Tagged "Dessert"

Cardamom & Persian Lime Olive Oil Cookies

Posted by Rachel Dougherty on


These delicious little cookies are loaded with flavor despite their short ingredient list. And, they're a snap to make. Enjoy them with a fresh pot of tea or your morning coffee.  This recipe is dairy-free.

3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons green cardamom seeds, freshly ground
1 cup Persian Lime infused olive oil
2 large eggs, whisked

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, oil, 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 flour remains.

Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan.  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 crackly golden brown exterior.  Remove the cookies to a rack to cool.  Repeat with the remainder of the dough.

Yields about 48 cookies

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Mango & Lime Olive Oil Frozen Yogurt

Posted by Rachel Dougherty on

2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit puree of choice)
1 cup heavy cream
2 tablespoons powdered milk
1 cup sugar
1/2 teaspoon salt
1/4 cup Lime Olive Oil
1 tablespoon lemon juice

In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)
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Strawberry Balsamic Risotto

Posted by Rachel Dougherty on

We love fruity risotto, yes it might sound weird but once you taste this sweet creamy dish you will forever be a fan. Take a beautiful fruit risotto and top it with Balsamic...now we are in love. Try this recipe with any of your favorite berries and combine with your favorite flavor of balsamic! A few of our favorite pairing are fresh blueberries with our Sicilian Lemon Balsamic, peaches with our Black Mission Fig Balsamic and some prosciutto, and of course strawberries with our Pomegranate Dark Balsamic! 



1 tablespoon olive oil
4 tablespoons of butter
¼ onion, peeled and finely chopped
1c Arborio rice
1 ¼c strawberries, hulled
¼ of a wineglass dry white wine
2-3c hot vegetable stock
¼c freshly grated Parmesan cheese, plus extra to serve
sea salt
Balsamic vinegar, to serve


-Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.

-Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coated with melted butter.

-Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.

-Meanwhile, set a few sliced strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the rest of the butter, the parmesan,  and season with salt and pepper. Turn off the heat, put a lid on your risotto and let set for a few mins. Serve garnished with the reserved sliced strawberries and a drizzle of balsamic.

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Balsamic Strawberries

Posted by Rachel Dougherty on

Strawberries coated in your favorite flavor of balsamic vinegar and topped with ice cream make for a quick and delicious dessert everyone will love! A few of our favorite flavors with strawberries include Dark Chocolate, Traditional, and Black Cherry! 



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Olive Oil Cake

Posted by Rachel Dougherty on

We absolutely love this super simple olive oil cake! Try using our Blood Orange or Lemon Fused Olive Oil in this recipe for a light citrus flavor. 




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