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Italian Style Blood Orange Olive Oil Cookies

Italian Style Blood Orange Olive Oil Cookies

Posted by on Jan 14, 2016 in Baked Goods, Desserts, Recipes | 0 comments

Ingredients: 3 cups unbleached organic flour 2 cups granulated cane sugar 1 teaspoon salt 2 teaspoons baking powder 2 finely grated orange peel 1 cup Olive Us Blood Orange Fused (Agrumato) Olive Oil 2 large room temperature eggs, whisked 2 tablespoons fresh squeezed orange juice Powdered sugar for garnish Directions: Preheat the oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, Blood Orange olive oil, orange juice, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes. In a separate 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.  Alternatively, use two spoons to drop batter onto the cookie sheet.  Bake in the center of the oven for 10 minutes. Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.  Remove the cookies to a rack to cool.  Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar. Yields about 48...

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Giant Chewy Olio Nuovo Extra Virgin Olive Oil Breadsticks with Roasted Garlic & Pecorino

Giant Chewy Olio Nuovo Extra Virgin Olive Oil Breadsticks  with Roasted Garlic & Pecorino

Posted by on Dec 29, 2015 in Baked Goods, Recipes, Sides | 0 comments

Ingredients: 4 cups bread flour 1 1/2 cups warm water 1/4 cup + 2 tablespoons Olive Us Ultra Premium (UP) Extra Virgin Olive Oil (EVOO) 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons or 1 packet of active dry yeast 1 teaspoon granulated garlic 1/2 cup grated Pecorino Romano Directions: Follow the instructions for your bread maker or combine the yeast with the water and 1 tablespoon of sugar and let it sit for five minutes.  Combine the water with flour, salt and 1/4 cup EVOO.  Knead for five minutes until the dough is smooth and elastic.  Allow to rise for one 1 1/2 hours or until doubled in bulk. Preheat the oven to 375. Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour. Brush the bread sticks with the remaining EVOO, sprinkle with granulated garlic, and Pecorino cheese.  Bake for 35 minutes or until light golden brown.  Upon removing the bread sticks, brush each one more time with EVOO and serve...

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Spiced Pumpkin-EVOO Cupcakes with Cinnamon-Vanilla Buttercream Frosting

Spiced Pumpkin-EVOO Cupcakes with Cinnamon-Vanilla Buttercream Frosting

Posted by on Nov 3, 2015 in Baked Goods, Desserts, Recipes | 0 comments

 The Cupcakes 2 2/3 cups all purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cinnamon 1/4 teaspoon fresh grated nutmeg 1 tsp. salt 1 15 oz. can solid pack pumpkin (1 3/4 cups) 1 cup granulated sugar 1 cup dark brown sugar 1 cup fruity Olive Us Ultra Premium (UP) extra virgin olive oil (i.e. – fruity Arbequina, Barnea, etc.) 4 large eggs Directions Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil.  Add the eggs one at a time beating after each addition. Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.  Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean. Makes 36 standard cupcakes or 12 giant cupcakes Cinnamon-Vanilla Buttercream 1 cup granulated sugar 4 large egg whites 1 teaspoon cinnamon 2 teaspoons vanilla extract 1/4 tsp. salt 3 sticks unsalted butter cut in to 1/2 inch cubes and brought to room temperature Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes)  Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).  Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before...

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Whole Grain Lemon Blueberry Tea Cake

Whole Grain Lemon Blueberry Tea Cake

Posted by on Aug 1, 2015 in Baked Goods, Desserts, Recipes | 0 comments

It may look sinful but it’s not thanks to the addition of white whole wheat flour, lemon extra virgin olive oil, honey, yogurt, and fresh berries.  This lightly sweetened bread is divine toasted and buttered for breakfast or simply enjoyed as a light snack. 2 cups white whole wheat flour 2 cups ground whole grain corn meal 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk 2 large eggs 1/2 cup whole milk yogurt 1/2 cup honey 1/2 cup Olive Us Fused Lemon extra virgin olive oil fresh grated zest from one lemon 2 cups fresh or frozen blueberries Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the wet ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or loaf pans half way with batter.  Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans....

