Desserts


 

French Yogurt Cake

The Arbosana Extra Virgin Olive Oil would be great with this one!

This recipe is traditionally one of the first things French children learn to make. Since the size of a yogurt container is about ½ cup, you can simply wash the container and let your kids do all of the measuring with the yogurt cup. My daughter thought it was the funniest thing to make a cake using yogurt and the yogurt cup. I’ve also included traditional measurements if you prefer to use normal measuring scoops.
  • Prep: 15 min
  • Cook: 45 min
  • Total: 1 hour
  • Yields 1 small cake
French Yogurt Cake
  • cooking spray
  • Preheat oven to 350°F. Generously coat a 9′ cake pan with cooking spray and set aside.
  • 6 ounces vanilla yogurt (preferably full fat)
  • Pour yogurt into a medium bowl.
  • 1 yogurt container of vegetable or canola oil (or ½ cup)
  • Fill the now empty yogurt container with olive oil and add to bowl with yogurt.
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Add three eggs and vanilla extra to bowl. Whisk to combine.
  • Wash and dry the yogurt container.
  • 3 containers worth of flour (or 1 ½ cups)
  • 2 containers worth of sugar (or 1 cup)
  • 1 ½ teaspoons baking powder
  • 1 pinch salt

Add flour, sugar, baking soda, and salt. Mix to combine.

Pour into prepared cake pan. Bake at 350°F until cake is golden brown and a tester inserted into the center comes out clean, about 35 to 45 minutes.

Remove from oven and let cool on wire rack for 10 minutes. Invert cake onto a plate and let cool completely.

Serve with whipped cream and/or fruit. Store airtight at room temperature.

Recipe taken from MakeBetterFood.com under the Creative Commons License.

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Baked Espresso Brownie Doughnuts

We slightly modified this one… Use the Arbosana Olive Oil instead of the vegetable oil. We guarantee you won’t regret it!  If you like the idea of a brownie that’s been transformed into a doughnut and infused with espresso, then this recipe is for you.

  • Prep: 15 min
  • Chill: 30 min
  • Cook: 30 min
  • Total: 1 hour 15 min
  • Yields 18 doughnuts

 

Preheat oven to 325°F.

2 cups all-purpose flour

½ cup unsweetened cocoa powder

2 tablespoons instant espresso powder

1 teaspoon baking soda

1 teaspoon sea salt

In a large bowl, combine flour, cocoa powder, espresso powder, baking soda, and salt.

2 eggs

In a small bowl, beat eggs.

1 ½ cups packed brown sugar

1 cup milk

⅓ cup vegetable oil

2 teaspoons vanilla extract

Add brown sugar, milk, oil, and vanilla extract to bowl with eggs. Whisk until smooth.

Pour liquid ingredients into larger bowl with flour and whisk until fully incorporated.

Measure out scant ¼ cup of batter and carefully pour into greased doughnut pan. Bake at 325°F until lightly browned and doughnuts spring back when touched, about 12 to 15 minutes.

Remove from oven and let cool inside pan for 3 minutes. Remove from pan and cool on wire rack. Grease pan again and repeat until all of the batter has been used.

Espresso Glaze

1 teaspoon instant espresso powder

1 tablespoon hot water

In a small bowl, whisk espresso powder and hot water until dissolved.

3 ounces cream cheese, melted

Melt cream cheese in the microwave on high for 1 minute. Add to bowl and whisk until smooth.

1 ¼ cups confectioners sugar

2 tablespoons milk

1 teaspoon vanilla extract

Add sugar, vanilla extract, and milk. Whisk until combined. If the glaze seems too thin, add more sugar. If too thick, add more milk.

Dip cooled doughnuts into bowl of glaze to completely coat one side. Let excess glaze drip off and place on a piece of aluminum foil or wax paper to let glaze set.

Recipe taken from makefoodbetter.com under the Creative Commons License. 

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Balsamic Black Raspberry Pie

The deep, rich flavor of black raspberries is dramatically enhanced in this pie by balsamic vinegar and tempered with honey to create one of our favorite dessert recipes yet. If fresh black raspberries are not in season, you can use fresh blueberries instead for equally amazing results.

