Dessert Recipes

Soft Ginger Cookies

Ingredients:
1 cup Blood Orange Olive Oil from Olive Oil Etcetera
2 cups brown sugar, packed
2 large eggs
1/2 cup molasses
2 teaspoons pure vanilla extract
1 teaspoon butter extract
4 1/2 cups flour
4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons fresh minced or ground ginger
2 teaspoons cinnamon
1 teaspoon cloves
3/4 cup granulated sugar for rolling

Directions:
1. Preheat oven to 375F. Lightly coat large cookie tray with olive oil cooking spray.
2. In a mixer bowl combine olive oil. brown sugar, eggs, molasses, and vanilla and butter extracts. Blend until smooth and creamy.
3. Add flour, baking soda, salt, ginger, cloves and cinnamon. Mix until well blended.
4. Roll dough into teaspoon size balls and coat in sugar. Place on prepared cookie sheet and bake 7 - 10 minutes.

*Recipe adapted from Olive Oil Desserts by Micki Sannar.


Lemony Frozen - Yogurt Terrine with Blueberries and Mango

This dessert is a perfect treat for a hot night. The flavors are refreshing. Try using limes instead of lemons if you desire a more bitter sweet taste.

Ingredients:
1 quart plain fat - free Greek yogurt
1 cup turbinado sugar, light golden works best
1 1/2 Tablespoons finely grated lemon zest
3/4 cup fresh lemon juice
1 teaspoon kosher salt
2 mangoes (fresh or frozen) peeled and coarsely chopped, 3 cups
1/4 cup Buckingham Valley honey
2 Tablespoons heavy cream
1 cup blueberries
1/4 cup unsalted pistachios

Directions:
Line a 8x4 inch metal or glass loaf pan with plastic wrap, leaving a few inches hanging over the sides.

In a medium bowl, combine the yogurt, sugar, lemon zest, lemon juice and salt and whisk until smooth. Transfer to an ice cream maker and freeze according to manufacturer's instructions: the
yogurt should be frozen but spreadable.

Meanwhile, in a food processor, combine the mangoes, honey and heavy cream, puree until smooth. Transfer half of the mango puree to a bowl and refrigerate.

Working quickly, spread one third of the frozen yogurtin the prepared loaf pan in a 1/2 inch thick layer. Gently spread half of the unrefrigerated mango puree on top and scatter some of the blueberries and pistachios; gently push them into the mango puree. Repeat with another layer of yogurt, mango puree and fruit and nuts. Spread the remaining yogurt on top, cover and freeze for at least 8 hours or up to 5 days.

Carefully, unmold terrine onto a platter and cut into 1/2 inch thick slices. Rinse knife off with warm water and dry it between cuts. Serve with chilled mango puree.

*Recipe adapted from the August, 2013 issue of Food and Wine, photo by John Kernick



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Creamsicle Rice Crispy Treats

Ingredients:
¼ cup Blood Orange Olive Oil from Olive Oil Etcetera
*1 tsp butter extract or a dab of butter or coconut butter work too
1 tsp pure vanilla extract
12 oz or 4 ½ cups mini marshmallows
6 cups crispy rice cereal

Directions:
Coat 9x13 inch baking pan with olive oil cooking spray (mine never stick and I skip this step). Use a smaller pan if you want thicker treats!
In a large pot heat olive oil on medium heat. Add marshmallows and stir until melted.
Remove from heat and add extract(s) or butter.
Fold in cereal and stir to combine.
Pour into prepared baking dish and press evenly throughout dish.

*Recipe adapted from the Olive Oil Dessert cookbook by Micki Sannar

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Chocolate Chip Cookies

No butter = no saturated fat!
Ingredients:
2/3 cup Butter infused Olive Oil from Olive Oil Etcetera
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 Large eggs
2 Tsp pure vanilla extract
1 tsp butter extract (optional)
1 tablespoon milk or heavy cream
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup semi-sweet or your favorite chocolate chips
1 cup chopped pecans (optional)

Directions:

Preheat oven to 375F. Lightly coat large cookie sheet with olive oil cooking spray or parchment paper.
In a mixer bowl add olive oil, sugar, and brown sugar. Blend until smooth and creamy. Beat in eggs, vanilla and butter extracts (optional), and milk.
Add flour, baking soda, and salt. Blend well.
Fold in chocolate chips and pecans. Drop by tablespoon onto prepared baking sheet.
Bake 9 - 11 minutes and cool on wire racks.

