Pumpkin Bread

Ingredients:  
1 1/2 cup whole wheat flour
1 cup loosely packed brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup SOOC Extra Virgin Olive Oil (Butter or a mild natural EVOO)
2 large eggs, beaten
1/4 cup water
1/2 cup walnut pieces
1/2 cup raisins or chocolate chips

Directions:
Preheat oven to 350 degrees F. Position a rack in the center of the oven.
Lightly coat a 9 x 5 inch load pan with olive oil.
Combine the flour, brown sugar, baking soda, cinnamon and the salt in a mixing bowl and stir with a fork or whisk until thoroughly combined. Be sure to break up any lumps of brown sugar.
Combine the pumpkin, olive oil, and eggs in a separate bowl with 1/4 cup of water. Beat until perfectly blended. Stir in the nuts and raisins or chocolate chips.
Gently stir the dry ingredients into the liquid ingredients just until combined. Do not over mix or the bread will not rise.
Pour the batter into the loaf pan and bake for 50-60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let the bread cool in the pan slightly, 5-10 minutes. Turn out onto a rack and cool thoroughly.

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Vinaigrette Dressings

Cherry Lime Vinaigrette Dressing

• 1 cup SOOC Persian Lime Olive Oil
• 1/4 cup dried cherries
• 1/4 cup SOOC Black Cherry Balsamic Vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt

Directions: Combine cherries with balsamic vinegar and let sit for 15 minutes. Combine with remaining ingredients and whisk together. Serve immediately or refrigerate.

Honey Lime Vinaigrette Dressing

• 1/3 cup SOOC Persian Lime Olive Oil
• 2 Tbsp Honey
• 1 Tbsp Fresh Lime Juice
• 3 Tbsp SOOC Cranberry-Pear White Balsamic Vinegar (or you can use your favorite SOOC White Balsamic Vinegar)
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Directions: Whisk together all ingredients, serve immediately or refrigerate.

Asian Butternut Squash Seed Oil (or Pumpkin See Oil) Dressing

• 1/2 cup SOOC Butternut Squash See Oil or SOOC Pumpkin Seed Oil
• 1/2 cup SOOC Blackberry Ginger Balsamic Vinegar
• 1 tsp Dijon mustard (or horseradish mustard)
• 1/2 tsp sea salt

Directions: Whisk together all ingredients. Serve immediately or refrigerate.

 

 

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Thanksgiving – Butterscotch Pumpkin Pie

Choose between a gluten-free Almond Flour Crust or an Olive Oil Crust for this tasty classic!

Almond Flour Pie Crust

2 ½ cups almond meal or almond flour

4 tablespoons Butter Extra Virgin Olive Oil

3 tablespoons Honey

Heat oven to 350°F. Mix the ingredients up in a bowl until combined and pat into the pie plate with your fingertips. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Olive Oil Pie Crust

2 ½ cups flour

1 Tbls sugar

1 tsp salt

½ cup Butter Extra Virgin Olive Oil

2/3 cup buttermilk

1 tsp vanilla

Mix the dry together and add the oil, buttermilk and vanilla. Combine all the ingredients together till just wet and you can handle it in your hands. Split dough into two balls and flatten out with your palm, flour the counter top and roll out till 1/8 inch think or till desired size.

Bake at 400°F for 10 min or just till the edge turns light brown.

Pumpkin Pie filling

1 can pumpkin

1 ½ cups half and half

1 egg

½ tsp nutmeg

½ tsp cinnamon

1 box of Butterscotch pudding mix

¼ cup brown sugar (optional for sweeter pie)

Preheat the oven to 350°F. In a bowl combine all the ingredients and mix well. Pour into the pie crust and bake for 45 min, once the top is nice and golden take out of the oven and let cool.

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Spiced Pumpkin-EVOO Cupcakes with Cinnamon-Vanilla Buttercream Frosting

The Cupcakes
2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup sweet Extra Virgin Olive Oil such as Arbequina EVOO or Sweet Barnea EVOO
4 large eggs

Directions
Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil.  Add the eggs one at a time beating after each addition.

Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.  Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

Makes 36 standard cupcakes or 12 giant cupcakes

Cinnamon-Vanilla Buttercream
1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)

Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes)  Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).  Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.

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