When I was testing this recipe, I posted it to my Instagram stories and I received a ton of messages eagerly asking for the recipe. I don’t blame you, it’s exactly what I want to be eating this time of year. The combination of almond,…
When it comes to entertaining, I like to use a variety of recipes for appetizers: some that will be brand new to my guests and some that are “safe” dishes. This one checks both boxes,. It’s “safe” because crostini of all types tend to be…
I will start this post simply with this:
This is my favorite chocolate cake of all time.
When it comes to a celebratory, layered and frosted chocolate cake I have turned to the Horseradish Grill’s chocolate cake ever since learning the recipe in culinary school. It is excellent, impossibly fudgy and decadent.
But there is another place in my life for an everyday chocolate cake that is easier to make and a bit more virtuous. You know by now that I am very much an “everyday baker” type of person and don’t need a reason to eat a slice of cake any night of the week.
This Chocolate Olive Oil Cake is perfect, truly. Whether you want to eat a piece with your hands in your pajamas (the most common way for me, admittedly) or serve to a room full of guests for Christmas or a dinner party, you simply won’t be dissapointed.
“My favorite chocolate cake” is a big claim, and not one I take lightly. Here’s why I stand by that:
- This chocolate cake is SO moist, with a perfect texture and fluffy interior. I have had too many dry chocolate cakes in my day. What a disappointment.
- Unlike many chocolate cakes, this one is not too sweet. It is just sweet enough to let the chocolate flavor come through and prevent you from a sugar crash two hours later.
- It’s EASY to make, taking only ten minutes to get it in the oven. No butter = no creaming.
- Because of the oil in this case, it keeps extremely well and some say it’s even better the next day. It also freezes beautifully, making it a no-brainer make ahead dessert.
what else can i use?
- Use a 9 inch round cake pan or 10 inch round cake pan for this cake, it is a lot of batter and rises quite a bit. It will overflow in an 8 inch cake pan, I know from experience.
- Both unsweetened almond milk and reduced fat cow’s milk can be used in this cake.
- If you’d like to cut back further on the oil, replace half of it with unsweetened apple sauce.
- Use any good quality olive oil that you like in this cake, I like this one. However, you can also use another type of oil such as safflower or vegetable oil if you prefer.
- I use Gluten-Free All Purpose Flour in this cake, but you can certainly swap in regular all purpose flour. I wouldn’t advise using almond or oat flour in this cake as it will make it either too moist or too dense. You want a just slightly dense and fluffy crumb.
I tend to serve this one of two ways:
With a simple dusting of powdered sugar
With a dollop of whipped cream and a cherry compote. For this, I simply simmer frozen cherries with a squeeze of lemon and a pinch of sugar, salt, and nutmeg.
Chocolate Olive Oil Cake (Gluten-Free, Dairy Free)
- 9 or 10 inch round cake pan
- 1 1/2 cups Gluten-Free all purpose flour blend
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp Kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup extra virgin olive oil
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 1/4 cups unsweetened almond milk or reduced fat milk
- 1/2 cup brewed coffee, cooled
- Preheat oven to 350 Degrees F.
- Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- In a separate medium bowl, whisk together olive oil, eggs, vanilla, milk, and coffee until blended.
- Add liquid to the flour mixture and mix together until no traces of flour remain.
- Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out just clean.
- Allow cake to cool in the pan for 20 minutes before inverting onto a cooling rack to cool for at least two hours.
- Serve dusted simply with powdered sugar, or with a cherry compote and whipped cream if desired.
My mom has been making baked stuffed shrimp for Christmas Eve for decades. Growing up, it was the one time of year we ate that dish, and I always looked forward to it. It felt like the open door to the Christmas holiday, I have…
Oh, this jelly. I’ve been making this Cranberry Red Pepper Jelly for about a decade, every Christmas, and it’s my absolute favorite thing to give as a homemade gift. Cookies are fabulous, obviously, as a holiday treat, but it’s the most common food to receive…
This recipe was a last minute add, I didn’t plan to post it this week but when I made it again this morning and so many people messaged me on Instagram about it, I knew I had to give it to you before Christmas. I make this well into February, kicking it off for the season for the holidays.
I have always loved the taste of eggnog, there’s really nothing like that luscious, rich goodness. (Martha is known for serving her classic eggnog in a giant silver bowl every year for Christmas entertaining). However, I can usually only have it once or twice a season because of that. I wanted something that would be a nod to my favorite festive drink, without the heaviness. Does it taste exactly like classic eggnog? No. Does it fit the bill? Yes, at least it definitely does for me.
