Recipes — mufffins and breads

Amy Ingram

Dark Chocolate & Blood Orange Olive Oil Madeleines

The bright, citrus notes of the Blood Orange Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist. Ingredients: 1 cup flour + 1/4 cup for pan 1/3 cup cocoa 1/2 teaspoon baking powder pinch of salt 1/2 cup granulated sugar 2 large eggs 1/3 cup LG Blood Orange Olive Oil + 1 tablespoon for greasing pan   Directions: Preheat the oven to 375. Grease a 12 portion madeleine pan with with Blood Orange olive oil and then dust with flour. Combine the eggs...

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Amy Ingram

Blood Orange Olive Oil Muffins with Almond Crumbs

Adapted from Giada DeLaurentis With Winter here, a sure fire way to beat the cold is to try baking. Below is a tested and delicious recipe that is very 'subject-to-change'. The paragraphs are structured in steps so that it is easier to follow.  At the last step, just before all ingredients meet in one bowl, try adding your favorite berry, nut or other ingredient. Try using different vinegar and/or oils whether they be flavor-infused or our ultra-premium extra-virgin olive oils. The whole idea is to experiment, feel comfortable in the kitchen and try and learn something 'new'.    1 3/4...

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Chocolate Oat Bars

   Ingredients: 2/3 cup Liquid Gold Butter EVOO 1/1/2 cups packed brown sugar 2 eggs 1-3/4 cups flour (white or whole wheat) 3/4 teaspoon baking soda 2-1/4 cups old-fashioned oats 1-1/2 cups semisweet chocolate chips 1-1/4 cups sweetened condensed milk(1 can) 1-1/2 teaspoons Liquid Gold Blood Orange EVOO Directions: Preheat oven to 350 degrees F. Grease a 13x9 inch baking pan lined with foil.  Beat the Liquid Gold Butter EVOO and packed brown sugar together in a large bowl.  Beat n the eggs and set aside. Whisk together flour, teaspoon of baking soda and salt together in a bowl. Stir...

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Myrna Burlock

Riley's Pumpkin/Meyer Lemon Loaf

    Ingredients 1 1/2 c. flour 1/4 t salt 1 cup granulated sugar 1 t baking soda 1 c canned pumpkin puree, not pupkin pie filling 1/2 c Liquid Gold meyer lemon olive oil (or mild evoo) 2 eggs beaten with 1/4c water 1/4 t each ground nutmeg, cinnamon, allspice Preheat the oven to 350 deg F (180 deg c) In a large bowl , stir together the pumpkin, oil, eggs/water mixture and spices. Add the flour mixture to the pumpkin mixture and stir  until combined. Pour into a greased 9x5x3 in (23x13x7cm)loaf pan. Bake 50 to 60 mins...

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