Category: Desserts

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Lemon Blueberry Pops

Ingredients:

  •  2 cups fresh whole blueberries, washed
  •  1 t. grated lemon zest
  •  2 T lemon fused olive oil
  •  1 cup whole milk yogurt
  •  1/2 cup honey

Place the blueberries in a medium saucepan over medium heat along with 2 T of water, the lemon zest, and honey.

Heat blueberries and simmer for approximately 2 minutes.

Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended (an emersion blender works great).  When the mixture is at room temperature, portion into molds and freeze.

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ALMOND BANANA CHOCOLATE CHIP MUFFINS

Ingredients

·         3/4 cup almond butter

·         1 cup almond flour

·         3 medium ripe bananas, mashed

·         2 eggs

·         1 teaspoon baking powder

·         1 teaspoon baking soda

·         1/2 teaspoon ground cinnamon

·         1/3 cup plus more for topping muffins Dark Chocolate Chips

Preparation: 

·         Preheat oven to 350 degrees. 

·         Spray a muffin pan or use the muffin paper liners.

·         Combine all ingredients In a mixing bowl,  except chocolate chips,  and mix everything until incorporated. 

·         Stir chocolate chips into batter. 

·         Pour batter into prepared muffin tin filling all 12 cups evenly. 

·         Top muffins with a few additional chocolate chips.

·         Bake for 20 – 25 minutes, or until golden and a toothpick inserted in center comes out clean. 

·         Let the muffins cool and remove from pan

Adapted from Multiplydelicious.com

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Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves

Almond-Lemon Agrumato CakeIngredients:
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(fused) Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt

Preparation:
Preheat the oven to 350 and adjust the rack to the middle of the oven.  
Using agrumato lemon olive oil, grease and flour one 9″ cake pan.
Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer.  
Whisk to thoroughly combine.
Combine the dry ingredients in a separate bowl and whisk to combine.
Add the dry ingredients to the wet ingredients in three batches, whisking after each addition.  
Pour into the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean.  
Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat.  Bring to a simmer.  Simmer for 7 minutes being careful that the contents do not boil over.  Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream  on each slice (optional)

Serves 10 Reprinted from Rachel Bradley-Gomez

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Scots-Irish Oaten Raspberry Cranachan

Ingredients:

  • 3 oz. (1/3 cup) Scots or Irish steel cut oats
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. butter
  • 12 fl. oz. (1½ cup) heavy whipped cream
  • 6 large squares (5 oz.) quality white chocolate
  • 3 Tbsp. Raspberry Balsamic
  • 10 oz. (just under 2 cups) raspberries
  • 2 Tbsp. local honey

Adapted from recipe from Judith McLoughlin 

Preparation:

1.                   In large skillet toast the oats with the brown sugar and butter, stirring constantly to avoid burning. Set aside to cool.

2.                   In a blender, purée half of the raspberries and strain to remove seeds.

3.                   Fold the remaining raspberries into the purée (reserving a few to garnish) and stir in the balsamic and honey.

4.                   In a small saucepan over a low heat, bring ½ cup of heavy whipping cream to simmering point (do not boil) and slowly incorporate the white chocolate into the cream, stopping to beat with each addition until smooth. Cool to room temperature.

5.                   Beat the remaining 1 cup of cream until soft peaks appear, then fold in the white chocolate cream and toasted oats.

6.                   In a tall glass, layer the raspberry purée with white chocolate cream mixture. Top with the raspberry purée and end with cream.

7.                   Garnish with a single raspberry, shavings of white chocolate, toasted oats, and a sprig of mint.Serve immediately, as the oats can become soft and lose their crunch

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Rosemary Olive Oil Cake

This delectable cake marries savory herbs and dark, bittersweet chocolate for a truly unique dessert.

Ingredients

·         3/4 cup spelt flour

·         1 1/2 cups all-purpose flour

·         3/4 cups sugar

·         1 1/2 teaspoons baking powder

·         3/4 teaspoons kosher salt

·         3 eggs

·         1 cup Oli+Ve Rosemary Olive Oil

·         3/4 cup whole milk

·         1 tablespoons fresh rosemary, finely chopped

·         5 oz. bittersweet chocolate, chopped into pieces

·         2 tablespoons sugar for top crunch

Directions

Preheat the oven to 350°.

Rub a 9½ in fluted tart pan with EVOO. Alternately, use a long (4½ in x 13 in) loaf pan and line it with parchment paper.

Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.

In another large bowl, whisk the eggs thoroughly. Add the EVOO, milk, and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry mixture, gently stirring just until combined. Mix in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.

Bake for about 40 minutes, or until the top is domed and golden brown, and a skewer inserted into the center comes out clean. (In the long pan, the cake may take closer to 50 minutes to bake.) To give the top of the cake more color and crunch by caramelizing the sugar, finish baking under the broiler for about a minute, watching it carefully so it doesn’t burn.

Serve warm or cool from the pan. A cooled cake will keep for roughly two days if wrapped tightly in plastic.

Serves 8 – 12