Desserts

Blackberry Ginger Balsamic Custard Brulee

2 1/2 C fresh blackberries                                                             Grated ginger to taste (optional)

3 Tbsp AoO's Blackberry Ginger Balsamic                     1/4 C orange blossom honey

1 2/3 C plain Greek yogurt or other whole-milk yogurt         12-18 tsp turbinado sugar

1/3 C sour cream

 

Sprinkle blackberries with balsamic vinegar. Let stand for 15 min. Reserve 1/2 C of berries for garnish. Divide remaining berries among six standard-size flan dishes.  In med bowl, stir together yogurt, sour cream, and grated ginger and divide mixture among dishes. Drizzle with honey. Refrigerate for 1 hr.

 

When ready to serve, place dishes on baking sheet and evenly sprinkle 1 T turbinado sugar over each custard. Using a hand-held blowtorch, caramelize sugar. Garnish the top of the caramelized sugar with the reserved blackberries.

Balsamic Ganache Truffles

1/2 C Steaming hot heavy cream

1 pinch of sea salt

8 oz best quality dark chocolate in chip form, or chopped

3 Tbsp  AoO's balsamic- coconut, raspberry, apricot, tangerine, strawberry, maple, espresso, lavender, violet, or traditional.

1/2 C cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

 

Place chopped chocolate in a medium size heat proof bowl. Heat cream an salt in heavy bottom sauce pan over low heat until it just begins to steam.  Do not allow it to simmer or boil.   Pour cream over chocolate and allow to sit for 2-3 min w/out stirring.  Stir mixture gently until all chocolate is melted.  Add balsamic and combine well.  Cool to room temp and then place bowl in refrigerator, covered until ganache has become cold and can be scooped and formed into balls.   Have a baking sheet covered in parchment ready. Take 1 tsp cold balsamic ganache and quickly roll between your hands to form a ball.  Handle as little as possible. Place balls on baking sheet and then place sheet in fridge or to firm up the truffles when you're done rolling all of them. Now roll into cocoa powder or in tempered chocolate.  Best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.  They can be taken out and served at room temperature

Citrus Tea Cookies

2-3/4 C flour                                                                2 large eggs

1/4 tsp salt                                                                    1 tsp vanilla

2 tsp Cream of Tarter                                                1 Tbsp citrus juice       

1 tsp baking soda                                                       1/4 tsp citrus zest (optional)  

1-1/2 C sugar                                                              Pinch pink Himalayan sea salt

3/4 C AoO’s Persian Lime, Lemon, or Blood Orange Olive Oil

 

Sift together the following ingredients in a mixing bowl and set aside: flour, salt, Cream of Tarter, baking soda.In the bowl of an electric mixer (if available) mix oilve oil and sugar well.  Add the eggs, one at a time, and blend until you have a smooth light mixture.  Add vanilla, citrus juice, and zest. Add the flour mixture in small amounts, slowly, so that it doesn't blow out of the bowl.  Add the with remaining flour mixture slowly, blending well, until all ingredients are incorporated and the dough is smooth and firm, (but a little sticky.) Cover dough with plastic and refrigerate for at least 1 hour. Lightly grease a silver cookie sheet (do not use dark sheet).  Roll 1 tsp of dough into a ball and place on cookie sheet and flatten lightly with your thumb.  Sprinkle lightly with either sugar or Pink Himalayan salt. Bake for 11-14 minutes on 325 degrees in the middle of the oven until light golden in color.  Makes about 8 dozen small tea cookies.

Lavender Balsamic Fudge

14 oz sweetened condensed milk

1 lb bittersweet chocolate or 1 lb semisweet chocolate, chopped

2 1/2 Tbsp AoO's Butter Olive Oil

1/4 C + 2 Tbsp AoO's Lavender Balsamic Vinegar 

 

Line an 8x8x2" pan w/ aluminum foil. Make sure you go up the sides.  Combine condensed milk, chopped chocolate, and butter in stainless steel bowl and place over saucepan of simmering water.  Melt chocolate mix, stirring frequently. Make sure mix doesn't get too hot or fudge may be grainy.  Stir until smooth (will be very thick).  Remove from heat and stir in vinegar.  Spread fudge into prepped pan, smoothing top with an offset spatula. Let stand at room temp for 2 hrs. Brush remaining balsamic on top of fudge and let sit for another hr or until balsamic is less liquidy and simply sticky.  Carefully remove fudge from pan by lifting edges of foil. With a long, sharp knife, cut fudge into pieces. Store in fridge for several days. Let thaw at room temp, unwrapped, for a few hrs before eating.

Sparkling Fruit

1/4 C AoO's Violet Balsamic balsamic vinegar

2 tsp snipped fresh lemon balm or 1/4 tsp finely shredded lemon peel

3-4 C fresh berries (mix of red and golden raspberries, blackberries, blueberries, and/or small strawberries)

Fresh lemon balm sprigs (optional)

 

In a small bowl stir vinegar and snipped lemon balm or lemon peel.  Place fresh berries in a compote or serving bowl. Drizzle with the honey mixture. Garnish with sprigs of lemon balm, if desired. Makes 4 servings.

 

 

Balsamic Mocha Sauce

¾ C AoO's Espresso Balsamic Vinegar

¾ C semisweet chocolate, chopped

¾ C dark chocolate, chopped

1 Tbsp confectioners sugar

 

Simmer vinegar in a small saucepan, over a medium heat, until it is reduced to a syrupy state, about 15-20 mins.  Remove from heat and stir in chocolate and sugar immediately. Whisk away until you have a smooth, shiny syrup.  This sauce is the perfect way to dress up cakes, pancakes, or ice cream.

Secret Ingredient Quick Blood Orange Brownies

2 pouches Ghirardelli Triple Chocolate Brownie Mix (a box comes w/ 3 pouches)

2/3 C water

2/3 C AoO's Blood Orange Olive Oil

2 eggs

 

Prehat oven to 325 F.  Lightly grase a 13 x 9 baking pan.  Place water, oil, and eggs in mixing bowl and stir until fully mixed.  Add brownie mix and stir until well blended.  Spread in pan.  Bake 50-55 min.  Don't overbake as fresh baked brownies appear underbaked but cool to doneness.  

Creates 24 extra thick brownies.

Blueberry Pound Cake with Lemon Olive Oil

2  C granulated sugar                                             1/2 tsp. baking soda

3/4 C AoO's Lemon Olive Oil                    1/2 tsp. salt

4 lg eggs                                                                      1 C Sour Cream

3 C all-purpose flour, divided                              1 tsp vanilla extract

2 C fresh or frozen blueberries                             1/4 C AoO's Blueberry Dark Balsamic

1 tsp. baking powder

 

Preheat oven to 350.  Beat first 2 ingredients at med speed with a mixer until well-blended.  Add eggs one at a time, beating well after each addition.   Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 T flour and blueberries in a small bowl and toss well.  Combine remaining flour, baking powder, baking soda and salt. Add flour mi to sugar mix alternately w/ sour cream.  Fold in blueberry mixture and vanilla.  Pour batter into a 10" bundt pan wiped w/ Lemon Olive Oil.  Bake 1 hr and 10 min  (until wooden toothpick inserted in center comes out clean).  Cool cake in pan 10 min; remove from pan.  Drizzle blsamic over cake slices just before Serving. 