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Focaccia with Robust Olio Nuovo EVOO, Rosemary & Caramelized Shallots

Focaccia with Robust Olio Nuovo EVOO, Rosemary & Caramelized Shallots

Posted by on Mar 26, 2015 in Baked Goods, Recipes, Sides, Starters | 0 comments

Crusty, chewy, fragrant, and savory would all be excellent descriptors for this olive oil laden baked beauty above.  It’s a perfect union of wheat & olive oil and serves to highlight what can be done with the right olive oil plugged in to the right application.  A robust EVOO with larger-than-life personality, boasting throat closing pepper, bite, and savory, strong green vegetable notes is pleasantly tamed here and marries perfectly, balancing well with the sweet caramelized shallots, herbaceous fresh rosemary, and earthiness of fresh ground black pepper. Using well made extra virgin olive oil as a spice or flavor enhancer in our baking and cooking, has the potential to elevate our food to a whole new level.  Thinking of olive oil as a one size fits all ingredient is akin to reading a wine list in a restaurant with a single wine offered to pair with all the dishes on the menu.  The right wine will do for the dishes what the right olive oil will. Ingredients: 5 cups all purpose, unbleached flour 2 cups lukewarm, water, filtered if possible 1 cup cooled, unseasoned, mashed russet potatoes 1/3 cup + 1/3 cup + more for drizzling: Olive Us EVOO, such as Empeltre, or similar, intense olio nuovo with excellent chemistry and super high phenol count of 400+, with strong savory flavor notes and heady bouquet. 2 teaspoons fine sea salt 1 tablespoon granulated sugar 2 medium shallots thinly sliced 1 package active dried yeast, or 2 1/4 teaspoons 1 tablespoon fresh rosemary leaves rough chopped fresh ground black pepper sea salt to taste If making the dough in your bread machine, follow its instructions for the order of adding ingredients.  In the bowl of a stand mixer combine the water, sugar and yeast.  Allow the yeast to bloom for about 5 minutes.  Add 1/3 cup of olive oil, mashed potatoes and sea salt.  Mix to combine.  With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky.  Reserve any leftover flour for rolling the dough out. Cover the bowl and allow the dough to rise in a warm place for one hour. On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations.  Cover and allow the dough to rise for another hour in a warm place. Preheat the oven to 375 degrees. Distribute the thinly slices shallots and rosemary evenly over the focaccia.  Drizzle with remaining 1/3 cup of extra virgin olive oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt. Bake for approximately 35-40 minutes until golden brown.  While still hot out of the oven, drizzle with more extra virgin olive oil to taste.  Serve...

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Harvest Salted Caramel Cheesecake

Harvest Salted Caramel Cheesecake

Posted by on Jan 30, 2015 in Baked Goods, Desserts, Recipes | 0 comments

Murray River Australian Flake Salt is the perfect finishing salt, lending gorgeous texture to the dish and the perfect balance of salty to sweet. Fortunately, genuine Murray River Australian Flake Salt is available at Olive Us!   Ingredients 1 1/2 cup graham cracker crumbs 1/2 cup finely chopped pecans 2 tbsp. maple sugar (or granulated sugar) 1 tsp. ground cinnamon 1/4 cup unsalted butter, melted 1/2 tsp. Olive Us Himalayan Pink Salt (fine grain) 3 8 oz packages cream cheese, softened at room temperature 1/2 cup granulated sugar 3 eggs 2 tsp. pure vanilla extract 4 cups crisp apples, peeled and sliced thinly 1/4 cup granulated sugar or vanilla sugar 1 tsp. ground cinnamon additional 1/4 cup + of chopped pecans for topping, if desired 1/2 cup of your favorite caramel sauce 2 tbsp. Murray River Australian Flake Salt from Olive Us   Instructions Preheat oven to 350 degrees F (175 C). On the bottom rack, place a sided pan (such as a jelly roll pan) filled with water. Slice apples and toss with 1/4 cup granulated sugar and cinnamon in a microwave safe bowl. Microwave at full power for 60 seconds. Turn apples out into a fine colander or strainer over the sink and allow excess moisture to drain. If you are hoping for a smooth, finished apple design, use an apple corer/peeler/slicer and do not treat the draining apples roughly! Blend crumbs and pecans with sugar and Himalayan Pink Salt. Stir in melted butter. Press onto the bottom and 1/2 inch up the sides of a 9 inch spring-form pan.  Bake in pre-heated oven for 10 minutes. Remove to cool. In the bowl of a stand mixer, combine cream cheese and 1/2 cup granulated sugar. Mix on medium speed until smooth, scraping down the sides as necessary. Beat in the eggs, one at a time, scraping down the sides and mixing well between each addition. Blend in vanilla extract. Pour the filling into the baked crust. (You can wrap water-soaked teflon ‘cake strips’ around the pan at this point if using them, but you may omit this step) Arrange the cinnamon-sugared and drained apples on the top of the cheesecake filling. You may arrange them in concentric rings if thinly sliced, or alternately spoon a “messier” apple mixture over the top. If using chopped pecan topping, add them part way through bake time. Bake on the middle rack (the rack above the water pan) in the preheated oven for 60 to 70 minutes, or until just the very center ‘jiggles’ when the pan is nudged (If you wait until the entire cheesecake is set, it will be over-cooked!). With a knife, loosen the cake from the rim of the pan. Let cool for 20 minutes, and then remove the rim of the pan. Drizzle with your favorite caramel sauce. Chill the cheesecake for at least 3 hours, or overnight. Prior...

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