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Archive for the ‘Desserts’ Category

cakeIngredients:
Cake:
1 cup sugar
1 ½ cup flour
2 tsp. baking powder
¼ tsp. salt
3 eggs
¾ cup plain Greek yogurt
½ cup SOOC Lemon Olive Oil
Strawberry Topping:
2 pints fresh strawberries
Lemon juice to taste
Whip cream topping
Directions:
Preheat oven to 350 degrees F.
Prepare an 8 ½” x 4 ½” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.
Whisk together the eggs, sugar, yogurt and vanilla.
Sift the flour, baking powder and salt into the egg mixture and stir.  Add the olive oil and stir until blended. Pour into the prepared pan and bake for 55 to 60 minutes.  Test with toothpick to make sure the cake is fully cooked in center.
Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.
Slice the strawberries and add the lemon juice to taste.  Let them sit for about half an hour.
Add strawberries and whip cream topping to each slice of cake.

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red white and blue trifle
Ingredients:
-1 Angel Food Cake, Cubed
-1 box vanilla pudding mix, made according to box directions
-1/4 cup milk (in addition to milk used in pudding)
-1 1/2 cups raspberries
-1 1/2 cups blueberries
-1 1/2 cups strawberries
-1/3 cup SOOC Blueberry Balsamic Vinegar
-1/3 cup SOOC Raspberry Balsamic Vinegar (or Strawberry Balsamic Vinegar)
-2 cups heavy whipping cream
-2 Tablespoons honey
Directions:
1. Make the vanilla pudding mix, adding the extra 1/4 cup milk; the pudding will be runny. Whip with mixer, two cups of heavy cream with the two tablespoons of honey until stiff peaks form.
2. In a large decorative glass bowl, add half of the cubed Angel Food Cake to the bottom. Add a layer of mixed berries (using about 1/2 of the berries). Pour half of the pudding mixture over the berries. Then drizzle half of the Balsamic Vinegar over the pudding. Next add a layer of 1/2 the whipping cream over the top.
3. Repeat the layers with Angel Food Cake, berries, pudding, balsamic vinegar, finishing with a layer of the whipping cream.
4. Garnish with fresh berries. Keep chilled before serving.

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Blueberry Lemon Bundt cake

Ingredients:

For The Cake 
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup SOOC lemon olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Directions:
Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the lemon olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

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trufflesIngredients:

  • 1/2 Cup Steaming hot heavy cream
  • 1 pinch of sea salt
  • 8 ounces best quality dark chocolate in chip form, or chopped
  • 3 tablespoons SOOC dark or white balsamic – my favorite options for this are: coconut, raspberry, tangerine, strawberry, espresso, or traditional 18 year.
  • 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Directions:

  1. Place the chopped chocolate in a medium size heat proof bowl.
  2. 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.
  3. 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 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.
  4. Have a baking sheet covered with parchment paper ready that will fit into your fridge or freezer.
  5. 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.
  6. Place the balls on the prepared baking sheet and then place in the fridge or freezer to firm up the truffles.
  7. Once truffles are firm, you can roll into cocoa powder or in tempered (melted) chocolate.  Best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.  Truffles can be served at room temperature.

Makes approximately 30-40 truffles

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chocolate Bundt cakeIngredients for the Cake

 

3 cups all-purpose flour +1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup sour cream
3/4 cup SOOC Extra Virgin Olive Oil +1 tablespoon
1 1/2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F.

Generously grease the inside of a 10-inch bundt pan with 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.

With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next whisk together the sour cream, extra virgin olive oil and vanilla and mix until incorporated.

Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple 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 cooling rack to cool completely.

Chocolate-Raspberry Balsamic Glaze

8 oz semi-sweet chocolate chopped or in chip form
1 cup heavy whipping cream

3 tablespoons SOOC Raspberry Balsamic
Directions
In a microwave proof bowl, heat the cream 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 the glaze to set up on the cake at room temperature for at least 30 minutes before serving.

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cookies

Ingredients:

  • 1 Cup Canned Pumpkin
  • 1 Egg
  • 1/2 Cup SOOC Butter Olive Oil
  • 1 Cup Granulated Sugar
  • 2 Cups Flour
  • 2 tsp. Baking Powder
  • 1 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 tsp. Milk
  • 1 Tbsp. Vanilla
  • 1 11 oz. bag of Chocolate Chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, sugar, Butter Olive Oil and egg in a large bowl.  In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and stir well. (about one minute)
  3. Add vanilla and chocolate chips and stir until combined.
  4. Drop cookies on a baking sheet by spoonful.  Bake for 10-12 minutes.

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Cookies

Ingredients:

  • 3/4 cup SOOC Lemon Olive Oil
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoon grated lemon peel
  • 2 tablespoon lemon juice
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 tablespoon coarse sugar (or use granulated sugar)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix lemon olive oil and sugar until well blended. Beat in eggs. Beat in lemon peel and juice.
  3. In another bowl whisk flour, baking soda, salt and cream of tartar; gradually beat into lemon mixture.
  4. Shape dough into balls (approximately 1 1/2 inches)
  5. Place 4 inches apart on greased baking sheets, flatten with the bottom of a measuring cup.
  6. Sprinkle with coarse sugar.
  7. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers.

Submitted by Mark Pospisil

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