Fresh-Pressed Olive Oil Club
Explore Recipes Desserts Page 13

Sugar-crusted Grilled Pineapple with Pisco

Posted on by The Olive Oil Hunter

Though simple, this is a stunning dessert. Serve, if desired, with vanilla ice cream or sweetened whipped cream. Pisco is a South American brandy available in well-stocked liquor stores.

Ingredients

  • 1 cup turbinado sugar (also called Sugar in the Raw)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • One ripe pineapple, peeled, cored, and cut into 3/4-inch rings
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons pisco or other brandy
  • Mint leaves, for garnish

Directions

Step 1

Place the sugar in a shallow bowl and whisk in the cinnamon, nutmeg, allspice, and cloves.

Step 2

Whisk together the olive oil and brandy in a small bowl or cup. Brush each slice of pineapple with the olive oil and brandy mixture and dredge in the spiced sugar. Shake off any excess sugar.

Step 3

Set up a grill for direct grilling and heat to medium-high. (Alternatively, use a grill pan or cast iron skillet.) Grill the pineapple rings for 2 minutes per side, or until they begin to brown. Serve warm, garnished with mint leaves.

Serves 6-8

Chocolate Olive Oil Loaf

Posted on by The Olive Oil Hunter

This cake is delicious as an afternoon treat or with a scoop of coffee or vanilla (or both!) ice cream for dessert.

Ingredients

  • 2 cups all-purpose or pastry flour
  • 1/2 cup cocoa powder, sifted to remove lumps
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon instant espresso powder
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 2 extra-large eggs
  • 1 cup Greek yogurt
  • 1/2 cup extra virgin olive oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Directions

Step 1

Heat the oven to 350°F. Lightly coat a 9 x 5 loaf pan with olive oil and use a piece of parchment paper to line the bottom and long sides. 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 incorporated. Transfer the batter to the prepared pan and use a thin offset spatula to spread it into the corners of the pan and smooth the top (the batter is thick).

Step 2

Bake for 50 to 60 minutes, depending on your oven—it’s done when the point of a dinner knife inserted in the center comes out almost clean. Cool in the pan for 10 minutes and then lift out the loaf using the sides of the parchment paper. Let finish cooling on a rack. Serve warm or at room temperature.

Serves 12

No-Muss, No-Fuss Chocolate Donuts

Posted on by The Olive Oil Hunter

Forget deep frying and waiting for a yeasted dough to rise—these chocolate treats are ready in just a few minutes. Enjoy as is, with a dusting of confectioner’s sugar, or with this simple yet rich chocolate glaze.

Ingredients

  • 1 1/2 cups all-purpose flour 
  • 6 tablespoons unsweetened cocoa 
  • 1 teaspoon instant espresso powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 1 1/4 cups sugar
  • 6 tablespoons Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup milk
  • 1 1/2 teaspoon vanilla extract

Optional glaze:

  • 6 ounces semi-sweet chocolate
  • 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 350°F. Lightly coat two 6-cavity donut pans with olive oil. In a large bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt. 

Step 2

In a separate bowl, whisk the eggs until frothy, then add the sugar and whisk until incorporated. Whisk in the yogurt, olive oil, milk, and vanilla. Fold in the dry ingredients. 

Step 3

Use a large spoon or a pastry bag fitted with a large plain tip to fill the donut pans. Bake for 10 minutes or until springy to the touch. Allow to cool in the pans, and then glaze if desired.

Step 4

For the glaze, place 5 ounces of the chocolate in a small, microwave-safe glass bowl and melt at 50 percent power for 3 minutes; repeat if needed until the chocolate is almost fully melted. Add the last ounce of chocolate and let sit on the counter for 2 minutes to cool down; then stir until smooth. Stir in the olive oil until fully blended. Dip the top of each donut into the chocolate and then place on a cookie sheet to firm up.

Yields 12 donuts

Chocolate Chocolate-Chip Cupcakes

Posted on by The Olive Oil Hunter

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.

Ingredients

  • 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

Directions

Step 1

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.

Step 2

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