Archive for the ‘Desserts’ Category

• 2 cup Sugar
• 1¾ cup Whole Wheat Flour
• ¾ cup Dark Cocoa
• 1½ tsp Baking Powder
• 1½ tsp Baking Soda
• 1 tsp The Olive Oil Shops’ Sonoma Sea Salt
• 2 Eggs
• 1 cup Almond Milk, Unsweetened
• 2 tsp Vanilla Extract
• ½ cup The Olive Oil Shops’ Picaul Extra Virgin Olive Oil
• 1 cup Boiling Water

Preheat oven to 350 degrees.

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and The Olive Oil Shops’ Sonoma Sea Salt. Add eggs, almond milk, vanilla and The Olive Oil Shops’ Picaul Extra Virgin Olive Oil. Using mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be very thin.

Pour batter into greased 9×13-inch pan. Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before serving.

This cake is very decadent so no frosting is needed. However, try drizzling The Olive Oil Shops’ Vanilla Balsamic Vinegar over the top!

Cupcakes:

• 1¾ cup Whole Wheat Flour
• 1¼ cup Brown Sugar
• 1 tbsp Baking Powder
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Ginger
• ¼ tsp Allspice
• 1/8 tsp Ground Cloves
• ¼ tsp The Olive Oil Shops’ Sonoma Sea Salt
• 1 cup Canned Pumpkin
• 1 Egg
• ½ cup Almond Milk, Unsweetened
• 2 tbsp Molasses
• ½ cup The Olive Oil Shops’ Picaul Extra Virgin Olive Oil

Frosting:

• 8 oz Cream Cheese, Room Temperature
• ¾ cup Powdered Sugar
• ½ tsp Vanilla Extract

Cupcakes:

Preheat oven to 400 degrees.

In a large bowl, combine flour, brown sugar, baking powder, spices and The Olive Oil Shops’ Sonoma Sea Salt.

In a separate bowl, whisk pumpkin, egg, almond milk, molasses and The Olive Oil Shops’ Picaul Extra Virgin Olive Oil. Pour wet mixture into first bowl and combine.

Line cupcake pan with paper liners. Fill cupcake pans about two-thirds full. Bake for about 30 minutes. Let cool completely before frosting.

Frosting:

Whisk cream cheese, powdered sugar and vanilla extract until smooth.

• 6 Large Peaches, Pitted and Halved
• 3 tbsp The Olive Oil Shops’ Lemon Extra Virgin Olive Oil
• ½ cup The Olive Oil Shops’ 18 Year Old Balsamic Vinegar
• 3 tbsp Brown Sugar
• Mint Leaves

In a large bowl, toss peaches with The Olive Oil Shops’ Lemon Extra Virgin Olive Oil, until fruit is well coated. Mix in brown sugar.

In a small saucepan over low heat, heat The Olive Oil Shops’ 18 Year Old Balsamic. Stir occasionally until liquid is reduced to ¼ cup.

Prepare grill and brush rack with olive oil. Grill peaches over medium heat for 3-5 minutes, or until sugar caramelizes. Remove peaches from grill and arrange on plate. Drizzle with balsamic and garnish with mint. Serve immediately.

Also try using pineapple chunks with The Olive Oil Shops’ Coconut Balsamic Vinegar.

• 1½ cup Flour
• ½ tsp The Olive Oil Shops’ Pure Ocean Sea Salt
• 2 tsp Baking Powder
• 1 cup Sugar
• 3 Eggs
• 2 tsp Lemon Zest
• 2 tsp Orange Zest
• ¼ cup Whole Milk
• ¾ cup The Olive Oil Shops’ Lemon Extra Virgin Olive Oil
• 2/3 cup Slivered Almonds, Toasted
• 2 tbsp Grapefruit Juice
• 3 tbsp Powdered Sugar

Preheat the oven to 350 degrees.

In a medium bowl, combine flour, baking powder and The Olive Oil Shops’ Pure Ocean Sea Salt.

In a separate large bowl, beat sugar, eggs and zests until fluffy. Add milk and beat until thoroughly mixed. Gradually beat in The Olive Oil Shops’ Lemon Extra Virgin Olive Oil. Stir in flour mixture and almonds until blended.

Pour batter into greased 8-inch cake pan. Bake for 35 minutes, or until a toothpick inserted in center comes out with moist crumbs attached. Transfer entire cake pan to cooling rack and cool for 15 minutes. Remove cake from pan and arrange on serving dish. Brush cake with grapefruit juice and sift powdered sugar on top.

Also try using The Olive Oil Shops’ Blood Orange Extra Virgin Olive Oil.

Cake:

• 4 Eggs
• 2½ cup Flour
• ¾ cup Brown Sugar
• 1 cup Granulated Sugar
• 2 tsp Baking Soda
• 2 tsp Cinnamon
• ¾ tsp Nutmeg
• ¾ tsp Allspice
• ¾ tsp Salt
• 1½ cup The Olive Oil Shops’ Sweet Barnea Extra Virgin Olive Oil
• 2½ cup Carrots, Shredded
• 1 cup Walnuts

Frosting:

• 6 oz Cream Cheese, Room Temperature
• 1/3 cup The Olive Oil Shops’ Sweet Barnea Extra Virgin Olive Oil
• ¾ tsp Vanilla Extract
• ¼ tsp Salt
• 5 cup Powdered Sugar
• 2 tbsp Milk

Cake:

Preheat oven to 350 degrees.

