: 10 minutes Start to Eat: 45 Minutes Serves: 6 Up COUSCOUS SALAD A perfectly spicy, flavorful, and easy-to-make buffalo chicken pizza. Up BUFFALO CHICKEN PIZZA Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person Pretty pink beet-pickled eggs for a sweet, salty bite Active Time: 25 minutes Start to Eat: 24 Hours Makes: 8 Eggs and 3 Beets Up PINK PICKLED EGGS Easy, hearty turkey chili with bold flavors and full bellies Up EASY TURKEY CHILI Active Time: 30 Minutes Start to Eat: 1 Hour and 15 Minutes Serves: 6-8 Tangy, delicious pork belly pizza topped with sesame seeds and scallions Active Time: 30minutes Start to Eat: 40 Minutes Serves: 4 at 2 slices a person Up SWEET AND SPICY PORK BELLY PIZZA Creamy, cheesy, crunchy caesar salad with an upgrade...pasta! Up CHICKEN cAESAR PASTA SALAD Active Time: 10 Minutes Start to Eat: 30 Minutes Serves: 4-6 The perfect topper for tacos and burritos or dip for fresh veggies Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Cup of Spread Up AVOCADO SPREAD Vinegar-based purple potato salad is a bright lemon, mustard vinaigrette Up German-style potato salad Active Time: 15 Minutes Start to Eat: 30 Minutes Serves: 4-5 Love a good Marg? This takes it up a notch! Refreshing, spicy, and smoky. Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Drink Up EL CAMINO

  • Couscous Salad | Loyal Olive Oil

    COUSCOUS SALAD Active Time: 10 Minutes Start to Eat: 45 Minutes Serves: 6 INTRODUCTION What is couscous, do you ask? It's like Dip 'N Dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients! ​ Adapted from Bon Appetit's Couscous Salad with Dates and Almonds going coo coo for couscous INGREDIENTS Couscous: 1.5 cups pearl couscous (Israeli couscous works too!) 1 3/4 cups water 1/2 teaspoon salt ​ Dressing: ​ 1/4 cup extra-virgin olive oil 1 tablespoon lemon zest (zest from 1 large lemon) 3 tablespoons fresh lemon juice 3/4 teaspoon cinnamon 3/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper ​ Salad: ​ 1/2 large red pepper, diced 1 can chickpeas (garbanzo beans, 15-ounce can) 1/3 cup golden raisins (or craisins) 1/2 cup of slivered almonds 1/2 cup cilantro, finely chopped 1/2 cup scallions, diced INSTRUCTIONS Bring the water and salt to a boil in a medium saucepan then add your couscous. Turn down your heat to a simmer and cook (stirring occasionally so it doesn't stick to the bottom) for about 3-4 minutes. Take the pan off of the heat, cover, and let stand for 10 more minutes. Uncover, fluff with a fork then set aside to cool completely. I like to transfer it to a container and cool it in the fridge. While the couscous cools, you can prep the rest of the ingredients! In a large bowl combine all of the dressing ingredients and whisk until combined. Next, add all of your salad ingredients as well as the cooled couscous to the bowl with the dressing. Mix well! If it seems a bit dry, you can add more olive oil and lemon juice to your liking. You can serve it now or refrigerate it until you're ready to eat! This lasts up to 5 days in the fridge and is perfect for lunches! BON APPETIT! BACK TO SALTY