 

Blood Orange & Dark Chocoalte Balsamic Madeleines

1 1/2 C    all-purpose flour                                1/3 C freshly squeezed orange juice (abt 1 orange)

1/4 tsp baking powder                                       1/3 C AoO Dark Chocolate Balsamic

1/4 tsp baking soda                                            2/3 C AoO Blood Orange Olive Oil 

2  eggs                                                                     Pinch of salt

1 1/4 C sugar                                                        Butter for greasing the pan

2 tsp grated orange zest                                      Butter

 

Preheat oven to 350ºF. Butter madeleine molds, set aside.  Whisk together flour, baking powder, baking soda and salt. With an electric mixer, beat eggs until blended, then gradually add in  sugar, beating until thick. The mix will be pale yellow.  In separate bowl, whisk zest, juice, oil and balsamic. Add to the egg mix in 1/3s alternating w/ flour mix. Pour batter into molds and bake for about 9 min, until just barely golden. Batter will double in size. Cool on rack for 15 min.  Sift confectioners’ sugar over top before serving.

 

Cinnamon Ginger Pear Tart

1 C Ginger snap cookie crumbs                     1 tsp AoO’s Cinnamon Pear Balsamic

2 1/2 tsp AoO Butter Olive Oil                 2 eggs lightly beaten

8 oz cream cheese                                                 2 large, ripe pears

1/3 C white sugar                                                1/2 tsp ground cinnamon

2 tsp all purpose flour                                        1/4 C white sugar

 

Preheat oven to 350 . Combine cookie crumbs and butter in bowl.  Press onto bottom and 1/2" up sides of a 9" spring form pan coated w/ nonstick cooking spray.  Bake 5-8 min (until set).  Cool on wire rack. In mixing bowl, beat cream cheese until smooth.  Beat in 1/3 C sugar, flour and balsamic vinegar.  Add eggs, beat on low speed just until combined.  Pour in crust. Combine pears, cinnamon and remaining sugar. Arrange pear slices over cream cheese mixture.  Place pan on baking sheet. Bake for 30-40 minutes or until almost set.  Immediately run a knife around edge of pan to loosen; cool on wire rack for 1 hr. Refrigerate 2+ hrs.

 

Easy Coconut Brownie Bites

16.7-oz) package double fudge brownie                                              1 large egg

3 Tbsp AoO's Coconut White Balsamic Vinegar                     1 Tbsp water

1/3 C applesauce

1 large egg

1/3 C  finely chopped walnuts, pecans, shredded coconut or a combination, toasted 

 

Preheat oven 350.  Stir together brownie mix,  balsamic, apple sauce, egg and water.  Pour into a greased 8x8 baking pan. Bake for 30 min, until toothpick comes out clean. Let cool.  Crumble brownies into blender and add 1/2 nuts and shredded coconut, if desired. Pulse until a ball forms, abt 30 sec. Shape mix into little balls. Roll in nut/coconut mixture, using a little pressure to make the coating stick.

Enjoy these fun treats!

 

 

Grapefruit and Lime Olive Oil Cake w/ Blackberry Sauce

Cake:

1 C whole milk vanilla yogurt                               2 eggs

1/3 C AoO’s Persian Lime Olive Oil            1 2/3 C all purpose flour

1 C sugar                                                                    1 1/2 tsp baking powder

2 tsp lime zest                                                           1/2 tsp baking soda

1 Tbsp grapefruit zest                                                   1/8 tsp salt

1/4 C C grapefruit juice

 

Preheat oven 350.  Grease the sides of  a 9” round cake pan lined w/parchment paper.  In a lrg mixing bowl, whisk together yogurt through juice.  Add eggs one by one, whisking well after each addition.  Sift flour on through salt together over better.  Stir until just combined.  Pour batter into prepped cake pan.  Bake 35-40 min (until top is golden brown and a toothpick comes out clean). Transfer pan to cooling rack and let stand 10 min.  Run knife around pan to loosen and flip cake onto plate and then back on rack.

 

Sauce:

12 oz fresh blackberries

1/4 C water

3 Tbsp sugar

1 Tbsp fresh lime juice

 

Combine ingredients in food processor.  Puree until very smooth, then press through  fine mesh strainer to remove seeds.  Cover and refrigerate until cold. 

Berry Cobbler for One

½ C berries of choice

2 Tbsp oatmeal

1 Tbsp all-purpose flour

1 Tbsp brown sugar, slightly packed

4.5 tsp AoO’s Butter or Blood Orange Olive Oil

pinch of salt

pinch of baking soda

a couple drops of vanilla

 

Preheat oven 350.  Place berries/fruit In a ramekin or other small baking dish.  In a separate bowl, Mix all other ingredients....oatmeal, flour, sugar, butter, salt, baking soda, and vanilla. Use your hand or a fork to make sure all ingredients are incorporated well.  Sprinkle oatmeal mixture evenly over berries/fruit.  Place ramekin on a baking dish (just in case it boils over a little bit) and bake 25-30 min or until topping is beginning to lightly brown.

Chocolate Orange Mug Cake

1/4 C all-purpose flour

2 Tbsp unsweetened cocoa powder

1/4 tsp baking powder

2-3 T granulated sugar

1/8 tsp. salt

1/4 C + 1 tbsp. milk

2 Tbsp AoO’s Blood Orange Olive Oil

1 Tbsp Nutella (optional)

Whisk together dry ingredients. Whisk in milk and oil until ingredients are combined and batter has no clumps.  Pour batter into a microwave-safe mug or bowl. Drop Nutella in middle of batter. Line microwave with a paper towel.  Microwave cake for 70 sec on high.  Carefully remove.  Enjoy!

Herbes de Provence Cake w/ Lavender Reduction

4 Eggs                                                                                                       1/2 tsp. Kosher Salt

3/4 cup Sugar                                                                                       Nonstick Spray

2/3 C AoO’s Herbs de Provence Olive Oil                            1 Tbsp. Baking Powder

1 1/2 C Flour                                               1/2 C AoO’s LavenderDark Balsamic

 

Preheat oven  325°.  Spray a 10” loaf pan evenly on the bottom and sides with nonstick spray.  Crack eggs into the bowl of a mixer and mix on med-high speed for abt 1 min using  whip attachment.  Add sugar.  Whip until mixture begins to foam and is pale yellow in color (abt 2 min).  Turn mixer speed down to low and slowly add oil.  In another bowl, combine flour, baking powder and salt.  Turn mixer back on to low speed and slowly add in the dry ingredients to egg mixture.  Mix just enough to incorporate everything, scraping sides down once.  Pour batter into prepped pan and bake for 45 min.  Once baked, allow to cool slightly before unmolding.  Allow to cool for 20-30 min then wrap tightly in plastic wrap and allow it to cool the rest of the way before serving.  Reduce balsamic by half on stovetop.  Drizzle over cake.

Lemon Pound Cake w/ Lemon Glaze

1 C AoO Lemon Olive Oil                               1 tsp Kosher salt

3 C all purpose flour                                              4 large eggs (cold) and 1 cold egg yolk

3 Tbsp grated lemon zest                                      2 C sugar                 

2 tsp baking powder                                               1/2 C vanilla soy milk

2 tsp vanilla                                                               1/2 C sour cream

Preheat oven to 350. Grease and flour 2 loaf pans. Mix flour, baking powder and salt in large bowl and sift. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon oil, lemon zest and vanilla, on high speed until well blended.  Add eggs 1 at a time, beating well after each addition. Beat 3-5 min until mixture is thick and pale yellow in color.  In a small bowl combine the soy milk and sour cream.  Stop mixer and pour in half milk mixture.  Beat until blended.  Repeat with half the flour, followed by the remaining milk mixture..then remaining flour.  Pour into 2 loaf pans.  Bake 50 to 60 min. Cool pans on rack.  Lemon glaze: 1 C powdered sugar, 1 lemon, grate the lemon and squeeze out juice.  Combine these 3 ingredients.  Add more sugar if glaze is too runny.  Drizzle glaze over cake while it is still warm.   

