No Bake Cheesecake

Tracey Wilkinson

Ingredients:

For the Cookie Crust:

  • 1 1/2 cups crumbled vanilla wafers (or butter cookie crumbs)
  • 2 tablespoons The Little Shop of Olive OilsLocal Honey
  • 3 Tablespoons The Little Shop of Olive OilsBlood Orange Olive Oil

For the Filling:

  • 8 ounces cream cheese (room temperature)
  • 3 tablespoons honey
  • 1 teaspoon The Little Shop of Olive OilsPomegranate Balsamic Vinegar
  • 1 cup heavy whipping cream

For the Gelatin Topping:

  • 1 large package lemon (or orange) gelatin
  • 1/2 cup ice cubes
"FYI the fruit ingredients are optional...I didn't have time...so I made them optional on my cake."
  • 1/2 cup blueberries (optional)
  • 1/2 cup pineapple chunks (optional)
  • 1 cup strawberries halved (optional)
  • Garnish with Fresh Bayleaf or Mint & Candied or Dried Orange Slices

Instructions:

Crust: 

  • In a small bowl, combine cookie crumbs, honey, and oil.
  • Place a circle of parchment paper into the bottom of an 8 to 9 inch pan. Press crumb mixture into the bottom of the prepared pan and refrigerate until ready to fill. 

Filling:

  • In a medium bowl, whip room-temperature cream cheese with sugar and balsamic until completely smooth and fluffy. (3-5 minutes or more, depending on the temperature of your cream cheese.)
  • In a separate medium bowl, whip the whipping cream until stiff peaks form. Add 1/4 of the whipped cream to the cream cheese mixture and stir in by hand to lighten it.
  • Then, fold in the remaining whipped cream, being careful not to deflate the volume, until well incorporated.
  • Transfer to prepared pan, smoothing top. Place in the refrigerator while you make the gelatin topping.

Gelatin Topping:

  • Place gelatin in a medium bowl and add boiling water per package instructions. Stir 2 minutes until completely dissolved. Add ice, stirring until melted. Let stand 5 minutes or until slightly thickened.
  • Meanwhile, arrange the blueberries, pineapple, and strawberries in a single layer in a decorative pattern on top of the cheesecake. Pour thickened gelatin on top.
  • Cover with plastic wrap, not letting plastic touch the surface of the gelatin. Chill several hours or overnight.
  • Garnish with Bayleaf and Candied Orange.

Enjoy!

 

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Orange and Pomegranate Cupcakes

Tracey Wilkinson

I love these cupcakes!  Joanne from the Cake Bar made some for samples at our house and they did not last!

Ingredients:

Cupcakes:

  • 1 1/4 cup flour
  • 1 cup of sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 6 tbsp Blood Orange Olive Oil
  • 1 tsp Pomegranate Balsamic Vinegar
  • 1 tbsp Extra Virgin Olive Oil (mild variety) for coating the muffin cups
  • 2 eggs
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk

Frosting:

  • 1/2 cup (1 stick) butter, softened
  • 3 cups powdered sugar
  • 1 tbsp Pomegranate Balsamic Vinegar
  • 1–2 TBSP milk
  • Gold Sprinkles (optional)

Instructions:

Cupcakes:

  • Preheat oven to 350 degrees. Lightly oil a 12 count muffin pan or line with cupcake papers.
  • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a mixing bowl, beat together sugar and olive oil. Add in eggs, balsamic and yogurt. Beat until combined.
  • Add flour mixture into sugar/egg mixture. Beat until combined.
  • Pour evenly into prepared muffin pan.
  • Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  • Let cupcakes cool for 5-10 minutes in pan before removing. Then, let them cool completely before frosting.

Frosting:

  • Beat together frosting ingredients until smooth. Adding/subtracting to reach desired consistency.
  • Frost on cooled cupcakes and apply sprinkles

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Lemon and Rosemary Cake With Cream Cheese Frosting

Liza MacLeod

Ingredients:

For the cake:

  • 3 cups all-purpose flour
  • 1 tsp finely chopped fresh rosemary
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup  Rosemary Olive Oil
  • 1/2 cup milk
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup Sicilian Lemon Balsamic Vinegar
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • Fresh rosemary sprigs and lemon to garnish

For the frosting:

  • 1/2 cup of butter
  • 8 ounces cream cheese
  • 4 cups confection sugar
  • 2 teaspoons vanilla extract

Directions:

