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Title of Love And Olive Oil: "Love & Olive Oil | Eat to Live. Cook to Love."
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Your new favorite weekend brunch is here: made with sourdough discard for a unique yeasty flavor and buttermilk for tang. Slathered with salted butter, you almost don’t need any syrup (though I’ll admit that the combination of sweet syrup and salty butter on a crisp, yeasty waffle is nothing short of perfection).
The overnight method allows you to mix up the bulk of...
See ya, 2025. Don’t let the screen door hit you on the way out! (Seriously though, what a year!)
The biggest milestone of 2025—for us at least—was the launch of Fresh Baked Puns, finally putting some of my favorite food puns on tshirts, tea towels, stickers and more (psst! ...
Peppermint bark is a satisfyingly simple holiday treat, with two gorgeous layers of dark and white chocolates and a flurry of candy cane pieces on top. Making your own from scratch is extra satisfying, with just a few ingredients and less than an hour of your time. This is a small batch recipe, requiring less than 12 ounces of chocolate in total to make an 8-inch square piece...
When you can’t decide if you want Christmas cookies or classic peppermint bark, these dark chocolate cookies let you enjoy both at once: studded with peppermint bark pieces and topped with squares of peppermint bark for a truly festive, truly glorious cookie that’ll easily become a new holiday favorite.
These cookies are a true holiday showstopper: deeply chocolate...
Impeccably chewy and packed with a triple dose of maple flavor (in the form of pure maple syrup, maple extract, and a maple sugar coating) these flavor-packed cookies are also made with browned butter for a toasty, nutty, and—especially when paired with maple— an almost butterscotch-like flavor.
And as an added bonus, because the dough uses brown butter in its liqu...