Panna Cotta w/ Strawberries and Balsamic

Panna Cotta:                                     Strawberries:

2 Tbsp water                                               2 -1 pint baskets strawberries, hulled thinly sliced

1 14 tsp unflavored gelatin              3 Tbsp AoO’s Strawberry, Raspberry, or Lavender Balsamic

2 C whipping cream                           1 Tbsp sugar

1 1/4 C whole milk yogurt               1/2 tsp black pepper

1 tsp vanilla extract

1/2 C sugar

Panna Cotta:

Pour 2 T  water into small bowl.  Sprinkle gelatin over water.  Let stand until softened, abt 15 min.  Whisk 1 C cream, yogurt, and vanilla in lrg bowl to blend.  Heat remaining 1 C cream and 1/2 C sugar in small saucepan over med heat, stirring until sugar dissolves and cream comes to a simmer. Remove from heat. Add gelatin mix, stirring to dissolve gelatin.  Mix hot cream-gelatin mix into yogurt mix in bowl.  Divide mix among 6 3/4 C ramekins, using abt 1/2 C for each.  Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

Strawberries:

Toss strawberries, vinegar, sugar, and pepper in a large bowl to combine.  Let stand 30 min, tossing occasionally.  Spoon over panna cotta and serve.

Mango Lime Frozen Yogurt

Ingredients

This recipe utilizes an ice cream machine*

2 C full fat, thick yogurt

1 1/2 C thawed mango puree

1 C heavy cream

2 Tbsp powdered milk

1 C sugar

1/2 tsp salt

1/4 C AoO Persian Lime Olive Oil

2 Tbsp AoO Key Lime Balsamic

Directions

In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)

Blue Raspberry Bread with Orange Glaze

1 1/2 C flour

1/4 tsp sea salt

1 tsp baking powder

1 C sugar

2 eggs

1/2 C AoO Blood Orange Olive Oil

2 Tbsp AoO Natural Butter Olive Oil

2 tsp Vanilla 

1/2 C blueberries

1/2 C raspberries

1/2 C milk          

1/4 C  AoO Blueberry/Raspberry Balsamic

  

Orange Glaze:

1/4 C confectioners sugar

1 tsp  AoO Cara cara Orange-Vanilla balsamic

1 Tbsp butter

3-4 Tbsp orange juice*

fresh orange zest [optional]

 

Melt butter in a measuring cup.  Add Vanilla Balsamic and sugar and stir.

*Add orange juice, 1 T at a time, until glaze is desired consistency.

Mix all ingredients, except berries, together in a large bowl with a fork, mixing until combined and moistened, but do not overmix.  Pour 1/2 of batter into a greased glass loaf pan.  Top batter with 1/2 of berries.  Pour in remaining batter and top with remaining berries.  Gently push berries down into batter with the back of a spoon.

Bake at 325 for 50-65 minutes, checking center with a cake tester, until cake is done.  Let cool 30 minutes and remove from pan.  Poke holes all over top of bread with a toothpick and slowly pour glaze over warm bread.  Sprinkle with orange zest.

Aztec Boxed Brownie Mix Upgrade

1 Box Ghirardelli® Dark Chocolate Brownie Mix

1/4 C water

2 Tbsp AoO’s Cayenne Olive Oil

3/8 C AoO’s plain EVOO

1 tsp cinnamon

1 egg

Directions

 

Preheat oven 325.  Lightly grease an 8x8 glass pan.  Mix water, oil, and egg in a medium bowl and stir until fully blended.  Add brownie mix and stir until fully blended.  Spread in pan.  Bake 40-50 min.     REMEMBER:  fresh brownies are always look a little underdone coming out of the oven.

Strawberry Fig Balsamic Sundae with Pistachios

1/2 C Black Mission Fig balsamic vinegar

2 C ripe strawberries, stemmed, hulled and roughly diced

2 tbsp brown sugar

1/4 tsp kosher salt

1/4 tsp lemon zest

Vanilla or chocolate ice cream

1/2 C chopped pistachios

 

In a small saucepan, bring the vinegar to a boil over medium heat. Turn down the heat to low and carefully simmer for 5-10 minutes, until it has reduced to about 1/3rd its original volume. Stir in the strawberries, sugar, salt, and lemon zest. Bring the mixture back to a low boil for about 5 minutes until the strawberries have softened and released their juices. Crushing the strawberries against the side of the saucepan with a spoon, let the mixture simmer until it has become syrupy and thick. Let cool to room temperature. Makes approximately 1-1/2 cups. Serve over ice cream with a generous sprinkling of pistachios.

Dark Chocolate Balsamic Berry Yogurt Parfaits

1-2 C Plain Greek Yogurt

1-2 Tbsp Lemon Zest

1 C Granola

1 C Fresh Berries

2-3 tsp AoO's Dark Chocolate Balsamic Vinegar

(Optional) Cinnamon, Ginger, Basil, or Coriander

 

Mix Greek Yogurt and lemon zest.  In another bowl toss the fruit with the balsamic.  Let sit for fifteen min before tossing with spices.  Using a parfait or white wine glass, layer in this order:  2 T yogurt, 2 T granola, 2 T fruit.  Repeat the process until glass is full.  Repeat with remaining glasses. Enjoy! Servings depend upon glass size.

Grilled Blueberry Balsamic Peaches

1 C AoO's Blueberry Balsamic Vinegar

¼ C molasses

1 Tbsp freshly ground black pepper

4 ripe peaches

2 Tbsp AoO's Chipotle Olive Oil

   

In a small sauce pan, bring balsamic to a boil.  Reduce heat and  simmer until reduced by half (15-20 min). Remove from heat and add molasses and pepper.

Cut peaches in half and remove the stone.

 Heat the grill to medium. Keep glaze warm so it does not harden up.  Brush each cut side with oil and place cut down on the grill. Grill for about 2 min and flip. Brush the cooked tops with the glaze and cook for about two more min.

 Remove to a platter and brush on more of the glaze.

 Serve with extra glaze on the side.

Single Serving Monkey Bread

2 frozen dinner rolls (such as Rhodes)

1 tsp granulated sugar

1/4 tsp cinnamon

3/4 tsp AoO’s Butter Olive Oil

1/2 tsp packed brown sugar

Place rolls on plate and cover loosely w/ plastic wrap. Allow to thaw for about 2 hrs (don’t let them rise, just let them defrost). Cut each roll into 6 pieces.  Spray a ramekin w/nonstick cooking spray.  Stir together granulated sugar and cinnamon. Roll each piece of dough in the cinnamon sugar and place in the ramekin. Stir oil and brown sugar, pour over dough.  You now have two options: one, let it sit at room temperature for about one hour, then continue to the next step to bake. Or two, cover with plastic wrap and refrigerate overnight.  When ready to bake, preheat oven to 350°F. Remove ramekin from the refrigerator and let come to room temperature while the oven preheats. Bake for 15-18 min, until the dough is cooked through. Cool slightly before eating.

Orange Dreamsicle Whipped Cream

1 Pint heavy whipping cream

1 - 2 Tbsp  AoO's Cara Cara Orange Vanilla Balsamic Vinegar

2 Tbsp Sugar

 

 

 

Directions:

Combine cream and Vanilla Balsamic in mixing bowl and beat at medium high speed for a couple of minutes. Add sugar and continue beating until soft peaks form.