  1.  Preheat oven to 350 degrees F. 
  2. Coat a 10-inch pan with cooking spray
  3. Combine flour, rosemary, baking powder, baking soda, and salt in a big mixing bowl. 
  4. In a medium bowl combine sugar, olive oil, milk, lemon zest, balsamic, vanilla extract, and eggs. Beat with mixer until smooth
  5. Combine wet and dry ingredients and blend until smooth. 
  6. Pour batter into pan and bake for 30-35 minutes, or until toothpick is clean. 
  7. Cool for 15 minutes then move to wire rack. 
  8. While the cake is cooling prepare the frosting. 
  9. Mix together butter and cream cheese until smooth. 
  10. Add confection sugar and vanilla extract to the wet ingredients and combine until smooth. 
  11. When cake is completely cool, frost then garnish with rosemary and lemon.
  12. Serve and refrigerator left-overs! 

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Pumpkin Cheese Cake Muffins With a Swirl

Tracey Wilkinson

INGREDIENTS

MUFFIN:

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine grain Himalayan Sea salt
  • 1 (15 oz) can pumpkin (pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup Roasted Walnut Oil
  • 1 tablespoon Gravenstein Apple Balsamic Vinegar
  • Rosemary Sprigs, Pumpkin Seeds, Jellies (optional for garnish)

CREAM CHEESE SWIRL:

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons Gravenstein Apple Balsamic Vinegar

INSTRUCTIONS

  • Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  • In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  • In large bowl, whisk together pumpkin, sugar and brown sugar.
  • Beat in eggs, oil and balsamic. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  • In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and additional balsamic and beat until well combined.
  • Now this part is fun! Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
  • Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool for about 15 minutes, garnish and serve.
  • Refrigerate any leftovers

--- Adapted from Keep

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Apple and Walnut Coffee Cake

Tracey Wilkinson

Can't get enough cake this month!

Ingredients:

  • 2 ripe apples, pealed (about 2 cups diced)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon Himalayan Sea Salt
  • 3/4 cup wheat germ
  • 1 egg
  • 1/4 cup milk
  • 1 tablespoon Gravenstein Apple White Balsamic Vinegar.
  • 1/3 cup Local Honey
  • 1/4 cup Roasted Walnut Oil
  • 1 tablespoon icing sugar (for dusting)

Directions:

  • Preheat the oven to 400F
  • Grease a 9-inch baking pan
  • Core and finely dice the apples
  • Sift together the flour, baking powder, baking soda and salt.
  • Stir in the wheat germ
  • Beat the egg slightly
  • Blend with the milk, honey, balsamic and oil in a small bowl
  • Slowly mix this into the dry ingredients
  • After combining, fold in the diced apples until fully incorporated
  • Pour the batter into the pan and garnish with apple slices (optional)
  • Bake for about 25-30 minutes
  • Remove from oven, let cool and run a knife around the edge of the pan to loosen and place on a decorative cutting board
  • Sprinkle with icing sugar and serve

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Mmmm Mmmm Good Muffins

Tracey Wilkinson
Ingredients:
  • 2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup Local Honey (less if you want more of the apple to shine through)
  • 1/4 cup Walnut Oil
  • 1 teaspoon Gravenstein Apple Balsamic
  • 3 apples, peeled and chopped
  • Cool-whip for topping (or whipped cream)

Directions:

  • Preheat the oven to 350 F
  • Combine flour, cinnamon, salt, and baking soda in a bowl.
  • In a separate bowl, beat eggs until foamy. Mix in oil, honey and balsamic.
  • Combine wet and dry ingredients
  • Fold in chopped apples to batter.
  • Spoon batter into muffin tins with paper liners.
  • Bake 15-20 minutes or until a toothpick comes out clean
  • Let cool and place a dollop of cream on top and serve immediately.

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Roasted Strawberry Balsamic Popsicles

Tracey Wilkinson

Makes 12 (depending on mold size)

Ingredients:

  • 3 pints (6 cups) fresh strawberries, hulled and quartered
  • 6 Tbsp Buzz 10 Honey
  • 2 Tbsp Strawberry Balsamic Vinegar
  • 1/2 cup plain Greek yogurt

Directions:

  • Preheat oven to 450 degrees. Line a baking sheet, a silicone baking mat or parchment paper.
  • In a medium bowl, toss strawberries with honey and balsamic to coat. Arrange strawberries in an even layer on prepared baking sheet. Roast for 20 minutes, stirring after 10 minutes. Cool slightly.
  • Puree the berries and their juices in a food processor or blender until smooth. Add Greek yogurt and pulse until combined. Pour into Popsicle molds and freeze until solid.

