Category Archives: Desserts

Ingredients Muffins 1 cup unbleached all-purpose flour 1 cup white whole wheat flour 1/2 cup (3 1/2 ounces) sugar 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 cup (2 ounces) chopped walnuts, toasted 1/2 cup dried cranberries 2 large eggs, beaten 1/2 cup (4 ounces) milk 1/2 cup Ultra Fresh Spanish

Ingredients 1/4 cup of our Lime Olive Oils 1/4 cup insalted butter 3/4 cup Sour Cream 2 cups miniature marshmallows 1/2 lb white chocolate morsels 3 tablespoons fresh lime juice 1 cup granulated sugar finely grated zest of two limes, about 1 tablespoon   Directions Grease an 8″ x 8″ square baking pan Combine sugar,

Chocolate Cake 1/2 cup cocoa powder 1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1 Tbs. tangerine dark balsamic 2 large eggs beaten with enough cold water to equal one cup 1/2 cup Blood Orange Agrumato Olive Oil + more for greasing pans

Almond-Lemon Agrumato Cake 1 1/4 cups all purpose flour + more for flouring pan 1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor 1/2 cup fresh Lemon Agrumato Olive Oil + more for greasing pan 4 large eggs, beaten 1 teaspoon vanilla extract 1 cup granulated sugar 1

Brownie Ingredients 1/2 cup Olio Nuovo 2011 California Arbosana Extra Virgin Olive Oil 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened high quality cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional)   Directions Preheat oven to 350 degrees F (175

1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups) 1/3 cup cranberry-pear white balsamic 1 tablespoon “sweet” fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina 3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Preheat