These cupcakes cake are so rich that they don’t need any icing, but if you want to gild the lily, frost them with vanilla buttercream for a two-flavor sensation.
- 2 cups all-purpose or pastry flour
- 1/2 cup cocoa
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon instant espresso powder
- 1 teaspoon kosher salt
- 1-1/2 cups sugar
- 2 extra-large eggs
- 1 cup Greek yogurt
- 3/4 cup extra virgin olive oil
- 1/4 cup milk
- 1-1/2 teaspoons vanilla extract
- 12 ounces chocolate chips
Heat your oven to 350°F. Prep a 12-muffin pan with paper liners or lightly coat with some olive oil. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, espresso powder, and salt. In a second, larger bowl, whisk the sugar and eggs until well blended and then whisk in the yogurt, followed by the olive oil, milk, and vanilla. Slowly add the wet ingredients to the flour mixture, folding with a spatula as you go, until mostly incorporated. Add about 10 ounces of chips and finish folding all the ingredients together. Use an ice cream scoop to fill the cupcake liners, then sprinkle the tops with the remaining chips.
Bake for 25 to 30 minutes, depending on your oven—the cupcakes are done when the point of a knife inserted in the center of a few cupcakes comes out almost clean (there may be melted chocolate from the chips, but shouldn’t be wet batter).
Yields 12 servings
Extra virgin olive oil is featured twice in this lovely lemon tart—in the crust and the filling. But if you’re short on time (or don’t own a tart pan), pour the lemony filling into a prepared graham cracker crust before baking.
For the crust:
- 1 1/2 cups all-purpose flour
- 5 tablespoons sugar
- 1/2 teaspoon table salt
- 1/2 cup extra virgin olive oil
- 2 tablespoons water
For the filling:
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon table salt
- 3 large eggs, plus 3 additional egg yolks
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1/4 cup extra virgin olive oil
Adjust an oven rack to the middle position and heat the oven to 350°F.
Make the crust: Whisk the flour, sugar, and salt together in bowl. Add the oil and water and stir until the dough forms. (Do not overwork.) Using your hands, crumble three-fourths of the dough over the bottom of a 9-inch tart pan with a removable bottom. Press the dough to an even thickness in the bottom of the pan. Crumble the remaining dough and scatter it evenly around edge of the pan, then press the crumbled dough into the fluted rim to achieve an even thickness. Place the pan on a rimmed sheet pan and bake until the crust is golden brown and firm to the touch, 30 to 35 minutes, rotating the pan halfway through baking.
About 5 minutes before the crust is finished baking, make the filling: Whisk the sugar, flour, and salt in a medium saucepan until combined. Whisk in the eggs and yolks until no streaks of egg remain. Whisk in the lemon zest and juice. Cook over medium-low heat, whisking constantly and scraping the sides and bottom of the saucepan, until the mixture thickens slightly and registers 160°F, 5 to 8 minutes.
Off the heat, whisk in the olive oil until incorporated. Strain the curd through a fine-mesh strainer set over a bowl. Pour the curd into the warm tart shell.
Bake until the filling is set and barely jiggles when the pan is shaken, 8 to 12 minutes. Let the tart cool completely on a wire rack, at least 2 hours. Remove the outer metal ring of the tart pan. Slide a thin metal spatula between the tart and the pan bottom, then carefully slide the tart onto a serving platter. Cut the tart into wedges, wiping the knife clean between cuts, if necessary, and serve.
Serves 8 — Recipe adapted from peteandgerrys.com
A quick trip to the oven intensifies the flavor of pears—no added sweetener needed. Labneh, a Middle Eastern cultured yogurt with the thickness of sour cream, enhances the pears when plated for dessert. For a hearty breakfast, enjoy them with plain Greek yogurt or its even-thicker cousin from Iceland, skyr.
- 4 Anjou or Bosc pears, ripe but still firm
- 2 tablespoons extra virgin olive oil
- 1/2 cup labneh
- 1/2 cup walnuts or pecans, coarsely chopped
- Cinnamon or pumpkin pie spice blend, to taste
Preheat your oven to 350°F. Halve the pears and use a melon baller or small spoon to remove the seeds; cut out any stem with a sharp paring knife. Cut each half lengthwise into 2–3 slices. Place the pear slices on a large baking sheet lined with parchment paper and brush both sides with olive oil. Bake for 15 minutes or until the pears are slightly browned. Remove from the oven and let cool for a few minutes.
Fan the pear slices on each of four plates and top with a large dollop of labneh, chopped nuts, and a light sprinkle of your chosen spice.
Yields 4 servings
Your ice cream freezer is likely an appliance you don’t use every day (or even every year). But this delectable recipe provides the incentive to retrieve if from wherever it’s stored. If you don’t have fudge sauce on hand, the ice cream is also wonderful when drizzled with extra virgin olive oil. Top, if desired, with a few grains of coarse salt.
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup cane sugar
- 1/4 teaspoon coarse salt (kosher or sea)
- 3 tablespoons extra virgin olive oil
Make the ice cream base: In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, then add the sugar and salt; whisk thoroughly until the sugar and salt dissolve. Whisk in the olive oil. (It’s okay if you see tiny beads of oil in the base.) Allow the base to come to room temperature, then cover and refrigerate until cold.
When ready to freeze, quickly re-whisk the base. Transfer it to your ice cream maker and freeze according to the manufacturer’s instructions. Serve, if desired, with Olive Oil Fudge Sauce or your favorite toppings.
Makes 1 pint — Recipe courtesy of the Fresh-Pressed Olive Oil Club