Move over Campbell’s condensed cream of mushroom soup because we have a recipe that is so much more flavorful and better for our health! Don’t worry it does not take a lot of prep work to make and we promise that it will not disappoint!
This recipe was inspired by the waffles from one of our favorite Carmel restaurants, The Little Swiss Cafe. My boys and I love their crispy Belgian waffles so I dusted off my waffle maker and decided to do something special with our Blood Orange Olive...
A Quail and Olive version of the classic Olive Oil Cake from America’s Test Kitchen. Our lemon olive oil adds a subtle yet noticeable lemon flavor and the crackly sugar crust top adds just the right amount of sweetness.
