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 Chocolate Orange Buns

DARK CHOCOLATE – BLOOD ORANGE BUNS
3 teaspoons active dry yeast
3 1/2 cups flour
1 1/2 teaspoons salt
1/3 cup lukewarm cream or half & half
1/3 cup warm lukewarm water
2 large eggs
1/3 cup sugar
1/2 cup of The Spicy Olive’s Blood Orange Fused Olive Oil
1 teaspoon fresh grated orange zest
16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
1 egg beaten for glazing the buns
Sweet Orange Glaze
1 cup (4 ounces) confectioners’ sugar
1 tablespoon half and half
1 tablespoon fresh orange juice
Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.
Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.
Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.
Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.
Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.
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 Blackberry Gallettte

The Spicy Olive’s Cran-Blackberry Gallete

A great dessert idea to use summer’s fresh blackberries!
Recipe:
CRAN-BLACKBERRY PEAR GALETTE
1 cup all-purpose flour plus extra for your work surface
A pinch of salt
3 tablespoon sugar divided
6 tablespoons unsalted butter
3 tablespoons iced water
2 packs fresh blackberries-12oz pks
1 small-medium sized pear. cut roughly into small cubes
2 teaspoon The Spicy Olive’s Cranberry Pear Balsamic (would also be delicious with Blackberry Ginger balsamic)
3 tablespoons milk
– serve with whip cream or vanilla ice cream
Preheat your oven to 425 degrees F. Place the flour, salt and 1 tablespoons sugar into a bowl, add the butter, cut into small pieces. Break the butter up in the flour with your fingers until it’s like the size of small peas. Add the iced water and gently mix until it all comes together. Place the dough in a zip lock bag and keep in the fridge for at least 30 minutes to relax. In a bowl, add the blackberries, diced pear, 1 tablespoon sugar and Cranberry Pear Balsamic and toss until the blackberries and pears are coated. Roll the dough out into a circle about 10 inches wide in diameter. Transfer the pastry carefully to a large baking tray with a piece of parchment paper. Place the blackberry pear mixture in a pile in the center of the pastry leaving a 2-inch border. Fold the border in towards the fruit creating a break wall to stop the filling from coming out. Using a pastry brush, glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar. Bake in the oven for 20 minutes at 425 degrees F. then reduce the heat to 375 degrees F. Bake for an additional 40-45 minutes or until the galette crust is golden and the fruit is slightly bubbling. Let cool for 10 minutes before slicing.

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.

Dark Chocolate and Mandarin Agrumato Olive Oil Madeleines

Absolutely mind blowing. Here’s a perfect example of using olive oil not simply because it’s amazingly good for the human body, but also because if used in the proper context, it can elevate even the most humble of culinary applications.
The bright, citrus notes of the Mandarin Agrumato (fused) Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist.

These would also be delicious made with The Spicy Olive’s Blood Orange olive oil!

 

 

The Spicy Olive’s Blood Orange Chocolate Fondue

This recipe is perfect for Valentine's Day or anytime you want a special, chocolate treat!
ive's Pomegranate Party Punch

The Spicy Olive Pomegranate Party Punch

For an adult version of this punch add vodka or light rum, to the punch and enjoy!