The fresh strawberry preserve topping adds a delicious touch to this fabulous toasted almond and lemon cake.
These vegan oatmeal chocolate chip cookies are so yummy...you can't eat just one! They have the moistness of banana bread, and they satisfy any craving for an oatmeal cookie (not to mention chocolate too!).
Our Espresso Balsamic Vinegar adds amazing flavor to this Tiramisu!
This Blueberry Zucchini Bread is moist and delicious and healthy too!
Indulge without going over the top with these excellent candy bar cookies.
Who doesn't like chocolate and buttermilk desserts? This easy dessert uses our Whole Fruit Blood Orange Extra Virgin Olive Oil.
1/2 cup California Arbosana EVOO
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease a 9x9 inch baking pan. In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons Tangerine Balsamic Vinegar
2" long strip tangerine zest
a pinch of kosher salt - optional
Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat. Bring just to a bare simmer, watching very carefully so does not boil out of pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine Balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.
Ingredients:
8 1/2oz. Dark Chocolate (semi-sweet, bittersweet or combo)
1/4 cup heavy cream
2 Tablespoons Persian Lime Extra Virgin Olive Oil
2 Teaspoons Dark Chocolate Balsamic Vinegar
Cocoa powder, as needed
Limes, finely zested
Shredded coconut, as needed
Directions:
Pour heavy cream in bowl over simmering water (double boiler). Turn off heat and stir in chocolate and EVOO. Once chocolate has melted remove bowl from double boiler and stir in balsamic vinegar. Refrigerate chocolate for 1 hour and return to room temperature for 1-2 hours. Put cocoa powder in a bowl and mix lime zest and coconut in another bowl. Scoop 1 tsp of chocolate and form into a ball. Roll balls into the different coatings. Store in refrigerator. (Makes about 45 truffles.)
Ingredients:
¾ cup white sugar
1 Tablespoon Butter EVOO
3 Tablespoons Butternut Squash Seed Oil
2 eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmegPum
¼ teaspoon salt
¾ cup semisweet chocolate chips
Preparation:
Preheat oven to 400 degrees. Grease and flour muffin pan. Mix sugar, oils, eggs. Add pumpkin and water to mixture.
In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
Fill muffin cups 2/3 full. Bake for approximately 20 minutes. Let muffins cool in pan for 5 minutes, remove and cool for 10 minutes before serving.