Recipes — Dessert RSS



Dark Chocolate Truffle with Aged Raspberry Balsamic

Ingredients: 24oz. 60 percent good quality dark chocolate1/4 tsp. sea salt1/2 cup heavy cream1/4 cup Amphora Aged Raspberry Balsamic.1/2 cup good quality cocoa powder Products You Will Need:Raspberry Balsamic Cooking Instructions: In a double boiler over steaming but not simmering water, add the chocolate, cream and salt. Allow the chocolate and cream to sit undisturbed for five minutes. Slowly begin to stir the chocolate over the hot water until completely melted. Add the raspberry balsamic condimento and stir to combine. Pour the melted chocolate in to a shallow baking dish. Cover the dish with plastic wrap and refrigerate for approximately 45 minutes or until the chocolate is solid enough to scoop and roll. Place the cocoa powder in to a...

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Dark Chocolate Stuffed Blood Orange Agrumato Cream Buns

Ingredients:3 teaspoons active dry yeast3 1/2 cups flour1 1/2 teaspoons salt1/3 cup lukewarm cream or half & half1/3 cup warm lukewarm water2 large eggs1/3 cup sugar1/2 cup fresh blood orange agrumato olive oil1 teaspoon fresh grated orange zest16 - 1" chunks of dark chocolate or 5-6 dark chocolate morsels for each bun1 egg beaten for glazing the bunsSweet Orange Glaze1 cup (4 ounces) confectioners sugar1 tablespoons half and half1 tablespoon fresh orange juice Products You Will Need:Blood Orange Olive Oil Cooking Instructions: Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough...

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Cranberry Blood Orange Olive Oil Cake

Ingredients: 1 1/2 cups + 1 Tbs.fresh squeezed blood or navel orange juice (4-5 large oranges)1 Tbs. finely grated orange zest3 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1 3/4 teaspoons kosher salt4 large eggs3 cups granulated sugar1 cup + 1 Tbs. Blood Orange Extra-Virgin Olive Oil1/2 cup dried cranberries1 cup confectioners sugar Products You Will Need:Blood Orange Olive Oil Cooking Instructions: 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.Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and...

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Chocolate, Toasted Almond, & Ultra Premium Picual Olive Oil Shortbread

Ingredients: 2 cups all-purpose flour1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.1/4 cup cocoa powder1/4 teaspoon salt1/2 cup unsalted butter, room temperature1/4 cup very fresh, Ultra Premium extra-virgin olive oil such as Picual1/4 cup granulated sugar1 teaspoon vanilla extract Cooking Instructions:Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract. Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at...

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Cardamom Frozen Yogurt with Vanilla Balsamic and Peaches

Ingredients: 3 cups Greek Yogurt5 Tablespoons Honey1/2 teaspoon Ground Cardamom2 Ripe Peaches, slicedAged Vanilla Dark Balsamic Vinegar from Amphora NuevaFrozen Yogurt or Ice Cream Maker Products You Will Need:Vanilla Balsamic Cooking Instructions: In a large bowl, mix Greek yogurt, honey, and ground cardamom until well blended. Cover and refrigerate for at least 3 hours.Twenty minutes before serving, add the yogurt mixture to your ice cream maker and church for 20 minutes or until thickened and frozen. Drizzle Vanilla Balsamic in 6 serving bowls, and top with frozen yogurt and peaches. Enjoy! Cooking Time: 3 hrs Servings: 6

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