Category: Desserts

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Espresso Balsamic Parfait

Ingredients

* 1 large banana, sliced, divided
* 3 Tablespoons Oli + Ve Espresso Balsamic
* 1/4 cup honey, divided
* 1/2 cup plain yogurt, divided
* 1/2 cup Granola

Directions

Whisk together the Espresso balsamic and yogurt. Reserve several slices of banana for garnish. Layer 1 tablespoon honey, 1/4 of the sliced bananas, 2 tablespoons espresso yogurt, 2 tablespoons granola, 1/4 of the slice banana, 2 tablespoons yogurt, 2 tablespoons granola in a parfait glass. Repeat for second parfait. Garnish with reserved banana and honey. Serve immediately. 

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Dark Chocolate Stuffed Blood Orange Agrumato Cream Buns

Ingredients

  • 3 teaspoons active dry yeast
  • 3 1/2 cups flour
  • 1 1/2 teaspoons salt
  • 1/3 cup lukewarm cream or half & half
  • 1/3 cup warm lukewarm water
  • 2 large eggs
  • 1/3 cup sugar
  • 1/2 cup fresh blood orange agrumato olive oil
  • 1 teaspoon fresh grated orange zest
  • 16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
  • 1 egg beaten for glazing the buns

Sweet Orange Glaze

  • 1 cup (4 ounces) confectioners’ sugar
  • 1 tablespoons half and half
  • 1 tablespoon fresh orange juice

Directions

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 hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.

Makes 16 buns

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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 zest
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 4 large eggs
  • 3 cups granulated sugar
  • 1 cup + 1 Tbs. Blood Orange Extra-Virgin Olive Oil
  • 1/2 cup dried cranberries
  • 1 cup confectioners sugar

DIRECTIONS

  • 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 1 reserved tablespoon of orange juice; if not, squeeze the 5th orange. Set aside.
    Whisk together the flour, baking powder, and salt in a large bowl and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.
  • Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan. Mix together 1 tablespoon reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake. Serve at room temperature.
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Almost Flourless Tangerine Balsamic and Blood Orange Olive Oil Brownie

INGREDIENTS

  • 1 stick (8 Tbs.) unsalted butter
  • 4 Tbs. + 1 tsp. Oli+Ve blood orange fused extra virgin olive oil
  • 1 tablespoon fresh orange zest
  • 6 oz. 60%+ dark chocolate, chopped
  • 1/2 cup cocoa powder
  • 2 cups granulated sugar
  • 2 Tbs. Oli+Ve Tangerine Balsamic
  • 1/2 tsp. kosher salt
  • 5 large eggs, whisked
  • 1/4 cup all- purpose flour

DIRECTIONS

  • Preheat the oven to 325
  • Using a teaspoon of blood orange extra virgin olive oil, grease a 9 x 13″ baking pan. Line pan with strip of parchment, cut to overhang the long sides of the pan.
  • In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted.
  • Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar. Mix until well combined.
  • Whisk together the flour and cocoa powder and add to the wet ingredients. Fold until there are no visible dry spots.
  • Scrape batter into the prepared baking pan.
  • Bake on the center rack of the oven for approx. 30 minutes or until a tester inserted in the center comes out with very moist crumbs. Allow to cool in the pan for 15 min. Lift out using the parchment and cool completely before cutting.
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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