*Recipe adapted from Olive Oil Desserts by Micki Sannar (available in our shop)

 

Brownies

This is simple and rich in flavor and texture!

Ingredients:
4 oz unsweetened chocolate baking squares
1/3 cup butter or blood orange olive oil
3 large eggs
1 1/2 cups granulated sugar
2 tsp pure vanilla extract
3/4 cup flour
1/2 tsp salt
For added decadence
1/2 cup chocolate chips

Prep
:
Preheat oven to 375F. Coat an 8x8 baking pan with olive oil or cooking spray.
Place chocolate and olive oil in glass mixing bowl. Heat in microwave for 1 minute to melt. Stir until melted and smooth.
In Mixing bowl add eggs, sugar and vanilla and mix on medium - high speed about 5 minutes.
Add chocolate mixture until smooth.
Fold in flour and salt. Mix until moist . Be careful not to overmix. Add chocolate chips (optional).
Bake 20- 25 minutes or until center comes out clean. Remove and cool slightly before serving.

* Recipe adapted from Olive Oil Desserts by Micki Sannar

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Olive Oil Biscotti

Ingredients:
1 cup whole almonds
6 Tablespoons Blood Orange or Mission Extra virgin olive oil from Olive Oil Etcetera
2 cups sugar
1 Tablespoon baking powder
1/4 teaspoon salt
4 eggs
4 cups all purpose flour
2 tsp orange extract and 2 Tablespoons orange zest

Directions:

Preheat oven to 350 and toast almonds for 5 minutes.
-In a food processor, mix sugar and the olive oil. Add 3 eggs. Use half of the 4th egg in the mix and the other for the glaze later.
-Combine flour, baking powder, and salt in mixing bowl. Whisk to mix.
-Gradually add flour at a low speed in the food processor; add orange extract and zest. Mix at higher speed for 1 minute. Let sit 15 minutes.
-While waiting, flour the almonds while they are warm.
-Grease thin cookie sheet with olive oil or butter.
-Form the mixture into a roll, place on cutting board and kneading the almonds. Use flour if it sticks to the board.
-Divide dough into 8 parts and form dough into rolls. Place rolls on greased cookie sheet, a few inches apart to allow for spreading when cooking. Flatten each slightly and brush with egg.
-Bake at 350 for 20 - 25 minutes or until golden brown. Remove from oven and let cool slightly. Put roll on cutting board and slice into 1/2" diagonal slices.
-Place slices back on sheet and bake another 5 minutes.

*Recipe adapted from http://thepassionateolive.com/wp/olive-oil-biscotti/

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Banana Walnut Bread

Ingredients:
2 cup flour
1 tsp baking soda
1/4 tsp salt
1 egg
1 1/8 cup sugar (you can reduce sugar if you have very ripe bananas because of naturally high sugar content)
1/2 cup mission extra virgin olive oil
2 TBSP buttermilk
1/2 tsp vanilla extract
3 ripe medium-large bananas (mashed)
Chopped walnuts or chocolate chips are optional

Directions:
Preheat oven to 325F. Grease 9x5x3 loaf pan and dust with flour. Blend together flour, baking soda and salt (set aside). Mix together egg, sugar and oil until combined. Add four mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in walnuts or chocolate chips (optional). Pour batter into loaf pan and top with walnuts/chocolate chips (optional). Bake 45 - 60 minutesor until toothpick comes out clean. Cool for at least 10 minutes on wire rack before removing from pan.

*Recipe adapted from Starbucks coffee company 2009

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Blueberry Pudding Cake

Ingredients:
1/3 cup plus 1/2 cup sugar
1/4 cup water
1Tablespoon fresh lemon juice
1 tsp cornstarch
2 cups bluberries (frozen or fresh)
1 cup all-purpose flour
1 3/4 teaspoon baking powder
1 tsp salt
1 large egg
1/2 cup whole milk
1/4 cup plus 2 Tablespoons Meyer Lemon Olive Oil from Olive Oil Etcetera
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 375F. Center rack in the middle of the oven. Grease 9 inch square baking pan with olive oil.

In a small sauce pan stir together 1/3 cup sugar with 1/4 cup water, juice and cornstarch; stir in blueberries. Bring to a brisk simmer, stirring, adjust heat and let simmer about 3 minutes, stirring occasionally. Remove from heat.