Vanilla Bean Pear Sauce

1  3/4 pounds pears (such as Bosc)

 2-inch length of vanilla bean, halved and seeds scraped or 2  tsp vanilla extract

 1 Tbsp Cinnamon-Pear  Balsamic vinegar

 1 1/4 C water

 

Directions:

Peel, halve, core and de-stem pears. Chop them in half again if they are particularly large. Place pears in a medium saucepan with the vanilla bean segments and scrapings, or extract, balsamic and water. Bring to a boil and reduce to a simmer; cook with the lid on for 30 minutes, or until the pears are very tender. Let cool in their cooking liquid. Fish out the vanilla bean segment and puree pears in a food processor, blender or food mill.

Lavender Balsamic Fruit

1/4 C AoO's Lavender Balsamic balsamic vinegar

2 tsp snipped fresh lemon balm or 1/4 tsp finely shredded lemon peel

3-4 C fresh berries (mix of red and golden raspberries, blackberries, blueberries, and/or small strawberries)

Fresh lemon balm sprigs (optional)

 

 

In a small bowl stir vinegar and snipped lemon balm or lemon peel.  Place fresh berries in a compote or serving bowl. Drizzle with the honey mixture. Garnish with sprigs of lemon balm, if desired. Makes 4 servings.

Lavender Balsamic Strawberry Shortcake.

SHORTCAKES

2 C cake flour, plus more for dusting

1 C white whole-wheat flour, or whole-wheat pastry flour

1/4 C sugar

1 Tbsp baking powder

4 Tbsp cold unsalted butter, cut into small pieces

4 Tbsp (2 ounces) reduced-fat cream cheese

1/4 C AoO's Picual EVOO

1 large egg, lightly beaten

3 Tbsp nonfat buttermilk

FILLING

4 C sliced hulled strawberries, (about 1 1/4 pounds whole)

4 Tbsp AoO's Lavender Balsamic Vinegar

1/2 C whipping cream

1/2 C reduced-fat sour cream

Preheat oven to 400.  Whisk dry ingredients together in large bowl. Cut in butter using 2 knives until pieces are abt pea sized. Do the same w/ cream cheese. Drizzle oil over mixture; stir w/ fork until just combined (mixture will be crumbly). Make a well in center and add egg and buttermilk. Gradually stir wet ingredients into dry ingredients w/ fork until mixture is evenly moist. Knead mixture in bowl 2-3 times until it holds together.  Turn dough out onto a lightly floured surface. Dust w/ flour and roll into an 8x10 rectangle abt 1/2" thick. Cut edges square. Cut dough into 12 shortcakes. Transfer to baking sheet. Bake short cakes until puffed and lightly golden, abt 20 min. Let cool slightly.  Toss strawberries w/ vinegar in bowl and let marinate for 30 min. Whisk whipping cream in a med bowl until it’s thick and holds its shape, 1-2 min. Whisk in sour cream until combined.  To serve, split shortcakes horizontally. Spoon berries and juice onto bottoms, top w/ cream mixture and replace the shortcake tops.

Maple Balsamic Roasted Pecans

3 Tbsp AoO’s Maple Dark Balsamic

3/4 C light brown sugar

1/4 C AoO’s Any Varietal EVOO

4 C raw pecans (2 8oz bags)

 

Preheat oven 350.  Combine brown sugar, balsamic, EVOO, and water ina medium sized bowl.  Whisk together well.  Add pecans to glaze.  Use a large spoon to make sure all pecans are coated well.  Line a   baking sheet with foil and brush with EVOO.  Spread pecans onto the baking sheet in a single layer.  Roast pecans in oven for 20 min tossing 2-3 times throughout cooking time.  With different ovens varying in temperature, it’s a good idea to keep an eye on the pecans during the last 3 min as they can burn easily.  Remove pecans from oven and stir   frequently for about 5 min to prevent clumping. 

Red Grapes Roasted in Walnut Oil

1 1/2 lbs. red seedless grapes

2 1/2 Tbsp AoO Roasted Walnut Oil

2 Tbsp brown sugar

2 1/2 tsp AoO Butter Olive Oil

1/2 tsp cinnamon, preferably fresh-ground

Pinch of kosher salt

1/2 C roasted walnuts

Mascarpone, ice cream, whipped cream, Greek yogurt or a soft goat cheese

 

Set the oven to broil. Wash the grapes and remove the stems. Pat dry, then place them on a 9x13 baking sheet. Toss the grapes with the walnut oil, brown sugar, butter, and salt. Broil them for approximately 8 minutes— the skins will start to pop open slightly. Remove from oven, mix in the walnuts, and let cool for 15 min. Serve with a dollop of something creamy!

Spring Berry Triffle

For The Pound Cake
(Makes 2 cakes)

1 pound (3 1/4 cups) + 2 Tbsp all-purpose flour

1 Tbsp Rustic Sea Salt

3/4 C AoO Butter Olive Oil, plus more for pans

1/2 C AoO Eureka Lemon  Olive Oil

1/2 C sour cream

2 C sugar

1 tsp pure vanilla extract

9 large, room-temperature eggs

2 Tbsp sanding sugar 


 Directions

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.

Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.

Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

 For the Lemon Curd

3/4 C freshly squeezed lemon juice

1 Tbsp lemon zest

2 tsp cornstarch

2 whole large eggs plus 2 large yolks

4 Tbsp of  Butter  Olive Oil 

1 C granulated sugar

Directions 
 

Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.

 

Chantilly Cream

2 C heavy whipping cream, chilled

1/3 C granulated sugar

2 tsp good quality vanilla extract

Directions

In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

Fresh Berries

2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries

1/2 C Blenheim Peach White Balsamic

Directions:
Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.

To Assemble The Trifle

Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish.  Use a pastry brush to dab Blenheim Peach White Balsamic on to the pound cake.  Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Serves 10 -12 generously

White Chocolate & Persian Lime Fudge

1/4 C AoO Persian Lime Olive Oil

1/4 C unsalted butter

3/4 C Sour Cream

2 C miniature marshmallows

1/2 lb white chocolate morsels

3 Tbsp fresh lime juice

finely grated zest of two limes, about 1 tablespoon 

1C granulated sugar

Directions:
Grease an 8" x 8" square baking pan. Combine sugar, lime zest, Persian Lime Extra Virgin Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling  over medium heat or until a candy thermometer reaches 238 degrees.  Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.

Stuffed Blood  Orange Cream Buns

3 tsp active dry yeast

3 1/2 C flour

1 1/2 tsp salt

1/3 C lukewarm cream or half & half

1/3 C warm lukewarm water

2 large eggs

1/3 C sugar

1/2 C AoO Blood Orange Olive Oil

1 tsp fresh grated orange zest

16 - 1" chunks of dark chocolate or 5-6 dark chocolate morsels for each bun

 

1 egg beaten for glazing the buns

 

Sweet Orange Glaze

1 C  confectioners' sugar

1Tbsp half and half

1 Tbsp fresh orange juice

 

Directions:

 Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

 Line a baking sheet with parchment paper.  Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun.  Gently push a 1/2" piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

 Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

 Allow the buns to cool for 5 minutes.  For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners' sugar. Brush each bun with glaze.  Serve warm while the chocolate is still molten in the center.

