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 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’s Lavender Olive Oil Loaf w/ Honeyed Ricotta Whipped Cream

Olive Me lavender olive oil loaf

Ingredients:

Loaf:

  • Baking Spray with Flour
  • 1 3/4 cups All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 cup sugar
  • 1 tablespoon finely grated orange peel
  • 1 tablespoon Olive~Me & Co’s Lavender Olive Oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup plain yogurt
  • 3 large eggs
  • 2/3 cup Any Olive~Me & Co mild Olive Oil (try our Blood Orange Olive Oil for an extra kick of orange flavour)
  • 1 teaspoon vanilla extract
  • one or two sprigs of lavender for garnish (optional)

Honeyed Ricotta Whipped Cream:

  • 3/4 cup heavy cream
  • 3 tablespoons honey
  • 3/4 cup ricotta cheese, at room temperature

Instructions:

Pre heat oven to 350°F. Coat pan generously with no-stick baking spray and flour.

  1. Mix flour, baking powder, sugar, orange peel, 1 tablespoon lavender olive oil, salt and pepper in large bowl. Whisk yogurt, eggs, oil and vanilla in separate bowl until smooth. Blend yogurt mixture with flour mixture, until just combined. Pour batter into prepared pan.
  2. Bake for 55 minutes for a 9×5 loaf, 35 minutes for a small loaf,15-20 minutes for muffins,  or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely.

Honeyed Ricotta Whipped Cream:

  1. Whip heavy cream with electric mixer until soft peaks form. Drizzle in honey, beating until stiff peaks form. Blend in 1/3 ricotta cheese at a time, beating until fluffy. Add purple food colouring, if desired.  Top with Honeyed Ricotta Whipped Cream. Garnish with sprinkle of dried lavender.

Olive~Me & Co’s White Cranberry Pear Custard w/ Berry Topping

white cranberry pear balsamic custar  tart with fresh berry topping

Ingredients:

Crust:

  • 1 1/4 cups all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 1 tablespoon whipping cream

Filling:

  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 large eggs
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup Olive~Me & Co. White Cranberry Pear balsamic
  • 3/4 cup water
  • 3/4 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter

Topping:

  • 2 large strawberries, hulled, sliced
  • 2 1/2-pint containers blueberries
  • 1 1/2-pint container raspberries

Instructions:

Crust:

  • Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour.
  • Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.

Filling:

  • Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.
  • Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.

Topping:

  • Arrange strawberry slices, raspberries and blueberries in desired pattern on top. Cover loosely and chill until ready to serve. Can be made up to 6 hours ahead.

Chocolate And Extra Virgin Olive Oil Cake- Drizzled with Chocolate Raspberry Balsamic Vinegar!

You can make the  cake plain or add  in almonds, hazelnuts, walnuts or raisins into the cake mixture before baking. You could also dust the cake with icing sugar.

 I made this recipe last week and LOVED it!!!! So incredibly moist, taken from Divine Taste and added the chocolate raspberry balsamic vinegar…

 Ingredients:

  • 70 gm (10 tbsp) cornstarch
  • 150 gm plain flour (1 cup + 1 tbsp)
  • 28 gm (4 tbsp) cocoa powder
  • 150 gm (1 cup) icing sugar or fine sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 100 gm (3/4 cup) ground almonds
  • 20 ml (1 tbsp +1 tsp) clarified butter or melted butter (can substitute with ghee)
  • 60 ml (1/4 cup) Olive~Me & Co’s Mission, Arbequina or Butter olive oil
  • 50 gm dark chocolate, chopped
  • 200 ml cream (I used 25% fat, you can also use 35% fat)
  • 100 gm (1/2 cup) inverted sugar or golden syrup
  • 1 tsp vanilla extract
  • 125 ml (1/2 cup) water
  • Olive~Me & Co’s Chocolate Raspberry Balsamic Vinegar

Instructions:

  1. Grease and line an 8” square or a 9” round tin with greaseproof paper.
  2. In a bowl assemble all the dry ingredients except the powdered almonds, the cornstarch, flour, cocoa powder, icing sugar, baking powder and soda and sieve together to make the mixture uniform and lump free.
  3. In a saucepan, heat the clarified butter and when it melts completely stir in the olive oil. Put in the chopped chocolate and turn off the heat. Whisk with a spoon until the chocolate melts. Stir in the cream and whisk again.
  4. In a large bowl put in the golden syrup and the chocolate mixture. Stir in the vanilla extract and the water.
  5. Add the ground almonds and mix with a hand blender or a whisk if you have strong hands. (Or use a food processor).
  6. Heat the oven to 175 C/350F.
  7. Slowly mix in the sifted dry ingredients little by little and beat until you have a smooth mixture. Pour this mixture into the prepared pan and bake for about 40 minutes, reducing the temperature to 150 C/300F after 30 minutes or until a skewer comes out clean.
  8. Allow the cake to cool in the pan for about 15 minutes before turning it over a rack to cool. Allow the cake to cool completely before slicing it.
  9. Drizzle Olive~Me & Co’s chocolate raspberry balsamic over top!

Olive~Me & Co’s Chocolate Peanut Butter Cookies

Ingredients:

  • 1 cup Peanut Butter
  • 6 tablespoons Olive~Me & Co’s House Blend
  • 1 cup Sugar
  • 1 cup packed Brown Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla Extract
  • 2/3 cup Cocoa Powder
  • 1 cup Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Directions:

  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.
  2. Cream peanut butter, olive oil and both sugars.
  3. Add eggs and vanilla. Mix it well.
  4. In a separate bowl, combine cocoa, flour, baking soda and salt. Stir together. Then add to the cream mixture.
  5. Kneading the dough with the back of the spoon to moisten the dry ingredients. Your dough should be soft and crumbly.
  6. Form the dough into balls and place onto your cookie sheet.
  7. Bake 8 to 9 minutes or until cookie is set.

Olive~Me & Co’s Avocado, Mango and Goat cheese smoothie

image source www.cearaskitchen.com

image source www.cearaskitchen.com

This one is amazing!!!!! Loved it when I tried it!!!!!

Makes 1

Ingredients:

  • ½ ripe avocado, diced
  • 140g frozen mango (or you could use half a fresh)
  • ¾ cup milk of choice (including soy, rice or almond))
  • 2 tbsp fat free Greek yogurt
  • 25g unripened goat cheese
  • 2 tbsp vanilla flavored whey protein
  • 1 tbsp flax seed meal
  • 1 tbsp unsweetened shredded coconut or Olive~Me & Co’s White Coconut Balsamic Vinegar
  • 1 tbsp Olive~Me & Co’s White Balsamic Vinegar
  • ½ tsp pure vanilla extract
  • 5-6 fresh basil leaves, finely chopped

Instructions:

  1. Add all the ingredients except avocado and basil leaves in your blender and blend until smooth
  2. Add avocado and basil leaves and blend until smooth, but not fully incorporated.
  3. Transfer to serving glass and garnish with a spoonful of yogurt and basil leaves

And ENJOY! This is so delicious…was skeptical when I first came across it!!!!