Nutrition for the Body...Flavor for the Soul


Dessert  & Snack Recipes:


APPLE CRANBERRY CRUMBLE PIE

2 ½ c. fresh or frozen cranberries

½ c. Heavenly Cinnamon Pear Balsamic Vinegar

¼ c. water

2 T. sugar

½ c. sugar

1 tsp. ground cinnamon

½ tsp. salt

1 T. cornstarch

3 ½ lbs. sweet apples (6-7 medium), peeled, cored, and cut into ¼-inch-thick slices

9-inch pie pastry for a single-crust pie

1½ c. flour

¾ c. firmly packed brown sugar

1 ½ tsp cinnamon

½ tsp. salt

2/3 c. unsalted butter, cut into chunks

Preheat oven to 350°.

Move oven rack to the bottom and place a foil lined baking sheet on the bottom rack. Bring cranberries, Heavenly Cinnamon Pear Balsamic Vinegar, water and 2 T. sugar to a boil in a saucepan over medium-high heat. As soon as berries begin to pop, take saucepan off the heat and allow the berries to macerate in the vinegar mixture for 30 minutes. Meanwhile, mix ½ c. sugar, 1 tsp. cinnamon, ¼ tsp. salt and cornstarch in large microwave-safe bowl. Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes). After 30 minutes, drain the cranberries, reserving the liquid. In a large bowl, gently fold together the apples and cranberries. Pour filling into unbaked pie pastry and drizzle with some of the reserved vinegar mixture, adding more if extra tartness is desired. In a medium bowl, combine flour, brown sugar, cinnamon, salt and butter. Cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Bake on bottom rack until juices bubble, 45 to 55 minutes, or until apples are tender when tested with a wooden toothpick. If pie browns too quickly, cover loosely with foil. Set pie on rack, uncovered, to cool for 2 to 3 hours. Garnish with sugared cranberries.


APPLE CREPE STACK WITH CINNAMON PEAR BALSAMIC CREPES

1 c. sifted flour

2 eggs

1/2 c. milk

1/2 c. water (may need up to 1/2 cup more)

Pinch of sea salt

2 T. melted butter

1/2 c. pumpkin or apple butter

1/2 large red apple, sliced as thin as you can (using a mandolin will be the easiest way to slice the apple)

Mix the flour, eggs, milk, water and salt with a whisk, being sure to whisk out any lumps. Add the melted butter and refrigerate for 1 one hour. Start the sauce when you begin to make the crepes. You'll make the crepes one at a time, brushing your pan with melted butter often. Pour only about 1/2 cup of the batter in at a time, swirling the pan to spread the batter as thin as possible. Flip when the first side turns golden brown. As you stack the crepes, spread about 2 tablespoons of apple butter between each layer.

                          Heavenly Cinnamon Pear Balsamic Vinegar Caramel Sauce

1/2 large red apple, peeled and diced

2 tsp fresh lemon juice

1 T. butter

2 T. brown sugar

1/2 c. water

Fresh ground black pepper

2 T. Heavenly Cinnamon Pear Balsamic Vinegar

Add all the ingredients except the vinegar to a small sauce pan and simmer on the lowest heat for 5 minutes. Add in the balsamic vinegar and continue to simmer until the crepes are completed. Pour over the stack of apple crepes. Top with the cinnamon pear balsamic yogurt.

                            Cinnamon Pear Balsamic Yogurt

1/2 cup of Greek yogurt

2 T. Heavenly Cinnamon Pear Balsamic Vinegar

Hint of ground cinnamon

Mix all ingredients; keep chilled until ready to use.


AUTUMN HARVEST FIG CAKE

3/4 c. Heavenly Roasted Walnut Oil

1 ¼ c. sugar

3 eggs

2 c. flour

1 tsp. nutmeg

1 tsp. cinnamon

½ tsp. mace

¼ tsp. cloves

1 tsp. salt

1 c. buttermilk

1 tsp. vanilla

1 c. fig preserves, chopped

1 c. chopped nuts

Beat eggs; add sugar and Heavenly Roasted Walnut Oil. After sifting dry ingredients, add to egg mixture alternately with buttermilk. Add vanilla, and fold in figs and nuts. Pour into greased Bundt pan and bake at 350 degrees for 1 hour, or until done.