In a medium bowl, whisk together flour, baking powder, salt and remaining 1/2 cup sugar.

In a large bowl, whisk together egg, milk, olive oil and vanilla extract. Add flour mixture and whick until combined.

Spoon batter into pan and evenly pour blueberries over batter. The berries will sink. Bake for 25 - 30 minutes or until a knife comes out clean. Cool in the pan on a wire rack.

*Recipe adapted from Gourmet Easy Dinners summer 2012

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Rice Crispy Treats  

Try this recipe with the blood orange olive oil for a creamsicle twist!

Ingredients:
¼ cup Butter infused Olive Oil  or Blood Orange Olive Oil from Olive Oil Etcetera
*1 tsp butter extract (Use if you are not using butter infused olive oil)
1 tsp pure vanilla extract
12 oz or 4 ½ cups mini marshmallows
6 cups crispy rice cereal

Directions:
Coat 9x13 inch baking pan with olive oil cooking spray
In a large pot heat olive oil on medium heat. Add marshmallows and stir until melted.
Remove from heat and add extract(s).
Fold in cereal and stir to combine.
Pour into prepared baking dish and press evenly throughout dish.

*Recipe adapted from the Olive Oil Dessert cookbook by Micki Sannar.

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Snickerdoodles

Ingredients:
2/3 cup Mission extra virgin olive oil from Olive Oil Etcetera
1 ½ cup granulated sugar
2 Large eggs
2 Tablespoons milk
1 tsp pure vanilla extract
½ tsp butter extract (if not using butter olive oil)
2 ¾ cup flour
1 tsp baking soda
1 ½ tsp cream of tarter
½ tsp salt

Cinnamon sugar ingredients:
½ cup granulated sugar
1 tsp cinnamon

Directions:
Preheat oven to 375F. Lightly coat large cookie sheet with olive oil cooking spray.

In mixer bowl add olive oil, sugar, eggs, milk and extract(s); Blend until creamy. Add flour, baking soda, cream of tartar, and salt; blend until well mixed. Roll dough into ping pong sized balls. Roll through cinnamon sugar topping and place on prepared cookie sheet. Bake 8-10 minutes or until cookies are spread out and tops are light brown.

Recipe adapted from the Olive Oil Dessert cookbook by Micki Sannar

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Hot Fudge Topping

You can use any dark balsamic for this one too.

Ingredients:
8 ½ oz dark chocolate chopped (Dark chocolate Hershey chips)
¼ cup cream
2 tsp of Pomegranate Balsamic Vinegar from Olive Oil Etcetera
½ cup cocoa powder

Directions:
Melt chocolate and cream in a double boiler over hot heat (not boiling or simmering). Transfer melted chocolate to small bowl and add balsamic vinegar. Stir until blended. Serve immediately over your favorite ice cream or cheese cake. Use hot fudge as a fruit dip.

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Strawberry Ricotta Crostini

Ingredients:
2 Tablespoons packed brown sugar
2 Tablespoons Strawberry Balsamic Vinegar from Olive Oil Etcetera
¼ tsp vanilla extract
1 lb strawberries, hulled and cut into quarters
1 baguette thinly sliced
1 container (15 oz ) Ricotta cheese
Basil leaves – optional

Directions:
In a large bowl stir together sugar,strawberry balsamic vinegar and vanilla until sugar dissolves. Stir in strawberries and let sit 1 hour. Toast sliced bread and let it cool. Top with ricotta, strawberries and basil. Drizzle with sauce!!

*Recipe adapted from Good House Keeping July 2011

 

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Balsamic Truffles

You can use any dark balsamic but who doesn't love strawberries and chocolate?

Ingredients:
8 ½ oz dark chocolate chopped (Dark chocolate Hershey chips)
¼ cup cream
2 tsp of Stawberry Balsamic Vinegar  from Olive Oil Etcetera
½ cup cocoa powder

Directions:
Melt chocolate and cream in a double boiler over hot heat (not boiling or simmering). Transfer melted chocolate to small bowl and add balsamic vinegar. Cool in refrigerator for an hour and then let sit at room temp for 2 hours or until moldable. Form into small (cherry size) balls and coat in cocoa powder. Refrigerate in airtight container until ready to serve.

*Recipe adapted fromhttp://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-chocolate-truffles-recipe/index.html

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