What an amazing gift idea! Please remember that when you make infusions it is best to use dry herbs. The moisture within fresh herbs will make your oil rancid very quickly. You can also set them in a cool dark place for 6 weeks (shaking once a week) with no cooking required ❤❤
I just want to say thank you for ALL your videos. You're absolutely adorable and always cheer up my day. I found your channel and have been binging on all your vid's haha. Subscribed! Lots o' love from South Africa. Bless you! ❤❤
What a wonderful gift to give. Can’t wait to make them. I did try it with fresh chilies 🌶️ just it the oil without heating it and it went bad. I am so delighted to see your recipe
I think I’m going to make a lemon garlic batch! We go deep sea fishing annually and I think this would be fabulous for sautéing. Might add tarragon or dill as well.
Have to be honest with you, I have to watch your vids twice, first to just watch and listen to you because I really enjoy your humor, then second so I can actually learn what you’re doing 😂 but that’s a good thing in my books lol keep on being you 👍
Since I have fallen down the rabbit hole that is your channel I will add that I do keep my garlic in any of my infused oils. I do like to take the piece out and smash it when I need to sauté a fresh piece of garlic. It adds a fabulous flavor.
I just found your channel this weekend and had to subscribe. Love it so far! I would suggest if gifting the oils, to wash the strainer in between each oil to prevent cross contamination for those that may be allergic to certain herbs. For example, garlic gives me major migraines but cooked in oil, I might be able to tolerate it. 💜
Hi, Allie. I made the Tuscan Herb and the garlic infused Olive oil today it is terrific. Their Christmas gifts. I was just so excited and jumped the gun, but how should I store them?
Regarding the Christma cookies, I'd love a recipe for thick, soft, chewy chocolate chip. My cookies always get crunchy, no matter if I use more butter, less flour, underbake, etc...
There are a few fixes for this. The first would be to put your dough in the refrigerator for a couple hours to let it cool back down. Once it is cool Forman bake as usual. A second option is to put a second cookie sheet underneath on a lower rack to distribute the heat a little differently in your oven. The last option would be to drop your temperature in your oven down about 25° since your oven may be a little warmer than you think. Hope that helps!
OMG I know where you got that little bottle! The reason I'm watching this is a got a bottle of porcini mushroom and sage infused olive oil when I was in Georgia and I ran out. I was thinking I could make it with dried mushrooms and sage. What do you think? Thanks for all your videos, I've been binge watching the Christmas in July!
Ha, now you know where I live! I love that little shop but darn it cost a ton! That’s mix sounds amazing. I would use fresh sage and dried mushrooms to pack a punch. Yum! That over risotto would be bomb!
Question; would roasting the garlic first give the oil a different flavor and would it be ok to leave a few of those cloves in the oil? I put regular crushed garlic cloves in my cooking oil but I go through a bottle every 2-4 weeks. I know the main issue with anything fresh is the moisture but am curious about this one. Just a fun idea; add some sun dried tomatoes (not the kind in oil), mince them, and add to the Tuscan blend. I use garlic, sun dried tomatoes, lots of oregano, parsley, a wee bit of basil and a pinch of crushed red pepper flakes.It's the best for marinades that call for olive oil!
It would give it a different flavor. I remove it since there is a chance of botulism if you leave it in. If you store in the fridge and use it within a few weeks you should be ok. I tend to remove just to be totally safe
A question - If you use peppers out of your garden, do you use them raw or do you need to roast them first? Thanks for posting this one! I'm excited to try and make infused olive oils!
My grandfather owned olive groves in Sicily and he always said that olive oil should be stored in dark glass or ceramic containers. Even metal would work. It needs to be protected from light. Light will degrade the quality of Olive Oil quickly.
Dana's sugar cookies Cream together: 1 cup butter 1 cup powdered sugar 1 cup white sugar add: 2 eggs and 1 cup veg oil add: 5 cups of flour 1 tsp cream of Tartar 1 tsp baking soda 1 tsp salt 1 tsp vanilla pre-heat oven to 375 F roll into balls and into granulated sugar. Place on greased cookie sheet flatten with glass coated with sugar Bake for 10-12 mins Remove from cookie sheet quickly to cool on a rack or they will stick to the cookie sheet; cookies harden quickly.
It is called Azure standard. They are based out of Oregon, but I think they only ship in the US unfortunately. If you look in our description and scroll down towards the bottom, there is a link for their website.
We love it on sandwiches. They are amazing drizzled over cheese and tomatoes as well. You can also add them into any recipe that asks for vinegar like marinates.
