Recipe Adapted from Laura Frankel
Melt the chocolate and cool to room temperature. Add the olive oil and set aside.
Combine the yolks and powdered sugar and whisk until foamy, add the chocolate mixture.
beat the whites to a stiff peak, fold the whites into the chocolate.
Line a cake pan or mold with plastic wrap. Sprinkle the bottom with sea salt. Pour the mousse into the mold and chill 8 hours or freeze for 3 hours. Invert onto a plate and peel off the plastic. Garnish with fresh fruit.
Recipe from Serious Eats
- makes 8 servings -
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Finely grated zest of 1 lime
1/2 cup plain organic whole milk yogurt
3 large organic eggs
1/4 teaspoon pure vanilla extract
1/2 cup Stone Edge Organic Manzanillo Extra Virgin Olive Oil
Getting ready: Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.
1. Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
2. Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months
serves four
8 medium-to-large fresh figs, cut in half lengthwise through the stem end
8 slices bacon, each cut in half
4 ounces mâche
3 ounces gorgonzola cheese, crumbled
Vanilla Vinaigrette:
2 tablespoons vanilla bean vinegar or champagne vinegar
1 teaspoon honey
1/4 cup We Olive Mission extra-virgin olive oil
Salt and freshly ground pepper, to taste
Place half of the bacon strips on a double thickness of paper towels. Cover the bacon with another double thickness of paper towels and microwave on high until the bacon is half-cooked, 30 to 60 seconds, depending on the wattage of your microwave and the thickness of your bacon. It’s a good idea to experiment with an extra strip of bacon to determine the exact timing of this step, as microwaves vary widely in cooking power. You want the bacon to color slightly but still be pliable enough to wrap around the fig halves.
Once removed from the microwave, immediately wrap the bacon strips around half of the figs, securing the ends with a toothpick, if needed. Repeat the microwave step with the remaining bacon, and then wrap the remainder of the figs. The figs can rest at room temperature for an hour or two before proceeding, if desired. They can also be refrigerated, covered, for up to 8 hours.
To make the vinaigrette, combine the vinegar, honey, and olive oil in a small jar, seal tightly with a lid, and shake to emulsify. Season to taste with salt and pepper, and set the vinaigrette aside at room temperature. The dressing can be made 2 days in advance and kept in the refrigerator. Bring to room temperature before serving.
Position a rack at the topmost level of the oven, closest to the heat source. Preheat the broiler on high. Place the bacon-wrapped figs on a baking tray and broil, turning once, until the bacon is cooked. Remove the figs to a paper towel-lined plate while you finish the salad.
Place the mâche in a large bowl and toss with the vinaigrette. Divide the greens among 4 salad plates. Arrange 4 bacon-wrapped figs on each salad and top with some of the Gorgonzola cheese. Serve immediately.
Recipe from Earthbound Farm
Ingredients:
cake:
2 1/2 c. cake flour
1 3/4 c. granulated sugar
1 Tbsp powdered nonfat milk
3 tsp baking powder
1/4 tsp salt
2 extra large organic meyer lemons, washed thoroughly then zested and juiced separately
2/3 c. milk
1/4 c. Calivirgin extra virgin olive oil
3 egg whites, beaten
1/2 tsp vanilla extract
icing:
juice of 1/2 large Meyer lemon
4 c. powdered sugar
Directions:
-Preheat oven to 350 degrees and prepare mini cupcake pans,or loaf pans if you want a tea cake(nonstick baking spray really makes this easy).
-In bowl of electric mixer sift and add flour, sugar, baking powder, salt, and zest of one lemon.
-Stir with mixer to combine, about 30 seconds.
-Add milk, oil, juice from two lemons, beaten egg whites and extract.
-Beat on medium to combine thoroughly, about 1 1/2 – 2 minutes.
-Remove from mixer and stir with silicone spatula to thoroughly combine (making sure there is no flour mixture left unincorporated at the bottom of the bowl.
-Fill prepared pans 2/3 of the way full and bake until toothpick inserted into center comes out clean (about 10-15 mins for mini muffin tins and 35 mins for loaf pans)
-Remove from oven, let cool 15 minutes in pan and then turn onto wire racks to cool completely.
-Meanwhile, in large bowl combine powdered sugar and 2 Tbsp juice from lemon.
-Stir slowly until thoroughly combined, adding water 1/2 tsp at a time until thick, but pourable, consistency is achieved.
-Once cakes are almost cooled, slowly pour icing onto tops of cakes, letting drip down sides.
-Let cakes cool completely.
-Decorate with additional lemon zest and fresh thyme, if desired.
Makes about 48 mini cakes.