Balsamic Blueberry Crisp– Serves 6-8
2 cups of blueberries
3 tablespoons of sugar
1/2 tablespoon flour
1/8 teaspoon salt
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 stick softened butter
1 teaspoon vanilla extract
1/2 cup + 1 tablespoon Heavenly Blueberry Balsamic Vinegar
2 tablespoons coarse sugar for crunch
vanilla ice cream

Preheat oven to 375 degrees F.
In a bowl, mix blueberries with sugar, 1/2 tablespoon of flour and salt. Spray a 8” square baking dish with non-stick spray and add blueberries. Once the blueberries are added, toss them with 1 tablespoon of Blueberry balsamic.

In a bowl, combine oats, brown sugar, flour, and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together. Layer crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.

While crisp is baking, pour Blueberry Balsamic in a small saucepan and bring to boil until it reduces by half – about 3-5 minutes. Set aside to cool, the mixture should thicken as it cools. When blueberry crisp is finished, serve with vanilla ice cream and drizzle balsamic reduction on top.  Yummy!!!


Summertime Brownies
Ingredients:
1 box of fudge brownie mix       
Heavenly Lime Olive Oil
2 cups of sliced strawberries
Heavenly Strawberry Balsamic
1 carton of reduce fat cool whip

Substitute the Lime oil for the vegetable oil per the box direction and cook as directed.  Put strawberries in a bowl and add enough balsamic to cover the strawberries.  Stir them several times and let set.  They are better if they can be refrigerated overnight.  Let brownies cool, then top with a few strawberries and drizzle a little balsamic.  Add a dollop of cool whip.   This is so easy and delicious!!!


CHOCOLATE BALSAMIC STRAWBERRIES

2-3 pints strawberries

1/3 c. Heavenly Dark Chocolate Balsamic Vinegar

Slice or quarter strawberries, drizzle with Heavenly Dark Chocolate Balsamic Vinegar, toss to coat/mix and refrigerate for at least 45 minutes, but not more than 2 hours or they will begin to get mushy. Serve over angel food cake, shortcake, or just in a bowl with crème fraiche or whipped cream.


DECADENT CHOCOLATE & AGED ESPRESSO BALSAMIC FUDGE

10 oz. heavy cream

4 oz. Heavenly Espresso Balsamic Vinegar

1 lb. (about 2 cups) semi-sweet chocolate chips

3 T. unsalted butter, cut into small pieces

1/4 tsp. Fleur de Sel or Cyprus Flake sea salt

1/2 tsp. vanilla extract

Butter a 9x13" baking pan and line with parchment paper that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients, except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square. Makes about 3 pounds of fudge.


HEAVENLY OLIVE OIL ICE CREAM

1 ½ c. half & half

1 c. sugar

¼ tsp. kosher salt

8 egg yolks

3 c. heavy whipping cream

1 c. Heavenly Blood Orange or Lemon EVOO

Combine first 3 ingredients in a 3-qt. heavy-bottom saucepan over med-high heat. Bring to a simmer, stirring constantly until sugar dissolves. Remove from heat. Pour water to a depth of 1 inch into bottom of a double boiler over med-high heat; bring to a boil. Reduce heat, and simmer; place egg yolks in top half of double boiler. Slowly whisk in hot half-and-half mixture. Cook, whisking constantly, 6 minutes or until mixture reaches 160 F and thickens enough to coat the back of a spoon. Remove from heat; strain through a fine wire-mesh sieve to remove any lumps, if necessary. Stir in heavy cream. Whisk in Heavenly Blood Orange or Lemon EVOO. Refrigerate until completely cold.  Freeze in an ice-cream maker according to manufacturer's directions. Makes 6 cups. Drizzle your favorite Heavenly Aged Balsamic over the ice cream! (We love the Dark Chocolate Balsamic paired with the Blood Orange EVOO, or Blueberry Balsamic or Blackberry Ginger Balsamic paired with the Lemon EVOO!)


NO BUTTER CHOCOLATE CHIP COOKIES

Everyone’s favorite, but a lot healthier!

3/4 c Heavenly Olive Oils’ Butter Olive Oil

2 Eggs

1 tsp Vanilla

3/4 c Brown sugar

3/4 c Sugar

2 1/4 c Flour

1 tsp Baking soda

1 tsp Salt

12 oz. Chocolate chips

In a mixing bowl, blend oil, eggs, vanilla, brown sugar and sugar together until creamy. Blend in flour, baking soda, salt and chocolate chips. Drop on cookie sheet and bake at 350 degrees for 10-12 minutes. Makes 5 dozen.


