Prep Time 15 mins
Cook Time 20 mins
Ingredients:
4 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cold
1/2 cup Knaughty Farms® Extra Virgin Olive Oil
2 cups dark chocolate chips
1 1/2 cups buttermilk
2 teaspoons vanilla extract
The nice thing with this recipe is you can add what type of nuts you have in your pantry. We are a walnut, pecan and almond kind of family, so I usually have those on hand.
The Wheat Germ in the recipe may sound like a weird thing to include, but it adds a different texture to the granola and I highly recommend not skipping this ingredient.
If you have any questions let us know, or comment below and tell us how they turned out!
Happy Baking!
-Olive Oil Momma's
6 Cups - Rolled Oats (not quick oats)
1/2 Cup - Knaughty Farms® Olive Oil
1 tsp. Salt
1 1/2 Cup - Brown Sugar
1/2 Cup - Honey
1/4 Cup - Apple Sauce
1/2 Cup - Molasses
3 tsp. - Vanilla Extract
2 Cups - Rice Crispies
1 1/2 Cup - Wheat Germ
1 Cup - Chopped Pecans
1 Cup - Sliced Almonds
12 oz - Semi Sweet Chocolate Chips (optional for dipping granola bars)
1. Preheat your oven to 350°F.
2. In a bowl, toss the oats with the Knaughty Farms® Olive Oil and salt. Spread out equally into two baking sheets and toast in the oven for about 15-20 minutes. Shake the pan about twice during cooking and be sure not to burn them. Remove from oven and set aside.
3. Reduce Heat to 325°F.
4. In a medium non-stick sauce pan, combine brown sugar, honey, apple sauce and molasses. Heat mixture slowly, stirring until all is combined. Then, stir in vanilla.
5. In a BIG bowl toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in sugar mixture, stirring as you pour. Stir mixture gently. It will be sticky and smell amazing.
6. Line a baking dish with foil and spray with cooking spray. Pour mixture onto baking sheet and press it down. Bake until golden brown, about 20-25 minutes.
7. Let cool and it will harden as it cools.
8. At this point it is going to get messy. Pull it out of baking dish and flip over gently. Pull back foil and go slow, some will still end up sticking to it no matter how good you did greasing the pan.
9. You have the option of breaking it into pieces to store in a container on the counter, or cut into bars and dip in the melted chocolate. Either way, it turns out SO good!
10. Enjoy!
]]>Happy cooking, friends!
- Olive Oil Momma's
Ingredients:
Directions:
1. Combine Flour, Salt and Baking Powder in a bowl. Use a sturdy silicone spatula or wooden spoon to mix it up.
2. Add Knaughty Farms® olive oil and warm water slowly. Combine until it forms a small dough ball. Place onto a flour work surface and knead for a few minutes until it has a smooth texture.
3. Divide it into 16 equal size balls.
4. Using a rolling pin, roll out each dough ball until about 1/4 inch thick.
5. Cook them on high heat either on a griddle or non-stick pan. Cook about 2 minutes per side.
6. As they come off the griddle, wrap them in a clean dish towel.
7. Enjoy!
*Store leftovers in a ziplock bag in the fridge.
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In a pinch for an appetizer? This Knaughty Farms® Bruschetta is an easy dish that can be thrown together in a few short steps! When you use tomatoes & basil from your garden, it adds a whole extra added bonus.
Happy cooking!
-Olive Oil Momma's
Ingredients:
8 Roma Tomatoes
1/2 Cup Fresh Basil
1/4 Cup Parmesan
3 Garlic Cloves
1 Tablespoon Balsamic Vinegar
1 Tablespoon Knaughty Farms® Olive Oil
1/4 teaspoon Salt
1/4 teaspoon Red Pepper Flakes
1 Loaf of Bread
Directions:
1. Slice Bread, drizzle with Knaughty Farms® Olive Oil. Toast in a 400 degree oven until toasted.
2. While the bread is toasting, dice up the rest of the ingredients and put in a bowl.
3. Mix up. Set on serving platter and arrange bread slices around it.
4. Enjoy right away or let it sit.
]]>Chimichurri sauce is an amazing go-to sauce for all seasons. Super easy to grow the ingredients and enjoy your hard labor! If you end up BBQing outside, it is so good over your meat to add some freshness from your garden. It is also amazing over a pizza, like our Grumps taught us, as well as a host of other things!
