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.
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.
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.
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.Print
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
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- 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.
- In a bowl or large measuring cup, whisk together butter, eggs, vanilla, ricotta, and buttermilk. Whisk until combined well.
- 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.
- Heat waffle iron according to the manufacturer’s instructions. Drop batter into the waffle iron; cook until golden brown. Serve immediately.
These waffles can also be individually wrapped and frozen. They’re great heated up in the toaster directly from the freezer.
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!Print
Can you bake a perfectly cracked quick bread? Try this flavor bomb of banana, lime, ginger and almonds.
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)
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
- Heat oven 375F. Coat a 9×5-inch loaf pan with baking spray (or grease and dust with flour).
- In large bowl, whisk flour, baking powder, baking soda, salt and ginger; set aside.
- In another bowl, whisk eggs, sugar, sour cream, oil and banana; set aside.
- Using a rubber spatula, stir wet ingredients into flour mixture until blended and dry ingredients are moistened.
- Pour batter into prepared pan. Sprinkle evenly with nuts and then sugar.
- Bake 45 to 55 minutes or until golden brown and wooden pick inserted in center comes out clean.
- There should be the classic quick bread crack down the center. Transfer loaf to wire rack to cool completely before slicing.
*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
- Category: quick breads
- Method: baking
Keywords: lime twist, banana, bread, snack, olive oil