  • Prep: 40 min
  • Cook: 1 hour 10 min
  • Total: 1 hour 50 min – Serves 8
Dough

2 ⅔ cups all-purpose flour

Measure flour into a large bowl.

2 teaspoon salt

¾ cup vegetable shortening

Add the salt and shortening.

Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.

10 to 12 tablespoons ice cold water

Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.

Separate dough into two pieces, one being slightly larger than the other. The larger piece is the bottom layer of crust.

Wrap the pieces separately in wax paper and put them in the freezer for 10 minutes or the refrigerator for 30 minutes.

Filling

Preheat oven to 425°F.

7 cups fresh black raspberries

Rinse berries well. Place one cup of berries in a large bowl and mash. Set remaining berries aside.

¼ cup cornstarch

Add cornstarch to mashed berries and mix with a wooden spoon until well combined.

½ cup sugar

⅓ cup honey

2 tablespoons balsamic vinegar

2 teaspoons vanilla extract

½ teaspoon sea salt

¼ teaspoon ground cinnamon

1/8 teaspoon finely ground black pepper

Add sugar, honey, balsamic vinegar, vanilla extract, sea salt, cinnamon, and pepper to bowl with mashed berries. Stir until combined.

reserved black raspberries

Added reserved black raspberries to bowl and gently stir until berries are evenly mixed.

Assembly

reserved pie crust

flour (as needed)

Lightly sprinkle a clean work surface with flour. Using a rolling pin, roll the large piece of crust out until it is slightly larger than the diameter of your pie plate. Place in large pie plate.

reserved filling

2 tablespoons butter, cut into 1/4-inch cubes

Pour reserved filling into pie. Arrange butter pieces around top of filling.

Roll out remaining dough. If desired, cut crust and form a lattice topping. Alternatively, cover with a rolled out piece of dough and cut four large vent holes coming out from the center.

Baking

Place pie on a baking sheet lined with aluminum foil to catch any berry juice that bubbles over.

Bake at 425°F for 20 minutes. Reduce heat to 375°F and bake for an additional 20 minutes. Tent pie with a sheet of aluminum foil to prevent excess browning and bake for an additional 30 minutes (1 hour 10 minutes total) until crust is golden brown and mixture is bubbling.

Remove from oven and let cool completely, at least 3 hours, before serving.

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EXTRA VIRGIN OLIVE OIL BROWNIES WITH FRESH CHERRIES & DARK CHOCOLATE CHUNKS

We love Jamieanne from Sweetest Kitchen! Check out this yummy recipe and utilize our Koroneiki Extra Virgin Olive Oil.

“My tips… use the fruitiest and best quality extra virgin olive oil.  Use the best quality 70% dark chocolate, for both melting into the batter and for the chunks.  Use fresh, ripe cherries.  This is a killer combination.  These brownies are perfect in every way, especially if you love the ooey gooey.”

 TOTAL TIME

25 MINUTES

Serves: 16
INGREDIENTS
  • 115g dark chocolate, 70% cocoa solids, finely chopped
  • ⅓ cup (80ml) fruity extra virgin olive oil
  • 2 large eggs, room temperature
  • ¾ cup (150g) caster sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup (70g) all-purpose
  • 1 tablespoon Dutch-processed cocoa powder (natural will work as well)
  • ⅛ teaspoon sea salt (or table salt)
  • 70g fresh cherries, pits removed and cut into fourths
  • 70g dark chocolate, 70% cocoa solids, chopped into bite-sized chunks
INSTRUCTIONS
  1. Preheat the oven to 180°C/350°F. Lightly grease a 20cm (8-inch) square pan and line with parchment paper.
  2. Place the finely chopped chocolate in a small heatproof bowl and melt it over a saucepan of barely simmering water (ensure the bowl does not touch the water). Whisk in the oil, then cool.
  3. Using an electric mixer, whisk the eggs and sugar on medium speed until pale and thick, about 3 minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour, cocoa and salt. Lastly, gently fold in the cherries and the chocolate chunks. Stir briefly to combine. Spread the batter evenly into the prepared pan, it will be quite thick.
  4. Bake for 20-25 minutes or until the top is dry and crackly, and a toothpick inserted in the center comes out a little wet. Cool completely, then cut into squares.
NOTES
If you’d like to decorate the top of the brownies with cherries, as I have, which is optional!, just grab a handful of fresh cherries, cut them in half, discard the pits, and push the cherries, cut side down, into the top of the batter. Then bake as instructed.

