https://www.shopevoo.com/blogs/recipes.atomThe Little Shop of Olive Oils - Recipes2023-11-09T11:14:28-05:00The Little Shop of Olive Oilshttps://www.shopevoo.com/blogs/recipes/cranberry-coffee-cake2023-11-09T11:14:28-05:002023-11-09T11:14:28-05:00Cranberry Coffee CakeErin Rynne
Ingredients:
Thinly slice the apples to about 1/16 inch (1.5 mm) using a mandolin slicer or a sharp knife.
If you prefer, you can leave the skin on the apples.
In a large bowl, gently toss the apple slices with EVOO until each slice is lightly coated.
If you prefer sweet and spiced chips, combine the sugar and cinnamon in a separate bowl, and sprinkle over the apple slices, tossing to coat evenly.
Arrange the apple slices in a single layer on baking sheets lined with parchment paper, ensuring no overlap.
Place the baking sheets in the preheated oven and bake for 1 to 2 hours, or until the apple slices are crispy and golden brown, flipping the slices every 30 minutes to ensure even baking.
The exact baking time can vary depending on the thickness of the slices and oven temperatures, so start checking around the 1-hour mark.
Once the apple slices have achieved a crisp texture, remove them from the oven and let them cool on the baking sheets for about 10 minutes; they will continue to crisp up as they cool.
Serve the apple chips as a healthy snack, or use them as a crunchy topping for salads or oatmeal.
Store any leftovers in an airtight container at room temperature for up to a week.
In a bowl, combine warm milk and granulated sugar, stirring until sugar is dissolved.
Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes until frothy.
In a large bowl or stand mixer, combine the flour and salt.
Add the EVOO, egg, and yeast mixture to the flour.
Mix until a dough forms and knead for about 10 minutes by hand or 5-7 minutes with a dough hook attachment on a stand mixer, until the dough is smooth and elastic.
Form the dough into a ball and place it in a bowl greased with a little EVOO, covering it with a clean kitchen towel.
Let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
In a bowl, mix together the brown sugar and cinnamon.
Keep the EVOO separate to spread over the dough.
Once the dough has risen, preheat your oven to 350°F.
Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
Brush the dough with EVOO and sprinkle the cinnamon-sugar mixture evenly over the top.
Roll the dough tightly from the long side, forming a log.
Cut the log into equal pieces, about 1.5 inches thick, to form individual rolls.
Place the rolls in a greased baking dish, cover them with a kitchen towel, and let them rise again for about 30 minutes.
Bake the cinnamon rolls in the preheated oven for about 25-30 minutes or until golden brown.
While the rolls are baking, whisk together the powdered sugar, milk, and balsamic to make the icing.
Once the cinnamon rolls are out of the oven, let them cool for a few minutes before drizzling the icing over the top.
Once the oil is hot enough, add the remaining popcorn kernels.
Quickly sprinkle the granulated sugar over the kernels.
Immediately cover the pot with a lid.
Shake the pot gently, but constantly, to prevent the sugar from burning and to ensure even popping of the kernels. Hold the pot’s handles with oven mitts, if necessary.
Continue shaking the pot occasionally and listen as the popcorn pops.
When the popping sound slows down to about 2 seconds between pops, it’s time to remove the pot from the heat.
Carefully remove the lid from the pot, directing the steam away from you.
Immediately pour the popped corn into the large bowl.
Sprinkle the sea salt over the popcorn while it is still warm. Toss well to combine and coat every piece with the salt and the remaining truffle oil in the bowl.
Allow the kettle corn to cool for a few minutes before serving, as it will be extremely hot.
Once cool, taste and adjust the salt, if necessary, then serve and enjoy your gourmet White Truffle Kettle Corn Popcorn!
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https://www.shopevoo.com/blogs/recipes/homemade-french-rolls2023-01-09T08:58:41-05:002023-01-09T08:58:41-05:00Homemade French RollsErin Rynne
This recipe for homemade French rolls is the best! They are warm and fluffy on the inside, crusty on the outside, and SUPER easy to make!
In a stand mixer or large mixing bowl, mix 4 cups flour, sugar, salt, and yeast. Add hot water (I get it as hot as my tap will get) and oil. Mix until smooth. Scrape sides. Stir in the remaining flour and mix well.
Leave in mixing bowl, let rest 10 minutes. Turn mixer on to stir down dough, about 30 seconds (or stir down dough manually with a large spoon). Let rest again for 10 minutes, repeat 3 more times. Turn out dough onto floured board. Knead once or twice until lightly coated with flour. Divide dough in half and from each half, cut into 12 equal pieces.
Form each piece into a ball and place on greased baking sheet. Let raise 30 minutes.
Brush with beaten egg white and with a sharp knife score across the top of the dough gently and quickly with firm pressure.
It can also be formed into 2 loaves and score the dough diagonally 3 times.
Bake at 400ºF for 8-12 minutes or until golden brown. Serve hot with butter or olive oil and enjoy!
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https://www.shopevoo.com/blogs/recipes/whipped-buttercream-frosting2022-10-24T07:46:34-04:002023-01-18T12:32:45-05:00Whipped Buttercream FrostingErin Rynne
This recipe for whipped buttercream frosting is lighter and fluffier than the traditional beloved buttercream. Sweet, whipped buttercream is absolutely perfect for adding a homemade touch to your favorite boxed cake mix!