“What else can I use?”
- If you don’t have unsweetened vanilla almond milk, you can use sweetened vanilla or plain almond milk.
- Feel free to use light coconut milk instead of the full fat.
- Want to make it boozy? Add some bourbon and/or rum to the eggnog when blending.
I hope you love this recipe, and that it brings you joy and cozies this holiday season.
Easy Vegan Eggnog
- High speed blender
- 4 cups unsweetened vanilla almond milk
- 1 can full fat coconut milk (13-14 oz.)
- 6 tbsp maple syrup
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- coconut or regular whipped cream (for topping) optional
- Add all ingredients to a high speed blender.
- Blend for 1-2 minutes until frothy.
- Pour into small glasses and garnish with whipped cream and a pinch of ground nutmeg, if using.
- This makes a large batch and keeps for a week in the refrigerator.
I think we can all agree that the holidays are all about grazing… especially in 2020 when we are all home day, after day, after day, after day. Celebrating the holidays, on the whole, is more casual for most of this year and I have…
We are in full on Christmas mode over here, and that means all the sounds, tastes, and smells we can get. This Christmas simmer pot is like a potpourri made on your stovetop, covered with water and slowly releasing all of those festive smells into…
Oh, Chex Mix… how I love thee.
Every holiday season, I make batches and batches of this stuff. It’s so satisfying to snack on with drinks, if you’re having people over (in any other year than 2020), and makes an easy and delicious gift for neighbors and friends.
In all honesty, who doesn’t love that stuff? Crunchy, salty, savory… it’s hard to stop once I start.
I got the idea to do an upgraded DIY chex mix from my old Martha Stewart colleague and friend, Thomas Joseph. He has an incredible show called Kitchen Conundrums and is a total wizard in the kitchen.
I’ve taken his idea of using browned butter and thyme and made it my own, adding in rosemary and changing up some of the ingredients.
I added in bagel chips, because those bagel chips are always what I love most about Chex Mix. I tossed in some almonds and those cute grid pretzels and then tossed it all in a spiced, salted browned butter before baking until golden and crisp.
Not only does this recipe make a big batch, plenty to serve to a crowd or share with friends, but it’s cost effective and keeps for weeks at room temperature. It’s kind of a no-brainer when the holidays come around.
“What else can I use?”
- If you don’t want to use almonds, you can leave them out, or swap in cashews, walnuts, or pecans.
- Play around with different pretzel shapes and sizes, I just like these for uniformity.
- I use these Roasted Garlic flavored bagel chips, but you could use plain or any savory flavor you like.
- Note – Worcestershire is pretty hard to replace, so I would make sure to use that.
I’m making batches of this to drop off to friends this year, along with my Superfood Granola Bark.
The hardest part of making this is simply not eating it all.
Let me know what you think, who is making this for the holidays?!
Holiday Chex Mix with Brown Butter & Herbs
- 4 cups rice chex cereal
- 4 cups corn chex cereal
- 1 cup raw almonds
- 2 cups pretzels I like the small square ones
- 2 cups bagel chips, broken up I like the roasted garlic or rye flavor
- 5 sprigs fresh thyme, leaves removed and chopped
- 5 sprigs fresh rosemary, leaves removed and chopped
- 1 stick unsalted butter
- 4 tbsp worcestershire sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- kosher salt
- Preheat the oven to 350 degrees F.
- In a small saucepan, melt the butter until it's browned and nutty, being careful not to burn.
- Off the heat, add the worcestershire, onion and garlic powders, herbs, and 1 teaspoon salt and whisk to combine. Set aside.
- In a very large bowl, mix the chex cereals, almonds, pretzels, and bagel chips together with a wooden spoon.
- Add the browned butter mixture and mix thoroughly to combine.
- Spread mixture out on a parchment paper lined baking sheet, taste for salt and add another teaspoon if desired, and pat evenly.
- Bake for 30-40 minutes, tossing every 15 minutes to crisp evenly.
- Cool and store at room temperature.
I held off long enough, we are now in full Christmas mode over here and I’m not mad about it! We bought our tree from our local Stew Leonard’s Christmas Tree Shop, who always makes it so easy. As much as I love the idea…