Doesn’t botulism require 240-250 F degree heat to kill ? I am learning to can foods and that’s what I have read/heard many times now. How does a simmer kill this?
I just found your videos. I love everything I have watched
What an amazing gift idea! Please remember that when you make infusions it is best to use dry herbs. The moisture within fresh herbs will make your oil rancid very quickly. You can also set them in a cool dark place for 6 weeks (shaking once a week) with no cooking required ❤❤
Great tip! If you boil them the full 30 minutes and strain the herbs out it is perfect to use fresh.
@@LittleHillHomesteadGa oh I bet!!!! They looked amazing 🩷
I just want to say thank you for ALL your videos. You're absolutely adorable and always cheer up my day. I found your channel and have been binging on all your vid's haha. Subscribed! Lots o' love from South Africa. Bless you! ❤❤
Thank you!!!!! And you are very welcome. You made my day.
What a wonderful gift to give. Can’t wait to make them. I did try it with fresh chilies 🌶️ just it the oil without heating it and it went bad. I am so delighted to see your recipe
Your personality that is coming through is awesome. And your videos are full of great information. I thank you so much. 😊😊😊
Thank you so much!
I cannot wait to make these!
I am so excited to have found you! I am looking forward to your videos!
Yay! Thank you!
Terragon would work well in the Tuscan
I love you gift ideas. I am going to try them. Thank you for sharing. ❤️😊👩🏾🌾
You are so welcome!
I’m going to try these, they’re are a great idea, Thanks so much!
What a great gift idea! Thank you for another great video and I LOVE your stand with all the jars on it, so pretty!!!
Thanks so much! 😊
So glad I found your channel! You crack me up! Thanks for the recipes!
I think I’m going to make a lemon garlic batch! We go deep sea fishing annually and I think this would be fabulous for sautéing. Might add tarragon or dill as well.
That sounds delicious!!! I love that you can make it custom to anything you want.
If you have a store which sells home brewing supplies, you can find the swing top jars in different sizes.
Have to be honest with you, I have to watch your vids twice, first to just watch and listen to you because I really enjoy your humor, then second so I can actually learn what you’re doing 😂 but that’s a good thing in my books lol keep on being you 👍
Also I get my swing top bottles from dollarama
I appreciate that! Thank you
Since I have fallen down the rabbit hole that is your channel I will add that I do keep my garlic in any of my infused oils. I do like to take the piece out and smash it when I need to sauté a fresh piece of garlic. It adds a fabulous flavor.
Glad you found us! 😊
Those will be amazing in the dish you cook it with. Thank you for sharing.
Thank you for these really cool ideas. Truly appreciate all your effort
I just found your channel this weekend and had to subscribe. Love it so far! I would suggest if gifting the oils, to wash the strainer in between each oil to prevent cross contamination for those that may be allergic to certain herbs. For example, garlic gives me major migraines but cooked in oil, I might be able to tolerate it. 💜
Typically I will if I’m gifting it. This batch will stay here hit great point!
Thanks
Amazing gift giving idea. I just came across your channel and I am impressed. Thanks for sharing your knowledge ❤❤
Thanks and welcome
I just found your channel and you are so much fun to watch!!! Thanks for putting a little happy in the day!
I'm so glad! 🙂
Ty for the great video!! You are amazing! So informative and tops with your tutorials!
Glad you like them! Thanks so much.
Great, thanks so much, I love this!
Great idea. love it.
How long do they last and do you store them in pantry or fridge?
I store them in the pantry and they last about 6 months. If you leave the herbs in you can store them in the fridge for about 4 weeks
Hi new follower here
Thank u so much
WhT a wonderful idea
Deffo going make some
Thanks for subbing! I’m glad you are here ❤️
They look delicious. Thank you
I’m new to your channel. LOVE IT!!!!
Yay! Thank you!
I love it
Hi, Allie. I made the Tuscan Herb and the garlic infused Olive oil today it is terrific. Their Christmas gifts. I was just so excited and jumped the gun, but how should I store them?
Cool dark place is best. I stick them in the cabinet.
If you make these now, will they still be good for Christmas? Just found your channel and I'm loving your videos!
It’s better to make them a little closer but you can totally make them now and make sure to store in a cool dry place and they are well sealed.
Regarding the Christma cookies, I'd love a recipe for thick, soft, chewy chocolate chip. My cookies always get crunchy, no matter if I use more butter, less flour, underbake, etc...