Makes 16 buns

Lemon Olive Oil & Polenta Cake


Ingredients
2 C unbleached all purpose flour (organic if possible)
1/2 C stone ground cornmeal (regular cornmeal will work here too)
1 1/2 C sugar
1 C AoO Lemon Olive Oil 
1 C whole milk yogurt
2 eggs
2 tsp baking soda 

1 tsp vanilla extract 
1 tsp salt

Instructions
Preheat the oven to 350 F.

Grease a 9"x9" baking pan with lemon olive oil.  In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil.  Whisk until pale and well combined.  Whisk the dry ingredients together and add to the wet ingredients.

Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.

Cool for 15 minutes in the pan, and invert on to a rack and cool fully before serving.

Serves 6-8

 Blood Orange Cookies

3 C self rising flour
2 C granulated cane sugar
2 finely grated orange peel
1 C AoO Blood Orange Olive Oil
2 large room temperature eggs, whisked
2 Tbsp fresh squeezed orange juice
Powdered sugar for garnish


Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, blood orange oil, orange juice, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and sugar. 

Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan.  Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.  Remove the cookies to a rack to cool.  Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar. 

Yields about 48 cookies

Oatmeal Raisin Cookies

1 C  Lemon EVOO
1 C packed brown sugar
2 eggs
1 Tbsp vanilla extract
1 C flour
1/2 Tbsp baking soda
1/2 Tbsp salt
1 Tbsp ground cinnamon
1/4 Tbsp ground nutmeg
4 C rolled oats
1 C raisins

Preheat oven to 350°.
In a large bowl, mix the EVOO, brown sugar, eggs, and vanilla until well blended. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the sugar mixture and stir well. Mix in oats and raisins.
Mold the batter into rounded spoonfuls and place on a greased cookie sheet. Bake 10-12 minutes.

Strawberry Ice Cream 

1 pint strawberries (fresh)

2 Tbsp AoO Strawberry Balsamic Vinegar

2 Tbsp granulated sugar

1 1/2 tsp vanilla extract

1/4 C water

2/3 pint sweetened condensed milk

1/2 quart double cream

Blend together in a blender until thick and somewhat chunky.  Freeze 24 hours. Serve.

Lavender Pie Crust

1.5 Tbsp AoO Butter Olive Oil 

1 1/4 C Graham Crackers (Finely Chopped)

1 Tbsp AoO Lavender Balsamic

3 Tbsp Sugar

Combine all ingredients in a large mixing bowl. Massage with hands until all crackers are coated and when pinched together hold together.

Transfer all ingredients into a non-stick 9” tart pan, or two 4” tart pans, whichever you prefer.

With a piece of plastic wrap as a barrier for your hands, push and mold the crust into the tart pan, allowing ¼” thickness throughout.

Bake in the oven at 350F for 10 minutes, or until the crusts are nutty and aromatic.

Apple Crisp

TOPPING

3/4 C Self Rising Flour

3/4 C Walnuts (Finely Chopped)

3/4 C Old Fashion Rolled Oats

1/2 C Light Brown Sugar

1/4 C Granulated Sugar

1/2 tsp Ground Cinnamon

FILLING

3lb Golden Delicious Apples (Peeled, Cored, Halved & Cut in 1/2" wedges)

1/4 C Granulated Sugar

1/4 tsp Ground Cinnamon

1/2 C AoO Red Apple Balsamic 

2 Tbsp AoO Butter Olive Oil 

3/4  C Apple Cider

2 Tbsp Lemon Juice

2 Tbsp Unsalted Butter

Topping

Adjust oven rack to the middle position and heat to 450F. Combine flour, walnuts, oats, brown sugar, granulated sugar, and cinnamon in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.

 

Filling

In a glass bowl whisk together 2 Tbs Butter Flavored Olive Oil and 1/4 Cup Red Apple Balsamic. Add apples and macerate 30 minutes. Remove apples and toss in granulated sugar and cinnamon, set aside. Bring 3/4 cup apple cider & 1/4 cup Red Apple Balsamic to a simmer in a medium sauce pan over medium heat; cook, stirring periodically until reduced to ~50%, (about 5-7 minutes). Note-stop reduction just prior to desired thickness and transfer into a glass bowl. Place glass bowl on-top of a larger bowl containing ice and stir until reduction has cooled. Reduction will continue to thicken as it cools. Transfer reduced cider to a bowl or liquid measuring cup, stir in lemon juice and set aside.

Heat butter in empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Add in cider/balsamic reduction and continue cooking for an additional 2 minutes stirring constantly to coat apples. Add apple/balsamic reduction into a 8” square baking pan.

Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes. Drizzle with Red Apple balsamic and serve with Vanilla ice-cream.

Peach Cobbler

4 Large Peaches (Medium Dice)

1/2 C Peach Balsamic Vinega

1/2 C Eureka Lemon Olive Oil 

1/4 C Sugar

1/2 tsp Cinnamon (Ground)

1/4 tsp Nutmeg (Ground)

1/4 tsp Cloves (Ground)

2 Pie Crusts (Frozen)

4 Remekins

In a medium sized bowl whisk together Eureka Lemon olive oil and White Peach balsamic. Add diced peaches. Set in fridge and marinate for about 6 hours.

After the 6 hours, drain the marinade from the peaches and set aside for use later.

Place the peaches in a saucepan over low/medium heat. Add Sugar, Cinnamon, Nutmeg and Cloves to the peaches. Let simmer till peaches are soft about 15min.

Line the ramekins with the pie crust making sure that the pie crust comes up to the top and is pressed securely to the sides. Trim off the extra pie crust that comes over the top of the ramekins.

Use the remaining pie crust to roll out and cut shapes out of to line the top of cobbler. Set aside.

Poke the pie crust with a fork before adding the peach mixture; cook the pie crust at 345F degrees for about 10-15 minutes or until lightly golden brown. Cook on a cookie sheet that has sides with a short cooling rack to keep the ramekins elevated.

Once pie crust is golden brown add the peach mixture into your ramekins. Place the extra pie crust on top of the cobbler and return it to the oven for 15-20 minutes or until the peaches are bubbling.

Serve warm with whip cream & ice-cream. Drizzle with the reserved peach balsamic and Lemon Fused Olive Oil.

Chocolate Cherry Panini

1/2 C cherries (pitted and halved)

1 tsp AoO Dark Chocolate Balsamic Vinegar

1 Tbsp butter

2 slices bread

1 1/2 ounces marscapone cheese, room temp.

1 ounce dark chocolate (chopped, room temperature)

Directions:

Preheat oven to 450F

Toss the cherries in the dark chocolate balsamic vinegar, place them on a baking sheet in a single layer, roast in the oven for 15-20 minutes.

Heat a pan over medium heat.

Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese, the chocolate, cherries, the remaining cheese and finally the other slice of bread with buttered side up.

Grill until golden brown and the cheese and chocolate has melted, about 2-4 minutes per side.

Blood Orange Yogurt Cake

1 1/2 C self rising flour

1 C plain greek yogurt

2/3 C agave nectar

3 eggs

1/2 tsp vanilla extract

1/2 C AoO Blood Orange Olive Oil

1/4 C blood orange juice

1 Tbsp turbinado sugar

1 C confectioners sugar

2 Tbsp blood orange juice

Preheat the oven to 350'.  Line a loaf pan with parchment paper.  Grease and flour the pan.

Sift flour into a large bowl.   Whisk yogurt, agave nectar, eggs, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.

Bake about 50 minutes or until a toothpick incerted into the middle comes out clean.

Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.

Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.

Lemon Cake

1 C whole wheat flour

1 C all purpose flour

1 tsp baking soda

1 tsp salt

1 tsp vanilla extract

1 C fat free milk

6 egg whites

1 C AoO Lemon Olive Oil

2 C brown sugar

Preheat oven to 350', grease bundt pan with cooking spray and coat with flour.