These recipes are fun to make with your family, and enjoy with your friends. Recipe below :)
Happy Cooking!
-Olive Oil Momma’s ❤️❤️
Ingredients:
1 Bunch Fresh Flat-leaf Parsley (about one bunch)
1 Bunch Fresh Cilantro (about one bunch)
1 Small Red Onion
4 Cloves of Garlic
1/2 Fresh squeezed Lemon
3 Tablespoons Red Wine Vinegar
1/4 teaspoon Salt
1/2 teaspoon Red Pepper Flakes
1/2 cup of Knaughty Farm® Extra Virgin Olive Oil
Instructions:
1. Add all Ingredients into a blender or food processor, except olive oil. Pulse until combined.
2. Start adding the Knaughty Farms® Olive Oil at a slow stream. Keep the food processor on while you add it. It may take more Knaughty Farms® Olive Oil to get the right consistency.
3. Serve immediately, or refrigerate up to 3 days.
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If you like moist & delicious pumpkin bars' this recipe is for you. It has a cream cheese frosting with the pumpkin cake, the two together become an amazing pair. I double this recipe most of the time when I make it to fit a full sheet pan, usually our gathering this time of year are nothing short of small though. So here it is, let me know what you think of it!
4 Large Eggs
1- 2/3 cups Sugar
1 cup Knaughty Farms Extra Virgin Olive Oil
1 - 15 oz can Solid Pack Pumpkin
2 cups All Purpose Flour
3 teaspoons Cinnamon
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
8 ounces Cream Cheese, Softened
2 cups Confectioners Sugar
1/4 cup Butter, Softened
1 teaspoon Vanilla Extract
1 to 2 Tablespoons Whole Milk
- Preheat oven to 350 Degrees.
- In a bowl, beat the eggs, sugar, olive oil, and pumpkin until well blended.
- Combine the flour, cinnamon, baking powder, baking soda and salt. Gradually add to pumpkin mixture and mix well.
- Pour into a parchment lined 15x10x1-inch baking pan.
- Bake at 350 Degrees for 25-30 minutes or until set. You insert a tooth pick and it comes out clean. Let it cool completely.
- Now you can start making the icing. Beat the cream cheese, confectioners sugar, butter and vanilla in a bowl. Add the milk small amounts at a time until you have your consistency you prefer.
- Spread over bars. Enjoy!
*Store them in the fridge.
Let us know what you think of the Recipe in the comments below.
🍁Olive Oil Momma
]]>Our family and our kids LOVE pineapple so I added that into the marinate and usually BBQ pineapple with it as well. If you aren't a fan of pineapple, you can use a lime instead and it turns out really good.
I sometimes put it in the marinate first thing in the morning, however it is sooo good if you put it in the marinate the night before. Randomly during the day you can move the meat around to marinate so it gets a really well balanced marinate. That night when I start the BBQ I take it out when I start the BBQ, it lets it come to room tempature before I throw in on the BBQ.
It is such an easy thing to do for dinner, I usually do a side that I can BBQ as well, so we can enjoy our backyard and also way less dishes to do later. Fun fact, dishes are my least favorite chore to do, so the less that I have to do at the end of the day the better in my opinion. Here is a picture of our dinner when we did the BBQ Flank Steak, it has our grilled romaine lettuce and grilled pineapple. I added some fruit for the kids as well at dinner so they had some different variety.
So, enough talking. Here it is.
A few tips for you:
*Let it rest for about 10 minutes before you cut into it!
*For best results cut flank steaks across the grain.
*We are a household of many BBQ's and yes they all serve a different purpose. We use our Charcoal BBQ, we found that Flank Steak needs a HOT HOT BBQ to get the nice char on the outside. So it cooks hot and fast. :-)
Happy Cooking, feel free to message me with questions you have. Tag us in your pictures so we can see what everyone is up to.
-Olive Oil Momma
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When lemons are in season, we have this amazing neighbor that supplies the girls and I with a bountiful amount. So, we make a day of juicing the lemons and putting them into containers for the freezer. We end up making lemonade throughout the year, as well as other recipes that call for lemon juice and its all in easy reach.
So onto the recipe, if I do say so myself, this is an amazing Lemon Square recipe. With a lot of Lemon Squares the crust is sometimes heavy, not with this one. It is just the right texture and with the curd on the top it really is just the right combination of lemon flavors.
