10 oz. Heavy Cream
4 oz. Delizia Aged Espresso Balsamic
1 pound (about 2 cups) semi-sweet chocolate chips
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract
Butter a 9x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.
Makes about 3 pounds of fudge.
Cranberry-Orange Olive Oil Cake
- 1 1/2 cups + 1 Tbs.fresh squeezed orange juice (about 4-5 large navel oranges)
- 1 Tbs. finely grated orange zest
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
- 5 large eggs
- 3 cups granulated sugar
- 1 1/2 cups + 1 Tbs. Delizia Blood Orange Extra-Virgin Olive Oil
- 1/2 cup dried cranberries
- 1 cup confectioners sugar
1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup bundt or tube pan with 1 tbs. blood orange extra virgin olive oil and set aside.
2. Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.
3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.
5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan. Mix together 1 tablespoon reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake. Serve at room temperature.
In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together
6 tablespoons All Natural Butter Flavored extra virgin olive oil
2/3 cup sugar
2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional)
Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of All Natural Butter Flavored Extra Virgin Olive Oil. Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
Dark Chocolate & Aged Vanilla Balsamic Truffles
1 pound quality dark chocolate, chopped (Cocoa 56%+)
8 oz. heavy whipping cream
2 tbs. Raspberry Balsamic
1/3 cup good quality cocoa powder
1/4 teaspoon salt
Place chopped chocolate in a wide, heatproof bowl; (I place mine in my stand-mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)
In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.
Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate.
When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.
You should end up with a smooth, glossy mixture referred to as ganache. Add the Raspberry Balsamic to the ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions ( approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled in to small balls. Dredged the balls in to cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.
Whole Grain Lemon Blueberry Tea Cake
2 cups white whole wheat flour
2 cups ground whole grain corn meal
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup whole milk yogurt
1/2 cup honey
1/2 cup whole fruit fused lemon extra virgin olive oil
fresh grated zest from one lemon
2 cups fresh or frozen blueberries
Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl mix the wet ingredients and lemon zest. In three separate additions, add the went ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.
Spiced Pumpkin-EVOO Cupcakes with Cinnamon-Vanilla Buttercream Frosting
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 California Arbequina
4 large eggs
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
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.
Spring Trifle with Butter & Lemon Extra Virgin Olive Oil & White Peach Balsamic
For The Pound Cake
(Makes 2 cakes)
1 pound (3 1/4 cups) + 2 tbs. all-purpose flour
1 tablespoon sea salt
2 sticks softened unsalted butter, plus more for pans
1/2 cup Lemon Extra Virgin Olive Oil
1/2 cup sour cream
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 tablespoons sanding sugar
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
For the Lemon Curd
3/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
4 Tbs. of Delizia Butter Extra Virgin Olive Oil
Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.
2 cups heavy whipping cream, chilled
1/3 cup granulated sugar
2 teaspoons good quality vanilla extract
In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.
2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries
1/2 cup Delizia Peach White Balsamic
Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.
To Assemble The Trifle
Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab Delizia's Peach White Balsamic on to the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.
Serves 10 -12 generously
No Butter Chocolate Chip Cookies
3/4 Cup Walnut Oil
1 tsp. Vanilla
2 1/4 Cup Flour
1 tsp. Baking Soda
3/4 Cup Brown Sugar
1 1/4 Cup Sugar
1 tsp. Salt
12 oz. Chocolate Chips
Preheat oven to 350 degrees F. In a large mixing bowl, blend the Walnut oil, eggs, vanilla, brown sugar and sugar until creamy. Then mix in the chocolate chips, flour, baking soda and salt. Place on a greased or non-stick cookie sheet and bake for 10 to 12 minutes for about five dozen cookies.
Lemon Olive Oil Pound Cake with Lemon Glaze
3 Cups all-purpose flour 3 tbsp. Grated lemon zest
2 tsp. Baking Powder
2 tsp. Vanilla
1/4 tsp. Kosher Salt
4 Large cold eggs plus 1 cold egg yolk
2 Cups Sugar
1/2 Cup Vanilla Soy Milk
1 Cup Lemon Olive Oil
1/2 Cup Sour Cream
Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then the remaining flour. Scrape the batter into the two loaf pans. Bake for 50 – 60 minutes or until a skewer comes out clean. Cool the pans on a rack.
- 1 stick (8 Tbs.) unsalted butter
- 4 Tbs. + 1 tsp. blood orange fused extra virgin olive oil
- 1 tablespoon fresh orange zest
- 6 oz. 60%+ dark chocolate, chopped
- 1/2 cup cocoa powder
- 2 cups granulated sugar
- 2 Tbs. Tangerine Balsamic Condimento
- 1/2 tsp. kosher salt
- 5 large eggs, whisked
- 1/4 cup all purpose flour
In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted. Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar. Mix until well combined. Whisk together the flour and cocoa powder and add to the wet ingredients. Fold until there are no visible dry spots.
Scrape the batter in to the prepared baking pan. Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering. Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting.
Makes about 24 brownies
2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons lemon agrumato (fused) olive oil
1 cup whole milk yogurt
1/2 cup honey
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.