Assignment 5: Pioneer Woman’s Olive Oil Cakes with Lemon and Thyme
This week we’re doing another Pioneer Woman recipe that looks just scrumptious as the last but will hopefully come together a little better (at least for me). Ree mentions in her recipe for these suckers that she was enticed by the mysterious ingredients of these simple muffin/cakes/whatever they are. I am too.
(Photo via Ree Drummond)
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Recipe: Olive Oil Cakes with Lemon and Thyme
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 12
Ingredients
- 1 Tablespoon Melted Butter
- 1-⅓ cup Sugar
- 2 Tablespoons Grated Lemon Zest
- 2 whole Eggs
- ¼ cups Olive Oil
- ⅔ cups Whole Milk
- 1 cup Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Minced Fresh Thyme
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- FOR THE GLAZE:
- 1-½ cup Powdered Sugar
- 2 Tablespoons Melted Butter
- 3 Tablespoons Fresh Lemon Juice, Or More As Needed
- Preheat your oven to 350 degrees.
- Prepare a muffin pan with melted butter and then dust with a little bit of flour.
- Pulse the sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don’t overblend or the cakes will be too puffy.
- Whisk one cup flour, the baking powder, salt and thyme in a small bowl. Add to the blender in 2 batches until just combined.
- Pour the batter unto the prepared pan and bake until the cakes just start to pull away from the sides of the pan and spring back when lightly touched, about 25 minutes depending on your oven.
- In the meantime, make the glaze: whisk the powdered sugar, melted butter and lemon juice until smooth, adding more lemon juice if too thick. Drizzle over the cooled cakes and garnish with a thyme sprig.
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Due date: Saturday, May 14!
Happy baking!
Sara
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Assignment 4: Pioneer Woman’s Olive Focaccia Bread
If this doesn’t look good to you then we can never be friends.
Just kidding.
But really. I grew up eating a lot of focaccia bread and I really, really, really like it—but hardly ever eat it anymore simply because I’ve never made it myself, and we don’t eat out much these days.
So, thanks to Ree Drummond, hopefully that will all be changing. I’m pretty sure I was the last woman with a kitchen to hear of the Pioneer Woman, but I could be wrong, in which case you should not be offended but instead get yourself over to her website right this minute because it’s fantastic.
Anyway, I feel like it’s high time we had a savory baked item on our radar!
(Photo via Ree Drummond)
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Recipe: Olive Focaccia
Prep Time: 15 Minutes | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 16
- 1-½ teaspoon Active Dry Yeast
- 1-½ cup Warm Water
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- ⅓ cups Olive Oil
- 1 cup Olives (any Variety Or Combination), Roughly Chopped
- Olive Oil, For Drizzling
- Kosher Salt, For Sprinkling
- Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
- In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
- Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
- To make focaccia, blot olives with a paper towel to remove excess moisture.
- Remove dough from bowl and place on a lightly floured surface. Place chopped olives on top of the dough, then very gently knead the olives into the dough. (Don’t overknead!)
- Divide dough in half and roll each half into a large, thin oval/rectangle. Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour.
- Preheat oven to 400 degrees.
- Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with kosher salt. Bake for 30 to 40 minutes, or until focaccia is golden brown.
- Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
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Let’s get baking! Due date April 30.
XOXO,
Sara
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