ORANGE BROWNIES

 ½ lb. Bittersweet chocolate

10 Tbl Heavenly Olive Oils’ Blood Orange olive oil

4 Eggs

¾ c Ground almonds

1 c Granulated sugar

1tsp Baking soda

½ c All-purpose flour

Preheat oven to 350 degrees. Grease an 8x10-inch baking pan. Break the chocolate into pieces and place in the top of a double boiler to melt. Add the olive oil and stir to blend. Remove from heat and set aside. In another bowl, combine the eggs, ground almonds and sugar. Add to the melted chocolate and stir to blend. In another bowl, combine baking soda and flour. Sift into the chocolate mixture. Stir to blend. Transfer the batter to the pan and bake for 20-25 minutes. Remove pan from the oven. Let cool completely.


ORANGE CINNAMON SWIRL COFFEE CAKE

1 package Duncan Hines Orange Supreme cake mix

1 (3 1/2 ounce) package instant White Chocolate pudding mix

3/4 cup Heavenly Blood Orange Extra Virgin Olive Oil

3/4 cup water

1 teaspoon of almond extract

1 teaspoon of vanilla

4 eggs

Filling ingredients:

12 ounce jar of Orange Marmalade

1/2 cup of sugar

2 teaspoons of ground cinnamon

Beat together the cake mix, pudding mix, Heavenly Blood Orange Extra Virgin Olive Oil, water, almond extract and vanilla. Then add the eggs one at a time, beating the mixture less than 2 minutes. Pour 1/2 the batter in a greased and floured Bundt, then sprinkle 3/4 of the cinnamon/ sugar mixture on top. Place the orange marmalade in a small bowl and microwave it for 30 seconds to liquefy a little. Pour over the batter, then using a fork, swirl the orange marmalade and cinnamon/sugar mixture into the batter. Pour the remaining batter over the filling, and then sprinkle the remaining cinnamon/ sugar mixture on top. Bake at 350 degrees for 55 minutes. Allow to cool, flip onto a serving plate, dust with powdered sugar, or make a glaze with powdered sugar and a tablespoon of orange juice and drizzle on the coffee cake.


PERSIAN LIME DARK CHOCOLATE COOKIE CAKE

1 yellow cake mix

½ cup Persian Lime EVOO

2 eggs

8 oz. dark chocolate chips

½ cup Dark Chocolate Balsamic

Mint leaves for garnish

Preheat oven to 350. Spray an 8 inch round cake pan with cooking spray. Mix eggs and oil until well combined. Add cake mix and stir until well combined. Turn dough into cake pan and bake for 20-25 minutes or until desired doneness. Reduce Dark Chocolate Balsamic in a small non-aluminum pan over medium heat until you have only about 1/3 cup. Drizzle warm Dark Chocolate Balsamic sauce over a slice of cookie cake and garnish with mint leaves.


Strawberry balsamic glazed pears      

 Juicy pears drizzled with balsamic, sprinkled with honey goat cheese and sunflower nuts
Author: The Cookie Rookie http://www.thecookierookie.com/pears/
**This recipe is also posted on our Facebook page!

Ingredients
1 pear
honey goat cheese, crumbled
Heavenly strawberry balsamic vinegar (or Heavenly Traditional balsamic vinegar)
honey roasted sunflower nuts
Instructions
Peel and cut the pear in half 2. drizzle with balsamic vinegar 3. sprinkle goat cheese crumbles and sunflower nuts as desired 4. enjoy!


SPRING TRIFLE WITH EXTRA VIRGIN BUTTER & LEMON OLIVE OIL WITH PEACH WHITE BALSAMIC

For The Pound Cake (Makes 2 cakes)

1 pound (3 1/4 cups) + 2 tbs. all-purpose flour

1 tablespoon sea salt

2 sticks softened unsalted butter, plus more for pans

1/2 Heavenly Olive Oils’ Lemon Extra Virgin Olive Oil

1/2 cup sour cream

2 cups sugar

1 teaspoon pure vanilla extract

9 large, room-temperature eggs

2 tablespoons sanding sugar

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl.Reduce speed to medium, and add vanilla extract. Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in panson a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

                For the Lemon Curd Ingredients:

3/4 cup freshly squeezed lemon juice

1 tablespoon lemon zest

2 teaspoons cornstarch

2 whole large eggs plus

2 large yolks

4 Tbs. of Heavenly Olive Oils’ Butter Extra Virgin Olive Oil

Directions Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.