Beat egg whites together in a bowl using an electric mixer until stiff peaks form; beat in brown sugar until fluffy. Mix olive oil into beaten egg whites mixture until smooth.

Mix whole wheat flour, all-purpose flour,  baking soda, salt, and vanilla extract together in a separate bowl.

Stir egg white mixture, alternating with milk mixture, into the flour mixture until batter is smooth; pour into the prepared pan.

Bake in the preheated oven, about 1 hour. until a toothpick inserted in the center of the cake comes out clean.

Cranberry Pecan Cake

1 C white sugar

3 large eggs

3/4 C EVOO

1/4 C milk

1 Tbsp orange marmalade

1 1/2 C self rising flour

1 C dried cranberries 

1 C pecans

1 Tbsp confectioners sugar

Preheat oven to 350 degrees F . Grease a 9-inch baking pan.

Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans; stir until ingredients are moist. Pour batter into prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners' sugar.

Strawberry Topping

1 pint strawberries, hulled and cut in half

2 Tbsp  AoO Strawberry Balsamic Vinegar

1/4 C white sugar

Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. 

Strawberry Blondies

1 ⅔ C white chocolate, in 1/4-inch chunks

¾ C (1 1/2 sticks) unsalted butter, at room temperature, more for pan

¾ C granulated sugar

¾ C packed dark brown sugar

2 tsp vanilla extract

¾ tsp kosher salt

3 large eggs

½ C EVOO

2 ¼ C  all-purpose flour

Strawberry Swirl

1 C cubed strawberries(1/2-inch chunks)

1 Tbsp granulated sugar

1 tsp cornstarch

2 tsp Strawberry Balsamic vinegar

Melt Chocolate in a double boiler.

Preheat oven to 350'.   Lightly coat a 9x13-inch metal baking pan with butter. Line it with parchment paper so there is a 2-inch overhang on the pan's long sides. 

Place butter and both sugars in the bowl. Beat together on medium speed of electric mixer until light and creamy, about 2 minutes. Add vanilla and salt and beat to incorporate. Add eggs one at a time, beating after each addition to incorporate completely and scraping down the sides of the bowl. Add oil and beat. Scrape white chocolate into bowl (it may have hardened and gotten a little grainy: This is O.K.) and mix it in. Add flour and mix on low speed until absorbed. Scrape batter into the prepared pan.

Place strawberries and sugar in a small saucepan over medium heat. Cook, stirring frequently with a wooden spoon and smashing the berries, until they release their juices and fall apart, 10 to 12 minutes. Separately, stir cornstarch and a tablespoon of water and drizzle it onto strawberries, continuing to stir for a minute or two until mixture has thickened into jam. Continue cooking for 2 more minutes, stirring constantly, then remove from heat. Stir in balsamic vinegar. Drop generous tablespoons of strawberry mixture over batter and use a butter knife to swirl them together, but don’t overmix.

Bake until blondies are golden brown and a toothpick inserted into the center comes out clean, 25 to 35 minutes. They will firm up as they cool, so pull them out 2 or 3 minutes before your desired consistency. Place pan on a wire rack and, once room temperature, remove blondies from pan by pulling on parchment paper. Transfer to a cutting board, cut into squares, and serve.

Strawberry Granita

6 C very ripe strawberries, washed, trimmed and sliced very thin

⅔ C sugar, plus more to taste

 Pinch of salt

AoO's Strawberry  Balsamic vinegar

Place the strawberries in a bowl with the sugar and stir to coat the berries. Line another bowl with a double layer of cheesecloth and add the berries.

Gather opposite corners of the cheesecloth and tie tightly. Repeat with the other two corners, leaving the knot open to slip in a wooden spoon handle. Propping the spoon across the top of a large bowl, suspend the berries. Refrigerate overnight.

Squeeze as much juice as possible from the berries. Correct for sugar and stir in the salt. 

Pour the strawberry juice into a nonstick baking dish. Freeze for several hours. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow. Refreeze before serving. Place a few scoops of granita in a bowl and drizzle a few drops of the vinegar over it. Serve.

Lemon Custard 

3 egg yolks

1/2 C sugar

1/2C lemon juice

3 tbsp lemon zest

1 tsp salt

1/2 tsp vanilla extract

1 1/2C AoO Eureka Lemon Olive Oil

  1. Place all ingredients except oil in a high-speed blender.

  2. Blend on highest setting until frothy.

  3. While still on high slowly stream in olive oil, allow to blend 6 minutes.

Blenheim Apricot and Olive Oil Cake

2 C Semolina
1 Tbsp Baking Powder
1½ tsp Baking Soda
½ tsp Salt
1 C cane sugar, divided

2 Eggs
1¼ C Buttermilk
¾ C AoO Melagarejo Frantoio (or your choice AoO EVOO)
1 tsp Vanilla
zest of 1 lemon

4 medium sized ripe apricots, pitted and cut in half
⅔ C honey
¾ C AoO Blenheim Apricot White Balsamic

Preheat the oven to 350 degrees F. 

 

Line the bottom of  a 13 x 9" rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. 

 

In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined.

 

Add the olive oil lemon zest, and vanilla to the batter and whisk until smooth.

 

In a separate bowl, toss the apricots with 1/2 cup of sugar and arrange the halves cut side down over the parchment 

 

Pour the batter into the prepared cake pan over the apricots. Bake in the preheated oven for 30-35 minutes. Take care not to overbake as this cake can dry out quickly.

While the cake is baking, make the apricot balsamic syrup by placing the honey and apricot balsamic in a saucepan. Bring to a bare simmer over medium heat and allow to reduce for 10 minutes until thickened and reduced by ⅓.


When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in. 

 

Let cool.

 

Serve at room temperature with a dollop of Greek style yogurt.

Chocolate Chip Cookies

3 ounces good dark chocolate

¾ C AoO Roasted Walnut Olive Oil

1 C firmly packed brown sugar

½ C granulated sugar

2 eggs

1 tsp vanilla

1 ¼  C whole wheat flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

3 C rolled oats

¾ C chopped walnuts

Preheat oven to 350°F.

  Lightly hammer the chocolate into large chunks. Set aside.

Beat together olive oil and sugars until creamy.

  Add eggs and vanilla; beat well.

  In a separate bowl, combine flour, baking soda, cinnamon, and

salt, and then add to the olive oil mixture, stirring well. Stir in the

oats along with the chocolate chunks and chopped walnuts.

   Drop by rounded spoonfuls onto an ungreased cookie sheet.

Bake 8-10 minutes or until golden brown

Fried Apple Pies

5 Granny Smith Apples, Peeled, cored and sliced

1/2 C firmly packed brown sugar

1/2 C granulated sugar

2 tsp cinnamon

2 Tbsp flour

1/4 tsp salt

1 Tbsp AoO Gravenstein Apple White Balsamic

Juice of 1/2 lemon

4 Tbsp butter

2 packages canned biscuits

 In large bowl, stir together the apples, brown sugar, granulated

sugar, cinnamon, salt, lemon juice and Balsamic Vinegar.

On a floured surface, roll biscuits out into a small disc of dough.  Add a spoonful or two of apple filling.  Fold in half and press edges together with a fork.Dot the tops of the pies with chunks of the butter.

Heat butter in a deep edged frying pan.  Fry pies until dough is cooked all he way through and outside is golden brown.

