Blood Orange Brownies & Ganache
- 1/4 cup Blood Orange fused EVOO
- 3/4 cup white sugar
- 1 tsp. Tahitian Vanilla dark balsamic (amazing!) or vanilla extract (meh)
- 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!
“Shortcut” Citrus Olive Oil Cake
It doesn’t get any easier than this. Take a box cake, make a simple and healthier substitution, an instant dessert! Whip it up for company or when the craving hits. Summer vibes with a scoop of refreshing gelato. Or thick yogurt and a drizzle of black cherry or raspberry balsamic?! You could even poke holes in the cake and infuse it with balsamic or limoncello.
Dairy-free. Courtesy of Ayesha Curry & The Food Network.
Yields 6-8 servings. Total time 1h20min. Active 20min.
One 15-ounce box yellow cake mix *
Large eggs, per cake mix package instructions
Lemon-infused extra virgin olive oil, per cake mix pkg instructions *
Zest of 2 lemons (~2 Tbsp.), plus 2 Tbsp. juice (from about ½ lemon) *
1 cup confectioner’s sugar
1 cup raspberries (optional)
* Imagine substituting for a chocolate cake mix and using our Blood Orange-fused EVOO! Jaw drop!
Preheat oven to 325 F. Spray a spring form pan or large cake pan with cooking spray and line the bottom with a parchment circle.
Mix the cake batter per package instructions, substituting olive oil for the vegetable oil or butter. Stir in zest.
Pour the batter into the prepared cake pan. Bake until the cake is light golden and tester inserted in the centre comes out clean, about 40 min. Let cool completely in pan, about 20 min. Invert the cake onto a stand or plate and remove the parchment.
Stir together the sugar and lemon juice to make a smooth, pourable glaze. Pour the glaze over the centre of the cake and spread to the edges so some drips down the sides. Arrange or mound the raspberries in the centre of the cake and serve.