               Chantilly Cream

2 cups heavy whipping cream, chilled

1/3 cup granulated sugar

2 teaspoons good quality vanilla extract

Directions: In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated. Fresh Berries Ingredients: 2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries 1/2 cup Heavenly Olive Oils’ Peach White Balsamic Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.

To Assemble the Trifle: 1. Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab Taste The Olive's Peach White Balsamic on to the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for 3 hours before serving. Garnish with fresh berries and a mint sprig. Serves 10-12 generously.


SWEET STRAWBERRY CAKE

 3 1/2 cups flour

3 tablespoons baking powder

2 cups sugar

Zest of 3 lemons

6 eggs

6 tablespoons milk

2 tablespoons lemon juice

7 ounces of melted butter

1 tablespoon powdered sugar

1 1/3 cups of Heavenly Olive Oils’ Lemon Extra Virgin Olive Oil

3 ounces Heavenly Olive Oils’ Balsamic Vinegar (Strawberry or Traditional 18-Year)

1/2 cup fresh strawberries, cut into halves

Preheat oven to 350 degrees and lightly spread olive oil on a 9 inch cake pan. Using a mixer, blend flour, baking powder, and sugar slowly in a large bowl. Add lemon zest, eggs, milk and lemon juice at a medium speed. Combine melted butter and Lemon Extra Virgin Olive Oil, and slowly add to batter until completely blended. Pour into baking pan and bake for 55-60 minutes. Cake should be dark brown. Top with strawberries, drizzle with Balsamic Vinegar, and dust with powdered sugar.


SNACKS:

Oven-Roasted Granola
Great Snack, or add to your yogurt.  Makes 12 (½ cup) servings
Ingredients
2 c. old-fashioned rolled oats
1/4 t. salt
1/2 c. honey, maple syrup, or a combination
1/4 c. Heavenly Blood Orange Olive Oil
1/2 t. cinnamon
1/2 c. slivered almonds
1/2 c. raisins or dried cranberries.
Preheat oven to 350 degrees.

Combine the oats and salt in mixing bowl.  Make a well in the center and pour in the honey, olive oil, and cinnamon.  Mix thoroughly with a fork.  The mixture will be sticky.  Add the almonds and combine well. 

Transfer the mixture into the jelly roll pan (at least 15 ½ x 10 ½ inches) and use a fork to spread evenly.  Bake for 15 minutes.  Stir the mixture with a fork to separate.  Bake for 5 to 8 minutes longer, or until golden brown.  Granola can burn quickly, so watch it carefully.  Take out of oven and pour on a cool cookie sheet.  If you allow it to cool on the cooking pan, it will harden and be difficult to remove.  When cool, stir in raisins or cranberries, or some of each, and store in an air tight container. 

Parmesan-Garlic Popcorn
Ingredients:
1 Tbsp. Parmesan Garlic Bread Dipping Blend
1 tsp. garlic powder
½ Tbsp. and ¼ c. Grated Parmesan
One bag of microwave popcorn (or approx. 12 cups of popcorn)
¾ c. Butter EVOO

Instructions:
Preheat oven to 275.
Warm Butter EVOO in sauce pan on low. Remove from heat and pour into small bowl.
Grind Parmesan Garlic Bread Dipping Blend, garlic powder, and ½ Tbsp. of grated Parmesan in coffee grinder or food processor.
Pour herb and parmesan mixture into warmed Butter EVOO. Mix well and allow to steep for 10 minutes.
Pop the popcorn. Pour into large bowl. While the popcorn is still hot, toss the Butter EVOO and herb mixture over popcorn, attempting to coat as many pieces of popcorn as evenly as possible.
Line baking sheet with parchment paper. Lay popcorn out on baking sheet. Sprinkle with remaining ¼ c. of grated Parmesan.
Bake at 275 for 10 minutes. Remove and cool 5 minutes before serving.

This makes a fantastic snack for popcorn lovers! Great for parties! I served this popcorn at a “Ready to Pop” themed baby shower recently and enjoyed the savory flavor in contrast to the many sweets available at the shower.