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Waffling with the Best Blood Orange Oil

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stack of waffles with yellow syrup pitcher

Two recipes today using the best blood orange oil and a lime flavored one, too.

Today is one of those days of indecision. It happens from time to time. Soooo many recipes soooo little time. I frequently change my mind, but hedge my bets that you’d prefer two recipes brought to the table instead of one. Having options is a good thing! Both recipes are a bit twisted and are brought to you by a tasty gift sent from my friend, Maryann.

sliced banana bread with olive oil bottles

As a side note, Maryann is one of the dear friends and colleagues I miss most since leaving my job at The Taft School in Connecticut. As a physical therapist and director of the athletic training room Maryann and I worked closely together caring for injured athletes. Smart as a whip, selfless and caring she did whatever it took to get the students well and safely back in the game. Mutual respect and our love for the kids we cared for made us fast friends on and off the field. William adored her.

my son and friend

Maryann and her husband, Kennie, winter in Arizona. When they came across Queen Creek Olive Mill luckily she was missing me, too. She sent me a gift box of liquid gold. Pesticide free and non-GMO fruits like blood oranges, meyer lemons and Mexican limes are cold pressed with hand-picked fresh olives to create the most flavorful and aromatic oils. Not only are they a pleasure to bake with, but perfect for savory dishes, as well. The oils impart a fresh fruity flavor without any bitterness. These oils are now pantry staples.

waffles with syrup

How do you like your waffles

First up are these waffles. Made with ricotta cheese and buttermilk they bake up fluffy on the inside and crispy on the outside with a twist of blood orange flavor.

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Blood Orange Ricotta Waffles


  • Author: Lisa Keys
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Ingredients

Scale

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons granulated sugar

1 tablespoon fresh orange zest

3 tablespoons unsalted butter, melted

2 tablespoons blood orange olive oil

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup part-skim milk ricotta cheese

1 cup buttermilk


Instructions

  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  2. In a small bowl, mix sugar and orange zest until the zest is coated in sugar. Add the orange sugar to the bowl with the dry ingredients.
  3. In a bowl or large measuring cup, whisk together butter, eggs, vanilla, ricotta, and buttermilk. Whisk until combined well.
  4. Add the wet ingredients all at once to the dry ingredients and stir just until dry ingredients are moistened. Don’t overmix. It’s ok if a few lumps remain.
  5. Heat waffle iron according to the manufacturer’s instructions. Drop batter into the waffle iron; cook until golden brown. Serve immediately. 

Notes

These waffles can also be individually wrapped and frozen. They’re great heated up in the toaster directly from the freezer.

Did you make this recipe?

Share a photo and tag me @goodgriefcook — I can’t wait to see what you’ve made!

banana bread topped with almonds on cooling rack

Next is this recipe. You can thank this photo on IG for this banana bread recipe. Too many requests for the actual recipe, so thought it best to share it here. What’s the sign of a perfectly baked quick bread? It’s that crack down the center! Moist on the inside with a bit of crunch on top it’s a flavor bomb of banana, lime and a touch of ginger. Don’t like ginger or almonds? Use any warm spice or nuts you prefer. No waffling!

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sliced banana bread

Banana Bread with a Lime Twist


  • Author: Lisa Keys
  • Total Time: 1 hour
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Description

Can you bake a perfectly cracked quick bread? Try this flavor bomb of banana, lime, ginger and almonds.


Ingredients

Scale

2 cups all purpose flour

1-teaspoon baking powder

1-teaspoon baking soda

½ teaspoon fine sea salt or table salt

½ teaspoon ground ginger (or if you prefer, cinnamon)

2 eggs

2/3-cup sugar

¼ cup sour cream

½ cup Mexican lime olive oil*

2 large over-ripe bananas, peeled and smashed

1/3-cup chopped or sliced nuts of your choice

2 teaspoons turbinado or demera sugar


Instructions

  1. Heat oven 375F. Coat a 9×5-inch loaf pan with baking spray (or grease and dust with flour).
  2. In large bowl, whisk flour, baking powder, baking soda, salt and ginger; set aside.
  3. In another bowl, whisk eggs, sugar, sour cream, oil and banana; set aside.
  4. Using a rubber spatula, stir wet ingredients into flour mixture until blended and dry ingredients are moistened.
  5. Pour batter into prepared pan. Sprinkle evenly with nuts and then sugar.
  6. Bake 45 to 55 minutes or until golden brown and wooden pick inserted in center comes out clean.
  7. There should be the classic quick bread crack down the center. Transfer loaf to wire rack to cool completely before slicing.

Notes

*½ cup light olive oil plus the juice and zest of ½ lime can be substituted

Note: if you prefer your quick breads sweeter up the sugar to 1 cup

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: quick breads
  • Method: baking

Keywords: lime twist, banana, bread, snack, olive oil

Did you make this recipe?

Share a photo and tag me @goodgriefcook — I can’t wait to see what you’ve made!

sliced banana bread made with the best blood orange oil
banana bread

Reader Interactions

Comments

  1. Martine Fusco

    October 15, 2017 at 8:07 am

    My neighbor dug up plants from her yard for me and I wanted to bake her something! I’m trying the banana bread because I’m so curious about lime and banana together! I’ll let you know!!

    Reply
    • Lisa

      October 15, 2017 at 8:12 am

      Thanks for giving my recipe a try…..I am a huge citrus fan and especially love lime. Hope you do too! Great neighbors <3

      Reply
  2. Ken

    October 15, 2017 at 8:53 am

    From love, made with love, true friends, what more to be said

    Reply
    • Lisa

      October 15, 2017 at 9:01 am

      I just love the photo of the two of them together….forever grateful

      Reply
  3. Louis Matino (@LouMatino)

    October 15, 2017 at 9:54 am

    Awesome recipes. Thanks for sharing!

    Reply
    • Lisa

      October 15, 2017 at 10:03 am

      you are welcome

      Reply

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