 Picture and recipe taken from www.sweetestkitchen.com under the Creative Commons License.
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Toffee Chocolate Chip Blondies

Soft & chewy Toffee Chocolate Chips Blondies made with our Arbequina Olive Oil.

ingredients:

1/4 cup + 2 Tablespoons Arbequina Extra Virgin Olive Oil
1 large egg
2 tsp. vanilla extract
1/4 tsp. kosher salt
1 cup all-purpose flour
1/3 cup chocolate chips (1 Tablespoon reserved)
1/3 cup toffee chips (1 Tablespoon reserved)

directions:

Preheat the oven to 350 degrees. Grease a square 8×8 baking dish.

In a medium bowl, mix together the Butter Flavored Olive Oil and the brown sugar with a wooden spoon until mixed well. Add the egg and vanilla and mix to combine. Stir in the salt and flour and mix until all of the dry ingredients are incorporated. Mix in the chocolate chips and toffee chips (reserving 1 Tablespoon of each.)

Spread the dough into the prepared baking dish and spread evenly with a spatula. Sprinkle the remaining chocolate chips and toffee chips evenly over the top. Bake in a 350 degree oven for 22-25 minutes, until the top is golden brown. Cool completely before cutting into 16 squares.

Recipe and picture courtesy of www.bakeyourday.net under the Creative Commons License.

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Banana Sour Cream Bread

Always a touch of sweetness…Use our Arbequina Extra Virgin Olive Oil for this one!

1 cup chopped walnuts (optional)

  1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
  2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
  3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Recipe taken from commons.wikimedia.org under the Creative Commons License. 

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Sneakerdoodles

Sometimes Monday needs a little sweetness. Try our Arbequina Extra Virgin Olive Oil. 
Excerpted from Olive Oil Desserts: Delicious and Healthy Heart Smart Baking
Serves 26 to 30

⅔ cup pure olive oil
1½ cup granulated sugar
2 large eggs
2 tablespoons milk
1 teaspoon pure vanilla extract
½ teaspoon butter extract
2¾ cups flour
1 teaspoon baking soda
1½ teaspoons cream of tartar
½ teaspoon salt

CINNAMON SUGAR
½ cup granulated sugar
1 teaspoon cinnamon
  1. Preheat oven to 375°F. Lightly coat large cookie sheets with olive oil cooking spray.
  2. In mixer bowl add olive oil, sugar, eggs, milk, and vanilla & butter extracts. Blend until creamy.
  3. Add flour, baking soda, cream of tartar, and salt. Blend until well mixed.
  4. Roll dough into ping pong sized balls. Roll in cinnamon sugar and place on prepared cookie sheets.
  5. Bake for 8-10 minutes or until cookies are spread out and tops are light brown.
CINNAMON SUGAR PREPARATION
In small mixing bowl, add sugar and cinnamon. Mix until combined.

Picture and recipe from: heavytable.com under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

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Olive Oil Cake

Comfort food. For when all else fails. Use our Arbonsana Oil to truly experience true decadence.
 Oil Cake
Serves 8
Ingredients

1 cup sugar
2 eggs
1 tablespoon vanilla extract
1 cup olive oil
1 cup orange juice
1 cup Betty Crocker Super Moist Cake Mix
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup walnuts, chopped, divided

Method

Preheat oven to 350° F. Grease a 10-inch bundt pan with non-stick cooking spray.

In a large bowl, combine sugar, eggs, vanilla extract, olive oil and juice. Mix until well combined.

In a separate large bowl, combine cake mix, flour, baking powder and salt. Whisk until well combined.

Incorporate 1/2 cup at a time of dry ingredients into wet ingredients and mix with hand mixer until all ingredients have combined. Stir in 1/3 cup walnuts.

