Winner of The USA Book News 2009 Best Books Awards in the categories of Baking and Desserts Nominated for the Gourmand World Cookbook AwardsSilver award winner in the Living Now Book Awards"The Lemon Laced Blueberry Cookies have a nice chewy/crunchy texture and delicate lemon flavor, very satisfying." —Amy Sherman, San Francisco-based food writer"Your desserts made with olive oil are absolutely scrumptious. Who needs butter?" —Carol Ainsworth, owner, Great Olive Oil Tours"Hands-down, the best brownies I have ever made. They are both chewy and crunchy, and the chocolate flavor is scrumptious." —Gatehouse News Service"The pecan coconut bars rocked." —Alisa Flemming, editor-in-chief, Go Dairy Free"After testing some of the recipes, we were delighted to find the olive oil proved every bit as good as butter or shortening. They actually turned out better in taste and texture." —Columbia Daily Tribune
This review is from: Olive Oil Desserts: Delicious and Healthy Heart Smart Baking [Hardcover]This new cookbook featuring Olive Oil Dessert recipes has opened up our eyes to making desserts more healthful and they taste great too. We've tried several of the recipes and have found them to be delicious, user friendly and have become new family favorites....
This review is from: Olive Oil Desserts: Delicious and Healthy Heart Smart Baking [Hardcover]I have tried several of these recipes and they are very good and easy to make. The comfort cake is to die for and I don't make chocolate cake any other way now! Also, a favorite is the blueberry muffin recipe with the crumble topping. My family loves them....
This review is from: Olive Oil Desserts: Delicious and Healthy Heart Smart Baking [Hardcover]I am an avid baker who was searching for healthier alternatives to butter. I tried different types of "heart-healthy" margarine but the taste and texture was always way off. Luckily, I received this cookbook for Christmas and am very happy with the results. I never before tried using olive oil for baking desserts but am very pleased with both the taste and texture. Also, the butter flavored extract is a clever trick for those treats and cookies that usually have a familiar buttery taste. My favorite recipe so far is the Blueberry Streusel, especially served a bit warm with a scoop of vanilla frozen yogurt or low-fat ice cream. It was very moist and delicious. I also appreciate finally having a recipe for a butter-free graham cracker piecrust as well as a regular flaky piecrust that doesn't use 'trans-fat laden' shortening. This book will get alot of use in my kitchen. Highly reccommended....
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