Erica Lea on Jul 18th 2012
Disclosure: The author (that’s me) received a gift package from Land O’Lakes, including two cookbooks, a whisk, a slotted spoon, tongs and a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.
Now that the formalities are out of the way, let’s talk butter.
Anyone who knows me knows I’m a major fan of butter. Besides being incredibly healthy, it just plain tastes awesome. On just about everything. That’s why I was excited to be able to test and review some new butter from Land O’Lakes.
Pioneer woman has teamed up with Land O’Lakes to help sing the praises of one of their new products: Butter with Olive Oil and Sea Salt. Last month I was lucky enough to be able to attend a webinar hosted by Ree, in which she detailed some of the wonderful qualities of butter, its history and how to cook with it.
It was so informative and fun, and the folks at Land O’Lakes even sent me a thank-you package with some awesome items (more on that later). When I couldn’t find any of the butter in our little town, Land O’Lakes sent the butter straight to my door. Yep, I was impressed.
To test out the butter, I decided to see how it performed in baking. Using my buttermilk biscuits recipe as a base, I substituted the olive oil & sea salt butter for all of the fat, added a bit of rosemary and brushed the tops of the biscuits with extra virgin olive oil. They were simply scrumptious. My sisters-in-law and I gobbled them down (spread with the olive oil butter & honey, of course) before Reuben could give them a try. Poor guy was rather disappointed.
Final Breakdown of What I Think of the Butter:
- Because there is some oil in this butter, it comes to room temperature faster than “regular” butter, which is quite handy.
- I was a bit skeptical when I heard about this product - it’s “adulterating” my perfect food, I thought. And whereas I think it’s an awesome idea to pair olive oil and butter, I wish Land O’Lakes would have used extra virgin olive oil, which is much healthier.
- As for taste, it’s lovely. I would say, since there’s only one less gram of saturated fat in the olive oil butter than regular butter (olive oil is mostly monounsaturated fat), it’s still mostly butter. Thus, the olive oil doesn’t overpower the butter flavor, it just complements it slightly. It’s wonderful spread on bread and crackers. The sea salt is also a nice addition.
But on to the giveaway. Land O’Lakes will be giving away Ree’s Cooking Essentials (the same package I received) to one lucky Cooking for Seven reader! The winner will receive both of Ree’s cookbooks, a whisk, a slotted spoon, tongs, and a full-value coupon for Land O’Lakes Butter with Olive Oil and Sea Salt.
Here’s how you can enter to win:
Leave a comment on this post answering the following question: What’s your favorite use of butter and/or olive oil?
- US residents only, please.
- Only one comment per person allowed.
- You must leave a valid email address in the comment form so I can contact you if you win.
- Giveaway ends Wednesday, July 25th and 12:00 noon, Central Time. No comments will be considered for the giveaway after that time.
- Using random.org, I will choose one winner. If the winner does not respond within 48 hours, a new winner will be selected.
Erica Lea on Jan 14th 2011
Sometimes I just want to bake something simple yet flavorful; sometimes I need to bake something that doesn’t require exotic ingredients. Like this bread.
You are almost certain to have everything needed for this recipe in your house right now. And if you don’t have exactly the right ingredients (as I did not) you can safely and easily make a substitution.
This bread tastes like a mixture of a quick bread and cinnamon swirl bread. Because it is impractical to swirl cinnamon in a wet batter, bits of butter are mixed with cinnamon and folded into the batter. This creates little pockets of buttery cinnamon goodness.
Going with my usual substitutions, I used half whole wheat flour in place of all purpose. Also, since I didn’t have any “solid” natural sweeteners on hand, I used maple syrup and added an additional 1/4 cup of flour to compensate.
Having no buttermilk in the house, I used 3/4 cup sour cream mixed with 1/4 cup milk instead.
I thought the bread was a little salty. Next time I will probably reduce the salt to 1/2 teaspoon. I also think the bread could benefit from a dose of nuts — say, toasted pecans.
Adapted from eat make read
- 1 cup all-purpose flour
- 1 1/4 cups whole wheat flour (hard white or soft white)
- 1 cup pure maple syrup
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup buttermilk (I used 3/4 cup sour cream mixed with 1/4 cup milk)
- 1/4 cup (1/2 stick) melted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 Tablespoons butter, chilled & cut into small pieces
- 1 Tablespoon cinnamon
1) Preheat oven to 350° F. Grease and flour a 9×5 loaf pan and set aside.
2) In a large bowl, combine flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, and salt. In a separate medium bowl, combine buttermilk, butter, eggs, maple syrup, and vanilla. Beat well. Add the wet ingredients to the dry ingredients and mix until just combined.
3) In yet another small bowl, work butter and cinnamon into pea-sized pieces. Gently fold cinnamon butter into the batter. Pour into prepared loaf pan.
4) Bake for 45 minutes, or until a toothpick inserted in the center comes out clean (I had to bake mine for an additional 10 minutes or so). Let cool in pan on a rack for 10 minutes. Turn bread out onto the rack and allow to cool. Serve with butter and a tall glass of cold milk.
Makes one large loaf
Erica Lea on Nov 9th 2010
When I was a little girl (around eight or ten) I would always request Biscuits and Gravy for my birthday. To me, there was no meal more delicious.
Hot, homemade biscuits.
Crumbled, ready to received some gravy goodness.
Erica Lea on Nov 5th 2010
Back in May of 2009, I first posted about my favorite cornbread recipe. I had the watermark thing going. Looks like my blog name is hovering over the piece of cornbread.
Here’s my take on it approximately 1.5 years later.
For step-by-step photos, check out my guest post on the Tasty Kitchen Blog.
Erica Lea on Oct 10th 2010
We have been blessed with a multitude of apples this year. It’s wonderful to be able to, after a hard run, pluck an apple from our trees and enjoy a sweet reward.
It’s also wonderful to have so many apples on hand, ready to create something delicious. Like pink apple jelly. Or this scrumptious Maple Apple Pecan Bread.