In a bowl, combine flour, baking soda, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together the eggs, granulated sugar, brown sugar and The Olive Oil Shops’ Sweet Barnea Extra Virgin Olive Oil. Mix at high speed, or until creamy. Add carrots and flour mixture. Blend on high speed for 1 minute, scraping sides. Stir in walnuts.

Pour batter evenly into the three greased 9-inch pans. Bake for about 20 minutes, or a wooden toothpick comes out clean. Let the cakes cool for 10 minutes before removing from pans. Cool cakes completely on cooling racks.

Frosting:

In a bowl, blend cream cheese, vanilla, salt and The Olive Oil Shops’ Sweet Barnea Extra Virgin Olive Oil. Gradually add powdered sugar while beating on low speed. Add milk and beat on high speed. If needed, add an additional 2 tablespoons of milk to reach desired consistency.

Place one cake on a serving plate. Frost top of cake, then place second cake on top. Frost top of cake again, then place third cake on top. Frost top and sides with remaining frosting. Refrigerate until serving.

Remove cake from refrigerator at least 1 hour before serving. Serve at room temperature.

• 1 cup The Olive Oil Shops’ Sweet Barnea Extra Virgin Olive Oil
• 2½ tsp Baking Powder
• 1 cup Flour
• ¼ tsp The Olive Oil Shops’ Sonoma Sea Salt
• ¼ cup Brandy
• 3 Eggs
• 6 Egg Yolks
• 2 cup Sugar
• 1 cup Water
• 1 tsp Vanilla Extract
• 6 Seedless Tangerines, Peeled and Separated into Segments
• 1 cup Heavy Cream

Preheat oven to 375 degrees.

In a large bowl, sift together the flour and baking powder. Then stir in The Olive Oil Shops’ Sonoma Sea Salt.

In a small bowl, combine the brandy and The Olive Oil Shops’ Sweet Barnea Extra Virgin Olive Oil. Add the eggs, egg yolks and 1 cup of sugar. Using a mixer, whisk at high speed for 7 minutes. Transfer mixture to a large bowl, by one-third at a time.

Pour batter into a greased 9-inch cake pan, tapping the pan to remove air bubbles. Bake for 40 minutes or until the cake is golden brown. A toothpick inserted into the center comes out clean. Let cake cool for at least 15 minutes.

Meanwhile, add remaining sugar into a medium saucepan. Add water and bring to a boil. Reduce heat to low and add tangerines. Simmer for 3 to 5 minutes, or until shiny and slightly puffy. Remove tangerines and place in a bowl. Boil the remaining liquid over medium-high heat until it thickens. It should be thick enough to coat the back of a spoon. Allow to cool completely and gently stir in the tangerines and vanilla.

Using a mixer, whisk the heavy cream to form soft peaks. Place cake on a plate, top with tangerines and syrup. Garnish with whipped cream.

• ½ cup Warm Water
• 2¼ tsp Active Dry Yeast
• 1 tsp White Sugar
• 1 tsp Salt
• 4 tbsp The Olive Oil Shops’ Hojiblanca Extra Virgin Olive Oil
• 2½ cup Flour

Preheat oven to 375 degrees.

In a large bowl, mix together the warm water (110 degrees), yeast, sugar, salt, and The Olive Oil Shops’ Hojiblanca Extra Virgin Olive Oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.

Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for another 15 to 20 minutes.

Once it has risen, bake for 30 to 40 minutes, or until golden brown.

• 2 cup Granulated Sugar
• ¾ cup The Olive Oil Shops’ Lemon Extra Virgin Olive Oil
• 4 Eggs
• 3 cup Flour
• 2 cup Blueberries, Fresh or Frozen
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 1 cup Sour Cream
• 1 tsp Vanilla Extract
• ½ cup Powdered Sugar
• 4 tsp Lemon Juice

Preheat oven to 350 degrees.

In a bowl, mix sugar and The Olive Oil Shops’ Lemon Extra Virgin Olive Oil. Beat with a mixer until well blended. Add eggs one at a time, beating well after each addition.

In a small bowl, combine 2 tablespoons flour. Toss well and set aside. In a separate bowl, combine remaining flour, baking powder, baking soda and salt. Alternating, add flour mixture and sour cream to sugar mixture.

Fold in blueberry mixture, lemon juice and vanilla. Pour cake batter into a greased 10-inch bundt. Bake for about 1 hour, or until a wooden toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, before removing.

Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.

• 2½ cup Walnuts, Chopped
• ½ lb Bittersweet Chocolate
• 10 tbsp The Olive Oil Shops’ Blood Orange Extra Virgin Olive Oil
• 4 Eggs
• ¾ cup Ground Almonds
• 1 cup Granulated Sugar
• 1 tsp Baking Soda
• ½ cup Flour

Preheat the oven to 350 degrees.

Break the chocolate into pieces and place in the top of a double boiler to melt. Add The Olive Oil Shops’ Blood Orange Extra Virgin Olive Oil and stir to blend. Remove from the heat and set aside.

In a bowl, combine eggs, ground almonds, and sugar. Add to the melted chocolate and stir to blend. In a separate bowl, combine baking soda and flour. Sift into the chocolate mixture. Stir to blend, then stir in walnuts.

Transfer the batter to a greased 8×10-inch baking pan. Bake for 20-25 minutes. Remove pan from the oven and let stand for 5 minutes. Then un-mold onto a wire rack to cool completely. Cut into 3-inch squares for serving.