There are a few fixes for this. The first would be to put your dough in the refrigerator for a couple hours to let it cool back down. Once it is cool Forman bake as usual. A second option is to put a second cookie sheet underneath on a lower rack to distribute the heat a little differently in your oven. The last option would be to drop your temperature in your oven down about 25° since your oven may be a little warmer than you think. Hope that helps!
@@LittleHillHomesteadGa worth trying. Thanks!
OMG I know where you got that little bottle! The reason I'm watching this is a got a bottle of porcini mushroom and sage infused olive oil when I was in Georgia and I ran out. I was thinking I could make it with dried mushrooms and sage. What do you think? Thanks for all your videos, I've been binge watching the Christmas in July!
Ha, now you know where I live! I love that little shop but darn it cost a ton! That’s mix sounds amazing. I would use fresh sage and dried mushrooms to pack a punch. Yum! That over risotto would be bomb!
@@LittleHillHomesteadGa Thanks, I will give it a try.
Love this video. If I made these in August will they still be good in December for gifts?
They will but I’d wait just a bit so the person has a little longer to use them. I’ve used they like a year later and they are still fine.
@@LittleHillHomesteadGa Thank you I will do that
Question; would roasting the garlic first give the oil a different flavor and would it be ok to leave a few of those cloves in the oil? I put regular crushed garlic cloves in my cooking oil but I go through a bottle every 2-4 weeks. I know the main issue with anything fresh is the moisture but am curious about this one. Just a fun idea; add some sun dried tomatoes (not the kind in oil), mince them, and add to the Tuscan blend. I use garlic, sun dried tomatoes, lots of oregano, parsley, a wee bit of basil and a pinch of crushed red pepper flakes.It's the best for marinades that call for olive oil!
It would give it a different flavor. I remove it since there is a chance of botulism if you leave it in. If you store in the fridge and use it within a few weeks you should be ok. I tend to remove just to be totally safe
Some dollar tree stores have swing-top bottles
A question - If you use peppers out of your garden, do you use them raw or do you need to roast them first? Thanks for posting this one! I'm excited to try and make infused olive oils!
Both. You can use raw or roasted. It will change the flavor a little
Dollar stores sell the jars and I have gotten some off of Amazon.
My grandfather owned olive groves in Sicily and he always said that olive oil should be stored in dark glass or ceramic containers. Even metal would work. It needs to be protected from light. Light will degrade the quality of Olive Oil quickly.
My great Aunt was from Sicily. I usually store it in a cabinet for this reason. Thanks for the tip!
I bought the bottles at Dollar Tree $1.25
Dana's sugar cookies
Cream together:
1 cup butter
1 cup powdered sugar
1 cup white sugar
add:
2 eggs and 1 cup veg oil
add:
5 cups of flour
1 tsp cream of Tartar
1 tsp baking soda
1 tsp salt
1 tsp vanilla
pre-heat oven to 375 F
roll into balls and into granulated sugar.
Place on greased cookie sheet
flatten with glass coated with sugar
Bake for 10-12 mins
Remove from cookie sheet quickly to cool on a rack
or they will stick to the cookie sheet; cookies harden quickly.
They’re called Dana’s cause that’s the gal we got the recipe from. The best ever!
I’m so excited for our first cookie recipe!!!!
❤❤
You always mention Azure in your videos. What is the full name of the company, trying to find out if I can get delivery in Canada.
It is called Azure standard. They are based out of Oregon, but I think they only ship in the US unfortunately. If you look in our description and scroll down towards the bottom, there is a link for their website.
Besides salads, what recipes are infused oils good for?
We love it on sandwiches. They are amazing drizzled over cheese and tomatoes as well. You can also add them into any recipe that asks for vinegar like marinates.
Would you use 2 T of all the dried herbs?
Yes. 2 tablespoons of each one.
How long do these need to infuse until we can use?
Once it’s done cooking it can be used right away
Doesn’t botulism require 240-250 F degree heat to kill ? I am learning to can foods and that’s what I have read/heard many times now. How does a simmer kill this?
The threat isn’t there since you remove the garlic from the oil before storage.
@@LittleHillHomesteadGa ok. I thought you were saying it would kill it. Thx for your reply.
Love your videos.
😅
Hi,my dear,Would you like to receive a free kitchen tool in exchange for your honest review?🥰
You are so cute, normal, and not overly performative. You're videos are great!
Oh thank you! It’s still so odd to film myself. I never go back and watch them after I film them. Just trying to keep it real. 😂
I’m going to try these, they’re are a great idea, Thanks so much!