Olive~Me & Co.’s Lemon and Blueberry Cake

imagesource reciperain.com

imagesource reciperain.com recipe  – adapted from natashaskitchen.com

Ingredients:

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup Olive~Me & Co.’s Meyer Lemon Olive Oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 1 medium lemon zest and juice, divided
  • 1/2 Tbsp corn starch
  • 16 oz fresh blueberries
  • Powdered sugar to garnish (optional)

Instructions:

  1. Preheat Oven to 375˚F.
  2. Lightly butter a 9-inch spring-form pan and line the bottom with parchment.
  3. Beat eggs and sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  4. Add sour cream, Olive~Me & Co’s Meyer Lemon Olive Oil, vanilla, and salt and whisk on low speed until well combined.
  5. Whisk together the flour with the baking powder then add to batter a third at a time, whisking to incorporate with each addition (do not over mix). Add 1 Tbsp lemon juice and the zest.
  6. Rinse blueberries and drain well. In a medium bowl, toss blueberries with corn starch and 1 tsp lemon juice, stirring until cornstarch is incorporated.
  7. Pour half of batter into prepared spring-form pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle remaining blueberries evenly over the top, pushing them about halfway into the batter.
  8. Bake at 375˚F for 45 to 55 min, or until a toothpick inserted in center comes out clean.
  9. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm.
  10. Serve dusted with powdered sugar if desired.

Olive~Me & Co’s Citrus Olive Oil Cake

image source injennieskitchen.com

image source injennieskitchen.com

(Recipe adapted from foodandwine.com)

Ingredients

  • 7 Tbsp unsalted butter, melted, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup Olive~Me & Co.’s Meyer Lemon Olive Oil or Blood Orange Olive Oil
  • 3 Tbsp whole milk, at room temperature
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • Finely grated zest of 2 lemons or tangerines, or of one orange

Directions:

  1. Preheat the oven to 350°.
  2. Butter and flour a 10-inch round cake pan.
  3. Into a medium bowl, sift together the flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
  4. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients.
  5. Pour the batter into pan.
  6. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan.
  7. Transfer the cake to a rack and let cool before serving.

TIPS:

  • The cake can be stored at room temperature for up to 3 days.
  • Drizzle on a little raspberry, cherry, or chocolate balsamic just before serving
  • alternatively, sprinkle the top with icing sugar

Olive~Me & Co’s Fruit Pizza with Cookie Crust

Olive~Me & Co’s Fruit Pizza with Cookie Crust

Ingredients:

Crust:

  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Spread:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon zest
  • Pinch salt

Glaze:

  • 2 tablespoons Olive~Me & Co’s Tropical Passion White Balsamic Vinegar

Fresh Fruit:

  • 1 cup blueberries
  • 1 cup sliced kiwi
  • 1 cup sliced nectarines
  • 1 cup raspberries
  • 1 cup strawberries, sliced

 

Directions:

For the crust: Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.

For the spread: In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust.

To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza; brush or drizzle the Balsamic over the fruit, slice and serve.

Cook’s Note: An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before you work with the dough or chill the dough in the refrigerator.

Olive~Me & Co.’s Chocolate Raspberry Cobbler

choc rasp cobbler

 

Ingredients:

  • 4 cups berries (strawberry,  raspberry,  blueberry, etc)
  • 1/4 cup sugar
  • 2 Tbsp flour
  • 1 1/2 Tbsp Olive~Me& Co.’s Chocolate Raspberry Balsamic Vinegar
  • 1/8 tsp salt

Biscuit Topping:

  • 1 cup flour
  • 2 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp cold unsalted butter
  • 1/4 cup plain fat-free yogurt
  • 2 Tbsp almond milk
  • 3/4 tsp vanilla extract

Instructions:

  1. Preheat oven to 400°F, and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray.
  2. Toss berries, sugar, flour, balsamic, and salt together in a medium bowl. Set aside.

For the biscuit topping:

  1. whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
  3. Combine yogurt, almond milk, and vanilla in a small bowl; add to flour mixture and stir just until moist.
  4. Lightly flour hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
  • Pour berry mixture into prepared baking dish; top with spoonful of biscuit dough (you won’t cover the entire surface). Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden. Let cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.

Olive~Me & Co. Chocolate Raspberry Balsamic Cupcakes

vday chocolate raspberry balsamic cupcakes

Ingredients:

Cupcakes:

  • 1 cup soy milk
  • 1 1/2 tablespoons Olive~Me & Co Balsamic Vinegar (Chocolate, Chocolate Raspberry, etc)
  • 1/3 cup Olive~Me & Co Extra Virgin Olive Oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 2 tablespoons almond meal
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting:

  • 1/2 cup fresh raspberries plus 12 raspberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon Olive~Me & Co Balsamic Vinegar (Chocolate, Chocolate Raspberry, etc)
  • 1/2 cup butter or margarine, room temperature
  • 2 tablespoons cocoa powder
  • 3-4 cups confectioners’ sugar

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. Line muffin pan with paper liners.
  3. Whisk together the soy milk and balsamic vinegar, set aside for 5 minutes (mixture will curdle). Whisk in sugar, olive oil, and vanilla.
  4. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth (do not over mix).
  5. Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full).
  6. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
  7. Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.
  8. Cream butter until smooth and fluffy, about 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes.
  9. Spread or pipe onto cooled cupcakes.

Olive~Me & Co. Balsamic Cupcakes

Olive~Me & Co. Balsamic Cupcakes

vday balsamic cupcakes

Makes 1 dozen cupcakes.

 

Ingredients:

Cupcakes:

  • 1 Tsp Olive~Me & Co. Dark Balsamic (flavour of your choice)
  • 1/3 Cup Olive~Me & Co. Blood Orange, Butter or plain Olive Oil
  • 1 cup Almond Milk
  • 1 Tsp Vanilla Extract
  • 3/4 Cup Sugar
  • 1 Cup flour
  • 1/3 Cup Cocoa
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt

Icing:

  • 1/4 Cup Butter, softened
  • 1/4 Cup Cream Cheese, softened
  • 2 Cups Confectioners’ Sugar
  • 1 Tbsp Olive~Me & Co. Dark Balsamic (flavour of your choice)

 

Directions:

Preheat oven to 350˚F.
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix until combined.
Put about 1/4 cup in each cupcake wrapper.
Bake for 20 minutes or until risen and a toothpick comes out clean.
For icing, mix butter, cream cheese and sugar in a bowl until smooth. Add vinegar and mix until well blended. Taste and add more if desired.
Wait for cupcakes to cool, and decorate with icing.