INGREDIENTS:
1 cup Unsalted Butter (room temperature)
4 cups Confectioners Sugar (sifted to remove lumps)
In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
Add sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes.
Add heavy cream, salt, balsamic, and vanilla extract.
Whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Pipe or spread frosting with a knife onto cupcakes, add toppers (optional) and serve.
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https://www.shopevoo.com/blogs/recipes/banana-maple-oatmeal-with-walnuts2022-10-11T13:15:45-04:002023-01-18T12:55:36-05:00Banana Maple Oatmeal with WalnutsErin Rynne
Use this Banana Maple Oatmeal recipe to take your oatmeal to another level this morning! Smooth & creamy oatmeal is sweetened with maple syrup and topped with crunchy walnuts.
INGREDIENTS:
1 cup old fashioned oats (use gluten free, if desired)
1 ¾ cups water
¼ teaspoon salt
2 ½ tablespoons maple syrup, plus more for drizzling
Cinnamon sticks & whole walnuts for garnish (optional)
INSTRUCTIONS:
Bring the water and salt to a boil in a medium saucepan. Add the oats and reduce the temperature to medium heat. Cook the oats for 5 minutes, stirring occasionally.
Once the oats are done cooking, remove them from the burner and stir in the Greek yogurt, maple syrup, cinnamon, nutmeg and coconut oil.
Pour or spoon the oatmeal into bowls.
Garnish with cinnamon sticks and walnuts (optional).
Drizzle with maple syrup if desired and serve immediately.
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https://www.shopevoo.com/blogs/recipes/homemade-hummus2022-10-09T08:00:13-04:002023-01-18T12:31:10-05:00Homemade HummusErin Rynne
Make the most incredible homemade hummus! It’s creamy and light. My favorite part is there’s no overnight soaking or peeling chickpeas required!
INGREDIENTS:
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
½ teaspoon baking soda (if you’re using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
Any of the following garnishes: drizzle of olive oil or Zhoug sauce, sprinkle of paprika, chopped fresh parsley, or red pepper flakes
INSTRUCTIONS:
Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes.
In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until the garlic is finely chopped, then let the mixture rest so the garlic flavor can mellow (about 10 minutes).
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale, and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust as necessary—you can add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
Scrape the hummus into a serving bowl or platter and use a spoon to create nice swooshes on top. Top with garnishes of your choice and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
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https://www.shopevoo.com/blogs/recipes/blueberry-muffins2022-09-28T07:11:06-04:002023-01-18T12:26:22-05:00Blueberry MuffinsErin Rynne
Filled with fresh blueberries and topped with a beautiful sugar crust, these moist blueberry muffins are the best you’ll ever eat! This recipe may be simple, but it makes muffins that are bursting with flavor and are extraordinarily delicious.
INGREDIENTS
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)
FOR COOKING
Non-stick cooking spray
12 paper muffin liners
INSTRUCTIONS
Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the balsamic and oil.
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
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https://www.shopevoo.com/blogs/recipes/mini-egg-frittatas2022-09-14T16:28:41-04:002023-04-04T11:49:41-04:00Mini Egg FrittatasErin Rynne
This mini egg frittata recipe makes busy morning breakfasts a cinch! If you’re looking for an easy, protein and flavor-packed breakfast recipe this is the one. Warm them up before taking off or use the microwave at work to heat them. The perfect fast and easy way to get breakfast on the table or on the go.
Preheat oven to 350 degrees. Spray a 12-cavity muffin tin (or two 6-cavity muffin tins) with non-stick cooking spray and place on a rimmed baking sheet.
Heat EVOO in a skillet over medium heat. Add onion and bell pepper; cook and stir until vegetables are softened. (Approximately 5-10 minutes)
In a 4-cup glass measuring cup or mixing bowl, whisk together the eggs and milk. Add the pepper and salt; whisk in.
Add the ham, bell pepper, onion, and cheese; stir to combine. Evenly distribute in the prepared muffin tin (will fill to just below to the top of each cavity).
Bake for 20-25 minutes until set (will rise and be puffy on top). Remove and allow to cool slightly (normal for them to deflate).
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https://www.shopevoo.com/blogs/recipes/preserved-tomatoes2022-09-14T08:18:39-04:002023-01-18T12:01:58-05:00Preserved TomatoesErin RynneAs we round the corner into autumn you may find yourself with an abundance of tomatoes. This recipe for preserving tomatoes in olive oil is a must-have! The flavor is incredible, and the best part is you can process the tomatoes as they come off the vine!
Spread the tomatoes in a single layer on a baking sheet before drizzling them with a touch of olive oil.
Sprinkle the tomatoes with salt.
Roast the tomatoes in the oven for 20 minutes, until the skins have split, and the tomatoes are fragrant but still firm enough to hold together.
Scoop the tomatoes into a glass jar, adding in the garlic and rosemary if desired. Leave 1″ of headspace at the top of the jar.
Top the jar off completely with olive oil. Using a butter knife, insert it on the inside of the jar, around the tomatoes, helping to release any air bubbles trapped inside. Again, make sure all the tomatoes are covered with olive oil at this point, adding more oil if needed.
Place a lid and label on the jar before transferring them into the refrigerator for long-term storage.