Tag: olive oil

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Oli Orange Cake

Ingredients:
 

  •  1  18 1/2 oz. box Duncan Hines golden Butter cake mix
  •  1/2 cup sugar
  •  3/4 cup Blood Orange fused olive oil
  •  Zest of a medium orange
  •  4 eggs
  •  1 cup sour cream
  •  1 t. vanilla
  •  Orange Blossom honey

Preparation:

  •  Mix together cake mix, sugar, oil, eggs, orange zest, and sour cream.  Blend well.
  •  Stir in Vanilla extract
  •  Pour into 9X13 baking pan
  •  Bake in a 325 degree preheated oven for 40 minutes.
  •  Cool and cut into bars
  •  Drizzle honey over bars (if desired)

Contributed by:  Lea Duncan
 

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Italian Style Blood Orange Cookie

Ingredients: (yields approx. 48 cookies)

  •  3 cups unbleached organic flour
  •  2 cups granulated cane sugar
  •  1 t. salt
  •  2 t. baking powder
  •  2 oranges, peel finely grated
  •  1 cup Blood Orange fused Olive Oil
  •  2 large eggs (room temperature), whisked
  •  2 T freshly squeezed orange juice
  •  Powdered sugar for garnish

Directions:

  •  Preheat the oven to 350F
  •  Using a mixer, blend the sugar, Blood Orange oil, orange juice and eggs.  Beat on medium speed until thick and creamy, about 3 minutes
  •  In a seperate bowl, whisk together the flour and remaining dry ingredients
  •  Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain
  •  Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. 
  •  no pastry bag?  use two spoons to drop batter onto the cookie sheet
  •  bake in the center of the oven for 10 minutes
  •  Increase the heat to 425F and bake for an additional 2 minutes to aid in creating a golden brown exterior.
  •  Remove the cookies to a rack to cool.  When fully cooled, dust with powdered sugar.

recipe shared from Rachel Bradley-Gomez

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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.