Victoria Sponge Cake

9 Tbsp AoO Butter Olive Oil, more for greasing pan

1 ⅓ C all-purpose flour

3 ¼ tsp baking powder

½ tsp kosher salt

¾ C plus 2 Tbsp granulated sugar

3 large eggs, at room temperature

2 Tbsp whole milk

½ C AoO Raspberry Balsamic, more to taste

1 C heavy cream

1 Tbsp confectioners’ sugar, more for dusting

¼ tsp vanilla extract

Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt.

In the bowl of an electric mixer, beat butter oil and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.

Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.

Transfer one cake (the less attractive one) to a serving platter, and spread Raspberry Balsamic evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.

Pound Cake

3/4 C AoO Butter Olive Oil,  plus more to grease the pans

3 C granulated sugar

6 large eggs, at room temperature

2 tsp vanilla extract

1 tsp salt

3 C cake flour

1/4 C heavy cream

Heat the oven to 325 degrees. Generously grease and flour one 12-cup Bundt pan or two 8.5-inch-by-4.5-inch loaf pans, and set aside.

Using an electric mixer or by hand, cream together the Butter Olive Oil and sugar. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla and salt.

Gently stir in the flour by hand, adding it very gradually; this will help to keep the cake tender. Add the cream and stir just until thoroughly combined.

Pour the batter into the pan or pans and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack to cool completely.

Lemon Sheet Cake with Buttercream Frosting

FOR THE CAKE:

3/4 C AoO Butter Olive Oil, plus more for preparing the pan

3 cC all-purpose flour, plus more for preparing the pan

1 ⅓ C whole milk

¼ C AoO Sicilian Lemon Balsamic

1 ¼ tsp baking powder

¾ tsp baking soda

1 tsp kosher salt

2 C granulated Sugar

4 tsp packed finely grated lemon zest

4 large eggs, at room temperature

FOR THE BUTTERCREAM:

¾ C unsalted butter (1 1/2 sticks), softened

2 C confectioners’ sugar

1 tsp finely grated lemon zest

 Pinch kosher salt

4 to 5 Tbsp fresh lemon juice

Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, grease and flour the paper.

In a measuring cup with a spout, combine the milk and Sicilian Lemon Balsamic. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream Butter Olive Oil, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.

With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.

Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.

Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

Easy Blueberry Pie Filling

1 C sugar

½ C cornstarch

 Juice of two lemons

4 pints blueberries

1 tsp almond extract, optional

4 Tbsp AoO Blueberry Balsamic 

Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add 2 one-quart canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)

Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.

In a large heavy pot, combine 1 cup water with sugar, cornstarch and lemon juice, and whisk until smooth. Bring to a boil and add berries; the mixture will look gloppy. Smash some of the berries with a potato masher or the back of a spoon. Return mixture to a boil for 1 minute. Add extract and balsamic, if using, and stir well.

Remove warm jars from pot and bring water back to a boil. Ladle hot filling into jars just up to the base of the neck, leaving 1 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 30 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.

Chocolate Balsamic Cake

CAKE

1 1/2 C cake flour

1tsp baking soda

1/2 C sugar

pinch sea salt

1/2 C AoO Butter Olive Oil

2 eggs

1/2 C AoO Dark Chocolate Balsamic

GLAZE

1/2 C butter (1 stick), softened

1/3 C Irish Cream

1 C powdered sugar

Preheat oven to 375oF.  Grease two 8-inch cake pans.

Combine flour, cocoa powder, baking soda, sugar, and salt in a large bowl.  In a small bowl, beat the oil, eggs, and Dark Chocolate Balsamic together.  Add the liquid to the flour mixture and stir until well blended.

Transfer the batter the well-greased cake pans and bake about 10-12 minutes, or until the center is set.  Remove from the oven and cool completely in the pan.

Meanwhile, combine butter, Irish Cream, and powdered sugar using an electric mixer.

Turn one of the cook cakes onto a plate or platter.  Pour about 1/3 of the glaze mixture to the top of the first cake and spread to cover evenly.  Turn the second cake on top of the glaze.  Finally pour the remaining glaze on top of the cake and spread until it runs over the sides.

Allow the cake and glaze to set at least 15 minutes before serving, or store in an airtight container in the refrigerator overnight.

Lemon Pound Cake

1 package yellow cake mix (with pudding added)

1/4 C white sugar

1C AoO Eureka Lemon Olive Oil

1 8-ounce container sour cream

4 eggs

1 Tbsp lemon extract

Preheat oven to 325°. Grease and flour 9 or 10-inch tube cake pan (bundt works fine).

In large bowl, combine cake mix and sugar. Make a well in the center, and pour in Eureka Lemon Olive Oil, sour cream, eggs, and lemon extract. Beat on low speed until blended. Scrape bowl, and beat four minutes on medium speed. Pour into prepared pan.

Bake 40 to 45 minutes, or until cake when tested with toothpick comes out clean. Cool in pan 15 minutes. Flip out and finish cooling on rack. Store covered.

Optional - Top with AoO Strawberry Balsamic​

Chocolate Fondue

3/4 C half and half

1 C chocolate chips

1/4 C AoO Dark Chocolate Balsamic

In a small sauce pan, bring half and half to a low boil.  Remove from the heat and add chocolate chips.  Allow to sit for about 1 minute, then stir until chocolate is melted and creamy.

Gradually stir in chocolate balsamic vinegar until thoroughly combined. 

Transfer to an electronic fondue pot or small, slow cooker and keep warm over low heat.

Serve fondue with assorted, bite-size dipping foods, such as strawberries, brownies, marshmallows, banana slices, pineapple, candied ginger, and more.

Tiramisu

5 large egg yolks

2/3 C + 2 tablespoons granulated sugar

16 oz mascarpone – softened

1 C heavy whipping cream

1/4 C sweet Marsala wine

3/4 C strong brewed coffee or espresso

12 lady fingers

3 Tbsp rum

3 Tbsp AoO Espresso Balsamic Vinegar

1/3 C ground chocolate

Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.

Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.

Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.

Set aside and allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.

Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.

Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

Working with 1 cookie at a time, dipping a total of 4 cookies into the espresso per layer.

Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish.

Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.

Sprinkle with ground chocolate.

Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top.

Cover the tiramisu with plastic and refrigerate at least 6 hours.

Chocolate Mousse

2/3 C fresh strawberries

2/3 C fresh raspberries

1 tsp confectioners sugar

1 C dark chocolate chips

2/3 C unsalted butter

2 egg yolks at room temperature

3 egg whites at room temperature

2Tbsp light brown sugar

1 Tbsp Dark Chocolate Balsamic

Reserve enough berries to top your mousse for serving.  Using a fork, mash the berries slightly and toss with the sugar.  Divide equally on the bottom of your serving dishes.  

Melt the chocolate, add the butter and stir until the butter is melted.  Whisk in the egg yolks one at a time and then add the balsamic.

With a handheld electric mixer and in another bowl, beat the egg whites until soft peaks form.  Add the light brown sugar and whisk again to peaking.  

Gently fold the egg whites into the chocolate and only mix until incorporated so as not to deflate the egg whites.  

Spoon the mousse into each serving dish.  

Set in refrigerator, covered, at least 1 hour or overnight.  When ready to serve, top with the reserved berries and dust with a bit of confectioners sugar.