Recipe by Good Things Catered
Recipe by Melissa Camero Ainslie
1 1/2 cups Whole Wheat Pastry Flour
1 1/2 cups All Purpose Flour
1 tsp. baking powder
1 tsp. fine grain sea salt
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup We Olive Mission extra-virgin olive oil
1/2 cup natural cane sugar
1/4 cup honey
1/4 cup molasses
2 large organic eggs
1 tsp. vanilla extract
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 cup shelled, chopped pistachios
Preheat your oven to 375 degrees. (Note: I set mine to 350° because it’s convection) and line a cookie sheet with parchment paper.
In a medium bowl whisk together the flour, baking powder and salt until evenly combined. Set aside.
Cream the butter, olive oil, sugar, molasses and honey in your electric mixer with the paddle attachment (or use a hand mixer, or whisk vigorously by hand). Add the egg, then scrape the sides down and add the vanilla, cinnamon, cardamom and ginger. Mix until incorporated.
Carefully, add the dry ingredients to the wet ones, stirring with the mixer or by hand until your dough forms. Fold in the pistachios until evenly distributed throughout the dough.
Use a tablespoon to measure out little dough balls onto the prepared cookie sheet. Bake for 10 minutes in the center oven. Make sure you don’t over-bake them or they’ll get too crispy and lose all of their chewiness.
Makes about 3 dozen cookies.
1 pint black mission figs
1/2 cup vanilla sugar
4 oz. mascarpone cheese
Few tablespoons Balsamic Syrup*
Preheat your oven’s broiler. Cut off the top stem of the figs, then quarter them, but only slice about 2/3 of the way down. You want the bottom to remain intact. Sprinkle each fig with 1/2 teaspoon of vanilla sugar and place them on a prepared cookie sheet as you go.
When all of your figs are sugared, place them in the middle of your oven for 5 – 7 minutes, or until the sugar bubbles and caramelizes. Watch them closely to make sure they don’t burn.
Remove from oven, top each one with a dollop of mascarpone, another sprinkle of sugar and a drizzle of the balsamic syrup.
Makes about 12 – 15 figs. (I’ll eat 3 or 4 for 1 dessert portion.)
*Add 1/2 cup good, aged balsamic vinegar to a small saucepan and bring to a bubbling simmer over medium-low heat. If your stove is too hot, the balsamic will boil over or burn. Once it starts bubbling, let it simmer for 20 – 30 minutes, or until it coats the back of a spoon and reduces in volume. Set aside and let cool. Keeps in your fridge until it’s gone.
Recipe by Melissa Camero Ainslie
ingredients
1 cup coconut milk
1/3 cup We Olive Blood Orange Olive Oil
1 teaspoon vanilla extract
1 teaspoon blood orange zest, finely grated
3/4 cup sugar
1 cup all-purpose flour
1 tablespoon almond meal
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For Frosting:
1/2 cup butter or margarine, room temperature
2-3 cups confectioners’ sugar
1/2 teaspoon vanilla extract
3 tablespoons blood orange juice
1 teaspoon blood orange zest, finely grated
1-2 tablespoons soy creamer or heavy cream (as needed)
directions
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
Whisk together the coconut milk, sugar, oil, vanilla extract, and zest until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in orange juice, zest, and vanilla. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar or added cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.
From Love and Olive Oil Blog
Makes 12 cupcakes.
ingredients
1 cup soy milk
1 1/2 tablespoons We Olive balsamic vinegar
1/3 cup We Olive Arbequina Extra Virgin Olive Oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
2 tablespoons almond meal
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For Frosting:
4oz (1/2 cup) fresh raspberries plus 12 rasperries
1 tablespoon granulated sugar
1 tablespoon We Olive balsamic vinegar
1/2 cup butter or margarine, room temperature
2 tablespoons cocoa powder
3-4 cups confectioners’ sugar
directions
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
Whisk together the soy milk and vinegar, set aside for 5 minutes (mixture will curdle). Whisk in sugar, oil, and vanilla. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth (do not over mix).
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.
Cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.
Recipe adapted from Love and Olive Oil Blog
Yield: Makes 12 cupcakes • Active Time: 15 min • Total Time: 1 hr
These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist.
INGREDIENTS:
For cupcakes
1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup Berkeley Olive Grove 1913 extra-virgin olive oil
3/4 cup Honey
2 large eggs, lightly beaten
1 teaspoon vanilla
For frosting
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest
Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners
DIRECTIONS:
Bake cupcakes:
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
Make frosting:
Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
Frost tops of cooled cupcakes.
Recipe Adapted from: Gourmet | July 2006 Ian Knauer
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