Pour mixture into bundt pan. Bake for 35 minutes or until knife inserted in the middle, it comes out clean.

Drizzle with glaze and sprinkle with remaining walnuts and serve.

Glaze
Makes 1/2 cup

Ingredients
1 cup confectioner’s sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla
1 tablespoon milk

Method

In a small mixing bowl, whisk sugar, butter and vanilla until smooth. Whisk in milk a few drops at a time until desired consistency.

Recipe and picture from: nibblesandfeasts.com with the a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

 

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French Yogurt Cake

End your long day from work with a delicious slice of French Yogurt Cake! We promise that this recipe with satisfy any sweet tooth. You can even add a citrus flavor with our Whole Fruit Blood Orange Olive Oil.

Ingredients:
  • cooking spray
  • 6 ounces vanilla yogurt (preferably full fat)
  • 1 yogurt container of vegetable or canola oil (or ½ cup)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 containers worth of flour (or 1 ½ cups)
  • 2 containers worth of sugar (or 1 cup)
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
Instructions:
  1. Preheat oven to 350°F. Generously coat a 9′ cake pan with cooking spray and set aside.
  2. Pour yogurt into a medium bowl.
  3. Fill the now empty yogurt container with olive oil and add to bowl with yogurt.
  4. Add three eggs and vanilla extra to bowl. Whisk to combine.
  5. Wash and dry the yogurt container.
  6. Add flour, sugar, baking soda, and salt. Mix to combine.
  7. Pour into prepared cake pan. Bake at 350°F until cake is golden brown and a tester inserted into the center comes out clean, about 35 to 45 minutes.
  8. Remove from oven and let cool on wire rack for 10 minutes. Invert cake onto a plate and let cool completely.
  9. Serve with whipped cream and/or fruit. Store airtight at room temperature.

Recipe and photo from: makebetterfood.com under a Creative Commons License 

 

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Olive Oil Citrus Bundt Cake

Do you have a loved one’s birthday coming up? Then try this Olive Oil Citrus Bundt Cake recipe! We guarantee everyone will love this flavorful cake! You can even enhance the citrus flavor with our Whole Fruit Blood Orange Olive Oil. Enjoy!

Ingredients

Makes 1 (10-inch) Bundt

(Adapted from Baked Explorations)

  • 3 cups all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. kosher salt
  • 4 large eggs, separated
  • 2 cups sugar
  • 1 cup plain yogurt
  • 3/4 cup good quality extra-virgin olive oil
  • Freshly grated zest of 2 oranges or lemons
  • 1 1/2 tsp. pure vanilla extract
  • Confectioners’ sugar, for dusting
Instructions
  1. Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick spray; alternatively, butter it well, dust it with flour, and knock out the excess flour (I recommend the latter for more intricate Bundt pan designs).
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the citrus zest and vanilla, and mix until just incorporated.
  4. Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
  5. In another bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.
  6. Pour the batter into the prepared pan and bake for 40 to 50 minutes, rotating the pan halfway through, or until a toothpick inserted into the cake comes out clean. Transfer the pan to a wire rack to cool for 15 minutes. Then gently loosen the sides of the cake from the pan and invert onto the wire rack to finish cooling.
  7. Just before serving, dust the cake with the confectioners’ sugar. The cake can be stored at room temperature, covered tightly, for up to 3 days.

    *Note* Try replacing the citrus zest with some finely chopped fresh rosemary or thyme for a different twist on this light and refreshing olive oil cake.

Recipe and photo from: mission-food.com under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

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Extra Virgin Olive Oil Brownies With Fresh Cherries & Dark Chocolate Chunks

Treat your self to the warm and fruity sweet decadence of this Extra Virgin Olive Oil Brownies With Fresh Cherries & Dark Chocolate Chunks recipe! You can enhance the fruity flavor of this recipe with our Whole Fruit Blood Orange