Coconut Lime Cookies

For the Persian lime cookies:

2 1/2 C all-purpose flour

1/2 tsp baking powder 

Pinch of salt

1 C sugar

Zest of one lime

2 eggs

1 tsp vanilla extract

1/2 C AoO Persian Lime Olive Oil

3/4 cup whole milk

For the Coconut Balsamic Glaze:

1 C powdered sugar

juice from one lime 

1 Tbsp AoO Coconut Balsamic 

For the Coconut Balsamic Glaze:

  1. Whisk all ingredients together until combined. If the glaze seems too thick you can add a little more balsamic to thin it out. Set aside. 


For the Persian Lime Cookies:

  1. Preheat oven to 350 degrees.

  2. Zest lime and rub the zest into the 1 cup of granulated sugar. Set aside. Whisk together the dry ingredients in a medium bowl.

  3. In another bowl beat together the eggs, vanilla extract, olive oil, and milk. Add sugar and mix to combine.

  4. Add the wet ingredients to the dry and stir to combine.

  5. Using a tablespoon, drop batter onto a cookie sheet lined with parchment paper and bake for about 12 minutes or until edges are lightly browned. Cool on wire rack.

  6. When cool drizzle with the Coconut Balsamic Glaze and sprinkle with shredded coconut or additional lime zest if desired.

Fruit Salad

 Cantaloupe, Strawberries, Green Grapes, 
 Watermelon, Blueberries, Peaches & Pears or

your choice fruit
 

3 oz Cream Cheese

1 Tbsp Honey

2 Tbsp AoO Dark Chocolate Balsamic

 Cut up fruit and assemble in a bowl. 

 Dressing: Blend together until smooth: cream cheese, honey, and Dark Chocolate Balsamic. Soften cream cheese to room temperature. Blend in honey and balsamic until smooth. Pour over fruit and toss gently to coat with dressing. Serve cold.

Lemon Pistachio Bars

THE CRUST

1 C all-purpose flour

¼ C confectioners' sugar

¼ tsp kosher salt

½ C cold, unsalted butter, cut into small pieces

¼ C shelled unsalted pistachios, roughly chopped

FILLING

2 eggs

1 C sugar

½ tsp baking powder

2 Tbsp all-purpose flour

4Tbsp AoO Sicilian Lemon Balsamic

⅓ C shelled unsalted pistachios

To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.

Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. 

Blackberry Cobbler

FILLING

2 C fresh Blackberries

1/3 C AoO Blackberry Ginger Balsamic

1/3 C Suger

CRUST

1 C self rising flour

1 C Sugar

1 C Milk

Combine berries, balsamic and sugar in a medium baking dish.

In a seperate bowl, mix together flour, sugar and milk.  Pour over berry mixture.  Bake at 400 until golden brown.  Top with vanilla ice cream and enjoy.

Grilled Pineapple and Coconut Ice Cream

1 pineapple
1 Tbsp fresh ground pepper  
1 can of ginger ale 12 oz
1 cinnamon stick
4 Tbsp AoO Coconut Balsamic
4 scoops of (coconut) ice cream

Heat your barbecue or grill pan to around 360 °F .
Cut the pineapple into 1/2 inch (1 cm) thick slices. Grill the slices until they get nice grill marks and turn them to create a checker pattern.

Bring the ginger beer to a boil in a pan with the cinnamon stick, ground pepper and coconut vinegar. Reduce the mixture until about 1/3 is left.

Serve each pineapple slice with a drizzle of your homemade ginger syrup on top and to complete the feast: top with a generous scoop of coconut ice cream.

Chunky Cinnamon Apples

4 apples (large, peeled and chopped into 1 1/2-inch chunks)

1 Tbsp cinnamon

2 Tbsp AoO Red Apple Balsamic vinegar (or AoO Cinnamon Pear Balsamic)

Heat a skillet on medium-low heat. Peel and chop apples, then toss with cinnamon. You can also add a pinch of salt to bring out the sweetness if you’d like. Add to skillet and let caramelized for a full 20-25 minutes, stirring occasionally. Once soft and caramelized, add balsamic and stir. Serve hot with ice cream, yogurt, oatmeal, or as a side dish.

Tea Rose Ice Cream

3 C half & half

3/4 C granulated sugar

1/2 tsp salt

2 Tbsp Vodka (optional - helps mitigate iciness)
4 large egg yolks
1 ½ C heavy cream
1/3 C AoO Tea Rose Olive Oil

1/3 C dried food safe red rose petals

Combine the half and half, salt and rose petals in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime whisk the sugar with the egg yolks until pale and creamy and well-combined 

Strain the rose petals from the half and half and return it to the saucepan. Add 1/2 cup of hot half & half to the egg yolks and stir until combined. 

Pour the tempered egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off the heat and strain through a sieve into a large bowl. Add the vodka, Tea Rose Olive Oil, and whisk to combine. 

Cover, and chill for a minimum of 2 hours or overnight.

Freeze according to the manufacturer’s instructions for your ice-cream maker model. 

Espresso Fudge

10 oz. heavy cream
4 oz.  AoO Espresso Balsamic
1 pound (about 2 C) semi-sweet chocolate chips 
3 Tbsp unsalted butter cut in to small pieces
1/4 tsp sea salt
1/2 tsp vanilla extract

Butter a 9x13" baking pan and line with parchment that overhangs the sides.  In a metal bowl or double boiler, add all of the ingredients except the salt.  Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted.  The mixture will be very thick.  Pour in to the prepared pan.  Allow to cool to room temperature and cut in to squares.  

Cinnamon Pear and Apple Crisp

3 Large Apples                                                         3 large Pears

2 Tbsp AoO Cinnamon Pear Balsamic      1 1/2 C Brown Sugar

3/4 C Butter Olive Oil                                      1 1/2 C White Sugar

1 C quick Oats                                                          1 C Flour

 

Peel, core and slice apples and pears, soaking in the Cinnamon Pear Balsamic, stirring occasionally.  Spread into a 9x13 baking dish.

In a large mixing bowl, bream together olive oil, sugars, oats, and flour until crumbly.  Sprinkle evenly over pears and apples.  Bake at 350' for 45 minutes.

Serve warm with Cinnamon Pear Whipped Cream.        

Cinnamon Pear Whipped Cream

1/2 C Heavy Whipping Cream                 2 Tbsp white sugar

1 Tbsp Cinnamon Pear Balsamic        1/2 tsp vanilla

Place whipping cream in a cold glass or metal bowl.  Whip mixer at medium speed.  Sprinkle in the sugar while mixing.  Beat at medium high speed until peaks form.  Reduce speed to low and mix in Balsamic and vanilla.  

Tea Rose Tea Cake

1/2 cup Tea Rose Olive Oil                               1 cup granulated sugar

2 large eggs                                                                   1 tsp vanilla extract

2 cups self-rising flour                                               1/2 C cornstarch

1/2 cup heavy cream                                      powdered sugar , for dusting

Preheat the oven to 350 degrees. Grease an 8-inch round baking pan. Flour the pan with cooking spray and flour.  In a medium bowl, beat together the olive oil and sugar on medium speed, until well combined. Add the eggs and beat for 1 minute. Add the vanilla extract and beat well to combine.  Wisk flour and cornstarch together.  Add the flour mixture slowly to the bowl. Run the mixer on low until just moistened. Add the heavy cream and beat for 1-2 minutes, until smooth.  Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick comes out cleanly.  Let the cake cool in the pan on top of a cooling rack for at least 30 minutes before using a knife to gently loosen the edges and remove from the pan. Dust with powdered sugar.

  • TripAdvisor - Black Circle
  • Yelp - Black Circle
  • Facebook - Black Circle

© 2016 The Art of Oil

This site was designed with the
.com
website builder. Create your website today.
Start Now