Recipe : Butter Olive Oil Cinnamon Rolls

5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon Spice Galleria sea salt
2 packages rapid rise yeast
2 cups warm water
1/4 cup The Olive Oil Experience Organic Butter Olive Oil
2 large eggs
2 tablespoons The Olive Oil Experience Organic Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1/4 cup brown sugar
1 tablespoon Spice Galleria ground cinnamon
1/3 cup The Olive Oil Experience Organic Butter Olive Oil
1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, granulated sugar, 1/4 cup butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread 2 tablespoons butter olive oil all over dough. Mix 1/4 cup brown sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

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Recipe : Mashed Golden Cauliflower with Garlic

4 cups fresh cauliflower in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons The Olive Oil Experience fresh, medium intensity 100% extra virgin olive oil
1/3 cup + 2 tablespoons Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons Spice Galleria sea salt
Spice Galleria fresh ground pepper to taste

Place the florets and water or chicken stock to a simmer in a medium pot.  If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly.  Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Romano, salt, and pepper.

With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  To finish, drizzle with additional grated Romano, a drizzle of olive oil, and chives.

Serves 4-6