Knaughty Farms® Lemon Squares
Ingredients
Crust
2 ½ Cups Flour
½ Cup Sugar
¾ teaspoon Kosher Salt
¾ Cup Knaughty Farms® Olive Oil
Lemon Curd
4 Eggs
1 ¾ Cups Sugar
7 Tablespoons All-Purpose Flour
¾ Cup Fresh-Squeezed Lemon Juice
4 Lemons, Zested
½ teaspoons Kosher Salt
Directions:
*Pro-tip: Using Parchment Paper to line the pan makes taking it out and cutting it easier.
*Baking times will vary with every oven; make sure you watch the Lemon curd very carefully.
Grab a recipe card, we have them scattered out at different places that sell our oil as well including them with our online orders.Please leave me a comment to let me know how it turned out for you.
Enjoy- Olive Oil Momma
]]>My favorite part with having fresh produce and herbs is being able to make big batches of things so they last us through winter. It’s like having a big slice of summer but in the winter. Winning!! So basil is a big one in our house and we love pesto so here is my go to recipe for pesto and we freeze it in ice cude trays, thank you for that amazing idea Carol, to use when needed!
Knaughty Farms Fresh Summer Pesto
Ingredients
2 cups — Fresh Basil (try to keep as much of the stems out)
2 heaping Tablespoons — California Walnuts
1/2 Cup —Grated parmesan cheese
3 large — Garlic Cloves
1/2 teaspoon — Red pepper flakes
1/2 teaspoon — Salt
1/2 Cup — Knaughty Farms Extra Virgin Olive OiL
Instructions:
1. Combine Basil, walnuts, parmesan cheese, garlic cloves, red pepper flakes and salt into food processor. Pulse until combined.
2. While running the food processor, slowly add in the Knaughty Farms Extra Virgin olive oil. Pulse a few more times until it is all well combined.
3. Taste and add more salt or pepper depending on personal preference.
At at this point you can make some pasta and mix together or it is AMAZING on a fresh pizza as well (my personal favorite). I personally take ice cube trays and freeze the majority of it so I can can use it through winter and I have a little taste of fresh pesto!!
Enjoy!
Olive Oil Momma
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This is a recipe that is a new hit in our house. Try it and let me know what you think. They are a great side with any dinner!
Fried Zucchini Bits
2 lbs - Zucchini (about 2 large or 5 small)
1tsp - Salt
2 - Eggs
1 Cup - Green Onions
1 cup - Flour
1 tsp - baking powder
1/2 tsp- Pepper
1/2 tsp - Salt
Knaughty Farms Olive Oil for Frying
Sour Cream to Serve
Ketchup to Serve
Instructions:
1. Wash zucchini and trim off ends. Grate on large holes of a food processor or a box grater. Place zucchini in a large bowl and mix in 1 tsp salt. (That will help draw out the water)
2. After 10 minutes, put the zucchini in a cheese cloth and squeeze out all the extra water. It is quite impressive as to how much water comes out! :-) After it shrinks down you should end up with about 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large bowl!
3. Add 1 cup chopped Green Onions and 2 lightly beaten eggs.
4. Add Flour, baking powder salt and pepper to the zucchini mixture and stir until well combined.
5. Place non-stick skillet over medium heat and add a healthy amount of Knaughty Farms Olive oil. Once the oil is hot, add a heaping tablespoon at a time and flatten out the tops slightly to make them pancake shaped. Cook for 3-5 minutes per side in the olive oil, adding more if needed until they are crispy on both sides.
6. Serve warm with a dollop of sour cream or ketchup is always a big hit in our house.
Enjoy!
More summer recipes to come!
]]>First things first, this may seem like a lot but everything takes no time at all and you can do just one step or all of them you if you choose, that is why salads are the best because you can make them how you like them! Everyone in my family likes tortilla strips on their salad so here is an easy way to make homemade tortilla strips that everyone will eat straighty out of the oven and good luck saving them from your salad (these are great to pre-bake and bag them to put on your salad or soup in the winter):
Knaughty Farms Tortilla Strips-
Preheat oven to 450 F. Cut the tortillas in down the middle then cut length wise to make small strips out of them. Put on a baking sheet and pour Knaughty Farms Olive Oil, Salt & Pepper. Mix together and spread on an even layer on the sheet. Sprinkle Parmesan Cheese over the top and bake for about 10- 15 minutes or until brown. Set aside and let cool when done.