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Strawberry Basil Shortcake

Liza MacLeod

Ingredients:

Biscuits:

  • 1 cup all-purpose flour
  • 1/2 teaspoon  Himalayan Pink Salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 cup  Basil Olive Oil
  • 1/2 cup whole milk
  • 1 1/2 tablespoons cream

Strawberries:

  • 3 cups strawberries
  • 2 1/2 tablespoons  Strawberry Dark Balsamic Vinegar
  • 1 tablespoon sugar
  • Whipped cream (for serving)

Instructions:

  • Preheat over to 400 degrees Fahrenheit
  • Wash strawberries, cut off the tops, and cut into quarters. Toss the strawberries in the Balsamic in a baking dish. Roast for about 20 minutes, stirring every 5 minutes, until the strawberries are soft but not falling apart. Add sugar if needed. 
  • While the strawberries are roasting, combine together the flour, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, combine the milk and olive oil with a whisk. Pour the wet ingredients into the dry ingredients, using a spatula to stir, just until they are combined. 
  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. 
  • Split the dough evenly into about 6 biscuits. Brush the top of the biscuits with cream (sprinkle with a pinch of sugar if you would like). Bake for 12-15 minutes, until they are golden brown. Let cool before serving. 
  • Cut the biscuits in half and fill with strawberries topped with whipped cream. Enjoy!

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Olive Oil and Dark Chocolate Mousse

Beth MacLeod

Serves: 6 to 8

Ingredients:

  • 6 ounces high quality bittersweet chocolate (chopped)
  • 1/4 cup espresso or strong coffee
  • 4 large eggs, separated, at room temperature
  • 1/2 cup  olive oil (any single varietal)
  • 2-4 tablespoons sugar, based on preference
  • Pinch of  Himalayan fine sea or kosher salt

Optional:

Mint leaves, chopped pistachios, grated chocolate

Directions:

  1. Melt the chocolate in either a double boiler, a heat-proof bowl placed over a pan of simmering water, or in the microwave. If using the microwave, do in ten-second increments, checking chocolate and stirring each time. Once the chocolate starts to melt, change to five-second increments. Note that chocolate can go from melted to burnt very quickly!
  2. Once the chocolate has melted, whisk in the coffee and the salt. Making sure the mixture has cooled slightly (you don’t want scrambled eggs!) begin to add the egg yolks, one at a time, beating with a hand mixer. Once the egg yolks are added, incorporate the olive oil, adding in a steady stream, beating on medium high speed.
  3. In a separate bowl, beat the egg whites on high, adding in the sugar once they have begun to stiffen. Continue until you have stiff peaks.
  4. Add one quarter of the egg whites to the chocolate mixture, making sure to incorporate thoroughly. Proceed to add the remaining egg whites, a quarter at a time, folding gently, but making sure the mixture is totally blended. Do not beat vigorously, as the air in the egg whites is what gives the mousse its velvety texture.
  5. Once the mixture is combined, spoon into six-ounce ramekins (or martini glasses, or dessert cups.) This can also be done using a pastry bag with a large star nozzle. Cover the ramekins with plastic wrap and refrigerate for several hours, preferably overnight.
  6. When ready to serve garnish with a combination of any or all of the optional ingredients.

 

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Vegan Chocolate Pudding

Tracey Wilkinson

Ingredients:

  • cups almond milk
  • 1/teaspoon fine ground Himalayan Sea Salt
  • 1/cup cocoa powder
  • 1/cup Local Honey
  • 1/cup almond Milk plus 3 tbsp cornstarch
  • ounces Elements Orange infused with Turmeric Chocolate Bar
  • 3/teaspoon pure vanilla extract
  • 1 tablespoon Dark Chocolate Aged Balsamic
  • Macadamia Nuts & Mint Leaves (Garnish)
  • Grated Elements Chocolate Bar (optional garnish)

Instructions

  • Heat the 2 cups milk in a saucepan with the salt, cocoa powder, balsamic and honey.
  • Whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved.
  • When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil.
  • Once boiling, stir for 2 minutes.
  • Reduce heat to simmer for an additional minute, then turn off the heat.
  • Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts.
  • Refrigerate for minimum of 2 hours
  • Garnish with Macadamia nuts, chocolate bar and Mint Leaves

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