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olives+thyme

approachable | elevated | seasonal recipes

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September 16, 2019September 29, 2019

district 7 wines

creative concept: minimalist styling, highlighting the subject (along with partner brands) for a collaborative project.
Posted by:Megan

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chavrie
nuovo pasta “back to school”

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chocolate swirled meringues filled with rosè whipped cream + berries . . crisp on the outside, while being perfectly marshmallow-y on the inside. don’t forget to fill them with rosè infused berries and fresh rosè whipped cream. it’s the perfect treat just because...aren’t those always the best?! grab the link below or in the bio! 😘 . . . https://olivesnthyme.com/chocolate-swirled-meringues-with-rose-berries-cream/ . . . . . . #olivesnthyme #thebakefeed #thefeedfeed #f52grams #thekitchn @thefeedfeed @thekitchn @food52 @thebakefeed apple tahini crisp because every monday needs warm caramelized apples topped with crunchy tahini crumble. . . lightly sweetened pumpkin spiced apples are baked down into a caramelized apple filling. topped with a sweet and nutty tahini crisp and creamy vanilla ice cream. skip the ice cream in favor of a greek or plant based yogurt and have it for breakfast! grab the link below or in the bio! have a great start to the week 😘 . . https://olivesnthyme.com/apple-tahini-crisp/ . . . . . . #olivesnthyme #thekitchn #thebakefeed #f52grams @thebakefeed @thekitchn @thefeedfeed @food52 current craving- this sumac + chocolate tart . . . this tart is basically all chocolate and couldn’t be easier to make. rich, silky chocolate ganache fills an easy almond flour cocoa crust, then the whole tart is topped with a lightly sweetened whipped cream and shaved chocolate. grab the link below or in the bio! let’s make your sunday sweeter 😘 . . https://olivesnthyme.com/sumac-chocolate-ganache-tart/ . . . . . . #olivesnthyme #thekitchn #thebakefeed @thebakefeed @thekitchn @thefeedfeed @food52 #f52grams blood orange curd bars 🍊 . . my favorite winter citrus in bar form. a sweeter, less tart version of the classic lemon curd. this blood orange curd tops a deliciously buttery rye shortbread crust. these gorgeous, ruby hued bars are then topped with powdered sugar and candied blood oranges. this is the perfect way to enjoy blood oranges at their peak. grab the link below or in the bio! . . . https://olivesnthyme.com/blood-orange-curd-rye-shortbread/ . . . . . . #olivesnthyme #thekitchn #thebakefeed @thebakefeed @thekitchn @thefeedfeed @food52 #f52grams bergamot lemon + earl grey tart 🍋 . . deliclously sweet and tart bergamot lemon curd fills an easy to make earl grey infused shortbread crust. impressive, yet super simple to make. this is one of my most popular recipes at the moment. grab the link below or in the bio! . . . https://olivesnthyme.com/bergamot-lemon-earl-grey-tart/ . . . . . . . #olivesnthyme #thekitchn #thebakefeed @thebakefeed @thekitchn @thefeedfeed @food52 #f52grams salted tahini swirled double chocolate brownies . . quick peek at a recipe coming to the blog next week. these brownies are chewy, chocolate-y, grain free and full of sweetened swirls of tahini. top it off with flakes of salt...so much yum 😘 . . . . . . #olivesnthyme #thekitchn #thebakefeed #feedfeed @thebakefeed @thekitchn @thefeedfeed @food52 #f52grams meyer lemon sugar cookies bringing some much needed sunshine today . . a seasonal and tart twist thanks to meyer lemons. buttery and packed with lemon flavor- from zest, to juice to extract to sugar. perfectly chewy with a bit of crunch from lemon infused sugar. grab the link below or in the bio. enjoy! . . https://olivesnthyme.com/meyer-lemon-sugar-cookies/ . . . (and a small request for healing thoughts/prayers for my sweet boy- he had to visit the hospital yesterday to deal with a nasty side effect of the flu. he’s thankfully in good spirits, but is more than ready to be back his daily shenanigans!! 💕) . . . . . . #olivesnthyme #thekitchn #thebakefeed @thebakefeed @thekitchn @thefeedfeed @food52 #f52grams todays baking plans include this blood orange loaf cake with blood orange glaze . . my little fam has made it through a whole week of being sick and this was one of the first things requested by the babes. o think we may finally be getting well!! seems extra fitting to share this recipe today- perfectly balanced between tart, sweet, light with the right amount of crumb. grab the link below or in the bio. have a great sunday, guys! . . https://olivesnthyme.com/blood-orange-loaf-cake/ . . . . . . #olivesnthyme #thebakefeed #f52grams #thekitchn #thefeedfeed @thefeedfeed @thebakefeed @food52 @thekitchn celebrating ❤️day with my favorite salted tahini chocolate chunk cookie cups {recipe below} . . chocolate chip cookies are forever and always my favorite cookie. pairing it with tahini and I’m smitten. nothing says “i love you” like a fantastic cookie! have the best heart day 😘 . . salted tahini and chocolate chunk cookie cups 2 1/2 c all purpose flour (300g) 1/2 tsp baking powder 1/2 tsp baking soda  1/2 tsp salt  1 1/2 c brown sugar (300g) 8Tbsp browned butter, cooled to room temperature (85g) 3/4 c tahini, well stirred (170g) 2 eggs + 1 yolk, room temperature 2 tsp vanilla extract 2 c assorted chocolate chips + chunks  flaky salt for topping . . In a separate bowl, whisk together flour, baking soda and powder and salt. Set aside.  To prepare browned butter, place butter into a sauce pan over medium high heat. Butter will melt and begin to foam. Using a whisk, stir constantly. Foam will subside, brown bits will form at the bottom and the butter will have a nutty smell. Remove from heat, pour into a heat proof bowl and cool for 20-25 minutes. Butter should be soft, but not cold in order to cream.  In a mixing bowl, with paddle attachment, cream together the browned butter, sugar and tahini until light and fluffy (~5 minutes). Add in eggs and vanilla and beat again for about 2-3 minutes. Add dry ingredients to the wet 1/2 at a time. Mix until JUST combined. Fold in chocolate chips and chunks (reserve 1/4 chunks for topping as needed). Using a 2" cookie scoop with trigger release, scoop dough onto a lined baking sheet. You will need to freeze the cookies for a minimum of 8 hrs. To make cups, lightly grease a 12 ct. muffin pan, place one frozen pre scooped cookie ball into each muffin cup. Bake at 350 F for 14-16 minutes or until the edges are lightly golden brown. Center will look under baked. Top with flaky salt. Cool for minimum 20 minutes in muffin pan, loosen edges with butter knife. To remove, place cooling rack on top of muffin pan, invert pan onto cooling rack, tap to loosen cookie cups. Gently turn cups right side up and cool additional time if needed. . . . . . . . #olivesnthyme #thekitchn #f52grams #f52pairs @food52 @thekitchn @thefeedfeed #feedfeed
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Megan Neveu

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