SWEETS
Do you have a recipe to share? Please feel free to submit recipes and pairings you love.
Mango, Balsamic, & Lime Olive Oil Frozen Yogurt
* Special equipment needed: ice cream maker
|
Ingredients:
|
|
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.)
Enjoy!!!
Dark Chocolate Pot de Creme w/ Blood Orange Whipped Cream
|
Ingredients for Dark Chocolate Pot de Creme:
|
Ingredients for Blood Orange Whipped Cream:
|
Directions:
Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the the custard is coats the spoon and almost begins to simmer, about 5 minutes.
Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
Whip the cream and blood orange olive oil with the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream before serving.
Makes 6 servings
Enjoy!!
Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the the custard is coats the spoon and almost begins to simmer, about 5 minutes.
Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
Whip the cream and blood orange olive oil with the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream before serving.
Makes 6 servings
Enjoy!!
Balsamic Ganache Truffles
|
Ingredients:
|
|
Directions:
Place the chopped chocolate in a medium size heat proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess.
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.
Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are 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.
Makes approximately 30-40 truffles
Enjoy!!
Place the chopped chocolate in a medium size heat proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess.
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.
Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are 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.
Makes approximately 30-40 truffles
Enjoy!!
Lemon Fused Olive Oil & Polenta Cake
Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc.).
It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused lemon agrumato olive oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal.
It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused lemon agrumato olive oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal.
|
Ingredients:
|
|
Directions:
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
Enjoy!!!
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
Enjoy!!!
Lemon Waffles W/ Fresh Strawberries & Cara Cara Orange-Vanilla Balsamic Compote
|
Waffles Ingredients:
|
Fresh Strawberry-Balsamic Compote Ingredients:
3 cups sliced, fresh strawberries 1/2 cup Cara-Cara Orange-Vanilla White Balsamic 1 cup sugar |
Directions For the Compote:
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.
Directions For the Waffles:
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
Makes 8 standard size waffles
Enjoy!!!!
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
Makes 8 standard size waffles
Enjoy!!!!
Blueberry Lemon Paletas
|
Ingredients:
|
|
Directions:
Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
Enjoy!!!
Directions:
Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
Enjoy!!!
Cardamom & Persian Lime Olive Oil Cookies
These delicious little cookies are loaded with flavor despite their short ingredient list. And, they're a snap to make. Enjoy them with a fresh pot of tea or your morning coffee. This recipe is dairy-free.
|
Ingredients:
|
|
Directions:
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, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains.
Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan. 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 crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough.
Yields about 48 cookies
Enjoy!!!
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, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains.
Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan. 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 crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough.
Yields about 48 cookies
Enjoy!!!
Italian Style Blood Orange Cookies
|
Ingredients:
|
|
Directions:
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, 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 remaining dry ingredients.
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
Enjoy!!!
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, 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 remaining dry ingredients.
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
Enjoy!!!
JEFF KUTLER'S Award Winning
APPLE PIE SPICE PUMPKIN BREAD WITH ROASTED PUMPKIN SEED CRUMBLE
(served with Vanilla Ice Cream drizzled with Gravenstein Apple Balsamic Reduction)
(from our 2015 cooking competition)
|
PUMPKIN BREAD
|
PUMPKIN SEED CRUMBLE
BALSAMIC REDUCTION
|
PUMPKIN BREAD
Enjoy!!!
- Preheat oven to 350 degrees. Grease a 9-inch loaf pan however you choose.
- Whisk together the sugar and oil until blended, then add the eggs and pumpkin.
- In another bowl, stir together the flours, spices, salt, baking soda. Add the pumpkin mixture to the dry ingredients and stir until combined. Let the batter rest for 15 to 20 minutes.
- When ready to bake, pour the batter into the prepared loaf pan. Bake until the loaf is very dark and a tester inserted deep into the middle comes out clean. About 50 minutes.
- In a medium bowl, whisk together the flour, sugar, apple pie spice and bread crumbs to combine.
- Add the oil, butter and massage with your fingertips until the mixture becomes clumpy and moist.
- Add the pumpkin seeds and mix until incorporated. Chill at least 30 minutes.
- In a medium-sized sauce pan that is non-reactive, combine the vinegar, sugar and bay leaf.
- Turn the kitchen fan on as vinegar is going to be floating into the air!
- Bring to a simmer over medium-high heat and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce. Keep a careful eye near the end as yu don't want to burn it. When it coats a spoon, it will be thick enough. You can thicken it slightly, or make it as tick as molasses. You can reduce anywhere from 1/3 to 3/4s of the vinegar (but not more unless you want to really risk burning it!) When reduced more, it will thicken up considerably once cooled. You can always gently reheat and add a little water as needed.
Enjoy!!!
MARIA CROWLEY'S SPICY GINGERBREAD CUPCAKES WITH MAD MANGO CREAM CHEESE FROSTING
(from our 2015 cooking competition)
|
CUPCAKES
|
FROSTING
|
Directions:
Preheat the oven to 350 degrees
Mix all the cake ingredients until well blended and there are no longer lumps.
DO NOT FOLLOW THE CAKE MIX DIRECTIONS ON THE BOX!!
Bake until a toothpick comes out clean:
5-6 for mini cupcakes
6-7 for regular sized cupcakes
20-25 for 8x8 cake pan
While baking, beat the cream cheese ad butter until smooth.
Add the powdered sugar, Mad Mango and warm balsamic reduction and beat again.
Enjoy!!
Preheat the oven to 350 degrees
Mix all the cake ingredients until well blended and there are no longer lumps.
DO NOT FOLLOW THE CAKE MIX DIRECTIONS ON THE BOX!!