INGREDIENTS
  • 115g dark chocolate, 70% cocoa solids, finely chopped
  • ⅓ cup (80ml) fruity extra virgin olive oil
  • 2 large eggs, room temperature
  • ¾ cup (150g) caster sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup (70g) all-purpose
  • 1 tablespoon Dutch-processed cocoa powder (natural will work as well)
  • ⅛ teaspoon sea salt (or table salt)
  • 70g fresh cherries, pits removed and cut into fourths
  • 70g dark chocolate, 70% cocoa solids, chopped into bite-sized chunks
INSTRUCTIONS
  1. Preheat the oven to 180°C/350°F. Lightly grease a 20cm (8-inch) square pan and line with parchment paper.
  2. Place the finely chopped chocolate in a small heatproof bowl and melt it over a saucepan of barely simmering water (ensure the bowl does not touch the water). Whisk in the oil, then cool.
  3. Using an electric mixer, whisk the eggs and sugar on medium speed until pale and thick, about 3 minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour, cocoa and salt. Lastly, gently fold in the cherries and the chocolate chunks. Stir briefly to combine. Spread the batter evenly into the prepared pan, it will be quite thick.
  4. Bake for 20-25 minutes or until the top is dry and crackly, and a toothpick inserted in the center comes out a little wet. Cool completely, then cut into squares.

Recipe and photo from: www.sweetestkitchen.com under the  Creative Commons Attribution-NonCommercial 3.0 Unported License

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Roasted Balsamic Strawberry Merlot Poptails

It may not be officially spring yet, but it certainly feels like it here in the South! To celebrate the end of the winter season, we have found this delicious, easy, and healthy Roasted Balsamic Strawberry Merlot Poptails recipe for you to try! If you want to enhance the strawberry flavor of this recipe, then try our Strawberry Balsamic!

Ingredients
  • 1 pound strawberries, hulled and quartered
  • 1 tablespoon balsamic vinegar
  • 1/3 cup sugar, divided
  • 1 1/2 cups Sutter Home Merlot
  • 1 4-inch cinnamon stick (optional)
Instructions
  1. Preheat oven to 375° F.
  2. In a medium bowl, combine strawberries, balsamic vinegar and 2 tablespoons sugar. Mix well with a large spoon until all ingredients have combined.
  3. Spread strawberry mixture evenly on a baking sheet. Place in oven for 20 minutes. Remove from oven, set aside and let cool.
  4. In a small saucepan, combine merlot, remaining sugar and cinnamon stick. Simmer over medium heat for 8 to 10 minutes. Set aside and let cool slightly. Remove cinnamon stick and discard.
  5. Place half the roasted strawberry mixture and wine mixture in a blender. Blend until smooth.
  6. Divide remaining roasted strawberries in popsicle molds. Pour in wine/strawberry mixture. Freeze for 1 hour and insert popsicle stick. Return to freezer and freeze for at least 4 hours or until set.

Recipe and photo from: http://www.nibblesandfeasts.com under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

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Holiday Baking: Orange Cardamom Olive Oil Cake

Flavorful, light, moist, and guaranteed to be a hit at your holiday gathering! You can enhance the orange flavor of this recipe with our Whole Fruit Blood Orange Olive Oil or our Cara-Cara Orange Vanilla Balsamic!

Cake:
  • 4 large eggs
  • 1 1/4 cups sugar
  • 3/4 cup olive oil
  • 3/4 cup fresh orange juice
  • 1 tablespoon finely grated orange zest, from an untreated orange
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 cup almond meal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon salt
Glaze:
  • 1/4 cup sugar
  • 1/4 cup fresh orange juice
  • 1 tablespoon Gran Marnier or Cointreau
  • Pinch of sea salt
Optionals:
  • Powdered sugar
  • Whipped cream
Instructions
  1. Preheat the oven to 350°F. Butter a 9-inch springform pan lined with parchment.
  2. Whisk the eggs and sugar in a large bowl until light in color. Add the olive oil, orange juice, zest, vanilla and almond extract and stir to blend.
  3. Combine the flour, almond meal, baking powder, baking soda, cardamom, and salt in a separate bowl. Add to the wet ingredients, stirring to blend without over-mixing. Pour into the prepared pan.
  4. Bake until the cake is golden brown and a knife inserted into the center comes clean, about 45 minutes.
  5. While the cake is baking, prepare the glaze. Combine the sugar and  orange juice in a small saucepan. Simmer until the sugar dissolves and the liquid reduces to a syrupy consistency, about 2 minutes, stirring constantly. Add the Gran Marnier and sea salt and simmer 1 minute, stirring frequently.
  6. Transfer the cake from the oven to a wire rack. Brush the top with the glaze and cool 10 minutes. Remove the sides of the pan, then brush the cake on the sides with the glaze. Cool completely.
  7. Serve dusted with confectioners sugar and/or with a dollop whipped cream. If desired, add a tablespoon of the (thoroughly cooled) glaze to the cream while whipping.

