Recipes — Dessert RSS



Whole Wheat Arbequina Zucchini Cranberry Muffins

Ingredients:1 cup unbleached all-purpose flour1 cup white whole wheat flour1/2 cup (3 1/2 ounces) sugar1 tablespoon baking powder1 teaspoon salt2 teaspoons ground cinnamon1/2 cup (2 ounces) chopped walnuts, toasted1/2 cup dried cranberries2 large eggs, beaten1/2 cup (4 ounces) milk1/2 cup Ultra Fresh Portuguese Arbequina1 cup packed shredded unpeeled zucchiniFrosting (optional)8 oz. cream cheese at room temperature1/2 cup heavy whipping cream (chilled)1/2 cup granulated sugar1 tablespoon ground cinnamon Products You Will Need: Cooking Instructions:Preheat the oven to 400°F. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the walnuts and cranberries. In a smaller bowl (or a 2-cup measuring cup), combine the eggs, milk, and olive oil. Make a well in the center of the...

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White Chocolate and Persian Lime Fudge

Ingredients:1/4 cup (1 stick) unsalted butter1/4 cup Persian Lime Olive Oil3/4 cup Sour Cream2 cups miniature marshmallows1/2 lb white chocolate morsels3 tablespoons fresh lime juiceFinely grated zest of two limes, about 1 tablespoon1 cup granulated sugar Products You Will Need:Persian Lime Olive Oil Cooking Instructions:Grease an 8 x 8 square baking pan. Combine sugar, lime zest, lime juice, butter and sour cream and olive oil in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238 degrees. Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and...

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Salted Almond Brittle

Ingredients:3 cups sugar1/2 cup corn syrup1/2 cup water2 tablespoons Roasted California Almond Oil2 tablespoons unsalted butter2 1/2 cups unsalted chopped almonds (I used Marcona Almonds, but any will do)2 teaspoons sea salt1 teaspoon vanilla extract 2 teaspoons baking soda Products You Will Need:Roasted Almond Oil Cooking Instructions:Grease two large baking sheets. Place the sugar and water in a heavy 5+ quart stock pot fitted with a candy or deep fry thermometer. Stir the sugar, water and salt to evenly distribute. Over low heat, stir to dissolve the sugar in the water until no granules remain. Turn up the heat to medium-high and bring the syrup to a boil. Add the butter and almond oil and almonds. Continue cooking stirring constantly...

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Rachel's Light and Fluffy Parfait

Ingredients:Amphoras Chilean Arbequina or Manzanillo Extra Virgin Olive Oil to Coat Pan2 cups fresh raspberries (8 ounces)3 tablespoons Amphoras aged Traditional Balsamic1/3 cup raw sugar (turbinado)1 cup mascarpone, at room temperature (8 ounces)1/4 cup sour cream, at room temperature3 tablespoons honey Products You Will Need:Traditional Style (Aged up to 18 years) Cooking Instructions:Line a small baking sheet with wax paper. Coat pan with Extra Virgin Olive Oil.In a small bowl, carefully toss the raspberries and aged balsamic together. Let the mixture stand for 15 minutes.Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to...

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Nate's World Famous Cinnamon Food Cake

Ingredients:1 packaged or homemade standard sized angel food cake1 small carton of strawberries6.8 oz or 200ml. of Amphoras Cinnamon Pear Balsamic VinegarProducts You Will Need:Cinnamon Pear BalsamicCooking Instructions: Break the angle food cake down into cubes and spread out in a large serving bowl. -Thinly slice the strawberries and evenly distribute them over the top of the food cake.Drizzle the Cinnamon Pear Balsamic Vinegar over the top of the strawberries and angel food cake. Let chill for 15 min and serve. Cooking Time : 0 Servings : 8-12

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