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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Baking with Olive Oil: Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies

Yes, you can make an excellent chocolate chip cookie with olive oil instead of butter or shortening!

I’ve tried to substitute olive oil in a cookie recipe before, but I’ve never been that pleased with the results. This Olive Oil Chocolate Chip Cookie changes that–it’s chewy inside with crisp edges and the expected cookie-texture interior. It’s not just a tiny, flat cake…it’s an actual cookie!

I’ve found that upping the salt just a little is necessary, as is adding a bit of extra flour to make sure the dough is the right . . . → Read More: Baking with Olive Oil: Olive Oil Chocolate Chip Cookies

The Perfect Fall Dessert: French Pear Cake

French Pear Cake

This cake is unlike any other I’ve made. Well, except for the apple cake that it’s based on.

But, here, in this rebooted version, pears replace the apples and pecans replace the walnuts. The pears are peeled and thinly sliced and then mixed into a very light batter. During a second trip into the oven, the brown sugar and pecan topping firms up and turns golden brown, with an almost custardy cake beneath. It’s really pretty amazing.

There may seem to be a number of steps, but don’t fear, it all comes together . . . → Read More: The Perfect Fall Dessert: French Pear Cake

Kerrin's Multigrain Chocolate Chip Cookies

Multigrain Chocolate Chip Cookies

Really, what is better than a fresh gooey chocolate chip cookie straight out of the oven? Air conditioning? Well, yes. But…it’s not the chocolate chip cookie’s fault that August 4th is National Chocolate Chip Cookie Day! Do not blame the cookie if the weather is too hot to even think about turning on the oven.

That said, and as I write this on the 3rd, we’re about to break records for the hottest day ever on Earth in the Pacific Northwest (108 degrees F in Portland), so let’s think back to a cooler . . . → Read More: Kerrin's Multigrain Chocolate Chip Cookies

Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

Strawberry Rhubarb Pie

Getting out of my changing-of-the-seasons slump with a strawberry rhubarb pie! So, delicious. The brown sugar, orange zest, and cinnamon all get together here (with the fresh fruit) to work a kind of pie magic. Every year, this is one of my most favorite pies to make! And not just because I like the challenge of a lattice crust (just kidding, it’s really easy)!

So yeah, take advantage of the remaining rhubarb season and make this pie now. Or, you could even decrease the sugar** just a little bit and try this with . . . → Read More: Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust

Valentine's Day Baking: Heart-Glazed Cornmeal Almond Cookies

Heart-Glazed Cornmeal Almond Cookies

So here’s the thing about these cookies. I actually made them last year, fully intending to post them at that time and then this happened and I kind of lost interest in getting a Valentine’s Day post together. But this year, I decided that since I had liked the cookies and I had some nice photos, I would go ahead and post it. Early. And then I forgot.

So now, completely in character (procrastination, yay!), the day before valentine’s day is when I’m going to post about heart-centric cookies. But it’s okay. . . . → Read More: Valentine's Day Baking: Heart-Glazed Cornmeal Almond Cookies