Photo and Recipe by: tastefoodblog.com

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Gluten Free Orange Infused Olive Oil Chocolate Chip Cookies

Treat your loved ones this holiday season with these yummy Olive Oil Chocolate Chip Cookies! It’s even gluten free for those who are non-gluten eaters. If you are in need of Orange Infused Olive Oil, then come try our Whole Fruit Blood Orange Olive Oil. It’s a local favorite!

Ingredients

  • 1 1/4 cup Bob’s Red Mill 1 to 1 Gluten free flour blend(*Note, my flour blend has xanthan gum included. If yours doesn’t, add 1 teaspoon.)
  • 1 cup cashew meal
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • dash salt
  • 1/4 cup orange infused olive oil
  • 1/2 cup light canned coconut milk
  • 2 large eggs
  • 1/2 cup chopped walnutsoptional
  • 1/2 cup chocolate chips

Preparation

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add all dry ingredients and whisk to blend.
  3. In a medium bowl, add all wet ingredients.
  4. Mix well.
  5. Pour wet ingredients into dry ingredients.
  6. Add chips and nuts and mix.
  7. Spray coconut oil onto a baking sheet.
  8. Use a spoon to drop cookie batter in small circles onto baking sheet.
  9. Bake for 10 minutes, or until done.
  10. Cool on a cooling rack.

Picture and Recipe from: fearlessdining.com

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Yeasted Olive Oil Plum Cake

Looking to add to your Thanksgiving dessert options? Then try this Yeasted Olive Oil Plum Cake by Wild Yeast! It’s the perfect fall dessert for any Thanksgiving meal!

Yield: one 10-inch cake

Time:

  • Mix: 20 minutes
  • First fermentation : 2 hours
  • Assemble: 5 minutes
  • Proof: 1.5 hours
  • Bake: 40 minutes

Dough Ingredients:

  • 250 g flour
  • 66 g milk
  • 6 g (2 t.) instant yeast
  • 4 g (2/3 t.) salt
  • 100 g eggs (2 eggs)
  • grated zest of one lemon
  • 1 t. chopped fresh rosemary
  • 55 g fine granulated sugar
  • 113 g olive oil

Topping Ingredients:

  • 3 large, firm plums, sliced
  • 1 t. chopped fresh rosemary
  • 34 g fine granulated sugar

Method:

  1. In the bowl of a stand mixer with paddle, combine the flour, milk, yeast, salt, eggs, lemon zest, and rosemary. Mix in low speed until incorporated. The dough will be stiff at this point.
  2. Replace the mixer paddle with a dough hook. In medium speed, gradually add the sugar in 5 or 6 increments, mixing for about two minutes between each addition.
  3. Continue mixing in medium speed until the dough starts to come together around the hook.
  4. Change back to the mixer paddle. Add the olive oil and mix in low speed until it is incorporated. This will take a while.
  5. Transfer the dough to a lightly oiled container. Cover and ferment at room temperature for 2 hours.
  6. Press the dough into a disc and into an oiled 10-inch springform pan.
  7. Press the plum slices into the dough.
  8. Cover and proof for 1.5 hours at room temperature.
  9. Meanwhile, preheat the oven to 400F.
  10. Before baking, sprinkle the cake with rosemary and sugar.
  11. Bake at 400F for 10 minutes, then reduce the heat to 350F and bake for another 30 minutes or so, until the cake is golden brown and the plums are releasing their juice.
  12. Cool on a wire rack in the pan for 10 minutes, then release the pan and continue to cool.

Recipe & Photo by: Wild Yeast

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