Blood Orange Brownies & Ganache
- 1/4 cup Blood Orange fused EVOO
- 3/4 cup white sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F.
- Grease a 9 x 9-inch-baking pan.
- In a medium bowl, mix together the blood orange olive oil, sugar and vanilla.
- Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired.
- Spread the batter evenly into the prepared pan.
- Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan.
- Let cool on a wire rack before frosting with ganache or cutting into squares.
For the Blood Orange Ganache:
- 8 ounces semisweet chocolate chips or chunks
- 1/2 cup heavy cream
- 1 tbsp. Blood Orange fused EVOO
- 1 pinch sea salt
Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Simple, versatile, seasonal, and can be whipped up in minutes, for guests or yourself!
- ½ cup Balsamic Vinegar (traditional, chocolate, vanilla, cinnamon pear or any berry)
- 12 slices French bread**
- 1 Tbsp. EVOO (Blood Orange or Basil)
- 1 lb. strawberries, washed and diced
- Goat cheese (or mascarpone) at room temperature
- Sprinkle of sea salt and freshly ground pepper, to taste
Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 min. Remove from heat and allow to cool to room temperature. Place bread slices on a broiler pan and drizzle with EVOO. Broil bread until browned, about 1.5 minutes per side. Dice up the strawberries, add a bit of salt and toss. Spread cheese on toasted bread. Add black pepper and reduced vinegar to the strawberry mixture. Spoon over the bruschetta.
Tip: Add the balsamic reduction to the strawberries just before serving.
**For lazy option, use Undressed Gone Crackers, Graham Crackers or large crisps of choice instead of bread.
For lazier option, don’t make the reduction and just drizzle the balsamic on top.
Amanda’s 5-minute (Healthy) Parfait
Satisfy that sweet tooth instantly; make it for breakfast, dessert, or set up a “parfait bar” for guests, they’ll love making their own.
- Dark balsamic vinegar of choice (espresso, chocolate, vanilla, cinnamon pear, whatever!)
- Unflavoured yogurt of choice (plain, Greek or dairy-free variety) or light Ricotta cheese
- Diced fruit of choice (any berry or seasonal gem like plums or peaches)
- Sprinkle of sea salt (brings out the sweetness of the fruit and balances all the flavours)
- Crunch factor (such as chia seeds, granola, chopped almonds or walnuts)
- Optional: Nutty-ness (such as ground flax, spoon of nut butter), stirred into the dairy base
- Sprinkle of spice to top (such as cinnamon, nutmeg, cocoa)
- Decadence factor: candied ginger, graham cracker crumbs or crumbled cookie of choice
Layer in a bowl or parfait glass. Devour.
Tip: Have fun experimenting with different combinations. This is a great way to use those balsamics!