Grilled Roman Lettuce-
Start BBQ and turn to high (for best results the BBQ has to be hot so it cooks it evenly and fast). Cut Roman Lettuce length wise, like a hotdog. Pour a generous amount of Knaughty Farms Olive Oil and Salk and Pepper. While your waiting you shoudl whip up the dressing, follow recipe below. After BBQ is hot put on BBQ flat side down, on the side that was cut. Shut lid and let cook for about 5 minutes, till the lettuce is wilted and flip to the rounded side. Let cook for another 5 minutes. It should be warm throughout the lettuce and if so, take off.
Knaughty Farms Olive Oil & Balsamic Dressing-
While the BBQ is heating up for the lettuce I would make your dressing and let sit. Put balsamic, spicy mustard, garlic, Italian Seasoning, salt and pepper in a bowl and mix it together. Now your going to add the Knaughty Farms Olive Oil, as you add the olive oil be sure to be whisking the whole time, that is the key. That is is it, right before you use you I would give it one more good whisk and then it is ready to serve.
Now to Eat all this YUUUMMMMYY food that you just made. How I usually serve, cut up lettuce and put in a salad bowl and combine with all your favorite salad ingredients (this one has lettuce, bell pepper, mushrooms, green onion, grilled chicken and Parmesan). Mix together and put on a plate put some Tortilla Strips on it with some dressing over that and boom dinner is served.
I hope you enjoy!! Any questions please feel free to ask below or email me knaughtyfarms@gmail.com!
-Happy Cooking, Olive Oil Momma!
]]>Bringing you to the present I am still surrounded by people who know how to bake and bake well may I add. An amazing step-mom who spoils us with all her baked goods that will soon be in her amazing coffee shop and Dad who can cook anything that he wants and it usually always turns out amazing. My mother-in-law that can whip up anything and has a way of baking things that I couldn't even imagine. As well my Mom and Grandma that still bake and bake well, I will crave things that they have been baking for years and love trying the treats that they bring me. All of these amazing people in my life have had an influence on the baker that I am today and strive to be like each and everyone of them. I look forward to things like I got experience during my childhood with my own daughter as she grows up and enjoys time in the kitchen baking with me and all her Grandma's and Great-Grandma's!
Baking takes me to my happy place of all the fun times I had baking as a kid and the fun times that I create baking with friends and family as an adult. I love what baking does, it adds a personal touch to things and the hard work that you put into it watching people enjoy it. The first time I made a tiered cake was for my daughters Baptism and I made everything from scratch down to the frosting and the designs and through the tears and all I look back and am so happy that I made it from scratch so I could share it with all my amazing family and thank them for the time that they put in to help make Abigail's day the best it could be.
When my husband and I started this olive oil business we quickly learned that not everyone knew that you could bake with olive oil so we set out on a new mission, any that booth we set up we would bring a baked good that people don't always think to make with olive oil. This past event I set a new challenge for myself to think of something out of the box and it came to me one night of watching Spring Baking Championship on Food Network, Lemon Rosemary Olive Oil Cake. So I made it a few times tweaked the recipe to put some finishing touches on it and boom I made an amazing cake if I do say so myself. It isn't what you expect it to be, it is light and airy and has an amazing lemon flavor to it with a hint of rosemary and the olive oil only enhances those flavors.
With all this being said here is the recipe for the Knaughty Farms Lemon Rosemary Olive Oil Cake.
2 ½ Cups of All Purpose Flour
1 ½ tablespoons finely chopped rosemary
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoons salt
1 ½ cups granulated sugar
½ cup Knaughty Farms Extra Virgin olive oil
½ cup milk
2 teaspoons grated lemon rind (lemon zest)
¼ cup fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon lemon extract
3 large Eggs
1 Cup powdered sugar
1 tablespoon fresh lemon juice
Preheat oven to 350 F.
Coat a 10-inch tube pan with olive oil. In a large bowl combine flour and next four ingredients and set aside.
Place granulated sugar and next 7 ingredients (through eggs) in a mixer and mix on low speed for 2 minutes or until smooth. While mixer is still going add flour mixture a tablespoon at a time; combine until well blended.
Place batter into prepared pan. Bake at 350 F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in a pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake.
Enjoy!
Olive Oil Momma <3
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