Bake until a toothpick comes out clean:
5-6 for mini cupcakes
6-7 for regular sized cupcakes
20-25 for 8x8 cake pan
While baking, beat the cream cheese ad butter until smooth.
Add the powdered sugar, Mad Mango and warm balsamic reduction and beat again.
Enjoy!!
Bananas Foster
(from one of our cooking demos)
|
Ingredients:
|
|
Directions:
Place butter flavored olive oil in a heavy non-stick sauté pan and set to medium heat. Peel and slice bananas into quarters and add to the pan. Once bananas are evenly coated, carefully add the rum to the pan. NOTE: If using an electric stove top, cook for approximately 1 minute to allow alcohol to burn off. If using a gas stove, gently tip the pan until the flame ignites the Rum vapors. As soon as the flame goes out bananas are ready to serve. Place 1 cup of frozen yogurt in a dessert bowl and ladle bananas and sauce over the yogurt. Yield 2 servings
Enjoy!!
Place butter flavored olive oil in a heavy non-stick sauté pan and set to medium heat. Peel and slice bananas into quarters and add to the pan. Once bananas are evenly coated, carefully add the rum to the pan. NOTE: If using an electric stove top, cook for approximately 1 minute to allow alcohol to burn off. If using a gas stove, gently tip the pan until the flame ignites the Rum vapors. As soon as the flame goes out bananas are ready to serve. Place 1 cup of frozen yogurt in a dessert bowl and ladle bananas and sauce over the yogurt. Yield 2 servings
Enjoy!!
AMAZING FLOUR-LESS BROWNIES
|
Ingredients:
|
|
Directions:
Pre-heat oven to 350 degrees F. Grease a non-stick 9x9 inch square baking pan with baking spray and line with parchment paper, leaving a 2 inch overhang on all sides. Blend the black beans, eggs, cocoa powder, sugar, olive oil, almond mild, balsamic vinegar, baking soda, baking powder and coffee in a blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies. Bake until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely.
Enjoy!!!
Pre-heat oven to 350 degrees F. Grease a non-stick 9x9 inch square baking pan with baking spray and line with parchment paper, leaving a 2 inch overhang on all sides. Blend the black beans, eggs, cocoa powder, sugar, olive oil, almond mild, balsamic vinegar, baking soda, baking powder and coffee in a blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies. Bake until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely.
Enjoy!!!
CHEF JIM'S CHOBANI GREEK YOGURT COATED SUPERFOODS SNACK BAR
|
Directions:
|
|
Directions:
Pour brownie mixture into a sprayed baking dish. Gently press it down to for the bottom layer. Cook 1 1/2 Cup of the hot cereal as directed on the package. Mix with the dried crasins, raisins and papaya. Press this mixture on top of the brownie layer. Melt the white chocolate bits in a double boiler. Remove from the heat and slowly stir in the yogurt. Pour this mixture evenly over the cereal layer. Use a piece of wax paper to press it down. Spread the rice cereal over the yogurt/chocolate mixture and press it down with waxed paper.
Melt the dark chocolate bits in a double boiler and drizzle over the top. Chill for two hours.
Enjoy!!
Pour brownie mixture into a sprayed baking dish. Gently press it down to for the bottom layer. Cook 1 1/2 Cup of the hot cereal as directed on the package. Mix with the dried crasins, raisins and papaya. Press this mixture on top of the brownie layer. Melt the white chocolate bits in a double boiler. Remove from the heat and slowly stir in the yogurt. Pour this mixture evenly over the cereal layer. Use a piece of wax paper to press it down. Spread the rice cereal over the yogurt/chocolate mixture and press it down with waxed paper.
Melt the dark chocolate bits in a double boiler and drizzle over the top. Chill for two hours.
Enjoy!!
Chocolate-Raspberry Bundt Cake
|
Cake Ingredients:
|
Chocolate-Raspberry Balsamic Glaze Ingredients:
|
Cake Directions:
Preheat the oven to 350 F. Generously grease the inside of a 10 inch bundt pan with the extra virgin olive oil. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.
Whisk together the flour, baking powder, salt and sift it. With an electric mixer, beat the eggs until they are pale and light. Slowly add the sugar while beating. Next, whisk together the sour cream, extra virgin olive oil & vanilla, and mix well. Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple to times in the process.
Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a rack to cool completely.
Preheat the oven to 350 F. Generously grease the inside of a 10 inch bundt pan with the extra virgin olive oil. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.
Whisk together the flour, baking powder, salt and sift it. With an electric mixer, beat the eggs until they are pale and light. Slowly add the sugar while beating. Next, whisk together the sour cream, extra virgin olive oil & vanilla, and mix well. Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple to times in the process.
Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a rack to cool completely.
Chocolate-Raspberry Balsamic Glaze Directions:
In a microwave-proof bowl, heat the cram on high for 1 minute.
Add the chocolate to the bowl and allow to sit for 2 minutes without stirring.
Whisk well until all the chocolate has melted and there are no lumps.
Add the balsamic and whisk well.
Pour the still warm liquid glaze over your cooled cake.
Allow glaze to set up on the cake at room temperature for a least 30 minutes before serving!
Enjoy!!!
In a microwave-proof bowl, heat the cram on high for 1 minute.
Add the chocolate to the bowl and allow to sit for 2 minutes without stirring.
Whisk well until all the chocolate has melted and there are no lumps.
Add the balsamic and whisk well.
Pour the still warm liquid glaze over your cooled cake.
Allow glaze to set up on the cake at room temperature for a least 30 minutes before serving!
Enjoy!!!