Twigg and Olive https://twiggandolive.com/ | tried and true recipes Mon, 10 Apr 2023 21:39:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 230910809 Hello world! https://twiggandolive.com/2023/04/10/hello-world/ https://twiggandolive.com/2023/04/10/hello-world/#comments Mon, 10 Apr 2023 21:39:52 +0000 https://twiggandolive.com/?p=1 Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

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]]> https://twiggandolive.com/2023/04/10/hello-world/feed/ 1 1 Brain Power Blueberry Smoothie https://twiggandolive.com/2020/03/22/brain-power-blueberry-smoothie-2/ https://twiggandolive.com/2020/03/22/brain-power-blueberry-smoothie-2/#comments Sun, 22 Mar 2020 03:13:53 +0000 https://tinysalt.loftocean.com/?p=232 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

The post Brain Power Blueberry Smoothie appeared first on Twigg and Olive.

]]> Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

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Brain Power Blueberry Smoothie

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Drinks
Cuisine Italian
Keyword Berry, Quick & Easy, Smoothie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories 180kcal
Cost $5

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Brain Power Blueberry Smoothie appeared first on Twigg and Olive.

]]> https://twiggandolive.com/2020/03/22/brain-power-blueberry-smoothie-2/feed/ 4 232 Rose Syrup Ice Tea https://twiggandolive.com/2020/03/19/rose-syrup-ice-tea/ https://twiggandolive.com/2020/03/19/rose-syrup-ice-tea/#respond Thu, 19 Mar 2020 04:40:50 +0000 https://tinysalt.loftocean.com/?p=94 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

The post Rose Syrup Ice Tea appeared first on Twigg and Olive.

]]> Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Image caption. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis.

Metus vulputate eu scelerisque felis imperdiet proin fermentum. Tempor orci eu lobortis elementum nibh tellus molestie nunc. Tristique sollicitudin nibh sit amet.

Cooking is an expression that crosses boundaries.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

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Rose Syrup Ice Tea

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Drinks
Cuisine French
Keyword Syrup, Tea
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 people
Calories 30kcal
Cost $8

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Rose Syrup Ice Tea appeared first on Twigg and Olive.

]]> https://twiggandolive.com/2020/03/19/rose-syrup-ice-tea/feed/ 0 94 The Best Spaghetti Meat Sauce https://twiggandolive.com/2020/03/19/the-best-spaghetti-meat-sauce/ https://twiggandolive.com/2020/03/19/the-best-spaghetti-meat-sauce/#comments Thu, 19 Mar 2020 04:37:50 +0000 https://tinysalt.loftocean.com/?p=91 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

The post The Best Spaghetti Meat Sauce appeared first on Twigg and Olive.

]]> Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.

Gordon Ramsay

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

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The Best Spaghetti Meat Sauce

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Main Course
Cuisine Italian
Keyword Meat, Sauce, Spaghetti
Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings 2 people
Calories 400kcal
Cost $25

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Cooking is an expression that crosses boundaries.

Quisque faucibus est purus, et gravida urna molestie eget. Suspendisse vel leo est. Duis blandit rhoncus nisi, eget tristique ex. Pellentesque habitant morbi tristique senectus.

The post The Best Spaghetti Meat Sauce appeared first on Twigg and Olive.

]]> https://twiggandolive.com/2020/03/19/the-best-spaghetti-meat-sauce/feed/ 3 91 Pickled Summer Vegetables https://twiggandolive.com/2020/03/19/pickled-summer-vegetables/ https://twiggandolive.com/2020/03/19/pickled-summer-vegetables/#respond Thu, 19 Mar 2020 04:32:20 +0000 https://tinysalt.loftocean.com/?p=89 Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, ...

The post Pickled Summer Vegetables appeared first on Twigg and Olive.

]]> Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Recommended Kitchen Kit

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Sit amet cursus sit amet dictum sit amet. Pellentesque habitant morbi tristique senectus et netus et malesuada. Eu sem integer vitae justo eget magna fermentum iaculis eu. Nunc id cursus metus aliquam eleifend mi in. 

Cooking is an expression that crosses boundaries. Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat.

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Pickled Summer Vegetables

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Side Dish
Cuisine American
Keyword Vegetable
Prep Time 2 hours
Cook Time 40 minutes
Resting Time 6 hours
Total Time 8 hours 40 minutes
Servings 4 people
Calories 180kcal
Cost $15

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Pickled Summer Vegetables appeared first on Twigg and Olive.

]]> https://twiggandolive.com/2020/03/19/pickled-summer-vegetables/feed/ 0 89 Rustic Crusty Bread https://twiggandolive.com/2020/03/19/rustic-crusty-bread/ https://twiggandolive.com/2020/03/19/rustic-crusty-bread/#respond Thu, 19 Mar 2020 04:28:29 +0000 https://tinysalt.loftocean.com/?p=86 Aenean quam nunc, condimentum quis orci quis. Quisque faucibus est purus, et gravida urna molestie eget. Suspendisse vel leo est. Duis blandit rhoncus nisi, eget tristique ex. Pellentesque habitant morbi tristique senectus. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna ...

