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Explore Recipes Desserts Page 2

Lingue di Gatto Cookies

Posted on by The Olive Oil Hunter

Because of their shape, these cookies are called lingue di gatto, or cat’s tongues. They’re ubiquitous in Italy, enjoyed as a treat with espresso or served as a garnish for gelato and custards (they double as a spoon!). Chilling the piped dough before baking will help the cookies keep their shape, but they do spread out a lot. If you’re a fan of sandwich cookies, spread a layer of melted chocolate on the flat side of a cookie and top with another; let the chocolate harden before serving.

Ingredients

  • 6 tablespoons unsalted butter, completely softened
  • 1 cup confectioners’ sugar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 extra-large egg whites
  • 3/4 cup unbleached all-purpose flour
  • 1/4 teaspoon fine sea salt

Directions

Step 1

Line two cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar until smooth. Beat in the olive oil and vanilla, then the egg whites, one at a time. Add the flour and salt and mix just until combined.

Step 3

Spoon the batter into a pastry bag fitted with a 1/2-inch round tip. Working with one cookie sheet at a time, pipe out rows of 3-inch lengths, leaving about 2 inches between each cookie. Place in the fridge for 15 to 20 minutes while you preheat the oven to 350˚F.

Step 4

Pipe out the rest of the batter on the second cookie sheet; place it in the fridge as you take out the first one.

Step 5

Bake the first batch of cookies until the edges turn golden, about 12 minutes, rotating the sheet halfway through. Repeat with the second sheet.

Step 6

Allow the cookies to cool for 10 minutes.

Makes about 30 cookies

Chocolate Cheesecake in the Basque Style

Posted on by The Olive Oil Hunter

Basque cheesecake is the ultimate in creaminess. Unlike traditional cheesecake that has a crust and is baked at a low temperature, this style is crustless (perfect if you’re gluten-free) and cooks at a higher temp. Adding two kinds of chocolate to the traditional ingredients makes it a chocolate lover’s dream. The parchment paper used to line the springform pan creates Basque cheesecake’s signature look when peeled away and makes for a great presentation at holiday celebrations.

Ingredients

  • 1/3 cup unprocessed cocoa
  • 1/3 cup cornstarch
  • 1/2 teaspoon instant espresso
  • 2 cups heavy cream at room temperature, divided use
  • 6 ounces dark chocolate (between 64% and 72% cacao)
  • 2 pounds best-quality cream cheese at room temperature
  • 1-1/3 cup sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon fine sea salt
  • 6 large eggs at room temperature
  • 1/3 cup extra virgin olive oil

Directions

Step 1

Preheat oven to 400°F. Line a 10-inch by 3-inch springform pan with a large piece of parchment paper, pleating it as needed to flatten it against the sides—don’t worry about making the pleats uniform. Add a second piece of parchment if needed for full coverage, placing it diagonally opposite the first one.

Step 2

Sift the cocoa and cornstarch into a small bowl to remove any lumps; set aside. 

Step 3

In a small cup, mix the instant espresso into 1 tablespoon of the heavy cream; set aside.

Step 4

Coarsely chop the chocolate and place 5 ounces in a microwave-safe bowl. Microwave at 50% power for 2 minutes, stir, and repeat until the chocolate is almost fully melted. Out of the microwave, add the remaining ounce of chocolate to the bowl, let sit for 2 minutes, and then stir until smooth; set aside. 

Step 5

In the bowl of a stand mixer fitted with the flat beater or in a very large bowl using a hand mixer, beat the cream cheese at medium-high speed for about 2 minutes, until smooth and creamy, stopping every minute or so to scrape down the sides of the bowl. Beat in the sugar, vanilla, instant espresso and cream mixture, and salt. Lower the speed and add the eggs, one at a time, followed by the cornstarch/cocoa, the melted chocolate, the rest of the heavy cream, and the olive oil. Make sure to scrape the bottom of the work bowl with a flexible spatula to incorporate any lumps. 

Step 6

Pour the batter into the pan and bake for about an hour, until the top turns deep brown (the center will still jiggle a bit). Place on a wire rack to cool completely before transferring to the fridge to chill from 4 hours to overnight.

Step 7

When ready to serve, release the sides of the pan and gently peel the parchment away from the sides. You can slice it from the parchment right from the pan bottom or use a cake lifter to transfer the cake to a platter. 

Yields 10 servings

Apple Spice Muffins

Posted on by The Olive Oil Hunter

These muffins are extremely moist and high in fiber as well as being gluten-free. Whole flaxseeds are easy to grind into a meal in a coffee bean or spice grinder. Do this right before you use them. Always store whole or ground flaxseed in the fridge or freezer to preserve the nutrients.

Ingredients

  • 1 1/2 cups ground golden flaxseed
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon fine sea salt
  • 1 large apple such as Honeycrisp or Fuji,
  • unpeeled
  • 4 extra-large eggs
  • 2/3 cup brown sugar or sugar substitute
  • equivalent
  • 2 ounces walnuts, coarsely chopped
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 2 teaspoon vanilla

Directions

Step 1

Preheat the oven to 350°F. Lightly oil a 12-cup muffin tip or fill with paper liners; set aside.

Step 2

In a large bowl, whisk together the flaxseed, baking powder, spices, and salt.

Step 3

Use a box grater or the grating disc of a food processor to grate the apple.

Step 4

In another large bowl, beat the eggs with the sugar until light in color, then add the grated apple and the rest of the ingredients. Fold in the dry ingredients. Use an ice cream scoop to fill the muffin cups about 2/3 full. Bake until the tip of a sharp knife comes out clean, about 25 minutes, rotating the pan halfway through.

Makes 12 muffins

Chai Spice Cookies

Posted on by The Olive Oil Hunter

This recipe creates dramatically large, melt-in-your-mouth, 4-inch cookies. For smaller ones, use a 1-inch scoop and place them 2 inches apart.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white or golden whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups brown sugar
  • 2 1/2 tablespoons Chai Spice Blend, divided use
  • 1 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter at room temperature
  • 1/4 cup extra virgin olive oil
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract or paste
  • 1/3 cup sanding sugar

Directions

Step 1

Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set aside (you’ll bake the cookies in 3 batches; if you have that many cookie sheets, prep them all).

Step 2

In a medium bowl, whisk together the flours, baking soda, baking powder, and salt; set aside.
In another medium bowl, whisk together the sugar, 1 1/2 tablespoons chai spice, and the cinnamon.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter until light and fluffy, about 2 minutes. Add the olive oil and sugar-spice mixture and beat on low until well blended. Add the egg and vanilla, mixing until fully incorporated. Slowly add the dry ingredients and mix until just combined, stopping to scrape up any of the butter that may be on the bottom of the bowl.

Step 4

In a small bowl, whisk the sanding sugar with the last tablespoon of chai spice. Use a 2-inch ice cream scoop to make a dough ball and drop it into the sugar-chai mix. Roll it around to coat, then place it on the cookie sheet. Repeat until you have 6 balls, spaced 4 inches apart—they will spread considerably as they bake. Bake one cookie sheet at a time in the center of your oven for 14 minutes, rotating the pan halfway through; the cookies will puff, then flatten as they cool. Repeat with the next batch. As that batch bakes, use a large spatula to transfer the first batch of cookies to racks to cool. Repeat with the final batch.

Yields 18 Cookies