Fresh-Pressed Olive Oil Club
Explore Recipes Desserts Page 7

Olive Oil Cookies with Macadamia Nuts and Chocolate Drizzle

Posted on by The Olive Oil Hunter

Macadamia nuts, indigenous to Australia, were an important food source for the Aboriginal people who originally inhabited the island continent. In the 1880s, seeds from these beautiful trees were introduced to Hawaii, where they became an important crop. Buy extras if you make these cookies. The nuts are great to snack on, especially when roasted with olive oil and salt.

Ingredients

  • 1/2 cup butter, at room temperature
  • 1/2 cup extra virgin olive oil
  • 1 cup granulated sugar, divided use
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 2 cups all-purpose flour, or more as needed
  • 3/4 teaspoon baking powder
  • 1/2 cup salted macadamia nuts, coarsely chopped
  • 6 ounces dark chocolate, melted

Directions

Step 1

In a large mixing bowl, combine the butter, olive oil, 1/2 cup granulated sugar, and the vanilla and almond extracts. Beat with a stand mixer or hand-held mixer until combined. Add the egg and beat until smooth. (Do not overbeat.)

Step 2

In a separate bowl, combine the flour and baking powder. Whisk thoroughly. Add to the wet ingredients and beat on low speed (or stir by hand) until combined. Stir in the nuts. Cover and refrigerate the dough for several hours, or up to overnight.

Step 3

When ready to bake, line 2 baking sheets with parchment paper. Heat the oven to 350°F.

Step 4

Pour the other 1/2 cup sugar into a shallow bowl.

Step 5

Roll the dough into golf ball-size balls (add a small amount of additional flour if the dough is too sticky to handle), then roll in the sugar. Arrange the balls on the prepared baking sheets, leaving 2 inches between each ball. Gently press on the balls with the bottom of a glass to partially flatten.

Step 6

Bake for 12 to 15 minutes, or until the edges barely begin to brown. Halfway through the baking time, tap the baking sheet(s) lightly against the oven rack to deflate any domes that might be developing in the center of the cookies.

Step 7

Let the cookies cool for 3 minutes on the baking sheets, then using a thin-bladed spatula, transfer in a single layer to a wire rack to finish cooling.

Step 8

Dip the tines of a dinner fork in the melted chocolate and drizzle over the tops of the cookies in a zig-zag pattern. Store the cookies in a single layer.

Makes 2 to 2 1/2 dozen cookies

Very Vanilla Cupcakes

Posted on by The Olive Oil Hunter

These cupcakes are heady with a double dose of vanilla … in the sweet vanilla cake and the rich and creamy frosting, enhanced with just a hint of almond extract. Use a small offset spatula to mound the frosting in a cone shape, or use a pastry bag and small star tip for a fanciful effect. Either way, they’re luscious!

Ingredients

For the cupcakes:

  • 2 cups pastry flour 
  • 1/2 cup whole-wheat pastry flour 
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 cup extra virgin olive oil
  • 2 extra-large eggs 
  • 3/4 cup sugar 
  • 1 cup Greek yogurt 
  • 1/2 cup almond milk
  • 1 tablespoon vanilla or the seeds of a vanilla bean

For the frosting:

  • 4 ounces mascarpone cheese, at room temperature 
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup milk, your choice of dairy or non-dairy
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups confectioners’ sugar, more as needed

Directions

Step 1

For the cupcakes: Preheat your oven to 375°F. Add all the dry ingredients to a large bowl and whisk thoroughly. Add all the wet ingredients and whisk thoroughly again until the flour is fully incorporated. Use a large ice cream scoop to fill a 12-cup muffin tin. Bake until the tip of a sharp knife inserted in two or three of cupcakes comes out clean, about 30 minutes. Let them cool completely.

Step 2

While the cupcakes are cooling, make the frosting: In a large bowl or stand mixer, whisk together the mascarpone, olive oil, milk, and extracts until smooth. Beat in the sugar, a cup at a time, until the frosting reaches a spreadable consistency, adding more in 1/4 cup increments if needed. Chill briefly.

Step 3

When the cupcakes are completely cool, spread on the frosting.

Yields 12 servings

Double Blueberry Sauce

Posted on by The Olive Oil Hunter

Perfect over vanilla ice cream and a true treat as a topping for the lemon ice cream.

Ingredients

  • 2 cups fresh blueberries 
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice 
  • Pinch of fine salt
  • 1 tablespoon extra virgin olive oil  

Directions

Mix 1-1/2 cups blueberries, cornstarch, sugar, water, lemon juice, and salt in a saucepan and bring to a boil, stirring frequently. Turn the heat down to a simmer and cook for 5 minutes. Off the heat, use a potato masher to mash the blueberries a bit. While still warm (but not hot), fold in the olive oil and the rest of the blueberries. The sauce will continue to thicken as it cools.

Yields 2 to 2-1/2 cups

Dulce de Leche Ice Cream

Posted on by The Olive Oil Hunter

The double use of this rich South American caramel, available at leading supermarkets and online, creates intense flavor.

Ingredients

Directions

While the base is still warm, pour about 1/2 cup into a small bowl and whisk in 7 ounces of the dulce de leche; return the mixture to the rest of the base and stir to incorporate. Once it reaches room temperature, refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions. While it’s churning, separately fold the salt into the reserved dulce de leche. Transfer the ice cream to a freezer-safe container in large spoonfuls, alternating with dollops of the reserved dulce and swirling it in gently. 

Yields 1-1/2 quarts