  • Pork Belly Pizza | Loyal Olive Oil

    SWEET AND SPICY PORK BELLY PIZZA Active Time: 30 Minutes Start to Eat: 40 Minutes Serves: 4 at 2 slices a person (because who just eats one slice?!) INTRODUCTION This pizza hits all of the right taste buds. It's sweet from the sauce, salty from the pork, and crispy from the pizza crust. Store-bought pizza dough - I prefer the Trader Joe's pizza dough but I’ve also used the Whole Foods ones and that one is good too Whole Foods is a bit breadier and Trader Joes give a bit more of a thin crust texture which I love! You can also replace the pork belly with chicken and it’s just as good! The only extra step would be to add oil in your pan to cook your chicken and to drain any liquid from your pan before adding the sauce. KIND OF A PIG DEAL INGREDIENTS Pork Belly: ​ 2 large strips of pork belly cut into ½ inch pieces 2 large garlic cloves, minced 3 tablespoons rice vinegar 3 tablespoons soy sauce 3 tablespoons brown sugar 1 tablespoon red pepper flakes 1 tablespoon cornstarch + 2 tablespoons water Salt and pepper to taste ** Optional, 2 tablespoons hoisin sauce ​ Crust: ​ 2 tablespoons butter ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper **Optional, everything bagel seasoning ​ Pizza: ​ ¾ cup of pasta or pizza sauce 1 jalapeno, thinly sliced ½ yellow onion, thinly sliced 2 garlic cloves, thinly sliced 1 ½ cups grated cheese 2 large scallions, chopped 1 tablespoon sesame seeds for topping ​ **Optional, sriracha for some extra spice! **Optional, 3 eggs **Optional, microgreens for extra flare ***Double the pork belly sauce to use as a pizza topping OR to dip your crust into! It looks like a lot of instructions but it’s actually really simple! Read through it once before getting started. INSTRUCTIONS Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for at least 30 minutes. In a small bowl, mix together the garlic, vinegar, soy sauce, sugar, red pepper flakes, (**If using hoisin sauce, add it in now); set aside. Preheat the oven to 475°F. Heat a large pan over high heat, add pork belly. Try to get your pork belly as crispy as you can, cook for 6 minutes first, mix up the pan and cook for another 6-ish minutes. Add the garlic mixture to the pan, mix well, covering all pork belly pieces. Next in a small bowl mix the water and cornstarch together until cornstarch is dissolved then add to the pan, mixing well. Add salt and pepper. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. **If using bagel seasoning, sprinkle it on the buttered crust. Spread the sauce over the pizza, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place then all over the pizza. Next, add the pork belly. Sprinkle the rest of the cheese over the pork belly. If adding eggs, crack the eggs directly onto the pizza - or you can crack them in half-way through the cooking time for runnier eggs (this is what I did in the pictures). Place the pizza in the oven and cook according to the instructions, roughly 10-12 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes, add scallions, sesame seeds and microgreens for that added flare! BON APPETIT! BACK TO SALTY

  • Avocado Spread | Loyal Olive Oil

    Avocado spread Active Time: 5 Minutes Start to Eat: 5 Minutes Makes: 1 Cup of Spread INTRODUCTION Looking for a perfect topping for burritos? Tacos? Burrito Bowls? Pizza? Look no further. ​ This lime-y, tangy, salty, spread will help elevate any dish. It's also the perfect consistency to replace things like mayonnaise and sour cream for a healthier option! ​ PLUS, this is perfect as a dip for veggies, chips, meatballs, etc. ​ Give it a try, it only takes 5 minutes to make! That's a kick hass avocado INGREDIENTS 1.5 avocados or 1 jumbo avocado 1 lime (or roughly 3 tablespoons) A small handful of cilantro 1 tablespoon garlic powder (or you can use minced) 3 tablespoons olive oil (or more) 1 teaspoon salt 1 teaspoon pepper Dash of cumin (optional) Dash of cayenne (optional) INSTRUCTIONS Combine all ingredients in a food processor. Add more salt and pepper to taste. Add more lime juice and/or olive oil if too thick. You can play around with this, it's a very forgiving recipe in terms of quantities - so put in the amounts you want! This is my go-to for a lot of recipes, it's a great sour cream or mayonnaise replacement. You can use it as a sauce, a dip, etc. AND since it has so much acid (lime juice) in it, you can store it in a container in the fridge and it will last for a few days! BON APPETIT! BACK TO SALTY

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