The post Rustic Crusty Bread appeared first on Twigg and Olive.

]]> Aenean quam nunc, condimentum quis orci quis. Quisque faucibus est purus, et gravida urna molestie eget. Suspendisse vel leo est. Duis blandit rhoncus nisi, eget tristique ex. Pellentesque habitant morbi tristique senectus.

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

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Rustic Crusty Bread

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Breakfast
Cuisine French
Keyword Bakery
Prep Time 5 hours
Cook Time 2 hours 30 minutes
Resting Time 4 hours
Total Time 11 hours 30 minutes
Servings 4 people
Calories 200kcal
Cost $35

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Rustic Crusty Bread appeared first on Twigg and Olive.

]]> https://twiggandolive.com/2020/03/19/rustic-crusty-bread/feed/ 0 86 Almond Pastry Cookies https://twiggandolive.com/2020/03/19/almond-pastry-cookies/ https://twiggandolive.com/2020/03/19/almond-pastry-cookies/#comments Thu, 19 Mar 2020 03:54:10 +0000 https://tinysalt.loftocean.com/?p=84 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

The post Almond Pastry Cookies appeared first on Twigg and Olive.

]]> Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

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Almond Pastry Cookies

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Snack
Cuisine French
Keyword Bakery, Cookie, Quick & Easy
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 4 people
Calories 380kcal
Cost $12

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Almond Pastry Cookies appeared first on Twigg and Olive.

]]> https://twiggandolive.com/2020/03/19/almond-pastry-cookies/feed/ 1 84 Perfect avocado toast for breakfast https://twiggandolive.com/2020/03/19/perfect-avocado-toast-for-breakfast/ https://twiggandolive.com/2020/03/19/perfect-avocado-toast-for-breakfast/#respond Thu, 19 Mar 2020 03:49:43 +0000 https://tinysalt.loftocean.com/?p=82 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

The post Perfect avocado toast for breakfast appeared first on Twigg and Olive.

]]> Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

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Perfect avocado toast for breakfast

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Breakfast
Cuisine American
Keyword Bakery, Quick & Easy, Toast
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories 180kcal
Cost $8

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Perfect avocado toast for breakfast appeared first on Twigg and Olive.

]]> https://twiggandolive.com/2020/03/19/perfect-avocado-toast-for-breakfast/feed/ 0 82 8 Easy Instant Pot Recipes https://twiggandolive.com/2020/03/19/8-easy-instant-pot-recipes/ https://twiggandolive.com/2020/03/19/8-easy-instant-pot-recipes/#comments Thu, 19 Mar 2020 03:45:02 +0000 https://tinysalt.loftocean.com/?p=78 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

The post 8 Easy Instant Pot Recipes appeared first on Twigg and Olive.

]]> Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

1. Classic French Croissant

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

1
Classic French Croissant
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Check out this recipe

2. Almond Pastry Cookies

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2
Almond Pastry Cookies
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Check out this recipe

3. Make Coffee at Home

Sagittis aliquam malesuada bibendum arcu vitae elementum curabitur. Feugiat nibh sed pulvinar proin gravida hendrerit lectus. Nulla aliquet porttitor lacus luctus accumsan tortor. 

3
Cold Brew Coffee at Home
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Check out this recipe

4. Easy recipe of potatoes

Morbi non arcu risus quis varius quam quisque id. Interdum consectetur libero id faucibus nisl tincidunt. Scelerisque purus semper eget duis. Ipsum dolor sit amet consectetur adipiscing elit. 

4
Herb-Roasted Potatoes
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Check out this recipe

5. Roasted Cauliflower Salad

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5
Roasted Cauliflower Salad
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Check out this recipe

Conclusion

This post is an example for Recipe Roundup feature of WP Recipe Maker. Use this Recipe Roundup feature for your roundup posts and we’ll automatically output the ItemList metadata that Google needs to display your recipes in a Carousel. You can find more details about this feature: Recipe Roundup Demo.

The post 8 Easy Instant Pot Recipes appeared first on Twigg and Olive.

]]> https://twiggandolive.com/2020/03/19/8-easy-instant-pot-recipes/feed/ 2 78 Flat Irons Skillet Potatoes https://twiggandolive.com/2020/03/19/flat-irons-skillet-potatoes/ https://twiggandolive.com/2020/03/19/flat-irons-skillet-potatoes/#comments Thu, 19 Mar 2020 03:39:31 +0000 https://tinysalt.loftocean.com/?p=76 Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo ...

The post Flat Irons Skillet Potatoes appeared first on Twigg and Olive.

]]> Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.

Gordon Ramsay

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Print

Flat Irons Skillet Potatoes

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Course Main Course
Cuisine Italian
Keyword Quick & Easy, Vegetable
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 2 people
Calories 180kcal
Cost $12

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Instructions

  • Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  • Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  • Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  • Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  • Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
  • Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
  • Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

The post Flat Irons Skillet Potatoes appeared first on Twigg and Olive.

]]> https://twiggandolive.com/2020/03/19/flat-irons-skillet-potatoes/feed/ 3 76