The Spicy Olive’s Pumpkin Bourbon Spice Bread

PUMPKIN, SPICE & BOURBON BREAD
2 cups all-purpose flour
1 cup cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
4 large eggs
1 cup The Spicy Olive’s Picual Extra Virgin Olive Oil or other mild/medium EVOO from The Spicy Olive or Butter olive oil
1 cups granulated sugar
1/2 cup of brown sugar
1/4 cup of bourbon
1 teaspoons vanilla extract
1 teaspoon of all spice
½ teaspoon of ground cardamom
1 ¾ cup of pureed pumpkin
1 cup chopped walnuts (optional)
Grease and flour two 8 x 4 inch pans.
Preheat oven to 350degrees F.
Sift flour, with all your dry ingredients together in a bowl.
In a sauce pan heat bourbon and brown sugar together until sugar dissolves, set aside and let cool.
Beat eggs, olive oil, vanilla, sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in pumpkin puree, cooled bourbon – brown sugar syrup and nuts (if using) until well combined. Pour batter into prepared pans.
Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

The Spicy Olive’s Cranberry Bread Pudding

PUMPKIN PEAR CRANBERRY BREAD PUDDING
8 slices cinnamon bread, cut into 1-inch cubes
4 large eggs, beaten
2 cups 2% milk
1 cup canned pumpkin puree
1/4 cup packed brown sugar
¼ cup of The Spicy Olive’s Butter Infused Olive Oil
4 tablespoons of The Spicy Olive’s Vermont Maple Balsamic Vinegar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
1 cup of thinly sliced pears
¼ cup of walnuts / pecans (optional)
Preheat oven to 350 degrees F.
In a sauce pan over medium heat, cook Vermont Balsamic Vinegar with the brown sugar, once sugar is completely dissolved remove from heat and set aside – let cool. In a mixing bowl, whisk together the eggs, milk, Butter Infused Olive Oil, vanilla, cinnamon, nut meg, pumpkin puree and the Vinegar and brown sugar mixture.
Place bread cubes in layers in a greased baking pan (use some of the Butter Infused Oil). Pour some of the sauce you created in your mixing bowl over the bread. Add a layer of pears and cranberries then repeat with adding cubes and pour sauce onto the next bread layer. On final layer add walnuts/pecans if desired. Cover with foil and bake.
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature. – optional – top with some vanilla ice cream

The Spicy Olive’s Elderflower-Lemon Olive Oil Cake

ELDERFLOWER-LEMON OLIVE OIL CAKE
1 ½ cup all purpose flour
2 teaspoons of baking powder
½ teaspoon of salt
1/2 cup of granulated sugar
1 egg white
3 eggs
½ cup of low fat milk
3/4 cup of The Spicy Olive’s Lemon Fused Olive Oil
2 tablespoons of The Spicy Olive’s Elderflower Balsamic Vinegar
1 tablespoon lemon zest
½ cup of powdered sugar – for dusting

Preheat oven to 350 degrees F. On medium speed, mix sugar and eggs until fluffy, gradually add Lemon Olive Oil, lemon zest, Elderberry Balsamic Vinegar, and milk. Sift flour in a separate container, add salt and baking powder and set aside. Fold wet and dry ingredients and combine. Bake for 35 – 40 minutes until golden brown. Once cooled dust with powdered sugar and serve.

The Spicy Olive's Lemon Cherry Biscotti

The Spicy Olive’s Cherry and Lemon Biscotti

Recipe:
CHERRY & LEMON OLIVE OIL BISCOTTI
3 1/4 cups all-purpose flour
1/2 cup The Spicy Olive’s Lemon Infused Olive Oil
3 large eggs, beaten
1 cup granulated sugar
1 teaspoon almond extract
1 cup blanched slivered almonds
1 cup dried cherries
1 tablespoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 F.
Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)
Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2″ thick, by 4″ wide, by 12″ long.
Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown. Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1″ long cookies – for approximately 12 cookies per log.
Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.
The Spicy Olive's Key Lime Mango Frozen Yogurt

The Spicy Olive’s Mango Frozen Yogurt

Recipe:
CITRUS & MANGO FROZEN YOGURT
* Special equipment needed: ice cream maker
Ingredients
2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit puree of choice)
1 cup heavy cream
2 tablespoons powdered milk
1 cup sugar
1/2 teaspoon salt
1/4 cup The Spicy Olive’s Lime Olive Oil
2 Tablespoons The Spicy Olive’s Key Lime White Balsamic
In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)

The Spicy Olive’s Balsamic and Cherry Sundae

A flavorful dessert that is easy to make. Perfect to enjoy on a sunny Sunday afternoon!

The Spicy Olive’s Cream Puffs

Homemade Cream Puffs are an elegant dessert to make for a special occasion. Makes delicious addition to a Brunch menu.

The Spicy Olive’s Cranberry Orange Olive oil Bundt Cake

This Bundt Cake is a delicious option for breakfast, brunch and dessert! It features The Spicy Olive’s Blood Orange olive oil.

The Spicy Olive’s Orange Creamsicle Whoopie Pie

A dessert treat that will make you feel like a kid again! I have made these 2 ways, one with a yellow cake mix and another time with a devil’s food cake mix. Adding our flavored olive oils to cake mixes and brownie mixes is an easy way to make desserts taste really special without much effort on your part.

I think these Whoopie Pies would be delicious with our Persian lime and Meyer lemon olive oils too, making Lemon or Lime flavored Whoopie pies!

The Spicy Olive’s Mandarin Agrumato Olive Oil, Coconut, Cherries, and Cashews Granola

A delicious snack or breakfast food! The Mandarin olive oil and vanilla give this granola a surprising flavor. Delicious served over Greek Yogurt, ice cream or eat by the handful for a healthy snack